KR900003016B1 - Process for boiled and dried rice - Google Patents
Process for boiled and dried rice Download PDFInfo
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- KR900003016B1 KR900003016B1 KR1019860010415A KR870010415A KR900003016B1 KR 900003016 B1 KR900003016 B1 KR 900003016B1 KR 1019860010415 A KR1019860010415 A KR 1019860010415A KR 870010415 A KR870010415 A KR 870010415A KR 900003016 B1 KR900003016 B1 KR 900003016B1
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- rice
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16D—COUPLINGS FOR TRANSMITTING ROTATION; CLUTCHES; BRAKES
- F16D3/00—Yielding couplings, i.e. with means permitting movement between the connected parts during the drive
- F16D3/02—Yielding couplings, i.e. with means permitting movement between the connected parts during the drive adapted to specific functions
- F16D3/08—Couplings for intersecting shafts, provided with intermediate bars bent in an angle corresponding with the angle of intersection
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16D—COUPLINGS FOR TRANSMITTING ROTATION; CLUTCHES; BRAKES
- F16D3/00—Yielding couplings, i.e. with means permitting movement between the connected parts during the drive
- F16D3/16—Universal joints in which flexibility is produced by means of pivots or sliding or rolling connecting parts
- F16D3/26—Hooke's joints or other joints with an equivalent intermediate member to which each coupling part is pivotally or slidably connected
- F16D3/30—Hooke's joints or other joints with an equivalent intermediate member to which each coupling part is pivotally or slidably connected in which the coupling is specially adapted to constant velocity-ratio
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16D—COUPLINGS FOR TRANSMITTING ROTATION; CLUTCHES; BRAKES
- F16D3/00—Yielding couplings, i.e. with means permitting movement between the connected parts during the drive
- F16D3/16—Universal joints in which flexibility is produced by means of pivots or sliding or rolling connecting parts
- F16D3/26—Hooke's joints or other joints with an equivalent intermediate member to which each coupling part is pivotally or slidably connected
- F16D3/38—Hooke's joints or other joints with an equivalent intermediate member to which each coupling part is pivotally or slidably connected with a single intermediate member with trunnions or bearings arranged on two axes perpendicular to one another
- F16D3/42—Hooke's joints or other joints with an equivalent intermediate member to which each coupling part is pivotally or slidably connected with a single intermediate member with trunnions or bearings arranged on two axes perpendicular to one another with ring-shaped intermediate member provided with bearings or inwardly-directed trunnions
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- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Transplanting Machines (AREA)
- Pivots And Pivotal Connections (AREA)
- Control Of Motors That Do Not Use Commutators (AREA)
- Agricultural Machines (AREA)
- Cereal-Derived Products (AREA)
Abstract
내용 없음.No content.
Description
본 발명은 건조미(乾燥米)의 제조방법에 관한 것이다. 보다 상세하게는, 본 발명은 종래의 쌀에 비하여 짓기(취반)전 수세하거나 수중 침지시킬 필요가 없고 짓는 시간을 단축시킬 수 있고 또한 지어졌을 때 외관과 식감이 전기 밥솥으로 지었을때 만큼 탁월할 수 있는 건조미를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing dried rice. More specifically, the present invention does not need to be washed or immersed in water prior to cooking before cooking, and it can shorten the cooking time, and when built, the appearance and texture can be as excellent as when cooked with an electric rice cooker. The present invention relates to a method for producing dried rice.
전기밥솥의 개발은 취반(炊飯)에 요하는 시간을 단축했고 취반 과정을 간단화 했다. 그러나, 더욱 더 간단한 방법으로 더욱 더 짧은 시간에 밥을 지을 수 있는 방법에 대한 요구가 날이 갈수록 강해져와, 그 때문에 여러 방법이 개발되었다. 일본특허공개 제 141257/1982호는 예컨대 수세된 정백미(精白米)를 탈수하고 수분 함량이 통상적인 쌀이상의 소정치에 도달했을 때 진공팩(Pack)하는 진공팩된 쌀의 제법을 제안하고 있다.The development of the rice cooker shortened the time required for cooking and simplified the cooking process. However, the demand for a method of cooking rice in a simpler and shorter time has become ever stronger, and so many methods have been developed. Japanese Patent Application Laid-Open No. 141257/1982 proposes a method of preparing vacuum-packed rice, for example, by dehydrating washed washed rice and vacuum-packing when the water content reaches a predetermined value above the conventional rice.
