A Method for Preparation of Instant Cooked Grains by Using Superheated Steam

The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excel...

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Bibliographische Detailangaben
Hauptverfasser:	CHOI SO MANG, JEONG HYO YOUNG, KIM HYUNG SU, YOON IN WON, KIM SANG YOU, OH YEJIN, LEE EUNJEE
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excellent appearance quality and improved hardness and texture. One aspect of the present application comprises the following steps: washing raw materials and immersing the same in water, wherein the raw materials include at least one of rice and grains other than rice; cooking the immersed raw material using superheated steam; sealing a container containing the cooked raw material; and retort heating the sealed container. 본 출원은 즉석밥의 제조방법 및 이에 따라 제조된 즉석밥에 관한 것으로, 취반 과정에서 과열증기를 이용함으로써, 밥알의 터짐이 개선되어 외관 품질이 우수하며 경도 및 조직감이 개선된 특징이 있는 즉석밥을 제공한다.