JP3213414B2 - Frozen cooked rice and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to frozen cooked rice and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, the production of frozen cooked rice has increased remarkably due to the development of freezing technology. For example, pilaf, red rice, grilled rice balls and the like have been sold.

[0003] Generally, as a problem in the case of freezing cooked rice, there is an aging of starch, which is a main component, that is, a phenomenon in which pregelatinized starch is transferred to β starch. When starch ages in cooked rice, it causes dryness, loosening and hardening, and the texture and taste are significantly reduced. It is said that the aging of starch most easily proceeds at −2 to 5 ° C. and stops at −20 ° C. or less. In addition, amylose has no steric hindrance and is therefore easily aged. Therefore, starch having a higher amylose content tends to be aged.

[0004] For this reason, when freezing cooked rice, rapid freezing is performed to allow the rice to quickly pass through a temperature range in which aging is most likely to occur, such as -2 to 5 ° C, or to contain amylose instead of glutinous rice containing amylose. Aging countermeasures are being implemented by using sticky rice that is difficult to age. In addition, the method is intended for foods that are cooked in a frozen state at the time of eating, such as pilaf or grilled rice balls, and the problem is solved by re-gelatinizing the starch by cooking.

[0005]

However, due to the problem of starch aging at the time of freezing and thawing, the conventional frozen cooked rice cannot be used when thawing glutinous rice such as red rice or thawing pilaf or grilled rice balls. Many cooked foods. In addition, it is difficult to prevent the deterioration of the texture and taste due to aging by using thawing without heating, such as rice made of glutinous rice, ordinary rice balls, and sushi.

Accordingly, it is an object of the present invention to prevent aging of starch during freezing and thawing, to suppress deterioration of quality due to formation of ice crystals during freezing, and to improve transparency, appearance such as luster and terry. And a method for producing the same.

[0007]

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, it has been found that non-reduced and / or reduced oligosaccharides having a specific degree of polymerization can be used for frozen rice cooked rice. The present invention was found to be effective in preventing aging and suppressing quality deterioration, and completed the present invention.

That is, the frozen cooked rice of the present invention comprises malt
Oligosaccharide sets containing hexaose and maltoheptaose
It is characterized by containing a product and / or a reduced product thereof .

[0009] The method for producing frozen rice according to the present invention comprises:
Before or after cooking rice, maltohexaose and malt
Oligosaccharide composition containing heptaose and / or reduction thereof
It is characterized by adding and mixing the original ingredients and freezing the obtained cooked rice.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. Maltohexaoh referred to in the present invention
Oligosaccharide composition comprising maltoheptaose and
Contains maltohexaose and maltoheptaose
Any oligosaccharide composition may be used.
Oligos based on saose and maltoheptaose
A sugar composition is used. With such an oligosaccharide composition
For example, "Fujioligo G67" (trade name, Japanese Food
Manufactured by Kako Co., Ltd.).

In the present invention, the oligosaccharide composition
The reduced product is a product obtained by converting the oligosaccharide composition to hydrogen
A sugar alcohol composition obtained by addition reduction treatment.
You. In the present invention, maltohexaose and malto
What are oligosaccharide compositions containing heptaose and their reduced products?
It may be used alone or the above oligosaccharide composition
A mixture of a product and its reduced product may be used.

