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.degree. C. and dewatering them; leaving the washed black beans at a cold store of 10.degree. 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.degree. 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.degree. 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.

Description

RELATED APPLICATIONS

[0001] 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.

TECHNICAL FIELD

[0002] 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.

[0003] 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.degree. C. and dewatering them; leaving the washed black beans at a cold store of 10.degree. 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.degree. 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.degree. 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.

BACKGROUND ART

[0004] Cooked rice with bean is the most popular boiled rice and cereal of boiled rice and cereals that K4oreans eat.

[0005] 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.

[0006] 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.

[0007] 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.

[0008] 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.

[0009] 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.

[0010] 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.

DISCLOSURE OF THE INVENTION

[0011] 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.degree. C. or less for one hour; and performing a heat treatment on the black rhynchosia nolubilis.

[0012] 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.degree. C. and dewatering them; leaving the washed black beans at a cold store of 10.degree. 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.degree. 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.

BEST MODES FOR CARRYING OUT THE INVENTION

[0013] 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.degree. C. and dewatering them; leaving the washed black beans at a cold store of 10.degree. 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.degree. 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.degree. 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.

[0014] 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.

[0015] 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.degree. 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.degree. 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.

[0016] 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.

[0017] 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.degree. 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.degree. C. for 30 to 40 minutes.

[0018] 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 .mu.m within 1 ft.sup.3 is 100) and is steamed thoroughly and then is subject to cooling and drying processes so that it is commercialized.

[0019] The aseptic packaged cooked rice with black bean capable of being conserved for a long time exceeding at least six months at a normal temperature can be prepared.

[0020] Also, the present invention can improve flavor, nutrition, and taste by adding black-rice to nonglutinous rice in the step of dipping the raw material rice.

BRIEF DESCRIPTION OF THE DRAWINGS

[0021] FIG. 1 is a flow chart showing a process of preparing bean used in the present invention;

[0022] FIG. 2 is a flow chart showing a process of preparing aseptic packaged cooked rice with black bean according to the present invention;

[0023] FIG. 3 is a graph showing the change in moisture content according to dipping time;

[0024] FIGS. 4a to c are graph showing the change in L, a, and b values according heat treatment time and dipping time; and

[0025] FIG. 5 is a graph showing the change in stiffness according to heat treatment time and dipping time.

BEST MODE FOR CARRYING OUT THE INVENTION

[0026] Hereinafter, the present invention will be described in more detail through Examples, experimental examples, and comparative examples.

EXAMPLE 1

[0027] A microorganism level was verified in each step by dipping black beans of 4.0 mm to 5.6 mm obtained through a size sorting operation into water for one hour to four hours, small-sized packing a predetermined amount of black beans, and heat-treating it for 20 to 50 minutes at 121.degree. C.

EXAMPLE 2

[0028] After the moisture of beans in optimal conditions processed according to the conditions of the Example 1 and dipped raw material rice was removed, the beans and the dipped raw material rice were mixed and were contained in a heat-resistant container, and were then put into a high temperature/high pressure sterilization apparatus. Thereafter, the high temperature/high pressure sterilization apparatus is sealed and high pressure steam was then injected into the high temperature/high pressure sterilization apparatus to sterilize the mixture of the beans and the dipped raw material rice for 8.5 seconds at a temperature of 140 to 143.degree. C. The high temperature steam sterilization process was repeated seven times. After the high temperature steam sterilization process was completed, rice was cooked for 35 minutes by using the UV sterilized purified water as water for cooked rice for every the sterilized container and constantly maintaining the steam temperature of a rice cooking machine at 100.degree. C. After the cooked rice was completed, it was sealed with a lid film in an aseptic state and was leaved for about 12 minutes. Thereafter, the cooked rice was cooked thoroughly and was cooled in water of 10.degree. C. for 15 minutes so that its preparation was completed. The microorganism level of the prepared product was verified.

EXPERIMENTAL EXAMPLE 1

[0029] The processing conditions between the beans prepared by means of the optima preprocessing method of beans used in Korean Patent Laid-Open Publication No. 2000-0019145 of the prior art and the beans prepared by means of the preprocessed beans according to the Example 1 are compared (table 1). In order to confirm the quality of processed bean, and the quality of cooked rice and the safety of microorganisms when preparing the aseptic cooked rice, a bacterial activity test was performed to confirm whether a long-term distribution can be achieved. Also, the aseptic cooked rice was mass-produced using production line for aseptic cooked rice so that the problems in processes of two processed groups are compared.

