JP3087028B2 - How to improve the taste of old rice - Google Patents
How to improve the taste of old riceInfo
- Publication number
- JP3087028B2 JP3087028B2 JP09135691A JP13569197A JP3087028B2 JP 3087028 B2 JP3087028 B2 JP 3087028B2 JP 09135691 A JP09135691 A JP 09135691A JP 13569197 A JP13569197 A JP 13569197A JP 3087028 B2 JP3087028 B2 JP 3087028B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- taste
- present
- cooked
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】[0001]
【発明の属する技術分野】本発明は古米の呈味の良好化
に寄与する炊飯方法及び炊飯器に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooking method and a rice cooker which contribute to improving the taste of old rice.
【０００２】[0002]
【従来の技術】従来、炊飯前に米を暫くの間、例えば数
１０分から数時間、水に浸漬しておくことはよく行なわ
れている。また炊飯器の改良により、タイマー付きの電
子炊飯ジャーにおいては、一晩、水中に米は浸漬されて
いることになる。しかし、このような従来の方法では、
米の含水率は向上せず、古米の呈味の向上は見られなか
った。2. Description of the Related Art Conventionally, it is common practice to immerse rice in water for a while before cooking rice, for example, for several tens of minutes to several hours. Further, with the improvement of the rice cooker, rice is immersed in water overnight in an electronic rice cooker with a timer. However, in such a conventional method,
The moisture content of rice did not improve, and the taste of old rice did not improve.
【０００３】[0003]
【発明が解決しようとする課題】本発明の課題は、古米
の呈味を改良し、新米と同様に炊き上げることのできる
炊飯方法及び炊飯器を提供するものであり、古米をおい
しく食することにより食料の有効利用と備蓄に寄与する
ことにある。SUMMARY OF THE INVENTION It is an object of the present invention to provide a rice cooking method and a rice cooker which can improve the taste of old rice and can cook it in the same manner as new rice. To contribute to the effective use and storage of food.
【０００４】[0004]
【課題を解決するための手段】本発明は古米を炊飯する
にあたり、古米を３０〜６０℃の温湯に一定時間浸漬
し、その後、通常の炊飯を行う炊飯方法に係る。また本
発明は米を炊飯する炊飯器であって、米を３０〜６０℃
の温湯に一定時間浸漬する機能を有し、その後、通常の
炊飯機能を有する炊飯器に係る。SUMMARY OF THE INVENTION The present invention relates to a method of cooking used rice, in which used rice is immersed in hot water at 30 to 60 ° C. for a certain period of time and then cooked. The present invention is also a rice cooker for cooking rice, wherein rice is cooked at 30 to 60 ° C.
The present invention relates to a rice cooker having a function of immersing in hot water for a certain time and then having a normal rice cooking function.
【０００５】[0005]
【発明の実施の形態】本発明において、古米（一年以上
経過した米）としてはいずれのものも用いることができ
る。本発明では上記古米を３０〜６０℃、好ましくは５
０〜６０℃の温湯に、通常２〜２０時間、好ましくは４
〜１８時間、更に好ましくは８〜１４時間程度浸漬す
る。米は古米になるとデンプンの構造が変化し炊飯時に
膨潤性を失う結果となり、食味の低下の原因となる。し
かし本発明のように室温よりもかなり高い温度に浸漬す
ることにより、デンプンの構造において再配列が起こり
膨潤性が修復されて呈味が改善される。なお米における
含水率は浸漬前の約１５重量％程度から、浸漬後は約２
５〜４０重量％程度の含水率に向上する。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, any of used rice (rice that has passed one year or more) can be used. In the present invention, the above-mentioned used rice is prepared at 30 to 60 ° C., preferably 5 to 60 ° C.
