JP2023065332A - Cooked rice binding property improving agent - Google Patents

Abstract

To provide a binding property improving agent that can be used for cooked rice, and is a cooked rice binding property improving agent for obtaining cooked rice having good binding property between rice grains, having loosening property in the oral cavity when eaten, having reduced stickiness, and having grainy texture.SOLUTION: By using a cooked rice binding property improving agent containing starch selected from modified starch, or starch or pregelatinized product thereof, and insoluble dietary fiber in a cooked rice before or after cooking, a cooked rice product that can not only improve the binding property between grains of cooked rice, but also that is preferably improved in terms of stickiness, ease of unraveling, and also texture of grain, can be provided.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an agent for improving the binding property of cooked rice and a method for improving the binding property.

In recent years, various foods using boiled rice have been sold due to the increasing taste of food, but among them, molded boiled rice products (molded boiled rice) that can be easily eaten, such as rice balls, are preferred.

Most of ordinary molded cooked rice is obtained by molding cooked rice, and the adhesion between rice grains is not so much of a problem. However, the cohesiveness of rice grains may decrease due to the water content, oil content, etc. of the rice grains, and in particular, the cohesiveness of rice grains decreases in cooked rice products including a manufacturing process that involves cooking with heat in the presence of fats and oils. It is known. In the case of molded cooked rice sold as a product, if the binding property is low, the shape may be lost during the distribution process, or the product may spill out when eaten, resulting in a loss of product value. rice field.

On the other hand, if cooked rice with high cohesiveness is used to prevent the rice from collapsing in shape, clumps will occur during production, reducing work efficiency and hindering uniform seasoning. I had a problem with the drop. Furthermore, there is also the conflicting problem of binding property and loosening property during eating.

For this reason, a cohesiveness improver for cooked rice that exhibits moderate cohesiveness and looseness is desired, and various studies have been made.

For example, a rice quality improver containing hydroxypropylcellulose (HPC) has been disclosed in order to improve the loosenability of cooked rice (see Patent Document 1). However, it is not preferable because it gives a sticky and viscous texture when eaten.

In addition, as a means to solve the binding property of cooked rice containing fats and oils, a shape carrier for cooked rice containing wheat protein as an active ingredient (see Patent Document 2) and a pregelatinized starch (waxy corn starch) as an active ingredient are included. A molded rice binder that is used by adding 0.8 to 3% to cooked rice is disclosed (see Patent Document 3). However, since the wheat protein contained in the shape carrier for cooked rice described in Patent Document 2 can be an allergen, it is not suitable for use in widely distributed foods, as it requires caution when eating. Furthermore, since allergen-containing foods are handled, it is necessary to take measures such as manufacturing them separately from allergen-free foods. In addition, the molded rice binder described in Patent Document 3 cannot be said to have sufficient versatility because the amylose content is restricted to a specific range. Furthermore, the document does not describe or suggest stickiness or graininess of cooked rice when eaten.

JP-A-2006-311848 JP 2019-154429 A International publication 2017/004889 pamphlet

An object of the present invention is to provide a cooked rice cohesiveness improver for obtaining cooked rice having good cohesiveness, loosening in the oral cavity when eaten, reduced stickiness, and graininess, and the use of the cohesiveness improver. To provide shaped cooked rice with improved binding properties.

The present inventors have made intensive studies to solve the above problems, and found that by combining starches with insoluble dietary fiber, the binding of cooked rice is improved, and molded cooked rice that is easy to loosen when eaten is obtained. This led to the completion of the present invention.

That is, the solutions of the present invention are as follows.
First, it is an agent for improving the binding property of boiled rice, characterized by containing 0.05 to 0.6 parts by weight of insoluble dietary fiber with respect to 1 part by weight of starches.
Secondly, the binding property improver according to the first aspect, wherein the starch is a modified starch selected from the group consisting of phosphorylated starch, crosslinked starch, hydroxypropyl starch, and pregelatinized starch.
Third, a molded cooked rice obtained by adhering the cohesiveness improver according to any one of the above first or second to boiled rice and molding it, wherein the starch contained in the cohesiveness improver and the insoluble It is a molded cooked rice in which the total amount of dietary fiber is 0.001 to 0.1 parts by weight per 1 part by weight of cooked rice.
Fourth, a method for producing molded cooked rice obtained by adhering the binding property improver according to any one of the first or second above to boiled rice and molding it, wherein the starch contained in the binding property improving agent. A method for producing shaped boiled rice, wherein the total amount of the cereal and insoluble dietary fiber is 0.001 to 0.1 part by weight per 1 part by weight of boiled rice.
Fifth, improving the cohesiveness of cooked rice, characterized by adhering to cooked rice a cohesiveness improver containing 0.05 to 0.6 parts by weight of insoluble dietary fiber per 1 part by weight of starches. The method.
Sixthly, 0.001 to 0.1 parts by weight in total of starches and insoluble dietary fiber contained in the binding property improver are attached to 1 part by weight of cooked rice. It is the method described.
Seventh, the method according to any one of the fifth and sixth above, wherein the cooked rice is oil-adhered cooked rice.