그러나 이 방법으로는 제조된 건조미는 약 15분간 취반 되었을 때 딱딱한 채 있고 전혀 보풀보풀해지 않는다. 진공팩과는 별도로, 사전 젤라틴화( α 화)된 전분이 함유된 건조미를 제조하는 방법이 개발되었으며, 이 방법의 예에는 일본특허공개 제 85258/1974호 및 일본특허공고 제 1964/1965호가 있다.However, the dried rice produced by this method remains hard when it is cooked for about 15 minutes and does not fluff at all. Apart from vacuum packs, a method for preparing dried rice containing pregelatinized (α) starch has been developed, examples of which include Japanese Patent Publication No. 85258/1974 and Japanese Patent Publication No. 1964/1965. have.
전자의 것은 쌀에 적어도 한 종류의 염기성 아미노산과 적어도 한 종류의 당 알코올을 흡수시킨 뒤 사전 젤라틴화 된 전분을 함유한 쌀을 건조시키는 방법이다. 후자의 것은 전분 분해 효소, 중합인산염, 소르비톨 또는 계면활성제와 같은 역행 촉진제가 첨가된 물에 쌀을 침지하고 찌거나 끓이고 그런 뒤 프라이하여 쌀에 함유된 전분을 사전 젤라틴화시키는 즉석 라이스를 제조하는 방법을 개시하고 있다.The former is a method of absorbing at least one basic amino acid and at least one sugar alcohol in rice and then drying the rice containing pregelatinized starch. The latter is a method for preparing instant rice by dipping, steaming, boiling, and then frying rice to pregelatinize the starch contained in the rice with the addition of a backing accelerator such as starch degrading enzyme, polyphosphate, sorbitol or surfactant. It is starting.
상기 어느 방법으로 제조된 건조미는 거기에 뜨거운 물을 부음으로써 비교적 단시간에 먹을 수 있게 될수 있고 이 쌀은 지어질 때 딱딱한 심부를 갖지 않는다. 그러나, 쌀속의 전분은 미리 젤라틴화 되기 때문에 취반되었을 때 그 식감은 정백미 밥에 비하여 너무 물렁하게 된다는 본질적 문제점을 이 쌀은 갖고 있다. 그위에 상기 어느 방법으로 제조된 쌀은 밥이 되었을 때 잘지어진 밥에 고유한 특수 방향이 부족하다. 다른 한편, 일본특허공고 제 31942/1977호는 0.5 내지 20%의 왕겨 기름, 3 내지 30%의 소르비톨, 0.05 내지 5%의 유화제 및 잔부의 물로 구성되어 있는 개량제를 정백미의 중량에 대하여 0.5내지 2중량% 정백미에 가하여 개량미를 제조하는 방법을 개시하고 있다.Dry rice produced by any of the above methods can be eaten in a relatively short time by pouring hot water therein and the rice does not have a hard core when cooked. However, the rice has the inherent problem that the starch in the rice is gelatinized in advance and the texture becomes too soft when it is cooked. On top of that, the rice produced by any of the above methods lacks the special aroma inherent in the cooked rice when it is cooked. On the other hand, Japanese Patent Publication No. 31942/1977 discloses an improving agent composed of 0.5 to 20% chaff oil, 3 to 30% sorbitol, 0.05 to 5% emulsifier and the balance of water to 0.5 to 2 by weight of polished rice. Disclosed is a method for producing improved rice in addition to white rice by weight.
이 방법에 있어서는, 개량 정백미의 제조시에 쌀전분이 미리 젤라틴화되지는 않기 때문에 쌀은 지어졌을때 양호한 식감을 갖는다. 그러나 이 방법은 취반시간을 충분히 단축시키지는 못한다.In this method, since rice starch is not gelatinized at the time of manufacture of improved polished rice, rice has a good texture when it is cooked. However, this method does not shorten the cooking time sufficiently.