In hot water at 0-60 ° C, usually for 2-20 hours, preferably 4
Immersion for about 18 to 18 hours, more preferably about 8 to 14 hours. When rice becomes used rice, the structure of the starch changes, resulting in a loss of swelling during cooking, resulting in a decrease in taste. However, by immersing at a temperature much higher than room temperature as in the present invention, rearrangement occurs in the structure of the starch, swelling property is restored, and taste is improved. The moisture content of rice is about 15% by weight before immersion, and about 2% after immersion.
The water content is improved to about 5 to 40% by weight.
【０００６】本発明においては、上記温湯に０．１〜
０．５重量％の酢酸を加えた温酢酸溶液を用いることに
より、ご飯の保存効果を図ることができる。また本発明
ではビタミンＢ１及びリジンを加えることにより、呈味
の向上と栄養価の向上を図ることもできる。またリジン
を加えると古米特有の臭いを消失させることができる。
ビタミンＢ１は温湯に対して通常０．０００４〜０．０
０１重量％程度、リジンは温湯に対して通常０．０４〜
０．１２重量％程度加えるのが好ましい。[0006] In the present invention, 0.1 to 0.1
By using a warm acetic acid solution to which 0.5% by weight of acetic acid is added, the effect of preserving rice can be achieved. Also in the present invention by the addition of vitamin B 1 and lysine, it may be enhanced to improve the nutritional value of taste. Addition of lysine can also eliminate the smell peculiar to old rice.
Vitamin B 1 usually for hot water from 0.0004 to 0.0
About 0.01% by weight, lysine is usually 0.04 to
It is preferable to add about 0.12% by weight.
【０００７】本発明の炊飯器としては、上記米を３０〜
６０℃の温湯に一定時間浸漬する機能を有し、その後、
通常の炊飯機能を有するものであれば、どのような炊飯
器であっても、本発明の目的に適合する。３０〜６０℃
の温湯に保つには例えば通常のサーモスタット機能を付
加すれば良い。本発明において、上記のように米を特定
の温度に一定時間浸漬した後は、通常の方法により炊飯
すれば良い。As the rice cooker of the present invention, the rice is used for 30 to
It has a function of immersing in hot water at 60 ° C for a certain period of time,
Any rice cooker having a normal rice cooking function is suitable for the purpose of the present invention. 30-60 ° C
For example, a normal thermostat function may be added to keep the hot water. In the present invention, after immersing rice at a specific temperature for a certain period of time as described above, rice may be cooked by an ordinary method.
【０００８】[0008]
【実施例】以下に実施例及び比較例を挙げて本発明を詳
しく説明する。 実施例１ ３年ものの古米を通常の方法で水洗し、水切りをした。
サーモスタット付きの炊飯器に上記洗米した古米４００
ｇを入れ、６０℃の温湯に２時間浸漬し、その後通常の
方法で炊飯した。炊き上がったご飯について、以下の評
価方法で評価したところ、Ｂランクであった。 （評価方法）パネラー３０人により評価し、２０人以上
が良好と答えた場合を評価Ａとし、１０人以上２０人未
満が良好と答えた場合を評価Ｂとし、それ以下の場合を
評価Ｃとした。The present invention will be described in detail below with reference to examples and comparative examples. Example 1 Three-year old rice was washed with water in a usual manner and drained.
Used rice 400 washed with a rice cooker with thermostat
g was immersed in hot water of 60 ° C. for 2 hours, and then cooked by a usual method. When the cooked rice was evaluated by the following evaluation method, it was ranked B. (Evaluation method) The evaluation was performed by 30 panelists, and when 20 or more answered good, the evaluation was A. When 10 or more and less than 20 answered good, the evaluation was B. When it was less than that, the evaluation was C. did.
【０００９】実施例２ 実施例１において、浸漬温度を５０℃、浸漬時間を４時
間に変更した以外は、同様にして炊飯を行い、同様に評
価したところ、Ｂランクであった。 実施例３ 実施例１において、浸漬時間を４時間に変更した以外
は、同様にして炊飯を行い、同様に評価したところ、Ａ
ランクであった。 実施例４ 実施例１において、表１に示す各種温度の水の中に６時
間浸漬した以外は、同様にして炊飯を行い、同様に評価
した結果を同様表１に示す。Ｎｏ．１と５は比較例であ
る。Example 2 Rice was cooked in the same manner as in Example 1 except that the immersion temperature was changed to 50 ° C. and the immersion time was changed to 4 hours. Example 3 Rice was cooked in the same manner as in Example 1 except that the immersion time was changed to 4 hours.
