JP2000004807A - Immersion time-shortening agent for cooking cereals and cooking of cereals - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject time-shortening agent capable of enlarging the water-absorbing rate of cereals such as rice, when the cereals are immersed in water to absorb the water before cooked, thereby making it possible to always simply produce cooked cereal foods having a constant good quality in a short time, by adding water-soluble hemicellulose as an active ingredient. SOLUTION: This immersion time-shortening agent for cooking cereals contains water-soluble hemicellulose (preferably originated from the cotyledons of soybeans) as an active ingredient. The water-soluble hemicellulose is obtained from a hemicellulose-containing raw material such as oil seeds, for example, by subjecting the raw material to degrading and eluting treatments using an enzyme such as hemicellulase. The average mol.wt. of the water-soluble hemicellulose is preferably 5,000-1,000,000. When cereals are immersed in water, drained, again mixed with water and subsequently cooked, the objective time- shortening agent comprising the water-soluble hemicellulose is added to the immersion water. The addition amount of the water-soluble hemicellulose to the immersion water is preferably 0.05-5 wt.% as a concentration in the immersion water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an immersion time shortening agent for cooking cereals and a method for cooking cereals. More specifically, water-soluble hemicellulose is added in a immersion step of absorbing water before cooking cereals such as rice. Reduce the time of immersion by immersing the rice in water or adding powdered water-soluble hemicellulose to the washed rice and mixing the whole rice with the water, and then adding water and immersing in water. The present invention relates to a cereal cooking immersion time shortening agent and a cereal cooking method.

[0002]

2. Description of the Related Art Conventionally, restaurants have cooked a large amount of rice every day, for example, for onigiri, sushi, curry,
They are used for various purposes, such as for donburi and fried rice, but these rice must always be of a constant quality. For example, when using non-glutinous rice to cook rice, it is usually possible to obtain rice of a certain quality by cooking under certain conditions, but to obtain rice of a certain quality under certain conditions after washing the polished rice. Has enough water inside the rice,
A so-called immersion process is performed. That is, usually 50 per hour
When rice is cooked using a large-scale automatic rice cooker having a rice cooking capacity of 0 to 4000 meals, a step of washing rice (rice storage), a step of immersing the washed rice in water, and a step of draining the soaked rice. Rice is manufactured through a series of successive steps of adding rice cooking water to the drained rice, then cooking, and steaming, but the rice after washing the milled rice (hereinafter referred to as rice washing) It was necessary to add an equivalent to excess amount of water and soak the washed rice. Although it depends on the rice varieties, it can usually absorb water from 1.25 to 1.30 times the weight of washed rice, and the immersion time is extremely long, 1.5 to 3.0 hours. Occupies a large part of the manufacturing time required. For this reason, there was a problem that it was difficult to reduce the manufacturing cost and the workability was very poor.

[0003] When making red rice, rice cake is often used alone, or rice cake and non-glutinous rice are often used together. In order to make the rice cake absorb sufficient water, it is generally necessary to soak it overnight. There is a longer working time and longer time than non-glutinous rice. Therefore, it is impossible to respond to a sudden order, and in particular, preparation of rice cakes at the end of the year requires early preparation, and it is extremely difficult to respond to a sudden order. Therefore, for example, to adjust the temperature during immersion to shorten the immersion time,
Improvements in mechanical work processes, such as rapid penetration of water into the rice under reduced pressure, have been made.However, if the immersion temperature is raised to increase the water absorption efficiency, the starch particles will swell because they will expand. At the stage of post-cooking, the starch particles are broken, the shape retention of the rice grains cannot be maintained, and the rice tends to be sticky. In addition, when immersed under reduced pressure, cracks (cracks) are generated in the rice particles, and there is a risk that the rice grains are broken and the quality after cooking rice is impaired.

