JP3226999B2 - Emulsion for adding rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsion which is added to cooked rice to improve its properties, that is, an emulsion for adding cooked rice.

[0002]

2. Description of the Related Art Conventionally, addition of vinegar to improve the preservability of cooked rice is commonly performed when preparing sushi rice or the like. Addition of edible oil to prevent aging during storage of cooked rice is often performed when producing cooked rice for business use and the like.

[0003]

However, when trying to make cooked rice into onigiri, it is common to make onigiri by machine in the case of business use. There is a problem that the variation is large. For example, grasping about 40 onigiris, each of which is about 100 grams, usually results in a weight difference of about 20 grams between the largest and the smallest.

[0004] It is an object of the present invention to provide an additive for cooked rice in which the difference in weight is further reduced when the onigiri is gripped by a machine.

[0005]

Means for Solving the Problems The present inventor has finally made various studies to achieve the above-mentioned object, and has finally reached the present invention. That, rice additive emulsion of the present invention, O
An emulsified liquid used for onigiri made with a nigiri molding machine.
The vinegar and the edible oil are emulsified in an oil-in-water type using starch (hereinafter, referred to as "emulsifiable starch") capable of maintaining emulsifiability.

Hereinafter, the present invention will be described in detail. In the present invention, vinegar is a liquid obtained by acetic acid fermentation of a raw material liquid containing alcohol. Usually, the organic acid to be contained includes those other than acetic acid, but generally acetic acid is mainly used. The content ratio is not limited, but is usually about 4 to 15%. Vinegar,
When added to food, it is easy to balance the taste with other foods. There is no limitation on the type of vinegar, and specific examples include malt vinegar, apple vinegar, wine vinegar, rice vinegar, and white vinegar.

[0007] Edible oils are edible oils, typically salad oils. Examples of the type of oil include soybean oil, rapeseed oil, sunflower oil, rice oil, sesame oil, and palm olein oil. The proportion of vinegar and edible oil used is usually 10 to 80% vinegar and 90 to 1 edible oil in the product.
It is about 0%.

[0008] Next, the emulsifying starch for emulsifying vinegar and edible oil in an oil-in-water type is a starch capable of maintaining emulsifying properties, in which an alkyl group is added to natural starch. And dextrins obtained by partially hydrolyzing these esterified starches so as not to lose emulsifiability, and the like.

In the emulsion of the present invention, vinegar and edible oil are emulsified with the above-mentioned emulsifiable starch. The proportion of this starch in the emulsion is usually about 0.5 to 10%. In addition, the emulsion of the present invention may contain other arbitrary raw materials and components as long as the object of the present invention is not impaired. These raw materials and components include, for example, gum (xanthan gum,
Locust bean gum, tamarind gum, guar gum,
Karaya gum, etc.), protein emulsifiers (egg yolk, isolated soy protein, casein soda, enzyme-treated protein, etc.),
Cyclodextrin and cyclolactam in oil inclusion,
Lecithins (lecithin, lysolecithin, etc.), coloring agents,
And flavoring agents.

In the emulsion of the present invention, the average particle size of the oil particles emulsified and dispersed in an oil-in-water type is not limited to this size, but is usually about 0.4 to 3 μm. It is. The proportion of the emulsion in the emulsion of starch,
Usually, it may be about 0.5 to 10%. If it is too small, it will be difficult to reduce the variation in weight of the onigiri,
If it is too much, the viscosity of the product becomes too high and it becomes difficult to mix it when mixing it with cooked rice. About 2 to 7% is more preferable.

Next, a typical method for producing the emulsion for adding cooked rice of the present invention will be described. First, prepare the vinegar, emulsifying starch To this was added another assistant material by further necessary to mix the whole substantially uniformly. The edible oil is mixed therein while being poured. For mixing, a known emulsifier such as a homomixer, a homogenizer, and a colloid mill may be used.

However, the viscosity of the emulsion is preferably 100
When it is set to about 0 to 3000 centipoise (cp), it is convenient for adding and mixing the rice. The emulsified liquid of the present invention can significantly reduce the variation in weight per onigiri when mixed with cooked rice (rice) by a machine. In order to mix with rice, there is also a method of mixing after cooking, but when adding water to rice and adding the emulsion of the present invention to the water for cooking when cooking rice, it is easy to mix it can. In addition to the above-mentioned effects, rice is also convenient for improving storage stability and preventing aging.

The proportion of the emulsion when mixed with rice may be about 0.5 to 4% by weight of the finished rice.

[0014]

Embodiments of the present invention will be described below. In the present invention, all “%” indicate “% by weight”. Example 1 Raw materials having the following composition were emulsified in an oil-in-water type with a homomixer to prepare an emulsion for adding cooked rice (the average particle diameter of the oil was about 1 micron and the viscosity was about 1850 cp). Example 2 Raw materials having the following composition were emulsified in an oil-in-water type using a homomixer to prepare an emulsion for adding cooked rice (the average particle diameter of the oil was about 0.6 micron and the viscosity was about 2000 cp).

[0015]

[Test Example] About 1.5 times the weight of water is added to 10 rice (raw rice) and cooked. Into the water for cooking, the emulsion of the composition of Example 1 was added so as to make up 1% of the weight of the finished rice, and the rice was cooked in a conventional manner to prepare rice.
Using this rice, it was set on an onigiri molding machine, and 40 onigiri were produced so that the weight of one piece was as small as possible. Further, except for only the emulsifying starch from the emulsion of the composition of Example 1, rice was cooked in accordance with the method of the above-mentioned test example to produce onigiri.

The variation in weight of each onigiri was measured and was as follows. Minimum Maximum Difference In the case of the product of the present invention 95 grams 106 grams 11 grams In the case of the comparative product 95 grams 115 lamb 20 grams In the case of using the emulsion of the product of the present invention, it can be understood that the variation in weight is remarkably small.

The cooked rice cooked using the emulsion of the present invention had high preservability and was hard to age. Further, the surface of each rice grain of the cooked rice was increased in gloss, and the commercial value could be further improved in appearance.

[0018]

When the emulsion for adding rice of the present invention is used for rice, when the rice is used to make onigiri, the weight variation of the completed onigiri can be remarkably reduced.

Claims (1)

(57) [Claims] 1. Use for onigiri produced by an onigiri molding machine
A emulsion which, vinegar and oil can be held emulsifiable
Rice additive emulsion, characterized in that it is emulsified in an oil-in-water using starch was so that.