본 발명은 상기 문제점이, 정백미가 적어도 소정량의 물을 함유하게 하고, 그리하여 쌀 입자가 팽윤하게 하며, 쌀입자를 설탕액으로 함침시키고 설탕용액의 탈수작용을 이용하여 쌀입자중에 함유된 물의 특정량을 제거시키며, 그리고 특정 조건하에서 쌀을 건조시킴으로써 효과적으로 해결될 수 있다는 지식에 근거를 두고 있다.The problem is that the above problem is that the white rice contains at least a predetermined amount of water, thereby causing the rice particles to swell, impregnating the rice particles with the sugar solution and using the dehydration action of the sugar solution to identify the water contained in the rice particles. It is based on the knowledge that it can be solved effectively by removing the amount and drying the rice under certain conditions.
따라서, 미리 젤라틴화 된 전분을 함유한 쌀을 사용함이 없이, 취반전에 수세되거나 수침지 될 필요가 없으며 취반시간을 단축시킬 수 있는 건조미 제조방법을 제공하는 것이 본 발명의 일차 목적이다.Accordingly, it is a primary object of the present invention to provide a method of preparing dried rice which does not need to be washed or immersed before cooking without using rice containing gelatinized starch in advance and can shorten cooking time.
본 발명의 다른 목적은 용이하고 단시간에 식용화 될수 있고 취반시 정백미반과 같이 탁월한 식감을 가질수 있게 하는 건조미를 제조하는 방법을 제공하는 것이다.Another object of the present invention is to provide a method for preparing dried rice which can be easily and edible in a short time and has excellent texture such as white rice when cooked.
본 발명의 이들 및 여타 목적은 다음 설명으로부터 분명해 질 것이다.These and other objects of the present invention will become apparent from the following description.
본 발명에 의하여, 쌀이 수세된 후 정백미의 수함량이 적어도 23%에 도달하도록 정백미의 수함량을 조정하는 단계 ; 설탕이 쌀에 침투하여 쌀안에 포함된 6 내지 38중량%의 물을 제거하도록 쌀을 설탕액에 침지하는 단계 ; 쌀에 부착된 설탕액을 분리하는 단계 ; 및 함유된 전분이 사전 젤라틴과 되지 않을 조건하에서 쌀을 건조하는 단계로 되어 있는 건조미의 제조방법이 제공된다.According to the present invention, after the rice is washed, adjusting the water content of the polished rice so that the water content of the polished rice reaches at least 23%; Immersing the rice in the sugar liquid so that the sugar penetrates the rice to remove 6 to 38% by weight of water contained in the rice; Separating the sugar liquid attached to the rice; And drying rice under conditions in which the starch contained is not pre-gelatinized.
산지가 어디이거나 또한 미질의 경연(硬軟)에 상관없이 모든 종류의 정백미가 본 발명 방법으로 처리될 수 있다. 새쌀, 장기 저장미, 비 글루타민성 쌀 및 글루타민성 쌀이 역시 사용될 수 있다. 사용된 쌀이 글루타민성일 때는 약 10분만에 식용화될 수 있는 건조미를 얻을 수 있다.All kinds of polished rice can be treated with the method of the present invention, regardless of the place of origin or the microscopic contest. New rice, long-term storage rice, non-glutaminous rice and glutamic rice may also be used. When the rice used is glutamine, dry rice can be obtained that can be edible in about 10 minutes.
본 발명에서는, 어느 상기한 종류의 정백미(일반적으로 그런 종류의 쌀은 13 내지 16중량%의 물을 함유함)를 수세한 뒤는, 쌀알의 수함량은 적어도 23중량%(앞으로는 단순히 %로 표시함)가 되도록 조정된다.In the present invention, after washing any of the above kinds of white rice (generally, such kind of rice contains 13 to 16% by weight of water), the water content of the rice grains is expressed at least 23% by weight (in the future simply expressed as%). ) To be adjusted.
