JP6558867B2 - Processed rice production method, processed rice product production method, processed rice texture improver, and processed rice texture improvement method - Google Patents

Description

The present invention relates to a method for producing processed cooked rice, a method for producing a cooked cooked rice product , a texture improving agent for cooked cooked rice, and a method for improving the texture of cooked cooked rice. the method of manufacturing and processing rice refrigeration processed cooked rice obtained by, food processing rice containing process for producing processed rice products which accommodates the processed rice in heat resistance containers, etc., the yellow koji is rice koji as an active ingredient The present invention relates to a feeling improving agent and a texture improving method for processed cooked rice using the texture improving agent for the processed cooked rice.

  Conventionally, techniques for improving the flavor of cooked rice during cooking have been studied. For example, a physical method in which conditions such as immersion time, temperature, pressure, etc. at the time of cooking rice are devised, and a method of adding enzyme preparations, polysaccharides, fats and oils, pH adjusters, and the like have been studied (for example, Patent Document 1). ~ 3).

  It is also common to add brews such as sake and mirin during cooking. As a related technique, Patent Document 4 discloses a method for improving the flavor of cooked rice by adding rice bran as it is when cooking rice. According to this technique, it is said that the texture, which is the basis of the deliciousness of cooked rice, and the flavor mainly composed of flavor are remarkably improved, and preferable cooked rice can be obtained.

  By the way, like cooked lunches sold at convenience stores, etc., cooked cooked rice that is stored and provided in a refrigerated state and presupposed to be eaten after being heated in a microwave oven (microwave heating device) Including products are widespread. In general, lunches sold at convenience stores and the like are stored and displayed at a temperature of 3 to 8 ° C. And when a user eats, the whole container is heated in a microwave oven. Thereby, the chilled cooked rice becomes a warm cooked rice similar to the temperature immediately after cooking.

  In addition, like rice balls sold at convenience stores and the like, there are processed cooked rice that are stored and provided at room temperature of about 17 ° C. or less rather than refrigerated, and are heated in a microwave oven or the like as necessary.

Japanese Patent Laid-Open No. 7-147917 International Publication No. 2006/129691 JP 2008-245582 A Japanese Examined Patent Publication No. 61-33537

  However, conventional chilled rice becomes harder and less sticky as its refrigerated storage time elapses. When such chilled cooked rice was heated in a microwave oven, it became warm, but there was a complaint that it was hard and non-sticky and had a poor texture. Therefore, in chilled cooked rice after heating, there has been a request to make it as close as possible to the freshly cooked texture. Moreover, the same request | requirement also existed about the processed cooked rice preserve | saved and provided at normal temperature like the above-mentioned rice ball. In addition, the technique of patent document 4 is related to the flavor improvement of cooked rice immediately after cooking rice, and does not consider application to processed cooked rice such as chilled cooked rice on the premise of heating with a microwave oven.

  In view of the above-mentioned present situation, the present invention provides a processed cooked rice such as chilled cooked rice that is heated at the time of use, and a processed cooked rice that can maintain excellent softness and stickiness even when the storage period is long, and related technology. With the goal.

  As a result of repeated studies to solve the above-mentioned problems, the present inventors have added rice bran, which is rice bran, at the time of cooking, so that even after a long storage period, excellent softness after heating. It has been found that processed cooked rice that can maintain the consistency and consistency can be provided. Furthermore, it discovered that the combined use of jaundice and birch, and further combined use with starch, could provide processed cooked rice with even better softness and stickiness after heating. That is, the present invention provided to solve the above-described problems is as follows.

The invention according to claim 1 is a method for producing processed cooked rice that is normally refrigerated or stored at room temperature and heated at the time of use. It is the manufacturing method of processed cooked rice characterized by adding to rice at a weight ratio of 1.5-4 of jaundice and cooking rice, and refrigeration processing the obtained cooked rice.

