JPH0626507B2 - Processing method of processed rice - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for treating processed rice. More specifically, it relates to a method for treating processed milled rice, which comprises spraying a water-soluble dietary fiber solution on the surface of milled rice or milled rice subjected to post-harvest polishing and then drying.

[Conventional technology]

As a processing method of the processed rice, the method of conditioning and processing the polished rice after polishing (Japanese Patent Laid-open No. 56-44051),
No. 0-25548), a method of mixing and stirring bran powder and rubbing the rice (JP-A-61-1948), [JP-A-61-235].
No. 060), a method of removing surface oils and fats causing deterioration of taste and applying rice bran oil (JP-A-59-120064), and a method of adding starch syrup, dextrin and the like to polished rice and drying (JP-A-63-319057). ) Etc. have been proposed. However, these methods are intended to prevent the appearance of milled rice from becoming beautiful, the deterioration of flavor of milled rice during storage, the change of water content, and the change of quality. However, improvement of rice cooking characteristics and taste when actually cooked rice is not considered, and the effect is not satisfactory.

[Problems to be Solved by the Invention]

From the above points, the present invention aims to improve the rice cooking characteristics and taste of polished rice by surface-treating the polished rice or the polished rice after polishing, and to provide high quality polished rice with stable quality. To do.

[Means for Solving the Problems]

As a result of diligent research on a method for treating processed rice, the present inventors have found that the surface of milled rice or milled rice subjected to post-harvest polishing is guar gum, locust bean gum, tamarind gum, tara gum, pectin, and xanthan gum. The present invention has been completed by finding that the above problems can be solved by spraying an aqueous solution of one or more selected water-soluble dietary fibers and then drying.

Hereinafter, the present invention will be described in detail.

The milled rice used in the present invention refers to milled rice grains or milled rice after post-polishing polishing, and the milling accuracy and milling method of milled rice, embryo milled rice and the like are not particularly limited. Further, it can be used particularly preferably for milled rice that has been debranched by post-rice polishing treatment, that is, non-washed rice, because there is no outflow of nutrients during washing.

In the present invention, one kind or a mixture of two or more kinds of water-soluble dietary fiber selected from the group of decomposed products of guar gum, mu, pectin and xanthan gum can be used. In addition, if necessary, a water-soluble dietary fiber such as undegraded guar gum, locust bean gum, tamarind gum, tara gum, pectin, xanthan gum or starch-decomposed products, salts, sugar alcohols, saccharides, etc. may be added to the composition. However, in this case, the viscosity of a 5% by weight aqueous solution of the preparation must be 100 cps or less under the measurement conditions described later.

The decomposition limit of each degradation product of guar gum, locust bean gum, tamarind gum, tara gum, pectin, and xanthan gum according to the present invention is 50% when measured by a measurement method conforming to the definition of dietary fiber, that is, an enzyme gravimetric method. It suffices if it is at least weight%. In addition, the enzyme gravimetric method referred to here is a sample obtained by dehydrating and defatting amylase, protease,
Approximately 80% after decomposing with enzymes such as amyloglucosidase
It refers to the method of precipitating with alcohol and collecting. Further, the viscosity of the 5 wt% aqueous solution should be 100 cps or less, preferably 50 cps or less under the measurement conditions of B type viscometer at 25 ° C. and 30 rpm. When the viscosity is high, it is difficult to spray evenly when spraying,
It is also difficult to use because it will make the taste of cooked rice poor.

In the step of spraying a water-soluble dietary fiber aqueous solution on rice polishing,
The ratio of water-soluble dietary fiber added to polished rice is
It may be 0.1% by weight or more, preferably 0.2 to 2.0% by weight. Excessive addition is not preferable because it has no effect on cost. The concentration of water-soluble dietary fiber solution is usually
It is preferably 10 to 40% by weight, and if it is 10% by weight or less, the drying process takes time. Further, the spraying method and the drying method are not particularly limited, and various known means can be effectively applied.For example, a water-soluble dietary fiber aqueous solution is sprayed with a sprayer while refluxing in a circulating air duct at 35 to 40 ° C. After spraying into a shape and then refluxing, a method of applying a predetermined water content can be applied.

[Action]

The aqueous solution dietary fiber of the present invention is an indigestible polymer polysaccharide that is not digested by human digestive enzymes, and is a colorless and transparent solution in water to form a low-viscosity solution. For this reason, when the processed milled rice spray-processed with the water-soluble dietary fiber of the present invention is cooked into rice, the water-soluble dietary fiber is eluted into the water for cooking, and at the end of cooking, the water-soluble dietary fiber enters the starch tissue, so that the rice is cooked. It is thought that it gives the stickiness, elasticity and luster peculiar to rice, and significantly improves and improves the taste.

