WO2022231356A1 - 맛, 영양 및 식감이 우수한 즉석밥 형태의 통곡물밥 - Google Patents
맛, 영양 및 식감이 우수한 즉석밥 형태의 통곡물밥 Download PDFInfo
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- WO2022231356A1 WO2022231356A1 PCT/KR2022/006118 KR2022006118W WO2022231356A1 WO 2022231356 A1 WO2022231356 A1 WO 2022231356A1 KR 2022006118 W KR2022006118 W KR 2022006118W WO 2022231356 A1 WO2022231356 A1 WO 2022231356A1
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Images
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- A—HUMAN NECESSITIES
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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
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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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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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Mechanical Engineering (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
원료 | 배합비(%) |
멥쌀현미 | 8.05 |
찹쌀현미 | 14.09 |
흑미 | 6.04 |
통밀 | 6.04 |
귀리 | 6.04 |
물 | 59.74 |
합계 | 100.00 |
L | a | b | |
실시예 1 | 22.62 | 5.42 | 4.34 |
비교예 1 | 22.16 | 5.28 | 3.97 |
비교예 2 | 22.67 | 5.92 | 5.03 |
비교예 3 | 22.76 | 6.21 | 5.46 |
외관 | 경도 | 찰기 | 밸런스 | 식미치 | |
실시예 1 | 4.4 | 9.8 | 4.8 | 2 | 43 |
비교예 1 | 3.5 | 9.8 | 4.7 | 1.2 | 39 |
비교예 2 | 3.7 | 9.8 | 4.7 | 1.4 | 40 |
비교예 3 | 3.8 | 9.8 | 4.7 | 1.4 | 40 |
경도 | 탄력성 | 부착성 | 찰기 | |
실시예 1 | 26.32 | 34.17 | 29.77 | 23.49 |
비교예 1 | 23.95 | 39.14 | 26.36 | 22.70 |
비교예 2 | 14.22 | 27.30 | 32.25 | 23.25 |
비교예 3 | 20.06 | 32.99 | 29.49 | 21.40 |
색상기호도 | 이미/이취강도 | 전반맛기호도 | 조직감기호도 | 찰기기호도 | |
실시예 1 | 4.3 | 1.3 | 4.0 | 4.0 | 4.0 |
비교예 1 | 3.0 | 1.3 | 2.7 | 2.7 | 2.7 |
비교예 2 | 4.1 | 1.3 | 4.0 | 4.0 | 3.7 |
비교예 3 | 3.9 | 1.3 | 3.3 | 3.2 | 3.7 |
즉석밥 | 통곡물밥 | |
100 g 당 함량 | ||
열량 | kcal/100g | 158.82 |
탄수화물 | g/100g | 32.85 |
단백질 | g/100g | 4.35 |
지방 | g/100g | 1.12 |
당류 | g/100g | 0.32 |
포화지방 | g/100g | 0.26 |
트랜스지방 | g/100g | 0.01 |
콜레스테롤 | g/100g | 0.00 |
나트륨 | ㎎/100g | 0.64 |
회분 | g/100g | 0.59 |
식이섬유 | g/100g | 3.51 |
측정 샘플 | 일반세균 (cfu/㎖) | 내열성균 (cfu/㎖) | |
멥쌀현미 | 4,200,000 | 0 | |
찹쌀현미 | 420,000 | 0 | |
흑미 | 1,600,000 | 0 | |
통밀 | 1,800 | 0 | |
귀리 | 11,000 | 0 | |
혼합고형물 | 샘플 1 | 550,000 | 0 |
샘플 2 | 1,100,000 | 0 | |
샘플 3 | 1,400,000 | 0 |
측정 샘플 | 샘플명 | MCT |
RIC 살균 샘플 1 | 4대차 1단 35 ℃ | 음성 |
RIC 살균 샘플 2 | 4대차 1단 55 ℃ | 음성 |
RIC 살균 샘플 3 | 4대차 7단 35 ℃ | 음성 |
RIC 살균 샘플 4 | 4대차 7단 55 ℃ | 음성 |
RIC 살균 샘플 5 | 4대차 12단 35 ℃ | 음성 |
RIC 살균 샘플 6 | 4대차 12단 55 ℃ | 음성 |
측정 샘플 | 샘플명 (대차-단-넘버) | 세균발육 여부 |
완제품 샘플 1 | 3-2-1 | 음성 |
완제품 샘플 2 | 3-2-1 | 음성 |
완제품 샘플 3 | 3-2-1 | 음성 |
완제품 샘플 4 | 3-2-7 | 음성 |
완제품 샘플 5 | 3-2-7 | 음성 |
완제품 샘플 6 | 3-2-7 | 음성 |
완제품 샘플 7 | 3-2-14 | 음성 |
완제품 샘플 8 | 3-2-14 | 음성 |
완제품 샘플 9 | 3-2-14 | 음성 |
완제품 샘플 10 | 3-3-1 | 음성 |
완제품 샘플 11 | 3-3-1 | 음성 |
완제품 샘플 12 | 3-3-1 | 음성 |
Claims (13)
- 실링된 용기; 및상기 용기에 포함된 잡곡류로 제조된 잡곡밥;을 포함하는, 즉석밥으로서,상기 잡곡류는 현미, 흑미, 통밀, 귀리, 보리, 콩, 팥, 조 및 수수로 이루어진 군으로부터 선택되는 하나 이상을 포함하며,상기 잡곡밥은 상기 용기 내에 포함된 내용물 100 중량부에 대하여 90 중량부 이상의 함량으로 포함되는 것이며,상기 즉석밥 내 미생물 수는 유통기한 내 음성인 것인, 즉석밥.
