Method for manufacturing canned yakbap

Abstract

The present invention relates to a method for manufacturing canned yakbap, and more specifically, to a method for manufacturing canned yakbap in which an oil coating is formed on the surface of glutinous rice, which is the main ingredient of yakbap, to prevent syneresis and thereby reduce the rate of aging so that the yakbap has a soft texture and can be stored for a long time, and the yakbap is molded to have a certain shape and then canned so that the shape of the canned yakbap can be maintained without deformation or distortion during storage and distribution. The present invention is characterized by being manufactured by: a washing and soaking process of washing glutinous rice and soaking the glutinous rice in mineral water so that minerals are adhered to the glutinous rice; a palatable auxiliary ingredient preparation process of cooking and preparing palatable auxiliary ingredients composed of a mixture of two or more among chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and beans; a sauce manufacturing process of manufacturing a sauce that is a mixture of water, dark soy sauce, black sugar, cinnamon powder, and oil; a steaming process of appropriately pouring the palatable auxiliary ingredients and the sauce onto the glutinous rice, removed of moisture after the completion of the washing and soaking process, and cooking the rice; a molding process of mixing the cooked rice, cooled after the completion of the steaming process, and then putting the mixed rice into a mold frame having a predetermined shape and thereby shaping same; a coating process of coating the surface of the cooked rice, shaped into the predetermined shape by the molding process, with a coating agent so that the shape of the cooked rice can be maintained even upon an external impact; and a packaging process of canning the yakbap, coated on the surface with the coating agent, and packaging same.

Description

Method for manufacturing glutinous rice porridge

[0001] The present invention relates to a method for manufacturing glutinous rice porridge. More specifically, in order to prevent the phenomenon of water absorption on the surface of glutinous rice, which is the main raw material of glutinous rice porridge, an oil coating is formed to reduce the aging rate, so that the texture is soft, long-term storage is possible, and after forming the glutinous rice porridge into a certain shape, the glutinous rice porridge having the formed shape is stored in a pickled food container, and the shape of the glutinous rice porridge contained in the container can be maintained without being deformed or becoming disorganized during storage and distribution. The present invention relates to a method for manufacturing glutinous rice porridge.

[0002] In Korea, where rice is the staple food, various kinds of favorite foods including various types of rice cakes have been manufactured using rice since ancient times. Among them, in particular, yaksik is a traditional Korean food made by mixing various ingredients with glutinous rice and steaming it in a steamer, and is an important food that is always included in a feast or a unique event, and is also called yakbap or yaksik.

[0003] Generally, yakbap is a food made by putting glutinous rice, jujubes, chestnuts, nuts such as pine nuts, etc., boiling them, and then coating them with oil, honey, and soy sauce. However, when manufactured or made by a general method, when the temperature drops below a certain level or moisture evaporates in a swollen tissue, the structure becomes dense and aging occurs.

[0004] When the made yakbap is stored at room temperature or in the refrigerator, the gelatinized glutinous rice is retrograded, and the starch that had an irregular arrangement gradually turns into a micelle structure with a partially regular molecular arrangement.

[0005] The retrograded glutinous rice has a regular structure and is difficult to be digested because it is difficult to receive the action of enzymes. The reason is that once the retrograded glutinous rice cannot be dispersed into a solution again, it is difficult to receive the action of enzymes and is not easily digested. The factors affecting such aging are temperature, moisture content, pH, salts, type of starch, amylose, amylopectin content, etc.

[0006] To make yakbap, thoroughly wash glutinous rice, soak it in water, and steam it thoroughly in a steamer. Pour it into a large bowl, add sesame oil, and mix until the rice grains fall apart. Then add brown sugar, sesame oil, soy sauce, caramel, peeled chestnuts, pitted jujubes, and perilla leaves, and mix. Steam it again in a steamer for a long time to let it steam. Then, while it's still hot, spread it evenly in a square bowl, let it cool, and then slice it into even pieces to use, or put it in a bowl like rice and use it.

[0007] In this way, in the past, in the manufacturing method of yakbap, soy sauce, brown sugar, and caramel coloring were mixed to provide color, but because of the unique smell, viscosity, and dark color that resulted from this, there were problems in terms of texture, flavor, and nutrition that made it difficult for the general public to enjoy it without burden.

