WO2021210913A1 - 냉동밥 및 이의 제조 방법 - Google Patents
냉동밥 및 이의 제조 방법 Download PDFInfo
- Publication number
- WO2021210913A1 WO2021210913A1 PCT/KR2021/004709 KR2021004709W WO2021210913A1 WO 2021210913 A1 WO2021210913 A1 WO 2021210913A1 KR 2021004709 W KR2021004709 W KR 2021004709W WO 2021210913 A1 WO2021210913 A1 WO 2021210913A1
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- Prior art keywords
- rice
- oil
- frozen
- frozen rice
- molded
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L7/1975—Cooking or roasting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2300/00—Processes
- A23V2300/20—Freezing
Definitions
- the present invention relates to frozen rice and a method for preparing the same.
- rice is mainly cultivated in Asia and has been consumed as a staple food for a long time as an important food resource. It contains a large amount of essential amino acids, so it has high nutritional value and is known to be good for body metabolism due to its high protein utilization and digestion and absorption rates.
- Rice balls made using such rice can be eaten without any special side dishes, and can be eaten with bare hands, etc., so they are favorably used by people who need a meal on the go or in a short time.
- these rice balls cannot be stored at room temperature for a long time, and since there is a risk of spoilage in hot weather, it is considered to be refrigerated and distributed.
- An object of the present invention is to provide frozen rice with an extended shelf life by improving storage stability by preventing moisture contained in frozen rice from transferring to the outside and preventing moisture from entering the frozen rice from outside during distribution.
- the frozen rice in frozen rice, includes a molded rice and a moisture transfer prevention layer formed on at least a portion of the surface of the molded rice, and the frozen rice is stored at room temperature and pressure for 1 day. After thawing in , the difference between the moisture content of the surface of the frozen rice and the moisture content of the deep part of the frozen rice based on the total weight of the frozen rice is 5% by weight or more, to provide frozen rice.
- another aspect of the present invention is to form a moisture transfer prevention layer on at least a portion of the surface of the molded rice; curing at least a portion of the surface of the molded rice on which the moisture transfer prevention layer is formed; and freezing the cured molded rice.
- Frozen rice according to the present invention can prevent the moisture contained in the molded rice from being transferred to the outside by the moisture transfer prevention layer formed on at least a part of the surface of the molded rice, and prevent the intrusion of moisture from the outside into the inside of the molded rice. It has an inhibitory effect, so that the shelf life is extended as storage stability is improved. In addition, it is possible to prevent moisture transfer of the frozen rice (or molded rice) as described above, so that the edible packaging material (for example, seaweed, snacks, etc.) for packaging the frozen rice can maintain the texture that does not get soggy .
- the edible packaging material for example, seaweed, snacks, etc.
- FIG. 1 is a view showing a photograph of frozen rice prepared in Preparation Example 1 of the present invention.
- FIG. 2 is a view showing a flowchart of a method for manufacturing frozen rice according to an embodiment of the present invention.
- FIG 3 is a view showing the shape of the molded rice according to an embodiment of the present invention.
- the frozen rice includes molded rice and a moisture transfer prevention layer formed on at least a portion of the surface of the molded rice, and after thawing the frozen rice at room temperature and pressure for 1 day, based on the total weight of the frozen rice
- the difference between the moisture content of the surface of the frozen rice and the moisture content of the deep part of the frozen rice may be 5% by weight or more.
- the molded rice means rice molded into a predetermined shape, and the molded rice may include at least one of a raw material and a sauce, and rice.
- the rice may include rice as a main raw material, and the rice may include white rice, brown rice, red rice, green rice, black rice and/or glutinous rice.
- the rice may further include at least one selected from the group consisting of barley, soybeans, millet, millet, sorghum, wheat, barley radish and corn in addition to rice.
- the rice may include the rice in an amount of 60 to 100% by weight based on the total weight of the rice, specifically 70 to 99% by weight, 80 to 95% by weight, 60 to 90% by weight, 60 to 85% by weight , or may be included in an amount of 60 to 80% by weight.
- the raw material may include meat, seafood, or vegetables, and may include at least one selected from the group consisting of meat, seafood, and vegetables.
- meat include livestock such as beef and pork and/or poultry such as chicken, turkey, and duck. Seaweed, pollock, anchovies, yellow pollack, flounder, mackerel, salmon, or mackerel, and the like
- the vegetables include pumpkin, onion, carrot, cabbage, garlic, green onion, radish, mushroom, bean sprouts, spinach, or bracken. may be mentioned, but is not limited thereto.
- the sauce may include soy sauce, soy sauce, sesame oil, minced garlic, pear juice, pepper, sesame, salt, sugar, cooking wine, red pepper paste, soybean paste, starch syrup, olive oil, or canola oil, but is not limited thereto.
- the molded rice may be prepared by cooking after adding at least one of the raw material and the sauce to the rice, such as fried rice, or after cooking at least one of the raw material and the sauce first, such as bibimbap, for example. It may be prepared by adding (rubbing) to rice. That is, the molded rice may include rice, bibimbap, fried rice, and the like.
- the molded rice may further include garnishes such as egg rolls, alsam, meatballs, ginkgo, shiitake, walnuts, sesame, pine nuts, red pepper, chestnuts, olives, herbs, paprika, water parsley, or sesame salt, which are commercially available It may further include seasoning oil, seasoning liquid, and the like.
- garnishes such as egg rolls, alsam, meatballs, ginkgo, shiitake, walnuts, sesame, pine nuts, red pepper, chestnuts, olives, herbs, paprika, water parsley, or sesame salt, which are commercially available It may further include seasoning oil, seasoning liquid, and the like.
- the molded rice is molded in a predetermined shape, and may have various three-dimensional shapes such as spheres, hemispheres, crushed spheres, cylinders, polygonal prisms (triangular prisms, square prisms, etc.), cubes, bars, or semi-ellipsoids. have.
- the molded rice may have a spherical shape in the form of a conventional rice ball, or may have a hemispherical shape in which a sphere is bisected, or may have a crushed spherical shape, or a semi-ellipsoid obtained by bisecting an ellipsoid having a difference in major and minor radii. It may be in shape.
- the molded rice may be in the form of a cylinder or polygonal column, in addition to a sphere, a hemisphere, a crushed sphere, and a semi-ellipsoid shape.
- the molded rice may include a plurality of various three-dimensional shapes such as a sphere, a hemisphere, a crushed sphere, a cylinder, a polygonal prism, or a semi-ellipsoid.
