JP6476337B1 - Cooked rice - Google Patents

Abstract

An object of the present invention is to provide a cooked rice food that can maintain the quality without causing the spicy balls to become hard even when stored in a chilled state for a long time. The cooked rice food contains combined vinegar, reduced syrup, edible refined oil, trehalose preparation, and enzyme preparation, and contains 25-30 wt% of combined vinegar with respect to the raw rice. Contains 1-3% by weight of starch syrup, 1-2% by weight of edible refined oil, 3-5% by weight of trehalose preparation, 0.1-1% by weight of enzyme preparation . [Selection] Figure 1

Description

  The present invention relates to cooked rice food.

  Traditionally, sushi provided at restaurants and take-out sushi have been manufactured and sold. Sushi is made up of raw material such as red fish and white fish, and shari balls that are vinegared rice. Sushi is served by holding a shari ball of a predetermined size and putting a story.

  As a technique related to the present invention, for example, Patent Document 1 discloses a rice food containing trehalose and containing 0.1 to 50% by weight of trehalose with respect to the raw rice, After the addition of food, cooked rice foods stored at room temperature, chilled, and frozen are disclosed.

  Patent Document 2 discloses a cooked rice food containing 0.1 to 30% by weight of trehalose and 0.1 to 30% by weight of water-soluble hemicellulose, and the water-soluble hemicellulose is derived from soybean or corn. It is disclosed.

JP-A-8-168350 JP 2000-166491 A

  This is not a problem if the customer eats the provided sushi right away, but may be left at the store for a long time. If the prepared sushi is left as it is for a long time, various germs will propagate in the sushi material, and safe and secure sushi cannot be provided. Thus, for example, when stored in a chilled temperature set at 4 ° C., propagation of various germs can be suppressed.

  An object of the present invention is to provide a safe and safe cooked rice food that maintains quality without being hardened even when stored in a chilled state for a long time.

Cooked rice food according to the present invention, a reduced starch syrup before cooking, the purified edible oils, and trehalose formulations, the addition of the enzyme preparation and cooking, a rice rice food produced by the combined vinegar added after cooking, Containing 28.66 % by weight of the combined vinegar, 2 % by weight of the reduced syrup, 1-2 % by weight of the edible refined oil, and 4 % by weight of the trehalose preparation, based on the raw rice The enzyme preparation is contained in an amount of 0.53 % by weight and stored at a chilled temperature of 1 to 4 ° C.

In the cooked rice food according to the present invention, the enzyme preparation preferably contains all of sodium L-glutamate, disodium succinate, sodium acetate, 5′-ribonucleotide disodium, protease, and α-amylase.

  According to the present invention, even when stored in a chilled state for a long time, the quality can be maintained without the sharp balls becoming hard.

In embodiment which concerns on this invention, it is a figure which shows the result of the physical-property measurement in the state which passed for 24 hours after rice cooking. In embodiment which concerns on this invention, it is a figure which shows the result of the physical-property measurement in the state preserve | saved for 3 hours by 4 degreeC tilde after 24 hours passed after cooking rice. In embodiment which concerns on this invention, it is a figure which shows the result of a physical-property measurement in the state preserve | saved for 6 hours by 4 degreeC chilled after 24 hours passed after cooking rice. In embodiment which concerns on this invention, it is a figure which shows the result of the physical-property measurement in the state preserve | saved for 24 hours with a chilled at 4 degreeC, after passing for 24 hours after cooking rice. In embodiment which concerns on this invention, it is a figure which shows transition of the hardness and stickiness by time passage about a sharp ball.

  Embodiments according to the present invention will be described below in detail with reference to the accompanying drawings. Below, the same code | symbol is attached | subjected to the same element in all the drawings, and the overlapping description is abbreviate | omitted. In the description in the text, the symbols described before are used as necessary.

  The cooked rice food of the embodiment according to the present invention includes refined rice, combined vinegar, reduced water candy, edible refined oil, trehalose preparation, enzyme preparation, and water. The blending ratio when producing cooked rice food contains 37 to 38% by weight of polished rice, 10 to 11% by weight of combined vinegar, 0.5 to 1% by weight of reduced syrup, and edible refined oil. 0.5 to 1% by weight, trehalose preparation is contained by 1 to 2% by weight, enzyme preparation is contained by 0.1 to 0.3% by weight, and water is contained by 47 to 49% by weight.

  More preferably, 37.5% by weight of polished rice, 10.75% by weight of combined vinegar, 0.75% by weight of reduced syrup, and 0. 55% by weight, 1.5% by weight of the trehalose preparation, 0.2% by weight of the enzyme preparation, and 48.95% by weight of water.

  Here, with respect to the above blending ratio, with respect to the polished rice, the combined vinegar, reduced water candy, edible refined oil, trehalose preparation, and weight% of the enzyme preparation are obtained. -30% by weight, reduced water candy 1-3% by weight, edible refined oil 1-2%, trehalose preparation 3-5%, enzyme preparation 0.1-1% % Content is preferable.

  More preferable weight% is 28.66% by weight of combined vinegar, 2% by weight of reduced starch candy, 4% by weight of trehalose preparation, and 0.53% by weight of enzyme preparation with respect to polished rice. That is.

  The combined vinegar includes fructose-glucose liquid sugar, brewed vinegar, salt, and sugar. The edible refined oil is composed of vegetable oils and fats. For example, sushi vinegar 88 of Tamanoi vinegar can be used. The trehalose preparation is composed of trehalose, sodium citrate, and a food material. For example, Otsuka Pharmaceutical's myo lunch can be used.

The enzyme preparation is composed of all of L-glutamate sodium, disodium succinate, sodium acetate, 5′-ribonucleotide disodium, protease and α-amylase , and food materials, for example, using Otsuka's Miora Gold. I can do it.

  Next, the manufacturing method of the cooked rice food of embodiment which concerns on this invention is demonstrated. First, 7500 g of polished rice is prepared and washed with an electric water pressure washing machine or the like (S2). After this rice washing step, the rice is soaked for 45 minutes by installing so that the immersion water temperature is 25 ° C. or less (S4).

  Thereafter, 11,400 cc (1.52 times the weight of raw rice) is added (S6), and 110 cc of cooking oil is added (S8). Thereafter, 120 cc of reduced water candy is added (S10), and 300 cc of trehalose preparation is added (S12).

  After the step of S12, 40 g of enzyme preparation is added (S14), and after passing through a predetermined rice cooking step, steamed at room temperature for 25 minutes (S16). Then, 2150 cc of combined vinegar is added and steamed for 55 seconds while setting the core temperature to be 90 ° C. or higher (S 18).

  Thereafter, in the state where the take-out temperature is maintained at 50 ° C. or higher, the cooked rice is taken out and cooled while being loosened (S20). Thereby, even if it is a case where it preserve | saves with the chilled temperature set to 1 to 4 degreeC, the cooked rice food (shari ball) which can maintain a delicious state without becoming hard is completed.

  The result of having performed the physical-property measurement for confirming the usefulness of the cooked rice food of the embodiment which concerns on this invention manufactured with this manufacturing method is demonstrated. Here, the shrimp balls manufactured by a general manufacturing method (described as “normal shari” and “normal” in FIGS. 1 to 5) and the shrimp balls of the cooked rice food according to the embodiment of the present invention (FIG. 1 to FIG. 5) described as “Chilled Shari” and “Chilled”).

  A normal shari ball of a general production method adds 50 cc of edible oil with a water content of 10,125 cc (1.35 times the weight of raw rice). Moreover, as rice cooking conditions, the immersing time is 45 minutes and the steaming time is 25 minutes with 7,500 g of raw rice.

  The above two sharp balls were manufactured at the applicant's factory, cooled to 40 ° C., and then transported to a physical property measurement laboratory by a cool flight. The measurement of physical properties is started 24 hours after cooking, and then the physical properties are measured after 3 hours, 6 hours, and 24 hours while being stored in a chilled set at 4 ° C.

  FIG. 1 is a diagram showing the results of physical property measurement after 24 hours have passed since cooking rice. Here, the quality of sharp balls is evaluated using four parameters. The first is the “hardness” of the crisp ball, which is the maximum repulsive force received from the crisp ball when it is crushed.

  The second is the “strain” of the sharp ball, which is the ratio between the hardness when the sharp ball is compressed to approximately 77% of the original thickness and the hardness when compressed to approximately 8%. Therefore, it is evaluated that the higher it is, the higher it is.

  The third is “adhesion” of the sharp balls, which is the maximum value of the force required to crush and pull the sharp balls and evaluates that the higher is the stickiness.

  The fourth is the “stickiness” of a sharp ball, which is a value obtained by multiplying the force required for crushing and pulling off the sharp ball by the time required to pull it away, and it is evaluated that the stickiness is higher.

