KR20130134174A - Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice - Google Patents
Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice Download PDFInfo
- Publication number
- KR20130134174A KR20130134174A KR1020120057494A KR20120057494A KR20130134174A KR 20130134174 A KR20130134174 A KR 20130134174A KR 1020120057494 A KR1020120057494 A KR 1020120057494A KR 20120057494 A KR20120057494 A KR 20120057494A KR 20130134174 A KR20130134174 A KR 20130134174A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- hot air
- temperature
- drying chamber
- drying
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 137
- 235000009566 rice Nutrition 0.000 title claims abstract description 137
- 238000001035 drying Methods 0.000 title claims abstract description 58
- 238000010025 steaming Methods 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 136
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000013339 cereals Nutrition 0.000 claims abstract description 23
- 238000007602 hot air drying Methods 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 230000007062 hydrolysis Effects 0.000 claims abstract description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 11
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 244000280244 Luffa acutangula Species 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Abstract
The present invention is excellent in appearance, stickiness, and taste while increasing the surface hardness of the rice and increasing the surface hardness of the rice by tea steaming process, and can be prevented from being broken even when mixed with other ingredients, and the hot air in a multi-step process It relates to a method of manufacturing a secondary steaming and multi-stage hot air dried rice that can be dried to prevent the surface hardening (Case Hardening) of the tissue to produce a dry rice with excellent shelf life from microorganisms.
The present invention comprises the steps of washing and soaking rice; Dewatering the soaked rice and heating it at a temperature of 80 to 90 ° C. for 10 to 15 minutes to steam the rice firstly; A hydrolysis step of injecting water into the alpha-ized rice through the first steaming process or soaking it in water to infiltrate the water so that the water content of the rice grain is 50 to 70%; A second steaming step of heating the cooked rice at a high temperature of 100 to 140 ° C. for about 5 to 35 minutes to increase the hardness of the rice grains; Moving the second increased rice to a first drying chamber having a temperature of 120 to 140 ° C. and drying the first hot air such that the water content is 60 to 70%; Moving to a second drying chamber having a temperature of 100 ° C. to 120 ° C., followed by secondary hot air drying so that the moisture content is 50% to 60%; Moving to a third drying chamber having a temperature of 90 to 100 ° C. to dry the third hot air such that the moisture content is 10 to 25%; Moving to a fourth drying chamber having a temperature of 80 ° C. to 90 ° C. to dry the fourth hot air such that the moisture content is 5% to 10%; And packaging the hot air dried rice.
Description
The present invention is the second steaming process to alpha the rice and increase the surface hardness of the grain of rice, excellent appearance, stickiness, taste, etc., can be prevented from being broken even when mixed with other ingredients, the rice in a multi-step process The present invention relates to a method for manufacturing secondary steaming and multi-stage hot air dried rice, which can prepare dried rice having excellent shelf life from microorganisms by preventing hot air drying to prevent surface hardening of tissue.
In general, rice is cooked by pouring a proper amount of water into a boiled rice, boiling it and steaming it, and is used as a staple food in most countries in Asia including Korea.
However, the rice is easy to lose the nutrients and functional ingredients inherent during the cooking process to produce a commercial product, especially heat sterilization process is essential to ensure the shelf life as a commercial product, There were difficulties in solving problems such as discoloration and deterioration of texture.
In other words, as the rice ages and the aging progresses, the taste of rice decreases, and the fat contained in the rice combines with oxygen in the air to disperse and emit a bad odor, thereby promoting the deterioration of proteins and stickiness of the rice. And there is a problem of dropping the texture.
In order to solve this problem, hot air drying is usually performed by using a single temperature or two temperatures. However, according to the hot air drying, moisture is rapidly reduced in a short time, and the appearance is reduced and deformed. There is a problem that the texture and fall.
The problem to be solved by the present invention is that after steaming the first steaming and the second steaming to alpha the rice and increase the surface hardness of the grain of rice, the appearance, stickiness, taste, etc. is excellent, even when mixed with other materials It can be prevented, and drying the hot air in a multi-step process to prevent the case hardening phenomenon of the tissue to provide a secondary steaming and multi-stage hot air dried rice manufacturing method that can produce a dry storage excellent storage from microorganisms There is.
Another object of the present invention is to provide a method for producing a secondary steaming and multi-stage hot air dried rice, which is superior to the case of drying the rice in a multi-step process so that moisture evaporation is uniformly dried at the same temperature.