- the molded rice may include a spherical portion having a shape of a portion of a spherical surface, and the spherical portion may have a hemispherical shape obtained by bisecting a sphere.
- the molded rice may have a deformed hemispherical shape in which the curved portion is elongated in the vertical direction as shown in FIG. 3 . That is, the height H1 may be greater than the radius R1 of the upper surface of the curved portion. In this case, the value obtained by dividing the height H1 of the curved portion by the radius R1 of the upper surface may be 1.2 or more and 1.5 or less.
- the moisture transfer prevention layer prevents the moisture contained in the molded rice from being transferred to the outside, and can prevent external moisture from infiltrating the frozen rice during distribution and becoming soggy, so that the shelf life can be extended as storage stability is improved. can In addition, even by repeatedly performing freezing/thawing during the cooking process, the change rate of the moisture content of the surface and/or the deep part of the frozen rice can be minimized, so that the food texture can be maintained excellently.
- the moisture transfer prevention layer may include at least one moisture transfer prevention liquid selected from low-sugar liquid and edible oils and fats.
- the low-sugar solution means an aqueous solution in which low sugar (main component: dextrin) is mixed with purified water at a ratio of 30% (w/w), and the edible oil is at least one selected from drying oil, semi-drying oil and non-drying oil.
- the edible oils and fats include dry oils such as perilla oil, soybean oil, soybean oil, sunflower oil, etc.
- oils and fats having an oxo value (the number of grams of iodine added to 100 g of oil) 130 or more;
- Semi-drying oils such as sesame oil, canola oil, grapeseed oil, etc. or edible oils with an oxo value of 100 to 130;
- non-drying oil such as olive oil, palm oil, or edible oil having an oxo value of 100 or less, for example, the edible oil is perilla oil, soybean oil, soybean oil, sunflower oil, sesame oil, canola oil, grape seed oil, olive oil, or palm oil. and the like.
- the edible oils and fats include dry oils such as perilla oil, soybean oil, soybean oil, sunflower seed oil, or edible oils having an oxo value of 130 or more; Alternatively, it may include semi-drying oil, such as sesame oil, canola oil, grape seed oil, or edible oil having an oxo value of 100 to 130, and more specifically, at least one selected from soybean oil, perilla oil, and canola oil. More specifically, dry oil such as perilla oil, soybean oil, soybean oil, sunflower seed oil, etc. or edible oil having an oxo value of 130 or higher is possible, and more specifically, it may include at least one selected from soybean oil and perilla oil.
- the frozen rice may be prepared by curing at least a portion of the surface of the molded rice on which the moisture transfer prevention layer is formed.
- the moisture transfer prevention layer is formed on at least a part of the surface of the molded rice.
- Partial hardening of the surface of the present invention means that the surface is hardened, and it can be confirmed that the surface is cured through texture or touch, and the surface can be hardened by opening, hot air, or torching.
- the frozen rice may be prepared by freezing molded rice obtained by hardening at least a portion of the surface as described above.
- the freezing may be freezing the surface-hardened molded rice at a temperature of -30 to -5°C for 6 hours to 36 hours to reach -7°C or less based on the product temperature.
- the freezing may be to rapidly freeze the surface-hardened molded rice at a temperature of -70 to -5°C for 10 to 30 minutes.
- it may be frozen at -40 to -30°C for 30 minutes to 1 hour.
- the molded rice with the moisture transfer prevention layer is cured and then frozen to produce frozen rice, which minimizes the deformation of the raw material, maintains its shape even during long-term storage, and has the advantage of maintaining a fresh state for a long time.
- the frozen rice may be distributed in a frozen state, and after distribution, it is possible to eat after cooking (thawing) using a microwave oven or the like at home.
- the difference between the moisture content of the surface of the frozen rice and the moisture content of the deep part of the frozen rice is 5 based on the total weight of the frozen rice after the frozen rice is thawed at room temperature and pressure for 1 day. % by weight.
- the frozen rice, the moisture content of the deep part of the frozen rice may be more than the moisture content of the surface of the frozen rice.
- the difference between the moisture content of the surface of the frozen rice and the moisture content of the deep part of the frozen rice after thawing at room temperature and pressure for one day is 5 wt% or more, 6 wt% or more, 7 wt% or more, 8 wt% or more , 9% by weight or more, and one lower limit selected from 10% by weight or more, and one upper limit selected from 20% by weight or less, 19% by weight or less, and 18% by weight or less.
- it is possible to prevent the transfer of external moisture to the inside of the food there is a moisture transfer prevention effect that can prevent the transfer of moisture inside the food to the outside.
- the difference in moisture content between the surface and the core of the frozen rice after thawing the frozen rice at room temperature and pressure for 1 day may be 5% by weight or more have.
- the difference between the moisture content of the surface and the core of the thawed frozen rice is 5% by weight or more.
- 6 wt% or more, 7 wt% or more, 8 wt% or more, 9 wt% or more, 10 wt% or more, 11 wt% or more, 12 wt% or more, and 20 wt% or less, 19 wt% or less, 18 wt% or less, 17 wt% or less, 16 wt% or less, and 15 wt% or less may be a range consisting of an upper limit selected from the group consisting of 15 wt% or less.
- the difference in moisture content between the surface and the core of the frozen rice may be 5% by weight or more.
- the difference in moisture content between the surface and the core of the thawed frozen rice is 5% by weight or more.
- 6 wt% or more, 7 wt% or more, 8 wt% or more, 9 wt% or more, 10 wt% or more, 11 wt% or more, 12 wt% or more, and 20 wt% or less, 19 wt% or less, 18 wt% or less, 17 wt% or less, 16 wt% or less, and 15 wt% or less may be a range consisting of an upper limit selected from the group consisting of 15 wt% or less.
- the surface of the frozen rice refers to the outermost portion of the frozen rice, and may mean the surface of at least a portion of the outermost portion of the frozen rice on which the frozen rice is in contact with the outside or air.
- the surface of the frozen rice may include a region occupying a thickness of 0 to 10 mm, or 0 to 5 mm from the surface of at least a portion of the outermost portion of the frozen rice to the inside of the frozen rice.
- the deep part of the frozen rice may mean all the remaining parts except for the surface of the frozen rice, for example, may mean a part or the entire area occupied from the inner boundary of the surface of the frozen rice to the center of the frozen rice.
