JPH0231936B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for gelatinizing rice, and more particularly to a method for promoting gelatinization of glutinous rice or glutinous rice. [Prior art and problems] Foods that use rice as the main ingredient include rice, rice crackers, rice crackers, mochi, and dumplings. These products are made by heating glutinous rice, glutinous rice, etc. with steam to gelatinize it, and cooling, drying, baking, etc. as necessary. During the gelatinization process, the starch contained in rice swells or dissolves, loses its crystallinity and birefringence, and becomes susceptible to the action of digestive enzymes. This state may also be called alpha. Generally, gelatinization takes place in the presence of water and is an interaction between starch and water molecules. Liquid water has many molecules associated with each other due to hydrogen bonds, but the higher the temperature, the more the proportion of single molecules of water increases. It is thought that these water molecules with a low degree of association penetrate close to the starch microcrystals and break the hydrogen bonds in the starch molecules, which have become unstable at high temperatures. The state of starch during gelatinization is thought to be a non-uniform state in which grains that have swollen by hydration ten times more are suspended in a solution of starch that has dissolved from the grains. Amylograms are highly valued for expressing the characteristics of starch gelatinization. This shows the relationship between viscosity and temperature when a starch suspension is heated at a constant rate (usually 1.5°C/min). The viscosity referred to here is based on the fact that swollen starch granules move while coming into contact with each other, and it has been empirically understood that the more the starch granules swell, the higher the viscosity becomes. The gelatinizing properties of starch are influenced by various substances. For example, when fatty acids are added to potato starch, the gelatinization temperature increases and the maximum viscosity decreases. That is, the gelatinization temperature at a potato starch concentration of 4% by weight is 64
°C, maximum viscosity 850Bu (80 °C), starch 0.34
Addition of wt% lauric acid increases gelatinization temperature to 67℃
The maximum viscosity decreases to 600Bu (98℃).
This is thought to be due to fatty acids forming a complex with amylose in the starch constituent molecules, which suppresses the swelling of starch granules. A similar phenomenon is observed with fatty acid monoglycerides and surfactants with hydrophilic groups introduced into fatty acids. Fatty acid derivative surfactants have a strong swelling suppressing effect up to 85-90℃, but
It has been reported that when the temperature is higher than ℃, an accelerating effect may occur. This is reported to be related to the stability of the complex of amylose and fatty acid groups mentioned above. Lecithin promotes gelatinization of wheat starch even though it is the same lipid. When 0.1% by weight of lecithin was added to the starch at a wheat starch concentration of 8.8%, the gelatinization temperature decreased from 78.3℃ to 63.5℃, and when 4% by weight was added, the gelatinization temperature decreased from 78.3℃ to 63.5℃.
It is reported that the temperature drops to 45.6℃. It is also reported that the maximum viscosity increases from 600Bu (92.5°C) to 650Bu (92.5% by weight) with the addition of 0.1% by weight of lecithin, and to 935Bu (88°C) with the addition of 4% by weight.
lecithin corn starch, rice starch,
It has little effect on sweet potato starch. For example, the effect of lecithin on glutinous rice starch is 10
Gelatinization temperature decreased by 5% when adding % by weight, maximum viscosity increased by 43% when adding 2% by weight of starch, 10
There is only a 22% increase when adding % by weight. Furthermore, lecithin has almost no effect on potato starch, and on the contrary, the maximum viscosity decreases when 0.1% by weight or more is added. [Means for solving the problem] The present inventors have proposed a method for promoting gelatinization of starch,
In particular, the present invention was achieved as a result of various research into methods for promoting gelatinization of glutinous rice and glutinous rice, for which there has been no effective method for promoting gelatinization. That is, the present invention provides a method for gelatinizing rice, which comprises adding cyclodextrin and/or cyclodextrin clathrate to glutinous rice and then gelatinizing it.
and a method for gelatinizing rice, which is characterized by adding a cyclodextrin clathrate to glutinous rice and then gelatinizing it. The glutinous rice or glutinous rice referred to in the present invention includes, for example, starch flour, shiratama flour, mijin flour, doomyoji flour, etc. that have been subjected to treatments such as soaking in water, drying, pulverizing, and roasting. In addition, glutinous rice or glutinous rice does not necessarily need to be gelatinized alone to make food, but is often used in combination with sugar, bean paste, or other starches. The list of foods to which the present invention can be applied is endless, but includes mochi and dumplings such as daifuku mochi, habutae mochi, cherry mochi, kusa mochi, kashiwa mochi, chimaki, uiro, rice crackers, arare, rice crackers, snack foods, starch syrup, There are rice noodles, rice malt, etc. The gelatinization method of the present invention may be any method as long as it heats glutinous rice or glutinous rice in the presence of moisture, such as steaming it with steam to gelatinize it, or mixing it with water in an appropriate ratio and heating it to gelatinize it. There are several methods, including a method of gelatinizing and swelling by applying pressure at the same time as heating.
When making rice crackers, arare, rice crackers, etc., the products are gelatinized and then subjected to processes such as cooling, drying, and baking. Cyclodextrin is a cyclic oligosaccharide analog also called sheardingar dextrin or cycloamylose. Cyclodextrins include α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, δ
- Cyclodextrins, as well as homologues of cyclodextrins with a higher degree of polymerization. There is a method for producing cyclodextrin in which Bacillus macerans amylase acts on starch, but this method produces α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and a small amount of higher polymerization degree. A starch decomposition product containing cyclodextrin is obtained. The cyclodextrin used in the present invention may be used by separating α, β, γ-cyclodextrin from the above starch decomposition product, but starch decomposition products containing maltose and other dextrins may be used as they are. Cyclodextrin clathrates are obtained by mixing and kneading cyclodextrin and clathrates such as fats and oils, fatty acids, monoglycerides, diglycerides, and lecithin in the presence of appropriate water. Depending on the ratio between the inclusion target and cyclodextrin, terminal inclusions may remain, but in that case, uninclusions can be removed by cleaning with a solvent or the like. Note that even if the above-mentioned mixed kneaded product is used as it is, the effects of the present invention will not change. The amount of cyclodextrin or cyclodextrin clathrate of the present invention to be added to glutinous rice, or the amount of cyclodextrin clathrate to be added to glutinous rice depends on the target food, but generally it is added to glutinous rice or glutinous rice.
