JP2006014617A - Method for cooking rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for cooking rice capable of improving yield of cooked rice without spoiling palate feeling of the cooked rice. <P>SOLUTION: This method for cooking rice comprises adding albumen, a potassium salt and soybean polysaccharides to rice, and further adding a sodium salt to the mixture when cooking the rice, and adjusting pH to 3.0-9.0 when cooking rice. The cooked rice should be added with trehalose when the cooked rice is to be frozen. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a rice cooking method capable of improving yield without impairing the texture of cooked rice.

  Conventionally, it is known that proteins such as egg white and organic acids are used to improve the texture of cooked rice. For example, when cooking rice, 0.1 to 10 parts by weight of edible protein alone or 0.01 to 5 parts by weight of organic acid is added to 100 parts by weight of raw rice. According to the manufacturing method (Patent Document 1), it is said that cooked rice or rice cake having an excellent texture is obtained. Furthermore, as a rice texture improving agent containing an organic acid, organic acid salt or inorganic acid salt as an active ingredient, organic acids such as lactic acid and tartaric acid, and their sodium, potassium, calcium and magnesium salts Organic acid salts, potassium, calcium, magnesium sulfate, hydrochloride, sodium sulfate, etc. are used, and organic acids are effective in improving the appearance, taste, texture, etc. Further, it is described that the organic metal salt is effective for improving the appearance such as gloss and territory, and the inorganic metal salt is effective for improving the texture (Patent Document 2).

  On the other hand, in order to improve the yield of cooked rice, it is conceivable to simply increase the amount of water added when cooking rice, but even if the amount of water is simply increased, the cooked rice becomes cooked and has a texture. Deteriorate. Moreover, in addition to the combined use of calcium salt and potassium salt as a cooked rice improver, this cooked rice improver is added even if the same amount of cooked rice is cooked by the usual cooking method by using a sodium salt in combination. It is said that more cooked rice can be cooked compared to the case where it is not done by the usual cooking method (Patent Document 3), but the texture of cooked cooked rice tends to be soft, and the food of cooked rice There is a demand for a method for improving the yield of cooked rice without impairing the feeling.

JP-A-10-56989 JP-A-62-22062 JP 2001-238617 A

  This invention is developed in view of this situation, and it aims at providing the rice cooking method which improves the yield of cooked rice, without impairing the food texture of cooked rice.

  As a result of intensive studies in view of the above problems, the present inventors have added egg white, potassium salt and soybean polysaccharide when cooking rice, and more preferably cooked together with sodium salt. Thus, it has been found that the yield of cooked rice can be improved without impairing the texture of cooked rice.

  Furthermore, it was found that it was even better to adjust the pH to be in the range of 3.0 to 9.0 during cooking, and it was further preferred that trehalose was used in combination during cooking when preparing frozen rice.

The present invention has the following aspects:
Item 1. A rice cooking method comprising adding egg white, potassium salt and soybean polysaccharide to cook rice.
Item 2. Furthermore, the rice cooking method of claim | item 1 which uses sodium salt together.
Item 3. Item 3. The method for cooking rice according to Item 1 or 2, wherein the pH during cooking is adjusted to be in the range of 3.0 to 9.0.
Item 4. Item 4. The method for cooking rice according to any one of Items 1 to 3, wherein trehalose is added.
Item 5. Cooked rice cooked by the method according to any one of Items 1 to 4.

  According to the present invention, a rice cooking method for improving the yield of cooked rice can be provided without impairing the texture of cooked rice.

  The rice cooking method according to the present invention is characterized by adding egg white, potassium salt and soybean polysaccharide to cook rice.

  As the egg white used in the present invention, egg white powder, raw egg white, frozen egg white, and the like can be used. Preferably, egg white powder is used. The added amount of egg white is 0.5 to 4.0% by weight, preferably 1.0 to 3.0% by weight, based on the raw rice.

  The potassium salt used in the present invention is not particularly limited as long as the acid is a potassium salt that is an organic acid or an inorganic acid such as hydrochloric acid, carbonic acid, citric acid, phosphoric acid, gluconic acid, and tartaric acid. As an example of the potassium salt used in the present invention, potassium carbonate, potassium hydrogen carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium tartrate , DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, potassium chloride and the like can be mentioned.

  Among them, one or more selected from tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, and potassium chloride, more preferably potassium gluconate and / or potassium chloride are used. Furthermore, it is preferable to use potassium gluconate as the main component of the potassium salt. The amount of potassium salt added may be 0.05 to 0.5% by weight, preferably 0.075 to 0.3% by weight, and more preferably 0.1 to 0.2% by weight with respect to the raw rice.

The soy polysaccharide used in the present invention may be one containing one or more of rhamnose, galactose, arabinose, xylose, glucose, uronic acid derived from soybean, but it is derived from cotyledons among soybeans. Is preferred. The soybean polysaccharide of the present invention 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 1,000,000. Preferably there is. The average molecular weight of the soybean polysaccharide is a value determined by an intrinsic viscosity method in which the viscosity in a 0.1M NaNO ₃ solution is measured using standard pullulan (Showa Denko KK) as a standard substance. Such soybean polysaccharides are commercially available, and examples thereof include SM-700, SM-900, and SM-1200 manufactured by San-Ei Gen FFI Co., Ltd. As addition amount of soybean polysaccharide, 0.01-1.0 weight% with respect to raw rice, Preferably it is 0.05-0.6 weight%, More preferably, 0.1-0.3 weight% can be mentioned.

  In the rice rice cooking method of the present invention, in addition to egg white, potassium salt and soybean polysaccharide, sodium salt may be used in combination with rice. This is because the combined use of sodium salt further improves the stickiness reduction effect of cooked cooked rice.

  The sodium salt to be used is not particularly limited as long as the acid is a sodium salt that is an organic acid or an inorganic acid such as hydrochloric acid, carbonic acid, citric acid, phosphoric acid, gluconic acid, and tartaric acid. For example, trisodium citrate, sodium gluconate, potassium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, sodium L-tartrate, sodium lactate, disodium dihydrogen pyrophosphate, fumaric acid Examples thereof include monosodium, DL-sodium malate, sodium dihydrogen phosphate, disodium hydrogen phosphate, and trisodium phosphate. Among them, one or more selected from sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, monosodium fumarate and sodium gluconate are preferable, and further, sodium dihydrogen phosphate, phosphorus One or more selected from disodium oxyhydrogen, monosodium fumarate and sodium gluconate are preferably used.

  Furthermore, in this invention, it is preferable that pH at the time of rice cooking is 3.0-9.0, Preferably, it is 4.0-7.0, More preferably, it is adjusted to 4.0-5.5. By adjusting to the pH range, the yield can be improved without affecting the texture. In addition, when pH becomes an alkali side, since the color of the cooked cooked rice shows the tendency which exhibits yellowishness, when attaching importance also to an external appearance, it is more preferable to set to acidic conditions. Specifically, when the pH is less than 3.0, the produced cooked rice tends to be too sour. On the other hand, when the pH exceeds 7.0, the cooked cooked rice tends to become yellowish, and when the pH exceeds 9.0, the cooked rice becomes more yellowish and the texture tends to be too soft.

  In addition, as a method of adjusting pH, it can adjust with the compounding quantity of the said potassium salt and sodium salt, and can use a well-known pH adjuster. Examples thereof include organic acids such as phosphoric acid, phytic acid, citric acid, lactic acid, gluconic acid, adipic acid, tartaric acid, malic acid, fumaric acid, and salts thereof. For example, adipic acid, citric acid, citric acid Sodium, glucono delta lactone, gluconic acid, sodium gluconate, potassium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-tartaric acid Sodium, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid , Sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, phosphoric acid Potassium hydrogencarbonate, potassium phosphate dibasic, potassium phosphate tribasic, itaconic acid, alpha-ketoglutaric acid (extract), phytic acid, and the like vinegar. Among them, sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, monosodium fumarate, citric acid, sodium gluconate, gluconic acid It is preferable to use one or more selected from potassium, more preferably 1 selected from sodium dihydrogen phosphate, disodium hydrogen phosphate, monosodium fumarate, citric acid, and sodium gluconate. Species or two or more species are preferably used.

  Furthermore, in the case where the cooked rice is circulated in a frozen state, it is preferable that trehalose is also added in combination during cooking to give freezing resistance. The added amount of trehalose is 0.1 to 10.0% by weight, preferably 0.5 to 5.0% by weight, and more preferably 1.0 to 3.0% by weight with respect to the raw rice.

