KR20190143301A - Method for manufacturing restorative rice using low-temperature cooling method - Google Patents

Abstract

The present invention relates to a method for producing a restoring rice comprising the first steaming, watering treatment, secondary steaming, low temperature aging, freezing and low temperature drying of the immersed rice and the restoring rice produced by the manufacturing method. When using the production method of the present invention, the water content is high, the appearance of the rice grains are maintained, while the taste and texture is good, but the risk of microbial propagation can be produced low recovery rice.

Description

Method for manufacturing restorative rice using low-temperature cooling method

The present invention relates to a rice for restoration and a method for producing the same, which retains its appearance even after restoration due to its high water content and excellent functionality of rice taste.

Since ancient times, rice has been consumed as a staple food of Korean people and is the most important grain that has been the main source of calories.

In general, in order to prepare rice, after washing the rice, the rice washed in water is put in a step of immersing and heating for a predetermined time. Of these, the steps of washing rice and immersing in water take a long time, and it is a disadvantage that busy modern people are somewhat troubled to prepare their own rice. Therefore, modern people are increasing the consumption of processed food rather than cooking at home, and accordingly, Korea's annual per capita rice consumption is rapidly decreasing. In addition, the consumption of instant foods that can solve simple meals is increasing due to the change of eating patterns of busy modern people, and consumers' interest in health-oriented rice processed foods is also increasing with the recent increase in health concern. .

In line with this trend, a number of so-called restoration rice such as frozen rice, retort rice, sterile packaged rice, and puffed rice have been developed and released on the market. However, in case of frozen rice, it did not satisfy consumers because of the lack of stickiness of rice, and in case of retort rice, it failed to enter the market due to low quality level. Aseptic packaging rice has excellent quality but unique processed odor. There was a problem of discomfort to consumers. In the case of puffed rice, the contents are light and excellent in simplicity, but have a strong texture when manufactured with restored rice, and the taste of taste is poor and is being eliminated from the market competition.

Among the known dry rice, there are dried rice prepared by sprinkling water, cooling, freezing and drying at high temperature, but this also fails to manufacture and sell commercially dried rice due to the growth of microorganisms.

Regarding the manufacturing method of the rice for restoration, Korean Patent No. 10-1134579 discloses a method for manufacturing alphami using hot air roasting, and after cooking rice using conventional technology, spray water for 5-15 seconds with 0-5 ° C water. After freezing, the method of drying with high temperature hot air of 70-80 degreeC and manufacturing a rice for restoration is known.

However, restoring rice prepared by the method presented in the Korean Patent Registration No. 10-1134579 has a water content of 8% or less and exists in a dry state, which takes a long time to be restored, and has a lower texture than general rice, and when hot air is dried There is a problem that appearance shrinkage occurs. In addition, the restoration rice produced by the hot air drying method can increase the restoring force by undergoing a freeze-drying process, but has the disadvantage that the grain of rice easily breaks.

Therefore, there is a demand for development of a method for manufacturing a new restoring rice, in which the problems of the existing restoring rice are improved. Specifically, it is necessary to develop a rice manufacturing technology for restoring rice which has excellent taste and texture compared to rice prepared by a general hot air drying method, a restoration time is shortened, and there is no risk of microbial propagation, which is easy to store and distribute for a long time.

The present invention maintains the appearance of the rice grains, excellent taste and texture, low risk of microbial propagation provides a method for producing a restoreable rice excellent in storage properties and the restored rice produced by the above method.

The present invention is a step of steaming immersed rice first, the step of watering the first steamed rice, the second steaming the sprinkled rice, the second steamed rice at a low temperature of 0 ℃ to 10 ℃ It relates to a method for producing a restoring rice comprising the step of aging, the step of freezing the matured rice, and the step of drying the frozen rice at a temperature of 1 ℃ to 20 ℃.

The rice is not particularly limited in its type, but it is appropriate to use a rice having a water content of 13 to 15 w / w%. For example, rice varieties are suitable for processing suitability of Sindong delicacy and according to the degree of rice milling. , Brown rice, white rice glutinous rice and black rice non-rice can be used, of which it is preferable to use white rice non-glutinous rice or white rice glutinous rice.