According to the present invention, by using a cooked rice binding property improver containing starches and insoluble dietary fiber in cooked rice, binding property and feeling of loosening are improved, stickiness is reduced, and cooked rice with a grainy feeling is obtained. can provide.

The adhesion improver for cooked rice of the present invention is a composition containing starches and insoluble dietary fiber.
Specific examples of starches include processed starch, starch, and pregelatinized products thereof, and processed starches include starch derivatives and pregelatinized starch derivatives. In general, etherification, esterification, grafting and cross-linking are known methods for derivatizing starch. It may be derivatization of species, or two or more derivatization methods may be combined. Modified starches prepared by this method include etherified starch, esterified starch, crosslinked starch, and pregelatinized starches thereof, and more preferred are phosphate crosslinked starch and hydroxypropylated phosphate crosslinked starch. be done.
Starch includes raw starch and pregelatinized starch, and pregelatinized starch is preferred. Raw starch and pregelatinized starch may be of any origin, including potato, tapioca, corn, waxy corn, and rice, with tapioca origin being more preferred. That is, preferred starches in the present invention include phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, and pregelatinized starch. Among these, hydroxypropylated phosphate crosslinked starch and pregelatinized tapioca are particularly preferred. Starch.
The binding improver of the present invention may contain one of these starches, or two or more of them.

In addition, the insoluble dietary fiber used in the present invention is not particularly limited in terms of properties, particle size, and origin as long as it is a dietary fiber that is insoluble in water and can be used in foods. From the point of view, it is preferably in the form of powder. Commonly distributed insoluble dietary fibers can be used in the present invention, and examples thereof include cellulose, hemicellulose, lignin, and chitin. Among these, powdery cellulose is particularly preferred.
0.05 to 0.6 parts by weight, preferably 0.07 to 0.5 parts by weight, more preferably 0.1 part by weight of insoluble dietary fiber per 1 part by weight of the starches and insoluble dietary fiber. A composition is prepared by a known method, for example, by mixing so that the amount is 0.4 parts by weight. The composition can be used as it is as the cohesiveness improver for cooked rice of the present invention.

The agent for improving the cohesion of cooked rice of the present invention may contain excipients and the like as long as the effect of improving the cohesion of cooked rice is not inhibited. The excipient is not particularly limited as long as it is generally used for food, and examples thereof include dextrin.

The form of the cohesiveness improver for cooked rice of the present invention is not particularly limited, and may be in any form such as powder, granules, tablets, etc., and a solution dissolved or suspended in an appropriate liquid such as water. Alternatively, it may be in the form of a suspension or the like.

The binding property of cooked rice can be improved by attaching the binding property improver for cooked rice of the present invention to the cooked rice before or after cooking. That is, the cohesiveness improver of the present invention can be used in the method for improving the cohesiveness of cooked rice of the present invention.
The cooked rice to which the cohesiveness improver of the cooked rice of the present invention can be applied further contains ingredients such as seasonings, oils and fats, vegetables, beans, meats, and seafood, as long as the cooked rice is cooked. Examples include cooked rice, cooked rice, sekihan, and cooked rice cooked in the presence of oil (e.g., fried rice, butter rice, chicken rice, garlic rice, paella). Rice cooked with heat is preferred, and cooked rice fried in the presence of oil and fat is more preferred. In particular, in the case of cooked rice containing 0.5 parts by weight or more of oils and fats per 100 parts by weight of uncooked rice before cooking, the effects of the present invention are remarkably exhibited.
For cooking rice, a commercially available household rice cooker may be used, or a commercial large rice cooker may be used. The method of cooking rice may also be carried out according to the usual method.

