Site News  |   Monitor Keywords  |   Monitor Archive  |   Organizer  |   Account Info  |

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

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

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.

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.

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 packaging it in a aseptic space. Also, the present invention allows the shell of bean to be less peeled off by using a red bean, i.e., black rhynchosia nolubilis, rather than a soybean as a black bean added in the packaged cooked rice. Furthermore, the present invention includes a method of preparing a bean having soft taste and spicy flavor, the method comprising the steps of: sorting foreign materials and stones as well as using beans other than beans of 4 mm or less and of 5.6 mm or more in size through a size sorting operation so as to have uniform moisture content when dipping; an when putting them into a packing material, thinly spreading and heating the packing material to make the thickness of bean 15 mm or less so that uniform bean stiffness and uniform sterilization effect are given, thereby controlling the microorganisms of bean.

Cooked rice with bean is the most popular boiled rice and cereal of boiled rice and cereals that K4oreans eat.

Considering the science of nutrition, rice includes less lysine that is essential amion acids and much more methionine that is sulfur-containing amino acids, while bean includes much more lysine and less methionine. Therefore, if rice is eaten with bean, the nutrition effect of protein rises. Also, a bean has a lot of vitamin B, which is relatively less in rice. Since early times Koreans have eaten soybean paste fermenting beans as a rice side dish and have popularly eaten cooked rice with bean. In particular, a black bean contains anthocyanin pigments so that it has various pharmacological effects.

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. If the sterilization temperature is risen up to be suitable for the bean, rice quality is degraded. When rice is cooked with beans at home, the beans are sufficiently soaked in the water and then are boiled with rice so that the beans are softly cooked. 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.

A black bean is largely sorted into a soybean [Selitae (green inside thereof) and a black soybean (yellow inside thereof)] and a redbean [phynchosia nulubilis (green inside thereof) and black rhynchosia nolubilis (yellow inside thereof)]. 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. Also, the size of the Selitae is large to have a large filled deviation. Therefore, it is difficult to use the Selitae in producing commercial cooked rice. On the other hand, the redbean is easy in production and is harder than the soybean so as not to allow its shells to be easily peeled off. In the case of the black rhynchosia nolubilis, it is more excellent than the Selitae in various pharmacological effects.

As similar prior arts, there are Korean Patent Laid-Open Publication No. 2004-0092833 relating to a method of cooked nutrition rice in aseptic packing system and Korean Patent Laid-Open Publication No. 2001-0079456 relating to a method for manufacturing the aseptic packing nutrient cooked rice. The Korean Patent Laid-Open Publication No. 2004-0092833 relates to a method for manufacturing the packing cooked rice controlling microorganisms on the raw materials, which are in danger of microorganism proliferation, such as a ginseng, a jujube, a chestnut, etc., through an organic acid treatment and a branching, and more improving the effects of conservative property, in order to manufacture cooked nutrition rice. The Korean Patent Laid-Open Publication No. 2001-0079456 relating to a method for manufacturing the aseptic packing nutrient cooked rice, relates to a method for manufacturing the aseptic packing cooked rice comprising the steps of performing a pre-processing process by dipping materials of which grains are larger than those of rice, such as a chestnut, a jujube, pine nuts, a gingko nut, a sliced ginseng, etc., at a constant temperature for a predetermined time, and mixing them with rice to perform a first sterilization thereon and then cooking rice by putting the HTST sterilized seasoning liquid thereinto.

In order to prepare the aseptic cooked rice capable of being conserved for a long time as in the prior arts, the pre-processing method performing an organic acid treatment on the raw materials which is in danger of microorganism proliferation or performing sterilization thereon by dipping them at a high temperature for a long time, may degrade the quality of the product, when the method is applied to the bean put into the cooked rice with black bean as shown in the present invention. 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.

