JPS592664A - Composition and method for improving quality of cooked rice - Google Patents

Abstract

PURPOSE:To obtain delicious cooked rice having moderate softness and glutinosity, by using the titled composition containing specific amounts of cyclodextrin, enzyme, surface active agent for food, and water-soluble gelatin. CONSTITUTION:The objective composition for improving the quality of cooked rice contains 100pts.wt. of cyclodextrin, 0.5-200pts.wt. of amylase, protease and/or cellulase, 0.5-200pts.wt. of a surface active agent for food, and 0.25- 200pts.wt. of a water-soluble gelatin, in dry basis. The method for adding cyclodextrin, enzyme, surface active agent for food and water-soluble gelatin in the cooking of rice is not particularly restricted. Concretely, the additives may be added separately or in the form of a composition containing the components at specific ratios.

Description

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

Generally, if rice is stored after harvesting, it will become so-called old rice after about six months, and its flavor will deteriorate significantly, and when cooked, it will turn out to be unpalatable, which is characteristic of old rice. For this reason, the development of techniques for improving the flavor of stored rice has been a long-standing research topic for both producers and consumers.

On the other hand, depending on the variety and production area, some rice does not necessarily become old rice, but there is also so-called low-quality rice, which does not have good taste, and there is a need to improve its quality as well as in the case of old rice. has been done.

Conventional methods for improving the flavor of rice include adding enzymes such as amylase and delitease, adding oils and fats, adding surfactants such as FF sugar fatty acid esters, and adding chemical seasonings such as monosodium glutamate. However, all of these known methods had weak addition effects, were complicated to use, and had to be added depending on the type of rice, and had drawbacks such as deterioration of flavor. Yes, but it has not been put into practical use.

In view of the current situation, the present inventors conducted intensive research on practical quality improvement of rice and found that cyclodextrin has a flavor improving effect, and filed a patent application (Japanese Patent Laid-Open No. 56-127058).

As a result of continued intensive research into rice quality improvement, the inventors of the present invention found that while cyclodextrin was used alone, it was more noticeable when used in combination with certain enzymes, surfactants, and water-soluble gelatin. As a result of further research based on this discovery, we discovered that it has a flavor-improving effect.
The present invention has now been completed.

That is, the present invention provides (1) 100 parts by weight of cyclodextrin, 0.5 to 20 parts by weight of one or more of starch-degrading enzymes, protein-degrading enzymes, or cellulose-degrading enzymes, on a dry matter basis;
0 parts by weight, 0.5 to 200 parts by weight of a food grade surfactant, and 0.25 to 200 parts by weight of water-soluble gelatin; p-dex F phosphorus approx. 10-200 Wv weight%, starch degrading enzyme, protein degrading enzyme Maku is one or more cellulose degrading enzymes approx. 1-201 v wt%, food grade surfactant approx. ~zo! lv! ;1% (both relative to rice)
This is a method for improving the quality of cooked rice, which is characterized by cooking rice with rice.

The rice to which the method of the present invention is applied is not particularly limited, but the method of the present invention is particularly effective when applied to rice, such as old rice whose flavor has deteriorated after a long period of time after harvest.
For example, rice with reduced flavor due to improper storage conditions such as improper temperature control, or low-quality rice that is of poor quality from the time of harvest, such as rice harvested in a cold region.

The cyclodextrin used in the present invention may be true-cyclodextrin, β-cyclodaxtrin, r-cyclodextrin, or a mixture thereof.

The enzyme used in the present invention can be used without particular limitation as long as it contains one or more types of starch-degrading enzyme, starch-degrading enzyme, or cellulose-degrading enzyme (hereinafter simply referred to as "enzyme"). Sometimes). It is convenient to use commercially available enzyme products for these enzymes, but
Treated products obtained by multiple treatments of animal, plant, or microbial tissues containing these various enzymes by appropriate methods can also be used. For example, ground products, extracts, or dried products of these tissues of turtles purified to the extent that they do not adversely affect the flavor of cooked rice can be used as appropriate. Among these enzymes, it is particularly desirable to use starch-degrading enzymes having an optimum temperature of about 60°C.

Examples of food surfactants used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester μ,
Examples include sobitan fatty acid ester and globylene glycol fatty acid ester, and mixtures thereof may also be used.

The water-soluble gelatin used in the present invention is obtained by enzymatically decomposing and extracting protein (collagen) contained in animal skin and bones, and there are no particular restrictions on the degree of decomposition or purification as long as it does not impair the flavor of cooked rice.

The method for improving the quality of cooked rice of the present invention is carried out by cooking rice in the coexistence of specific amounts of cyclodextrin, enzyme, food grade surfactant, and water-soluble gelatin as described above.

The amount of cyclodextrin added is about 1 to 20% by weight, preferably about 20 to 180% by weight, based on the amount of rice before cooking.

The amount of enzyme added is approximately 1-20% by weight based on the rice before cooking.
It is. Specifically, it is determined by the type and potency of the enzyme. For example, if the titer is approximately 10,000 U/
In the case of a starch degrading enzyme with a titer of about 1 to 10% by weight, in the case of a proteolytic enzyme with a titer of about 50.000 U/f, about 1 to 10 to wt%, and is about 1
In the case of a cellulolytic enzyme of 0.000 U/f, approximately 1 to 511 v% is used. Hereinafter, enzymes having various potencies will be used, and the amounts to be used will be appropriately selected based on the above titers and amounts to be used.

The amount of food-grade surfactant added is about 1-2011g weight, preferably about 3-15q% based on the amount of rice before cooking.
There is no need to make any particular changes depending on the type of LJI, rice, and surfactant. If the addition range of oak and kernels is too small, the desired effect cannot be obtained, and if it is too large, the flavor of the rice may be impaired.

