JPS5886050A - Improvement of boild rice - Google Patents

Abstract

PURPOSE:In boiling polished rice, to improve the quality of low-quality rice or old rice in the preparation of boiled rice, by using an enzyme such as amylase, protease, lipase, etc., salt and cyclodextrin. CONSTITUTION:Polished rice is blended with 0.2-0.5wt% improver comprising 5-30wt% salt, 0.5-10wt% cyclodextrin, 0.5-3.0wt% amylase, 0.5-2.0wt% protease, and 0.1-1.0wt% lipase, and boiled.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the quality of cooked rice.

In recent years, the amount of used rice has been increasing year by year due to the accumulation of excess rice due to advances in rice cultivation technology, and as a result, the deterioration of dietary quality and the resulting decrease in consumption have become major problems. be. For this reason, various methods are being used in various fields to improve the taste of old rice or to bring the taste of low-quality rice closer to that of good quality rice.

Traditionally, methods used to improve the flavor of rice include:
There are ways to add flavor by adding sota tartamic acid and improve the flavor by coating oil and fat, but in general, the deliciousness of rice is determined not only by chemical tastes, such as sweetness, spiciness, and sourness.
Since physical taste, such as hardness, texture, and stickiness, is a major factor, this method could not be expected to be very effective.

Also, there is a known method for improving the physical properties of cooked rice by adding enzymes such as amylase and tease when cooking polished rice. A fermentation odor was generated, and even if the physical properties were improved, the odor deteriorated.

The present invention was made in view of these problems, and the method of the present invention was completed as a result of various research into simple and inexpensive methods for improving the quality of rice, especially when cooking low-quality rice and old rice. be.

That is, the present invention provides a method for improving cooked rice, which is characterized in that enzymes such as amylase, PDTease, and Reverse are added in combination with common salt and SIKU0DISTORISH during cooking of polished rice. To explain the present invention in more detail, 5 to 60% salt is removed.
, Cyc0jistorishi 0.5-10% by weight Amira 1
! 0.5-6.0% heavy lid, 0.0 tear-t! 0.5
~2.0% by weight, River t! By adding 0.2 to 0.5 weight percent of a improver consisting of 0.1 to 1.0 weight percent to polished rice and cooking the rice, the appearance, stickiness, texture, hardness, etc. of the rice can be improved. It has been found that the physical properties are significantly improved and, as shown in Experimental Example 1 described later, it is useful for improving the flavor.

Old rice loses stickiness and increases hardness because its cell membranes and cell tissues harden, and when soaked in water, its water absorption rate is 2 to 6% lower than that of new rice. This is because the fatty acids penetrate into the center of the rice grains and prevent moisture from penetrating, and the transition from the β-type to the d-type of cooked rice is delayed and gelatinization is not performed sufficiently.

On this point, when the improving agent of the present invention is used, the fat content of the rice is decomposed and removed by the action of reversing, and at the same time, it is possible to remove the fat content of rice.
As shown in Experimental Example 2, which will be described later, due to the action of proteinase, the rice sufficiently absorbs water to the center of the rice, and the three-cell structure of starch is destabilized by the influence of salt, which lowers the gelatinization temperature. The temperature is about 2°C lower than when cooking rice normally, so
The material is sufficiently gelatinized to improve its compaction and improve its physical properties.

In addition, although the physical properties of cooked rice have conventionally been improved by using enzymes, the use of enzymes has produced a unique fermentation odor and enzyme odor, resulting in deterioration in odor. It has been found that by using Rhinoceros 201 Stryshi in combination, these odors can be included, and the flavor is significantly improved in terms of both physical properties and smell.

Next, experimental examples and examples of the present invention will be shown.

Experimental example 1. Physical property test 1) Rice cooking test method High-quality rice (variety 1 Koshihikari) and commercially available value rice (old rice) were used as controls, and value rice (old rice) to which the improver of the present invention was added
were used as test plots, and 700 g (6 cups) of rice from each plot was used.

For the control group, 700ml of rice was washed with water, drained, and 900ml of water was added again. After soaking for 60 minutes, the rice was cooked and
Each sample (A) was powdered by stirring for 5 minutes.

The test group was prepared by washing 700 g of rice, draining the water, adding 900 ml of water again, and soaking the rice for 60 minutes, adding 1.2 g of the present improver and dissolving it in the soaking water. One sample (0) tL of rice cooked under the same conditions.

Toshiba Re-ILH was used as an electric rice cooker, and the hardness, adhesion, and cohesiveness of the rice samples were measured using a rheometer immediately after steaming and after being left for 6 hours. The effect of adding modifiers was investigated.

In addition, each sample was collected using an inner pot (1
) was arbitrarily carried out from the center diagonal am portion (2), which was 5 cm from the top F- of the cooked rice, respectively, 20"s from the circumference.

After collecting the sample immediately after cooking rice, return the removed part at the top to its original position.
After 6 hours, a sample was taken from the shaded area again and the same test was conducted.

2) Test results The above test results are shown in Table 1.

