WO2016006976A1

WO2016006976A1 - Steamed rice and method for making same

Info

Publication number: WO2016006976A1
Application number: PCT/KR2015/007221
Authority: WO
Inventors: 한상길
Original assignee: 주식회사 시루
Priority date: 2014-07-11
Filing date: 2015-07-10
Publication date: 2016-01-14
Also published as: JP2016019520A; CN105265878A; JP6027195B2; TW201601637A

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 ℃ to 160 ℃, the rice from which water was drained after being soaked in water. In the step for mixing water and additives into the steamed rice made by primary steaming, polyglycitol syrup, trehalose and vinegar are mixed as the additives, wherein the amount of polyglycitol syrup is 2 to 5 parts by weight on the basis of 100 parts by weight of the total amount of the primarily steamed rice and the mixed water; the amount of trehalose is 2 to 4 parts by weight on the basis of 100 parts by weight of the total amount of the primarily steamed rice and the mixed water; and the amount of vinegar is 2 to 4 parts by weight on the basis of 100 parts by weight of the total amount of the primarily steamed rice and the mixed water.

Description

Shirubab and its manufacturing method

The present invention relates to a shiru rice and a method of manufacturing the same, which can maintain the taste and quality of freshly cooked rice for a long time, and to improve the satisfaction of the rice taste at home or more even after cooking, and to a method of manufacturing the same will be.

Currently used dry rice products are prepared by vacuum freeze-drying the rice cooked according to a certain rule, the quality of the recovery time, texture, color, etc. are important factors, and the long-term preservation should be possible.

In general, in order to improve hydrophobicity and texture, the final product should be small, dense and uniform, and the pore wall should not be thick. If the moisture content is less than 28%, the air cell of the final product will be uneven. When the moisture content is more than 30%, the moisture content of the raw material is large, and the moisture in the raw material is discharged without being sufficiently vaporized. Therefore, the degree of swelling is poor and the restoration time is long. have.

In addition, Korean Patent Publication No. 10-1992-0013000 discloses a rice cake manufacturing method for manufacturing cooked frozen rice cakes by forming a rice cake shape with non-glutinous rice and rapidly freezing it at -50 ° C or less within 10 minutes. By fast freezing process, which is a method for recovering, the restoration is not completed at the time of cooking, so the texture is not good, and there is an inconvenience of storing at a freezing temperature.

On the other hand, recently, processed rice cooked in a microwave oven for a few minutes, or heated for ten minutes in hot water, processed rice has emerged. This is called a packaged rice (sterile pack rice), and it is spread to singles and dual-workers.

Conventionally, this kind of packaged rice is manufactured as follows. In other words, a heat-resistant synthetic resin container is filled with rice and water for one person, and the rice is cooked by heat by microwaves or steam, and after cooking, gas replacement in the container is performed to seal the product. do.

The packaged rice thus produced is merited because microbial contamination is prevented because the container is distributed in a sealed state, and deoxidant is unnecessary because gas replacement is performed.

There exists a thing aimed at manufacturing in a short time among the manufacturing methods of the said packaged rice. This is while filling a container with rice and cooking water in a container, heating the container to a temperature exceeding 100 ° C. by microwave irradiation in a pressurized atmosphere, and reducing the pressure to atmospheric pressure after heating. It is a manufacturing method of the packaged rice which boils (dolby) the cooking water in the said container vigorously and evenly cooks.

However, in the manufacturing method of the above-mentioned packaged rice, it is possible to cook in a short time, but the contents in the container are scattered around by the dolby phenomenon of the cooked water at the time of decompression, and in particular, grain rice Strong adhesive force, such as water overflowing when boiled, adheres to the flange portion of the container, and when the film is sealed for sealing, it is necessary to remove the deposit.

For this reason, in the manufacturing method of the packaged rice which can be cooked for a very short time including immersion time, the manufacturing method which does not adhere contaminants, such as grain water, to the flange part of a container at the time of cooking is strongly desired.

In addition, since the rice cooker or rice cooker, which is a general cooking machine, cooks rice while boiling water, it is difficult to keep the rice grains tangled, and there is a difference between the heat source transfer power and the heat source transfer power per height of the rice cooker. There is a problem that takes a long time to cook, difficult to maintain the quality after cooking, the quality of the rice sharply decreases over time.