[0008] In addition, the traditional food Yakbap has a problem in that the moisture rapidly evaporates from the surface of the glutinous rice, which is the main ingredient of Yakbap, and the aging process accelerates, causing it to harden, which causes the texture to deteriorate over time, and as a result, it easily crumbles, making it impossible to store for a long time.

[0009] The purpose of the present invention is to provide a method for manufacturing canned rice, which is designed to prevent moisture loss on the surface of glutinous rice, the main ingredient of yakbap, by forming an oil coating thereon, thereby reducing the aging rate, and thereby providing a soft texture and long-term storage, and to form yakbap into a certain shape, and then store and distribute the yakbap in a canned container so that the shape of the yakbap contained in the container is maintained without deformation or disarray during storage and distribution.

[0010] In order to achieve the above object, the present invention provides a method for manufacturing canned rice, comprising: a washing and soaking step of washing glutinous rice and then soaking it in mineral water to allow minerals to be absorbed into the glutinous rice; a palatable auxiliary ingredient preparation step of cooking and preparing palatable auxiliary ingredients mixed with two or more of chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and beans; a sauce preparation step of manufacturing a sauce mixed with water, soy sauce, brown sugar, cinnamon powder, and oils; a steaming step of appropriately pouring palatable auxiliary ingredients and sauce onto the glutinous rice from which moisture has been removed after the washing and soaking step is completed and cooking the rice; a forming step of mixing the cooled cooked rice after the steaming step to form a shape; and a coating step of applying a coating agent to the surface of the cooked rice having a certain shape through the forming step so that the shape can be maintained even against external impact. It is characterized in that the above coating agent is manufactured by a packaging process of putting the rice coated on the surface into a can and packaging it.

[0011] In addition, the above washing and soaking process is characterized by washing the glutinous rice in running water 2 to 3 times, soaking it in water for 3 to 4 hours, drying it, and then soaking it again in mineral water with a hardness of 300 to 500 and a water temperature of 30 to 40 degrees for 10 to 12 hours so that minerals are absorbed into the glutinous rice.

[0012] Additionally, the oils mixed into the above sauce are characterized by being sesame oil and olive oil.

[0013] In addition, the coating agent is characterized by being a mixture that becomes transparent and has high adhesiveness when heated to 60-70°C by mixing starch with any one of honey, brown sugar, and oligosaccharide.

[0014] In addition, the implementation of the canned rice manufactured by the manufacturing method of the present invention is as follows: glutinous rice is washed 2-3 times in running water, soaked in water for 3-4 hours, dried to a moisture content of 8-10% or less, and then soaked again in mineral water having a hardness of 300-500 and a water temperature of 30-40 degrees for 10-12 hours to allow minerals to be absorbed into the glutinous rice, and then a palatable auxiliary ingredient consisting of two or more of chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and beans is mixed, and a sauce made by mixing sesame oil or olive oil with a mixture of water, soy sauce, brown sugar, and cinnamon powder, and the glutinous rice with the moisture absorbed therein is appropriately mixed, and the rice is cooked to form the fully cooked rice into a certain shape, and then one of honey, grain syrup, and oligosaccharide and starch are mixed on the surface and heated to 60-70 degrees Celsius to gelatinize. It is characterized by being in a state where a coating agent has been applied.

[0015] The present invention has the effect of forming an oil coating on the surface of glutinous rice, the main ingredient of yakbap, to prevent the phenomenon of moisture loss, thereby reducing the aging rate, resulting in a soft texture and long-term storage, and forming yakbap into a certain shape, and then storing the yakbap in a canned container so that the shape of the yakbap in the container is maintained without deformation or disarray during storage and distribution.

[0016] Figure 1 is a manufacturing process diagram showing a method for manufacturing canned medicinal rice of the present invention.

[0017] Hereinafter, a preferred embodiment of the present invention will be described in detail based on the attached drawings.

[0018] The attached drawing 1 is a manufacturing process diagram showing a method for manufacturing canned rice according to the present invention. According to the present invention, after receiving glutinous rice, it must first be sorted out by removing foreign substances or other raw materials, such as stone shavings and air drying, and then washed. During the washing process, glutinous rice powder or shavings must be removed and washed using water pressure to prevent further damage, so that clear water comes out.

[0019] The above glutinous rice washing method is to wash the glutinous rice 2-3 times in running water, then soak the glutinous rice in water for 4 hours in summer and 5 hours in winter, depending on the season, and then drain and dry it. Then, soak it again in mineral water with a hardness of 300-500 and a water temperature of 30-40 degrees for 10-12 hours to allow minerals to be absorbed into the glutinous rice, performing a washing and soaking process (S100). The glutinous rice with absorbed minerals is collected and the moisture content is adjusted to 8-10%.

[0020] The reason for soaking the glutinous rice in mineral water after washing it to allow the minerals to be absorbed into the glutinous rice is to provide nutrients, prevent the glutinous rice from spoiling due to the minerals, and enable the rice to be stored for a long time.

[0021] Meanwhile, separately from the above-mentioned washing and soaking process (S100), a palatable auxiliary material preparation process (S200) is performed in which palatable auxiliary materials are prepared by mixing two or more of chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and beans and cooking them over low heat.

[0022] In addition, a sauce manufacturing process (S300) is performed to manufacture a sauce by mixing water, soy sauce, brown sugar, honey, and oils. At this time, the oils mixed in the sauce are sesame oil and olive oil. The mixing ratio of the sesame oil and olive oil is in the range of 0.5:1 to 1:1, and the composition of the sauce is composed of 63 wt% to 76.5 wt% of water, 1.0 wt% to 2.0 wt% of soy sauce, 1.0 wt% to 2.0 wt% of olive oil, 0.5 wt% to 2.0 wt% of sesame oil, 10 wt% to 15 wt% of brown sugar, and 3.0 wt% to 6.0 wt% of honey.

[0023] The above oils are coated on the surface of the glutinous rice and other palatable ingredients during the subsequent steaming process (S400), preventing moisture evaporation and aging. The mixing ratio of glutinous rice to the sauce should be maintained at 1:1.2 to 1:2.4. Additionally, brown sugar and honey prevent moisture evaporation after the yakbap is prepared.

[0024] As described above, once the mineral-absorbed glutinous rice, palatable ingredients, and sauce are prepared, a steaming process (S400) is performed to mix each of them to make cooked rice. Meanwhile, after the steaming process is completed, the cooled cooked rice is mixed together and placed into a mold of a certain shape to perform a molding process (S500) to create a certain shape.

[0025] A coating process (S600) is performed to apply a coating agent to the surface of the cooked rice having a certain shape through the above molding process (S500) so that the shape can be maintained even when subjected to external impact. The coating agent is a mixture of honey, starch, or oligosaccharide mixed with starch, which becomes gelatinized and transparent when heated to 60-70°C, while increasing adhesiveness.

[0026] A packaging process (S700) is performed to put the medicinal rice coated on the surface with the above coating agent into a can and package it, thereby manufacturing canned medicinal rice using the method for manufacturing canned medicinal rice of the present invention.

[0027] The effect of the above coating agent is to maintain the shape, but another effect is that in the present invention, glutinous rice with a high amylopectin content is used for long-term storage, the addition of sugar prevents it from aging easily when the water activity is low and water absorption is maintained, enabling long-term storage.

[0028] The above packaging process (S700) is carried out under the following sterilization and desterilization conditions: first temperature increase and first sterilization at 90-95℃, pressure at 0.5-1.0㎏ / ㎠, for 10-15 minutes; second temperature increase and second sterilization at 115-121℃, pressure at 1.0-1.5㎏ / ㎠, for 20-35 minutes; and cooling pressure at 1.0-1.5㎏ / ㎠, for 15 minutes.

[0029] When regular glutinous rice is stored at room temperature or in the refrigerator, the alpha-transformed glutinous rice becomes beta-transformed, and the irregularly arranged starch gradually returns to a micelle structure with a partially regular molecular arrangement.

[0030] Therefore, aged glutinous rice has a regular structure, making it difficult for enzymes to act and digest. Once aged, glutinous rice cannot be re-dispersed in a solution, making it difficult for enzymes to act and making digestion difficult. When sugar is added to this type of yakbap, heating it before consumption can aid digestion.