The method of attaching the cohesiveness improver of the cooked rice of the present invention to the cooked rice before or after cooking includes, for example, a method of adding the agent during the cooking process of the cooked rice and stirring to attach the agent to the cooked rice. The amount of the cohesiveness improver of the cooked rice of the present invention to be added is such that the sum of the starches and insoluble dietary fiber contained in the cohesiveness improver of the present invention is 0.001 per 1 part by weight of the cooked rice. It may be added so as to be 0.1 part by weight or less, but the amount is preferably 0.002 to 0.05 part by weight, more preferably 0.003 to 0.04 part by weight.

The binding property of cooked rice in the present invention refers to the degree of binding between grains of cooked rice. High binding means that the rice grains of cooked rice have a high degree of binding. For example, in molded boiled rice (so-called rice ball) that does not crumble easily, the degree of bonding between rice grains is high. The adhesiveness can be relatively evaluated from the strain rate and the load value when measuring under the same conditions using a creep meter using molded cooked rice as a sample. Physical properties are measured with a creep meter by gradually pushing up the sample stage vertically from below toward the plunger (compressing device) used for measurement, and measuring the force with which the sample pushes back the plunger. In the method, the strain rate can be found as the ratio of the distance the plunger is pushed into the sample relative to the initial thickness of the sample. Moreover, the load is a value obtained by dividing the measured value of the force with which the sample pushes back the plunger at an arbitrary strain rate by the contact area between the plunger and the sample. The strain rate and load measured in this way can be used to evaluate the cohesiveness.

EXAMPLES The present invention will be specifically described below by showing examples and comparative examples, but the present invention is not limited to the following examples.

Commercially available raw materials were used for the preparation of each test group. Powdered cellulose (manufactured by Nippon Paper Industries) was used as the insoluble dietary fiber.

[Preparation of binding property improver]
Composition 1 was prepared by powder-mixing 64 g of hydroxypropylated phosphate-crosslinked starch, 24 g of insoluble dietary fiber and 12 g of dextrin (Example 1).
Composition 2 was prepared by powder-mixing 70 g of pregelatinized tapioca starch, 21 g of insoluble dietary fiber, and 9 g of dextrin (Example 2).
62.3 g of hydroxypropylated phosphate-crosslinked starch, 30.8 g of hydroxypropyl methylcellulose, 6.2 g of guar gum and 0.7 g of xanthan gum were powder-mixed to prepare composition 3 (Comparative Example 1).
64 g of hydroxypropylated phosphate-crosslinked starch and 36 g of dextrin were powder-mixed to prepare composition 4 (Comparative Example 2).

[Preparation of cooked rice]
Seasoned rice was prepared by adding 3 g of cooked rice vinegar, 3 g of oil (rice oil), 9 g of consommé granules, and 470 mL of water to 300 g of uncooked rice and cooking with a commercially available rice cooker. After adding 2 g of oil to a wok, 220 g of seasoned rice was added and stirred while frying. After that, 2.6 g each of the seasonings and compositions 1 to 4 were added and stirred, and adhered to cooked rice to prepare heat-cooked rice. The heat-cooked rice of the reference example was prepared in the same manner except for the step of adding each composition.
Put 20 g of the prepared cooked cooked rice in a cylindrical stainless petri dish (inner diameter 40 mm x height 15 mm), place a flat plate in the opening and flatten the surface to form a sample for evaluation (each molded cooked rice 1 to 4 and standard molded cooked rice). In addition, a sample molded by performing the same operation was covered with a food wrap film, sealed, and stored at 25° C. for 40 hours to obtain a sample after storage.

[Evaluation method]
Using a creep meter, push the plunger (contact surface diameter: 16 mm) to the position where the strain rate is 85%, and measure the load (N) for the cohesiveness of the prepared shaped rice 1 to 4 and the standard shaped cooked rice. The adhesiveness was evaluated by comparing with each test group. Note that n=4 for each test section, and the value of load (N) is shown as the average value±standard deviation. Significance of the load values was determined by t-test (two-tailed).
In addition, regarding the binding property after storage, the value of the load (N) when the shape of the sample was collapsed (broken) by being pushed by the plunger was compared with the standard molded cooked rice and the molded cooked rice using the composition of the comparative example. It was evaluated by Significance of the load values of the samples after storage was determined by t-test (two-tailed).
Furthermore, the molded cooked rice after preparation was evaluated by sensory evaluation on a 5-point scale of 1 to 5 for "ease of loosening in the oral cavity", "stickiness", and "graininess", with 3 being the reference example.

