KR20070099900A - Manufacturing process of grain of boiled rice and food with it - Google Patents

Abstract

A method of manufacturing a grain of boiled rice is provided to solve the problem of the boiled rice grains which cling to each other by increasing the elasticity of the boiled rice grains and reducing the adhesion properties and prevent starch retrogradation during long-term storage and thus enable commercial mass production of the boiled rice grains. Washed rice is mixed with water in a weight ratio of 1:3 to 15, heat-treated at 85 to 98deg.C for 20 to 150min, filtered to remove extra water, washed with cold sterile water of 0 to 15deg.C 1 to 4 times and soaked in the cold sterile water. The washed boiled rice grains in the final step are additionally soaked in an organic acid solution to control the boiled rice solution to a pH of 3.0 to 6.0.

Description

Manufacturing process and grain of boiled rice and food with it}

1 is a graph showing the shelf life of rice grains according to pH conditions.

2 is a photograph of a grain of rice prepared according to the present invention.

Figure 3 is a simplified view showing the structure of a tank applied at the time of manufacturing the rice grains according to the present invention.

Figure 4 is a simplified view showing the process applied during the production of yogurt containing rice grains of the present invention (long-term storage of rice grains).

Figure 5 is a simplified illustration of the process applied during the production of yogurt containing rice grains of the present invention (short term storage of rice grains).

The present invention relates to a method of manufacturing a grain of rice and a food containing the same, and more specifically, by heating a large amount of water in rice and heat treatment in a limited temperature range to gelatinize the starch in the rice and then washed several times with sterilized cold water, Unlike rice eaten by the rice, the elasticity is given to the luxury rice grains, and the adhesion between the luxury rice grains is suppressed, so it is suitable for mass production process, and the immersion water in which pH is maintained at a constant level by immersing in sterilized cold water or treating with organic acid When immersed in, the present invention relates to a method for producing a new concept of rice grains and a food containing the same, which can suppress the aging of the gelatinized starch even when stored for a long time, so that it can be applied to various processed foods.

Boiling, steaming, or steaming with a similar amount of rice and water are cooked by the majority of East Asian and Southeast Asian nations such as Korea, China, and Japan. It tastes good and contains most of the nutrients you need.

However, rice lacks some minerals such as vitamin B1 and calcium, and may not be nutrient-deficient if not taken with other side dishes.

On the other hand, in the case of rice, rice is steamed at home, which is a common method of cooking by steaming the rice with water, heating it sufficiently, and then lowering the temperature, or steaming the rice as commonly used when cooking a large amount of rice. In this case, since the rice grains are not elastic and the adhesiveness of rice grains is high, the grains of rice are attached to each other.

In addition, since rice is easily deteriorated over time and starch in the rice is likely to age easily, it is not easy to maintain the texture of the rice grains or preserve the organ for a long time.

On the other hand, if rice grains are included in foods, nutrients deficient in rice may be ingested in the foods, and nutritional supplementation may be possible. For example, dairy products contain large amounts of vitamin B1 and calcium, which are insufficient in rice. If you mix with rice, nutritional supplementation seems to be possible.

Flour-containing yogurt and ice cream sold by dairy companies are commonly manufactured by mixing fermented milk or ice cream mixes and pulp syrup automatically in a proportion in a pipe line through an in-line mixer. It has a form of jam that can be stored for a long time.

However, when rice is used instead of pulp, the water absorbed by the gelatinization of starch is released by the osmotic pressure of the jam and loses its elasticity and becomes a tough tissue.

When the rice prepared by the conventional universal method is put into a food that can be eaten, the chewing taste of the rice is reduced, thereby degrading the quality of the food for the chewing taste. In addition, the rice produced by the above-mentioned universal method is difficult to transfer because it is attached to the pump and piping line designed to transfer the liquid and semi-solids due to the sticky surface during mass production in the factory.

