TW201601637A - Steamer rice and method thereof - Google Patents

Abstract

The present invention relates to steamed rice and a method for making the same, the method comprising the steps of: selecting rice after checking for foreign materials and the state of rice; washing the selected rice; draining water after soaking the washed rice in water; making steamed rice by primarily steaming the rice from which water was drained after being soaked in water; mixing water and additives into the steamed rice made by primary steaming; secondarily steaming the steamed rice mixed with the water and the additives; and packing the secondarily steamed rice. The step for draining water after soaking the washed rice in water is a step for draining water after soaking rice in water for two to three hours. The step for making steamed rice by primarily steaming the rice from which water was drained after being soaked in water is a step for making steamed rice by steaming, for 8 minutes to 12 minutes at a temperature of 140 DEG C to 160 DEG C, the rice from which water was drained after being soaked in water.

Description

Steamed rice and its manufacturing method

The present invention relates to a steamed rice and a method for producing the same, and relates to a steamed rice which can maintain the taste and quality of a rice which has just been prepared for a long period of time, and which can improve satisfaction to a meal or a taste in the home after cooking and manufacture thereof. method.

The dried rice product which is generally used in the past is produced by vacuum freeze-drying a rice which is produced according to a certain rule, and the restoration time, texture, color, and the like are important factors in terms of quality, and should also be able to Save for a long time.

In general, in order to make the water replenishing property and the mouthfeel excellent, the final product should have less pores, and be dense and uniform, and the pore walls should not be thick. If the moisture content is 28% or less, the air cells of the final product are not uniform. When the water content is 30% or more, the moisture content of the raw material is large, and the water in the raw material is not sufficiently vaporized, so that the degree of expansion is poor and the recovery time is prolonged. And so on.

In addition, in Korean Patent Publication No. 10-1992-0013000, a rice cake for cooking frozen fried rice cake is prepared by molding into a bar shape with glutinous rice and rapidly freezing it at -50 ° C or less within 10 minutes. Although the manufacturing method is a rapid freezing process which is a method for long-term storage, the restoration is incomplete at the time of cooking, and the texture is not good, and it is inconvenient to store at a freezing temperature.

On the other hand, a processed rice has recently appeared, and it is only necessary to heat the processed rice packaged in one person for several minutes in a microwave oven or in hot water for more than ten minutes to complete the rice. It is a product called packaged rice (aseptic box rice) and is popular among single or double-employee families.

In the past, the manufacture of such packaged rice was as follows. That is, the heat-resistant synthetic resin container is filled with rice and water for one person, and the rice is made into rice by the heat of microwave or steam, and after cooking, the gas in the container is replaced and sealed. And thus become a commodity.

The packaged rice thus produced and the container are circulated in a sealed state, thereby preventing microbial contamination, and since gas replacement is performed, there is an advantage that no deoxidizing agent is required.

In the method for producing the packaged rice, there is a method of packaging rice for the purpose of production in a short period of time. The rice and the cooking water (water for cooking) are filled in a container, and heated to a temperature exceeding 100 ° C by irradiation of microwaves in an atmosphere in which the container is pressurized, and decompressed to atmospheric pressure after heating, The cooking water in the container is boiled vigorously (bumping) to uniformly cook.

However, in the method for producing packaged rice as described above, although cooking can be performed in a short period of time, the contents of the container are splashed, in particular, overflowed due to the sudden boiling of the cooking water during the depressurization. A strong adhesive substance such as rice soup adheres to the flange portion of the container, and when the film is sealed for sealing, there is a need to remove the deposit.

Therefore, in the method of manufacturing a packaged rice which can be cooked in a short time including the immersion time, there is a strong demand for the manufacture of a case where a contaminant such as rice soup which does not overflow during cooking adheres to the flange portion of the container. method.