TABLE-US-00001 TABLE 1 Comparison processing conditions Prior art Present invention Species of bean Soybean (selitae) Redbean (bean rhynchosia nolubilis) Bean sorting process Sorting foreign material Sorting foreign material Size sorting (4.0 mm~5.6 mm) Size of bean after being 12.69 .times. 7.78 .times. 5.94 8.77 .times. 4.50 .times. 5.41 dipped (mm) (length .times. width .times. thickness) Washing method Spraying washing Continuously washing three times with being put into water Dipping 15 degree/30 minute 20 degree/120 minute temperature/dipping time Moisture content after 29~30% 40~45% being dipped Dewatering method Natural dewatering Natural dewatering in a cold storage with being put into net shaped wagon Packaging unit and method Vacuum package in 80 g Packaging bean with unit thickness of 15 mm or less in 700 g unit Moisture balance time At least 3 hours Not exist Heat treatment condition 121 degree/20 minute 121 degree/30 minute

EXPERIMENTAL EXAMPLE 2

[0030] In order to define the dipping time and the heat treatment conditions of raw material, the moisture content (weight after being dipped--weight before being dipped) with the passage of time a dipping temperature of 20.degree. C. was measured and the color and stiffness of bean are viewed, wherein the color of bean was analyzed using Minolta Spectrophotometer CM-3500d and the stiffness of bean was analyzed using Tensipresser and the optimal processing conditions are determined through a sensory test.

[0031] Also, the microorganism level (the number of general microorganisms, the number of heat resistant bacterial) of the raw material processed according to the conditions of the Example 1 was indicated in table 2.

[0032] Irrespective of the dipping time, when the heat treatment was performed for 20 minutes at 121.degree. C., both of the general bacteria and the heat resistant bacteria are not detected. This shows that the microorganisms are effectively controlled through the preprocessing process of bean.

TABLE-US-00002 TABLE 2 Heat treatment time Dipping time 0 min 20 min 30 min 40 min 2 hr Number of 1.2 .times. 10.sup.3 0 0 0 general bacteria Heat resistant 2.0 .times. 10.sup.1 0 0 0 bacteria 3 hr Number of 3.0 .times. 10.sup.3 0 0 0 general bacteria Heat resistant 2.1 .times. 10.sup.1 0 0 0 bacteria 4 hr Number of 4.5 .times. 10.sup.3 0 0 0 general bacteria Heat resistant 3.0 .times. 10.sup.1 0 0 0 bacteria

EXPERIMENTAL EXAMPLE 3

[0033] The change in moisture content according to the dipping time of raw material was shown in FIG. 3. It can be appreciated from FIG. 3 that the moisture content was suddenly increased within two hours and then smoothly increased.

EXPERIMENTAL EXAMPLE 4

[0034] In order to establish the optimal conditions of raw material, the change in the quality of bean according to the dipping time and the heat treatment conditions was reviewed through a mechanical analysis and a sensory test. The change in the color of bean and the results of measuring the stiffness of bean are shown in FIGS. 4 and 5, respectively.

[0035] As the dipping time was long, the bean was decolored to show that all of L (Lightness) value, a (Redness) value, and b (Yellowness) value are increased. In particular, if the heating time was long, it can be appreciated that the difference was further increased.

[0036] Also, as the dipping time and the heating time are long, it can be appreciated that the stiffness of bean was gradually lowered and the difference was large in the dipping time of four hours.

EXPERIMENTAL EXAMPLE 5

[0037] The optimal conditions of bean prepared according to the conditions of the Example 1 are derived through the sensory test. The results are indicated in table 3. If the dipping time and the heating time are long, the bean was soft, but the bean was heated for a long time so that it was too soft to make taste bad and was over cooked to generate soybean smell rather than spicy smell. Consequently, when the bean was dipped for two hours and then heat-treated for 30 minutes, the flavor of bean was the spiciest and the bean having the external appearance of black color and soft taste can be obtained.

TABLE-US-00003 TABLE 3 Heat treatment time Dipping time 20 min 30 min 40 min 2 hr Color Black Black Black Solid extent Strong Normal Normal Spicy flaver exten Fishy taste Very spicy Weak soybean smell 3 hr Color Black Black Black Solid extent Normal Normal Weak (Brittle) Spicy flaver exten Spicy Spicy Soybean smell 4 hr Color Red Red Red Solid extent Weak Weak (Brittle) Weak (too brittle) (Brittle) Spicy flaver exten Spicy Spicy Strong soybean smell

EXPERIMENTAL EXAMPLE 6

[0038] The results of bacterial activity experiment in aseptic packaged cooked rice with black bean prepared according to the method of the Example 2 by putting in the bean processed as each condition according to the Experimental example 5 are indicated in table 4. Reviewing the results, it was judged that each product was stored and distributed for a long time since its bacterial activity experiment was negative.