It was rank. Example 4 Rice was cooked in the same manner as in Example 1 except that the rice was immersed in water at various temperatures shown in Table 1 for 6 hours. No. 1 and 5 are comparative examples.
【００１０】[0010]
【表１】 [Table 1]
【００１１】実施例５〜７ 実施例４において、浸漬時間を変更した以外は、同様に
して炊飯を行い、同様に評価した。結果を表２〜４に示
す。Ｎｏ．１と５は比較例である。Examples 5 to 7 Rice was cooked in the same manner as in Example 4 except that the immersion time was changed, and the same evaluation was performed. The results are shown in Tables 2 to 4. No. 1 and 5 are comparative examples.
【００１２】[0012]
【表２】 [Table 2]
【００１３】[0013]
【表３】 [Table 3]
【００１４】[0014]
【表４】 [Table 4]
【００１５】実施例８ 実施例１において、０．５重量％の温酢酸溶液を用い
て、６０℃で８時間の浸漬時間とした以外は、同様にし
て炊飯を行い評価したところ、同様に呈味の改良された
ご飯が得られた。 実施例９ 実施例８において、温酢酸溶液に更にビタミンＢ
１（０．０００８重量％）とリジン（０．１重量％）を
加えた温湯を用いた以外は、同様にして炊飯を行い評価
したところ、同様に呈味が改良され且つ臭いのないご飯
が得られた。Example 8 Rice was cooked and evaluated in the same manner as in Example 1 except that the immersion time was 8 hours at 60 ° C. using a 0.5% by weight warm acetic acid solution. Rice with improved taste was obtained. Example 9 In Example 8, vitamin B was added to the warm acetic acid solution.
1 (0.0008% by weight) and lysine (0.1% by weight) except that hot water was used, and the rice was cooked and evaluated in the same manner. Obtained.
【００１６】[0016]
【発明の効果】米は古米になるとデンプンの構造が変化
し炊飯時に膨潤性を失う結果となり、食味の低下の原因
となる。しかし本発明のように室温よりもかなり高い温
度に浸漬することにより、デンプンの構造において再配
列が起こり膨潤性が修復されて呈味が改善される。従っ
て本発明においては古米であっても、その呈味を改良
し、新米と同様に炊き上げることができる。また酢酸を
加えた温湯を用いることにより、炊飯後のご飯の保存効
果を図ることができる。更にビタミンＢ１及びリジンを
加えることにより、呈味の向上と栄養価の向上を図るこ
ともできる。またリジンを加えると古米特有の臭いを取
り除く効果があり風味を向上させることができる。なお
リジンを用いた場合、特にタイ米等の長粒種の米を処理
するのに好適である。According to the present invention, when rice becomes old rice, the structure of starch changes, resulting in the loss of swelling property during cooking of rice, resulting in a decrease in taste. However, by immersing at a temperature much higher than room temperature as in the present invention, rearrangement occurs in the structure of the starch, swelling property is restored, and taste is improved. Therefore, in the present invention, even old rice can be improved in taste and cooked like fresh rice. In addition, by using hot water to which acetic acid is added, the effect of preserving rice after cooking can be achieved. Further by adding vitamin B 1 and lysine, it may be enhanced to improve the nutritional value of taste. Addition of lysine also has the effect of removing the smell peculiar to old rice and can improve the flavor. When lysine is used, it is particularly suitable for treating long grain rice such as Thai rice.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 甲子園大学紀要（Ａ）栄養学部編，24 （1996）ｐ．81−86 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/10 A47L 27/00 101 ＪＩＣＳＴファイル（ＪＯＩＳ)────────────────────────────────────────────────── ─── Continuation of the front page (56) References Bulletin of Koshien University (A) Faculty of Nutrition, 24 (1996) p. 81-86 (58) Field surveyed (Int. Cl. 7 , DB name) A23L 1/10 A47L 27/00 101 JICST file (JOIS)
Claims (2)
６０℃の温湯に８〜１４時間浸漬し、その後、通常の炊
飯を行う古米の呈味改良炊飯方法。[1] When cooking old rice, the old rice must be cooked in 50 ~
A method of improving the taste of old rice by immersing it in hot water at 60 ° C. for 8 to 14 hours, and then performing normal rice cooking.
