• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to the technical field of processing ready meals, in particular a method for improving the taste and texture of rice after high temperature and pressure. For the present invention, fresh rice is selected and rinsed, the rice is soaked in hot water at 96 ° C. for 10 to 15 minutes and taken out in a semi-cooked state, then rice vinegar is added to 1-2% of the rice mass, peanut oil is added to 1-2% 0.5-1% of the rice mass is added to the rice mass and trehalose and mixed evenly, and nitrogen-filled packaging in small bags is carried out; After a two-stage sterilization with high temperature and high pressure, a cooling storage / transport, an evaluation of the retrogradation of finished rice products and an examination of the texture are carried out. In the present invention, the steaming process of rice is omitted, rice vinegar and trehalose being added while nitrogen-filled packaging is being carried out, thereby effectively controlling the retrogradation phenomenon in refrigerated storage / transportation. The rice products are heated in the oven at 250 ° C for 4-5 minutes or in the microwave oven at high power for 2-3 minutes and can then be eaten. In the storage period of 9 months, flexibility with a maintenance rate of over 90%, a viscosity with a maintenance rate of over 95% and an adequate hardness are obtained, no aging phenomenon can be felt in the sense.
    公开号:CH714769B1
    申请号:CH00990/18
    申请日:2018-08-14
    公开日:2019-12-13
    发明作者:Zhang Min；Xu Jicheng；Chen Longhai；Zhou Lequn；Chen Yiping；Zhao Kejin；Qi Miao
    申请人:Univ Jiangnan；Ningbo Haitong Food Science And Tech Co Ltd；
    IPC主号:
    专利说明:

    description
    Technical Field The present invention relates to the technical field of processing ready meals, in particular a method for improving the taste and texture of rice after high temperature and high pressure.
    Background Art Rice is the main foodstuff in our country, especially for the people of southern China. With the changes in market demand, pressure on the kitchen is reduced, so the need for ready meals is increasing and the finished rice is gradually developing. At the moment, such products do not yet have a large quantity on the market. After sterilization with high temperature and high pressure, the pack rice does not have the aroma of freshly brewed rice and no soft and sticky texture compared to freshly brewed rice. Research into the process of processing the finished rice and the technology for quality control allows the texture and aroma of the finished rice to approach the freshly brewed rice more closely to meet the needs of consumers for convenient, healthy ready meals.
    Wenyuan Qj et al. (Patent Application Number: 2012 10 159 440.2) discloses a processing method for extending the shelf life of the prepackaged rice, which uses a staged vacuum rapid cooling technique and a cold sterilization technique with high-energy electron beam. The study indicates that cold sterilization for the finished rice by processing the high-energy electron beam extends the shelf life of the product, whereas in comparison to the current high-temperature sterilization technology, the product has no “canned” taste or “cooked” taste after high-temperature processing, this allows the original color, aroma and taste properties of the fresh rice to be better reflected. However, the rice prepared by the above method requires the high-energy electron beam processing, which requires high equipment costs.
    Jie Xu et al. (Patent Application Number: 2011 410 632 562.8) discloses a rice quality modifier and a method for improving the quality of rice, the modifier uses protease, sodium hydrogen carbonate, dextrin, oligosaccharides, polysaccharides, etc., so that the rice looks crystal clear, thereby giving the appearance, the texture and the quality of rice can be completely improved, however, the process does not concern rice storage. This invention combines warm water soak and high temperature and high pressure processing, then rice vinegar and trehalose are added so that after long-term storage the rice can still retain the original sticky properties, texture and aroma of freshly cooked rice ,
    Wei Wu et al. (Patent Application Number: 2011 1019341.1) discloses a process for producing a ready-made rice with good resistance to retrogradation, which includes a second soaking and a second cooking processing of the rice, the soaking solution containing dextrin, monoglyceride, alkaline protease and amylase, etc. In this invention, the resistance of the rice to retrogradation is effectively improved, while this invention is not concerned with the sterilization process, and rehydration is required in use.
    Yuecheng Meng et al. (Patent Application Number: 2011 10 217 480.3) discloses an enhancement modifier for frozen rice, the modifier according to this invention consists of rice bran oil, water-soluble soybean polysaccharide, citric acid and water, which are added when rice is being cooked, thereby eliminating the sticky bonding phenomenon of rice in cooking and effectively avoided after freezing to significantly improve the appearance, quality and texture of the frozen rice. The process improves the quality of the frozen rice, but the cost of freezing is relatively high.
    Bucheng Li et al. (Patent Application Number: 2011 10 239 713.X) discloses a rice modifier. The modifier is a substitute degradation product of the processed starch that is added when the rice is made to effectively improve the loose property of the rice and prevent the aging of the rice while not having a huge impact on the original texture and taste of the rice is effected.
