A manufacturing system for instant rice that replicates the taste, nutrition, and texture of kamameshi (rice cooked in a pot).

Abstract

This application relates to a system for manufacturing instant rice and instant rice manufactured using the same. Even when manufacturing instant rice using raw materials that are vulnerable to microbial contamination or difficult to sterilize, the system can achieve sufficient sterilization effect with microorganisms in the final instant rice being below the standard value, thus avoiding the problem of rice quality deterioration that can occur with strict sterilization, and providing instant rice that exhibits excellent texture and taste quality. [Solution] A system for manufacturing instant rice is provided, comprising: a sterilization unit that sterilizes raw materials filled in a container under pressure and steam in a vacuum state; a filling unit that adds sterilized water or sterilized sauce to the sterilized raw materials; a sealing unit that seals the container to which the water or sauce has been added; and a heating unit that heats the sealed container to a temperature of 90°C to 125°C.

Description

[Technical Field]

[0001] This application relates to a system for manufacturing instant rice and instant rice manufactured therefrom. [Background technology]

[0002] Rice is a staple food in East Asia, including Korea, Japan, and China, and is also commonly eaten 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 it has become a popular food there as well. In particular, its popularity is growing as people have come to know that rice, the main ingredient of rice, is nutritionally excellent.

[0003] Normally, cooked rice is made by washing grains such as rice in water, soaking them, draining the water, and then heating them. However, to properly cook rice, it is important to accurately measure and use the amount of water based on the amount of grains, and the final taste and texture of the rice can vary greatly depending on the heating conditions and method. To produce rice of a certain standard or higher, skilled technique and experience are required. Because it is not easy to produce rice of a consistent and excellent quality, electric rice cookers have been developed specifically for making rice. Rice is a staple food, so it must be cooked daily or in large quantities, but the process of cooking it is complex and not easy. In particular, with the recent trend of increasing single-person households and the development of a dining-out culture, fewer people are willing to go through the complex process described above to cook rice at home, and conversely, the demand for instant rice in the form of instant food is increasing.

[0004] Instant rice is sold in a packaged, pre-cooked state, offering the advantage of allowing consumers to eat it immediately after purchase. It provides a convenient way to enjoy high-quality rice through simple preparation methods, such as using a microwave. However, instant foods, which are distributed over long periods and stored at room temperature, require a high degree of sterilization to control microbial contamination. Applying excessive sterilization conditions to instant rice can impair and degrade its quality. Therefore, maintaining rice quality while simultaneously achieving sterilization is a crucial challenge in the instant rice sector.

[0005] Solving the above-mentioned problems becomes even more important for instant rice products that use ingredients other than white rice. When using ingredients that contain a lot of moisture or are vulnerable to microbial contamination, sterilization is difficult and the quality deteriorates significantly due to sterilization, so the need for sterilization and quality control is particularly emphasized. In the case of commercially available instant mixed rice products, because ingredients that are vulnerable to microbial contamination are used, even if the sterilization conditions are met, the quality of the rice is significantly inferior, and it almost always has a bad texture and taste. Korean Patent Publication No. 10-2015-0105819 discloses a method for manufacturing aseptically packaged instant medicinal food containing seeds and nuts, but it discloses a method in which the ingredients are mixed, the medicinal food is first cooked by boiling, then heated at a high temperature to sterilize and package it, and so on, disclosing a method that does not take into account the problem of the deterioration of rice quality due to sterilization at all. Recently, the market for convenient foods has been gradually growing, and as demand for various forms of instant rice increases beyond traditional white rice, there is a growing need for and development of instant rice that is of a similar quality to that prepared directly at home or in restaurants. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Korean Published Patent Gazette No. 10-2015-0105819 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] This application aims to provide an efficient instant rice manufacturing system by reducing the number of microorganisms in instant rice to below a standard value through sufficient sterilization, ensuring that the quality of the rice is not damaged by sterilization, and by reducing the number of steps required to maintain sterile conditions.

[0008] Furthermore, this application aims to provide instant rice of superior quality, manufactured using the system described above, containing microorganisms below the standard value, and achieving the taste, nutrition, and texture of kamameshi (rice cooked in a pot). [Means for solving the problem]

[0009] One aspect of this application provides a system for manufacturing instant rice, comprising: a sterilization unit that sterilizes raw materials filled in a container under pressure and steam in a vacuum; a filling unit that adds sterilized water or sterilized sauce to the sterilized raw materials; a sealing unit that seals the container to which the water or sauce has been added; and a heating unit that heats the sealed container to a temperature of 90°C to 125°C.

[0010] Another aspect of this application is to provide instant rice produced by the system described above.

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

[0012] In this application, the term "cooked grains (Bap)" refers to all foods produced by adding water to grains and then pressurizing and heating them. Compared to porridge, cooked grains are characterized by the fact that the shape of the grain particles is maintained, they are eaten by chewing, and they contain less water than porridge. Cooked grains are commonly consumed as a staple food in East Asia and Southeast Asia, including Korea, and are mainly produced using rice. However, they can be produced using other grains instead of rice, or by mixing rice with other grains, and they can also be produced using other ingredients in addition to grains.

[0013] In this application, the term "instant rice" means rice manufactured in the form of instant food. The instant rice is a processed food manufactured to be edible on its own without any further cooking process, or to be edible after a simpler cooking process compared to the manufacturing and cooking methods of ordinary rice, and to be convenient for storage, handling, transport, and carrying.

[0014] 1. System for manufacturing instant rice The instant rice manufacturing system of this application includes a sterilization unit that sterilizes raw materials filled in a container under vacuum pressure and steam, a filling unit that adds sterilized water or sterilized sauce to the sterilized raw materials, a sealing unit that seals the container to which the water or sauce has been added, and a heating unit that heats the sealed container to a temperature of 90°C to 125°C.

[0015] The instant rice produced by the manufacturing method of this invention, despite being in the form of instant rice, can exhibit superior quality, achieving the taste, nutrition, and texture of kamameshi (rice cooked in a pot). The kamameshi refers to rice cooked using a pot, and specifically can be rice cooked in a pressure cooker or a pot. In particular, rice produced using a pot such as a stone pot or an iron pot can achieve an even better texture.

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

[0017] Specifically, the raw materials may include at least one selected from the group consisting of grains, legumes, mushrooms, potatoes, bulbs, wild vegetables, fruits / nuts, meats, 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, millet, wheat, rye, barnyard millet, buckwheat, oats, foxtail millet, corn, and sorghum. However, the type of grain is not limited thereto, and any grain that can be commonly used in the production of cooked rice may be used, for example, any grain used in the production of mixed grain rice or nutritious rice may be used. The instant rice of this application may be produced using only raw materials other than white rice, or white rice and other raw materials may be used together. The legumes may include, but are not limited to, at least one selected from the group consisting of hyacinth beans, Korean black beans, black beans, yellow beans, medicinal beans, kidney beans, peas, soybeans, mung beans, lentils, canavalia gladiolus, and adzuki beans, and may include any edible plant classified in the Fabaceae family. 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, hollyhock mushrooms, and enoki mushrooms. However, the type of mushroom is not limited thereto, and any edible mushroom can be used without restriction, for example, any mushroom used in the production of mushroom rice can be used. The bulbs may include, but are not limited to, at least one selected from the group consisting of lotus root, burdock, carrots, and balloon flowers. The tubers may include, but are not limited to, at least one selected from the group consisting of sweet potatoes, potatoes, and Jerusalem artichokes. The aforementioned wild vegetables may include, but are not limited to, at least one selected from the group consisting of white mountain chrysanthemum, Korean willow thistle, bracken, sedum sarmentosum, Ligularia fischeri, chives, wild shallots, butterbur, Japanese butterbur, purslane, and Japanese angelica tree.The fruits / seeds may include, but are not limited to, at least one selected from the group consisting of jujubes, chestnuts, pine nuts, raisins, and pumpkin seeds. The meats may include, but are not limited to, red meat, muscle, fat, or mixtures thereof isolated from at least one animal selected from the group consisting of cattle, horses, sheep, goats, deer, and poultry (chickens, ducks, geese, turkeys, ostriches, pheasants). The fish meats may include, but are not limited to, meat isolated from aquatic products, eggs of aquatic products, or processed foods thereof, such as raw meat isolated from aquatic products, cut meat, fish cakes, fish sausages, etc. The aforementioned aquatic products may include fish (such as cod, Alaska pollock, croaker, mackerel, Spanish mackerel, and saury), squid, octopus, long-armed octopus, shrimp, crab, shellfish meat, etc., and the eggs of the aforementioned aquatic products may include, but are not limited to, mentaiko (spicy cod roe), tarako (cod roe), flying fish eggs, shark eggs, etc. The aforementioned eggs include eggs obtained from animals, such as poultry eggs or foods made from egg products, and may include eggs, whole eggs, egg yolks, egg whites, etc. Specifically, the aforementioned eggs may include, but are not limited to, chicken eggs, duck eggs, quail eggs, goose eggs, ostrich eggs, or processed products thereof.