In addition, as for the rice cooker or the rice cooker of the ordinary rice cooker, it is difficult to keep the rice balls and drums, and the heat transfer force per unit area of the rice cooker and the different heights are made by cooking while cooking the water. There is a difference in the heat source transmission force, so the rice is not uniform enough, and the cooking time is required to be long. It is difficult to maintain the quality after cooking, and there is a problem that the quality of the rice is drastically reduced with time.

Technical problem solved

An object of the present invention is to provide a steamed rice that can maintain the taste and quality of a rice that has just been prepared for a long period of time, and that can improve the satisfaction level to a meal or more in the home after cooking.

Further, the problem to be solved by the present invention is to provide a steamed rice, which can save time for cooking (to shorten the conventional cooking time of about 40 minutes to about 15 minutes based on the same amount), and to cook rice after cooking. The taste is sticky and the time to start the decay is longer than that of the ordinary rice (based on the same amount, the conventional rice started to spoil after about 30 hours, but the steamed rice of the present invention began to spoil after about 45 hours), even if After a long period of time, the gloss of the rice grains can be kept constant, and the color of the rice does not change color.

In addition, another object to be solved by the present invention is to provide a method for producing steamed rice, in which a heat source (steam) is cooked while being passed between rice grains, so that the rice grains remain as they are, and the rice grains are uniformly cooked as a whole even after a certain period of time. It can also be similar to the initial taste of rice.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems that are not mentioned will be apparent to those skilled in the art from the following description. Technical solutions

A method for manufacturing a steamed rice according to an embodiment of the present invention includes: a step of confirming foreign matter and state of rice and screening rice; a step of washing the screened rice; and immersing the washed rice in water a step of performing drainage; a step of first steaming the rice drained after the water immersion to produce rice; and a step of mixing water and an additive in the rice produced by the first steaming; mixing the mixture a step of second steaming the rice of water and the additive; and a step of packaging the second steamed rice; and the step of draining the washed rice in water to drain the water a step of immersing rice in water for 2 hours to 3 hours, and discharging the rice after the water immersion for the first time to prepare rice by immersing and draining the rice at a temperature of 140 ° C to 160 ° C a step of steaming for 8 minutes to 12 minutes to produce rice; and in the step of mixing water and an additive in the rice produced by the first steaming, as a mixture of the hydrogenated glucose syrup and the sea Sugar and vinegar, and the amount of the hydrogenated glucose syrup is 2 to 5 parts by weight based on 100 parts by weight of the first steamed rice and mixed water, and the amount of the trehalose is the first time The amount of the vinegar is 2 to 4 parts by weight based on 100 parts by weight of the steamed rice and the mixed water, and the amount of the vinegar is based on 100 parts by weight of the first steamed rice and mixed water, and includes 2 to 4 parts by weight.

The second steaming step of the rice mixed with water and additives can be used to mix the first steamed rice mixed with water, hydrogenated glucose syrup, trehalose and vinegar at a temperature of 140 ° C to 160 ° C. Steam for 8 minutes to 12 minutes.

Preferably, the vinegar can be used as a vinegar of alcoholic vinegar.

In addition, the present invention may include steamed rice manufactured according to the manufacturing method.

Specific matters of other embodiments are included in the detailed description and the drawings. Effect of the invention

The steamed rice according to an embodiment of the technical idea of the present invention can maintain the taste and quality of the freshly prepared rice for a long time, and can improve the satisfaction to the above-mentioned taste of the family after cooking.

Further, the steamed rice according to an embodiment of the technical idea of the present invention can sense the flavor of the fragrant spray (for example, the flavor of the casserole or the casserole) in terms of the scent, and can maintain the original shape or transparency and gloss of the granule.

Further, the steamed rice according to an embodiment of the technical idea of the present invention can feel strong when chewing rice grains, and maintains a soft state when the rice is placed in the mouth.

