Method for preparing instant cooked cereals using superheated steam

Abstract

The present application relates to a method of preparing instant cooked cereals and instant cooked cereals prepared thereby, wherein superheated steam is used during the cooking process to prevent cereal puffing, thereby providing instant cooked cereals having excellent appearance quality as well as improved hardness and texture.

Description

TECHNICAL FIELD

[0001] The present application relates to a method of preparing instant cooked grains and instant cooked grains prepared thereby. BACKGROUND

[0002] Cooked grains are a staple food in East Asia, for example, Korea, Japan, and China, and are often eaten throughout Asia, including Southeast Asia and South Asia. In recent years, the population consuming cooked grains has not only increased in Asia, but also in the Western world, making cooked grains a popular food in the Western world as well. In particular, since rice (the main raw material of cooked grains) is known to be nutritionally excellent, cooked grains are now more popular.

[0003] Generally, cooked grains can be steamed and prepared by washing and soaking grains such as rice with water, and then draining the grains and heating the drained grains. However, in order to properly steam cooked grains, it is important to accurately measure and use the amount of water according to the amount of grains, and depending on the conditions and methods of heating, the taste and texture of the finally prepared cooked grains can vary greatly. Therefore, a skilled craft or experience is required to prepare cooked grains at a certain level or above. Since it is not easy to steam cooked grains with constant and excellent quality, an electric rice cooker for preparing cooked grains only has been developed. Since cooked grains are a food eaten as a staple food, cooked grains need to be steamed or a large amount of steamed every day. However, there is a disadvantage that the process of steaming cooked grains is cumbersome and not easy. In particular, in response to the recent trend of an increasing number of single-person households and the development of a culture of eating out, fewer and fewer people are trying to make cooked grains at home through the above cumbersome process. On the contrary, the demand for instant cooked grains in the form of instant food is increasing. Korean Patent Application Publication No. 10-2016-0077661 discloses a rice porridge for instant cooked grains and a method of preparing the same, in which a rice porridge for instant cooked grains and a method of preparing the same are proposed, which include a three-step steaming process and an aging process, do not use emulsifiers and additives, and omit a cooling process. However, a method of preparing instant cooked grains using superheated steam is not disclosed.

[0004] [Prior Art Document]

[0005] [Patent Document]

[0006] Korean Patent Publication No. 10-2016-0077661 SUMMARY

[0007] Technical problem

[0008] An aspect of the present application provides a method of preparing instant cooked grains by using superheated steam steaming.

[0009] Another aspect of the present application provides instant cooked grains prepared by a method for preparing instant cooked grains using superheated steam cooking.

[0010] Technical solution

[0011] According to an aspect of the present application, there is provided a method for preparing instant cooked grains, the method including washing raw materials and soaking the raw materials in water, wherein the raw materials include rice and one or more grains other than rice, cooking the soaked raw materials using superheated steam, cooking the raw materials cooked using superheated steam using atmospheric pressure steam, sealing a container containing the raw materials cooked using superheated steam and atmospheric pressure steam, and performing distillation heating on the sealed container.

[0012] According to another aspect of the present application, there is provided instant cooked grains prepared by the above-described method for preparing instant cooked grains.

[0013] Hereinafter, the present application will be described in detail.

[0014] In the present application, the term "cooked grains or bap" generally refers to a food prepared by adding water to grains, and then pressurizing and heating the grains. In comparison with porridge, cooked grains maintain the granular shape of the grains, and thus, are characterized by being consumed by mastication and having less moisture than porridge. In East Asia and Southeast Asia, including Korea, cooked grains can be generally consumed as a main meal. Although cooked grains are mainly prepared using rice, cooked grains can be prepared using other grains other than rice, can be prepared by mixing rice with other grains, or can be prepared using other materials in addition to grains.

[0015] In the present application, the term "instant cooked grains" refers to cooked grains in the form of an instant food. Instant cooked grains can be consumed without a separate cooking process, or can be consumed through a simpler cooking process compared to a typical method of preparing and cooking cooked grains, and are processed foods ready for convenient storage, preservation, transportation, and carrying.

[0016] In the present application, the term "superheated steam" refers to steam prepared by further heating water vapor to be in a state of a saturation temperature or a higher temperature under atmospheric pressure conditions. Specifically, superheated steam can have a temperature of 100°C or more.

[0017] The method for preparing instant cooked grains of the present application includes washing raw materials and soaking the raw materials in water, wherein the raw materials include rice and one or more grains other than rice, cooking the soaked raw materials using superheated steam, cooking the raw materials cooked using superheated steam using atmospheric pressure steam, sealing a container containing the raw materials cooked using superheated steam and atmospheric pressure steam, and performing distillation heating on the sealed container.

[0018] The cooked cereal prepared by the preparation method of the present application is cooked by using superheated steam, preventing the cereal from bursting, and thus has excellent appearance quality as well as improved hardness and texture.

[0019] Further, when the combined cooking of superheated steam cooking and atmospheric steam cooking is performed in the present application, sufficient gelatinization and sufficient heating of the rice can be achieved, thereby there is an effect that the surface of the cereal is smooth, and the sensory properties and texture are improved.

[0020] A step of washing raw materials and soaking the raw materials in water, wherein the raw materials include rice and one or more grains other than rice A step of cooking the soaked raw materials by using superheated steam

[0021] The rice can include at least one selected from the group consisting of white rice, black rice, brown rice, non-waxy rice, and waxy rice.

[0022] Any rice can be used as long as it is generally used to prepare cooked cereal, regardless of its type as "rice", which is a concept including white rice, black rice, brown rice, etc.

[0023] Further, the rice can be non-waxy rice, waxy rice, or a combination thereof. The starch component of the non-waxy rice can be amylose and amylopectin, and the starch component of the waxy rice can be amylopectin. The waxy rice exhibits stronger stickiness at the time of cooking compared to the non-waxy rice. Further, the rice can be used regardless of its degree of milling, and can be 5%-milled rice, 7%-milled rice, and / or 9%-milled rice in addition to white rice and brown rice. The type of the above rice can be appropriately selected according to the type and properties of the cooked cereal to be finally prepared, and the mixing ratio of each type of rice can be appropriately selected and used.

[0024] Further, the rice can include long-grain indica rice, short-grain or medium-grain japonica rice.

[0025] The long-grain indica rice can specifically include a variety of Indian Basmati, Jasmine rice, or Nang Hoa, but is not limited thereto.

[0026] The short-grain japonica rice can specifically include a variety of GABA rice, koshihikari, single variety, or Shindongjin, or Kalos, but is not limited thereto.

[0027] In one embodiment, the rice can include brown rice, or rice having a degree of milling between brown rice and white rice according to the type of milling between long-grain varieties. For example, the rice is not white rice of a long-grain variety, and can include one or more rice selected from the group consisting of brown rice, 5%-milled rice, 7%-milled rice, and 9%-milled rice.

[0028] The cereal other than rice can include a mixed cereal. The mixed cereal can be any mixed cereal that can be generally used to prepare a mixed cooked cereal or a nutritional cooked cereal. The mixed cereal can include, for example, at least one selected from the group consisting of barley, beans, red beans, millet, wheat, rye, millet, buckwheat, oat, millets, corn, and sorghum.

[0029] In the present application, the raw material for the instant cooked cereal can further include a raw material that can be generally used to prepare a cooked cereal other than the above-described rice and mixed cereal. That is, the instant cooked cereal prepared by the method of the present application can be prepared using a raw material including rice, using a raw material including a cereal other than rice, or by further including other raw materials other than rice and cereal (cereal other than rice).

[0030] The other raw material other than rice and cereal (cereal other than rice) can include any material that can be generally used to prepare a cooked cereal. The type of raw material can be appropriately selected and used depending on the type of cooked cereal to be prepared.

[0031] Specifically, the raw material can further include at least one selected from the group consisting of beans, mushrooms, roots and tubers, bulbs and tubers, vegetables, fruits, seeds and nuts, meat, fish meat, and eggs.

