JP2640121B2 - Cooked rice food and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to cooked rice food using at least a part of past-year-produced rice (old rice, old rice, etc.) and a method for producing the same.

2. Description of the Related Art The demand-supply balance of rice in Japan is chronically oversupplied, so it is called old rice (rice produced last year), old rice (rice produced last year), which has passed the date and time from harvest. Excessive rice is being produced in large quantities, some even 5 to 10 years after harvest.

The rice produced in the previous year, which is usually called old rice, has a lower flavor compared to new rice, and thus has a considerably lower commercial value. Even better from harvest 2
Old-aged rice and rice harvested before that have a characteristic old rice smell and poor texture, so use it for highly processed instant cooked rice (however, the flavor and texture are poor) ), It can only be used as a powder for rice cracker production. When the quality is so low that it cannot be used for food, it can be used as feed or sand mold for casting (JP-A-48-95936) or activated carbon (JP-A-57-54563).
No. 1) can only be used for purposes completely different from the purpose of ingestion.

Therefore, in order to improve the quality of rice produced in previous years, (i) a method of suppressing a decrease in flavor by devising a storage method, (ii) a method of improving flavor by adding additives, and (iii) a device of a rice cooker Methods to improve the flavor by such methods have been proposed.

As a method belonging to (i), for example, there is a method of storing cereals in water, which is described in "Nutrition and Food" Vol. 24, No. 4, p.
The paper entitled "Study on Underwater Storage of Cereals (Part 4) Quality Change of Rice During Storage" by Mr. Mitsuda (Emeritus Professor of Kyoto University) et al. I have. In this paper, it is described that as the storage period of rice becomes longer, lower aldehydes decrease and higher aldehydes such as valeraldehyde and capronaldehyde increase.

(Ii) a method of improving the quality of cooked rice by cooking rice together with cyclodextrin (Japanese Patent Application Laid-Open No. 56-127058), a method for cooking rice of polished rice from enzymes, salt and cyclodextrin; (JP-A-58-209976), a method for adding a rice bran oil 0.5%, sorbitol 3 to 30%, an emulsifier 0.05 to 5%, and a residual amount of water to add a rice quality improving agent. (JP-A-51-44659), a method in which glycine and amylase are used in combination and added to rice grains (especially milled rice, and optionally brown rice) (JP-A-50-48155), and an appropriate amount of edible oil is added. There is a method of cooking rice (JP-A-56-68366).

As a method belonging to (iii), a method of evaporating unpleasant odor components before completion of pregelatinization using a rice cooker having a gap between a main body and a lid (Japanese Patent Laid-Open No. 52-110845),
A method of selecting the temperature and time at which the rice completely absorbs water by using a time switch and an automatic temperature controller, allowing the rice to absorb water sufficiently before it stops absorbing water due to gelatinization, and then sufficiently gelatinizing by boiling (Japanese Patent Application Laid-Open No. 53-15978).

Problems to be Solved by the Invention The method of storing cereals underwater in order to improve the quality of rice produced in the past years has been interesting and has been a topic for a while,
Since there are various restrictions in terms of securing a storage place, packaging, work, and transportation costs for storage, it has not been put to practical use.

In this respect, the improvement method using additives is easy to carry out, but even if the smell of old rice can be reduced, it tends to change the original flavor of cooked rice, depending on the additives, coloring may occur, Even if it is odorless, it may cause another flavor by reaction with carbonyl compound which is considered to be the cause of old rice odor. It is difficult to remove bran odor in brown rice, 5-minute polished rice, and 7-minute polished rice. There are problems such as that, the intended purpose can not always be achieved.

The method based on the rice cooker has a problem that the effect of removing old rice odor is insufficient.

The present invention has been made in view of the above circumstances, and has an object to provide a cooked rice food product in which old rice odor, bran odor, and taste are effectively improved.

Means for solving the problems The cooked rice food of the present invention boils at 180 to 200 ° C / 20 mmHg when the Camellia plant is carbonized under reduced pressure in cooked rice food produced using at least a part of past-year-produced rice. Characterized in that it contains a dry fraction distilled off.

In addition, the method for producing cooked rice food of the present invention, when producing cooked rice food using at least a part of past-year-produced rice, at any time from the beginning to the end of the production process, when the Camellia plant is carbonized under reduced pressure It is characterized by adding a dry fraction that is distilled off by boiling at 180 to 200 ° C./20 mmHg.

