JP2016182102A - Processed rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide processed rice capable of removing binding of each cooked rice during production of the processed rice, while maintaining texture and taste similar to processed rice using cooked rice neutralized after alkali rice cooking.SOLUTION: Processed rice is characterized as follows: binding of each cooked rice can be greatly reduced by processing cooked rice cooked with alkaline water into processed rice; and texture and taste similar to processed rice using cooked rice neutralized after alkali rice cooking can be maintained by adjusting pH at a repast time.SELECTED DRAWING: None

Description

  The present invention relates to processed cooked rice. More specifically, the present invention relates to processed cooked rice in which binding between rice during production is suppressed.

  In recent years, demand for processed cooked rice that can be provided immediately has increased due to the externalization of food and changes in family composition. In addition, demand for processed cooked rice is increasing as an emergency food and a preserved food.

  As processed rice, frozen rice, retort rice, chilled rice, and dried rice are known. Furthermore, as dried rice, alpha rice, expanded dried rice, vacuum freeze dried rice, and the like are known.

  Here, pregelatinized rice is obtained by pregelatinizing starch by hydrothermal treatment such as cooking rice or steaming and then drying. In addition, expanded dry rice is obtained by gelatinizing starch and then drying it at a high temperature to expand the structure. Furthermore, the vacuum freeze-dried rice is a product obtained by gelatinizing starch and then freeze-drying it.

  In order to eat dried cooked rice, it is common to add water to cook and restore, or add hot water to restore. However, since dried rice once dried pre-gelatinized rice, there was a problem that the restoration was not sufficient or the texture and taste were poor even after restoration.

  Therefore, in the previous application, the developers have proposed a method for producing processed cooked rice using cooked rice neutralized with an acidic aqueous solution after cooking with an alkaline aqueous solution in order to improve the restorability (Patent Literature). 1).

Japanese Patent Application No. 2014-066731

  The dry cooked rice described in the above publication has improved recoverability, but a new problem has also been found. For example, since an acidic aqueous solution is applied and neutralized after cooking, there is a problem that the surface of the cooked rice is sticky and the cooked rice is bound to each other during the production of processed rice. If cooked rice is bound together, there is a problem that the yield decreases and the loss increases. In addition, a process for eliminating the binding is required, which may increase the cost due to an increase in the number of processes. Furthermore, since it leads to an increase in cracking of the rice, there is a problem that the shape of the rice of the finished product is also deteriorated.

  The present invention has been made in view of the above problems. That is, the present invention aims to eliminate the binding between cooked rice during the manufacture of processed rice while maintaining the same texture and taste as processed rice using the cooked rice neutralized after alkaline rice cooking. .

  The inventors of the present invention have found that the cooked rice cooked with alkaline water can be processed into processed cooked rice without neutralization, and the texture and taste restoration can be maintained by adjusting the pH during eating. Moreover, thereby, the neutralization process can be eliminated, and the binding between cooked rices has been found to be greatly reduced, and the present invention has been completed.

  In order to solve the above problems, the present invention provides processed cooked rice using cooked rice cooked with an alkaline aqueous solution.

  Here, “processed cooked rice” as used in the present invention means frozen cooked rice, retort cooked rice, chilled cooked rice, and dried cooked rice. The “cooked rice” is not limited to ordinary white rice, and includes brown rice, red rice, rice cake, miscellaneous cooking, cooked cooked rice with kaya and seasonings.

  According to such a configuration, by cooking with an alkaline aqueous solution, gelatinization of rice can be promoted, and the texture and taste can be improved. Moreover, since it is not necessary to neutralize with acidic aqueous solution after cooking rice, the surface of rice is not sticky, and the binding of cooked rice consent at the time of manufacturing processed rice can be improved.

  In the above-described configuration, the processed cooked rice is preferably pregelatinized rice, expanded dried rice, or freeze-dried rice.

  According to such a configuration, long-term storage is possible, and even when restored, the texture and taste superior to conventional processed cooked rice can be enjoyed.

  In the configuration described above, it is preferable to use processed cooked rice for cooking rice.

  Here, “cooking rice” refers to an instant food that is a set of processed cooked rice, ingredients, and seasonings that can be consumed by restoring the cooked cooked rice.

  According to this configuration, the pH can be adjusted in accordance with the restoration of the processed cooked rice. Thereby, problems, such as leftover in rice cooking rice at the time of cooking with alkaline aqueous solution, can be solved. In addition, ingredients and seasonings are a set, so you can easily cook cooked rice such as cooked rice.

  According to the present invention, cooked rice with better resilience that promotes gelatinization than rice cooked with water can be created. Moreover, since the neutralization process is not performed after cooking, the surface of cooked rice is not sticky, and binding of cooked rice can be prevented at the time of manufacturing processed rice.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, this invention is not interpreted narrowly.

(Raw material rice)
The raw material rice used in the present invention is not particularly limited, such as japonica, indica, long grain, and short grain rice, and various kinds of rice can be used. Furthermore, old rice can also be used effectively.

(Alkaline aqueous solution)
Examples of the alkaline aqueous solution used in the present invention include those obtained by dissolving electrolyzed water or an alkaline substance in water. Examples of the alkaline substance include potassium carbonate, sodium carbonate, sodium hydrogen carbonate, trisodium phosphate and the like. Of these, there is no particular limitation as long as it does not affect the smell or taste.

  Here, the pH of the alkaline aqueous solution may be a pH that allows the pH of the cooked rice to be within a desired range in consideration of the pH buffering action of the raw rice. As desired pH of cooked rice, it is preferable that it is 6.7-8.0, and it is more preferable that it is 7.0-7.6.

  Next, the rice cooking process will be described.

  First, the rice washing process will be described. In the rice washing process, the raw rice after milling is washed. At this time, the rice washing method is not particularly limited, and a known technique can be used. An alkaline aqueous solution may be used from the rice washing step.

  Next, the immersion process will be described. In the dipping process, the washed rice is dipped in water or an alkaline aqueous solution to absorb water. The soaking time depends on the time, temperature, and the type and state of the rice, but it is preferably soaked for 30 minutes or more if it is white rice. By immersing the raw rice after washing in water or an alkaline aqueous solution, the rice absorbs water, and cooked rice with good texture and taste can be obtained. In the present invention, it is preferable to immerse in an alkaline aqueous solution.

  When the raw rice after washing is immersed in an alkaline aqueous solution, an alkaline aqueous solution prepared in advance may be used, or an alkaline substance may be added after the raw rice after washing is immersed in water. When the alkaline substance is added later, it is preferable to stir so as not to cause density unevenness.

  Further, the timing of immersing the raw rice in the alkaline aqueous solution is not particularly limited as long as it is before cooking rice, but it is preferable to immerse the raw rice in the alkaline aqueous solution after the rice washing. Thereby, the water absorption of raw material rice can be raised. In addition, after immersing raw rice in water, an alkaline substance may be added to prepare an alkaline aqueous solution.

  In the present invention, an oil, an emulsifier, a polymerized phosphate, an antioxidant, an enzyme such as amylase may be added as an auxiliary material as necessary. In addition, seasonings such as salt, soy sauce and sugar may be used for seasoning.

  Next, the rice cooking process will be described. Although the rice cooking method in this invention is not restrict | limited in particular, What is necessary is just to cook rice by normal methods, such as gas type rice cooking, electric rice cooking, IH type rice cooking, and rice cooking by steaming. Moreover, what is necessary is just to adjust the amount of water as needed and to cook rice so that the cooked rice of the texture which has the desired stickiness and hardness after cooking can be obtained. For example, rice can be cooked by adjusting the amount of water as appropriate so that the rice cooking yield is 1.6 to 2.6 (corresponding to 49 to 68% in terms of moisture after cooking). Here, rice cooking yield is the weight ratio of rice after cooking to the weight of rice before cooking.

  In general, in order to obtain cooked rice having an appropriate stickiness and hardness, the cooked rice yield is preferably about 1.8 to 2.4 (corresponding to 53 to 63% in terms of cooked water).

  Finally, the processing process will be described. The processing step is a step of processing the cooked rice after cooking into processed rice. As a method for processing the processed cooked rice, known methods such as high temperature drying and vacuum freeze drying can be applied.

  In the present invention, the pH is adjusted when restoring the processed cooked rice.

  Here, “pH adjustment” in the present invention means returning alkalinity to a pH suitable for eating. For example, when eating processed cooked rice as it is, it means returning to around pH 7.0, and when eating as cooking rice, it means returning to a pH suitable for cooking rice.

  The method for adjusting the pH is not particularly limited, and examples thereof include a method of adding an acidic substance in the form of a powder or an aqueous solution. Examples of the acidic substance that can be used in the present invention include lactic acid, acetic acid, citric acid, carboxylic acid, and ascorbic acid. Of these, there is no particular limitation as long as it does not affect the smell or taste.

  Here, the pH of the acidic aqueous solution may be a pH that allows the pH of the cooked rice or cooked rice after pH adjustment to be within a desired range in consideration of the pH buffering action of the cooked rice. For example, the desired pH of the cooked rice after pH adjustment is preferably pH 6.8 to 7.5, and more preferably pH 7.0 to 7.3. If the pH is less than 6.8, the sourness becomes strong even after restoration. On the other hand, if the pH is greater than 7.5, scum remains. Further, the desired pH of the entire cooking rice after pH adjustment cannot be unconditionally determined because it differs depending on the cooking rice. For example, in the case of curry, the pH is preferably 6.4 to 6.7.

  Hereinafter, the present invention will be described in more detail based on examples. Moreover, each characteristic of this invention was evaluated with the following method. In the present embodiment, explanation will be given by taking α-ized rice as processed rice and curry as an example of cooking rice.

(Binding rate)
The binding rate of cooked rice was as follows. The cooked rice was primarily dried until the moisture content was 26% (weight ratio) under the conditions of a drying chamber temperature of 70 ° C., about 25 minutes, and a wind speed of 1 m / s. 100 g of the primary dried rice rice was screened with a mesh having an opening of 3.5 mm, the weight of the rice that did not pass through was measured, and the weight ratio was calculated. The calculated weight ratio was defined as the binding rate.

(sensory evaluation)
The cooking of pregelatinized rice was evaluated as follows. To 90 g of pregelatinized rice described in “Examples / Comparative Examples” described later, 37 g of soup, 6.6 g of drying ingredients, and 260 g of water were added and cooked by heating in a microwave oven at 500 w for 5 minutes and a half. At this time, about Example and Comparative Examples 2 and 3, sodium citrate was added before cooking so that the pH of the pregelatinized rice after cooking would be 6.4 to 6.6. From the viewpoints of texture, taste and return when pre-alpha rice was restored, it was evaluated in five stages.

<Food texture>
Evaluation 5: Extremely superior to Comparative Example 1 4: Excellent than Comparative Example 1 3: Good than Comparative Example 1 2: Equivalent to Comparative Example 1 1: Inferior to Comparative Example 1

<Taste (taste)>
Evaluation 5: better than Comparative Example 1 4: equivalent to Comparative Example 1 3: inferior to Comparative Example 1 2: considerably inferior to Comparative Example 1: 1: extremely inferior to Comparative Example 1

<Return>
Evaluation 5: Extremely superior to Comparative Example 1 4: Excellent than Comparative Example 1 3: Good than Comparative Example 1 2: Equivalent to Comparative Example 1 1: Inferior to Comparative Example 1

(PH measurement)
The pH measurement after cooking was performed as follows. The cooked rice after cooking was thoroughly stirred, and 10 g was collected therefrom. 90 g of water was added and ground to make a 10% suspension. The pH of this suspension was measured using a desktop pH meter (F-71) manufactured by HORIBA.

(Example)
Washed and drained 700 g of polished white rice, added 150% water to the weight of the rice, allowed to stand for 30 minutes and soaked. Next, 11.5 g of emulsified oil and fat, 2.1 g of sucrose fatty acid ester, 1.26 g of polymerized phosphate, 0.7 g of sodium chloride and 0.7 g of sodium carbonate were mixed uniformly, and the rice cooker (Rinnai gas cooker RR) -100-GS) for 15 minutes and steamed for 20 minutes. As a result, cooked rice with a rice cooking yield of 2.19 (corresponding to 61% of moisture after cooking) was obtained. This was loosened while blowing air.

  The loosely cooked cooked rice was primarily dried at a temperature of 70 ° C. in a drying cabinet and a wind speed of 1 m / s for 35 minutes until the water content reached 26% (weight ratio). After leaving for about 30 minutes after the primary drying, it was sieved to remove anything that was severely bound, and it was pressed between two rolls with a first roll interval of 0.35 mm and a second roll interval of 0.35 mm. .

  The pressed rice that had been crushed was secondarily dried to a moisture content of 16% at an internal temperature of 70 ° C. and a wind speed of 1 m / s for 15 minutes. After being left for about 30 minutes after the secondary drying, it was swelled and dried for 60 seconds at 150 ° C. and a wind speed of 55 m / s with a high-temperature high-speed air dryer capable of jetting a high-temperature air current at high speed. By this expansion drying, the dried rice was expanded to obtain expanded dried rice having a water content of 8%.

  To 90 g of the resulting pregelatinized rice, 37 g of soup, 6.6 g of drying ingredients, 260 g of water and 0.08 g of citric acid were added, and the mixture was cooked by heating in a microwave oven at 500 w for 5 minutes and a half.

(Comparative Example 1)
In an Example, it is the same as an Example except not having added sodium carbonate.

(Comparative Example 2)
In an Example, it is the same as an Example except having added 350 g of water which added the anhydrous citric acid 0.42g after rice cooking, and making it absorb water while stirring.

(Comparative Example 3)
In the examples, the same as the examples except that the amount of sodium carbonate was 2.1 g and the amount of citric acid was 0.24 g.

(Comparative Example 4)
In the comparative example 1, it is the same as the comparative example 1 except having made it absorb water 350g after stirring rice.

(Comparative Example 5)
In an Example, it is the same as an Example except not having added citric acid at the time of cooking.

(Comparative Example 6)
Comparative Example 3 is the same as Comparative Example 3 except that citric acid was not added during cooking.

  Table 1 shows the binding rate of pregelatinized rice in Examples and Comparative Examples 1 to 6, and the texture, taste, and return results when cooked.

―About the binding rate―
As shown in Table 1, except for Comparative Example 2 and Comparative Example 4, the binding rate was less than 5%. On the other hand, Comparative Example 2 and Comparative Example 4 resulted in the binding of almost 70% or more of the cooked rice after the primary drying. From this result, it can be seen that the binding is remarkably increased by adding an aqueous solution or water after cooking. This is because when the aqueous solution or water is not added, the cooked rices are in point contact with each other, and when the aqueous solution or water is added, the cooked rices are in surface contact with each other through water molecules. Furthermore, since the gelatinized starch dissolves from the surface of the rice in the added aqueous solution or water, even if the water is evaporated during the primary drying, the dissolved starch functions as a paste and binds the rice together. It is because it ends up.

―Restorability―
When the texture was examined, the results that Example 1 and Comparative Example 2 in which sodium carbonate was added at a concentration of 0.1% with respect to glutinous rice had a good texture were obtained. On the other hand, the texture of Comparative Example 5 in which sodium carbonate was added at the same concentration was inferior to that of Example and Comparative Example 2. The texture of Comparative Example 5 was as if the surface of the rice was stretched. The texture was considered to be because the pH was not adjusted during cooking.

  Next, when examining the texture when raising the alkali concentration at the time of cooking, Comparative Example 3 in which sodium carbonate was added at a concentration of 0.3% with respect to glutinous rice was cooked at a concentration of 0.1%. As a result, the texture was poor compared to the examples. Further, as a point common to Comparative Example 3 and Comparative Example 6, there was a tendency that when the alkali concentration was high, the texture that the surface was stretched was strengthened. From this, it was inferred that there was a suitable pH for rice cooking, and that when the rice was cooked with a high alkali concentration, the texture was rather poor.

  When the taste was examined, the product whose pH was adjusted at the time of cooking was evaluated to be the same as that of the cooked rice. On the other hand, the thing which pH adjustment was not carried out at the time of cooking felt the peculiar taste of alkali. This taste was noticeable in Comparative Example 6 having a high alkali concentration.

  Examining the return, it can be seen that what is cooked with alkali is much better than normal cooked rice. This is considered to be because gelatinization is promoted by cooking with alkali.

  From the above results, the present invention has the following advantageous effects. First, pregelatinized rice using cooked rice cooked with an appropriate aqueous alkaline solution tends to improve texture and return. This is thought to be because when the rice is cooked under alkaline conditions, the starch of the rice swells and can be cooked softly to the core of the rice.

  Second, even when the pH is adjusted during cooking, the texture and the return can be improved. In the present invention, pH adjustment does not have to be performed until eating, so that pH adjustment processing after cooking is unnecessary. Thereby, binding between cooked rice can be prevented and a yield and a loss can be reduced. Further, a process for eliminating the binding is not required, and the cost is not increased due to an increase in the number of processes. In addition, rice cracking is less likely to occur, so the shape of the rice product can be stabilized.

  Thirdly, since the cooked cooked rice according to the present invention can be adjusted in pH at the time of eating, it can be returned to an optimum pH according to the type of cooking rice. Thereby, delicious goods can be provided to consumers.

Claims (3)

  Processed cooked rice using cooked rice cooked with an alkaline aqueous solution.   The processed cooked rice according to claim 1, wherein the cooked cooked rice is pregelatinized rice, expanded dried rice, or vacuum freeze dried rice.   Cooked rice using the processed cooked rice according to claim 1 or 2.