Thus, as a technique proposed for processing rice or rice to introduce into food, there is a floating yogurt manufacturing method using the rice powder [Korean Patent Application No. 1991-0000796], in the case of the above method is used to powder the rice Because it is so, you cannot get the feeling that rice gives. In addition, rice powder is added [Korean Patent Application No. 2004-0069747], rice starch is expanded and pulverized and then added [Korean Patent Application No. 2002-0071116], or alpha-amylase is added to form a rice slurry. Made and mixed with the mixture [Korean Patent Application No. 2004-0102098, 2004-0102099, 2004-0102100] There is a method for producing ice cream, but all the rice is processed in various ways to mix and mix in powder form By making ice cream, it can not be a method of maintaining the shape and elasticity of the rice grains as in the present invention.

In addition, a method of putting in a yogurt cooked at home by cooking rice [Korean Patent Application No. 2004-0042048] has been proposed, but even in this case there is a problem that mass production is difficult due to the stickiness between the rice grains unique to the rice presented above.

That is, there is no patent application for a method for producing a rice grain which is provided with elasticity capable of mass production at a factory and suppressed the stickiness between the luxury rice grains and a method for producing a food containing such rice grains.

In addition, yogurt and ice cream in which rice grains are introduced as described above, the rice presented above can be easily used as snacks in addition to stocks or traditionally known processing methods due to various problems in which commercial mass production is difficult or long-term storage is not easy. There is no known technique for processing edible forms.

Thus, the inventors of the present invention process the rice to produce a rice, but the elasticity is given to the surface of the rice grains, less sticky, so that the rice grains do not stick to each other, improve the preservation of the manufactured rice, can maintain the unique characteristics of the rice grains Efforts were made to find a way to process rice grains so that they could be transported.

 As a result, when rice which has been hydrolyzed with a large amount of water was gelatinized at a certain temperature range and washed with filtered sterilized water, the rice was given elasticity, reduced stickiness, and mass production was possible. The present invention has been completed.

In addition, when the rice grains provided with elasticity are immersed in sterile cold water, or adjusted to a specific pH range by adding organic acids to them, and soaked so that the rice grains are immersed, the preservation properties are improved while maintaining the unique characteristics of the rice grains. .

Accordingly, an object of the present invention is to provide a novel method of producing a grain of rice and a food containing the same.

The present invention comprises the steps of: 1) mixing semi-rice and water in a ratio of 1: 3 to 15 by weight, and then gelatinizing the rice heat-treated at 85 to 98 ° C. for 20 to 150 minutes; After removing the water, characterized in that the manufacturing method of the rice grains comprising the step of washing 1 to 4 times with 0 ~ 15 ℃ sterilized cold water.

In addition, the present invention includes a method for producing a rice grain further comprising the step of immersing the washed rice grains in sterile cold water.

In addition, the present invention comprises the step of immersing in an organic acid aqueous solution after adjusting the pH to 3.0 to 6.0 by adding an organic acid aqueous solution to the washed rice grains.

Hereinafter, the present invention will be described in detail.

In the present invention, a large amount of water is added to the rice by heat treatment in a limited temperature range to gelatinize the starch in the rice, and then washed several times with sterilized cold water. Since the adhesion between the rice grains is suppressed and suitable for mass production process, the present invention relates to a method for producing rice grains that can be applied to various processed foods.

In addition, it is possible to improve the preservation by immersing the rice grains as described above in sterile cold water or by treating the organic acid to maintain the pH at a constant level, when immersed in immersion water of the level maintaining the pH range for a long time storage Edo can also inhibit the aging of the gelatinized starch, it can be applied to a variety of processed foods.

In the case of rice, the boiling method used at home and the steaming method applied at the time of mass cooking are used in the production of rice. When processing, the texture is degraded, there is a problem such as not easy to transfer the manufactured rice grains and not suitable for mass production, it is important to make the surface of the rice grains elasticity without having a stickiness.

In addition, rice is a neutral food, easily deteriorated and the starch in the rice is likely to age, there is a high possibility of storage problems. It is also important to overcome this problem and to make long-term storage possible.

Hereinafter, the manufacturing method of the rice grains having elasticity and improved shelf life without adhesiveness of the present invention will be described in detail for each step.

First step

The first step of the present invention is the step of gelatinizing the semi-rice and water to heat the water for 1 to 3 to 15 weight ratio and then heat-treated at 85 to 98 ℃ 20 to 150 minutes.

This is a method of mixing the existing rice and water in a weight ratio of 1: 1.2 to 1.5 and heating it up to 100 ° C. and then steaming it, or steaming the steam produced by heating the water above 100 ° C. to cook the rice. This is different from the commonly known recipes for rice, such as steaming.

That is, the sorted and semi-polished rice and water are mixed at a weight ratio of rice 1: 3 to 15, and then heat-treated at 85 to 98 ° C. for 20 to 150 minutes to gelatinize the starch in the rice.

At this time, unlike the conventional rice recipe, since a large amount of water is used, the starch of the rice is luxuryed to an appropriate level, and water remains even after the rice is manufactured, thus preventing the sticking of rice. , You can prevent the bottom rice from sticking or burning. The amount of water used varies depending on the heating temperature, but is more preferable when used in a 4 to 6 weight ratio of the weight of the rice.

When the upper limit of the heat treatment temperature is adjusted to 98 ° C., water can be prevented from steaming, so that excessive gelatinization of rice starch is suppressed, thereby providing high elasticity to the rice grain surface. If the heat treatment temperature is less than 85 ℃ it is unreasonable because the time required for gelatinization of the rice becomes long.

Although the first step of the present invention takes longer heat treatment time than the conventional rice recipe, by using a large amount of water and the upper limit of the heat treatment temperature to 98 ℃ to prevent excessive gelatinization of rice starch grain Since sticking can be suppressed, it is suitable as a manufacturing method of the rice grain to put in floating yoghurt, ice cream, and various foods.

The heat treatment time is different depending on the heating temperature and the type of rice selected, the longer the rice with a higher fiber content. The following Table 1 summarizes the appropriate heat treatment time according to the type of rice and heating temperature, and can be used in addition to the presented rice, brown rice and black rice variously processed rice, the scope of the present invention by the type of such rice is limited It doesn't happen.

division Heat treatment time according to heat treatment temperature 85 ℃ 90 ℃ 95 ℃ White rice 50 to 70 minutes 40 to 60 minutes 20 to 40 minutes Brown rice 90 to 110 minutes 70 to 90 minutes 40 to 60 minutes Black rice 130 to 150 minutes 100 to 120 minutes 80-100 minutes

In addition, the characteristics of the rice grains produced according to the conditions for heat treatment of the rice, which is summarized in Table 2 below.

        Temperature time Less than 85 ℃  85 to 98 ℃ Above 98 ℃ Lack of time Starch Not Luxury Hard Texture Lack of starch luxury hard texture Convection Phenomena by Proper Boiling-Destruction of Rice Grain Proper time Starch Not Luxury Hard Texture Good level of luxury grain of rice Starch over-luxination- Convection by boiling porridge-type rice destruction Overtime Lack of starch luxury hard texture Starch Over-Luxury Rice Grain Weak Texture Starch over-luxination- Convection by boiling porridge-type rice destruction

As shown in Table 2, it can be seen that the control of the heat treatment temperature and time of the rice is very important.

2nd step

The second step of the present invention is a step of washing the granulated rice grains after the heat treatment to remove excess water 1 to 4 times with sterilized cold water of 0 ~ 15 ℃.

In this step, the excess water remaining after the heat treatment is discharged and washed with cold water, the sterilized cold water of 0 ~ 15 ℃ is carried out by repeating the discharge 1 to 4 times.

That is, even if the starch in the rice is heat-treated at 85-98 ℃ for 20-150 minutes, even if the starch in the appropriate level of gelatinization continues to be at a high temperature absorbs excess moisture breaks the rice grain tissue. Therefore, the gelatinization should be stopped by lowering the temperature. When cooling by the cooler of the tank itself, it takes not only a long time, but also the grain of rice may be physically impacted when the stirring for cooling causes the tissue to be broken. Thus, if the hot water used to gelatinize the starch of rice is discharged directly after sterilized cold water at 0 to 15 ° C., the gelatinization can be stopped at a time and the destruction of rice grain tissue can be minimized. Gelatinization can be stopped by only one injection of such sterilized cold water, but preferably, when repeated 2 to 4 times, the grain temperature of the rice grains may be lowered to 15 ° C. or lower, and the starch of the grains of the grains of the rice grains may have a sharp temperature. The deterioration can make the tissue denser, further increasing the elasticity of the grains.

Rice grains having a densified tissue by this step, even if the rice is immersed in any purified water or aqueous solution for a long time in the subsequent process, the moisture is absorbed into the starch does not become bulky or weak tissue.

In order to discharge hot water and add sterilized cold water, it is desirable to install a filter in the discharge pipe part which goes out of the tank so that rice grains are not discharged. Depending on the mixing method, all of the grains can be left to soak or completely discharged.

Figure 2 shows a picture of a rice grain prepared by adjusting the weight ratio of rice (brown rice) and water to about 1: 4, heated at about 98 ℃ for 60 minutes and washed with sterilized cold water, sterilized in sterilized cold water, It can be seen that the individual grains of rice are almost in the form of rice grains and are not sticky between the grains of rice.

The manufacturing method of the rice grains of the present invention comprising the above steps is excellent storage properties when the following steps are added.

In other words, if the rice grains washed in step 2 are immersed in sterilized cold water, excessive gelatinization can be stopped and the rice grains can be prevented from aging. Applicable to

In addition, in order to enable longer-term storage, after adding the organic acid aqueous solution to the rice grains washed in step 2 and adjusting the pH to 3.0 to 6.0 range, the rice grains may be immersed sufficiently in the organic acid aqueous solution.

When the pH is lowered to 3.0 to 6.0 by the addition of the aqueous organic acid solution, it is possible not only to prevent aging of rice grains but also to inhibit microbial contamination, thereby preserving rice grains for a long time.

The grain of rice that has been stopped by the sterilized cold water in the second step is sterilized by heat treatment, but is in a sterile state, but the rice grains are stored in a separate container (Tote, etc.) for long-term storage or transferred to a piping line and fermented milk. Mixing may expose you to microbial contamination.

In order to overcome the problems of microbial contamination, when applying general flesh, a method of mixing with high sugar syrup is used, but in the case of rice grains, this method cannot be used to save the texture.

Therefore, by adding an organic acid aqueous solution to lower the pH of the rice grains to suppress microbial contamination. At this time, after washing the rice grains in the sterilized cold water of the second step in order to lower the pH, the organic acid aqueous solution should be added and stirred. As the organic acid, any edible organic acid may be used, and specifically, for example, an organic acid such as citric acid, malic acid, succinic acid and tartaric acid may be selected and used alone or in combination of two or more thereof.

The pH of the rice grains before the treatment of the aqueous organic acid solution has a neutral pH of 7.0 to 7.4, but the treatment of the organic acid solution lowers the pH to 3 to 6, thereby improving the preservation. It should be noted here that the pH initially set immediately after the aqueous organic acid solution is increased to about 0.5 to 1.5 after 2 to 3 hours, and rises to the neutral range again. This is because starch spilled from the rice dilutes the pH, so that the target pH must be set about 0.5 to 1.5 lower than the target pH.

The longer the shelf life of rice grains and the higher the potential for contamination, the lower the pH should be adjusted. After completion of pH adjustment, the aqueous organic acid solution (treated water) may be left so that the whole grain of rice is immersed or completely discharged, depending on the mixing method with other ingredients to be mixed with the grain of rice. If used immediately after rice production, there is no problem even if the organic acid aqueous solution is completely discharged, but if the rice is stored for more than 5 days, all the grains of rice must be immersed in the organic acid aqueous solution. Rice immersed in an aqueous solution of organic acid has a high shelf life due to a high resistance to microbial contamination due to a low pH of the organic acid solution, but when the organic acid solution is discharged, the upper part is exposed to air and contaminated with mold. In addition, when the rice grains are exposed to the air, the water evaporates and becomes a hard tissue like rice. This is an aging phenomenon caused by the reduction of alpha starch to beta starch. To preserve rice grains for a long time, the rice must be immersed in the organic acid solution sufficiently.

