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WO2010047548A2 - Riz cuisiné en emballage aseptique fabriqué en présence d'eau de mer profonde et sa méthode de fabrication - Google Patents

Riz cuisiné en emballage aseptique fabriqué en présence d'eau de mer profonde et sa méthode de fabrication Download PDF

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Publication number
WO2010047548A2
WO2010047548A2 PCT/KR2009/006134 KR2009006134W WO2010047548A2 WO 2010047548 A2 WO2010047548 A2 WO 2010047548A2 KR 2009006134 W KR2009006134 W KR 2009006134W WO 2010047548 A2 WO2010047548 A2 WO 2010047548A2
Authority
WO
WIPO (PCT)
Prior art keywords
rice
deep seawater
hardness
mineral
enriched
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2009/006134
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English (en)
Other versions
WO2010047548A3 (fr
Inventor
Chang Yong Lee
Hyo-Young Jeong
Jae Young Han
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of WO2010047548A2 publication Critical patent/WO2010047548A2/fr
Publication of WO2010047548A3 publication Critical patent/WO2010047548A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants

Definitions

  • the present invention relates to aseptically packed instant rice cooked with deep seawater and a method for manufacturing the same. More particularly, the present invention relates to aseptically packed instant rice which is so rich in minerals such as magnesium, sodium and potassium as to have excellent nutrition and the sensation when eaten and which can be stored for a long period of time because it is cooked with mineral-enriched deep seawater which is formulated from mineral-enriched desalted water and desalted water so as to impart a condition of hardness and guarantee an excellent sweet taste, savoriness, texture, glutinosity and elasticity to the rice. Also the present invention is concerned with a method of preparing the aseptically packed instant rice.
  • Deep seawater is defined as seawater which is deeper than 200 m below the surface which cannot be reached by sunlight. Found to have advantageous characteristics such as being highly clean with far less pathogens, abundant in various minerals, and being balanced in essential trace elements, etc., deep seawater has attracted intensive attention due to the possibility of being developed as a clean resource in the 21st century.
  • the present inventor has made an intensive effort to devise aseptically packed, instant rice using deep seawater.
  • the present inventor determined the hardness condition required to impart boiled rice with a sweet taste, savory flavor, excellent texture, high glutinosity and high elasticity, and found that when using mineral-enriched desalted deep seawater, formulated with mineral enriched deep seawater and desalted deep seawater on the basis of the hardness condition, the boiled rice was better for the health due to more abundant minerals such as magnesium, sodium and potassium, had superior taste and could be stored for a longer period of time than when using purified water.
  • the aseptically packed instant rice cooked with the deep seawater formulation adjusted for the hardness condition optimal for the sweet taste, savoriness, texture, glutinosity and elasticity of boiled rice in accordance with the present invention is good for the health, exhibits an excellent sensation when eaten and can be stored for six months or longer.
  • FIG. 1 is a process flow of preparing aseptically packed, instant rice cooked with deep seawater in accordance with an embodiment of the present invention.
  • FIG. 2 is a graph showing changes in sweetness of taste versus hardness of the deep seawater.
  • FIG. 3 is a graph showing changes in savoriness versus hardness of the deep seawater.
  • FIG. 4 is a graph showing changes in texture versus hardness of the deep seawater.
  • FIG. 5 is a graph showing changes in glutinosity versus hardness of the deep seawater.
  • FIG. 6 is a graph showing changes in elasticity versus hardness of the deep seawater.
  • the present invention provides aseptically packed instant rice having a desalted deep seawater content of 40 ⁇ 70 weight %, based on the total weight of the rice.
  • the water content of boiled rice depends on the amount of cooking water used.
  • the optimal water content of boiled rice ranges from 55 to 65 weight %. When the water content is below the lower limit, the rice has the sensation of hardness. On the other hand, a water content higher than 65 weight % makes the rice slushy. However, a water content of 40 ⁇ 70 weight %, slightly outside the optimal range, may be allowed to cook preferable packed rice.
  • the present invention provides an aseptically packed, instant rice which is cooked with mineral-enriched deep seawater whose hardness is adjusted into a range of from 30 ⁇ 240 by mixing mineral-enriched desalted deep seawater with desalted deep seawater so that the aseptically packed, instant rice has a desalted deep seawater content of from 40 to 70 weight %.
  • deep seawater to be used as cooking water has a hardness of from 60 to 180, more preferably a hardness of from 90 to 120 and most preferably a hardness of 120. It is obtained by formulating mineral-enriched deep seawater with desalted deep seawater so as to adjust the hardness to the preferable value.
  • the aseptically packed instant rice cooked with deep seawater in accordance with the present invention is nutritionally better compared to that cooked with purified water.
  • a mineral-enriched deep seawater formulation prepared by mixing mineral-enriched desalted deep seawater with desalted deep seawater in such a way that the formulation meets the optimal hardness criteria is used as cooking water for the aseptically packed instant rice, so that it is superior in overall taste quality and can be stored for 6 months or longer without denaturation.
  • the present invention provides a method for preparing aseptically packed instant rice, comprising cooking washed rice with desalted deep seawater.
  • the washed rice is cooked with mineral-enriched deep seawater ranging in hardness from 30 to 240, the mineral-enriched deep seawater being formulated by mixing mineral-enriched desalted deep seawater with desalted deep seawater.
  • the mineral-enriched deep seawater, used as cooking water has a hardness of 60 ⁇ 180, more preferably a hardness of 90 ⁇ 120, and most preferably a hardness of 120.
  • the present invention provides a method for preparing aseptically packed instant rice, comprising: [41] washing rice with water;
  • the sterilizing is carried out by repeating an autoclaving process four to ten times at 130 ⁇ 150 0 C for 4 ⁇ 8 sec under a high pressure each time.
