KR910006924B1 - Process for making flavored rice covered with tray - Google Patents

Abstract

A process for preparing molasses flavored rice packed with tray comprises: (a) soaking rice in the water for 3-4 hrs and dehydrating; (b) filling the obtd. rice into the container (PP-EVOH-CPP), e.g. tray, adding 1.1-1.5 times of water, chestnut (I), gingko nut (II) and jujube (III), and mixing (mixing ratio of rice: (I) : (II) : (III) is 7:1:1:1); (c) boiling it under 0.2-0.8 kg/cm2 pressure for 15-30 min; (d) replacing the O2 gas of inner space of container; (e) heat-sealing the cover of container; (f) sterilizing it under 1.1 kg/cm2 for 5 min., 1.3 kg/cm2 for 5 min, or 1.5 kg/cm2 for 20-25 min. at 115-120 deg.C; (g) cooling the sterilized container to obtain the final product. The obtd. food can be well presserved for a long time at room temp. and has a good taste.

Description

Manufacturing method of tray-packed medicine rice for microwave oven

The present invention relates to a method for manufacturing instant medicine rice sterilized and packaged in a tray, in particular, the production of tray-packed medicine rice which is stored at room temperature for a long time and has cooking conditions and packaging conditions that can give the same texture as a conventional medicine rice during eating. Way.

There was no conventional instantized medicinal rice, but there was a similar pouch-packed five grain rice. The manufacturing method of this pouch-packed five-grain rice is first washed with water, immersed in water for 12 hours, and then dehydrated rice, beans, red beans, glutinous rice, and sorghum in a conventional manner, followed by nylon in a pouch (170 mm x 130 mm). In addition, it was sealed in PIE styrene packaging material, but the contents were changed into a rice cake-like form, showing very low sensory appearance and taste, and having a shelf life of only one month.

The present invention is directed to medicine rice, in order to eliminate the above-mentioned problems, by using a container of high heat resistance and good oxygen barrier property, cooking is made in the container, sterilization under appropriate conditions for a long time The purpose of the present invention is to provide a method for manufacturing a tray-packed medicine rice that can be stored and can be easily ingested with the same texture as a conventional medicine rice by simply heating in a microwave oven.

In the present invention, after immersion for 3-4 hours, dehydrated rice, pretreated chestnut, jujube, and ginkgo are each in a container of laminate laminate of PP, EVOH, and CPP in a ratio of 7: 1: 1: 1. Add 1.5 times of water to the autoclave adjusted to 0.2-0.8Kg / cm ² , heat and cook for 15-30 minutes, replace oxygen in the container with nitrogen or carbonic acid according to the known method, and open the transparent lid. sealed to the container by heating after 5 minutes at a pressure of 1.1Kg / cm ² under a 115 ℃ -120 ℃, 5 minutes, and the pressure of 1.3Kg / cm ^2, at a pressure of 1.5Kg / cm ² 20-25 bungan sterile water To cool it down.

In the above, the water content of the rice before the autoclave is 33-35%, chestnut is about 60%, jujube is 23-26%, the bank is adjusted to the moisture content of about 55%.

The container and lid are laminate laminates in which 0.5925 mm CPP, 0.015 mm EVOH, and 0.5925 mm PP are formed to form a surface layer, an intermediate layer and an inner layer, respectively, wherein EVOH is a genide of an ethylene vinyl acetate copolymer.

Nitrogen and carbonic acid gas are used as the substitution gas, and the three-step pressure change during sterilization increases bacterial mortality and prevents the taste from changing even when the product is stored for a long time. To prevent damage or damage.

The moisture content of the produced product is maintained at about 65%.

An experimental example according to the present invention will be described below.

Experimental Example 1

The preservation and taste at room temperature of the contents with sterilization temperature and time under varying pressure of 1.1-1.5Kg / cm ² were measured. When 11 samples with different times within the range of 11 ℃ -125 ℃ were divided into 6 stages from 3 days to 1 year 6 months, and the degree of decay and taste were measured and sterilized for 35 minutes at 115 ℃. After sterilization for 30 minutes at 120 ℃, the contents of the bacteria was less than 10 per g and the taste was maintained in good condition even after 1 year and 6 months (see Table 1).

TABLE 1

* Corruption: ○ is less than 10 per g bacteria, × is more than 10 bacteria per g bacteria.

Taste: ○ is good, △ is normal, × is bad.

Experimental Example 2

When the sterilization pressure was applied at 120 ° C., the degree of deformation of the container was measured. As a result of measuring the five samples was pressurized by varying each time in the range of 6 samples performed in the range of 1.0-2.0Kg / cm ² per 30 minutes and 1.1-1.5Kg / cm ² at 1.1Kg / cm ² 5 minutes, and 5 minutes performed at ^{1.3Kg / cm 2, 1.5Kg / 2} 20 bungan sample 5 minutes at 1.1Kg / cm ² conducted in cm, 5 minutes at 1.3Kg / cm ^2, 25 bungan at 1.5Kg / cm ² Samples were obtained with the containers and lids in normal state and are listed in Table 2.

TABLE 2

[Comparative Example]

The decay and taste of the conventional pouch-packed five grain rice and the medicine rice obtained by the present invention were compared. At 25 ± 3 ℃, the conventional rice grain shows bacteria count of> 10 / g after 3 months and taste remains normal until 1 month, whereas the medicine rice according to the present invention has good bacteria count <10 / g Maintains the taste. (See Table 3.)

TABLE 3

* Corruption: ○ is less than 10 per g bacteria, × is more than 10 bacteria per g bacteria.

Taste: ○ is good, △ is normal, × is bad.

The present invention increases the appearance and taste of the contents by using a tray container, while maintaining the same texture as conventional medicine rice for a long time by adjusting the cooking conditions and sterilization conditions appropriately, as well as easily in a microwave oven when eating. It can be eaten warm.

Claims (1)

After soaking for 3-4 hours, dehydrated rice, pre-treated chestnuts, jujube and ginkgo were put in a container of laminate laminate of PP, EVOH, and CPP in a ratio of 7: 1: 1: 1, and 1.1-1.5 times of rice. Water was added to a 0.2-0.8Kg / cm ² autoclave, heated and cooked for 15-30 minutes, the oxygen in the container was replaced with nitrogen or carbon dioxide according to a known method, and the transparent lid was heat-sealed. After sterilizing under a pressure of 1.1Kg / cm ² for 5 minutes, pressure of 1.3Kg / cm ² for 5 minutes and pressure of 1.5Kg / cm ² for 20-25 minutes at -120 ° C, cooling the vessel with cold water. Method for producing a tray-packed medicine rice for a microwave oven, characterized in that.