KR20140078090A - Method for Preparing Restoring Rice Using Puffing Process - Google Patents

Abstract

The present invention relates to restorable rice and a manufacturing method thereof. Rice is a raw material for the restorable rice, and an improved puffing method is applied to the restorable rice. In particular, the manufacturing method of the restorable rice comprises the steps of washing, soaking, steaming, firstly drying, pressing, secondarily drying, and puffing the rice. The restorable rice manufactured by the method of the present invention: has a water content of 8 w/w% more or less; includes air pores inside a grain of the rice; and has a surface on which microcracks are formed. Therefore, the restorable rice rapidly absorbs water and is quickly restored. The restorable rice manufactured by the method of the present invention more rapidly absorbs water and is more quickly restored than restorable rice manufactured by the conventional method does and is. Therefore, the restorable rice of the present invention: can be quickly cooked; can be cooked in an easy manner such as using hot water or a microwave; has taste and texture similar to ones of common rice; has a small risk of microbial growth; and is stored and distributed in an easy manner because the restorable rice is light.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing restorative rice using a puffing technique,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a rice for restoration using an improved puffing technique using rice as a raw material and a method for producing the same, and more particularly, A method of producing rice for restoration and a method for producing rice for restoration and a method of producing rice for restoration having a moisture content of 8 (w / w)% or less and pores in the inside of the rice grain and a minute crack on the surface thereof, It is about rice.

Rice has been consumed as stocks of people in Korea for some time and is the most important grain because it has been used as the main heat source. Rice can be prepared by adding water to rice and heating it.

However, it is troublesome to wash and immerse rice. Busy modern people are increasing the consumption of processed food rather than making rice at home. Therefore, annual per capita rice consumption is rapidly decreasing. Although the consumption of instant food that can easily cope with meals is increasing due to such changes in diet patterns, interest in health-oriented rice processed foods is increasing as the interest in health has increased recently.

According to this tendency, so-called restorative rice such as frozen rice, retort rice, and aseptic packed rice was developed and released. However, frozen rice has not been satisfactory to consumers because of its low stickiness characteristic. In case of retort rice, Failed to enter. Aseptically packed rice is excellent in quality, but there is a unique processing technique, so a technology that can complement it is needed.

One of the things that came up to complement this is the alpha rice, which is made of rice and the starch of rice is gorgeously dried. It can be divided into hot air drying, vacuum drying rice and freeze drying rice depending on the method of drying the rice by making it gorgeous.

There are various known methods for producing the restoration rice. For example, Korean Patent Laid-Open Publication No. 1994-0009526 discloses a method for producing alpha-iron using a hot-air drying method, and Korean Patent Publication No. 2007-0054481 discloses a method in which rice is cooked and the grains are separated from glucose, A method of freezing is disclosed.

However, prior art restorative rice has a moisture content of less than 5% and is restored to dry state, and the texture is lower than that of ordinary rice. In the case of hot air drying, contraction of outer shape occurs. In case of freeze drying, But it has the disadvantage that the rice grain is easily broken.

Therefore, it improves the problem of existing restoration rice, improves taste and texture quality compared to regular rice, shortens restoration time when heat is applied through hot water and microwave, minimizes the risk of microbial propagation, Development of rice processing technology, especially rice processing technology is required.

The inventors of the present invention have found that, in the case of restorative rice prepared through the step of compressing and expanding the cooked rice, as a result of efforts to produce the restorative rice which can be stored for a long period of time, It was confirmed that when the rice was restored by applying heat through a microwave oven, its hardness was low, its moisture absorption and retention capacity were excellent, and the texture was excellent, and the present invention was completed.

An object of the present invention is to provide a method for producing restorative rice having a short restoration time, excellent moisture absorption and retention ability, good taste and texture, low risk of microbial propagation and easy storage for a long time, To provide rice rice.

In order to accomplish the above object, the present invention provides a method for producing rice, comprising: (a) (b) dehydrating the immersed rice and adding an emulsifying agent to the rice, (c) stabilizing the cooked rice after primary drying; (d) applying pressure to the stabilized rice and pressing it; (e) secondary drying and then stabilizing the pressurized rice; (f) expanding the rice stabilized in step (e); And (g) cooling the expanded rice.

The present invention also provides a restoration rice produced by the above method, wherein the moisture content is 6 to 10% (w / w)%, pores are formed in the inside of the rice grain, and fine cracks are formed on the surface.