이 조정조작은 물이 각 쌀알의 내부에 침투하게 하는데 필요한데, 이물은, 후속 공정에서 쌀을 침지시킬때 설탕액이 쌀내부에 침투되어, 설탕액에 의해 대체된다. 이런 쌀의 수함량 조정은 정백미를 수중에 침지하여 행한다.This adjustment operation is necessary to allow water to penetrate inside each grain of rice, which is replaced by the sugar liquid when the sugar liquid penetrates into the rice when the rice is immersed in a subsequent process. This rice water adjustment is performed by immersing white rice in water.
실제 적용에 있어서는, 쌀을 25℃의 온도의 물속에 30분간, 바람직하게는 50 내지 70분간 침지하여 쌀알의 수함량이 23%이상, 바람직하게는 28%이상, 더욱 바람직하기는 28 내지 35%가 되게 한다. 침지수의 온도가 높으면 높을 수록, 쌀의 수함량을 어떤 주어진 값에 맞추는데 요하는 시간이 짧아진다. 물의 적당한 온도는 따라서 함유전분이 사전 젤라틴화되지 않는 15 내지 60℃이다.In practical applications, the rice is immersed in water at a temperature of 25 ° C. for 30 minutes, preferably 50 to 70 minutes, so that the water content of the rice grains is at least 23%, preferably at least 28%, more preferably at 28-35% To become. The higher the temperature of the immersion water, the shorter the time required to adjust the water content of the rice to a given value. Suitable temperatures for water are therefore 15 to 60 ° C. in which the starch contained is not pregelatinized.
본 발명에서는, 쌀의 물을 조정하지 않은 채 저농도의 설탕액에 쌀을 침지시키면, 어느 정도는 설탕이 쌀에 배여들겠지만 충분한 양의 설탕을 침투시키기는 곤란하기 때문에 쌀의 수세후 정백미의 입자의 수함량을 특정범위의 주어진 값에 조정할 필요가 있다.In the present invention, when the rice is immersed in a low concentration of sugar liquid without adjusting the water of the rice, the grains of the polished rice after washing the rice because the sugar will be supplied to the rice to some extent, but it is difficult to penetrate a sufficient amount of sugar. It is necessary to adjust the water content of to a given value in a specific range.
다른 한편, 고농도의 설탕액을 사용할 때 침투가 전혀 일어나지 않는다. 그 위에 수함량의 조정시에 각종 조미액을 사용하여 쌀을 착색하거나 조미할 수 있다. 이어서, 상기 범위로 수함량이 조정된 쌀알을 설탕액에 침지하여 쌀을 설탕으로 함침하고 동시에 쌀의 수함량은 6 내지 38%만큼 탈수된다. 사용될 수 있는 당액에는 소르비톨, 만닛, 수크로우스 또는 글루코우수의 용액, 및 전분, 액당이라 불리우는 전분가수분해 물을 함유하는 액체가 포함된다.On the other hand, no penetration occurs at all when using a high concentration of sugar liquid. On adjusting the water content thereon, various seasoning liquids can be used to color or season the rice. Subsequently, the rice grain whose water content is adjusted to the above range is immersed in the sugar liquid to impregnate the rice with sugar and at the same time the water content of the rice is dehydrated by 6 to 38%. Sugar solutions that may be used include solutions of sorbitol, mannet, sucrose or glucose water, and liquids containing starch, starch hydrolysates called liquid sugars.
이둘 중 소르비톨용액이 바람직한데 그 이유는 거기에 침지했을 때 쌀이 달게 되지 않고 이액은 보다 빨리 침투하기 때문이다. 균열을 발생하지 않으면서 쌀알을 효율적으로 탈수하고 쌀의 내부를 당으로 함침하고 그리하여 취반시 물에 쌀을 침지하는 과정이 불필요하여 취반시간을 단축할 수 있다. 그래서 3 내지 9%의 당이 쌀알내에 함침되고 동시에 물속에 함침되었던 쌀속에 함유된 물의 6 내지 38%, 바람직하기는 12 내지 35%가 제거된다. 제거된 물의 량이 38%를 초과하면 쌀이 밥이 될때 너무 달게 되어, 밥맛을 손상시킨다.Of these, sorbitol solution is preferable because the rice does not become sweet when it is immersed in it and the solution penetrates more quickly. Dehydration of rice grains efficiently without cracking, impregnating the inside of rice with sugar, and thus the process of immersing rice in water at the time of cooking is unnecessary, thus reducing cooking time. So 3 to 9% of the sugar is impregnated in the grains of rice and at the same time 6 to 38%, preferably 12 to 35% of the water contained in the rice which has been impregnated in the water is removed. If the amount of water removed exceeds 38%, the rice becomes too sweet when it is cooked, which impairs the taste of the rice.