Past-year rice refers to rice other than new rice, that is, old rice (rice produced in the previous fiscal year), old rice (rice produced in the previous fiscal year), and rice that has passed through the harvest year.

Rice as a raw material may use only rice produced in the past year,
This may be used in combination with new rice.

In the present invention, as an additive to be contained in cooked rice food, tea, sasanqua, camellia, Sakaki, 180 ~ 200 when the leaves of mainly camellia plants such as Mokkoku are distilled under reduced pressure.
Use the dry fraction that is distilled off by boiling at ℃ / 20mmHg.
If the degree of decompression changes, the distilling temperature changes accordingly).

As cooked rice foods to be produced, besides ordinary cooked rice obtained by cooking with a domestic or commercial cooker,
Highly processed cooked rice, such as parboiled rice, alpha rice, freeze-dried rice, and puffed rice, is mentioned, and the latter case is particularly important.

The time of addition of the dry distillation is at any time from the beginning to the end of the process of producing cooked rice food, for example, at least one or more of the steps of immersion, steaming, humidification, humidity control, rice cooking and the like. be able to.

Hereinafter, the production process of cooked rice and the timing of addition of the dry distillate will be further described.

Ordinary cooked rice After washing the polished rice (in some cases, brown rice, 5-minute polished rice, 7-minute polished rice), the amount of water is adjusted and the rice is cooked. The dry fraction is added to the cooking water.

Parboiled rice Parboiled rice is mainly used as low-viscosity rice for cooking and curry and rice. During parboiling, vitamin B1 in the sugar layer is transferred to the endosperm.

Parboiling consists of three steps: dipping, steaming, and drying. Rice rice (often foreign-made) is dipped to replenish the water required for gelatinization of endosperm starch, and then parboiled to endosperm starch. And then dried. In parboiled rice, only the rice grain surface is pregelatinized.

The manufacturing process of parboiled rice has various modifications, but is roughly as follows.

Rice rice → Soaking → Steaming → Drying → Cooling → Hulling (Removing rice husks) → Humidification → Humidity control (tempering) → Milling (refining) → Drying → Product Cook this product for cooking. After cooking rice, it can be dried to make instant rice, and hot water can be poured in for edible use.

The dry fraction can be added, for example, in steps such as immersion, steaming, and humidification, or during rice cooking.

Alpha rice Alpha rice is a food that is dried and dehydrated after steaming brown rice or polished rice until it is pregelatinized, and then poured into boiling water for food or heated in a microwave after rehydration. It is used for food. Dry rice,
Also called instant rice, quick cooking rice, steamed rice and the like. Parboiled rice pregelatinizes only the surface of rice grains, while alpha rice pregelatinizes the whole rice grains.

The production process of alpha rice is roughly as follows (there is also a modified method).

Brown rice or polished rice → washing rice → immersion → cooking → drying → cooling → product Dry distillation can be added in the immersion or cooking step.

Freeze-dried rice Freeze-dried rice is usually cooked rice or rice cooked in the form of a porridge (sometimes used in conjunction with steaming), after removing the binding between rice grains with water, draining, and freezing. It is a dried food that is poured into boiling water for edible use.

The manufacturing process of freeze-dried rice is roughly as follows (there is also a modified method).

Brown rice or polished rice → washing rice → immersion → cooking → freezing → vacuum drying → product Dry distillation can be added in the immersion or cooking process.

Expanded rice This is a modified example of the production of alpha rice, which is prepared by combining a pre-cooked product with a high-temperature pressurizing step and transferring to atmospheric pressure or vacuum to explode and expand.

The addition of the dry fraction can be performed in the same step as in the case of alpha rice.

Other than the above, the method of adding the dry fraction is, in addition to the method described above, a method of spraying and attaching the dry fraction to the milled rice after milling, or a method of supporting the dry fraction at a high concentration and using it in the form of a master batch, Is supported on a suitable carrier and added in solid form (powder, granule, tablet).

Action Nutrition and Food, Vol. 24, No. 4,
As described in Mitsuda et al.'s article on p.216-226 (1971) (and as supported by the experiments in the preliminary experiment section of Example 1 below), in general, acetaldehyde, etc. Many lower aldehydes are detected, and higher aldehydes such as capronaldehyde are detected in rice produced in previous years.