The restorative rice prepared according to the present invention can be cooked by a simple method such as the use of hot water or a microwave oven because it can be cooked in a short time due to its quick absorption of moisture and short restoration time , It is similar to ordinary rice in taste and texture, has low risk of microbial propagation and is light in weight and easy to store and distribute.

In one aspect, the present invention provides a method for producing rice, comprising: (a) soaking and soaking rice; (b) dehydrating the immersed rice, adding an emulsifier to the rice, and boiling the rice; (c) stabilizing the cooked rice after primary drying; (d) applying pressure to the stabilized rice and pressing it; (e) secondary drying and then stabilizing the pressurized rice; (f) expanding the rice stabilized in step (e); And (g) cooling the expanded rice.

The restoration rice of the present invention can be restored to a normal rice-like texture within 5 minutes by hot water and within 2 minutes by microwave, and the final moisture content is preferably about 8 (w / w)% or more, but is not limited thereto.

In the present invention, the raw rice used in step (a) is preferably a variety having a moisture content of 13 to 15 (w / w)%, and examples thereof include white rice, brown rice and black rice. White rice can be used.

The white rice used in the present invention can be estimated by the following methods: Estimation, Obida, Jujung, Dongjin 1, Aisan, Nampyeong, Old, Alternative, Period, Samgwang, Sammi, New estimation, Sura, It may be one or more kinds selected from the group consisting of Shindongjin rice (Shindong delicacy), Chinese cabbage, Chinese cabbage, Chinese cabbage, Korean cabbage, Chinese cabbage, Lt; / RTI > Shindong delicacy is excellent in nutrition and it has stronger texture compared to other species.

In the step (a) of the present invention, the rice is washed twice, and then 120 to 150 parts by weight of water is mixed with 100 parts by weight of rice, and the mixture is immersed at 10 to 30 DEG C for 90 minutes to 24 hours. .

In step (b) of the present invention, 0.1 to 5 parts by weight, preferably 0.5 to 3 parts by weight, of an emulsifier is added to 100 parts by weight of the rice in which moisture has been completely removed after immersion, Do not. The emulsifier may be a natural emulsifier, a synthetic emulsifier, or a mixture thereof. Natural emulsifiers such as lecithin and saponin may be used, but not limited thereto. In particular, soy lecithin can be used as lecithin. The synthetic emulsifier may be glycerin fatty acid ester, polysorbate, sucrose fatty acid ester, monoglyceride, or a mixture thereof, but is not limited thereto, and monoglyceride can be preferably used.

The addition of an emulsifier prevents the grains from sticking to each other. Therefore, it is easy to separate the grains without further separation of grains after the steaming, and when the amount of the emulsifier is lower than 0.1 part by weight, the grains are not separated after the steaming. If it is added at a high level, there is a problem that the emulsifier-specific odor is generated and it easily gets searched. The above range is preferable, but is not limited thereto.

The steaming of step (b) of the present invention is a crucial step that affects the taste of rice and is preferably divided into two stages. Specifically, it is carried out at 90 to 110 ° C for 10 minutes to 25 minutes, then sprayed (sprinkled with water) for 5 seconds to 30 seconds using a nozzle at a rate of 10 to 20 cc at a rate of 300 to 500 cc / min, do. The lower the temperature of the water used for soaking, the higher the water absorption of the hot-boiled rice, so that the soaking time is preferably short. Thereafter, the mixture is further stirred at 90 ° C to 100 ° C for 10 minutes to 30 minutes. If the final moisture content exceeds 60% (w / w)%, it becomes difficult to separate rice grains because the rice is sticky and thus the final moisture content is 44 (w / w)%. (w / w)% to 48 (w / w)%, and at most 50 (w / w)%.

The primary drying in step (c) of the present invention is preferably performed at 50 to 90 ° C for 10 to 30 minutes, and the final moisture content is set to be 24 (w / w)% to 29 (w / w)% . If it is out of the above range, there is a problem that the texture is deteriorated when restored. It is preferable to leave it at room temperature for about 30 minutes for stabilization after primary drying, but it is not limited thereto.

