Instant whole-grain rice having improved taste, nutrition and texture

Abstract

To provide an instant rice, more particularly, an instant whole-grain rice that, even when the instant rice is prepared using raw materials vulnerable to microbial contamination or difficult to sterilize, exhibits sufficient sterilization efficacy with microbial levels in the final instant rice product below the standard threshold, thereby avoiding the quality degradation issues that can arise from overly stringent sterilization, and has excellent texture and taste qualities.SOLUTION: There is provided an instant rice, comprising: a sealed container; and a multi-grain rice prepared with mixed grains included in the container, wherein the mixed grains comprise one or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum, the multi-grain rice is comprised in an amount of 90 pts.wt. or more based on 100 pts.wt. of the contents contained in the container, and the number of microorganisms in the instant rice is negative within a shelf life.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] This application relates to whole grain rice in the form of instant rice. [Background technology]

[0002] Rice is a staple food in East Asia, including Korea, Japan, and China, and is also a popular food throughout Asia, including Southeast Asia and South Asia. Recently, the number of people consuming rice has been increasing not only in Asia but also in the West, and rice has become a popular food in the West as well. In particular, rice, the main ingredient of rice, is becoming increasingly known for its excellent nutritional value, and is becoming even more popular.

[0003] Rice is typically prepared by washing and soaking grains such as rice in water, draining the water, and heating the rice. However, to properly cook rice, it is important to accurately measure the amount of water depending on the amount of grain. The final taste and texture of the rice can vary significantly depending on the heating conditions and method, requiring skilled skill and experience to produce rice of a certain standard. Because it is difficult to produce rice of consistent, high quality, electric rice cookers designed specifically for cooking rice have been developed. As rice is a staple food, it must be cooked daily or in large quantities, but the cooking process can be complicated and difficult. In particular, with the recent trend toward an increase in single-person households and a growing eating-out culture, fewer people are willing to go through the complicated process of preparing rice at home. Conversely, demand for instant rice in the form of an instant food product is on the rise.

[0004] Instant rice is sold in pre-cooked packages, allowing consumers to eat it immediately and conveniently enjoy high-quality rice through a simple cooking process using a microwave or other device. However, for instant foods that are distributed over long periods and stored at room temperature, there is a strong need to control microbial contamination through sufficient sterilization. If excessive sterilization conditions are applied to sterilize instant rice, the quality of the rice may be damaged or deteriorated. Therefore, maintaining the quality of the rice while simultaneously achieving sterilization effects is an important issue to be resolved in the instant rice field.

[0005] Solving the above-mentioned issues is especially important for instant rice that uses ingredients other than white rice. Sterilization is difficult and sterilization significantly deteriorates the quality of the rice, making sterilization and quality control particularly important when ingredients containing a high moisture content or that are susceptible to microbial contamination are used. In the case of commercially available mixed rice in the form of instant rice, ingredients that are susceptible to microbial contamination are used, and even if the sterilization conditions are met, the rice often has significantly inferior quality and a poor texture and taste. Korean Patent Publication No. 10-2015-0105819 discloses a method for producing aseptically packaged instant medicinal food containing nuts and seeds. However, the method discloses a method in which the ingredients are mixed, the medicinal food is first cooked, and then heated at a high temperature to sterilize and package the mixture. This method does not take into consideration the issue of rice quality deterioration due to sterilization. Recently, the market for convenience foods has been gradually growing, and as the demand for various types of instant rice in addition to the existing white rice has increased, the need for and the need to develop instant rice with quality similar to that of rice cooked directly at home or in a restaurant have also increased. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Korean Patent Publication No. 10-2015-0105819 Summary of the Invention [Problem to be solved by the invention]

[0007] The present application relates to instant rice produced using raw materials that are vulnerable to microbial contamination and difficult to sterilize, and aims to provide instant rice of excellent quality that contains microorganisms below the standard value through sufficient sterilization and achieves the taste, nutrition, texture, etc. of kamameshi. [Means for solving the problem]

[0008] One aspect of the present application provides instant rice comprising a sealed container and multigrain rice made from the multigrain grains contained in the container, wherein the multigrain grains include one or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum, and the multigrain rice is contained in an amount of 90 parts by weight or more per 100 parts by weight of the contents contained in the container, and the number of microorganisms in the instant rice is negative within the expiration date.

[0009] The present application will be described in detail below.

[0010] In this application, the term "cooked grains (Bap)" refers to a general food prepared by adding water to grains and heating under pressure. Compared to porridge, rice maintains the shape of grain particles, is chewed, and contains less water than porridge. Rice is commonly consumed as a staple food in Korea and other East and Southeast Asian countries. While rice is primarily made using rice, it can also be made using other grains instead of rice, or by mixing rice with other grains, or by using other ingredients in addition to grains.

[0011] In this application, the term "instant rice" refers to rice prepared in the form of an instant food. The instant rice is a processed food that can be consumed by itself without a separate cooking process or can be consumed through a simpler cooking process than that of ordinary rice, and is manufactured to be convenient for storage, transportation, portability, etc.

[0012] The instant rice of the present application comprises a sealed container and multigrain rice made from the multigrain contained in the container, the multigrain including one or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum, the multigrain rice being contained in an amount of 90 parts by weight or more per 100 parts by weight of the contents contained in the container, and the number of microorganisms in the instant rice being negative within the expiration date.

[0013] The instant rice of the present application, despite being in the form of instant rice, can exhibit excellent quality by realizing the taste, nutrition, texture, etc. of kamameshi. The kamameshi means rice cooked using a pot, and specifically can be rice cooked in a pressure rice cooker or pot, and in particular, can be rice that has an improved texture by being produced using a pot such as a stone pot or iron pot.

[0014] The instant rice of the present application can be a whole grain instant rice form.

[0015] The instant rice may further contain raw materials used in producing regular whole grain rice in addition to the above-mentioned cereals.

[0016] The millet may include one or more, two or more, three or more, or four or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum, and more specifically may include brown rice and black rice or whole wheat and oats. More specifically, the millet may consist of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum, but not white rice.

[0017] The millet may include both brown rice and black rice. The brown rice may be at least one selected from the group consisting of non-glutinous brown rice and glutinous brown rice.

[0018] When the cereals include at least one selected from the group consisting of whole wheat and oats, the surface-ruptured whole wheat or oats may be present in an amount of 10 parts by weight or less, 9 parts by weight or less, 8 parts by weight or less, 7 parts by weight or less, 6 parts by weight or less, or 5 parts by weight or less, based on 100 parts by weight of the total whole wheat or oats. In the present application, the term "surface-ruptured" may be defined as the endosperm portion of the grain being exposed at 10% or more of the total surface area of ​​the grain. That is, the instant rice of the present application may contain whole wheat or oat grains in which the endosperm portion is exposed at less than 10% of the surface area of ​​each grain, and the exploded whole wheat or oat grains may account for 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, or 5% or less of the total whole wheat or oat grains. Whole-grain rice in the form of instant rice, which is a distinctive feature of the market, requires particular attention to microbial control and sterilization. Therefore, when instant rice is sterilized under harsh sterilization conditions, surface rupture can occur in grains that are prone to rupture, such as whole wheat and oats. Surface rupture of grains can be visually unsightly, potentially reducing the appearance's appeal, and reducing physical properties related to texture, including hardness, which can lead to a decline in the quality of the instant rice. However, despite containing grains that are prone to surface rupture, the instant rice of the present application has a high proportion of grains that do not rupture, exhibiting excellent texture and appearance quality. Even without compromising quality, the number of microorganisms in the instant rice can be measured as negative within the expiration date, with the number of microorganisms being 0 cfu / ml, and the sterilization of microorganisms is also effective.

