JP2739242B2 - Rice grain additive and its use - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an additive for rice grains for improving the taste of rice and a method of using the same.

[Technical background]

One of the methods for determining the quality of rice taste is to measure the degree of balance using a texturometer. The degree of balance is defined as the pressing and pulling of a rice grain (rice) placed on a sample table of a texturometer by a plunger in accordance with a human chewing speed, and the tensile force, that is, the stickiness of the rice, and the pressing force, that is, the rice grain. The value is divided by the hardness of Japanese rice (Japonica varieties), which are generally distributed between 0.1 and 0.2. By the way, Koshihikari is inside and outside 0.2, Michikogane is
It is about 0.1.

On the other hand, when the water content of the rice grains (milled rice) is less than 14% during the washing and immersion of rice during cooking, so-called underwater cracks are generated, and the starch particles blow out from the cracks, resulting in both chewing and stickiness. It is known that low quality rice with stickiness is produced, and therefore, rice grains, especially polished rice, are humidified to keep the moisture content of the rice grains at about 15%. .

[Problems to be solved by the invention]

The humidification of rice grains is usually performed by bringing steam into contact with the rice grains. However, in varieties having poor taste and old rice, the cell gap is narrow, and it takes a very long time for water to penetrate into the rice grains. Therefore, even if such rice grains are humidified to about 15% over a long period of time, they do not absorb enough water to penetrate through the rice grains during immersion during rice cooking, so that gelatinization is difficult to progress, and the taste of low-balance food is poor. It will be rice.

By the way, it is known in Japanese Patent Application Laid-Open No. 62-220162 that the taste can be improved by cooking rice grains to which an acid has been added. Thus, an experiment was conducted on the change in the degree of balance by adding succinic acid (Table 1).

As a result of cooking rice to which 1 mM (mmol) of 10 mM and 100 mM were added, respectively, the appropriate degree of balance was obtained when 10 mM was added. However, in each case, a bad smell remained and a slight coloring was observed, which was unsuitable for rice.

In view of the above problems, the present invention has a moderate softness, cooked, and sticky (= high degree of balance) even if it is rice or old rice which is originally said to have poor taste,
Moreover, it is a technical object of the present invention to provide an additive for rice grains capable of easily obtaining a delicious rice without smell or coloring and a method of using the same.

[Means for solving the problem]

The rice grain additive of the present invention is obtained by adding yeast to acid or glucono delta lactone (C ₆ H ₁₀ O ₆ ).

As the acid, a non-volatile acid is preferred, and so-called baker's yeast was used as the yeast.

The above-mentioned additives for rice grains are added to a rice cooking liquid or rice grains during rice cooking and cooked, or added to rice grains in the air.

Further, a protein and / or a proteolytic enzyme may be added to the rice grain additive obtained as described above.

[Action and effect]

Add the yeast to the acid or glucono delta lactone to obtain an additive for rice granules, add this to the rice granules or rice cooking liquid before cooking it as a solid granule, powder or liquid dissolved in a solvent, or in the air Alternatively, an aqueous solution of the additive for rice grains can be supplied to the rice grains in a mist state.

The acid is an odorless, non-volatile acid, and is preferably an organic acid containing a galboxyl group (flavor), such as malic acid, citric acid, tartaric acid, or gluconic acid. Was used, and bioprolase (trade name) was used as a proteolytic enzyme.

The acid or glucono delta lactone that has penetrated the rice grains acts to denature the protein and make it easier for the starch to swell. It is also considered that the protein and / or proteolytic enzyme, which is one of the components of yeast, adsorbs odorous substances that cause malodor and removes the odor.

Glucono-delta lactone is gluconic acid esterified in the molecule and is not an acid itself, but is dissolved in water and partially dissociated to an acid. Also, when the temperature of the aqueous solution is high, the degree of dissociation increases, so that the properties as an acid increase, and as the temperature decreases, the properties as an acid decrease,
After cooking rice, if the water content is low and the temperature is relatively low, some of the rice returns to the ester, so that the rice has less acidity and bad smell than other acids.

Thus, by adding the rice grain additive,
Due to the hydrolytic action of rice starch, starch α
And the odor and coloring can be suppressed.

(Example of the invention)

Glucono delta lactone (GDL) rice cooking solution (15 mM) was prepared, rice grains (Michikogane) were immersed, and as yeast, baker's yeast was added at 0.01% based on the weight of rice grains and cooked (Table 2).
reference).

As a result, the degree of balance was improved as compared with the case where no additive was added, and almost no side effects such as offensive odor appeared.

In this example, rice grains were immersed in a solution of the additive for rice grains, and the solution was cooked as a rice cooking liquid. However, after immersing for about one hour, the rice was replaced with pure water and cooked, or mist was mist in the air. May be brought into contact with the aqueous solution. Further, in addition to the rice grain additive, any of a taste substance such as salt and sodium glutamate, a deodorant substance or a fragrance substance, or a combination thereof may be added.

Claims (6)

(57) [Claims] An additive for rice grains comprising an acid or glucono delta lactone and yeast. 2. The rice grain additive according to claim 1, wherein said acid is a non-volatile acid. 3. The yeast according to claim 1, wherein said yeast comprises baker's yeast.
Or the additive for rice grains according to (2). 4. The rice grain additive according to claim 1, wherein the rice grain additive obtained as described above further comprises a protein and / or a protease. 5. The method of using a rice grain additive according to any one of claims (1) to (4), wherein the rice grain additive is added to rice grains or a rice cooking liquid at the time of rice cooking and rice is cooked. . 6. The method of using a rice grain additive according to claim 1, wherein said rice grain additive is added to rice grains in the air.