The problem to be solved by the present invention is to provide a rice cooker that can maintain the taste and quality of freshly cooked rice for a long time, and can increase the satisfaction beyond the taste of rice at home even after cooking.

In addition, the problem to be solved by the present invention is to save the cooking time (shorten the conventional conventional cooking time, which takes about 40 minutes based on the same amount to about 15 minutes), the taste of the rice after cooking It is cold and good, and the start time of corruption is longer than the normal rice (based on the same amount of conventional conventional rice is about 30 hours after the decay starts, but after about 45 hours Shirubap according to the present invention begins to decay ), Even after a long time, the moisture of the rice grains are kept constant, and the color of the rice does not discolor to provide the rice.

In addition, another problem to be solved by the present invention, since the heat source (steam) is cooked as passing through the rice grains, the rice grains are still alive, the rice grains are cooked evenly as a whole, similar to the initial rice taste after a certain time has elapsed It is to provide a method for producing a sirubap that can be maintained.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

According to one or more exemplary embodiments, a method of manufacturing a sirubap may include selecting a rice by checking a foreign substance and a state of the rice; Washing the selected rice; Immersing the washed rice in water and then draining it; Preparing steam by first steaming the drained rice after immersion; Mixing water and additives in the first steamed rice; Secondary steaming of the rice mixed with the water and the additive; And including the step of packing the second steamed rice, the step of draining the washed rice after immersed in water is the step of draining the rice after soaking in water for 2 to 3 hours, after the immersion The step of preparing steam by steaming the drained rice first is a step of manufacturing rice by steaming the submerged and drained rice at a temperature of 140 ° C. to 160 ° C. for 8 minutes to 12 minutes, and the rice prepared by steaming the first time. The step of mixing the water and the additives, the polyglycitol syrup, trehalose and vinegar are mixed with the additives, the amount of the polyglycitol syrup is based on 100 parts by weight of the total of the first steamed rice and mixed water 2 to 5 parts by weight, the amount of trehalose is included from 2 to 4 parts by weight based on 100 parts by weight of the first steamed rice and mixed water, and the amount of vinegar is the amount of primary steamed rice and mixed water 100 2 to 4 parts by weight based on parts by weight.

The second steaming step of the rice mixed with water and additives may be steamed for 8 minutes to 12 minutes at a temperature of 140 ° C. to 160 ° C. for the first steamed rice mixed with water, polyglycitol syrup, trehalose and vinegar. Can be.

The vinegar may be a ring vinegar that is alcohol vinegar.

In addition, the present invention may include a sirubab prepared by the above-described manufacturing method.

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

Shirubab according to one embodiment of the technical idea of the present invention can maintain the taste and quality of freshly cooked rice for a long time, and even after cooking, it is possible to increase satisfaction beyond the taste of rice at home.

In addition, shirubap according to one embodiment of the technical idea of the present invention can feel the flavor (for example, the flavor of Nurungji or Sungung) in the aroma, the rice grains can maintain the original shape, transparency and shine have.

In addition, shirubob according to an embodiment of the technical idea of the present invention, when chewing the grain of rice can feel the sticky, it can maintain a soft state when you put the rice in the mouth.

In addition, shirubap according to an embodiment of the technical concept of the present invention can save time for cooking (reduces about 40 minutes of conventional general cooking time, which takes about 40 minutes based on the same amount). , After cooking, the taste of the rice is cold and good, the start time of decay is longer than ordinary rice (based on the same amount of conventional rice is about 30 hours after the decay begins, Shirubob according to the present invention 45 hours After a long time, the corruption begins), even after a long time, the grain of rice remains constant, and the color of the rice does not discolor.

In addition, in the method for manufacturing shirubab according to an embodiment of the inventive concept, since the heat source (steam) is cooked while passing between the rice grains, the rice grains are still intact, the rice grains are cooked evenly, and a predetermined time has elapsed. Even after it can be maintained similar to the initial rice taste.

It will be fully understood that various embodiments of the inventive concept may provide various effects not specifically mentioned.

1 is a manufacturing process diagram for showing a process for explaining a method of manufacturing a sirubap according to an embodiment of the inventive concept.

