JP2022142219A - Quality improving agent for rice - Google Patents
Quality improving agent for rice Download PDFInfo
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- JP2022142219A JP2022142219A JP2021042313A JP2021042313A JP2022142219A JP 2022142219 A JP2022142219 A JP 2022142219A JP 2021042313 A JP2021042313 A JP 2021042313A JP 2021042313 A JP2021042313 A JP 2021042313A JP 2022142219 A JP2022142219 A JP 2022142219A
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- cooked rice
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- quality improving
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 96
- 235000009566 rice Nutrition 0.000 title claims abstract description 96
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- 235000010987 pectin Nutrition 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 12
- 244000215068 Acacia senegal Species 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 8
- 239000000205 acacia gum Substances 0.000 claims abstract description 8
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- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- FTNIPWXXIGNQQF-UHFFFAOYSA-N UNPD130147 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(OC4C(OC(O)C(O)C4O)CO)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O FTNIPWXXIGNQQF-UHFFFAOYSA-N 0.000 description 1
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- 241000589636 Xanthomonas campestris Species 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- OCIBBXPLUVYKCH-QXVNYKTNSA-N alpha-maltohexaose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](O[C@H](O[C@@H]3[C@H](O[C@H](O[C@@H]4[C@H](O[C@H](O[C@@H]5[C@H](O[C@H](O)[C@H](O)[C@H]5O)CO)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O OCIBBXPLUVYKCH-QXVNYKTNSA-N 0.000 description 1
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
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- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
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- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Cereal-Derived Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、米飯用品質改良剤に関する。 TECHNICAL FIELD The present invention relates to a quality improver for cooked rice.
近年、チルドや冷凍の状態で流通し、スーパーマーケットやコンビニエンスストアー等で取扱われる米飯（チルド米飯・冷凍米飯）の需要が増加している。しかし、一般に米飯は炊飯後に低温で保存すると時間の経過とともに硬くなり食感の劣化が進行する。そこで、アラビアガムやペクチン等の増粘安定剤、乳酸やクエン酸等の有機酸及びこれらの塩、プロテアーゼ等の酵素等を有効成分として用いた米飯用品質改良剤が数多く提案されている。 In recent years, there has been an increasing demand for boiled rice (chilled boiled rice, frozen boiled rice) that is distributed in a chilled or frozen state and handled in supermarkets, convenience stores, and the like. However, in general, when cooked rice is stored at a low temperature after cooking, it hardens over time and deteriorates in texture. Accordingly, a number of cooked rice quality improvers have been proposed that use thickeners such as gum arabic and pectin, organic acids such as lactic acid and citric acid and their salts, and enzymes such as proteases as active ingredients.
例えば、米飯固形分１００重量部に対してペクチンを０．１２～３．００重量部含有し、水分含有率が６４～６８重量％である米飯食品（特許文献１）、（ａ）プロテアーゼ、（ｂ）ペクチン及び／又はタマリンドシードガム、及び（ｃ）グリセリン脂肪酸エステルを含有することを特徴とするチルド又は冷凍米飯用品質改良剤（特許文献２）、（ａ）プロテアーゼ及び（ｂ）ペクチン又はタマリンドシードガムを含有することを特徴とするチルド又は冷凍米飯用改良剤（特許文献３）、クエン酸等の不揮発性有機酸、ペクチン等の冷水可溶性高分子多糖類、還元水あめ及び／又はデキストリンを含有することを特徴とする米飯類の食味改良剤（特許文献４）等が開示されている。 For example, a cooked rice food containing 0.12 to 3.00 parts by weight of pectin with respect to 100 parts by weight of solid content of cooked rice and having a moisture content of 64 to 68% by weight (Patent Document 1), (a) protease, ( b) pectin and/or tamarind seed gum, and (c) a chilled or frozen boiled rice quality improver (Patent Document 2) characterized by containing glycerin fatty acid ester, (a) protease and (b) pectin or tamarind Chilled or frozen cooked rice improver (Patent Document 3) characterized by containing seed gum, non-volatile organic acid such as citric acid, cold water soluble polymer polysaccharide such as pectin, reduced starch syrup and / or dextrin Disclosed is a taste improver for cooked rice (Patent Document 4) characterized by
しかしながら、上記技術は、チルド状態で保存される米飯の食感（例えば、粒感、しっとり感、やわらかさ）の保持においては必ずしも十分でないのが実状である。 However, the actual situation is that the above technique is not always sufficient in maintaining the texture (for example, graininess, moistness, and softness) of cooked rice stored in a chilled state.