본 발명에서 사용되는 당액의 농도는 어떤 값에도 설정될 수 있다. 그러나, 소르비톨의 경우에는 20 내지 70%의 농도의 용액을 사용하는 것이 바람직하다. 농도가 높으면 높을수록 침지중 흡수된 대량의 물을 제거하는데 요하는 시간이 짧아지므로 고농도(30% 이상)가 바람직하다.The concentration of sugar solution used in the present invention can be set at any value. However, in the case of sorbitol, it is preferable to use a solution at a concentration of 20 to 70%. The higher the concentration, the shorter the time required to remove a large amount of water absorbed during immersion, so high concentration (more than 30%) is preferred.
과포화 용액도 사용할 수 있다. 그리하여 쌀알은 상기한 농도 범위의 당액에 15 내지 60℃에서 10 내지 120분간 바람직하기는 60 내지 120분간 침지된다. 수크로우수 또는 클루코우스 용액을 사용시는 침지시간을 단축키위해 포화 수용액을 사용하는 것이 바람직하다.Supersaturated solutions can also be used. Thus, the grains of rice are immersed in a sugar solution in the above-described concentration range for 10 to 120 minutes at 15 to 60 ° C, preferably for 60 to 120 minutes. When using sucrose water or Clucous solution, it is preferable to use saturated aqueous solution to shorten the immersion time.
쌀알을 당액에 침지시키고 난 뒤에는 쌀에 부착한 당액을 분리한다. 쌀표면에 부착한 당액을 효과적으로 확실히 제거할수만 있다면 원심 분리를 포함하여 어떤 분리법이나 사용할 수 있다. 바람직하기는, 액분리는 쌀알 표면에서 광택이 소실될 정도로 행한다. 쌀알에서의 당액 제거는 쌀이 너무 달아지는 것을 막고, 건조 기간 중 건조 효율을 증가시키고, 쌀 표면에서 광택을 제거하고, 그리하여 쌀의 외관을 개량하기 위해 행한다.After the rice grains are immersed in the sugar solution, remove the sugar solution attached to the rice. Any separation method can be used, including centrifugation, as long as it can effectively and effectively remove the sugar solution attached to the rice surface. Preferably, the liquid separation is carried out to the extent that the gloss is lost on the surface of the rice grains. Sugar removal from rice grains is done to prevent the rice from becoming too sweet, to increase the drying efficiency during the drying period, to remove gloss from the rice surface, and thus to improve the appearance of the rice.
이어서, 쌀알은 함유 전분이 사전 젤라틴화되지 않을 조건하에서 건조된다. 실제 작업에서는 쌀은 비교적 저온, 고습도에서 장기간 건조되는데 그 이유는 이렇게 해야 쌀알에서의 균열발생을 최대한 방지할 수 있기 때문이다: 바람직하기는, 송풍기를 사용하는 열풍건조, 또는 일정습도 일정온도 건조가 채용된다. 건조는 다음 조건하에서 행해진다.The rice grains are then dried under conditions that the starch containing will not be pregelatinized. In practical operation, rice is dried for a long time at relatively low temperature and high humidity because it can prevent cracking in rice grains as much as possible: Preferably, hot air drying using a blower, or constant humidity drying Are employed. Drying is performed under the following conditions.
온도 : 10 내지 75℃ 바람직하기는 15 내지 50℃Temperature: 10 to 75 ° C., preferably 15 to 50 ° C.
