公开(公告)号：US20090004361A1

公开(公告)日：2009-01-01

申请号：US11890069

申请日：2007-08-03

申请人： Hyo-Young Jeong ,  Chang Yong Lee ,  Hun Woong Jung

发明人： Hyo-Young Jeong ,  Chang Yong Lee ,  Hun Woong Jung

IPC分类号： A23L1/182

CPC分类号： A23B9/02 ,  A23L3/10 ,  A23L7/196

摘要： The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.

摘要翻译： 本发明涉及一种在无菌包装过程中用大麦制备米饭的方法，包括将已经用非糯米灭菌处理然后干燥的大麦混合。 在根据本发明的无菌包装系统中用大麦制备米饭的方法的特征在于，通过使用已经首先凝胶化然后再熟化的大麦，具有大麦的熟米具有降低的大麦中初始水平的微生物， 导致对微生物的极好的稳定性，在环境温度下6个月或更长的储存寿命，优异的外观，令人愉快的风味以及柔软，柔软和粘稠的质地。