[0018] The aforementioned raw materials may include raw materials other than white rice (for example, grains other than white rice, beans, mushrooms, potatoes, wild vegetables, fruits / nuts, meats, fish meat, eggs, etc.) in an amount of 10 to 100 parts by weight per 100 parts by weight of the total raw materials. Specifically, the amount of the raw materials other than white rice may be within a range consisting of one 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 one 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 can be 10-100 parts by weight, 15-95 parts by weight, 20-90 parts by weight, 30-85 parts by weight, 40-80 parts by weight, 50-80 parts by weight, 60-70 parts by weight, or 60-65 parts by weight, but is not limited thereto. If the content of raw materials other than white rice is 100 parts by weight, the raw materials may not contain any white rice at all, and in this case, the instant rice produced using the raw materials may also not contain white rice. The concept of "rice," which includes white rice, black rice, brown rice, etc., can be any type of rice that is normally used in the production of cooked rice, regardless of its variety, and can be, for example, Japonica or Indica rice varieties, but is not limited thereto. Furthermore, the rice can be non-glutinous rice, glutinous rice, or a combination thereof. The starch component of non-glutinous rice may be amylose and amylopectin, and the starch component of glutinous rice may be amylopectin. The aforementioned glutinous rice, compared to non-glutinous rice, can produce rice with higher viscosity when cooked. Furthermore, the rice can be used regardless of its milling degree; in addition to white rice and brown rice, it can also be 50% milled, 70% milled, and / or 90% milled. The type of rice can be appropriately selected according to the type and characteristics of the rice to be ultimately produced, and the mixing ratio of the various types of rice can also be appropriately selected and used.

[0019] In this application, the raw materials used in the manufacture of instant rice may contain a greater number of microorganisms than other raw materials, making them vulnerable to microbial contamination, or they may not be sufficiently sterilized by the usual sterilization process. Specifically, the number of microorganisms in the raw materials before sterilization is 10 2 cfu / ml~10 8 The concentration can be cfu / ml, for example, the number of microorganisms may be 10 3 cfu / ml~10 7 The number of microorganisms in the raw materials before sterilization can be in the range of cfu / ml, 1,500 cfu / ml to 5,000,000 cfu / ml, or 1,800 cfu / ml to 4,500,000 cfu / ml. Furthermore, the number of microorganisms in the raw materials before sterilization can be the number of microorganisms measured before sterilization of a mixture of two or more raw materials. The number of microorganisms in the raw material mixture before sterilization is 10 5 cfu / ml~10 8 The cfu / ml can be, for example, the number of microorganisms in the raw material mixture before sterilization can 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 impact on the health of those who consume instant rice and the legally permissible limits for the number of microorganisms in instant rice, stricter sterilization is required than when using other raw materials in order to reduce the number of microorganisms in instant rice produced using the aforementioned raw materials and meet the standards. However, when instant rice is produced using strict sterilization conditions and methods, while microbial contamination can be controlled, there is a problem that the quality of the instant rice may deteriorate due to the sterilization process. This application is an invention to solve the aforementioned problems that arise when instant rice is produced using the aforementioned raw materials, and the instant rice produced using the instant rice production system of this application exhibits a sufficient sterilization effect and does not deteriorate in quality.

[0020] The instant rice manufacturing system of the present application can further include a raw material filling unit for filling raw materials into containers before the sterilization unit. The raw material filling unit can fill each container according to the type of raw material, or after mixing two or more of the raw materials, fill the containers. The raw material filling unit can include a measuring device, and by the measuring device, the raw materials for one container portion can be measured by weight or volume and distributed to each container.

[0021] In the instant rice manufacturing system of the present application, the sterilization unit can perform pressurized steam sterilization in a vacuum state on a container filled with raw materials through the raw material filling unit or a container filled with raw materials by another process. The container filled with the raw materials can be transported to the sterilization unit by a conveyor. The sterilization unit can include a vacuum pump for forming a vacuum state, and the vacuum pump can be adjusted by a vacuum valve. The sterilization unit can include a device for injecting air, and the pressure inside the sterilization unit can be adjusted by the injected air. Steam generated from a steam generator can be injected into the sterilization unit. The steam is clean steam in a sterilized state, and sterilization of the raw materials filled in the container is performed by high-temperature steam. After sterilization by steam, the steam may be converted into the form of water and remain in the sterilization unit. The sterilization unit can include a drainage unit for discharging the water generated by the conversion of the steam. The sterilization unit can perform vacuum, steam sterilization, depressurization, and vacuum cooling in sequence. The container filled with raw materials sterilized by the sterilization unit can move through a conveyor and move to a tunnel-shaped booth where aseptic conditions are maintained.

[0022] The sterilization unit can perform sterilization with steam at 120°C to 140°C for 1 minute to 10 minutes. Specifically, the temperature of the steam can be a temperature within a range composed of one 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 one 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. As an example, it can be sterilized with steam at 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, but it is not limited thereto. The sterilization time can be a time within a range composed of one 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 one 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. As an example, it can be sterilized for 1 minute to 10 minutes, 2 minutes to 9 minutes, 3 minutes to 8 minutes, 4 minutes to 7 minutes, 5 minutes to 6 minutes, 5 minutes 30 seconds to 6 minutes, 5 minutes to 5 minutes 30 seconds, 6 minutes to 10 minutes, 7 minutes to 10 minutes or 7 minutes to 9 minutes, but it is not limited thereto. Depending on the volume of the raw material to be sterilized, the sterilization time can be changed within the range of the above time. For example, usually, when manufacturing instant rice in an appropriate volume for one person's single meal, the sterilization time can be 4 minutes to 6 minutes. When trying to manufacture instant rice with a larger volume than this, the sterilization time can be increased up to the range of 7 minutes to 10 minutes and can be appropriately changed according to the volume.

[0023] Furthermore, the sterilization unit can perform sterilization by repeatedly exposing the raw material to steam at 140°C to 155°C for 3 to 10 seconds, 5 to 10 times. Specifically, the temperature of the steam can be within a range consisting of one lower limit selected from 140°C, 142°C, 145°C, and 147°C and / or one 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 to these. The contact time with the steam can be within a range consisting of one lower limit selected from 3 seconds, 4 seconds, 5 seconds, and 6 seconds and / or one upper limit selected from 10 seconds, 9 seconds, 8 seconds, and 7 seconds. For example, the time can be 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, but is not limited thereto. The steam can be brought into contact with the raw material 5 to 10 times, 6 to 9 times, 6 to 8 times, 7 to 9 times, or 7 to 8 times.

[0024] The sterilization unit may include an RIC sterilization device. For example, the RIC sterilization device may be, but is not limited to, a device manufactured by Hisaka Works, Ltd. The device can create a vacuum environment within the sterilization unit and perform sterilization by injecting high-temperature steam, and can perform sterilization by setting the temperature, pressure, and time conditions as described above. Any device other than the aforementioned device that can perform sterilization by injecting high-temperature steam into a vacuum environment may be included in the sterilization unit of the system in this application.

[0025] The sterilization performed by the sterilization unit may be performed under conditions of an F0 value of 4 or higher. In this application, the term "F value" means the time required to kill a specific microbial strain at a specific temperature, which can be calculated using a heat lethal time curve for microorganisms. The F value can be determined according to the Z value and heating temperature, depending on the type of microorganism to be sterilized. The "F0 value" can be defined as the F value 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 sterilizing a standard microbial strain. The F0 value is a numerical value that can be used in the industry as a measure of the level of sterilization. To illustrate the meaning of sterilizing under the condition of "F0 value = 4," according to the definition of the F0 value, it means sterilizing to a level where a standard microorganism with a Z value of 10°C can be killed by sterilization at a temperature of 121.1°C for 4 minutes. Specifically, the F0 value can be measured by the sensor probe, which measures the cumulative amount of heat transferred to the sample during the heat treatment time. For example, the F0 value can be measured by inserting the sensor probe into the cold point (the point in the sample where heat is transferred most slowly, or usually the center of the sample) and checking the cumulative amount of heat transferred while heat is applied. The amount of heat corresponding to 121.1°C for 1 minute is set as "F0=1", and the value can be calculated by converting it based on this. The F0 value can be calculated using the following formula 1. Specifically, the sterilization performed by the sterilization unit may be performed under conditions where the F0 value is 4 or higher, 4.5 or higher, 5 or higher, 6 or higher, 7 or higher, 8 or higher, 10 or higher, 20 or higher, 30 or higher, or 40 or higher, but is not limited to these conditions.

[0026]

number

[0027] In the above formula 1, the unit of t (hours) is minutes (min), and the unit of T (temperature) is °C.

[0028] When the raw materials are sterilized using the aforementioned sterilization unit, the number of microorganisms contained in the final instant rice product manufactured by the system of this application falls below the standard value, demonstrating a sufficient sterilization effect.

[0029] In the instant rice manufacturing system of this application, sterilized raw materials can be moved from the sterilization section to the sealing section while maintaining sterile conditions. Since the sterilized raw materials can be contaminated by biological particles such as microorganisms and other non-biological particles from the outside until the container is sealed, it is necessary to control the amount of such contaminating particles suspended in the air. The method for maintaining the sterile conditions can be any method and conditions that are commonly applied in the industry to food manufacturing, and specifically, sterile conditions commonly applied to the manufacture of processed foods, instant foods, retort foods, etc., can be applied. The sterile conditions can be maintained by using a clean room or clean booth, for example, by moving the container from behind the sterilization section to before the sealing section through a tunnel-shaped booth. Here, clean air generated from a clean air generator (e.g., a HEPA filter) installed in the booth can prevent the inflow of microorganisms and maintain positive pressure inside the booth.

