Method for preparing instant cooked kama-meshi having deliciousness, nourishment and texture of cooked rice

Abstract

To provide a method for producing instant cooked rice by which the number of microorganisms is reduced to a standard value or less by sufficient sterilization and the quality of the cooked rice is not damaged by the sterilization when producing the instant cooked rice produced by using a raw material which is vulnerable to microbial contamination and is difficult to sterilize.SOLUTION: According to an aspect of the present disclosure, there is provided a method of preparing instant rice, the method including sterilizing raw materials filled in a vessel under a condition of a F0 value of 4 or more, adding sterilized water or sterilized sauce to the sterilized raw materials, sealing the vessel to which the water or sauce is added, and heating the sealed vessel at a temperature of 90 °C to 125 °C for 10 minutes to 25 minutes.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present application relates to a method for producing instant rice and the instant rice produced thereby. [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 taste and texture of the final 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 after purchase 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 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. When ingredients with high moisture content or susceptibility to microbial contamination are used, sterilization is difficult and sterilization significantly deteriorates the quality, making sterilization and quality control particularly important. In the case of commercially available mixed rice in the form of instant rice, ingredients that are susceptible to microbial contamination are used, so 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 it. 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 aims to provide a method for producing instant rice using raw materials that are vulnerable to microbial contamination and difficult to sterilize, which reduces the number of microorganisms to a standard value or less through sufficient sterilization and prevents the quality of the rice from being impaired by sterilization.

[0008] Another object of the present application is to provide instant rice of excellent quality that contains microorganisms below the standard value due to sufficient sterilization, and that has the taste, nutrition, texture, etc. of kamameshi. [Means for solving the problem]

[0009] One aspect of the present application provides a method for producing instant rice, including the steps of sterilizing raw materials filled in a container under conditions of an F0 value of 4 or more, adding sterilized water or sterilized sauce to the sterilized raw materials, 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.

[0010] Another aspect of the present application provides instant rice produced by the method for producing instant rice.

[0011] The present application will be described in detail below.

[0012] 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.

[0013] 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.

[0014] 1. Instant rice manufacturing method The method for producing instant rice of the present application includes the steps of sterilizing raw materials filled into a container under conditions of an F0 value of 4 or more, adding sterilized water or sterilized sauce to the sterilized raw materials, 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.

[0015] The instant rice produced by the production method of the present application can exhibit excellent quality, realizing the taste, nutrition, texture, etc. of kamameshi, despite being in the form of instant rice. 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 when produced using a pot such as a stone pot or iron pot.

[0016] The raw materials may include any material that can be used to make regular rice, and the types of raw materials may be appropriately selected and used depending on the type of rice to be produced.

[0017] Specifically, the ingredients may include at least one selected from the group consisting of grains, beans, mushrooms, potatoes, bulbs, wild vegetables, fruits / seeds, meat, fish, and eggs. The grains may include rice or other grains, and the rice may include at least one selected from the group consisting of white rice, black rice, brown rice, non-glutinous rice, and glutinous rice. The grains may include at least one selected from the group consisting of barley, beans, adzuki beans, foxtail millet, wheat, rye, barnyard millet, buckwheat, oats, millet, corn, and sorghum. However, the type of grain is not limited thereto, and any grain that can be commonly used to prepare rice may be used, for example, any grain that can be used to prepare multigrain rice or nutritional rice. The instant rice of the present application may be prepared using only ingredients other than white rice, or may include both white rice and ingredients other than white rice. The beans may include, but are not limited to, at least one selected from the group consisting of soybeans, Korean black beans, black beans, yellow beans, yak soybeans, kidney beans, peas, soybeans, mung beans, lentils, jack beans, and adzuki beans. The beans may include any edible plant classified as a legume. The mushrooms may include, but are not limited to, at least one selected from the group consisting of king oyster mushrooms, shiitake mushrooms, oyster mushrooms, matsutake mushrooms, and enoki mushrooms. However, the type of mushroom is not limited thereto, and any edible mushroom may be used, for example, any mushroom used in making mushroom rice. The bulbs may include, but are not limited to, at least one selected from the group consisting of lotus root, burdock, carrot, and bellflower. The potatoes may include, but are not limited to, at least one selected from the group consisting of sweet potato, potato, and Jerusalem artichoke. The wild vegetables may include at least one selected from the group consisting of scaber daisy, willow thistle, bracken, sedum vulgare, takarako, chives, Japanese shallot, Japanese butterbur, Japanese butterbur, portulaca oleracea, and udo, but are not limited thereto.The fruits / nuts may include, but are not limited to, at least one selected from the group consisting of jujube, chestnut, pine nut, raisin, and pumpkin seed. The meat may include, but is not limited to, red meat, muscle, fat, or a mixture thereof separated from at least one animal selected from the group consisting of beef, horse, sheep, goat, deer, and poultry (chicken, duck, geese, turkey, ostrich, turkey, and pheasant). The fish meat includes meat separated from aquatic products, aquatic eggs, and processed foods thereof, such as, but not limited to, raw meat separated from aquatic products, cut meat, kamaboko, fish sausage, etc. The marine products may be fish (such as cod, Alaska pollack, white croaker, mackerel, Spanish mackerel, and saury), squid, octopus, giant octopus, shrimp, crab, and shellfish, and the marine eggs may be, but are not limited to, mentaiko (spicy cod roe), cod roe, flying fish eggs, and shark eggs. The eggs include foods made from animal eggs, such as poultry eggs, or processed egg products, and may include eggs, whole eggs, egg yolks, and egg whites. Specifically, the eggs may be, but are not limited to, chicken eggs, duck eggs, quail eggs, goose eggs, ostrich eggs, or processed products thereof.

[0018] The raw materials may include raw materials other than white rice (e.g., grains other than white rice, beans, mushrooms, potatoes, wild vegetables, fruits / nuts, meat, fish, eggs, etc.) in an amount of 10 to 100 parts by weight based on 100 parts by weight of the total raw materials. Specifically, the content of the raw materials other than white rice may be within a range defined by a lower limit selected from 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, 30 parts by weight, 35 parts by weight, 40 parts by weight, 45 parts by weight, 50 parts by weight, 55 parts by weight, and 60 parts by weight, and / or an upper limit selected from 100 parts by weight, 95 parts by weight, 90 parts by weight, 85 parts by weight, 80 parts by weight, 75 parts by weight, 70 parts by weight, and 65 parts by weight. For example, the amount may be, but is not limited to, 10 to 100 parts by weight, 15 to 95 parts by weight, 20 to 90 parts by weight, 30 to 85 parts by weight, 40 to 80 parts by weight, 50 to 80 parts by weight, 60 to 70 parts by weight, or 60 to 65 parts by weight. When the content of ingredients other than white rice is 100 parts by weight, the ingredients may not contain any white rice, and in this case, instant rice produced using the ingredients may also not contain white rice. The concept of "rice," which includes white rice, black rice, brown rice, etc., may be any rice used in the production of regular rice, regardless of its type, such as, but not limited to, japonica or indica rice. The rice may also be non-glutinous rice, glutinous rice, or a combination thereof. The starch components of non-glutinous rice may be amylose and amylopectin, while the starch components of glutinous rice may be amylopectin. Compared to non-glutinous rice, glutinous rice has a higher viscosity when cooked. The rice can be used regardless of its degree of polishing, and in addition to white rice and brown rice, it can also be 5-minute polished, 7-minute polished, and / or 9-minute polished. The type of rice can be selected appropriately depending on the type and characteristics of the rice to be ultimately produced, and the mixing ratio of various types of rice can also be selected appropriately.

