JP2017169514A - Rice quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice quality improver which can hold a rice texture under low-temperature storage.SOLUTION: A rice quality improver comprises a yeast-treated product and a thickening stabilizer.SELECTED DRAWING: None

Description

  The present invention relates to a quality improving agent for cooked rice.

  In recent years, demand for cooked rice (chilled cooked rice / frozen cooked rice) that is distributed in a chilled or frozen state and handled at supermarkets or convenience stores has increased. However, generally, when cooked rice is stored at a low temperature after cooking, the rice becomes harder with time and the texture deteriorates. Accordingly, many rice quality improving agents using thickening stabilizers such as gum arabic and pectin, organic acids such as lactic acid and citric acid, salts thereof, enzymes such as protease, and the like as active ingredients have been proposed.

  For example, cooked rice food (Patent Document 1) containing 0.12 to 3.00 parts by weight of pectin with respect to 100 parts by weight of cooked rice solids and having a moisture content of 64 to 68% by weight, (a) protease, ( b) pectin and / or tamarind seed gum, and (c) chilled or frozen rice quality improving agent characterized by containing glycerin fatty acid ester (Patent Document 2), (a) protease and (b) pectin or tamarind Contains chilled or frozen rice improver characterized by containing seed gum (Patent Document 3), non-volatile organic acid such as citric acid, cold water soluble high molecular weight polysaccharide such as pectin, reduced syrup and / or dextrin A rice rice taste improver (Patent Document 4) and the like are disclosed.

  However, the above technique is not necessarily sufficient in maintaining the texture of cooked rice stored in a chilled state.

JP 2010-252773 A JP 2012-034611 A JP 2008-245582 A JP 2004-159629 A

  An object of the present invention is to provide a quality improving agent for cooked rice that can maintain the texture of cooked rice under low temperature storage.

  As a result of intensive studies on the above problems, the present inventor has confirmed that the above problems can be solved by using a processed product of yeast and a thickening stabilizer conventionally used for improving cooked rice. The present invention has been made based on the finding and this finding.

That is, the present invention
(1) A rice rice quality improver comprising a processed yeast product and a thickening stabilizer,
(2) A method for producing cooked rice comprising the step of adding at least a processed yeast product and a thickening stabilizer to the rice before cooking, and cooking the rice,
Consists of.

  The cooked rice obtained by adding the quality improving agent for cooked rice of the present invention has an excellent texture after low-temperature storage.

  In the processed yeast product used in the present invention, the yeast is not particularly limited as long as it is a food or drink or a yeast that can be used in the production thereof. (Candida lipolytica), Candida genus, Torulaspora delbrueckii (Torulaspora) genus, Kluyveromyces thermotolerans (Kluyveromyces thermotolerans) Kluyveromyces, Phi -The yeast etc. which belong to the Pichia (Pichia) genus, such as Membrane nefaciens (Pichia membranaefaciens), etc. are mentioned, Preferably it is a Saccharomyces genus.

  As the processed yeast product used in the present invention, various processed yeast products such as dry yeast and yeast extract are used. As dry yeast, what dried and pulverized edible yeast (For example, beer yeast, baker's yeast, sake yeast, etc. below) is used. The yeast extract may be any extract extracted from edible yeast as a raw material, for example, yeast that has been subjected to autolysis, enzyme treatment, hydrothermal treatment, acid or alkali hydrolysis, cell membrane destruction treatment, etc. What collected the liquid part from the processed material may be used.

  Examples of processed yeast products include dry beer yeast BY-G (trade name; manufactured by MC Food Specialties), yeast powder HG (trade name; dry bread yeast; manufactured by Oriental Yeast Co., Ltd.), and the like. These can be used in the present invention.

  The thickening stabilizer used in the present invention is not particularly limited. For example, gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM Examples include pectin, tragacanth gum, crystalline cellulose, propylene glycol alginate, soy polysaccharide, gati gum, methylcellulose, psyllium seed and cashmere gum. These thickening stabilizers may be used alone or in any combination of two or more. Among these, glucomannan and soybean polysaccharide are preferable from the viewpoint of imparting water-retaining and grainy texture to the cooked rice.

  The content of the processed yeast product and the thickening stabilizer in 100% by mass of the quality improving agent for cooked rice of the present invention is not particularly limited, but the content of the processed yeast product is usually 0.25 to 30% by mass, preferably 0.5 to 20% by mass, and the content of the thickening stabilizer is usually 1 to 20% by mass, preferably 2 to 15% by mass.

  Although there is no restriction | limiting in particular in the content ratio (yeast processed material: thickening stabilizer) of the processed yeast product and the thickening stabilizer in the quality improving agent for cooked rice of this invention, For example, it is usually 1: 80-30 by mass ratio. : 1 and preferably 1:30 to 10: 1.

  The quality improving agent for cooked rice of the present invention includes organic acids such as acetic acid, lactic acid, citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, adipic acid, and gluconic acid, as long as the object of the present invention is not impaired. And organic acid salts such as sodium salts, calcium salts, potassium salts and magnesium salts, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and other food emulsifiers, α-amylase, β -Enzymes such as amylase, glucoamylase, α-glucosidase, pullulanase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, xylanase, transglutaminase, lipoxygenase, lipase and phospholipase may be used in combination.

  The form of the quality improving agent for cooked rice of the present invention is not particularly limited, but may be solid, semi-solid, or liquid, and more specifically, powder, granule, tablet, pill, capsule It may be in the form of an agent, syrup, liquid, etc.

  The method for producing the quality improving agent for cooked rice of the present invention is not particularly limited, and a method known per se can be used. Specifically, for example, dextrin, lactose, powdered starch syrup and the like are mixed as a carrier (excipient) in a solution or powder in which a processed yeast product and a thickening stabilizer are mixed, and this is powdered, granulated, or tableted Alternatively, it can be prepared as a dry (solid) preparation formed into a pill form or the like.

  The quality improving agent for cooked rice of the present invention is used when cooking cooked rice, and there is no particular limitation on the method of use. Specifically, for example, (a) a method in which raw rice and the quality improver are lightly mixed in advance and then put in a rice cooker, and water is added thereto to cook rice, (b) raw rice and water are put in a rice cooker, A method of cooking rice after adding the quality improver there, (c) A method of adding the quality improver to a rice cooker and adding fresh rice and water to it, or (d) Cooking rice in a rice cooker And a method of cooking rice by adding a dispersion containing a part or all of water and the quality improver.

  In addition, the amount of the quality improving agent for cooked rice varies depending on the type of cooked rice, the composition other than cooked rice, water addition, etc., and is not uniform. .0025-0.3 mass%, preferably 0.005-0.2 mass%, the addition amount of the thickening stabilizer is usually 0.01-0.2 mass%, preferably 0.02-0.15 mass. %, The amount of the rice quality improver added can be adjusted.

  Here, the manufacturing method of cooked rice including the process of adding and cooking at least dry yeast and a thickening stabilizer to the rice before cooking is also contained in this invention. In the method for producing cooked rice of the present invention, there are no particular restrictions on the amount of yeast processed product and thickening stabilizer added to 100% by mass of raw rice, but for example, the processed yeast product is usually 0.0025 to 0.3% by mass, Preferably it is 0.005-0.2 mass%, and a thickening stabilizer is 0.01-0.2 mass% normally, Preferably it can be 0.02-0.15 mass%.

  Examples of the cooked rice in the present invention include brown rice, red rice, rice bran, cooked rice, pilaf, and dry curry, in addition to cooked rice obtained by cooking polished rice. Moreover, the shaped cooked rice which processed them like rice balls etc., or the frozen cooked rice which frozen them are also contained in the cooked rice said by this invention.

  The above-mentioned cooked rice can be produced as frozen cooked rice by freezing and storing the cooked rice at −5 ° C. or less by a conventional method, and the cooked rice is stored at a chilled temperature zone (for example, 1 to 15 ° C.) by a conventional method. Can be produced as chilled cooked rice.

  The chilled cooked rice and frozen cooked cooked rice can be eaten as they are, for example, in the case of chilled sushi, but can usually be cooked and eaten in a conventional manner. Although there is no restriction | limiting in particular in the cooking method, For example, the method of returning to normal temperature, such as natural thawing | decompression, the method of heat-cooking with a microwave oven, etc. are mentioned.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Manufacture of quality improvers for cooked rice]
(1) Raw materials 1) Dry yeast 1 (trade name: dry beer yeast BY-G; manufactured by MC Food Specialties)
2) Dry yeast 2 (trade name: yeast powder HG; manufactured by Oriental Yeast Co., Ltd.)
3) Glucomannan (trade name: ROLEX RS; manufactured by Shimizu Chemical)
4) Soybean polysaccharide (trade name: Soya Five-S-ZR100; manufactured by Fuji Oil Co., Ltd.)
5) Dextrin (trade name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Blending of cooked rice quality improver Table 1 shows the blended composition of cooked rice quality improvers 1-7 prepared using the above raw materials. Among these, cooked rice quality improvers 1 to 4 are examples according to the present invention, and cooked rice quality improvers 5 to 7 are comparative examples.

(3) Method for producing cooked rice quality improver Based on the blending ratio of the raw materials (all in powder form) shown in Table 1, predetermined raw materials are uniformly mixed, and powdered cooked rice quality improvers 1-7 are added. 500 g of each was obtained.

[Production and evaluation of chilled rice]
(1) Preparation of chilled cooked rice After adding 360 g of water to 300 g of raw rice (trade name: no-washed rice Koshihikari; manufactured by Mizuho Senda) and allowing to stand at room temperature for 30 minutes, the quality improvers 1-7 for cooked rice were added to 105 g of water. What dissolved any 3g was added, and it cooked with the electric rice cooker (model | form: JNL-T551; product made from a Tiger thermos company). The cooking time was about 20 minutes and the steaming time was about 20 minutes. Next, the cooked cooked rice is packed in a packaging container (lid size: 110 mm × 130 mm × 18 mm; lid material: polystyrene sheet having a thickness of 0.15 mm; main body size: 110 mm × 130 mm × 15 mm; main body material: thickness. 100 g each in a 0.35 mm polystyrene and polypropylene sheet) and slowly cooled at room temperature to obtain cooked rice 1-7. In addition, as a control, rice 8 was obtained in the same manner except that 90 g of water was used instead of “one obtained by dissolving any 3 g of quality improvers 1 to 7 for cooked rice in 105 g of water”. In addition, the cooked rice 8 was prepared according to the usual amount of water added to the cooked rice without the addition of the quality improving agent for cooked rice because no quality improver for cooked rice was added and water retention was low.

(2) Evaluation test of chilled cooked rice The cooked rice 1-8 was stored for 24 hours in a refrigerator (model: 503D; manufactured by Hitachi Cold & Thermal Energy) at about 5 ° C, and then a sensory test was performed to evaluate the texture. In addition, the cooked rice 1 to 8 was stored for 96 hours in a refrigerator (model: 503D; manufactured by Hitachi Chiller & Co., Inc.) at about 5 ° C., and then heated for 20 seconds in a microwave oven (1600 W), and the sensory test was performed in the same manner. In these tests, evaluation was performed by 15 panelists in accordance with the evaluation criteria shown in Table 2 below, the average score was obtained, and symbolized according to the following criteria. The results are shown in Table 3.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

  The cooked rice 1 to 4 obtained by adding the quality improving agents 1 to 4 for the cooked rice of the present invention obtained a result of “◯” or more in all evaluation items of graininess, moist feeling and softness. On the other hand, in the cooked rice 5-7 obtained by adding the quality improvers 5-7 for cooked rice of the comparative example and the cooked rice 8 of the control, in at least one evaluation item among the grain feeling, moist feeling and softness It was inferior to that of the present invention.

Claims (2)

  A quality improver for cooked rice, comprising a processed yeast product and a thickening stabilizer.   A method for producing cooked rice, comprising the step of adding at least a processed yeast product and a thickening stabilizer to the uncooked rice before cooking.