JPH07250629A - Quality modification of rice for boiling - Google Patents

Quality modification of rice for boiling

Info

Publication number
JPH07250629A
JPH07250629A JP6041356A JP4135694A JPH07250629A JP H07250629 A JPH07250629 A JP H07250629A JP 6041356 A JP6041356 A JP 6041356A JP 4135694 A JP4135694 A JP 4135694A JP H07250629 A JPH07250629 A JP H07250629A
Authority
JP
Japan
Prior art keywords
rice
acetic acid
quality
cooking
indica
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP6041356A
Other languages
Japanese (ja)
Inventor
Masato Yoshida
政人 吉田
Yasuki Fukuda
泰樹 福田
Hiroyuki Kayama
浩之 加山
Original Assignee
Riyousou:Kk
株式会社両双
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Riyousou:Kk, 株式会社両双 filed Critical Riyousou:Kk
Priority to JP6041356A priority Critical patent/JPH07250629A/en
Publication of JPH07250629A publication Critical patent/JPH07250629A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To efficiently improve the qualities of rice for boiling by treating rice with acetic acid and neutralizing it with a solution of specific organic acid salt to allow the rice grains to develop good color tone, gloss, elasticity and adhesion and attain the improvement in taste and texture. CONSTITUTION:The grains of rice such as Indica rice for boiling are held in the temperature range lower than that at which boiled rice starts gelatinizing and soaked in an acetic solution for 1 to 24 hours to allow the acetic acid to penetrate into the inside. The acid-treated rice grains are neutralized with a solution containing an organic acid salt as a food additive, for example, sodium citrate or sodium acetate to remove the small and taste of acetic acid whereby the rice for boiling is modified in its quality.

