WO2022231358A1 - 맛, 영양 및 식감이 우수한 즉석밥 형태의 약밥 - Google Patents
맛, 영양 및 식감이 우수한 즉석밥 형태의 약밥 Download PDFInfo
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- WO2022231358A1 WO2022231358A1 PCT/KR2022/006121 KR2022006121W WO2022231358A1 WO 2022231358 A1 WO2022231358 A1 WO 2022231358A1 KR 2022006121 W KR2022006121 W KR 2022006121W WO 2022231358 A1 WO2022231358 A1 WO 2022231358A1
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Classifications
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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
- 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
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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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, 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
- A23L3/10—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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/14—Sterilising contents prior to, or during, packaging by heat
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Description
원료 | 배합비(%) |
멥쌀 | 15.5 |
찹쌀 | 62.0 |
당침밤 | 13.8 |
호박씨 | 1.9 |
건포도 | 2.9 |
잣 | 1.0 |
참기름 | 1.0 |
옥배유 | 1.9 |
합계 | 100.00 |
가열 전 | L | a | b |
실시예 1 | 34.57 | 5.92 | 14.03 |
비교예 1 | 33.13 | 5.84 | 13.40 |
비교예 2 | 36.17 | 5.92 | 13.88 |
가열 후 | L | a | b |
실시예 1 | 27.91 | 6.67 | 10.45 |
비교예 1 | 26.51 | 6.47 | 10.08 |
비교예 2 | 28.16 | 6.83 | 11.02 |
외관 | 경도 | 찰기 | 밸런스 | 식미치 | |
실시예 1 | 8.4 | 9.4 | 9.8 | 7.3 | 74 |
비교예 1 | 8.7 | 9.0 | 9.8 | 7.5 | 78 |
비교예 2 | 8.7 | 8.9 | 9.8 | 7.4 | 77 |
경도 | 탄력성 | 부착성 | 찰기 | ||
실시예 1 | 1 | 32.04 | 57.30 | 30.99 | 92.82 |
2 | 27.42 | 54.17 | 33.92 | 70.89 | |
3 | 18.67 | 44.36 | 38.15 | 103.64 | |
4 | 26.64 | 54.59 | 29.63 | 96.46 | |
5 | 20.53 | 49.50 | 30.84 | 69.27 | |
평균 | 25.06 | 51.98 | 32.71 | 86.62 | |
편차 | 5.43 | 5.10 | 3.43 | 15.60 | |
비교예 1 | 1 | 35.74 | 64.95 | 35.03 | 153.97 |
2 | 31.98 | 60.28 | 29.18 | 69.40 | |
3 | 24.23 | 50.00 | 37.32 | 92.12 | |
4 | 94.55 | 99.83 | 23.37 | 113.30 | |
5 | 36.48 | 58.04 | 27.33 | 66.25 | |
평균 | 44.60 | 66.62 | 30.45 | 99.01 | |
편차 | 28.34 | 19.34 | 5.69 | 36.13 | |
비교예 2 | 1 | 28.87 | 59.41 | 37.55 | 106.77 |
2 | 20.45 | 48.85 | 36.58 | 112.24 | |
3 | 33.98 | 66.04 | 34.97 | 75.73 | |
4 | 57.00 | 105.50 | 21.57 | 75.08 | |
5 | 37.37 | 57.92 | 28.52 | 80.35 | |
평균 | 35.53 | 67.54 | 31.84 | 90.03 | |
편차 | 13.59 | 22.09 | 6.73 | 17.99 |
색상기호도 | 이미/이취강도 | 전반맛기호도 | 조직감기호도 | 찰기기호도 | |
실시예 1 | 4.0 | 1.3 | 4.0 | 4.0 | 4.0 |
비교예 1 | 3.5 | 1.3 | 3.7 | 3.1 | 3.8 |
비교예 2 | 3.6 | 1.3 | 3.0 | 2.8 | 3.4 |
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 (16)
- 실링된 용기;상기 용기에 포함된, 대추, 견과류 및 건포도로 이루어진 군으로부터 선택되는 적어도 하나의 원재료, 쌀 및 소스로 제조된 약밥;을 포함하는, 즉석밥으로서,상기 약밥 내 쌀 이외의 원재료는 상기 용기 내에 포함된 내용물 100 중량부에 대하여 5 중량부 내지 20 중량부의 함량으로 포함되는 것이고,상기 견과류는 상기 용기 내에 포함된 내용물 100 중량부에 대하여 7 중량부 내지 18 중량부의 함량으로 포함되는 것이고,상기 즉석밥 내 미생물 수는 유통기한 내 음성인 것인, 즉석밥.