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

In the examples,% means% by weight unless otherwise specified, and cps of viscosity is B type viscometer manufactured by Tokyo Keiki (measurement conditions: 25 ° C., 30
rpm).

〔Example〕

Example 1 "Nihonbare" produced in Gifu prefecture in 1989 (milling degree 91%) 10
After spraying 2.5 parts of a guar gum decomposition product solution X (solid content 20%) with 0 parts of a rice mill-like continuous sprayer manufactured by Satake Seisakusho Co., Ltd., the water content of 15.0% was obtained by refluxing the circulating air passage at 35-40 ° C. I got processed rice. The untreated milled rice obtained by the main treatment of the obtained milled rice was sharpened by washing 100 parts of each 5 times, drained, then 120 parts of water was added thereto, and the rice was cooked by an ordinary method using an electric kettle. When a taste test was conducted by 10 panelists, the processed rice "rice (1)" of the example was superior to the untreated rice in terms of taste such as gloss, stickiness, and hardness.

The guar gum decomposition product solution X used in this example was prepared by the following method.

(Preparation of Guar Gum Decomposition Solution X) The pH was adjusted to 3.0 by adding citric acid to 900 parts of water. The galactomannanase produced by Aspergillus spp.
Add 2 parts and 100 parts guar gum powder and mix at 40-45 ℃.
The enzyme was allowed to act for 24 hours. After the reaction, the enzyme was inactivated by heating at 95 ° C for 15 minutes. Then, the transparent solution obtained by over-separating to remove impurities was concentrated under reduced pressure to obtain 340 parts of guar gum decomposition product solution X (solid content 20%). The content of water-soluble dietary fiber in the solid content of this solution (by oxygen weight method) is 90%,
The viscosity of a 5% aqueous solution was 42 cps.

Example 2 100 parts of Tokoro-nori polished rice obtained by polishing rice milled "Nihonbare" (milling degree 91%) produced in Gifu Prefecture in 1989 with a brush made by Satake Seisakusho using a continuous sprayer for milling guar gum was used. After spraying 2.5 parts of X (solid content 20%), processed rice having a water content of 15.0% was obtained by refluxing in a circulating air duct at 35 to 40 ° C. 130 parts of water was added to 100 parts of each of the processed milled rice and the untreated milled rice used for this treatment without sharpening, and rice was cooked in a conventional manner using an electric kettle. When a taste test was conducted by 10 panelists, the taste, such as gloss, stickiness, and hardness of the rice, was better in the treated rice “Rice (2)” than in the untreated rice “Untreated”. Remarkably excellent.

Example 3 100 parts of the germinated rice from Akebono, Okayama Prefecture, which was milled in 1989, was treated with bran to remove the bran, and 100 parts of the germinated rice was sprayed with a guar gum decomposition product solution X (solid After spraying 5.0 parts, the processed rice having a water content of 15.0% was obtained by refluxing in a circulating air passage at 35-40 ° C. The resulting processed milled rice and the untreated embryo milled rice used for this treatment were not scoured and washed, and 130 parts of water was added to 100 parts of each and cooked in a conventional manner using an electric kettle. A taste test conducted by eight panelists showed that the treated rice according to the Examples was significantly superior to the untreated rice in terms of taste such as gloss, stickiness, and hardness of the rice.

Example 4 The processed milled rice obtained by treating in the same manner as in Example 2 and the taste-treated milled rice used here were placed in polypropylene bags (thickness 0.08 mm), and the temperature was 25 ° C. and the humidity was 50%. It was left in the environment for one year. After leaving, the rice was taken out from each bag and 130 parts of water was added to 100 parts of each without scouring and washing, and rice was cooked by a conventional method using an electric kettle. And panelist 14
When a taste test was conducted by a person, the untreated rice showed a swelling of glue from the rice, and the rice was low in evaluation because it was not sticky and chewy, whereas the processed rice of the present invention had a gloss. It was a delicious rice with moderate toughness and chewy texture.

In addition, when the water content of each rice was measured before cooking rice, untreated rice was 13.8%, evaporation of water was recognized, and cracks were generated on the surface of the rice. Was almost zero and no crack was observed.

Example 5 "Rice (5)" was obtained in the same manner as in Example 2, except that the guar gum decomposition product solution X was replaced with 5.0 parts of locust bean gum decomposition product solution X (solid content 10%).

The locust bean gum decomposition product solution X used in this example was prepared by the following method.