It may be 0.05% by weight or more, preferably 1.0% to 10% by weight. By the method of the present invention, the gelatinization of glutinous rice or glutinous rice is significantly promoted, making it possible to improve the texture of foods whose main ingredient is rice. The reason why gelatinization of glutinous rice or glutinous rice is promoted by the present invention is not necessarily clear. According to experiments conducted by the present inventors, gelatinization was not promoted even when cyclodextrin or cyclodextrin clathrates were added to wheat starch, potato starch, or corn starch (see Table 3 below). That is, it is considered that the improvement in gelatinization properties of the present invention is achieved due to the affinity between the structure of rice starch and cyclodextrin and cyclodextrin clathrates. [Examples] The present invention will be described in more detail below with reference to Examples, but it goes without saying that the present invention is not limited thereto. Example 1 β-cyclodextrin (Ringdex, manufactured by Sanraku Ocean Co., Ltd.) was added to commercially available sticky rice, and the gelatinization properties were measured using an Amylograph (manufactured by Brabender). The measurement method is to add water to 46.5g of glutinous rice (moisture 14.0% by weight) crushed into 60 pieces to make 500g.
Toshi [glutinous rice concentration 8.0% by weight (dry)], from initial temperature 25℃
The temperature was increased to 92.5°C at a rate of 1.5°C/min and the viscosity was recorded. The adapter used was 700 cm-g. The evaluation of gelatinization properties is based on the transition temperature (viscosity is 20Bu).
), maximum viscosity, peak temperature (temperature when maximum viscosity is reached), and viscosity after heating (viscosity after heating at 92.5°C for 10 minutes). Example 2 α-cyclodextrin [manufactured by Shimizu Minato Seito Co., Ltd.] was used instead of β-cyclodextrin in Example 1.
Purity of 99% or higher (according to liquid chromatography analysis)] was used, and the other procedures were the same as in Example 1. Example 3 β-cyclodextrin (same as Example 1)
5 parts (by weight, same hereinafter), lecithin (Ajinomoto Co., Inc.)
5 parts of soybean lecithin (manufactured by Soybean Lecithin) were dispersed and dissolved in 90 parts of water, and mixed and kneaded using a homomixer. The water was removed from this mixed kneaded product by freeze-drying to obtain a powder. This powder was used in place of β-cyclodextrin in Example 1, and the other conditions were the same as in Example 1. Example 4 β-cyclodextrin (same as Example 1)
A paste was obtained by mixing and kneading 1 part of oleic acid (manufactured by Hanui Chemical Co., Ltd., first grade), 2 parts of oleic acid, and 4 parts of water using a homomixer. After washing this paste with water to remove excess β-cyclodextrin, it was dispersed in ethanol and the solid matter collected by filtration was further washed with ethyl ether to remove unclathrated oleic acid and form β-cyclodextrin/oleic acid. A powder of acid clathrates was obtained.
This β-cyclodextrin/oleic acid clathrate was used in place of the β-cyclodextrin in Example 1, and the other procedures were the same as in Example 1. Example 5 β-cyclodextrin (same as Example 1)
1 part, 2 parts of salad oil, and 4 parts of water were mixed and kneaded using a homomixer to obtain a paste. From this paste, a β-cyclodextrin/fat inclusion powder was obtained by the same operation as in Example 4. This β-cyclodextrin/oil/fat clathrate was used in place of the β-cyclodextrin in Example 1, and the other conditions were the same as in Example 1. Example 6 14 parts of the paste consisting of β-cyclodextrin/salad oil/water obtained in Example 5, 64 parts of salad oil, and 22 parts of water were added and mixed and kneaded with a homomixer to form an aqueous phase with an oil content of approximately 70% by weight. An oil and fat food product having a continuous phase of . This was used in place of β-cyclodextrin in Example 1, and the other procedures were the same as in Example 1. Comparative Example 1 In Example 1, β
- The gelatinization properties of glutinous rice were evaluated in the same manner as in Example 1 except that cyclodextrin was not added. Comparative Example 2 In Example 1, lecithin (Koyo Shokai, AY-A 81859) was used instead of β-cyclodextrin.
-1) was dispersed in water using a homomixer, and the conditions were the same as in Example 1, except that the lecithin concentration was 1% by weight based on dry rice (glutinous rice concentration: 8.0% by weight)
(dry)] Comparative Example 3 In Example 1, sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.) was used instead of β-cyclodextrin.
The same procedure as in Example 1 was carried out except that DK Ester F160 (manufactured by DK Co., Ltd.) was used. Comparative example 4 0.3 part of sucrose fatty acid ester (same as comparative example 3),
50 parts of salad oil and 50 parts of water were mixed and kneaded using a homomixer to obtain an OW type emulsion with an oil content of 50% by weight. The experiment was carried out under the same conditions as in Example 1, except that this emulsion was used in place of the β-cyclodextrin in Example 1 (the glutinous rice concentration was 8.0% by weight (dry)). Table 1 shows the measurement results of glutinous rice gelatinization properties according to Examples 1 to 6 and Comparative Examples 1 to 4. As is clear from Table 1, the gelatinization properties of glutinous rice are greatly improved by the addition of small amounts of cyclodextrin and cyclodextrin clathrates. That is,
Although the transition temperature and peak temperature did not change, the maximum viscosity during gelatinization increased significantly, and it was clear that gelatinization was promoted. In addition, as shown in Examples 1 and 2, α-cyclodextrin and β-cyclodextrin have almost the same gelatinization promoting effect. Moreover, this glutinous rice gelatinization promoting effect is even more remarkable in the case of cyclodextrin clathrates, and cyclodextrin clathrates of lecithin, oleic acid, and cyclodextrin have a greater glutinous rice gelatinizing effect than cyclodextrin even when added in the same amount.
In addition, the effect of promoting glutinous rice gelatinization of this cyclodextrin and cyclodextrin clathrate was confirmed in Example 6.
As shown in Figure 2, it does not change even in the presence of fats and oils.

【table】

[Table] Example 7 Adding β-cyclodextrin/oleic acid clathrate to commercially available glutinous rice flour (purple rice flour) (same as Example 4)
was added, and the gelatinization properties were evaluated using an amylograph. The measurement method is to add water to 46.5g of glutinous rice flour (moisture 14.0% by weight) to make 500g [glutinous rice concentration 8.0% by weight]
(dry)], the temperature was increased from an initial temperature of 25°C to 95°C at a rate of 1.5°C/min, and the viscosity was recorded. The gelatinization characteristics were evaluated in accordance with Example 1, except that the viscosity after heating was the viscosity after heating at 95° C. for 10 minutes. Example 8 A lyophilized β-cyclodextrin/lecithin mixture (same as in Example 3) (clathrate) was used instead of the β-cyclodextrin/oleic acid clathrate in Example 7, and the other The same procedure as in Example 7 was carried out. Comparative Example 5 In Example 7 to demonstrate the effect of the present invention,
The gelatinization properties of glutinous rice were evaluated in the same manner as in Example 7, except that the β-cyclodextrin/oleic acid clathrate was not added. Comparative Example 6 The same procedure as in Example 7 was carried out except that β-cyclodextrin (same as in Example 1) was used instead of the β-cyclodextrin/oleic acid clathrate in Example 7. Comparative Example 7 The same procedure as in Example 7 was carried out except that α-cyclodextrin (same as in Example 2) was used in place of the β-cyclodextrin/oleic acid clathrate in Example 7. Table 2 shows the measurement results of glutinous rice gelatinization properties in Examples 7 and 8 and Comparative Examples 5 and 7. As is clear from Table 2, compared to Comparative Example 5 without additives and Comparative Examples 6 and 7 with cyclodextrin added, in Examples 7 and 8 with cyclodextrin clathrate added, the gelatinization properties of glutinous rice were significantly higher. It has been greatly improved. That is, although the transition temperature and peak temperature did not change, the maximum viscosity during gelatinization increased significantly, and it is clear that gelatinization was promoted.