ビタミンＢ1及び０．０４〜０．１２重量％のリジンを
加えた温湯を用いる請求項１記載の古米の呈味改良炊飯
方法。2. A further 0.0004 to 0.001 wt% of vitamin B 1 and 0.04 to 0.12 wt% lysine warm water taste-improving cooking process of old rice according to claim 1, wherein the use of the addition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09135691A JP3087028B2 (en) | 1997-04-19 | 1997-04-19 | How to improve the taste of old rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09135691A JP3087028B2 (en) | 1997-04-19 | 1997-04-19 | How to improve the taste of old rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10290672A JPH10290672A (en) | 1998-11-04 |
| JP3087028B2 true JP3087028B2 (en) | 2000-09-11 |
Family
ID=15157667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP09135691A Expired - Fee Related JP3087028B2 (en) | 1997-04-19 | 1997-04-19 | How to improve the taste of old rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3087028B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100434027C (en) * | 2004-03-31 | 2008-11-19 | 福库电子株式会社 | Method for controlling rice steaming-boiling in pressure rice-cooker |
-
1997
- 1997-04-19 JP JP09135691A patent/JP3087028B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 甲子園大学紀要（Ａ）栄養学部編，２４（１９９６）ｐ．８１−８６ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10290672A (en) | 1998-11-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS62181746A (en) | Production of dried gelatinized rice | |
| JPS61195655A (en) | Production of dried gelatinized grain | |
| JPH0249695B2 (en) | ||
| JP3087028B2 (en) | How to improve the taste of old rice | |
| RU2294650C2 (en) | Method for production of dried alpha-rice by means of vacuum drying | |
| US4816270A (en) | Processed peanuts and method of producing the same | |
| JP2910331B2 (en) | Shrimp treatment | |
| JP3205112B2 (en) | Method for producing rice cooked rice with improved taste | |
| JP3310081B2 (en) | Production method of highly hydrous rice | |
| KR100759034B1 (en) | Method of producing flavored peanut | |
| KR102592423B1 (en) | Preparation method of hot pepper paste dried crobina fish and hot pepper paste dried crobina fish prepared by the method | |
| JPS60234556A (en) | Production of instant rice | |
| JP3120158B2 (en) | How to store cooked rice | |
| JP4376617B2 (en) | Meat production method and seasoning composition used therefor | |
| JP3950245B2 (en) | Cooking rice seasoning liquid for chilled sushi rice, sushi rice using the same, and method for producing cooked rice for chilled sushi rice | |
| JP2545920B2 (en) | Frozen cooked rice manufacturing method | |
| JPH0383552A (en) | Method for manufacturing rice boiled and dried beforehand and food containing said rice | |
| JPS6036263B2 (en) | How to make sushi rice | |
| JPS6161768B2 (en) | ||
| JPS6331174B2 (en) | ||
| JPH08173065A (en) | Modifier for cooked rice and cooked rice food using the same modifier | |
| JPH1056989A (en) | Production of boiled rice or gruel having good texture | |
| JPH06153832A (en) | Production of ll noodle using wheat glutenin | |
| JP2005034136A (en) | Quality-improved cooked rice | |
| JP3368857B2 (en) | Manufacturing method of retort-resistant silk-type thick fried |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |