JP2023073791A - Production method of cooked rice, cooked rice texture improvement method, and shortening method of rice immersion time - Google Patents

Abstract

To provide a technique for shortening immersion time before rice cooking in production of cooked rice.SOLUTION: A production method of cooked rice includes: an immersion step of immersing a raw material before rice cooking of the cooked rice in immersion water containing an emulsifier; and a rice cooking step of cooking the raw material before the rice cooking of the cooked rice immersed in the immersion water. There is also provided a cooked rice texture improvement method in which the emulsifier is added in rice immersion before cooking rice. There is also a shortening method of rice immersion time in which the emulsifier is added in the rice immersion before cooking the rice.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing cooked rice, a method for improving the texture of cooked rice, and a method for shortening the soaking time of rice.

BACKGROUND ART Conventionally, there has been a demand to improve the loosening property of cooked rice, particularly targeting business categories such as restaurants, ready-made meals, and industrial catering. If there is adhesion to the rice cooker used for cooking rice, cooking utensils for further processing and cooking of cooked rice, utensils or containers for separating cooked rice, or adhesion between grains of cooked rice, it may cause problems during work. There was a problem that efficiency deteriorated and it led to food loss.

Regarding such problems, for example, Patent Documents 1 to 3 disclose that a specific emulsifier is added to edible fats and oils and used when cooking rice to further improve quality such as loosening property. Are listed. In addition, for example, in Patent Document 4, by using an oil-and-fat composition containing lecithin and an emulsifier with an HLB of 4.5 to 10 in cooked rice after cooking, the cooked rice is prevented from adhering to each other, and loosening properties are improved. is stated.

Japanese Patent Application Laid-Open No. 2001-17100 JP-A-2003-92987 Japanese Patent Application Laid-Open No. 2011-50301 Japanese Patent No. 5685338

It is known that uncooked rice needs to be soaked in a predetermined amount of water for a certain period of time in order to cook it deliciously. If it is possible to shorten the immersion time at that time, it is possible to realize efficient production of boiled rice, which is useful. In this respect, Patent Documents 1 to 4 do not provide techniques for shortening the soaking time of rice.

Accordingly, an object of the present invention is to provide a technique for shortening the soaking time before cooking rice when producing cooked rice.

As a result of intensive research by the present inventors to solve the above problems, it was found that by immersing the raw material before cooking in immersion water containing an emulsifier, the immersion time before cooking can be shortened, and short immersion The present inventors have found that cooked rice with a good texture can be obtained even if it is cooked for a long time, and have completed the present invention.

That is, in the first aspect of the present invention,
A soaking step of soaking the pre-cooked rice raw material in soaking water containing an emulsifier;
A rice cooking step of cooking the pre-cooking raw material immersed in the immersion water;
To provide a method for producing boiled rice.

In the method for producing cooked rice according to the present invention, it is preferable that the soaking water is drained after the soaking step, and then the rice cooking step is performed.

In the method for producing cooked rice, it is preferable that, in the soaking step, the soaking in the soaking water is performed for 10 minutes or more and 120 minutes or less.

In the method for producing cooked rice, the emulsifier is selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin. It is preferable to use a seed or two or more.

Moreover, in the method for producing cooked rice, the emulsifier is preferably used in the form of an emulsifier-containing oil or fat obtained by mixing the emulsifier with the oil or fat so as to be contained in the immersion water.

Moreover, in the method for producing cooked rice, the emulsifier-containing oil preferably contains the emulsifier in an amount of 0.05% by mass or more and 10% by mass or less.

In the method for producing cooked rice, the emulsifier is preferably added in an amount of 0.001 parts by mass or more and 0.5 parts by mass or less with respect to 100 parts by mass of the uncooked rice, which is the raw material before cooking, to be soaked in the soaking water. .

Moreover, in the method for producing cooked rice, it is preferable to apply the method to cooked rice selected from fried rice, dry curry, chicken rice, cooked rice, doria, sea bream rice, and ketchup rice.

