KR20210079841A - HMR rice covered by jelly-stock and method of the same - Google Patents

Abstract

The present invention relates to a method for manufacturing HMR-type jelly rice surrounding stock jelly, which includes: a step of manufacturing a stock (S10); a step of adding a gelling agent to the stock (S20); a step of obtaining a gelling agent-dissolved solution by agitating and heating the added mixture at 70 to 80 degrees Celsius (S30); a step of obtaining stock jelly by agitating and cooling the solution at 39 to 41 degrees Celsius (S40); a step of putting the stock jelly into a predetermined container (S51); a step of placing a rice molded product in the predetermined container (S52); a step of filling the predetermined container with the stock jelly and causing the stock jelly to infiltrate into the rice molded product (S53); and a step of hardening the rice molded product by cooling the predetermined container at 0 to 10 degrees Celsius after the stock jelly infiltration (S60).

Description

HMR-type jelly rice covered by jelly-stock and a manufacturing method thereof {HMR rice covered by jelly-stock and method of the same}

The present invention relates to HMR-type rice in which instant-processed rice is wrapped in jelly prepared by mixing a gelling agent with meat stock or vegetable stock, and a method for producing the same.

In general, starchy foods, including rice, greatly change their appearance or properties through physical and chemical changes such as absorption, gelatinization, and aging during cooking and processing, thereby affecting taste.

In real life, instead of cooking every meal, there are many cases in which rice is cooked in advance and stored in the refrigerator, and then heated in a microwave oven when necessary.

However, it is pointed out that heating frozen rice in a microwave reduces the taste, and in the case of rice heated in a microwave after freezing and storage, the quality deteriorates markedly and sensory quality of rice cooked with poor rice varieties, storage period, and heating conditions is not good. It is also reported that the preference is low in the evaluation.

As dietary life becomes more diversified and food consumption methods become simpler, the HMR (Home Meal Meal) market is attracting a lot of attention as a food that has sufficient value as a meal and can satisfy consumers' desires for health, nutrition, and safety. .

One of them is the change in the processed rice market.

Processed rice is also called instant rice, instant processed rice, instant rice, etc. It is classified as an instant cooked food in the Food Encyclopedia. It is positioned as a daily meal rather than an emergency meal. It is not a meal concept to simply fill a meal, but taste and convenience. As consumers' desire to choose a variety of products and to pursue a healthy diet that considers both nutrition and nutrition has increased, recently, premium healthy rice focused on health using super grains or seasonal ingredients rich in various nutrients such as essential amino acids and vitamins. It is gradually evolving into functional rice, such as functional rice with functions to control blood sugar after meals or protein metabolism, and local special rice using local agricultural specialties.

In the case of Japan, in regards to the evaluation technology for the luxurious or aging status of starch after cooking, which is important for the distribution of convenience store onigiri, gimbap, or HMR-type chilled and frozen rice, it further improves the unique flavor and taste of freshly cooked rice and improves the taste of rice. Efforts to apply processing technology such as stabilization of cooking quality for long-term maintenance, development of preservation technology, and development of additives are expanding.

Korean Patent Publication No. 10-2016-0115423

Therefore, the present invention was devised to find a solution to the reduction of moisture in rice during frozen storage, which is considered one of the factors affecting the taste of reheated rice after freezing, and has a certain shape such as rice balls among existing processed rice types. An object of the present invention is to provide an HMR type jelly rice that not only maintains the taste and shape of the rice but also improves the visual and gustatory preference by wrapping the surface of the rice made with jelly and a method for manufacturing the same.

The purpose of the embodiments of the present invention is not limited to the above-mentioned purpose, and other objects not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. .

In order to achieve this object, the HMR-type jelly rice manufacturing method wrapped in stock jelly according to an embodiment of the present invention includes the steps of preparing a stock (S10); adding a gelling agent to the stock (S20); Step (S30) of obtaining a solution in which the gelling agent is dissolved by heating the added mixture with stirring at 70 to 80 °C; The solution is stirred and cooled to 39 to 41 °C to obtain stock jelly (S40); Putting the stock jelly in a predetermined container (S51); Placing the rice molded product in a predetermined container (S52); Filling a predetermined container with the stock jelly and infiltrating the stock jelly into a rice molded product (S53); And cooling the predetermined container to 0 to 10 ℃ step (S60) to solidify the rice molded article permeated with the stock jelly; includes.

In the HMR-type jelly rice manufacturing method wrapped in stock jelly according to an embodiment of the present invention, the gelling agent may include jelly and cariginan.

In addition, the present invention includes HMR-type jelly rice wrapped in stock jelly prepared by the above-described method for preparing HMR-type jelly rice wrapped in stock jelly.