In the step (d) of the present invention, as the distance between the rolls is narrowed, the rice flakes are pressed and many cracks are formed outside the rice flour. Preferably 5 占 폚 to 45 占 폚, more preferably 15 占 폚 to 25 占 폚, and the interval between the rolls is preferably 0.1 mm to 0.5 mm, more preferably 0.13 to 0.3 mm, good. The degree of fine crack formation outside of the rice grain changes according to the interval of the roll mill, the shape of the rice grain and the hardness of the rice are determined, and the subsequent expansion can be smoothly performed. If the distance between the rolls is narrower than 0.1 mm, it is difficult to maintain the appearance of the rice during the restoration because the rice is easily broken when the distance is narrow. If the distance between the rolls is larger than 0.5 mm, the rice is restored when restored.

The low hardness of rice means that the texture is smooth. The smaller the distance between the roll mills of the rolling mill is, the stronger the force applied to the rice grains is, and a lot of fine cracks are generated on the outer surface of the rice. In this case, when the rice is restored, the surface area is widened along with the minute cracks, You can see the phenomenon of softening the texture as well as losing.

The secondary drying of step (e) of the present invention is carried out at 50 to 90 ° C for 10 minutes to 30 minutes so that the final moisture content is 11 (w / w)% to 16 (w / w)%. If the content is out of the above range, the moisture content can not be attained and there is a problem that the texture is reduced during the restoration. And then allowed to stand for at least 30 minutes or at room temperature for 24 hours to stabilize, but is not limited thereto.

The expansion of step (f) of the present invention may be carried out by applying a hot air at a high speed from 200 to 300 ° C for 10 seconds to 50 seconds using a high-speed hot air blowing device so that the final moisture content is 6 (w / w)% to 10 (w / )%, But the present invention is not limited thereto. At this stage, pores inside the grain will be formed. At this time, when the pores are selected and the number is large, the restoration is fast and the taste is constant.

The cooling in step (g) of the present invention is preferably, but not limited to, cooling so that the temperature of the final product is 10 ° C to 60 ° C or lower at room temperature.

However, in a specific embodiment of the present invention, the present inventors have found that rice bran is mixed with an emulsifier, so that the rice is washed with water, immersed in water, dried at a high temperature, It was possible to prevent the appearance change by the process of expanding by using the device. The restoration time was also shortened as the texture was very similar to that of normal rice during restoration. Particularly, the method of manufacturing rice for restoration according to the present invention does not require separate grain separation process through emulsifier treatment and is effective for shortening the processing time.

In another aspect, the present invention relates to a restorative rice produced by the above method, wherein the moisture content is 6 to 10 (w / w)%, pores are formed in the rice grain, and fine cracks are formed on the surface.

The most important aspect of restorative rice is how to have a similar texture to regular rice. In order to realize this, it is necessary to establish optimal manufacturing process conditions, and in particular, it is important to control factors affecting moisture and moisture. Fine cracks outside the rice grain and pores inside the rice have a beneficial effect in absorbing moisture and shortening the restoration time. However, if the cracks become too severe, the water absorption will be excessive during the restoration, and if it is restored, the rice grain will be broken.

The restoration rice of the present invention has pores inside and fine cracks on the outside, so that it can be cooked in a short period of time because it absorbs moisture faster and has a shorter restoration time than restoration rice produced by conventional methods, It can be cooked by the simple method like 2 ~ 5 minutes of cooking in the microwave oven. It is excellent in taste and texture, and can obtain a texture similar to that of ordinary rice. It has low risk of microbial propagation and is light in weight. The convenience can be obtained.

The moisture content of the restoration rice of the present invention is preferably 6 to 10 (w / w)%, more preferably 8 (w / w)% or more, w)%, the hardness of the rice is low and it tends to brittle. If it is 10 (w / w)% or more, it is advantageous for microbial propagation and the preservability becomes poor.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example : Manufacture of restorative rice

The restoration rice of Comparative Example 1 to be compared with Example 1 was prepared according to the manufacturing process shown in Table 1.

Manufacturing process of restorative rice Example 1 Washing - Immersion - Steaming - 1st Drying - Scratching - 2nd Drying - Puffing Comparative Example 1 Washing - Immersion - Steaming - 1st Drying - 2nd Drying - Puffing

In this embodiment, equipment for restoration rice was manufactured by ARAKAWA of Japan.