    Yejun Zhong et al. (Patent Application Number: 2014 10 053 415.5) discloses a method for producing a nutritious finished rice from sticky rice. The principle of this process is based on the strong absorption function of the alcohol water vapor for lipid and moisture in the rice, the function of the magnetic field to promote the penetration and release as well as the cavitation function and uniform drying effect of the medium and short-wave infrared. The finished rice produced has a good taste, rich food and good rehydration and storage performance. However, the drying process consumes a lot of energy, while rehydration is needed when it is used, and the steps involved are complex.
    Yingqiu Li et al. (Patent Application Number: 2015 10 017 585.2) discloses a natural compound preservative for rice and a preservation process. With the synergistic effect of polylysine and trehalose, the process solves the problems of the preservative for rice that the preservative cannot improve the cooking quality, is not resistant to high temperatures and has no bacteriostatic effect. The natural composite preservative according to this invention has simple components, safe use, a wide bacteri
    CH 714 769 B1 ostatic area and good thermal stability and can be added directly to the rice when cooking, not only can the shelf life of rice be significantly extended, but the quality and texture of rice can also be improved. However, the rice made with the process does not undergo a sterilization process and does not have a long shelf life.
    Yuting Ding et al. (Patent Application Number: 2014 10 017 370.6) discloses a processing method for prepacked rice for storage at room temperature, in the processing method according to this invention, when soaking rice, lactic acid bacteria are used for fermentation so that the soaking solution is acidified, then one or a mixture of two of L-half-cystine reducing amino acids or L-half-cystine and sodium hexametaphosphate and sucrose fatty acid esters are added, so that the degree of yellowing in the rice storage process can be effectively inhibited, which not only extends the shelf life of the product, but also the original color, aroma and taste characteristics of freshly cooked rice are also preserved. However, the rice made with the process does not undergo a sterilization process and does not have a long shelf life.
    Chengbin Du et al. (Patent Application Number: 2013 10 248 239.6) discloses a processing method of prepackaged rice. In this invention, by adjusting the rice-water ratio, the water content of rice is controlled to about 60%. When steaming under normal pressure, the rice can maintain the color, texture and taste in a relatively good condition. After heating for 8 minutes by means of a heating package, the water content of the finished rice produced by the process is 60% and the color, texture and taste are essentially the same as that of freshly cooked rice. In the rice manufacturing process according to this invention, there is a two-step process for steaming and sterilizing, which causes a certain destruction of the structure of rice. In this invention, rice is soaked for 10 to 15 minutes in hot water at 96 ° C, the rice is taken out in the semi-cooked state.
    De Zhang et al. (Patent Application Number: 2007 10 022 471.2) discloses a flavor and nutritional ingredient pack for rice. The ingredient pack contains protein, amino acid, sodium chloride, sugar, maltodextrin, flavor and surfactant. The ingredient pack can significantly improve the appearance of rice, eliminate the smell of obsolescence, enhance the sticky properties of rice, and increase the rate of gelatinization of rice. This invention uses many additives and is relatively expensive, moreover the rice made by the process does not undergo a sterilization process and does not have a long shelf life.
    SUMMARY OF THE PRESENT INVENTION It is an object of the present invention to provide a method for improving the taste and texture of rice after high temperature and high pressure using a conventional rice manufacturing method and modern industrial food processing technology be systematically combined to meet the shelf life requirement while solving the problem that after high temperature and high pressure sterilization, the taste of pack rice has no flavor and sticky texture of freshly brewed rice compared to freshly brewed rice. The rice made with the present invention has no steam cook smell and can still retain the original sticky properties, texture and aroma of the fresh rice after long-term storage.
    [0014] A technical solution of the present invention:
    A method of improving the taste and texture of rice after high temperature and pressure, omitting the steaming process of rice, and adding rice vinegar and trehalose, while performing nitrogen-filled packaging, thereby eliminating the retrogradation phenomenon in Cooling storage / transport effectively controlled, the rice products are heated in the oven at 250 ° C for 4-5 minutes or in the microwave oven at high power for 2-3 minutes and can then be eaten. In the storage period of 9 months, good flexibility (maintenance rate of over 90%), viscosity (maintenance rate of over 95%) and adequate hardness are obtained, no aging phenomenon can be felt in the sense. The process includes the following steps:
    (1) Raw material selection: Rinsing rice, preferably twice rinsing;
    (2) Soaking in hot water: Soaking rice for 10 to 15 minutes in hot water at 96 ° C and taking out in the semi-cooked state;
    (3) adding rice vinegar, peanut oil and trehalose: adding rice vinegar from 1-2% of the rice mass and peanut oil from 1-2% of the rice mass and trehalose from 0.5-1% of the rice mass, uniform mixing, [0019 ] (4) Nitrogen-filled packaging: Pack in bags and apply nitrogen to the packaging;
    (5) Two-stage sterilization: the packaged rice is sterilized in a high pressure sterilization cooker at 101 ° C for 10 minutes and then at 121 ° C for 30 minutes to obtain finished rice products;
    (6) Storage, and distribution: cold chain storage / transportation of finished rice products;
    (7) Evaluation of the retrogradation of finished rice products and examination of the texture;
    CH 714 769 B1 (8) Warming up: Rice products are heated in the oven at 250 ° C. for 4-5 minutes or in the microwave oven at high power for 2-3 minutes and can then be eaten.
    In the present invention, the texture of rice is analyzed using a texture analyzer, and the test conditions are as follows:
    From each serving of samples, 6 pieces of rice are taken and placed in the form of a square on the bottom plate of the test area for testing, parallel tests are carried out for 8 times, and the test curves with significant deviation are excluded, while from the remaining curves an average value is determined. Test conditions: probe selection, probe P 0.5. Speed before test 1.0 mm / s, test speed 0.5 mm / s, test return speed 1.0 mm / s, compression ratio 50%.
    The mechanism for improving the taste and texture of rice after high temperature and high pressure according to the present invention is divided into two aspects: first, a soaking of rice for 10 to 15 minutes is carried out in hot water at 96 ° C, the rice is taken out in the semi-cooked state; later sterilization with high temperature and high pressure even steams the rice, thereby avoiding steaming a second time, in order to reduce excessive destruction of the structure of rice caused by the processing process. Second, rice vinegar is made up of 1-2% of the rice mass (i.e. weight percent, the rice mass). Peanut oil of 1-2% of the rice mass and trehalose of 0.5-1% of the rice mass added, the vinegar can prevent bacterial growth during the storage of rice and undesirable chemical changes, while the trehalose forms a protective film on the surface of rice to prevent the migration of moisture in the rice. In summary with the above two aspects, the rice produced does not have a steam cook smell and, after long-term storage, can still display the original sticky properties, texture and aroma of the fresh rice.
    The present invention has the following advantages: selection of fresh rice, after rinsing, soaking in hot water at 96 ° C for 10-15 minutes and then taking out in a semi-cooked state; Add rice vinegar from 1-2% of the rice mass, peanut oil from 1-2% of the rice mass and trehalose from 0.5-1% of the rice mass, mix evenly; nitrogen filled packaging; two-stage sterilization with high temperature and high pressure (101 ° C for 10 minutes, 121 ° C for 30 minutes). A high-pressure sterilization cooking vessel which is preferably used for the sterilization is an ordinary high-pressure sterilization cooking vessel with a pressure range of approximately 0.1 to 0.3 MPa. The rice products are heated in the oven at 250 ° C for 4-5 minutes or in the microwave oven at high power for 2-3 minutes and can then be eaten. In the present invention, the steam cooking process of rice is omitted while rice vinegar and trehalose are added, and the rice produced has no steam cooking smell, by means of the later sterilization with high temperature and high pressure, the rice is steamed, thereby avoiding a second steam cooking to avoid a to reduce excessive destruction of the structure of rice caused by the processing. In the storage period of 9 months, good flexibility (maintenance rate: over 90%), viscosity (maintenance rate over 95%) and adequate hardness are obtained, in the sense no obsolete phenomenon can be felt,
    Detailed description
    First Embodiment Selecting fresh high quality rice from Northeast China (sticky rice), rinsing twice; Soak for 10 to 15 minutes in hot water at 96 ° C, remove in half-cooked condition; Add rice vinegar from
    1- 2% of the rice mass, peanut oil of 1-2% of the rice mass and trehalose of 0.5-1% of the rice mass, uniform mixing; nitrogen-filled packaging in small bags; Sterilize in a high pressure sterilization cooker at 101 ° C for 10 minutes and at 121 ° C for 30 minutes to obtain finished rice products; Storage and distribution at 0-4 ° C, the rice products are heated in the oven at 250 ° C for 4-5 minutes or in the microwave oven at high power for 2-3 minutes and can then be eaten. The rice produced has no steam cooked smell, in the storage period of 9 months a good flexibility (maintenance rate of over 90%), a viscosity (maintenance rate of over 95%) and an adequate hardness are obtained, in the sense no aging phenomenon can be felt.