The white rice is Chucheong, Odae, Cheong, Dongjin No. 1, Dish, Nampyeong, Fine, Alternative, while, Samgwang, Sammi, Saecheongcheong, Sura, Sindongjin, Odae No. 1, Long, Onnuri, Ungwang, Dish, Chinese, Taebong, It may be one or more varieties selected from the group consisting of Pyeongan, popular, good, Mars, Hwayoung, Hitomebore, Ilmi, Chilbo, Junnam, Namgwang, Akibari, and Koshihikari, preferably Sindongjin rice (Shindongjinmi) Can be. Xindong delicacy is also nutritionally excellent and strong in comparison with other species, so the texture is excellent when restored, it is suitable for manufacturing rice for restoration rice.

According to one embodiment of the present invention, the immersion means to immerse in water after washing the rice, the number of washing is not particularly limited, but 1 to 4 times, preferably 2 to 3 times, for example 2 It is preferable to wash with water. If the number of washings exceeds 4 times, the amount of starch contained in the grains of rice is washed away with water, and the steam is easily broken after steaming. When washing with less than 1 time, the contaminants are not sufficiently removed. Bar water washing is most appropriate.

The immersion is appropriately immersed by mixing 110 to 150 parts by weight of water, preferably 110 to 130 parts by weight, for example 120 parts by weight, based on 100 parts by weight of rice.

 When water is mixed at less than 110 parts by weight of rice, the amount of water in comparison with rice is insufficient, so the rice does not absorb enough water, which makes the texture hard and takes a long time to soak. It is inefficient due to the large amount of water.

Immersion temperature is appropriately maintained at 10 ℃ to 30 ℃, preferably 15 ℃ to 25 ℃, for example 20 ℃, the immersion time is 1.5 hours to 30 hours, preferably 4 hours to 26 hours, more preferably Preferably 12 to 24 hours, for example 24 hours.

According to one embodiment of the present invention, the first steaming is carried out after the first immersed rice and dehydrated water. The dehydration means to shake off properly so that the water remaining in the immersed rice is not excessive.

Although the steaming method does not specifically limit the kind, For example, the method of steaming immersed rice in steamers, such as a pot, and steaming with high temperature steam can be used. Steaming is a decisive step that affects the taste of rice and it is appropriate to perform it in two stages. The primary steaming is preferably performed at a steaming temperature of 80 ° C to 120 ° C, preferably at 90 ° C to 110 ° C, for example at 100 ° C, and the steaming time is 5 to 30 minutes, preferably 10 minutes to It is appropriate to perform 25 minutes, for example 15 minutes.

According to one embodiment of the present invention, an emulsifier may be further added to the rice immersed in the first steaming step. When the emulsifier is added to the soaked rice, grains can be easily separated by preventing the grains from sticking to each other than rice without the emulsifier, and the process can be simplified since no additional grain separation process is required after steaming. In addition, there is an advantage that can reduce the amount of rice lost in the process can increase the manufacturing efficiency.

The emulsifier is preferably 0.1 to 5 parts by weight, preferably 0.5 to 3 parts by weight, more preferably 1 to 2 parts by weight, for example 1.5 parts by weight, based on 100 parts by weight of rice. If less than 0.1 parts by weight of the emulsifier is added based on 100 parts by weight of rice, there is a problem that the grain separation after steaming, there is a problem that the odor unique to the emulsifier is already generated and easily rancid if added in excess of 5 parts by weight. Therefore, it is preferable that an emulsifier is added in the said range.

The emulsifier is not particularly limited in kind, but natural emulsifiers, synthetic emulsifiers or mixtures thereof may be used. Natural emulsifiers may be used lecithin, saponin, and the like, soybean lecithin may be used as the lecithin. Glycerin Esters of Fatty Acids, Polysorbate, Sucrose Esters of Fatty Acids, Monoglycerides, and mixtures thereof may be used as the synthetic emulsifier. It is appropriate to use monoglycerides.