  The standard value that is considered ideal for general cooked rice is 50, but here it is an evaluation related to shari-dama (vinegared rice), so it is ideal with less stickiness and hardness than ordinary cooked rice. A typical reference value is 45.

  As shown in FIG. 1, a normal ball has a hardness of 79.19, a strain of 76.97, an adhesion of 25.68, and a stickiness of 34.59. On the other hand, the chilled ball according to the embodiment of the present invention has a hardness of 40.99, a strain of 49.52, an adhesion of 41.41, and a stickiness of 38.84 compared to the normal sharded ball. It can be seen that it is close to the ideal reference value 45.

  FIG. 2 is a diagram showing the results of physical property measurement in a state where the chilled product is stored at 4 ° C. for 3 hours after 24 hours have passed since cooking rice. As shown in FIG. 2, a normal ball has a hardness of 77.21, a strain of 73.11, an adhesion of 27.09, and a stickiness of 30.7. On the other hand, the chilled ball according to the embodiment of the present invention has a hardness of 41.62, a strain of 48.09, an adhesion of 50.84, and a stickiness of 39.97 compared to a normal ball. It is close to the ideal reference value 45.

  FIG. 3 is a diagram showing the results of physical property measurement in a state where 24 hours have elapsed after cooking rice and stored for 6 hours in a chilled form at 4 ° C. As shown in FIG. 3, the normal ball has a hardness of 76.4, a strain of 74.13, an adhesion of 24.35, and a stickiness of 28.41. On the other hand, the chilled ball according to the embodiment of the present invention has a hardness of 43.27, a strain of 48.53, an adhesion of 43.6, and a stickiness of 40.2 compared to a normal ball. It can be read that it is close to the ideal reference value 45.

  FIG. 4 is a diagram showing the results of measuring physical properties in a state where 24 hours have elapsed after cooking and stored in a chilled form at 4 ° C. for 24 hours. As shown in FIG. 4, a normal ball has a hardness of 116.31, a strain of 89.5, an adhesion of 14.86, and a stickiness of 19.83. On the other hand, the chilled ball according to the embodiment of the present invention has a hardness of 56.95, a strain of 58.08, an adhesion of 41.64, and a stickiness of 40.12 compared to a normal ball. It is close to the ideal reference value 45.

  FIG. 5 is a graph showing a bar graph showing changes over time in the hardness and stickiness of a normal sharpened ball and a chilled sharpened ball according to an embodiment of the present invention when stored in a chilled form at 4 ° C.

  As can be seen from FIG. 1 to FIG. 5, the normal rice balls are in a state where the aging phenomenon of the cooked rice is proceeding considerably when it is transported and taken out after cooking for 24 hours. When stored for 24 hours in a chilled set at 4 ° C. (after 48 hours in FIG. 5), it was found that aging was further progressing and it was not in a state that could withstand eating.

  In contrast, the chilled ball according to the embodiment of the present invention has almost no change in physical properties even after being stored in a chilled set at 4 ° C. for 6 hours, and the change in physical properties is hard even after 24 hours. Only a slight increase was observed, and it was found that stickiness / adhesion resulted in almost no change.

  As described above, the chilled ball according to the embodiment of the present invention can maintain the quality while maintaining the softness even when stored in the chilled set at 4 ° C. for 24 hours or more. it can. Moreover, since it is always stored in a chilled temperature of 4 ° C. or less, there is no proliferation of germs on the sushi material, and there is a remarkable effect that delicious sushi can be provided safely and safely.

  Shari balls made with the conventional manufacturing method cannot maintain quality for a long time, so there is a problem of food loss that discards unsold items that are consumed in principle on the day they are manufactured. It was. However, since the chilled ball according to the embodiment of the present invention can maintain the quality for a long time as described above, there is an advantage that it can greatly contribute to the reduction of food loss.

Claims (2)

And reduced starch syrup before cooking, the purified edible oils, and trehalose formulations were rice by adding an enzyme preparation, a rice rice food produced by the combined vinegar added after cooking,
Containing 28.66 % by weight of the combined vinegar, 2 % by weight of the reduced syrup, 1-2 % by weight of the edible refined oil, and 4 % by weight of the trehalose preparation, based on the raw rice And containing 0.53 % by weight of the enzyme preparation,
A cooked rice food characterized by being stored at a chilled temperature of 1 to 4 ° C. In the cooked rice food according to claim 1,
The enzyme preparation is, L- sodium glutamate, disodium succinate, sodium acetate, disodium ribonucleotides, cooked rice food, which comprises all the protease and α- amylase.