    Second Embodiment Selecting fresh high quality rice from the north of Jiangsu Province (sticky rice), rinsing twice; Soak for 10 to 15 minutes in hot water at 96 ° C, remove in half-cooked condition; Add rice vinegar from 1-2% of the rice mass, peanut oil from 1-2% of the rice mass and trehalose from 0.5-1% of the rice mass, mix evenly; nitrogen-filled packaging in small bags; Sterilize in a high pressure sterilization cooker at 101 ° C for 10 minutes and at 121 ° C for 30 minutes to obtain finished rice products; Storage and distribution at 0-4 ° C; The rice products are baked in the oven at 250 ° C for 4-5 minutes or in the microwave oven at high power
    Warmed for 2-3 minutes and can then be eaten. The rice produced has no steam cook smell, in the storage period of 9 months a good flexibility (maintenance rate of over 90%), a viscosity (maintenance rate of over 95%) and an adequate hardness are obtained, in the sense no aging phenomenon can be felt.
    CH 714 769 B1
    Third Embodiment Selecting fresh high quality rice from the region south of the Changjiang River in Anhui Province (sticky rice), rinsing twice; Soak for 10 to 15 minutes in hot water at 96 ° C, remove in half-cooked condition; Add rice vinegar from 1-2% of the rice mass, peanut oil from 1-2% of the rice mass and trehalose from 0.5-1% of the rice mass, mix evenly; nitrogen-filled packaging in small bags; Sterilize in a high pressure sterilization cooker at 101 ° C for 10 minutes and at 121 ° C for 30 minutes to obtain finished rice products; Store and distribute at 0-4 ° C. The rice products are heated in the oven at 250 ° C for 4-5 minutes or in the microwave oven at high power for 2-3 minutes and can then be eaten. The rice produced has no steam cook smell, in the storage period of 9 months a good flexibility (maintenance rate of over 90%), a viscosity (maintenance rate of over 95%) and an adequate hardness are obtained, in the sense no aging phenomenon can be felt.
    Information about the source of genetic resources and traditional knowledge according to Art. 49a PatG:
    [0031]
    Genetic resource (s): Source (s) of the genetic resource (s):
    Rice from Northeast China (sticky rice); from the north of Jangsu Province (sticky rice);
    from the region south of the Changjiang River in Anhui Province (sticky rice)
    权利要求:
    Claims (3)
    [1]
    1) Raw material selection: Rinse rice, preferably twice rinse;
    1. A method for improving the taste and texture of rice after sterilization in a high pressure sterilization cooker, characterized in that it comprises the following steps:
    [2]
    2. The method according to claim 1, characterized by a further step 6) Storage and distribution: cold chain storage and / or transport of finished rice products.
    2) Soaking in hot water: Soaking rice for 10 to 15 minutes in hot water at 96 ° C and then taking it out in the semi-cooked state;
    3) Add rice vinegar, peanut oil and trehalose: add rice vinegar from 1-2% of the rice mass and peanut oil from 1-2% of the rice mass and trehalose from 0.5-1% of the rice mass, mix evenly;
    4) Nitrogen-filled packaging: Pack in bags and apply nitrogen to the packaging;
    5) Two-stage sterilization: The packaged rice is sterilized in a high pressure sterilization cooker at 101 ° C for 10 minutes and then at 121 ° C for 30 minutes to obtain finished rice products.
    [3]
    3. The method according to any one of claims 1-2, characterized in that a high-pressure sterilization cooking vessel with a pressure range of 0.1 to 0.3 MPa is used for the sterilization.
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    同族专利:
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    CN108576637A|2018-09-28|
    CH714769A2|2019-09-13|
    引用文献:
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    CN1259303A|1999-10-20|2000-07-12|雷传喜|Special additive for cooked rice|
    CN105767899A|2016-03-10|2016-07-20|东北农业大学|Method for inhibiting retrogradation of instant rice|
    CN106107470A|2016-06-27|2016-11-16|吉林大学|The method of enzymatic isolation method preparation dehydration instant-rice|
    CN107581466A|2016-07-08|2018-01-16|刘延伟|A kind of preparation method of steamed rice|
    CN106509604A|2016-10-31|2017-03-22|黑龙江省农业科学院食品加工研究所|Production method of fresh keeping rice and fresh keeping rice|
    CN107373368A|2017-09-18|2017-11-24|蓬莱京鲁渔业有限公司|A kind of processing method of flavor fish pilau group|CN112006257A|2020-09-03|2020-12-01|北京萱腾科技有限公司|Rice food and preparation method and application thereof|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CN201810178769.0A|CN108576637A|2018-03-05|2018-03-05|A kind of method of rice flavor and taste after improvement high temperature and pressure|
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