The step of spraying water on the first steamed rice, for example, after placing the steamed rice on the table, it may be to spray enough water to wet the first steamed rice using a nozzle.

At this time, it is preferable to spray water to spray, and the sprayed water cools the first steamed rice and at the same time replenishes moisture to keep it moist.

The temperature of the water to be sprayed may be 10 ° C to 30 ° C, preferably 15 ° C to 25 ° C, for example 20 ° C, and the spraying speed of the water to be applied during the spraying process may be 10 L / min to 50 L / min , Preferably 20 L / min to 40 L / min, more preferably 25 L / min to 35 L / min. Spraying time is appropriately treated for 10 seconds to 30 seconds, preferably 15 seconds to 30 seconds.

The amount of water to be sprinkled on the first steamed rice may be 0.5L to 10L, preferably 1.0L to 7.5L, based on 1kg of the raw dry rice weight.

The water content of the rice after the watering treatment may be 40 to 70 w / w%, preferably 45 to 60 w / w%, more preferably 50 to 58 w / w%, for example 56 w / w%. .

When water is sprinkled on the first steamed rice, the steamed hot rice is quenched instantaneously and the starch is removed so that the grains do not clump after drying, and grain separation becomes easy. The lower the temperature of the water to sprinkling increases the water absorption of hot steamed rice, so to prevent rice from becoming excessive due to excessive water absorption, it is appropriate to treat the water in the above temperature range, and the watering time is in the above range. It is preferable.

According to one embodiment of the present invention, the second steaming is a steamed rice 70 ℃ to 110 ℃, preferably 80 ℃ to 100 ℃, for example 5 minutes to 30 minutes, preferably 10 minutes at a temperature Secondary steaming can be carried out for from 25 minutes to 25 minutes, more preferably from 10 minutes to 20 minutes. In the case of restoring rice manufactured in the range of the secondary steaming temperature and / or outside the time range, when heated in a microwave oven to restore to the form of doudubap, there is a problem that the texture becomes hard, the taste is significantly reduced.

The water content of the rice after the second steaming is 30 w / w% to 60 w / w%, preferably 40 w / w% to 50 w / w%, more preferably 44 w / w% to 48 w / w It is appropriate to remain at%. When the water content of the second steam is over 60w / w%, it becomes difficult to separate grains due to the stickiness of rice, and when it contains less than 30 w / w%, it is restored to the form of soybean rice, which reduces texture and taste. Bar, it is appropriate to manufacture to have the moisture content range.

In the case of using the manufacturing method of the present invention, by performing two first steaming and the second steaming process in the steaming process of the rice, the water content of the secondary steamed rice is produced from 30 w / w% to 60 w / w% can do.

According to one embodiment of the present invention, the secondary steamed rice is subjected to low temperature aging at 0 ℃ to 10 ℃. The low temperature aging is 30 minutes to 48 hours, preferably 2 hours to 24 hours, more preferably 2 hours to 10 hours at a low temperature of 0 ℃ to 10 ℃, preferably 1 ℃ to 5 ℃, for example 4 ℃ Preferred is low temperature aging for hours, most preferably 3 to 5 hours, for example 4 hours.

The restoring rice of the present invention can stabilize the restoring rice by going through the low temperature aging process and prevent the rice grains of the steaming restoring rice from agglomeration to facilitate grain separation. It also prevents the water from evaporating rapidly, so that the grain shape does not break and improves the texture of the rice for restoration.

According to one embodiment of the present invention, the step of freezing the secondary steaming and low temperature matured rice is a low-temperature matured rice -40 ℃ to 0 ℃, preferably -30 ℃ to -10 ℃, most preferably- It is appropriate to freeze at 25 ℃ to -20 ℃.

Relative humidity during freezing is appropriately maintained at 70 to 99%, preferably 80 to 99%, more preferably 90 to 99%. When frozen to less than 70% humidity, the steamed rice's viscosity decreases, the surface of the rice dries, and the texture becomes hard and crumbly.Then the rice's resilience is reduced when hot water is poured or heated in the microwave. Therefore, it is desirable to maintain the humidity in the numerical range.