Figure 2 is a photograph showing a step of washing rice in the method of manufacturing a sirubap according to an embodiment of the present invention.

Figure 3 is a photograph showing the step of immersing the washed rice in the method for manufacturing shirubab according to an embodiment of the present invention.

Figure 4 is a photograph showing the step of draining after immersed rice in the method of manufacturing a sirubap according to an embodiment of the present invention.

5 is a photograph showing a step of steaming in a method of manufacturing a sirubap according to an embodiment of the inventive concept.

Figure 6 is a photograph showing the Shirubob prepared in accordance with an embodiment of the technical idea of the present invention.

FIG. 7 is a photograph showing a state after one hour of shirubab prepared according to an embodiment of the inventive concept.

FIG. 8 is a photograph showing a state after 3 hours of shirubab prepared according to an embodiment of the inventive concept. FIG.

Figure 9a is a table showing the change in moisture over time of the Shirubob finished according to an embodiment of the present invention.

Figure 9b is a graph showing the change in moisture over time of the Shirubob finished in accordance with an embodiment of the present invention.

Figure 10a is a table showing the change in moisture over time of the finished normal rice according to the comparative example.

Figure 10b is a graph showing the change in moisture over time of the finished normal rice according to the comparative example.

11a to 11f is a photograph showing the test report on the fungal water and water content of the Shirubab finished according to an embodiment of the present invention

12a to 12f are photographs showing the test report on the fungal water and water content of the normal rice according to the comparative example.

Figure 13 is a photograph showing the test report for the harmful bacteria of Shirubob finished in accordance with an embodiment of the present invention.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the method for producing a sirubap according to the technical idea of the present invention in detail, the detailed description of the known functions and configurations that may unnecessarily obscure the subject matter of the present invention It will be omitted.

1 is a manufacturing process diagram for explaining a method for manufacturing shirubab according to an embodiment of the technical idea of the present invention, Figures 2 to 8 is a manufacturing method of shirubab according to an embodiment of the technical idea of the present invention This is a picture to explain step by step.

* Referring to Figures 1 to 8, Shirubab according to an embodiment of the technical concept of the present invention can maintain the taste and quality of freshly cooked rice for a long time, even after cooking (satisfaction) at home than the taste of rice at home It can increase.

First, referring to FIG. 1, a method of manufacturing shirubab according to an embodiment of the inventive concept starts with selecting rice (S1) by checking foreign substances and states of rice. As the main material used in the sorting step (S1), all kinds of rice, such as glutinous rice, spicy rice, brown rice, white rice, germinated brown rice can be used to make rice.

Next, referring to FIGS. 1 and 2, the rice selected in the sorting step S1 is washed cleanly (S2). The number of times to wash the rice in the washing step (S2) is not particularly limited, but preferably washed more than five times.

Next, as shown in FIG. 3, the washed rice (S2) is immersed in water, and as shown in FIG. 4, the submerged water is drained (S3). The time of immersion in the immersion and drainage (S3) step is not particularly limited, preferably drained after soaked in water for 2 hours to 3 hours. When rice is poured, some of the water needed to gelatinize the rice starch is placed in the rice before it is heated, so that the rice tastes better when the rice is cooked quickly and completely. If less than 2 hours is called, less water is added to the rice is placed in the rice, when the rice is cooked, the luxury is slower, the taste is slightly deteriorated. If it exceeds 3 hours, the rice is so called that the rice grain after cooking There is a problem that is difficult to maintain.

Subsequently, as shown in FIG. 5, the submerged and drained rice S3 is first steamed S4. The first steaming (S4) is a step of manufacturing the rice submerged and drained (S3) by heating the rice, the rice is cooked at a constant temperature and time, the taste and aroma of the rice goes well, rice grains It does not break the state of the rice and maintains the shape of the rice to prevent cracking and nutritional loss of rice. For example, the primary steaming (S4) is steamed 14kg of the submerged and drained (S3) rice at a high temperature of 140 ℃ to 160 ℃ 8 minutes to 12 minutes. Preferably, the primary steaming (S4) is steamed 14kg of the submerged and drained rice for 10 minutes at a high temperature of 150 ℃.