本発明は、低温保存下で米飯の食感を保持することができる米飯用品質改良剤を提供することを目的とする。 An object of the present invention is to provide a cooked rice quality improver capable of maintaining the texture of cooked rice under low-temperature storage.
本発明者らは、上記課題に対して鋭意検討を行った結果、特定の二種類の増粘多糖類と特定のＤＥ値を有する澱粉分解物とを配合した液状の製剤により、上記課題が解決されることを見出し、この知見に基づいて本発明を成すに至った。 The present inventors have made intensive studies on the above problems, and found that the above problems were solved by a liquid preparation containing two specific polysaccharide thickeners and a starch hydrolyzate having a specific DE value. The present inventors have found that this is the case, and have completed the present invention based on this finding.
即ち、本発明は、下記（ａ）～（ｃ）を含有することを特徴とする、液状の米飯用品質改良剤：
（ａ）アラビアガム、
（ｂ）キサンタンガム又はペクチン、
（ｃ）ＤＥ値２０～４０の澱粉分解物、からなっている。
That is, the present invention provides a liquid quality improver for cooked rice, characterized by containing the following (a) to (c):
(a) gum arabic;
(b) xanthan gum or pectin;
(c) a starch hydrolyzate with a DE value of 20-40;
本発明の米飯用品質改良剤を添加することにより得られる米飯は、低温保存後の食感が優れている。 The cooked rice obtained by adding the cooked rice quality improving agent of the present invention has excellent texture after low-temperature storage.
本発明の米飯用品質改良剤は、（ａ）成分としてアラビアガムと、（ｂ）成分としてキサンタンガム又はペクチンと、（ｃ）成分としてＤＥ値２０～４０の澱粉分解物を含有する。 The cooked rice quality improver of the present invention contains gum arabic as component (a), xanthan gum or pectin as component (b), and starch hydrolyzate with a DE value of 20 to 40 as component (c).
本発明の米飯用品質改良剤の（ａ）成分であるアラビアガムは、マメ科アラビアゴムノキ（Ａｃａｃｉａ Ｓｅｎｅｇａｌ Ｗｉｌｌｄｅｎｏｗ）又は他同属植物の分泌物を乾燥して得られたもの又はこれを脱塩して得られたものであり、多糖類を主成分とするものである。アラビアガムは、市販されているものを使用することができる。 Gum arabic, which is the component (a) of the cooked rice quality improver of the present invention, is obtained by drying the secretions of Acacia Senegal Willdenow or other congeneric plants of the legume family, or by desalting it. It is obtained and has polysaccharide as a main component. A commercially available gum arabic can be used.
本発明の米飯用品質改良剤の（ｂ）成分であるキサンタンガムは、キサントモナス・キャンペストリス（Ｘａｎｔｈｏｍｏｎａｓ ｃａｍｐｅｓｔｒｉｓ）が菌体外に生産する多糖類であり、Ｄ－マンノース、Ｄ－グルコース、Ｄ－グルクロン酸で構成されるものである。キサンタンガムは、市販されているものを使用することができる。 Xanthan gum, which is the component (b) of the cooked rice quality improver of the present invention, is a polysaccharide extracellularly produced by Xanthomonas campestris, and includes D-mannose, D-glucose, and D-glucurone. It is composed of acid. A commercially available xanthan gum can be used.
