JPH10234320A - Improving agent for boiled rice and boiled rice food formed by using this improving agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the improving agent capable of ameliorating the deterioration in quality (taste, texture and flavor) by preservation of boiled rice food by incorporating trehalose and amylase into this improving agent. SOLUTION: This improving agent contains a mixing system of the trehalose and amylase and may contain, for example, protease, lipase, cellulase, etc., in addition thereto. The amt. of the improving agent to be used for raw material rice is preferably specified to 0.5 to 50(wt.)% trehalose and 0.001 to 10(wt.)% amylase by the weight of the raw rice. The trehalose and amylase are directly added to immersion water or is added to the water after rice washing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked rice improver for improving the quality of cooked rice and cooked rice food using the improver.

[0002]

2. Description of the Related Art There is low quality rice with poor taste depending on the quality and production area, and the quality is further deteriorated by long-term storage. Therefore, quality improvement has been a subject of research for many years. In recent years, cooked rice has been mass-produced and distributed over long distances or stored for a long time, and measures for preventing deterioration and aging of cooked rice have become increasingly necessary.

[0003]

According to the present invention, as a result of various studies to solve the above-mentioned problems, a mixture of trehalose and amylase is added to the immersion water for cooking rice, so that the conventional method is improved. To complete the present invention by discovering that it is possible to effectively improve the quality deterioration (taste, texture, flavor) due to the storage of cooked rice food, and to improve the taste of low-moisture rice with poor taste and obtain good physical properties. Reached.

[0004] That is, the taste and texture improver of cooked rice food of the present invention is characterized by containing a mixed system of trehalose and amylase. Other kinds of enzymes such as protease, lipase, cellulase, etc. may be contained together with amylase. Further, the method for producing cooked rice food of the present invention is characterized in that when immersed in raw rice, a mixed system of trehalose and amylase is added and then cooked.

The amount of the trehalose used in the quality improving agent of the present invention is 0.5 to 50% based on the weight of raw rice.
The amylase is used in an amount of about 0.001 to 10% by weight, preferably 0.005% by weight, based on the weight of raw rice.
Suitably, it is in the range of .about.0.5% by weight. By using each component in this range, the expected effect of improving the quality of cooked rice of the present invention is exhibited.

[0006] The method of adding trehalose and amylase is as follows.
Although not particularly limited, a method of directly adding to immersion water or adding to water after washing rice is exemplified. Rice to which a mixed system of trehalose and amylase has been added is cooked and processed according to a conventional method, and is stored and stored at room temperature, chilled or the like. Hereinafter, an embodiment will be described.

[0007]

EXAMPLE 1 700 g of rice was washed with water and drained, and water was added to the rice in an amount of 1.2 to 1.4 times, and the rice was immersed. In this immersion water, a mixed system of trehalose and amylase was added and dissolved in 3% by weight of rice, immersed for 30 minutes, and then cooked with a household rice cooker. The cooked rice was compared with the non-added rice by sensory inspection 1 hour and 3 hours after cooking. The results are shown in Table 1. In the table, ○ is good, △
Means usually, and x means bad.

[0008]

[Table 1]

[0009]

Example 2 700 g of rice is washed with water and drained, and water is added to the rice in an amount of 1.2 to 1.4 times and dipped. In this immersion water, a mixed system of trehalose and amylase was added and dissolved in 3% by weight with respect to rice, immersed for 30 minutes, and then cooked with a household rice cooker. After the cooked rice was obtained, the taste of the rice was measured with a taste meter 1 hour and 3 hours later. The taste meter used was measured using a Toyo taste meter MA-30AM type (for rice only) manufactured by Toyo Rice Milling Machine Co., Ltd. Standard rice was used. The results are shown in Table 2. The numerical values in the table indicate that the larger the numerical value, the better the taste. The taste value of Koshihikari from Niigata-Uonuma measured by this taste meter was 91.

[0010]

[Table 2]

[0011]

As described above, according to the present invention, a mixed system of trehalose and amylase can be used as an improver for cooked rice. Further, by adding this improver, it is possible to improve the deterioration of the quality of cooked rice food during storage, and to reproduce good taste, texture (hardness, stickiness) and flavor to the quality at the time of cooking.

Claims (3)

[Claims] Claims: 1. A rice-improving agent characterized by containing trehalose and amylase. 2. An improving agent for cooked rice characterized in that it contains one or more of protease, lipase and yarulase together with trehalose and amylase. 3. A cooked rice food characterized by being cooked using the cooked rice improver according to claim 1 or 2.