KR20150105819A - A method for manufacturing flavored glutinous rice(Yakbab) in aseptic packing system having nuts - Google Patents

Abstract

The present invention relates to a method for manufacturing Korean steamed sweet rice cake including nuts in an aseptic package. More specifically, one or more nuts selected from the group consisting of chestnuts, sunflower seeds, raisins, and pumpkin seeds, and then sticky rice, soaked in water, is mixed with the selected nuts, cooked, sterilized, cooled, and packaged. A new type of instant Korean steamed sweet rice cake in an aseptic package which includes effective nutrients of the nuts can be provided.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing aseptic packing instant noodles including nuts,

The present invention relates to ready-to-eat rice, in particular to aseptically packaged ready-to-eat rice containing nuts, and more particularly to a new type of ready-to-eat aseptic rice containing useful nutrients by nuts.

Rice, which is a stock of Korean people, is a beta starch with regular molecular arrangement before rice cooking. It is possible to store it for a long time because of its low moisture content. However, since it is hard to chew and regular digestion with regular molecular arrangement, (Rice cooked), beta starch is swelled and gelatinized, resulting in an alpha starch with irregular molecular arrangement, which changes state and has good chewing and digestion.

In order to easily ingest such rice in the outdoors which is difficult to cook, the rice was cooked to make the starch into alpha, and the dried rice with moisture removed after rapid drying was maintained in the state of maintaining the alpha of the starch.

However, in the conventional dry rice as described above, a lot of nutrients are lost during the production of dry rice, and a considerable restoration time is required until hot water is added to the rice. In Korea, the rice prepared without moisture is aseptically processed and cooled Aseptic packaging instant rice which is sold by vacuum packaging has been developed and is now being sold in many manufacturers.

However, the sterilized instant rice as described above has an advantage that it can be easily eaten by putting it in a microwave oven. However, the aseptic rice instant rice which has been developed until now has only rice as a raw material such as rice or barley, Functional aseptic packaged instant noodles.

Korean Patent Laid-Open Publication No. 2009-0056531 (a stick type instant abbreviated production method using a retort process) includes (a) a pretreatment step of blenching and immersing a weak solid raw material in an aqueous calcium solution; (b) a step of immersing the glutinous rice in a solution of caramel coloring agent after semi- (c) uniformly mixing the soaked glutinous rice and the semi-solid raw material in step (b) and adding sesame oil and myrrh; and (d) coating the glutinous rice and the semi-solid raw material mixed in the stick- A primary charging step for charging; (e) a secondary filling step of feeding the cooking water into the packaging material already filled with solid matter; (f) a packaging step of sealing the filled packaging material; (g) a retort processing step; And (h) a cooling step. However, this is different from the present invention in that it is to produce a stick type instant formula.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a new type of aseptically packed rice with nutrients containing nutrients such as chestnut, sunflower seeds, raisins and pumpkin seeds.

According to another aspect of the present invention, there is provided a method for preparing aseptically packaged ready-to-eat rice comprising the steps of: washing at least one nuts selected from the group consisting of chestnut, sunflower seeds, raisins and pumpkin seeds; Mixing the so-called washed nuts with glutinous rice, and feeding the rice to be cooked; Sterilizing the cooked rice; Cooling the sterilized rice; And placing the cooled rice in a container and packaging.

Here, the step of washing the nuts preferably includes a step of subdividing the nuts into a length of 0.5 to 3.0 cm.

The cooking water may include at least one selected from the group consisting of soy sauce, cinnamon, sugar, salt and sesame oil.

Also, the cooking step may be performed by immersing the washed nuts in a sauce sauce containing at least one selected from the group consisting of soy sauce, cinnamon, sugar, salt and sesame oil, and then adding glutinous rice called nuts immersed in the seasoning sauce It can be a mix.

In addition, it is preferable that 120 to 40 parts by weight of the washed nuts are mixed with 120 parts by weight of the glutinous rice called rice.

Further, in the step of cooking, it is possible to supply the cooking water to the boiled glutinous rice at a ratio within the range of 58 to 62 ml.

It is preferable that the cooking step includes a degassing step of degassing at a temperature within a range of 60 to 70 占 폚 after supplying the cooking water and cooking it.