- the moisture content of the surface of the frozen rice may be 50% by weight or less per 1g of the frozen rice, for example, 49% by weight or less, 48% by weight or less, 47
- the moisture content of the surface of the frozen rice after storing the frozen rice at -18°C for 9 days and thawing the frozen rice at room temperature and pressure for 1 day may be 50% by weight or less per 1g of the frozen rice, , for example, an upper limit selected from 49 wt% or less, 48 wt% or less, 47 wt% or less, 46 wt% or less, 45 wt% or less and 35 wt% or more, 36 wt% or more, 37 wt% or more, It may be a range consisting of one lower limit selected from 38 wt% or more, 39 wt% or more, and 40 wt% or more.
- the moisture content of the surface of the frozen rice after storing the frozen rice at -18°C for 50 days and thawing the frozen rice at room temperature and pressure for 1 day may be 50% by weight or less per 1g of the frozen rice, , for example, an upper limit selected from 49 wt% or less, 48 wt% or less, 47 wt% or less, 46 wt% or less, 45 wt% or less, 44 wt% or less, 43 wt% or less and 35 wt% or more, It may be a range consisting of one lower limit selected from 36 wt% or more, 37 wt% or more, 38 wt% or more, 39 wt% or more, and 40 wt% or more.
- the moisture content of the core of the frozen rice may be 50 to 60% by weight per 1g of the frozen rice, for example, 50% by weight or more, 51% by weight.
- the moisture content of the core of the frozen rice after thawing the frozen rice at room temperature and pressure for 1 day is 50 to 60% by weight per 1g of the frozen rice.
- the moisture content of the core of the frozen rice after thawing the frozen rice at room temperature and pressure for 1 day is 50 to 60% by weight per 1 g of the frozen rice.
- the frozen rice After storing the frozen rice in an edible container for 9 days or 50 days at -18°C, the frozen rice is thawed at room temperature and pressure for 1 day, and the moisture content on the surface of the frozen rice is 50% by weight or less However, when the moisture content of the deep part of the frozen rice is 50 to 60% by weight, there is an effect of preventing moisture transfer between the inside and the outside of the frozen rice.
- the method for manufacturing the frozen rice includes forming a moisture transfer prevention layer on at least a portion of the surface of the molded rice; curing at least a portion of the surface of the molded rice on which the moisture transfer prevention layer is formed; and freezing the cured molded rice.
- the molded rice may be prepared by preparing rice by cooking rice as a main raw material, and mixing at least one of a raw material and a sauce with the rice.
- it may be prepared by adding at least one of the raw material and the sauce to the rice, such as fried rice, or by adding (rubbing) to the rice after cooking at least one of the raw material and the sauce first, such as bibimbap.
- the above contents may be applied equally to the rice, raw material, sauce, and rice.
- the molded rice may include being molded into a predetermined shape. That is, the molded rice may be formed into various three-dimensional shapes such as a sphere, a hemisphere, a crushed sphere, a cylinder, a polygonal prism (triangular prism, a square prism, etc.), a cube, a bar, or a semi-ellipsoid.
- the molded rice may be molded into a spherical shape in the form of a conventional rice ball.
- the sphere may be formed into a hemispherical shape in which the sphere is bisected.
- it may be molded into a semi-ellipsoidal shape obtained by bisecting an ellipsoid having a difference in a major radius and a minor radius.
- the molded rice may be formed in a cylindrical or polygonal column shape, in addition to a sphere, a hemisphere, a crushed sphere, and a semi-ellipsoid shape.
- the molded rice may be molded to include a plurality of various three-dimensional shapes such as a sphere, a hemisphere, a crushed sphere, a cylinder, a polygonal prism, or a semi-ellipsoid.
- the molded rice may include a spherical portion having a shape of a portion of a spherical surface, and the spherical portion may have a hemispherical shape in which a sphere is bisected.
- the molded rice may be molded in the shape of a deformed hemisphere, in which the curved portion is elongated in the vertical direction as shown in FIG. 3 . That is, the shape may be formed so that the height H1 is greater than the radius R1 of the upper surface of the curved portion. In this case, the value obtained by dividing the height H1 of the curved portion by the radius R1 of the upper surface may be 1.2 or more and 1.5 or less.
- Forming the moisture transfer prevention layer may include applying a moisture transfer prevention liquid comprising at least one selected from a low-sugar liquid and edible oils and fats.
- the moisture transfer prevention liquid prevents the moisture contained in the molded or frozen rice from being transferred to the outside, minimizes the loss of moisture during freezing of the molded rice, and converts external moisture into frozen rice during distribution in a frozen state. It can prevent intrusion, and serves to extend the shelf life of frozen rice by improving storage stability. In addition, even by repeatedly performing freezing/thawing of the frozen rice, it is possible to minimize the change rate of the moisture content on the surface and/or inside of the frozen rice, so that it is possible to maintain excellent crispy texture when eating.
- the moisture transfer prevention layer may include at least one moisture transfer prevention liquid selected from low-sugar liquid and edible oils and fats.
- the low-sugar solution means an aqueous solution in which low sugar (main component: dextrin) is mixed with purified water at a ratio of 30% (w/w), and the edible oil is at least one selected from drying oil, semi-drying oil and non-drying oil.
- the edible oils and fats such as perilla oil, soybean oil, soybean oil, sunflower oil, such as dry oil (iodine value 130 or more); semi-drying oils such as sesame oil, canola oil, grapeseed oil, etc.
- non-drying oil oil (oxo value 100 to 130); Or it may include non-drying oil (oxo value 100 or less) such as olive oil, palm oil, etc.
- the edible oil is perilla oil, soybean oil, soybean oil, sunflower seed oil, sesame oil, canola oil, grape seed oil, olive oil, or palm oil, etc.
- the edible oil is perilla oil, soybean oil, soybean oil, sunflower seed oil, sesame oil, canola oil, grape seed oil, olive oil, or palm oil, etc. may include
- the edible oil may include drying oil such as perilla oil, soybean oil, soybean oil, sunflower oil, etc., or semi-drying oil such as sesame oil, canola oil, grape seed oil, etc., and more specifically, at least one selected from soybean oil, perilla oil and canola oil. may contain one.
- the frozen rice may include a process of forming a moisture transfer prevention layer by applying a moisture transfer prevention liquid to the outer surface of the molded rice in a state in which it is seated on the movable means.
- the moisture transfer prevention liquid may be applied to at least a portion of the surface of the molded rice.