本発明の米飯用品質改良剤の（ｂ）成分であるペクチンは、柑橘類やリンゴ等から得られたメチル化ポリガラクチュロン酸等の多糖類を成分とするものであり、例えば、高メトキシルペクチン（ＨＭ）、低メトキシルペクチン（ＬＭ）等が挙げられ、好ましくは高メトキシルペクチンである。ペクチンは、市販されているものを使用することができる。 The pectin, which is the component (b) of the cooked rice quality improving agent of the present invention, is composed of polysaccharides such as methylated polygalacturonic acid obtained from citrus fruits, apples, etc. For example, high methoxyl pectin (HM), low methoxyl pectin (LM), etc., preferably high methoxyl pectin. Commercially available pectin can be used.
本発明の米飯用品質改良剤の（ｃ）成分である澱粉分解物は、澱粉を水とともに加熱した糊液を酸又は酵素で加水分解することにより得られる各種中間体であって、ＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）値が２０～４０、好ましくは２７～３８のものである。 The starch hydrolyzate, which is the component (c) of the cooked rice quality improving agent of the present invention, is various intermediates obtained by hydrolyzing starch with water and hydrolyzing the paste liquid with an acid or enzyme. Equivalent) value of 20-40, preferably 27-38.
ＤＥ値とは、一般には澱粉の分解程度を示す指標であり、澱粉を加水分解したときに生成するデキストリン及びブドウ糖や麦芽糖等の還元糖の割合を示すものである。ＤＥ値は、ウィルシュテッター・シューデル法により還元糖をブドウ糖として測定し、その還元糖の固形分１００に対する比として求められる。このＤＥ値が大きい程、還元糖の含有量が多くデキストリンが少なく、逆にＤＥ値が小さい程、還元糖の含有量が少なくデキストリンが多いことを意味する。即ち、ＤＥ値は、次式で表される。
ＤＥ値＝直接還元糖（ブドウ糖として表示）／固形分×１００
The DE value is generally an index indicating the degree of starch decomposition, and indicates the ratio of dextrin and reducing sugars such as glucose and maltose produced when starch is hydrolyzed. The DE value is obtained by measuring reducing sugar as glucose by the Willstetter-Schudel method and calculating the ratio of the reducing sugar to 100 solids. The higher the DE value, the higher the reducing sugar content and the lower the dextrin content. Conversely, the lower the DE value, the lower the reducing sugar content and the higher the dextrin content. That is, the DE value is represented by the following equation.
DE value = direct reducing sugars (expressed as glucose)/solids x 100
本発明の米飯用品質改良剤の形態は、上記（ａ）～（ｃ）成分を含有する常温（０～３０℃）で液状の製剤であることが好ましい。そのような形態の米飯用品質改良剤の製造方法は特に限定されず、自体公知の方法を用いることができるが、例えば以下の工程（１）及び（２）により製造することができる。
工程（１）：水に（ａ）～（ｃ）成分を加え、常温（１５℃以上２５℃未満）で、又は２５～９０℃、好ましくは約５０～８０℃に加熱しながら撹拌し、溶解液を得る。
工程（２）：（１）で得た溶解液を必要であれば４０℃以下に冷却し、常温で液状の米飯用品質改良剤を得る。
The form of the quality improver for cooked rice of the present invention is preferably a liquid formulation at room temperature (0 to 30° C.) containing the above components (a) to (c). The method for producing such a form of quality improver for cooked rice is not particularly limited, and a method known per se can be used. For example, it can be produced by the following steps (1) and (2).
Step (1): Add components (a) to (c) to water, stir and dissolve at room temperature (15°C or higher and lower than 25°C) or while heating to 25°C to 90°C, preferably about 50°C to 80°C. get the liquid
Step (2): If necessary, the solution obtained in (1) is cooled to 40° C. or lower to obtain a cooked rice quality improving agent that is liquid at room temperature.
