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.

1 . A method of preparing aseptic packaged cooked rice with black bean capable of being conserved for a long time, comprising the steps of:
 preprocessing the raw materials of bean by sorting black rhynchosia nolubilis through a size sorting operation and dipping and dewatering the sorted black rhynchosia nolubilis and then small-sizely packing and heat-treating it;   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 them in a heat-resistant container;   sterilizing the filled container at a high temperature/high pressure and then, supplying a separate water for cooked rice sterilized by UV and cooking rice using steam; and   packing the cooked rice with a lid film in a clean room.   
     
     
         2 . The method as set forth in  claim 1 , wherein the step of preprocessing raw material of bean sets the black rhynchosia nolubilis to 4.0 mm to 5.6 mm through a size sorting operation to make its size uniform; dips the beans in purified water of 5 to 25° C. for one hour to four hours and then dewaters them; leaves the beans for one hour in a state of a cold storage; and packs small-sizely the beans of 15 mm or less in thickness and sterilizing the small-sized pack for 20 to 50 minutes at 110 to 130° C. to control initial microorganism. 
     
     
         3 . The method as set forth in  claim 1 , wherein the raw material rice in the step of dipping the raw material rice is dipped in purified water for one hour to two hours. 
     
     
         4 . The method as set forth in  claim 1 , wherein the black rhynchosia nolubilis is mixed with nonglutinous rice at a ratio of 5 to 30%. 
     
     
         5 . The method as set forth in  claim 1 , wherein the sterilization in the step of cooking rice is repeatedly performed four to ten times for 4 to 9 seconds at a temperature of 130 to 150 ° C., and cooking rice is performed with steam of 90 to 110° C. for 30 to 40 minutes by supplying separate water for cooked rice. 
     
     
         6 . The method as set forth in  claim 1 , wherein in the step of dipping, black rice is added to the nonglutinous rice.