JP2016167999A - Quality improver for boiled rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver for adding to boiled rice, improving adhesiveness to a machine for mass-producing processed rice products and moldability, improving loosening properties of boiled rice to an extent, for instance, of facilitating measuring, and retaining the original texture and taste of boiled rice, and a method for producing boiled rice which is improved in quality together with loosening properties, and improved in quality such as texture and taste together with loosening properties.SOLUTION: A quality improver for boiled rice comprises a quality improver to be added to boiled rice, and contains dextrin as the major component. Dextrin as a hydrolysate of starch contained in boiled rice is added to boiled rice after boiling so as to be a film of liquid and be held on the surface of moisture-containing rice grains, the stickiness of rice grains is moderately reduced so as to make boiled rice easy to be loosened, and easy to be collapsed in the mouth when chewing to become easily eatable, and adhesiveness to a boiled rice processing machine is suppressed so as to improve workability and moldability in food processing.SELECTED DRAWING: None

Description

  The present invention relates to a cooked rice quality improver for improving the looseness of cooked rice and other qualities, cooked rice containing such a quality improver, and a method for producing quality-improved cooked rice.

  Rice, which is a staple food for many Japanese people, has increased the chance of coming in contact with processed rice products that have been mass-produced at factories due to the recent spread of the restaurant industry and convenience stores.

In order to produce a large amount of processed rice products at the factory, it is necessary to make the cooked cooked rice easy to loosen and then introduce it into the machine to prevent adhesion to the machine and make it easy to mold and measure.
For this reason, conventional cooked rice products are often added with emulsified fats and oils for rice cooking, which are emulsified by adding emulsifiers to liquid fats and oils.

  In addition to liquid fats and oils, additives that improve the looseness of cooked rice include monoglycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, lecithin, enzymatically decomposed lecithin, sucrose fatty acid esters, and xanthan gum. Thickening polysaccharides such as guar gum, locust bean gum, tara gum and pectin are known.

  Moreover, in order to improve the looseness of cooked rice, it is known to add starch and saccharide | sugar, and adding dextran before a rice cooking process is known (patent document 1). In addition, it is known to add indigestible dextrin and pectin (Patent Document 2), and to add processed starch that has been subjected to an etherification reaction or oxidation treatment before cooking rice (Patent Document 3).

  It has been known that when a starch degradation product is added to improve the looseness of cooked rice, a starch degradation product having an osmotic pressure of about 8 to 100 mosmol in a 10% aqueous solution is added (Patent Document 4). It is also known to add a starch degradation product that does not contain saccharides, disaccharides, and trisaccharides (Patent Document 5).

  Furthermore, as a method for improving the texture and glossiness of cooked rice, a method of adding 2 to 10% by weight of waxy starch, which is enzyme-denatured to about DE10 to 15 (patent document 6), the ratio of amylose is 20% by weight. A method (Patent Document 7) is known in which an intermediate degradation product of 100% starch of amylopectin that has been degraded to about 2 to 5 DE is added to the above-described sticky rice.

JP 2005-328728 A JP-A-9-75022 JP 2002-65184 A JP 7-135914 A JP 2000-41598 A Japanese Patent Laid-Open No. 55-148068 JP 7-289180 A

  However, since the inventions described in Patent Documents 1 to 3 described above use additives and extracts that are not originally contained in cooked rice, there is a problem that the texture and taste peculiar to cooked rice deteriorate. It was not enough in terms of looseness.

  Moreover, in invention described in patent document 1, 3, in order to add an additive before a rice cooking process, the additive denatures by heating at the time of rice cooking, and is colored or discolored. There is also a problem that it becomes difficult to stably obtain the desired addition effect depending on the speed.

  In addition, in the methods described in Patent Documents 4 and 5, the starch decomposition product is added to the soaked rice and cooked together, or the starch decomposition product is added with vinegar in accordance with the steaming time zone immediately before cooking. The method of preparing sushi rice is disclosed, but as described above, the problem of destabilization and coloring of the starch degradation product due to heating during cooking, the expected effect due to the capacity and heating speed during cooking becomes unstable, etc. There is.

  In addition, unlike cooked rice at home, processed rice products are accompanied by distribution and storage, so the waiting time until actual eating is increased. Therefore, it is not easy to meet the demand for maintaining the freshly cooked texture as it is and maintaining a glossy appearance.

In order to meet the various demands of consumers, it is not originally contained on the surface or inside of cooked rice, such as thickening polysaccharides, sake lees and their extracts, vitamins, modified starch, hemicellulose, enzymes, rice bran, etc. If the substance was used, the texture and taste of the cooked rice were lost, and there was nothing that was satisfactory enough in that it maintained the texture and luster unique to cooked rice.
Moreover, these additives did not have the “fraying” effect required for processed rice products.

  Patent Documents 6 and 7 disclose a method in which a starch decomposition product is added to the soaked rice and cooked together. However, the starch decomposition product is denatured and colored or discolored by heating during rice cooking. Depending on the capacity and heating speed of time, there was a problem that a stable addition effect could not be obtained.

  As described above, the conventional technology has many problems to be solved, but there is no means for solving all of them, and the invention of the present application solves these problems all at once and mass-produces cooked rice products. Improves adhesion to the machine and moldability, for example, improves the looseness of cooked rice to such an extent that it can be easily metered, and as a quality improver for adding cooked rice that can maintain the original texture and taste of cooked rice, It is an object of the present invention to provide a method for producing cooked rice with improved quality such as “frayability” and further improved quality such as texture and taste with “frayability”.

As described above, the inventors of the present application have intensively studied for the purpose of improving the quality of cooked rice that can improve both looseness and gloss and / or texture, and as a result, the starch hydrolyzate contained in cooked rice The present invention has been completed by finding that the intended purpose can be achieved by adding a certain dextrin to the cooked rice after cooking.
That is, in order to solve the above-mentioned problems, the present invention comprises a quality improver added to cooked cooked rice, and is a cooked rice quality improver containing dextrin as a main component.

  The quality improving agent for cooked rice of the present invention configured as described above is usually a dextrin, which is a hydrolyzate of starch contained in cooked rice, to the cooked cooked rice by adding dextrin to the cooked cooked rice. It is held as a liquid film on the surface, and the stickiness between the rice grains is moderately reduced, making it easier for the cooked rice to be loosened, easier to eat in the mouth when chewing, and to adhere to the cooked rice processing machine The workability and moldability at the time of food processing are improved.

  In addition, dextrin is a starch hydrolyzate originally contained in cooked rice, so there is no off-flavor or off-flavor, and the original texture and quality of the cooked rice can be maintained. A liquid film is formed to improve the gloss of the surface of the rice grain.

The dextrin is preferably a dextrin having a dextrose equivalent DE2 to 36 so that the above-described effects can be sufficiently obtained. When such a moderately low molecular weight dextrin is held as a liquid film on the surface of the cooked rice grains, the low viscosity of the liquid causes a moderate reduction in the stickiness between the rice grains, and the cooked rice is moderate. It becomes easy to loosen up.
In this way, the quality improving agent for cooked rice is applied as an agent for improving the looseness, gloss and texture of cooked rice.

  In addition, the quality improver for cooked rice is powdered or granulated so that when added to cooked cooked rice, it easily dissolves uniformly on the surface of the cooked rice and is easy to work evenly. It is preferable that the quality improver for cooked rice.

  The amount of the rice quality improver added to the cooked cooked rice is 0.5% dextrin with respect to 100 parts by mass of cooked cooked rice so as to easily dissolve in accordance with the amount of water present on the surface of the rice grain. The amount added is preferably 3 parts by mass.

  By adding the above-mentioned rice quality improver after cooking, the rice becomes easy to loosen, it becomes easy to eat in the mouth when eating and chewing, and the adhesion with the rice processing machine is suppressed, It becomes cooked rice with improved workability and moldability during food processing.

  In using the cooked rice quality improver, the cooked rice quality improver is preferably added to the cooked cooked rice so that the main component dextrin is not heat-denatured.

At that time, the amount of the rice quality improver added is 0.5 to 3 parts by mass of dextrin with respect to 100 parts by mass of cooked rice. The rice is easy to loosen and easy to eat when chewing, and the adhesion to the rice processing machine is suppressed, improving the workability and moldability during processing and maintaining the original texture and taste quality of the cooked rice This is preferable.
That is, by adding such a rice quality improving agent having an action effect to the cooked rice after cooking, it is possible to produce cooked rice whose quality has been improved so as to achieve the intended effect.

This invention is a quality improver that is added to cooked cooked rice, and because it is a quality improver for cooked rice containing dextrin as its main component, it is adhesive and molded with machines that mass-produce cooked rice products For example, there is an advantage that it becomes a quality improving agent for adding cooked rice that can improve the looseness of cooked rice to such an extent that it can be easily measured, and can maintain the original texture and taste of cooked rice.
The cooked rice to which the quality improving agent for cooked rice has been added after cooking is also cooked rice with improved quality along with `` frayability '', and further by adding the quality improving agent for cooked rice to the cooked rice, There is an advantage that it becomes a method for producing cooked rice with improved quality such as texture and taste as well as “frayability”.

  In addition, the looseness of cooked rice is improved and the luster and texture are maintained for a long time, facilitating mass production of cooked rice products consumed in the restaurant industry, convenience stores, etc. during distribution and storage. In addition, there is an advantage that quality can be maintained.

The quality improving agent for cooked rice of this invention contains dextrin as a main component and is used by adding to cooked rice after cooking, for example, it can be used by adding to cooked rice after cooking.
Dextrin is obtained by hydrolyzing raw material starch using acid or enzyme or both. After hydrolysis, decolorization, ion purification, filtration, and drying may be appropriately performed.

  Raw starch includes rice, glutinous rice, corn, waxy corn, amylo corn, sorghum, wheat, barley, taro, mung bean, potato, lily, bonito, tulip, canna, pea, wrinkled pea, chestnut, kudzu, yam, sweet potato, Natural starch such as broad bean, kidney bean, sago, tapioca (cassava), bracken, lotus, castor, banana, etc., and starch subjected to physical treatment, such as wet heat treatment, heat treatment, aging treatment, etc. Illustrated. One type of the above-mentioned starch may be used, or two or more types may be mixed and used.

  Examples of the acid used for hydrolysis of the raw material starch include hydrochloric acid, oxalic acid, sulfuric acid, and acetic acid. Examples of the enzyme used for hydrolysis include α-amylase, β-amylase, glucoamylase, pullulanase, and isoamylase.

The quality improving agent for cooked rice containing dextrin is used by adding to cooked rice after cooking. By adding to cooked rice after cooking, the effect of improving the looseness, gloss and / or texture of cooked rice can be obtained to the maximum.
If the quality improving agent for cooked rice containing dextrin is added before cooking rice, the cooked rice may be colored by heating during cooking, and the desired addition effect due to heat modification of dextrin may not be obtained stably There is.

The quality improving agent for cooked rice of this invention may be in any form (dosage form) as long as it contains dextrin as a main component, but it is preferably in the form of powder or granules. This is because when added to cooked rice after cooking, the workability is good, and a special device such as a spray is not required, and it can be added uniformly while increasing the concentration relative to cooked rice.
Incidentally, the solution-like quality improving agent for cooked rice adds a liquid such as excess water to the cooked rice, which is not preferable for the taste.

  In addition to dextrin, the quality improving agent for cooked rice can contain a thickening polysaccharide, a modified starch, a modified modified starch, an indigestible dextrin, an emulsifier, a peptide, a protein, a lipid, an oil and fat, and the like. However, the added amount of these components is preferably less than that of dextrin so that the texture and taste of cooked rice after cooking are not deteriorated.

  It is desirable to add the quality improving agent for cooked rice so that the ratio of the dextrin contained is 0.5 to 3 parts by mass with respect to 100 parts by mass of cooked rice and / or steamed rice in the cooking process. When the proportion of dextrin is less than 0.5 parts by mass, the effect of addition becomes small, and the desired effect of improving looseness, gloss and / or texture cannot be obtained. It is because the density | concentration with respect to cooked rice will become high too much when the ratio of dextrin is more than 3 mass parts, stickiness will come out on the cooked rice surface, and loosening property will worsen.

  The dextrin used in the quality improver for cooked rice is obtained by hydrolyzing starch, and it is desirable to use DE 2-36. DE2-25 is preferable, and DE2-9 is more preferable.

  When DE is too low, the viscosity becomes high, and when added to the cooked rice, the surface of the cooked rice becomes sticky and the looseness is deteriorated. If DE is too high, sweetness will increase and the taste of cooked rice will change. Note that DE is an index representing the degree of starch degradation, and is an acronym for Dextrose Equivalent. DE can be measured by a modified somogi method (starch sugar-related industrial analysis method, pages 11 to 13; edited by starch sugar technical committee). The dextrin used in the present invention does not include indigestible dextrin or roasted dextrin.

  Further, in the invention related to cooked rice to which a quality improving agent for cooked rice containing dextrin is added, the cooked rice to be subjected to quality improvement may be in any form as long as cooked rice, cooked rice, sushi rice, cooked rice, Examples include mixed rice. It also includes nigiri sushi, chirashi sushi, inari sushi and other processed sushi rice, such as pilaf, fried rice, risotto, rice cooked rice, pickled rice, and rice balls.

  Furthermore, in the invention relating to the method for producing cooked rice including the step of adding a quality improver for cooked rice containing dextrin to cooked rice, when adding the cooked rice quality improver, the cooked rice may be loosened and made uniform. preferable.

[Example 1]
Water was added to 10 kg of waxy corn starch and mixed to prepare a slurry having a solid content of 38%, and the pH was adjusted to 6 with sodium hydroxide. Next, 3 g of α-amylase (Amano Enzyme Co., Ltd .: Christase L-1) was added, and the mixture was heated to 90 ° C. to conduct a hydrolysis reaction. Then, diatomaceous earth filtration, activated carbon decolorization, and ion exchange treatment were performed and spray dried to obtain dextrin powder A. The resulting dextrin powder A had a DE of 3.0.

[Example 2]
Dextrin powder B was obtained in exactly the same manner as in Example 1 except that the amount of α-amylase (manufactured by Amano Enzyme: Christase L-1) was 7 g. The resulting dextrin powder B had a DE of 7.6.

[Example 3]
Water was added to 10 kg of corn starch and mixed to prepare a slurry having a solid content of 38%, and the pH was adjusted to 6 with sodium hydroxide. Next, 9 g of α-amylase (Amano Enzyme Co., Ltd .: Christase L-1) was added, and the mixture was heated to 90 ° C. for hydrolysis. Then, diatomaceous earth filtration, activated carbon decolorization, and ion exchange treatment were performed and spray dried to obtain dextrin powder C. The DE of dextrin powder C was 10.6.

[Example 4]
Water was added to 10 kg of waxy corn starch and mixed to prepare a slurry having a solid content of 38%, and the pH was adjusted to 6 with sodium hydroxide. Next, 3 g of α-amylase (Amano Enzyme Co., Ltd .: Christase L-1) was added, and the mixture was heated to 90 ° C. to conduct a hydrolysis reaction. Then, dextrin powder D was obtained by spray drying. The DE of dextrin powder D was 3.0.

[Examples 5 to 8, Comparative Example 1]
750 g of fresh rice was washed, 200 g of water was added, and it was immersed at room temperature for 1 hour. After draining, water was added so that the total weight would be 1762.5 g, cooking with an electric rice cooker and then steaming to obtain cooked rice. 400 g of cooked rice was put into a stainless steel bowl, 4 g of dextrin powder (1% to rice) was added thereto, and mixed for 30 seconds with a rubber spatula to uniformly disperse the dextrin powder.
At that time, the ease with which the cooked rice was broken and the degree of adhesion to the rubber spatula were evaluated as the looseness on the day of preparation. The same evaluation was performed when no dextrin powder was added (Comparative Example 1). The results are shown in Table 1.

  Furthermore, 80 g of the obtained cooked rice was packed in a rice ball mold to produce a triangular rice ball. The glossiness and texture of the molded rice balls were evaluated as well as the “ease of breakage” during chewing. Even after the rice balls were stored in a sealed container at room temperature for 1 day, at 15 ° C. for 1 day and 2 days, the same glossiness and texture, and “ease of breakage” were evaluated, and the results are shown in Table 1.

<Unraveling>
◎: Very easy to loose, ○: Good to loose, △: Bad to loose, ×: Very loose to loose <Gloss>
◎: very glossy, ○: glossy, △: dull, ×: dull and dull <texture>
◎: Moderately soft, ○: Slightly soft, △: Slightly hard, ×: Very hard <Ease of flaking>
◎: Very easy to break, ○: Easy to break, △: Difficult to break, ×: Very difficult to break

  When the dextrin powder was added, the looseness of the cooked rice was improved, it was glossy, and a soft and favorable texture and ease of breaking during chewing were obtained. It was also found that the effect was sustained when stored at room temperature and low temperature.

[Examples 9 to 11, Comparative Examples 2 and 3]
Cooked rice was prepared in the same manner as in Example 5, and 2 g, 4 g, and 12 g of dextrin powder A (0.5% to rice, 1%, and 3%) were added to 400 g of cooked rice in a stainless bowl. The looseness, gloss, texture, and ease of breakage described in Examples 5 to 8 were evaluated. The same evaluation was performed when no dextrin powder was added (Comparative Example 2) and when 20 g of dextrin powder A (5% to cooked rice) was added (Comparative Example 3). The results are shown in Table 2.

  When the amount of dextrin powder added was 0.5 to 3%, the looseness of the cooked rice was improved, the luster was soft, and the texture was soft and preferred, and the ease of breaking during chewing was obtained. It was also found that the effect was sustained when stored at room temperature and low temperature.

[Examples 12 to 15, Comparative Example 4]
Cooked rice was prepared in the same manner as in Example 5, and 400 g of cooked rice in a stainless steel bowl, 4 g of dextrin powder (1% to rice), commercial mixed rice (Mitsukan: Omusubiyama (registered trademark) green vegetable) 10 g was added, and the looseness, gloss, texture, and ease of breakage described in Examples 5 to 8 were evaluated. The same evaluation was carried out when only mixed rice was added without adding dextrin powder (Comparative Example 4). The results are shown in Table 3.

  As is apparent from the results shown in Table 3, when dextrin powder is added, the looseness of the cooked rice is improved, it is glossy, and a soft and pleasant texture and ease of breaking when chewing are obtained. It was. In addition, the effect was maintained even when stored at room temperature, and it was found that the addition of dextrin powder was also effective when making mixed rice at home.

  By adding dextrin to cooked rice, the texture and taste peculiar to cooked rice can be maintained, and the looseness of cooked rice can be improved. From this, it is possible to solve problems such as adhesion to a machine, molding, and poor measurement that occur during mass production of processed rice products, and it is possible to provide high-quality processed rice products. In addition, by adding dextrin to the mixed rice for home use, it was possible to easily make mixed rice that was easy to loosen and had a good texture.

Claims (8)

  A quality improving agent for cooked rice comprising a quality improving agent added to cooked cooked rice and containing dextrin as a main component.   The quality improver for cooked rice according to claim 1, wherein the dextrin is dextrin having a dextrose equivalent DE2 to 36.   The quality improver for cooked rice according to claim 1 or 2, wherein the quality improver for cooked rice is an agent for improving the looseness, gloss and texture of cooked rice.   The quality improver for cooked rice according to any one of claims 1 to 3, wherein the quality improver for cooked rice is a powdered or granular cooked rice quality improver.   The amount of the quality improving agent for cooked rice added to cooked cooked rice is an amount of 0.5 to 3 parts by mass of dextrin added to 100 parts by mass of cooked rice. Rice quality improver.   Cooked rice to which the quality improving agent for cooked rice according to any one of claims 1 to 5 is added after cooking.   The manufacturing method of the quality-improved cooked rice which adds the quality improving agent for cooked rice in any one of Claims 1-5 with respect to the cooked rice after cooking.   The method for producing cooked rice with improved quality according to claim 7, wherein the amount of the rice quality improving agent added is 0.5 to 3 parts by mass of dextrin with respect to 100 parts by mass of cooked rice.