The oligosaccharide composition of the present invention comprises maltohexa
Oligosaccharide composition comprising oose and maltoheptaose and
And its reduced products, non-reduced and / or more than other trisaccharides
May contain a reduced oligosaccharide. The constituent sugars of the other oligosaccharides may be the same or different, and the binding forms of the constituent sugars, such as α-1,4 bond, α-1,6 bond, β-1,4 bond, and the like, There is no particular limitation. Oligosaccharides of the same type of constituent sugar include those composed of glucose, those composed of fructose, those composed of xylose, those composed of mannose and those composed of galactose.
Oligosaccharides having different types of constituent sugars include those composed of glucose and fructose, those composed of glucose and mannose, and those composed of galactose and glucose. More specifically, maltotriose, maltotetraose, and maltooligosaccharides such as maltopentaose O scan, isomaltotriose, and isomalto-oligosaccharides such as iso maltotetraose and iso maltopentaose,
And branched oligosaccharides such as panose and isopanose. The degree of polymerization of these non- reduced oligosaccharides and reduced oligosaccharides is preferably from 3 to 10, more preferably from 4 to 8. The degree of polymerization of the constituent sugars is 2 or less (ie, monosaccharide and disaccharide)
Then, as the sweetness is too strong, the taste of cooked rice gets worse,
It is not preferable because the osmotic pressure is increased and the rice after thawing tends to be dry. On the other hand, when the degree of polymerization of the constituent sugars exceeds 10, the cooked rice becomes sticky or the coating effect is too strong, and the flavor and taste are impaired.

In the present invention, maltohexaose and ma
Oligosaccharide composition containing rutoheptaose and / or
Preferred method of adding the reduced product, the method for mixing the rice and water before cooking, or cooking a method such as to mix the rice after the rose may be mentioned, above in the course of rice starch α of
It is preferable to add the oligosaccharide composition and / or its reduced product to rice or water before cooking, because the effect of preventing aging is more pronounced.

Further, maltohexaose and maltohep
The amount of the oligosaccharide composition containing taose and / or its reduced product is slightly different depending on the type of rice, the place of production, etc., but is preferably 1 to 20% (W / W) based on the rice before cooking, In consideration of the influence, 2 to 15% (W / W) is more preferable.

In one preferred embodiment of the present invention, the maltohexaose and maltohexaose of the present invention are prepared before or after cooking rice.
Oligosaccharide composition containing heptaose and / or reduction thereof
Edible oils such as salad oils can be added together with the original ingredients . By using the oligosaccharide composition of the present invention and / or its reduced product in combination with an edible oil, it is possible to further improve the gloss and tingling of frozen rice after thawing. The addition amount of the edible oil is preferably 1 to 5% (W / W), more preferably 1 to 3% (W / W), based on the rice before cooking.

As the method of freezing cooked rice in the present invention, any method such as liquid nitrogen tunnel freezing, contact freezing, air blast freezing, and freezing in a freezer can be applied. Rapid freezing is preferable from the viewpoint of preventing the above. There is also no particular limitation on the thawing method. Depending on the type of cooked rice, thawing is performed at room temperature, in a refrigerator (5 ° C.) or a microwave oven, or directly baked or frozen in a frozen state. You can eat.

The present invention can be applied to both glutinous rice and glutinous rice, and the type of cooked rice is not limited to foods to be cooked at the time of thawing such as pilafs and grilled rice balls, and heating is not performed at the time of thawing. It can also be applied to ordinary rice balls, sushi, etc. And in any case,
Aging and quality deterioration of cooked rice due to freezing and thawing are prevented, and cooked rice with excellent texture and taste and excellent gloss and crispness can be obtained.

[0018]

The frozen rice of the present invention has maltohexaose.
And / or an oligosaccharide composition comprising maltoheptaose and / or
The reduced product forms a coating on the surface of cooked rice to produce a gloss and tingling effect, stabilizes the hydration state of starch molecules and water molecules, and ages rice starch during freezing or thawing. It is also thought to prevent the hardening of rice tissue.

In addition, the oligosaccharides described above include the suppression of freezing point depression during freezing and the inhibition of ice crystal growth.
It is presumed to be effective in preventing deterioration of rice proteins and oils and fats during frozen storage, and therefore, deterioration of quality of cooked rice during frozen storage is also suppressed.

[0020]

[Example] as a non-reducing oligosaccharide to be added to the Example 1 and Comparative Example 1 rice, is a syrup consisting mainly of Ma belt maltohexaose and maltoheptaose "Fujiorigo G67" (trade name, manufactured by Nihon Shokuhin Kako stock (Manufactured by a company).

