JP2011193876A - Boiled rice modifier and method for producing boiled rice food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a boiled rice modifier having functions of enhancing quality (taste and physical properties) just after producing a boiled rice food and inhibiting a change of palatability caused by long term warming in a rice cooker, and a method for producing the boiled rice food with improved quality.SOLUTION: The boiled rice food is produced by using α-glucosidase and/or β-amylase and starch containing 75% or more of amylopectin.

Description

  TECHNICAL FIELD The present invention relates to an enzyme preparation for improving cooked rice using α-glucosidase and / or β-amylase and starch having an amylopectin content of 75% or more, and a method for producing cooked rice food.

If the pregelatinized starch is allowed to stand at room temperature or low temperature, moisture is separated and hardened. This phenomenon is called aging, and many studies have been conducted on the aging phenomenon of starch. Generally, in order to prevent aging, it is necessary to keep the temperature at 80 ° C. or higher, or to dry quickly to bring the moisture to 15% or less, and to keep the pH at 13 or higher. In addition, as a method for preventing aging, a method of adding saccharides (dextrose, fructose, liquid sugar, etc.), soy protein, wheat gluten, fatty acid esters, polysaccharides (eg yam, konjac) to starch-containing foods is generally known. Patent Document 1 describes a method of adding a thickener, a surfactant or the like. However, these methods greatly change the taste, and the effects are unstable, and are not sufficient solutions.

  A method of adding an enzyme as a means for preventing aging is also known. For example, Patent Document 2 describes a method for improving cooked rice in which polished rice is mixed with an enzyme such as amylase, protease, or lipase, and salt and cyclodextrin. Patent Document 3 describes a method for preventing aging of cooked rice by spraying and adding an aqueous solution of saccharified amylase (β-amylase, glucoamylase) to cooked rice. However, various enzyme preparations have been added to rice to try to improve the quality of cooked rice, but none of these have achieved remarkable effects.

  According to Patent Document 4, cooked rice that is soft, sticky, and hardly deteriorates over time can be obtained by adding transglucosidase, which is α-glucosidase, to rice during cooking as a physical property improving agent for starch-containing foods. . Although a certain effect was seen, there was a problem in deterioration of the looseness of rice grains and softening of cooked rice after cooking. Moreover, according to patent document 5, the food texture immediately after cooking can be improved by using transglucosidase and transglutaminase as a physical property improving agent of a starch containing foodstuff, and deterioration of starch can be prevented. However, when the cooked rice is kept warm in the rice cooker for a long period of about 5 hours, the stickiness of the cooked rice surface disappears due to water evaporation, and the problem that the taste, texture, and color tone are significantly lowered has not been solved. .

  In Patent Document 6, as a method for maintaining and improving the original gloss and stickiness of cooked rice and improving the taste, texture and flavor, a method using a cooked rice modifier obtained by processing a raw material containing starch into granules is disclosed. It is disclosed that starch having an amylose content of 20% or less such as waxy seed starch, potato starch or the like has a function of improving the taste and flavor, but when the rice is kept warm in a rice cooker for a long period of time, To solve the problem that the taste, texture, and color tone are significantly reduced by increasing the texture difference with the inside of the cooked rice and promoting the yellowing of the color tone by making the starch on the surface of the cooked rice hard due to moisture evaporation Not reached.

JP 59-2664 JP 58-86050 A JP-A-60-199355 WO2005 / 096839 JP2009-22267 JP 2008-92945 A

The present invention improves the quality (taste and physical properties) immediately after the manufacture of cooked rice food and has the function of suppressing changes in the taste, texture, and color of the cooked rice food by keeping it warm for a long time in the rice cooker. An object of the present invention is to provide a quality agent and a method for producing cooked rice food with improved quality.

As a result of intensive studies, the present inventors have found that the above object can be achieved by using α-glucosidase and / or β-amylase and starch having an amylopectin content of 75% or more, and completed the present invention. It came to do. That is, the present invention is as follows.
(1) A cooked rice modifier containing α-glucosidase and / or β-amylase and starch having an amylopectin content of 75% or more.
(2) A cooked rice modifier containing α-glucosidase and starch having an amylopectin content of 75% or more, wherein the content of α-glucosidase is 100 to 50000 U per gram of starch in the modifier. Rice cooker.
(3) A cooked rice modifier containing β-amylase and starch having an amylopectin content of 75% or more, wherein the content of β-amylase is 0.5 to 400 U per 1 g of starch in the modifier. Rice cooker.
(4) A method for producing cooked rice food, characterized in that α-glucosidase is added in an amount of 2 to 1200 U per gram of raw raw rice and 0.1 to 6% by weight of starch having an amylopectin content of 75% or more based on the raw raw rice.
(5) Production of cooked rice food characterized in that β-amylase is added in an amount of 0.015 to 10 U per gram of raw raw rice and 0.1 to 6% by weight of starch having an amylopectin content of 75% or more is added to the raw raw rice. Method.

According to the present invention, the quality (taste and physical properties) immediately after the production of cooked rice foods such as white rice and cooked rice can be improved, and the long-term heat retention in the rice cooker and the cooked rice food taste and texture by heating the range. ,
A change in color tone can be suppressed.

  As the cooked rice modifier according to the present invention, α-glucosidase and / or β-amylase and starch having an amylopectin content of 75% or more are used. Examples of starch having an amylopectin content of 75% or more include raw starch, pregelatinized starch, and modified starch derived from tapioca, corn, waxy corn, potato, rice, and mochi rice. In order to impart aging resistance to starch, the starch used preferably has an amylopectin content of 75% or more, and in particular, waxy corn starch or waxy rice starch having an amylopectin content of 100% is preferably used. The starch of the present invention may be in any form of liquid (including pregelatinized solution), paste, and powder.

  The α-glucosidase used in the present invention preferably has a sugar transfer ability to convert an α-1,4 bond into an α-1,6 bond, and such α-glucosidase is called a transglucosidase. That is, transglucosidase is α-glucosidase having sugar transfer ability. α-Glucosidase is an enzyme that hydrolyzes the non-reducing terminal α-1,4-glucoside bond to produce α-glucose. Glucoamylase causes a reaction similar to α-glucosidase, but the glucose produced is not α-glucose but β-glucose. Further, the enzyme used in the present invention not only has a degrading activity but also has a suitable acceptor having a hydroxyl group, it transfers glucose from an α-1,4 bond to an α-1,6 bond, thereby branching sugar. It is particularly important that it has glycosyltransferase activity to produce Enzymes contained in conventional physical property improving agents are amylolytic enzymes, not glycosyltransferases. An enzyme commercially available from Amano Enzyme Co., Ltd. under the trade name of transglucosidase L “Amano” is an example of α-glucosidase.

  In the cooked rice modifier of the present invention, the blending amount of α-glucosidase and starch having an amylopectin content of 75% or more is preferably 100 to 50000 U of α-glucosidase per 1 g of starch having an amylopectin content of 75% or more in the modifier. Is in the range of 300-30000U, more preferably 2500-6400U. As for enzyme activity, 1 ml of 1 mM α-methyl-D-glucoside was added with 1 ml of 0.02 M acetic acid buffer (pH 5.0), 0.5 ml of enzyme solution was added and allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose in 2.5 ml of the reaction solution was defined as 1 U (unit).

  The β-amylase used in the present invention may be any β-amylase including commercially available β-amylase preparations, including those of plant origin such as soybean, wheat and barley, and those of various microorganisms. However, those of plant origin are preferred. An example is an enzyme sold by Amano Enzyme Co., Ltd. under the trade name “Biozyme ML”. The action of β-amylase imparts heat resistance to cooked rice by breaking down α-1,4 glycosidic bonds in maltose units from the non-reducing end of starch. In addition, an enzyme (an enzyme having transglycosylation activity) acts on starch by using β-amylase together with an enzyme having transglycosylation activity that converts α-1,4 bonds to α-1,6 bonds. Since a sugar having a shorter chain length decomposed by amylase is more likely to react with an enzyme (an enzyme having transglycosylation activity), it is considered that a large effect can be obtained.

  In the cooked rice modifier of the present invention, the amount of starch with β-amylase and amylopectin content of 75% or more is 0.5-400 U of β-amylase with respect to 1 g of starch with amylopectin content of 75% or more in the modifier. The range of 0.7 to 360 U is preferable. Regarding the enzyme activity of β-amylase, 1 ml of enzyme solution is added to 10 ml of 1% by weight starch solution maintained at 37 ° C., and 2 ml of alkaline tartaric acid solution as a fermenting reagent for starch digestion test is added. Next, 2 ml of a copper solution of a fermenting test solution for starch digestion test is added and allowed to act at 100 ° C. for 15 minutes and cooled to 25 ° C. or lower. 2 ml of 30% potassium iodide test solution and 2 ml of dilute sulfuric acid are added, and the liberated iodine is titrated with 0.05 mol / L sodium thiosulfate. The amount of enzyme that produces 1 mg of glucose per minute in this operation was defined as 1 U (unit).

In the rice cooker of the present invention, in addition to starch having an α-glucosidase, β-amylase, and amylopectin content of 75% or more, excipients such as dextrin, seasonings such as animal meat extract, plant protein, gluten, egg white, Proteins such as gelatin and casein, protein hydrolysates, partial protein degradation products, emulsifiers, citrates, chelating agents such as polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citrus, pigments, acidulants, flavorings Other food additives and the like may be blended. Further, the modifier of the present invention may be in any form of liquid, paste, powder, granule, and rice.

In the method for producing cooked rice food of the present invention, 2 α-glucosidases are used per 1 g of raw raw rice.
˜1200 U, preferably 7 to 675 U, more preferably 48 to 144 U added.
Alternatively, β-amylase is added in an amount of 0.015 to 10 U, preferably 0.016 to 8 U, per 1 g of raw raw rice. Further, starch having an amylopectin content of 75% or more is added to the raw raw rice in an amount of 0.1 to 6% by weight, preferably 0.25 to 4% by weight, more preferably 1.5 to 3% by weight.

  As a method of adding α-glucosidase and / or β-amylase and starch having an amylopectin content of 75% or more, it may be added in the form of the above-mentioned cooked rice modifier, or may be added separately. . The timing of adding enzyme and starch to rice may be allowed to act at any stage up to rice cooking. That is, you may add to the immersion liquid which immerses rice for water absorption, and you may add before cooking rice after immersion.

  The reaction time of the enzyme is not particularly limited as long as the enzyme can act on starch, and it may be very short or may be allowed to act for a long time. ~ 24 hours is preferred. Further, the reaction temperature may be any temperature as long as the enzyme maintains activity, but it is preferable that the reaction temperature be 0 to 80 ° C. as a practical temperature. That is, sufficient reaction time is obtained by passing through a normal rice cooking process.

  Examples of the cooked rice food of the present invention include cooked rice (white rice), vinegared rice (sushi rice), red rice, pilaf, cooked rice, rice cake, risotto, rice ball, sushi, bento and rice noodles. These frozen products are also included.

  The following examples further illustrate the present invention. The present invention is not limited in any way by these examples.

    560 g of city water was added to 400 g of raw rice “Nippon Seiraku Washed Rice” and immersed at room temperature for 1 hour. "Transglucosidase L" (manufactured by Amano Enzyme Co., Ltd.) (hereinafter abbreviated as TGL), which is an α-glucosidase having a sugar transfer ability to convert α-1,4 bonds to α-1,6 bonds Corn starch “Corn starch Y” (manufactured by J-Oil Mills, amylopectin content 75%) was added and dissolved, and cooked with a rice cooker “IH jar rice cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). The amounts of TGL and corn starch are as shown in Table 1. Table 1 shows the results of sensory evaluation immediately after cooking and after heat retention for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  When only corn starch was added, the stickiness and elasticity decreased, and when only TGL was added, the stickiness was imparted, but both the stickiness and elasticity decreased greatly after 5 hours of incubation. On the other hand, by using corn starch and TGL in combination, it became a preferable texture imparted with stickiness and elasticity, and a more preferable texture than the target area was maintained even after 5 hours of heat retention. In the elasticity immediately after cooking and after heat retention, when TGL and starch are added alone, the score is worse than the control, but when TGL and starch are used in combination, the score is higher than the control. The combined effect of TGL and starch is not additive but synergistic. Similarly, it was shown that the combined effect of TGL and starch is a synergistic effect in stickiness after incubation.

560 g of city water was added to 400 g of raw rice “Nippon Seiraku Washed Rice” and immersed at room temperature for 1 hour. there
TGL and potato starch (made by Matsutani Chemical Industry Co., Ltd., amylopectin content 80%) and glutinous rice starch “Fine Snow” (manufactured by Joetsu Starch Co., Ltd., amylopectin content 80%) were added and dissolved, respectively. Rice cooker “IH Jar Rice Cooker NJ- Cooked rice with HS06-S (Mitsubishi Electric Corp.). Table 2 shows the types and addition amounts of TGL and starch. Table 2 shows the results of sensory evaluation immediately after cooking and after heat retention for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  The addition of starch alone decreased the stickiness and elasticity. On the other hand, by using starch and TGL in combination, it became a preferable texture imparted with stickiness and elasticity, and a more preferable texture than the target area was maintained even after 5 hours of heat retention.

400 g of raw rice “Nippon Seiraku Washed Rice” and 560 g of city water or uncooked rice “Nippon Seiraku Washed Rice” 384
To this, 576 g of city water was added and immersed for 1 hour at room temperature. High amylose corn starch “Nissan Ulster H” (manufactured by Nippon Shokuhin Kako Co., Ltd., amylopectin content 30%), corn starch “Corn Starch Y” (manufactured by J-Oil Mills, amylopectin content 75%), waxy corn starch “Waxy corn starch Y” (manufactured by J-Oil Mills, amylopectin content 100%) was added and dissolved, and cooked with a rice cooker “IH jar rice cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). Table 3 shows the types and addition amounts of TGL and starch. The amylopectin content of each corn starch was quantified using an amylose / amylopectin measurement kit (manufactured by Bicon Japan). Table 3 shows the results of sensory evaluation immediately after cooking and after heat retention for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the balance of texture is very favorable after 5 hours of heat retention, and the stickiness and elasticity that greatly contribute to the taste of cooked rice are higher scores than the target area ◎, although the texture balance is slightly inferior, The stickiness or elasticity is higher than the target area ○, the stickiness or elasticity is higher than the target area △, the reforming effect is insufficient, the stickiness or elasticity is higher than the target area In addition, a low score was taken as x.

  By adding corn starch having an amylopectin content of 75% or more, the stickiness and elasticity increased, and a more favorable texture than the target area was maintained even after 5 hours of heat retention. In particular, it was confirmed that the balance of texture was very favorable in waxy corn starch having an amylopectin content of 100%. On the other hand, in the high amylose corn starch, the surface of the rice was hardened by the starch, and even when TGL was added, the texture was greatly reduced.

560 g of city water was added to 400 g of raw rice “Nippon Seiraku Washed Rice” and immersed at room temperature for 1 hour. there
The waxy corn starch used in TGL and Example 3 was added and dissolved, and cooked with a rice cooker “IH Jar Rice Cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). The amounts of TGL and waxy corn starch added are as shown in Table 4. Table 4 shows the results of sensory evaluation immediately after rice cooking and after keeping warm for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  The amount of TGL added was sticky in the range of 300 to 30000 U with respect to 1 g of starch, and elasticity was imparted, and a more preferable texture than that of the target area was maintained even after 5 hours of heat retention. Furthermore, it was confirmed that the balance of texture was very preferable even after 5 hours of heat retention in the range of 2500 to 6400 U with respect to 1 g of starch.

560 g of city water was added to 400 g of raw rice “Nippon Seiraku Washed Rice” and immersed at room temperature for 1 hour. there
TGL and waxy corn starch were added and dissolved, and cooked with a rice cooker “IH Jar Rice Cooker NJ-HS06-S” (Mitsubishi Electric Corporation). Table 5 shows the amounts of TGL and waxy corn starch added. Table 5 shows the results of sensory evaluation immediately after cooking and after heat retention for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  Addition amount of cooked rice modifier to cooked rice food is sticky and elastic in the amount of starch in the range of 0.25% to 4% with respect to raw raw rice. Also maintained a favorable texture. Furthermore, it was confirmed that the balance of the texture was very preferable even after the heat retention for 5 hours in the range of 1.5% to 3% of the raw rice.

400 g of raw rice “Nippon Seiraku Washed Rice” and 560 g of city water or uncooked rice “Nippon Seiraku Washed Rice” 384
576 g of city water was added to g and immersed for 1 hour at room temperature. TGL and waxy corn starch used in Example 3 were added and dissolved therein, and cooked with a rice cooker “IH Jar Rice Cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). Table 6 shows the amounts of TGL and waxy corn starch added. Table 6 shows the results of sensory evaluation, taste evaluation, and color tone evaluation immediately after rice cooking and after heat retention for 5 hours in a rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x. Taste evaluation was measured with a cooking rice taste meter “STA-1B” (Satake Co., Ltd.). The color tone was measured with a color difference meter “CM-3500D” (Konica Minolta).

  When using TGL and starch alone, favorable elasticity is not obtained, but the texture and color change during heat insulation are also large, but by using TGL and starch together, the taste immediately after cooking is improved and heat insulation is maintained. It was confirmed that changes in texture and color tone can be suppressed.

400 g of raw rice “Nippon Seiraku Washed Rice” and 560 g of city water or uncooked rice “Nippon Seiraku Washed Rice” 384
576 g of city water was added to g and immersed for 1 hour at room temperature. Various seasonings, TGL, and waxy corn starch used in Example 3 were added and dissolved therein, and cooked with a rice cooker “IH Jar Rice Cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). Table 7 shows the amounts of various seasonings, TGL and waxy corn starch added. Table 7 shows the results of sensory evaluation, taste evaluation, and color tone evaluation immediately after rice cooking and after heat retention for 5 hours in a rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  When using TGL and starch alone, favorable elasticity is not obtained, and the change in texture during heat insulation is large, but using TGL and starch together improves the taste of cooked rice immediately after cooking and keeps it warm. It was confirmed that the change of the texture inside can be suppressed.

400 g of raw rice “Nippon Seiraku Washed Rice” and 560 g of city water or uncooked rice “Nippon Seiraku Washed Rice” 384
576 g of city water was added to g and immersed for 1 hour at room temperature. There, TGL and waxy corn starch used in Example 3 were added and dissolved, and then cooked in a rice cooker “IH Jar Rice Cooker NJ-HS06-S” (Mitsubishi Electric Corp.). The product was cooled to 25 ° C. or less with a rapid cooling machine CMJ-40 ”(manufactured by Miura Protec Co., Ltd.). About the obtained cooked rice (white rice), after storing for 24 hours at 5 degreeC immediately after cooling, the result of having performed range up and performing sensory evaluation is shown in Table 8. The sensory evaluation is a grading method from -3 to 3 points with respect to elasticity, stickiness, elasticity, and overall evaluation (preferability), with 0 as the control category prepared without adding any TGL or waxy corn starch. The evaluation was performed by 3 people. Comprehensive evaluation is that the effect of modification by enzyme is large, the balance of texture of white rice such as graininess, hardness, stickiness, looseness, etc. is good and the deterioration with time is suppressed ◎, there is a modification effect ◯, the balance of white rice texture is slightly good ○, there is a modification effect but is not large, △ is a problem with the balance of white rice texture △, the modification effect is insufficient, white rice food The case where there was a problem with the balance of feeling or the case where there was no effect of suppressing deterioration over time was rated as x.