  In the present invention, egg white, potassium salt and soybean polysaccharide, sodium salt, pH adjuster, and trehalose may be added separately at the time of cooking rice, but they can also be added as a single agent. is there. The shape can be any form such as powder, flake, granule, paste, and liquid. A conventionally known method can be used as a method for producing a single preparation. For example, it can be prepared by powder mixing the raw materials, stirring and dispersing the raw materials in water, or homogenizing and dispersing. Moreover, when making it into 1 agent, various foodstuffs and food additives can be added as needed. For example, sucrose, fructose, glucose, maltose, starch saccharified product, reduced starch syrup, sugars such as dextrin, cyclodextrin, trehalose, sugar alcohols such as erythritol, xylitol, sorbitol, mannitol, sucralose, stevia, aspartame, acesulfame potassium In addition, high-intensity sweeteners such as thaumatin, starch, seasonings, fragrances, pigments and the like can be added.

  Moreover, this invention relates to the cooked rice cooked by the said rice cooking method. That is, cooked rice containing egg white, potassium salt and soybean polysaccharide and adding sodium salt and trehalose as necessary during cooking can improve the yield without impairing the texture of cooked rice. Specifically, even if rice is cooked by adding water up to about 15% by weight than the conventional amount of water, it does not become a sticky texture, but obtains a texture similar to that of cooked rice with a normal amount of water. I can do it. Furthermore, by adjusting the pH to the above range, it is possible to improve the yield and to produce cooked rice having a good appearance (color) and texture.

  The cooked rice in the present invention is a cooked raw rice, glutinous rice, glutinous rice, brown rice, etc., and not only white rice but also red rice, rice bran, pilaf, paella, vegetables, meat, beans, etc. Rice cooked with other food ingredients is also included. Furthermore, in addition to rice, it can also be applied to rice cooking methods such as wheat, rice bran, rice bran, and even rice cooked by combining rice and other cereals, such as rice cooked in half with rice and wheat. Applicable. Further, the rice may be subjected to secondary processing such as drying, heating, chilling, freezing, retorting and the like. As described above, when freezing, it is preferable to cook with adding trehalose in addition to egg white, potassium salt and soybean polysaccharide and, if necessary, sodium salt.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “%” indicates “% by weight”, “part” indicates “part by weight”, and “*” in the text indicates that manufactured by San-Ei Gen FFI Co., Ltd.

Example 1
As shown in Table 1 below, standard products and blank products were added to water, and for testing, the additives for rice cooked in the formulation shown in Table 2 were added and stirred and dissolved in water for 1 hour and cooked with a rice cooker. Then, it was steamed for 15 minutes, the weight after cooking rice was measured, and sensory evaluation was performed about food texture. The results are shown in Table 3.

The final yield is calculated by (Hydration rate) × (Heating yield).

  As for Table 3, with respect to the yield, the higher the final yield, the higher the yield improvement effect, and the sensory evaluation is better if the texture is close to a standard product.

  Although the blank product which increased the addition amount of the water of rice cooking prescription, ratio 1-2, and the actual 1-11, the fixed yield improvement effect was seen, ratio 1-2 which does not add potassium salt is food texture. Was soft and sticky. Moreover, the ratio 3 could not cook rice.

  On the other hand, for fruits 1 to 11 to which egg white powder, soybean polysaccharide and potassium salt were added, the texture was close to that of a standard product, but fruits 3 to 11 to which sodium salt was added were still good. It was. In addition, among sodium salts, compared to the actual 3 and 4 in which only the phosphate (sodium dihydrogen phosphate, disodium hydrogen phosphate) is added, the actual 5 to 5 combined with sodium fumarate and sodium glutamate No. 11 was even better with reduced saltiness.

  Moreover, as for any of the actual 1-11, pH is the range of 3-9, the fixed yield improvement effect and the food texture close | similar to a standard product are acquired. However, the fruit 9 having a pH of 4 or less has a good texture but feels a little sour, and the fruit 4 having a pH exceeding 7 has a yellowish appearance, so that the pH is 4 in consideration of the acidity and appearance. A range of ˜7 is more preferable.

  Further, the obtained cooked rices 1 to 11 were thawed and then thawed by heating for 2 minutes per 100 g in a 500 watt microwave oven. The texture was the same as before freezing and was good.

ADVANTAGE OF THE INVENTION By this invention, the rice cooking method of improving the yield of cooked rice can be provided, without impairing the food texture of cooked rice.

Claims (5)

A rice cooking method comprising adding egg white, potassium salt and soybean polysaccharide to cook rice. Furthermore, the rice cooking method of Claim 1 which uses sodium salt together. The rice cooking method of the rice of Claim 1 or 2 which adjusts pH at the time of rice cooking to be the range of 3.0-9.0. The method for cooking rice according to any one of claims 1 to 3, further comprising adding trehalose. Cooked rice cooked by the method according to claim 1.