HMR-type jelly rice wrapped in stock jelly according to the present invention and a method for manufacturing the same can provide HMR-type jelly rice (ie, instant processed rice) superior to conventional rice ball in terms of flavor, texture, and overall preference.

In addition, the present invention has the following remarkable effects even if the storage period is increased.

1. Redness (a value) and yellowness (b value) remain constant without significant decrease.

2. Elasticity, cohesiveness, chewiness, and brittleness remain constant without significant decrease.

3. No microorganisms are detected, or the number of microorganisms is smaller than that of the comparative control after 7 days of storage.

The effects obtainable in the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description. .

1 is a process flow chart for a method for manufacturing HMR-type jelly rice wrapped in stock jelly according to an embodiment of the present invention.
Figure 2 is another process flow chart for the HMR-type jelly rice manufacturing method wrapped stock jelly according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. The embodiments and drawings introduced below are provided as examples in order to sufficiently convey the spirit of the present invention to those skilled in the art. In addition, unless there is another definition in the technical and scientific terms used in the present invention, it has the meaning commonly understood by those of ordinary skill in the art to which this invention belongs, and in the following description and accompanying drawings, the present invention Description of known functions and configurations that may unnecessarily obscure the gist of will be omitted.

Hereinafter, the technical idea of the present invention will be described in more detail with reference to the accompanying drawings.

Since the accompanying drawings are merely examples shown to explain the technical idea of the present invention in more detail, the technical spirit of the present invention is not limited to the form of the accompanying drawings.

1 is a process flow chart for a method for manufacturing HMR-type jelly rice wrapped in stock jelly according to an embodiment of the present invention. As shown in Figure 1, the HMR-type jelly rice manufacturing method wrapped in stock jelly according to an embodiment of the present invention includes a stock preparation step (S10), a gelling agent addition step (S20), a stirring heating step (S30), stock jelly It includes a manufacturing step (S40), a rice addition step (S50), and a manufacturing step (S60) of HMR-type jelly rice wrapped in stock jelly.

In detail, the stock manufacturing step (S10) is a basic broth used for stock jelly.

More specifically, the stock may be a meat stock prepared by boiling one or more bones selected from beef and chicken in water, or the stock may be a vegetable stock filtered after boiling and boiling spice vegetables in water. Here, the spice vegetables are vegetables such as green onion, garlic, red pepper, onion, ginger, leek; herbs such as basil, parsley and oregano; and spices such as cloves, cumin, and nutmeg. Also, spices may include leaves, flowers, stems, fruits, roots, etc. of aromatic plants.

The step of adding the gelling agent (S20) is a step of adding a gelling agent to the stock prepared in the stock production step (S10).

The gelling agent addition step (S20) may be performed while stirring.

The gelling agent may include jelly and carriginan.

As a specific example, when the gelling agent is added step (S20), the amount of jelly and cariginan is 1 to 3 parts by weight based on 100 parts by weight of the stock described above, which is good for achieving the above-described object of the present invention.

As a more preferred example, in the step of adding the gelling agent (S20), the jelly and carrageenan are preferably added in a weight ratio of 1:1 within the range of parts by weight. This is preferable to increase the storage period of the final product, to improve physical properties such as hardness, elasticity, cohesiveness, chewiness, and brittleness, and to strengthen bacterial resistance to various bacteria such as E. coli.

The stirring and heating step (S30) is a step of obtaining a solution in which the gelling agent is dissolved by stirring and heating the mixture in which the gelling agent is added and mixed in the gelling agent addition step (S20) at 70 to 80°C.

In the stirring and heating step (S30), the gelling agent, that is, jelly and cariginan may be dissolved in a colloidal state of nanoparticles. In this case, the solution containing jelly and cariginan obtained in the stirring and heating step (S30) is in a state in which different nanoparticles composed of jelly and carigenan of about 1 to 10 nm are uniformly dispersed.

The stock jelly preparation step (S40) is a step of obtaining stock jelly by stirring and cooling the solution obtained in the stirring and heating step (S30) to 39 to 41 °C.

In the stock jelly preparation step (S40), it can be cooled to the above temperature while stirring, but is not limited thereto, and in order to obtain a tissue in which the nanoparticles are uniformly dispersed, the temperature is 39 at the temperature during the stirring and heating step (S30). It is preferable to rapidly cool to 41 °C.

In the rice addition step (S50), the stock jelly prepared in the stock jelly production step (S40) is penetrated into the rice (rice) molded product molded in a predetermined shape to form the surface of the rice particles or the surface of the aggregated rice particles in the stock jelly It may mean a step of wrapping with . Here, the rice molded article may be a porous rice molded article having a partially empty interior. At this time, the porosity of the rice molded product is not significantly limited, but may be 5 to 50% by volume.

Figure 2 is another process flow chart for the HMR-type jelly rice manufacturing method wrapped in stock jelly according to an embodiment of the present invention. Referring to Figure 2, in the HMR-type jelly rice manufacturing method wrapped in stock jelly according to an embodiment of the present invention, the rice adding step (S50) is a step of placing the stock jelly in a predetermined container (S51), in a predetermined container It may include a step of placing the rice molded product (S52) and filling a predetermined container with stock jelly (S53).

The step of placing the stock jelly in a predetermined container (S51) is a step of placing the stock jelly in a predetermined container with one side open to accommodate the rice molded product.

Placing the molded rice product in the predetermined container (S52) is a step of placing the molded rice (rice) molded product in a predetermined shape in a state in which the stock jelly is contained in the predetermined container.

The step of filling the predetermined container with stock jelly (S53) is a step of pouring the stock jelly back onto the placed rice (rice) molded product, so that the stock jelly can at least fill the upper part of the rice (rice) molded product.

The HMR-type jelly rice manufacturing step (S60) wrapped in the stock jelly is cooled to 0 to 10 ℃ a predetermined container for accommodating the rice molded product impregnated with the stock jelly in the rice addition step (S50), and the stock jelly permeated rice molded product It is a step to harden

In addition, the present invention may further include the step of sealing and packaging the cooled HMR-type jelly rice wrapped in the stock jelly after the manufacturing step (S60) of the stock jelly-wrapped HMR-type jelly rice.

Hereinafter, the present invention will be described in detail with reference to the following examples for a detailed description of the present invention, but the present invention is not limited to the following examples.

[Example 1]

A gel mixture was prepared by stirring and mixing 1 part by weight of gelatin, 1 part by weight of carrageenan, and 100 parts by weight of stock (broth) at the ratio of the gelling agent. The gel mixture was heat-treated at 70 to 80 ℃ to prepare a solution in which the gelling agent was dissolved, and then cooled to 40 ℃, then the cooled stock jelly was put in a container containing rice ball, and refrigerated at about 5 ℃ for 12 hours. Thus, HMR-type jelly rice wrapped in stock jelly was finally prepared.

[Comparative Example 1]

A rice ball without gel mixture (stock jelly) was prepared.

[Comparative Example 2]

A gel mixture was prepared by stirring and mixing 1.5 parts by weight of gelatin, 0.5 parts by weight of carrageenan, and 100 parts by weight of stock (broth) at a ratio of the gelling agent. The gel mixture was heat-treated at 70 to 80 ℃ to prepare a solution in which the gelling agent was dissolved, and then cooled to 40 ℃, then the cooled stock jelly was put in a container containing rice ball, and refrigerated at about 5 ℃ for 12 hours. Thus, HMR-type jelly rice wrapped in stock jelly was finally prepared.

[Comparative Example 3]

A gel mixture was prepared by stirring and mixing 2 parts by weight of gelatin and 100 parts by weight of stock (broth) at the ratio of the gelling agent. The gel mixture was heat-treated at 70 to 80 ℃ to prepare a solution in which the gelling agent was dissolved, and then cooled to 40 ℃, then the cooled stock jelly was put in a container containing rice ball, and refrigerated at about 5 ℃ for 12 hours. Thus, HMR-type jelly rice wrapped in stock jelly was finally prepared.

[Test Example 1]: sensory test

A sensory test was performed on the HMR-type jelly rice prepared in Example 1 and the rice ball prepared in Comparative Example 1. Appearance, flavor, texture, and overall preference of the HMR-type jelly rice prepared by selecting 40 panelists were evaluated by a 9-point scale method. The sensory test results are listed in Table 1 below.

[Table 1]

Looking at the results of Table 1, both Example 1 and Comparative Example 1 showed the same score in appearance, and it was found that no difference was felt between the two samples (Example 1 and Comparative Example 1). In addition, in terms of flavor, texture, and overall preference, Example 1 showed better scores than Comparative Example 1.

Through this, it was found that the HMR-type jelly rice manufacturing method wrapped in stock jelly according to the present invention can produce jelly rice with excellent flavor and at the same time increase the functionality of HMR-type processed rice.

[Test Example 2]: Chromaticity test

After selecting each sample for the HMR-type jelly rice prepared in Example 1, Comparative Examples 2 and 3, the chromaticity change according to the storage period of each sample was measured using a color difference meter (COLORI-METER JC801S). L), redness (a), and yellowness (b) were measured. The chromaticity test results are listed in Table 2 below.

[Table 2]

As shown in Table 2, in the case of Example 1, the brightness (L value) showed no difference between the 0th and 3rd days of storage, but showed a tendency to decrease compared to the initial on the 3rd and 7th days. There was no significant difference between the redness (a value) and yellowness (b value) of Example 1 according to the storage period. On the other hand, in Comparative Examples 2 and 3, brightness (L value), redness (a value), and yellowness (b value) all significantly increased after the 7th day of storage.

[Test Example 3]: Mechanical texture inspection

After selecting each sample for the HMR-type jelly rice prepared in Example 1, Comparative Examples 2, and 3, the mechanical texture change according to the storage period of each sample was measured. Here, the mechanical texture means hardness, elasticity, cohesiveness, chewiness, and brittleness, and the mechanical texture change was analyzed using a texture analyzer (COMPAC-100Ⅱ, Sun scientific Co., Ltd, Tokyo, Japan) to analyze the texture profile (TPA). ) method was repeated 5 times, and the values of hardness, elasticity, cohesiveness, chewiness, and brittleness were obtained as average values and are listed in Table 3 below.

[Table 3]

As shown in Table 3, in the case of Example 1, between the 3rd and 7th days of storage, Example 1, Comparative Examples 2 and 3 all showed a significant difference due to an increase in hardness, and other elasticity, cohesiveness, chewiness, Fragility did not show any difference according to the storage period. In contrast, in Comparative Examples 2 and 3, the hardness increased between the 3rd and 7th days of storage, but decreased after the 7th day of storage, showing a significant difference according to the storage period. Chewability and brittleness tended to decrease significantly after the 7th day of storage. In the case of cohesiveness, there was no difference according to the storage period in Comparative Example 2.

[Test Example 4]: Microbial analysis

After selecting each sample for the HMR-type jelly rice prepared in Example 1, Comparative Examples 2 and 3, microbial analysis was performed to monitor microbial changes according to the storage period of each sample. For pretreatment of samples for microbial analysis, homogenize all samples, mix 1 g of each sample with 9 mL sterile saline, and transfer 1 mL of the mixture to 9 mL sterile saline using a pipette and dilute. The dilution factor was increased to 10 times, 100 times, and 1000 times to be used in the experiment. 1 mL of the dilution solution was inoculated into the film for general bacteria and the film for E. coli, respectively, and the resulting colony number was measured after incubation at 37°C for 48 hours. Microbial analysis results are listed in Table 4 below.

[Table 4]

As shown in Table 4, looking at the results of Example 1, in the case of the total number of bacteria, no microorganisms were detected on the 0th and 3rd days of storage, but the number of microorganisms was smaller than those of Comparative Examples 2 and 3 after the 7th day of storage. In the coliform group, no microorganisms were detected according to the storage period. On the other hand, in Comparative Examples 2 and 3, microorganisms were detected in all of the storage period in the total number of bacteria, and in Comparative Example 2, microorganisms were detected on the 3rd and 7th days of storage, and in Comparative Example 3, all except the 3rd day of storage were detected. became

The embodiments described in this specification and the accompanying drawings are merely illustrative of some of the technical ideas included in the present invention. Therefore, since the embodiments disclosed in the present specification are for explanation rather than limitation of the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by a person of ordinary skill in the art within the scope of the technical idea included in the specification and drawings of the present invention are included in the scope of the present invention. will have to be interpreted.

S10: Stock Manufacturing Steps
S20: gelling agent addition step
S30: stirring heating step
S40: Stock Jelly Manufacturing Steps
S50: Rice addition step
S51: Step of putting the stock jelly into a predetermined container
S52: Step of placing the rice molded product in a predetermined container
S53: Step of filling stock jelly into a predetermined container
S60: Manufacturing step of HMR type jelly rice wrapped in stock jelly

Claims (3)

Preparing a stock (S10);
adding a gelling agent to the stock (S20);
heating the added mixture with stirring at 70 to 80° C. to obtain a solution in which the gelling agent is dissolved (S30);
The solution is stirred and cooled to 39 to 41 ℃ to obtain a stock jelly (S40);
Putting the stock jelly in a predetermined container (S51);
Placing the rice molded product in a predetermined container (S52);
Filling a predetermined container with the stock jelly and infiltrating the stock jelly into a rice molded product (S53); and
A method of manufacturing HMR-type jelly rice wrapped in stock jelly, comprising a step (S60) of cooling a predetermined container to 0 to 10° C. to solidify the rice molded article impregnated with the stock jelly (S60).
The method of claim 1,
The gelling agent comprises jelly and cariginan, HMR-type jelly rice manufacturing method wrapped in stock jelly.
HMR-type jelly rice wrapped in stock jelly prepared by the manufacturing method according to claim 1 or 2.

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