습도 : 50 내지 90%RH 바람직하기는 60 내지 85%RHHumidity: 50 to 90% RH, preferably 60 to 85% RH
시간 : 2 내지 24 시간Time: 2 to 24 hours
바람직하기는 4 내지 15시간 이런 조건하에서 쌀을 건조함으로써 최종적으로 그 수함량은 10 내지 15.5%사이에 조정된다. 수함량이 10% 이하이면 그렇게 하여 얻어진 건조미의 취반에 너무 장시간이 걸린다. 수함량이 15.5%를 초과하면, 쌀은 그 저장기간중 곰팡이가 생기기 쉬워 쌀을 장기 보존하는 것은 불가능 하다.Preferably the water content is adjusted between 10 and 15.5% by drying the rice under these conditions for 4 to 15 hours. If the water content is 10% or less, it takes too long to cook the dried rice thus obtained. If the water content exceeds 15.5%, rice is prone to mold during its storage period, making it impossible to preserve rice for a long time.
본 발명의 원리는 상기한 공정으로 정백미를 처리하는 것이다. 그러나 쌀은 쌀의 수중 침지시에 식염액, 술 또는 조미료를 사용하여 조미될 수도 있고, 또는 사프론 등을 사용하여 착색될 수도 있다. 쌀에는 건조된 뒤 포장시에 별도로 건조 성분 또는 가루 조미료가 첨가될 수 있다.The principle of the present invention is to treat white rice in the above-described process. However, the rice may be seasoned using saline, liquor or seasoning when the rice is immersed in water, or may be colored using saffron or the like. The rice may be dried and added with dry ingredients or powdered seasoning separately at the time of packaging.
본 발명은 수세 또는 수중침지(대체로 30분 이상의 침지가 필요함) 될 필요가 없고 극히 단시간에 먹을 수 있게 될수 있는 건조미를 제조를 가능케 한다.The present invention makes it possible to produce dried rice which does not need to be washed or submerged (which usually requires more than 30 minutes of soaking) and can be eaten in a very short time.
본 발명에 따라 제조된 건조미를 사용함으로써, 취반시간을 25분 이상으로 부터 약 15 분으로 단축하고, 그러면서도 밥알의 단단한 중심부를 제거할 수 있고 양호한 식감을 줄 수 있다.By using the dried rice prepared according to the present invention, the cooking time can be shortened from 25 minutes or more to about 15 minutes, while still removing the hard center of the rice grains and giving a good texture.
더우기, 본 발명에 따라 제조된 건조미는 장기간동안 저장될 수 있다. 이 건조미는 그 안에 균열이 없고 따라서 외관이 양호하다.Moreover, the dried rice prepared according to the invention can be stored for a long time. This dried rice has no cracks in it and therefore has a good appearance.
본 발명의 건조미는 통상적인 전기밥솥을 사용하여 취반될 수도 있지만, 팩 취반 즉, 다수의 소공(小孔)이 있는 주머니안에 쌀을 싸고 그 주머니를 끓는 물속에 넣음으로써 그 상태대로 밥이 되게 하는 방법에 의해서 용이하게 취반될 수 있다.The dried rice of the present invention may be cooked using a conventional electric rice cooker, but the rice is packed in a pack, that is, by wrapping the rice in a bag with a plurality of pores and putting the bag in boiling water so that the rice becomes as it is. It can be easily cooked by the method.
본 발명을 다음의 비제한적 실시예에 의해 설명하겠다.The invention is illustrated by the following non-limiting examples.
[실시예 ]EXAMPLE
수함량 15%의 정백미 100g을 수세한 뒤, 온도 20℃의 물속에 1시간동안 침지했다. 쌀의 표면에 부착된 물을 제거하여 수함량 30%의 쌀을 얻었다. 그런 뒤 20℃의 온도에서 200g의 70% 소르비톨 용액중에 90분간 침지하여 쌀에 포함된 물을 소르비톨액으로 교체했다.After washing with 100 g of white rice with 15% water content, it was immersed in water of 20 degreeC for 1 hour. Water attached to the surface of the rice was removed to obtain rice with a water content of 30%. Then, the water contained in the rice was replaced with sorbitol liquid by immersion for 90 minutes in 200 g of 70% sorbitol solution at a temperature of 20 ℃.