The present invention relates to a method for producing processed cooked rice which is normally stored in a refrigerator or stored at room temperature and is heated at the time of use. In the processed cooked rice produced in the present invention (the cooked cooked rice of the present invention ) , the cooked rice used for refrigeration is cooked by adding yellow rice bran, which is a rice bran, to the rice. According to the processed cooked rice of the present invention, even when the storage days are long, excellent softness and stickiness after heating can be maintained, and a freshly cooked texture can be realized. Further, unlike artificial ingredients such as enzyme preparations, polysaccharides, fats and oils, and pH adjusters, rice bran is made from rice, so it is compatible with cooked rice and has a high level of security.

The jaundice used in the present invention is “rice koji, which is a rice bran”, specifically from Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii. A rice bran using at least one selected from the group consisting of
Here, “refrigerated storage” refers to storage at a low temperature that does not freeze. Moreover, "room temperature preservation | save" means preservation | save at the temperature of 5-35 degreeC. Further, “refrigeration” refers to cooling to a low temperature that does not freeze. In this specification, “tilde” is used as a term synonymous with refrigeration.
A representative example of “heating” is microwave heating.

Moreover, in the processed cooked rice of this invention, a yellow candy and a white candy are used together at the time of rice cooking. With this configuration, processed cooked rice that is superior in softness and stickiness after heating is provided.
The white rice cake used in the present invention is “rice white rice cake”, specifically, rice rice cake using Aspergillus kawachii and / or Aspergillus usamii mutant shirousamii as the koji mold. It is.

In the present invention, the weight ratio of the yellow koji and Shirokoji added during cooking is the yellow koji 1.5-4 respect Shirokoji 1.

  With this configuration, processed cooked rice that is further excellent in softness and stickiness after heating is provided.

According to a second aspect of the invention, at the time of cooking, a method for producing a processed cooked rice according to claim 1, characterized by further addition of starch.

In the method for producing processed cooked rice of the present invention, starch is further used in addition to jaundice and birch. Such a structure provides a processed cooked rice that is imparted with a surface coating effect by starch, increases water retention, and is further excellent in softness and stickiness after heating.

The invention according to claim 3 is characterized in that the processed cooked rice produced by the method according to claim 1 or 2 is housed or packaged in a container or packaging material made of a heat-resistant material capable of microwave heating. it is a manufacturing method of processed rice products.

The present invention relates to a method for producing a processed cooked rice product, and the above-described cooked cooked rice is accommodated or packaged in a container or packaging material made of a heat resistant material capable of microwave heating. According to the processed cooked rice product produced by the present invention (processed cooked rice product of the present invention ) , even if the number of days for refrigerated storage becomes longer, it can retain excellent softness and stickiness after heating, Can be provided. The processed cooked rice product of the present invention is useful, for example, as a lunch box sold at a convenience store.

Invention of Claim 4 is added to rice at the time of rice cooking at the time of manufacturing processed rice by the method of Claim 1 or 2, and is white rice cake which is rice bran and rice bran A texture-improving agent for cooked cooked rice characterized by containing koji as an active ingredient and having a weight ratio of jaundice to white koji of 1.5 to 4 of koji.

  The present invention relates to a texture improving agent for processed cooked rice. The texture-improving agent of the present invention is added at the time of cooking the above-described processed cooked rice of the present invention and contains, as active ingredients, yellow rice bran and white rice bran. It is. By using the texture-improving agent of the present invention, it is possible to easily produce processed cooked rice that can maintain excellent softness and stickiness after heating and can realize a freshly cooked texture even when the number of storage days is long. it can. Moreover, since rice bran is made from rice, the texture improving agent for processed cooked rice of the present invention has a good compatibility with cooked rice and a high sense of security.

  In the texture improving agent for processed cooked rice according to claim 4, a structure further containing starch is preferred (claim 5).