The freezing time is suitably frozen for 12 to 48 hours, preferably 18 to 32 hours, most preferably 20 to 26 hours. The present invention, after freezing the frozen rice at a low temperature below zero, by maintaining a frozen state for 12 to 48 hours at a humidity of 70 to 99%, it is possible to prevent the loss of moisture contained in the rice grain, microwave restoration You can improve the physical properties of the rice.

According to one embodiment of the present invention, the low-temperature drying of the frozen rice is not particularly limited to the type of drying method, but it is preferably carried out under atmospheric pressure conditions, for example, pressure conditions of about 1 atm without further decompression, etc. , 1 ° C to 20 ° C, preferably 1 ° C to 10 ° C, more preferably 2 ° C to 8 ° C, most preferably 3 ° C to 5 ° C, for example 4 ° C.

The cold air in the above temperature range is preferably blown in a frozen rice at a wind speed of 1 kPa to 10 kPa, preferably 2 kPa to 7 kPa, more preferably 2 kPa to 5 kPa, for example, 3 kPa, at low temperature. Do. The drying time may be dried for 1 hour to 8 hours, preferably 2 hours to 7 hours, more preferably 3 hours to 6 hours.

When dried by a conventionally known freeze-drying method, the grains of the dried rice are not separated and the appearance of the rice grains is changed so that the appearance of the rice is not good and the texture of the rice becomes tough upon restoration, but the low temperature drying step of the present invention is frozen. By drying the rice for a sufficient time at a constant wind speed under normal pressure and low temperature conditions, it is possible to prevent excessive moisture evaporation of the restoring rice, to keep the moisture content at 10 to 50 w / w%, and to keep the low temperature state continuously. The growth of the rice is suppressed, and furthermore, when refrigerated, it is possible to maintain excellent storage of the rice for restoration.

The final moisture content of the restoring rice after the low temperature drying of the present invention is at least 10 w / w%, at least 13 w / w%, at least 15 w / w%, at least 17 w / w%, or at least 20 w / w% Can be, for example, 10 to 50 w / w%, 15 to 50 w / w%, 20 to 50 w / w%, 25 to 50 ww / w%, 10 to 40 w / w%, 15 to 40 w / w%, 20-40 w / w%, 25-40 wt / wt%, 10-38 w / w%, 15-38 w / w%, 20-37 w / w%, or 25-36 w / may be w%.

The final moisture content of the restoring rice affects the restoring power of the rice and the restoring rice of the present invention has more restoring power and contains more moisture than the existing product having a low water content, and the restoring time is 3 minutes to Short in 5 minutes, the texture of the restored rice is soft and tastes very similar to regular rice cooked directly.

In the case of using the hot air drying method generally used in the manufacturing step of the restoration rice, there is a disadvantage that the expansion of the rice in the conditions of high pressure and high temperature, the appearance of the restoration rice is rugged and pores are generated and crumbles well. In addition, it is easy to break the grain due to the low water content of the final restoration rice, and because the excess moisture is reabsorbed during the restoration process after removing a large amount of water from the manufacturing process, the appearance of the rice grain is not maintained and torn. have.

On the other hand, in the present invention, the water of the rice grain itself is excessive by using the method of watering, steaming twice, stabilizing aging, freezing and low temperature refrigeration after steaming once without using the hot air roasting and / or hot air drying step used in the related art. The high moisture content can be kept constant without evaporation. Therefore, the amount of evaporation and resorption of water contained in the rice grains is less than that of the restoration rice produced through the conventional hot air drying process, so that the appearance of the rice grains is maintained without being cracked or destroyed, and the restoration time is reduced when hot water is poured. Therefore, the texture and taste of the restored rice is remarkably superior to the restoration rice produced using hot air drying, and has the same texture and taste as ordinary rice.

In addition, the restoring rice produced by the manufacturing method of the present invention has a high shelf life despite containing a high moisture content. Specifically, even if left at room temperature for 3 to 6 months or more, preferably 3 to 4 months, corruption does not easily occur and taste and aroma are maintained.