원심분리기(바스켓 형)를 사용하여 쌀표면에 부착한 소르비톨액을 제거하고, 그리하여 수함량 20%의 탈수된 쌀을 얻었다. (쌀의 수분 탈수율은 33.3%)A sorbitol solution attached to the rice surface was removed using a centrifuge (basket type), thereby obtaining dehydrated rice having a water content of 20%. (Water dehydration rate of rice is 33.3%)
이어서, 쌀을 40℃의 온도와 80%RH의 습도에서 8시간 건조하여 본 발명에 의한 건조미를 얻었다. (시료 A). 그렇게 해서 얻어진 쌀의 수함량은 15%였고, 한편 소르비톨함량은 8.2% 였다.Subsequently, the rice was dried for 8 hours at a temperature of 40 ° C. and a humidity of 80% RH to obtain a dried rice according to the present invention. (Sample A). The water content of the rice thus obtained was 15%, while the sorbitol content was 8.2%.
[비교실시예 1]Comparative Example 1
소르비톨에 침지하지 않았고 쌀을 10시간동안 건조한 것을 제외하고는 실시예와 동일한 방법을 사용하여 수함량 15%의 건조미(시료 B)를 얻었다.A dried rice (Sample B) having a water content of 15% was obtained in the same manner as in Example except that the rice was not dipped in sorbitol and the rice was dried for 10 hours.
[비교실시예 2]Comparative Example 2
실시예에서 사용된 것과 유사한 정백미를 앞서 물에 침지시킴 없이 200g의 70% 소르비톨액내에 90분간 침지시키고, 그뒤 물을 제거하여 수함량 15%의 건조미(시료 C)를 얻었다.White rice, similar to that used in the examples, was immersed in 200 g of 70% sorbitol solution for 90 minutes without being previously immersed in water, and then water was removed to obtain a dry rice (Sample C) having a water content of 15%.
이 비교실시예에서는 건조를 행하지 않았다.In this comparative example, no drying was performed.
[비교실시예 3]Comparative Example 3
수세후, 정백미를 10% 소르비톨액에 침지시켰고 원심분리로 물을 분리하여 수함량 29%(탈수율은 3.3%)의 탈수미를 얻는 것을 제외하고는 실시예와 동일한 방법을 사용하여 수함량 15%의 건조미 (시료 D)를 얻었다.After washing with water, the white rice was immersed in 10% sorbitol solution, and water was separated by centrifugation to obtain 29% water content (3.3% dehydration). Dry% of taste (Sample D) was obtained.
[비교실시예 4]Comparative Example 4
수함량이 22%로 조정될 수 있도록 정백미를 10분간 물에 침지시키고 그런 뒤 쌀을 소르비톨액에 침지시켜 수함량 18%의 쌀을 얻는 것을 제외하고는, 실시예와 동일한 방법으로 수함량 14.8%의 건조미(시료 E)를 얻었다.The water content of 14.8% was obtained in the same manner as in Example, except that the white rice was immersed in water for 10 minutes so that the water content could be adjusted to 22%, and then the rice was immersed in sorbitol liquid to obtain 18% water. Dry rice (Sample E) was obtained.
[비교실시예 5]Comparative Example 5
후술하는 콘트롤과 같은 방법으로 취반 된(그러나 찌지는 않은 ) 쌀을 80℃에서 30분간 열풍 건조하여 사전 젤라틴화된 전분을 함유하고 수함량이 10%인 건조미(시료 F)를 얻었다.Rice cooked (but not steamed) in the same manner as the control described below was hot-air-dried at 80 ° C. for 30 minutes to obtain dried rice (Sample F) containing pregelatinized starch and having a water content of 10%.
표 1은 작은 구멍이 있는 가로 7cm, 세로 8cm 의 내열성 주머니에 상기의 방법으로 얻은 각 시료미 40g을 채우고 이 주머니를 열수중에서 15분간 취반하여 얻은 것들의 식미간의 비교결과를 보여준다.Table 1 shows the results of comparison of the flavors of those obtained by filling 40 g of each sample rice obtained by the above method in a heat-resistant bag having a small hole and a width of 7 cm and a length of 8 cm, and cooking the bag for 15 minutes in hot water.