On the other hand, in its second aspect, the present invention provides a method for improving the texture of cooked rice by adding an emulsifier during soaking of the rice before cooking the rice.

In the method for improving texture of cooked rice according to the present invention, the emulsifier is selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin. It is preferable to use one or two or more.

On the other hand, in its third aspect, the present invention provides a method for shortening the soaking time of rice by adding an emulsifier when soaking the rice before cooking the rice.

In the method for shortening the rice soaking time according to the present invention, the emulsifier is selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin. It is preferable to use one or two or more of them.

ADVANTAGE OF THE INVENTION According to this invention, when manufacturing boiled rice, the soaking time before the rice cooking can be shortened by soaking the raw material before rice cooking in the soaking water containing an emulsifier. In addition, cooked rice with good texture can be obtained even with a short soaking time.

The present invention aims to shorten the soaking time of uncooked rice when producing cooked rice by soaking the cooked rice in soaking water containing an emulsifier before cooking. Another object of the present invention is to produce cooked rice that exhibits excellent texture even when the uncooked rice is soaked for a short period of time.

The emulsifier is not particularly limited as long as it is edible, but the HLB is preferably 1 or more and 8 or less, more preferably 3 or more and 8 or less. Examples of emulsifiers include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, lecithin, and the like. , Its constituent fatty acids are preferably myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, etc. In the case of sucrose fatty acid esters, its constituent fatty acids are erucic acid, stearic acid, oleic acid, etc. In the case of sorbitan fatty acid ester, the constituent fatty acids are preferably erucic acid, stearic acid, oleic acid, etc. In the case of propylene glycol fatty acid ester, the constituent fatty acids are palmitic acid, stearic acid and oleic acid. , behenic acid and the like. Furthermore, in the case of polyglycerin fatty acid ester, the degree of polymerization of the glycerin skeleton is preferably 2 or more and 12 or less, more preferably 2 or more and 10 or less. Also, the lecithin is preferably soybean lecithin. One type of emulsifier may be used alone, or two or more types may be used in combination.

The HLB value is a numerical value calculated by the balance of hydrophilicity/lipophilicity in the hydrophilic region and the lipophilic region of the molecule that constitutes the emulsifier, and the HLB value is 0 when there is no hydrophilic group in the hydrophilic region. , Conversely, when there is no lipophilic group in the lipophilic region, the HLB value is 20, and the HLB value is a numerical value specific to the emulsifier proportionally divided in the range of 0 to 20. The HLB value is an indicator well known to those skilled in the art as an indicator of the properties of emulsifiers (for example, Griffin method, Griffin WC "Classification of Surface-Active Agents by HLB" Journal of the Society of Cosmetic Chemists 1 (1949): 311, Griffin WC, Calculation of HLB Values of Non-Ionic Surfactants, Journal of the Society of Cosmetic Chemists 5 (1954):259). Alternatively, since many emulsifiers are marketed with their HLB values, the HLB value of emulsifiers used in the present invention may be determined by such distribution chain indications. In the case of a mixture of multiple components, the HLB value of the entire emulsifier is determined by the weighted average of the HLB values of each component. It may be a value calculated by averaging.

In any non-limiting embodiment of the present invention, the emulsifiers described above may be included in the immersion water in the form of emulsifier-containing fats and oils in which the emulsifiers are mixed with fats. That is, in the emulsifier-containing oil/fat, the above-described emulsifier is contained in the base oil/fat. According to this aspect, when the emulsifier is contained in the immersion water, it is possible to easily adjust the amount of the emulsifier added and disperse it in the immersion water.