Description

【発明の詳細な説明】Detailed Description of the Invention
【0001】[0001]
【産業上の利用分野】本発明は炊飯用米の品質改良方法
に関し、詳しくは炊飯用の外国産米の組織を変質させ
て、色、艶、弾力性、粘着性等を発現させ食味を改善す
る、炊飯用米の品質改良方法に関するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the quality of rice for cooking rice. More specifically, the texture of foreign rice for rice cooking is altered to develop color, luster, elasticity, adhesiveness, etc. to improve the taste. The present invention relates to a method for improving the quality of cooked rice.
【0002】[0002]
【従来の技術】従来、米の品質改良としては、炊飯前の
浸漬時、または炊飯時に、品質を改善する製剤を添加す
ることにより、ご飯の品質を向上することが行われてい
る。このための製剤には、酵素系、乳化油脂系、澱粉・
糖系、の3系列に分類される。
2. Description of the Related Art Conventionally, the quality of rice has been improved by adding a formulation for improving the quality of the rice during dipping before cooking or during cooking. Formulations for this include enzyme-based, emulsified oil-based, starch,
It is classified into three series of sugar type.
【0003】これらは、酵素系を除くと添加した製剤の
性質でご飯の品質が改善され、国内産米、外国産米のジ
ャポニカ種(米は、外観上、短く、中粒のジャポニカ種
と、外観上、長粒のインディカ種との2通りある。)に
有効で、同一種の品質が僅かに向上し、等級が1ランク
上がる。
[0003] In these, the quality of the rice is improved by the properties of the formulation added without the enzyme system, and domestic and foreign rice Japonica seeds (rice is a short, medium-sized Japonica seed in appearance, There are two types of appearance, long grain Indica species.), The quality of the same species is slightly improved, and the grade is increased by one rank.
【0004】一方、酵素系は、アミラーゼやプロテアー
ゼを使用して米組織を部分的に分解し、品質を向上させ
る。
On the other hand, the enzyme system uses amylase and protease to partially decompose rice tissue to improve its quality.
【0005】[0005]
【発明が解決しようとする課題】ところで、近時の国内
での米の凶作やウルグアイラウンドによる米の部分開放
に伴い、外国産米が輸入され、主食用にも利用しなけれ
ばならない事態になっている。
[Problems to be Solved by the Invention] By the way, due to the recent bad harvest of rice in the country and partial opening of rice due to the Uruguay Round, foreign rice has been imported and must be used for staple food. ing.
【0006】外国産米の中には、前記のインディカ種の
ものもあり、これは日本人には全く合わない品種であ
る。特定の国のインディカ種は特にそうである。
Among the foreign rice, there are also the above-mentioned Indica varieties, which are varieties that do not suit Japanese at all. This is especially true for Indica species in certain countries.
【0007】しかし、これらの米でも、ブレンドした状
態で使用することが必要になっているが、それぞれに最
適な炊飯条件が異なるので、それぞれの品種に適した炊
飯は望めない。また、前記インディカ種は最適条件で炊
飯しても粘りや弾力性がなくパサついておいしくない。
これは、インディカ種の米は、ジャポニカ種の米と組織
が違い、米の細胞壁が強固であるため、炊飯後も粘りや
弾力性のないものとなると思われる。また炊飯後の色、
艶も悪い。
However, even with these rice, it is necessary to use them in a blended state, but since the optimum rice cooking conditions are different, it is not possible to expect rice cooked suitable for each variety. In addition, the above-mentioned Indica variety does not have stickiness or elasticity even if rice is cooked under optimum conditions, and it is not dry and delicious.
This is because indica rice has a different tissue from that of japonica rice, and the cell wall of the rice is strong, so it seems that it will not be sticky or elastic even after cooking rice. Also the color after cooking rice,
It is also not glossy.
【0008】そこで、インディカ種の米の品質を改善し
た後にブレンドして用いることも考えられる。ところ
が、前記乳化油脂系や澱粉・糖系の製剤を用いる方法で
は、米自体に組織的な変化はなく、根本的な改善は望め
ないし、酵素系の製剤でも、温度、PHの影響を受けや
すく、また、米組織の異なる米には、はっきりした改善
効果は期待できないと云った問題を有し、前記のような
ジャポニカ種とは組織が異なるインディカ種の米に適用
しても、満足な品質の改良は困難である。
Therefore, it is also possible to improve the quality of Indica rice and then blend and use the rice. However, in the method using the emulsified oil and fat-based or starch / sugar-based preparation, there is no structural change in the rice itself, and no fundamental improvement can be expected.Even in the enzyme-based preparation, the temperature and PH are easily affected. In addition, there is a problem that a clear improvement effect cannot be expected for rice with different rice organization, and even if it is applied to rice of Indica species whose organization is different from Japonica variety as described above, satisfactory quality is obtained. Is difficult to improve.
【0009】このため、炊飯関連業界、例えば一般炊飯
業者、弁当・給食業者、惣菜等のデリカ業界等では、有
効な対策がなく主食の面に混乱を来している。
For this reason, in the rice cooking related industry, for example, general rice cookers, bento / lunchers, delicacies such as prepared foods, etc., there is no effective countermeasure, and the staple food is confused.
【0010】そこで、本発明は、インディカ種の米でも
米の組織変化をもって有効に品質を改善し、前記従来の
ような問題を解消することができる炊飯用米の品質改良
方法を提供することを目的とするものである。
Therefore, the present invention provides a method for improving the quality of cooked rice that can effectively improve the quality of rice of Indica variety by changing the texture of the rice and solve the above-mentioned problems. It is intended.
【0011】[0011]
【課題を解決するための手段】本発明は上記目的を達成
するために、炊飯用の米を酢酸溶液に浸漬して内部まで
酢酸を浸透させて処理し、この酢酸処理後の米をクエン
酸ナトリウム、または酢酸ナトリウムのような食品添加
物である有機酸塩を含む溶液で中和し、酢酸の香り、味
を除去することにより、炊飯用の米を品質改良すること
を特徴とするものである。
[Means for Solving the Problems] To achieve the above object, the present invention treats rice for cooking by dipping it in an acetic acid solution to permeate acetic acid to the inside and treating the rice after the acetic acid treatment with citric acid. It is characterized by improving the quality of rice for cooking by neutralizing with a solution containing an organic acid salt which is a food additive such as sodium or sodium acetate, and removing the aroma and taste of acetic acid. is there.
【0012】酢酸処理は、米の糊化開始温度以下の温度
帯に保持した状態で、1時間〜24時間酢酸溶液に浸漬
することにより行うのが好適である。
The acetic acid treatment is preferably carried out by immersing the acetic acid solution in the acetic acid solution for 1 to 24 hours while maintaining it in the temperature range below the gelatinization start temperature of rice.
【0013】また、酢酸処理は、5%以上の濃度の酢酸
溶液を用い、20℃以上の温度で1時間以上米を浸漬さ
せることにより行うのも好適である。
It is also preferable that the acetic acid treatment is carried out by immersing rice in an acetic acid solution having a concentration of 5% or more at a temperature of 20 ° C. or more for 1 hour or more.
【0014】このようないずれの方法も、インディカ種
の炊飯用米に対して行うのが有効である。
It is effective to carry out any of these methods on rice for Indica rice cooking.
【0015】さらに、前記いずれの方法においても、酢
酸処理および中和処理は、主たる品質改良対象となる特
定の種類の炊飯用米に他の種類の炊飯用米をブレンドし
た状態で行うようにすることもできる。