In order to improve the risk of microbial breeding, the present invention provides a method for restoring rice, which performs steaming in two steps, undergoes stabilization and ripening at low temperature after steaming, and further freezes and freezes dry process and additional refrigeration distribution process under high humidity conditions. This minimizes the risk of microbial propagation and allows the production of resilient rice that can be stored for a long time.

According to another embodiment of the present invention may further include the step of individually packaging the restoration of the dried rice is complete, if necessary sterilize the microorganisms through the sterilization of the rice for restoration before or after the packaging step Or can be sterilized.

The sterilization method is not particularly limited and may be used a sterilization method used in a general food manufacturing process.

Moreover, although the kind of distribution method of the rice for restoration of this invention does not specifically limit, it is preferable to make it refrigerated.

The restoring rice of the present invention can be cooked by a simple method such as using hot water or a microwave oven, and can be cooked by leaving it for 2 to 4 minutes, for example, about 3 minutes after pouring the hot water to the restoring rice. Therefore, using the dried rice for restoration according to the present invention, when manufacturing the rice is maintained without cracking or breaking of the appearance of the rice grains, it takes less time to restore when hot water is poured. Therefore, the texture and taste of the restored rice is remarkably superior to the restoration rice produced using hot air drying, and has the same texture and taste as ordinary rice.

Dried rice developed so far has been commercialized as puffed rice with instant soup and bibimbap, but it has not been selected by consumers because of its chewy texture and poor taste. On the other hand, the restoration rice developed by the present invention meets the Korean's preferred texture, has a low risk of microbial propagation, excellent storage properties, and excellent restorability, so that it can be commercialized and applied to various simple foods. Convenience store meal substitutes, disasters, emergency foods for emergencies, leisure sports, mountaineering, outdoor, such as fishing, easy to use, and can be conveniently used for combat food.

Restoration rice prepared by the present invention has a higher moisture content than the restorative rice produced by the conventional method, the appearance of the grain is maintained, the taste and texture of the restored rice is excellent enough to be equivalent to ordinary rice, microorganisms It is not easy to breed and has excellent shelf life and short recovery time enables short cooking time.

1 is a process chart showing a rice production process for restoration of the present invention.
Fig. 2 shows an external appearance photograph of the rice for restoration produced by the method of Comparative Example 1.
3 shows a photograph of the appearance of the rice for restoration produced by the method of Example 1. FIG.
Figure 4 shows the results of measuring the water content of the restored rice sample prepared by the method of Comparative Example 1.
Figure 5 shows the results of measuring the moisture content of the restored rice sample prepared by the method of Example 1.
Fig. 6 shows an external appearance photograph of the rice for restoration prepared by the method of Comparative Example 2.
7 shows the external photograph of the rice for restoration produced by the method of Comparative Example 3. FIG.
Fig. 8 shows an external photograph of a restoration rice produced by the method of Comparative Example 4.
FIG. 9 shows an external photograph of a restored rice prepared by putting the restoring rice prepared by the method of Example 1 into a container, pouring hot water, and standing for about 3 minutes.
Fig. 10 shows an external photograph of the restored rice which is poured after hot water is poured into puffed rice (Taekyung) and restored after 3 minutes.

Hereinafter, the present invention will be described in detail by Examples, Comparative Examples, and Experimental Examples. However, the following Examples, Comparative Examples, and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following description.

Example 1 Preparation of Rice for Restoration of the Present Invention

3 kg of white rice (Shindong Delicacy) was washed twice, and the washed rice was immersed in 3.6 L of 20 ° C water for 24 hours. The soaked rice was taken out to remove water, and then put into a pot, followed by primary steaming for 15 minutes by blowing hot steam at 90 ° C-100 ° C. After the primary steaming was placed on the table, the surface of the primary steamed rice was sufficiently wetted by spraying 10 liters of water at 20 ° C. at a rate of 30 L / min for 10-20 seconds using a nozzle.

The first steamed rice soaked with water was put in a pot, and the second steam was steamed for about 15 minutes by blowing hot steam at 90 ° C-100 ° C. As a result of measuring the water content of the second steam is completed, it was 56 w / w%.