上記工程（１）における撹拌には、例えばプロペラ攪拌機、ＴＫミキサー（プライミクス社製）又はクリアミックス（エムテクニック社製）等の撹拌機を用いることができる。撹拌にＴＫミキサーを用いる場合、回転数は３０００～１００００ｒｐｍが好ましく、攪拌時間は工程（１）では約１～６０分間が好ましい。 For stirring in the step (1), a stirrer such as a propeller stirrer, TK Mixer (manufactured by Primix) or Clearmix (manufactured by M Technique) can be used. When a TK mixer is used for stirring, the rotation speed is preferably 3,000 to 10,000 rpm, and the stirring time in step (1) is preferably about 1 to 60 minutes.
本発明の米飯用品質改良剤１００質量％中には、（ａ）成分が３．０～１０．０質量％、好ましくは４．０～８．０質量％、（ｂ）成分が０．０５～１．０質量％、好ましくは０．１～０．７質量％、（ｃ）成分が２０～７０質量％、好ましくは２５～６０質量、残余が水となるように調整するのが好ましい。 In 100% by mass of the cooked rice quality improving agent of the present invention, component (a) is 3.0 to 10.0% by mass, preferably 4.0 to 8.0% by mass, and component (b) is 0.05% by mass. It is preferable to adjust the content to 1.0 mass %, preferably 0.1 to 0.7 mass %, component (c) 20 to 70 mass %, preferably 25 to 60 mass %, and the balance being water.
本発明の米飯用品質改良剤には、上記（ａ）～（ｃ）成分の他に、液状の製剤の調製や米飯の品質改良に用いられる成分等を添加することができる。そのような成分としては、例えばブドウ糖、果糖等の単糖類、ショ糖、乳糖、麦芽糖等のオリゴ糖類、マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオース等のマルトオリゴ糖類、ソルビトール、マンニトール、マルチトール、還元水飴、グリセリン等の糖アルコール類、エタノール、プロピレングリコール等のアルコール類、醸造酢、酢酸、酢酸塩等が挙げられる。 In addition to the above components (a) to (c), the cooked rice quality improving agent of the present invention may contain components used for preparing liquid preparations and improving the quality of cooked rice. Examples of such components include monosaccharides such as glucose and fructose; oligosaccharides such as sucrose, lactose and maltose; malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose and maltohexaose; , maltitol, reduced starch syrup, sugar alcohols such as glycerin, alcohols such as ethanol and propylene glycol, brewed vinegar, acetic acid, acetates, and the like.
本発明の米飯用品質改良剤は、米飯の炊飯時に添加して使用することができる。具体的には、例えば生米又はその洗米と本発明の米飯用品質改良剤を炊飯器に入れ、そこへ水を加えて炊飯する方法、炊飯器に生米又はその洗米を入れ、そこへ予め本発明の米飯用品質改良剤を水に分散させたものを加えて炊飯する方法等が挙げられる。炊飯に用いられる水の量に特に制限はなく、例えば生米質量の１．５～１．７倍の加水量で炊飯することができる。 The cooked rice quality improver of the present invention can be used by adding it during cooking of cooked rice. Specifically, for example, a method of putting uncooked rice or its washed rice and the quality improver for cooked rice of the present invention into a rice cooker and adding water thereto to cook rice, putting uncooked rice or its washed rice into a rice cooker, and preliminarily For example, a method of adding a dispersion of the cooked rice quality improving agent of the present invention in water to cook the rice. The amount of water used for cooking rice is not particularly limited, and the amount of water used for cooking rice can be, for example, 1.5 to 1.7 times the mass of uncooked rice.
本発明において米飯用改良剤の添加量に特に制限はないが、生米１００質量％に対し通常０．５～１０．０質量％、好ましくは１．０～５．０質量％である。 In the present invention, the amount of the rice improver to be added is not particularly limited, but it is usually 0.5 to 10.0% by mass, preferably 1.0 to 5.0% by mass, based on 100% by mass of uncooked rice.
本発明で用いることのできる炊飯器の種類としては特に制限はなく、例えば電気炊飯器やガス炊飯器や電磁加熱型炊飯器、蒸気式炊飯器、圧力釜炊飯等それらのバッチ式又は連続式炊飯器、炊飯設備が挙げられる。 The type of rice cooker that can be used in the present invention is not particularly limited. utensils and rice cookers.
