KR-20260064763-A - Separately added cooked rice improver composition and Method of using the same.

Abstract

The present invention relates to a separated-add type rice rice improver composition and a method of using the same, wherein additive components are added separately at different times during the production of rice rice, thereby realizing the moisture content and soft texture of the rice grains while maintaining the loosened state of the rice grains to improve the quality of the produced rice rice.

Inventors

• 최태호
• 최정미
• 김혜주
• 아사노 마사나리

Assignees

• 주식회사 다인소재

Dates

Publication Date

20260508

Application Date

20241029

Claims (5)

1. Low molecular weight sugars having a weight-average molecular weight of 100 to 500 g/mol, comprising at least one type from the group consisting of trehalose, sorbitol, maltitol, fructose, sucrose, and erythritol, and added during cooking; and A separated-addition type rice conditioner composition comprising: a high-molecular-weight sugar having a weight-average molecular weight of more than 500 g/mol and less than or equal to 1,000,000 g/mol, comprising at least one type from the group consisting of polyglycitol syrup, pullulan, gum arabic, guar gum, and sugar alcohols, and added after cooking.
2. In paragraph 1, A separated-additive rice improvement composition characterized by the above-mentioned high-molecular sugars comprising polyglycitol syrup and pullulan.
3. A method for cooking rice using a separated additive type rice conditioner composition of claim 1 or 2, Steps for washing and soaking rice; A step of pouring cooking water over soaked rice and adding the above low molecular weight sugars; The step of cooking rice; and A cooking method using a separated-additive rice improver composition, characterized by including the step of adding the above-mentioned high-molecular sugar after the cooking of rice is completed.
4. In paragraph 3, A cooking method using a separated-add type rice improver composition, characterized in that, in the step of adding the low molecular weight sugars, the low molecular weight sugars are added in a range of 0.5 to 1.5 wt% based on the total weight of the rice.
5. In paragraph 3, A method for cooking rice using a separated-add type rice improver composition, characterized in that, in the step of adding the above-mentioned high-molecular-weight sugars, the high-molecular-weight sugars are added in a range of 1.0 to 15 wt% based on the total weight of the rice.

Description

Separately added cooked rice improver composition and method of using the same. The present invention relates to a composition of a separated-additive rice conditioner and a method of using the same. More specifically, the present invention relates to a composition of a separated-additive rice conditioner and a method of using the same, which can improve the quality of the manufactured rice by adding additive components separately at different times during the production of rice, thereby realizing the moisture content and soft texture of the rice grains while maintaining the loosened state of the rice grains. Miban refers to rice cooked by boiling rice with water, and it is a food widely consumed as a staple in Asian cultures such as Korea, Japan, and China. While white rice is primarily used for Miban, it can also be cooked by mixing it with other grains such as brown rice, glutinous rice, and barley. Important factors determining the quality of Miban are the texture and appearance of the rice grains. It is essential to achieve a soft texture by maintaining the moisture of the rice grains and to sustain this texture for an extended period. Furthermore, it is crucial for improving the quality of Miban to ensure that the rice grains do not clump together or stick to one another, but rather separate to prevent the overall state from becoming sticky or gummy. Accordingly, additive compositions containing various ingredients are being introduced to improve the quality of rice. These additive compositions can help enhance not only the texture and appearance of rice but also its flavor and shelf life. In this regard, prior art regarding the composition of a rice improvement agent includes Korean registered patent No. 10-2685728 (rice, method of manufacturing the same, rice improvement agent, method of improving the loosening of rice, and method of use to improve heating unevenness inside a pot during rice cooking), No. 10-1178023 (rice improvement agent, rice food using the same and method of manufacturing rice food), and No. 10-1455849 (steamed rice and method of manufacturing the same). However, prior art methods involve adding additive components all at once, either before or after cooking, and this approach had limitations in achieving a soft texture by maintaining moisture while preserving the loosened form of the rice grains. Therefore, unlike conventional technology, there is a need for a method that enables the soft texture of rice grains while simultaneously maintaining the loosening phenomenon of the rice grains by adding additive components separately at different times during rice preparation. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete, and to ensure that the spirit of the invention is sufficiently conveyed to those skilled in the art. Throughout the specification, the same reference numerals indicate the same components. The present invention is a rice conditioner composition comprising low molecular weight sugars and high molecular weight sugars, characterized in that the low molecular weight sugars and high molecular weight sugars are added separately at different times starting from the cooking stage during the preparation of rice, making it a separated-addition type rice conditioner composition. The low molecular weight sugars in the rice conditioner composition according to the present invention are sugars with a weight-average molecular weight between 100 g/mol and 500 g/mol, and have a simple structure and low molecular weight, making them easy to digest. Since low molecular weight sugars have the property of absorbing and retaining moisture well, when applied to the rice conditioner composition, they can improve the moisture retention of rice grains. Here, the moisturizing property of rice grains refers to the ability to retain moisture within the grains. Low molecular weight sugars can enhance moisturizing properties, thereby lowering the hardness of the rice grains and improving their soft texture. Furthermore, low molecular weight sugars can minimize or prevent the aging phenomenon, in which the surface of the rice grains dries out and the texture becomes hard over time due to the evaporation of moisture. In this way, low-molecular-weight sugars that improve the moisture retention of rice grains can be added prior to cooking the rice. When low-molecular-weight sugars are added prior to cooking, the moisture in the rice grains is preserved, enabling a soft texture, and the aging of the rice grains is delayed, allowing the soft texture of the rice to be maintained for a longer period. The above low molecular weight sugars may include at least one from the group consisting of t