- the application of the moisture transfer prevention liquid may be spraying the moisture transfer prevention liquid using a spray or a spray nozzle, but is not limited thereto.
- the application of the moisture transfer prevention liquid to at least a portion of the surface of the molded rice may be repeatedly and continuously performed by the mobile means as described above. That is, after the molded rice is manufactured, it is seated on a movable means, and when the moisture transfer prevention liquid is applied to at least a part of the surface of the molded rice, the molded rice coated with the moisture transfer prevention liquid by the movable means is transferred to the outside. and the place can be replaced with a new molded rice that is not coated with moisture transfer prevention liquid.
- the movable means may be used without limitation as long as it is a means capable of transporting the molded rice, and specifically may be a conveyor belt.
- the moisture transfer prevention liquid may be applied in an amount of 1 to 10 parts by weight based on 100 parts by weight of the molded rice.
- it may be a range consisting of one lower limit selected from 1 part by weight or more, 2 parts by weight or more, and one upper limit selected from 10 parts by weight or less, 9 parts by weight or less, and 8 parts by weight or less.
- the surface can be sufficiently coated, and the moisture contained in the frozen rice is prevented from being transferred to the outside, and while not affecting the taste quality, it is It is possible to prevent moisture derived from the intrusion into the frozen rice, and as the storage stability is improved, the shelf life is extended, and the crispy texture can be improved and maintained even after the frozen rice is thawed.
- the content of the moisture transfer prevention liquid applied to the surface of the frozen rice may be greater than the content of the moisture transfer prevention liquid contained in the deep part of the frozen rice.
- it may include curing at least a portion of the surface of the molded rice on which the moisture transfer prevention layer is formed.
- At least one method of an oven, torching, and hot air may be used to harden at least a portion of the surface of the molded rice on which the moisture transfer prevention layer is formed.
- Curing using the oven is 160 to 200 °C the temperature of the oven, for example, 160 °C or more, 165 °C or more, 170 °C or more, 175 °C or more, one lower limit selected from 180 °C or less and 200 °C or less, 195 °C
- one upper limit selected from 190° C. or lower under conditions of a range consisting of one upper limit selected from 190° C. or lower, 5 to 10 minutes, for example, one lower limit selected from 5 minutes or more, 6 minutes or more, 7 minutes or more, and 10 minutes or less, 9 minutes
- it may be cured under conditions of a range consisting of one upper limit selected from 8 minutes or less.
- a conventional hot air dryer may be used.
- a torch commonly used for heating food may be used.
- it may be cured for about 1 second to 5 seconds by direct fire.
- the above range it is possible to prevent moisture contained in the molded rice from being transferred to the outside, and to prevent external moisture from entering the frozen rice during distribution, so that the shelf life can be extended as storage stability is improved. have. Furthermore, when at least a portion of the surface of the molded rice is hardened, the frozen rice that is frozen and distributed/stored is thawed or the texture is excellent when eaten after cooking in a microwave oven.
- the curing of the molded rice coated with the moisture transfer prevention liquid may be repeatedly or continuously performed by the above-described movable means.
- the molded rice coated with the moisture transfer prevention liquid may be cured while seated on a movable means.
- the moisture transfer prevention liquid may be applied to the molded rice seated on the movable means, it may be transferred to an oven and/or a hot air device to be cured.
- the cured molded rice is transferred to the outside again, and its place may be replaced with molded rice coated with an uncured moisture transfer prevention liquid.
- Freezing the cured molded rice is freezing the molded rice at a temperature of -30 to -5°C for 6 hours to 36 hours so that the surface-hardened molded rice reaches -7°C or less based on the product temperature, Alternatively, it may include rapidly freezing the molded rice at a temperature of -70 to -5°C for 10 to 30 minutes, or freezing it at -40 to -30°C for 30 minutes to 1 hour.
- the molded rice with the moisture transfer prevention layer is cured and then frozen to produce frozen rice, which minimizes the deformation of the raw material, maintains its shape even when stored for a long time, and has the advantage of maintaining a fresh state for a long time. have.
- the frozen rice After the frozen rice is distributed in a frozen state, it can be thawed at room temperature and normal pressure (STP) conditions at home, etc., or after cooking using a microwave oven, etc., it can be eaten.
- STP room temperature and normal pressure
- the frozen rice may be prepared in a state included (accommodated) in an edible container after being frozen.
- it may be frozen in an edible container (accommodated) before freezing and prepared as a frozen food.
- the edible container has an inner space in which frozen rice is accommodated, and is a container formed of an edible material.
- the moisture contained in the frozen rice can be prevented from being transferred to the edible container by the moisture transfer prevention liquid applied to the surface of the molded rice. , it is possible to prevent the edible container from getting soggy or losing its crispy texture.
- the edible container may be formed of an edible material.
- the edible container may include an endothelium and an outer shell, and both the endothelium and the outer shell may be formed of an edible material.
- the endothelium may be formed in the form of a thin grain sheet including at least one selected from the group consisting of rice, barley, soybean, millet, millet, sorghum, wheat and corn.
- the grain sheet is a thin sheet of any shape, and may be prepared using the above-mentioned grain flour and/or starch and water.
- Such grain sheets may include rice-paper.
- the rice paper is also called by names such as Hamjissam, Nem, Banh Trang, and Vine tea, and is basically made of rice flour and water, and the content of rice may be different depending on the country of origin.
- a pattern may be formed on the surface by using a bamboo board or the like during the drying process.
- the rice may be white rice, brown rice, red rice, green rice, black rice and/or glutinous rice.
- the starch may be selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, rice starch, and combinations thereof, preferably tapioca starch.
- the shell may be formed in the form of a thin dry seaweed sheet including at least one selected from the group consisting of chlorella, green seaweed, seaweed, seaweed, agar agar, seaweed, seaweed, kelp, algae, and shiitake.
- the above-mentioned materials may be used alone or in combination.
- the dried seaweed sheet may be dried seaweed itself or fragments, or flakes or powder of seaweed in the form of a thin sheet of any shape.
- seaweed can be used as a skin by drying it with green seaweed, chlorella, seaweed, and the like.
- various seasonings may be further added to the seaweed.
- the edible container may have various shapes that are easy to grip by the user.
- a planar sheet having various shapes such as a circle, a polygon such as a triangle, a square, etc. may be molded into a three-dimensional shape.
- the edible container may have a cone shape in which the area of the cross-section cut in a plane perpendicular to the vertical direction decreases in the downward direction, and the cross-sectional shape of the cone is not limited, and circular, oval, and triangular, rectangular, other polygonal, etc. may have various cross-sectional shapes, but is not limited thereto.
- the shape of a cone having a circular cross-section may be similar to that of an ice cream cone.
- a cone shape having an elliptical cross-section may be similar to a shape of a burrito or wrap.
- a cone shape having a rectangular cross-section may be similar to a shape of a pyramid.
- the cone-shaped edible container is easy to grip by the user, so it is easy to carry and eat, and because it is easy to mold, the manufacturing process is simple and the process cost can be saved.
- the edible container may have a cone-shaped structure formed by three-dimensionally rolling in a cone shape after bonding the endothelium and the shell, and specifically may be a polygonal cone shape such as a round cone shape, a square cone shape, etc. , but is not limited thereto.
- the edible container may further include a bonding layer for bonding the endothelium and the shell between the endothelium and the shell.
- the bonding layer is a layer formed by a bonding solution for bonding the endothelium and the outer skin, and is a grain and/or starch and water mixture layer, a sugar solution layer, a starch layer, and an egg white solution layer formed when water meets grains and/or starch. , a whole egg liquid layer, and a grain (glutinous rice) paste layer, and when only water is included as the bonding liquid, the bonding layer may not be clearly distinguished.
- an edible liquid having viscosity such as brine, sugar solution, starch solution, egg white solution, whole egg solution, or grain grass, etc. may be added to the conjugate solution, or a plurality of these may be included. Also, depending on the material of the inner and outer skins, they can be easily joined even if they are joined using only water.
- the conjugation solution additionally adds a flavoring agent selected from lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup, shrimp extract, katsuobushi extract, herb extract, bulgogi flavor seasoning, or lime flavor seasoning. By including as, it is also possible to add a desired taste to the edible container.
- the frozen rice may be provided in the form of frozen food or packaged frozen food further including an external packaging material in a state contained in the edible container.
- the frozen rice may be composed of a plurality.
- these two frozen rice may be the first frozen rice and the second frozen rice.
- the first frozen rice may be first inserted into the edible container, and the second frozen rice may be stacked and seated on the first frozen rice later.
- the first frozen rice and the second frozen rice may be accommodated in the inner space of the edible container in a stacked state along the vertical direction.
- the number of frozen rice that can be accommodated in the edible container is not limited thereto.
- the edible container may also include a moisture transfer prevention layer on both the surface of the endothelium, the surface of the shell, or the surface of the endothelium and the shell, so as to prevent moisture transfer between the frozen rice and the edible container accommodated in the inner space. have.
- a moisture transfer prevention layer of the frozen rice and the moisture transfer prevention layer of the edible container are included, the effect of preventing moisture transfer between the frozen rice and the edible container can be maximized.
- the moisture transfer prevention layer serves to prevent the transfer of moisture contained in the inner skin and outer skin, which is an edible material, to the outside or frozen rice, and maintains a crispy texture during distribution and/or storage or even after being cooked in a microwave oven. plays a role
- the moisture transfer preventing layer may include at least one moisture transfer preventing material selected from the group consisting of edible oils and fats, shellac, lecithin, carnauba wax and gelatin.
- the edible oils and fats may refer to edible oils and fats as terms appearing in the Food Code.
- Edible oils and fats included in the moisture barrier layer may be solid, semi-solid, liquid or solid powder at room temperature, for example, hardened palm oil, hydrogenated palm kernel oil, shortening, or hydrogenated soybean oil, etc., in a solid state at room temperature. ; oils and fats in a semi-solid state at room temperature, such as palm oil or partially hydrogenated soybean oil; oils and fats in a liquid state at room temperature, such as palm olein oil, canola oil, olive oil, grape seed oil, brown rice oil, soybean oil or corn oil; Or it may be their oil and fat powder, and may include a plurality of them.
- the semi-solid means a state between a solid and a liquid, and the ability to maintain a shape is similar to that of a solid, and the ability to flow is a meaning that shares some of the characteristics of a liquid, meaning semi-solid, semi-solid, semi-liquid, etc. can also be used as
- the edible oils and fats included in the moisture transfer prevention layer when using a solid or semi-solid state at room temperature, when the edible oil is cooked in a microwave, it is absorbed or fixed in the edible oil and fat, so that the oil is transferred to the outside when eating. There is an advantage in that the case of flowing or burying the hand, etc. is reduced. Furthermore, even when the edible sheet is frozen and stored for a long time, there is an effect of blocking moisture by inhibiting the transfer of moisture to the inside/outside of the edible sheet.
- Seasoning oil, seasoning liquid, vegetables, meat, etc. were put in a heating pot and roasted to make one stir-fry, mixed with cooked rice, and then molded into a spherical shape.
- the surface hardening method was performed by burning (8 minutes at 180° C.) or torching (3 seconds by direct fire).
- the surface-hardened molded rice was frozen for about 40 minutes in a quick-freezer set at -40 to -30°C so that the product temperature reached -7°C or lower.
- Table 2 As shown in Table 2 and Table 3 below, for 24 samples prepared with differences in the curing process and the moisture transfer prevention layer coating process, the measurement results of the moisture content on the surface of the frozen rice under the following measurement conditions are shown in Table 2 below, The results of calculating the difference between the moisture content of the deep part and the surface moisture content of frozen rice and the moisture content of the deep part are shown in Table 3 below by measuring the moisture content of the core part.
- the prepared frozen rice was left at room temperature/pressure for 24 hours to thaw.
- the core was obtained by removing the hardened frozen rice surface after hardening.
- Gelatin was prepared by partially hydrolyzing collagen obtained from bones and skin of animals, and it was expected to have an effect of preventing moisture transfer by forming a gel-type film when coating frozen rice, but according to Experimental Example 1, gelatin aqueous solution It was confirmed that the moisture of the frozen rice penetrated into or outside the frozen rice and had no effect on removing the moisture content from the surface.
- the whole egg solution was also expected to have an effect of preventing water transfer according to the protein denaturation of the whole egg solution that occurs after the hardening process, but it was confirmed that it had no effect on removing the surface moisture content of frozen rice, similar to the gelatin aqueous solution.