(Preparation of Locust Bean Gum Decomposition Solution X) The pH was adjusted to 3.0 by adding citric acid to 900 parts of water. The galactomannanase produced by Aspergillus spp.
Add 2 parts and 100 parts locust bean gum powder and mix.
The enzyme was allowed to act for 6 hours at 40 to 45 ° C. After the reaction, the enzyme was inactivated by heating at 95 ° C for 15 minutes. Then, it is over-separated to remove impurities, and locust bean gum decomposition product solution X (solid content
10%) obtained 635 copies. The content of water-soluble dietary fiber in the solid content of this solution (by the enzyme gravimetric method) was 91%, and the viscosity of a 5% aqueous solution was 92 cps.

Example 6 "Rice (6)" was obtained in the same manner as in Example 2, except that 0.44 parts of the pectin degradation product solution X (solid content 25%) was used instead of the guar gum degradation product solution X.

The solution X of the decomposed product of bectin used in this example was prepared by the following method.

(Preparation of Bectin Degradation Product Solution X) The pH was adjusted to 3.0 by adding citric acid to 900 parts of water. To this, 0.1 part of pectinase produced by Aspergillus and 100 parts of pectin powder (70% esterification degree) were added and mixed.
The enzyme was allowed to act for 8 hours at 30 to 35 ° C. After the reaction, the enzyme was inactivated by heating at 95 ° C for 15 minutes. Then, the transparent solution obtained by excessively separating and removing impurities was concentrated under reduced pressure to obtain 255 parts of pectin decomposition product solution X (solid content 25%). The content of water-soluble dietary fiber in the solid content of this solution (by the enzyme gravimetric method) was 92.
%, 5% aqueous solution had a viscosity of 5 cps.

Example 7 "Rice (7)" was obtained in the same manner as in Example 2 except that 10.0 parts of pullulan solution (solid content 10%) was used instead of the guar gum decomposition product solution X.

The pullulan used in this example had a water-soluble dietary fiber content (by the enzyme gravimetric method) of 84%, and a 5% aqueous solution had a viscosity of 13%.
It was cps.

Example 8 In the same manner as in Example 2, except that instead of the guar gum decomposition product solution X, 4.0 parts of guar gum decomposition product solution X (solid content 20%) and 3.0 parts of pectin decomposition product solution X (solid content 25%) were used. I got rice (8) ”.

Example 9 Instead of the guar gum decomposition product solution X in Example 2, 2.0 parts of pullulan solution (solid content 10%), locust bee gum decomposition product solution X (solid content 10%) 1.0 part, pectin decomposition product solution X (solid content) (Rice (9)) was obtained in the same manner except that it was 0.8 part.

As shown in Table 1, the tastes of the rices (1) to (9) according to the present invention and the untreated rice (untreated) obtained from Examples 1 to 9 were extremely improved and improved.

Table 1 is shown below.

[Advantages of the Invention] The processed milled rice obtained according to the present invention (1) has significantly improved taste such as stickiness, hardness, and chewyness when cooked as compared to untreated rice.

(2) The grain and color of the rice grain surface are improved, and the polished rice has a glossy appearance.

(3) The coating of water-soluble dietary fiber prevents the decrease of water content during storage, so that the rice grain crack due to the decrease of water content can be prevented.

(4) Oxidation that causes off-taste and off-odor is prevented by blocking the contact of oil and fat in the raw rice with air, resulting in long-term stable rice polishing.

(5) It is possible to add the physiological function of dietary fiber to rice, which is originally low in dietary fiber, and reinforce nutritional components.

The present invention is highly effective in improving the taste and storage stability of rice, which is the staple food of the Japanese, and can greatly contribute to the food industry.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References Japanese Patent Publication Sho 27-3189 (JP, B1)

Claims (3)

[Claims] 1. A surface of polished rice after polishing or polishing after polishing,
Guar gum, locust bean gum, tamarind gum,
A method for treating processed rice, which comprises spraying an aqueous solution of one or more water-soluble dietary fibers selected from the group of decomposed products of tara gum, pectin, and xanthan gum, followed by drying to form a film. 2. The method for treating processed rice according to claim 1, which is an enzymatic degradation product obtained by reacting guar gum, locust bean gum, tamarind gum, tara gum, pectin, xanthan gum with galactomannanase or pectinase which is a polysaccharide degrading enzyme. 3. A 5% by weight aqueous solution of a decomposed product of each of guar gum, locust bean gum, tamarind gum, tara gum, pectin and xanthan gum has a B-type viscometer of 25 ° C. 3.
2. A low-viscosity aqueous solution which is decomposed to become 100 cps or less under a measurement condition of 0 rpm.
The processing method of the described processed milled rice.