JP6704274B2 - 米飯用品質改良剤 - Google Patents
米飯用品質改良剤 Download PDFInfo
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- JP6704274B2 JP6704274B2 JP2016061012A JP2016061012A JP6704274B2 JP 6704274 B2 JP6704274 B2 JP 6704274B2 JP 2016061012 A JP2016061012 A JP 2016061012A JP 2016061012 A JP2016061012 A JP 2016061012A JP 6704274 B2 JP6704274 B2 JP 6704274B2
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- 235000007164 Oryza sativa Nutrition 0.000 title claims description 106
- 235000009566 rice Nutrition 0.000 title claims description 105
- 240000007594 Oryza sativa Species 0.000 title description 101
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- 239000003381 stabilizer Substances 0.000 claims description 17
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- 238000010411 cooking Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 241000209094 Oryza Species 0.000 claims 5
- 108010019077 beta-Amylase Proteins 0.000 claims 1
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- 239000003795 chemical substances by application Substances 0.000 description 15
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- -1 glycerin fatty acid ester Chemical class 0.000 description 10
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
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- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
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- 229920000569 Gum karaya Polymers 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 241000481961 Lachancea thermotolerans Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- 229920000161 Locust bean gum Polymers 0.000 description 1
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- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000235006 Torulaspora Species 0.000 description 1
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- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
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- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
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- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
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- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
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- 210000000085 cashmere Anatomy 0.000 description 1
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- 229940116332 glucose oxidase Drugs 0.000 description 1
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- 239000008187 granular material Substances 0.000 description 1
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- 239000008101 lactose Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
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- 235000010420 locust bean gum Nutrition 0.000 description 1
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
(1)酵母処理物及び増粘安定剤を含有することを特徴とする米飯用品質改良剤、
(2)少なくとも酵母処理物及び増粘安定剤を炊飯前の米に添加して炊飯する工程を含むことを特徴とする米飯の製造方法、
から成っている。
(1)原材料
1)乾燥酵母1(商品名:乾燥ビール酵母BY−G;MCフードスペシャリティーズ社製)
2)乾燥酵母2(商品名:イーストパウダーHG;オリエンタル酵母工業社製)
3)グルコマンナン(商品名:レオレックスRS;清水化学社製)
4)大豆多糖類(商品名:ソヤファイブ−S−ZR100;不二製油社製)
5)デキストリン(商品名:パインデックス#2;松谷化学工業社製)
上記原材料を用いて作製した米飯用品質改良剤1〜7の配合組成を表1に示した。この内、米飯用品質改良剤1〜4は本発明に係る実施例であり、米飯用品質改良剤5〜7はそれらに対する比較例である。
表1に示した原材料(全て粉末状)の配合割合に基づいて、所定の原材料を均一に混合し、粉末状の米飯用品質改良剤1〜7を各500g得た。
(1)チルド米飯の作製
生米(商品名:無洗米コシヒカリ;千田みずほ社製)300gに水360gを加えて、室温で30分間静置した後、水105gに米飯用品質改良剤1〜7のうちいずれか3gを溶解させたものを加え、電気炊飯器(型式:JNL−T551;タイガー魔法瓶社製)で炊飯した。炊飯時間は約20分、蒸らし時間は約20分とした。次に、炊き上がった米飯を包装容器(蓋のサイズ:110mm×130mm×18mm;蓋の材質:厚さ0.15mmのポリスチレン製シート;本体のサイズ:110mm×130mm×15mm;本体の材質:厚さ0.35mmのポリスチレン及びポリプロピレン製シート)に100gずつ詰めて室温で徐冷し、米飯1〜7を得た。また、対照として、「水105gに米飯用品質改良剤1〜7のうちいずれか3gを溶解させたもの」に替えて水90gを使用したこと以外は同様に実施し、米飯8を得た。なお、米飯8は、米飯用品質改良剤を何ら添加しておらず保水性が低いため、米飯用品質改良剤を添加しない米飯の通常の加水量に従い作製した。
米飯1〜8を約5℃の冷蔵庫(型式:503D;日立冷熱社製)内で24時間保存した後、食感を評価するため官能試験を行った。また、米飯1〜8を約5℃の冷蔵庫(型式:503D;日立冷熱社製)内で96時間保存してから、電子レンジ(1600W)で20秒間加熱し、同様に官能試験を行った。これら試験では、下記表2に示す評価基準に従い15名のパネラーで評価を行い、評点の平均点を求め、以下の基準に従って記号化した。その結果を表3に示す。
◎:極めて良好 平均点3.5以上
○:良好 平均点2.5以上、3.5未満
△:やや悪い 平均点1.5以上、2.5未満
×:悪い 平均点1.5未満
Claims (2)
- 乾燥酵母及び増粘安定剤を含有することを特徴とする米飯用品質改良剤(但し、β−アミラーゼを含有するものを除く)。
- 少なくとも乾燥酵母及び増粘安定剤を炊飯前の米に添加して炊飯する工程を含むことを特徴とする米飯の製造方法。
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JP2016061012A JP6704274B2 (ja) | 2016-03-25 | 2016-03-25 | 米飯用品質改良剤 |
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JP2016061012A JP6704274B2 (ja) | 2016-03-25 | 2016-03-25 | 米飯用品質改良剤 |
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JP2017169514A JP2017169514A (ja) | 2017-09-28 |
JP6704274B2 true JP6704274B2 (ja) | 2020-06-03 |
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Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2019106834A1 (ja) * | 2017-12-01 | 2019-06-06 | 清水化学株式会社 | 品質改良米飯とその製造方法 |
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2016
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