[0032] The legumes can include all edible plants classified as leguminous plants, and can include, for example, at least one selected from the group consisting of white beans, green flesh black beans, black beans, soybeans, black soybeans, kidney beans, peas, grey beans, mung beans, lentils, sword beans, and red beans, but are not limited thereto. The mushrooms can be any edible mushroom used to prepare mushroom cooked grains, and can include, for example, Pleurotus eryngii, Lentinus edodes, Pleurotus ostreatus, Agaricus campestris, and Flammulina velutipes, but are not limited thereto. The bulbs and tubers can include at least one selected from the group consisting of lotus root, burdock root, carrot, and bellflower root, but are not limited thereto. The roots and tubers can include at least one selected from the group consisting of sweet potatoes, potatoes, and Jerusalem artichokes, but are not limited thereto. The vegetables can include at least one selected from the group consisting of Aster scaber leaves, thistle leaves, European fern, stonecrop, Fischer's ragwort, chives, wild chives, Pteridium esculentum leaves, Alpine leeks, spinach leaves, and angelica branches, but are not limited thereto. The fruits or seeds and nuts can include at least one selected from the group consisting of dates, chestnuts, pine nuts, raisins, and pumpkin seeds, but are not limited thereto. The meat can include lean meat, muscle, fat, or a mixture thereof, which is separated from at least one animal selected from the group consisting of cattle, horses, sheep, goats, deer, and poultry (chickens, ducks, geese, turkeys, ostriches, and pheasants), but is not limited thereto. The fish meat includes meat separated from aquatic products, eggs of aquatic products, or processed foods thereof, and can be, for example, raw material meat separated from aquatic products, tender meat, fish cakes, fish meat sausages, etc., but is not limited thereto. The aquatic products can be fish (pollock, mackerel, yellow croaker, Spanish mackerel, Spanish mackerel, Spanish mackerel, etc.), squid, small octopus, octopus, shrimp, crab, shellfish meat, etc., and the eggs of aquatic products can be mackerel eggs, pollock eggs, flying fish eggs, shark eggs, etc., but are not limited thereto. The egg foods include eggs obtained from animals, such as poultry eggs or foods produced by using processed eggs as raw materials, and can include eggs, whole eggs, egg yolks, egg whites, etc. Specifically, the egg foods can be chicken eggs, duck eggs, quail eggs, goose eggs, ostrich eggs, or processed products thereof, but are not limited thereto.

[0033] The steps of washing the raw materials and soaking the raw materials can include at least one method selected from the group consisting of washing, soaking, and draining the raw materials. More specifically, the washing step can wash in a rinsing manner in which water is sprayed through a water nozzle at this time, foreign substances attached to the surface of the raw materials can be removed. The soaking step is a process of soaking the raw materials in water to wet the raw materials with water, and can be performed by soaking in water at a temperature of 30 to 55°C, 40 to 55°C, 35 to 50°C, or 40 to 50°C, but is not limited thereto. The draining step is a process of removing water from the soaked raw materials, and can be, for example, a process of removing moisture by using a strainer. When the draining step is performed, it is advantageous in that the moisture deviation between the raw materials can be reduced.

[0034] A step of cooking the raw materials cooked by using superheated steam by using atmospheric pressure steam

[0035] The step of cooking by using superheated steam includes a process of applying superheated steam to the raw material.

[0036] The step of cooking by using superheated steam can not include a step of adding water to the raw material, or can include a step of adding water to the raw material.

[0037] When the step of cooking by using superheated steam includes a step of adding water to the raw material, the process of applying superheated steam to the raw material and the process of adding water to the raw material can be simultaneously performed.

[0038] The process of adding water to the raw material can be simultaneously performed with the process of applying superheated steam. However, the process of adding water can be performed through a separate device that is separate from the process of applying superheated steam.

[0039] The device for applying superheated steam and the device for adding water can be different devices from each other.

[0040] In the step of adding water, the addition of water can be performed in a spray manner.

[0041] Water can be added in a spray manner through a nozzle.

[0042] The step of adding water can be performed through one single nozzle, or 2 to 10, 2 to 8, 2 to 6, or 2 to 5 multiple nozzles, but is not limited thereto. The positions of the multiple nozzles among the multiple nozzles can vary depending on the amount of water added and the conditions of the water added.

[0043] In the step of adding water, water can be added in an amount of 0.01 l / min to 10 l / min per one nozzle, and specifically, can be added in an amount of 0.01 l / min to 10 l / min, 0.05 l / min to 10 l / min, 0.1 l / min to 10 l / min, 0.3 l / min to 10 l / min, 0.5 l / min to 10 l / min, 0.7 l / min to 10 l / min, 1 l / min to 10 l / min, 0.01 l / min to 5 l / min, 0.05 l / min to 5 l / min, 0.1 l / min to 5 l / min, 0.3 l / min to 5 l / min, 0.5 l / min to 5 l / min, 0.7 l / min to 5 l / min, 1 l / min to 5 l / min, 0.01 l / min to 3 l / min, 0.05 l / min to 3 l / min, 0.1 l / min to 3 l / min, 0.3 l / min to 3 l / min, 0.5 l / min to 3 l / min, 0.7 l / min to 3 l / min, or 1 l / min to 3 l / min.

[0044] In the step of adding water, when water is added through a plurality of nozzles, each nozzle can add an amount of water corresponding to the range described above. For example, when three multi-nozzles are used, each nozzle can add water in an amount of 1 l / min, 1 l / min, and 0.3 l / min, respectively, but is not limited thereto.

[0045] In the step of cooking by using superheated steam, the temperature of the superheated steam can be 110℃ to 130℃. Specifically, the temperature of the superheated steam can be 110℃ to 130℃, 115℃ to 125℃, 120℃ to 130℃, 110℃ to 120℃, 110℃ to 125℃, 125℃ to 130℃, or 120℃ to 125℃, but is not limited thereto.

[0046] The step of cooking by using superheated steam can be performed for 2 minutes to 15 minutes. Specifically, the cooking time can be 2 minutes to 15 minutes, 3 minutes to 14 minutes, 3 minutes to 13 minutes, 4 minutes to 12 minutes, 5 minutes to 12 minutes, 6 minutes to 12 minutes, 7 minutes to 11 minutes, or 9 minutes to 11 minutes, but is not limited thereto.

[0047] The yield of the parboiled grain obtained after the superheated steam cooking can be 145% to 190%.

[0048] The term "parboiled grain" refers to a cooked grain in a parboiled state obtained after cooking with superheated steam, and refers to a cooked grain in a state before a retort heating process, which is a subsequent step.

[0049] The term "yield" refers to a ratio of the weight of the parboiled grain to the weight of the raw material before washing, and can be calculated by the following equation.

[0050] Yield = [Weight of parboiled grain] / [Weight of raw material before washing] x 100

[0051] In the superheated steam cooking step, the amount of water added can be controlled so that the yield of the parboiled grain obtained after cooking by using superheated steam is 145% to 190%.

[0052] In addition, the water addition rate of the parboiled grain obtained after superheated steam cooking can be 45% to 90%.

[0053] The term "water addition rate" refers to a ratio of absorbed moisture contained in the parboiled grain obtained through the superheated steam cooking process to the amount of the raw parboiled grain before washing, and can be calculated by the following equation.

[0054] Water addition rate = [(Weight of parboiled grain) - (Weight of raw material before washing)] / [Weight of raw material before washing] x 100

[0055] In the superheated steam cooking step, the amount of water added can be controlled so that the water addition rate of the parboiled cereal obtained after cooking using superheated steam is 45% to 90%.

[0056] Meanwhile, in the specific embodiments of the present application to be described later, the weight of the parboiled cereal obtained after cooking the raw material using superheated steam is expressed as the yield itself.

[0057] For example, when the weight of the parboiled cereal in a semi-finished state obtained after washing, soaking, and draining of 300 g of rice as a raw material, and then adding water to the rice while cooking the rice using superheated steam is 510 g, the yield can be expressed as 510 g in the experimental data of the specific embodiments of the present application. Such a yield can also be expressed as 170%, which is the yield calculated by the above equation [510 / 300] x 100, and also as 70%, which is the water addition rate calculated by the above equation [(510-300)] / 300 x 100.

[0058] In the present application, the water addition rate of the instant parboiled cereal can be 45% to 90%, and specifically, can be a water addition rate within a range consisting of a lower limit selected from 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, and 60%, and an upper limit selected from 90%, 89%, 88%, 87%, 86%, 85%, 84%, 83%, and 82%. More specifically, the water addition rate of the instant parboiled cereal can be 45-90%, 47-90%, 48-90%, 49-90%, 50-90%, 51-90%, 52-90%, 53-90%, 54-90%, 55-90%, 56-90%, 57-90%, 58-90%, 45-87%, 46-87%, 47-87%, 48-87%, 49-87%, 50-87%, 51-87%, 52-87%, 53-87%, 54-87%, 55-87%, 56-87%, 57-87%, 58-87%, 45-85%, 45-85%, 47-85%, 48-85%, 49-85%, 50-85%, 51-85%, 52-85%, 53-85%, 54-85%, 55-85%, 56-85%, 57-85%, 58-85%, 45-83%, 45-83%, 47-83%, 48-83%, 49-83%, 50-83%, 51-83%, 52-83%, 53-83%, 54-83%, 55-83%, 56-83%, 57-83%, or 58-83%.