The sterilization step may include a first sterilization step for sterilization at a temperature within a range of 90 to 100 ° C for 1 to 10 minutes and a second sterilization step for sterilization at a temperature within a range of 110 to 130 ° C for 20 to 40 minutes Do.

In addition, the present invention may further comprise a step of treating the mesophilic water to supply mesophilic water in the range of 50 to 70 DEG C between the sterilizing step and the cooling step.

The cooling step may include a first cooling step of supplying water within a range of 1 to 30 占 폚 for 8 to 12 minutes, a second cooling step of supplying the water for 3 to 7 minutes, Min for the first cooling step.

Further, the first cooling step proceeds under a higher pressure than the second cooling step, and the second cooling step can proceed under a higher pressure than the third cooling step.

On the other hand, another embodiment of the present invention is an aseptic packaged instant rice prepared by the above-described manufacturing method and comprising nuts.

The details of other embodiments are included in the detailed description and drawings.

The present invention relates to a method for producing a nutritional product by washing nuts such as chestnut, sunflower seeds, raisins and pumpkin seeds with water, mixing it with boiled glutinous rice, and then sterilizing, cooling, It is possible to provide a new type of aseptic packaged rice which contains

FIG. 1 is a flowchart illustrating a process for preparing aseptically packaged instant noodles including nuts according to a preferred embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

FIG. 1 is a flowchart illustrating a process for preparing aseptically packaged instant noodles including nuts according to a preferred embodiment of the present invention.

As shown therein, the method for preparing aseptically packaged ready-to-eat rice containing nuts according to the present invention comprises the steps of: (S10) washing nuts; (Step S20); Sterilizing step S30; (S40); And packaging (S50).

The step (S10) of washing the nuts is to wash one or more nuts selected from the group consisting of chestnut, sunflower seeds, raisins and pumpkin seeds. The present invention provides an aseptically packaged ready-to-eat rice using nuts, and for this purpose, the nuts are washed. For example, it is preferable that the nuts are peeled, washed, and then sliced into two to ten equal portions so as to be similar in size to other nuts.

The nuts are not particularly limited and may include all of the various nuts known to those of ordinary skill in the art (hereinafter referred to as " those skilled in the art "). For example, it may include night, sunflower seeds, raisins and pumpkin seeds, as well as jujube, walnuts, ginseng, bank, pine nuts and the like. Among them, night, sunflower seeds, raisins and pumpkin seeds not only contain many useful nutrients, but also have a high consumer preference. Therefore, in the case of producing rice flour using such nuts, And it is excellent in taste and flavor, so that it is possible to further increase consumers' desire for purchase. In addition, since sunflower seeds, raisins and pumpkin seeds are inherently small in size, they are suitable as solid raw materials for rice cakes.

The size of the nuts is not particularly limited, but preferably has a length within the range of 0.5 to 3.0 cm, preferably about 1 cm. For this purpose, the step (S10) of washing the nuts may include a step of cutting the nuts to a length within the range of 0.5 to 3.0 cm. When the nuts are used in the above-mentioned sizes, they are most convenient for consumers to consume nuts, and they are also most easily mixed with glutinous rice.

It is also possible for the present invention to use the above-mentioned nuts for boiling or boiling. In case of chestnut, sunflower seeds and / or pumpkin seeds, if used immediately after washing, the texture may be hard and the texture may be lowered. When the nuts are boiled and boiled, they are not only improved in texture but also in compatibility with glutinous rice, And can provide the same taste and aroma as actual rice. For example, it is preferable that the nuts are dipped in water for 0.5 to 2.0 hours and then cooked for 2.0 to 4.0 hours. If the time is less than the above-mentioned time, the texture of the nuts is not good and if the time is exceeded, There is a drawback that it weakens.

The cooking step (S20) is to mix the so-called glutinous rice with the washed nuts and supply the cooking water to cook. That is, the cooked nuts are used to cook rice. For this purpose, glutinous rice can be prepared separately, and it can be prepared by semi-removing starch and other impurities, and then dipped in a caramel coloring agent to uniformize the color of the rice flour. Mixing the washed nuts with the boiled glutinous rice may use a separate device, a box or a large container, and all the methods known to those skilled in the art can be used for feeding the cooked rice. For example, the steam can be cooked at about 100 ° C for about 30 minutes.

