Instant Dried Scorched Rice Texture and Storage Stability

Solution Overview

Problem

Conventional methods for preparing instant dried scorched rice result in products with poor taste, texture, and high perishability, leading to unsatisfactory quality compared to homemade scorched rice soup.

Innovation Solution

A method involving washing a mixture of nonglutinous and glutinous rice, soaking, adding polygonatum concentrate and rice starch to prepare rice cooking water, cooking the rice, mixing with purified water, and heating in a scorched rice forming apparatus to create scorched rice with a specific water content, followed by grinding to produce instant dried scorched rice with a developed network structure.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If conventional methods are used to prepare instant dried scorched rice, then production efficiency is improved, but taste and texture quality deteriorate

Engineering Contradiction:

Improveproduction efficiencyVSAvoidtaste and texture quality

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The patent applies preliminary action by pre-cooking rice to a specific moisture content (40-60%) before drying and storing. This preliminary cooking step creates a semi-dry state that preserves the rice's ability to develop proper texture and taste when rehydrated, while allowing for efficient industrial processing and long-term storage without compromising quality

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent utilizes parameter changes by precisely controlling the moisture content of cooked rice within the range of 40-60% before drying. This specific moisture parameter range is critical for achieving the desired network structure development and resilience in the final product, balancing both production efficiency and sensory quality

Inventive Principle:

Principle #35Parameter changes

2Stability of the object's composition

If water content is reduced in scorched rice, then storage stability is improved, but texture and flavor quality deteriorate

Engineering Contradiction:

Improvestorage stabilityVSAvoidtexture and flavor quality

Core Design Contradiction:

Stability of the object's compositionVSReliability

Solution Approach 1:

The patent applies preliminary action by pre-cooking rice to a specific moisture content (40-60%) before drying and storing. This preliminary cooking step creates a semi-dry state that preserves the rice's ability to develop proper texture and taste when rehydrated, while allowing for efficient industrial processing and long-term storage without compromising quality

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent utilizes parameter changes by precisely controlling the moisture content of cooked rice within the range of 40-60% before drying. This specific moisture parameter range is critical for achieving the desired network structure development and resilience in the final product, balancing both production efficiency and sensory quality

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method produces instant dried scorched rice with superior texture, flavor, and resilience, maintaining quality when rehydrated and extending storage life, making it more suitable for the food industry.

Implementation Method 1

heating the cooked rice using a heated hotplate (150 ̃170° C.) to prepare scorched rice

Methodology Applied

Scientific EffectHeating: Heating

Data Source

PatentUS8652554B2Method for preparing instant dried scorched rice with excellent resilience

Publication Date: 2014.02.18 CJ CHEILJEDANG CORP

AI summary

The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice. As the instant dried scorched rice prepared according to the method of the present invention has an internal texture having a developed network structure, and the scorched rice exhibits superior spreading and soft texture and the starch of the scorched rice is easily eluted to provide a predetermined turbidity, and to enrich the inherent flavor as well, and also the scorched rice soup exhibits superior qualities, comparable to traditional homemade scorched rice soup, and can be stored for a long period of time, thus being considerably useful for the food industry.