[0059] When the water addition rate of the semi-finished product is lower than the above lower limit value, the amount of water added is increased to satisfy the amount of moisture required in the final product before the distillation heating process to be described later, and thus there can be a problem in that the quality of the cooked grain as the final product can be reduced. For example, there can be a problem in which the cooked grain is lumped. When the water addition rate of the semi-finished product is higher than the above upper limit value, the grains in the cooked grain can burst due to the excessive moisture content.

[0060] Further, the moisture content of the semi-cooked grain obtained after the superheated steam cooking can be 35% to 58%, and can specifically be 35% to 58%, 36% to 58%, 37% to 58%, 37% to 57%, 37% to 56%, 37% to 55%, 36% to 55%, 36% to 54%, 37% to 54%, 37% to 53%, 38% to 53%, or 39% to 53%.

[0061] The term "moisture content of semi-cooked grain" refers to the ratio of the amount of moisture contained in the semi-finished rice after superheated steam cooking to the weight of the semi-cooked grain, and can be calculated by the following equation.

[0062] Moisture content of semi-cooked grain = [moisture content in raw material + ((weight of semi-cooked grain) - (weight of raw material before washing))] / [weight of semi-cooked grain] x 100

[0063] In the superheated steam cooking step, the amount of water added can be controlled so that the moisture content of the semi-cooked grain obtained after cooking by using superheated steam is 35% to 58%, 36% to 58%, 37% to 58%, 37% to 57%, 37% to 56%, 37% to 55%, 36% to 55%, 36% to 54%, 37% to 54%, 37% to 53%, 38% to 53%, or 39% to 53%.

[0064] In the superheated steam cooking step, the amount of water added can be controlled so that the moisture content of the semi-cooked grain obtained after cooking by using superheated steam is 30% to 50%.

[0065] In the superheated steam cooking step, the control of the amount of water added can be performed, for example, by controlling the spraying amount of the above-mentioned nozzle.

[0066] A step of adding edible water to a container containing cooked raw materials

[0067] Further cooking is performed by applying atmospheric pressure steam to the raw material cooked by using superheated steam.

[0068] In the present application, atmospheric pressure steam refers to water vapor generated under atmospheric pressure conditions.

[0069] When the combined cooking of the superheated steam cooking and the atmospheric steam cooking is performed, the rice is sufficiently gelatinized and heated, so that there is an effect that the surface of the grain is smooth and not sticky from the sensory point of view, and the texture is improved.

[0070] In the present application, when the superheated steam cooking and the atmospheric steam cooking are combined and performed, the atmospheric steam cooking can be performed at a temperature range of 97 to 99℃ of the atmospheric steam cooker for 5 to 15 minutes, 6 to 14 minutes, 7 to 13 minutes, 8 to 12 minutes, or 8 to 10 minutes.

[0071] In the present application, when the superheated steam cooking and the atmospheric steam cooking are combined and performed, the superheated steam cooking can be performed at a temperature of 110 to 130℃, more specifically 110 to 130℃, 115 to 130℃, 120 to 130℃, 123 to 127℃, or 124 to 126℃ of the superheated steam for 2 to 15 minutes, specifically 2 to 15 minutes, 2 to 10 minutes, 2 to 7 minutes, 2 to 5 minutes, or 2 to 4 minutes, but is not limited thereto.

[0072] A step of sealing the container containing the raw materials cooked by using superheated steam and atmospheric pressure steam

[0073] Alternatively, the raw material obtained by the superheated steam cooking and the atmospheric steam cooking can be placed in a container, and then edible water can be further added to the container. The raw material obtained by the superheated steam cooking and the atmospheric steam cooking can be a semi-finished cooked grain.

[0074] The amount of the additional edible water can be controlled and added so that the moisture content of the instant cooked grain as a final product is 55 to 65%. Specifically, the amount of the edible water can be controlled and added so that the moisture content of the instant cooked grain as a final product is 55 to 65%, 56 to 65%, 57 to 65%, 58 to 65%, or 59 to 65%.

[0075] The temperature of the additional edible water is not particularly limited, but can be, for example, 30 to 45℃.

[0076] The edible water can be mixed with a seasoning to be described later, and then added to the container.

[0077] A step of distilling the sealed container

[0078] The sealing step can further include a step of injecting an inert gas into the container before sealing. The sealing of the container can be performed by a method using heat, a method using an adhesive, or a method using pressure, but is not limited thereto. After the sealing step, external foreign substances or microorganisms cannot be introduced into the container in a natural manner, so that microbial contamination can be controlled. As the container and lid material used in the method of preparing the instant cooked cereal of the present application, any container and any lid material can be used without being limited to their type, material, size, etc., as long as they can be generally used for the preparation of instant food, and they can be a container and lid material that can not be deformed or damaged due to the subsequent heating. For example, the lid material can be a lid film, but is not limited thereto.

[0079] An emulsifier addition process

[0080] The step of distillation heating can include heating the sealed container at a temperature of 110°C to 130°C for 10 minutes to 35 minutes. Specifically, the temperature can be 110°C to 130°C, 115°C to 125°C, 120°C to 130°C, 110°C to 120°C, 110°C to 125°C, 125°C to 130°C, or 120°C to 125°C, but is not limited thereto. The duration can be 10 minutes to 25 minutes, 12 minutes to 33 minutes, 13 minutes to 32 minutes, 14 minutes to 30 minutes, 15 minutes to 30 minutes, or 16 minutes to 29 minutes, but is not limited thereto. The distillation heating step can include a process in which the container is continuously rotated by 360 degrees during the temperature increase process.

[0081] Further, in the present application, when the overheat steam cooking and the atmospheric steam cooking are combined and performed, a step of distillation heating the sealed container at a temperature of 110°C to 130°C for 10 minutes to 25 minutes can be included. Specifically, the distillation heating can be performed at a temperature of 110°C to 130°C, 115°C to 130°C, 117°C to 127°C, 119°C to 125°C, 120°C to 125°C, or 120°C to 124°C for 10 minutes to 35 minutes, 10 minutes to 30 minutes, 10 minutes to 25 minutes, 10 minutes to 20 minutes, 12 minutes to 20 minutes, 12 minutes to 17 minutes, 13 minutes to 17 minutes, or 14 minutes to 16 minutes, but is not limited thereto.

[0082] The retort sterilization level can be a level of F0 value of 5 to 9. In the present application, the term "F value" refers to a time required to kill a specific strain of microorganism at a specific temperature, which can be calculated through a thermal death time curve of a microorganism. The F value can be determined according to a Z value and a heating temperature according to the type of microorganism to be sterilized. Among them, when the Z value is 18°F or 10℃ and the heating temperature is 250°F or 121.1℃, the "F0 value" can be defined as the F value. The Z value of 10℃ is a value based on a standard microorganism strain when it is a target for sterilization. The F0 value is a value that can be used as a measure to indicate a sterilization level in the art. The F0 value can be measured with a probe of a sensor that measures the cumulative amount of heat transferred to a sample during a heat treatment. For example, the F0 value can be measured by inserting a probe of a sensor into a cold spot (a point where heat is last transferred in a sample or generally the center of the sample) in a sample, and then checking the cumulative amount of heat transferred during heating, and can be calculated by setting the amount of heat corresponding to 121.1℃ and 1 minute as "F0 = 1" and converting based on the set value. In the method of preparing the instant cooked cereal of the present application, the retort heating step can be sterilized under conditions of F0 value of 5-9. At this time, if exemplarily described, the meaning of sterilization under the condition "F0 value = 5" is that, when sterilization is performed for 5 minutes at a temperature of 121.1℃ on a standard microorganism with a Z value of 10℃ according to the definition of F0 value, sterilization is performed to a level at which microorganisms can be killed. The F0 value can be calculated by Equation 1 below.

[0083] [Equation 1]

[0084] F0 = t (time) x 10 T(温度)-121.1℃ / 10℃

[0085] In Equation 1 above, the unit of t (time) is minute (min), and the unit of T (temperature) is ℃.

[0086] Specifically, as a result of retort heating, sterilization can be performed to a level of F0 value of 5 to 9, 6 to 8, 7 to 8, or 6 to 7, but is not limited thereto.

[0087] A process of mixing a seasoning

[0088] The method of preparing the instant cooked cereal of the present application can further include a step of adding an emulsifier. The emulsifier can be a sunflower emulsifier, lecithin, glycerol fatty acid ester, polysorbate, sucrose fatty acid ester, sodium polyphosphate, sodium caseinate, sodium citrate, sodium alginate, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerol fatty acid ester, or a combination thereof, but is not limited thereto.

[0089] The emulsifier can be added before the step of cooking by using superheated steam, or after the step of cooking by using superheated steam.

[0090] The emulsifier can be added by spraying the emulsifier using a nozzle, but is not limited thereto.

[0091] The emulsifier can be added in the form of an emulsion containing an emulsifier at a certain concentration, and the emulsion can contain the emulsifier at a concentration of 1-5 wt%. More specifically, the concentration of the emulsifier in the emulsion can be 4 to 8 wt%, 4.5 to 8 wt%, 4 to 7.5 wt%, 5 to 7 wt%, 5.5 to 6.5 wt%, 5.5 to 6 wt%, or 6 to 6.5 wt%, but is not limited thereto.

[0092] The emulsifier can be added to the raw material to be included to a final concentration of 0.1 to 0.5 wt% based on the dry raw material, and specifically, can be added to a concentration of 0.1 to 0.5 wt%, 0.2 to 0.4 wt%, 0.2 to 0.3 wt%, or 0.2 to 0.25 wt%.

[0093] According to a specific embodiment of the present application, the method of preparing the instant cooked cereal of the present application can be performed by the steps of spraying and adding the emulsifier to the raw material before overheat steam cooking, adding water by spraying using overheat steam during the cooking process, spraying and adding the emulsifier and / or the seasoning to the raw material cooked using the overheat steam, and then introducing and filling the solid material into a container.

[0094] Due to the emulsifier being sprayed and added, there is an effect of facilitating the filling of the cooked cereal.

[0095] An inversion process

[0096] The method of preparing the instant cooked cereal of the present application can further include the step of mixing the seasoning with the raw material.

[0097] The step of mixing the seasoning with the raw material can be performed after the step of cooking by using the overheat steam.

[0098] In one embodiment, the step of mixing the seasoning with the raw material can be performed after the step of cooking by using the overheat steam and / or the atmospheric pressure steam, and before the step of sealing the container containing the raw material cooked by the overheat steam and / or the atmospheric pressure steam.

[0099] As the seasoning, any seasoning that can be used to prepare a cooked cereal can be applied without limitation. For example, the seasoning can be a seasoning in powder form or liquid form, but is not limited thereto. Specifically, the seasoning can include curry, soy sauce, garlic, green onion, sugar, salt, sesame oil, honey, or a combination thereof, but is not limited thereto.

[0100] The step of mixing the seasoning with the raw material can be mixing the seasoning with the edible water, and then adding the seasoning mixed with the edible water.

[0101] In addition, the step of mixing the seasoning with the raw material can be a step of mixing a portion of the seasoning with the raw material cooked by using superheated steam, and then mixing the remaining portion of the seasoning with the edible water to be added.

[0102] The method of preparing the instant cooked cereal of the present application can further include a step of adding other raw materials other than rice after the step of cooking using superheated steam. Specifically, when the instant cooked cereal of the method of preparation is a seasoned cooked cereal, a step of adding additional raw materials (solid materials) can be further included after the step of cooking using superheated steam.

[0103] A container

[0104] The method of preparing the instant cooked cereal of the present application can further include a step of inverting the sealed container after the sealing step.

[0105] The inverting step refers to a process of turning the upper face of the sealed container to the lower face, and the inverting can be repeated one to five times. Specifically, it can be performed one to five times, one to four times, two to three times, or two times, but is not limited thereto.

[0106] The inverting step can be a step of turning the upper face of the container to the lower face after sealing, and then allowing the container to stand for 3 minutes to 8 minutes, 4 minutes to 7 minutes, or 4 minutes to 6 minutes, and then returning the container to its original position.

[0107] The inverting step can be performed after the addition of the seasoning, and before the sealing, waiting for 1 minute to 5 minutes, 2 minutes to 4 minutes, or 2 minutes 30 seconds to 3 minutes 30 seconds, and then performing the sealing process.

[0108] Ready-to-eat cooked grains

[0109] The container can be a bag or a tray type container.

[0110] The bag is a flexible, sealable food container, and can be manufactured, for example, by using plastic or foil, but is not limited thereto. The tray type container is a food container having a relatively small flexibility of a fixed form, and can be sealed by a separate lid material, but is not limited thereto. Regardless of the shape, size, material, etc. of the container, any container can be applied without limitation, as long as it is suitable for filling food, particularly instant cooked cereal.

[0111] When the container is a bag, the step of turning the sealed bag and / or the step of inverting the sealed bag can not be included.

[0112] When the container is a tray-type container, the step of rotating the sealed tray-type container, the step of inverting the tray-type container, or a combination thereof can be further included, and the step of rotating the sealed bag and the step of inverting the sealed bag can not be included.

[0113] After the steaming by using superheated steam, the raw material can be filled in a bag.

[0114] Before the step of steaming by using superheated steam, the raw material can be filled into a tray-type container.

[0115] One embodiment of the present application can include washing the raw material and soaking the raw material in water, wherein the raw material includes rice and one or more grains other than rice, filling the soaked raw material into a tray-type container, steaming the soaked raw material by using superheated steam, steaming the raw material steamed by using superheated steam by using atmospheric pressure steam, sealing the container containing the raw material steamed by using superheated steam and atmospheric pressure steam, and performing distillation heating on the sealed container.

[0116] The method of preparing instant cooked grains of the present application can further include a cooling and drying step after the distillation heating step, and can further include a step of inspecting the appearance and state of the prepared instant cooked grains and / or a step of packaging one or more instant cooked grains. The cooling step can be cooling by a refrigeration chamber or an air conditioner, but is not limited thereto. For example, the cooling step can be cooling the instant cooked grain product to a temperature of 30 to 50℃, 35 to 45℃, or 38 to 42℃, but is not limited thereto. The inspection step can be visual inspection or sampling inspection, but is not limited thereto.

[0117] Beneficial effects

[0118] Another aspect of the present application provides instant cooked grains prepared by the above-described method of preparing instant cooked grains.

[0119] The cooked grains of the instant cooked grains can be any one selected from the group consisting of cooked rice, mixed grains, and seasoned cooked grains.

[0120] The cooked rice refers to cooked grains prepared by using only rice as a raw material, and a grain other than rice cannot be used as a raw material. For example, the cooked rice can be white rice cooked grains, black rice cooked grains, brown rice cooked grains, etc., but is not limited thereto.

[0121] The mixed cooked grains refer to cooked grains prepared by using mixed grains other than rice as a raw material, and can be prepared using only mixed grains, or can be prepared by using mixed grains and rice. The descriptions of rice and mixed grains are the same as described above, and thus will not be repeated.

[0122] For example, the mixed cooked cereal can be barley cooked cereal, legume cooked cereal, whole cereal cooked cereal, mixed cereal of barley, legume, sorghum, millet, etc., but is not limited thereto, and can include any cooked cereal, including mixed cereal.

[0123] The seasoned cooked cereal can be prepared by adding another ingredient to add a taste to the cooked cereal prepared by using rice or cereal other than rice, and for example, can be prepared by adding ingredients such as seasoning, meat, and seafood. For example, the seasoned cooked cereal can be kimchi seasoned cooked cereal, seafood seasoned cooked cereal, chicken garlic black bean paste seasoned cooked cereal, nutritional cooked cereal, mushroom nutritional cooked cereal, medicinal cooked cereal, etc., depending on the type of ingredient to be added, but is not limited thereto.

[0124] Brief description of the drawings

[0125] The present application relates to a method of preparing instant cooked cereal and instant cooked cereal prepared thereby, in which superheated steam is used in a cooking process to prevent cereal from bursting, so that instant cooked cereal having excellent appearance quality as well as improved hardness and texture can be provided. However, the effects of the present application are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

[0126] FIG. 1

[0127] FIG. 2 is a schematic diagram of an aspect of a method for preparing instant cooked cereal of the present application;

[0128] FIG. 3 shows a comparison of the appearance of cereal of a semi-finished product boiled by cooking (Comparative Example 1-1), a semi-finished product cooked by using normal pressure steam (Comparative Example 1-2), and a semi-finished product cooked by using superheated steam;

[0129] FIG. 4 shows a comparison of the appearance of cereal in a semi-finished state according to each of Example 2-1 and Example 2-2, in which the left is cooked with superheated steam at a temperature of 105℃, and the right is cooked with superheated steam at a temperature of 125℃;

[0130] FIG. 5 shows a comparison of the appearance of instant cooked cereal in each of Example 3-1 to Example 3-3, and from left to right are the results of not adding water during superheated steam cooking, adding water from one nozzle at a rate of 1.0 l / min, and adding water from three nozzles at a rate of 1.0 / 1.0 / 0.3 l / min, respectively; and

[0131] Embodiments of the present inventionThe appearance of the grains and the degree of grain separation (%) of the instant cooked grains of each of Examples 6-1 to 6-3, each of which was prepared by using long grain jasmine rice according to whether or not an emulsifier was sprayed and the time at which the emulsifier was sprayed, are shown.

[0132] 1. Preparation of ready-to-eat cooked grains

[0133] Hereinafter, the present application will be described in detail with reference to embodiments. However, the following embodiments are merely illustrative of the present application and the content of the present application is not limited by the following embodiments. Examples

[0134] Experimental Example 1: Comparison of physical properties of each instant cooked grain prepared by boiling, atmospheric steam, and superheated steam cooking

[0135] 2. Analysis of physical properties of ready-to-eat cooked grains

[0136] The physical properties of each of instant cooked grains prepared by cooking using superheated steam (Example 1), instant cooked grains prepared by typical boiling cooking (Comparative Example 1-1), and instant cooked grains prepared by atmospheric steam cooking (Comparative Example 1-2) were compared.

[0137] First, in order to prepare cooked grains by typical boiling cooking, 300 g of long grain variety (Vietnamese long grain, Dubo Food) was washed and then boiled in boiling water for 3 minutes in an unsoaked state to prepare cooked grains. Thereafter, the weight of the rice was measured to confirm the amount of water absorbed by the rice.

[0138] In order to prepare instant cooked grains by cooking using atmospheric steam, 300 g of long grain variety (Vietnamese annammi, Dubo Food) was washed and then soaked for 40 minutes at 40℃. Then, the rice was sufficiently drained by using a mesh, and then it was placed in a stainless steel tray. Here, as much water as the amount of water absorbed by the rice measured in the above boiling cooking method was added to the tray. Thereafter, the stainless steel tray was covered with foil and then it was placed in an atmospheric steam cooker (Jinil Automation) to cook for 10 minutes.

[0139] Finally, in order to prepare instant cooked grains by cooking using superheated steam, the soaked rice was drained in the same manner as described in the method using atmospheric steam, and then it was introduced into a superheated steam cooker to a thickness of 2 cm. At this time, the temperature of the superheated steam cooker was set to 125℃, and the travel time of the conveyor through the superheated steam cooker was set to 10 minutes. As much water as the amount of water absorbed by the rice measured in the above boiling cooking method was sprayed using a nozzle in the superheated steam cooker.

[0140] The cooked cereals, prepared by each method, are placed in a container, and water is added to bring the final ready-to-eat cooked cereal product to a moisture content of 60%. The container is then sealed. Distillation heating is performed at 122°C for 21 minutes, with the container rotated at 1 rpm during the heating phase.

[0141] Yield after cooking

[0142] Example 1 was prepared according to the above cooking method. Each of the ready-to-eat cooked grains in Comparative Examples 1-1 and 1-2 was measured and compared.

[0143] First, during the preparation of ready-to-eat cooked grains, the yield of each cooked grain in its semi-finished state was measured after superheated steam cooking, boiling cooking, and atmospheric pressure steam cooking, and before distillation heating, and the appearance of the grains was observed. The yield after cooking refers to the weight of 300g of raw material after cooking using the above methods. The pre-processed yield and filling amount of each ready-to-eat cooked grain in its semi-finished state are shown in Table 1 below.

[0144] [Table 1]

[0145] Comparative Example 1-1 (boiling cooking) Comparative Example 1-2 (atmospheric pressure steam cooking) 630g Example 1 (superheated steam cooking) 602g FIG. 2 498g

[0146] According to the results in Table 1, boiling or atmospheric pressure steam cooking showed high yields after cooking because the grains were soaked in water too much before cooking. The excessive soaking also likely increased grain bursting later on. On the other hand, Example 1, which used superheated steam cooking, showed low yields after cooking. Compared to the comparative example, the grains were not soaked as much, confirming the effect of less grain bursting. 1. Superheated steam cooking using variable temperature superheated steam As shown, the surface of the grains obtained by boiling (Comparative Examples 1-1) appeared less smooth and rougher due to the observed appearance of each semi-finished product. This is presumably due to the loss of the surface moisture-retaining film when the rice is soaked in water. In the case of atmospheric pressure steam cooking (Comparative Examples 1-2), there was a difference in the degree of gelatinization between the portion of rice soaked in the drinking water and the upper portion of rice not soaked in it, resulting in uneven grain size and observed grains broken along the vertical axis. In contrast, in the case of superheated steam cooking according to this application (Example 1), the integrity of the grain surface was the highest, and the overall appearance of the grains was uniform, confirming that the physical properties related to the surface state observed from the outside were the best.

[0147] In addition, for the ready cooked cereal in the finished state subjected to distillation heating, physical properties related to hardness, springiness, cohesiveness and consistency were measured, and color difference was measured for colorimetry to compare color, and also sensory evaluation was performed to confirm properties related to appearance, texture and overall taste of the cereal.

[0148] To measure physical properties such as hardness, springiness, cohesiveness and consistency, texture profile analysis (TPA) was performed by using a physical property analyzer (Tensipresser Analyzer, My Boy, TAKETOMO Electric Incorporated), and TPA curves obtained after 6 bites were used. Each sample was placed in a carrier of the physical property analyzer, and a plunger of 30 mm height was moved at a constant force and a rate of 2.0 mm / s to apply a force to the surface of the sample. 24% compression of the sample thickness was applied twice, 46% compression was applied twice, and 92% compression was applied twice to measure the load on the plunger. Hardness was measured by using the peak value when the plunger was compressed to 92% of the sample thickness, which represents the force required to chew and crush the cooked cereal. Springiness was measured by dividing the area of the curve at 92% compression by the area of the curve at 24% compression, and the higher the springiness value, the higher the chewiness of the cooked cereal. Cohesiveness can be measured by using the negative peak value when the sample is compressed to 92% by the plunger, which represents the force when the plunger adhering to the sample is separated. The larger the measured value, the higher the cohesiveness. Consistency can be measured by using the negative area when the sample is compressed to 92% by the plunger, which represents the sustained sticking force. Each value shown represents an average value obtained after repeating each measurement 5 times.

[0149] [Table 2]

[0150]

[0151]

[0152] The finished ready cooked cereal of each of the boiling retort cooking (Comparative Example 1-1), atmospheric steam cooking (Comparative Example 1-2) and superheated steam cooking (Example 1) was heated in a microwave oven, and then its sensory quality was evaluated by 8 trained professional panelists. The appearance preference, texture preference and overall taste preference of the ready cooked cereal were evaluated to evaluate the sensory quality, and the evaluation results are shown in Table 3 below. The evaluation criteria for the sensory quality are as follows.

[0153] [Evaluation Criteria]

[0154] Appearance preference: The higher the appearance preference, the higher the score, with 1 being the minimum value and 5 being the maximum value.

[0155] Texture preference: The texture preference was evaluated on a scale of 1 to 5, with 1 being the minimum and 5 being the maximum, and the higher the score, the better the texture preference.

[0156] Overall taste preference: It is an item for evaluating the overall taste, and is evaluated on a scale of 1 to 5, with 1 being the minimum and 5 being the maximum, and the higher the score, the better the overall taste.

[0157] [Table 3]

[0158]

[0159] From the results of the analysis of the physical properties, it was found that the cooked cereal of Comparative Example 1-1 prepared by the typical boiling cooking method had the lowest hardness, and thus had a soft texture. However, the surface of the rice grains showed rough cracks. Since a long grain variety characterized by hardness was used, it was presumed that the broken grains of Comparative Example 1-1 were evaluated to have a soft mouthfeel. Compared to Comparative Example 1-2, the rice grains of the instant cooked cereal of Comparative Example 1-2 prepared by using atmospheric steam had a relatively smooth surface and were intact. However, it had high hardness, a large deviation in the rice grains, and the lowest texture and overall taste in the sensory evaluation, so the quality was poor.

[0160] Meanwhile, in the case of the instant cooked cereal of Example 1 of the present application, the surface of the cereal was smooth and intact, so the integrity of the cereal was the highest, and the same result was obtained for the sensory evaluation of the final product. In addition, since the hardness and elasticity were measured to be high, it was found that the excellent texture was maintained without the appearance becoming soft. This was presumed to be due to the rapid gelatinization caused by high energy during cooking using superheated steam, which resulted in minimal starch elution. That is, when considering physical properties such as hardness, integrity, it was confirmed that the physical properties of the cereal of Example 1 of the present application were superior to those of the cereals of Comparative Examples 1-1 and 1-2.

[0161] [Experimental Example 2] Analysis of differences in physical properties of instant cooked cereals according to the temperature of superheated steam

[0162] 2. Measurement of physical properties of semi-finished products

[0163] In the method of preparing the instant cooked cereal of the present application using superheated steam, the differences in the physical properties of the instant cooked cereals prepared according to the temperature of the superheated steam were analyzed to confirm the temperature condition of the superheated steam under which an instant cooked cereal of good quality can be prepared.

[0164] Specifically, 300 g of long-grain variety (Vietnam, indica rice) was washed and then soaked in water at 40°C for 40 minutes. Then, the soaked rice was drained by using a sieve and then introduced into a superheated steam cooker to a thickness of 2 cm. At this time, cooking was performed by changing the temperature of superheated steam in the superheated steam cooker to 105°C and 125°C to prepare instant cooked grains of Example 2-1 (105°C) and Example 2-2 (125°C), respectively. The travel time of the conveyor through the superheated steam cooker was set to 10 minutes. After cooking, water was sprayed through a nozzle during the superheated steam cooking process so that the moisture content of the cooked grains was 40%. The prepared cooked grains taken out were sprayed with 3 g of sunflower emulsifier (6.6%, Dyne Soze) and mixed well. The cooked grains prepared at the above two different temperatures were each placed in a retort vessel, and water was added thereto so that the moisture content of the instant cooked grain product was 60%. Then, the vessel was sealed and retort heating was performed thereon. The conditions for retort heating were 122°C and 21 minutes, and the vessel containing the cooked grains was rotated at 1 rpm in the temperature ramp-up section.

[0165] FIG. 3

[0166] First, for the semi-finished product before retort heating and after the cooking process, the yield was measured after cooking Example 2-1 and Example 2-2 (Table 4), and the appearance of the rice grains was observed Yield after cooking ).

[0167] In addition, for the semi-finished product before retort heating, the hardness, elasticity, adhesiveness, and cohesiveness were measured in the same manner as in Experimental Example 1 (Table 5), and the L, a, and b values were measured by using the device of Konica minolta Co., Ltd. to determine the color. Each measurement was repeated 3 times, and the average thereof was calculated and displayed (Table 6).

[0168] [Table 4]

[0169] Example 2-1 semi-finished product (105°C) Example 2-2 semi-finished product (125°C) 474g Hardness 520g

[0170] [Table 5]

[0171] Elasticity Adhesiveness Viscosity Example 2-1 semi-finished product (105°C) Example 2-2 semi-finished product (125°C) 175.59 51.82 10.95 4.60 Example 2-1 semi-finished product (105°C) 160.30 98.21 11.79 16.56

[0172] [Table 6]

[0173] L a b Example 2-2 semi-finished product (125°C) 71.68 -1.68 7.90 3. Measurement of physical properties of finished products 66.71 -1.76 6.81

[0174] Results, From the results of Table 4 above, it was confirmed that the yields of the semi-finished products of Examples 2-1 and 2-2 after cooking with superheated steam were values within a suitable range. As described above, the high yield after cooking was due to the fact that the grains were soaked in water too much, which was related to the phenomenon of the grains bursting. In addition, when the yield was too low, moisture absorption could not be achieved at all, so that the amount of moisture added after the grains filled the container increased, which could cause the grains to clump during the distillation heating process. Therefore, in order to the quality of the final product, a suitable level of yield should be obtained from the semi-finished product. The cooked grains in the semi-finished state (only the process up to cooking was performed) had not yet reached the appropriate level to be consumed. Example 2-1 cooked by using superheated steam at 105°C showed hardness and L values close to those of uncooked rice and only a slight soaking of the outer surface of Example 2-1 in water was observed. Although Example 2-2 cooked by using superheated steam at 125°C had a higher hardness, a water retention film began to form on its surface, resulting in stickiness, and it was confirmed that Example 2-2 was in the state of steamed rice.

[0175] Hardness

[0176] For the cooked grains in the finished state (which underwent distillation heating) of each of Examples 2-1 and 2-2, the physical properties related to hardness, elasticity, adhesiveness, and cohesiveness were measured (Table 7), the color of the grains was measured in the same manner as the color of the semi-finished product (Table 8), and the sensory evaluation for the appearance preference, texture preference, and overall taste preference of the grains was performed in the same manner as in Experimental Example 1 (Table 9).

[0177] [Table 7]

[0178] Elasticity Adhesiveness Viscosity Example 2-1 finished product (105°C) Example 2-2 finished product (125°C) 102.34 82.48 6.41 16.67 Example 2-1 finished product (105°C) 75.77 71.70 4.92 11.62

[0179] [Table 8]

[0180] L a b Example 2-2 finished product (125°C) 67.92 -1.70 7.91 FIG. 4 68.11 -1.64 8.81

[0181] [Table 9]

[0182]

[0183] When the results of the physical property analysis as described above are considered comprehensively, the instant cooked grains of Example 2-1 cooked by using superheated steam having a temperature of 105℃ exhibited relatively high hardness and elasticity even after retort heating. In contrast, the instant cooked grains of Example 2-2 cooked by using superheated steam having a temperature of 125℃ had undergone gelatinization of the rice even before being introduced into the retort and had lower hardness than Example 2-1 even in the finished state, thereby exhibiting a soft property and thus an excellent texture. This was presumed to be due to rapid gelatinization caused by high energy during cooking using superheated steam, resulting in minimization of starch elution. In general, gelatinization of starch begins at 60 to 80℃, and the higher the temperature and pressure, the easier the gelatinization. The above results were determined to be a result of promoting gelatinization in a limited time compared to cooking by using superheated steam having a temperature of 125℃. That is, in the case of superheated steam temperature, at 105 to 110℃ which is a relatively low temperature, the effect in terms of physical properties was not excellent. However, when cooking is performed by using superheated steam of a relatively high temperature of 110℃ or more, the effect is excellent by exhibiting a soft texture.

[0184] [Experimental Example 3] Analysis of differences in physical properties of instant cooked grains according to the amount of water added during superheated steam cooking

[0185] In the process of cooking with superheated steam, it was confirmed how the quality of the instant cooked grains varied with the amount of water added.

[0186] There were three water addition nozzles in the superheated steam cooker used in the present experimental example, and cooking was performed by varying the amount of water sprayed from each nozzle. The amount of water added from the 3 nozzles is represented by ‘# / / #’, and when the amount of water added is represented by, for example, “1 / 1 / 1”, this means that water is added at a flow rate of 1 l / min from all 3 nozzles. “1 / 0 / 1” means that water is added at a flow rate of 1 l / min from the first and third nozzles, and no water is added from the second nozzle.

[0187] Rice of 300 g of long grain variety (Vietnamese indica rice) was washed and then soaked in water at 40°C for 40 minutes. Then, the soaked rice was drained by using a sieve and then cooked in a superheated steam cooker. At this time, Example 3-1 was set to a condition of no water added (0 / 0 / 0) and introduced into the superheated steam cooker to a thickness of 2 cm. In the case of Example 3-2, the condition of the three nozzles was set to 1.0 / 0 / 0, and in the case of Example 3-3, the water addition nozzle condition was adjusted to a flow rate of 1.0 / 1.0 / 0.3. The temperature of the superheated steam cooker was set to 125°C, and the travel time of the conveyer through the superheated steam cooker was set to 10 minutes for cooking. The yields of the semi-finished products of Example 3-1, Example 3-2, and Example 3-3 obtained by performing superheated steam cooking, the filling amount of the semi-cooked grains in the container, and the filling amount of water added to the container in which the semi-cooked grains were filled are shown in Table 10 below.

[0188] For the contents shown in Table 10, the prepared cooked grains were put into a retort container, and then water was added so that the moisture content of the product was 60%, and then the container was sealed to perform retort heating. In order to obtain similar F0, the conditions for retort heating were changed to 13 minutes at 123°C in Example 3-1, 15 minutes at 123°C in Example 3-2, and 18 minutes at 123°C in Example 3-3. The containers were rotated at 1 rpm in the temperature ramp-up section. As a result of performing retort heating according to each condition, the F0 values were uniform at a level of 5 to 9. In addition, various physical properties (Table 11) and color (Table 12) were measured, and the finished cooked ready-to-eat grains of Examples 3-1 to 3-3 were subjected to sensory evaluation (Table 13) in the same manner as in Experimental Examples 1 and 2. In addition, the appearance of the final cooked ready-to-eat grain product was captured and compared. Yield after cooking ).