  The invention described in claim 6 is a method for improving the texture of processed cooked rice that is normally refrigerated or stored at room temperature and heated at the time of use, wherein the texture improving agent for processed cooked rice according to claim 4 or 5 is used. A process for improving the texture of cooked cooked rice, comprising the step of adding rice to cook rice.

  The present invention relates to a texture-improving method for processed cooked rice, and includes a step of adding the aforementioned texture-improving agent for processed rice to rice and cooking. According to the texture improving method of processed cooked rice of the present invention, even if the storage days of processed cooked rice are increased, excellent softness and stickiness can be maintained after heating, and a freshly cooked texture can be realized.

  According to the processed cooked rice of the present invention, even when the storage days are long, excellent softness and stickiness after heating can be maintained, and a freshly cooked texture can be realized.

  The same applies to the processed cooked rice product of the present invention, and even when the storage days are long, it is possible to provide cooked rice that can retain excellent softness and stickiness after heating and has a freshly cooked texture.

  By adding the texture-improving agent of processed rice of the present invention at the time of cooking, even if the number of days of storage becomes longer, it can maintain excellent softness and stickiness after heating and provide a processed rice that can realize a freshly cooked texture can do.

  The same applies to the texture-improving method of processed cooked rice of the present invention, and even when the processed cooked rice is stored for a long period of time, excellent softness and stickiness can be maintained after heating, and a freshly cooked texture can be realized.

It is a graph which shows the time-dependent change of the ratio (balance) of the stickiness and hardness of the chilled cooked rice after a heating in the case of using cooked rice without addition. It is a graph which shows a time-dependent change of the ratio (balance) of the stickiness and hardness of the chilled cooked rice after a heating in the case of using cooked rice which added the enzyme formulation. It is a graph which shows the time-dependent change of the ratio (balance) of the stickiness and hardness of the chilled cooked rice after a heating in the case of using cooked rice which added the yellow candy. It is a graph which shows a time-dependent change of the ratio (balance) of the stickiness and hardness of the chilled cooked rice after a heating in the case of using both jaundice and white rice cake. It is a graph which shows the stickiness and hardness (3rd day of refrigeration preservation | save) of the chilled cooked rice after a heating in the case of using a yellow candy, a white candy, and starch together.

  Hereinafter, the form for implementing this invention is demonstrated concretely.

  The processed cooked rice of the present invention is a cooked cooked rice that is normally stored refrigerated or stored at room temperature and heated at the time of use. The cooked rice is cooked by adding yellow koji, a rice bran, to the rice, and the resulting cooked rice is refrigerated. It is characterized by this.

  As described above, the “yellow rice which is a rice bran” in the present invention is selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii as the koji mold. It means rice bran using at least one kind. Examples of the jaundice include those obtained by inoculating steamed rice or pregelatinized rice with Aspergillus oryzae and then solid koji at 30 ° C. to 40 ° C. for about 40 hours. The shape of rice inoculated with koji molds is not particularly limited, such as round rice, crushed rice, and rice flour. In addition, the jaundice used in the present invention may be raw or dried. Traditionally used in the manufacture of sake, mirin, soy sauce, and miso. Hereinafter, unless otherwise noted, jaundice that is a rice bran is simply referred to as “jaundice”.

  The addition amount of jaundice may be appropriately selected depending on other rice cooking conditions, the nature of the rice to be cooked, etc., preferably 0.2 to 5 parts by weight of jaundice with respect to 100 parts by weight of rice, more preferably It is 0.5-4 parts by weight of jaundice with respect to 100 parts by weight of rice, more preferably 1-3 parts by weight of jaundice with respect to 100 parts by weight of rice. That is, if it is less than 0.2 parts by weight of jaundice, a desired effect cannot be obtained, and if it exceeds 5 parts by weight of jaundice, it is not preferable because scorching occurs during cooking.

  As described above, the temperature corresponding to “refrigeration” is “low temperature not to freeze”, and is generally 1 to 10 ° C., preferably 2 to 9 ° C., more preferably 3 to 8 ° C. is there. Moreover, "normal temperature" is a temperature range of 5-35 degreeC, and is generally 5-25 degreeC, Preferably it is 5-20 degreeC, More preferably, it is 5-17 degreeC.

  Evaluation of the hardness and stickiness of cooked rice can be performed using a “hardness / stickiness meter”. For example, using a hardness / viscosity meter made by Satake Co., Ltd., the cooked rice was pressed (compressed) from above with a flat plate-shaped pressing member to measure the hardness (H), and then the pressing member was pulled up. The stickiness (S) can be measured by the degree of adhesion. The lower the H value, the softer, and the higher the S value, the more sticky. As a specific processing method of numerical values, for example, a value obtained by dividing S by H (S / H value, a ratio between stickiness and hardness, also referred to as “balance”) can be adopted. It can be evaluated that the higher the S / H value (balance), the better the softness and stickiness.

  In the processed cooked rice of this invention, you may further add rice bran other than a yellow bran in addition to a yellow bran at the time of rice cooking. For example, other rice bran can be supplementarily added to jaundice. In other words, this embodiment can be rephrased as “rice bran composed mainly of yellow rice bran” added to rice and cooked, and the obtained cooked rice is refrigerated. The “rice bran composed mainly of jaundice” refers to jaundice itself or a mixture of jaundice and other rice bran, and the content ratio of jaundice is 50% or more by weight. .

  In a preferred embodiment, white rice bran is further added as rice bran other than yellow rice bran during rice cooking. In other words, white rice which is rice bran is further added during cooking. That is, the combined use of jaundice and birch is preferable. Birch is rich in proteases and is particularly suitable for enhancing the stickiness of cooked rice. Moreover, white rabbit has low α-amylase activity, and α-amylase activity does not become excessively high when added.

  The “white rice bran” in the present invention refers to rice bran using Aspergillus kawachii and / or Aspergillus usamii mutant shirousamii as the koji mold. Examples of the white koji include those obtained by inoculating steamed rice or pregelatinized rice with koji mold, which is Aspergillus kawachi, and solid koji at 33 ° C. to 40 ° C. for about 40 hours by a conventional method. The shape of rice inoculated with koji molds is not particularly limited, such as round rice, crushed rice, and rice flour. Moreover, the white birch used in the present invention may be raw or dried. White rice bran, a rice bran, has been used in the past for producing shochu. Hereinafter, unless otherwise specified, the white rice bran that is rice bran is simply referred to as “white birch”.

  There are no particular restrictions on the amount of white birch added, as long as it is an amount that can achieve good hardness and stickiness. Jaundice 1.5-4 for jade 1; more preferably white jade 1 / 4-1 / 2 for jaundice 1 (jaundice 2-4 for white jade 1); more preferably yellow White coral 1/3 to 1/2 (white coral 1 to jaundice 2 to 3), particularly preferably white coral 1 to white coral 1/2 (white to white coral 1 Note 2). If it is these preferable ranges, the balance of (alpha) -amylase activity and protease activity will be kept favorable.

  It should be noted that the desired effect cannot be obtained even if only white birch is used instead of jaundice. This is considered to be due to the fact that α-amylase activity is low and protease activity is high in birch and the balance between α-amylase activity and protease activity is poor.

  In an embodiment in which rice bran other than yellow rice bran is further added, when adding rice bran using Aspergillus niger or Aspergillus awamori, which is a black koji mold, The same effect can be obtained and it is useful. The koji making of the rice bran may be performed according to the case of white koji. What is necessary is just to determine according to the case of a white rabbit also about addition amount.

  In the embodiment in which yellow rice cake and white rice cake are used in combination at the time of cooking rice, it is particularly preferable that starch is further added, since the softness and stickiness of cooked rice are further improved. This is considered to be due to the fact that the surface of cooked rice is coated with starch and the water retention is increased.