Table 1 (Note) Heating water absorption rate: Cooked rice volume/rice weight expansion capacity: Measure the height of cooked rice at 6 locations in each area, take the average value, and calculate the average height x radius x π. Indicated.

Measurement conditions for the rice meter: 6 grains of cooked rice from each group were arbitrarily taken and arranged on an aluminum plate, and a compression adapter with a diameter of 201 μl was used to determine the hardness and adhesion, with a clear lasing of 0.8 μ, sensitivity of 1 kF, sample stage movement speed of 20 cm. /min, moving distance 20M, chart speed 20cm7'In1n.

The cohesive property was calculated by instantaneous automatic reversal measurement twice under the same conditions as the hardness and adhesion.

As is clear from the above results, by adding the improver of the present invention, the heating water absorption rate and expansion volume of economical rice increase, as well as the softness and adhesiveness (stickiness). Even after being left for 6 hours, it was noticeably softer and more adhesive than the control area.
This surname is recognized for its hardness, which is almost the same as high-quality rice.゛As a result of this test, by adding the improving agent of the present invention and cooking rice, it was possible to obtain values close to y for the physical properties of koshishichiri, which is generally said to be of high quality and delicious.

Experiment example 2. @Level Test Put 140g of commercially available economical rice in a jar, add about half of the water to it, then pour the specified amount of rice into a colander at specified intervals to drain the water well, and then pour a dry cloth over the rice. After absorbing the moisture, the weight was measured to determine the amount of water absorbed. This was designated as a control group (ω), in which 140 g of commercially available economical rice and 0.49 of the improver of the present invention was added to a beaker and tested under the same conditions as above to determine its water absorption.

Note that the water temperature was 26°C and the room temperature was 25°G.

Control plot (a) and test plot (with the addition of the present invention improver)
0) is shown in Figure 2.

Normally, when rice is soaked in water, the water gradually penetrates into the rice grains and bonds with the amorphous parts of the starch, causing the rice grains to swell and increase in volume. If you let the rice grains absorb enough water,
Rice starch is often gelatinized, and rice that does not absorb enough water dehydrates quickly after being cooked.

From this, as is clear from Section 2-1, the addition of the improver of the present invention has better water absorption than the control group (a), so gelatinization is carried out well and delicious cooked rice can be produced.

Example 2.8 kg of Hokkaido old rice was washed and drained according to the conventional method, and then 3.4 kfl of water and the improver of the present invention 8.
After adding 0 V and stirring and dispersing the mixture uniformly, rice was cooked in a conventional manner using a gas cooker.

The cooked rice was subjected to a taste test according to the Food Agency's taste test method, and the results are shown in Table 2.The rice did not have any old rice odor and had a good texture and was delicious.〇Table 2 Next, the degree of gelatinization was measured when rice was cooked using the improving agent of the present invention.

Approximately 209ml of cooked rice was put into a mixer with 200ml of 1.99% ethanol, dehydrated for 2 minutes, and the precipitate formed was removed.
After suctioning and filtering in a glass filter, washing with 50ml ethanol and 50ml ether, drying in a vacuum desiccator under reduced pressure for 24 hours or more, and removing the sample, the results of measuring the degree of gelatinization using the OGIucoamyIase method were determined. As shown in the figure.

'4 In the figure, (- indicates the control group, and ((3) indicates the test group to which the improver of the present invention was added.

In this way, the degree of gelatinization was improved in the test plot compared to the control plot, and aging was also reduced. From this, the addition of the improving agent of the present invention is effective.

That is, the acetic acid in cereal starch exists partly in the form of a racemic complex with lipids, which is stable to heat and causes poor swelling during gelatinization. There is a possibility that 〇-s becomes entangled with Amino pectici molecules and suppresses the hot water dispersibility of Amino pectici molecules.

It is possible to improve the degree of starch gelatinization by appropriately hydrolyzing As=0-, and for that purpose, it can be said that the addition of the improver of the present invention is effective.

[Brief explanation of the drawing]

The drawings show an embodiment of the present invention, and FIG. 1 is a simplified cross-sectional view showing the collection site of a cooked rice sample, and FIG. 2 is a water absorption diagram.
FIG. 6 is a diagram of the degree of gelatinization. (-〇...Control group, (0)...Test group. Patent applicant: Otsuka Pharmaceutical Co., Ltd. 1 Continued amendment, l) Showa S7, 1997/2007/2013 Commissioner of the Japanese Patent Office 1, Neutral indication Patent Application No. 1 183128 No. 1 of 1983 2 Title of the invention Method for improving cooked rice 3 Relationship with the case of the person making the amendment Patent applicant address 3-25-15-4 Nishiikebukuro, Toshima-ku, Tokyo 4, Amendment order Date: March 30, 1982 5. The pair of amendments is also as per column 6 of the drawings in the detailed description, 239-

Claims (1)

[Claims] ■ When cooking polished rice, use amiraze, zuo tarze,
Improvement of cooked rice characterized by the addition of enzymes such as lipase, salt, and a suitable amount of salt,
Method.