Further, in any of the above-mentioned methods, the acetic acid treatment and the neutralization treatment are carried out in a state where a specific type of rice for cooking which is the main object of quality improvement is blended with another type of rice for cooking. You can also
【0016】[0016]
【作用】本発明の上記構成によれば、炊飯用の米を酢酸
溶液に浸漬させることにより米の内部にまで酢酸を浸透
させて処理し、米の主成分である澱粉の性質をよく顕在
化させるように品質を改良することができ、インディカ
種の米でも、ジャポニカ種の米と同様な条件の炊飯によ
り、ジャポニカ種の米の場合に似た透明感のある、湿っ
たテリ艶を発現させ、軟らかく粘りのある弾力性に富ん
だものとすることができる。これは、インディカ種の米
の強固な細胞壁でも酢酸との反応により、澱粉の性質を
顕在化させやすく変化させるためであると思われる。
According to the above-mentioned constitution of the present invention, rice for cooking rice is immersed in an acetic acid solution to permeate acetic acid into the inside of the rice to treat the starch, which is a main component of the rice, to reveal properties of starch well. The quality of the rice can be improved so that even indica rice can be made to have a transparent and moist teri luster similar to that of japonica rice by cooking under the same conditions as japonica rice. , Which can be soft, tenacious and rich in elasticity. This is probably because the strong cell wall of Indica rice also reacts with acetic acid to easily change the properties of starch.
【0017】しかも、浸漬処理後の米を、クエン酸ナト
リウムや酢酸ナトリウム等の食品添加物である有機塩酸
を含む溶液で中和処理するので、食品衛生上の問題なし
に、酢酸処理によって米に残存する酢酸の香りや味を除
去し、これが残存して食味を低下させるようなことを防
止することができる。
Moreover, since the rice after the dipping treatment is neutralized with a solution containing organic hydrochloric acid which is a food additive such as sodium citrate or sodium acetate, the rice is treated with acetic acid without any food hygiene problem. It is possible to remove the residual aroma and taste of acetic acid and prevent the residual acetic acid from deteriorating the taste.
【0018】したがって、インディカ種の米でも前記の
品質改良によって、ジャポニカ種の米と同じ通常の炊飯
条件にて炊飯しておいしいご飯を得ることができ、ジャ
ポニカ種の米とブレンドした状態で同時炊飯して問題の
ないものとなる。
Therefore, even indica rice can be cooked under the same normal cooking conditions as japonica rice to obtain delicious rice by the above-mentioned quality improvement. Simultaneous cooking in a state blended with japonica rice is also possible. Then it becomes a problem-free one.
【0019】また、前記米の酢酸溶液による処理を、米
の糊化開始温度以下の温度帯に保持した状態で、1時間
〜24時間酢酸溶液に浸漬して行うことにより、炊飯前
での米の糊化を招かずに酢酸溶液の米の組織壁への浸透
と反応を温度保証によって増大させ、インディカ種等の
米の種類に応じて、また炊飯したご飯の用途に応じて必
要な品質の改良を、早期にかつ十分に達成することがで
きる。
Further, the treatment with the acetic acid solution of the rice is performed by immersing the rice in the acetic acid solution for 1 to 24 hours while maintaining the temperature below the gelatinization start temperature of the rice, whereby the rice before the rice is cooked. The temperature guarantee increases the permeation and reaction of the acetic acid solution into the tissue wall of the rice without inducing gelatinization of the rice, and it is possible to obtain the required quality depending on the type of rice such as Indica seed and the use of cooked rice. Improvements can be achieved early and well.
【0020】また、前記米の酢酸溶液による処理を、5
%以上の濃度の酢酸溶液を用い、20℃以上の温度で1
時間以上米を浸漬して行うにより、インディカ種の米の
場合でも、前記のような品質の改良を十分に達成するこ
とができる。
Further, the treatment of the rice with an acetic acid solution is carried out in 5
% At a temperature of 20 ° C.
By soaking the rice for a period of time or more, even in the case of Indica rice, the above-mentioned improvement in quality can be sufficiently achieved.
【0021】このようないずれの方法も、ジャポニカ種
の炊飯用米に適用して有効なのは勿論であるが、条件の
悪いインディカ種の炊飯用米に適用して特に有効であ
る。
Of course, any of these methods is effective when applied to the rice for cooking rice of Japonica type, but is particularly effective when applied to the rice for cooking rice of Indica type under bad conditions.
【0022】さらに、前記いずれの方法の酢酸処理およ
び中和処理を、主たる品質改良対象となる特定の種類の
炊飯用米に他の種類の炊飯用米をブレンドした状態で行
っても、どの種類の米の澱粉にも影響を及ぼさないの
で、ブレンドした他の種類の炊飯用米の品質の改良には
なっても、これの品質を低下させるようなことはなく、
主たる品質改良対象である米の品質を改良することがで
き、ブレンドして用いる他の種類の炊飯用米と区別する
必要はないし、最初からブレンドされていてもそのまま
問題なく処理することができる。
Further, even if the acetic acid treatment and the neutralization treatment of any of the above-mentioned methods are carried out in a state where a specific type of rice for cooking which is the main object of quality improvement is blended with other types of rice for cooking, any type Since it does not affect the starch of rice, it does not deteriorate the quality of other blended rice for cooking, even if it improves the quality.
The quality of rice, which is the main target for quality improvement, can be improved, and it is not necessary to distinguish it from other types of rice for cooking which are used by blending, and even if it is blended from the beginning, it can be processed as it is without any problem.
【0023】[0023]
【実施例】以下本発明の炊飯用米の品質改良方法につ
き、幾つかの実施例を示しながら具体的に説明する。
[Examples] The method for improving the quality of rice for cooking according to the present invention will be specifically described below with reference to several examples.
【0024】本発明の炊飯用米の品質改良方法は、炊飯
用の米を酢酸溶液に浸漬して内部まで酢酸を浸透させて
処理し、この酢酸処理後の米をクエン酸ナトリウムまた
は、酢酸ナトリウムのような食品添加物として認められ
る有機塩酸を含む溶液中で中和して、酢酸の香り、味を
除去することにより、炊飯用の米を品質改良することを
主たる特徴としている。
The method for improving the quality of rice for cooking of the present invention is to immerse the rice for cooking rice in an acetic acid solution to permeate acetic acid to the inside to treat the rice, and treat the rice after the acetic acid treatment with sodium citrate or sodium acetate. The main characteristic is to improve the quality of rice for cooking by neutralizing it in a solution containing organic hydrochloric acid, which is recognized as a food additive, to remove the aroma and taste of acetic acid.
【0025】これによって、炊飯用の米を酢酸溶液に浸
漬させることにより米の内部にまで酢酸を浸透させて処
理し、米の主成分である澱粉の性質をよく顕在化させる
ように品質を改良することができ、本発明者等の実験に
よれば、インディカ種の米でも、このような品質の改良
によってジャポニカ種の米と同様な条件の炊飯により、
ジャポニカ種の米の場合に似た透明感のある、湿ったテ
リ艶を発現させ、軟らかく粘りのある弾力性に富んだも
のとすることができた。
As a result, the rice for cooking is immersed in an acetic acid solution so that the acetic acid penetrates into the rice to be treated, and the quality is improved so that the properties of starch, which is the main component of rice, are well revealed. According to the experiments of the present inventors, even indica rice is cooked under the same conditions as japonica rice due to such quality improvement,
