JP2019187393A - Manufacturing method of rice - Google Patents

Abstract

To provide a manufacturing method of rice excellent in storage property, by simple raw material without deteriorating flavor or rice, less in added amount, and excellent in quality keeping property.SOLUTION: There is provided a manufacturing method of rice obtained by cooking with adding (A) sodium acetate and (B) glycine to raw rice and adding water, in which a blended amount of the (A) is 0.25 wt.% to 0.6 wt.% based on the raw rice, and a blended amount of the (B) is 0.1 wt.% to 0.37 wt.% based on the raw rice, and the total of blended amounts of the (A) and (B) is 0.5 wt.% to 0.75 wt.%.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing cooked rice having excellent shelf life.

  In recent years, lifestyles and eating habits have changed, such as aging and working together, and the opportunity to cook rice at home has also been declining. There is an increasing tendency for rice foods to be eaten in stores or taken home. Furthermore, other foods have the same tendency, and the number of foods using many kinds of food additives is increasing for the purpose of improving the storage stability of foods and improving the flavor.

  In addition, cooked rice is often eaten regularly, and there is a growing demand for reducing the amount of food additives used as well as the amount of food additives used in terms of taste and security. There are the following reports on the technology for improving the shelf life of cooked rice under such circumstances.

  For example, an antibacterial agent for rice (Patent Document 1) in which various amino acids, organic acids and salts thereof are combined with an extract and an emulsifier of bamboo, which are natural products, has been disclosed. In addition, a rice cooking improver that uses glycine as an organic acid odor suppressant to a large amount of organic acids and organic acid salts (Patent Document 2), a composition for cooking rice that combines various organic acids, their salts, and various amino acids (patent Document 3) describes a food shelf life improving agent (Patent Document 4) that combines an enzyme and an amino acid or a salt thereof, an organic acid, a salt thereof, and an acetate salt.

  Furthermore, licorice ethanol extract and brewed vinegar, acetic acid or acetic acid or a combination of glycine and food additive (Patent Document 5), glycine and sodium acetate, lysozyme, thiamine lauryl sulfate, glycerin fatty acid ester and A storage stability improver for red rice (Patent Document 6), which is a combination of one or more selected from Sosou bamboo extract, is disclosed.

JP-A-4-197146 JP 2001-258487 A JP 2004-208683 A JP-A-8-196252 JP 2007-300859 A Japanese Patent No. 3826246

  When the food is cooked rice, as can be seen from the above-mentioned literature, many types of food additives are often used, but in recent years it has been desired to simplify the types of food additives and reduce the amount used. ing.

  Therefore, an object of the present invention is to provide a method for producing cooked rice that is excellent in preservability, is simple and does not impair the flavor of cooked rice, has a small amount of addition, and has excellent shelf life.

  In order to achieve the above object, the present inventors have studied the bacteriostatic effect on cooked rice by finely changing the blending ratio of glycine and sodium acetate, and the bacteriostatic effect of cooked rice can be effectively obtained within a narrow range. And the compounding quantity which does not injure flavor was discovered, and this invention was completed.

  That is, this invention is the manufacturing method of the cooked rice obtained by adding (A) sodium acetate and (B) glycine to raw rice, adding water, and cooking rice, Comprising: (A) Is blended in an amount of 0.25 wt% or more and 0.6 wt% or less of the raw rice, and the blending amount of (B) is 0.1 wt% or more and 0.37 wt% of the fresh rice. It is the following, and provides the manufacturing method of cooked rice whose total of the compounding quantity of the said (A) and the said (B) is 0.5 to 0.75 weight% with respect to raw rice. is there.

  The present invention also provides a cooked rice product containing (A) sodium acetate and (B) glycine, wherein the blending amount of (A) is 0.25% by weight or more based on raw rice, 0 .6% by weight or less, and the blending amount of (B) is 0.1% by weight or more and 0.37% by weight or less based on the raw rice, and the blending amount of (A) and (B) The total is 0.5% by weight or more and 0.75% by weight or less based on the raw rice, and the blending ratio of (A) and (B) is in the range of 4: 1 to 1: 1. A preparation for cooked rice is provided.

  According to the present invention, cooked rice excellent in preservability can be produced. Moreover, since the kind and addition amount of the additive material added to cooked rice can be reduced, the flavor of cooked rice is not impaired.

It is a figure which shows the measurement result of the general viable count of cooked rice after 25 degreeC and 48-hour progress. It is a figure which shows the measurement result of the general viable count of cooked rice after 25 degreeC and 48-hour progress.

  Embodiments according to the present invention will be described. The preparation for cooked rice of the present embodiment is a cooked rice preparation containing (A) sodium acetate and (B) glycine, and the blending amount of (A) is 0.25% by weight with respect to raw rice. The blending amount of (B) is 0.1 wt% or more and 0.37 wt% or less based on the raw rice, and the blending amount of (A) and (B). Is 0.5% by weight or more and 0.75% by weight or less based on the raw rice, and the blending ratio of (A) and (B) is in the range of 4: 1 to 1: 1. .

  In the present embodiment, “rice cooked rice” refers to white rice, brown rice, germinated brown rice, germinated rice, or rice such as white rice made by adding water and using blended rice obtained by blending two or more of them; Occasionally cooked rice such as red rice, gomoku rice, seasoned rice, mixed rice, chestnut rice, etc. cooked with seasonings and other ingredients; fried rice, pilaf, nigiri, sushi, miso cooked rice cake, rice cake, This refers to cooked rice such as doria, risotto, and paella.

  “Raw rice” means raw rice that has not been cooked or roasted.

  The preparation for cooked rice of this embodiment can improve the storage stability of cooked rice without impairing the flavor of cooked rice.

  The sodium acetate used in this embodiment is not particularly limited as long as it conforms to generally available food additive standards, and can be suitably used. For those in which optical isomers exist, optical isomers may be used, or racemic forms may be used. Further, the so-called food additive sodium acetate obtained by neutralizing glacial acetic acid may be used, and the degree of neutralization is not limited. Sodium acetate obtained by concentrating brewed vinegar and neutralizing with sodium carbonate or sodium bicarbonate may also be used. Furthermore, hydrous sodium acetate powder obtained by adding acetic acid solution or brewed vinegar to anhydrous sodium acetate may be used.

  For neutralization of the glacial acetic acid solution or the concentrated brewed vinegar, potassium or calcium can be used in addition to sodium, and in the neutralization step, the solution is dehydrated and dissolved in the middle without being completely neutralized and then cooled. It is also possible to use sodium acetate powder on the acidic side obtained in

  The method for producing cooked rice according to the present embodiment is a method for producing cooked rice obtained by adding (A) sodium acetate and (B) glycine, and the blending amount of (A) And the blending amount of (B) is 0.1% by weight or more and 0.37% by weight or less with respect to the raw rice, and (A) and ( The total amount of B) is 0.5% by weight or more and 0.75% by weight or less based on the raw rice.

  In the present embodiment, the mixing ratio of sodium acetate and glycine tends to give a particularly sweet taste when sodium acetate is 80% by weight or more, and when glycine is 50% by weight or more, a unique sweetness tends to appear. . Moreover, when each numerical range of sodium acetate and glycine exceeds the above range, the storage effect is reduced.

  In this embodiment, the timing to add the preparation for cooked rice containing (A) sodium acetate and (B) glycine is not particularly limited, from raw rice before cooking, cooked rice, cooked rice after cooking It can be added to at least one selected from the group consisting of:

  Moreover, as long as it does not interfere with the object of the present invention, it is possible to use foods other than rice or other seasonings in combination.

  EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.

1. Examples 1-4, Comparative Examples 1-2
100g of raw rice and 140g of washed rice are mixed with glycine (made by Showa Denko) and anhydrous sodium acetate (made by Nippon Gosei Co., Ltd.) in the amounts shown in Table 1, and cooked in a household rice cooker. 230g of cooked rice Got.

  Next, 0.5 ml of a solution prepared by adjusting Bacillus subtilis to 100 cells / ml was added to 50 g of each cooked rice and well dispersed, and then placed in a thermostat at 25 ° C., and the number of viable bacteria was measured 48 hours later. Separately from this, sensory evaluation was carried out with 10 panelists about the taste of each cooked rice using non-inoculated rice.

  The number of general viable bacteria was measured on a standard agar medium according to an official method. The evaluation of the taste is 2 points if you feel a strong taste, 1 point if you feel a little, 0 points if you do not feel the taste at all, and the average value is obtained by dividing it into 10 equal parts. Got.

  Table 2 and FIG. 1 show the measurement results of the general viable count (CFU / g) and the evaluation results of the taste. As can be seen from Table 2 and FIG. 1, in Examples 1 to 4, the number of viable bacteria was effectively suppressed as compared with Comparative Examples 1 and 2, and the peculiar taste of sodium acetate was also suppressed. It became clear that

2. Examples 5-8, Comparative Examples 3-4
100 g of raw rice with no washing and 140 g of water are added with glycine (made by Showa Denko KK) and anhydrous sodium acetate (made by Nihon Gosei Co., Ltd.) in the amounts shown in Table 3, and cooked in a household rice cooker, 230 g of cooked rice Got.

  Next, 0.5 ml of a solution prepared by adjusting Bacillus subtilis to 100 / ml was added to 50 g of each cooked rice and dispersed well, and then placed in a thermostat at 25 ° C., and after 48 hours, the number of viable bacteria (CFU / g ) Was measured. Separately, using cooked rice not inoculated with fungi, sensory evaluation was performed with 10 panelists on the taste of each cooked rice. The evaluation method was the same as in Examples 1 to 4.

  Table 4 and FIG. 2 show the measurement results of the general viable count (CFU / g) and the evaluation results of the taste. As can be seen from Table 4 and FIG. 2, in Examples 5 to 8, the number of general viable bacteria was effectively suppressed as compared with Comparative Examples 3 to 4, and the taste unique to sodium acetate was also suppressed. It became clear that

3. Examples 9-12, Comparative Examples 5-6
A brewed sodium acetate powder was prototyped with reference to the first step of the example disclosed in Japanese Patent Publication No. 01-045351, and this brewed sodium acetate powder was used in place of the sodium acetate used in the above-mentioned examples. Then, brewed sodium acetate powder and anhydrous sodium acetate (made by Nihon Gosei Co., Ltd.) are added to 100 g of raw rice of cleansing rice and 140 g of water in the blending amounts shown in Table 5, and 0.66 Japanese dashi stock is added to the raw rice. Weight% was added, and it cooked with the household rice cooker, and obtained 230g of colored rice.

  Next, 0.5 ml of a solution prepared by adjusting Bacillus subtilis to 1000 / ml was added to 50 g of each colored rice and dispersed well, and then placed in a thermostat at 25 ° C. After 48 hours, the number of viable bacteria (CFU / g) Was measured. Apart from this, sensory evaluation was carried out with 10 panelists about the taste of each colored rice using colored rice not inoculated with bacteria. The evaluation method of the taste was performed in the same manner as in Examples 1 to 4.

  Table 6 shows the measurement results of the general viable cell count (CFU / g) and the evaluation results of the taste. As can be seen from Table 6, in Examples 9-12, the number of general viable bacteria was suppressed as compared with Comparative Examples 5-6, and it was revealed that the taste of rice was not felt at all.

4). Examples 13-16, Comparative Examples 7-8
Glycine (made by Showa Denko KK), anhydrous sodium acetate (made by Nihon Gosei Co., Ltd.), seasonings (Japanese-style broth, light-mouthed soy sauce, mirin, brewed vinegar) ), Chopped chicken thigh 30g, burdock 6cm and carrot 1/6 hanging on top, thinly sliced dried shiitake mushroom with water reconstituted, and 1 fried chicken The cooked rice was added and cooked in a household rice cooker to obtain 270 g of chicken-cooked rice.

  Next, after adding 0.5 ml of a solution prepared by adjusting Bacillus subtilis to 100 cells / ml to 50 g of each cooked rice, the mixture was placed in a thermostat at 25 ° C., and the number of viable bacteria was measured after 48 hours. . Separately, chicken cooked rice not inoculated with bacteria was used, and the sensory evaluation was performed with 10 panelists on the taste of each cooked chicken rice. The evaluation method of the taste was performed in the same manner as in Examples 1 to 4.

  Table 8 shows the measurement results of the general viable cell count (CFU / g) and the evaluation results of the taste. As can be seen from Table 8, in Examples 13-16, the number of viable bacteria was suppressed compared to Comparative Examples 7-8, and unpleasant taste was not felt even in cooked rice with chicken.

