JPH07274865A - Quality improver of boiled rice and method for improving quality of boiled rice - Google Patents

Abstract

PURPOSE:To provide a method for obtaining boiled rice having texture of stickness, etc., equivalent to Japonica rice. CONSTITUTION:This quality improver for boiled rice of Indica rice or blend rice containing the Indica rice contains 100wt.% of waxy corn starch and 0.01-10 wt.% of amylase or these substance, etc., 0.01-10wt.% of protease and/or cellulase as active ingredients. This method for improving quality of boiled rice comprises adding the quality improver or each component constituting the improver to raw material rice in such ratio that the content of the waxy corn starch in the quality improver is 0.1-10wt.% in boiling the raw material rice in production of boiled rice using Indica rice or blend rice containing the Indica rice as the raw material rice.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for producing cooked rice using indica rice or blended rice containing the same as raw material, more specifically, it is comparable to cooked domestic rice (Japonica rice) that is sticky from the above raw rice. The present invention relates to a quality improving agent for producing cooked rice having an excellent texture and a method for producing cooked rice having improved quality using the same.

[0002]

2. Description of the Related Art In recent years, many open rice such as indica rice has come to be used in general households and the food service industry field due to market opening of agricultural products, diversification of food culture, lack of rice, etc. It was Among them, indica rice has less amylopectin content than domestic rice (domestic rice, japonica rice), more cellulosic content is contained in the cell wall, and glucomannan that is hardly contained in japonica rice is included. It has peculiar properties, therefore it has poor water absorption, the cooked rice has no stickiness (cool), and it is cooled (cooled).
There are many problems not found in Japonica rice, such as a feeling of dryness caused by aging of starch, and the cooked rice (cooked rice) cannot meet Japanese tastes. This problem is substantially the same in the case of so-called blended rice in which indica rice is blended, and therefore, various approaches are being studied in various ways to make the texture of cooked rice using the indica rice as raw material rice closer to that of japonica rice. At present, there are no reports to date that satisfactory research results have been obtained.

In view of the above situation, the present inventor has also added some additive (quality improving agent) to the indica rice when it is cooked.
In the process of conducting various studies to improve the texture of the obtained cooked rice, various enzyme agents conventionally proposed as additives for improving the quality of Japonica rice, for example, typically As a result of examining amylase (α-amylase), protease, cellulase and the like, some improvement was observed in some cases, but almost all of the enzyme preparations have almost no effect of preventing starch aging associated with cooling after cooking rice. It was not expected, and the sticky texture like that of Japonica cooked rice was not obtained. Therefore, it was admitted that it could not be used for distributed processed cooked rice such as rice balls and bento.

However, in the subsequent studies, when the present inventor used waxy corn starch in combination with the above-mentioned amylase in a predetermined ratio, or in combination with an appropriate amount of another enzyme, it was surprisingly obtained. It was discovered that the cooked cooked rice has a sticky texture that is very similar to japonica rice, and that it does not produce a dry texture due to the aging of starch even after cooling, thus providing cooked rice of improved quality. The present invention has been completed based on this new finding.

[0005]

That is, the present invention comprises 100 parts by weight of waxy corn starch and 0.01 to about amylase.
Indica rice containing 10 parts by weight, or 0.01 to 10 parts by weight of protease and / or 0.01 to 10 parts by weight of cellulase as an active ingredient or blended rice containing the same (hereinafter simply referred to as " (Indica rice)), and in the production of cooked rice using indica rice as raw material rice, each of the above-mentioned quality improver or each component that constitutes the raw material rice is used as raw material rice. On the other hand, the present invention relates to a method for improving quality of cooked rice, characterized in that waxy corn starch in the quality improving agent is added and present in a proportion of 0.1 to 10% by weight.

In the indica quality improving agent for cooked rice of the present invention, amylopectin 10 which is generally well known as corn starch used as one of the essential active ingredients is used.
In addition to 0% waxy cornstarch, those which are alpha-modified and those which are modified with an acid or an enzyme are also included, and any of them can be advantageously used in the present invention.

As the amylase as the other essential component, α-amylase can be preferably used. Various formulations of the α-amylase are commercially available, and any commercially available formulation can be used in the present invention. The amount of the amylase to be added to the improving agent of the present invention is the same as that of the waxy corn starch 1.
It may be selected from the range of 0.01 to 10 parts by weight, preferably about 0.5 to 5 parts by weight, relative to 00 parts by weight,
By the combined use within this range, an improving agent capable of exerting the intended effect of the present invention can be obtained.