本発明に係る米飯としては、精白米を炊飯して得られる米飯の他に、例えば玄米ご飯、赤飯、おこわ、炊き込み御飯、ピラフ、チャーハン、ドライカレー、すし、おにぎり等が挙げられる。 Examples of the cooked rice according to the present invention include, in addition to cooked rice obtained by cooking polished rice, brown rice, sekihan, steamed rice, cooked rice, pilaf, fried rice, dry curry, sushi, and rice balls.
上記米飯は、常法により米飯をチルド温度帯（例えば、１～１５℃）下で保存することによりチルド米飯として製造することができ、また常法により米飯を－５℃以下で凍結・保存することにより冷凍米飯として製造することができる。 The above boiled rice can be produced as chilled rice by storing cooked rice under a chilled temperature range (for example, 1 to 15 ° C.) by a conventional method, and the cooked rice is frozen and stored at -5 ° C. or less by a conventional method. Thus, it can be produced as frozen cooked rice.
上記チルド米飯及び冷凍米飯は、例えばチルドすしの場合はそのまま食することができるが、通常は常法により調理して食することができる。その調理方法に特に制限はないが、例えば自然解凍等の常温に戻す方法や、電子レンジで加熱調理する方法等が挙げられる。 The above-mentioned chilled cooked rice and frozen cooked rice can be eaten as they are, for example, in the case of chilled sushi, but can usually be eaten after being cooked by a conventional method. The cooking method is not particularly limited, but examples include a method of returning to normal temperature such as natural thawing, and a method of heating and cooking in a microwave oven.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.
［米飯用品質改良剤の作製］
（１）原材料
１）アラビアガム（商品名：アラビックコールＳＳ；三栄薬品貿易社製）
２）キサンタンガム（商品名：ＧＲＩＮＤＳＴＥＤキサンタンクリアー８０；ダニスコジャパン社製）
３）ＨＭペクチン（商品名：ＵＮＩＰＥＣＴＩＮＥ ＡＹＤ ５１１０ＳＢ；ユニテックフーズ社製）
４）グァーガム（商品名：ＳＵＰＥＲＧＥＬ ＣＳＡ ２００／５０；パキスタン ガム アンド ケミカル社）
５）グルコマンナン（商品名：レオレックスＯｎｅ；清水化学社製）
６）澱粉分解物Ａ（商品名：マルデックＰＨ４００Ｐ；ＤＥ値：３３；昭和産業社製）
７）澱粉分解物Ｂ（商品名：ＳＰＤ；ＤＥ値：３０；昭和産業社製）
８）澱粉分解物Ｃ（商品名：パインデックス＃３；ＤＥ値：２５；松谷化学社製）
９）澱粉分解物Ｄ（商品名：ＴＫ－１６；ＤＥ値：１８；松谷化学社製）
１０）澱粉分解物Ｅ（商品名：パインデックス＃２；ＤＥ値：１１；松谷化学社製）
１１）澱粉分解物Ｆ（商品名：パインデックス＃１００；ＤＥ値：４；松谷化学社製）
１２）酢酸ナトリウム（商品名：無水酢酸ソーダ；大東化学社製）
１３）氷酢酸（商品名：８０％純良酢酸；ダイセル社製）
１４）水
[Preparation of quality improver for cooked rice]
(1) Raw materials 1) Gum arabic (trade name: Arabic Call SS; manufactured by Sanei Pharmaceutical Trading Co., Ltd.)
2) Xanthan gum (trade name: GRINDSTED Xanthan Clear 80; manufactured by Danisco Japan)
3) HM pectin (trade name: UNIPECTINE AYD 5110SB; manufactured by Unitech Foods)
4) Guar gum (trade name: SUPERGEL CSA 200/50; Pakistan Gum and Chemical Company)
5) Glucomannan (trade name: Leorex One; manufactured by Shimizu Chemical Co., Ltd.)