Regarding a bean pre-processing process, a method for manufacturing a bean in Korean Patent Laid-Open Publication No. 2000-0019145 relating to soybean for cooking with rice for easy-to-cook and method thereof, relates to a bean processing method capable of mixing it with rice without easily soaking the bean in the water at home or performing a pre-processing process on the bean. In this case, the invention uses Selitae and has no separate size sorting operation of the beans. Also, the dip time is very short and the bean is manufactured in an intermediate moisture shape which is left in a package exceeding at least three hours for water balance and is heated. However, this method is not suitable for processing the bean used in commercial cooked rice. This is the reason that although the stiffness and sterilization of the bean should be uniform in order to make commercial cooked rice capable of being conserved for a long time exceeding at least six months, if the size of the bean is not constant, dip absorption rate is changed and moisture content is also changed accordingly, so that sterilization effect is also largely changed. Also, in the case of Selitae, its shell is easily peeled off and its size is large so that a filled deviation is large. Therefore, a new bean pre-processing method is required.

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.

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.

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.

More specifically, there is provided a method of preparing aseptic packaged cooked rice with black bean comprising the steps of: selectively sorting black rhynchosia nolubilis of 4.0 mm to 5.6 mm through a size sorting operation; preprocessing the raw materials of bean by dipping and dewatering the sorted black rhynchosia nolubilis and leaving them for one hour in a state of a cold storage, and then small-sized packaging at a thickness of bean with 15 mm or less and heat-treating them; washing nonglutinous rice as raw material rice and dipping it into water; uniformly mixing the dipped raw material rice and the preprocessed bean and filling it in a heat-resistant container; sterilizing the filled container at high temperature/high pressure; after the filled container is sterilized at high temperature/high pressure, supplying a separate water for cooked rice sterilized by UV and cooking rice using steam; and packing it using a lid film in a clean room.

The present invention sorts foreign materials in beans; selectively sorts the beans of 4.0 mm to 5.6 mm through a size sorting operation; dips the beans in water of 5 to 25° C. for one hour to four hours and allows the beans to be subjected to a dewatering process; leaves the beans for one hour in a state of a cold storage; and small-sized package the beans of 15 mm or less in thickness and sterilizing it for about 20 to 50 minutes at 110 to 130° C., and then stores it. If the bean is 4.0 mm or less, since the bean is too small to be moisture infiltration under the same dipping condition so that it remains in a hard state, the beans are not sterilized despite the heat treatment so that final products may be spoiled by means of microorganisms. If the bean is 5.6 mm or more, since the beans rapidly absorb moisture under the same dipping condition, the shell of the bean is peeled off more smoothly, and the bean is overriped in the heat treatment so that it is impossible to maintain its shape. After the nonglutinous rice as raw material rice is washed with purified water to remove starch and other impurity stacked to the surface of a grain of rice, it is dipped in the purified water for one hour to two hours and then dewatered.

Preferably, the black rhynchosia nolubilis is mixed with nonglutinous rice as raw material rice at a ratio of 5 to 30%. If the ratio is too small, the bean is not uniformly mixed so that we can not have the feeling of the cooked rice with bean and the color of the cooked rice with beans is not good. If the ratio is too large, the cooked rice with bean is dry and crumbling due to too many beans.

The dewatered raw material rice is mixed with bean at a certain ratio and a predetermined amount of the mixture of dewatered raw material rice and bean is filled in the heat-resistant plastic container. After the container filled with the raw material is repeatedly sterilized at high temperature/high pressure four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C., a predetermined amount of water for cooked rice sterilized by UV is supplied and the cooking rice is performed with steam of 90 to 110° C. for 30 to 40 minutes.

When the cooking rice is completed, the cooked rice with bean is sealed with a lid film in a clean room (up to class 100, “cleanliness standard about clean room of National Aeronautics and Space Administration, the number of particles of at least 0.5 μm within 1 ft3 is 100) and is steamed thoroughly and then is subject to cooling and drying processes so that it is commercialized.

• Provisional Patent
• Utility Patent

• What Is a Patent?
• What Is a Trademark or Servicemark?
• What Is a Copyright?
• Patent Laws