Another object of the present invention is to provide a method for producing a multi-stage hot air dried rice that can be moved to the drying chamber having a different temperature condition sequentially using a conveyor belt to easily produce hot air dried rice.
Method for producing a multi-stage hot air dried rice according to the invention, the steps of washing and immersing rice; Dewatering the soaked rice and heating it at a temperature of 80 to 90 ° C. for 10 to 15 minutes to steam the rice firstly; A hydrolysis step of injecting water into the alpha-ized rice through the first steaming process or soaking it in water to infiltrate the water so that the water content of the rice grain is 50 to 70%; A second steaming step of heating the cooked rice at a high temperature of 100 to 140 ° C. for about 5 to 35 minutes to increase the hardness of the rice grains; Firstly drying the second increased rice such that the first drying chamber having a temperature of 120 ° C. to 140 ° C. has a moisture content of 60% to 70%; Drying the second hot air such that the water content is 50 to 60% in a second drying chamber having a temperature of 100 to 120 ° C .; Drying the third hot air in a third drying chamber having a temperature of 90 ° C. to 100 ° C. so as to have a water content of 10 to 25%; Performing a fourth hot air drying step such that the fourth drying chamber having a temperature of 80 ° C. to 90 ° C. has a water content of 5% to 10%; And packaging the hot air dried rice.
Preferably, the temperature of the grain temperature is 20 ~ 30 ℃ in the first drying chamber, 30 ~ 40 ℃ in the second drying chamber, 35 ~ 45 ℃ in the third drying chamber, 45 ~ 50 ℃ in the fourth drying chamber It is done.
Preferably, the center of the first to fourth drying chamber is penetrated to move the conveyor belt, the heat source and the blower is mounted on the upper and lower parts, the conveyor belt has a through hole formed in the surface smaller than the rice grains, It is characterized by moving along the through-holes of the first to fourth dryers in a state that the rice grain is placed on the surface.
Since the rice dried by the multi-stage hot air according to the present invention is produced by steaming secondary, the rice is alpha-ized and may increase the hardness of the grains of rice, which has the advantage of having an excellent appearance, stickiness, and taste.
In addition, the rice dried by the multi-stage hot air to prevent the surface hardening of the tissue (Case Hardening) phenomenon is excellent storage properties from microorganisms.
In addition, since the evaporation of water evenly occurs, the color of the appearance is better than when dried at the same temperature.
1 is a block diagram for the manufacturing process of the method for producing a multi-stage hot air dried rice according to the present invention.
Figure 2 is a schematic diagram of a multi-stage hot air drying apparatus according to the present invention.
Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing a multi-stage hot air dried rice according to the present invention.
As shown in Figure 1, the manufacturing method of the multi-stage hot-air dried rice of the present invention comprises a rice immersion step, a primary steaming step, a hydrolysis (加 水) step, a secondary steaming step, a multi-stage hot air drying step and a packing step.
1. Rice soaking stage
Remove the foreign matter contained in non-rice and rice bran remaining on the surface of rice by using a loofah, etc., and soak it for 1 to 2 hours so that the water content is 30 to 35% in a rice immersion tank.
2. First steaming stage
The soaked rice is naturally dehydrated and steamed for about 10 to 15 minutes at low temperatures of 80-90 ° C using steam. When steamed at such a low temperature, beta starch, which has a regular arrangement of rice, is gelatinized by alpha-hydration by the reaction of water and heat in the soaked rice. In addition, when heated at a temperature of 80 ~ 90 ℃ can not increase the surface hardness of the rice without cracking due to heating the outer surface of the rice. The primary steaming of such rice is preferably to use a steam cooker.
3. Hydrolysis
In the first steaming process, water is sprayed using a steam injector to the alpha-ized rice or soaked in water for 10 to 20 minutes to allow water content to be 50 to 70%. As such, when the water is infiltrated and re-hydrogenated into the rice subjected to the first steaming process, the hydrolyzed rice penetrates into the rice grains to increase the spread of the rice grains and decrease the adhesion.
4. Second steaming stage
The steam, which has been subjected to the hydrolysis step, is heated for 2 to 5 minutes at a high temperature of 100 to 140 ° C. using a steam cooker. When heated to a high temperature in the second steaming step can increase the surface hardness of the alpha-ized rice grains, it can be maintained to 50 to 80% moisture content.
As such, when the rice is washed with water → primary steaming → singer → secondary steaming, the final rice becomes alpha and the hardness of the outer surface is increased, so that the rice grains are destroyed even if the water is removed through the deterioration drying step described below. It can be minimized.
5. Hot air drying step
The rice produced through the second steaming step is dried through four stages of drying so that the water content of the rice is 5-10%. The drying temperature of the first drying chamber is about 120 ~ 140 ℃ and the water content of the rice, which is added twice and added to the separate grains, is about 60 ~ 70%, and the temperature of the grain of rice is about 20 ~ 30 ℃. Move to the drying chamber. The temperature range of the second drying chamber is 100 ~ 120 ℃, the water content of the rice is about 50 ~ 60% and the product temperature at this time is transferred to the third drying chamber in the state of about 30 ~ 40 ℃. Temperature range of the third drying chamber is 90 ~ 100 ℃, the water content of the rice is 10-25%, the product temperature is maintained at 35 ~ 45 ℃. The fourth drying chamber is moved to the fourth drying chamber, and the temperature range of the fourth drying chamber is 80-90 ° C., the water content of the rice is 5-10%, and the product temperature is 45-50 ° C., which is finally discharged.
In this way, the hot air-dried rice of the 4 stages diffuses the internal moisture of the initially cooked rice to the outside through the capillary tube, which is the water transport passage in the tissue, and at the same time, the surface moisture also evaporates to prevent the surface hardening of the tissue. By doing so, it is possible to manufacture dry rice having excellent storage from microorganisms. In particular, the overall evaporation of water occurs uniformly, the color of the appearance is better than when dried at the same temperature.
On the other hand, as shown in Figure 2, the hot air drying apparatus, the center of the first to fourth dryer penetrates so that the conveyor belt can move, a heat source is installed on the upper and lower, hot air is directed to the conveyor belt direction The blower is equipped to move. On the other hand, the conveyor belt is moved along the through-holes of the first to fourth dryers and holes smaller than the grains of rice pass through the surface. The rice grain placed on the conveyor belt by the hot air drying apparatus is manufactured as a dry rice by hot air blowing from the upper and lower portions while sequentially moving the first to fourth dryers.
7. Packing step
After the hot air drying step, the dried rice is vacuum-packed in a sealed container in a certain amount such as 1 serving or 2 servings and completed. At this time, it is preferable that the sealed container is packaged with a sauce such as red pepper paste separately packed.
8. Edible stage
Vacuum-packed rice can be edible after adding 1.5 to 3 times of water, mixing and rehydrating.
The hot-air dried rice of the present invention is maintained after the appearance of the rice after drying, the fine porous structure is formed therein is excellent in resilience even when rehydrated, it is possible to suppress the change by heat. In particular, since the dried materials are almost dehydrated, various degradation reactions due to enzymatic browning, protein denaturation and enzymatic action can be minimized.
<Experimental Example 1>
After washing the non-glutinous rice as an embodiment of the present invention, the water soaked in the rice immersion tank to immerse the water content of about 30% and then heated first at a temperature of 90 ℃ steam for 10 minutes, immersed in cold water for 20 minutes and then in a natural state The water was removed so that the moisture content was about 62%. After that, the rice was heated by secondary steaming at a high temperature of about 120 ° C. for about 15 minutes. And as a comparative example, steaming was carried out in the normal rice cooker and the rice was produced.
Table 1 shows the appearance, hardness, stickiness, taste, and the like of the rice grains prepared according to Example 1 and Comparative Example 1 of the present invention. Here, the hardness test was measured by RICE TASTE ANALYZER of SATAKE, Japan, and the score is an absolute value that is mechanically represented.
As shown in Table 1, the rice produced by the second steaming process as shown in the present invention can be confirmed that the existing products in general, such as appearance and hardness, stickiness, taste, compared to the existing products.
<Experimental Example 2>
The rice prepared in Example 1 was added while moving sequentially to the four drying chambers and hot air dried. While maintaining the drying temperature of the first drying chamber at 120 ~ 140 ℃ heated to 60-70% of the water content of the rice, while maintaining the temperature range of the second drying chamber at 100 ~ 120 ℃ water content of the rice is 50 ~ 60 Heated to%. Then, it is transferred to a third drying chamber maintained at a temperature of 90 to 100 ° C., heated to a water content of 10 to 25%, and then moved to a fourth drying chamber maintained at an odor of 80 to 90 ° C. Water content was discharged after heating to 5 ~ 10%. At this time, the product temperature of the temperature in the first drying chamber is maintained at 20 ~ 30 ℃, the product temperature in the second drying chamber is 30 ~ 40 ℃, the temperature of the third drying chamber is 35 ~ 45 ℃, the temperature of the fourth drying chamber Was kept at 30 ~ 40 ℃. On the other hand, Comparative Example 2 was prepared by hot air drying the second steam steamed in Example 1 to a single temperature of 120 ℃.
1. Comparison of moisture content of dried rice passing through the final drying chamber
The moisture content of the rice produced by the multi-stage hot air drying of Example 3 and the rice produced by hot air drying at a fixed temperature of Comparative Example 2 is shown in Table 2.
As shown in Table 2, it can be seen that the water content of the rice produced by the multi-stage hot air drying in Example 3 of the present invention is kept constant at 7.5 to 7.8. This means that it is possible to evenly remove the water contained in the law to adjust the content of water depending on the use of the rice.
2. Appearance comparison result
The rice of Example 2 produced by multi-stage hot air drying and the rice of Comparative Example 2 produced by hot air drying having a fixed temperature were taken and shown in Table 3.
Comparative Example 2 Example 2
As shown in Table 3, when the temperature of each drying chamber is dried in the above experimental range, the internal moisture of the rice initially increased is diffused to the outside through a capillary tube, which is a water transport passage in the tissue, and at the same time, the surface moisture also evaporates By preventing the hardening of the surface, it is possible to manufacture dried rice with excellent shelf life from microorganisms. Overall, the evaporation of moisture occurs uniformly, and the appearance color is better than when dried at the same temperature.
3. Color Experiment of Dried Rice
The brightness, redness, color and whiteness of the rice produced by the multi-stage hot air drying of Example 2 and the rice produced by hot air drying at a fixed temperature of Comparative Example 2 are measured and shown in Table 4. In this case, the brightness and the whiteness are excellent products, the higher the measured value, the lower the redness and yellowness means a better product.
As shown in Table 4, the multi-stage hot-air dried rice of Example 2 was bright in whiteness and lightness, whereas the temperature-fixed hot-air dried rice of Comparative Example 2 showed a higher value than the multi-stage hot-air dried rice in redness and yellowness. The color of the product appears dark as shown in Table 4. Therefore, it can be seen that the rice produced by the multi-stage hot air drying of the present invention maintains the white color of the originally manufactured rice, and the taste is remarkably good.
4. Dry Rice Sensory Test Results
The hot water was added to the rice of Example 2 made by multi-stage hot air drying and the rice of Comparative Example 2 made of hot air drying with fixed temperature, and restored for 10 minutes, and 25 panels were used for color, appearance, transparency and gloss. Table 5 shows the average of giving a score between 1 and 7 points. At this time, the higher the score means that the excellent product.
As shown in Table 5, the results of the sensory test on the consumer showed that the multistage hot air dried rice of Example 2 was superior to the temperature fixed hot air dried rice of Comparative Example 2 in the overall sensory profile such as color, appearance, transparency, and gloss. .
The present invention is not limited to the above-described embodiments, and the present invention may be embodied in other forms by those skilled in the art without departing from the technical idea of the present invention. All design changes that come within the scope of equivalency of the claims and the claims are deemed to be within the scope of the present invention.
