JP2012254046A - Cooked rice and method for producing cooked rice - Google Patents
Cooked rice and method for producing cooked rice Download PDFInfo
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本発明は、もち米を原料とした米飯であって、もち臭が低減して食べやすい食味とされた従来にない米飯、及び米飯の製造方法に関する。 The present invention relates to an unprecedented cooked rice made from glutinous rice as a raw material, which has a glutinous odor reduced and is easy to eat, and a method for producing the cooked rice.
もち米は、うるち米に比べて加水量が少ない状態で喫食に適した状態となるため、一般的に、蒸して、途中一、二度振り水をすることにより調理される。通常、具を入れて、栗おこわ、山菜おこわ、赤飯などの米飯に調理されることが多い。 Since glutinous rice is in a state suitable for eating with less water than glutinous rice, it is generally cooked by steaming and shaking once or twice in the middle. Usually, it is often cooked in cooked rice such as chestnuts, wild vegetables, and red rice.
上述のもち米を用いた米飯は、うるち米に比べて、弾力のあるいわゆるもち様の特有の食感を有し、さらに、特有のもち臭を有する。このもち様の特有の食感やもち臭は、ヒトによっては好まれない場合もある。したがって、もち米を用いた米飯としては、多様な消費者を想定した惣菜売り場で販売する場合、もち様の特有の食感やもち臭がある程度軽減され、幅広い消費者が美味しく喫食できる米飯を提供することが望まれる。 The above-mentioned cooked rice using glutinous rice has a unique texture of so-called glutinous rice that is more resilient than glutinous rice, and also has a unique glutinous odor. This peculiar texture and odor of mochi may not be preferred by humans. Therefore, as rice using glutinous rice, when selling it at a side dish shop that assumes a variety of consumers, the unique texture and sticky odor of mochi is reduced to some extent, and a wide variety of consumers can enjoy delicious rice It is desirable to do.
もち臭を低減する技術としては、例えば、特開２００３−３３１４７号公報（特許文献１）には、発芽処理した糯玄米を使用することでもち臭を低減する技術が開示されている。しかしながら、この方法では、玄米にしか応用できない問題があった。 As a technique for reducing glutinous odor, for example, Japanese Patent Application Laid-Open No. 2003-33147 (Patent Document 1) discloses a technique for reducing glutinous odor by using germinated brown rice. However, this method has a problem that can be applied only to brown rice.
そこで、本発明の目的は、もち米を原料とした米飯であって、もち臭が低減して食べやすい食味とされた従来にない米飯、及び米飯の製造方法を提供するものである。 SUMMARY OF THE INVENTION An object of the present invention is to provide an unprecedented cooked rice made from glutinous rice as a raw material, having a glutinous odor reduced and easy to eat, and a method for producing cooked rice.
本発明者等は、上述の目的を解決するために鋭意研究を行った結果、特定の多糖類を配合したおこわは、もち臭が低減することを見出した。更に、このように特定の多糖類を配合するおこわにおいて、おこわを炊くときの水分含量を調整すること、炊いた後のほぐし処理で適度に水分を放散すること、及び有機酸を加えること等により米飯粒の表面状態と硬さを特定の状態に調整するならば、もち臭が低減している上に大変食べやすい食味の従来にないおいしさを有するおこわが得られることを見出した。そして、このような米飯粒の表面状態と硬さの調整の程度について、ねばりと表層硬さを表す特定の指標で規定できることを見出し、遂に本発明を完成するに至った。 As a result of intensive studies in order to solve the above-mentioned object, the present inventors have found that okonomiyaki blended with a specific polysaccharide reduces the odor. In addition, in blending specific polysaccharides in this way, by adjusting the water content when cooking the rice cake, by properly releasing the water in the unraveling process after cooking, and by adding an organic acid, etc. It has been found that if the surface state and hardness of the rice grains are adjusted to a specific state, the odor is reduced, and an oyster having an unprecedented taste that is very easy to eat is obtained. And it discovered that it could prescribe | regulate with the specific parameter | index showing stickiness and surface layer hardness about the degree of adjustment of the surface state and hardness of such a rice grain, and finally came to complete this invention.
すなわち、本発明は、
（１）、もち米を含む原料米に、３糖以上の可溶性多糖類、及び有機酸を含む炊水を加えて炊飯して炊飯米を得る工程、次いで、得られた炊飯米にほぐし処理を施して米飯を得る工程を有することを特徴とする米飯の製造方法、
（２）、少なくとも原料の一部としてもち米を用いた米飯であって、３糖以上の可溶性多糖類が配合されており、圧縮試験法で得られた米飯粒の粘りの測定値が３００〜３０００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１００〜３００ｇｆ／ｃｍ２である米飯、
である。
That is, the present invention
(1) A process of obtaining cooked rice by adding cooked water containing three or more soluble polysaccharides and organic acids to raw rice containing glutinous rice, and then loosening the resulting cooked rice A method for producing cooked rice, comprising a step of applying to obtain cooked rice,
(2) A cooked rice using glutinous rice as at least a part of the raw material, in which a soluble polysaccharide of 3 or more sugars is blended, and the measured value of the viscosity of the cooked rice grain obtained by the compression test method is 300 to 3000 gf · cm / cm 2 , and cooked rice whose surface hardness is 100 to 300 gf / cm 2 ,
It is.
本発明によれば、もち米を原料とした米飯であって、もち臭が低減して食べやすい食味とされた従来にない米飯を提供できる。したがって、多様な消費者を想定した惣菜売り場等で販売しても、幅広い消費者が美味しく喫食できることから、米飯の更なる需要の拡大が期待される。 ADVANTAGE OF THE INVENTION According to this invention, it is the cooked rice which used glutinous rice as a raw material, Comprising: The glutinous odor can be reduced, and the unprecedented cooked rice made easy to eat can be provided. Therefore, even if it is sold at a side dish shop that assumes various consumers, since a wide range of consumers can eat deliciously, further expansion of demand for cooked rice is expected.
以下、本発明の米飯、及び米飯の製造方法を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, the cooked rice of this invention and the manufacturing method of cooked rice are explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明は、米飯及び米飯の製造方法に係る発明であるが、最初に、本発明の米飯について説明する。本発明の米飯は、少なくとも原料の一部としてもち米を用いた米を、喫食状態となるように蒸し、又は炊飯等により調理したものである。また、本発明の米飯には、調味料や具材等を含んでいてもよい。このような米飯としては、例えば、白飯、赤飯、山菜おこわ、五目おこわ等が挙げられる。 Although this invention is invention which concerns on the manufacturing method of cooked rice and cooked rice, the cooked rice of this invention is demonstrated first. The cooked rice of the present invention is prepared by steaming or cooking rice using glutinous rice as at least a part of the raw material so as to be in a eating state. Further, the cooked rice of the present invention may contain seasonings, ingredients and the like. Examples of such cooked rice include white rice, red rice, edible wild plants, and gomoku rice.
本発明で用いるもち米は、一般的に例えば、常法により、精白したものを使用することができる。もち米の使用割合としては、特に制限はないが、本発明によればもち臭低減効果が得られることから、本発明は、もち米の使用割合の多い米飯において好適に実施できる。具体的には、本発明の米飯は、原料米に対するもち米の使用割合は、好ましくは３０〜１００％、より好ましくは５０〜１００％、さらに好ましくは８０〜１００％であり、原料米としてもち米のみを使用した米飯が特に好ましい。 The glutinous rice used in the present invention can be generally refined by, for example, a conventional method. Although there is no restriction | limiting in particular as a usage-ratio of glutinous rice, According to this invention, since the odor reduction effect is acquired, this invention can be implemented suitably in cooked rice with much usage-amount of glutinous rice. Specifically, the ratio of the glutinous rice to the raw rice is preferably 30 to 100%, more preferably 50 to 100%, and even more preferably 80 to 100%. Particularly preferred is cooked rice using only rice.
本発明の米飯は、まず、３糖以上の可溶性多糖類が配合されていることを特徴とする。前記可溶性多糖類が配合されていることにより、本発明の米飯は、もち米を原料としているにも拘わらず、もち臭が低減したものとなる。 First, the cooked rice of the present invention is characterized in that a soluble polysaccharide of 3 or more sugars is blended. By blending the soluble polysaccharide, the cooked rice of the present invention has a reduced glutinous odor even though glutinous rice is used as a raw material.
本発明で用いる上述の３糖以上の可溶性多糖類としては、食品に使用され、水に可溶性ものであれば特に制限はなく、例えば、大豆多糖類、ペクチン、カラギーナン、オリゴ糖、デキストリン、澱粉などが挙げられる。本発明においては、これら可溶性多糖類の中でももち臭低減効果が得られ易いことから、大豆多糖類及び／又はオリゴ糖を用いることが好ましい。これに対し、３糖以上の多糖類を使用せず例えばショ糖などを用いた場合はもち臭の低減効果が得られ難い。３糖以上の可溶性多糖類の配合量は、少なすぎてももち臭の低減効果が得られ難く、一方、多すぎても可溶性多糖類により米飯粒の表面のねばりが少なくなりすぎる場合があることから、もち米に対して、好ましくは０．０１〜１０％、より好ましくは０．１〜５％である。 The above-mentioned trisaccharide or more soluble polysaccharide used in the present invention is not particularly limited as long as it is used in food and is soluble in water. For example, soybean polysaccharide, pectin, carrageenan, oligosaccharide, dextrin, starch, etc. Is mentioned. In the present invention, among these soluble polysaccharides, it is preferable to use soybean polysaccharides and / or oligosaccharides because the odor reducing effect is easily obtained. On the other hand, for example, when sucrose or the like is used without using a polysaccharide of three or more sugars, it is difficult to obtain the effect of reducing the odor. If the amount of the soluble polysaccharide of 3 or more sugars is too small, the effect of reducing the odor is difficult to obtain. On the other hand, if the amount is too large, the stickiness of the surface of the rice grains may be reduced due to the soluble polysaccharide. The amount of glutinous rice is preferably 0.01 to 10%, more preferably 0.1 to 5%.
次に、本発明の米飯は、圧縮試験法で得られた米飯粒の粘りの測定値が３００〜３０００ｇｆ・ｃｍ／ｃｍ２、好ましくは５００〜３０００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１００〜３００ｇｆ／ｃｍ２、好ましくは１００〜２５０ｇｆ／ｃｍ２であることを特徴とする。圧縮試験法による米飯粒の粘りの測定値及び表層硬さの測定は、具体的には、テンシプレッサー（型名「MODEL TTP−５０ＤＸ」、（有）タケトモ電機製）を使用し、下記手順により得ることができる。
手順：米飯粒３粒を無作為にサンプリングし、その米飯粒３粒をそれぞれ長径方向が水平になるように測定ステージ上に重ならないように並べる。次に、これら米飯粒を低圧縮・高圧縮の２バイト測定する。この際、圧縮率は、低圧縮時は３０％、高圧縮時は９０％とし、プランジャーは円柱状プランジャーを使用して測定する。表層硬さの測定値については、低圧縮時における反発力の最大値の測定値で評価し、米飯粒の粘りの測定値については、高圧縮時の付着力の測定値とその付着力が発生している時間の積で評価する。各米飯試料について、上記操作を１０回繰り返しその平均値を測定値とする。
Next, in the cooked rice of the present invention, the measured value of the viscosity of cooked rice grains obtained by the compression test method is 300 to 3000 gf · cm / cm 2 , preferably 500 to 3000 gf · cm / cm 2 , and the measurement of surface hardness. The value is 100 to 300 gf / cm 2 , preferably 100 to 250 gf / cm 2 . Specifically, the measured value of the stickiness of the cooked rice grain and the measurement of the surface layer hardness by the compression test method use a tensipresser (model name “MODEL TTP-50DX”, manufactured by Taketomo Electric Co., Ltd.) and follow the procedure below. Obtainable.
Procedure: Three rice grains are sampled randomly, and the three rice grains are arranged on the measurement stage so that the major axis direction is horizontal. Next, 2 bytes of low-compression and high-compression are measured for these cooked rice grains. At this time, the compression rate is 30% at the time of low compression and 90% at the time of high compression, and the plunger is measured using a cylindrical plunger. The measured value of the surface hardness is evaluated by the measured value of the maximum repulsive force at the time of low compression, and the measured value of the stickiness of the cooked rice grain is the measured value of the adhesive force at the time of high compression and its adhesion force. Evaluate by the product of the time spent. About each cooked rice sample, the said operation is repeated 10 times and let the average value be a measured value.
前記本発明の米飯粒の粘りの測定値は、数値が高いほど粘りが強いことを示し、数値が低い程粘りが弱いことを示し、米飯粒の表層硬さの測定値は、数値が高いほど表層硬さが硬いことを示し、数値が低い程表層硬さがやわらかいことを示す。米飯粒の粘りの測定値及び表層硬さの測定値が前記特定範囲であることは、本発明の米飯が、粘りと表層硬さにおいて特定の範囲に調整されていることを意味する。 The measured value of the stickiness of the cooked rice grain of the present invention indicates that the higher the numerical value, the stronger the stickiness, the lower the value, the weaker the stickiness, and the measured value of the surface hardness of the cooked rice grain, the higher the value It shows that surface hardness is hard, and it shows that surface hardness is so soft that a numerical value is low. The fact that the measured value of the stickiness of the cooked rice grain and the measured value of the surface layer hardness are in the specific range means that the cooked rice of the present invention is adjusted to a specific range in terms of the stickiness and the surface layer hardness.
本発明の米飯は、３糖以上の可溶性多糖類が配合されていることに加え、米飯粒の粘りの測定値及び表層硬さの測定値が前記特定範囲に調整されていることにより、もち臭が低減している上に大変食べやすい食味の従来にないおいしさを有する米飯となる。 The cooked rice of the present invention has a sticky odor due to the fact that the measured value of the viscosity of the cooked rice grain and the measured value of the surface layer hardness are adjusted to the specific range in addition to the inclusion of a soluble polysaccharide of 3 or more sugars. In addition to being reduced, it is a cooked rice with an unprecedented taste that is very easy to eat.
続いて、本発明の米飯の製造方法について説明する。上述した本発明の米飯は、上述の３糖以上の可溶性多糖類を配合し、更に、圧縮試験法による米飯粒の粘りの測定値及び表層硬さの測定値を上述した特定範囲に調整する他は、その製造方法に特に制限は無いが、米飯粒の粘り及び表層硬さを上述した特定範囲に調整しやすいことから、以下の製造方法で製造することが好ましい。ずなわち、本発明の米飯の製造方法は、もち米を含む原料米に、３糖以上の可溶性多糖類、及び有機酸を含む炊水を加えて炊飯して炊飯米を得る工程、次いで、得られた炊飯米にほぐし処理を施して米飯を得る工程を有することが好ましい。 Then, the manufacturing method of the cooked rice of this invention is demonstrated. The above-described cooked rice of the present invention contains the above-mentioned soluble polysaccharides of 3 or more sugars, and further adjusts the measured value of the stickiness of the cooked rice grain and the measured value of the surface hardness by the compression test method to the above-mentioned specific range. Although there is no restriction | limiting in particular in the manufacturing method, since it is easy to adjust the stickiness and surface layer hardness of cooked rice grain to the specific range mentioned above, manufacturing with the following manufacturing methods is preferable. That is, the method for producing cooked rice according to the present invention includes a step of adding cooked water containing a soluble polysaccharide of 3 or more sugars and organic acid to raw rice containing glutinous rice to obtain cooked rice, It is preferable to have a step of loosening the obtained cooked rice to obtain cooked rice.
まず、３糖以上の可溶性多糖類、及び有機酸を含む炊水を加えて炊飯して炊飯米を得る工程について説明する。前記３糖以上の可溶性多糖類を炊水に添加することにより、もち臭を低減することができる。炊水に用いる３糖以上の可溶性多糖類の配合量は、少なすぎてももち臭の低減効果が得られ難く、一方、多すぎても可溶性多糖類により米飯粒の表面のねばりが少なくなりすぎる場合があることから、原料のもち米に対して、好ましくは０．０１〜１０％、より好ましくは０．１〜５％である。また、有機酸を炊水に添加することにより、米飯粒に適度な硬さを付与することができる。ここで、本発明で用いる有機酸としては、食用に供されるものであれば特に制限はなく、例えば、アスコルビン酸、酢酸、クエン酸、リンゴ酸、グルコン酸、乳酸、等、あるいは、これらの混合物等が挙げられる。なお、これらの有機酸の一種以上を含有した食酢等を用いてもよい。前記炊水に用いる有機酸の配合量は、少なすぎても米飯粒に適度な硬さを付与する効果が得られ難く、一方、多すぎても風味を損なう場合があることから、原料のもち米に対して、好ましくは０．０１〜５％、より好ましくは０．０１〜１％である。 First, the process of adding cooked water containing a trisaccharide or more soluble polysaccharide and an organic acid to cook rice will be described. By adding soluble polysaccharides of 3 or more sugars to the cooking water, the odor can be reduced. If the blending amount of the soluble polysaccharide of 3 or more sugars used for cooking water is too small, it is difficult to obtain the effect of reducing the odor. On the other hand, if the amount is too large, the stickiness of the surface of the rice grain will be too small due to the soluble polysaccharide. Therefore, the content is preferably 0.01 to 10%, more preferably 0.1 to 5% with respect to the raw glutinous rice. Moreover, moderate hardness can be provided to cooked rice grains by adding an organic acid to the cooking water. Here, the organic acid used in the present invention is not particularly limited as long as it is edible, for example, ascorbic acid, acetic acid, citric acid, malic acid, gluconic acid, lactic acid, etc., or these A mixture etc. are mentioned. In addition, you may use the vinegar etc. which contain 1 or more types of these organic acids. The blending amount of the organic acid used for the cooking water is too small to obtain the effect of imparting appropriate hardness to the cooked rice grains. On the other hand, if the amount is too large, the flavor may be impaired. Preferably it is 0.01 to 5% with respect to rice, More preferably, it is 0.01 to 1%.
上述の３糖以上の可溶性多糖類を配合すると、米飯粒の表面のねばりが少なくなりすぎる場合があるが、炊飯によりもち米を含む原料米を喫食状態に調製することで、米飯粒表面に適度なねばりを付与することができる。炊飯は、うるち米を用いた米飯の炊飯に準じて行えばよく、具体的には、好ましくは原料米を１０分〜２４時間程度水に浸漬して吸水させた後、炊き水を加え喫食状態となるように好ましくは８０〜１２０℃で１０〜６０分間程度炊飯すればよい。炊き水の量は、適度な硬さが得られる程度に調整すればよく、炊飯前に水浸漬させた時間にもよるが、原料米１００部に対して、好ましくは５０〜１５０部、より好ましくは６０〜１２０部である。 If the above-mentioned soluble polysaccharides of 3 or more sugars are blended, the stickiness of the surface of the cooked rice grain may be reduced too much. A stubbornness can be given. Cooking rice may be carried out according to the cooking of cooked rice using glutinous rice. Specifically, preferably the raw rice is immersed in water for about 10 minutes to 24 hours to absorb water, and then the cooking water is added to the eating state. Preferably, the rice may be cooked at 80 to 120 ° C. for about 10 to 60 minutes. The amount of cooked water may be adjusted to such an extent that a suitable hardness is obtained, and depending on the time of water immersion before cooking rice, preferably 100 to 150 parts, more preferably 100 parts of raw rice Is 60-120 parts.
次に、上述のようにして得られた炊飯米にほぐし処理を施して米飯を得る工程について説明する。ほぐし処理を施すことにより、米飯からの水分の放散量を高めて粘りを適度に低減するとともに適度な硬さを付与し、米飯粒の粘り及び表層硬さを上述した特定範囲に調整することができる。ほぐし処理は、具体的には、米飯用のほぐし装置を使用したり、しゃもじ等で撹拌すること等により、米飯粒の粘り及び表層硬さを上述した特定範囲になるように、好ましくは５秒〜１０分間、より好ましくは１０秒〜５分間程度行えばよい。 Next, a process for obtaining cooked rice by subjecting the cooked rice obtained as described above to a loosening process will be described. It is possible to adjust the stickiness and surface layer hardness of the cooked rice grains to the above-mentioned specific range by increasing the amount of moisture dissipated from the cooked rice by applying the unraveling treatment to moderately reduce the stickiness and impart moderate hardness. it can. Specifically, the loosening treatment is preferably performed for 5 seconds so that the stickiness of the cooked rice grains and the surface layer hardness are within the specific ranges described above by using a rice cracker or stirring with rice scoop. It may be performed for about 10 minutes to 10 minutes, more preferably for about 10 seconds to 5 minutes.
なお、本発明の米飯には、調味料、添加剤、具材等を本発明の効果を損なわない範囲で配合することができる。このような原料としては、具体的には、例えば、醤油、砂糖、食塩、グルタミン酸ソーダ等の調味料、コショウ、唐辛子、パプリカ等の香辛料、ホタテエキス、椎茸エキス、酵母エキス等のエキス類、酸化防止剤等の他種々の添加材、肉、野菜等の具材等が挙げられる。 In addition, a seasoning, an additive, ingredients, etc. can be mix | blended with the cooked rice of this invention in the range which does not impair the effect of this invention. Specific examples of such raw materials include seasonings such as soy sauce, sugar, salt and sodium glutamate, spices such as pepper, chili and paprika, extracts such as scallop extract, shiitake extract and yeast extract, oxidation In addition to various additives such as inhibitors, ingredients such as meat and vegetables are listed.
次に、本発明を実施例及び比較例に基づき、更に説明する。 Next, this invention is further demonstrated based on an Example and a comparative example.
［実施例１］
まず、もち米１００部を１時間水に浸漬して吸水させた後、ザルに上げて水切りをした。また、小豆煮汁５０部、食塩０．６部、大豆多糖類０．２部、デキストリン０．２部、ショ糖１部、食酢（酢酸濃度４％）１部及び清水２２部を混合して調味液７５部を製した。次に、炊飯器に、水切りしたもち米及び調味液を投入して炊飯した。続いて、炊飯後の米飯をほぐし器で３分間ほぐし処理を行った。得られた米飯は、段落［００１５］に記載された圧縮試験法による米飯粒の粘りの測定値が８６０ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１７０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 1]
First, after 100 parts of glutinous rice was immersed in water for 1 hour to absorb water, it was raised to a colander and drained. Also seasoned by mixing 50 parts of red bean broth, 0.6 part of salt, 0.2 part of soybean polysaccharide, 0.2 part of dextrin, 1 part of sucrose, 1 part of vinegar (acetic acid concentration 4%) and 22 parts of fresh water. 75 parts of the liquid was produced. Next, drained glutinous rice and seasoning liquid were added to the rice cooker and cooked. Subsequently, the cooked rice was cooked for 3 minutes using a loosening machine. The obtained cooked rice had a measured value of the stickiness of the cooked rice grain by the compression test method described in paragraph [0015] of 860 gf · cm / cm 2 and a measured value of the surface hardness of 170 gf / cm 2 . Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［実施例２］
実施例１において、調味液の配合量を６５部に減らした以外は同様にして、米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が２２４０ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１７０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 2]
In Example 1, cooked rice was produced in the same manner except that the amount of the seasoning liquid was reduced to 65 parts. The obtained cooked rice had a measured value of the viscosity of the cooked rice grain by a compression test method of 2240 gf · cm / cm 2 and a measured value of the surface layer hardness of 170 gf / cm 2 . Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［実施例３］
実施例１において、調味液の配合量を６０部に減らした以外は同様にして、米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が２０００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が２３０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 3]
In Example 1, cooked rice was produced in the same manner except that the amount of the seasoning liquid was reduced to 60 parts. The resulting cooked rice, measurement of sticky rice rice grains by compression test method 2000gf · cm / cm 2, and measurements of the surface layer hardness was 230gf / cm 2. Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［実施例４］
実施例１において、調味液の配合量を６０部に減らし、さらに、アラビアガム０．１部を追加した以外は同様にして、米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が１０００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１２０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 4]
In Example 1, cooked rice was produced in the same manner except that the blending amount of the seasoning liquid was reduced to 60 parts and 0.1 part of gum arabic was further added. The resulting cooked rice, measurement of sticky rice rice grains by compression test method 1000gf · cm / cm 2, and measurements of the surface layer hardness was 120 gf / cm 2. Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［実施例５］
まず、もち米１００部を１時間水に浸漬して吸水させた後、ザルに上げて水切りをした。また、小豆煮汁５０部、食塩（酢酸濃度４％）０．５部、還元オリゴ糖３部、大豆多糖類０．１部、食酢１部及び清水２０．４部を混合して調味液７５部を製した。次に、炊飯器に、水切りしたもち米及び調味液を投入して炊飯した。続いて、炊飯後の米飯をほぐし器で３分間ほぐし処理を行った。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が７２０ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１３０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 5]
First, after 100 parts of glutinous rice was immersed in water for 1 hour to absorb water, it was raised to a colander and drained. Also, 50 parts of red bean broth, 0.5 part of salt (acetic acid concentration 4%), 3 parts of reducing oligosaccharide, 0.1 part of soybean polysaccharide, 1 part of vinegar and 20.4 parts of fresh water are mixed to prepare 75 parts of seasoning liquid. Made. Next, drained glutinous rice and seasoning liquid were added to the rice cooker and cooked. Subsequently, the cooked rice was cooked for 3 minutes using a loosening machine. The obtained cooked rice had a measured value of the stickiness of the cooked rice grain by a compression test method of 720 gf · cm / cm 2 and a measured value of the surface layer hardness of 130 gf / cm 2 . Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［実施例６］
実施例５において、還元オリゴ糖の配合量を２部に減らし、その減少分は清水の配合量を増やして補正した以外は同様にして調味液を製した。続いて、得られた調味液を用い同様にして米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が２３００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１４０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 6]
In Example 5, a seasoning solution was prepared in the same manner except that the amount of reducing oligosaccharide was reduced to 2 parts and the decrease was corrected by increasing the amount of fresh water. Subsequently, cooked rice was prepared in the same manner using the obtained seasoning liquid. The obtained cooked rice had a measured value of stickiness of the cooked rice grain by a compression test method of 2300 gf · cm / cm 2 and a measured value of surface hardness of 140 gf / cm 2 . Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［実施例７］
実施例５において、調味液の配合量を６５部に減らした以外は同様にして、米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が２６００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が１９０ｇｆ／ｃｍ２であった。また、これを喫食したところ、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であった。
[Example 7]
In Example 5, cooked rice was produced in the same manner except that the amount of the seasoning liquid was reduced to 65 parts. The obtained cooked rice had a measured value of the viscosity of the cooked rice grain by a compression test method of 2600 gf · cm / cm 2 and a measured value of the surface layer hardness of 190 gf / cm 2 . Moreover, when this was eaten, the stickiness of the rice cake-like was moderately suppressed and the hardness was moderate, and further, the rice cake odor was not felt so much, so it was a very easy to eat.
［比較例１］
実施例１において、大豆多糖類、デキストリン及び食酢を配合せず、その減少分は清水の配合量を増やして補正した以外は同様にして調味液を製した。続いて、得られた調味液を用い同様にして米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が３２４０ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が６０ｇｆ／ｃｍ２であり、これを喫食したところ、もち様の粘りが強い上に柔らかすぎる食感であり、また、もち臭が感じられ好ましくないものであった。
[Comparative Example 1]
In Example 1, a seasoning solution was prepared in the same manner except that soybean polysaccharide, dextrin and vinegar were not blended, and the decrease was corrected by increasing the blending amount of fresh water. Subsequently, cooked rice was prepared in the same manner using the obtained seasoning liquid. The obtained cooked rice had a measured value of the stickiness of the cooked rice grain by compression test method of 3240 gf · cm / cm 2 and a measured value of the surface layer hardness of 60 gf / cm 2. In addition to being strong, the texture was too soft, and an unpleasant odor was felt.
［比較例２］
実施例１において、調味液の配合量を４０部に減らした以外は同様にして、米飯を製した。得られた米飯は、圧縮試験法による米飯粒の粘りの測定値が３００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値が３１０ｇｆ／ｃｍ２であり、これを喫食したところ、もち様の粘りは適度に改善されていたものの硬すぎる食感であり好ましくないものであった。
[Comparative Example 2]
In Example 1, cooked rice was produced in the same manner except that the amount of the seasoning liquid was reduced to 40 parts. The obtained cooked rice has a measured value of the stickiness of the cooked rice grains by a compression test method of 300 gf · cm / cm 2 and a measured value of the surface hardness of 310 gf / cm 2. Although it was improved moderately, the texture was too hard and was not preferable.
上述の実施例１乃至７により、３糖以上の可溶性多糖類を配合し、圧縮試験法で得られた米飯粒の粘りの測定値が３００〜３０００ｇｆ・ｃｍ／ｃｍ２、及び表層硬さの測定値１００〜３００ｇｆ／ｃｍ２である米飯は、もち様の粘りが適度に抑制されている上に適度な硬さであり、さらに、もち臭があまり感じられなかったことから、大変食べやすい食味であることがわかる。これに対し、３糖以上の可溶性多糖類が配合されていない比較例１は、もち臭が感じられ好ましくないものであった。また、圧縮試験法による米飯粒の粘りの測定値が前記範囲よりも大きい場合（比較例１）は、もち様の粘りが強く好ましくない食味であり、圧縮試験法による米飯粒の表層硬さの測定値が前記範囲より小さい場合（比較例１）及び前記範囲より大きい場合（比較例２）は、いずれも食べやすい食味とならなかった。 According to Examples 1 to 7 described above, soluble polysaccharides of 3 or more sugars were blended, and the measured value of the viscosity of cooked rice grains obtained by the compression test method was 300 to 3000 gf · cm / cm 2 , and the measurement of surface hardness The cooked rice with a value of 100 to 300 gf / cm 2 is moderately hard and has a moderate hardness, and also has a very easy-to-eat taste because the glutinous odor was not felt so much. I know that there is. On the other hand, Comparative Example 1 in which a soluble polysaccharide of 3 or more sugars was not blended was unfavorable because it had a sticky odor. Moreover, when the measured value of the stickiness of the cooked rice grain by the compression test method is larger than the above range (Comparative Example 1), the sticky-like stickiness is strong and undesirable, and the surface hardness of the cooked rice grain by the compression test method is When the measured value was smaller than the above range (Comparative Example 1) and larger than the above range (Comparative Example 2), neither taste was easy to eat.
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| JP2014150760A (en) * | 2013-02-08 | 2014-08-25 | Q P Corp | Rice aroma enhancing composition or rice aroma enhancing agent, and cooked rice with use of the same |
| JP2014200183A (en) * | 2013-04-03 | 2014-10-27 | オリエンタル酵母工業株式会社 | Red rice additive and production method thereof, red rice and production method thereof, and kit for production of red rice additive |
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| JP2014150760A (en) * | 2013-02-08 | 2014-08-25 | Q P Corp | Rice aroma enhancing composition or rice aroma enhancing agent, and cooked rice with use of the same |
| JP2014200183A (en) * | 2013-04-03 | 2014-10-27 | オリエンタル酵母工業株式会社 | Red rice additive and production method thereof, red rice and production method thereof, and kit for production of red rice additive |
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