If the dry distillate of the Camellia plant is incorporated into cooked rice food produced using at least part of rice produced in the past year, the effect of the active ingredient in the dry distillate (mainly considered to be an inclusion function) will cause the smell of old rice (bran). The odor is also eliminated or reduced. Along with the improvement of the odor, the taste is also improved.

EXAMPLES Next, the present invention will be further described with reference to examples.

Example 1 As polished rice, fresh rice produced in 1987, and previously produced rice produced in 1983, 1983 and 60 were prepared.

Preliminary Experiments The following experiments were conducted on three lots of each of two types of rice produced in 1962 and 1935 to confirm the difference in odor components4.

Put 100 g of test rice and 200 ml of water in a 500 ml Erlenmeyer flask,
The cooling tube was set. In a hot water bath, clean air was blown in at a flow rate of 1 / min, and the volatile matter volatilized from the flask in which the test rice was milked was passed through a cooling tube for 30 minutes to obtain a DNPH collection liquid (2,4-dinitrophenylhydrazine 2 g). 20 ml of (/, 2N-phosphate) were collected in two milky collection bottles (arranged in series). Subsequently, the whole amount of the solution was extracted with 10 ml of carbon tetrachloride, and 5 μm thereof was subjected to gas chromatography analysis under the following conditions.

Column Chromosorb W AW-DMCS60 / 80mesh Silicon OV
-17 (2%) 3 mm x 1 m (glass) Inj. Temp. 280 ° C Col. Temp. 220 ° C Carrier N2 (50 ml / min) The results are shown in Table 1.

As can be understood from Table 1, acetaldehyde and n-butyraldehyde are detected in a large amount from rice produced in 1962, and n-valeraldehyde and n-capronaldehyde are detected in a large amount from rice produced in 1977. These experimental results also support the experimental results and considerations of the above-mentioned paper by Mitsuda et al.

Experiments on Rice Cooking Addition (1) Rice Cooking Conditions A dry distillate was added to rice cooking water during cooking and the effect of the addition was examined.

Five lots of milled rice from one lot of the rice produced in FY53 were washed with rice and cooked with about 1 of water. At that time, a 0.8% aqueous solution of a dry distillation of tea leaves at 180 to 200 ° C./20 mmHg was added to rice cooking water at a ratio of 1 g, 0.2 g, and 0.04 g per rice. As a control, rice was washed and cooked even when the dry fraction was not added.

(2) Sensory test of rice produced in 53 A sensory test was conducted by five panelists on cooked rice to evaluate the degree of improvement in old rice odor and the degree of improvement in taste. The evaluation was made in the following four stages based on the case where the dry distillation was not added.

◎ Significantly effective ○ With effect △ No change × Deterioration The results are shown in Table 2. The upper row shows the evaluation of the degree of improvement in old rice odor, and the lower row shows the evaluation of the degree of improvement in taste.

From Table 2, it can be seen that when rice is cooked with an appropriate amount of dry distillate in rice cooking water, the smell of old rice disappears or decreases, and the taste when eating is also improved.

(3) Sensory test of rice produced in 1960 and 1958 From the results in Table 2, it was found that addition of an aqueous solution of a dry distillate of about 0.2 g / total was appropriate for rice produced in 53.
With reference to this amount of addition, an experiment was conducted on the addition of a dry distillate aqueous solution to rice cooking water for separately prepared rice produced in 1960 and 1958.

That is, 0.08g / g for rice produced in 1960 and rice for 58 production
An aqueous solution of the dry fraction of 0.12 g / together was added to the cooking water, and the cooked rice was subjected to a sensory test by five panelists (three of them were the same as above) in the same manner as described above. The evaluation was based on the case where no dry distillation was added.

The results are shown in Table 3. The upper row shows the evaluation of the degree of improvement in old rice odor, and the lower row shows the evaluation of the degree of improvement in taste.

(4) Model Experiment 2.5 g of the same aqueous solution of the dry fraction used in the above experiment was added to four 350 ml sealed containers using a syringe.

0.5 ml each of propionaldehyde, n-butyraldehyde, n-valeraldehyde or n-caproaldehyde was added to each of four other 350 ml sealed containers using a syringe, and the mixture was heated at 60 ° C. for 30 minutes or more, and then heated. After that, 1 ml of each headspace gas was collected, poured into a closed container containing the above-mentioned aqueous solution of the dry fraction, and allowed to stand for 1 hour.