[0019] The grains contained in the instant rice of the present application contain more microorganisms than other grains, making them vulnerable to microbial contamination, or they may not be sufficiently sterilized by a conventional sterilization process. Specifically, the grains contain microorganisms in a concentration of 10 or less before sterilization. 2 cfu / ml ~10 8 cfu / ml, for example, the number of microorganisms can be 10 3 cfu / ml ~10 7 The number of microorganisms in the cereals before sterilization may be in the range of 1,500 cfu / ml to 5,000,000 cfu / ml, or 1,800 cfu / ml to 4,500,000 cfu / ml. The number of microorganisms in the cereals before sterilization may be the number of microorganisms measured before sterilizing a mixture of two or more grains. The number of microorganisms in the cereal mixture before sterilization may be in the range of 10 5 cfu / ml ~10 8 The number of microorganisms in the millet mixture before sterilization may be 500,000 cfu / ml to 5,000,000 cfu / ml or 550,000 cfu / ml to 1,200,000 cfu / ml. Therefore, considering the potential health impacts of instant rice consumers and the legally permitted microbial count standards for instant rice, instant rice produced using millet may require more stringent sterilization than other grains to reduce the number of microorganisms in the rice and meet the standards. However, while strict sterilization conditions and methods for producing instant rice can control microbial contamination, there is a problem that the sterilization process can cause a deterioration in the quality of the instant rice. The present application aims to solve the above-mentioned problems that arise when producing instant rice using millet. The instant rice of the present application exhibits sufficient sterilization effects without causing a deterioration in the quality of the instant rice.

[0020] The mixed grain rice made from the mixed grains may be contained in an amount of 90 parts by weight or more relative to 100 parts by weight of the contents contained in the container. Specifically, the amount of the mixed grain rice may be 90 parts by weight or more, 91 parts by weight or more, 92 parts by weight or more, 93 parts by weight or more, 94 parts by weight or more, 95 parts by weight or more, 96 parts by weight or more, 97 parts by weight or more, 98 parts by weight or more, 99 parts by weight or more, 99.5 parts by weight or more, 99.9 parts by weight or more, 100 parts by weight, 90 parts by weight to 99.9 parts by weight, 90 parts by weight to 99.5 parts by weight, 90 parts by weight to 99 parts by weight, 91 parts by weight to 99 parts by weight, 92 parts by weight to 99 parts by weight, 93 parts by weight, 94 parts by weight or more, 95 parts by weight or more, 96 parts by weight or more, 97 parts by weight or more, 98 parts by weight or more, 99 parts by weight or more, 99.5 parts by weight or more, 99.9 parts by weight or more, 100 parts by weight, 90 parts by weight to 99.9 ... The amount of rice may be, but is not limited to, 94 parts by weight to 99 parts by weight, 95 parts by weight to 99 parts by weight, 96 parts by weight to 99 parts by weight, 97 parts by weight to 99 parts by weight, 98 parts by weight to 99 parts by weight, 90 parts by weight to 98 parts by weight, 91 parts by weight to 98 parts by weight, 92 parts by weight to 98 parts by weight, 93 parts by weight to 98 parts by weight, 94 parts by weight to 98 parts by weight, 95 parts by weight to 98 parts by weight, 96 parts by weight to 98 parts by weight, or 97 parts by weight to 98 parts by weight. The mixed grain rice may be prepared using only mixed grains other than white rice.

[0021] The brown rice may be contained in an amount of 30 to 70 parts by weight based on 100 parts by weight of the contents contained in the container. Specifically, the brown rice content may be within a range defined by a lower limit selected from 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight, 35 parts by weight, 36 parts by weight, 37 parts by weight, 38 parts by weight, 39 parts by weight, and 40 parts by weight, and / or an upper limit selected from 70 parts by weight, 69 parts by weight, 68 parts by weight, 67 parts by weight, 66 parts by weight, 65 parts by weight, 64 parts by weight, 63 parts by weight, 62 parts by weight, 61 parts by weight, and 60 parts by weight. Examples of the brown rice content include, but are not limited to, 30 to 70 parts by weight, 31 to 69 parts by weight, 32 to 68 parts by weight, 35 to 65 parts by weight, 37 to 63 parts by weight, 38 to 62 parts by weight, and 40 to 60 parts by weight. More specifically, the non-glutinous brown rice may be contained in an amount of, but is not limited to, 10 to 30 parts by weight, 11 to 29 parts by weight, 12 to 28 parts by weight, 15 to 25 parts by weight, 17 to 23 parts by weight, or 19 to 21 parts by weight, based on 100 parts by weight of the contents contained in the container, and the glutinous brown rice may be contained in an amount of, but is not limited to, 20 to 40 parts by weight, 21 to 39 parts by weight, 22 to 38 parts by weight, 25 to 35 parts by weight, 27 to 33 parts by weight, or 29 to 31 parts by weight, based on 100 parts by weight of the contents contained in the container.

[0022] The black rice may be contained in an amount of 5 to 15 parts by weight based on 100 parts by weight of the contents contained in the container. Specifically, the content of the black rice may be within a range defined by a lower limit selected from 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, and 10 parts by weight, and / or an upper limit selected from 15 parts by weight, 14.5 parts by weight, 14 parts by weight, 13.5 parts by weight, 13 parts by weight, 12.5 parts by weight, 12 parts by weight, 11.5 parts by weight, 11 parts by weight, 10.5 parts by weight, and 10 parts by weight. Examples of the content of the black rice include, but are not limited to, 5 to 15 parts by weight, 6 to 14 parts by weight, 7 to 13 parts by weight, 8 to 12 parts by weight, 9 to 11 parts by weight, 9 to 10 parts by weight, and 10 to 11 parts by weight.

[0023] The at least one selected from the group consisting of whole wheat and barley may be contained in an amount of 5 to 15 parts by weight relative to 100 parts by weight of the contents contained in the container. Specifically, the content of the at least one selected from the group consisting of whole wheat and barley may be within a range having a lower limit selected from 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, and 10 parts by weight, and / or an upper limit selected from 15 parts by weight, 14.5 parts by weight, 14 parts by weight, 13.5 parts by weight, 13 parts by weight, 12.5 parts by weight, 12 parts by weight, 11.5 parts by weight, 11 parts by weight, 10.5 parts by weight, and 10 parts by weight. For example, the amount may be 5 to 15 parts by weight, 6 to 14 parts by weight, 7 to 13 parts by weight, 8 to 12 parts by weight, 9 to 11 parts by weight, 9 to 10 parts by weight, or 10 to 11 parts by weight, but is not limited thereto. In particular, whole wheat or barley is a raw material that is difficult to maintain its quality while satisfying microbial negativity requirements during its distribution period, but the present application includes such whole wheat or barley in an amount of 5 to 15 parts by weight per 100 parts by weight of the ingredients contained in the instant rice, and is able to maintain its quality.

[0024] The non-glutinous brown rice may be added in an amount of 5 to 12 parts by weight per 100 parts by weight of the ingredients when preparing the instant rice of the present invention. Specifically, the content of the non-glutinous brown rice may be within a range defined by a lower limit selected from 5, 5.5, 6, 6.5, 7, 7.5, and 8 parts by weight and / or an upper limit selected from 12, 11.5, 11, 10.5, 10, 9.5, 9, and 8.5 parts by weight. Examples include, but are not limited to, 5 to 12 parts by weight, 6 to 11 parts by weight, 7 to 10 parts by weight, 7.5 to 9 parts by weight, 8 to 9 parts by weight, or 8 to 8.5 parts by weight. The glutinous brown rice may be added in an amount of 10 to 20 parts by weight per 100 parts by weight of the ingredients when preparing the instant rice of the present invention. Specifically, the content of the glutinous brown rice may be within a range having a lower limit selected from 10 parts by weight, 10.5 parts by weight, 11 parts by weight, 11.5 parts by weight, 12 parts by weight, 12.5 parts by weight, 13 parts by weight, 13.5 parts by weight, and 14 parts by weight, and / or an upper limit selected from 20 parts by weight, 19.5 parts by weight, 19 parts by weight, 18.5 parts by weight, 18 parts by weight, 17.5 parts by weight, 17 parts by weight, 16.5 parts by weight, 16 parts by weight, 15.5 parts by weight, 15 parts by weight, and 14.5 parts by weight. For example, the content may be 10 to 20 parts by weight, 11 to 19 parts by weight, 12 to 18 parts by weight, 13 to 17 parts by weight, 13.5 to 16 parts by weight, 14 to 15 parts by weight, or 14 to 14.5 parts by weight, but is not limited thereto.