  • the mineral-enriched desalted deep seawater may be supplied after undergoing microfiltration, UV sterilization or a combination thereof.
  • the packaging may be performed with a lead film.
  • the term "boiled rice” or "instant rice” is intended to refer to rice which has been boiled in water to be neither too slushy nor too hard.
  • the boiled or instant rice may be prepared using any kind of rice.
  • white or brown rice classified according to milling degree
  • nonglutinous or glutinous rice classified according to contents of amylase and amylopectin
  • white or black rice classified according to colors, may be used alone or in combination.
  • Deep seawater may be classified into the five types of desalted water, concentrated water, mineral-enriched desalted water, mineral-enriched water and deep water saline. For use in cooking aseptically packed instant rice, it is important to select deep seawater of a suitable type and to determine the composition of the deep seawater.
  • the deep seawater suitable for use in the present invention is a proper mixture of seawater purified through osmosis (hereinafter referred to as “desalted deep seawater”) and mineral-enriched desalted deep seawater prepared by decreasing the sodium chloride content of raw water or by adding mineral-enriched deep seawater to the desalted water (hereinafter referred to as “mineral-enriched deep seawater”).
  • the boiled rice becomes flavorless with no characteristic sweet taste because almost all of the mineral ingredients responsible for the taste of water have been removed.
  • the deep seawater with a high mineral content such as magnesium, calcium, sodium, potassium, etc.
  • an exceedingly high mineral content although nutritionally beneficial, deteriorates the sensation when the boiled rice is eaten, such as its texture and elasticity. Therefore, it is important to find a mineral content which satisfies both the sensation when eaten and the nutrition of boiled rice.
  • the aseptically packed, instant rice scored the highest in all of the test items which were sweetness of taste, savory flavor, texture, elasticity and glutinosity.
  • the aseptically packed instant rice cooked under the hardness criteria in accordance with the present invention is far richer in mineral content than is that cooked with purified water, and can be stored for 6 months or longer.
  • nonglutinous rice is washed with purified water to remove starch and other impurities from the surface thereof and is then immersed at 10 ⁇ 25 0 C for 1 ⁇ 2.5 hours in purified water. Thereafter, the rice is dewatered and placed in a heat-resistant plastic vessel, followed by autoclaving the vessel four to ten times at 130 ⁇ 150 0 C for 4 ⁇ 8 sec. Then, the rice is steamed at 100 0 C for 30 ⁇ 40 min, preferably for 35 min with the mineral-enriched deep seawater which is adjusted to have a hardness of from 30 to 240 after undergoing microfiltration and UV sterilization.
  • the vessel After cooking, the vessel is purged with nitrogen gas in a clean room (class 100 or less, a room contains 100 or less of particles of size 0.5 ⁇ m or larger per cubic foot of air according to Cleanliness standards of Cleanroom by National Aeronautics and Space Administration) so as to delay acidification, followed by sealing the vessel with a lead film to completely cook the rice, cooling, drying and packaging to afford an instant rice product.
  • a clean room class 100 or less, a room contains 100 or less of particles of size 0.5 ⁇ m or larger per cubic foot of air according to Cleanliness standards of Cleanroom by National Aeronautics and Space Administration
  • the aseptically packed instant rice prepared through these processes can be stored at room temperature for six months or longer.
  • the mineral-enriched deep seawater with a hardness of from 30 to 240 can be formulated by mixing the mineral-enriched desalted deep seawater in an amount of 0.4 ⁇ 4 % by weight with the desalted deep seawater.
  • the hardness range which has great influence on the product quality, can be adjusted by changing the formulation ratio.
  • a predetermined amount of nonglutinous rice was immersed at 10 0 C for 80 min, dewatered and placed in a heat-resistant plastic vessel, followed by sterilizing the vessel at 140 ⁇ 143 0 C for 6.5 sec in an autoclaver. Afterwards, the rice was cooked for 35 min with steam kept at 100 0 C in a cooker while deep seawater mixtures of various hardnesses, formulated with the desalted deep seawater and the mineral-enriched desalted deep seawater after microfiltration and UV sterilization, served as cooking water.
  • Example 3 The control was cooked in the same method as in Example 1 with the exception that purified water was used instead of deep seawater. [86] They were analyzed for mineral content and the results are summarized in Table 3, below. [87] As is apparent from the data of Table 3, the aseptically packed instant rice cooked with deep seawater in accordance with the present invention is richer in all of the minerals, except for calcium, than is the control.
  • EXPERIMENTAL EXAMPLE 3 Microorganism Assay
  • the aseptically packed instant rice of the present invention is so rich in minerals such as magnesium, sodium and potassium as to have excellent nutrition and the sensation when eaten and can be stored for a long period of time because it is cooked with mineral-enriched deep seawater which is formulated from mineral-enriched desalted water and desalted water so as to impart a condition of hardness and guarantee an excellent sweet taste, savoriness, texture, glutinosity and elasticity to the rice.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne un riz instantané en emballage aseptique et l'une de ses méthodes de fabrication. Le riz instantané en emballage aseptique est riche en minéraux comme le magnésium, le sodium et le potassium pour présenter d'excellentes qualités nutritionnelles et une excellente sensation gustative, et peut être conservé sur une longue durée car il est cuisiné avec de l'eau de mer profonde enrichie en minéraux formulée à partir d'eau dessalée enrichie en minéraux et d'eau dessalée, ce qui lui confère une dureté et garantit un excellent goût sucré et d'excellentes caractéristiques de saveur, de texture, d’adhésion et d'élasticité.
PCT/KR2009/006134 2008-10-23 2009-10-22 Riz cuisiné en emballage aseptique fabriqué en présence d'eau de mer profonde et sa méthode de fabrication Ceased WO2010047548A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020080104439A KR101048580B1 (ko) 2008-10-23 2008-10-23 해양심층수를 이용한 무균 포장밥 및 이의 제조방법
KR10-2008-0104439 2008-10-23