【table】

[Table] For reference, Table 3 shows the effect of cyclodextrin on the gelatinization properties of wheat starch, corn starch, and potato starch other than rice. The measurement conditions were wheat starch (Yamayo Asahimasa), corn starch (commercially available), and potato starch (Wako Pure Chemical Industries, chemical grade), each with a concentration of 8.0%.
[Weight% (dry), same hereinafter], 7.8%, 3.0%,
Amylograph conditions and additives were the same as in Examples or Comparative Examples. As is clear from Table 3, contrary to the results for rice (glutinous rice, glutinous rice), almost no gelatinization promoting effect of cyclodextrin was observed for wheat starch, corn starch, and potato starch.

[Table] Application Example 1 In order to demonstrate that the rice gelatinization promoting effect of the cyclodextrin and cyclodextrin clathrate of the present invention improves the texture of foods, "Okaki" was prepared using glutinous rice as the main ingredient. After adding 1.4 kg of water to 3 kg of glutinous rice and further adding 30 g of β-cyclodextrin, the mixture was steamed at 100° C. for 3 minutes with stirring using a steamer (manufactured by Shinagawa Kogyosho Co., Ltd.). Furthermore, after draining using a mochi kneading machine ((7) Mochi kneading machine), the mixture was cooled at 5°C for 48 hours. This mochi dough was cut into pieces 2 mm thick, 1.5 cm wide, and 2.0 cm long, and heated to 18% moisture using a constant temperature machine at a temperature of 40°C and a humidity of 88%.
It was dried to % by weight and baked at 240°C using an in-house arare baking machine to obtain okaki. Application example 2 In the preparation of okaki in application example 1, 30 g of β-cyclodextrin/oil/fat clathrate (same as Example 5) was used instead of β-cyclodextrin.
Otherwise, rice oysters were obtained in the same manner as in Application Example 1. Comparative Application Example 1 In the preparation of okaki in Application Example 1, β-cyclodextrin was not added, and the other conditions were the same as in Application Example 1, and okaki was prepared using only glutinous rice. Comparative Application Example 2 In the preparation of okaki in Application Example 1, β-cyclodextrin was not added, and 420 g of OW type emulsion (same as in Comparative Example 4) was added instead, and the other procedures were the same as in Application Example 1 to obtain okaki. . In order to evaluate the texture of the rice crackers obtained in Application Examples 1 and 2 and Comparative Application Examples 1 and 2, the hardness of the rice crackers was measured using a tensi presser (manufactured by Takemoto Electric Co., Ltd.). A stainless steel cylinder with a cross-sectional area of 0.05 cm ² was used for the measurement, and the height of the peak that appeared at the beginning of the measurement was defined as hardness. The hardness of 30 rice crackers was taken as the average value for the measurement. The hardness measurement results are shown in Table 4.

【table】

[Action/Effect]

As mentioned above, according to the present invention, the gelatinization of glutinous rice or glutinous rice is significantly promoted, and foods using glutinous rice or glutinous rice with accelerated gelatinization as the main ingredient, for example, in the case of arare sweets, It has a very soft texture and makes your diet even richer.

Claims (1)

[Scope of Claims] 1. A method for gelatinizing rice, which comprises adding cyclodextrin and/or cyclodextrin clathrate to glutinous rice and then gelatinizing it. 2. The method according to claim 1, wherein the cyclodextrin clathrate is a cyclodextrin clathrate with oil or fat, fatty acid, monoglyceride, lecithin, or diglyceride. 3. The method according to claim 1 or 2, wherein the cyclodextrin is one or more selected from α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. 4. A method for gelatinizing rice, which comprises adding a cyclodextrin clathrate to glutinous rice and then gelatinizing it. 5. The method according to claim 4, wherein the cyclodextrin clathrate is a cyclodextrin clathrate with oil or fat, fatty acid, monoglyceride, lecithin, or diglyceride. 6. The method according to claim 4 or 5, wherein the cyclodextrin is one or more selected from α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.