In addition, the cooking water may include one or more substances selected from the group consisting of soy sauce, cinnamon, sugar, salt and sesame oil, and may also include materials such as honey, caramel sauce, vegetable oil and animal oil. However, in the case where rice is cooked by adding seasoning sauce containing soy sauce, cinnamon, sugar, salt, sesame oil, etc. to the cooking water in this way, the seasoning sauce can not sit on the floor and can not produce a uniform taste as a whole, The taste and flavor of the sauce is strong.

Accordingly, another feature of the present invention is that in the cooking step, it is possible to immerse the washed nuts in a seasoning sauce, and thus to mix the soaked nuts with the so-called glutinous rice. That is, in the present invention, the nuts may be seasoned or not spiced, but they can provide instant rice with various flavors and flavors by using seasoned nuts, and in particular, It is possible to solve the problem that the liquid seasoning sauce is not mixed evenly in the whole of the rice or sinks on the floor of the instant rice bowl by using the pre-seasoned nuts rather than mixing the liquid seasoning sauce as a part of the cooking water .

The mixing ratio of the nuts and the glutinous rice is preferably about 120 to 40 parts by weight of the washed nuts. When the amount of the nuts is small, the taste and flavor of the nuts is weakened and the amount of the nuts The taste of the rice is weakened and the preference of the consumer is lowered.

It is preferable that the cooking water is supplied at a rate within a range of 58 to 62 ml to the boiling water of 120 g of the above-mentioned glutinous rice. As can be seen from Examples and Experimental Examples to be described later, 56 ml, 60 ml, and 66 ml, respectively. The result of sensory evaluation of the rice was as follows. When the amount of water was 60 ml, the preference of rice was the highest (see Experimental Examples and Table 2).

In addition, the cooking step S20 may include a degassing step (S21) for degassing at a temperature within a range of 60 to 70 占 폚 after supplying the cooking water and cooking it. This deaeration process can remove the air from the cooking container, thereby increasing the flavor of the rice. In addition, in the present invention including the nuts in particular, strong aroma escaping from the nuts can be removed More preferable. The degassing process may be performed by various methods and / or apparatuses known to those skilled in the art. Among them, degassing at a temperature within the range of 60 to 70 DEG C is preferable in that the rice taste including nuts can be made best.

The sterilization step (S30) sterilizes the cooked rice. That is, it is intended to sterilize cooked rice to increase preservability. Conventionally, rice is usually put into a container and pasteurized and then cooked. However, the present invention is characterized in that the paste is sterilized after being cooked. In particular, the present invention is characterized in that nuts are contained in rice. When the rice is cooked after sterilization as before, it is possible to completely remove the fragrance, volatile compounds or bacteria generated in the nuts by the cooking process or after the cooking process However, the present invention has the effect of completely sterilizing even the risk factors that may be generated later by the nuts by sterilizing after the cooking process.

The method and apparatus for sterilization may include everything known to those skilled in the art. For example, it may be sterilized using high temperature and / or high pressure, and sterilized using UV or the like. Among them, it is preferable to pass through a first sterilization step (S31) for sterilization at a temperature within a range of 90 to 100 ° C for 1 to 10 minutes and a second sterilization step (S32) for sterilization at a temperature within a range of 110 to 130 ° C for 20 to 40 minutes However, sterilization with such a gradual increase in temperature and time is effective because it can further increase the sterilizing effect.

The cooling step (S40) is to cool the sterilized rice. That is, it is a process of cooling sterilized rice in a separate container to make it into an aseptic wrapped instant rice. For example, it is possible to spread the sterilized rice evenly and cool the rice by sprinkling water at 0 to 5 ° C for 5 to 15 seconds. By cooling the rice with cold water, the surface of the rice is hardened to keep the moisture, and the rice balls can easily separate and fix the alpha starch. The cooling may be performed by spraying crushed ice having a particle size of 1 to 5 mm instead of water.

The cooling step S40 may include a first cooling step S41 of supplying water within a range of 1 to 30 占 폚 for 8 to 12 minutes and a second cooling step of supplying the water for 3 to 7 minutes And a third cooling step (S43) for supplying the water for 3 to 7 minutes. Conventionally, it has been considered desirable to shorten the cooling time of rice by water for several seconds to several tens of seconds when cooling the rice, because the loss of nutrients of the rice can be minimized. However, in the case of the present invention including nuts, if the cooling time is shortened to one minute or less as in the conventional method, the nuts become harder and harder to maintain moisture. Accordingly, when the cooling process is performed for a total of 10 minutes or more, preferably 5 to 25 minutes, and more preferably about 20 minutes, it is possible to effectively cool the surface and the interior of the nuts as well as rice, There is an effect.

It is preferable that the first cooling step S41 proceeds under a higher pressure than the second cooling step S42 and the second cooling step S42 proceeds under a higher pressure than the third cooling step S43 . That is, the step of cooling (S40) is performed while gradually reducing the pressure while degassing, whereby the taste and flavor of the nuts and / or rice can be further enhanced.

In addition, the present invention may further include a mesophilic water treatment step (S35) for supplying mesophilic water in the range of 50 to 70 DEG C between the sterilizing step (S30) and the cooling step (S40). That is, it is possible to preserve the shape of the nuts and / or rice by supplying the middle temperature water of about 60 ° C in the middle of the sterilization process of the high temperature and / or the high pressure and the cooling process of the low temperature, Can be minimized.

The packaging step (S50) is to put the cooled rice in a separate packaging container and pack it. The packaging device or method may include anything known to those skilled in the art. For example, the cooled rice may be packaged in a container of a predetermined size, sealed with a lead film in a sterilization chamber, and then commercialized.

The present invention provides a new type of aseptically packed rice with nuts, which is obtained by washing the nuts with water, mixing them with boiled glutinous rice, and then sterilizing, cooling and packaging the nutrients by the nuts There is an effect that can be.

On the other hand, another embodiment of the present invention is an aseptic packaged instant rice prepared by the above-described manufacturing method and comprising nuts.

The functional aseptic packaged ready-to-eat rice prepared by the above-mentioned method contains nuts containing various nutrients in a variety of ways. Therefore, it is possible to promote the health of the consumers and to provide a convenient functional instant noodle suited to the taste and taste of modern people There is an effect that can be.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  One: Seasoned  Manufacture of aseptically packaged instant noodles containing nuts

Nuts, sunflower seeds, raisins and pumpkin seeds were used. In other words, chestnuts were removed in 2 to 4 halves. Sunflower seeds, raisins and pumpkin seeds were washed, and then 7 g of chestnuts, 7 g of sunflower seeds, 10 g of raisins and 7 g of pumpkin seeds were prepared.

Separately, soy sauce, cinnamon, sugar, sauce containing salt and sesame oil, and glutinous rice for one hour were prepared.

Then, the prepared nuts were immersed in a seasoning sauce for 2 hours. Then, the seasoned nuts were added to 120 g of the above-mentioned glutinous rice, and water was added to the rice as 56 ml, 60 ml and 66 ml separately.

After the cooking, degassing, sterilization, hot water treatment, and cooling were carried out in the order shown in Table 1 below. Cooling was performed by supplying tap water at room temperature.

Work process Temperature pressure time Degassing 65.0 DEG C - - 1st sterilization 95.0 DEG C

0.5 kgf / cm ²

5 minutes Second sterilization 121.0 DEG C 1.6 kgf / cm ²

30 minutes Mesophilic water treatment 60.0 DEG C 1.7 kgf / cm ²

3 minutes

Cooling Primary cooling 1.6 kgf / cm ²

10 minutes Secondary cooling 1.4 kgf / cm ²

5 minutes Tertiary cooling 1.2 kgf / cm ²

5 minutes

Then, the instant cooked rice which was cooled as described above was placed in a 210 g or 300 g container, and then the packaging was performed.

Example  2: Seasoning Number of cooking  Manufacture of aseptic packed rice containing nuts used

In the same manner as in Example 1, sunflower seeds, raisins and pumpkin seeds, seasoning sauce and glutinous rice were prepared.

Then, the prepared nuts were added to 120 g of the boiled glutinous rice, and 56 ml, 60 ml and 66 ml of water containing 30% by weight of the seasoning sauce were separately added as cooking water.

After the cooking, the same steps as in Example 1 were carried out.

Experimental Example  : Sensory evaluation of aseptically packaged instant rice containing nuts

In order to examine the quality characteristics of the rice flour according to Examples 1 and 2, sensory evaluation was performed. In other words, sensory tests were performed on 20 general consumers. (5: very good, 4: good, 3: moderate, 2: poor) were used for the sensory evaluation items, and color, aroma, taste, smell, chewiness, , 1: very bad).

 In addition, the sensory evaluation was basically examined for each of the semen of Example 1 and Example 2 according to the amount of water (56 ml, 60 ml, 66 ml) used as the cooking water, and the results are shown in Table 2 below .

Example Example 1 Example 2 The amount of water 56ml 60ml 66ml 56ml 60ml 66ml color 3.69 4.15 4.20 3.86 4.21 4.25 Scent 4.34 4.32 4.21 2.87 3.50 2.63 flavor 3.72 4.75 3.98 2.86 3.21 3.01 smell 3.15 4.06 4.00 2.77 3.12 2.68 Chewiness 4.02 4.11 3.72 3.01 3.44 2.98 Kosi 4.05 4.57 3.82 3.54 3.01 3.25 cove 3.52 4.32 4.03 2.45 2.68 2.50 Overall
Likelihood 4.12 4.82 4.26 3.02 3.86 3.34

As shown in Table 2, the results of Example 1 using the entirely seasoned nuts showed better evaluation than that of Example 2 using the seasoning sauce as the cooking water. In the case of Example 2, It is thought that there is no mixing or a part of sinking on the bottom of the container, or because the taste of the consumer is prevailed in the taste of white instant rice which was made only with rice.

In addition, among the amounts of water used as cooking water, when the amount of water was 60 ml, evaluation was generally excellent in Examples 1 and 2.

While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be apparent to those skilled in the art that changes may be made.

Claims (12)

Washing one or more nuts selected from the group consisting of chestnut, sunflower seeds, raisins and pumpkin seeds;
Mixing the so-called washed nuts with glutinous rice, and feeding the rice to be cooked;
Sterilizing the cooked rice;
Cooling the sterilized rice; And
And placing the cooled rice in a container and packaging the noodle.
The method according to claim 1,
Wherein the step of washing the nuts comprises the step of subdividing the nuts into a length within the range of 0.5 to 3.0 cm.
The method according to claim 1,
Wherein the cooked water comprises at least one selected from the group consisting of soy sauce, cinnamon, sugar, salt and sesame oil.
The method according to claim 1,
Wherein the cooking step comprises immersing the washed nuts in a sauce sauce containing at least one selected from the group consisting of soy sauce, cinnamon, sugar, salt and sesame oil, and then mixing the so called glutinous rice with nuts immersed in the seasoning sauce ≪ / RTI > wherein the nutritional composition comprises nuts.
The method according to claim 1,
Wherein the cooking step comprises mixing 120 parts by weight of glutinous rice with 20 to 40 parts by weight of the washed nuts.
6. The method of claim 5,
Wherein the cooking step comprises supplying the cooked water to 120 g of the boiled glutinous rice at a ratio within a range of 58 to 62 ml.
The method according to claim 1,
Wherein the cooking step comprises a degassing step of degassing at a temperature within a range of 60 to 70 占 폚 after supplying the cooking water and cooking it.
The method according to claim 1,
Wherein the sterilizing step comprises a first sterilization step of sterilizing the mixture at a temperature within a range of 90 to 100 ° C for 1 to 10 minutes and a second sterilization step of sterilizing the mixture at a temperature of 110 to 130 ° C for 20 to 40 minutes A method for preparing aseptically packaged instant rice containing nuts.
The method according to claim 1,
Between the sterilization step and the cooling step,
Wherein the method further comprises a step of supplying a medium-temperature water within a range of 50 to 70 占 폚.
The method according to claim 1,
Wherein the cooling step includes a first cooling step of supplying water within a range of 1 to 30 DEG C for 8 to 12 minutes, a second cooling step of supplying the water for 3 to 7 minutes, And a third cooling step of feeding the noodles to the aseptic package.
11. The method of claim 10,
Wherein the first cooling step proceeds under a higher pressure than the second cooling step and the second cooling step proceeds under higher pressure than the third cooling step.
13. A process for producing a polyurethane foam, which is produced by the production process according to any one of claims 1 to 11,
Characterized in that it contains nuts.

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