TABLE-US-00004 TABLE 4 Heat treatment time Dipping time 20 min 30 min 40 min 2 hr Negative Negative Negative 3 hr Negative Negative Negative 4 hr Negative Negative Negative

COMPARATIVE EXAMPLE 1

[0039] The sensory test (five point scaling technique) was conducted, involved 200 consumers, on the product prepared according to the method of the Example 2 using the bean prepared according to the optimal conditions derived from the Experimental example 5 and the product prepared according to the Example 2 by adding black rice in order to improve the external appearance and flavor. The results are indicated in table 5. It was evaluated that the black rice added product takes a high score in the external appearance and flavor over the product that the black rice was not added. The reason why the black rice added product takes favorable evaluation was believed that the color of black rice was well matched with the color of black bean and the inherent flavor of black rice was added.

TABLE-US-00005 TABLE 5 Evaluation item Example 2 Comparative example 1 General flavor preference 3.81 3.87 Tempting degree 3.87 3.93 Color preference 3.95 4.05 Savory preference 3.87 3.86 Preference of soft bean 3.88 3.82 General flavor of bean 3.58 3.48 Bean chewing feeling 3.61 3.54

[0040] The score of the sensory test use five point scaling.

[0041] In other words, it was evaluated that very good was 5, good 4, normal 3, bad 2, and very bad 1.

EXPERIMENTAL EXAMPLE 7

[0042] The bacterial activity experiment was conducted in order to compare the quality of the cooked rice with bean prepared according to Korean Patent Laid-Open Publication No. 2000-0019145 of the prior art and the quality of the cooked rice with bean prepared according to the conditions of the present invention and to check the safety of microorganisms for the long-term distribution was conducted (Table 6). Reviewing the results, in the aseptic cooked rice with Selitae prepared according to the prior art, the stiffness of bean was more slightly hard, the extent that the shell of bean was peeled off was serious, and the external appearance of the commercial cooked rice contained in a small container was bad due to the size of bean. Also, the result of the bacterial activity experiment in the cooked rice with bean prepared according to the prior art was positive so that it was judged that it was impossible to distribute it for a long time.

TABLE-US-00006 TABLE 6 Processing condition Prior art Present invention Stiffness of bean Slightly hard Soft Peeled off extent of shell of Many peeled off Little peeled off bean External appearance of Bad in external Good cooked rice appearance due to too large bean Result of bacterial activity Positive Negative experiment

EXPERIMENTAL EXAMPLE 8

[0043] The problems in mass-producing the aseptic cooked rice in an actual production line for aseptic cooked rice using the bean prepared according to the two conditions of the experimental example 6 are analyzed (Table 7). Reviewing the results of mass production, the deviation in the amount of bean used in the product was larger as much as about twice than the case of using bean according to the present invention due to the size of Selitae so that the difference in the weight of product was large. Also, the defect rate of a product was 0.88% due to a popping phenomenon cause by the peeled off shell of bean so that the problems in mass production are caused. Consequently, it can be confirmed that the bean prepared according to the preprocessing conditions of the prior art cannot be applied to the commercial cooked rice.

TABLE-US-00007 TABLE 7 Filled deviation Preprocessing (maximum- Supplementary Defect rate in condition minimum) filling rate sorting line Prior art 19.0 Gg 2.44% 0.88% Present invention 8.7 g 1.53% 0.00%

[0044] As above, it can be confirmed that the aseptic packaged cooked rice according to a preparing method of the present invention is good in flavor and incense as well as is excellent in safety. Also, it can be confirmed that the species of bean and the method of processing bean according to the present invention is very suitable as the preprocessing process for preparing the commercial cooked rice.

[0045] Those skilled in the art will appreciate that the conceptions and specific Examples disclosed in the foregoing description may be readily utilized as a basis for modifying or designing other Examples for carrying out the same purposes of the present invention. Those skilled in the art will also appreciate that such equivalent Examples do not depart from the spirit and scope of the invention as set forth in the appended claims.

INDUSTRIAL APPLICABILITY

[0046] A method of preparing aseptic packaged cooked rice with black bean according to the present invention controls a microorganism in a bean simultaneously with preparing the aseptic packaged cooked rice with black bean by putting the bean securing peculiar color and spicy taste into the cooked rice, through a pre-processing process of the bean, making it possible to obtain the aseptic packaged cooked rice 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 a microorganism, keeping the same taste and incense as the cooked rice with black bean cooked at home.

Claims

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.degree. 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.degree. 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 .degree. C., and cooking rice is performed with steam of 90 to 110.degree. 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.