It was possible to develop a soft, sticky and elastic elasticity by expressing a transparent, moist, lustrous luster similar to that of japonica rice.
【0026】これは、前記酢酸による働きが具体的にど
のようなものか確認できていないが、インディカ種の米
の強固な細胞壁でも酢酸との反応により、澱粉の性質を
顕在化させやすく変化させるためであると思われる。
Although it has not been confirmed what the action of acetic acid is, it is possible to easily change the properties of starch by the reaction with acetic acid even in the strong cell wall of Indica rice. It seems to be because of it.
【0027】しかも、浸漬処理後の米を食品添加物とし
ての有機塩酸を含む溶液で中和することにより、米に残
存する酢酸の香り、および味を効率よく十分に除去する
ことができる。このために香り、味等の食味の低下を防
止することができた。
Moreover, by neutralizing the rice after the immersion treatment with a solution containing organic hydrochloric acid as a food additive, the scent and taste of acetic acid remaining in the rice can be efficiently and sufficiently removed. For this reason, it was possible to prevent deterioration of the taste such as aroma and taste.
【0028】したがって、インディカ種の米でも前記の
品質改良によって、ジャポニカ種の米と同じ通常の炊飯
条件にて炊飯しておいしいご飯を得ることができ、ジャ
ポニカ種の米とブレンドした状態で同時炊飯して問題の
ないものとなり、炊飯業界から各家庭での炊飯前半に多
大の利益を与えることができる。
[0028] Therefore, even indica rice can be cooked under the same normal cooking conditions as japonica rice to obtain delicious rice by the above-mentioned quality improvement. Simultaneous cooking with the japonica rice in a blended state is possible. Then, there will be no problem and the rice cooking industry will be able to make a great profit in the first half of the rice cooking at each home.
【0029】また、前記酢酸処理は中和処理を行う浸漬
槽の設置か、炊飯前に、釜にクエン酸ナトリウムまた
は、酢酸ナトリウムを含む溶液を添加し中和する。
In the acetic acid treatment, a dipping tank for neutralization treatment is installed, or a solution containing sodium citrate or sodium acetate is added to the kettle for neutralization before cooking rice.
【0030】酢酸処理は、米の糊化開始温度以下の温度
帯に保持した状態で、1時間〜24時間酢酸溶液に浸漬
することにより行うのが好適である。米の糊化開始温度
は通常60℃である。
The acetic acid treatment is preferably carried out by immersing the acetic acid solution in the acetic acid solution for 1 to 24 hours while maintaining the temperature range below the gelatinization start temperature of rice. The gelatinization start temperature of rice is usually 60 ° C.
【0031】このように、前記米の酢酸溶液による処理
を、米の糊化開始温度以下、例えば60℃以下の温度帯
に保持した状態で、1時間〜24時間酢酸溶液に浸漬し
て行うと、炊飯前での米の糊化を招かずに酢酸溶液の米
の組織壁への浸透と反応を温度保証によって増大させ、
インディカ種等の米の種類に応じて、また炊飯したご飯
の用途に応じて必要な品質の改良を、早期にかつ十分に
達成することができ、処理能率の向上と品質の安定化を
図ることができる。
As described above, the treatment with the acetic acid solution of rice is carried out by immersing the rice in the acetic acid solution for 1 to 24 hours while maintaining the temperature below the gelatinization start temperature of rice, for example, 60 ° C. or less. , By increasing the permeation and reaction of acetic acid solution into the tissue wall of rice by temperature guarantee without inducing gelatinization of rice before cooking,
Depending on the type of rice such as Indica and the intended use of cooked rice, it is possible to achieve the required quality improvement early and sufficiently, aiming to improve processing efficiency and stabilize quality. You can
【0032】また、酢酸処理は、5%以上の濃度の酢酸
溶液を用いるのがよく、これに併せ20℃以上の温度で
1時間以上米を浸漬させることにより行うのが好適であ
る。
The acetic acid treatment is preferably carried out by using an acetic acid solution having a concentration of 5% or more, and in addition to this, it is preferable to soak the rice at a temperature of 20 ° C. or more for 1 hour or more.
【0033】このように、前記米の酢酸溶液による処理
を、10%以上の濃度の酢酸溶液を用い、また、20℃
以上の温度で1時間以上米を浸漬して行うと、インディ
カ種の米の場合でも、前記のような品質の改良を十分に
達成することができる。もっとも、処理時間は処理対象
の米の種類や炊飯したご飯の用途によって、あるいは採
用する酢酸溶液の濃度によっては、必ずしも1時間以上
浸漬処理する必要はない。
As described above, the treatment of the rice with the acetic acid solution was performed using an acetic acid solution having a concentration of 10% or more and at 20 ° C.
When the rice is soaked at the above temperature for 1 hour or more, the above-mentioned quality improvement can be sufficiently achieved even in the case of Indica rice. However, the treatment time does not always need to be soaked for 1 hour or more depending on the type of rice to be treated, the purpose of cooked rice, or the concentration of the acetic acid solution used.
【0034】以上のようないずれの品質改良方法も、イ
ンディカ種の炊飯用米に対して行うのが特に有効である
が、他の種類、例えばジャポニカ種の米に対しても有効
である。
Although any of the above quality improving methods is particularly effective for rice of Indica rice for cooking, it is also effective for other kinds of rice, for example, Japonica rice.
【0035】さらに、前記いずれの品質改良方法におい
ても、酢酸処理および晒し処理は、主たる品質改良対象
となる特定の種類の炊飯用米に他の種類の炊飯用米をブ
レンドした状態で行うようにすることもできる。
Further, in any of the above quality improving methods, the acetic acid treatment and the bleaching treatment are carried out in a state in which a specific type of rice for cooking which is the main object of quality improvement is blended with another type of rice for cooking. You can also do it.
【0036】このように、前記いずれの方法の酢酸処理
および中和処理を、主たる品質改良対象となる特定の種
類の炊飯用米に他の種類の炊飯用米をブレンドした状態
で行っても、どの種類の米の澱粉にも影響を及ぼさない
ので、ブレンドした他の種類の炊飯用米の品質の改良に
はなっても、これの品質を低下させるようなことはな
く、主たる品質改良対象である米の品質を改良すること
ができ、ブレンドして用いる他の種類の炊飯用米と区別
する必要はないし、最初からブレンドされていてもその
まま問題なく処理することができるので、炊飯用米の品
質改良に至極便利であるし、ブレンド状態で品質改良し
たものをそのまま炊飯に供しておいしいご飯を炊き上げ
られる利点がある。
As described above, even if the acetic acid treatment and the neutralization treatment of any of the above-mentioned methods are carried out in a state in which a specific type of rice for cooking which is a main object of quality improvement is blended with other types of rice for cooking, Since it does not affect the starch of any kind of rice, even if it improves the quality of other types of rice for blending, it does not deteriorate the quality of this rice, and is the main target for quality improvement. It can improve the quality of certain rice, and it is not necessary to distinguish it from other types of rice for cooking that are used by blending, and even if it is blended from the beginning, it can be processed as it is without any problem. It is extremely convenient for quality improvement, and it has the advantage that you can cook delicious rice by using the quality-improved product in the blended state as it is.
【0037】もっとも前記特定の種類の炊飯用米のみを
単一処理した後、他の種類の炊飯用米とブレンドしても
よいことは勿論である。
Of course, it is of course possible that only the specific type of rice for cooking is subjected to a single treatment and then blended with other types of rice for cooking.