- 청구항 1에 있어서,상기 잡곡류는 통밀 및 귀리로 이루어진 군으로부터 선택되는 적어도 하나를 포함하는 것이며,상기 잡곡밥 내 통밀 또는 귀리 중에서 표면이 터지지 않은 통밀 또는 귀리는, 전체 잡곡밥 내 통밀 또는 귀리 100 중량부에 대하여, 10 중량부 이하의 함량인 것인, 즉석밥.
- 청구항 1에 있어서,상기 잡곡류는 현미 및 흑미를 포함하는 것이고,상기 현미는 멥쌀현미 및 찹쌀현미로 이루어진 군으로부터 선택되는 적어도 하나인 것인, 즉석밥.
- 청구항 1에 있어서,상기 잡곡류는 백미를 포함하지 않는 것인, 즉석밥.
- 청구항 1에 있어서,상기 통밀 및 보리로 이루어진 군으로부터 선택되는 적어도 하나는 상기 용기 내에 포함된 내용물 100 중량부에 대하여 5 내지 15 중량부의 함량으로 포함되는 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥은 상기 용기 내에 포함된 내용물 100 중량부에 대하여 식이섬유를 3 중량부 내지 7 중량부의 함량으로 포함하는 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥은 상기 용기 내에 포함된 내용물 100 중량부에 대하여 단백질을 3.5 중량부 내지 10 중량부의 함량으로 포함하는 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥 내 미생물 수는 즉석밥의 제조 후 9개월 이하의 시간이 경과된 시점에 측정하였을 때 0 CFU/㎖인 것인, 즉석밥.
- 청구항 1에 있어서,상기 잡곡류는 살균 전 미생물의 수가 102 cfu/㎖ 내지 108 cfu/㎖인 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥은 700 W 전자레인지로 1분 내지 3분 동안 가열 후, 상기 용기에 포함된 잡곡밥을 물성분석기를 이용해 측정한 다음의 물성 중 어느 하나 이상의 물성을 갖는 것인, 즉석밥:(i) 상기 잡곡밥의 경도 25 내지 35;,(ii) 상기 잡곡밥의 탄력성 33 내지 37;,(iii) 상기 잡곡밥의 부착성 29.5 내지 31;, 및(iv) 상기 잡곡밥의 찰기 23.3 내지 25.
- 청구항 1에 있어서,상기 즉석밥은 용기의 실링 전에 상기 용기에 포함된 곡류를 F0 값 4 이상의 조건으로 살균하여 제조되는 것인, 즉석밥.
- 청구항 11에 있어서,상기 즉석밥은 상기 실링된 용기를 90 ℃ 내지 125 ℃의 온도로 10분 내지 25분 동안 가열하여 제조되는 것인, 즉석밥.
- 청구항 11에 있어서,상기 즉석밥은 상기 살균 이후 용기의 실링 전까지 90 ℃ 이상의 열을 가하지 않도록 제조되는 것인, 즉석밥.
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KR100877474B1 (ko) * | 2007-06-27 | 2009-01-07 | 씨제이제일제당 (주) | 무균화 포장 보리밥의 제조방법 |
KR101520270B1 (ko) * | 2013-07-25 | 2015-05-18 | 주식회사농심 | 귀리 즉석밥의 제조방법 |
KR20150105819A (ko) | 2014-03-10 | 2015-09-18 | 호서대학교 산학협력단 | 견과류를 포함하는 무균포장 즉석 약밥의 제조방법 |
JP5794299B2 (ja) * | 2011-04-15 | 2015-10-14 | 株式会社サタケ | レトルト米飯製造システム |
JP2018191576A (ja) * | 2017-05-17 | 2018-12-06 | 株式会社味きっこう | 密閉パック入り玄米飯の製造方法及び密閉パック入り玄米飯 |
JP2019076001A (ja) * | 2017-10-20 | 2019-05-23 | 太陽化学株式会社 | 調理済み米飯加工食品用組成物 |
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KR100877474B1 (ko) * | 2007-06-27 | 2009-01-07 | 씨제이제일제당 (주) | 무균화 포장 보리밥의 제조방법 |
JP5794299B2 (ja) * | 2011-04-15 | 2015-10-14 | 株式会社サタケ | レトルト米飯製造システム |
KR101520270B1 (ko) * | 2013-07-25 | 2015-05-18 | 주식회사농심 | 귀리 즉석밥의 제조방법 |
KR20150105819A (ko) | 2014-03-10 | 2015-09-18 | 호서대학교 산학협력단 | 견과류를 포함하는 무균포장 즉석 약밥의 제조방법 |
JP2018191576A (ja) * | 2017-05-17 | 2018-12-06 | 株式会社味きっこう | 密閉パック入り玄米飯の製造方法及び密閉パック入り玄米飯 |
JP2019076001A (ja) * | 2017-10-20 | 2019-05-23 | 太陽化学株式会社 | 調理済み米飯加工食品用組成物 |
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