JPH02261351A - Improvement of taste of boiled rice - Google Patents

Abstract

PURPOSE:To improve taste of low-quality rice such as oil rice kept in storage for a long time to that of rice close to new rice and to suppress reduction in taste resulting from preservation in a frozen state by treating polished rice with a composition containing a polysaccharide having gelatinizing properties. CONSTITUTION:Polished rice or boiled rice is treated with a composition containing a polysaccharide (e.g. furcellaran, carrageenan, psyllium seed gum, sodium alginate, agar or pectin) to improve taste of boiled rice.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method and an agent for improving the taste and quality of cooked rice, and in particular, to improving the taste and maintaining the quality of cooked rice made of low-grade rice or aged rice, and frozen stored cooked rice. The present invention relates to a method and an improving agent suitable for.

(Conventional technology) Old rice and low-grade rice have less stickiness, texture, and luster after cooking than new rice and high-quality rice, and as a method to improve the taste, traditionally, the rice is thoroughly washed and left in a colander etc. The recommended method is to cook the rice after the water is sufficiently absorbed into the interior of the rice, and it has also been empirically done to add a small amount of vinegar to the rice cooking water immediately before cooking.

Additionally, in the restaurant industry, rice is usually cooked on the spot or the cooked rice is transported to a supply location and served there. Cooked rice is also frozen and stored in advance, then thawed and served in the required amount when needed.

(Problems to be Solved by the Invention) The above-mentioned method of thoroughly washing old rice or low-grade rice and then leaving it in a colander etc. requires a lot of effort, and the improved quality is not constant, but the taste improvement is not sufficient. It wasn't. Although the method of adding a small amount of vinegar improves the gloss, there is a problem in that it is insufficient in terms of improving the taste.
There was virtually no way to improve the taste of old or low-grade rice to taste like new or high-quality rice.

In addition, the taste of the frozen version does not deteriorate significantly when stored for a few days, but when stored for a long period of time, the thawed cooked rice becomes much less sticky, flavorful, textured, and glossy than freshly cooked rice. This is a problem, and no practical method has been developed to prevent it.

(Means for Solving the Problems) As a result of intensive study in view of the above situation, the present inventors have discovered a method to make the taste of old rice and low-grade rice similar to that of new rice and high-quality rice, and The inventors have discovered that when the method is applied to cooked rice for cryopreservation, the same taste as freshly cooked rice can be maintained even after the frozen version is thawed, and the present invention has been achieved.

That is, the gist of the present invention is a method for improving the taste of cooked rice, which is characterized by treating cooked rice or rice with a composition containing a polysaccharide having a gelling property, and further comprising treating the cooked rice or rice with a composition containing a polysaccharide having a gelling property. A taste improver for cooked rice consisting of a composition as a main ingredient.

(Function) Examples of polysaccharides having gelling properties used in the present invention include sulfated polysaccharides such as farcellane and carrageenan, psyllium seed gum, sodium alginate, agar, and pectin, and two or more of these polysaccharides Can be used in combination. Among these, sulfated polysaccharides are preferred, carrageenan is more preferred,
When used in combination of two or more types, it is preferable that at least one type of sulfated polysaccharide is included, and it is more preferable that at least one type of carrageenan is included.

In addition, "having gelation property" as used in the present invention means that it becomes a solution or sol at a predetermined temperature or higher and becomes a gelatinous state at a temperature below the predetermined temperature, or it becomes a gelatinous state only when certain ions are present. It is said to have the property of becoming.

In the present invention, a polysaccharide with gelling property and a polysaccharide without gelling property can be used in combination.

When used in such a combination, flavor retention and quality retention of cooked rice during frozen storage are improved.Polysaccharides that do not have gelling properties that can be used in the present invention include cyclodextrin, dextrin, modified starch, and locust bean. Examples include gum, tara gum, gum arabic, arabinogalactan, and xanthan gum. When using a combination of a polysaccharide that has gelling properties and a polysaccharide that does not have gelling properties, it is preferable that the polysaccharide that has gelling properties contains 15% by weight or more of the total of both polysaccharides.

Among these, cyclodextrin has the effect of maintaining the flavor retention of cooked rice for a long time, and dextrin and modified starch improve the adhesion of the polysaccharides with gelling properties to polished rice grains and cooked rice grains. It also has the effect of

In the present invention, treating polished rice or cooked rice with a composition containing a polysaccharide having gelling properties means substantially adhering this composition to the surface of the polished rice or rice. As a treatment method, an aqueous solution of the composition may be used as water added to polished rice during rice cooking, or an aqueous solution of the composition may be sprayed on washed rice before rice cooking, and the composition that is easily soluble during rice cooking may be used. When making cryopreserved rice, the composition may be added by kneading it into freshly cooked rice or by spraying an aqueous solution of the composition. In this case, it may be added or mixed with rice along with vinegar, seasonings, and ingredients.

A suitable amount of the gelling polysaccharide used is 0.01 to 1% by weight, preferably 0.02 to 0.7% by weight, based on the polished rice.

Depending on the type of polysaccharide, the water added for cooking rice will be taken up by the polysaccharide, and the amount of water that should be absorbed by the rice will be insufficient, resulting in a hard texture. If you add 10 to 20% more than usual, 1. It is preferable because it has the same consistency as when fresh rice is properly cooked.