【0038】次に、幾つかの実施例を示す。Next, some examples will be shown.
【0039】実施例1 A タイ国産インディカ種米5Kgを、流水式洗米機で
洗米し、水切り後、10%酢酸溶液に浸漬する。このと
き、浸漬液の温度は20℃で、この温度を維持するため
に室温を空調により20℃に維持して、18:00から
9:00までの一晩中、15時間放置する。その後、米
の水切を行い、0.3%食品添加物クエン酸ナトリウム
溶液に30分浸漬して中和処理し、中和処理後ザルに受
けて流水で余分なクエン酸ナトリウム液を洗い流し水切
りを5分間行い、重量を測定する。測定結果は6.2K
gである。水切り後の米を釜に入れて、水を6.82K
g添加してガス炊飯を行う。炊飯後のご飯の重量は1
2.54Kgであった。
Example 1A 5 kg of Indica rice produced in Thailand was washed with a running-water type rice washing machine, drained, and immersed in a 10% acetic acid solution. At this time, the temperature of the immersion liquid is 20 ° C., and in order to maintain this temperature, the room temperature is maintained at 20 ° C. by air conditioning, and it is left for 15 hours overnight from 18:00 to 9:00. After that, the rice is drained, immersed in a 0.3% food additive sodium citrate solution for 30 minutes for neutralization treatment, and after neutralization treatment received in a colander, rinse off excess sodium citrate solution with running water and drain. Perform for 5 minutes and weigh. The measurement result is 6.2K
It is g. Put the drained rice in a kettle and add 6.82K of water.
Add g and cook with gas. Weight of cooked rice is 1
It was 2.54 Kg.
【0040】B 同様に、タイ国産インディカ種米5K
gを、流水式洗米機で洗米し、水切り後、通常の水に浸
漬する。このとき、浸漬液の温度は20℃で、この温度
を維持するために室温を空調により20℃に維持して、
18:00から9:00までの一晩中、15時間放置す
る。その後、ザルに上げて水切りを5分間行い、重量を
測定する。測定結果は6.2Kgである。水切り後の米
を釜に入れて、水を6.82Kg添加してガス炊飯を行
う。炊飯後のご飯の重量は12.54Kgであった。
[0040] Similarly, 5K of Indica rice produced in Thailand
g is washed with a flowing water type rice washer, drained and then immersed in normal water. At this time, the temperature of the immersion liquid is 20 ° C., and in order to maintain this temperature, the room temperature is maintained at 20 ° C. by air conditioning,
Leave for 15 hours overnight from 18:00 to 9:00. After that, it is raised in a colander, drained for 5 minutes, and weighed. The measurement result is 6.2 Kg. Put the drained rice in a kettle, add 6.82 kg of water, and cook with gas. The weight of the cooked rice was 12.54 Kg.
【0041】前記AおよびBの各操作で炊飯した後のご
飯を、サン科学製レオメーターで硬さ、粘着性を測定し
た。結果は以下の通りである。
The hardness of the cooked rice and the adhesiveness of the cooked rice were measured by a rheometer manufactured by Sun Kagaku Co., Ltd. The results are as follows.
【0042】 硬さ(Dyn/cm2 ) 付着性(g・cm) 操作Aのご飯 565 1765 操作Bのご飯 620 1530 また、操作Aのご飯の食味試験を行った。この試験の条
件は以下の通りである。
Hardness (Dyn / cm 2 ) Adhesion (g · cm) Rice A of Operation A 565 1765 Rice B of Operation B 620 1530 Further, a taste test of the rice A of operation A was performed. The conditions of this test are as follows.
【0043】・食味試験のパネラー 8名 ・別に通常炊飯した国産銘柄日本晴れジャポニカ種米と
タイ国産インディカ種米を基準にして、タイ国産インデ
ィカ種米の食味を1ポイント、日本晴れジャポニカ種の
食味を5ポイントとし、操作Aのご飯の食味を1ポイン
ト〜5ポイントまでの5段階で表示した。
8 panelists in the taste test ・ The standard Japanese-made sunny Japonica rice and Thai-made Indica rice that were normally cooked separately were used as the standard, and the taste of Thai-made Indica rice was 1 point. The taste of the rice in the operation A was displayed in 5 levels from 1 point to 5 points.
【0044】試験結果は以下の通りである。これは各人
の評価による各段階での合計点を、それぞれパネルの数
で割った数値を示している。
The test results are as follows. This shows the total score at each stage evaluated by each person, divided by the number of panels.
【0045】 タイ国産インディカ種米と変わらない。 1 どちらかと言うとタイ国産インディカ種米に近い。 2 タイ国産イッディカ種米と日本晴れジャポニカ種米との中間。3 どちらかと言うと日本晴れジャポニカ種米に近い。 4 日本晴れジャポニカ種米と変わらない。 5 操作Aのご飯の総合評価 評価項目 外観(色艶) 触感 炊き立て 4.6 4.0 冷却後 4.6 3.6 以上の結果、炊飯後ジャポニカ種米に極めて近い性状に
改善できる。
It is not different from Thai indica rice. 1 If anything, it is close to Thai indica rice. 2 Intermediate between Yiddica rice produced in Thailand and Fine Japonica rice produced in Japan. 3 If anything, it is similar to Japan fine Japonica rice. 4 Japan is as clear as Japonica rice. 5 Comprehensive evaluation of rice in operation A Evaluation items Appearance (color and luster) Tactile freshly cooked 4.6 4.0 After cooling 4.6 3.6 As a result of the above, it is possible to improve the properties very close to japonica rice after cooking.
【0046】実施例2 C タイ国産インディカ種米1Kgを、流水式洗米機で
洗米し、水切り後、10%酢酸溶液に浸漬する。このと
き、浸漬液の温度は20℃で、この温度を維持するため
に室温を空調により20℃に維持して、1時間放置す
る。その後、1%クエン酸ナトリウム溶液に30分浸漬
して中和処理する。この中和処理後のタイ国産インディ
カ種米1Kgに、別に流水式洗米機で洗米し、水切りし
た日本晴れジャポニカ米1.5Kgおよびカリフォルニ
ア産のカルローズ2.5Kgを、ブレンドして、2時間
水に浸漬した後、ザルに上げて水切りを5分間行い、重
量を測定する。測定結果は6.2Kgである。水切り後
の米を釜に入れて、水を6.82Kg添加してガス炊飯
を行う。炊飯後のご飯の重量は12.54Kgであっ
た。
Example 2C 1 kg of Indica rice produced in Thailand was washed with a running water type washing machine, drained, and immersed in a 10% acetic acid solution. At this time, the temperature of the immersion liquid is 20 ° C., and in order to maintain this temperature, the room temperature is kept at 20 ° C. by air conditioning and left for 1 hour. Then, it is immersed in a 1% sodium citrate solution for 30 minutes for neutralization. 1 kg of this indica rice produced in Thailand after the neutralization treatment was separately washed with a running water type washing machine, and then 1.5 kg of dried Japanese clear japonica rice and 2.5 kg of calrose from California were blended and immersed in water for 2 hours. After that, raise to a colander, drain for 5 minutes, and measure the weight. The measurement result is 6.2 Kg. Put the drained rice in a kettle, add 6.82 kg of water, and cook with gas. The weight of the cooked rice was 12.54 Kg.
【0047】D 同様に、タイ国産インディカ種米1K
gと、国産日本晴れジャポニカ種米1.5Kgおよびカ
リフォルニア産のカルローズ2.5Kgを、流水式洗米
機で洗米し、水切り後、通常の水に浸漬する。このと
き、浸漬液の温度は20℃で、この温度を維持するため
に室温を空調により20℃に維持して、5時間放置す
る。その後、浸漬米の入った容器の酢酸溶液だけを容器
を傾けて除き、前記容器内にホースで水を流しっ放しの
状態で1時間水晒しする。水晒し後の米をザルに上げて
水切りを5分間行い、重量を測定する。測定結果は6.
37Kgである。水切り後の米を釜に入れて、水を6.
37Kg添加してガス炊飯を行う。炊飯後のご飯の重量
は12.1Kgであった。
Similarly, 1K of Indica rice produced in Thailand
1.5 g of domestically produced Japan Fine Japonica rice and 2.5 kg of Calrose from California are washed with a running water type rice washing machine, drained, and then immersed in normal water. At this time, the temperature of the immersion liquid is 20 ° C., and in order to maintain this temperature, the room temperature is maintained at 20 ° C. by air conditioning and left for 5 hours. Then, only the acetic acid solution in the container containing the immersed rice is removed by tilting the container, and the container is exposed to water for 1 hour while allowing water to flow through the hose. The rice after water exposure is raised in a colander, drained for 5 minutes, and weighed. The measurement result is 6.