Next, after steaming the steamed rice after the secondary steaming at about 4 ° C. for about 4 hours, the mature rice was frozen for 24 hours at a freezing condition of 90% relative humidity (RH) and −25 ° C. . Next, the frozen rice was dried according to a forced air circulation system in which a wind of 3m / s wind speed was blown at about 4 ° C. for 5 hours, thereby preparing a restorative rice having a water content of 35.61w / w%. Next, after packaging the prepared restoring rice individually, the final product was produced through a sterilization process.

Comparative Example 1 Preparation of Rice for Restoration Using Hot Air Roasting Method

Restoring rice of Comparative Example 1 used in the present invention was prepared using the hot air roasting method described in Korean Patent No. 10-1134579.

Specifically, 3 kg of rice was washed and then immersed in purified water at 18 ° C. for 5 hours and dehydrated. The dehydrated rice was first steamed at 95 ° C. to 100 ° C. for 25 minutes and secondly at 100 ° C. to 110 ° C. for 10 minutes. Next, the steamed rice was diluted with cooling water so that the water content was 60%, and hot air was dried for 3 hours at 65 ° C. under high temperature drying conditions.

Thereafter, the dried rice was charged at a temperature of 15 drum revolutions / min to 20 drum revolutions / minute to a hot air roaster having a temperature of 150 ° C. to 220 ° C., and the air was maintained for 10 seconds to 50 seconds, and 95 drum revolutions was performed. / Min to 105 drum revolutions / min was discharged to prepare a rice for restoration of Comparative Example 1. It was confirmed that the moisture content of the restoration rice produced through the above process is 6.6%.

Appearance evaluation, water content and sensory evaluation of the prepared restorer rice were performed in the following experiments from 1 to 3, respectively.

<Comparative Example 2> Preparation of Rice for Restoration without Low Temperature Maturation

Restoring rice of Comparative Example 2 was prepared in the same manner as in Example 1, except that the second steamed rice was not subjected to low temperature aging.

Comparative Example 3 Preparation of Rice for Restoration without Freezing

Except for not undergoing the freezing step, the restoring rice of Comparative Example 3 was prepared in the same manner as in Example 1.

Comparative Example 4 Preparation of Rice for Restoration without Low Temperature Drying

Restoring rice of Comparative Example 4 was prepared in the same manner as in Example 1, except that the frozen rice was not subjected to a low temperature drying step.

Experimental Example 1 Appearance Evaluation

The appearance of the rice for restoration prepared in Example 1 and Comparative Example 1 was directly compared with the naked eye. The external photograph of the restoration rice of this invention manufactured in Example 1 was shown in FIG. 3, The external photograph of the restoration rice of the comparative example 1 manufactured using hot air roasting was shown in FIG.

As can be seen in Figure 2, the appearance of the restoring rice of Comparative Example 1 was unevenly deformed so as to be visible with the naked eye, browning phenomenon was observed. On the other hand, the appearance of the rice for restoration of Example 1 of the present invention shown in Figure 3, it was confirmed that the color and shape is also constant in a form almost similar to the raw rice.

From the above results, it was found that the restored rice produced by the hot air roasting method of Comparative Example 1 was dried by high temperature hot air and atrophy of the appearance occurred. Therefore, it was confirmed that when manufacturing the restoration rice through the low temperature drying method of the present invention, it is possible to minimize the appearance change of the raw material and to maintain the appearance of the rice constantly.

Experimental Example 2 Measurement of Water Content

Since the apparent change and the restoring force after the restoration of the restoring rice depend on the amount of water contained in the rice grains, the moisture content measurement experiment of the restoring rice prepared in Example 1 and the restoring rice prepared in Comparative Example 1 was performed. It was.

Specifically, 5 g of each of the restoring rice samples prepared in Example 1 and Comparative Example 1 was sufficiently ground, and moisture content was measured using a HE53 model manufactured by METTLER TOLEDO. The instrument evaporates the water in the sample by halogen drying and then measures the water content of the sample by the amount of water evaporated. The moisture content measurement result of the rice sample for restoration of the comparative example 1 was shown in FIG. 4, and the moisture content measurement result of the rice sample for restoration of the Example 1 is shown in FIG.