Next, after the primary steaming (S4), after mixing the hot water to the primary steaming (S4), various additives may be mixed (S5). For example, the mixing (S6) may be a step of mixing hot water to the first steamed (S4) rice, then mixing polyglycitol syrup, trehalose and vinegar.

The hot water may be mixed with 13kg to 15kg in the primary steam (S4).

The polyglycitol syrup is prepared by hydrogenation of starch syrup or dextrin and is also referred to as "reduced starch hydrolyzate" or "reduced starch syrup". In particular, sweetness is lower than general starch syrup, so it is useful for reduced taste foods and has the property of retaining moisture, so there is little change due to water loss or absorption. In addition, it has a thickening effect, which is effective in improving binding and texture, does not form crystals, and inhibits recrystallization of other sugars. In the present invention, the amount of the polyglycitol syrup may be included in an amount of 2 to 5 parts by weight based on 100 parts by weight of the total steam of primary steam (S4) and mixed water. In the present invention, the polyglycitol syrup may use a food additive named HL-PDX (K) produced by Matsuda Chemical Co., Ltd. (HL-PDX (K)). In the present invention, by adding the polyglycitol syrup can keep the delicious rice for a long time without changing the taste even if the rice cools, it has a natural sweetness, it is possible to manufacture a good luster.

The trehalos is a non-reducing natural disaccharide that is widely present in plants or in the natural world, and is effective in preventing starch aging and moisturizing. In the present invention, the amount of trehalose may be included in an amount of 2 to 4 parts by weight based on the total amount of 100 parts by weight of the first steamed rice (S4) and mixed water.

The vinegar can be used to hwan vinegar, the hwan vinegar is spirit vineagar (spirit vineagar) as alcohol as the main ingredient and as a nutrient source of acetic acid to a small amount of sake lees extract, soup, wort or yeast extract made by oxidation It is vinegar. In the present invention, the amount of vinegar may be included in an amount of 2 to 4 parts by weight based on 100 parts by weight of the total steamed steam (S4) and mixed water.

Then, the steam passed through the mixing step (S5) is subjected to secondary steaming (S6). The secondary steaming (S6) is a step of completely manufacturing the mixed (S4) rice by heating the rice, the rice is cooked at a constant temperature and time is the best taste and aroma of the rice is the best, rice grain It does not break the state of the rice and maintains the shape of the rice to prevent cracking and nutritional loss of rice. The secondary steam (S6) may be performed under the same process conditions as the primary steam (S4). For example, the secondary steaming (S6) is a mixture of hot water, and then steamed primary steamed (S4) rice mixed with polyglycitol syrup, trehalose and vinegar for 8 minutes at a temperature of 140 ℃ to 160 ℃ Steam for 12 minutes. Preferably, the secondary steaming (S6) after mixing hot water, steam the first steamed (S4) of the mixture of polyglycitol syrup, trehalose and vinegar for 10 minutes at a high temperature of 150 ℃.

Subsequently, the rice subjected to the second steaming step S6 is packaged (S7). The packaging (S7) is packaged in a disposable container or packaging, through the final aseptic sterilization system to increase the shelf life and product. In the case of instant shred rice packaged in the disposable container or packaging container, the instant shred rice with a delicious taste can be prepared by using a device that can obtain heat energy such as a short time and a small amount of heat energy, that is, use hot water or an appropriate amount of microwave. Can eat.

Hereinafter, a preferred embodiment of the method for producing shirubab according to the present invention will be described in detail. However, these embodiments are intended to illustrate the technical idea of the present invention, the present invention is not limited to these embodiments.

After checking and selecting foreign substances and conditions of the rice, the selected rice was washed five times. The washed rice was soaked in water for 2 hours and then drained, and 14 kg of the drained rice was steamed at a high temperature of 150 ° C. for about 10 minutes to prepare rice. Subsequently, 14 kg of hot water was mixed with the steamed rice, followed by addition of polyglycitol syrup, trehalose and vinegar. The amount of the polyglycitol syrup included 3 parts by weight based on 100 parts by weight of the total steamed rice and mixed water. In the embodiment according to the present invention, the polyglycitol syrup was used as a food additive named HL-PDX (K) (HL-PDX (K)) produced by Matsuda Chemical Co., Ltd. The amount of trehalose contained 3 parts by weight based on 100 parts by weight of the total amount of steamed rice and mixed water, and the vinegar used cyclic vinegar, which is alcoholic vinegar, and the amount of vinegar was 100% by weight of steamed rice and mixed water. 3 parts by weight based on parts. Subsequently, it steamed again for 15 minutes at the high temperature of 150 degreeC a second time, and completed the shrubab.