In Example 1, 3 kg of white rice (Shindong delicacy) was washed with water twice, and dipped in 3.6 L of water at 20 캜 for 24 hours. After the water was completely removed, 45 g of Richenvitamin (monoglycerin fatty acid ester) After first boiling for 15 minutes, the mixture was washed with water at a rate of 300 ml / min at 20 ° C using a nozzle, and then re-mixed at 90 ° C for 15 minutes. The cooked rice was first dried at 80 ℃ for 30 minutes and allowed to stand at room temperature for 30 minutes. Then, the rice was poured into a rolling mill between roll mills with a gap of 0.2 mm, followed by secondary drying at 80 ℃ for 30 minutes, Min. The dried rice was puffed by hot air blowing at 230 ° C for 30 seconds using a high-speed hot air blower, and cooled at a room temperature to a final product temperature of 40 ° C.

In Example 1, which is a restoration rice produced by the production method of the present invention, Comparative Example 1 in which the depiction step was considered to be a core technology and lacked the stamping step was prepared.

Specifically, in Comparative Example 1, 3 kg of white rice was washed with water twice and dipped in 3.6 L of water at 20 ° C for 24 hours. After the water was completely removed, 45 g of ricin vitamin (monoglycerin fatty acid ester) After the first boiling, the mixture was washed with water at a rate of 300 ml / min at 20 ° C using a nozzle, and then re-mixed at 90 ° C for 15 minutes. The cooked rice was first dried at 80 ° C for 30 minutes, allowed to stand at room temperature for 30 minutes, then dried again at 80 ° C for 30 minutes and left at room temperature for 30 minutes. The dried rice was puffed by hot air blowing at 230 ° C for 30 seconds using a high-speed hot air blower, and cooled at a room temperature to a final product temperature of 40 ° C.

Hardness of the restorative rice prepared in Example 1 and Comparative Example 1 was measured using a texture analyzer (TX-XT2i model, Stable Micro Systems, England). The hardness was measured by pressing a probe (20 mm rounded cylinder) at a pre-test speed of 2.0 mm / s and a test speed of 2.0 mm / s against a cooked egg using a texture analyzer, The value was measured as the weight applied per unit area using the average value after repeating the cycle. Generally, the range of hardness when rice feels soft is about 700 ~ 900g. In addition, 24 women in their thirties, 24 in their forties, and 24 in the women 's panel, who had finished their sensory training, confirmed the texture and sensuality after they tasted it. And the recovery time using hot water and microwave was measured and compared. The hardness immediately after restoration of the restoration rice is shown in Table 2, and the sensory evaluation of the restoration rice quality is shown in Table 3, and the comparison of the hot water and the microwave restoration time is shown in Table 4.

Hardness immediately after restoration rice restoration (unit: g) Item Example 1 Comparative Example 1 Hardness 745.76 1199.33

As can be seen from Table 2, the restorative rice of the present invention has a low hardness, so that it can be seen that when the rice is restored, it is relatively soft and smooth, and has a texture similar to normal rice.

Sensory evaluation of restorative rice (5 points scale, higher is better) Item Example 1 Comparative Example 1 Overall sensory score 3.7 2.7 Exterior The grains are well-separated and shiny.
flow There is a bunch of clusters of grains Texture Moisture is moist and rice
Soft and tangled Tired and tired
Have part

Through the sensory evaluation of 48 panelists of the expert panel, the texture of the inventive example was evaluated to be superior to the comparative example, which is judged to be similar to the result of the hardness measurement.

In the case of Example 1, water absorption is easy due to the formation of fine cracks outside the rice grain through the pressing process, and moisture can be retained deep inside the rice grain. Therefore, when the rice is restored, the rice is more moist, soft and glossy In contrast, in Comparative Example 1 in which the compaction process was omitted, the moisture was easily evaporated on the rice boll and it was easily evaporated, and the moisture penetration into the rice grains was not restored.

Hot water and microwave oven restoration time (using hot water: 150ml) Item Example 1 Comparative Example 1 Heat 3 minutes Ripe rice texture less Can not absorb water and does not restore at all 5 minutes of heat Common rice-like texture Rice water texture Hot water + Microwave 2 min Completely restored and tasted like plain rice There is a partially less restored part, a little bit shrunk Hot water + Microwave 5 min A mouth-watering texture Fully restored and slightly
Tame

In the case of Example 1, 150 ml of hot water was poured with rapid water absorption, and after 5 minutes, a texture similar to that of ordinary rice was obtained. When hot water was added and cooked for 2 minutes in a microwave oven, .

In Table 4, [hot water + microwave oven] means that only 150 ml of hot water is added and then cooked immediately using a microwave oven.