1.4kg의 정백미를 수세후 1시간동안 수중 침지하고, 전기 밥솥을 사용하여 30분간 취반하고 10분간 그 밥을 찜으로써 콘트롤을 만들었다. 시료 F에 대해서는 쌀이 든 주머니에 뜨거운 물을 붓고 5분후 배수하고 그뒤 5분간 찜으로써 밥을 얻었다.The control was made by immersing 1.4 kg of white rice in water for 1 hour after washing, cooking for 30 minutes using an electric rice cooker and steaming the rice for 10 minutes. For sample F, hot water was poured into a bag containing rice, drained after 5 minutes, and then steamed for 5 minutes to obtain rice.
[표 1]TABLE 1
* 시료 A가 본 발명의 것이고 기타의 것은 비교예임.* Sample A is of the present invention and the others are comparative examples.
중심부의 상태는 다음 기준으로 평가했다.The state of the center was evaluated on the following criteria.
- ……… 중심부가 딱딱하지 않음-… … … Center is not hard
±………중심부가 약간 딱딱함±… … … The center is slightly hard
+ ………중심부가 딱딱함+… … … Hard core
그리하여, 본 발명에 의해서 대단히 양호한 건조미를 얻는 것이 가능하다.Thus, it is possible to obtain a very good dry taste by the present invention.
Claims (9)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019860010415A KR900003016B1 (en) | 1985-12-16 | 1987-09-19 | Process for boiled and dried rice |
| AU81529/87A AU8152987A (en) | 1987-09-19 | 1987-10-22 | Universal coupling |
| PCT/KR1987/000011 WO1989002544A1 (en) | 1987-09-19 | 1987-10-22 | Universal coupling |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP?60-274786 | 1985-12-16 | ||
| KR1019860010415A KR900003016B1 (en) | 1985-12-16 | 1987-09-19 | Process for boiled and dried rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR890005408A KR890005408A (en) | 1989-05-13 |
| KR900003016B1 true KR900003016B1 (en) | 1990-05-04 |
Family
ID=19264592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019860010415A Expired KR900003016B1 (en) | 1985-12-16 | 1987-09-19 | Process for boiled and dried rice |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR900003016B1 (en) |
| AU (1) | AU8152987A (en) |
| WO (1) | WO1989002544A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2294526A (en) * | 1994-10-29 | 1996-05-01 | Clifford Grundy | Constant-velocity universal joint |
| KR100479357B1 (en) * | 2002-10-04 | 2005-03-31 | 장용석 | A method of plaster perm |
| CN106974733B (en) | 2009-11-13 | 2020-04-03 | 直观外科手术操作公司 | Surgical tool with compact wrist |
| US20110118708A1 (en) | 2009-11-13 | 2011-05-19 | Intuitive Surgical Operations, Inc. | Double universal joint |
| KR101999802B1 (en) | 2009-11-13 | 2019-07-12 | 인튜어티브 서지컬 오퍼레이션즈 인코포레이티드 | Motor interface for parallel drive shafts within an independently rotating member |
| WO2011060311A2 (en) | 2009-11-13 | 2011-05-19 | Intuitive Surgical Operations, Inc. | End effector with redundant closing mechanisms |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2166396A5 (en) * | 1971-05-04 | 1973-08-17 | Rey Andre | |
| DE2303001A1 (en) * | 1973-01-22 | 1974-07-25 | Claas Maschf Gmbh Geb | UNIVERSAL JOINT |
| US3961497A (en) * | 1975-07-28 | 1976-06-08 | Sphero International Company | Universal joint |
| FR2376968A1 (en) * | 1977-01-07 | 1978-08-04 | Accel Sa | UNIVERSAL GASKET OF THE KIND JOINT TO THE DRIVE SHAFT |
| US4103513A (en) * | 1977-04-06 | 1978-08-01 | Grosser Christian E | Constant velocity universal joint |
-
1987
- 1987-09-19 KR KR1019860010415A patent/KR900003016B1/en not_active Expired
- 1987-10-22 AU AU81529/87A patent/AU8152987A/en not_active Abandoned
- 1987-10-22 WO PCT/KR1987/000011 patent/WO1989002544A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| WO1989002544A1 (en) | 1989-03-23 |
| KR890005408A (en) | 1989-05-13 |
| AU8152987A (en) | 1989-04-17 |
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