JP2001204407A - Improver for processed cooked rice and processed cooked rice using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both an improver for processing cooked rice capable of improving loosening properties of cooked rice grain and providing the processed cooked rice with light palatability, preferable flavor and luster without impairing flavor of cooked rice in producing processed cooked rice such as cooked rice, aseptic packaged cooked rice, etc., and the processed cooked rice using the improver. SOLUTION: This improver for processed cooked rice contains oils and fats, water-soluble hemicellulose and an emulsifying agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to the production of processed cooked rice such as cooked cooked rice, frozen cooked rice, aseptic packaged cooked rice, and the like.
The present invention relates to a cooked rice improving agent for improving the quality and a cooked rice using the same. In particular, a cooked rice having a stir-fry feeling such as fried rice and pilaf, an aseptic packaged rice thereof, a cooked rice improving agent for improving the looseness, flavor, and luster of processed cooked rice such as frozen cooked rice and a processed cooked rice using the same It is about.

[0002]

2. Description of the Related Art In cooked cooked rice with a stir-fry process, such as fried rice, the looseness of the cooked rice grains is an important indicator of the deliciousness. Taste is impaired and commercial value is reduced. In addition, looseness is also important for the work efficiency in the production of processed cooked rice, and when the looseness of the cooked rice grains becomes bad and bound into a dumpling-like mass, the heating efficiency during fry cooking and the freezing efficiency during the production of frozen cooked rice decrease. Raises a serious problem.

[0003] For this reason, in the production of processed cooked rice, various methods for improving the loosening of cooked rice grains have been proposed. For example, as a means to improve the looseness of processed cereal foods,
Method of adding water-soluble hemicellulose (JP-A-6-12
1647) is known. However, this method of adding water-soluble hemicellulose alone has the effect of improving the loosening property, but in particular, fried rice and the like, in which the stir-feeling is important, etc. There was a fatal drawback that powdering easily occurred. Further, a retention improver for cooked rice containing water-soluble hemicellulose as an active ingredient (JP-A-11-285350)
However, it is intended to improve the yield of cooked rice by addition during cooking, and there is no mention of improving the looseness, flavor, gloss, etc. of processed cooked rice such as fried rice.

On the other hand, as a preparation containing water-soluble hemicellulose, a preparation containing water-soluble hemicellulose and a surfactant (JP-A-7-101883) and a preparation containing water-soluble hemicellulose and dextrin (JP-A-7-909)
However, these techniques are mainly used for preserving the color and flavor of oily substances such as fragrances, and the looseness, flavor, and the like of processed rice such as fried rice.
No mention is made of improvements in gloss or the like.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to produce cooked cooked rice, aseptic packaged cooked rice, and other processed cooked rice by improving the looseness of the cooked rice grains and without losing the taste of the cooked rice. It is an object of the present invention to provide an improved cooked rice improver that gives improved texture, favorable flavor, and luster, and processed cooked rice using the same.

[0006]

Means for Solving the Problems As a result of repeated studies to solve the above-mentioned problems, the present inventors have found that an improving agent for processed cooked rice containing oils and fats, a water-soluble hemicellulose and an emulsifier has been found to improve the looseness of cooked rice. Improve and without reducing the umami of cooked rice, crisp texture and favorable flavor,
They have found that they impart gloss, and have completed the present invention. That is, the present invention is an improver for cooked cooked rice comprising an oil and fat, a water-soluble hemicellulose and an emulsifier.
With water-soluble hemicellulose alone, 1) the taste of cooked rice is poor, and 2) the workability is poor due to the large amount of flour.
3) Although there was a problem that it was difficult to uniformly disperse, the modified cooked rice improver of the present invention could further improve the looseness of water-soluble hemicellulose, give favorable gloss and flavor, and had little dusting. Therefore, workability is also good.