[0031] The yakbap of the present invention manufactured by the above-described yakbap manufacturing method is a state in which glutinous rice is washed 2 to 3 times in running water, soaked in water for 3 to 4 hours, dried to a moisture content of 8 to 10% or less, and then soaked again in mineral water having a hardness of 300 to 500 and a water temperature of 30 to 40 degrees for 10 to 12 hours to allow minerals to be absorbed into the glutinous rice, and then a palatable auxiliary ingredient composed of two or more of chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and soybeans mixed together, a sauce made by mixing sesame oil or olive oil with a mixture of water, soy sauce, brown sugar, and cinnamon powder, and the glutinous rice with the moisture absorbed therein is appropriately mixed, cooked, and the cooked rice is shaped into a certain shape, and then a coating agent is applied to the surface, which is made by mixing starch with one of honey, grain syrup, and oligosaccharides and heating it to 60 to 70 degrees Celsius to gelatinize it.

[0032] The present invention has the effect of forming an oil coating on the surface of glutinous rice, the main ingredient of yakbap, to prevent the phenomenon of moisture loss, thereby reducing the aging rate, resulting in a soft texture and long-term storage, and forming yakbap into a certain shape, and then storing the yakbap in a canned container so that the shape of the yakbap in the container is maintained without deformation or disarray during storage and distribution.

[0033] According to the present invention, in order to prevent the phenomenon of moisture loss on the surface of glutinous rice, which is the main ingredient of yakbap, an oil coating is formed to reduce the aging rate, thereby providing a soft texture and long-term storage, and after shaping yakbap into a certain shape, the yakbap formed into the shape is stored and distributed in a canned container, so that the shape of the yakbap contained in the container is maintained without deformation or disarray.

Claims

1. In the method for manufacturing canned medicinal rice, A washing and soaking process in which glutinous rice is washed and then soaked in mineral water to allow minerals to be absorbed into the glutinous rice; A process for preparing a palatable auxiliary material by cooking and preparing a palatable auxiliary material composed of two or more of the following: chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and beans; A sauce manufacturing process that produces a sauce by mixing water, soy sauce, brown sugar, cinnamon powder, and oil; After the above washing and soaking processes are completed, a steaming process is performed by adding an appropriate amount of palatable ingredients and sauce to the glutinous rice from which moisture has been removed and cooking the rice; A molding process in which the cooled cooked rice is mixed after the above steaming process is completed and then placed in a mold having a certain shape to create a shape; A coating process for applying a coating agent to the surface of cooked rice having a certain shape through the above molding process so that the shape can be maintained even when subjected to external impact; A method for manufacturing canned medicinal rice, characterized in that the method is manufactured by a packaging process of putting medicinal rice coated on the surface with the above coating agent into a can and packaging it.

2. In paragraph 1, The above washing and soaking process is a method for manufacturing canned rice, characterized in that the glutinous rice is washed 2 to 3 times in running water, soaked in water for 3 to 4 hours, dried, and then soaked again in mineral water having a hardness of 300 to 500 and a water temperature of 30 to 40 degrees for 10 to 12 hours so that minerals are absorbed into the glutinous rice.

3. In paragraph 1, A method for manufacturing canned yakbap, characterized in that the oils mixed in the above sauce are sesame oil and olive oil.

4. In paragraph 1, A method for manufacturing canned medicinal rice, characterized in that the coating agent is a mixture of one of honey, brown sugar, and oligosaccharide and starch, which becomes gelatinized and transparent when heated to 60-70°C and has high adhesiveness.

5. For canned rice, Canned medicinal rice characterized by washing glutinous rice 2-3 times in running water, soaking it in water for 3-4 hours, drying it to 8-10% moisture content or less, then soaking it again in mineral water with a hardness of 300-500 and a water temperature of 30-40 degrees for 10-12 hours to allow minerals to be absorbed into the glutinous rice, and then mixing two or more of the following ingredients: chestnuts, jujubes, pine nuts, dried persimmons, raisins, sesame seeds, sunflower seeds, pumpkin seeds, ginkgo nuts, peanuts, walnuts, almonds, and beans; a sauce made by mixing sesame oil or olive oil with a mixture of water, soy sauce, brown sugar, and cinnamon powder; and mixing the drained, mineral-absorbed glutinous rice appropriately, cooking the rice, forming the cooked rice into a certain shape, and then applying a coating agent on the surface, which is made by mixing starch with one of honey, grain syrup, and oligosaccharides and heating it to 60-70 degrees Celsius to gelatinize it.

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