KR20020023726A - Frozen rice added with vegetables - Google Patents

Abstract

PURPOSE: A frozen rice added with vegetables is provided, which rice is characterized by forming crevices having a regular size between vegetables and rice to make the inflow of hot water thereinto easy and consequently to thaw easily. CONSTITUTION: The frozen rice added with vegetables is produced by washing rice, and mixing it with water in a ratio of 1:1.2 to 1:1.8; boiling the mixture for 10 to 20 minutes; washing vegetables, parboiling them in the water for 10 sec to 20 minutes, and dewatering them; packing the parboiled vegetables, the boiled rice and the parboiled vegetables sequentially in a container then thawing them.

Description

Frozen rice made with mixed vegetables {Frozen rice added with vegetables}

The purpose of the present invention is to mix and fill the vegetables at a certain ratio during the manufacture of frozen rice to form a certain size of pores therein to facilitate the inflow of hot water between the rice to easily thaw the frozen rice just by injecting hot water. It is to make it possible.

Conventional instant rice is sterile packaged rice, retort rice, frozen rice, etc. The cooking method is a method of heating or thawing in a microwave oven, or soaking in hot water for a predetermined time in a packaged state is used. Most of the frozen rice is cooked by thawing and warming using a microwave oven.The frozen rice is hardly packed together in the form of a single ice cube, so that the hot water thawing method in the packaged state, which can transfer heat only from the outside, to the inside of the mass. This is because cooking is difficult because heat transfer is not made uniformly. Therefore, the conventional frozen rice has a problem that can be cooked only in a place with a microwave oven. In order to thaw using only hot water without using a microwave oven, it is possible to take a thawing method of opening the container packaging and injecting hot water directly into the frozen rice. The conventional frozen rice is packed in one ice mass, so the air gap is small. It was not easy to transfer hot water deep inside the frozen rice. When thawing a conventional type of frozen rice by the hot water injection method, the outer surface is defrosted in contact with the hot water and easily restored to a luxurious state, but the inside of the container is thawed late due to the difficulty of hot water contact, especially in the part contacting the inner bottom of the container. As the temperature of the hot water is lowered, the late thawed part has a disadvantage of being thawed at low temperature. Defrosting at low temperatures results in aging of the starch, which degrades the quality of the rice.

Therefore, in the present invention, when hot water is injected into a container containing frozen rice, the hot water is smoothly injected between the frozen rice so that the outside and the core of the frozen rice can be thawed together within a predetermined time. Filling together is to provide a frozen rice with large voids. While rice is small in size and starch absorbs water, it is luxuriously luck and viscous, close to each other, and there are almost no pores, while vegetables are large and viscous, so they do not adhere to each other and form a certain size of pores. .

1 is a perspective view showing the overall configuration of the present invention,

2 is a front sectional view of the present invention;

3 is a cross-sectional view showing a conventional frozen rice.

<Description of the code | symbol about the principal part of drawing>

1. Container 2. Container lid 3. Rice 4. Vegetables 5. Soup 6. Pore

The present invention is a frozen rice manufactured by packing rice as a main raw material of instant food and then packaging and freezing in a container of a certain size,

It relates to a frozen rice prepared by incorporating and mixing vegetables, characterized in that the air gap formed in the core of the rice bulge by filling a certain amount of vegetables between the rice lump and a certain thickness of rice.

1 is a perspective view showing the overall configuration of the present invention, Figure 2 is a front sectional view of the present invention, Figure 3 is a cross-sectional view showing a conventional frozen rice.

The rice (3) applied to the present invention is applied to the general rice cooked with rice as the main raw material, such as white rice, five grain rice.

Vegetables (4) applied to the present invention is applied to vegetables that can be cooked by adding when cooking in the form of soup, such as bean sprouts, host sprouts, bracken sprouts. Seaweeds, such as seaweed, can also be applied as vegetable substitutes within the spirit of the present invention.

In the present invention, first, the rice (3) is washed with rice, and then 1.2 to 1,8 times the weight of rice, and cooked by heating for 10 to 20 minutes at boiling temperature, vegetables (4) after washing a certain amount of water Add water and boil it for 10 seconds to 20 minutes at boiling temperature to remove water by cooking on cooking wire. Put the rice (3) and vegetables (4) prepared as described above in a container (1) of the appropriate size, first put the appropriate amount of vegetables (4) on the inner bottom of the container (1) and put the appropriate amount of rice (3) thereon The vegetables (4) and the rice (3) in a way that contains the rice (3) and vegetables (4) on the packaging and then frozen and manufactured.

The rice (3) is a highly viscous starch and contains more than 40% of water, and when the container is put in a container, the rice grains adhere closely to each other and there are almost no voids 6 between the grains. On the other hand, vegetables (4) are mostly composed of lignin and fiber components other than moisture, so that the physical properties are very different from that of rice (3), and even if filled and filled to a certain thickness, the contents do not adhere closely to each other and form large voids (6). Let it be.

In the present invention, soups that are applied to conventional instant rice, that is, soups containing salt and pepper powder in various proportions, such as salt (5), are packaged in separate packaging and attached.

According to the present invention, the vegetables (4) contained between the rice (3) and the rice (3) increases the voids (6) between the contents, and the rice (3) and vegetables (4) when hot water is injected for thawing and cooking. The hot water is smoothly injected between the contents of the back and the frozen rice is quickly thawed. Conventional frozen rice is agglomerated into a single mass with almost no voids (6), so when the hot water is injected, the hot water is not smoothly injected into the contents, and thus the thawing time is long. If the thawing is not done quickly but proceeds slowly, the frozen starch in the frozen state will not age and restore aging. This aging decreases starch taste, texture, digestion rate, etc., and lowers the value as a food. Therefore, most of the conventional frozen rice is dependent on the thawing method using a microwave oven.

According to the present invention, it is possible to quickly thaw the frozen state only by injecting hot water, thereby effectively cooking the frozen rice without using a microwave oven.

The thawing time for hot water injection of the frozen rice and the frozen rice according to the present invention is as follows.

In the conventional type of frozen rice, put 240g of white rice in 500ml container and freeze it at -18 ℃, and then inject 400ml of hot water at 90 ℃ twice each time. Was injected to determine the time it took to thaw completely. The average time required was 8 minutes after 5 repetitions.

Frozen rice according to the present invention was put in a 500ml container with 240g of white rice and 60g of boiled bean sprouts and frozen at -18 ℃, and then injected into 400ml of hot water at 90 ℃ to measure the time taken to thaw completely. As a result of repeated measurements five times, the frozen rice according to the present invention was completely thawed within an average of 1:30 seconds with only one hot water injection.

In the present invention, since the pores 6 in the contents are large, inflow of hot water is easy, so that thawing through the hot water injection method can be thawed about five times or more faster under the same conditions than the conventional form, and such rapid thawing may be slowly thawed. It not only gives more convenience but also lessens the aging of gelatinized starch. That is, it prevents the quality of the rice from falling.

According to the present invention, frozen rice can be effectively thawed and cooked only by injecting hot water, thereby quickly cooking frozen rice without using a microwave oven.

On the other hand, the present invention can convert the consumption of instant food focused on ramen to rice, so it can increase the consumption of rice can contribute to stabilization of rice supply.

Claims (1)

In the frozen rice produced by cooking rice as a main raw material, Prepared by mixing and filling a certain amount of vegetables (4) between the rice (3) chunks of the predetermined thickness and the rice (3) chunks to form a large gap (6) in the core of the rice (3) One frozen rice.