[0189] [Table 10]

[0190] Cooked grain filling amount Water filling amount Example 3-1 (semi-finished product) Example 3-2 (semi-finished product) 422g 98.3g 51.7g Example 3-3 (semi-finished product) 509g 118.5g 31.5g Hardness 548g 125g 25g

[0191] [Table 11]

[0192] Elasticity Adhesiveness Viscosity Example 3-1 (finished product) Example 3-2 (finished product) 64.33 56.20 4.84 9.79 Example 3-3 (finished product) 72.54 66.11 4.88 11.11 Example 3-1 (finished product) 53.35 54.10 5.60 12.12

[0193] [Table 12]

[0194] L a b Example 3-2 (finished product) 68.62 -1.80 8.04 Example 3-3 (finished product) 70.35 -1.61 8.47 Appearance preference 71.50 -1.48 8.63

[0195] [Table 13]

[0196] Texture preference Overall taste preference Example 3-1 (finished product) Example 3-2 (finished product) 4.0 3.0 3.1 Example 3-3 (finished product) 3.7 3.3 3.2 1. Experimental protocol - single cooking and combined cooking 4.0 3.5 3.6

[0197] In the case of cooked grains without the addition of water as in Example 3-1, the total moisture content of the parboiled grains was measured to be 39%, while in the case of Example 3-2, the total moisture content of the parboiled grains was measured to be 49%. In the case of Example 3-3, the total moisture content of the parboiled grains was measured to be 53%. The lower the moisture content of the parboiled grains of the semi-finished product by cooking using superheated steam, the more water is added before distillation heating and after preparation of the semi-finished product to satisfy the moisture content of the final product of 60%. The amount of such added water can affect the quality of the final product. The product of Example 3-1, which has the lowest moisture content and thus requires the addition of the largest amount of additional water, appears in the form of lumpy cooked grains and thus also has a problem in sensory quality. In contrast, the product of Example 3-2 is improved, but still has a soft texture. Compared to the products of Examples 3-1 and 3-2, the product of Example 3-3 is excellent in hardness, stickiness, and viscosity, and shows a deeper and yellower color compared to the two products described above. However, the sensory evaluation results do not show a significant difference in appearance preference scores.

[0198] In terms of texture, it was confirmed that the product of Example 3-3 has an excellent texture (without a soft texture and without a lump form), unlike Examples 3-1 and 3-2.

[0199] In the case of Example 3-3, which requires the addition of the largest amount of water during superheated steam cooking, it is presumed that the decrease in hardness is due to more gradual gelatinization caused by the addition of water during the cooking process by using superheated steam, and for this reason, the best texture was exhibited in the sensory evaluation. In the case of color, the more water is added, the higher the L value and b value. This seems to be due to the swelling of the grains caused by sufficient gelatinization, which makes the color of the grains brighter, and at the same time, due to the increase in the distillation heating time, which increases the degree of yellowing.

[0200] [Experimental Example 4] Analysis of physical properties of instant cooked grains prepared by a combination of superheated steam cooking method and general cooking method

[0201] 2. Short kernel variety - single cooking and combined cooking: Examples 4-1 to 4-3

[0202] Instant cooked grains were prepared by a single cooking method using only superheated steam cooking or atmospheric steam cooking, and by a combined cooking method in which superheated steam cooking and atmospheric steam cooking were sequentially combined. The cooked grain quality of each instant cooked grain was compared.

[0203] In addition, since the cooking method can vary depending on the type of rice used to prepare the cooked grains, experiments were conducted by using short grain varieties, long grain varieties, and whole grains such as brown rice.

[0204] Since the short-grain variety is a variety having higher stickiness than the long-grain variety, if the short-grain variety becomes sticky after a large amount of cooking, the short-grain variety can be filled into a container. In addition, in the case of whole grains such as brown rice, since its hull, compared to the case of milled white rice, slower moisture absorption is achieved. Therefore, when cooking is performed through a typical bulk introduction method, the moisture added during cooking can not be sufficiently absorbed. Thus, in the case of short-grain varieties and whole grains, the raw material rice is put into a container, and then cooking is performed under container-type cooking, not bulk cooking.

[0205] 3. Long kernel variety - single cooking and combined cooking: Examples 4-4 to 4-6

[0206] First, instant cooked grains were prepared by using a single cooking method using superheated steam (Example 4-1), a single cooking method using atmospheric pressure steam (Example 4-2), and a combined cooking method in which atmospheric pressure steam cooking is performed after superheated steam cooking (Example 4-3), respectively, by using a short-grain variety as a raw material.

[0207] To this end, 300 g of a short-grain variety (Boramchan, single variety) was washed and then soaked in water at 40℃ for 40 minutes. Then, the soaked rice was drained by using a mesh, and then introduced into a container, followed by the addition of water so that the moisture content of the product was 59%. When introduced into the container, the amount of rice was 89% and the amount of water was 61%. In the case of superheated steam cooking, the container was covered with foil and introduced into a superheated steam pot. At this time, the temperature of the superheated steam pot was set to 125℃, and the travel time of the conveyor was set to 3 minutes (Example 4-1). The cooking was performed under the condition of no water addition during superheated steam cooking. In the case of atmospheric pressure steam cooking, the temperature of the atmospheric pressure steam pot was set to vary from 99℃ to 97℃, and the travel time of the conveyor was set to 9 minutes (Example 4-2). In the case of combined cooking, the container containing the rice and water was covered with foil and passed through a superheated steam pot at 125℃ for 3 minutes. Then, the container was collected as it was, and then introduced into an atmospheric pressure steam pot, the temperature of which was set to vary from 99℃ to 97℃, and then cooked for 9 minutes. After the completion of cooking, Examples 4-1 to 4-3 were subjected to retort heating, and the retort heating conditions were set to 122℃ for 15 minutes. The rotation of the sealed container was performed at 1 rpm in the temperature elevation section.

[0208] 4. Experimental results

[0209] In addition, instant cooked grains were prepared by using long grain brown rice as a raw material, by using short grain variety as a raw material, by using a single cooking method with superheated steam (Example 4-4), by using a single cooking method with atmospheric pressure steam (Example 4-5), and by using a combined cooking method in the same manner as described above (Example 4-6), respectively. Their respective methods and conditions were the same as in Examples 4-1 to 4-3. When introduced into the container, the amount of rice was 88% and the amount of water was 62%.

[0210] 1. Experimental protocol

[0211] For the instant cooked grains of Examples 4-1 to 4-6, appearance photos were taken, and various physical properties and color were measured in the same manner as in Experimental Example 1, and sensory evaluation was performed.

[0212] As a result, the products of Examples 4-1 and 4-2 using a single cooking method, and Examples 4-4 and 4-5 showed that the rice grains were all broken and exhibited a soft texture. This was explained as a result of not having enough heat treatment time in which the rice could be gelatinized by a single cooking. On the other hand, in the case of Examples 4-3 and 4-6 using a combined cooking method, the rice was sufficiently heated to gelatinization, thereby confirming that the surface of the rice was smooth and not sticky from a sensory point of view, and a high score was also obtained in terms of texture. Thus, it was confirmed that instant cooked grains can have a better appearance and texture when prepared using a combined cooking method.

[0213] [Experimental Example 5] Analysis of physical properties of instant cooked grains depending on whether liquid seasoning was premixed

[0214] Adding seasoning without a premix process: Example 5-1 and Example 5-2

[0215] In the process of preparing instant cooked grains to which liquid seasoning was added, instant cooked grains were prepared by changing the time at which the liquid seasoning was added, and comparative analysis was performed on the physical properties of the prepared instant cooked grains.

[0216] Specifically, in the case of premixing the seasoning, a portion of the seasoning was added and first mixed with the raw material cooked by using superheated steam, and then another portion of the seasoning was mixed with edible water and added to prepare the instant cooked grains. In the case of not premixing, the seasoning was mixed only with edible water, and added to the cooked raw material to prepare the instant cooked grains.

[0217] In addition, an experiment was performed to determine whether there was a difference in physical properties depending on whether the inversion process was performed after sealing. Thus, four types of instant cooked grains were prepared under the following conditions shown in Table 14.

[0218] [Table 14]

[0219]

[0220] 2. 3. Adding seasoning by a premix process: Example 5-3 and Example 5-4 To prepare each of Example 5-1 and Example 5-2 without a seasoning premix process, 300 g of long grain variety was washed and then soaked in water at 40°C for 40 minutes. Then, the soaked rice was drained by using a sieve and then introduced into a superheated steam cooker to a thickness of 2 cm. The temperature of the superheated steam cooker was set to 125°C and the travel time of the conveyor was set to 10 minutes. Water was sprayed during the superheated steam cooking process so that the moisture content after cooking was 40%. In the case of Example 5-1 and Example 5-2 without a premix process, edible oil (soybean oil, Baeksul) and curry juice (3-minute Vermont Curry, Ottogi) were mixed with edible water in the amounts according to Table 14 and then added to the cooked rice prepared by using superheated steam, and then the container was sealed. In the case of Example 5-1, an inversion process was performed after sealing, while in the case of Example 5-2, an inversion process was further performed after sealing. The inversion process was performed by waiting for 3 minutes after the seasoning was introduced into the container, sealing the container and inverting the container so that the container was in an inverted state for 5 minutes, and then returning the container to its original position. Then, retort heating was performed on the sealed container. The retort heating conditions were set to 123°C for 18 minutes, and rotation of the sealed container was performed at 1 rpm in the temperature ramp-up section.