In the case of mass-producing cooked rice industrially, in order to omit the immersion step, preheated rice is steamed with steam or the like and heated to use pregelatinized rice in which a part of starch is pregelatinized (gelatinized). Although there is a simple method, these rices are generally expensive, and the production cost is high when mass cooking rice is industrial. In addition, pre-cooked pregelatinized rice has a lot of moisture and poor preservability, and when the cooked rice is stored for a long time, the texture of the rice is significantly impaired, and the rice is stored for a long time before being sold It is not practical for rice in convenience stores.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide an immersion time shortening agent for cooking cereals and a method for cooking cereals, which can easily produce cereal cooking food of a constant and high quality in a short time. With the goal.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above points, and as a result, the rice was washed with water, immersed in water, drained, and then re-added with water to cook rice. By adding water-soluble hemicellulose to the immersion water, the amount of water that rice can absorb over a long time can be absorbed in a short time, that is, the water absorption rate of rice can be reduced. Obtained knowledge. The present invention has been completed based on such findings.

That is, the present invention provides a cereal cooking immersion time shortening agent containing water-soluble hemicellulose as an active ingredient, a cereal cooking method characterized by shortening the immersion time when cooking cereals, and cereals in water. After soaking, drain,
A method for cooking by adding water again, wherein a water-soluble hemicellulose is added to immersion water during immersion.

[0008] Cereals are rice, wheat, millet, leeches, corn,
Examples include buckwheat and koulyang, and the present invention is particularly excellent in the effect on rice.

Conventionally, water-soluble hemicellulose has been conventionally added as dietary fiber to foods and intestinal medicines, in addition to stabilizing milk protein drinks, improving the texture of bakery products (softening), applying adhesives, and the like. It is used for producing food films, inhibiting gelation in combination with a gelling agent, and improving the looseness of processed cereal foods. However, it has been completely known that the addition of water-soluble hemicellulose to the immersion step when cooking rice can shorten the immersion time or increase the amount of water that penetrates the rice. Absent.

[0010]

DETAILED DESCRIPTION OF THE INVENTION The water-soluble hemicellulose can be used with any molecular weight, but is preferably a polymer, and has an average molecular weight of several thousand to several million, specifically 5,000 to 5,000. Preferably it is 1,000,000. If the molecular weight is too large, the viscosity will be too high and the workability will be poor. The average molecular weight of this water-soluble hemicellulose was 0.1 mol of N using standard pullulan (Showa Denko KK) as a standard substance.
It is a value obtained by an intrinsic viscosity method for measuring the viscosity in an aNO ₃ solution. The uronic acid was measured by the Blumenkrantz method, and the neutral sugar was measured after alditol acetate conversion.
GLC method was used.

The water-soluble hemicellulose can be extracted from a raw material containing hemicellulose with water or, in some cases, heated and eluted under acid or alkaline conditions, or decomposed and eluted with an enzyme. An example of a method for producing water-soluble hemicellulose is as follows.

[0012] Oil seeds, for example, soybean, palm, palm, corn, cottonseed and other shells from which oils and fats have been removed, and cereals, for example, rice, wheat, beet, etc., and plants such as lees from which starch and sugar have been removed. Can be used as a raw material. If the raw material is soybean, it is possible to use okara which is a by-product when producing tofu, soymilk, and isolated soybean protein.

[0013] The water-soluble hemicellulose in the present invention is preferably derived from beans, particularly soybeans, especially from cotyledons. Further, mixed in soybean hemicellulose, it is preferable that the protein content is small, specifically 12 wt% or less,
Desirably, it is preferably 8% by weight or less.

These raw materials are prepared under acidic or alkaline conditions, preferably at a pH around the isoelectric point of each protein.
Preferably from 80 ° C to 130 ° C, more preferably 100 ° C
After decomposing by heating at a temperature of 130 ° C. or lower, the water-soluble fraction is fractionated and then dried as it is, or dried after removing hydrophobic substances or low molecular substances by, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment. Thereby, a water-soluble polysaccharide can be obtained. Moreover, you may decompose and extract with hemicellulase, pectinase, etc.

The water-soluble hemicellulose is a polysaccharide containing, as constituent sugars, galactose, arabinose, xylose, fucose, rhamnose and galacturonic acid. The details of the analysis results of the components of the water-soluble hemicellulose obtained by hydrolysis are described in JP-A-4-325058.