On the other hand, in Comparative Example 1, it is difficult to restore only the hot water, and microwave oven restoration is necessarily required. Particularly, in the case of Example 1, it was confirmed that the recovery was most successfully performed in hot water + microwave oven for 2 minutes, and the effect of shortening the restoration time by 1/3 or more as compared with Comparative Example 1 was confirmed.

Based on these results, it was confirmed that the extraction process in rice briquette production process could affect the quality of rice, and the degree of texture change according to the degree of ripping was analyzed through hardness measurement. Examples 1 to 3) are shown in Table 5, and the results of hardness analysis and sensory evaluation of the prepared restorative rice are shown in Table 6.

How to make rice for restoration Example 1 Washing - Immersion - Vessel-1 Drying - Vacuum (0.2 mm) - Secondary drying - Puffing Example 2 Washing - Immersion - Steaming - 1st Drying - Vacuum (0.3mm) - Secondary Drying - Puffing Example 3 Washing - Immersion - Steaming - 1st Drying - Vacuum (0.5 mm) - Secondary Drying - Puffing

Hardness and sensory characteristics immediately after restoration rice recovery (unit: g) Item Example 1 Example 2 Example 3 Hardness 815.72 1206.07 1522.23 Exterior Preserves fine cracks and uniform grain shape Microcracks are constant, but some rice cracks Broken rice grains
plenty Sensuality Smooth and tender with texture like regular rice It is soft with texture like plain rice.
Detached Jill is rice texture

As shown in Table 6, when the intervals between the rolls of the rolling mill were changed in the same manufacturing process, the hardness was lowered as the distance between the rolls was narrower. Low hardness means that the texture is smooth. The smaller the distance between the roll mills of the rolling mill is, the stronger the force applied to the rice grain is, and a lot of fine cracks are generated on the outer surface of rice. In this case, when water is poured and the rice is restored, the surface area is widened along with the minute crack, It is not only shortening but also softening texture.

Claims (13)

A method for producing restoration rice comprising the steps of:
(a) washing and soaking the rice;
(b) dehydrating the immersed rice, adding an emulsifier to the rice, and boiling the rice;
(c) stabilizing the cooked rice after primary drying;
(d) applying pressure to the stabilized rice and pressing it;
(e) secondary drying and then stabilizing the pressurized rice;
(f) expanding the rice stabilized in step (e); And
(g) cooling the expanded rice.
The method according to claim 1, wherein the rice is white rice.
2. The method according to claim 2, wherein the white rice is estimated to be one of the following: Estimation, Ota, Duhin, Dongjin 1, Daihuan, Nanpyeong, Guri, Alternative, Period, Samgwang, Sammi, New estimation, Sura, Shindongjin, Characterized in that it is at least one kind selected from the group consisting of Chinese, Taebong, Peace, Favor, Hosui, Hwaseong, Hwaseong, Hitomebore, Ilmi, Chilbo, Juam, Namgwang, Akiwari and Goshihikari.
The method according to claim 1, wherein the immersion in step (a) is performed for 90 minutes to 24 hours.
The method according to claim 1, wherein the emulsifier is treated with 0.1 to 5 parts by weight based on 100 parts by weight of rice.
The method of claim 1, wherein the emulsifier is selected from the group consisting of lecithin, saponin, glycerin fatty acid ester, polysorbate, sucrose fatty acid ester, monoglyceride, and mixtures thereof.
2. The method according to claim 1, wherein the boiling in step (b) is carried out for 10 to 25 minutes, followed by water spraying and further for 10 to 30 minutes.
The method according to claim 1, wherein drying of step (c) or step (e) is performed at 50 to 90 ° C for 10 to 30 minutes.
The method according to claim 1, wherein the stabilization of step (c) or step (e) is performed at room temperature.
The method according to claim 1, wherein the pressure piece of step (d) is pressurized using a rolling mill having a gap of 0.1 to 0.5 mm.
The method according to claim 1, wherein the pressure piece of step (d) is performed at 5 to 45 캜.
The method according to claim 1, wherein the expansion is performed by applying hot air at 200 to 300 DEG C for 10 to 50 seconds.
The restoration rice produced by the method of any one of claims 1 to 12, wherein the moisture content is 6 to 10 (w / w)%, pores are formed in the inside of the rice grain, and fine cracks are formed on the surface.