The quality improving agent of the present invention contains, in addition to the above-mentioned predetermined amounts of waxy corn starch and amylase, 0.01 to 10 parts by weight, preferably 0.5 to 5 parts by weight, and / or protease as an active ingredient. Cellulase 0.0
The enzyme may be contained in an amount of 1 to 10 parts by weight, preferably 0.5 to 5 parts by weight, and various commercially available various enzymes can be similarly used.

The improving agent of the present invention can be easily prepared in a powder form simply by mixing the predetermined amounts of the above-mentioned components, and it is not necessary to add any additives or the like. Other additives that have been proposed as quality improvers for cooked rice, such as protein degradation products such as gelatin, xanthan gum, polysaccharides such as polydextrose, and starches other than waxy corn starch (including starch degradation products), above Enzymes other than the above, edible oils and fats, surfactants for foods, etc. may be optionally added, and they may be prepared in a solution form or the like using an appropriate diluent or the like.

The quality improving agent of the present invention thus prepared is
When rice is cooked with Indica rice, by adding and blending it in the raw rice soaking water, it is possible to obtain cooked rice similar to the sticky Japonica rice cooked according to the present invention, and to cool the cooked rice. It is possible to prevent the accompanying aging of starch and suppress the occurrence of dryness. The reason for this has not been clarified at present, but waxy cornstarch, which is one of the components constituting the above-mentioned improving agent, supplements amylopectin lacking in indica rice, and at the same time, an enzyme agent used in combination with it, particularly α-amylase, It is considered that the enzyme has an effect of preventing the aging of starch caused by cooling of cooked rice, and that other enzymes further promote the effect of preventing the aging of starch. In any case, conventionally, there is no example where both the waxy cornstarch and amylase were used to improve the quality of cooked rice of Indica rice, that is, to improve the texture similar to cooked rice of Japonica rice. The fact that the texture is improved only when used in combination is a novel matter uniquely found by the present inventor.

The present invention also provides a method for producing indica cooked rice whose quality is improved by using the above quality improving agent.

In the method of the present invention, the above-mentioned quality improving agent of the present invention is used in an amount range such that waxy cornstarch in the improving agent is 0.1 to 10% by weight based on Indica rice (raw rice) as a raw material. Preferably, it is essentially required to be added and present in an amount range of 0.5 to 5% by weight, and the others can follow the usual method for producing this cooked rice. That is, generally, the washed raw rice is immersed in about 1.4 to 2.0 times the weight of water and left for a suitable time, usually several tens of minutes to several hours,
The rice may be cooked for about 15 to 40 minutes according to the amount of the raw rice under the conditions specified by a generally used rice cooker. The quality improver of the present invention may be added at any time during the cooking of the raw rice, that is, as long as the improver can act on the raw rice at an appropriate time after the raw rice is puffed and before it is gelatinized. It is suitable that the raw material rice is added and blended in the raw material rice soaking water at the time of immersion in water after washing or immediately before cooking rice.

Further, in the method of the present invention, each component is separately added and blended into the dipping water of the raw rice so as to obtain such an improving agent composition without using the quality improving agent of the present invention prepared (mixed) in advance ( Naturally, the addition amount of each component is the same as that of the above-mentioned quality improving agent), and the same effect of the present invention as the addition of the above-mentioned quality improving agent of the present invention can be obtained by this.

The Indica rice to which the method of the present invention can be applied is not limited to 100% Indica rice, but may be so-called blended rice in which Japonica rice or other rice is blended, but usually at least 10% Indica rice is used.
When it is contained in a small amount, the effect expected in the present invention is remarkable, which is preferable. In the case of the above-mentioned blended rice, the addition amount of the quality improving agent of the present invention is based on the weight of the Indica rice used alone.

[0015]

EXAMPLES In order to explain the present invention in more detail, examples of preparation of the quality improving agent of the present invention and the method of the present invention using the same will be given below.

[0016]

Example 1 Preparation of Quality Improving Agent The components of the following formulation were mixed to prepare the quality improving agent of the present invention.

Waxy corn starch 98 parts by weight α-amylase 2 parts by weight

[0018]

Example 2 Preparation of Quality Improving Agent The quality improving agent of the present invention was prepared by mixing the components of the following formulation.

Waxy corn starch 97 parts by weight α-amylase 2 parts by weight Cellulase 1 part by weight

[0020]

Example 3 Preparation of Quality Improving Agent The components of the following formulation were mixed to prepare the quality improving agent of the present invention.

Waxy corn starch 96 parts by weight α-amylase 2 parts by weight Cellulase 1 part by weight Protease 1 part by weight

[0022]

Comparative Example 1 Preparation of Comparative Additive The waxy corn starch used in Example 1 alone (100
(Parts by weight) was used as a comparative additive.