[0019] In the present application, the raw materials used in the manufacture of instant rice may contain more microorganisms than the other raw materials, making them vulnerable to microbial contamination, or may not have been sufficiently sterilized by a conventional sterilization process. Specifically, the raw materials may contain more microorganisms than the raw materials before sterilization, and the number of microorganisms in the raw materials may be less than 10 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 raw materials before sterilization can be in the range of 10 to 5,000,000 cfu / ml, 1,500 to 5,000,000 cfu / ml, or 1,800 to 4,500,000 cfu / ml. The number of microorganisms in the raw materials before sterilization can be the number of microorganisms measured before sterilizing a mixture of two or more raw materials. The number of microorganisms in the raw material mixture before sterilization can be in the range of 10 to 5,000,000 cfu / ml, 1,500 to 5,000,000 cfu / ml, or 1,800 to 4,500,000 cfu / ml. 5 cfu / ml ~10 8 For example, the number of microorganisms in the raw material 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 permissible microbial count standards for instant rice, instant rice produced using these raw materials may require stricter sterilization than other raw materials in order to reduce the number of microorganisms contained 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 in that the sterilization process can cause a deterioration in the quality of the instant rice. The present application is an invention intended to solve the above-mentioned problems that arise when producing instant rice using these raw materials, and the instant rice produced by the instant rice production method of the present application exhibits sufficient sterilization effects without causing a deterioration in the quality of the instant rice.

[0020] 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.

[0021] In the instant rice manufacturing method of the present application, a step of sterilizing raw materials filled into a container under conditions of an F0 value of 4 or more is carried out. Here, to explain the meaning of sterilization under the condition of "F0 value = 4", it means that, according to the definition of F0 value, standard microorganisms with a Z value of 10°C are sterilized to a level that can kill the microorganisms when sterilized at a temperature of 121.1°C for 4 minutes. The F0 value can be calculated using the following formula 1.

[0022]

number

[0023] In the above formula 1, the unit of t (time) is minutes (min), and the unit of T (temperature) is °C.

[0024] 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.

[0025] 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, reduced pressure, and vacuum cooling in that order, for example, using the vacuum pressure sterilizer. More specifically, the raw materials may be placed in a vacuum pressure sterilizer, and the inside of the vacuum pressure sterilizer may be evacuated, followed by steam sterilization, reduced pressure, and vacuum cooling in that order. The raw materials may be filled 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.

[0026] 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 the raw material 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.

[0027] 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.

[0028] The instant rice manufacturing method of the present application may further include a step of soaking the raw materials in water before filling the raw materials into the container. The soaking step may include a step of washing the raw materials with water. For example, the raw materials may be soaked for 20 to 80 minutes in 200 to 300 parts by weight of water based on 100 parts by weight of the washed raw materials, but is not limited thereto. The soaking step may be performed in the same manner as the process of soaking grains in water when cooking and manufacturing rice.

[0029] After the soaking step, a step of removing water may be further performed before filling the container with the raw materials. As a result of the water removing step, the container may be filled with 0 to 10 parts by weight of water per 100 parts by weight of the raw materials before the sterilization step.

[0030] In the instant rice manufacturing method of the present application, after the sterilization step, a step of adding sterilized water or sterilized sauce to the sterilized raw materials is performed. The amount of sterilized water added here can be within the range of amounts typically used in manufacturing rice, without limitation. For example, after water is added, the amount of water can be 30 to 120 parts by weight per 100 parts by weight of the raw materials. 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 raw materials in water, the amount of water added can be appropriately adjusted so that the final amount of water contained in the container falls within the above range.

[0031] The addition of the sterilized sauce may be the addition of both the sterilized water and the sterilized sauce, or the addition of only the sterilized sauce. The sauce is a liquid sauce and may vary depending on the type and characteristics of the instant rice to be produced. For example, the sauce may include soy sauce, garlic, green onion, sugar, salt, sesame oil, honey, or a combination thereof.

[0032] In the step of adding sterilized water or sterilized sauce, the sterilization may be performed by directly injecting steam at 130°C to 140°C into the water or sauce for 6 to 8 minutes. 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 may be performed using steam at a temperature of 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 may be performed by directly injecting steam at the above temperature 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 may be 6 to 8 minutes, 6 minutes 30 seconds to 8 minutes, 6 minutes 7 minutes 30 seconds, 6 minutes 30 seconds to 7 minutes 30 seconds, 7 minutes to 8 minutes, or 6 minutes to 7 minutes. Sterilization by directly injecting steam into the water or sauce may be performed using a direct steam injection heater (DSI).

[0033] The above-described sterilization method for water or sauce may be more effective in sterilizing the sauce. Liquid sauces contain other ingredients in addition to water, making them more susceptible to microbial contamination than regular water, or they may not be sufficiently sterilized by a typical sterilization process. Therefore, more stringent sterilization is required to reduce the number of microorganisms in the sauce to below a standard value. When sterilization is performed by directly injecting steam into the sauce using the above-described sterilization method, sufficient sterilization effect is achieved on liquid sauces, and there is no deterioration in the quality of the sauce due to sterilization under the above-described conditions.

[0034] The instant rice manufacturing method of the present application does not necessarily include a rice cooking step. Specifically, the method may not include a rice cooking step between the sterilization step and the sealing step. The rice cooking step generally refers to a process of heating the rice ingredients during the rice manufacturing process, and may be, for example, a step of heating at 90°C to 120°C. By not including a rice cooking step, the instant rice manufacturing method of the present application can reduce the number of times the ingredients are heated and prevent deterioration in the quality of the instant rice due to heating. Furthermore, since microorganisms may enter the container before the sealing step, it is necessary to maintain aseptic conditions to prevent microbial contamination. However, not including a rice cooking step before 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.

[0035] In the instant rice manufacturing method of the present application, heating at 90°C or higher may not be applied after the sterilization step and before the sealing step. Specifically, heating 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 may not be applied, but is not limited thereto. By not including a step of heating at a temperature within the above range before the sealing step, the instant rice manufacturing method of the present application can reduce the number of times the raw materials are heated and has the effect of preventing deterioration in the quality of the instant rice due to heating. Furthermore, since microorganisms may enter the container before the sealing step, it is necessary to maintain aseptic conditions to prevent microbial contamination, but if the heating step at the temperature range described above is not included before the sealing step, there is an advantage in that the time required to maintain aseptic conditions can be reduced, thereby reducing the cost of maintaining aseptic conditions and the possibility of microbial contamination.