[0030] The filling unit adds sterilized water or sterilized sauce to the sterilized raw materials. The raw materials sterilized by the sterilization unit are moved to the filling unit while maintaining sterile conditions in a filled container, and the filling unit adds water or sauce to the raw materials. The filling unit may include a device for carrying the water or sauce. The filling unit may also include a weighing device, which can weigh out the amount of water or sauce for one container by weight or volume and distribute it to each container. After water is added, the filling unit can add water in an amount of 30 to 120 parts by weight per 100 parts by weight of raw materials, specifically, sterilized water can be added in an amount of 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. When adding sterilized sauce, both sterilized water and sterilized sauce can be added, or only the sterilized sauce can be added. The sauce is a liquid sauce and can vary depending on the type and characteristics of the instant rice to be manufactured. For example, the sauce may include soy sauce, garlic, green onions, sugar, salt, sesame oil, honey, or a combination thereof. The amount of water or sauce can be adjusted as appropriate, taking into account the taste and quality of the instant rice to be achieved in the final instant rice product, and can be adjusted in consideration of the amount of water or sauce that will be heated and evaporated in the subsequent heating section. The measured water or sauce can be filled by the liquid filling nozzle of the filling section. The filling section may further include a device for injecting an inert gas into a container filled with raw materials, and the inert gas can be filled by a gas charging nozzle.

[0031] The instant rice manufacturing system of this application may further include a liquid sterilization unit for sterilizing the water or sauce. The liquid sterilization unit can sterilize the water or sauce by directly injecting steam at 130°C to 140°C for 6 to 8 minutes, and the water or sauce sterilized by the liquid sterilization unit is filled into the raw materials in the filling unit. Specifically, the temperature of the steam can be within a range consisting of one lower limit selected from 130°C, 130.5°C, 131°C, 131.5°C, 132°C and 132.5°C and / or one upper limit selected from 140°C, 139°C, 138°C, 137°C, 136°C, 135°C, 134.5°C, 134°C, 133.5°C, 133°C and 132.5°C. For example, sterilization can be performed with steam at temperatures 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 to these. Sterilization performed in the liquid sterilization section may be carried out by directly injecting steam at the above temperature into water or a source to raise its temperature, and then passing it through a heat-retaining tube for 6 to 8 minutes. Specifically, after steam injection, the sterilization time can be 6 to 8 minutes, 6 minutes 30 seconds to 8 minutes, 6 minutes to 7 minutes 30 seconds, 6 minutes 30 seconds to 7 minutes 30 seconds, 7 minutes to 8 minutes, or 6 to 7 minutes.

[0032] The liquid sterilization unit may include a DSI (Direct-Steam Injection) sterilization device. The DSI sterilization device can sterilize by directly injecting steam into the water or source, and can perform sterilization by setting the temperature and time conditions as described above.

[0033] The liquid sterilization unit can be even more effective in sterilizing the sauce. Liquid sauces, because they contain other components in addition to water, are more vulnerable to microbial contamination than ordinary water, or may not be sufficiently sterilized by the usual sterilization process. Therefore, stricter sterilization is required to reduce the number of microorganisms in the sauce to below a standard value. When sterilization is performed by directly spraying steam onto the sauce through the liquid sterilization unit included in the system of this application, a sufficient sterilizing effect is achieved on the liquid sauce, and the quality of the sauce does not deteriorate when sterilization is performed under the conditions within the aforementioned range.

[0034] The water or source sterilized through the liquid sterilization unit can be stored and transported while maintaining sterile conditions, and can be filled into raw materials through the filling unit in a sterilized state without the ingress of external microorganisms or foreign matter.

[0035] The sealing unit can perform the process of attaching the lid material to the container to which the water or sauce has been added. The sealing unit may further include a device for injecting an inert gas into the container filled with raw materials. The sealing unit can also bring the lid material into contact with an open surface in the container filled with raw materials that has moved via a conveyor, and thereafter attach the lid material to the container. The attachment can be performed using a method involving heat, an adhesive, or pressure, but is not limited to these methods; any method commonly used for sealing processed foods to prevent the inflow of microorganisms or foreign matter from the outside can be used. Depending on the method of attaching the lid material to the container, the sealing unit may include a heating device, an adhesive-carrying device, an adhesive-applying device, or a device for applying pressure to the contact area between the lid material and the container. After the lid material and container are sealed by the sealing unit, foreign matter or microorganisms from the outside cannot naturally enter the inside of the container, microbial contamination can be controlled, and it is not always necessary to maintain sterile conditions after sealing. The container and lid used in the instant rice manufacturing system of this application can be any container and lid that can be commonly used in the manufacture of processed foods, without any restrictions on their shape, material, size, etc., and can be any container and lid that will not deform or be damaged in the subsequent heating section. For example, the lid may be a lead film, but is not limited to that.

[0036] The instant rice manufacturing system of this application does not necessarily have to include a rice cooking section. Specifically, the system of this application does not need to include a rice cooking section after the sterilization section and before the sealing section. The rice cooking section typically performs a process of heating the rice raw materials in the rice manufacturing process. Specifically, the rice cooking section can heat at 90°C to 120°C. Instant rice is subjected to high temperatures during the sterilization process, which can lead to a decrease in quality due to the high temperature. By not including a rice cooking section, the system of this application can reduce the number of times the raw materials are heated, thus preventing a decrease in the quality of instant rice due to multiple heating cycles. Furthermore, raw materials sterilized by the sterilization section may be subject to the influx of microorganisms from the outside until they are sealed, requiring adherence to sterile conditions. However, by not including a rice cooking section before the sealing section, the system of this application reduces the opportunity for further microbial contamination, decreases the time and space required to maintain sterile conditions, and has the advantage of reducing costs and increasing efficiency.

[0037] The instant rice manufacturing system of this application can maintain a temperature of 89°C or lower after the sterilization section up to the sealing section. Specifically, temperatures of 89°C or lower, 88°C or lower, 87°C or lower, 85°C or lower, 80°C or lower, 75°C or lower, 70°C or lower, 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, or 20°C to 60°C, or 20°C to 50°C can be maintained, but are not limited to these. The instant rice manufacturing system of this application has the effect of reducing the number of times the raw materials are heated by maintaining the temperature within the above range up to the sealing section, thereby preventing a deterioration in the quality of the instant rice due to heating. Furthermore, since microorganisms can enter the inside of the container up to the sealing section, it is necessary to adhere to sterile conditions to prevent microbial contamination. However, maintaining the temperature within the above range up to the sealing section has the advantage of reducing the time for which sterile conditions must be maintained. This has the effect of reducing the cost of maintaining sterile conditions and reducing the possibility of microbial contamination.

[0038] The meaning of "maintaining the temperature" is not limited to the temperature within the range being maintained without interruption over time, but also includes cases where a temperature condition higher than the range is temporarily applied for a short period of time, that is, cases that, according to common technical knowledge in this industry, result in the same outcome as the temperature being maintained. For example, even if a temperature condition higher than the range is temporarily applied, if no significant sterilization effect occurs or no change in the quality of the rice occurs, this falls within the scope of this application. For example, this can include cases where a temperature condition higher than the range is applied for a period of time of 1 second, 2 seconds, 3 seconds, 5 seconds, 10 seconds, or 20 seconds, and can also include cases where a temperature condition higher than the range is applied two or more times in a short period of time.

[0039] The heating unit of the instant rice production system of this application heats a sealed container to a temperature of 125°C or less. Specifically, the heating unit can heat a sealed container at a temperature of 90°C to 125°C for 10 to 25 minutes. The heating temperature can be within a range consisting of one 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 one 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 temperatures 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, 96°C to 121°C, 97°C to 121°C, 98°C to 122°C, 99°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.

[0040] The sterilization time can be a range of time consisting of one lower limit selected from 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, and 20 minutes and / or one upper limit selected from 25, 24, 23, 22, 21, and 20 minutes. For example, heating can be performed for 10-25 minutes, 11-24 minutes, 12-23 minutes, 15-22 minutes, 17-21 minutes, 19-20 minutes, 20-21 minutes, 12-17 minutes, 13-16 minutes, 18-23 minutes, 19-22 minutes, or 19-21 minutes, but is not limited to these. The temperature range and the time range may vary depending on the type of raw material.

[0041] When heating is performed according to the aforementioned temperature range and time, it is possible to achieve a further sterilization effect and have the advantage of enabling more complete control of microorganisms. Furthermore, by going through the heating process under the aforementioned conditions, the instant rice produced by the system of this application can reach a level similar to that of rice produced by the normal rice manufacturing process, and can have a quality suitable for consumption. This prevents a deterioration in the quality of the rice due to excessive heating conditions, and enables the production of instant rice of superior quality.

[0042] The heating unit may include a retort sterilization device. The retort sterilization device can be any retort sterilization device commonly used when manufacturing retort foods, but heating can be performed by setting the temperature and time conditions as described above. Heating under the above temperature and time conditions can be performed at a lower temperature than the heating temperature during normal retort sterilization, specifically, it can be lower than the retort sterilization heating temperature commonly used when manufacturing instant rice. This is a milder condition than the temperature and time conditions commonly used in the manufacture of instant rice using a retort sterilization device, and compared to conventional instant rice manufacturing devices that perform excessively high-temperature heating, the system of this application can prevent the deterioration of the quality of instant rice due to high temperatures, and can produce instant rice with excellent texture and taste. Furthermore, the heating temperature conditions of the heating unit can be higher than the heating temperature during the "steaming" process, which is performed in the normal rice cooking process to transfer heat to the inside of the food.

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

[0044] The instant rice produced by the instant rice production system of this application is easy to cook, store, and preserve as an instant food, and can have a texture and taste quality similar to rice prepared using ordinary cooking methods at home or in restaurants. Furthermore, even when using raw materials that are vulnerable to microbial contamination or are not easy to sterilize, the number of microorganisms can be controlled by sufficient sterilization, making it possible to produce instant rice without a deterioration in rice quality due to sterilization.

[0045] The instant rice manufacturing system of this application may further include an immersion section for immersing raw materials in water. The immersion section may be included before the sterilization section, specifically, for immersing raw materials in water before the raw material filling section. The immersion section may include a device for carrying water for immersing raw materials, and a device for adding the water to the raw materials via a liquid filling nozzle. It is preferable to use sterilized water, but ordinary drinking water may be used without strictly sterilized water, taking into consideration sterilization by the subsequent sterilization section. The immersion section may include a weighing device, and the amount of immersion water may be weighed by the weighing device, and 200 to 300 parts by weight of water may be added to 100 parts by weight of the total raw materials and immersed for 20 to 80 minutes, but is not limited thereto. The immersion process by the immersion section may be carried out in the same way as the process of soaking grains in water when cooking and manufacturing ordinary rice. The immersion section may further include a device for draining and removing the immersion water after immersing the raw materials for a predetermined time. The aforementioned drainage process can either completely drain the water from the container, or drain it so that 0 to 10 parts by weight of water per 100 parts by weight of raw material can be filled into the container together.

[0046] The instant rice production system of this application may further include a cooling section and / or a drying section. The cooling section may be located downstream of the heating section and may cool the heated instant rice container with cooling water or natural air. The cooling section may include a cooling water supply device or a natural air generator. The drying section may dry the instant rice container with a hot air generator or by leaving it at room temperature, but may not be limited to this.

[0047] The instant rice manufacturing system of this application may further include an inspection and sorting unit. The inspection and sorting unit can inspect sealed containers for the presence of foreign matter or weigh the containers. The inspection and sorting unit may include a device for separating instant rice that has passed the inspection criteria from instant rice that has not passed and moving them to a separate space.

[0048] The instant rice manufacturing system of this application may further include a packaging unit. The packaging unit can package one or more final instant rice products in other packaging materials, for example, by placing a predetermined number of instant rice portions into a single box.

[0049] 2. Instant rice The instant rice described in this application, or the instant rice manufactured by the instant rice manufacturing system described in this application, can be produced in the form of whole grain rice, mushroom nutritional rice, honey medicinal food, etc., depending on the type and proportion of the raw materials.

[0050] 2-1. Whole grain rice An instant rice product comprising a sealed container and mixed grain rice prepared from the mixed grains contained in the container, wherein the mixed grains include one or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, millet, and sorghum, the mixed grain rice is 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 can be negative within the expiration date.

[0051] The whole grain rice may further contain, in addition to the aforementioned grains, other ingredients typically used in the production of whole grain rice, and the aforementioned grains may not include white rice. The aforementioned 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.

[0052] The aforementioned grains may be included in an amount of 90 parts by weight or more per 100 parts by weight of the contents contained in the container. Specifically, the content 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 99 parts by weight, 93 parts by weight The amount may be, but is not limited to, parts to 99 parts by weight, 94 to 99 parts by weight, 95 to 99 parts by weight, 96 to 99 parts by weight, 97 to 99 parts by weight, 98 to 99 parts by weight, 90 to 98 parts by weight, 91 to 98 parts by weight, 92 to 98 parts by weight, 93 to 98 parts by weight, 94 to 98 parts by weight, 95 to 98 parts by weight, 96 to 98 parts by weight, or 97 to 98 parts by weight. If the amount of grains is 100 parts by weight, the instant rice of this application may contain only grains, or only grains other than white rice.

[0053] If the aforementioned grains include at least one selected from the group consisting of whole wheat and oats, the amount of whole wheat or oats with a ruptured surface in the mixed grain rice may be 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 this application, the term "ruptured surface" can be defined as a grain in which the endosperm portion of the grain is exposed to 10% or more of the total surface area of ​​the grain. That is, in the instant rice of this application, of the whole wheat or oat grains contained therein, the endosperm portion of these grains is exposed to less than 10% of the surface area of ​​each grain, and the amount of ruptured whole wheat or oat grains is 10% or less of the total whole wheat or oat grains. Whole grain rice in the form of instant rice distributed in the market requires particular attention to microbial control and sterilization. However, when sterilizing instant rice under harsh conditions, surface bursting can occur in grains such as whole wheat and oats, which are prone to bursting. When the surface of grains bursts, it is visually unappealing and may reduce the appeal of the appearance, and physical properties related to texture, including hardness, may also decrease, potentially leading to a decline in the quality of the instant rice. However, despite containing grains that are prone to surface bursting, the instant rice of this application has a high proportion of grains that have not burst, exhibiting excellent texture and appearance quality. Furthermore, even though the quality was not compromised, the number of microorganisms in the instant rice was 0 cfu / ml, indicating that sufficient microbial sterilization was achieved.

[0054] The brown rice may be included in an amount of 30 to 70 parts by weight per 100 parts by weight of the contents contained in the container. Specifically, non-glutinous brown rice may be included in an amount of 10 to 30 parts by weight per 100 parts by weight of the contents contained in the container. In addition, glutinous brown rice may be included in an amount of 20 to 40 parts by weight per 100 parts by weight of the contents contained in the container.

[0055] The black rice may be included in the container in an amount of 5 to 15 parts by weight per 100 parts by weight of the contents contained within the container.

[0056] At least one selected from the group consisting of whole wheat and barley may be included in an amount of 5 to 15 parts by weight per 100 parts by weight of the contents contained in the container.

[0057] 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 manufacturing the instant rice of this 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 manufacturing the instant rice of this application.

[0058] 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 manufacturing the instant rice of this 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 manufacturing the instant rice of this 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 manufacturing the instant rice of this application.

[0059] 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. Furthermore, the whole grain rice may contain 3.5 to 10 parts by weight of protein per 100 parts by weight of the contents contained in the container.

[0060] The number of microorganisms in the whole grain rice can be 0 cfu / ml when measured 9 months or less after the production of the instant rice.

[0061] After heating the aforementioned whole grain rice in a 700W microwave for 1 to 3 minutes, 1 minute 30 seconds to 2 minutes 30 seconds, or 2 minutes, the measured color of the grains in the instant rice 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.

[0062] The instant rice may have one or more of the following physical properties, which are measured using a physical property analyzer on the mixed grain rice contained in the container after heating it in a 700W microwave oven for 1 to 3 minutes, or more specifically, between 1 minute 30 seconds and 2 minutes 30 seconds: (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.

[0063] 2-2. Nutritious Mushroom Rice The mushroom nutritional rice is an instant rice product comprising a sealed container and mushroom rice produced from grains and mushrooms contained in the container, wherein the rice in the mushroom rice is present in an amount of 60 to 90 parts by weight per 100 parts by weight of the contents contained in the container, and the mushrooms in the mushroom rice are present in an amount of 10 to 30 parts by weight per 100 parts by weight of the contents contained in the container, and the number of microorganisms in the instant rice can be negative within the expiration date.

[0064] The mushroom nutritional rice may further contain ingredients that are typically used in the production of whole grain rice, in addition to the aforementioned ingredients (grains and mushrooms), and the instant rice may further contain white rice.

[0065] The cooked rice produced from the aforementioned grains includes rice, and may further include at least one other grain selected from the group consisting of barley, beans, adzuki beans, foxtail millet, wheat, rye, barnyard millet, buckwheat, oats, proso millet, corn, and sorghum.

[0066] The mushrooms produced by cooking the aforementioned mushrooms may include at least one selected from the group consisting of king oyster mushrooms, shiitake mushrooms, oyster mushrooms, hollyhock mushrooms, and enoki mushrooms.

[0067] The rice in the mushroom rice, or the rice produced from the grains, may be included in an amount of 60 to 90 parts by weight per 100 parts by weight of the contents contained in the container.

[0068] The mushrooms in the mushroom rice, or mushrooms prepared by cooking the aforementioned mushrooms, may be included in an amount of 10 to 30 parts by weight per 100 parts by weight of the contents contained in the container.

[0069] The non-glutinous rice can be added in an amount of 40 to 60 parts by weight per 100 parts by weight of the contents when manufacturing the instant rice according to this application. The glutinous rice can also be added in an amount of 5 to 15 parts by weight per 100 parts by weight of the contents when manufacturing the instant rice according to this application.

[0070] The aforementioned black rice can be added to the instant rice according to this application in an amount of 1 to 7 parts by weight per 100 parts by weight of the contents.

[0071] The shiitake mushrooms can be added to the instant rice according to this application in an amount of 10 to 25 parts by weight per 100 parts by weight of the contents. Similarly, the king oyster mushrooms can be added to the instant rice according to this application in an amount of 10 to 25 parts by weight per 100 parts by weight of the contents.

[0072] The mushroom nutritious rice may further include a liquid sauce, the sauce of which may include a shiitake mushroom hot water extract.

[0073] The color of the king oyster mushrooms in the instant rice measured after heating the instant rice of this application in a 700W microwave oven for 1 to 3 minutes, or more specifically, 1 minute 30 seconds to 2 minutes 30 seconds, 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.

[0074] The king oyster mushrooms may be included in a form that is 3 cm or longer and 6.5 mm or thicker.

[0075] The king oyster mushrooms contained in the instant rice of this application may have a shrinkage rate of 25% or less or 21% to 25% in thickness when measured in a 700W microwave oven for 1 to 3 minutes, 1 minute 30 seconds to 2 minutes 30 seconds, or more specifically, 2 minutes, compared to the thickness of the king oyster mushrooms in their raw material state before the production of the instant rice.

[0076] The moisture content of the mushrooms in the mushroom rice, or the mushrooms prepared by cooking the aforementioned mushrooms, can be between 70% and 85%.

[0077] The king oyster mushrooms contained in the aforementioned mushroom nutritional rice may have one or more of the following physical properties, which are measured using a physical property analyzer after heating the instant rice in a 700W microwave oven for 1 to 3 minutes, or more specifically, 1 minute 30 seconds to 2 minutes 30 seconds, for 2 minutes: (i) the tissue strength (max stress, dyn / cm²) of the king oyster mushrooms. 2 (ii) Value 160,000~220,000; and (ii) Area value of the king oyster mushroom (erg / cm 3 18,000-28,000.

[0078] 2-3. Honey as a Medicinal Food The honey food is an instant rice dish comprising a sealed container and a food dish made from at least one ingredient selected from the group consisting of jujubes, nuts and seeds, and raisins, rice, and sauce, wherein the ingredients other than rice in the food dish are present in an amount of 5 to 20 parts by weight per 100 parts by weight of the contents in the container, and the nuts and seeds are present in an amount of 7 to 18 parts by weight per 100 parts by weight of the contents in the container, and the number of microorganisms in the instant rice dish can be negative within the expiration date.

[0079] The aforementioned rice may include at least one selected from the group consisting of white rice, black rice, brown rice, non-glutinous rice, and glutinous rice.

[0080] The aforementioned nuts and seeds may be at least one selected from the group consisting of chestnuts, pine nuts, pumpkin seeds, and peanuts.

[0081] The ingredients other than rice in the aforementioned food and medicine may be included in an amount of 5 to 20 parts by weight per 100 parts by weight of the contents filled in the container.

[0082] The aforementioned nuts and seeds may be included in an amount of 7 to 18 parts by weight per 100 parts by weight of the contents filled in the container.

[0083] The non-glutinous rice can be added in an amount of 10 to 20 parts by weight per 100 parts by weight of the contents when manufacturing the instant rice according to this application. The glutinous rice can also be added in an amount of 55 to 65 parts by weight per 100 parts by weight of the contents when manufacturing the instant rice according to this application.

[0084] The chestnuts may be added to the instant rice according to this application in an amount of 8 to 18 parts by weight per 100 parts by weight of the contents. The pumpkin seeds may be added to the instant rice according to this application in an amount of 0.5 to 3.5 parts by weight per 100 parts by weight of the contents. The raisins may be added to the instant rice according to this application in an amount of 1.5 to 4.5 parts by weight per 100 parts by weight of the contents. The pine nuts may be added to the instant rice according to this application in an amount of 0.5 to 1.5 parts by weight per 100 parts by weight of the contents.

[0085] The honey-based food may further include a liquid sauce, the sauce of which may include honey.

[0086] The chromaticity of the rice in the aforementioned honey-based food can 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, after heating the aforementioned honey-based food in a 700W microwave oven for 1 to 3 minutes, 1 minute 30 seconds to 2 minutes 30 seconds, or 2 minutes, the measured chromaticity of the raw materials in the honey-based food can have an L value of 27 to 29, an a value of 6.5 to 7, and a b value of 10 to 11.

[0087] The aforementioned honey-based medicinal food can have one or more of the following physical properties after being heated in a 700W microwave oven for 1 to 3 minutes, or more specifically, 1 minute 30 seconds to 2 minutes 30 seconds, and then the rice in the medicinal food contained in the container is measured using a physical property analyzer: (i) hardness 15 to 35; (ii) elasticity 40 to 60; (iii) adhesiveness 25 to 40; (iv) viscosity 65 to 105. [Effects of the Invention]

[0088] The instant rice manufacturing system of this application has the effect of producing instant rice that exhibits sufficient sterilization effect, even when using raw materials that are vulnerable to microbial contamination or are difficult to sterilize, as long as the number of microorganisms in the final instant rice is below the standard value, and problems of deterioration in rice quality that may occur due to strict sterilization do not occur, and instant rice with the taste, nutrition and texture of kamameshi (rice cooked in a pot) is realized, exhibiting excellent quality.

[0089] Furthermore, compared to conventional instant rice manufacturing equipment, the new manufacturing principle reduces the number of heating cycles, minimizing quality changes, maintaining sterile conditions, and simplifying the time or steps required, offering advantages in terms of cost and microbial safety.

[0090] However, the effects of this application are not limited to those 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 drawing]

[0091] [Figure 1] This comparison examines the grain appearance of whole grain rice (Example 2) and the whole grain rice of Comparative Examples 2-1 to 2-3. While numerous whole grains with cracked surfaces were found in the instant rice of Comparative Example 2-1, it can be confirmed that surface cracking hardly occurred in the instant rice of Example 2. [Figure 2] This comparison shows the appearance of the king oyster mushrooms in the mushroom nutritional rice of the present application (Example 3) and the mushroom nutritional rice of Comparative Examples 3-1 to 3-3. It can be confirmed that the king oyster mushrooms in Example 3 exhibit a relatively lighter color. [Modes for carrying out the invention]

[0092] The present application will be described in detail below with reference to examples.

[0093] However, the following embodiments are merely illustrative examples of the present application, and the content of this application is not limited by the following embodiments.

[0094] [Examples and Comparative Examples] Examples 1-1 and 1-2: White rice Using white rice as the raw material, cooked white rice was produced using the instant rice production system of this application. Specifically, first, 110g of white rice was washed with water and soaked in the soaking section, and then filled into a container. The container filled with the soaked rice was moved to the RIC device (manufactured by Hisaka Works, Ltd.), which is the sterilization section, and steam pressurized sterilization was performed under vacuum conditions at a temperature of 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, 95g of sterilized water was added to the container in the filling section, and then the container was sealed with a lid material in the sealing section to prevent external microorganisms and foreign matter from entering the container. The sealed container was moved to a retort sterilization device, which is the heating section, and instant rice of Example 1-1 was produced by heating at a temperature of 115°C for 20 minutes. The temperature and time conditions of the device correspond to conditions that are relatively less severe compared to normal retort sterilization conditions.

[0095] Furthermore, instant rice was produced using the same process as in Example 1-1, but instead of using an RIC device for sterilization in the sterilization step, pressurized sterilization was performed by repeatedly heating at 148°C for 6 seconds eight times, thereby producing the instant rice of Example 1-2. The aforementioned pressurized sterilization conditions also correspond to sterilization conditions of F0 4 or higher.

[0096] Comparative Examples 1-1 to 1-4: White rice Using white rice as the raw material, instant rice was produced in Comparative Examples 1-1 to 1-4. Comparative Examples 1-1 and 1-2 were produced using the same system as in Example 1-1, but with different heating conditions in the heating section after the container was sealed. Comparative Example 1-3 was produced using the same system as in Example 1-1, but with an additional step of cooking the rice after the sterilization step and before sealing the container. Comparative Example 1-4 was produced using the same method as for preparing rice at home.

[0097] Comparative Example 1-1 followed the same method as Example 1-1 up to the container sealing step, but instead of the heating step of Example 1-1, the sealed container was steamed at a temperature of 95°C or lower. Specifically, the instant rice was completed by heating at a temperature of 85°C for 20 minutes.

[0098] Comparative Example 1-2 followed the same method as Example 1-1 up to the container sealing step. However, 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, and instant rice was produced by heating under normal retort heating sterilization conditions.

[0099] Comparative Examples 1-3 followed the same procedure as in Example 1-1, where steam pressurized sterilization was performed at 130°C for 1 minute and 30 seconds, followed by the addition of sterilized water, and then the rice was cooked by heating at 98°C for 35 minutes. This corresponds to the process used in conventionally known instant rice manufacturing processes. In Comparative Examples 1-3, after the rice cooking step, the container was sealed and heated in a retort sterilizer at 115°C for 20 minutes, producing instant rice through the same heating steps as in Example 1.

[0100] Comparative Examples 1-4 were produced according to the method used to produce cooked white rice in a typical home kitchen. Specifically, 300g of white rice was washed, the water was removed, and it was placed in a rice cooker. 420g of cooking water was added, and the rice was cooked under pressure.

[0101] Example 2: Whole grain rice In addition to white rice, whole grain rice was produced using the instant rice production system of this application, with various whole grains as raw materials, to produce whole grain rice for Example 2. Specifically, non-glutinous brown rice, glutinous brown rice, black rice, whole wheat, and oats were used as raw materials, and the mixing ratio of each raw material is shown in Table 1 below. The raw materials were washed with water and immersed in the immersion section, and then filled into containers. The filled containers were moved to the RIC device (manufactured by Hisaka Works Co., Ltd.), which is the sterilization section, and steam pressurized sterilization was performed under vacuum conditions 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. After the sterilization of the raw materials was completed, sterilized water was added so that it was finally mixed in the ratios shown in Table 1 below.

[0102] [Table 1]

[0103] After adding water to the container, the container was sealed with a lid to prevent external microorganisms and foreign matter from entering. The sealed container was then moved to a retort sterilization apparatus, which is the heating section, and heated at a temperature of 115°C for 20 minutes to produce the instant rice of Example 2. The temperature and time conditions of the apparatus are relatively less harsh compared to normal retort sterilization conditions.

[0104] Comparative Examples 2-1 to 2-3: Whole Grain Rice Whole grain rice was produced in Comparative Examples 2-1 to 2-3 using raw materials mixed according to the proportions shown in Table 1. Instant rice was produced using the same method as used to produce whole grain rice in Example 2, but with some differences in conditions.

[0105] Comparative Example 2-1 followed the same method as in Example 2 up to sealing the container, but instead of the heating step in Example 2, it involved a process of steaming the sealed container at a temperature of 95°C or lower. Specifically, the instant rice was completed by heating it at a temperature of 85°C for 20 minutes.

[0106] Comparative Example 2-2 followed the same procedure as in Example 2 up to sealing the container, but instead of the heating conditions of Example 2, the sealed container was heated in a retort sterilizer at a temperature of 123°C for 18 minutes, and instant rice was produced by heating under normal retort heating sterilization conditions.

[0107] Comparative Examples 2-3 followed the same procedure as in Example 2, where steam pressure sterilization was performed at 130°C for 5 minutes and 30 seconds, followed by the addition of sterilized water, and then the rice was cooked by heating at 98°C for 35 minutes. This corresponds to the process used in conventionally known instant rice manufacturing processes. In Comparative Examples 2-3, after the rice cooking step, the container was sealed and heated in a retort sterilizer at 115°C for 20 minutes, producing instant rice through the same heating steps as in Example 2.

[0108] Example 3: Nutritious Mushroom Rice Using grains other than white rice and various mushrooms as raw materials, the mushroom nutritional rice of Example 3 was produced using the instant rice production system of this 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 after washing them with water, and then the mixture was filled into containers.

[0109] The mixing ratios of each raw material are shown in Table 2 below. The filled containers were moved to a RIC device (manufactured by Hisaka Works, Ltd.) and steam pressurized sterilization was performed under vacuum conditions at a temperature of 130°C for 5 minutes and 30 seconds. The above sterilization conditions correspond to sterilization conditions with an F0 value of 4 or higher.

[0110] [Table 2]

[0111] Then, sterilized shiitake mushroom hot water extract, refined salt, and water were added to the raw materials sterilized by RIC. At this time, the sterilization of the shiitake mushroom hot water extract, refined salt, and water may be carried out using a normal heat sterilization method, but a better microbial sterilization effect can be expected if a sterilization method using a direct steam injection heater (DSI) (130°C, 6 minutes) is used. After that, the container was sealed with a lid to prevent external microorganisms and foreign matter from entering the container. The sealed container was moved to a retort sterilization apparatus and heated at a temperature of 115°C for 20 minutes to produce the instant rice of Example 3. The temperature and time conditions of the apparatus are relatively less harsh than normal retort sterilization conditions.

[0112] Comparative Examples 3-1 to 3-3: Nutritional Mushroom Rice Using the raw materials mixed according to the proportions shown in Table 2, the mushroom nutritional rice of Comparative Examples 3-1 to 3-3 was produced. Instant rice was produced using the same method as used to produce the mushroom nutritional rice of Example 3, but with some differences in conditions.

[0113] Comparative Example 3-1 followed the same procedure as in Example 3 up to sealing the container, but instead of the heating conditions of Example 3, it involved a process of steaming the sealed container at a temperature of 95°C or lower. Specifically, the instant rice was completed by heating it at 85°C for 20 minutes.

[0114] Comparative Example 3-2 followed the same procedure as in Example 3 up to sealing the container. However, instead of the heating conditions of Example 3, the sealed container was heated in a retort sterilizer at a temperature of 123°C for 18 minutes, and instant rice was produced by heating under normal retort heating sterilization conditions.

[0115] Comparative Example 3-3, similar to Example 3, underwent steam pressure sterilization at 130°C for 5 minutes and 30 seconds, followed by the addition of sterilized water, and then further cooked by heating at 98°C for 35 minutes. This corresponds to the process carried out in conventionally known 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, producing instant rice through the same heating steps as in Example 3.

[0116] Example 4: Honey as a medicinal food Using liquid sauces such as honey, soy sauce, and syrup, along with various raw materials, the honey-based medicinal food of Example 4 was manufactured using the instant rice manufacturing system of this application. Specifically, the raw materials used were non-glutinous rice, glutinous rice, candied chestnuts, pumpkin seeds, raisins, pine nuts, and sesame oil. Corn germ oil was added to the raw materials after washing them with water, and then the mixture was filled into containers. The mixing ratios of each raw material are shown in Table 3 below. The filled containers were moved to an RIC device (manufactured by Hisaka Works, Ltd.) and steam pressurized sterilization was performed under vacuum conditions at a temperature of 130°C for 5 minutes and 30 seconds. The above sterilization conditions correspond to sterilization conditions with an F0 value of 4 or higher.

[0117] [Table 3]

[0118] After the sterilization of the raw materials was completed, a liquid sauce with a salinity of 0.9% and a sugar content of 28 Brix, prepared by mixing cinnamon 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), and maintaining the sauce temperature at 130°C for 6 minutes. After adding the liquid sauce, the container was sealed with a lid to prevent external microorganisms and foreign matter from entering the container. The sealed container was then moved to a retort sterilization apparatus and heated at a temperature of 115°C for 20 minutes to produce the instant rice of Example 4. The temperature and time conditions of the apparatus are relatively less harsh than typical retort sterilization conditions.

[0119] Comparative Examples 4-1 and 4-2: Honey as a medicinal food Comparative Examples 4-1 and 4-2 were prepared using the raw materials and liquid sauce mixed according to the proportions shown in Table 3. Instant rice was prepared using the same method as used to produce the honey medicinal food of Example 4, but with some differences in conditions.

[0120] Comparative Example 4-1 followed the same procedure as in Example 4 up to sealing the container, but the liquid sauce was sterilized by heating at 100°C for more than 10 minutes using a general liquid sterilization method before being added. Then, instead of the heating conditions of Example 4, the sealed container was heated in a retort sterilizer at a temperature of 123°C for 18 minutes, producing instant rice under normal retort heating sterilization conditions.

[0121] 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, resulting in an F0 of less than 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, producing instant rice under normal retort heating sterilization conditions.

[0122] [Experimental Example 1] [1-1] Comparison of the color difference of white rice The lids were removed from instant rice (cooked white rice) produced using white rice as the raw material in Examples 1-1, 1-2, and Comparative Examples 1-1 to 1-3, and their colors were measured and compared. The color of the cooked white rice produced in Comparative Example 1-4, which was prepared using a normal cooking method at home, was also measured and compared. The L, a, and b values ​​were measured using equipment manufactured by Konica Minolta, and after three measurements of each, the average values ​​are shown in Table 4 below.

[0123] [Table 4]

[0124] As a result, as can be seen from Table 4 above, the L value was measured to be the highest in the instant rice of Example 1-1 of this application, and although the L value of the instant rice of Example 1-2 was lower than that of Comparative Example 1-1, it was measured to be relatively high. In particular, compared with the instant rice of Comparative Example 1-3, it was confirmed that the L value of the white rice in the instant rice of Examples 1-1 and 1-2 produced by the manufacturing system of this application was high. In the case of instant rice made from white rice as a raw material, the color of the rice that appears immediately after the consumer removes the lid corresponds to the appearance quality that consumers can immediately perceive, and therefore has an important influence on palatability, and among them, the L value, which is related to brightness, can play an important role. During the process of manufacturing rice, the color of white rice may darken due to heat, which can have a negative impact on palatability. The instant rice of Example 1-1, produced using the manufacturing system of this application, had the highest L value and did not darken significantly in color during the heating process. The instant rice of Example 1-2 also showed a relatively high L value. Therefore, it was confirmed that the instant rice manufacturing system of this application can provide instant rice that does not impair the appearance quality of the instant rice and has an appearance that matches consumer preferences.

[0125] [1-2] Analysis of the taste of cooked white rice The instant rice (white rice) from Examples 1-1, 1-2, and Comparative Examples 1-1 to 1-3, heated in a microwave oven, and the white rice from Comparative Example 1-4 were 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). The results for the cooked rice taste values ​​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 manufacturing method of this application, showed generally higher or similar levels of taste values ​​for each cooked rice compared to other instant rice products. In the case of the instant rice of Example 1-2, it was also measured to show excellent hardness and viscosity values.

[0128] [1-3] Physical property analysis of cooked white rice The hardness, elasticity, adhesion, and viscosity of the instant rice (white rice) from Examples 1-1, 1-2, and Comparative Examples 1-1 to 1-3, as well as the white rice from Comparative Example 1-4, were measured using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated) after heating them in a microwave oven.

[0129] Specifically, texture profile analysis (TPA) was performed using a physical property analyzer to measure the aforementioned physical properties, and the TPA curve obtained after six bites was used. Specifically, each sample was placed on the holder of the physical property analyzer, and a plunger with a height of 30 mm moved at a constant force and speed of 2.0 mm / s to apply force to the surface of the sample. The sample was compressed twice by 24% of its thickness, twice by 46%, and twice by 92% consecutively, and the load on the plunger was measured. The hardness was measured by the peak value when the plunger compressed the sample by 92% of its thickness, which represents the force required to chew and crush rice. Elasticity was measured by dividing the curve area at 92% compression by the curve area at 24% compression, and a higher elasticity value means that the chewing elasticity of the rice is higher. Adhesion can be measured as a negative peak value when the plunger compresses the sample by 92%, indicating the force at the moment when the plunger is pulled away from the sample; a higher measured value indicates higher adhesion. Viscosity can be measured as a negative area when the plunger compresses the sample by 92%, indicating the force that keeps it attached. Each value represents the average of five repeated measurements.

[0130] [Table 6]

[0131] As a result, as can be seen from Table 6 above, in the case of the instant rice of Comparative Example 1-1, it was measured that the heat treatment necessary for sufficient gelatinization was insufficient, resulting in excessively high hardness and elasticity. The instant rice of Example 1-1 was measured to have hardness and elasticity values ​​similar to those of the white rice of Comparative Example 1-4, which was produced by a normal cooking method. The hardness and elasticity of rice tend to decrease when heat treatment is excessive and increase when heat treatment is insufficient. In the instant rice of Comparative Examples 1-2 and 1-3, the hardness and elasticity were greatly reduced due to excessive heat treatment, but the instant rice of Example 1-1, produced by the manufacturing method of this application, was measured to have even higher hardness and elasticity, showing appropriate physical properties, and it was confirmed that it showed physical properties similar to those of the white rice of Comparative Example 1-4, which was produced by a normal cooking method, despite being instant rice.

[0132] [1-4] Sensory evaluation of cooked white rice After heating the instant rice (white rice) of Examples 1-1, 1-2, and Comparative Examples 1-1 to 1-3 in a microwave oven, various sensory quality evaluations were conducted by a trained expert panel. Sensory quality evaluations included the preference for the color of the instant rice, the intensity of off-flavors / off-odors, the overall preference for taste, the preference for texture, and the preference for viscosity, which are shown in Table 7 below. The evaluation criteria for the sensory quality are as follows.

[0133] [Evaluation Criteria] Color preference: 1 point is the minimum value and 5 points is the maximum value. A higher score indicates a greater color preference. Off-flavor / off-odor intensity: 1 point is the minimum value and 5 points is the maximum value. A higher off-flavor / off-odor intensity indicates a higher score. Overall Taste Preference: This item evaluates the overall taste, with a minimum score of 1 and a maximum score of 5. A higher score indicates a better overall taste. Organizational Preference: A score ranges from 1 (minimum) to 5 (maximum), with higher scores indicating a greater preference for a particular organization. Viscosity preference: 1 point is the minimum value and 5 points is the maximum value. A higher viscosity preference indicates a higher score.

[0134] [Table 7]

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

[0136] [Experimental Example 2] [2-1] Comparison of color, color difference, and appearance of whole grain rice Instant rice (whole grain rice) from Example 2 and Comparative Examples 2-1 to 2-3, manufactured using whole grains such as brown rice, black rice, whole wheat, and oats as raw materials, was heated in a microwave oven (700W) for 2 minutes. After heating, the lid was removed, and the color was measured to compare the appearance. The L, a, and b values ​​were measured using a Konica Minolta instrument, and after measuring each 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 above, the instant rice of Example 2 of this application was measured to have a similar color to the instant rice of Comparative Examples 2-1 to 2-3. Unlike the experimental results for white rice, no significant difference in color, including the L value, was shown for whole grain rice. However, upon observation of the appearance, it was found that in the instant rice of Comparative Example 2-1, there were more individuals with burst surfaces that appeared white (Figure 1). This is presumed to be the result of excessively low temperature conditions in the method for producing the instant rice of Comparative Example 2-1, causing the outer layer of the grain to not soften while only the inside absorbed moisture and became overly swollen. In contrast, the instant rice of Example 2, produced according to the method for producing instant rice of this application, did not exhibit the same phenomenon as Comparative Example 2-1, thus showing even superior characteristics in terms of appearance quality, and indirectly confirming that the whole grain rice was thoroughly cooked.

[0139] [2-2] Taste analysis of cooked whole grain rice For the instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3 described above, heated in a microwave oven, the appearance, hardness, viscosity, balance, and taste value of the rice grains were measured using a taste meter (Tensipresser My Boy 2 system, Taketomo Electric Co., Japan), and the cooked taste values ​​for each instant rice are shown in Table 9 below.

[0140] [Table 9]

[0141] As a result, the instant rice of Example 2, produced using the instant rice production system of this application, was found to have the highest appearance, hardness, viscosity, and balance values ​​compared to the comparative example instant rice produced by other methods, and was confirmed to have the highest taste value.

[0142] [2-3] Physical property analysis of whole grain rice The instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3, heated in a microwave oven, were used to measure hardness, elasticity, adhesion, and viscosity using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated) in the same manner as in Experimental Examples 1-3, and the results are shown in Table 10 below.

[0143] [Table 10]

[0144] As a result, as can be seen from Table 10 above, the instant rice of Example 2 was measured to have a higher hardness value compared to the instant rice of Comparative Examples 2-1 to 2-3. Hardness is an important physical property that determines the texture of rice. In the instant rice of Comparative Examples 2-2 and 2-3, the hardness was measured to be low due to the application of excessive heat. In the instant rice of Comparative Example 2-1, although the level of heat applied was low, it is presumed that the hardness was low due to the bursting of grains, as confirmed from Experimental Example 2-1 and Figure 1 above. In contrast, in the case of Example 2, which was manufactured using the manufacturing system of this application, despite sterilization by sufficient heating, the hardness did not decrease, and it was confirmed that the grains remained in a perfect state and the quality was maintained.

[0145] [2-4] Sensory evaluation of whole grain rice After heating the instant rice (whole grain rice) of Example 2 and Comparative Examples 2-1 to 2-3 in a microwave oven, various sensory quality evaluations were conducted by a trained expert panel. Sensory quality was evaluated using the same method as in Experimental Examples 1-4, assessing the color preference, off-flavor / off-odor intensity, overall taste preference, texture preference, and viscosity preference of the instant rice, which 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. In terms of off-flavor / off-odor intensity, Example 2 and the Comparative Example were measured at similar levels, indicating no difference. Therefore, it was confirmed that the whole grain rice of Example 2 produced by the manufacturing system of this application exhibits even superior sensory quality compared to rice produced by other methods.

[0148] [Experimental Example 3] [3-1] Comparison of color, color difference, and appearance of mushroom-based nutritious rice Instant rice (nutritious mushroom rice) of Example 3 and Comparative Examples 3-1 to 3-3, which were manufactured using mushrooms such as king oyster mushrooms and shiitake mushrooms as raw materials, were heated in a microwave oven (700W) for 2 minutes. After heating, the lid material was removed, and the color of the king oyster mushrooms was measured to compare their appearance. The L, a, and b values ​​of the color were measured using a Konica Minolta instrument, and after measuring each three times, the average values ​​are shown in Table 12 below.

[0149] [Table 12]

[0150] As a result, as can be seen from Table 12 above, the color of the king oyster mushrooms in the instant rice of Example 3 of this application was measured to have a higher L value than the king oyster mushrooms in the instant rice of Comparative Examples 3-2 and 3-3. In the cases of Comparative Examples 3-2 and 3-3, a high-temperature heating process was involved, which caused the mushrooms to become excessively dark. However, in the instant rice of Example 3 produced by the manufacturing system of this application, it was confirmed that the king oyster mushrooms maintained a bright color even after heating. This change in color was also shown by visual observation of the mushrooms' appearance, and it was confirmed that the king oyster mushrooms in Comparative Examples 3-2 and 3-3 exhibited an excessively dark color (Figure 2).

[0151] [3-2] Taste analysis of cooked mushroom rice For the instant cooked rice (mushroom nutritional rice) of Example 3 and Comparative Examples 3-1 to 3-3 heated by a microwave oven, using a taste meter (Tensipresser My Boy 2 system, Taketomo Electric Co., Japan), the appearance, hardness, stickiness, balance, and taste value of the rice grains were measured, and the results are shown in Table 13 below for the cooked rice taste numerical values of each instant cooked rice.

[0152]

Table 13

[0153] As a result, compared with the instant cooked rice of the comparative examples manufactured by other methods, the instant cooked rice of Example 3 manufactured by the production system of the present application was measured to have the highest appearance, hardness, and balance values, and the stickiness was also measured to be higher than that of the mushroom nutritional rice of Comparative Examples 3-1 and 3-2, and it was confirmed that the taste value was the highest.

[0154] [3-3] Physical property analysis of mushroom-based rice For the instant cooked rice (mushroom nutritional rice) of Example 3 and Comparative Examples 3-1 to 3-3 heated by a microwave oven, the tissue strength (max stress), area, and thickness of the shiitake were measured using a physical property analyzer (Tensipresser Analyzer, MyBoy, TAKETOMO Electric Incorporated), and the results are shown in Table 14 below. Specifically, a 3 cm 2 circular plunger was used, and the TPA curve obtained after one bite of the sample was used. At this time, the distance between the plunger and the sample was set to 30 mm, and the sample was pressed at a speed of 2 mm / sec until it reached 5 mm from the bottom for measurement. The Max stress value was measured as the value at the highest point of the curve during pressing, which represents the hardness of a general sample. And the area was measured by the cumulative force until reaching the highest point.

[0155]

Table 14

[0156] As a result, as can be seen from Table 14 above, the king oyster mushrooms in the instant rice of Example 3 were measured to have the highest thickness compared to the king oyster mushrooms of Comparative Examples 3-2 and 3-3, confirming that the king oyster mushrooms underwent minimal shrinkage. In the case of Comparative Example 3-1, it is expected that less heat was applied, resulting in even better maintenance of thickness. In terms of max stress values, which indicate tissue strength, the king oyster mushrooms in the instant rice of Example 3 showed the highest values ​​except for Comparative Example 3-1, confirming that the texture of the king oyster mushrooms 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 After heating the instant rice (mushroom nutritional rice) of Example 3 and Comparative Examples 3-1 to 3-3 in a microwave oven, various sensory quality evaluations were conducted by a trained expert panel. Sensory quality was evaluated using the same method as in Experimental Examples 1-4, assessing the color preference, off-flavor / off-odor intensity, overall taste preference, texture preference, and viscosity preference of the instant rice, which are shown in Table 15 below.