[0023]

Comparative Example 2 Preparation of Comparative Additive A comparative additive was prepared by mixing the components of the following formulation.

Lactose 98 parts by weight α-amylase 2 parts by weight

[0025]

Comparative Example 3 Preparation of Comparative Additive A comparative additive was prepared by mixing the components of the following formulation.

Lactose 96 parts by weight α-amylase 2 parts by weight Cellulase 1 part by weight Protease 1 part by weight

[0027]

[Example 4] Method for improving quality of cooked rice After washing 300 g of Indica rice with water and draining it, the total amount was 84
After adding water to 0 g and immersing at room temperature for 1 hour,
Immediately before cooking rice, each of the additives prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was added in an amount of 2% by weight based on the weight of rice, and an electric kettle (manufactured by Matsushita Electric Industrial Co., Ltd., SR- 10
2 type, 1.0 liter cooked rice) was used for cooking rice.

100 g of the cooked rice thus obtained is put in a rice ball mold to prepare a rice ball, and immediately after preparation and 2
The hardness of each rice ball after standing at 5 ° C. for 24 hours was measured with a rheometer.

At the same time, the texture of each rice ball was evaluated by a sensory test using a panel of 10 people.

In this evaluation, the texture of a rice ball made from cooked rice obtained by similarly cooking Japonica rice (Akitakomachi) was set to 10 (reference value) and any of the above additives was added. 1 of the rice ball made from rice of Indica rice cooked in the same way
As a (control value), the average value of the evaluation values of each panel obtained by 10-level evaluation was used.

The results obtained are also shown in Table 1.

[0032]

[Table 1]

It is clear from Table 1 above that according to the method of the present invention, indica cooked rice having a good texture similar to that of japonica rice can be obtained.

[0034]

[Example 5] Method for improving quality of cooked rice After washing 300 g of Indica rice with water and draining it, the total amount was 84
After adding water to 0 g and immersing at room temperature for 1 hour,
Immediately before cooking rice, each of the additives shown in Table 2 below was added, and an electric kettle (SR-10 manufactured by Matsushita Electric Industrial Co., Ltd.) was added.
2 type, 1.0 liter cooked rice) was used for cooking rice.

[0035]

[Table 2]

100 g of the cooked rice thus obtained is put in a rice ball mold to prepare a rice ball, and immediately after preparation and 2
The hardness of each rice ball after standing at 5 ° C. for 24 hours was measured using a rheometer, and the texture was evaluated by a sensory test using a panel of 10 persons in the same manner as in Example 4.

The results obtained are shown in Table 3.

[0038]

[Table 3]

From Table 3 above, it is clear that according to the method of the present invention, indica cooked rice having a good texture similar to that of Japonica rice can be obtained, as in Example 4.

[0040]

[Example 6] Method for improving quality of cooked rice 300 g of blended rice of indica rice blended with 20 parts by weight of indica rice and 80 parts by weight of japonica rice (Akitakomachi) was washed with water, and after draining, water was added so that the total amount became 750 g, After soaking at room temperature for 1 hour, each of the additives shown in Table 4 below was added immediately before cooking rice, and an electric kettle (manufactured by Matsushita Electric Industrial Co., Ltd., SR-102 type, 1.
Rice was cooked using (0 liters cooked).

[0041]

[Table 4]

100 g of the cooked rice thus obtained is put in a rice ball mold to prepare a rice ball, and immediately after preparation and 2
The hardness of each rice ball after standing at 5 ° C. for 24 hours was measured using a rheometer, and the texture was evaluated by a sensory test using a panel of 10 persons in the same manner as in Example 4.

The results obtained are shown in Table 5.

[0044]

[Table 5]

From Table 5 above, according to the method of the present invention, in the case of blended rice of indy rice, as in the above-mentioned Examples,
It is clear that indica cooked rice with a significantly improved texture can be obtained.

Claims (2)

[Claims] 1. Waxy corn starch 100 parts by weight and amylase 0.01 to 10 parts by weight, or the like and protease 0.01 to 10 parts by weight and / or cellulase 0.0.
A quality improver for cooked rice of indica rice or blended rice containing the same, which comprises 1 to 10 parts by weight as an active ingredient. 2. In the production of cooked rice using indica rice or blended rice containing the same as raw rice, each of the quality improving agent according to claim 1 or each of the components constituting the raw rice is used as raw rice when the raw rice is cooked. On the other hand, a method for improving the quality of cooked rice, characterized in that waxy corn starch in the quality improving agent is added and present at a ratio of 0.1 to 10% by weight.