[0036] 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.

[0037] In the method, a temperature of 89°C or less may be maintained after the sterilization step and before the sealing step. Specifically, temperatures may be maintained at, but 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 manufacturing method of the present application can reduce the number of times the raw materials are heated and prevent deterioration of 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, maintaining a temperature within this range before the sealing step has the advantage of reducing the time required to maintain aseptic conditions. This reduces the cost of maintaining aseptic conditions and the possibility of microbial contamination.

[0038] 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.

[0039] In the instant rice manufacturing method of the present application, steps from the sterilization step to the sealing step can be performed under aseptic conditions. Before sealing, containers filled with sterilized ingredients may be contaminated by external biological particles, such as microorganisms, and other non-biological particles. Therefore, each step must be performed under conditions in which airborne contaminants 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 applied. 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.

[0040] The sealing step may involve attaching a sterilized lid, e.g., a UV-sterilized lid, to the container, and may further involve injecting an inert gas into the container before sealing. The method for attaching the container may involve, but is not limited to, heat, adhesive, or pressure. After the sealing step, foreign matter or microorganisms cannot naturally enter the container, thereby preventing microbial contamination. Therefore, subsequent steps do not necessarily require maintaining sterility. The container and lid used in the instant rice manufacturing method of the present application may be any container or lid commonly used in instant food manufacturing, regardless of their shape, material, or size. They may also be containers and lids that are not deformed or damaged by subsequent heating. For example, the lid may be, but is not limited to, a lead film.

[0041] The instant rice manufacturing method of the present application includes a step of 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 having 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 with 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 raw material.

[0042] 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.

[0043] The number of microorganisms in the raw materials measured after the heating step can be 0 cfu / ml. The raw materials contained in instant rice produced by the instant rice production method of the present application can have all general bacteria and heat-resistant bacteria killed, resulting in a microbial count of 0 cfu / ml. Therefore, the instant rice production method of the present application has the advantage of not degrading the quality of the raw materials contained in the instant rice and still exhibiting a sufficient sterilization effect.

[0044] That is, instant rice produced by the instant rice production method of the present application is easy to cook, store, and preserve as an instant food, and can have texture, taste, and quality similar to rice produced by ordinary rice cooking methods at home or in restaurants. Furthermore, even if raw materials 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.

[0045] 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.

[0046] 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.

[0047] The instant rice manufacturing method of the present application may further include a cooling and drying step after the heating step, and may further include a step of inspecting the appearance and condition of the manufactured instant rice and / or a step of packaging one or more instant rices. 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.

[0048] 2. Instant rice The instant rice of the present application or the instant rice produced by the instant rice producing method of the present application may be whole grain rice, mushroom nutritional rice, honey medicinal rice, etc., produced in the form of instant rice, depending on the type and composition of ingredients.

[0049] 2-1. Whole grain rice An instant rice product comprising a sealed container and multigrain rice made from the multigrain rice contained in the container, wherein the multigrain rice comprises 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 may be negative within the expiration date.

[0050] The whole grain rice may further include ingredients that are typically used in producing whole grain rice in addition to the millet grains, and the millet grains may not include white rice. The millet grains may include brown rice and black rice, and the brown rice may be at least one selected from the group consisting of non-glutinous brown rice and glutinous brown rice.

[0051] The miscellaneous 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 grains 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 to 99 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 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 The amount of millet 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. When the amount of millet is 100 parts by weight, the instant rice of the present application may contain only millet, or may contain only millet other than white rice.

[0052] When the multigrain rice contains at least one selected from the group consisting of whole wheat and oats, the surface-exploded whole wheat or oats in the multigrain rice may be present in an amount of 10 parts by weight or less, 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, or 5% by weight or less, based on 100 parts by weight of the total whole wheat or oats. In the present application, the term "surface-exploded" may be defined as the endosperm portion of the grain being exposed at 10% or more of the total surface area of ​​the grain. In other words, the instant rice of the present application contains 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 account for 10% 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 can also reduce physical properties related to texture, including hardness, resulting in 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, and is characterized by excellent texture and appearance. While the quality was not compromised, the microbial count in the instant rice was 0 cfu / ml, demonstrating sufficient microbial sterilization.

[0053] 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 non-glutinous brown rice may be contained in an amount of 10 to 30 parts by weight based on 100 parts by weight of the contents contained in the container. Also, the glutinous brown rice may be contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the contents contained in the container.

[0054] 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.

[0055] 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 based on 100 parts by weight of the contents contained in the container.

[0056] The brown rice may be non-glutinous brown rice or glutinous brown rice. 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 contents when producing the instant rice of the present application. The glutinous brown rice may be added in an amount of 10 to 20 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application.

[0057] The black rice may be added in an amount of 3 to 10 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application. The whole wheat may be added in an amount of 3 to 10 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application. The oats may be added in an amount of 3 to 10 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application.

[0058] The whole grain rice may contain 3 to 7 parts by weight of dietary fiber per 100 parts by weight of the contents contained in the container, and 3.5 to 10 parts by weight of protein per 100 parts by weight of the contents contained in the container.

[0059] The number of microorganisms in the whole grain rice may be 0 cfu / ml when measured 9 months or less after production of the instant rice.

[0060] The whole grain rice is heated in a 700W microwave oven for 1 minute to 3 minutes, 1 minute 30 seconds to 2 minutes 30 seconds, or 2 minutes. The color of the grain in 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.

[0061] The instant rice may have one or more of the following physical properties measured by a physical property analyzer on the multigrain rice contained in the container after heating in a 700W microwave oven for 1 minute to 3 minutes, or 1 minute 30 seconds to 2 minutes 30 seconds, more specifically 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.

[0062] 2-2. Nutritious mushroom rice The nutritious mushroom rice is instant rice comprising a sealed container and mushroom rice made from grains and mushrooms contained in the container, wherein the rice in the mushroom rice is contained in an amount of 60 to 90 parts by weight based on 100 parts by weight of the contents contained in the container, and the mushrooms in the mushroom rice are contained in an amount of 10 to 30 parts by weight based on 100 parts by weight of the contents contained in the container, and the number of microorganisms in the instant rice may be negative within the expiration date.

[0063] The mushroom-based nutritious rice may further include ingredients that are typically used in producing whole grain rice in addition to the above-mentioned ingredients (cereals and mushrooms), and the instant rice may further include white rice.

[0064] The cooked rice produced from the grains includes rice, and may further include at least one grain other than rice selected from the group consisting of barley, beans, adzuki beans, foxtail millet, wheat, rye, barnyard millet, buckwheat, oats, millet, corn, and sorghum.

[0065] The mushrooms produced by cooking the mushrooms may include at least one selected from the group consisting of king oyster mushroom, shiitake mushroom, oyster mushroom, matsutake mushroom, and enoki mushroom.

[0066] The rice in the mushroom rice or the rice made from the grains may be contained in an amount of 60 to 90 parts by weight based on 100 parts by weight of the contents contained in the container.

[0067] The mushrooms in the mushroom rice or the mushrooms prepared by cooking the mushrooms may be contained in an amount of 10 to 30 parts by weight based on 100 parts by weight of the contents contained in the container.

[0068] The non-glutinous rice may be added in an amount of 40 to 60 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application, and the glutinous rice may be added in an amount of 5 to 15 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application.

[0069] The black rice may be added in an amount of 1 to 7 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application.

[0070] The shiitake mushrooms may be added in an amount of 10 to 25 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application. Also, the king oyster mushrooms may be added in an amount of 10 to 25 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application.

[0071] The mushroom nutritious rice may further include a liquid sauce, and the sauce may include a shiitake mushroom hot water extract.

[0072] The color of the king oyster mushrooms in the instant rice measured after heating the instant rice of the present application 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, can have an L value of 50 to 70, an a value of 3 to 5, and a b value of 15.5 to 16.5.

[0073] The king oyster mushroom may be included in a form having a length of 3 cm or more and a thickness of 6.5 mm or more.

[0074] The king oyster mushroom contained in the instant rice of the present application may have a shrinkage rate of 25% or less, or 21% to 25%, of the thickness of the king oyster mushroom measured after heating for 1 to 3 minutes or 1 minute 30 seconds to 2 minutes 30 seconds in a 700W microwave oven, more specifically, after heating for 2 minutes, relative to the thickness of the king oyster mushroom in its raw material state before the instant rice is produced.

[0075] The moisture content of the mushrooms in the mushroom rice or the mushrooms prepared by cooking the mushrooms may be 70% to 85%.

[0076] The king oyster mushrooms contained in the mushroom nutritional rice may have one or more of the following physical properties, as measured using a physical property analyzer after heating the instant rice 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: (i) the tissue strength (max stress, dyn / cm 2 ) value of 160,000 to 220,000; and (ii) the area value of the king oyster mushroom (erg / cm 3 )18,000~28,000.

[0077] 2-3. Honey medicinal food The honey medicinal food is instant rice including a sealed container and a medicinal food made from rice and a sauce, at least one ingredient selected from the group consisting of jujube, nuts, and raisins, contained in the container, wherein the ingredients other than rice in the medicinal food are contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the contents contained in the container, and the nuts and seeds are contained in an amount of 7 to 18 parts by weight based on 100 parts by weight of the contents contained in the container, and the number of microorganisms in the instant rice may be negative within the expiration date.

[0078] The rice may include at least one selected from the group consisting of white rice, black rice, brown rice, non-glutinous rice, and glutinous rice.

[0079] The nuts and seeds may be at least one selected from the group consisting of chestnuts, pine nuts, pumpkin seeds, and peanuts.

[0080] The ingredients other than rice in the medicinal food may be contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the contents filled in the container.

[0081] The nuts and seeds may be contained in an amount of 7 to 18 parts by weight based on 100 parts by weight of the contents filled in the container.

[0082] The non-glutinous rice may be added in an amount of 10 to 20 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application, and the glutinous rice may be added in an amount of 55 to 65 parts by weight based on 100 parts by weight of the contents when producing the instant rice of the present application.

[0083] The chestnuts may be added in an amount of 8 to 18 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application. The pumpkin seeds may be added in an amount of 0.5 to 3.5 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application. The raisins may be added in an amount of 1.5 to 4.5 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application. The pine nuts may be added in an amount of 0.5 to 1.5 parts by weight per 100 parts by weight of the contents when producing the instant rice of the present application.

[0084] The honey medicinal food may further include a liquid sauce, and the sauce may include honey.

[0085] The color of the rice in the honey medicinal food may have an L value of 33.5 to 36, an a value of 5.5 to 6.5, and a b value of 13.5 to 14.5. Furthermore, the color of the raw materials in the honey medicinal food, measured after heating the honey medicinal food in a 700W microwave oven for 1 to 3 minutes, 1 minute 30 seconds to 2 minutes 30 seconds, or 2 minutes, may have an L value of 27 to 29, an a value of 6.5 to 7, and a b value of 10 to 11.

[0086] The honey medicated food may be 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, and then the rice in the medicated food contained in the container may be measured using a physical property analyzer to have one or more of the following physical properties: (i) hardness 15 to 35; (ii) elasticity 40 to 60; (iii) adhesiveness 25 to 40; (iv) viscosity 65 to 105. [Effects of the Invention]

[0087] The instant rice manufacturing method of the present application has the effect of producing excellent quality instant rice by realizing the taste, nutrition, texture, etc. of rice cooked in a pot, without the problem of deterioration in rice quality that can occur due to strict sterilization, even when instant rice is manufactured using raw materials that are vulnerable to microbial contamination or difficult to sterilize, as the microorganisms in the final instant rice are lower than the standard value and sufficient sterilization effect is exhibited.

[0088] In addition, compared to conventional instant rice manufacturing methods, the new manufacturing principle reduces the number of heating cycles to minimize quality changes, and by maintaining sterile conditions, the time and steps required can be simplified, offering advantages in terms of cost and microbial safety.

[0089] 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]

[0090] [Figure 1] The appearance of grains of the whole grain rice of the present application (Example 2) was compared with that of the whole grain rice of Comparative Examples 2-1 to 2-3. It was found that many whole grains with surface ruptures were found in the instant rice of Comparative Example 2-1, but that the surface rupture phenomenon hardly occurred in the instant rice of Example 2. [Figure 2] 1 shows a comparison of the appearance of king oyster mushrooms in the mushroom-nutritious rice of the present application (Example 3) and the mushroom-nutritious rice of Comparative Examples 3-1 to 3-3. It can be seen that the king oyster mushrooms of Example 3 are relatively bright in color. DETAILED DESCRIPTION OF THE INVENTION

[0091] The present application will now be described in more detail with reference to examples.

[0092] 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.

[0093] [Examples and Comparative Examples] Examples 1-1 and 1-2: White rice Using polished rice as a raw material, polished rice was produced according to the instant rice production method of the present application. Specifically, 110 g of polished rice was first washed and soaked in water, and then packed into a container. The container filled with 110 g of the soaked rice was transferred to an RIC device (manufactured by Hisaka Works, Ltd.) and subjected to steam pressure sterilization under vacuum at 130°C for 1 minute and 30 seconds. The sterilization conditions correspond to sterilization conditions with an F0 value of 4 or higher. After sterilization was completed, 95 g of sterilized water was added to the container, and 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 sterilization device and heated at 115°C for 20 minutes to produce instant rice of Example 1-1. The temperature and time conditions of the device correspond to conditions that are relatively less severe than typical retort sterilization conditions.

[0094] Instant rice was produced through the same process as in Example 1-1, but instead of using a RIC device in the sterilization step, pressure sterilization was performed by heating at 148°C for 6 seconds, repeated 8 times, to produce instant rice of Example 1-2. The pressure sterilization conditions also correspond to the sterilization conditions of F0 4 or higher.

[0095] Comparative Examples 1-1 to 1-4: White rice Instant rice of Comparative Examples 1-1 to 1-4 was produced using white rice as a raw material. Comparative Examples 1-1 and 1-2 were produced using the same method as Example 1-1, but the heating conditions after sealing the container were changed. Comparative Example 1-3 was produced using the same method as Example 1-1, but by adding a rice cooking step after the sterilization step and before the container sealing step. Comparative Example 1-4 was produced using the same method as for producing regular white rice at home.

[0096] In Comparative Example 1-1, the same method as in Example 1-1 was carried out up to the container sealing step, and then, instead of the heating step in Example 1-1, 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 instant rice.

[0097] In Comparative Example 1-2, the same method as in Example 1-1 was carried out up to the sealing step of the container, and then, instead of the heating step in Example 1-1, 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.

[0098] In Comparative Example 1-3, similar to Example 1-1, steam pressure sterilization was performed at 130°C for 1 minute 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 1-3, after the rice cooking step, the container was sealed and heated in a retort sterilizer at 115°C for 20 minutes, and instant rice was manufactured through the same heating step as in Example 1.

[0099] Comparative Examples 1-4 were produced according to a method for producing white rice typically produced at home. Specifically, 300 g of white rice was washed with water, the water was removed, and the rice was placed in a rice cooker, to which 420 g of cooking water was added, and the rice was cooked under pressure.

[0100] Example 2: 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.

[0101] [Table 1]

[0102] 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.

[0103] Comparative Examples 2-1 to 2-3: Whole grain rice Whole grain rice of Comparative Examples 2-1 to 2-3 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 2, except that some conditions were changed.

[0104] In Comparative Example 2-1, the same method as in Example 2 was carried out up to the sealing step of the container, and then, instead of the heating step of Example 2, the sealed container was steamed at a temperature of 95°C or less. Specifically, instant rice was completed by heating at a temperature of 85°C for 20 minutes.

[0105] In Comparative Example 2-2, the same method as in Example 2 was carried out up to the container sealing step, and then, instead of the heating step in Example 2, 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.

[0106] In Comparative Example 2-3, similar to Example 2, 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 2-3, after the rice cooking step, the container was sealed and heated in a retort sterilizer at 115°C for 20 minutes, and instant rice was manufactured through the same heating steps as in Example 2.

[0107] Example 3: Nutritious mushroom rice Using grains other than white rice and various mushrooms as raw materials, the mushroom-based nutritious rice of Example 3 was produced according to the instant rice production method of the present application. Specifically, the raw materials used were non-glutinous rice, glutinous rice, black rice, shiitake mushrooms, and king oyster mushrooms. Corn germ oil was added to the raw materials washed with water and then packed into containers.

[0108] The blending ratio of each raw material is shown in Table 2 below. The filled container was 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 above sterilization conditions correspond to sterilization conditions where the F0 value is 4 or more.

[0109] [Table 2]

[0110] The sterilized shiitake mushroom hot water extract, purified salt, and water were then added to the RIC-sterilized raw materials. While the shiitake mushroom hot water extract, purified salt, and water may be sterilized using conventional heat sterilization methods, a more effective sterilization effect against microorganisms can be expected when sterilization is performed using a direct steam injection heater (DSI) at 130°C for 6 minutes. The container was then sealed with a lid to prevent the entry of external microorganisms and foreign matter. The sealed container was then transferred to a retort sterilizer and heated at 115°C for 20 minutes to produce instant rice according to Example 3. The temperature and time conditions used in the retort sterilization apparatus were relatively less severe than those of conventional retort sterilization.

[0111] Comparative Examples 3-1 to 3-3: Mushroom nutritional rice Nutritious mushroom rice of Comparative Examples 3-1 to 3-3 was prepared using raw materials mixed in the proportions shown in Table 2. Instant rice was prepared in the same manner as in Example 3, except for some conditions.

[0112] In Comparative Example 3-1, the same method as in Example 3 was carried out up to the sealing step of the container, and then, instead of the heating step of Example 3, the sealed container was steamed at a temperature of 95°C or less. Specifically, instant rice was completed by heating at a temperature of 85°C for 20 minutes.

[0113] In Comparative Example 3-2, the same method as in Example 3 was carried out up to the container sealing step, and then, instead of the heating step in Example 3, 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.

[0114] In Comparative Example 3-3, similar to Example 3, 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 3-3, after the rice cooking step, the container was sealed and heated in a retort sterilizer at 115°C for 20 minutes, and instant rice was manufactured through the same heating steps as in Example 3.

[0115] Example 4: Honey medicinal food The honey medicinal food of Example 4 was produced using liquid sauces such as honey, soy sauce, and syrup, along with various ingredients, according to the instant rice production method of the present application. Specifically, the ingredients used were non-glutinous rice, glutinous rice, candied chestnuts, pumpkin seeds, raisins, pine nuts, and sesame oil. Corn germ oil was added to the ingredients washed with water, and the ingredients were then filled into containers. The blending ratios of each ingredient are shown in Table 3 below. The filled containers were transferred to a RIC device (manufactured by Hisaka Works, Ltd.) and steam pressure sterilized 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 higher.

[0116] [Table 3]

[0117] After the raw materials were sterilized, a liquid sauce with a salinity of 0.9% and a sugar content of 28 brix, prepared by mixing cinnamon bark concentrate, dark soy sauce, honey, sugar syrup, brown sugar, oligosaccharide HF, and refined salt, was sterilized and added to the container. The liquid sauce was sterilized by directly injecting steam at a temperature of 130°C into the sauce using a direct steam injection heater (DSI), raising the sauce temperature to 130°C and maintaining the temperature for 6 minutes. After adding the liquid sauce, the container was sealed with a lid to prevent the entry of external microorganisms and foreign matter. The sealed container was transferred to a retort sterilizer and heated at 115°C for 20 minutes to produce the instant rice of Example 4. The temperature and time conditions used in the retort sterilization were relatively less severe than those used in conventional retort sterilization.

[0118] Comparative Examples 4-1 and 4-2: Honey medicinal food Honey medicinal foods of Comparative Examples 4-1 and 4-2 were prepared using raw materials and liquid sauces mixed in the proportions shown in Table 3. Instant rice was prepared in the same manner as the honey medicinal food of Example 4, except for some conditions.

[0119] In Comparative Example 4-1, the same method as in Example 4 was carried out up to the sealing step of the container, and then the liquid sauce was sterilized by a general liquid sterilization method by heating at 100°C for 10 minutes or more before being added. Then, instead of the heating step of Example 4, the sealed container was heated in a retort sterilizer at a temperature of 123°C for 18 minutes under general retort sterilization conditions to produce instant rice.

[0120] In Comparative Example 4-2, the liquid sauce was sterilized using a direct steam injection heater (DSI) under the same conditions as in Example 4, but the raw materials were sterilized by heating at 98°C for 20 minutes, under conditions of less than F0 4. After adding the liquid sauce and sealing the container, instead of the heating step in Example 4, the sealed container was heated in a retort sterilizer at 123°C for 18 minutes under normal retort sterilization conditions to produce instant rice.

[0121] [Experimental Example 1] [1-1] Comparison of color difference between white rice and rice The lids were removed from the instant rice (white rice) of Examples 1-1, 1-2, and Comparative Examples 1-1 to 1-3, which were made using white rice as a raw material, and the colors were measured and compared. The color of the white rice of Comparative Example 1-4, which was made by a normal cooking method at home, was also measured and compared. The color was measured using a Konica Minolta device to measure the L, a, and b values, and each measurement was made three times, and the average values ​​are shown in Table 4 below.

[0122] [Table 4]

[0123] As a result, as can be seen from Table 4, the instant rice of Example 1-1 of the present application was measured to have the highest L value, and the instant rice of Example 1-2 was measured to have a relatively high L value, although it was lower than that of Comparative Example 1-1. In particular, it was confirmed that the instant rice of Examples 1-1 and 1-2 produced by the production method of the present application had a high L value for white rice, compared to the instant rice of Comparative Example 1-3.

[0124] In the case of instant rice produced using white rice as an ingredient, the color of the rice that appears immediately after a consumer removes the lid corresponds to the appearance quality that consumers can immediately recognize, and therefore has a significant impact on preference, with the L value, which is related to brightness, playing a key role. During the rice production process, white rice can darken in color due to heat, which can have a negative impact on preference. The instant rice of Example 1-1 produced according to the production method of the present application had the highest L value and did not darken significantly even during heating, and the instant rice of Example 1-2 also exhibited a relatively high L value. This confirms that the production method of instant rice of the present application can provide instant rice with an appearance that meets consumer preferences without compromising the appearance quality of the instant rice.

[0125] [1-2] Analysis of the taste of cooked white rice The instant rice (white rice) of Example 1-1, Example 1-2, and Comparative Examples 1-1 to 1-3 was heated in a microwave oven, and the white rice of Comparative Example 1-4 was subjected to measurements of the appearance, hardness, viscosity, balance, and taste of the rice grains using a taste meter (Tensipresser My Boy 2 system, Taketomo Electric Co., Japan), and the values ​​of the cooked rice taste of each instant rice are shown in Table 5 below.

[0126] [Table 5]

[0127] As a result, the instant rice of Example 1-1 produced by the production method of the present application was generally shown to have higher or similar cooked rice taste values ​​compared to other instant rices, and the instant rice of Example 1-2 was also measured to have excellent hardness and viscosity values.

[0128] [1-3] Analysis of the physical properties of white rice The instant rice (white rice) of Example 1-1, Example 1-2, and Comparative Examples 1-1 to 1-3 was heated in a microwave oven, and the white rice of Comparative Example 1-4 was subjected to measurements of hardness, elasticity, adhesiveness, and viscosity using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated).

[0129] 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 on 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. 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 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, and 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.

[0130] [Table 6]

[0131] As can be seen from Table 6, the instant rice of Comparative Example 1-1 was measured to have excessively high hardness and elasticity due to insufficient heat treatment for sufficient gelatinization. Furthermore, the instant rice of Example 1-1 was measured to have similar levels of hardness and elasticity to the white rice of Comparative Example 1-4, which was prepared using a conventional cooking method. The hardness and elasticity of rice tend to decrease when heat treatment is excessive and increase when heat treatment is insufficient. While the instant rice of Comparative Examples 1-2 and 1-3 exhibited significantly reduced hardness and elasticity due to excessive heat treatment, the instant rice of Example 1-1, which was prepared using the present manufacturing method, exhibited appropriate physical properties, with even higher measured hardness and elasticity. It was confirmed that, despite being instant rice, it exhibited physical properties similar to those of the white rice of Comparative Example 1-4, which was prepared using a conventional cooking method.

[0132] [1-4] Sensory evaluation of white rice The instant rice (white rice) of Examples 1-1, 1-2, and Comparative Examples 1-1 to 1-3 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 the color preference, off-taste / off-odor intensity, overall taste preference, texture preference, and viscosity preference of the instant rice, and the results are shown in Table 7 below. The evaluation criteria for the sensory qualities were as follows:

[0133] [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.

[0134] [Table 7]

[0135] As a result, the instant rice of Examples 1-1 and 1-2 were rated as high in color, texture, viscosity, and overall taste preference, and were also rated as low in intensity of off-taste and off-odor. The instant rice of Comparative Example 1-1 also received high evaluation in the sensory evaluation, and was shown to be at a similar level to the instant rice of Examples 1-1 and 1-2 produced according to the production method of the present application.

[0136] [Experimental Example 2] [2-1] Comparison of color difference and appearance of whole grain rice The instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3, 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 8 below.

[0137] [Table 8]

[0138] As a result, as can be seen from Table 8, the instant rice of Example 2 of the present application was measured to have a similar color to the other instant rice samples of Comparative Examples 2-1 to 2-3. Unlike the experimental results for white rice, the whole grain rice did not show any significant differences in color, including the L value. However, upon observing the appearance, the instant rice of Comparative Example 2-1 had more pieces that appeared white due to surface rupture (FIG. 1). This is presumably the result of excessively low temperature conditions in the method for producing the instant rice of Comparative Example 2-1, which resulted in the grains not softening but instead absorbing moisture internally and becoming overly soaked. In contrast, the instant rice of Example 2 produced according to the instant rice production method of the present application did not exhibit the same phenomenon as Comparative Example 2-1, demonstrating superior appearance quality and indirectly confirming that the whole grain rice was thoroughly cooked.

[0139] [2-2] Taste analysis of cooked whole grain rice The instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3 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 9 below.

[0140] [Table 9]

[0141] As a result, the instant rice of Example 2 produced by the manufacturing 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.

[0142] [2-3] Physical properties of whole grain rice The instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3 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) in the same manner as in Experimental Examples 1-3. The results are shown in Table 10 below.

[0143] [Table 10]

[0144] As a result, as can be seen from Table 10, the instant rice of Example 2 was measured to have a higher hardness value than the instant rices of Comparative Examples 2-1 to 2-3. Hardness is an important physical property that determines the texture of rice, and the instant rices of Comparative Examples 2-2 and 2-3 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 2-1 was low, it is believed that the low hardness was due to the occurrence of grain kernel bursting, as confirmed from Experimental Example 2-1 and Figure 1. In contrast, in the case of Example 2, which was produced according to the instant rice production method of the present application, despite being sterilized by sufficient heating, the hardness did not decrease and the kernels maintained their integrity, confirming that quality was maintained.

[0145] [2-4] Sensory evaluation of whole grain rice The instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3 was heated in a microwave oven, and then various sensory qualities were evaluated by a trained expert panel. The sensory qualities were evaluated using the same methods as in Experimental Examples 1-4, including color preference, off-taste / off-odor intensity, overall taste preference, texture preference, and viscosity preference, and the results are shown in Table 11 below.

[0146] [Table 11]

[0147] As a result, the whole grain rice of Example 2 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 2 and the Comparative Example, showing no difference. Therefore, it was confirmed that the whole grain rice of Example 2 made according to the manufacturing method of the present application exhibits superior sensory quality compared to rice made by other methods.

[0148] [Experimental Example 3] [3-1] Comparison of color difference and appearance of mushroom nutrition rice The instant rice (nutritious mushroom rice) of Example 3 and Comparative Examples 3-1 to 3-3, which were made using mushrooms such as king oyster mushrooms and shiitake mushrooms as raw materials, was heated in a microwave oven (700W) for 2 minutes, and then the lid was removed. The color of the king oyster mushrooms was measured and their appearances were compared. The color was measured using a Konica Minolta device to measure the L, a, and b values. Each measurement was made three times, and the average values ​​are shown in Table 12 below.

[0149] [Table 12]

[0150] As a result, as can be seen from Table 12, the color of the king oyster mushrooms contained in the instant rice of Example 3 of the present application was measured to have a higher L value than the king oyster mushrooms contained in the instant rice of Comparative Examples 3-2 and 3-3. In the methods of Comparative Examples 3-2 and 3-3, the high-temperature heating process caused the mushroom color to become excessively dark, but it was confirmed that the king oyster mushrooms in the instant rice of Example 3 prepared according to the method of the present application maintained a bright color even after heating. This color change was also confirmed by visually observing the appearance of the mushrooms, and it was confirmed that the king oyster mushrooms of Comparative Examples 3-2 and 3-3 were excessively dark in color (FIG. 2).

[0151] [3-2] Taste analysis of cooked mushroom-based rice The instant rice (nutritious mushroom rice) of Example 3 and Comparative Examples 3-1 to 3-3 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 13 below.

[0152] [Table 13]

[0153] As a result, the instant rice of Example 3 manufactured by the manufacturing method of the present application was measured to have the highest appearance, hardness and balance values ​​compared to the instant rice of Comparative Examples manufactured by other methods, and its viscosity was also measured to be higher than that of the mushroom-based nutritious rice of Comparative Examples 3-1 and 3-2, confirming that it had the highest taste value.

[0154] [3-3] Physical properties analysis of mushroom nutritional rice The instant rice (nutritious mushroom rice) of Example 3 and Comparative Examples 3-1 to 3-3 was heated in a microwave oven, and the tissue strength (max stress), area, and thickness of the king oyster mushroom were measured using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated). The results are shown in Table 14 below. Specifically, 2 The TPA curve was obtained after biting the sample once using a circular plunger. The distance between the plunger and the sample was 30 mm, and the sample was compressed at a speed of 2 mm / sec until it reached 5 mm from the bottom. The maximum stress value was measured at the highest point of the curve during compression, which generally represents the hardness of the sample. The area was measured as the cumulative force until the highest point was reached.

[0155] [Table 14]

[0156] As a result, as can be seen from Table 14, the king oyster mushrooms contained in the instant rice of Example 3 were measured to have the highest thickness compared to the mushrooms of Comparative Examples 3-2 and 3-3, confirming that the mushrooms had less shrinkage. In the case of Comparative Example 3-1, it is expected that the thickness was maintained relatively better because less heat was applied. The max stress values, which indicate tissue strength, were also highest for the king oyster mushrooms contained in the instant rice of Example 3, except for Comparative Example 3-1, confirming that the king oyster mushroom texture was better maintained than in Comparative Examples 3-2 and 3-3, which were subjected to more heat.

[0157] [3-4] Sensory evaluation of mushroom-based nutritious rice The instant rice (nutritious mushroom rice) of Example 3 and Comparative Examples 3-1 to 3-3 was heated in a microwave oven, and then various sensory qualities were evaluated by a trained expert panel. The sensory qualities were evaluated using the same methods as in Experimental Examples 1-4, including color preference, off-taste / off-odor intensity, overall taste preference, texture preference, and viscosity preference, and the results are shown in Table 15 below.

[0158] [Table 15]

[0159] As a result, compared to the mushroom-nutritious rice of the comparative example, the mushroom-nutritious rice of Example 3 was measured at the highest levels in texture preference, overall taste preference, and viscosity preference, and was also generally rated highly for color preference. The mushroom-nutritious rice of Example 3 was rated the lowest in terms of off-taste / off-odor intensity. Therefore, it was confirmed that the mushroom-nutritious rice of Example 3, made according to the manufacturing method of the present application, exhibits superior sensory quality compared to rice manufactured by other methods.

[0160] [Experimental Example 4] [4-1] Comparison of chromaticity and color difference of honey medicinal foods The lids were removed from the instant rice (honey medicinal food) of Example 4, Comparative Example 4-1, and Comparative Example 4-2, which were prepared by adding a liquid sauce such as honey or soy sauce, and the colors were measured and compared. The instant rice of Example 4, Example 4-1, and Comparative Example 4-2 were heated in a microwave oven (700 W) for 2 minutes, after which the lids were removed and the colors were measured and compared. The L, a, and b values ​​of the colors were measured using a Konica Minolta device, and the L, a, and b values ​​were measured three times, and the average values ​​are shown in Tables 16 and 17 below, respectively.

[0161] [Table 16]

[0162] [Table 17]

[0163] As a result, as can be seen from Tables 16 and 17, the L value was relatively low and the b value was high for the honey medicinal food of Example 4 of the present application. The honey medicinal food of Example 4 prepared according to the manufacturing method of the present application can be distinguished from the honey medicinal foods of Comparative Examples 4-1 and 4-2 in terms of color.

[0164] [4-2] Analysis of the taste of cooked rice with honey The instant rice (honey medicated rice) of Example 4, Comparative Example 4-1, and Comparative Example 4-2 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 18 below.

[0165] [Table 18]

[0166] As a result, the instant rice of Example 4 produced by the production method of the present application was measured to have the highest hardness and viscosity values ​​compared to the instant rice of Comparative Example produced by other methods.

[0167] [4-3] Analysis of the physical properties of honey medicinal food The instant rice (honey medicinal food) of Example 4, Comparative Example 4-1, and Comparative Example 4-2 was heated in a microwave oven, and the hardness, elasticity, adhesiveness, and viscosity of the rice portion were measured using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated) in the same manner as in Experimental Examples 1-3. The results are shown in Table 19 below.

[0168] [Table 19]

[0169] As a result, for the honey medicinal food of Example 4, which was made according to the manufacturing method of the present application, the measurement results of samples 1 to 5 were relatively uniform with little deviation, while for the honey medicinal food of Comparative Examples 4-1 and 4-2, the measurement values ​​of the physical properties were found to vary significantly among the samples. In particular, the measurement values ​​of hardness and elasticity of the honey medicinal food of Comparative Examples 4-1 and 4-2 showed very large deviations. This large deviation in the physical property values ​​of the honey medicinal food of Comparative Examples 4-1 and 4-2 is believed to be due to the variation in texture caused by the strong retort sterilization treatment. This is a characteristic that is particularly evident in medicinal foods such as Comparative Examples 4-1 and 4-2, which have a high content of glutinous rice components. The medicinal food of Example 4 showed relatively little deviation in physical properties, confirming that instant rice with consistent texture and quality can be produced using the manufacturing method of the present application.