First, the rice is washed with water and drained, and 9 g of any of the above non-reducing oligosaccharides is added to and mixed with 300 g of the drained rice, and 450 g of water and 3 g of salad oil are further added.
Was added and water was absorbed for 1 hour, and then cooked with a home rice cooker.

1.5 g of salt on the cooked rice
Was put in an appropriate amount in a rice ball mold, molded, and the obtained rice ball was wrapped in a wrap, put in a bag, and then allowed to stand in a freezer at −30 ° C.

Thawing was carried out at room temperature (20 ° C.) for 8 hours and at refrigeration (5 ° C.) for 24 hours, and a sensory test was carried out to compare with a non-added one (Comparative Example 1).

Table 1 shows the results. In the table, ○ means good, Δ means normal, and × means bad. In addition, as a reference example, a sensory test was also performed on a sample that was left at room temperature for 8 hours after cooking rice without addition of oligosaccharides and without freezing.

[0025]

[Table 1]

From the results shown in Table 1, it was evaluated that the rice balls of the present invention to which "Fuji Oligo G67" was added had good transparency, gloss and good taste even after thawing. As for the taste, the result that the frozen rice ball of the present invention was better than the non-added non-frozen one was obtained.

[0027] In the method of Example 1, in place of the non-reducing oligosaccharide, except that adding and mixing 15g reducing oligosaccharide (original Fujiorigo G67 changed) creates a frozen rice balls in the same manner as in Example 1 This was thawed and subjected to a sensory test. Table 2 shows the results.

[0028]

[Table 2]

From the results in Table 2, it can be seen that "reduced Fuji oligo G6
It was confirmed that the rice ball of the present invention to which "7" was added was clearly superior to Comparative Example 1 in transparency, gloss and taste.

Comparative Examples 2 and 3 In the method of Example 1, except that 9 g of liquid glucose (containing 96% of glucose) or 9 g of high maltose syrup (containing 80% of maltose) was added instead of the non-reducing oligosaccharide, A frozen rice ball was prepared in the same manner as in Example 1, and was thawed and subjected to a sensory test. This result
The results are shown in Table 3 in comparison with the results of Example 1.

[0031]

[Table 3]

From the results in Table 3 , it can be seen that in Comparative Examples 2 and 3 in which a saccharide mainly containing glucose as a monosaccharide or maltose as a disaccharide was added, maltohexaose and maltohexaose were added.
Compared with Example 1 in which saccharide containing ptauose as a main component was added, no improvement effect was observed in terms of transparency, gloss and taste.

[0033]

As described above, according to the present invention,
Orientation containing maltohexaose and maltoheptaose
By adding the glycose composition and / or its reduced product , aging of starch during freezing or thawing is prevented, and deterioration of quality due to growth of ice crystals during frozen storage is suppressed. Even frozen rice such as onigiri and sushi which cannot be cooked, and frozen rice such as ordinary rice using rice cake can be naturally thawed to obtain a good texture and taste. In addition, transparency after thawing and appearance such as luster and tinge are also improved. Therefore, it can be used for a wide range of frozen cooked rice without being restricted by the cooking method and the thawing method.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-1-60341 (JP, A) JP-A-62-210955 (JP, A) JP-A-6-339348 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/00 JICST file (JOIS) JAFIC file (JOIS)

Claims (4)

(57) [Claims] 1. Maltohexaose and maltoheptao
Frozen cooked rice characterized by containing an oligosaccharide composition containing a source and / or a reduced product thereof . 2. The oligosaccharide composition and / or its reduction
Things and 1-20% per rice weight before cooking (W / W) frozen cooked rice according to claim 1, further comprising. 3. Maltohexa before or after rice cooking.
Oligosaccharide composition comprising oose and maltoheptaose and
And / or a reduced product thereof is added and mixed, and the resulting cooked rice is frozen. 4. The oligosaccharide composition and / or its reduction
Things and 1-20% by weight of the rice before cooking (W / W) The method according to claim 3, wherein the admixing.