The polysaccharide with gelling properties used in the present invention adheres to the surface of polished rice or cooked rice and absorbs water due to its water retention properties, prevents water evaporation, facilitates gelatinization of rice starch, and facilitates gelatinization during frozen storage. It also has the effect of preventing deterioration of aroma and taste, and in particular, when the polysaccharide having gelling properties is a sulfated polysaccharide, its sulfate group binds to rice gluten and improves its potency.

(Example) The present invention will be explained in more detail below using examples.

In the examples, the tasting test was conducted by 30 people, and the overall evaluation of taste, etc. was conducted using a 5-point system, with a maximum score of 5 points for new rice, and the total score was used as the evaluation result.

In addition, a plunger No. 1 (1.5φ) for measuring compressive elasticity was attached to a hardness and adhesion meter (manufactured by Fudo Kogyo ■, model NRM-2002-J), and a grain of cooked rice was placed on the sample stage. The plunger is lowered at a lowering speed of 5 cm/min, and when it has descended 1 mm after contact with the cooked rice, it is then reversed and raised to measure. And so.

In addition, the water retention rate was calculated from the difference in weight before and after drying at 105° C. for 5 hours. Note that the number of measurements n in the above measurement is 50.

Example 1 Purified carrageenan made from Eukyuma kotonii 0
．． After uniformly dispersing 64 g of rice cooking water into 180 g, which is the amount under normal rice cooking conditions, and 210 g, which is approximately 1.5 times more than that amount, 160 g of standard price rice, which had been washed in advance, was added to each of these. When I cooked the rice in an electric rice cooker, the rice was shiny.

At the same time, for comparison, a taste test was conducted using standard price rice similar to that used above and new Koshihikari rice from Toyama Prefecture, which were cooked without adding carrageenan. The rice from new rice was shiny, but the rice from standard price rice was less shiny. Table 1 shows the results of the taste test and the physical properties of each type of cooked rice.

As is clear from Table 1, the rice prepared by the method of the present invention is
Compared to rice that does not use any of the ingredients, it has significantly better taste and stickiness, and in particular, rice that has been cooked with the composition of the present invention and an increased amount of water has a value that is very close to that of properly cooked new rice. You can see that it is happening.

Example 2 20 parts by weight of purified carrageenan made from Eucuma subinosum, 20 parts by weight of β-cyclodextrin, and 6 parts of dextrin were added to 1000 parts by weight of water with stirring.
0 parts by weight was dispersed, heated to 85°C to dissolve, and the resulting homogeneous aqueous solution was spray dried to obtain a white powder.

Wash 160g of standard price rice, drain in a colander for 15 minutes, transfer to an electric rice cooker, add 210g of water, and the powder obtained above 3.
3 g was added and gently stirred.

Next, this was cooked, and separately, the white powder-free standard price rice and new Koshihikari rice from Toyama Prefecture were each cooked and compared (each with a water content of 180 g). The second result is
Shown in the table.

Example 3 Instead of carrageenan, β-cyclodextrin, and dextrin, 10 parts by weight of purified carrageenan made from Eucuma subinosum and 10 parts by weight of arabinogalactan
A white powder was obtained in the same manner as in Example 2 except that 10 parts by weight of β-cyclodextrin and 70 parts by weight of processed starch were used. After cooking rice in the same manner as in Example 2 except that this white powder and new rice (Koshihikari from Toyama Prefecture) were used, the rice was quickly frozen to -40°C, left to stand for 1 hour, and then heated to -20°C. It was stored frozen for 3 weeks.

On the other hand, for comparison, only new rice was cooked at -40℃.
After quickly freezing to -2
The rice was stored frozen at 0''C for 3 weeks. After thawing both in a steamer, a tasting test and measurement of physical properties were performed, and the state of the rice was also observed. The results are shown in Table 3.

Example 4 40g of the white powder prepared in Example 3 was dispersed in 1β brewed vinegar, left overnight to form a homogeneous solution, and this was used to prepare a combined vinegar solution for sushi rice. 400 pieces of new rice cooked in the usual manner
40 cc of this vinegar solution was added and kneaded to prepare sushi rice, which was quickly frozen in the same manner as in Example 3 and stored frozen for 2 weeks. On the other hand, for comparison, a quick-frozen sushi rice preserved for two weeks was obtained in the same manner as above except that no white powder was added.

This was thawed in a steamer and a tasting test was conducted.

The results are shown in Table 4.

Example 5 3.6 g of white powder obtained in Example 3 and 1 portion of commercially available powdered sushi vinegar
5g was triblended. In addition, 160 g of new Koshihikari rice from Toyama Prefecture was washed with water, drained in a colander for 15 minutes, cooked in the same manner as in Example 2 with 210 g of water, and then 18.6 g of the above tri-blend powder was added and mixed uniformly. Quickly freeze to 40℃, leave for 30 minutes, then -
It was stored frozen at 20°C for 5 weeks. Defrost this in a steamer,
Tasting tests and physical property measurements were conducted while comparing with those made in the same manner as in this example except that no white powder was added separately.

The results are shown in Table 5.

Table 4 Table 5 (Effects of the Invention) As described above, according to the method of the present invention, it is possible to improve the taste of low-grade rice such as old rice to a taste close to that of new rice, and at the same time It has the characteristic that it shows a remarkable effect in suppressing the deterioration of taste due to frozen storage, regardless of the rice variety.

Claims (1)

[Scope of Claims] 1) A method for improving the taste of cooked rice, which comprises treating polished or cooked rice with a composition containing a polysaccharide having gelling properties. 2) A taste improver for cooked rice comprising a composition whose main component is a polysaccharide having gelling properties.