JPH11243875A - Quality improver for processed boiled rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver increasing loosening property of boiled rice granules without reducing gloss of the surface of boiled rice granules in producing processed boiled rice to be performed of treatment such as freezing, retort or sterile packaging. SOLUTION: This quality improver for processed boiled rice contains a polyglycerol fatty ester having >=7 of HLB-value and/or a sugar fatty ester having >=7 of HLB-value and a weight ratio of fatty acid residue constituted with the polyglycerol fatty ester and the sugar fatty ester is (saturated fatty acid/unsaturated fatty acid)=(80/20)-(20/80).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to frozen rice, porridge, rice porridge, porridge, pilaf, baked rice, doria, red rice, rice cooked after retort, freeze-drying, etc.
The present invention relates to a quality improving agent that is added for the purpose of improving quality when producing processed rice such as onigiri.

[0002]

2. Description of the Related Art In the manufacture of processed cooked rice, the looseness of cooked rice grains is very important. For example, poor looseness makes it difficult to remove from the kettle, and porridge, porridge, pilaf, and other dumpling-like lumps make the appearance and texture worse. Also,
When producing frozen processed cooked rice, the freezing efficiency is poor unless the cooked rice grains are separated. For this reason, traditionally to apply mechanical force to loosen the rice grain, raw materials to improve loosening,
Additives were being addressed.

[0003] However, there is a disadvantage that when loosened by mechanical force, a part becomes sticky and the rice grain is chipped or broken, resulting in poor appearance and texture.

On the other hand, attempts have been made to improve the loosening properties by adding additives such as emulsifiers, oils and fats, enzymes and proteins. For example, a technique of adding an emulsifier to fats and oils to modify the fats and oils for the purpose of imparting looseness and luster to cooked rice grains (Japanese Patent Laid-Open No. 3-175940), or preparing an emulsion using fats and oils and an emulsifier during cooking To be added (Japanese Unexamined Patent Publication No.
0-49754, JP-A-1-262762).

[0005]

However, these methods are completely unsuitable for producing cooked rice such as polished rice, porridge, porridge, etc. to which little fat is added.
In addition, when an emulsifier is added to seasoning oil by heating, the oil may be degraded. Further, when an emulsion is used, undesired situations such as the possibility of spoilage occur.

[0006] Further, a technique using sucrose fatty acid ester when producing a package containing cooked rice (Japanese Patent Publication No. 60-810).
No. 3) has also been reported, but this technique uses sucrose fatty acid esters to prevent dew condensation, which is completely different from the present invention. Further, simply adding a sucrose fatty acid ester having a high HLB value at the time of cooking rice is not preferable for processed cooked rice as the object of the present invention because the surface of the cooked rice grain becomes dull. As described above, it is very difficult to improve the looseness of processed cooked rice while maintaining the luster of the cooked rice grains using the conventional technology.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such conventional problems, and as a result of intensive studies, a food emulsifier having a specific HLB value and a specific ratio of fatty acid residues. Have found that the above problem can be solved, and have reached the present invention. That is, a quality improving agent for processed cooked rice containing a polyglycerin fatty acid ester having an HLB value of 7 or more and / or a sucrose fatty acid ester having an HLB value of 7 or more, wherein the composition of the polyglycerin fatty acid ester and the sucrose fatty acid ester Fatty acid residue is saturated fatty acid: unsaturated fatty acid = 80: 20-20: 80 (weight ratio)
It is a quality improver for processed cooked rice.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The polyglycerol fatty acid ester used in the present invention has a structure in which polyglycerin and a fatty acid are ester-bonded. Polyglycerin has a degree of polymerization of 2
About 10 is good. In addition, the distribution of polyglycerin residues may be wide or narrow, which is available as a commercial product, but either may be used.

The fatty acid residues include those having 12 to 22 carbon atoms, but preferably those having 12 to 18 carbon atoms. Specifically, examples of the saturated fatty acid include stearic acid, palmitic acid, myristic acid, and lauric acid, and examples of the unsaturated fatty acid include oleic acid, linoleic acid, and linolenic acid. In the present invention, a mixture of these saturated fatty acids and unsaturated fatty acids is used. Further, these saturated fatty acids and unsaturated fatty acids are converted into saturated fatty acids: unsaturated fatty acids = 80: 20 to 2
0:80 (weight ratio), or a soybean oil, a palm oil, a rapeseed oil, a coconut oil, a palm kernel oil, a corn oil, wherein the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within this range. Plant or animal fats and oils such as beef tallow, lard, and fish oil and partially hydrogenated oils and transesterified oils thereof may be used as fatty acids.

The sucrose fatty acid ester used in the present invention has a structure in which sucrose and a fatty acid are ester-bonded. Fatty acid residues include those of 12 to 22, but
18 are preferred. Specifically, it is the same as the fatty acid residue of the polyglycerin fatty acid ester.

The polyglycerol fatty acid ester and the sucrose fatty acid ester used in the present invention have an HLB value of 7 or more. If it is less than 7, the surface gloss of the cooked rice grains is hardly reduced, but the effect of improving the loosening property is small. On the other hand, if it is less than 7, the solubility in water is reduced and the productivity is poor.