1 is a graph showing the shelf life of rice grains according to pH. The conditions are 10 ℃, aeration conditions, it can be seen that the shelf life is reduced as the pH is inclined to neutral. Attached drawings Figure 2 shows a photo of the balal produced by the method proposed in the present invention, it can be confirmed that the rice grains maintain their own form and are not attached to the rice grains.

The rice grains prepared as described above may be processed by mixing with various food ingredients, for example, by mixing with food ingredients such as fermented milk, ice cream, processed oil and beverages.

In general, in the case of pulp yogurt, pulp is added to syrup because water activity is lowered due to high sugar content, thereby preventing microbial contamination. However, when the rice is mixed with syrup with high sugar content, water is released due to osmotic pressure, so it is not possible to maintain the unique texture of the rice, so it is important to maintain the preservation without mixing with the syrup.

Hereinafter, an example in which a rice grain manufactured according to the present invention may be applied will be described in detail, but the present invention is not limited thereto.

The rice grains prepared according to the present invention may be mixed with fermented milk lactobacillus and prepared as a yolk containing rice grains.

The fermented milk has its own sweetness, acidity, flavor without mixing milk powder, sweeteners, milk proteins, flavorings, etc., by mixing with a syrup or jam to which a separate sweetener, acidulant and flavoring are added.

Unlike the existing yogurt applied to the flesh pulp white sugar, which should be put in the flesh syrup, flavoring is added to the fermented milk, so sweetness and flavor is dropped by the microbial fermentation, it is more preferable to set the high sugar content and flavor.

In addition, white sugar is fermented to produce a large amount of viscous material, which softens the fermented milk but may lower the viscosity, so it is more preferable to supplement the viscosity by adding milk protein.

The fermented milk mix composition may specifically include 50-90 wt% of crude milk, 1-8 wt% of milk powder, 3-12 wt% of sweetener, 0.5-4 wt% of milk protein, and 0.02-0.2 wt% of fragrance. The mixed fermented milk mix is inoculated with lactic acid bacteria through sterilization (for 5 to 20 minutes at 92 to 95 ° C) and homogenization (150 to 200 bar), and then cooled to 5 to 15 ° C after fermentation at 35 to 43 ° C for 5 to 9 hours. . The fermented milk has sweetness, acidity, and flavor in itself, so you can complete the floating yogurt by mixing only rice grains at a later stage. One example of the fermented milk compounding ratio applied in the present invention is shown in Table 3 below.

ingredient content(%) crude oil 80.000 White sugar 8.000 Mixed milk powder 4.000 Milk Protein Powder 1.500 Spices 0.08 Lactobacillus 0.002 Purified water 6.418

Rice-containing floating yogurt of the present invention prepared as described above is when rice grains and yogurt (fermented milk) is provided in a mixture of 10 to 30: 70 to 90 weight ratio, the texture of the rice grains and the flavor of the yogurt becomes more harmonious.

Rice-containing floating yogurt of the present invention prepared in the above steps can be prepared by the following method when produced in large quantities in a factory.

That is, the first method of transferring and storing rice grains into a container such as tote, and then reconnecting to the pipe line and automatically mixing the fermented milk in an in-line mixer, or transferring the rice directly to the fermented milk storage tank in the tank. As a second method of mixing the grains of rice and fermented milk with a stirrer, rice and fermented milk may be mixed by the same.