[0158] [Table 15]

[0159] As a result, the mushroom-based nutrient rice of Example 3 was measured at the highest level in terms of texture preference, overall taste preference, and viscosity preference compared to the comparative example of mushroom-based nutrient rice, and its color preference was also generally highly rated. In terms of off-flavor / off-odor intensity, the mushroom-based nutrient rice of Example 3 was rated as the lowest. Therefore, it was confirmed that the mushroom-based nutrient rice of Example 3, produced by the manufacturing system of this application, exhibits superior sensory quality compared to rice produced by other methods.

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

[0161] [Table 16]

[0162] [Table 17]

[0163] As a result, as can be seen from Tables 16 and 17 above, in the case of the honey medicinal food of Example 4 of this application, the L value was measured to be relatively low and the b value was measured to be high. The honey medicinal food of Example 4 produced by the manufacturing system of this application can be distinguished from the honey medicinal foods of Comparative Examples 4-1 and 4-2 in terms of color.

[0164] [4-2] Rice Taste Analysis of Honey as a Medicinal Food The instant rice (honey-flavored food) of Example 4, Comparative Example 4-1, and Comparative Example 4-2, heated in a microwave oven, was used to measure the appearance, hardness, viscosity, balance, and taste of the rice grains using a taste meter (Tensipresser My Boy 2 system, Taketomo Electric Co., Japan). The results for the cooked taste values ​​of each instant rice are shown in Table 18 below.

[0165] [Table 18]

[0166] As a result, the instant rice of Example 4, produced using the manufacturing system of this application, measured the highest hardness and viscosity values ​​compared to the instant rice of the comparative example produced by other methods.

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

[0168] [Table 19]

[0169] As a result, in the case of the honey medicinal food of Example 4 produced using the manufacturing system of this application, the measurement results of 1 to 5 samples were relatively uniform and did not show large deviations. However, in the case of the honey medicinal food of Comparative Examples 4-1 and 4-2, it was confirmed that the measurement values ​​of physical properties were very large for each sample. 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. It is expected that this large deviation in the physical property values ​​of the honey medicinal food of Comparative Examples 4-1 and 4-2 is due to deviations in texture caused by strong retort heat sterilization treatment. This is a characteristic that is particularly evident in medicinal foods like Comparative Examples 4-1 and 4-2, which have a high glutinous rice content. In contrast, the medicinal food produced by Example 4 did not show relatively large deviations in physical properties, and it was confirmed that instant rice with consistent texture and quality can be produced when using the manufacturing system of this application.

[0170] [4-4] Sensory evaluation of honey as a medicinal food After heating the instant rice (honey-flavored food) of Example 4, Comparative Example 4-1, and Comparative Example 4-2 in a microwave oven, various sensory quality evaluations were conducted by a trained expert panel. Sensory quality was evaluated using the same method as in Experimental Examples 1-4, assessing the color preference, off-flavor / off-odor intensity, overall taste preference, texture preference, and viscosity preference of the instant rice, which are shown in Table 20 below.

[0171] [Table 20]

[0172] As a result, the honey-based food of Example 4 was measured at the highest level in terms of color preference, overall taste preference, texture preference, and viscosity preference compared to the honey-based food of the comparative example, and it was confirmed that it exhibited superior sensory quality compared to rice produced by other methods.

[0173] [Experimental Example 5] Checking the nutritional content of whole grain rice The nutritional components contained in the whole grain rice produced according to Example 2 were measured and confirmed. Based on the final products of the whole grain rice, mushroom nutritional rice, and honey medicinal food, the calorie content, carbohydrates, protein, fat, sugars, saturated fat, trans fat, cholesterol, sodium, ash, and dietary fiber were measured using the standard measurement methods according to the Food Code. For example, protein was measured using the Protein analyzer method according to the Food Code, and dietary fiber was measured using the total dietary fiber analysis method according to the Food Code. The nutritional components of the instant rice are shown in Table 21 below. Even when the whole grain rice was produced using only mixed grains without using white rice, sufficient antibacterial power and texture could be maintained, and the protein content and dietary fiber content in the instant rice of this application were able to be maintained at a higher level than the protein and dietary fiber content in conventional instant rice.

[0174] [Table 21]

[0175] [Experimental Example 6] Checking the number of microorganisms in whole grain rice To confirm whether complete sterilization was achieved in the whole grain rice product manufactured by the manufacturing method of this invention, the number of microorganisms contained in the raw materials or product was measured at each step.

[0176] In Example 2, using whole grain rice, the number of general bacteria and heat-resistant bacteria in each of the raw materials was first measured. The number of bacteria in 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 of these materials.

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

[0178] [Table 22]

[0179] After filling the containers with the raw materials, steam pressurization was performed in an RIC device at 130°C for 5 minutes and 30 seconds according to the manufacturing method of whole grain rice in Example 2, and the sterilization effect was confirmed by MCT (microbiology challenge test). MCT is a method for determining whether the product has process and distribution stability by artificially inoculating microorganisms and observing the changes in order to confirm whether the target bacteria can be controlled during the actual manufacturing process of the product. As for general bacteria, Bacillus subtilis (ATCC 5230), which dies under conditions of F0 approximately 4 or less, was used. 6The product uses orange capsules (MesaLabs SASU-302) containing cfu / ml levels of bacteria, and contains 10 heat-resistant Geobacillus stearotrhermophilus (ATCC 7953), which is killed at an F0 of approximately 21 or lower. 6 Purple capsules (MesaLabs SA-608) containing cfu / ml were used. Using these capsules, the raw materials sterilized in an RIC device were incubated at 35°C for the orange capsules and 55-60°C for the purple capsules for up to 48 hours, after which the color change was observed. If there was no color change, it was judged as negative, and if it turned yellow, it was judged as positive (Table 23).

[0180] As a result of steam pressurization using the RIC device, it was confirmed that all microorganisms present in the raw materials before sterilization were killed, demonstrating a sufficient sterilization effect.

[0181] [Table 23]

[0182] Furthermore, after steam pressurization, the final instant rice product was manufactured through hydration, sealing, and additional heating processes, and bacterial growth experiments were conducted on this product. In the bacterial growth experiments, the instant rice product was stored at 35°C for 10 days, then sampled, and the ability to grow general bacteria and heat-resistant bacteria was measured according to the standard measurement method in the industry (bacterial growth test by the General Test Method of the Ministry of Food and Drug Safety). After storing each final product sample in an incubator at a temperature of 35-37°C for more than 10 days, the sample obtained from the sample was homogenized with a diluent, cultured in culture medium at 35-37°C for 45-51 hours, and then the ability to grow bacteria was measured. As a result, as shown in Table 24 below, no bacterial growth was observed in any of the 12 instant rice samples, indicating a negative result. This confirmed that despite the presence of a large amount of microorganisms in the raw materials, all microorganisms were killed by sufficient sterilization in the instant rice produced by the manufacturing method of this application.

[0183] [Table 24]

[0184] While the above describes representative embodiments of this application, the scope of this application is not limited to the specific embodiments described above, and any person with ordinary skill in the art may modify the claims of this application as appropriate.

Claims

1. A sterilization unit that sterilizes raw materials filled in containers under pressure and steam in a vacuum, A filling unit that adds sterilized water or sterilized sauce to the sterilized raw materials, A sealing portion for sealing the container to which the water or sauce has been added, A system for producing instant rice, comprising a heating unit for heating the sealed container to a temperature of 90°C to 125°C.

2. The sterilization unit sterilizes with steam at 120°C to 140°C for 1 to 10 minutes, as described in claim 1, for the instant rice manufacturing system.

3. The sterilization unit sterilizes by repeatedly injecting steam at 140°C to 155°C into the sterilization container for 3 to 10 seconds, five to ten times, in the instant rice manufacturing system according to claim 1.

4. The instant rice production system according to claim 1, wherein the sterilization unit includes an RIC sterilization device.

5. The system for producing instant rice according to claim 1, wherein the system does not include a rice cooking section.

6. The instant rice production system according to claim 5, wherein the rice cooking section heats at a temperature of 90°C to 120°C.

7. The system for producing instant rice according to claim 1, wherein the temperature is maintained at 89°C or lower after the sterilization section up to the sealing section.

8. The instant rice production system according to claim 1, wherein the heating unit includes a retort sterilization device.

9. The aforementioned raw materials have a number of microorganisms in the raw materials before sterilization of 10 ２ cfu / ml ~ 10 ８ A system for producing instant rice according to claim 1, wherein the concentration is cfu / ml.

10. The instant rice production system 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, meats, fish meats, and eggs.

11. The system for producing instant rice according to claim 1, further comprising a liquid sterilization unit for sterilizing the water or sauce.

12. The instant rice production system according to claim 11, wherein the liquid sterilization unit directly sprays steam at 130°C to 140°C into water or sauce and sterilizes for 6 to 8 minutes.

13. The instant rice production system according to claim 11, wherein the liquid sterilization unit includes a DSI (Direct-Steam Injection) sterilization device.

14. The system for producing instant rice according to claim 1, further comprising an immersion section for immersing the raw materials in water.

15. Instant rice produced by the system described in any one of claims 1 to 14.

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