- 청구항 1에 있어서,상기 쌀은 멥쌀 및 찹쌀로 이루어진 군으로부터 선택되는 적어도 하나인 것인, 즉석밥.
- 청구항 1에 있어서,상기 견과류는 밤, 잣, 호박씨 및 땅콩으로 이루어진 군으로부터 선택되는 적어도 하나를 포함하는 것인, 즉석밥.
- 청구항 1에 있어서,상기 소스는, 간장, 마늘, 파, 설탕, 소금, 참기름 및 꿀로 이루어진 군으로부터 선택되는 적어도 하나를 포함하는 것인, 즉석밥.
- 청구항 2에 있어서,상기 멥쌀은 상기 즉석밥 제조 시에 내용물 100 중량부에 대하여 10 중량부 내지 20 중량부의 함량으로 첨가되는 것인, 즉석밥.
- 청구항 2에 있어서,상기 찹쌀은 상기 즉석밥 제조 시에 내용물 100 중량부에 대하여 55 중량부 내지 65 중량부의 함량으로 첨가되는 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥 내 밥의 색도는, L 값이 33.5 내지 36, a 값이 5.5 내지 6.5, b 값이 13.5 내지 14.5인 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥은, 700 W 전자레인지로 1분 내지 3분 동안 가열한 후, 상기 용기에 포함된 약밥 내 밥을 물성분석기를 이용해 측정한 다음의 물성 중 어느 하나 이상의 물성을 갖는 것인, 즉석밥:(i) 경도 15 내지 35;,(ii) 탄력성 40 내지 60;,(iii) 부착성 25 내지 40;, 및(iv) 찰기 65 내지 105.
- 청구항 8에 있어서,3개 이상의 상기 즉석밥을 대상으로 측정한 상기 경도 또는 탄력성의 편차가 10 이하인 것인, 즉석밥.
- 청구항 1에 있어서,상기 소스의 당도는 0 내지 60 brix인 것인, 즉석밥.
- 청구항 1에 있어서,상기 소스의 점도는 0 내지 2,000 cp인 것인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥은 약밥인, 즉석밥.
- 청구항 1에 있어서,상기 즉석밥은 용기의 실링 전에 상기 용기에 포함된 원재료를 F0 값 4 이상의 조건으로 살균하여 제조되는 것인, 즉석밥.
- 청구항 13에 있어서,상기 즉석밥은 상기 실링된 용기를 90 ℃ 내지 125 ℃의 온도로 10분 내지 25분 동안 가열하여 제조되는 것인, 즉석밥.
- 청구항 13에 있어서,상기 즉석밥은 상기 살균 이후 용기의 실링 전까지 90 ℃ 이상의 열을 가하지 않도록 제조되는 것인, 즉석밥.
- 청구항 13에 있어서,상기 즉석밥은 상기 소스에 130 ℃ 내지 140 ℃의 스팀을 직접 분사하여 6분 내지 8분 동안 살균하여 제조되는 것인, 즉석밥.
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KR20010079456A (ko) * | 2001-07-20 | 2001-08-22 | 김해용 | 영양 약식 무균포장밥의 제조법 |
KR100788153B1 (ko) * | 2006-09-06 | 2007-12-21 | 주식회사오뚜기 | 레토르트 약밥의 제조방법 |
KR20090056531A (ko) * | 2007-11-30 | 2009-06-03 | 씨제이제일제당 (주) | 레토르트 공정을 이용한 스틱형 즉석 약식 제조 방법 |
KR20090076465A (ko) * | 2008-01-09 | 2009-07-13 | 대구보건대학산학협력단 | 기능성 대추 페이스트 및 이를 첨가한 약밥의 제조 방법 |
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 |
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KR20010079456A (ko) * | 2001-07-20 | 2001-08-22 | 김해용 | 영양 약식 무균포장밥의 제조법 |
KR100788153B1 (ko) * | 2006-09-06 | 2007-12-21 | 주식회사오뚜기 | 레토르트 약밥의 제조방법 |
KR20090056531A (ko) * | 2007-11-30 | 2009-06-03 | 씨제이제일제당 (주) | 레토르트 공정을 이용한 스틱형 즉석 약식 제조 방법 |
KR20090076465A (ko) * | 2008-01-09 | 2009-07-13 | 대구보건대학산학협력단 | 기능성 대추 페이스트 및 이를 첨가한 약밥의 제조 방법 |
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 |
KR20150105819A (ko) | 2014-03-10 | 2015-09-18 | 호서대학교 산학협력단 | 견과류를 포함하는 무균포장 즉석 약밥의 제조방법 |
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