Method of preparing aseptic packaged cooked rice with black bean in aseptic packing system

a technology of aseptic packaging and cooked rice, which is applied in the directions of packaging sterilisation, transportation and packaging, food preparation, etc., can solve the problems of not being able to achieve the effect of improving flavor, nutrition and taste, and not being easy to apply beans to aseptic treatmen

Inactive Publication Date: 2009-03-05
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0020]Also, the present invention can improve flavor, nutrition, and taste by add

Problems solved by technology

It is not easy to apply a bean to aseptic packaged cooked rice capable of being conserved for a long time.
This is the reason that since a bean has a shell and is hard, if the aseptic packaged cooked rice is prepared by dipping a bean together with rice for the same time without a separate process for the bean, the bean may not be well cooked, and if the bean is not well cooked, it causes beany flavor.
Also, since a bean is larger than rice in size, if the bean is put into rice and sterilized equally to the rice, it may be in danger of non-sterilization.
However, in the preparing process of the aseptic packaged cooked rice, owing to concern of microorganism proliferation, decoloration, reduction of spicy taste of beans, and excessive peeling off of shells, the dip time of the bean cannot be lasted for a long time.
For this reason, the sort of beans is important, and it is difficult to implement the soft taste of the bean without performing a pre-proce

Method used

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  • Method of preparing aseptic packaged cooked rice with black bean in aseptic packing system
  • Method of preparing aseptic packaged cooked rice with black bean in aseptic packing system
  • Method of preparing aseptic packaged cooked rice with black bean in aseptic packing system

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027]A microorganism level was verified in each step by dipping black beans of 4.0 mm to 5.6 mm obtained through a size sorting operation into water for one hour to four hours, small-sized packing a predetermined amount of black beans, and heat-treating it for 20 to 50 minutes at 121° C.

example 2

[0028]After the moisture of beans in optimal conditions processed according to the conditions of the Example 1 and dipped raw material rice was removed, the beans and the dipped raw material rice were mixed and were contained in a heat-resistant container, and were then put into a high temperature / high pressure sterilization apparatus. Thereafter, the high temperature / high pressure sterilization apparatus is sealed and high pressure steam was then injected into the high temperature / high pressure sterilization apparatus to sterilize the mixture of the beans and the dipped raw material rice for 8.5 seconds at a temperature of 140 to 143° C. The high temperature steam sterilization process was repeated seven times. After the high temperature steam sterilization process was completed, rice was cooked for 35 minutes by using the UV sterilized purified water as water for cooked rice for every the sterilized container and constantly maintaining the steam temperature of a rice cooking machi...

experimental example 1

[0029]The processing conditions between the beans prepared by means of the optima preprocessing method of beans used in Korean Patent Laid-Open Publication No. 2000-0019145 of the prior art and the beans prepared by means of the preprocessed beans according to the Example 1 are compared (table 1). In order to confirm the quality of processed bean, and the quality of cooked rice and the safety of microorganisms when preparing the aseptic cooked rice, a bacterial activity test was performed to confirm whether a long-term distribution can be achieved. Also, the aseptic cooked rice was mass-produced using production line for aseptic cooked rice so that the problems in processes of two processed groups are compared.

TABLE 1Comparison processingconditionsPrior artPresent inventionSpecies of beanSoybean (selitae)Redbean (bean rhynchosianolubilis)Bean sorting processSorting foreign materialSorting foreign materialSize sorting (4.0 mm~5.6 mm)Size of bean after being12.69 × 7.78 × 5.948.77 × 4...

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Abstract

The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature/high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space.

Description

RELATED APPLICATIONS[0001]This application claims the benefit of KR 10-2007-0089874, filed on Sep. 5, 2007, which is specifically incorporated herein by reference in its entirety.TECHNICAL FIELD[0002]The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent flavor and incense for a long time at a normal temperature by improving conservative property.[0003]More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety agains...

Claims

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Application Information

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IPC IPC(8): B65B55/14A23L7/10A23L11/00
CPCA23B9/02A23L1/182A23L3/02A23L3/015A23L1/20Y02P60/85A23L7/196
Inventor JEONG, HYO-YOUNGLEE, CHANG-YOUNGCHOI, JUN-BONG
Owner CJ CHEILJEDANG CORP
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