The oils and fats used in the present invention are not particularly limited as long as they are edible oils and fats. For example, rapeseed oil, soybean oil, corn oil, sunflower oil, rice oil, vegetable oils such as safflower oil, palm oil, animal oils such as lard, tallow, leeks oil, chicken oil, sesame oil, virgin olive oil, etc. Flavor oils, and fats and oils subjected to hydrogenation treatment, transesterification treatment, and fractionation treatment, and the like can be mentioned, and these can be used alone or in combination of two or more. In particular, when used for fried rice, it is preferable to use animal fat such as lard and beef tallow and / or a flavor oil because fried rice can be given a good flavor. Here, the flavor oil refers to an edible oil or fat in which an extract of a vegetable having a flavor such as leek, garlic, ginger, chive or the like is extracted and contained in the oil or fat.

The oil content of the cooked rice improver according to the present invention is not particularly limited, but is preferably 5-80.
% By weight. If the amount is less than 5% by weight, there is a fear that the unraveling effect and sufficient gloss and flavor of cooked rice may not be sufficiently provided. In the present invention, fats and oils are important and indispensable components not only in the looseness of cooked rice but also in taste. The reason why the flavor of cooked rice is improved in the present invention is presumably because the flavor of fats and oils gives the cooked rice a favorable flavor.

The water-soluble hemicellulose used in the present invention is generally a component of cell walls of terrestrial plants such as cereals, which is a polysaccharide category other than cellulose and pectin. It is obtained by heating and eluting under the conditions or by decomposing and eluting with enzymes. As a raw material, oil seeds, for example, soybean, palm, palm, corn, cottonseed and the like, and shells from which proteins and fats are removed, or cereals, for example, rice, wheat, etc. And water-soluble dietary fiber made from the same. If the raw material is soybean, okara produced as a by-product when producing tofu, soymilk and isolated soybean protein can be used. These raw materials are thermally decomposed under acidic or alkaline conditions, preferably at a pH around the isoelectric point of each protein, preferably at 80 to 130 ° C, more preferably at 100 to 130 ° C, to give a water-soluble fraction. After fractionation, it is dried as it is or, for example, is subjected to activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment, etc. to remove a hydrophobic substance or a low molecular substance, and then dried to obtain water-soluble hemicellulose. .

[0010] The water-soluble hemicellulose used in the present invention is preferably derived from beans, particularly soybean extracted fiber extracted from soybean as a raw material. The water-soluble hemicellulose content of the cooked rice improver according to the present invention is not particularly limited, but is preferably 5 to 80% by weight.
If the amount is less than 5% by weight, the effect is poor, and if it exceeds 80% by weight, the taste of cooked rice may be impaired. The emulsifier used in the present invention is not particularly limited as long as it can be added to food. Lecithin, monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid Esters and sorbitan fatty acid esters. These can be used alone or in combination of two or more.
-10% by weight is preferred.

The present invention is an improved agent for cooked cooked rice containing oils and fats, water-soluble hemicellulose and an emulsifier as essential components, and the shape of the product is not particularly limited. Considering the convenience in convenience stores and the performance as foods, 1) a powder composition obtained by mixing powdered oil and fat containing an oil and fat and an emulsifier and powdered water-soluble hemicellulose, or 2) oil and fat, water-soluble hemicellulose and A powder composition obtained by adding water to a composition containing an emulsifier to emulsify and then spray-drying the composition is preferred. If necessary, dextrin, sodium caseinate, corn syrup, gum arabic and the like may be added.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples. Unless otherwise specified in the examples, percentages are based on weight.

Example 1 A powder composition was obtained by mixing 50 g of powdered fat and oil consisting of 50% lard, 1% lecithin, 4% glycerin fatty acid ester, 35% dextrin and 10% sodium caseinate with 50 g of water-soluble hemicellulose.

[0013]

Example 2 Lard 50 g, water-soluble hemicellulose 15
g, 20 g of dextrin, 1 g of lecithin, 4 g of glycerin fatty acid ester, 10 g of sodium caseinate and 200 g of water are emulsified with a high-pressure homogenizer,
The emulsion was spray-dried to obtain a powder composition.

Example 3 Lard 10 g, leek oil 40 g, water-soluble hemicellulose 15 g, dextrin 20 g, lecithin 1
g, 4 g of glycerin fatty acid ester, 10 g of sodium caseinate and 200 g of water were emulsified with a high-pressure homogenizer, and the emulsion was spray-dried to obtain a powder composition.