The fatty acid residues constituting the polyglycerin fatty acid ester and the sucrose fatty acid ester used in the present invention have a saturated fatty acid: unsaturated fatty acid ratio of 80:20 to 2: 1.
It is in the range of 0:80 (weight ratio). If the proportion of the saturated fatty acid residue is higher than this range, the effect of improving the loosening property is high, but the gloss of the surface is reduced. Conversely, if the proportion of the unsaturated fatty acid residue is large, glossiness is maintained, but unpleasant taste and odor are felt, which is not preferable.

When a polyglycerin fatty acid ester and a sucrose fatty acid ester are used in combination, the weight ratio is arbitrary.

The quality improving agent according to the present invention is added in an amount of 0.05 to 2.0% by weight based on the raw rice. If the addition amount is less than 0.05%, the improving effect is small, and if it exceeds 2.0%, it is economically disadvantageous and the flavor of the emulsifier becomes strong, which is disadvantageous.

The quality improving agent according to the present invention may be directly dispersed in water used for cooking rice. However, the quality improving agent may be previously dispersed by heating in water and then added to cooking water, or dissolved in a solvent such as ethanol or propylene glycol. However, the method of adding it to water for cooking rice or processing it into a highly water-soluble preparation or the like can be mentioned, but the method is not particularly limited.

The processed cooked rice to which the present invention is applied is white rice, porridge, rice porridge, porridge, pilaf, baked, quince, doria which has been subjected to treatment such as frozen or retort, aseptic packaging, chilled, canned, dried, freeze-dried, etc. , Red rice, rice, rice ball, sushi, rice cake, white ball and the like.

In using the quality improving agent of the present invention, if necessary, other emulsifiers such as monoglyceride, organic monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, guar gum, xanthan gum, carrageenan, CMC, cellulose and the like Additives such as thickening stabilizers, fats and oils, starch, enzymes, and proteins may be added.

Hitherto, it has been known that glycerin fatty acid ester and sucrose fatty acid ester form a complex with starch to prevent aging, and also have the effect of changing the viscosity of starch gel and the gelatinization start temperature. It is thought that as one of these actions, there is an effect of improving the looseness of the cooked rice grains, but at the same time, there is a drawback that the surface gloss becomes poor.

However, if a polyglycerol fatty acid ester or sucrose fatty acid ester having an appropriate HLB value and a specific fatty acid composition is used, the loosening property can be improved without reducing gloss. Although the reason for this is not clear, it is probably related to the fact that the polyglycerol fatty acid ester of unsaturated fatty acid and the sucrose fatty acid ester of the present invention have not so strong penetrating power, and that their melting points are low. It is thought that there is not.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preparation of quality improvers (A to I) Each quality improver (A to I) was prepared according to the formulation shown in Table 1.

[0021]

[Table 1]

2. Evaluation As an evaluation example, processed cooked rice simulating butter rice was prepared as described below, and the performance of the quality improving agent was compared.

Each of the above-mentioned quality improving agents was previously dispersed in water by heating to prepare an aqueous solution having a concentration of 2 to 5% (% by weight).
1 kg of Japonica rice (Koshihikari) is washed with rice, and the aqueous solution prepared above is added so that the quality improving agent is in a predetermined amount,
Add more water so that the amount of water is 1.3 times that of rice. 10 g of corn salad oil was added and cooked with a commercially available electric rice cooker. After cooking rice, open it in a vat to remove coarse heat,
Cooled to ° C. The looseness and luster of the obtained rice
The presence or absence of off-flavor was evaluated by the following evaluation method.

Evaluation method Unraveling property: The surface of the rice cooled to 25 ° C. was removed, and the rice inside was used as an evaluation sample. The sample was weighed, placed on a 25 mm sieve, and shaken. The amount passing through the sieve was weighed, and the passing rate was regarded as looseness. The higher the value, the better.

Gloss: Observed with the naked eye, and evaluated on a five-point scale. The higher the value, the better.

Off-flavor / off-flavor: Judged by actually eating and smelling. The combined evaluation of the two is evaluated in five stages,
The higher the value, the better.

3. Evaluation results The evaluation results are shown in Table 2 below.

[0028]

[Table 2]

From the results in Table 2, it can be seen that the use of the quality improving agent of the present invention gives good results in all of the loosening property, surface gloss, off-flavor and off-flavor.

[0030]

By using the quality improving agent of the present invention, the loosening property can be improved without reducing the gloss of the surface of the processed cooked rice. Also, no off-flavor or off-flavor was felt.

Claims (1)

[Claims] 1. A quality improving agent for processed cooked rice comprising a polyglycerin fatty acid ester having an HLB value of 7 or more and / or a sucrose fatty acid ester having an HLB value of 7 or more,
A fatty acid residue constituting the polyglycerin fatty acid ester and the sucrose fatty acid ester is a saturated fatty acid: unsaturated fatty acid = 80: 20 to 20:80 (weight ratio).