It is 37 Kg. Put the drained rice in a pot and add water 6.
Add 37 kg and cook with gas. The weight of cooked rice was 12.1 Kg.
【0048】前記CおよびDの各操作で炊飯した後のご
飯を、サン科学製レオメーターで硬さ、粘着性を測定し
た。結果は以下の通りである。
Hardness and tackiness of the rice cooked by each of the operations C and D were measured with a rheometer manufactured by Sun Kagaku. The results are as follows.
【0049】 硬さ(Dyn/cm2 ) 付着性(g・cm) 操作Cのご飯 554 1815 操作Dのご飯 590 1780 物理測定の結果、操作Cのご飯は、ジャポニカ種米に影
響を与えずに優れた性状のご飯に改善される。また色艶
もCの方がDよりも優れている。
Hardness (Dyn / cm 2 ) Adhesiveness (g · cm) Rice of operation C 554 1815 Rice of operation D 590 1780 As a result of physical measurement, the rice of operation C does not affect Japonica rice. It is improved to rice with excellent properties. Also, the gloss of C is superior to that of D.
【0050】なお、図1は酢酸溶液浸漬後の硬さ、粘り
の変化を示している。
FIG. 1 shows changes in hardness and viscosity after immersion in an acetic acid solution.
【0051】また、前記の炊飯方法は、研究室レベルの
炊飯で、電気炊飯器で炊飯した。
In addition, the above-mentioned rice cooking method was lab-level rice cooking, and the rice was cooked with an electric rice cooker.
【0052】炊飯条件は、酢酸処理浸漬後の米500g
と水550gで炊飯した。漬し、次いで100℃で12
分蒸煮し、20℃に降温するまで30分放置冷却した。
The rice cooking conditions are 500 g of rice after soaking in acetic acid.
And cooked with 550g of water. Pickle and then at 100 ℃ 12
The mixture was boiled for partial steam, and left to cool for 30 minutes until the temperature dropped to 20 ° C.
【0053】[0053]
【発明の効果】本発明によれば、炊飯用の米を酢酸溶液
に浸漬させることにより米の内部にまで酢酸を浸透させ
て処理し、米の主成分である澱粉の性質をよく顕在化さ
せるように品質を改良することができ、インディカ種の
米でも、ジャポニカ種の米と同様な条件の炊飯により、
ジャポニカ種の米の場合に似た透明感のある、湿ったテ
リ艶を発現させ、軟らかく粘りのある弾力性に富んだも
のとすることができる。
INDUSTRIAL APPLICABILITY According to the present invention, rice for cooking rice is soaked in an acetic acid solution to permeate acetic acid into the inside of the rice to treat it, and the properties of starch, which is the main component of rice, are well revealed. The quality can be improved so that even indica rice can be cooked under the same conditions as japonica rice.
It can give a transparent, moist, lustrous luster similar to that of japonica rice, and can be made to be soft, sticky and rich in elasticity.
【0054】これは、インディカ種の米の強固な細胞壁
でも酢酸との反応により、澱粉の性質を顕在化させやす
く変化させるためであると思われる。
It is considered that this is because even the strong cell wall of rice of Indica species can easily change the properties of starch by the reaction with acetic acid.
【0055】しかも、浸漬処理後の米を食品添加物であ
る有機塩酸にて中和処理するので、米の内部に残存する
酢酸の香りや味を除去するので、食品衛生上の問題なし
に、酢酸が残存して香りや味の食味が低下するのを防止
することができる。
Moreover, since the rice after the immersion treatment is neutralized with organic hydrochloric acid which is a food additive, the aroma and taste of acetic acid remaining inside the rice are removed, so that there is no problem in food hygiene. It is possible to prevent acetic acid from remaining to deteriorate the taste and flavor.
【0056】したがって、インディカ種の米でも前記の
品質改良によって、ジャポニカ種の米と同じ通常の炊飯
条件にて炊飯しておいしいご飯を得ることができ、ジャ
ポニカ種の米とブレンドした状態で同時炊飯して問題の
ないものとなる。
Therefore, even indica rice can be cooked under the same normal cooking conditions as japonica rice to obtain delicious rice by the above-mentioned quality improvement. Simultaneous cooking in a state of blending with japonica rice is also possible. Then it becomes a problem-free one.
【0057】また、前記米の酢酸溶液による処理を、米
の糊化開始温度以下の温度帯に保持した状態で、1時間
〜24時間酢酸溶液に浸漬して行うことにより、炊飯前
での米の糊化を招かずに酢酸溶液の米の組織壁への浸透
と反応を温度保証によって増大させ、インディカ種等の
米の種類に応じて、また炊飯したご飯の用途に応じて必
要な品質の改良を、早期にかつ十分に達成することがで
きる。
By treating the rice with an acetic acid solution by immersing it in an acetic acid solution for 1 to 24 hours while maintaining it at a temperature range below the gelatinization start temperature of the rice, the rice before cooking rice can be obtained. The temperature guarantee increases the permeation and reaction of the acetic acid solution into the tissue wall of the rice without inducing gelatinization of the rice, and it is possible to obtain the required quality depending on the type of rice such as Indica seed and the use of cooked rice. Improvements can be achieved early and well.
【0058】また、前記米の酢酸溶液による処理を、5
%以上の濃度の酢酸溶液を用い、20℃以上の温度で1
時間以上米を浸漬して行うにより、インディカ種の米の
場合でも、前記のような品質の改良を十分に達成するこ
とができる。
Further, the treatment of the rice with the acetic acid solution was carried out in 5
% At a temperature of 20 ° C.
By soaking the rice for a period of time or more, even in the case of Indica rice, the above-mentioned improvement in quality can be sufficiently achieved.
【0059】このようないずれの方法も、ジャポニカ種
の炊飯用米に適用して有効なのは勿論であるが、条件の
悪いインディカ種の炊飯用米に適用して特に有効であ
る。
Of course, any of these methods is effective when applied to Japonica rice for cooking, but is particularly effective when applied to Indica rice for which rice conditions are poor.
【0060】さらに、前記いずれの方法の酢酸処理およ
び中和処理を、主たる品質改良対象となる特定の種類の
炊飯用米に他の種類の炊飯用米をブレンドした状態で行
っても、どの種類の米の澱粉にも影響を及ぼさないの
で、ブレンドした他の種類の炊飯用米の品質の改良には
なっても、これの品質を低下させるようなことはなく、
主たる品質改良対象である米の品質を改良することがで
き、ブレンドして用いる他の種類の炊飯用米と区別する
必要はないし、最初からブレンドされていてもそのまま
問題なく処理し、炊飯に供しておいしいご飯を炊き上げ
られる。
Further, even if the acetic acid treatment and the neutralization treatment of any of the above-mentioned methods are carried out in a state in which a specific type of rice for cooking which is a main object of quality improvement is blended with another type of rice for cooking, any type Since it does not affect the starch of rice, it does not deteriorate the quality of other blended rice for cooking, even if it improves the quality.
It is possible to improve the quality of rice, which is the main target for quality improvement, and it is not necessary to distinguish it from other types of rice for cooking that are used by blending it. You can cook delicious rice.
【図面の簡単な説明】[Brief description of drawings]
【図1】本発明の品質改良方法における各実施例での酢
酸溶液浸漬後の硬さ、粘りの変化を示すグラフである。
FIG. 1 is a graph showing changes in hardness and viscosity after immersion in an acetic acid solution in each example in the quality improving method of the present invention.