The base oils and fats used for preparing emulsifier-containing oils and fats are not particularly limited as long as they are edible. Examples include rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, and safflower oil. , sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter animal fats and oils such as beef tallow, lard, chicken oil, milk fat and fish oil; and synthetic fats and oils such as medium-chain fatty acid triglycerides. In addition, it is possible to use a processed oil obtained by subjecting the above vegetable oil, animal oil, or synthetic oil to one or more treatments selected from hardening, fractionation, and transesterification. Fats and oils may be used singly or in combination of two or more. Among them, preferred are oils containing one or more selected from oils having an iodine value of 60 or higher, such as rapeseed oil, corn oil, soybean oil, and palm olein. The blending amount of the fat containing one or more selected from fats and oils having an iodine value of 60 or more, such as olein, is preferably 60% by mass or more, more preferably 80% by mass or more, and still more preferably It is 90% by mass or more, and although there is no particular upper limit, it is 100% by mass or less.

The emulsifier-containing oil can be prepared by incorporating the emulsifier into the base oil. The content of the emulsifier in the emulsifier-containing oil and fat varies depending on the type of emulsifier used and the base oil and fat, but typically, for example, it is preferably 0.05% by mass or more and 10% by mass or less. , More preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.1% by mass or more and 8% by mass or less, and particularly 0.2% by mass or more and 8% by mass or less preferable. If the content of the emulsifier is less than the above range, the amount of oil added when trying to add a sufficient amount of emulsifier increases, which may affect the texture and flavor of cooked rice. be. Also, if the emulsifier is contained in excess of the above range, the concentration of the emulsifier increases, making it difficult to adjust the amount added, or the viscosity increases, making it difficult to handle in terms of workability. be. In order to efficiently disperse and mix the emulsifier in the base fat, if necessary, the base fat is heated, for example, to 50 to 80 ° C., the emulsifier is added, and appropriate stirring is performed. You may prepare the said emulsifier containing fats and oils by stirring and mixing by a means.

Hereinafter, the method for producing cooked rice according to the present invention will be described more specifically.

The method for producing cooked rice according to the present invention mainly comprises the following first and second steps.

First, the pre-cooked raw material of cooked rice is soaked in soaking water containing an emulsifier. Raw materials before cooking rice are raw materials for obtaining cooked rice by cooking uncooked rice, and include uncooked rice and water as main ingredients, and optionally add dashi, soy sauce, salt, sake, sugar, etc. seasonings, spices such as curry powder and pepper; meats such as beef, pork, and chicken; seafood such as sea bream, clams, and salmon; Beans such as adzuki beans, fish paste such as deep-fried fish cakes and kamaboko, ingredients such as fried tofu and hijiki, cereals such as millet, millet, and barley, and rice-like products made by molding starch, glucomannan, etc. It may contain auxiliary materials such as products.

The amount of the emulsifier to be added is preferably 0.001 part by mass or more and 0.5 part by mass or less per 100 parts by mass of uncooked rice to be soaked in the soaking water containing the emulsifier. 005 parts by mass or more and 0.5 parts by mass or less, more preferably 0.005 parts by mass or more and 0.4 parts by mass or less, and 0.007 parts by mass or more and 0.3 parts by mass or less is even more preferable, and it is particularly preferable to be 0.007 parts by mass or more and 0.2 parts by mass or less. Alternatively, when the emulsifier is added in the form of an emulsifier-containing fat mixed with fat, the amount of the emulsifier-containing fat added is preferably adjusted so that the amount of the emulsifier added falls within the range described above. However, considering not only the amount of emulsifier added but also the effect of adding oil on the texture and flavor of cooked rice, the amount of emulsifier-containing oil added can be adjusted by soaking in immersion water containing the emulsifier-containing oil. It is preferably 0.05 parts by mass or more and 5 parts by mass or less, more preferably 0.1 parts by mass or more and 5 parts by mass or less, and 0.2 parts by mass based on 100 parts by mass of uncooked rice as a raw material before cooking. It is more preferably 4.5 parts by mass or less, and particularly preferably 0.3 parts by mass or more and 4 parts by mass or less. If the amount of emulsifier or emulsifier-containing oil added is less than the above range, the effects of shortening the immersion time and improving the texture of cooked rice may be poor. In addition, even if the emulsifier or emulsifier-containing oil is added in excess of the above range, the effect is not further enhanced, and rather the emulsifier or the emulsifier-containing oil adversely affects the flavor of the cooked rice. Sometimes.