Claims (3)
Dewatering the soaked rice and heating it at a temperature of 80 to 90 ° C. for 10 to 15 minutes to steam the rice firstly;
A hydrolysis step of injecting water into the alpha-ized rice through the first steaming process or soaking it in water to infiltrate the water so that the water content of the rice grain is 50 to 70%;
A second steaming step of heating the cooked rice at a high temperature of 100 to 140 ° C. for 5 to 35 minutes to increase the hardness of the rice grains;
Drying the second steamed rice in a first drying chamber having a temperature of 120 ° C. to 140 ° C. such that the first hot air is dried to obtain a water content of 60% to 70%;
Drying the second hot air such that the water content is 50 to 60% in a second drying chamber having a temperature of 100 to 120 ° C .;
Drying the third hot air in a third drying chamber having a temperature of 90 ° C. to 100 ° C. such that the moisture content is 10% to 25%;
Moving to a fourth drying chamber having a temperature of 80 ° C. to 90 ° C. to dry the fourth hot air such that the moisture content is 5% to 10%; And
The method of manufacturing a secondary steaming and multi-stage hot air dried rice comprising the steps of: packaging the hot air dried rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120057494A KR20130134174A (en) | 2012-05-30 | 2012-05-30 | Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120057494A KR20130134174A (en) | 2012-05-30 | 2012-05-30 | Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130134174A true KR20130134174A (en) | 2013-12-10 |
Family
ID=49981830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120057494A KR20130134174A (en) | 2012-05-30 | 2012-05-30 | Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130134174A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704578A (en) * | 2014-01-15 | 2014-04-09 | 昆明五谷王食品有限公司 | Tartary buckwheat full-nutrition rice and preparation method |
| CN106879922A (en) * | 2017-01-26 | 2017-06-23 | 浙江农林大学 | A kind of boiling rice production line and its production method |
| KR102028379B1 (en) * | 2019-08-14 | 2019-10-04 | 김미영 | Method of manufacturing low sugar rice using a heating cooker |
| WO2022043758A1 (en) * | 2020-08-22 | 2022-03-03 | Vasco Trading Dmcc | Method and machine for preparing quick cooking cereals and pulses |
-
2012
- 2012-05-30 KR KR1020120057494A patent/KR20130134174A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704578A (en) * | 2014-01-15 | 2014-04-09 | 昆明五谷王食品有限公司 | Tartary buckwheat full-nutrition rice and preparation method |
| CN106879922A (en) * | 2017-01-26 | 2017-06-23 | 浙江农林大学 | A kind of boiling rice production line and its production method |
| CN106879922B (en) * | 2017-01-26 | 2023-09-15 | 浙江农林大学 | Rice cooking production line and production method thereof |
| KR102028379B1 (en) * | 2019-08-14 | 2019-10-04 | 김미영 | Method of manufacturing low sugar rice using a heating cooker |
| WO2021029539A1 (en) * | 2019-08-14 | 2021-02-18 | 김미영 | Method for preparing low-sugar boiled rice using heating type cooker |
| WO2022043758A1 (en) * | 2020-08-22 | 2022-03-03 | Vasco Trading Dmcc | Method and machine for preparing quick cooking cereals and pulses |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Pongpichaiudom et al. | Characterization of frying, microwave‐drying, infrared‐drying, and hot‐air drying on protein‐enriched, instant noodle microstructure, and qualities | |
| US10485260B2 (en) | Quick-cook grains and pulses | |
| KR101156458B1 (en) | Manufacture method of fride rice | |
| KR20130134174A (en) | Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice | |
| KR101254381B1 (en) | A rice cake manufacture method for mixed enzyme | |
| KR101290222B1 (en) | Manufacture method of freeze-drying rice | |
| TW201521598A (en) | Process for producing processed cooked rice, and processed cooked rice | |
| EP2698068A1 (en) | New method for making fast cooking rice | |
| KR101290229B1 (en) | Manufacture method of multi-stage type temprature control hot-drying rice | |
| SK110595A3 (en) | Method of production of quickly cookable paste | |
| KR101290220B1 (en) | Manufacture method of rice having good hardness | |
| US3408202A (en) | Process for preparing a quick-cooking rice | |
| EP1116444B1 (en) | Instant soakable rice | |
| KR100874327B1 (en) | A method of cooked rice with black bean in aseptic packing system | |
| US3694226A (en) | Quick-cooking rice product and process for preparing same | |
| KR101746276B1 (en) | Preparation Method of the Instant Dry Puffing Lentils | |
| KR101156459B1 (en) | Manufacture method of freeze-drying bibimbob | |
| JP5186348B2 (en) | Puffed cooked rice food and method for producing the same | |
| JP2013048562A (en) | Processing method of instant rod noodle and its device | |
| CN105764351B (en) | Method for producing instant noodles | |
| KR101058295B1 (en) | Manufacturing method of low protein rice sterile packaged instant rice | |
| JP3860158B2 (en) | Functionalized starch food and method for producing the same | |
| JP6746242B2 (en) | Method for producing cooked chilled pasta | |
| JP2003250474A (en) | Method of producing cooked nutrient-enhanced pasta | |
| JP4011437B2 (en) | Production method of alpha glutinous rice for steaming-free steaming |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |