Frozen rice and its manufacturing method

Abstract

The present invention relates to frozen rice, the frozen rice comprising shaped rice and a moisture transfer prevention layer formed on at least a portion of the surface of the shaped rice, wherein after thawing the frozen rice under conditions of room temperature and normal pressure for one day, the difference in moisture content between the surface of the frozen rice and the core of the frozen rice is 5% by weight or more relative to the total weight of the frozen rice; and a method for producing frozen rice, the method including forming a moisture transfer prevention layer on at least a portion of the surface of the shaped rice, hardening at least a portion of the surface of the shaped rice on which the moisture transfer prevention layer has been formed, and freezing the hardened shaped rice.

Description

[Technical field]

[0001] The present invention relates to frozen rice and a method for producing the same. [Background technology]

[0002] Recently, in line with the trend of modern people's lifestyles becoming increasingly faster and simpler, there is an increasing need for simple meals (or convenient meals) that can be easily prepared and eaten. With the introduction of Western food, there are toast and instant foods (fast foods) that are easy to eat, but there are problems with these convenient meals that can have a negative impact on nutrition and health.

[0003] Meanwhile, rice is an important food resource that has been cultivated mainly in Asia and consumed as a human staple food for a long time. It is known to be highly nutritious, containing a large amount of essential amino acids, and to be good for the body's metabolism, with high protein utilization and digestibility.

[0004] Onigiri made with this type of rice are highly nutritious even without special side dishes, and can be easily eaten with bare hands, so they are popular among people who are on the move or who need to eat in a short time. However, because such onigiri cannot be stored at room temperature for long periods of time and there is a risk of them spoiling on hot days, it is considered to distribute them frozen, and it is important that such frozen rice can be easily eaten by cooking it in a microwave before eating.

[0005] However, the longer frozen rice is stored, the more moisture inside it is transferred to the outside, making it impossible to maintain the texture of the frozen rice. For example, in cases where frozen rice has seaweed on the surface, such as in triangular rice balls, the moisture from the frozen rice is transferred to the seaweed, causing the seaweed to lose its texture. In addition, when frozen rice is reconstituted in a microwave oven, the amylose and amylopectin in starch are gelatinized, and recrystallization occurs due to increased interactions between molecular chains, resulting in physical changes such as increased hardness. This phenomenon of starch retrogradation not only reduces the quality of foods made from rice, but also reduces the taste, texture, and marketability.

[0006] Therefore, during the period in which frozen rice is distributed and stored in a frozen state, it is necessary to prevent the moisture inside the frozen rice from transferring to the outside or prevent external moisture (such as moisture in the air) from penetrating into the frozen rice, and it is also necessary to minimize loss of physical properties such as moisture content or hardness even after cooking in a microwave oven. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Special Publication No. 7-38777 [Patent Document 2] Patent No. 3702081 Summary of the Invention [Problem to be solved by the invention]

[0008] To provide frozen rice which prevents moisture contained in frozen rice from transferring to the outside, can prevent moisture from penetrating into the frozen rice from the outside during distribution, and has improved storage stability and an extended distribution period.

[0009] Another object of the present invention is to provide frozen rice which has excellent moldability, retains its shape even after packaging, and has little change in physical properties even after thawing, thereby maintaining an excellent texture, and thus has excellent sensory quality. [Means for solving the problem]

[0010] To this end, one aspect of the present invention provides frozen rice, the frozen rice comprising shaped rice and a moisture transfer prevention layer formed on at least a portion of the surface of the shaped rice, and after the frozen rice is thawed under conditions of room temperature and normal pressure for one day, the difference in moisture content between the surface of the frozen rice and the core of the frozen rice is 5% by weight or more relative to the total weight of the frozen rice.

[0011] Another aspect of the present invention provides a method for producing frozen rice, which includes forming a moisture transfer prevention layer on at least a portion of the surface of shaped rice, hardening at least a portion of the surface of the shaped rice on which the moisture transfer prevention layer has been formed, and freezing the hardened shaped rice. Effect of the Invention

[0012] The frozen rice according to the present invention has a moisture transfer prevention layer formed on at least a part of the surface of the formed rice, which prevents moisture contained in the formed rice from transferring to the outside, and has the effect of suppressing the infiltration of moisture from the outside into the formed rice, improving storage stability and thus extending the distribution period. In addition, as described above, it is possible to prevent moisture transfer in the frozen rice (or formed rice), and has the effect of enabling the edible packaging material (e.g., seaweed, snacks, etc.) that packages the frozen rice to maintain a crisp texture. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a photograph of frozen rice produced in Production Example 1 of the present invention. [Diagram 2] FIG. 2 is a flowchart showing a method for producing frozen rice according to one embodiment of the present invention. [Diagram 3] FIG. 2 is a diagram showing the shape of molded rice according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The frozen rice according to one embodiment of the present invention will be described below.

[0015] The frozen rice includes shaped rice and a moisture transfer prevention layer formed on at least a portion of the surface of the shaped rice, and after the frozen rice is thawed under conditions of room temperature and normal pressure for one day, the difference in moisture content between the surface of the frozen rice and the core of the frozen rice can be 5% by weight or more relative to the total weight of the frozen rice.

[0016] The shaped rice means rice shaped into a predetermined shape, and may include at least one of raw rice and sauce, and rice. The rice is made mainly from rice, and may include white rice, brown rice, red rice, green rice, black rice, and / or glutinous rice. In addition to rice, the rice may further include at least one selected from the group consisting of barley, beans, foxtail millet, millet, sorghum, wheat, pearl barley, and corn.

[0017] The rice may contain the rice in an amount of 60 to 100% by weight, specifically 70 to 99% by weight, 80 to 95% by weight, 60 to 90% by weight, 60 to 85% by weight, or 60 to 80% by weight, based on the total weight of the rice.

[0018] The raw material may include meat, seafood, or vegetables, and may include at least one selected from the group consisting of meat, seafood, and vegetables. The meat may include livestock meat such as beef and pork, and / or poultry meat such as chicken, turkey, and duck. The seafood may include shrimp, squid, octopus, sea urchin, clam, shellfish, dried pollock, anchovy, kelp, wakame, pollock, flounder, mackerel, salmon, or Spanish mackerel. The vegetables may include, but are not limited to, pumpkin, onion, carrot, cabbage, garlic, green onion, radish, mushroom, bean sprouts, spinach, or bracken.

[0019] The sauce may be, but is not limited to, Korean soy sauce, dark soy sauce, sesame oil, minced garlic, pear juice, pepper, sesame, salt, sugar, mirin, gochujang, doenjang, starch syrup, olive oil, or canola oil.

[0020] The shaped rice may be prepared by adding at least one of the ingredients and sauce to rice and then cooking it, such as fried rice, or by first cooking at least one of the ingredients and sauce and then adding (mixing) it to rice, such as bibimbap. That is, the shaped rice may include rice, bibimbap, fried rice, etc.

[0021] In addition, the formed rice may further include garnishes such as shredded egg, egg dumplings, meatballs, ginkgo nuts, shiitake mushrooms, walnuts, sesame seeds, pine nuts, chili peppers, chestnuts, olives, herbs, paprika, parsley, or sesame salt, and may further include commercially available flavor oils, seasoning liquids, etc.

[0022] The formed rice is formed into a predetermined shape, and may be various three-dimensional shapes such as a sphere, hemisphere, flat sphere, cylinder, polygonal prism (triangular prism, quadrangular prism, etc.), cube, bar, or semi-ellipsoid.

[0023] Specifically, the shaped rice may be in the shape of a sphere like a normal rice ball, or in the shape of a hemisphere obtained by dividing a sphere in half, or in the shape of a squashed sphere, or in the shape of a semi-ellipsoid obtained by dividing an ellipsoid with a difference between the major axis and the minor axis in half. The shaped rice may be in the shape of a cylinder or a polygonal prism, in addition to the shapes of a sphere, a semi-sphere, a squashed sphere, and a semi-ellipsoid.

[0024] In addition, the shaped rice may include a variety of three-dimensional shapes such as a sphere, a hemisphere, a crushed sphere, a cylinder, a polygonal prism, or a semi-ellipsoid. For example, the shaped rice may include a spherical portion having a shape of a part of a sphere, and the spherical portion may have a hemispherical shape obtained by dividing a sphere in half.

[0025] The formed rice may have a hemispherical shape in which the curved portion is elongated in the vertical direction as shown in Fig. 3. That is, the height H1 of the curved portion may be greater than the radius R1 of the upper surface of the curved portion. In this case, the value obtained by dividing the height H1 of the curved portion by the radius R1 of the upper surface may be 1.2 to 1.5.

[0026] The moisture transfer prevention layer prevents moisture contained in the shaped rice from transferring to the outside, and prevents moisture from entering the frozen rice during distribution, improving storage stability and extending the distribution period. In addition, even if the frozen rice is repeatedly cooled / thawed during the cooking process, the change in moisture content of the surface and / or core of the frozen rice can be minimized, allowing the rice to maintain an excellent texture when eaten.

[0027] The moisture transfer prevention layer may include at least one moisture transfer prevention liquid selected from a low-sugar liquid and an edible oil. For example, the low-sugar liquid refers to an aqueous solution of low-sugar (main component: dextrin) mixed with purified water at a ratio of 30% (w / w), and the edible oil may include at least one selected from a drying oil, a semi-drying oil, and a non-drying oil. Specifically, the edible oils and fats may include drying oils such as perilla oil, soybean oil, soybean oil, and sunflower seed oil, or edible oils and fats with an iodine value (the number of grams of iodine added to 100 g of oil) of 130 or more; semi-drying oils such as sesame oil, canola oil, and grape seed oil, or edible oils and fats with an iodine value of 100 to 130; or non-drying oils such as olive oil and palm oil, or edible oils and fats with an iodine value of 100 or less. For example, the edible oils and fats may include perilla oil, soybean oil, soybean oil, sunflower seed oil, sesame oil, canola oil, grape seed oil, olive oil, palm oil, etc.

[0028] More specifically, the edible oil may include drying oils such as perilla oil, soybean oil, soybean oil, sunflower seed oil, etc., or edible oils with an iodine value of 130 or more; or semi-drying oils such as sesame oil, canola oil, grape seed oil, etc., or edible oils with an iodine value of 100 to 130, and more specifically, at least one selected from soybean oil, perilla oil, and canola oil. More specifically, the edible oil may include drying oils such as perilla oil, soybean oil, soybean oil, sunflower seed oil, etc., or edible oils with an iodine value of 130 or more, and more specifically, at least one selected from soybean oil and perilla oil.

[0029] The frozen rice can be manufactured by hardening at least a part of the surface of the formed rice on which the moisture transfer prevention layer is formed. When at least a part of the surface of the formed rice is hardened, it serves to prevent moisture contained in the formed rice from transferring to the outside during distribution and / or storage, and a synergistic effect is generated together with the formation of the moisture transfer prevention layer on at least a part of the surface of the formed rice, thereby maximizing the effect of preventing moisture transfer as described above.

[0030] The partial hardening of the surface in the present invention means that the surface becomes hard, and the hardening can be confirmed by the texture or touch, and the surface can be hardened by an oven, hot air, a torch, or the like.

[0031] The frozen rice can be produced by freezing the formed rice having at least a part of its surface hardened as described above.

[0032] The freezing may be performed by freezing the surface-hardened shaped rice at a temperature of -30 to -5°C for 6 to 36 hours so that the product temperature reaches -7°C or less. Alternatively, the freezing may be performed by quickly freezing the surface-hardened shaped rice at a temperature of -70 to -5°C for 10 to 30 minutes. Alternatively, the freezing may be performed at a temperature of -40 to -30°C for 30 minutes to 1 hour.

[0033] The formed rice with the moisture transfer prevention layer formed thereon is hardened and then frozen to produce frozen rice, which has the advantage of minimizing deformation of the raw material and maintaining its shape and freshness even during long-term storage.

[0034] The frozen rice can be distributed in a frozen state, and after distribution, it can be cooked (thawed) at home using a microwave oven or the like before eating.

[0035] The frozen rice may have a difference in moisture content between the surface of the frozen rice and the core of the frozen rice of 5% by weight based on the total weight of the frozen rice after the frozen rice is thawed under normal temperature and pressure conditions for one day. Here, the moisture content of the core of the frozen rice may be higher than the moisture content of the surface of the frozen rice.

[0036] The difference between the moisture content of the surface of the frozen rice and the moisture content of the core of the frozen rice after thawing for one day under normal temperature and pressure conditions can be within a range consisting of one lower limit selected from 5% by weight or more, 6% by weight or more, 7% by weight or more, 8% by weight or more, 9% by weight or more, and 10% by weight or more, and one upper limit selected from 20% by weight or less, 19% by weight or less, and 18% by weight or less. In this case, there is a moisture transfer prevention effect that can prevent moisture from the outside from transferring to the inside of the food and prevent moisture from the inside of the food from transferring to the outside.

[0037] In addition, the difference in moisture content between the surface and the core of the frozen rice after storing the frozen rice at -18°C for 9 days and then thawing the frozen rice at room temperature and normal pressure for 1 day may be 5% by weight or more. Specifically, the difference in moisture content between the surface and the core of the thawed frozen rice after storing the frozen rice at -18°C for 9 days and then thawing the frozen rice at room temperature and normal pressure for 1 day may be in a range consisting of one lower limit selected from 5% by weight or more, 6% by weight or more, 7% by weight or more, 8% by weight or more, 9% by weight or more, 10% by weight or more, 11% by weight or more, and 12% by weight or more, and one upper limit selected from 20% by weight or less, 19% by weight or less, 18% by weight or less, 17% by weight or less, 16% by weight or less, and 15% by weight or less.

[0038] In addition, the difference in moisture content between the surface and the core of the frozen rice after storing the frozen rice at -18°C for 50 days and then thawing the frozen rice at room temperature and normal pressure for 1 day may be 5% by weight or more. Specifically, the difference in moisture content between the surface and the core of the thawed frozen rice after storing the frozen rice at -18°C for 50 days and then thawing the frozen rice at room temperature and normal pressure for 1 day may be in a range consisting of one lower limit selected from 5% by weight or more, 6% by weight or more, 7% by weight or more, 8% by weight or more, 9% by weight or more, 10% by weight or more, 11% by weight or more, and 12% by weight or more, and one upper limit selected from 20% by weight or less, 19% by weight or less, 18% by weight or less, 17% by weight or less, 16% by weight or less, and 15% by weight or less.

[0039] When the frozen rice is stored at -18°C for 9 or 50 days and then thawed at room temperature and pressure for 1 day, and the difference in moisture content between the surface and core of the frozen rice is 5% by weight or more, it is possible to prevent moisture from inside the frozen rice from transferring to the outside or to an edible container (such as a snack or seaweed) outside the frozen rice.

[0040] The surface of the frozen rice means the outermost part of the frozen rice, and may mean at least a part of the outermost surface of the frozen rice that is in contact with the outside or air. The surface of the frozen rice may include a region that occupies a thickness of 0 to 10 mm or 0 to 5 mm from at least a part of the outermost surface of the frozen rice to the inside of the frozen rice. The core of the frozen rice may mean the entire remaining part other than the surface of the frozen rice, and may mean, for example, a part or the entire region that occupies from the inner boundary surface of the surface of the frozen rice to the center of the frozen rice.

[0041] After the frozen rice is thawed at room temperature and pressure for one day, the moisture content of the surface of the frozen rice may be 50% by weight or less per 1 g of the frozen rice, and may be within a range consisting of, for example, an upper limit selected from 49% by weight or less, 48% by weight or less, 47% by weight or less, 46% by weight or less, 45% by weight or less, 44% by weight or less, 43% by weight or less, or 42% by weight or less, and a lower limit selected from 30% by weight or more, 35% by weight or more, 36% by weight or more, or 37% by weight or more.

[0042] When the moisture content of the surface of the frozen rice after thawing the frozen rice at room temperature and pressure for one day satisfies the above range, the storage stability of the frozen rice is improved and the frozen rice has an excellent texture when cooked in a microwave oven and eaten.

[0043] In addition, after storing the frozen rice at -18°C for 9 days and then thawing the frozen rice under room temperature and pressure conditions for 1 day, the moisture content of the surface of the frozen rice can be 50% by weight or less per 1 g of the frozen rice, and can be, for example, in a range consisting of an upper limit selected from 49% by weight or less, 48% by weight or less, 47% by weight or less, 46% by weight or less, and 45% by weight or less and a lower limit selected from 35% by weight or more, 36% by weight or more, 37% by weight or more, 38% by weight or more, 39% by weight or more, and 40% by weight or more.

[0044] In addition, after storing the frozen rice at -18°C for 50 days, the moisture content of the surface of the frozen rice after thawing the frozen rice under room temperature and pressure conditions for 1 day can be 50% by weight or less per 1 g of the frozen rice, and can be, for example, in a range consisting of an upper limit selected from 49% by weight or less, 48% by weight or less, 47% by weight or less, 46% by weight or less, 45% by weight or less, 44% by weight or less, or 43% by weight or less, and a lower limit selected from 35% by weight or more, 36% by weight or more, 37% by weight or more, 38% by weight or more, 39% by weight or more, or 40% by weight or more.

[0045] Furthermore, after the frozen rice is thawed at room temperature and pressure for one day, the moisture content of the core of the frozen rice can be 50 to 60% by weight per 1 g of the frozen rice, and can be, for example, within a range consisting of a lower limit selected from 50% by weight or more, 51% by weight or more, 52% by weight or more, 53% by weight or more, 54% by weight or more, 55% by weight or more, 56% by weight or more, 57% by weight or more, or 58% by weight or more, and an upper limit selected from 60% by weight or less, 59% by weight or less, or 58% by weight or less.

[0046] When the moisture content of the core of the frozen rice after thawing the frozen rice at room temperature and pressure for one day satisfies the above-mentioned range, the storage stability of the frozen rice is improved and the frozen rice has an excellent texture when eaten after thawing.

[0047] Furthermore, after storing the frozen rice at -18°C for 9 days and then thawing the frozen rice under room temperature and pressure conditions for 1 day, the moisture content of the core of the frozen rice can be 50 to 60% by weight per 1 g of the frozen rice, and can be, for example, a range consisting of a lower limit selected from 50% by weight or more, 51% by weight or more, 52% by weight or more, 53% by weight or more, 54% by weight or more, 55% by weight or more, 56% by weight or more, 57% by weight or more, or 58% by weight or more, and an upper limit selected from 60% by weight or less, 59% by weight or less, or 58% by weight or less.

[0048] Furthermore, after storing the frozen rice at -18°C for 50 days and then thawing the frozen rice under room temperature and pressure conditions for 1 day, the moisture content of the core of the frozen rice can be 50 to 60% by weight per 1 g of the frozen rice, and can be, for example, a range consisting of a lower limit selected from 50% by weight or more, 51% by weight or more, 52% by weight or more, 53% by weight or more, 54% by weight or more, 55% by weight or more, 56% by weight or more, 57% by weight or more, and 58% by weight or more, and an upper limit selected from 60% by weight or less, 59% by weight or less, 58% by weight or less, and 57% by weight or less.

[0049] The frozen rice is placed in an edible container and stored at -18°C for 9 or 50 days, and then thawed at room temperature and pressure for 1 day. If the moisture content of the surface of the frozen rice is 50% by weight or less and the moisture content of the core of the frozen rice is 50 to 60% by weight, then the frozen rice has an effect of preventing moisture transfer between the inside and outside of the frozen rice.

[0050] Hereinafter, a method for producing frozen shaped rice according to one embodiment of the present invention will be described.

[0051] The method for producing frozen rice can include forming a moisture transfer prevention layer on at least a portion of the surface of the shaped rice, hardening at least a portion of the surface of the shaped rice on which the moisture transfer prevention layer has been formed, and freezing the hardened shaped rice.

[0052] First, the formed rice can be prepared by preparing rice by cooking rice as a main ingredient, and mixing at least one of the ingredients and sauce with the rice. For example, it can be prepared by adding at least one of the ingredients and sauce to rice and then cooking it, as in fried rice, or it can be prepared by first cooking at least one of the ingredients and sauce and then adding (mixing) it with rice, as in bibimbap. Here, the above contents can be applied to the rice, ingredients, sauce, and rice.

[0053] The formed rice may be formed into a predetermined shape before forming a moisture transfer prevention layer on at least a portion of the surface of the formed rice after being prepared as described above. That is, the formed rice may be formed into various three-dimensional shapes such as a sphere, a hemisphere, a flat sphere, a cylinder, a polygonal prism (e.g., a triangular prism, a rectangular prism, etc.), a cube, a bar, or a semi-ellipsoid.

[0054] Specifically, the shaped rice may be formed into a sphere like a normal rice ball, a hemisphere obtained by dividing a sphere in half, or a semi-ellipsoid obtained by dividing an ellipsoid having a difference between the major and minor radii in half. The shaped rice may be formed into a sphere, semi-sphere, flat sphere, semi-ellipsoid, cylinder, polygonal prism, etc.

[0055] In addition, the formed rice may be formed to include a plurality of various three-dimensional shapes such as a sphere, a hemisphere, a crushed sphere, a cylinder, a polygonal prism, or a semi-ellipsoid. Specifically, the formed rice may include a spherical portion having a shape of a part of a sphere, and the spherical portion may have a hemispherical shape obtained by dividing a sphere in half.

[0056] The formed rice may be formed into a deformed hemisphere shape with a curved surface portion longer in the vertical direction as shown in Fig. 3. That is, the height H1 of the curved surface portion may be greater than the radius R1 of the upper surface. Here, the value obtained by dividing the height H1 of the curved surface portion by the radius R1 of the upper surface may be 1.2 or more and 1.5 or less.

[0057] The step of forming the moisture transfer prevention layer may include applying a moisture transfer prevention liquid containing at least one selected from a sugar solution and an edible oil or fat.

[0058] The moisture transfer prevention liquid prevents moisture contained in the formed rice or frozen rice from transferring to the outside, minimizes moisture loss during freezing of the formed rice, and prevents external moisture from penetrating into the frozen rice during distribution in a frozen state, improving storage stability and thereby extending the distribution period of the frozen rice. In addition, even if the frozen rice is repeatedly cooled / thawed, the change rate of moisture content on the surface and / or inside of the frozen rice can be minimized, and the crispy texture when eaten can be maintained.

[0059] The moisture transfer prevention layer may contain at least one moisture transfer prevention liquid selected from a low sugar solution and edible oils and fats. For example, the low sugar solution means an aqueous solution in which low sugar (main component: dextrin) is mixed with purified water at a ratio of 30% (w / w), and the edible oils and fats may contain at least one selected from drying oils, semi-drying oils, and non-drying oils. Specifically, the edible oils and fats may include drying oils (iodine value 130 or more) such as perilla oil, soybean oil, soybean oil, and sunflower seed oil; semi-drying oils (iodine value 100 to 130) such as sesame oil, canola oil, and grape seed oil; or non-drying oils (iodine value 100 or less) such as olive oil and palm oil. For example, the edible oils and fats may include perilla oil, soybean oil, soybean oil, sunflower seed oil, sesame oil, canola oil, grape seed oil, olive oil, or palm oil.

[0060] More specifically, the edible oil may include a drying oil such as perilla oil, soybean oil, soybean oil, sunflower seed oil, or a semi-drying oil such as sesame oil, canola oil, grape seed oil, or the like, and more specifically, may include at least one selected from soybean oil, perilla oil, and canola oil.

[0061] In addition, the frozen rice may include a process of forming a moisture transfer preventing layer by applying a moisture transfer preventing liquid to an outer surface of the shaped rice while one side of the shaped rice is placed on a moving means. The moisture transfer preventing liquid may be applied to at least a part of the surface of the shaped rice through the above process. The application of the moisture transfer preventing liquid may be performed by spraying the moisture transfer preventing liquid using a spray or a spray nozzle, but is not limited thereto.

[0062] The application of the moisture transfer preventing liquid to at least a portion of the surface of the shaped rice can be repeatedly and continuously performed by the moving means as described above. That is, after the shaped rice is produced, it is placed on the moving means and the moisture transfer preventing liquid is applied to at least a portion of the surface of the shaped rice, and the shaped rice to which the moisture transfer preventing liquid has been applied is transported to the outside by the moving means and replaced with new shaped rice to which the moisture transfer preventing liquid has not been applied.

[0063] The moving means can be any means capable of transporting the shaped rice, and specifically, can be a conveyor belt.

[0064] The moisture transfer prevention liquid may be applied in an amount of 1 to 10 parts by weight based on 100 parts by weight of the shaped rice, for example, in a range having a lower limit selected from 1 part by weight or more and 2 parts by weight or more and an upper limit selected from 10 parts by weight or less, 9 parts by weight or less, and 8 parts by weight or less.

[0065] When the content of the moisture transfer prevention liquid satisfies the above range, the surface can be sufficiently coated, preventing the moisture contained in the frozen rice from transferring to the outside without affecting the taste quality, preventing moisture from the outside from penetrating into the frozen rice during distribution, improving storage stability to extend the distribution period, and improving and maintaining the crisp texture even after thawing the frozen rice.

[0066] Here, the content of the moisture transfer preventing liquid applied to the surface of the frozen rice may be greater than the content of the moisture transfer preventing liquid contained in the core of the frozen rice.

[0067] Then, at least a part of the surface of the shaped rice on which the moisture transfer prevention layer is formed may be hardened. At least one of an oven, a torch, and hot air may be used to harden at least a part of the surface of the shaped rice on which the moisture transfer prevention layer is formed.

[0068] The curing using the oven can be performed under conditions of an oven temperature of 160 to 200°C, for example, a range consisting of a lower limit selected from 160°C or higher, 165°C or higher, 170°C or higher, 175°C or higher, and 180°C or higher, and an upper limit selected from 200°C or lower, 195°C or lower, and 190°C or lower, and for a period of 5 to 10 minutes, for example, a range consisting of a lower limit selected from 5 minutes or higher, 6 minutes or higher, and 7 minutes or higher, and an upper limit selected from 10 minutes or lower, 9 minutes or lower, and 8 minutes or lower.

[0069] When the curing is carried out using hot air, a typical hot air dryer can be used.

[0070] When the torch is used for hardening, a torch that is usually used for heating food can be used. When the torch is used for hardening, the torch can be hardened with a direct flame for about 1 to 5 seconds.

[0071] When the above range is satisfied, moisture contained in the shaped rice is prevented from transferring to the outside, and external moisture is prevented from penetrating into the frozen rice during distribution, improving storage stability and extending the distribution period. Furthermore, when at least a part of the surface of the shaped rice is hardened, frozen rice that has been frozen and distributed / stored exhibits an excellent texture when eaten after being thawed or cooked in a microwave oven.

[0072] The hardening of the shaped rice coated with the moisture transfer prevention liquid can be performed repeatedly or continuously by the above-mentioned moving means. The shaped rice coated with the moisture transfer prevention liquid can be hardened in a state where it is placed on the moving means.

[0073] For example, after the moisture transfer prevention liquid is applied to the shaped rice placed on the moving means, it can be transferred to an oven and / or hot air device to be hardened. The hardened shaped rice can be transferred to the outside again and replaced with unhardened shaped rice coated with the moisture transfer prevention liquid.

[0074] Freezing the hardened formed rice may include freezing the formed rice at a temperature of -30 to -5°C for 6 to 36 hours so that the surface-hardened formed rice reaches a product temperature of -7°C or less, or quickly freezing the formed rice at a temperature of -70 to -5°C for 10 to 30 minutes, or freezing the formed rice at -40 to -30°C for 30 minutes to 1 hour.

[0075] The formed rice with the moisture transfer prevention layer formed thereon is hardened and then frozen to produce frozen rice, which has the advantage of minimizing deformation of the raw material and maintaining its shape and freshness for a long period of time even during long-term storage.

[0076] The frozen rice is distributed in a frozen state, and can be eaten after being thawed at home under normal temperature and pressure (STP) conditions or after being cooked using a microwave oven or the like.

[0077] In addition, the frozen rice can be manufactured in a state where it is contained (housed) in an edible container after being frozen, or it can be manufactured as a frozen food by being frozen in a state where it is contained (housed) in an edible container before freezing. The edible container is a container made of an edible material having an internal space in which the frozen rice can be housed.

[0078] When the frozen rice is produced in an edible container, the moisture transfer prevention liquid applied to the surface of the formed rice can prevent the moisture contained in the frozen rice from transferring to the edible container, thereby preventing the edible container from becoming damp or losing its crisp texture.

[0079] The edible container may be made of an edible material. The edible container may include an inner shell and an outer shell, and both the inner shell and the outer shell may be made of an edible material.

[0080] The inner skin may be formed in the form of a thin grain sheet containing at least one selected from the group consisting of rice, barley, beans, foxtail millet, millet, sorghum, wheat, and corn. The grain sheet may be a thin sheet of any shape, and may be manufactured using the above-mentioned grain powder and / or starch and water. Such grain sheet may include rice paper. The rice paper is also called spring rolls, nem, banh trang, banh cha, etc., and is basically made of rice flour and water, and the rice content may vary depending on the place of origin. Also, a pattern may be formed on the surface using a bamboo board or the like during the drying process.

[0081] The rice can be white rice, brown rice, red rice, green rice, black rice and / or glutinous rice.The starch can be selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, rice starch and combinations thereof, and preferably tapioca starch can be selected.

[0082] The outer shell may be formed into a thin dried seaweed sheet containing at least one selected from the group consisting of chlorella, green laver, millet, nori, agar, wakame, kombu, sargassum, and hijiki. The above-mentioned materials may be used alone or in combination. Such dried seaweed sheets may be made by drying seaweed itself or pieces, or seaweed flakes or powder into a thin sheet of any shape. For example, nori can be dried together with green laver, chlorella, wakame, etc., and used as the outer shell. In order to further improve the flavor of the seaweed, various seasonings can be further added to the seaweed.

[0083] The food container may have various shapes that are easy for a user to grasp, for example, a flat sheet of various shapes, such as a circle, a polygon such as a triangle, a square, or the like, may be molded into a three-dimensional solid shape.

[0084] Specifically, the food container may have a cone shape in which the area of ​​a cross section cut on a plane perpendicular to the up-down direction decreases downward, and the cross section of the cone is not limited and may have various cross sections such as a circle, an ellipse, a triangle, a rectangle, and other polygons, but is not limited thereto. For example, a cone shape having a circular cross section may resemble the shape of an ice cream cone. For example, a cone shape having an elliptical cross section may resemble the shape of a burrito or a wrap. For example, a cone shape having a square cross section may resemble the shape of a pyramid. A cone-shaped food container is easy for a user to hold, carry, and eat, and is easy to mold, making the manufacturing process simple and reducing process costs.

[0085] For example, the food container may have a cone-shaped structure formed by joining an inner skin and an outer skin and then rolling it three-dimensionally into a cone shape. Specifically, the food container may have a polygonal cone shape such as a round cone shape or a square cone shape, but is not limited thereto.

[0086] The edible container may further include a bonding layer between the inner and outer skins for bonding the inner and outer skins. The bonding layer is a layer formed by a bonding liquid for bonding the inner and outer skins, and may be a mixture layer of grains and / or starch and water formed by contacting water with grains and / or starch, a sugar liquid layer, a starch water layer, an egg white liquid layer, a whole egg liquid layer, or a grain (glutinous rice) paste layer, and when only water is included as the bonding liquid, the bonding layer may not be clearly defined.

[0087] The bonding liquid may contain a viscous edible liquid such as salt water, sugar liquid, starch water, egg white liquid, whole egg liquid, or grain paste, or may contain a combination of these liquids. Depending on the materials of the inner and outer skins, bonding may be easily achieved by using only water. In addition, the bonding liquid may further contain a flavoring selected from lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup, shrimp extract, bonito extract, herb extract, barbecue seasoning, lime seasoning, etc., in addition to water, so that the edible container can be flavored to your liking.

[0088] The frozen rice may be provided in the form of a frozen food contained in the food container or a packaged frozen food further including an outer packaging material.

[0089] Here, the frozen rice may be composed of a plurality of pieces. When the frozen rice is composed of two pieces, the two pieces of frozen rice may be a first frozen rice and a second frozen rice. The first frozen rice may be inserted into the food container first, and the second frozen rice may be placed on the first frozen rice later and stacked. In this way, the first frozen rice and the second frozen rice may be stored in the internal space of the food container in a state where they are stacked in the vertical direction. However, the number of frozen rice pieces that can be stored in the food container is not limited to this.

[0090] In addition, the food container may also include a moisture transfer prevention layer on the surface of the inner skin, the surface of the outer skin, or both the inner skin and the outer skin, which can serve to prevent moisture transfer between the frozen rice contained in the internal space and the food container. When both the moisture transfer prevention layer of the frozen rice and the moisture transfer prevention layer of the food container are included, the effect of preventing moisture transfer between the frozen rice and the food container can be maximized.

[0091] The moisture transfer prevention layer prevents moisture contained in the inner and outer skins, which are edible materials, from transferring to the outside or to the frozen rice, and maintains a crisp texture during distribution and / or storage, or after cooking in a microwave oven.

[0092] The moisture transfer prevention layer may include at least one moisture transfer prevention material selected from the group consisting of edible oils and fats, shellac, lecithin, carnauba wax, and gelatin.

[0093] The edible oil and fat is a term found in the Food Codex and may refer to edible oil and fat. The edible oil and fat contained in the moisture barrier layer may be in a solid, semi-solid, liquid or solid powder state at room temperature, and may be, for example, oil and fat in a solid state at room temperature, such as hardened coconut oil, hardened palm kernel oil, shortening, or hardened soybean oil; oil and fat in a semi-solid state at room temperature, such as palm oil or partially hardened soybean oil; oil and fat in a liquid state at room temperature, such as palm olein oil, canola oil, olive oil, grape seed oil, brown rice oil, soybean oil, or corn seed oil; or oil and fat powder thereof, or may include a plurality of these. The semi-solid means a state between solid and liquid, and the ability to maintain a shape is similar to that of a solid, and the ability to flow means that the material shares some of the properties of a liquid, and may also be used to mean quasi-solid, semi-solid, semi-liquid, etc.

[0094] Among the edible oils and fats contained in the moisture transfer prevention layer, if oils and fats that are solid or semi-solid at room temperature are used, there is an advantage that when the edible oils and fats are cooked in a microwave oven, the oils and fats are absorbed or fixed in the edible oils and fats, reducing the oils and fats that flow out or get on the hands when eating. Furthermore, even when the edible sheet is stored for a long period of time after being frozen, there is an effect of blocking moisture by suppressing the transfer of moisture to / from the edible sheet.

[0095] The present invention will now be described in detail with reference to examples.

[0096] However, the following examples are given to specifically illustrate the present invention, and the content of the present invention is not limited to the following examples.

[0097] [Production Example 1] - Production of frozen rice 1. Manufacturing molded rice It is cooked using washed rice.

[0098] The aromatic oil, seasoning, vegetables, meat, etc. are fried in a heating pot to make a stir-fry dish, which is then mixed with cooked rice and formed into balls.

[0099] 2. Moisture transfer prevention layer coating The surface of the formed rice was coated with a 3% by weight moisture transfer prevention layer using sugar solutions (30%, 60%), soybean oil, sesame oil, olive oil, canola oil, corn oil, perilla oil, gelatin and whole egg liquid in the concentrations shown in Table 1 below.

[0100] [Table 1]

[0101] 3.Surface hardening The surface was hardened by oven baking (180°C for 8 minutes) or torching (direct flame for 3 seconds). 4. Freeze The surface-hardened molded rice was frozen for about 40 minutes in a quick freezer set at -40 to -30°C so that the product temperature reached -7°C or lower.

[0102] [Production Example 2] - Production of frozen rice placed in an edible container The nori and rice paper were sprayed with water to bond them together, then molded into a cone-shaped mold and baked in an oven. They were then separated at room temperature and allowed to cool to produce a bonded sheet. Edible oil (hardened palm kernel oil) was then applied to both sides of the bonded sheet to produce an edible container. The frozen rice produced according to Production Example 1 was placed in the produced edible container and frozen.

[0103] [Experimental Example 1] - Evaluation of moisture content on the surface of frozen rice according to hardening conditions and / or moisture transfer prevention layer conditions As shown in Tables 2 and 3 below, 24 samples were manufactured with different hardening processes and moisture transfer prevention layer coating processes. The moisture content of the surface of the frozen rice was measured under the following measurement conditions and the results are shown in Table 2 below. The moisture content of the core of the frozen rice was measured and the results are shown in Table 3 below. The difference between the moisture content of the surface and the moisture content of the core of the frozen rice was calculated and the results are shown in Table 4 below.

