Method of preparing aseptic packaged cooked rice with black bean in aseptic packing system

Abstract

The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature / high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space.

Description

RELATED APPLICATIONS[0001]This application claims the benefit of KR 10-2007-0089874, filed on Sep. 5, 2007, which is specifically incorporated herein by reference in its entirety.TECHNICAL FIELD[0002]The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent flavor and incense for a long time at a normal temperature by improving conservative property.[0003]More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety agains...

AI Technical Summary

Benefits of technology

[0011]It is an object of the present invention to provide a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by mixing a bean made to be applied to commercial cooked rice, that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature by lowering the level of microorganisms of raw material, using a bean having taste, incense, color and soft taste, and thereby, improving conservative property, the method where the species of the bean is prescribed as a redbean, i.e., black rhynchosia nolubilis, in order to manufacture a bean applied to the commercial cooked rice, comprising the steps of: sorting black rhynchosia nolubilis into 4 to 5.6 mm in size through a size sorting operation; washing, dipping, and dewatering the black rhynchosia nolubilis; leaving the washed black rhynchosia nolubilis at a cold store of 10° C. or less for one hour; and performing a heat treatment on the black rhynchosia nolubilis.

[0012]In order to accomplish the above object, there is provided a method of cooking rice that can satisfy the safety of product during the process of cooking rice, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with dipped rice; performing high temperature / high pressure sterilization on the mixed rhynchosia nolubilis and dipped rice in an aseptic packaging process and providing a predetermined amount of water for cooked rice, characterized in that it satisfies the quality properties of the same texture, taste, incense, and color as the existing home cooking method in a state where the final process is completed.BEST MODES FOR CARRYING OUT THE INVENTION

[0013]The present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms. The method comprises the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature / high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packaging it in a aseptic space.

[0020]Also, the present invention can improve flavor, nutrition, and taste by adding black-rice to nonglutinous rice in the step of dipping the raw material rice.

Problems solved by technology

It is not easy to apply a bean to aseptic packaged cooked rice capable of being conserved for a long time.

This is the reason that since a bean has a shell and is hard, if the aseptic packaged cooked rice is prepared by dipping a bean together with rice for the same time without a separate process for the bean, the bean may not be well cooked, and if the bean is not well cooked, it causes beany flavor.

Also, since a bean is larger than rice in size, if the bean is put into rice and sterilized equally to the rice, it may be in danger of non-sterilization.

However, in the preparing process of the aseptic packaged cooked rice, owing to concern of microorganism proliferation, decoloration, reduction of spicy taste of beans, and excessive peeling off of shells, the dip time of the bean cannot be lasted for a long time.

For this reason, the sort of beans is important, and it is difficult to implement the soft taste of the bean without performing a pre-processing process on the bean.

Although the Selitae is used as a bean commonly put into rice at home, its shells are more easily peeled off as compared to those of the redbean and its dip absorption rate is largely changed depending on dip time and dip temperature so that it is difficult to control moisture content.

Therefore, it is difficult to use the Selitae in producing commercial cooked rice.

These are the reasons: First, if the black bean is dipped in the water for a long time, it has disadvantages that its shells are easily peeled off and the spicy taste compounds of the bean is eluted.

Second, when an acid treatment is performed, black of the black bean, that is anthocyanin family, is decolored into red so that it is not good in appearance.

However, this method is not suitable for processing the bean used in commercial cooked rice.

Also, in the case of Selitae, its shell is easily peeled off and its size is large so that a filled deviation is large.

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