1 ml of the remaining headspace gas was collected and subjected to gas chromatography analysis under the following conditions. In contrast,
2.5 ml of water was used instead of the aqueous solution of the dry fraction.

Column Chromosorb W AW-DMCS60 / 80mesh Polyethylene glycol-20M (15%) 3mm × 1m (glass) Inj.Temp. 150 ℃ Col.Temp. 70 ℃ Carrier N2 (50ml / min) Know peak area from chart and remove aldehyde The rate was determined.

The results are shown in Table 4. From this experiment, it can be confirmed that the aldehyde, which is said to be a cause of old rice odor, is effectively removed by the present invention.

Example 2 Rice paddy → immersion → steaming → drying → cooling → husk → humidification → humidification →
Example 1 As a humidifying water in a humidifying step in a parboiled rice manufacturing process consisting of a milling → drying → product step.
The water to which the dry distillate was added was used.

As raw rice, used was old rice from India three years ago, and the amount of dry distillation added was 1 g per 5 rice raw rice.

The obtained parboiled rice was cooked and evaluated for the degree of improvement of the smell of old rice (also for the smell of bran) and the degree of improvement of the taste in the same manner as in the sensory test described in (2) of the rice addition experiment in Example 1. An evaluation was performed.

Further, the same experiment was conducted in the case where the dry distillation fraction was added to rice cooked water at a ratio of 1 g / 5 in place of the addition of the dry distillation fraction to the humidification water in the humidification step.

 The results are shown in Table 5.

Example 3 Brown or polished rice → washing rice → immersion → cooking rice → dry → cooling →
In the production process of alpha rice made of a product, water to which a dry fraction described in Example 1 was added was used as immersion water or rice cooking water in the immersion step or rice cooking step.

As raw rice, polished rice produced in 1960 was used, and the amount of dry distillation added was adjusted to 0.8 g per 5 polished rice.

Hot water was poured into the obtained alpha rice, and the evaluation of the degree of improvement in old rice odor and the degree of improvement in taste were performed in the same manner as in the sensory test described in (2) of the rice addition experiment in Example 1.

 The results are shown in Table 6.

Example 4 Brown rice or polished rice → washing rice → immersion → cooking → freezing → vacuum drying → drying fraction described in Example 1 as immersion water or rice cooking water in the immersion step or rice cooking step in the production process of freeze-dried rice comprising the product Was used.

As raw material used rice, 7-minute polished rice produced in 1960 was used, and the amount of dry distillation added was adjusted to 0.6 g per 5 combined raw material rice.

Hot water was poured into the obtained freeze-dried rice, and the degree of improvement in odor and the degree of improvement in taste were evaluated in the same manner as in the sensory test described in (2) of the rice addition experiment in Example 1.

 The results are shown in Table 7.

Advantageous Effects of the Invention According to the present invention, the peculiar old rice odor (including the sugar odor) of rice produced in previous years disappears or decreases. Along with improving odor,
Improved taste can also be observed.

In particular, for cooked rice food products such as parboiled rice, alpha rice, freeze-dried rice, etc., the texture is not so required as compared with the case of ordinary rice cooking, so effective use for this application is Can be expected.

The possibility of consuming rice produced in previous years greatly contributes to Japan's food policy.

Claims (5)

(57) [Claims] Claims 1. A cooked rice food product produced using at least a part of past-year-produced rice contains a dry distillation fraction that is distilled off by boiling at 180 to 200 ° C / 20 mmHg when a Camellia plant is carbonized under reduced pressure. Cooked rice food. 2. The cooked rice food according to claim 1, wherein the cooked rice food is parboiled rice, alpha rice, freeze-dried rice or expanded rice. 3. A method for producing cooked rice food using at least a part of past-year-produced rice, wherein at any time from the beginning to the end of the production process, the Camellia plant is carbonized under reduced pressure at 180 to 200 ° C./20 mmHg. A method for producing cooked rice food, characterized by adding a dry distillation fraction that is distilled off by boiling in a step. 4. The method according to claim 3, wherein a dry distillate is added in the immersion, steaming, humidification, humidity control or rice cooking step during the production process. 5. The method according to claim 3, wherein the cooked rice food is parboiled rice, alpha rice, freeze-dried rice or puffed rice.