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Abstract
Description
구분 | 농도 | 도포 함량 |
저당액 | 30%, 60% | 3 wt% |
대두유 | 60% | 3 wt% |
참기름 | 100% | 3 wt% |
올리브유 | 100% | 3 wt% |
카놀라유 | 100% | 3 wt% |
옥수수유 | 100% | 3 wt% |
들기름 | 100% | 3 wt% |
젤라틴 | 20% | 3 wt% |
전란액 | 100% | 3 wt% |
시료번호 | 경화공정 | 코팅공정 | 냉동밥 표면의 수분 함량 | ||||
냉동 전 | 1일차 | 9일차 | 22일차 | 50일차 | |||
1 | 별도의 경화 공정 없음 | 코팅없음 | 53.6 wt% | 55.2 wt% | 53.3 wt% | 54.1 wt% | 52.4 wt% |
2 | 저당30% | 55.0 wt% | 55.0 wt% | 54.7 wt% | 54.9 wt% | 54.3 wt% | |
3 | 저당60% | 54.1 wt% | 54.7 wt% | 53.5 wt% | 53.8 wt% | 50.5 wt% | |
4 | 대두유 | 54.6 wt% | 51.2 wt% | 51.8 wt% | 52.9 wt% | 51.6 wt% | |
5 | 참기름 | 54.7 wt% | 53.3 wt% | 52.8 wt% | 52.5 wt% | 53.4 wt% | |
6 | 올리브유 | 49.6 wt% | 58.9 wt% | 53.5 wt% | 51.8 wt% | 51.0 wt% | |
7 | 카놀라유 | 59.7 wt% | 53.5 wt% | 51.8 wt% | 53.9 wt% | 51.3 wt% | |
8 | 옥수수유 | 53.3 wt% | 52.0 wt% | 52.7 wt% | 52.7 wt% | 51.8 wt% | |
9 | 젤라틴 | 56.8 wt% | 55.4 wt% | 55.1 wt% | 55.1 wt% | 55.0 wt% | |
평균 | 54.6 wt% | 54.4 wt% | 53.2 wt% | 53.5 wt% | 52.4 wt% | ||
10 | 오븐 (180℃, 8분) |
코팅없음 | 48.4 wt% | 46.5 wt% | 43.1 wt% | 44.3 wt% | 46.0 wt% |
11 | 저당30% | 57.5 wt% | 43.0 wt% | 44.6 wt% | 55.7 wt% | 44.8 wt% | |
12 | 대두유 | 36.5 wt% | 43.5 wt% | 38.2 wt% | 39.9 wt% | 42.1 wt% | |
13 | 들기름 | 41.1 wt% | 39.8 wt% | 41.4 wt% | 39.8 wt% | 38.9 wt% | |
14 | 카놀라유 | 38.5 wt% | 43.5 wt% | 40.2 wt% | 43.6 wt% | 41.6 wt% | |
15 | 젤라틴 | 43.2 wt% | 49.2 wt% | 46.1 wt% | 43.2 wt% | 47.9 wt% | |
16 | 전란액 | 41.8 wt% | 40.3 wt% | 55.4 wt% | 56.7 wt% | 47.2 wt% | |
평균 | 43.5 wt% | 43.6 wt% | 44.5 wt% | 45.0 wt% | 44.7 wt% | ||
17 | 토치 (3초) |
코팅없음 | 41.7 wt% | 55.8 wt% | 54.8 wt% | 55.6 wt% | 54.7 wt% |
18 | 저당30% | 41.6 wt% | 55.4 wt% | 55.8 wt% | 40.7 wt% | 54.9 wt% | |
19 | 대두유 | 50.8 wt% | 54.1 wt% | 53.3 wt% | 50.9 wt% | 51.7 wt% | |
20 | 들기름 | 52.7 wt% | 53.9 wt% | 54.2 wt% | 53.0 wt% | 53.4 wt% | |
21 | 카놀라유 | 52.7 wt% | 52.4 wt% | 55.6 wt% | 52.8 wt% | 47.7 wt% | |
22 | 올리브유 | 52.5 wt% | 53.6 wt% | 53.5 wt% | 52.2 wt% | 52.3 wt% | |
23 | 젤라틴 | 56.3 wt% | 55.6 wt% | 56.6 wt% | 56.5 wt% | 56.6 wt% | |
24 | 전란액 | 55.3 wt% | 56.5 wt% | - | - | - | |
평균 | 50.5 wt% | 54.7 wt% | 54.8 wt% | 51.7 wt% | 54.5 wt% |
시료번호 | 경화공정 | 코팅공정 | 냉동밥 심부의 수분 함량 | ||||
냉동 전 | 1일차 | 9일차 | 22일차 | 50일차 | |||
1 | 별도의 경화 공정 없음 | 코팅없음 | 64.0 wt% | 56.0 wt% | 57.2 wt% | 56.3 wt% | 56.3 wt% |
2 | 저당30% | 55.3 wt% | 57.1 wt% | 56.8 wt% | 57.6 wt% | 57.2 wt% | |
3 | 저당60% | 57.1 wt% | 56.5 wt% | 57.1 wt% | 56.2 wt% | 56.4 wt% | |
4 | 대두유 | 56.3 wt% | 55.7 wt% | 55.6 wt% | 53.9 wt% | 54.6 wt% | |
5 | 참기름 | 58.6 wt% | 56.4 wt% | 57.5 wt% | 55.8 wt% | 56.0 wt% | |
6 | 올리브유 | 55.3 wt% | 47.7 wt% | 54.4 wt% | 55.1 wt% | 54.1 wt% | |
7 | 카놀라유 | 54.8 wt% | 55.4 wt% | 54.6 wt% | 55.1 wt% | 54.2 wt% | |
8 | 옥수수유 | 52.9 wt% | 55.1 wt% | 55.2 wt% | 55.8 wt% | 54.2 wt% | |
9 | 젤라틴 | 56.9 wt% | 56.6 wt% | 57.3 wt% | 57.7 wt% | 55.3 wt% | |
평균 | 56.8 wt% | 55.2 wt% | 56.2 wt% | 55.9 wt% | 55.4 wt% | ||
10 | 오븐 (180℃, 8분) |
코팅없음 | 55.7 wt% | 55.5 wt% | 55.6 wt% | 55.2 wt% | 56.0 wt% |
11 | 저당30% | 58.1 wt% | 56.7 wt% | 56.2 wt% | 56.4 wt% | 56.8 wt% | |
12 | 대두유 | 46.0 wt% | 55.7 wt% | 56.5 wt% | 53.3 wt% | 56.6 wt% | |
13 | 들기름 | 51.7 wt% | 56.3 wt% | 58.5 wt% | 55.3 wt% | 56.7 wt% | |
14 | 카놀라유 | 53.9 wt% | 55.0 wt% | 53.9 wt% | 55.5 wt% | 56.7 wt% | |
15 | 젤라틴 | 54.4 wt% | 57.2 wt% | 56.7 wt% | 56.2 wt% | 56.6 wt% | |
16 | 전란액 | 57.5 wt% | 57.2 wt% | 58.4 wt% | 56.5 wt% | 56.5 wt% | |
평균 | 53.4 wt% | 56.3 wt% | 56.6 wt% | 55.3 wt% | 55.8 wt% | ||
17 | 토치 (3초) |
코팅없음 | 50.9 wt% | 56.9 wt% | 57.2 wt% | 56.8 wt% | 56.8 wt% |
18 | 저당30% | 60.5 wt% | 57.0 wt% | 57.5 wt% | 54.6 wt% | 58.2 wt% | |
19 | 대두유 | 55.4 wt% | 55.4 wt% | 57.5 wt% | 58.4 wt% | 57.5 wt% | |
20 | 들기름 | 53.7 wt% | 56.9 wt% | 56.5 wt% | 55.7 wt% | 54.1 wt% | |
21 | 카놀라유 | 57.8 wt% | 54.7 wt% | 56.2 wt% | 56.1 wt% | 57.9 wt% | |
22 | 올리브유 | 52.7 wt% | 55.8 wt% | 56.6 wt% | 57.2 wt% | 53.7 wt% | |
23 | 젤라틴 | 54.8 wt% | 57.5 wt% | 57.8 wt% | 56.6 wt% | 57.8 wt% | |
24 | 전란액 | 56.8 wt% | 58.0 wt% | - | - | - | |
평균 | 55.3 wt% | 56.5 wt% | 57.1 wt% | 56.5 wt% | 56.6 wt% |
시료번호 | 경화공정 | 코팅공정 | 냉동밥의 표면의 수분 함량과 심부의 수분 함량의 차이 | ||||
냉동 전 | 1일차 | 9일차 | 22일차 | 50일차 | |||
1 | 별도의 경화 공정 없음 | 코팅없음 | 10.4 wt% | 0.7 wt% | 3.9 wt% | 2.2 wt% | 3.9 wt% |
2 | 저당30% | 0.3 wt% | 2.1 wt% | 2.1 wt% | 2.7 wt% | 2.9 wt% | |
3 | 저당60% | 3.0 wt% | 1.8 wt% | 3.7 wt% | 2.4 wt% | 5.9 wt% | |
4 | 대두유 | 1.7 wt% | 4.5 wt% | 3.8 wt% | 0.9 wt% | 3.1 wt% | |
5 | 참기름 | 3.9 wt% | 3.1 wt% | 4.7 wt% | 3.3 wt% | 2.7 wt% | |
6 | 올리브유 | 5.7 wt% | -11.2 wt% | 0.9 wt% | 3.3 wt% | 3.1 wt% | |
7 | 카놀라유 | -4.9 wt% | 1.8 wt% | 2.8 wt% | 1.2 wt% | 2.9 wt% | |
8 | 옥수수유 | -0.4 wt% | 3.1 wt% | 2.5 wt% | 3.1 wt% | 2.5 wt% | |
9 | 젤라틴 | 0.1 wt% | 1.3 wt% | 2.2 wt% | 2.6 wt% | 0.3 wt% | |
평균 | 2.2 wt% | 0.8 wt% | 3.0 wt% | 2.4 wt% | 3.0 wt% | ||
10 | 오븐 (180℃, 8분) |
코팅없음 | 7.3 wt% | 9.0 wt% | 12.5 wt% | 10.9 wt% | 10.0 wt% |
11 | 저당30% | 0.6 wt% | 13.7 wt% | 11.6 wt% | 0.6 wt% | 12.0 wt% | |
12 | 대두유 | 9.5 wt% | 12.2 wt% | 18.3 wt% | 13.4 wt% | 14.5 wt% | |
13 | 들기름 | 10.6 wt% | 16.5 wt% | 17.1 wt% | 15.5 wt% | 17.8 wt% | |
14 | 카놀라유 | 15.4 wt% | 11.6 wt% | 13.7 wt% | 12.0 wt% | 15.1 wt% | |
15 | 젤라틴 | 11.2 wt% | 8.0 wt% | 10.7 wt% | 13.0 wt% | 8.6 wt% | |
16 | 전란액 | 15.7 wt% | 17.0 wt% | 3.0 wt% | -0.2 wt% | 9.3 wt% | |
평균 | 9.9 wt% | 12.7 wt% | 12.1 wt% | 10.3 wt% | 11.1 wt% | ||
17 | 토치 (3초) |
코팅없음 | 9.2 wt% | 1.1 wt% | 2.4 wt% | 1.3 wt% | 2.2 wt% |
18 | 저당30% | 18.9 wt% | 1.5 wt% | 1.6 wt% | 13.9 wt% | 3.4 wt% | |
19 | 대두유 | 4.6 wt% | 1.3 wt% | 4.2 wt% | 7.5 wt% | 5.8 wt% | |
20 | 들기름 | 1.0 wt% | 3.0 wt% | 2.4 wt% | 2.7 wt% | 0.7 wt% | |
21 | 카놀라유 | 5.1 wt% | 2.3 wt% | 0.6 wt% | 3.3 wt% | 0.2 wt% | |
22 | 올리브유 | 0.2 wt% | 2.2 wt% | 3.1 wt% | 4.9 wt% | 1.4 wt% | |
23 | 젤라틴 | -1.5 wt% | 1.9 wt% | 1.2 wt% | 0.1 wt% | 1.1 wt% | |
24 | 전란액 | 1.5 wt% | 1.6 wt% | - | - | - | |
평균 | 4.9 wt% | 1.9 wt% | 2.2 wt% | 4.8 wt% | 2.1 wt% |
Claims (17)
- 냉동밥에 있어서,상기 냉동밥은 성형밥 및 상기 성형밥의 표면의 적어도 일부에 형성된 수분전이방지층을 포함하고,상기 냉동밥을 1일 동안 상온 및 상압의 조건에서 해동시킨 후, 상기 냉동밥의 총 중량을 기준으로 상기 냉동밥의 표면의 수분 함량 및 냉동밥의 심부의 수분 함량의 차이가 5 중량% 이상인 것인, 냉동밥.
- 청구항 1에 있어서,상기 냉동밥은 1일 동안 상온 및 상압에서 해동시킨 후의, 상기 냉동밥 1g 당, 상기 냉동밥의 표면의 수분 함량은 50 중량% 이하이고, 상기 냉동밥의 심부의 수분 함량은 50 내지 60 중량%인 것인, 냉동밥.
- 청구항 1에 있어서,상기 성형밥은 원물 및 소스 중에서 선택되는 적어도 하나와 밥을 포함하는 것인, 냉동밥.
- 청구항 1에 있어서,상기 수분전이방지층은 저당액 및 식용 유지 중에서 선택되는 적어도 하나를 포함하는 것인, 냉동밥.
- 청구항 4에 있어서,상기 식용 유지는 건성유, 반건성유 및 불건성유 중에서 선택되는 적어도 하나를 포함하는 것인, 냉동밥.
- 청구항 4에 있어서,상기 식용 유지는 들기름, 콩기름, 대두유, 해바라기씨유, 참기름, 카놀라유, 포도씨유, 올리브유 및 팜유 중에서 선택되는 적어도 하나를 포함하는 것인, 냉동밥.
- 청구항 4에 있어서,상기 식용 유지는 건성유 및 반건성유 중에서 선택되는 적어도 하나를 포함하는 것인, 냉동밥.
- 청구항 4에 있어서,상기 식용 유지는 대두유, 들기름 및 카놀라유 중에서 선택되는 적어도 하나를 포함하는 것인, 냉동밥.
- 청구항 1에 있어서,상기 냉동밥의 표면의 적어도 일부가 경화된 것인, 냉동밥.
- 청구항 9에 있어서,상기 냉동밥은 오븐(oven), 토칭 및 열풍 중에서 선택되는 적어도 하나를 이용하여 경화된 것인, 냉동밥.
- 성형밥의 표면의 적어도 일부에 수분전이방지층을 형성하는 것;상기 수분전이방지층이 형성된 성형밥의 표면의 적어도 일부를 경화하는 것; 및상기 경화된 성형밥을 동결하는 것;을 포함하는 것인, 냉동밥의 제조 방법.
- 청구항 11에 있어서,상기 성형밥은 쌀을 주원료로 취반하여 밥을 준비하고, 상기 밥에 원물 및 소스 중의 적어도 하나를 혼합하여 제조되는 것인, 냉동밥의 제조 방법.
- 청구항 11에 있어서,상기 수분전이방지층을 형성하기 전에, 상기 성형밥을 구, 반구, 찌그러진 구, 큐브, 바(bar), 원기둥, 다각기둥 및 반타원체 중에 선택되는 적어도 하나의 형상으로 성형하는 것을 포함하는 것인, 냉동밥의 제조 방법.
- 청구항 11에 있어서,상기 수분전이방지층을 형성하는 것은, 저당액 및 식용 유지 중에서 선택되는 적어도 하나를 포함하는 수분전이방지액을 도포하는 것을 포함하는 것인, 냉동밥의 제조 방법.
- 청구항 14에 있어서,상기 수분전이방지액은 상기 성형밥 100 중량부를 기준으로 1 내지 10 중량부의 함량으로 도포되는 것인, 냉동밥의 제조 방법.
- 청구항 11에 있어서,상기 수분전이방지층이 형성된 성형밥의 표면을 경화하는 것은, 오븐(oven), 토칭 및 열풍 중에서 선택되는 적어도 하나의 방법을 이용하여 경화시키는 것인, 냉동밥의 제조 방법.
- 청구항 11에 있어서,상기 동결하는 것은, 상기 경화된 성형밥을 품온 기준 -7℃에 도달하도록, -30 내지 -5℃의 온도에서 6시간 내지 36시간 동안 냉동시키는 것, -70 내지 -5℃의 온도에서 10 내지 30분 동안 급속 동결시키는 것, 및 -40 내지 -30℃의 온도에서 30분 내지 1시간 동안 동결시키는 것 중에서 선택되는 적어도 하나를 포함하는 것인, 냉동밥의 제조 방법.
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KR20010075357A (ko) * | 1999-07-30 | 2001-08-09 | 쓰치야 히로오 | 동결식품 및 그 제조방법 |
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JP6374334B2 (ja) * | 2015-03-12 | 2018-08-15 | 三和澱粉工業株式会社 | 品質改良された米飯の製造方法 |
KR101798909B1 (ko) * | 2015-12-04 | 2017-11-17 | 롯데푸드 주식회사 | 갈릭 풍미가 장기간 보존되는 냉동 볶음밥의 제조방법 |
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- 2020-04-14 KR KR1020200045486A patent/KR20210127513A/ko not_active IP Right Cessation
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2021
- 2021-04-14 US US17/919,145 patent/US20230165294A1/en active Pending
- 2021-04-14 TW TW110113461A patent/TW202139854A/zh unknown
- 2021-04-14 EP EP21789253.8A patent/EP4136981A4/en active Pending
- 2021-04-14 AU AU2021255207A patent/AU2021255207B2/en active Active
- 2021-04-14 WO PCT/KR2021/004709 patent/WO2021210913A1/ko unknown
- 2021-04-14 CN CN202180028195.9A patent/CN115397254A/zh active Pending
- 2021-04-14 JP JP2022562847A patent/JP2023521904A/ja active Pending
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JP3702081B2 (ja) * | 1997-12-10 | 2005-10-05 | 株式会社ニチレイ | 電子レンジ加熱調理用焼おにぎり及びその製造法 |
KR20010075357A (ko) * | 1999-07-30 | 2001-08-09 | 쓰치야 히로오 | 동결식품 및 그 제조방법 |
JP2005168423A (ja) * | 2003-12-12 | 2005-06-30 | Ajinomoto Co Inc | シート状米飯の製造方法 |
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JP2023521904A (ja) | 2023-05-25 |
AU2021255207B2 (en) | 2024-05-02 |
AU2021255207A1 (en) | 2022-11-03 |
EP4136981A4 (en) | 2024-05-22 |
EP4136981A1 (en) | 2023-02-22 |
TW202139854A (zh) | 2021-11-01 |
CN115397254A (zh) | 2022-11-25 |
US20230165294A1 (en) | 2023-06-01 |
KR20210127513A (ko) | 2021-10-22 |
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