5. Example 17, Comparative Example 9
Using the cooked rice of Example 7 (here, Example 17) and Comparative Example 3 (here, Comparative Example 9), 160 g of cooked rice, 1/3 chopped long onion, 1 Ketchup fried rice was prototyped by adding 2 minced grilled pigs, 1 egg, 1 oil, 1 tomato ketchup, 2 salt and pepper. In other words, pour the cracked egg into a pan, immediately add rice and stir quickly with a Chinese spatula, etc. When the rice is loosened, add leek, zasai, grilled pork, stir well, season with salt, pepper, ketchup I got ketchup fried rice.

  To 50 g of the ketchup fried rice, 1.0 ml of a solution prepared by adjusting Bacillus subtilis to 100 cells / ml was added and well dispersed, and then placed in a thermostat at 30 ° C., and the number of viable bacteria was measured 48 hours later. Separately, using ketchup fried rice that was not inoculated with bacteria, the sensory evaluation was performed on the taste of each ketchup fried rice by 10 panelists. Table 9 shows the measurement results of the general viable cell count (CFU / g) and the evaluation results of the taste.

  As can be seen from Table 9, Example 17 was a delicious ketchup fried rice with better storage than Comparative Example 9 and no unpleasant taste.

6). Example 18 and Comparative Example 10
Using the cooked rice from Example 7 (here, Example 18) and Comparative Example 3 (here, Comparative Example 10), heat the mayonnaise ズ 1/2 in a frying pan and heat, and then loosen 200 g of cooked rice. Fried rice was prepared by adding 1/3 chopped long onion, 20g of roasted egg, and 20g of finely chopped bacon, seasoned with a little salt and pepper.

  After adding 0.5 ml of a solution prepared with Bacillus subtilis to 200 cells / ml to 100 g of the resulting fried rice, disperse it well, put it on a fried rice and place it in a 30 ° C. incubator. It was measured. Separately, fried rice noodles that had not been inoculated with bacteria were used, and the sensory evaluation of the fried rice nigiri taste was carried out by 10 panelists. Table 10 shows the measurement results of the general viable cell count (CFU / g) and the evaluation results of the taste.

As can be seen from Table 10, Example 18 was a delicious nigiri with better storage than Comparative Example 10 and no unpleasant taste.

7). Example 19 and Comparative Example 11
Instead of sodium acetate added in Example 6 (here referred to as Example 19) and Comparative Example 3 (here referred to as Comparative Example 11), anhydrous sodium acetate (made by Showa Denko) and brewed vinegar (made by Nippon Gosei Co., Ltd.) ) Was used to obtain salt-grown rice.

  After adding 0.5 ml of a solution of Bacillus subtilis adjusted to 200 / ml to 50 g of each cooked rice and dispersing well, place in a thermostat at 30 ° C., and measure the number of viable bacteria (CFU / g) after 48 hours did. Separately from this, we made a salt nigiri using cooked rice that had not been inoculated with bacteria, and conducted sensory evaluation with 10 panelists on the taste, smell and taste of the salt nigiri.

  The results are shown in Table 11. As can be seen from the results, in Example 19, the number of viable bacteria is suppressed as compared with Comparative Example 11, and the unpleasant taste is hardly felt even when grasping the salt. there were. Moreover, it was superior to Comparative Example 11 in terms of smell and taste.

Claims (3)

(A) A method for producing cooked rice obtained by adding sodium acetate and (B) glycine,
The blending amount of (A) is 0.25% by weight or more and 0.6% by weight or less based on the raw rice,
The blending amount of (B) is 0.1% by weight or more and 0.37% by weight or less based on the raw rice,
The method for producing cooked rice, wherein the total amount of (A) and (B) is 0.5% by weight or more and 0.75% by weight or less based on raw rice.   The (A) sodium acetate and the (B) glycine are added to at least one selected from the group consisting of raw rice before cooking, cooked rice, and cooked rice after cooking. A method for producing cooked rice. (A) A preparation for cooked rice containing sodium acetate and (B) glycine,
The blending amount of (A) is 0.25% by weight or more and 0.6% by weight or less based on the raw rice,
The blending amount of (B) is 0.1% by weight or more and 0.37% by weight or less based on the raw rice,
The total amount of (A) and (B) is 0.5% by weight or more and 0.75% by weight or less based on raw rice, and
The blending ratio of (A) and (B) is in the range of 4: 1 to 1: 1.
Formulation for cooked rice.