In addition, the steamed rice based on one embodiment of the technical idea of the present invention can save time for cooking (by the same amount, shortening the conventional cooking time of about 40 minutes to about 15 minutes), after cooking The taste is sticky and the time to start corruption is longer than that of ordinary rice. (Based on the same amount, the conventional rice started to spoil after about 30 hours, but the steamed rice of the present invention began to spoil after about 45 hours). Even after a long period of time, the gloss of the rice grains can be kept constant, and the color of the rice does not change color.

Further, according to the method for manufacturing a steamed rice according to an embodiment of the technical idea of the present invention, the cooking is performed while the heat source (steam) passes between the rice grains, so that the rice grains remain as they are, and the rice grains are cooked uniformly as a whole, even after a certain period of time. It can also be similar to the initial taste of rice.

Various embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned, which can be fully understood.

Advantages and features of the present invention, as well as methods for achieving the same, will be apparent from the embodiments described in detail herein. However, the present invention is not limited to the embodiments described herein, and may be embodied in other forms. Rather, the embodiments described herein are provided to enable a thorough and complete disclosure of the subject matter of the invention, and the scope of the present invention can be fully conveyed to those skilled in the art.

The terminology used in the present application is for the purpose of describing particular embodiments and is not intended to limit the invention. As long as the text does not explicitly indicate that it has a different meaning, the performance of the singular includes the plural. In the present application, the terms "including" or "having" are used to mean the existence of the features, numbers, steps, actions, components, components or combinations thereof specified in the specification, without precluding one or The presence or additional possibilities of the above other features or numbers, steps, actions, components, components or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs, unless they are defined differently, including technical or scientific terms. Terms that are the same as those defined in the commonly used dictionary should be interpreted as having meanings consistent with those in the context of the related art, and as long as they are not explicitly defined in the present application, they should not be interpreted too much or excessively in form. The meaning.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the method for manufacturing steamed rice based on the technical idea of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of well-known functions and configurations which may unnecessarily obscure the gist of the present invention are omitted.

1 is a manufacturing process diagram for explaining a method of manufacturing a steamed rice according to an embodiment of the technical idea of the present invention, and FIGS. 2 to 8 are diagrams for explaining an embodiment based on the technical idea of the present invention step by step. Photograph of the method of manufacturing steamed rice.

According to the first to eighth figures, the steamed rice according to an embodiment of the technical idea of the present invention can maintain the taste and quality of the freshly prepared rice for a long time, and can improve the satisfaction to the family after cooking. The taste of the meal is above.

First, referring to Fig. 1, a method for producing steamed rice according to an embodiment of the technical idea of the present invention starts from the step of screening the rice step S1 by confirming the foreign matter and state of the rice. As the main material used in the screening step S1, all kinds of rice such as glutinous rice, buckwheat rice, brown rice, white rice, and germinated brown rice which can be made into rice can be used.

Then, referring to Fig. 1 and Fig. 2, the rice screened in the step of screening S1 is washed clean with S2. The number of times of washing the rice in the step of washing S2 is not particularly limited, but it is preferably washed 5 times or more in a clean manner.

Then, as shown in Fig. 3, after the rice in the washing step S2 is immersed in water, as shown in Fig. 4, the water immersed in the water is drained S3. The time of immersion in the step of immersing in water and draining water S3 is not particularly limited, but it is preferred to perform immersion in water for 2 hours to 3 hours to perform drainage. By immersing the rice, a part of the water required for gelatinizing the rice starch is preliminarily placed in the rice before heating, so that the gelatinization occurs rapidly and completely at the time of cooking, so that the taste of the rice is better. Therefore, in the case where the immersion is less than 2 hours, the amount of water added to the rice is insufficiently arranged to the rice, so that the gelatinization occurs slowly during cooking, and the taste is lowered, and in the case of more than 3 hours, the rice is dried. Due to excessive soaking, there is a problem that it is difficult to maintain the state of rice grains after cooking.