As shown in FIG. 4, the final moisture content of the sample of Comparative Example 1 was measured to be 6.83 w / w%, and as shown in FIG. 5, the final moisture content of the sample of Example 1 was measured to be 35.61 w / w%. That is, the restoring rice prepared in Example 1 of the present invention has a higher water content than the sample of Comparative Example 1, it was found that the water content contained in the rice grains is significantly higher.

Experimental Example 3 Storage Stability Evaluation

The restoring rice of the present invention prepared in Example 1 was left at room temperature for 1 month to 3 months, and then the appearance, change in aroma, and overall taste of the restoring rice were evaluated. The sensory evaluation was performed on 10 panelists of various ages selected from Seoul spices trained on the sensory characteristics of rice, and the evaluation results are shown in Table 1 below.

storage duration Exterior incense Overall taste 1 month No change No change 4.2 / 5.0 2 months No change No change 4.0 / 5.0 3 months No change No change 3.9 / 5.0

As shown in Table 1, the restoring rice of the present invention hardly decayed after three months, there is no change in the appearance and aroma of the rice, the change in the overall taste is also minimal, at least at room temperature After 3 months it was confirmed that the storage is maintained.

Experimental Example 4 Appearance Evaluation of Restorative Rice

The appearance of the rice for restoration produced in Example 1 and the rice for restoration produced in Comparative Examples 2 to 4 were compared.

Compared with the manufacturing method of Example 1, the restoring rice of Comparative Example 2 did not go through the aging step, the restoring rice of Comparative Example 3 did not go through the freezing step, the restoring rice of Comparative Example 4 is a low-temperature drying step Did not go through. The appearance of Comparative Examples 2 to 4 is shown in Figs.

As can be seen in Figures 6 to 8, the appearance of the restoring rice prepared in Comparative Examples 2 to 4 are all divided enough to be seen with the naked eye, especially in the case of Comparative Example 3, which is not subjected to the freezing step, the portion where the rice bunches Also observed. On the other hand, in the case of the restoration rice prepared in Example 1, as shown in Figure 3, no external appearance crack was observed.

From this, it was confirmed that when the production method of the present invention is used, the water balance of the rice is optimally produced so that the appearance of the rice is not cracked and a rice for restoration having excellent physical properties can be produced. When some steps of the manufacturing method are missing, that is, the rice for restoration prepared without any one or more of the aging step, the freezing step, and the low temperature drying step, the rice is not equilibrated with moisture and is cracked in appearance. It was confirmed that the fall significantly.

Experimental Example 5 Appearance Comparison of Restored Bob.

Hot water was poured into the rice for restoration prepared in Example 1 and commercially-expanded rice (Taekyung) and left for about 3 minutes to observe the appearance of the rice prepared by visual and real human hands. The expanded rice is a rice for restoration produced using a hot air drying method.

FIG. 9 shows the external photograph of the restored rice manufactured with the rice for restoration of Example 1, and FIG. 10 shows the external photograph of the restored rice manufactured with the commercially expanded rice.

As can be seen in Figures 9 and 10, the restoring rice prepared by the method of Example 1 remains unchanged after the restoration of the appearance of the grain of rice, the surface is shiny, when the rice is moderately touched when touched by hand While the moistness was maintained, the restored rice of commercial bulge rice had no gloss on the rice grains after the restoration, and the grains were rough and crumb when touched by hand. Therefore, it was confirmed that the restoration rice prepared by the method of the present invention pours hot water to reduce the appearance change and excellent restoring force at the time of restoration, and shorten the restoration time and shorten the restoration rice production time.

Experimental Example 6 Sensory Evaluation of Restored Rice

After restoring the rice prepared in Example 1 and the commercially-expanded rice (Taekyung) restored after restoring the overall taste, appearance, and texture of the rice was evaluated.