The first method is a method of mixing fermented milk and rice grains when the fermented milk and the rice production plant are to be stored for a long time after the production of rice grains or different. As indicated above, if the rice is stored for a long time more than 5 days, the treated water must remain so that all rice grains are soaked, and the pH should be lowered to an appropriate level according to the desired shelf life. pH-adjusted rice grains and organic acid aqueous solution is transferred to a pipe line and stored in a separate container. As a storage container, a nitrogen-filled tote for fruit syrup is frequently used. If the sterile state is not maintained at the time of transport and packaging can be stored outside the expiration date of FIG. 1 but can extend the shelf life if all lines are maintained aseptically by line sterilization, cleaning (line CIP (clean in place)). In this case, the rice grains stored in the separate container are connected to a line when used and transferred to a pump, combined with the line coming from the fermented milk storage tank, mixed in a proportion with the fermented milk on the line (in-line mixer), and packaged in a product container. It is important that the organic acid solution stored with the grains in the container is discharged just before connecting to the line so that only the rice remains in the container.

The second method is used when mixing rice grains with fermented milk within the same factory that produces rice grains and fermented milk and within 5 days immediately after rice grains are produced. In this method, the pH of the rice can be lowered to increase the preservation, but it is not necessary, so after the last sterilized cold water treatment of the second step, the liquid containing all the organic acid solution is discharged and only the remaining rice grains are transferred directly to the fermented milk storage tank. . The conveyed rice grains and fermented milk are mixed by the agitator in the fermented milk storage tank and sent to the packing machine.

In addition, the rice grains prepared according to the present invention may be mixed with an ice cream mix to prepare rice-containing ice cream.

In other words, the pH adjusted in the third step is to mix the rice grains with the ice cream mix, wherein the ice cream mix is typically composed of any of the components that can be adjusted by those skilled in the art to the present invention It can apply and use, and adjustment of the component of such an ice cream mix does not limit the scope of the present invention. For example, the ice cream mix may include 10 to 50% by weight of crude oil, 3 to 12% by weight of powdered milk, 6 to 24% by weight of sweetener, 10 to 40% by weight of fresh cream, 0.01 to 0.1% by weight of emulsifier, and the like. The blended ice cream mix is sterilized (5-20 minutes at 90-95 ° C), homogenized (150-200 bar) and cooled (-10-0 ° C, overrun 50-100%) to produce soft ice cream. Can be.

The grain of rice prepared according to the present invention is enhanced in elasticity and reduced in adhesion, even if mixed with soft ice cream, the texture of rice grains is intact.

When the rice-containing ice cream of the present invention prepared as described above is provided by mixing rice grains and soft ice cream in a weight ratio of 10 to 30:70 to 90, the texture of the rice grains and the flavor of the ice cream are more harmonized.

Rice-containing ice cream of the present invention prepared in the above steps can be prepared by the following method when produced in large quantities in a factory.

The rice grains stored in a separate container such as tote are connected to the line when used and transferred to the pump, combined with the line coming from the cooler (soft ice cream manufacture), mixed in a proportion with the soft ice cream on the line (in-line mixer) to the product container. Will be packed. The packaged ice cream is stored in a rapid freezing (-40 to 35 ° C) room, cured and then released as a final product.

As described above, according to the present invention, the commercially available mass production is possible by solving the problem that the rice grains are resilient and the adhesiveness is reduced and the rice grains stick together.

Particularly, according to the present invention, the shelf life is improved to enable long-term storage of the rice grains, and thus the aging of the rice grains does not progress during long-term storage, thereby maintaining the texture of the rice grains as it is. The rice grains prepared according to the present invention may be mixed with various food ingredients such as fermented milk, ice cream, processed oil, beverage, and the like.

Claims (5)

1) mixing the semi-rice and water in a weight ratio of 1: 3 to 15, and then laminating rice heat-treated at 85 to 98 ° C. for 20 to 150 minutes, 2) filtering the rice grains after the heat treatment to remove excess water and then washing 1 to 4 times with sterilized cold water of 0 ~ 15 ℃ characterized in that it comprises a rice grains. The method of claim 1, further comprising the step of immersing the rice grains washed in step 2) in sterile cold water. The method of claim 1, further comprising adjusting the pH of the washed rice grains of step 2) in an organic acid aqueous solution to adjust the pH to a range of 3.0 to 6.0. Rice-containing fried yogurt comprising a grain of rice prepared according to any one of claims 1 to 3. Rice-containing ice cream, characterized in that containing a grain of rice prepared by any one of claims 1 to 3.

Images