Next, as shown in Fig. 5, the rice subjected to the water immersion and the drainage S3 is steamed for the first time S4. The first steaming S4 is a step of heating the rice which is subjected to the water immersion and the drainage S3 to produce rice, and steaming the rice at a certain temperature and time so that the taste and the flavor of the rice are well-formed. And does not break the state of rice grains, still maintains the original shape of rice, and can prevent cracking and nutrient loss of rice. For example, the first steaming of S4 is to steam the rice 14 kg which is subjected to water immersion and drainage S3 at a high temperature of 140 ° C to 160 ° C for 8 minutes to 12 minutes. Preferably, the first steaming of S4 is to steam 14 kg of the rice subjected to water immersion and drainage at a high temperature of 150 ° C for 10 minutes.

Then, after the first steaming of S4, after mixing the hot water in the rice of the first steamed S4, various additives S5 may be mixed. For example, the step of mixing S6 may be a step of mixing hydrogenated glucose syrup, trehalose, and vinegar after mixing the hot water in the rice of the first steamed S4.

The hot water may be mixed from 13 kg to 15 kg in the rice of the first steamed S4.

The hydrogenated glucose syrup is produced by hydrogenating a saccharide or a dextrin, and is collectively referred to as "reduced starch hydrolyzate" and "reduced saccharide". In particular, the sweetness is lower than that of ordinary sugar, and it is suitable for a low-sweet food, and since it has a property of retaining moisture, the change due to loss of water or water absorption is small. In addition, it has a thickening effect, is effective in improving adhesion and texture, does not form crystals, and has an effect of suppressing recrystallization of other sugars. In the present invention, the amount of the hydrogenated glucose syrup may be 2 to 5 parts by weight based on 100 parts by weight of the total of the steamed S4 rice and the mixed water. In the present invention, the hydrogenated glucose syrup may be a food additive of the trade name HL-PDX (K) manufactured by Matsutani Chemical Industry Co., Ltd. In the present invention, by adding the hydrogenated glucose syrup, it is possible to maintain a flavor-rich meal for a long period of time without changing the taste even if the rice is cooled, and it is possible to produce a steamed rice having a natural sweet taste and a good gloss.

The trehalos are non-reducing natural disaccharides which are widely present in plants or nature, and have excellent anti-starching properties and moisturizing effects, and are highly effective for products using starch. In the present invention, the amount of the trehalose may be 2 to 4 parts by weight based on 100 parts by weight of the total of the steamed S4 rice and the mixed water.

The vinegar can be used as a vinegar vinegar, which is a vine vinegar, which is an alcohol-based raw material, and a small amount of distiller's extract and broth which are used as a nutrient source of acetic acid bacteria are added thereto. A vinegar produced by oxidation, such as wort or yeast extract. In the present invention, the amount of the vinegar may be 2 to 4 parts by weight based on 100 parts by weight of the total of the steamed S4 rice and the mixed water.

Then, the rice subjected to the step of mixing S5 is subjected to a second steaming S6. The second steaming S6 is a step of heating the rice of the mixed S4 to completely manufacture the rice, and steaming the rice at a certain temperature and time, so that the taste and the flavor of the rice are well formed, and It does not break the state of rice grains, and still maintains the original shape of rice, and can prevent cracking and nutrient loss of rice. The second steaming S6 can be performed under the same process conditions as the first steaming S4. For example, the second steaming S6 steams the first steamed S4 rice mixed with hydrogenated glucose syrup, trehalose and vinegar after mixing hot water at a high temperature of 140 ° C to 160 ° C for 8 minutes. 12 minutes. Preferably, the second steaming S6 steams the rice of the first steamed S4 mixed with hydrogenated glucose syrup, trehalose and vinegar after mixing the hot water for 10 minutes at a high temperature of 150 °C.

Next, the rice subjected to the second steaming step S6 is packaged S7. The package S7 is packaged in a disposable container or a packaging container, and finally passed through a sterile sterilization system to improve the preservation and commercialization. For ready-to-eat steamed rice packaged in the disposable container or packaging container, it is possible to use a device that can obtain heat energy for a short period of time and with less heat, that is, by pouring an appropriate amount of hot water or by using a microwave oven or the like. Eat ready-to-eat steamed rice with good taste.

Preferred embodiments of the method for producing steamed rice of the present invention will be described in detail below. However, such an embodiment is used to exemplify the technical idea of the present invention, and the present invention is not limited to such an embodiment. <Examples >

After confirming the foreign matter and state of the rice and screening, the screened rice was cleanly washed 5 times. The washed rice was immersed in water for 2 hours, drained, and 14 kg of drained rice was steamed at a high temperature of 150 ° C for about 10 minutes to prepare rice. Next, 14 kg of hot water was mixed in the steamed rice, and then hydrogenated glucose syrup, trehalose, and vinegar were added and mixed. The amount of the hydrogenated glucose syrup is 3 parts by weight based on 100 parts by weight of the total of the steamed rice and the mixed water. In the embodiment of the present invention, the hydrogenated glucose syrup is a food additive manufactured by Matsutani Chemical Industry Co., Ltd. under the trade name of HL-PDX (K). The amount of the trehalose is 3 parts by weight based on 100 parts by weight of the steamed rice and the mixed water, and the vinegar is used as a vinegar of vinegar, and the amount of the vinegar is steamed. Based on 100 parts by weight of the total of the rice and the mixed water, it contains 3 parts by weight. Next, the second time, steaming again at a high temperature of 150 ° C for 15 minutes, thereby completing the steamed rice. < Comparative example >

Steamed ordinary rice was produced in the same amount as the embodiment of the present invention. In the ordinary rice of the comparative example, the hydrogenated glucose syrup, trehalose, and vinegar added in the present invention were not contained, and the same amount of rice and water were used to produce a common rice.

The state change of the steamed rice over time according to the embodiment is shown in Figs. 6 to 8. Fig. 6 is a photograph showing a steamed rice produced according to the present invention, Fig. 7 is a photograph showing a state in which steamed rice manufactured according to the present invention has passed for 1 hour, and Fig. 8 is a view showing steamed according to the present invention. A photograph of the state after the meal has passed for 3 hours. As can be seen from Fig. 6 to Fig. 8, the steamed rice produced according to the present invention has no change in the gloss of the rice grains over time, and the taste and quality of the freshly prepared rice can be maintained for a long period of time.

Fig. 9a is a table showing changes in moisture over time of steamed rice completed according to an embodiment of the present invention, and Fig. 9b is a view showing moisture over time of steamed rice completed according to an embodiment of the present invention The graph of the change, the 10th graph is a table showing the change of the moisture of the ordinary rice which is completed according to the comparative example over time, and the 10th graph is the moisture which shows the over time of the ordinary rice which is completed according to the comparative example. Changing chart.

As can be seen from Fig. 9a to Fig. 10b, the steamed rice which was completed according to the embodiment of the present invention had a larger moisture content than the ordinary rice, and even after 48 hours passed, there was no change in the moisture content, and the initial moisture content was kept constant.

11a to 11f are photographs showing a test book for the number of fungi and moisture content of steamed rice completed according to an embodiment of the present invention, and Figs. 12a to 12f are diagrams showing the number of fungi of ordinary rice based on the comparative example and A photograph of the test for moisture content, and Fig. 13 is a photograph showing a test book of harmful bacteria for steamed rice completed according to an embodiment of the present invention.

Referring to the figures 11a to 12f, it can be seen from the test book that the steamed rice completed according to the embodiment of the present invention has a larger moisture content than the ordinary rice, and even after 48 hours, there is no change in the moisture content, and the initial stage is kept constant. Moisture content.

Further, as can be seen from Fig. 13, the steamed rice completed according to the embodiment of the present invention is judged to be negative even if the time passed, harmful bacteria harmful to the human body.

The preferred embodiments of the present invention have been described above with reference to the drawings, but it will be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical idea or the necessary features. . Therefore, the embodiments described above are to be considered in all respects as illustrative and not restrictive.

S1-S7‧‧‧ steps

Fig. 1 is a manufacturing flow chart for showing a procedure for explaining a method of manufacturing a steamed rice based on an embodiment of the technical idea of the present invention.

Fig. 2 is a photograph showing a step of washing rice in a method for producing steamed rice according to an embodiment of the technical idea of the present invention.

Fig. 3 is a photograph showing a step of immersing washed rice in a method for producing steamed rice according to an embodiment of the technical idea of the present invention.

Fig. 4 is a photograph showing a step of draining rice and then draining the water in the method for producing steamed rice according to an embodiment of the technical idea of the present invention.

Fig. 5 is a photograph showing a step of steaming in the method for producing steamed rice according to an embodiment of the technical idea of the present invention.

Fig. 6 is a photograph showing a steamed rice manufactured in accordance with an embodiment of the technical idea of the present invention.

Fig. 7 is a photograph showing a state in which the steamed rice manufactured according to an embodiment of the technical idea of the present invention has passed for one hour.

Fig. 8 is a photograph showing a state in which the steamed rice manufactured according to an embodiment of the technical idea of the present invention has passed for 3 hours.

Fig. 9a is a table showing changes in moisture over time of steamed rice completed in accordance with an embodiment of the present invention.

Fig. 9b is a graph showing changes in moisture over time of steamed rice completed in accordance with an embodiment of the present invention.

Fig. 10a is a table showing the change in moisture over time of the ordinary rice completed according to the comparative example.

Fig. 10b is a graph showing the change in moisture over time of the ordinary rice completed according to the comparative example.

Figs. 11a to 11f are photographs showing a test book for the number of fungi and moisture content of steamed rice completed according to an embodiment of the present invention.

Fig. 12a to Fig. 12f are photographs showing the fungus number and moisture content test book of the ordinary rice of the comparative example.

Fig. 13 is a photograph showing a test book for harmful bacteria of steamed rice completed in accordance with an embodiment of the present invention.

S1-S7‧‧‧ steps

Claims (4)

A method for manufacturing steamed rice, comprising: a step of confirming a foreign matter and a state of a rice and screening the rice; a step of washing the screened rice; and a step of draining the washed rice in water after water immersion a step of first steaming the rice that has been drained after immersion to produce a rice; a step of mixing water and an additive in the rice cooked for the first time; and mixing the water and the additive a step of cooking the rice for the second steaming; and a step of packaging the second steamed rice, wherein the step of draining the washed rice in water to soak the water is to soak the rice in water The step of draining after 2 hours to 3 hours, the step of steaming the rice after water immersion for the first time to steam the rice, the step of steaming and draining the rice at a temperature of 140 ° C to 160 ° C a step of preparing the rice by cooking for 8 minutes to 12 minutes, a step of mixing water and an additive in the rice produced by steaming for the first time, wherein as the additive, the hydrogenated glucose syrup is mixed, The amount of trehalose and vinegar, and the hydrogenated glucose syrup, is 2 to 5 parts by weight based on 100 parts by weight of the first steamed rice and mixed water, and the amount of trehalose is first steamed. The amount of the vinegar is 2 to 4 parts by weight based on 100 parts by weight of the total of the rice and the mixed water, and the amount of the vinegar is 2 to 4 parts by weight based on 100 parts by weight of the first steamed rice and the mixed water. The method for producing steamed rice according to claim 1, wherein the step of second steaming the rice mixed with the additive is mixing water, hydrogenated glucose syrup, and trehalose. The first steamed rice with vinegar is steamed at a temperature of 140 ° C to 160 ° C for 8 minutes to 12 minutes. The method for producing steamed rice according to the first aspect of the invention, wherein the vinegar is used as a vinegar of vinegar. A steamed rice obtained by the method for producing steamed rice according to any one of claims 1 to 3.