Claims (5)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 炊飯用の米を酢酸溶液に浸漬して内部に
    まで酢酸を浸透させて処理し、この酢酸処理後の米をク
    エン酸ナトリウムまたは、酢酸ナトリウムのような食品
    添加物である有機塩酸を含む溶液で中和し、酢酸の香
    り、味を除去することにより、炊飯用の米を品質改良す
    ることを特徴とする炊飯用米の品質改良方法。
    1. Rice for cooking rice is soaked in an acetic acid solution to permeate acetic acid to the inside, and the rice after the acetic acid treatment is a food additive such as sodium citrate or sodium acetate. A method for improving the quality of rice for cooking, which comprises neutralizing with a solution containing hydrochloric acid to remove the scent and taste of acetic acid to improve the quality of rice for cooking rice.
  2. 【請求項2】 酢酸処理は、米の糊化開始温度以下の温
    度帯に保持した状態で、1時間〜24時間酢酸溶液に浸
    漬することにより行う請求項1に記載の炊飯用米の品質
    改良方法。
    2. The quality improvement of cooked rice according to claim 1, wherein the acetic acid treatment is carried out by immersing the acetic acid solution in an acetic acid solution for 1 to 24 hours while being kept in a temperature zone below the gelatinization start temperature of rice. Method.
  3. 【請求項3】 酢酸処理は、5%以上の濃度の酢酸溶液
    を用い、20℃以上の温度で1時間以上米を浸漬させる
    ことにより行う請求項1に記載の炊飯用米の品質改良方
    法。
    3. The method for improving the quality of cooked rice according to claim 1, wherein the acetic acid treatment is performed by immersing the rice in an acetic acid solution having a concentration of 5% or more at a temperature of 20 ° C. or more for 1 hour or more.
  4. 【請求項4】 炊飯用米はインディカ種のものである請
    求項1〜3のいずれかに記載の炊飯用米の品質改良方
    法。
    4. The method for improving the quality of cooked rice according to claim 1, wherein the cooked rice is of Indica type.
  5. 【請求項5】 酢酸処理および晒し処理は、主たる品質
    改良対象となる特定の種類の炊飯用米に他の種類の炊飯
    用米とブレンドした状態で行うか、または、前記特定の
    単一種類の炊飯用米を処理し、後に他の種類の米とブレ
    ンドすることを特徴とする請求項1〜4のいずれかに記
    載の炊飯用米の品質改良方法。
    5. The acetic acid treatment and the bleaching treatment are carried out in a state in which a particular type of rice for cooking whose main quality is to be improved is blended with another type of rice for cooking, or a single type of the aforementioned specific type. The method for improving the quality of cooked rice according to claim 1, wherein the cooked rice is treated and then blended with other types of rice.
JP6041356A 1994-03-11 1994-03-11 Quality modification of rice for boiling Pending JPH07250629A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6041356A JPH07250629A (en) 1994-03-11 1994-03-11 Quality modification of rice for boiling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6041356A JPH07250629A (en) 1994-03-11 1994-03-11 Quality modification of rice for boiling

