TH8985C3 - The production process of ready-to-eat rice is packed in a sealed container using aseptic technique. - Google Patents

Abstract

DC60 (24/03/57) This invention relates to a process for producing ready-to-eat rice packaged in sealed containers using aseptic techniques. The process involves cleaning rice in a clean room, packing the rice into containers, adding water to the containers at a rice-to-water ratio of 1:1-2, adding trehalose and sorbitol at a rate of 1-6% by weight of the raw rice and stirring until dissolved to delay solidification, cooking the rice under aseptic conditions for a time required to destroy microorganisms or microbial spores (F value F0) of 3-5 minutes, transferring the sterile cooked rice to a sterile room, packing the sterile cooked rice into sterile packaging, vacuum sealing the packaging, and then transferring the product to a clean room for cooling and drying. The production of ready-to-eat rice in sealed containers using these aseptic techniques results in the following rice grains... A single heating process during aseptic cooking of rice results in cooked rice grains that are not swollen or cracked, remaining fluffy, not mushy, or sticking together. This invention relates to the aseptic process for producing ready-to-eat rice in sealed containers. The process involves several steps: cleaning the rice in a clean room; packing the rice into containers; adding water to the containers at a ratio of 1:1-2 (rice to water); adding trehalose and sorbitol to the cooked rice; aseptic cooking of the rice for 3-5 minutes to destroy microorganisms or microbial spores (F value: F0); transferring the sterile cooked rice to a sterile room; packing the sterile cooked rice into sterile packaging; vacuum sealing the packaging; and finally, returning the product to a clean room for cooling and drying. The production of ready-to-eat rice in sealed containers using this aseptic technique results in rice grains that... Cooking rice with just one dose of heat in a sterile environment results in perfectly cooked rice grains that are not swollen or cracked, remaining fluffy, not mushy, or sticking together.

Claims (1)

1. The aseptic process for producing ready-to-eat rice in sealed containers involves the following steps: a. Cleaning the rice with clean water in a clean room. b. Packing the clean rice (from step a) into containers. c. Adding water to the containers (from step b) at a rice-to-water ratio of 1:1-2. d. Adding 1-6% by weight of raw rice trehalose and 1-6% by weight of raw rice sorbitol to the containers (from step c) and stirring until dissolved. e. Packing the containers (from step d) into sealed containers. f. Cooking the rice in the sealed containers (from step e) under aseptic conditions using heat under steam pressure at a temperature of 110-121°C for 15-40 minutes, with a time requirement of 3-5 minutes to destroy microorganisms or microbial spores (F value: F0). g. Disposing of the cooked, aseptic rice (from step 2). F. The product is transported to a sterile room without any personnel present inside. H. The sterile cooked rice obtained from step J is packed into sterile containers while a person outside the sterile room, wearing clean, sterile gloves, performs the packing, or a packing machine is used to pack the rice according to the specified weight. I. The packaging obtained from step J is sealed using a vacuum system. J. The product obtained from step J is transferred to a clean room. K. The product obtained from step K is cooled to a temperature of 30-40 degrees Celsius. K. The product obtained from step K is air-dried, and the moisture content of the cooked rice is measured, with a moisture content in the range of 50-70%.