6) Starch decomposition product A (trade name: Mardec PH400P; DE value: 33; manufactured by Showa Sangyo Co., Ltd.)
7) Starch decomposition product B (trade name: SPD; DE value: 30; manufactured by Showa Sangyo Co., Ltd.)
8) Starch decomposition product C (trade name: Paindex #3; DE value: 25; manufactured by Matsutani Chemical Co., Ltd.)
9) Starch degradation product D (trade name: TK-16; DE value: 18; manufactured by Matsutani Chemical Co., Ltd.)
10) Starch degradation product E (trade name: Paindex #2; DE value: 11; manufactured by Matsutani Chemical Co., Ltd.)
11) Starch decomposition product F (trade name: Paindex #100; DE value: 4; manufactured by Matsutani Chemical Co., Ltd.)
12) Sodium acetate (trade name: anhydrous sodium acetate; manufactured by Daito Kagaku Co., Ltd.)
13) Glacial acetic acid (trade name: 80% pure acetic acid; manufactured by Daicel)
14) Water
（２）米飯用品質改良剤の配合
上記原材料を用いて作製した米飯用品質改良剤１～１９の配合組成を表１及び２に示した。この内、米飯用品質改良剤１～１１は本発明に係る実施例であり、米飯用品質改良剤１２～１９はそれらに対する比較例である。
(2) Formulation of cooked rice quality improver Tables 1 and 2 show the formulations of the cooked rice quality improvers 1 to 19 prepared using the raw materials described above. Among them, the cooked rice quality improvers 1 to 11 are examples according to the present invention, and the cooked rice quality improvers 12 to 19 are comparative examples.
（３）米飯用品質改良剤の製造方法
表１及び２の配合割合に基づいて水に各原材料を加え、ＴＫミキサー（型式：ＴＫ ＨＯＭＯＭＩＸＥＲ ＭＡＲＫ ＩＩ、プライミクス社製）を用いて該混合物を約７０℃で５，０００ｒｐｍにて５分間攪拌・溶解し、溶解液を得た。該溶解液を室温で４０℃以下に冷却し、常温で液状の米飯用品質改良剤１～１９を得た。また、各改良剤の作製量は５００ｇとした。
(3) Method for producing a quality improver for cooked rice Add each raw material to water based on the mixing ratios shown in Tables 1 and 2, and add about 70% of the mixture using a TK mixer (model: TK HOMOMIXER MARK II, manufactured by Primix). The solution was stirred and dissolved at 5,000 rpm for 5 minutes to obtain a solution. The solution was cooled to 40° C. or lower at room temperature to obtain cooked rice quality improvers 1 to 19 which were liquid at room temperature. In addition, the production amount of each modifier was 500 g.
［試験例］
（１）米飯の作製
生米（商品名：無洗米コシヒカリ；千田みずほ社製）３００ｇに水４５０ｇを加えて、室温で３０分間静置した後、これに米飯用品質改良剤１～１９各３ｇを加え、電気炊飯器（型式：ＪＡＩ－Ｒ５５１：タイガー魔法瓶社製）で炊飯した。次に、炊き上がった米飯を包装容器（蓋のサイズ：１１０ｍｍ×１３０ｍｍ×１８ｍｍ；蓋の材質：厚さ０．１５ｍｍのポリスチレン製シート；本体のサイズ：１１０ｍｍ×１３０ｍｍ×１５ｍｍ；本体の材質：厚さ０．３５ｍｍのポリスチレン及びポリプロピレン製シート）に１００ｇずつ詰めて粗熱を取った。
[Test example]
(1) Preparation of cooked rice Add 450 g of water to 300 g of uncooked rice (trade name: Rinse-free Koshihikari; manufactured by Senda Mizuho Co., Ltd.) and allow to stand at room temperature for 30 minutes. was added, and rice was cooked with an electric rice cooker (model: JAI-R551: manufactured by Tiger Thermos Co., Ltd.). Next, the cooked rice is packaged in a packaging container (lid size: 110 mm × 130 mm × 18 mm; lid material: 0.15 mm thick polystyrene sheet; body size: 110 mm × 130 mm × 15 mm; body material: thickness 100 g each was packed in a 0.35 mm polystyrene and polypropylene sheet) and cooled.