In the present invention, the water-soluble hemicellulose is used alone or in an emulsified state with fats and oils,
Although the function of shortening the immersion time and increasing the amount of water penetrating into rice can be obtained,
If necessary, it can be used in combination with other quality improving agents and additives. Other quality-improving agents and additives include emulsifiers such as lecithin, glycerin fatty acid ester, and sucrose fatty acid ester; Sugars such as sugar, sugar alcohol, dextrin, cloth laver, agar, carrageenan, furceleran, tamarind seed polysaccharide, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum , Gum arabic, hyaluronic acid, cyclodextrin, chitosan, carboxymethylcellulose (CMC), propylene glycol alginate,
Polysaccharides such as various starches such as processed starch, hydrolysates of these polysaccharides, gelatin, protein substances such as albumin such as whey, sodium caseinate, soluble collagen, egg white, egg yolk powder, soy protein, calcium enhancers, etc. And pH adjusters such as sodium acetate. Therefore, the immersion time shortening agent for cereal cooking in the present invention is not only in a powder state, but also in an emulsified state or a suspended state with fats or oils, or in a state of a solution added to an organic acid solution such as water, saline, and acetic acid. Can be distributed and sold.

The amount of water-soluble hemicellulose added to the immersion water is not particularly limited, but is generally about 0.01% to 10% by weight, preferably 0.05% by weight, as the concentration in the immersion water.
Preferably it is used in the range from 5% to 5% by weight.

The timing for adding the immersion time shortening agent for cooking cereals in the present invention is basically determined by adding an immersion water for immersing cereals, for example, washed rice, in the form of an aqueous solution or powder and adding the immersion water to the immersion water. You may dissolve or disperse it, but add it directly to the washed rice in the form of a powder and mix and dust the whole rice,
After spraying on the washed rice in a state of being dispersed in an aqueous solution or alcohol, water may be added thereto and immersed. The amount of water at the time of immersion cannot be specified unconditionally depending on the type of rice or the old and new rice, but it is appropriate to use 1/2 to 10 times the amount of rice washing. The immersion time depends on the season, temperature, amount of water, type of rice,
Alternatively, it cannot be stipulated unconditionally due to the old and new rice, but if the normal immersion time is 2 hours, about 25 minutes to 1 hour,
That is, it can be reduced from about 1/5 to 1/2 hour of the usual immersion time.

[0019]

The present invention will be further described below with reference to examples, but the present invention is not limited to these examples. In the examples, parts and% mean weight basis.

The water-soluble hemicellulose used was prepared by the following method. That is, twice the amount of water was added to the raw okara obtained in the isolated soybean protein production process, the pH was adjusted to 4.5 with hydrochloric acid, and the mixture was heated and extracted at 120 ° C. for 1.5 hours.
After cooling, the mixture was centrifuged (10000 G × 30 minutes) to separate the supernatant and the precipitate. An equal weight of water was added to the sediment thus separated, centrifuged again, and the supernatant was mixed with the supernatant, passed through an activated carbon column, purified, dried, and dried to obtain water-soluble hemicellulose. I got

In practice, the washed rice was immersed in the following method, drained with time to prepare immersed rice, and the weight and the water content of the rice were measured. In each case, 10 g of rice was taken after draining, that is, at the time when the water was drained into the colander to remove excess water and left on the colander for 10 minutes.
The value was measured after drying at 5 ° C for 4 hours.

Control group 1 300 g of water (3 times the amount of rice) was added to 100 g of washed rice. After immersion, 10 minutes, 20 minutes, 60 minutes, and 120 minutes were passed to prepare each immersed rice.

Example 1 In the control section 1, the water-soluble hemicellulose prepared above was used.
Dipped rice was prepared in exactly the same manner as above except that the washed rice was immersed in an aqueous solution (0.5% solution) in which 1.5 g was added to and dissolved in water.

Example 2 Dipped rice was prepared in the same manner as in Control 1, except that the washed rice was immersed in an aqueous solution (1.0% solution) prepared by adding 3.0 g of water-soluble hemicellulose to water.

Example 3 Dipped rice was prepared in the same manner as in Control 1, except that the washed rice was immersed in an aqueous solution (2.0% solution) prepared by adding 6.0 g of water-soluble hemicellulose to water.

As described above, the change in the weight of the immersed rice (the rate of increase in the weight of the immersed rice increased by the immersion relative to the weight of the rinsed rice before the immersion) and the increase in the moisture (the amount of the immersed rice relative to the amount of the water washed before the immersion). Table 1 and Table 2 summarize the results obtained by measuring and calculating over time for the water content increase rate).

[0027]

[Table 1]

[0028]

[Table 2]

From the results shown in Table 1, it was found that immersion of the washed rice increased the weight of the rice from about 21% to about 24% to control the rate. Looking at the time required to reach this rate-determining, while the control group took 60 to 90 minutes, Examples 1 to 3 in which water-soluble hemicellulose was added show Examples 1 to 3 in which 0.5% of water-soluble hemicellulose was added. In Example 2 where 1.0% was added, and 20 minutes, and in Example 3 where 2.0% was added, 10 minutes, the rate was reached in a short time. As described above, by adding the water-soluble hemicellulose at the time of immersion, the immersion time could be significantly reduced.

Further, from the results shown in Table 2, it was found that by immersing the washed rice, the water content of the rice was increased by about 10% to 13% to control the rate. The control product without additives in the control section
Even when water was absorbed for 2 hours, the increase in water content was only about 10%, whereas in the experimental group to which water-soluble hemicellulose was added,
Clearly, the amount of water entering the rice was high, and it was found to contain a certain amount of water, regardless of the amount added (3% more than immersed in water). In addition, when looking at the time until the amount of increase in water becomes constant, the control group took about 60 minutes, whereas the water-soluble hemicellulose in Examples 1 to 3 to which water-soluble hemicellulose was added was 0.5%. The rate was reached in a short time, about 20 minutes in Example 1 in which the addition was performed, and about 10 minutes in Example 2 in which 1.0% was added and Example 3 in which 2.0% was added. As described above, by adding water-soluble hemicellulose at the time of immersion, more water is absorbed into the inside or the surface of rice in a short time, as in the case of the weight increase rate by the previous immersion.

The water absorption rate when the washed rice is immersed in water or a water-soluble hemicellulose solution,
The change in weight of rice after each time of -20 minutes, 20-30 minutes, 30-60 minutes, 60-90 minutes, and 90-120 minutes was graphed and summarized in FIG.

When the water absorption rate until 10 minutes after the start of immersion was regarded as the initial water absorption rate, the control group was 1.13 g / min.
Whereas, Example 1 was 1.49 g / min, and Example 2 was
1.75 g / min and Example 3 showed 2.35 g / min, both higher than the control, indicating that the water absorption rate was high.

In the following examples, white rice was cooked using the control section 1 and the soaked rice prepared by the methods of Examples 1 to 3, and stored at 10 ° C. and 20 ° C. for 48 hours. Saved rice,
Over time, the taste was evaluated by sensory evaluation and taste analysis.
The sensory evaluation was evaluated by 20 panelists, and the taste value was measured by a rice cooker taste meter: STA1A of Satake Seisakusho Co., Ltd.
Was used.

Control section 2 320 g of immersed rice soaked in the method of Control section 1 for 10 minutes and 120 minutes
Then, 320 g of water was added, and white rice was cooked using a home rice cooker (manufactured by Sanyo Electric Co., Ltd., microcomputer rice cooker ECJ-EA18).
Divide 100g into plastic containers, wrap them so that they do not dry, and place them in 10 ° C and 20 ° C thermostats.
Stored for 48 hours.

Example 4 White rice was cooked in exactly the same manner as in control section 2 except that the soaked rice used was prepared according to the method of Example 1. 100 g was subdivided into plastic containers, wrapped so as not to dry, and stored in a thermostat at 10 ° C. and 20 ° C. for 48 hours.

Example 5 White rice was cooked in exactly the same manner as in control section 2 except that the soaked rice used was prepared according to the method of Example 2. 100 g was subdivided into plastic containers, wrapped so as not to dry, and stored in a thermostat at 10 ° C. and 20 ° C. for 48 hours.

Example 6 White rice was cooked in exactly the same manner as in control section 2 except that the soaked rice used was prepared according to the method of Example 3. 100 g was subdivided into plastic containers, wrapped so as not to dry, and stored in a thermostat at 10 ° C. and 20 ° C. for 48 hours.

Example 7 White rice was cooked in exactly the same manner as in Example 4, except that the amount of water used for cooking rice was 384 g (1.2 times the amount of immersed rice). 100 g was subdivided into plastic containers, wrapped so as not to dry, and stored in a thermostat at 10 ° C. and 20 ° C. for 48 hours.

Example 8 White rice was cooked in exactly the same manner as in Example 5 except that the amount of water used for cooking rice was changed to 384 g (1.2 times the amount of soaked rice). 100 g was subdivided into plastic containers, wrapped so as not to dry, and stored in a thermostat at 10 ° C. and 20 ° C. for 48 hours.

Example 9 White rice was cooked in exactly the same manner as in Example 6, except that the amount of water used for cooking rice was 384 g (1.2 times the amount of immersed rice). 100 g was subdivided into plastic containers, wrapped so as not to dry, and stored in a thermostat at 10 ° C. and 20 ° C. for 48 hours.

Table 3 and Table 4 summarize the sensory evaluation of rice. In addition, the texture of the rice was 2 in Control 2
Based on the time-soaked rice, the order of goodness was indicated by ◎ (very good), （(good), Δ (slightly poor), and × (poor).

[0042]

[Table 3]

[0043]

[Table 4]

White rice cooked with soaked rice prepared by adding soybean-derived hemicellulose at the time of immersion and immersed for only 10 minutes, and white rice cooked with immersed rice immersed for 120 minutes are almost immediately after cooking. Had a similar texture. In addition, when the soybean-derived hemicellulose was added, the rice grains did not become hard and maintained a good texture even when stored at 10 ° C. for a long time. On the other hand, white rice obtained by cooking immersed rice prepared by immersion in water for 10 minutes was cooked as if a core remained to some extent, and had a poor texture during storage.

Table 5 and Table 6 summarize the taste meter analysis values of rice. In addition, the taste meter analysis value is a perfect score of 100 points,
The higher the score, the better the texture and taste.

[0046]

[Table 5]

[0047]

[Table 6]

The white rice prepared by adding the soybean-derived hemicellulose at the time of immersion and cooking the pickled rice showed little decrease in taste over time even when stored at 10 ° C. 10 ° C without additive
And the water-soluble hemicellulose-added products of Examples 7 to 9, which were prepared by increasing the amount of water during cooking, became less sticky over time even when stored at 20 ° C.
Even after storage at 20 ° C., the stickiness remained, the curing was suppressed, and a good texture was maintained as white rice.

[0049]

As described above, in the immersion step of absorbing water before cooking rice, the rice is immersed in water to which water-soluble hemicellulose is added, or the water-soluble powder is added to the washed rice. After adding hemicellulose and mixing the whole rice so that it is dusted, water is added and immersed in water, so that the immersion time can be shortened and the production process can be improved. Further, the rice obtained by cooking the immersed rice has an effect that the hardening due to aging of the rice starch is suppressed and the rice starch hardly becomes hard even when stored in a low temperature zone. The effect is that the amount of water at the time of cooking rice is about 10 to 25% for polished rice (5 to 20% for soaked rice).
%) And increased by cooking rice.
In the present invention, in addition to the above, by adjusting the immersed rice by adding water-soluble hemicellulose to water at the time of immersion,
Since more water can be contained in rice than normal rice, there is also an effect that the yield of cooked rice can be improved.

[Brief description of the drawings]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 A control section 1 and Examples 1 to 3 were immersed to measure the amount of increase in weight over time, and the amount of change in weight per hour of water absorption was calculated as a water absorption rate. This is a graph of the values, and indicates that the higher the water absorption rate, the larger the amount of water absorption per unit time.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Tomoko Kaji, Inventor Fuji Oil Co., Ltd. 1 Sumiyoshi-cho, Izumisano-shi, Osaka Inside the Hannan Plant of the Formula Company (72) Inventor Yuichi Maeda 1 Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. F-term (reference) in Hannam Office of Shikisha 4B023 LE11 LK08 LP05

Claims (6)

[Claims] 1. A water-soluble hemicellulose comprising an active ingredient,
Immersion time shortening agent for cereal cooking. 2. The time shortening agent according to claim 1, wherein the aqueous hemicellulose is derived from beans. 3. A method for cooking cereals, wherein the immersion time is reduced when cooking the cereals. 4. A method for cooking cereals by immersing the cereals in water, draining the water, adding water again, and adding water-soluble hemicellulose to the immersion water during immersion. Method. 5. The method according to claim 4, wherein the amount of the water-soluble hemicellulose is 0.01 to 10% by weight as the concentration in the immersion water.
The cooking method described. 6. The water-soluble hemicellulose is derived from beans.
The cooking method according to claim 4 or claim 5.