[Measurement results of physical properties immediately after preparation]
Table 1 shows the results of evaluating the binding properties of the samples immediately after preparation. Note that Table 1 shows the composition attached to each shaped cooked rice (the same applies to the following tables).

As shown in Table 1, when compared to the standard shaped cooked rice, the load on shaped cooked rice 1 and 2 to which compositions 1 and 2 (Examples 1 and 2) were respectively attached was significantly higher at any strain rate. , it was found that the binding property was improved.
Furthermore, the molded cooked rice 1 showed a significantly higher load than the molded cooked rice 3 to which the composition 3 (Comparative Example 1) was adhered at a distortion rate of 70%, and the molded cooked rice 2 at any distortion rate, and the binding was improved. It became clear that Also, although not shown in the table, the shaped cooked rice 2 showed significantly higher binding properties at any strain rate when compared with the shaped cooked rice 4 to which the composition 4 (Comparative Example 2) was adhered.

[Measurement results of physical properties after storage]
Table 2 shows the values of the load (N) at which the molded cooked rice samples after storage broke, as an average value ± standard deviation.

As shown in Table 2, both preformed cooked rice 1 and preformed rice 2 (indicated as Examples 1 and 2 in Table 2), even after storage, were standard preformed rice (indicated as Reference Example in Table 2), preformed cooked rice 3 and A significantly higher load was exhibited for all of the shaped cooked rice 4 (indicated as Comparative Examples 1 and 2 in Table 2), indicating that the cohesiveness was improved.

[Texture evaluation results]
Table 3 shows the results of sensory evaluation of the samples immediately after preparation.

As shown in Table 3, both molded cooked rice 1 and molded cooked rice 2 (indicated as Examples 1 and 2 in Table 3) are both sticky compared to the standard molded cooked rice (indicated as Reference Example in Table 3). However, the result was a grainy feeling. In addition, in the cohesiveness test, it was shown that while the cohesiveness was significantly higher than that of the standard molded cooked rice, it was loosened in the oral cavity when eaten.
Comparing Formed Cooked Rice 1 and Formed Cooked Rice 2 with Formed Cooked Rice 3, Formed Cooked Rice 1 and Formed Cooked Rice 2 were excellent in all evaluation items, and showed particularly excellent effects in terms of stickiness and graininess.

From the above test results, by using the cohesion improver for cooked rice of the present invention (Example 1 and Example 2), not only can the cohesion between rice grains of cooked rice be improved, but also stickiness, ease of loosening, It was shown that it is possible to provide a cooked rice product that is also preferably improved in terms of graininess.

Claims (7)

An agent for improving the binding property of cooked rice, characterized by containing 0.05 to 0.6 parts by weight of insoluble dietary fiber per 1 part by weight of starch. 2. The binding property improver according to claim 1, wherein said starch is a modified starch selected from the group consisting of phosphorylated starch, crosslinked starch, hydroxypropyl starch and pregelatinized starch. A molded cooked rice obtained by adhering the binding property improver according to any one of claims 1 and 2 to boiled rice and molding it, wherein the total amount of starch and insoluble dietary fiber contained in the binding property improving agent is Formed cooked rice, the amount of which is 0.001 to 0.1 parts by weight per 1 part by weight of cooked rice. A method for producing molded cooked rice obtained by adhering the binding property improver according to any one of claims 1 and 2 to boiled rice and molding it, wherein the starches and insoluble dietary fiber contained in the binding property improving agent. is 0.001 to 0.1 parts by weight per 1 part by weight of cooked rice. A method for improving the cohesion of cooked rice, which comprises adhering to cooked rice an cohesion improver containing 0.05 to 0.6 parts by weight of insoluble dietary fiber per 1 part by weight of starch. 6. The method according to claim 5, wherein a total of 0.001 to 0.1 parts by weight of starch and insoluble dietary fiber contained in the binding property improver is attached to 1 part by weight of boiled rice. 7. The method according to claim 5 or 6, wherein the cooked rice is oil-adhered cooked rice.