A steamed general rice was prepared in the same amount as in the embodiment according to the present invention. In the general rice according to the comparative example did not include the polyglycitol syrup, trehalose and vinegar added in the present invention, was prepared by using the same amount of rice and water.

6 to 8 show the state change over time of the Shirubob finished according to the embodiment. Figure 6 is a photograph showing a sirubab prepared in accordance with the present invention, Figure 7 is a photograph showing a state after 1 hour elapsed of the Shirubab prepared according to the present invention, Figure 8 is a view of the Shirubab prepared according to the present invention It is a photograph showing the state after 3 hours elapse. 6 to 8, it can be seen that the Shirubab prepared according to the present invention does not change the gloss of rice grains over time, and can maintain the taste and quality of freshly cooked rice for a long time.

Figure 9a is a table showing the change in moisture over time of the Shirubob finished in accordance with an embodiment of the present invention, Figure 9b is a graph showing the change in moisture over time of the completed Shirubob in accordance with an embodiment of the present invention 10A is a table showing changes in moisture over time of a general rice finished according to a comparative example, and FIG. 10B is a graph showing changes in moisture over time of a general rice completed according to a comparative example.

9a to 10b, the finished shirubab according to an embodiment of the present invention has a higher moisture content than regular rice, and even after 48 hours, the initial moisture content is kept constant without changing the moisture content. It can be seen that.

11a to 11f is a photograph showing the test report for the fungal water and water content of the finished Shirubab according to an embodiment of the present invention, Figures 12a to 12f are fungal water and water content of the normal rice according to the comparative example Figure 13 is a photograph showing a test report, Figure 13 is a photograph showing a test report for the harmful bacteria of Shirubob finished according to an embodiment of the present invention.

11a to 12f, the finished shirubab according to an embodiment of the present invention has more water content than regular rice, and even after 48 hours, the initial water content is kept constant without changing the water content. This can be seen from the inspection report.

In addition, referring to Figure 13, the completed Shirubab according to an embodiment of the present invention can be seen that harmful bacteria harmful to the human body over time is determined to be negative.

As mentioned above, although preferred embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may implement the present invention in other specific forms without changing the technical spirit or essential features thereof. I can understand that it can be. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

The present invention can maintain the taste and quality of freshly cooked rice for a long time, and even after cooking, can increase the satisfaction beyond the taste of the rice at home, it can be used in a factory or restaurant for making rice.

Claims

Selecting the rice by checking the foreign matter and state of the rice;

Washing the selected rice;

Immersing the washed rice in water and then draining it;

Preparing steam by first steaming the drained rice after immersion;

Mixing water and additives in the first steamed rice;

Secondary steaming of the rice mixed with the water and the additive; And

Including the step of packaging the steamed second steam,

The step of draining the washed rice after immersion in water is a step of draining the rice after soaking in water for 2 to 3 hours,

The step of preparing rice by steaming the first drained rice after the submerged water is a step of preparing rice by steaming the submerged and drained rice at a temperature of 140 ℃ to 160 ℃ 8 minutes,

Mixing the water and additives in the rice produced by the primary steaming,

Mix the polyglycitol syrup, trehalose and vinegar with the additives,

The amount of the polyglycitol syrup is included in the amount of 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 based on 100 parts by weight of the total steamed rice and mixed water. 2 to 4 parts by weight, wherein the amount of the vinegar is based on the first steamed rice and mixed water based on 100 parts by weight of 2 to 4 parts by weight of the production method of shirubab.
The method of claim 1,

The second steaming step of mixing the water and the additive is steaming the first steamed rice mixed with water, polyglycitol syrup, trehalose and vinegar at a temperature of 140 ° C. to 160 ° C. for 8 to 12 minutes. Method for producing shirubab, characterized in that.
The method of claim 1,

The vinegar is a manufacturing method of shirubab, characterized in that using hwan vinegar that is alcohol vinegar.
Shirubab, characterized in that produced by any one of claims 1 to 3.