The “starch” in the present invention is a chemically or physically treated starch, so-called modified starch or modified starch, and may be any food that can be used for food. In the case of chemical modification, degraded starch (dextrin, acid-treated starch, oxidized starch, etc.), derivative starch (crosslinked starch, starch ester, starch ether, graft copolymer, etc.), etc., and in the case of physical modification, Examples include pregelatinized starch, fractionated amylose, and wet heat-treated starch.
Specific examples of the starch include Novation 2700 (manufactured by NSC Japan, Inc.), which is a starch in which the crystal structure of starch is changed and swelling is suppressed only by physical treatment (heat treatment).

  There is no limitation in particular as the kind of rice in this invention, For example, both sticky rice and glutinous rice can be object. The type of cooked rice in the present invention is typically white rice, but also includes seasoned or cooked cooked rice such as red rice, rice bran, and cooked rice.

  The processed cooked rice of this invention can be manufactured as follows, for example. First, the rice is washed and drained. Add predetermined amount of water and jaundice to this. At this time, if necessary, a predetermined amount of birch or starch is further added. The jaundice and white cocoon to be added may be raw or dried. After soaking for about 30 minutes to 2 hours, cook with a rice cooker. There is no particular limitation on the method of cooling the cooked cooked rice (refrigerated processing), but the cooked cooked rice is subdivided and placed in a refrigerator adjusted to 1 to 10 ° C. and left to stand for several hours to cool, or The processed cooked rice of the present invention is rapidly cooled with a vacuum cooler.

  The processed cooked rice product of the present invention is obtained by containing or packaging the above-described cooked cooked rice of the present invention in a container or packaging material made of a heat resistant material capable of microwave heating.

  The container or the packaging material is not particularly limited as long as it can withstand microwave heating. For example, containers and packaging materials conventionally used for lunch boxes and rice balls compatible with microwave ovens can be employed as they are. Examples of the processed cooked rice product of the present invention include lunch boxes containing cooked rice and packaged rice balls.

The texture-improving agent for processed cooked rice of the present invention is added to the rice during the cooking of the above-described cooked cooked rice, and is characterized by containing jaundice as an active ingredient.
The shape of the texture improving agent for processed cooked rice of the present invention is not particularly limited, such as solid, semi-solid, slurry, liquid, and gel. The content of jaundice is not particularly limited as long as rice can be cooked. Jaundice itself (100% content) may be used.

The texture improving agent for processed cooked rice of the present invention may contain components other than jaundice. For example, you may further contain rice bran other than jaundice like the above-mentioned embodiment. For example, birch may be further contained, and birch and starch may be further contained. The preferred content of white birch is the same as in the above-described embodiment, and by weight ratio, jaundice 1.5-4, more preferably jaundice 2-4, more preferably white jade 1 Is jaundice 2 to 3 with respect to the white coral 1, particularly preferably jaundice 2 with respect to the white coral 1. About the content of starch, about 0.1-1.0 weight part of starch is preferable with respect to 100 weight part of rice, More preferably, it is 0.3-0.7 weight part.
Further, the texture-improving agent for processed cooked rice of the present invention may contain the above-described “rice bran composed mainly of jaundice”.

  The method for improving the texture of processed cooked rice according to the present invention includes the step of cooking the cooked rice by adding the texture improving agent for processed cooked rice described above to the rice. In the method for improving the texture of processed cooked rice of the present invention, the above-described embodiment can be employed as it is.

  As described above, in the processed cooked rice of the present invention, yellow rice bran is added to the rice during cooking, and white rice bran and starch are further added as necessary, but additives other than these may be further added. Absent. For example, in addition to jaundice, enzymes and the like may be supplementarily added. The same applies to the texture improving agent and the texture improving method for processed cooked rice of the present invention, and in addition to jaundice, enzymes and the like may be supplementarily contained.

The present invention includes the inventions according to the following (1) to (10).
(1) Chilled cooked rice that is normally stored refrigerated and heated at the time of use. The chilled cooked rice is made by adding rice bran, a rice bran, to the rice and cooking it, and then chilling the resulting cooked rice. .
(2) The chilled cooked rice according to (1), wherein white rice bran, which is a rice bran, is further added during rice cooking.
(3) The chilled cooked rice according to (2), wherein the weight ratio of the yellow cocoon and white birch added at the time of rice cooking is 1.5 to 4 jaundice with respect to the white birch 1.
(4) The chilled cooked rice according to (2) or (3), wherein starch is further added during cooking.
(5) A chilled cooked rice product obtained by housing or packaging the chilled cooked rice according to any one of (1) to (4) above in a container or packaging material made of a heat resistant material capable of microwave heating.
(6) It is added to rice at the time of cooking when producing the chilled cooked rice according to any one of (1) to (4) above, and contains koji, which is rice bran, as an active ingredient. A chilled rice texture improver.
(7) The texture improving agent for chilled cooked rice as set forth in (6), further comprising white rice bran, which is rice bran.
(8) The texture improving agent for chilled cooked rice as described in (7), wherein the weight ratio of jaundice and birch is 1.5-4 in jaundice with respect to birch 1.
(9) The texture improving agent for chilled cooked rice according to (7) or (8), further comprising starch.
(10) A method for improving the texture of chilled cooked rice that is normally stored refrigerated and heated during use, wherein the chilled cooked rice texture improving agent according to any one of (6) to (9) is added to rice And improving the texture of chilled cooked rice, comprising the step of cooking.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

1. Evaluation of conventional chilled cooked rice 150g of Koshihikari washed rice is weighed into a 500mL beaker, 225mL of ion-exchanged water is added thereto, and immersed for 2 hours at room temperature (20 ° C). ) And cooked rice was obtained. This cooked rice was refrigerated at a temperature of 3 to 8 ° C. to obtain chilled cooked rice. The obtained chilled rice was refrigerated at 5 ° C. for 3 days. The chilled cooked rice on the first, second, and third days from the start of refrigerated storage was heated for 600 W in a microwave oven (model number NE-JW20, manufactured by Panasonic Corporation) for 1 minute (range up) to obtain warm cooked rice. About the cooked rice after range up, using a hardness / stickiness meter (model number RHS1A, manufactured by Satake Co., Ltd.), the stickiness (S; unit kgf) and the hardness (H; unit kgf) were each measured seven times. H value was calculated. As a sample on the 0th day, cooked rice immediately after cooking (freshly cooked) was used.

  The results are shown in Table 1 and FIG. That is, the S / H value, which was 0.20 on the 0th day (freshly cooked) after storage, decreased with the passage of time. In particular, the decrease in the S / H value after the second day was remarkable, and it decreased to 0.14 on the third day. Thus, when the cooked rice cooked by the normal method was used, it turned out that the softness and stickiness in cooked rice after range-up deteriorate in a short time.

  In the subsequent experiments, softness and stickiness were evaluated based on “0.20”, which is the S / H value of the above-described 0th day after storage (freshly cooked rice cooked by a normal method).

2. Confirmation of Effect of Enzyme Preparation Enzyme preparation was added at the time of cooking rice, and the softness and stickiness of the cooked rice after range up was evaluated in the same manner as in 1 above. As an enzyme preparation, 0.4 part by weight of α-glucosidase was added to 100 parts by weight of rice. The results are shown in Table 2 and FIG. As shown in Table 2 and FIG. 2, by using an enzyme preparation, the S / H value on day 0 is 0.22, which exceeds the reference value of 0.20, and is not added immediately after cooking. The cooked rice was superior in softness and stickiness than the cooked rice. However, for the cooked rice after the range increase, the S / H value decreased with the passage of the refrigerated storage time of 3 to 8 ° C., and was lower than the reference value of 0.20 on the third day of the refrigerated storage.

