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A process for preparing Soong-Neung in aseptic package

A convenient and roasted rice technology, applied in food heat treatment, food science, etc., can solve the problems of Soong-Neung flavor loss, Soong-Neung quality deterioration, Soong-Neung can not be preserved for a long time, etc.

Active Publication Date: 2010-08-18
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there are problems that the fragrance of Soong-Neung is lost, and when Soong-Neung is prepared with previously prepared dried Nugunggi and a prescribed amount of rice, it makes the quality of Soong-Neung poor (pool)
However, in the case of storing and distributing Soong-Neung at room temperature for a long period of time, the growth of those heat-stable microorganisms will cause a big problem
[0006] Therefore, there is a problem that as Soong-Neung prepared by the existing method cannot be preserved for a long time

Method used

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  • A process for preparing Soong-Neung in aseptic package
  • A process for preparing Soong-Neung in aseptic package
  • A process for preparing Soong-Neung in aseptic package

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Wash 200 g of polished rice with water 5 times, soak it in water for 1 hour, and then remove water in a fine introduction net.

[0035] Nurunggi is prepared by adding 160 g of water to 200 g of polished rice and heating for 30 minutes. 230 g of water was added to 20 g of the obtained Nurunggi and 20 g of the cooked rice and heated for 10 minutes to prepare Soong-Neung.

Embodiment 2

[0037] Wash 200 g of polished rice with water 5 times, soak it in water for 1 hour, and then remove water in a fine introduction net.

[0038]20 g of polished rice and 20 g of commercially available (commercially available) Nurunggi were made into the container, and then the container was put into and sealed in a high-temperature and high-pressure sterilizer (Shinwa CO. High pressure steam for 5.0 seconds to sterilize. These high temperature steam sterilization processes were repeated 7 times.

[0039] After the high-temperature steam sterilization process, 230 g of rice cooking water (ordinary water) was added to each sterilized container. The container was uniformly kept in a rice cooker (rice cooker) at a steam temperature of 100° C. for 30 minutes to prepare Soong-Neung.

[0040] After completion of rice cooking (rice steaming), the container was sealed with a lead film and boiled for 12 minutes under aseptic conditions, and then Soong-Neung was prepared by cooling in wa...

Embodiment 3

[0042] Wash 200 g of polished rice with water 5 times, soak it in water for 1 hour, and then remove water in a fine introduction net.

[0043] The container was charged with 20 g of polished rice and 20 g of commercially available Nurunggi, and then the container was placed and sealed in a high-temperature and high-pressure sterilizer (Shinwa CO. Ltd,), followed by blowing high-pressure steam at 140 to 143° C. for 5.0 seconds to sterilize. These high temperature steam sterilization processes were repeated 7 times.

[0044] As a separate process, to 30 g of commercially available Nurunggi, 1000 g of water was added and hot water extracted at 90° C. for 30 minutes to prepare rice cooking water.

[0045] After the high temperature steam sterilization process, 230 g of rice cooking water was added to each sterilized container. The container was evenly kept in a rice cooker at a steam temperature of 100° C. for 30 minutes to prepare Soong-Neung.

[0046] After rice cooking was c...

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Abstract

The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from riceto water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time.

Description

technical field [0001] The present invention relates to a method for preparing Soong-Neung in aseptic packaging, wherein roasted rice is used, more particularly, to a method for preparing Soong-Neung in aseptic packaging, In which Soong-Neung is prepared by mixing roasted rice and polished rice (polished white rice) and sterilizing them, adding cooking water (water-for-cooking), and sealing Soong-Neung in a package under aseptic conditions, Then boil and cool the pack. Background technique [0002] Usually, Soong-Neung (which refers to boiled drinking water in a pot in which rice has been boiled; hereinafter referred to as "Soong-Neung") is obtained by adding a prescribed amount of water to Nurunggi obtained after cooking rice in the kitchen. (which refers to scorched rice from the bottom of the pot; hereinafter referred to as "Nurunggi"), and then prepared by boiling them at 100°C for more than 10 minutes. [0003] As known methods for preparing Soong-Neung products, meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L7/10
CPCA23L2/38A23L2/46A23L2/52A23L2/50A23V2300/24A23V2002/00
Inventor 金钟旭李昌勇
Owner CJ CHEILJEDANG CORP
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