（２）作製直後の米飯の評価試験
（１）の方法で米飯を作製した直後に、官能試験を行った。官能試験では、下記表３に示す評価基準に従い１０名のパネラーで評価を行ない、評点の平均点を求め、以下の基準にしたがって記号化した。結果を表５に示す。
◎：平均値３．５以上
○：平均値２．５以上３．５未満
△：平均値１．５以上２．５未満
×：平均値１．５未満
(2) Evaluation test of cooked rice immediately after preparation A sensory test was performed immediately after the cooked rice was prepared by the method of (1). In the sensory test, evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 3 below, and the average score was determined and symbolized according to the following criteria. Table 5 shows the results.
◎: Average value of 3.5 or more ○: Average value of 2.5 or more and less than 3.5 △: Average value of 1.5 or more and less than 2.5 ×: Average value of less than 1.5
（３）チルド米飯の評価試験
（１）の方法で作製した米飯を包装容器に詰めた状態で約５℃の冷蔵庫（型式：５０３Ｄ；日立冷熱社製）内で４８時間保存した後、電子レンジ（型式：ＮＥ－ＳＳ３０；ナショナル社製）にて７００Ｗで４０秒加熱し、官能評価を行った。官能試験では、下記表４に示す評価基準に従い１０名のパネラーで評価を行ない、評点の平均点を求め、以下の基準にしたがって記号化した。結果を表５に示す。
◎：平均値３．５以上
○：平均値２．５以上３．５未満
△：平均値１．５以上２．５未満
×：平均値１．５未満
(3) Evaluation test of chilled cooked rice The cooked rice prepared by the method of (1) is packed in a packaging container and stored in a refrigerator (model: 503D; manufactured by Hitachi Co., Ltd.) at about 5 ° C. for 48 hours. (model: NE-SS30; manufactured by National) was heated at 700 W for 40 seconds for sensory evaluation. In the sensory test, evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 4 below, and the average score was determined and symbolized according to the following criteria. Table 5 shows the results.
◎: Average value of 3.5 or more ○: Average value of 2.5 or more and less than 3.5 △: Average value of 1.5 or more and less than 2.5 ×: Average value of less than 1.5
表５の結果から、本発明の米飯用品質改良剤１～１１を添加した米飯は、炊飯直後のみならずチルド米飯として低温下で保存した場合でも良好な食感が保持されていた。これに対し、比較例の米飯用品質改良剤１２～１９を添加した米飯は、いずれかの評価項目において「△」以下の評価であり、本発明の米飯用品質改良剤を添加した米飯に比べて劣っていた。 From the results in Table 5, the cooked rice to which the cooked rice quality improvers 1 to 11 of the present invention were added maintained a good texture not only immediately after cooking but also when stored at low temperature as chilled cooked rice. On the other hand, the cooked rice to which the cooked rice quality improvers 12 to 19 of the comparative examples were added was evaluated as "△" or less in any of the evaluation items, and compared to the cooked rice to which the cooked rice quality improver of the present invention was added. was inferior.
Claims (1)
（ａ）アラビアガム、
（ｂ）キサンタンガム又はペクチン、
（ｃ）ＤＥ値２０～４０の澱粉分解物。 A liquid quality improver for cooked rice, characterized by containing the following (a) to (c):
(a) gum arabic;
(b) xanthan gum or pectin;
(c) a starch hydrolyzate with a DE value of 20-40;
Priority Applications (1)
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| JP2021042313A JP2022142219A (en) | 2021-03-16 | 2021-03-16 | Quality improving agent for rice |
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| JP2021042313A JP2022142219A (en) | 2021-03-16 | 2021-03-16 | Quality improving agent for rice |
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| JP2022142219A true JP2022142219A (en) | 2022-09-30 |
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| JP (1) | JP2022142219A (en) |
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