[0014]

Comparative Example 1 A powder composition was obtained under the same conditions as in Example 2 except that lard was not used and the insufficient weight was supplemented with dextrin.

Comparative Example 2 100 g of a powder composition was obtained under the same conditions as in Example 2, except that the water-insoluble hemicellulose was not used and the insufficient weight was supplemented with dextrin.

Comparative Example 3 100 g of water-soluble hemicellulose was used.

[0015]

[Comparative experiment 1] After heating a stirrer [Cookmaster KM-3 manufactured by Honen Corporation] to 230 ° C, 400 g of release oil was pulled out and chopped 1K of green onion.
g, 24 kg of white rice, 2 kg of grilled pork and 3 kg of roasted egg were charged and fried for 3 minutes, and 0.5 kg of green peas were charged and fried for 3 minutes. 100 g of the powder compositions of Examples 1 to 3 and Comparative Examples 1 to 3 were charged, 0.2 kg of salt, 0.1 kg of soy sauce and glusaw were charged, and the mixture was further fried for 4 minutes to prepare fried rice. The results were shown in Table 1 by comparing powdering at the time of charging and loosening at the time of work.
The fried rice was cooled in vacuum and stored at 20 ° C. for 5 hours, and then subjected to sensory evaluation for texture, gloss and flavor by increasing the range. The results are shown in Table 2.

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

[Comparative experiment 2] After heating the stirrer to 200 ° C, 400 g of release oil was pulled out, 1.5 kg of chopped blanched onion was fried for 2 minutes, 16 kg of white rice, 2.0 kg of shrimp shredded in advance. It poured and fried for 2 minutes, and 0.5 kg of sliced mushrooms were thrown in and fried for 2 minutes.
Powder compositions 100 of Examples 1-2 and Comparative Examples 1-3
g, 0.15 kg of salt, 500 ml of bouillon, and pepper were added, and the mixture was further fried for 2 minutes to prepare shrimp pilaf. The results were shown in Table 3 for comparison of the loosening property during the operation. The shrimp pilaf was cooled in vacuo, frozen and stored at -10 ° C for 1 week, and then subjected to sensory evaluation for texture, gloss and flavor by increasing the range. The results are shown in Table 4.

[0019]

[Table 3]

[0020]

[Table 4] As is clear from the above results, the powder compositions obtained in Examples 1 to 3 have good looseness, satisfy the texture, gloss, and flavor of cooked rice, and have no dusting. Since the workability is also good, it is superior as a modifier for processed cooked rice compared to the powder compositions obtained in Comparative Examples 1 and 2 and the water-soluble hemicellulose of Comparative Example 3. Example 3 using lard and leek oil as fats and oils can impart a good flavor to fried rice, and is particularly excellent as a processed cooked rice improving agent for fried rice.

[0021]

Effect of the Invention According to the improved cooked rice improver of the present invention, in the manufacture of cooked cooked rice, aseptic packaged cooked rice and the like, particularly fried rice, pilaf, etc., the disintegration of cooked rice grains is improved and the cooked rice is improved. A crisp texture, favorable flavor and gloss can be provided without impairing the umami.

 ──────────────────────────────────────────────────続 き The continuation of the front page F term (reference) 4B023 LE12 LE22 LK05 LK08 LL04 LP07

Claims (6)

[Claims] An improved agent for cooked cooked rice comprising an oil, a water-soluble hemicellulose and an emulsifier. 2. The process rice cooker according to claim 1, wherein the fat and oil and the emulsifier are powdered fat and oil. 3. An improved rice cooked product obtained by emulsifying and spray-drying a composition containing fats and oils, water-soluble hemicellulose and an emulsifier by a conventional method. 4. The improver for processed cooked rice according to claim 1, wherein the fat is an animal fat and / or a flavor oil. 5. The improver for processed cooked rice according to claim 1, wherein the water-soluble hemicellulose is a soybean extracted fiber. 6. Processed cooked rice using the modified cooked rice improver according to any one of claims 1 to 5.