[0025] The black rice may be added in an amount of 3 to 10 parts by weight per 100 parts by weight of the ingredients when preparing the instant rice of the present application. Specifically, the content of the black rice may be within a range defined by a lower limit selected from 3, 3.5, 4, 4.5, 5, 5.5, and 6 parts by weight and / or an upper limit selected from 10, 9.5, 9, 8.5, 8, 7.5, 7, and 6.5 parts by weight. Examples include, but are not limited to, 3 to 10 parts by weight, 3.5 to 9.5 parts by weight, 4 to 9 parts by weight, 4.5 to 8.5 parts by weight, 5 to 8 parts by weight, 5.5 to 7.5 parts by weight, 5.5 to 7 parts by weight, or 6 to 6.5 parts by weight.

[0026] The whole wheat may be added in an amount of 3 to 10 parts by weight per 100 parts by weight of the ingredients when preparing the instant rice of the present application. Specifically, the whole wheat content may be within a range defined by a lower limit selected from 3, 3.5, 4, 4.5, 5, 5.5, and 6 parts by weight and / or an upper limit selected from 10, 9.5, 9, 8.5, 8, 7.5, 7, and 6.5 parts by weight. Examples include, but are not limited to, 3 to 10 parts by weight, 3.5 to 9.5 parts by weight, 4 to 9 parts by weight, 4.5 to 8.5 parts by weight, 5 to 8 parts by weight, 5.5 to 7.5 parts by weight, 5.5 to 7 parts by weight, or 6 to 6.5 parts by weight.

[0027] The oats may be added in an amount of 3 to 10 parts by weight per 100 parts by weight of the ingredients when preparing the instant rice of the present application. Specifically, the oats content may be within a range defined by a lower limit selected from 3, 3.5, 4, 4.5, 5, 5.5, and 6 parts by weight and / or an upper limit selected from 10, 9.5, 9, 8.5, 8, 7.5, 7, and 6.5 parts by weight. Examples include, but are not limited to, 3 to 10 parts by weight, 3.5 to 9.5 parts by weight, 4 to 9 parts by weight, 4.5 to 8.5 parts by weight, 5 to 8 parts by weight, 5.5 to 7.5 parts by weight, 5.5 to 7 parts by weight, or 6 to 6.5 parts by weight.

[0028] The instant rice of the present application may contain 3 to 7 parts by weight of dietary fiber per 100 parts by weight of the contents contained in the container. Specifically, the dietary fiber content may be within a range defined by a lower limit selected from 3, 3.2, 3.5, 3.7, 4, 4.2, and 4.5 parts by weight and / or an upper limit selected from 7, 6.8, 6.5, 6.3, 6, 5.8, 5.5, 5.3, and 5 parts by weight. Examples of the dietary fiber content include, but are not limited to, 3 to 7 parts by weight, 3.5 to 6.5 parts by weight, 4 to 6 parts by weight, 4.2 to 5.8 parts by weight, or 4.5 to 5.5 parts by weight.

[0029] The instant rice of the present application may contain 3.5 to 10 parts by weight of protein per 100 parts by weight of the contents contained in the container. Specifically, the protein content may be within a range defined by a lower limit selected from 3.5, 4, 4.5, 5, 5.5, 6, and 6.5 parts by weight and / or an upper limit selected from 10, 9.5, 9, 8.5, 8, 7.5, 7, and 6.5 parts by weight. Examples of the protein content include, but are not limited to, 3.5 to 10 parts by weight, 4 to 9.5 parts by weight, 4.5 to 9 parts by weight, 5 to 8.8 parts by weight, or 5.5 to 8 parts by weight.

[0030] The instant rice of the present application may further contain water or sauce. The sauce is a liquid sauce, and any liquid sauce can be used without limitation as long as it is added to impart the desired characteristics, such as taste, shape, and physical properties, to the instant rice of the present application. Specifically, it may contain sugar and / or salt. The liquid sauce can be prepared by blending and mixing liquid ingredients and powder ingredients in a predetermined ratio. The liquid ingredients can be, but are not limited to, soy sauce, vegetable / animal ingredient concentrate, fruit and vegetable paste, honey, oligosaccharides, starch syrup, etc., and the powder ingredients can be, but are not limited to, salt, sugar, pepper, chili powder, etc. For example, the sauce can include soy sauce, garlic, green onion, sugar, salt, sesame oil, honey, or a combination thereof. When liquid sauce is added during the production of instant rice, there is a problem that the quality of the liquid sauce may be significantly reduced during the process of sterilizing the instant rice using conventional methods. However, the instant rice of the present application has the advantage that, despite containing liquid sauce, the quality of the sauce and the instant rice is not reduced, and the number of microorganisms in the instant rice and / or the sauce can be maintained at 0 cfu / ml.

[0031] The instant rice may be negative in a microbial growth test for general bacteria and heat-resistant bacteria within the expiration date. Alternatively, the instant rice may be sterile for general bacteria and heat-resistant bacteria within the expiration date. Alternatively, the instant rice may have 0 cfu / ml of microorganisms, more specifically, 0 cfu / ml of general bacteria and heat-resistant bacteria within the expiration date. Furthermore, the number of microorganisms in the instant rice may be 0 cfu / ml when measured 9 months or less after production of the instant rice. Specifically, the number of microorganisms measured 1 month or less, 2 months or less, 3 months or less, 6 months or less, or 9 months or less after production may be 0 cfu / ml.

[0032] The number of microorganisms in the instant rice, water, and / or sauce may be 0 cfu / ml. The grains, water, and / or sauce contained in the instant rice of the present application can kill both general bacteria and heat-resistant bacteria, reducing the number of microorganisms to 0 cfu / ml. Therefore, the instant rice of the present application has the advantage that the quality of the grains, water, and / or sauce contained in the instant rice is not reduced and sufficient sterilization effect can be achieved.

[0033] The instant rice of the present application is heated in a 700W microwave oven for 1 to 3 minutes or 1 minute 30 seconds to 2 minutes 30 seconds, more specifically, for 2 minutes. The grain color of the instant rice measured after heating may have an L value of 20 to 25, an a value of 4 to 7, and a b value of 3 to 5.5. Specifically, the L value may be 20 to 25, 21 to 24.5, or 22 to 23, the a value may be 4 to 7, 4.5 to 6.5, or 5 to 6, and the b value may be 3 to 5.5, 3.5 to 5, or 4 to 4.5. Since the grain color range of the instant rice of the present application falls within the above range, instant rice with a color that more closely matches consumer color preferences can be provided. In the food technology field to which the present application pertains, food color is a factor that plays an important role in consumer preferences and selection, along with taste quality.

[0034] The instant rice of the present application may have one or more of the following physical properties as measured by a physical property analyzer on the multigrain rice contained in the container after heating the instant rice in a 700W microwave oven for 1 minute to 3 minutes, or 1 minute 30 seconds to 2 minutes 30 seconds, more specifically for 2 minutes: (i) hardness of 25 to 35; (ii) elasticity of 33 to 38; (iii) adhesiveness of 29.5 to 31; and (iv) viscosity of 23.3 to 25.

[0035] Specifically, the instant rice of the present application may have the following physical properties as measured using a physical property analyzer after heating the instant rice in a 700W microwave oven for 1 minute to 3 minutes, or 1 minute 30 seconds to 2 minutes 30 seconds, more specifically for 2 minutes, and then measuring the multigrain rice contained in the container using a physical property analyzer: (i) hardness of 25 to 35; (ii) elasticity of 33 to 38; (iii) adhesiveness of 29.5 to 31; and (iv) viscosity of 23.3 to 25.