In addition, there is no particular limitation on the mode of immersion in the immersion water containing the emulsifier, but in order to spread the emulsifier over the entire amount of the rice, the above-described emulsifier or an emulsifier-containing oil containing the emulsifier is used. , For the raw material before cooking rice in a pot for rice cooking, avoid adding it to the place where ingredients, etc. exist, and drop it to a predetermined place so that it is directly mixed with the water part. preferable. The amount of dripping to the predetermined location may be determined in advance. may be determined as appropriate. After that, although not limited to this, preferably by performing an operation such as stirring, the emulsifier can be well distributed over the entire amount of rice.

The immersion in the immersion water containing the emulsifier is preferably performed for 10 minutes or more and 120 minutes or less, more preferably 20 minutes or more and 120 minutes or less, and even more preferably 30 minutes or more and 90 minutes or less. If the immersion time is less than the above range, the rice may be cooked harder than desired. Further, even if the immersion exceeds the above range, the effect of further improving the texture of the cooked rice may not be obtained, and the work efficiency may rather deteriorate.

Secondly, rice is cooked with the pre-cooking raw material immersed in immersion water. The rice can be cooked using a rice cooker, a steam rice cooker, etc., which are well known to those skilled in the art, and the conditions and the like may follow the usual rice cooking method. In this case, although not limited, the soaking water may be drained after the soaking step, and then the rice cooking step may be performed. As a result, the immersion environment before rice cooking and the rice cooking environment during rice cooking can be separated, and cooked rice can be produced under the optimum conditions for each.

The cooked rice obtained as described above is obtained by adding the above-described emulsifier or emulsifier-containing oil containing the emulsifier to the soaking water before cooking, so that the cooked rice has a texture such as softness. is improved. Therefore, from another point of view, the present invention provides a method for improving the texture of cooked rice by adding an emulsifier when the rice is soaked before cooking. Here, "texture improvement" means to make the physical properties such as looseness, softness, moistness, and non-stickiness felt in the mouth preferable. Further, from another point of view, the present invention provides a method for shortening the soaking time of rice by adding an emulsifier during soaking of the rice before cooking the rice. That is, by adding the above-described emulsifier or emulsifier-containing oil and fat containing the emulsifier to the soaking water at the time of soaking before cooking rice, the same physical properties such as softness can be obtained, but the soaking time can be shortened. It is possible to obtain it with

The cooked rice to which the present invention is applied may be appropriately applied not only to polished rice, but also to cooked products using other cooked rice. Examples include fried rice, dry curry, chicken rice, mixed rice, doria, sea bream rice, and ketchup rice.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.

[1. emulsifier〕
Table 1 summarizes the emulsifiers used in the tests.

[2. Emulsifier-containing oils and fats]
Various emulsifiers were added to refined rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) according to the formulations shown in Tables 2-1 and 2-2, and heated to 60°C to dissolve completely. 13 was prepared.

[3. Manufacture of cooked rice]
Cooked rice was produced according to the following procedure.

(1) Measure 400 g of uncooked rice (Haenuki produced in Yamagata Prefecture) in a sieve, and wash the rice 10 times with three times the volume of tap water.
(2) Transfer the washed rice to a bowl and add water to make a total of 900 g. .5% by mass) is added and stirred 20 times with a rice scoop.
(3) Immersion for a predetermined time.
(4) Drain the water with a colander.
(5) Place the soaked rice in the kettle and add water to make a total of 880 g.
(6) Flatten the surface of the rice.
(7) Start rice cooking.
(8) After finishing the rice cooking, texture evaluation is performed.

[4. Texture evaluation]
After the rice was cooked, before it cooled down (approximately 40 to 60°C product temperature), the texture was evaluated according to the following evaluation criteria. Specifically, scores were assigned by three panelists, and the average score was obtained.