Specifically, the sensory properties of the restored rice prepared by heating the cooked rice for each of Example 1 and the swelling rice (Taekyung) in a microwave oven container, the same amount of water, and then heated in the microwave for about 3 minutes The photographs of the appearance of the restored rice are shown in FIGS. 9 and 10, respectively. Ten panelists of various ages were selected from Seoul Flavor, and the overall taste, rice appearance, and texture of each sample were evaluated. Each panel was rinsed from time to time before and during sensory evaluation and the results of the evaluation are shown in Table 1 below.

Item Example 1 Commercial bulge rice (Taekyung) Overall taste 4.0 / 5.0 2.7 / 5.0 Exterior Well separated and glossy There is a bunch of grains and looks crumbly Texture Moisture is so soft that rice is soft and cold Scratch off and have tough parts

As shown in Table 2, it was confirmed that the overall taste, appearance and texture of the rice prepared with the restoring rice prepared in the embodiment of the present invention is superior to the rice prepared with bulge rice (Taekyung). In particular, it was confirmed that the restored rice produced by the restoring rice of the present invention does not generate a grain agglomeration, flows glossy, has a higher moisture content than the expanded rice, and is moist and soft, and has an appropriate stickiness.

Experimental Example 7 Sensory Evaluation of Restored Rice

The overall taste, the appearance of the rice, and the texture of the restoration rice prepared in Comparative Examples 2 to 4 having a difference in the restoration rice prepared in Example 1 and the manufacturing method were evaluated.

Compared with the manufacturing method of Example 1, the restoring rice of Comparative Example 2 did not go through the aging step, the restoring rice of Comparative Example 3 did not go through the freezing step, the restoring rice of Comparative Example 4 is a low-temperature drying step Did not go through.

Sensory evaluation was carried out in the same manner as in Experiment 3, the evaluation results are shown in Table 3 below.

Item Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Overall taste 4.0 / 5.0 2.5 / 5.0 2.5 / 5.0 3.0 / 5.0 Exterior Well separated and glossy Most grains of rice are broken. Most grains of rice
It is split. Most grains of rice
It is cracked and looks dry. Texture Moisture is so soft that rice is soft and cold The rice is unripe and fluffy. Lack of moisture
No stickiness Texture
Fluffy

As shown in Table 3, it was confirmed that the overall taste, appearance and texture of the rice prepared by the restoration rice prepared in Example 1 of the present invention is superior to the restoration rice of Comparative Examples 2 to 4. In particular, while the restoring rice prepared with the restoring rice of the present invention is moist and soft because it has a lot of moisture, the rice of the comparative example is low in moisture and crumbly, as can be seen from the split appearance, and the overall sensory evaluation score was low.

Claims (10)

First steaming the soaked rice;
Watering the first steamed rice;
Second steaming the sprinkled rice;
Low temperature aging of the secondary steamed rice at 0 ℃ to 10 ℃;
Freezing the aged rice; And
The method of producing a restoration rice comprising the step of drying the frozen rice at a low temperature at 1 ℃ to 20 ℃. The method of claim 1, wherein the restoring rice has a water content of 10 to 50 w / w%. The method of claim 1, wherein the primary steaming is performed at 80 ° C to 120 ° C, and the secondary steaming is performed at 70 ° C to 110 ° C. The method of claim 1 wherein in the step of watering the first steamed rice
The temperature of water to spray is 10-30 degreeC,
The spraying speed of the water to be sprayed is 10 to 50 L / min. The method of claim 1, wherein the water content of the rice after the watering treatment is 40 w / w% to 70 w / w. The method of claim 1, wherein the second steamed rice has a water content of 30 w / w% to 60 w / w%. The method of claim 1, wherein the freezing is performed at -40 ° C to 0 ° C. The method of claim 1, wherein the freezing is performed at a relative humidity of 70% to 99%. The method of claim 1, wherein the low temperature drying step is to dry the air at 1m / s to 10m / s wind speed at 1 ℃ to 20 ℃ temperature and atmospheric pressure conditions. A rice for restoration, prepared by the method of any one of claims 1 to 9 and having a water content of 10 to 50 w / w%.

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