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WO2010047548A2 true WO2010047548A2 (fr) 2010-04-29
WO2010047548A3 WO2010047548A3 (fr) 2010-07-29

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014178644A3 (fr) * 2013-04-30 2015-04-09 씨제이제일제당 (주) Procédé pour produire du riz instantané pour éliminer une hausse de glycémie, en contenant de la maltodextrine indigeste

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KR940013359A (ko) * 1992-12-29 1994-07-15 박정윤 무균포장 밥류의 제조방법
KR100379190B1 (ko) * 1999-09-28 2003-04-08 학교법인고려중앙학원 전해산화수를 이용한 신규한 무균포장밥의 제조방법
JP3685980B2 (ja) * 2000-07-06 2005-08-24 株式会社北陸フレッシュフーズ 米飯食品
JP3647739B2 (ja) * 2000-11-07 2005-05-18 和弘 小谷 発芽活性を有する炊き込みご飯の素
JP3611516B2 (ja) * 2000-11-21 2005-01-19 和弘 小谷 海洋深層水を利用した炊き込みご飯の素
JP3681346B2 (ja) * 2001-06-15 2005-08-10 雅弘 河野 炊飯水、炊飯水または炊飯水用濃縮体の製造方法
KR20030097372A (ko) * 2002-06-20 2003-12-31 김규종 해양 심층수를 이용한 떡
KR20040053945A (ko) * 2002-12-16 2004-06-25 주식회사 썬라이스 무균포장밥용 시스템 및 제조방법
JP4080473B2 (ja) * 2003-10-01 2008-04-23 キユーピー株式会社 レトルト白がゆ及びその製造方法
KR100664736B1 (ko) * 2004-12-07 2007-01-04 안경모 해양심층수를 이용한 만두제조방법
JP2007124951A (ja) * 2005-11-04 2007-05-24 Koji Umemoto 米の炊飯方法、米飯、及びおにぎり

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014178644A3 (fr) * 2013-04-30 2015-04-09 씨제이제일제당 (주) Procédé pour produire du riz instantané pour éliminer une hausse de glycémie, en contenant de la maltodextrine indigeste

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Publication number Publication date
KR20100045313A (ko) 2010-05-03
KR101048580B1 (ko) 2011-07-12
WO2010047548A3 (fr) 2010-07-29

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