[0104] Measurement conditions (1) Before freezing: The moisture content was measured immediately after making formed rice (or formed rice coated with a moisture transfer prevention layer) using cooked rice, without a separate freezing and thawing process. (2) Day 1: The produced molded rice (or molded rice coated with a moisture transfer prevention layer) was stored in a freezer (-18°C) for one day, and then thawed at room temperature and pressure for one day just before combining with the food container (nori cone body), and the moisture content was measured. (3) 9th, 22nd, and 50th days: The completed frozen food (frozen rice + seaweed corn body) was stored in a freezer (-18°C), and on the 9th, 22nd, and 50th days, the frozen rice was separated from the frozen food and thawed at room temperature and pressure for one day, and the moisture content was measured.

[0105] Measurement method The moisture content was measured by leaving the prepared frozen rice at room temperature / pressure for 24 hours to thaw, then taking the surface and core of the frozen rice and measuring the moisture content in a dry oven (105℃, overnight). The core was obtained by removing the surface of the frozen rice that had hardened after hardening.

[0106] [Table 2A] [Table 2B]

[0107] [Table 3A] [Table 3B]

[0108] [Table 4A] [Table 4B]

[0109] According to Table 2, when the moisture content of the shaped rice immediately after production and before freezing is examined, the moisture content of the surface of the shaped rice (or the shaped rice coated with a moisture transfer prevention layer) tends to decrease when the oven and torch processes are performed (oven: average -11.1wt%, torch: average -4.1wt%). However, when the hardening process was performed with a torch during freezing storage, the moisture content was close to that when the hardening process was not performed, and it was found that the hardening process using an oven is more effective in removing moisture content from the surface of the frozen rice than the torch. In addition, when there was no separate hardening process, there was no significant difference between the presence or absence of a moisture transfer prevention layer coating, but it was confirmed that there was a difference depending on the type of moisture transfer prevention layer during the hardening process. In particular, it was confirmed that when soybean oil, perilla oil, or canola oil, more specifically soybean oil or perilla oil, was used as the moisture transfer prevention layer together with the surface hardening using an oven, the effect of removing moisture content from the surface of the frozen rice was generally higher than other types of edible oils and fats.

[0110] Gelatin is produced by partially hydrolyzing collagen obtained from animal bones, skin, etc., and it was expected that when coated with frozen rice, it would form a gel-like coating and prevent moisture from transferring. However, according to the above Experimental Example 1, it was confirmed that the moisture from the gelatin solution penetrates into the inside or outside of the frozen rice and is therefore ineffective in removing the moisture content on the surface.

[0111] It was expected that the whole egg liquid would also be effective in preventing moisture transfer due to the denaturation of the proteins in the whole egg liquid that occurs after the hardening process. However, like the gelatin aqueous solution, it was confirmed that it was ineffective in removing the surface moisture content of the frozen rice.

[0112] According to Table 3, it was confirmed that the moisture content of the core of the frozen rice was generally higher than that of the surface of the frozen rice. This difference tended to be more pronounced when a hardening process was added.

[0113] When looking at the moisture content of frozen rice immediately after production and before freezing, it can be seen that the moisture content of the core is somewhat reduced when processing using an oven and a torch, but the difference is not as significant as it is on the surface of the frozen rice.

Claims

1. It's frozen rice, The frozen rice includes shaped rice and a moisture transfer prevention layer formed on at least a part of the surface of the shaped rice, and at least a part of the surface of the frozen rice is hardened using an oven; The moisture transfer prevention layer contains at least one selected from soybean oil, perilla oil, and canola oil, The frozen rice is thawed for one day at room temperature and pressure, and the difference between the moisture content of the surface of the frozen rice and the moisture content of the core of the frozen rice is 5% by weight or more relative to the total weight of the frozen rice, and the frozen rice is thawed for one day at room temperature and pressure, and the moisture content of the surface of the frozen rice is 30 to 50% by weight and the moisture content of the core of the frozen rice is 50 to 60% by weight, per 1 g of the frozen rice.

2. The frozen rice of claim 1 , wherein the shaped rice comprises rice and at least one selected from an original product and a sauce.

3. Forming a moisture transfer prevention layer on at least a part of the surface of the shaped rice; hardening at least a portion of the surface of the shaped rice on which the moisture transfer prevention layer is formed, using an oven; A method for producing frozen rice, comprising freezing the hardened shaped rice, The method for producing frozen rice, wherein forming the moisture transfer prevention layer includes applying a moisture transfer prevention liquid containing at least one oil selected from soybean oil, perilla oil, and canola oil.

4. The method for producing frozen rice according to claim 3, wherein the shaped rice is produced by preparing rice by cooking rice as a main ingredient, and mixing at least one of a base material and a sauce with the rice.

5. The method for producing frozen rice according to claim 3, further comprising forming the shaped rice into at least one shape selected from a sphere, a hemisphere, a flattened sphere, a cube, a bar, a cylinder, a polygonal prism, and a semi-ellipsoid before forming the moisture transfer prevention layer.

6. The method for producing frozen rice according to claim 3, wherein the moisture transfer prevention liquid is applied in an amount of 1 to 10 parts by weight based on 100 parts by weight of the formed rice.

7. The freezing step includes at least one of freezing the hardened shaped rice at a temperature of -30 to -5°C for 6 to 36 hours so as to reach -7°C based on the product temperature, quick freezing at a temperature of -70 to -5°C for 10 to 30 minutes, and freezing at a temperature of -40 to -30°C for 30 minutes to 1 hour. The method for producing frozen rice according to claim 3.

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