[0036] More specifically, physical properties were measured using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated). Specifically, texture profile analysis (TPA) was performed using the physical property analyzer, and the TPA curve obtained after six bites was used. Specifically, each sample was placed in the holder of the physical property analyzer, and a 30 mm-high plunger was moved at a constant force and speed of 2.0 mm / s to apply force to the sample surface. The sample was compressed to 24% of its thickness twice, 46% twice, and 92% twice, and the load on the plunger was measured. The hardness was measured as the peak value when the plunger compressed the sample to 92% of its thickness, which indicates the force required to chew and crush the rice. Elasticity was measured by dividing the curve area at 92% compression by the curve area at 24% compression. A higher elasticity value indicates a higher chewing elasticity of the rice. Adhesion can be measured by the negative peak value when the plunger compresses the sample by 92%, which indicates the force required to separate the plunger from the sample. The larger the measured value, the stronger the adhesion. Viscosity can be measured by the negative area when the plunger compresses the sample by 92%, which indicates the force required to maintain adhesion. Each value was measured five times and the average value was calculated.

[0037] Specifically, the hardness may be 25 to 35, 26 to 30, or 27 to 30, the elasticity may be 33 to 38, 34 to 37, or 34 to 36, the adhesiveness may be 29.5 to 31, 29.7 to 30.5, or 29.7 to 30, and the viscosity may be 23.3 to 25, 23.4 to 24.5, or 23.5 to 24. By exhibiting hardness within the above ranges, the instant rice of the present application is characterized by excellent texture as it relatively maintains the hardness of grains despite complete control of microorganisms through strict sterilization.

[0038] The sugar content of the sauce before sterilization may be 0 to 60 brix. Specifically, the sugar content of the liquid sauce may be within a range defined by a lower limit selected from 0, 5, 10, 15, 20, 25, and 30 brix and / or an upper limit selected from 60, 55, 50, 45, 40, 35, and 30 brix. For example, the sugar content may be 0 to 60 brix, 5 to 55 brix, 10 to 50 brix, 15 to 45 brix, 20 to 40 brix, 25 to 35 brix, 30 to 35 brix, or 35 to 40 brix, but is not limited thereto.

[0039] The viscosity of the sauce before sterilization may be 0 to 2,000 cp. Specifically, the viscosity of the sauce may be within a range defined by a lower limit selected from 0, 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, and 1,000 cp and / or an upper limit selected from 2,000, 1,900, 1,800, 1,700, 1,600, 1,500, 1,400, 1,300, 1,200, 1,100, and 1,000 cp. For example, the viscosity may be, but is not limited to, 0 to 2,000 cp, 100 to 1,900 cp, 200 to 1,800 cp, 300 to 1,700 cp, 400 to 1,600 cp, 500 to 1,500 cp, 600 to 1,400 cp, 700 to 1,300 cp, 800 to 1,200 cp, 900 to 1,100 cp, 1,000 to 1,100 cp, or 900 to 1,000 cp.

[0040] If the sauce has a sugar content and / or viscosity within the above range, heat transfer may be difficult during the sterilization process, making microbial control difficult. However, the instant rice of the present application maintains the above sugar content and / or viscosity range of the sauce and exhibits sufficient sterilization effect. Furthermore, while conventional liquid sterilization methods do not have a significant sterilization effect on viscous liquids, the instant rice of the present application has the advantage of exhibiting a sufficient sterilization effect even on viscous sauces, as described above.

[0041] The sealed container may be produced by attaching a sterilized lid, e.g., a UV-sterilized lid, to the container, and may be produced by further injecting an inert gas into the container before sealing. The container may be attached using heat, an adhesive, or pressure, but is not limited thereto. The container and lid may be any container or lid commonly used in the manufacture of instant foods, regardless of their shape, material, or size, and may be a container or lid that is not deformed or damaged by heat. For example, the lid may be, but is not limited to, a lead film. After the sealing process, external foreign matter or microorganisms cannot naturally enter the container, allowing for microbial contamination control. Therefore, maintaining aseptic conditions is not required in subsequent steps.

[0042] The instant rice of the present application can be manufactured by the steps of sterilizing one or more ingredients selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum contained in a container under conditions of an F0 value of 4 or more, adding sterilized water or sauce to the sterilized ingredients, sealing the container to which the water or sauce has been added, and heating the sealed container at a temperature of 90°C to 125°C for 10 to 25 minutes.

[0043] Since the ingredients of the grains are the same as those contained in the instant rice, the following description will be based on the above.

[0044] The instant rice of the present application can be produced by sterilizing grains contained in a container under conditions of an F0 value of 4 or more before sealing the container. The instant rice can also be produced by adding sterilized water or sterilized sauce to the sterilized grains. The instant rice can also be produced by sealing the container to which the water or sauce has been added. The instant rice can also be produced by heating the sealed container at a temperature of 90°C to 125°C for 10 to 25 minutes.

[0045] The instant rice of the present application can be produced by directly injecting steam into water or sauce to sterilize the water or sauce.

[0046] The liquid sterilization step may involve directly injecting steam at 130°C to 140°C into the water or sauce for 6 to 8 minutes to sterilize the water or sauce. Specifically, the temperature of the steam may be within a range defined by a lower limit selected from 130°C, 130.5°C, 131°C, 131.5°C, 132°C, and 132.5°C and / or an upper limit selected from 140°C, 139°C, 138°C, 137°C, 136°C, 135°C, 134.5°C, 134°C, 133.5°C, 133°C, and 132.5°C. For example, sterilization can be performed using steam at temperatures ranging from 130°C to 140°C, 130.5°C to 138°C, 131°C to 136°C, 131.5°C to 135°C, 132°C to 133°C, 132.5°C to 135°C, or 130°C to 132.5°C, but is not limited thereto. Sterilization of the water or sauce can be performed by directly injecting steam at the above temperatures into the water or sauce to raise the temperature, and then passing the water or sauce through a tube that maintains the temperature for 6 to 8 minutes. Specifically, the sterilization time after steam injection can be 6 to 8 minutes, 6 minutes 30 seconds to 8 minutes, 6 minutes 30 seconds to 7 minutes 30 seconds, 6 minutes 30 seconds to 7 minutes 30 seconds, 7 minutes to 8 minutes, or 6 minutes to 7 minutes.

[0047] The step of liquid sterilizing the water or sauce can be performed using a DSI (Direct-Steam Injection) sterilizer. The temperature and time conditions of the DSI sterilizer can be set as described above to perform liquid sterilization.

[0048] In the case of instant rice containing a liquid sauce having a certain range of viscosity and / or sugar content, the possibility of microbial contamination is relatively greater, and when produced according to a conventional instant rice production method, there is a possibility of problems with deterioration in the quality of the instant rice and / or sauce. However, by producing the instant rice according to the above-mentioned method, the instant rice of the present application has the advantages of being able to completely control microorganisms, exhibiting a color that meets consumer preferences, and preventing deviations between products when mass-produced.

[0049] In this application, the term "F value" refers to the time required to kill a specific microbial strain at a specific temperature, which can be calculated using a heat lethality curve for the microorganism. The F value can be determined by the Z value of the type of microorganism to be sterilized and the heating temperature. The "F value" can be defined as the F value obtained when the Z value is 18°F or 10°C and the heating temperature is 250°F or 121.1°C. The Z value of 10°C is based on the value obtained when a standard microbial strain is sterilized. The F value is a value that can be used in the industry as a measure of the level of sterilization. Specifically, the F value can be determined by measuring the cumulative heat transferred to a sample during heat treatment using a sensor probe. For example, the F0 value can be measured by inserting a sensor probe into the cold point (the point in a sample where heat is transferred most slowly or usually the center of a sample) in the sample and then measuring the cumulative amount of heat transferred while applying heat. The amount of heat corresponding to 121.1°C for 1 minute is set as "F0 = 1" and the value can be calculated based on this.

[0050] The instant rice of the present application can be manufactured by sterilizing grains contained in a container under conditions of an F0 value of 4 or more. Here, sterilization under the condition of "F0 value = 4" means sterilization to a level that can kill a standard microorganism with a Z value of 10°C when sterilized at a temperature of 121.1°C for 4 minutes, according to the definition of F0 value. The F0 value can be calculated using the following equation 1.

[0051]

number

[0052] In the above formula 1, the unit of t (time) is minutes (min), and the unit of T (temperature) is °C.

[0053] Specifically, the sterilization step may have an F0 value of, but is not limited to, 4 or more, 4.5 or more, 5 or more, 6 or more, 7 or more, 8 or more, 10 or more, 20 or more, 30 or more, or 40 or more. When sterilization is performed under conditions of an F0 value in the above range or more, by producing instant rice through the subsequent steps, the number of microorganisms contained in the final instant rice product is reduced to below the standard value, thereby demonstrating a sufficient sterilization effect.

[0054] The sterilization step may be performed by at least one method selected from the group consisting of pressure steam sterilization, vacuum pressure steam sterilization, and ultra-high temperature sterilization, but is not limited thereto. Any sterilization method that satisfies the requirement of an F0 value of 4 or more may be used. Specifically, the sterilization step may be performed using, but is not limited to, a pressure sterilizer (Shinwha, Japan), a vacuum pressure sterilizer (RIC device, Hisaka, Japan), or an ultra-high pressure sterilizer (Echico, Japan). More specifically, the sterilization step may be performed by directly adding steam to the raw materials, or by a vacuum pressure steam sterilization method. The vacuum pressure steam sterilization may be performed by vacuum, steam sterilization, decompression, cooling, and gas replacement in that order, and for example, the vacuum pressure sterilizer may be used. More specifically, the grains may be placed in a vacuum pressure sterilizer, and the inside of the vacuum pressure sterilizer may be evacuated, followed by steam sterilization, decompression, and vacuum cooling in that order. The grains may be packed in an unsealed container. By creating a vacuum inside the autoclave before steam sterilization, it is possible to improve the efficiency (fast heat transfer) and uniformity of heat transfer during steam sterilization.

[0055] The sterilization step can be performed for 1 to 10 minutes using steam at 120° C. to 140° C. Specifically, the steam temperature can be within a range defined by a lower limit selected from 120° C., 121° C., 122° C., 123° C., 124° C., 125° C., 126° C., 127° C., 128° C., 129° C., and 130° C. and / or an upper limit selected from 140° C., 139° C., 138° C., 137° C., 136° C., 135° C., 134° C., 133° C., 132° C., 131° C., and 130° C. For example, sterilization can be performed using steam at, but is not limited to, 120° C. to 140° C., 121° C. to 139° C., 122° C. to 138° C., 123° C. to 137° C., 124° C. to 136° C., 125° C. to 135° C., 126° C. to 134° C., 127° C. to 133° C., 128° C. to 132° C., 129° C. to 131° C., 129° C. to 130° C., or 130° C. to 131° C. The sterilization time can be within a range having a lower limit selected from 1 minute, 2 minutes, 3 minutes, 4 minutes, 4 minutes 30 seconds, 5 minutes, 5 minutes 30 seconds, 6 minutes, 6 minutes 30 seconds, and 7 minutes, and / or an upper limit selected from 10 minutes, 9 minutes 30 seconds, 9 minutes, 8 minutes 30 seconds, 8 minutes, 7 minutes 30 seconds, 7 minutes, 6 minutes 30 seconds, and 6 minutes. For example, sterilization can be performed for 1 to 10 minutes, 2 to 9 minutes, 3 to 8 minutes, 4 to 7 minutes, 5 to 6 minutes, 5 minutes 30 seconds to 6 minutes, 5 minutes 5 minutes 30 seconds, 6 to 10 minutes, 7 to 10 minutes, or 7 to 9 minutes, but is not limited thereto, and the sterilization time can be changed within the above range depending on the volume of grain to be sterilized. For example, when producing instant rice in a volume suitable for one person's single meal, the sterilization time can be 4 to 6 minutes, but when producing instant rice in a larger volume, the sterilization time can be increased to a range of 7 to 10 minutes, and can be changed appropriately depending on the volume.

[0056] Furthermore, the sterilization step can involve contacting the raw materials with steam at 140°C to 155°C for 3 to 10 seconds, which can be repeated 5 to 10 times. Specifically, the steam temperature can be within a range defined by a lower limit selected from 140°C, 142°C, 145°C, and 147°C and / or an upper limit selected from 155°C, 153°C, 150°C, and 148°C. For example, sterilization can be performed with steam at 140°C to 155°C, 142°C to 153°C, 145°C to 150°C, 145°C to 148°C, 147°C to 150°C, or 147°C to 148°C, but is not limited thereto. The steam contact time can be within a range defined by a lower limit selected from 3 seconds, 4 seconds, 5 seconds, and 6 seconds and / or an upper limit selected from 10 seconds, 9 seconds, 8 seconds, and 7 seconds. For example, the time may be, but is not limited to, 3 to 10 seconds, 4 to 9 seconds, 5 to 8 seconds, 6 to 8 seconds, 5 to 7 seconds, or 6 to 7 seconds. The contact of the steam with the raw material may be repeated 5 to 10 times, 6 to 9 times, 6 to 8 times, 7 to 9 times, or 7 to 8 times.

[0057] The instant rice of the present application may be prepared by further soaking the grains in water before placing them in the container. The soaking step may include washing the grains in water, for example, adding 200 to 300 parts by weight of water to 100 parts by weight of the washed grains, and soaking for 20 to 80 minutes, but is not limited thereto. The soaking step may be performed in the same manner as the process of soaking grains in water when preparing rice by cooking.

[0058] After the soaking step, a step of removing water may be further carried out before the grain is placed in the container. As a result of the water removal step, the container may contain 0 to 10 parts by weight of water per 100 parts by weight of grain before the sterilization step.

[0059] After the sterilization step, the instant rice of the present application undergoes a step of adding sterilized water or sterilized sauce to the sterilized grains. The amount of sterilized water added here can be any amount within the range of water typically used in producing rice. For example, after water is added, the amount of water can be 30 to 120 parts by weight per 100 parts by weight of grains. Specifically, the amount of sterilized water can be 30 to 110 parts by weight, 40 to 105 parts by weight, 50 to 100 parts by weight, 60 to 95 parts by weight, or 70 to 90 parts by weight. Taking into account the amount of water contained in the container after the water removal step following soaking the grains in water, the amount of water added can be appropriately adjusted so that the final amount of water contained in the container is within the above range.

[0060] The instant rice of the present application can be produced without a rice cooking step. Specifically, the instant rice can be produced without a rice cooking step in the steps after the sterilization step and before the sealing step. The rice cooking step generally refers to a process of heating rice grains during the rice production process, and can be, for example, a step of heating at 90°C to 120°C. By not including a rice cooking step, the instant rice production method of the present application can reduce the number of times the grains are heated and prevent deterioration in the quality of the instant rice due to heating. Furthermore, prior to the sealing step, aseptic conditions must be maintained to prevent microbial contamination because microorganisms may enter the container. However, not including a rice cooking step prior to the sealing step has the advantage of shortening the process of maintaining aseptic conditions or reducing the time required to maintain aseptic conditions. This reduces the cost of maintaining aseptic conditions and the possibility of microbial contamination.

[0061] The instant rice of the present application can be produced without applying heat above 90°C after the sterilization step and before the sealing step. Specifically, the instant rice can be produced without applying heat at 90°C or higher, 96°C or higher, 97°C or higher, 98°C or higher, 99°C or higher, 100°C or higher, 102°C or higher, 105°C or higher, 110°C or higher, 120°C or higher, 90°C to 120°C, 97°C to 117°C, 99°C to 120°C, 100°C to 117°C, 105°C to 115°C, or 115°C to 120°C, but is not limited thereto. By producing the instant rice of the present application without including a step of heating at a temperature within the above range before the sealing step, the number of times the grains are heated can be reduced, and deterioration in the quality of the instant rice due to heating can be prevented. Furthermore, since microorganisms may enter the container before the step of sealing the container, it is necessary to maintain aseptic conditions to prevent microbial contamination, but if the step of heating at a temperature within the above range before the sealing step is not included, there is an advantage in that the time required to maintain aseptic conditions can be reduced, which has the effect of reducing the cost of maintaining aseptic conditions and lowering the possibility of microbial contamination.

[0062] The term "no application of heat" as used herein means not only not applying heat within the temperature range but also including the temporary application of heat within the temperature range for a short period of time to a level equivalent to no application of heat, as is common knowledge in the art. For example, if temporary heating does not produce a significant sterilization effect or cause no change in the quality of the rice, it is within the scope of the present application. For example, "no application of heat" may include applying heat within the temperature range for less than 1 second, 2 seconds, 3 seconds, 5 seconds, 10 seconds, or even 20 seconds, and may also include applying heat within the temperature range two or more times in a short period of time.

[0063] The instant rice of the present application can be prepared by maintaining a temperature of 89°C or less after the sterilization step and before the sealing step. Specifically, the temperature can be maintained at, but is not limited to, 89°C or less, 88°C or less, 87°C or less, 85°C or less, 80°C or less, 75°C or less, 70°C or less, 10°C to 89°C, 15°C to 88°C, 20°C to 85°C, 25°C to 80°C, 20°C to 70°C, 20°C to 60°C, or 20°C to 50°C. By maintaining a temperature within this range before the sealing step, the instant rice of the present application can reduce the number of times the grains need to be heated and can prevent deterioration of the quality of the instant rice due to heating. Furthermore, since microorganisms may enter the container before the sealing step, aseptic conditions must be observed to prevent microbial contamination. However, maintaining a temperature within this range before the sealing step has the advantage of reducing the time required to maintain aseptic conditions. This has the effect of reducing the cost of establishing sterile conditions and reducing the possibility of microbial contamination.

[0064] The term "maintaining the temperature" as used herein not only refers to the continuous uninterrupted maintenance of the temperature within the range, but also includes the temporary application of a temperature higher than the range for a short period of time, i.e., a case where, according to common general technical knowledge in the art, the result is the same as the continuous maintenance of the temperature. For example, even if a temperature higher than the range is temporarily applied, if no significant sterilization effect or no change in the quality of the rice occurs, this is within the scope of the present application. For example, this term may include the application of a temperature higher than the range for a period of 1 second, 2 seconds, 3 seconds, 5 seconds, 10 seconds, or 20 seconds or less, and may also include the application of a temperature higher than the range two or more times in a short period of time.

[0065] The instant rice of the present application can be produced by maintaining aseptic conditions from the sterilization step to the sealing step. Because containers containing sterilized grains, etc., can be contaminated by external biological particles, such as microorganisms, and other non-biological particles before sealing, each step must be performed under conditions in which airborne contaminant particles are controlled. The method for maintaining the aseptic conditions can be any method and condition commonly used in the food manufacturing industry. Specifically, aseptic conditions commonly used in the manufacturing of processed foods, instant foods, retort foods, etc. can be used. The aseptic conditions can be maintained by performing each step in a clean room or clean booth. For example, the process from the completion of the sterilization step to the start of the sealing step can be performed in a tunnel-shaped booth. Here, clean air generated by a clean air generator (e.g., a HEPA filter) installed in the booth prevents the inflow of microorganisms and maintains a positive pressure within the booth.

[0066] The instant rice of the present application can be produced by heating the sealed container for 10 to 25 minutes at a temperature of 90°C to 125°C. Specifically, the heating temperature can be within a range defined by a lower limit selected from 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, 105°C, 107°C, 110°C, 112°C, and 115°C and / or an upper limit selected from 125°C, 124°C, 123°C, 122°C, 121°C, 120°C, 119°C, 118°C, 117°C, 116°C, and 115°C. For example, heating can be performed at a temperature of 90°C to 125°C, 91°C to 125°C, 92°C to 124°C, 93°C to 124°C, 94°C to 123°C, 95°C to 123°C, 95°C to 122°C, 95°C to 121°C, 96°C to 121°C, 97°C to 121°C, 100°C to 120°C, 105°C to 119°C, 107°C to 118°C, 110°C to 115°C, 110°C to 118°C, 110°C to 116°C, or 112°C to 116°C, but is not limited to these. The sterilization time may be within a range having a lower limit selected from 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, and 20 minutes and / or an upper limit selected from 25, 24, 23, 22, 21, and 20 minutes. For example, heating may be performed for 10 to 25 minutes, 11 to 24 minutes, 12 to 23 minutes, 15 to 22 minutes, 17 to 21 minutes, 19 to 20 minutes, 20 to 21 minutes, 12 to 17 minutes, 13 to 16 minutes, 18 to 23 minutes, 19 to 22 minutes, or 19 to 21 minutes, but is not limited thereto. The temperature range and the time range may vary depending on the type of grain.

[0067] When heating is performed within the above temperature range and for the above time, a more effective sterilization effect can be achieved, and more complete control of microorganisms is possible. Furthermore, by undergoing the heating process under the above conditions, the instant rice of the present application can reach a level similar to that of rice produced by a normal rice production process, and can have rice quality suitable for consumption. This prevents deterioration of rice quality due to excessive heating conditions, and allows the production of excellent quality instant rice.

[0068] The number of microorganisms in the grains measured after the heating step can be 0 cfu / ml. In the grains contained in the instant rice produced by the instant rice production method of the present application, both general bacteria and heat-resistant bacteria can be killed, and the number of microorganisms can be 0 cfu / ml. Therefore, the instant rice of the present application has the advantage that the quality of the grains contained in the instant rice is not reduced and a sufficient sterilization effect can be exhibited.

[0069] That is, the instant rice of the present application is easy to cook, store, and preserve as an instant food, and can have texture and taste quality similar to rice produced by ordinary cooking methods at home or in a restaurant. Furthermore, even if grains that are vulnerable to microbial contamination or are difficult to sterilize are used, the number of microorganisms can be controlled by sufficient sterilization, and instant rice can be produced without deterioration in rice quality due to sterilization.

[0070] The temperature conditions for the heating step can be lower than the heating temperature during normal retort sterilization, specifically, lower than the heating temperature for retort sterilization that is conventionally used in the production of instant rice. Also, the temperature conditions for the heating step can be higher than the heating temperature during "steaming" that is performed to transfer heat to the inside of food during the normal cooking process of rice.

[0071] The heating step may be performed in a conventional retort apparatus by setting the temperature and time conditions within the above ranges, but is not limited thereto.

[0072] The instant rice of the present application may be manufactured by further undergoing cooling and drying steps after the heating step, and may further undergo a step of inspecting the appearance and condition of the manufactured instant rice and / or a step of packaging one or more pieces of instant rice. The cooling step may be, but is not limited to, cooling by natural wind, and the inspection step may be, but is not limited to, a visual inspection or a sampling inspection. [Effects of the Invention]

[0073] The instant rice of the present application has the effect of providing excellent quality instant rice that achieves the taste, nutrition, texture, etc. of rice cooked in a pot without the problem of quality degradation due to strict sterilization, even when instant rice is produced using grains that are vulnerable to microbial contamination and difficult to sterilize, by sufficiently sterilizing the rice so that the number of microorganisms can be reduced to below the standard value and the quality of the rice (hardness, occurrence of rupture of the grain surface, etc.) is not damaged by sterilization.

[0074] In addition, compared to conventional instant rice manufacturing methods, the new manufacturing principle reduces the number of heating cycles to minimize quality changes, and maintains sterile conditions, simplifying the time and steps required, offering advantageous advantages in terms of cost and microbial safety.

[0075] However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description. [Brief explanation of the drawings]

[0076] [Figure 1] The appearance of grains of the whole grain rice of the present application (Example 1) was compared with that of the whole grain rice of Comparative Examples 1 to 3. It was found that many whole grains with surface ruptures were found in the instant rice of Comparative Example 1, but that the surface rupture phenomenon hardly occurred in the instant rice of Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0077] The present application will now be described in detail with reference to examples.

[0078] However, the following examples are provided to specifically illustrate the present application, and the contents of the present application are not limited to the following examples.

[0079] [Examples and Comparative Examples] Example 1: Whole grain rice In addition to white rice, various whole grains were used as raw materials to produce the whole grain rice of Example 2 according to the instant rice manufacturing method of the present application. Specifically, the raw materials used were non-glutinous brown rice, glutinous brown rice, black rice, whole wheat, and oats, and the blending ratios of each raw material are shown in Table 1 below. The raw materials were washed and soaked in water, and then filled into containers. The filled containers were transferred to an RIC device (manufactured by Hisaka Works, Ltd.) and subjected to steam pressure sterilization under vacuum at a temperature of 130°C for 5 minutes and 30 seconds. The sterilization conditions correspond to sterilization conditions with an F0 value of 4 or more. After sterilization of the raw materials was completed, sterilized water was finally added so that the ingredients were blended in the ratios shown in Table 1 below.

[0080] [Table 1]

[0081] After adding water to the container, the container was sealed with a lid to prevent external microorganisms and foreign matter from entering the container. The sealed container was transferred to a retort sterilizer and heated at 115°C for 20 minutes to produce instant rice of Example 2. The temperature and time conditions of the device are relatively less severe than those of ordinary retort sterilization.

[0082] Comparative Examples 1 to 3: Whole grain rice Whole grain rice of Comparative Examples 1 to 3 was produced using raw materials mixed in the blending ratios shown in Table 1. Instant rice was produced in the same manner as in Example 1, except that some conditions were changed.

[0083] In Comparative Example 1, the same method as in Example 1 was carried out up to the sealing step of the container, and then, instead of the heating step of Example 1, the sealed container was steamed at a temperature of 95°C or less, specifically, heated at a temperature of 85°C for 20 minutes to complete the instant rice.

[0084] In Comparative Example 2, the same method as in Example 1 was carried out up to the sealing step of the container, and then, instead of the heating step in Example 1, the sealed container was heated in a retort sterilizer at a temperature of 123°C for 18 minutes under normal retort sterilization conditions to produce instant rice.

[0085] In Comparative Example 3, similar to Example 1, steam pressure sterilization was performed at 130°C for 5 minutes and 30 seconds, followed by the addition of sterilized water and cooking at 98°C for 35 minutes. This corresponds to the process performed in conventional instant rice manufacturing processes. In Comparative Example 3, after the rice cooking step, the container was sealed and heated at 115°C for 20 minutes in a retort sterilizer, and instant rice was produced through the same heating steps as in Example 1.

[0086] [Experimental Example 1] [1-1] Comparison of color difference and appearance of whole grain rice The instant rice (whole grain rice) of Example 1 and Comparative Examples 1 to 3, which were made using whole grains such as brown rice, black rice, whole wheat, and oats as raw materials, were heated in a microwave oven (700W) for 2 minutes, and then the lids were removed and the color was measured and the appearance was compared. The color was measured using a device manufactured by Konica Minolta to measure the L, a, and b values, and after each measurement was made three times, the average values ​​are shown in Table 2 below.

[0087] [Table 2]

[0088] As can be seen from Table 2, the instant rice of Example 1 of the present application was measured to have a similar color to the other instant rice samples of Comparative Examples 1 to 3. Unlike the experimental results for white rice, the whole grain rice did not show any significant differences in color, including the L value. However, visual observation revealed that the instant rice of Comparative Example 1 had more white-colored pieces due to surface rupture (Figure 1). Surface rupture was determined based on whether the endosperm of the grain was exposed at 10% or more of the total surface area. This is presumably due to excessively low temperature conditions in the method for producing instant rice of Comparative Example 1, which resulted in the grains becoming overly softened and absorbing moisture only from the inside. In contrast, the instant rice of Example 1 produced according to the instant rice production method of the present application did not exhibit the same phenomenon as Comparative Example 1, demonstrating superior appearance quality and indirectly confirming that the whole grain rice was thoroughly cooked.

[0089] [1-2] Taste analysis of cooked whole grain rice The instant rice (whole grain rice) of Example 1 and Comparative Examples 1 to 3 was heated in a microwave oven, and the appearance, hardness, viscosity, balance, and taste of the rice grains were measured using a taste meter (Tensipresser My Boy 2 system, Taketomo Electric Co., Japan). The values ​​of the cooked rice taste of each instant rice are shown in Table 3 below.

[0090] [Table 3]

[0091] As a result, the instant rice of Example 1 produced by the production method of the present application was found to have the highest appearance, hardness, viscosity and balance values, and also the highest taste value, compared to the instant rice of Comparative Example produced by other methods.

[0092] [1-3] Physical properties of whole grain rice The instant rice (whole grain rice) of Example 1 and Comparative Examples 1 to 3 was heated in a microwave oven, and the hardness, elasticity, adhesiveness, and viscosity were measured using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated).

[0093] Specifically, texture profile analysis (TPA) was performed using a physical property analyzer to measure the physical properties. The TPA curves obtained after six bites were used. Specifically, each sample was placed in the holder of the physical property analyzer, and a 30 mm-high plunger was moved at a constant force and speed of 2.0 mm / s to apply force to the sample surface. The sample was compressed by 24% twice, 46% twice, and 92% twice. The load on the plunger was measured. The hardness was measured as the peak value when the plunger compressed the sample by 92% of its thickness, which indicates the force required to chew and crush the rice. Elasticity was measured by dividing the curve area at 92% compression by the curve area at 24% compression. A higher elasticity value indicates a higher chewing elasticity of the rice. Adhesion can be measured as a negative peak value when the plunger compresses the sample by 92%, which indicates the force required to separate the plunger from the sample; the larger the measured value, the stronger the adhesion. Viscosity can be measured as a negative area when the plunger compresses the sample by 92%, which indicates the force required to maintain adhesion. Each value was measured five times and the average value was calculated.

[0094] [Table 4]

[0095] As a result, as can be seen from Table 4, the instant rice of Example 1 was measured to have a higher hardness value than the instant rices of Comparative Examples 1 to 3. Hardness is an important physical property that determines the texture of rice, and the instant rices of Comparative Examples 2 and 3 were measured to have low hardness due to the application of excessive heat. Although the level of heat applied to the instant rice of Comparative Example 1 was low, it is expected that the low hardness was due to the occurrence of grain kernel bursting, as confirmed from Experimental Example 1 and Figure 1. In contrast, in the case of Example 1, which was produced according to the instant rice production method of the present application, the hardness did not decrease despite being sterilized by sufficient heating, and it was confirmed that the kernels remained intact and maintained their quality.

[0096] [1-4] Sensory evaluation of whole grain rice The instant rice (whole grain rice) of Example 1 and Comparative Examples 1 to 3 was heated in a microwave oven, and then various sensory qualities were evaluated by a trained expert panel. The sensory qualities were evaluated based on color preference, off-taste / off-odor intensity, overall taste preference, texture preference, and viscosity preference, and the results are shown in Table 5 below. The evaluation criteria for the sensory qualities were as follows:

[0097] [Evaluation criteria] Color preference: 1 point is the minimum value and 5 points is the maximum value, and the higher the color preference, the higher the score. Off-taste / off-odor intensity: 1 point is the minimum value and 5 points is the maximum value, with higher off-taste / off-odor indicating higher scores. Overall taste preference: This is an item that evaluates the overall taste, with 1 point being the minimum and 5 points being the maximum. The better the overall taste, the higher the score. Organizational preference: 1 point is the minimum value and 5 points is the maximum value, with a higher organizational preference indicating a higher score. Viscous preference: 1 point is the minimum value and 5 points is the maximum value, and the higher the viscosity preference, the higher the score.

[0098] [Table 5]

[0099] As a result, the whole grain rice of Example 1 was measured at the highest levels in color preference, texture preference, and viscosity preference compared to the whole grain rice of the Comparative Example, and the intensity of off-flavor / off-odor was also measured at similar levels between Example 1 and the Comparative Example, showing no difference. Therefore, it was confirmed that the whole grain rice of Example 1 made according to the manufacturing method of the present application exhibits superior sensory quality compared to rice made by other methods.

[0100] [Experimental Example 2] Check the nutritional information of whole grain rice The nutritional components of the whole grain rice prepared in Example 1 were measured and confirmed. Based on the whole grain rice final product, the contents of calories, carbohydrates, protein, fat, sugars, saturated fat, trans fat, cholesterol, sodium, ash, and dietary fiber were measured according to the standard measurement methods specified in the Food Code. For example, protein was measured using the protein analyzer method specified in the Food Code, and dietary fiber was measured using the total dietary fiber analysis method specified in the Food Code. The nutritional components of the instant rice are shown in Table 6 below.

[0101] The instant rice of the present application can maintain sufficient sterilizing power and texture even when produced using only millet without using white rice, and the protein content and dietary fiber content in the instant rice of the present application can be maintained at a higher level than the protein and dietary fiber contents in conventional instant rice.

[0102] [Table 6]

[0103] [Experimental Example 3] Checking the number of microorganisms in whole grain rice To confirm whether the whole grain rice product of the present invention was completely sterilized, the number of microorganisms contained in the raw materials or the product was measured at each step.

[0104] First, the number of general bacteria and the number of heat-resistant bacteria were measured for each of the raw materials of the whole grain rice according to Example 1. The number of bacteria for each of non-glutinous rice, glutinous rice, foxtail millet, pumpkin seeds, raisins, and pine nuts was measured, and the number of microorganisms was measured for a sample of a mixed solid material made by mixing these.

[0105] As a result, as shown in Table 7 below, the raw materials before the sterilization step had a predetermined level of general bacteria present, and the mixed solid raw materials used to produce instant rice were found to have at least 550,000 cfu / ml of general bacteria present.

[0106] [Table 7]

[0107] After the raw materials were placed in a container, whole grain rice was produced according to Example 1. During this process, steam pressure sterilization was carried out in a RIC device at a temperature of 130°C for 5 minutes and 30 seconds, and the sterilization effect was confirmed by a microbiology challenge test (MCT). MCT is a method for determining whether a product is stable in terms of process and distribution by artificially inoculating microorganisms and observing the progress to confirm whether the target bacteria can be controlled during the actual process of the product. As a general bacterium, Bacillus subtilis (ATCC 5230), which dies at an F0 of approximately 4 or less, was found to be sterilized at 10 6 The orange capsule (MesaLabs SASU-302) is used, and the heat-resistant bacteria is Geobacillus stearotrhermophilus (ATCC 7953), which dies at an F0 of approximately 21 or less, and is present at 10 6Purple capsules (MesaLabs SA-608) containing 1000 cfu / ml of malaria parasites were used. The raw materials were sterilized in a RIC device using these capsules. The orange capsules were incubated at 35°C, and the purple capsules were incubated at 55-60°C for up to 48 hours, after which the color change was observed. A lack of color change was considered negative, and a yellow color change was considered positive (Table 8).

[0108] As a result, it was confirmed that the steam pressure sterilization using the RIC device killed all microorganisms that were present in the raw materials before sterilization, demonstrating a sufficient sterilization effect.

[0109] [Table 8]

[0110] Furthermore, after steam pressure sterilization, the instant rice products were hydrated, sealed, and further heated to produce final instant rice products, which were then subjected to bacterial growth experiments. The instant rice products were stored at 35°C for 10 days, then sampled, and the growth of general bacteria and heat-resistant bacteria was measured in accordance with the industry-standard method (bacterial growth test according to the Ministry of Food and Drug Safety's general test method) by storing samples of each final product in an incubator at 35-37°C for 10 days or more, and then the sample obtained from the sample was homogenized in a diluent and cultured in a culture medium at 35-37°C for 45-51 hours, after which bacterial growth was measured.

[0111] As a result, as shown in Table 9 below, no bacterial growth was observed in any of the 12 instant rice samples, indicating that they were negative. This confirms that despite the presence of a large amount of microorganisms in the raw materials, the instant rice produced by the production method of the present application had been thoroughly sterilized to kill all microorganisms.

[0112] [Table 9]

[0113] The above describes exemplary embodiments of the present application, but the scope of the present application is not limited to the specific embodiments described above, and a person having ordinary knowledge in the relevant field can make appropriate modifications within the scope of the claims of the present application.

Claims

1. A sealed container and Instant rice comprising mixed grain rice prepared from the mixed grains contained in the aforementioned container, The aforementioned instant rice is manufactured by filling a container with mixed grains and sterilizing the grains contained in the container under conditions of an F0 value of 4 or higher before sealing the container. The aforementioned grains include one or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, millet, and sorghum. The mixed grain rice is included in an amount of 90 parts by weight or more per 100 parts by weight of the contents contained in the container. The number of microorganisms in the instant rice was negative within the expiration date. The instant rice is instant rice in which, after being heated in a 700W microwave oven for 1 to 3 minutes, the mixed grain rice contained in the container has a hardness of 25 to 35, as measured using a physical property analyzer.

2. The aforementioned cereals include at least one selected from the group consisting of whole wheat and oats. The instant rice according to claim 1, wherein the amount of whole wheat or oats in the mixed grain rice that have burst on the surface is 10 parts by weight or less per 100 parts by weight of whole wheat or oats in the total mixed grain rice.

3. The aforementioned grains include brown rice and black rice. The instant rice according to claim 1, wherein the brown rice is at least one selected from the group consisting of non-glutinous brown rice and glutinous brown rice.

4. The instant rice according to claim 1, wherein the aforementioned grains do not include white rice.

5. The instant rice according to claim 1, wherein at least one selected from the group consisting of whole wheat and barley is included in an amount of 5 to 15 parts by weight per 100 parts by weight of the contents contained in the container.

6. The instant rice according to claim 1, wherein the instant rice contains dietary fiber in an amount of 3 to 7 parts by weight per 100 parts by weight of the contents contained in the container.

7. The instant rice according to claim 1, wherein the instant rice contains protein in an amount of 3.5 to 10 parts by weight per 100 parts by weight of the contents contained in the container.

8. The instant rice according to claim 1, wherein the number of microorganisms in the instant rice is 0 cfu / g when measured 9 months or less after the production of the instant rice.

9. The instant rice according to claim 1, wherein the number of microorganisms in the grains before sterilization is 102 cfu / g to 108 cfu / g.

10. The instant rice according to claim 1, wherein the elasticity of the mixed grain rice contained in the container is measured using a physical property analyzer after heating in a 700W microwave oven for 1 to 3 minutes, and the elasticity is 33 to 37.

11. The instant rice according to claim 1, wherein the adhesiveness of the mixed grain rice contained in the container is measured using a physical property analyzer after heating in a 700W microwave oven for 1 to 3 minutes and the adhesiveness is 29.5 to 31.

12. The instant rice according to claim 1, wherein the viscosity of the mixed grain rice contained in the container is measured using a physical property analyzer after heating in a 700W microwave oven for 1 to 3 minutes, and the viscosity is 23.3 to 25.

13. The instant rice according to claim 1, wherein the instant rice is manufactured by heating the sealed container at a temperature of 90°C to 125°C for 10 to 25 minutes.

14. The instant rice according to claim 1, wherein the instant rice is manufactured without applying heat of 90°C or higher after sterilization until before the container is sealed.

15. The instant rice according to claim 1, wherein the grains are not retorted before being filled into a container.

16. The instant rice according to claim 1, wherein the instant rice is manufactured by filling a container with mixed grains and sterilizing the mixed grains contained in the container with vacuum pressure steam.

17. The instant rice according to claim 16, wherein the vacuum pressurized steam performs vacuum, steam sterilization, depressurization, cooling and gas replacement in sequence.

18. The instant rice according to claim 1, wherein the instant rice is manufactured by the steps of: sterilizing grains filled in a container; adding sterilized water or sauce to the sterilized grains; sealing the container to which the water or sauce has been added; and heating the sealed container at a temperature of 90°C to 125°C.

19. The instant rice according to claim 18, wherein the instant rice is manufactured without going through a cooking step, after the sterilization step and before the sealing step.

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