[0221] 4. Experimental results

[0222] In the case of Example 5-3 and 5-4 prepared by premixing the seasoning, an amount of seasoning equivalent to 10% of the total amount of seasoning to be added to the product was first mixed with the cooked rice by using superheated steam, and then the remaining seasoning and edible oil were mixed with edible water to be finally mixed in the mixing ratio according to the above Table 14 and added to the container, and the container was sealed. In the case of Example 5-3, an inversion process was performed after sealing, while in the case of Example 5-4, an inversion process was further performed after sealing. The inversion process was performed by waiting for 3 minutes after the seasoning was introduced into the container, sealing the container and inverting the container so that the container was in an inverted state for 5 minutes, and then returning the container to its original position. Then, retort heating was performed on the sealed container. The retort heating conditions were set to 123°C for 18 minutes, and rotation of the sealed container was performed at 1 rpm in the temperature ramp-up section.

[0223] 1. Experimental protocol

[0224] The appearance of the finished instant cooked rice of Examples 5-1 to 5-4 prepared as described above was observed. As a result, it was confirmed that the product in which seasoning premixing and inversion after sealing were performed (Example 5-4) had the most uniform appearance, and it was confirmed that color deviation occurred in the product in the order of the product in which seasoning premixing was performed but inversion was not performed (Example 5-3), the product in which premixing was not performed but inversion was performed (Example 5-2), and the product in which neither premixing nor inversion was performed (Example 5-1). As a result, it was confirmed that the process of premixing the seasoning had a great influence on the appearance of the product, and the inversion process after sealing had an excellent effect of minimizing vertical color deviation in the product.

[0225] [Experimental Example 6] Analysis of Physical Properties of Instant Cooked Rice According to Time of Spraying Emulsifier

[0226] 2. Preparation of ready-to-eat cooked grains by changing the time of adding emulsifier: Example 6-1 to Example 6-3

[0227] In order to determine the difference in quality according to the time of spraying the emulsifier, long grain jasmine rice variety was used as a raw material, and instant cooked rice was prepared by spraying the emulsifier before and after each of the superheated steam cooking steps, and then the separation degree of the rice was confirmed and compared. The separation degree of the rice was determined by measuring the weight of the rice that was clumped into 3 grains or less in 50 g of cooked rice.

[0228] 3. Experimental results

[0229] First, in order to prepare Example 6-1 in which no emulsifier was added, 300 g of long grain jasmine rice was washed and then soaked in water at 40°C for 40 minutes. After that, the soaked rice was sufficiently drained by using a mesh, and then it was introduced into a superheated steam pot to a thickness of 2 cm. At this time, the temperature of the superheated steam pot was set to 125°C, and the travel time of the conveyor was set to 10 minutes. The superheated steam cooking was performed under the condition that no water was added. Then, the instant cooked rice was prepared without separately adding an emulsifier.

[0230] In the case of Example 6-2, an emulsifier was sprayed before superheated steam cooking to prepare instant cooked rice. Specifically, in the case of Example 6-2, preparation was performed in the same manner as in Example 6-1, except that 10 g of sunflower emulsifier (6.6%, Dyne Soze) was sprayed on 300 g of long grain jasmine rice before superheated steam cooking, and then it was mixed well to be cooked with superheated steam.

[0231] In the case of Example 6-3, the emulsifier was sprayed after the superheated steam cooking to prepare the instant cooked rice. Specifically, in the case of Example 6-3, preparation was performed in the same manner as in Example 6-1, except that the Dyna Soze emulsifier (6.6%, Dyne Soze) was sprayed on and mixed with the 30 g of cooked rice after the superheated steam cooking.

[0232] Yield after cooking

[0233] For the instant cooked rice in the semi-finished state cooked according to Examples 6-1 to 6-3 and mixed with the emulsifier, the yield after cooking, the filling amount of the cooked rice, and the filling amount of water were shown (Table 15). The yield after cooking in the case of Example 6-1 without the addition of the emulsifier, the yield after cooking by the addition of the emulsifier in the case of Example 6-2, and the yield after cooking and then the addition of the emulsifier in the case of Example 6-3 were measured, respectively.

[0234] [Table 15]

[0235] Cooked grain filling amount Water filling amount Example 6-1 Example 6-2 328.8g 89g 61g Example 6-3 335.8g 89g 61g FIG. 5 364.6g 98g 52g

[0236] For the instant cooked rice in the semi-finished state, its appearance was captured for comparison Grain separation degree ), and its degree of separation of the rice (%) was measured and shown in Table 16 below. The degree of separation (%) is a ratio calculated in percentage (%), i.e., the ratio of 3 grains or less of the rice separated from 50 g of cooked rice.

[0237] [Table 16]

[0238] Example 6-1 Example 6-2 55.84 Example 6-3 73.08 ​ 84.06

[0239] As a result, in terms of the degree of separation of the rice, Example 6-3 in which the emulsifier was sprayed after cooking showed 84.06%, Example 6-2 in which the emulsifier was sprayed before cooking showed 73.08%, and Example 6-1 in which no emulsifier was sprayed showed 55.84%. Thus, it was confirmed that it is easier to separate the rice when the instant cooked rice is prepared by spraying the emulsifier after cooking. During cooking using superheated steam, water is sprayed through a water injection nozzle to take out the cooked rice having a moisture content of about 40%. At this time, when the emulsifier is sprayed before cooking, the emulsifier is washed away during the water injection, so that the effect of the separation of the rice seems to be less effective than when the emulsifier is sprayed after cooking. However, depending on the time at which the emulsifier is introduced, the effect of the separation of the rice can be different, and the time at which the emulsifier is introduced can be selected and used according to the type of rice used.

[0240] In the foregoing, representative embodiments of the present application have been exemplarily described, but the scope of the present application is not limited to the specific embodiments described above. It will be understood by those skilled in the art that appropriate changes can be made within the scope of the claims of the present application.

Claims

1. A method of preparing instant cooked grains, the method comprising the steps of: washing raw materials and soaking them in water, wherein the raw materials include rice and one or more grains other than rice; parboiling the soaked raw materials by using superheated steam, wherein the temperature of the superheated steam is 110 °C to 130 °C, wherein the water addition rate of the parboiled grains obtained after the parboiling step by using superheated steam is 45 % to 90 %; cooking the raw materials parboiled by using superheated steam by using atmospheric pressure steam, wherein the step of cooking by using atmospheric pressure steam is performed in an atmospheric pressure steamer, the temperature of which is controlled at 97 °C to 99 °C; sealing a container containing the raw materials parboiled by using superheated steam and atmospheric pressure steam; and distillatively heating the sealed container.

2. The method of claim 1, wherein the step of parboiling by using superheated steam includes a step of adding water to the raw materials.

3. The method of claim 2, wherein the process of applying superheated steam to the raw materials and the process of adding water to the raw materials are performed simultaneously.

4. The method of claim 2, wherein the addition of water is performed in a spraying manner in the step of adding water to the raw materials.

5. The method of claim 4, wherein the addition of water is performed through 1 to 10 nozzles.

6. The method of claim 1, wherein the step of parboiling by using superheated steam is performed for 2 minutes to 10 minutes.

7. The method of claim 1, wherein the moisture content of the parboiled grains obtained after the parboiling step by using superheated steam is 35 % to 58 %.

8. The method of claim 1, further comprising, before the step of sealing a container containing the raw materials parboiled by using superheated steam and atmospheric pressure steam, a step of adding edible water to the container containing the raw materials parboiled by using superheated steam and atmospheric pressure steam.

9. The method of claim 1, wherein the step of cooking by using atmospheric pressure steam is performed for 5 minutes to 15 minutes.

10. The method of claim 1, wherein the distillatively heating step includes heating the sealed container at a temperature of 110 °C to 130 °C for 10 minutes to 35 minutes.

11. The method of claim 1, further comprising a step of adding an emulsifier.

12. The method of claim 11, wherein the step of adding an emulsifier is performed before the step of parboiling by using superheated steam or after the step of parboiling by using superheated steam.

13. The method of claim 1, further comprising a step of mixing a seasoning with the raw materials.

14. The method of claim 13, wherein the step of mixing a seasoning with the raw materials is performed after the step of parboiling by using superheated steam.

15. The method of claim 1, further comprising a step of inverting the sealed container after the sealing step.

16. The method of claim 1, wherein the rice is a long-grain variety or a short-grain variety.

17. The method of claim 1, wherein the container is a bag or a tray container.

18. The method of claim 17, wherein the raw material is packed in a pouch after the step of cooking by using superheated steam.

19. The method of claim 17, wherein the raw material is packed in a tray container before the step of cooking by using superheated steam.

20. Ready-to-eat cooked grains prepared by the preparation method according to any one of claims 1 to 19.

21. The ready-to-eat cooked grains of claim 20, wherein the cooked grains are selected from the group consisting of cooked rice, seasoned cooked grains, and mixed cooked grains.

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