(Evaluation criteria)
5 points: soft 4 points: slightly soft 3 points: normal 2 points: slightly hard 1 point: hard

<Test 1>
When immersing the rice before cooking, add 1.5% by mass of oil containing various emulsifiers to the weight of the immersed rice, soak for a predetermined time (30 minutes, 60 minutes, or 90 minutes), Drain the water, change the water, and cook the rice to produce rice. The texture of the obtained cooked rice was evaluated.

Table 3 shows the results.

As a result, as shown in Table 3, the emulsifiers "DO-100V", "A-173E", "O-170", "81S", "PO-100V", "CRS-75", or " Lecithin CL"-containing fats (fats 1 to 8) are added to the immersion water and immersed in the immersion water for a certain period of time, so that compared to the control example that does not use an emulsifier and the comparative example that uses only rapeseed oil, It was found that the cooked rice became soft after the treatment. Also, from another point of view, for example, the texture when immersed for 30 minutes with the addition of various emulsifiers is compared to the texture evaluation when immersed for 90 minutes in a control example that does not use an emulsifier or a comparative example that uses only rapeseed oil. Since the evaluation was equal or higher, it was clarified that the soaking time for obtaining the same texture can be shortened by using the emulsifier.

<Test 2>
Fats 9 to 13 were used instead of fats 1 in order to change the amount of emulsifier ("DO-100V") added to rapeseed oil for fats 1 whose results were shown as Example 1-1 in Test 1. The test was performed in the same manner as Test 1, except that

Table 4 shows the results.

As a result, as shown in Table 4, the amount of emulsifier added was in the range of 0.00963 parts by mass to 0.1925 parts by mass with respect to 100 parts by mass of uncooked rice, shortening the soaking time and improving the texture. It was found that the effect of

<Test 3>
The test was performed in the same manner as in Test 1, except that the immersion time was changed to 10 minutes or 120 minutes for the fat 1 whose results were shown as Example 1-1 in Test 1.

The results are shown in Table 5, together with the results for test 1 with an immersion time of 30 minutes or 90 minutes.

As a result, as shown in Table 5, the immersion time in the immersion water containing the emulsifier is in the range of 10 minutes to 120 minutes. It is clear that the effect of shortening the immersion time and improving the texture can be obtained. became.

Claims (12)

A soaking step of soaking the pre-cooked rice raw material in soaking water containing an emulsifier;
A rice cooking step of cooking the pre-cooking raw material immersed in the immersion water;
A method for producing boiled rice, comprising: 2. The method for producing cooked rice according to claim 1, wherein the soaking water is drained after the soaking step, and then the rice cooking step is performed. 3. The method for producing cooked rice according to claim 1 or 2, wherein in the soaking step, the soaking in the soaking water is performed for 10 minutes or more and 120 minutes or less. As the emulsifier, one or more selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin is used. The method for producing cooked rice according to any one of 1 to 3. The method for producing boiled rice according to any one of claims 1 to 4, wherein the emulsifier is used in the form of emulsifier-containing fats and oils in which the emulsifier is mixed with fats and oils so as to be contained in the immersion water. The method for producing cooked rice according to claim 5, wherein the emulsifier-containing oil contains the emulsifier in an amount of 0.05% by mass or more and 10% by mass or less. 7. The emulsifier according to any one of claims 1 to 6, wherein 0.001 parts by mass or more and 0.5 parts by mass or less is added to 100 parts by mass of the raw rice before cooking to be soaked in the soaking water. method for producing rice. The method for producing boiled rice according to any one of claims 1 to 7, which is applied to boiled rice selected from fried rice, dry curry, chicken rice, mixed rice, doria, sea bream rice, and ketchup rice. A method for improving the texture of cooked rice, comprising adding an emulsifier when the rice is immersed before cooking the rice. As the emulsifier, one or more selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin is used. 9. The method for improving the texture of cooked rice according to 9. A method for shortening the soaking time of rice by adding an emulsifier when soaking the rice before cooking the rice. As the emulsifier, one or more selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin is used. 12. The method for shortening the soaking time of rice according to 11.