3. Effect of jaundice (Example 1)
Twilight was added at the time of cooking rice, and the softness and stickiness of the cooked rice after range up was evaluated in the same manner as in 1 above. As jaundice, rice bran using Aspergillus oryzae as a koji mold was used. 4 parts by weight of jaundice was added to 100 parts by weight of rice. The results are shown in Table 3 and FIG. As shown in Table 3 and FIG. 3, the S / H value on the 0th day of refrigerated storage exceeded 0.23 and the reference value (0.20) by using jaundice, and at the stage immediately after cooking, no additive was added. A cooked rice that was softer and more sticky than the cooked rice was obtained. Furthermore, about the cooked rice after range-up, S / H value was 0.22 on the 1st day and 2nd day after a preservation | save, there was almost no change from the 0th day, and the deterioration of the food texture was suppressed. On the third day after storage, the S / H value was 0.19, but it was still slightly below the reference value (0.20), and good softness and stickiness were maintained.
From the above, it was shown that chilled cooked rice having excellent softness and stickiness after range-up can be provided by adding yellow candy during cooking. In addition, the high texture obtained after this range up is that the texture when cooked (day 0) is high, and the deterioration of the texture during refrigerated storage (days 1-3) is suppressed, It was shown to be due to two factors.

4). Α-Amylase activity and protease activity in jaundice and birch We examined α-amylase activity and protease activity of jaundice and birch. The same thing as said 3 was used as jaundice. A rice bran using Aspergillus kawachi as a gonococcus was used as a white cocoon.
As a result, jaundice had α-amylase activity of 1,392 U / kg 麹 and protease activity of 7,407 U / kg 麹. On the other hand, α-amylase activity of birch was 346 U / kg 麹, and protease activity was 35,621 U / kg 麹. Thus, jaundice had a good balance between α-amylase activity and protease activity, while white rabbit had an unbalanced property of low α-amylase activity and high protease activity.

5. Combined use of jaundice and birch (Examples 2 and 3)
Yellow rice cake and white rice cake were added at the time of cooking rice, and the softness and stickiness of the cooked rice after range up was evaluated in the same manner as in 1 above. The same thing as said 3 was used as jaundice. The same white birch as the above 4 was used. As for the mixing ratio (weight) of jaundice and birch, there are two kinds of “jaundice 2 with respect to white birch 1” (Example 2) and “jaundice 4 with respect to white birch 1” (Example 3). Set. In Example 2, 4 parts by weight of jaundice and 2 parts by weight of white rice were added to 100 parts by weight of rice. In Example 3, 4 parts by weight of jaundice and 1 part by weight of white rice were added to 100 parts by weight of rice. As a control, the one to which only white birch was added (Comparative Example 1) was set. The results are shown in Table 4 and FIG.

First, looking at the state immediately after cooking (day 0), in Example 2 and Example 3 in which jaundice and white rice were used in combination, the S / H values were 0.25 and 0.24, respectively. It was far above the reference value (0.20). In particular, the S / H value of Example 2 (yellow jade: white jade = 2: 1) was high.
Moreover, the S / H value was higher in Example 2 and Example 3 in which jaundice and white jade were used in combination than in Example 1 in which only jaundice was used. This is because the protease activity was moderately enhanced by the addition of birch, and the α-amylase activity of white birch was low, so the α-amylase activity was hardly affected. It was thought to have contributed.
On the other hand, in Comparative Example 1 using only white birch, the S / H value was 0.18, which was lower than the reference value (0.20), and the results were worse than the case of no addition. This was thought to be due to the fact that the cooked rice became hard because the α-amylase titer was too low, and the cooked rice was burnt because the protease titer was too high.

As for the cooked rice after the range up, as shown in FIG. 4, in Example 2 (jaundice: birch = 2: 1) in which jaundice and birch were used in combination, on the first and second days after storage The S / H value was 0.25, there was no change from the 0th day, and the deterioration of the texture was suppressed. On the third day after storage, a decrease in the S / H value was observed, but it still showed 0.21 exceeding the reference value (0.20), maintaining good softness and stickiness.
In Example 3 (jaundice: birch = 4: 1) in which jaundice and birch were used in combination, the S / H value on the first and second days after storage was 0.24, and the 0th day There was no change, and the deterioration of the texture was suppressed. On the third day after storage, a decrease in the S / H value was observed, but it still showed the same value as the reference value (0.20) and maintained good softness and stickiness.
On the other hand, in Comparative Example 1 using only white birch, in addition to the low S / H value on the 0th day, the S / H value during storage was markedly reduced, and the results were worse than chilled rice without additives. It was.

  Moreover, when Table 2 and Table 4 are compared, the direction of Example 2 and Example 3 which used jaundice and white rice cake together is immediately after cooking rice (day 0) and 3-8 degreeC rather than the case where an enzyme formulation is used. The S / H value was excellent after storage (1st to 3rd days).

  From the above, it was shown that chilled cooked rice having further improved softness and stickiness after range up can be provided by supplementing white koji in addition to yellow koji during cooking. In addition, the high texture obtained after this range up is that the texture when cooked (day 0) is high, and the deterioration of the texture during refrigerated storage (days 1-3) is suppressed, It was shown to be due to two factors.

6). Combination with starch (Example 4)
Yellow rice bran, white rice bran, and starch were added at the time of cooking rice, and the softness and stickiness of the cooked rice after range-up was evaluated in the same manner as in Example 1 (Example 4). As the starch, Novation 2700 (manufactured by Nippon SC Co., Ltd.) was used. The same jaundice and birch were used for the above 3 and 4 respectively. The addition amount was 0.5 parts by weight of jaundice, 0.25 parts by weight of white rice bran, and 0.5 parts by weight of starch with respect to 100 parts by weight of rice.
Table 5 and FIG. 5 show the results of the third day of refrigerated storage. In FIG. 5, the vertical axis represents stickiness (S; unit kgf), and the horizontal axis represents hardness (H; unit kgf). A higher S value indicates better stickiness. It shows that it is so soft that H value is low. In Table 5 and FIG. 5, no addition, addition of jaundice (Example 1), addition of white jade (Comparative Example 1), addition of jaundice and white jade (jaundice: white jade = 2: 1, Example The result of 2) is also shown.
As shown in Table 5 and FIG. 5, in Example 4 in which starch was added in addition to jaundice and birch, the cooked rice after range-up became extremely excellent in softness and stickiness.

  From the above, it was shown that chilled cooked rice with excellent softness and stickiness after range up can be provided by supplementing white koji and starch in addition to yellow koji during cooking.

Claims (6)

It is a method for producing processed cooked rice that is normally stored refrigerated or stored at room temperature and heated during use.
Adding rice bran and white rice bran to white rice with a weight ratio of 1.5 to 4 to white rice and cooking rice, and refrigeration processing the resulting cooked rice A method for producing processed cooked rice. During cooking, the manufacturing method of processing rice according to claim 1, characterized by further addition of starch. Processed rice produced by the method according to claim 1 or 2, the manufacturing method of processing rice product characterized in that they contain or packaged in a container or packaging material made of a heat-resistant material capable of microwave heating. It is added to rice at the time of rice cooking when producing processed cooked rice by the method according to claim 1 or 2, and contains yellow rice bran that is rice bran and white rice bran that is rice bran as active ingredients, A texture-improving agent for cooked cooked rice, wherein the weight ratio of rice cake to white rice cake is 1.5 to 4 yellow sauce to white rice cake.   The texture improving agent for processed cooked rice according to claim 4, further comprising starch. It is a method for improving the texture of processed cooked rice that is normally stored refrigerated or stored at room temperature and heated during use.
A method for improving the texture of processed rice, comprising the step of adding the rice texture improving agent according to claim 4 or 5 to the rice and cooking.

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