    It is clear that the use of TGL and starch alone does not give a favorable elasticity, but the combined use of TGL and starch gives a favorable texture with elasticity, stickiness and elasticity, and a good cooked rice is obtained. Became.

560 g of city water was added to 400 g of raw rice “Nippon Seiraku Washed Rice” and immersed at room temperature for 1 hour. Β-Amylase “β-Amylase F“ Amano ”” (manufactured by Amano Enzyme) (hereinafter sometimes abbreviated as “BAF”) and waxy corn starch used in Example 3 were added and dissolved, and the rice cooker “IH The rice was cooked with a “jar rice cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). The amount of BAF and waxy corn starch added is as shown in Table 9. Table 9 shows the results of sensory evaluation immediately after cooking and after keeping warm for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no addition of TGL or starch, for stickiness, graininess, elasticity, and overall evaluation. The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  The addition amount of BAF was sticky in the range of 0.71 to 356 U with respect to 1 g of starch, and elasticity was imparted, and a more preferable texture than that of the target area was maintained even after 5 hours of heat retention. Furthermore, it confirmed that the balance of food texture was very preferable even after 5-hour heat retention in the range of 7.1 to 178 U with respect to 1 g of starch.

560 g of city water was added to 400 g of raw rice “Nippon Seiraku Washed Rice” and immersed at room temperature for 1 hour. there
BAF and waxy corn starch used in Example 3 were added and dissolved, and cooked with a rice cooker “IH Jar Rice Cooker NJ-HS06-S” (manufactured by Mitsubishi Electric Corporation). Table 10 shows the amounts of BAF and waxy corn starch added. Table 10 shows the results of sensory evaluation immediately after cooking and after heat retention for 5 hours in the rice cooker. The sensory evaluation is based on a grading method from -3 to 3 points, with 0 as the control classification immediately after cooking, with no BAF or starch added, for stickiness, grain feel, elasticity, and overall evaluation The evaluation was conducted with 3 people. Comprehensive evaluation is that the texture balance is very favorable, and the stickiness and elasticity that greatly contributes to the taste of cooked rice are higher than the target area ◎, the texture balance is slightly inferior, but the stickiness and elasticity are targets A score that is higher than the ward is ○, a stickiness or elasticity is △ that is higher than the target ward, a reforming effect is insufficient, and a stickiness or elasticity is lower than the target ward The thing was set as x.

  Addition amount of cooked rice modifier to cooked rice food is sticky and elastic in the range of 0.07% to 0.21% starch content to raw raw rice, and is also subject to heat retention for 5 hours The texture more favorable than the ward was maintained. Furthermore, it was confirmed that the balance of texture was very favorable even after 5 hours of heat retention when the amount of starch was in the range of 2.25% to 3% with respect to the raw raw rice.

  According to the present invention, since the quality of cooked rice food can be improved, it is extremely useful in the food field.

Claims (5)

  A cooked rice modifier containing α-glucosidase and / or β-amylase and starch having an amylopectin content of 75% or more.   A rice cooker containing α-glucosidase and starch having an amylopectin content of 75% or more, wherein the content of α-glucosidase is 100 to 50000 U per gram of starch in the modifier. Agent.   A cooked rice modifier containing β-amylase and starch having an amylopectin content of 75% or more, wherein the content of β-amylase is 0.5 to 400 U per gram of starch in the modifier. Modifier.   A method for producing cooked rice food, comprising adding α-glucosidase in an amount of 2 to 1200 U per gram of raw raw rice and 0.1 to 6% by weight of starch having an amylopectin content of 75% or more based on the raw raw rice.   A method for producing cooked rice food comprising adding β-amylase in an amount of 0.015 to 10 U per gram of raw raw rice and 0.1 to 6% by weight of starch having an amylopectin content of 75% or more based on the raw raw rice.