Publications (1)

Publication Number Publication Date
JPH07250629A true JPH07250629A (en) 1995-10-03

Family

ID=12606222

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6041356A Pending JPH07250629A (en) 1994-03-11 1994-03-11 Quality modification of rice for boiling

Country Status (1)

Country Link
JP (1) JPH07250629A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014166145A (en) * 2013-02-28 2014-09-11 Q P Corp Vinegar
CN104664253A (en) * 2014-07-25 2015-06-03 胡黎根 Whole-grain nutrition rice and preparation method thereof
JP2015188361A (en) * 2014-03-28 2015-11-02 日清食品ホールディングス株式会社 Processed rice and production method thereof
US9420804B2 (en) 2008-10-06 2016-08-23 Kraft Foods Group Brands Llc Shelf stable sauce for acidified starch

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9420804B2 (en) 2008-10-06 2016-08-23 Kraft Foods Group Brands Llc Shelf stable sauce for acidified starch
JP2014166145A (en) * 2013-02-28 2014-09-11 Q P Corp Vinegar
JP2015188361A (en) * 2014-03-28 2015-11-02 日清食品ホールディングス株式会社 Processed rice and production method thereof
CN104664253A (en) * 2014-07-25 2015-06-03 胡黎根 Whole-grain nutrition rice and preparation method thereof

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