[0170] [4-4] Sensory evaluation of honey medicinal food The instant rice (honey medicinal food) of Example 4, Comparative Example 4-1, and Comparative Example 4-2 was heated in a microwave oven, and then various sensory qualities were evaluated by a trained expert panel. The sensory qualities were evaluated using the same methods as in Experimental Examples 1-4, including color preference, off-taste / off-odor intensity, overall taste preference, texture preference, and viscosity preference, and the results are shown in Table 20 below.

[0171] [Table 20]

[0172] As a result, the honey medicated food of Example 4 was measured to have the highest levels of color preference, overall taste preference, texture preference, and viscosity preference compared to the honey medicated food of Comparative Example, and it was confirmed that it had better sensory quality compared to rice prepared by other methods.

[0173] [Experimental Example 5] Check the nutritional information of whole grain rice The nutritional components of the whole grain rice prepared in Example 2 were measured and confirmed. The calories, carbohydrates, protein, fat, sugars, saturated fat, trans fat, cholesterol, sodium, ash, and dietary fiber contents of the whole grain rice, mushroom nutritional rice, and honey medicinal rice final products were measured according to the standard 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 method specified in the Food Code. The nutritional components of the instant rice are shown in Table 21 below. The whole grain rice maintained sufficient sterilizing power and texture even when prepared using only millet instead of white rice, and the protein and dietary fiber contents of the instant rice of the present invention were higher than those of conventional instant rice.

[0174] [Table 21]

[0175] [Experimental Example 6] Checking the number of microorganisms in whole grain rice In order to confirm whether the whole grain rice product produced by the manufacturing method of the present invention was completely sterilized, the number of microorganisms contained in the raw materials or the product was measured at each step.

[0176] 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 prepared in Example 2. The number of bacteria for each of non-glutinous brown rice, glutinous brown rice, black rice, whole wheat, and oats was measured, and the number of microorganisms was measured in a mixed solid sample obtained by mixing these.

[0177] As a result, as shown in Table 22 below, it was determined that the raw materials before the sterilization step contained a predetermined level of general bacteria, and that the mixed solid raw materials used to produce instant rice contained at least 550,000 cfu / ml of general bacteria.

[0178] [Table 22]

[0179] After filling the raw materials into a container, the whole grain rice was sterilized by steam pressure at 130°C for 5 minutes and 30 seconds in a RIC device according to the method for manufacturing whole grain rice in Example 2, and the sterilization effect was confirmed by MCT (microbiology challenge test). MCT is a method for determining whether a product meets the process and distribution stability 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 for general bacteria, Bacillus subtilis (ATCC 5230), which dies under conditions of F0 of approximately 4 or less, was found to be sterilized at 10 6The 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 6 Purple capsules (MesaLabs SA-608) containing 1000 cfu / ml of seroconverter 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 23).

[0180] 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.

[0181] [Table 23]

[0182] Further, after steam pressure sterilization, the instant rice products were subjected to hydration, sealing, and additional heating processes to produce final instant rice products, which were then subjected to a bacterial growth test. The bacterial growth test involved storing the instant rice products at 35°C for 10 days, then sampling them. The test was conducted according to industry-standard methods for measuring the growth of general and heat-resistant bacteria (e.g., bacterial growth tests according to the Ministry of Food and Drug Safety's general test method). Each final product sample was stored in an incubator at 35-37°C for at least 10 days, and the resulting sample was homogenized with a diluent and cultured in a culture medium at 35-37°C for 45-51 hours, after which bacterial growth was measured. As shown in Table 24 below, no bacterial growth was observed in any of the 12 instant rice samples, indicating negative results. This confirms that, despite the presence of a large amount of microorganisms in the raw materials, the instant rice produced by the manufacturing method of the present invention was thoroughly sterilized to eliminate all microorganisms.

[0183] [Table 24]

[0184] 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 step of sterilizing the raw materials filled in the container under conditions of an F0 value of 4 or more; adding sterilized water or sterilized sauce to the sterilized raw materials; 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.

2. 2. The method for producing instant rice according to claim 1, wherein the raw materials include at least one selected from the group consisting of grains, beans, mushrooms, potatoes, bulbs, wild vegetables, fruits / nuts and seeds, meat, fish, and eggs.

3. 3. The method for producing instant rice according to claim 2, wherein the cereal comprises at least one selected from the group consisting of white rice, brown rice, barley, beans, adzuki beans, foxtail millet, wheat, rye, barnyard millet, buckwheat, oats, millet, corn, and sorghum.

4. 3. The method for producing instant rice according to claim 2, wherein the mushrooms include at least one selected from the group consisting of king oyster mushrooms, shiitake mushrooms, oyster mushrooms, matsutake mushrooms, and enoki mushrooms.

5. 3. The method for producing instant rice according to claim 2, wherein the fruits / nuts include at least one selected from the group consisting of jujube, chestnut, pine nut, raisin, and pumpkin seed.

6. The raw materials are those in which the number of microorganisms in the raw materials before sterilization is 10 ２ cfu / ml to 10 ８ The method for producing instant rice according to claim 2, wherein the total number of bacteria is 1 or more.

7. 2. The method for producing instant rice according to claim 1, wherein the sterilizing step is performed by at least one method selected from the group consisting of pressurized steam sterilization, vacuum pressurized steam sterilization, and ultra-high temperature sterilization.

8. 2. The method for producing instant rice according to claim 1, wherein the sterilizing step is performed with steam at 120°C to 140°C for 1 minute to 10 minutes.

9. 2. The method for producing instant rice according to claim 1, wherein the sterilizing step is performed by repeatedly contacting the raw materials with steam at 140°C to 155°C for 3 to 10 seconds, 5 to 10 times.

10. The method for producing instant rice according to claim 1, further comprising the step of soaking the ingredients in water before filling the ingredients into the container.

11. 2. The method for producing instant rice according to claim 1, wherein in the step of adding sterilized water or sterilized sauce, the sterilization is performed by directly injecting steam at 130°C to 140°C into the water or sauce for 6 to 8 minutes.

12. The method for producing instant rice according to claim 1, wherein the method does not include a rice cooking step.

13. The method for producing instant rice according to claim 1, wherein the method does not apply heat of 90°C or higher after the sterilizing step and before the sealing step.

14. 2. The method for producing instant rice according to claim 1, wherein the temperature is maintained at 89°C or less after the sterilizing step and before the sealing step.

15. The method for producing instant rice according to claim 1, wherein the number of microorganisms in the raw materials measured after the heating step is 0 cfu / ml.

16. Instant rice produced by the method according to any one of claims 1 to 15.

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