The amount of water-soluble gelatin added is approximately 0.
5-201% F weight? 1 to 10% by weight. If the amount is too low, it will not have the effect of improving the taste of cooked rice, and if it is too high, it will have a negative effect on the taste of cooked rice.

The method of adding cyclodextrin (cyclodextrin), enzyme, food grade surfactant, and water-soluble gelatin during cooking is not particularly limited. As a specific method, these additives may be added individually, or may be added as a composition in which they are contained in a specific ratio in advance, or they may be added to a part of the rice to be cooked or It may be applied in advance by coating or other methods.

When added as a composition, the content ratios of cyclodextrin, enzyme, food surfactant, and water-soluble gelatin are as shown above, but more preferably 100 parts by weight of cyclodextrin, 2 parts by weight of enzyme, on a dry matter basis. ~
The content is preferably 100 parts by weight, 2 to 100 parts by weight of the food grade surfactant, and 1 to 100 parts by weight of the water-soluble gelatin. The form of the present composition may be an aqueous solution, an emulsion, a suspension, a powder, a granule, a tablet, etc.
As for the manufacturing method itself, a known method can be adopted.

The method for coating rice with cyclodextrin, enzymes, food-grade surfactants, and water-soluble gelatin is as follows:
These additives are made into an aqueous solution, suspension or emulsion, and then applied to rice grains. For example, when milling rice, a spray nozzle is installed at the rice exit of the rice milling machine, and the concentration is A method of spraying an aqueous solution, emulsion or suspension prepared in the range of 0.5 to 50%, or placing polished rice in a coating pan and spraying the above aqueous solution, emulsion or suspension while rotating. Examples include methods.

In the present invention, fats and oils such as cottonseed oil, rice oil, corn oil, soybean oil, and vegetable hydrogenated fats and oils can be used in combination for the purpose of improving the appearance of polished rice or cooked rice. In addition, salt, sugars, amino acids, etc. may be used in combination as necessary.

The method of the present invention is characterized in that rice is cooked with specific amounts of cyclodextrin, enzymes, food-grade surfactants, and water-soluble gelatin, and the method is characterized in that rice is cooked with specific amounts of cyclodextrin, enzymes, food grade surfactants, and water-soluble gelatin. The quality of cooked rice can be significantly improved compared to when used together.

In other words, the cooked rice obtained by cooking old rice by applying the method of the present invention not only has the undesirable smell of old rice peculiar to old rice disappeared, but also has the undesirable physical properties peculiar to old rice, such as less stickiness and hardness. The rice is completely improved, the taste is even better, and the overall flavor of the rice is significantly improved.

Furthermore, when the method of the present invention is applied to low-quality rice produced in cold regions, delicious cooked rice with appropriate softness and stickiness can be obtained.

Next, the present invention will be specifically explained with reference to experimental examples and examples.

Experimental example/Experimental method 420g of old rice that has been harvested for about 1 year was washed with water, water was added to bring the total amount to 10509, and the mixture was soaked at room temperature for 1 hour and then heated in an electric IC pot (manufactured by Tokyo Shibaura Electric Co., Ltd.).

Rice was cooked using an RC-4MH model (0.71 cooking time). A sensory test was conducted on the flavor of rice cooked with the addition of β-cyclodequinutrin, starch degrading enzyme, sucrose fatty acid ester μ, and water-soluble zetutin in the amounts listed in the notes in Table 1 during soaking, using rice without additives as a control. I did this. The sensory test was conducted using the profile method by six experienced testers.

result The results of the sensory test are shown in Table 1.

Notes to Table 1 β-CD: β-Cyclodextrin 1001US 1009SE: Sucrose fatty acid ester 10'''
7/ Rest 100 da A: Starch degrading enzyme 3
'IP41009 (10,000u/f) WG: Water-soluble gelatin 5-100g
×: Unfavorable as cooked rice Δ: Better than the control, but slightly unfavorable as cooked rice O: Favorable as cooked rice As is clear from Table 1, the superiority of the method of the present invention was clearly recognized. That is, the cooked rice (AI and A7) without addition of β-cyclodextrin has an undesirable so-called old rice odor peculiar to old rice. On the other hand, β−
Addition of cyclodextrin (42) does not completely improve the undesirable texture of aged cooked rice, which results in a desirable sticky but slightly hard cooked rice. When β-cyclodextrin and enzyme are used together (A4), the cooked rice becomes too soft, which is undesirable, and surfactant (
When sucrose fatty acid ester) (v) is used in combination (A3), the cooked rice will not be hard, which is not preferable. When β-cyclodextrin, enzymes, and the king of emulsifiers are used in combination (A5), the unpleasant odor and texture of old cooked rice are completely improved, but the taste is somewhat undesirable. In addition, to the three of us,
The method of the present invention (A6) using water-soluble gelatin in combination improves the taste, completely improves all the unfavorable characteristics of old rice, and produces delicious cooked rice with no old rice odor and a desirable stickiness and softness. Obtained.

EXPERIMENTAL EXAMPLE U EXPERIMENTAL METHOD 420f of old rice used in Experimental Example/ was washed with water, and water was added to make the total amount 0501F. After soaking at room temperature for 1 hour, the rice was cooked using an electric pot. 100g rice 150W
β-cyclodextrin.

2) Misaki's glycerin fatty acid ester/%', 10IIF's water-soluble gelatin and 5's Misaki's various enzymes were added during soaking and cooked rice, and rice was cooked with only 150% β-cyclodextrin added to give the texture of nine cooked rice. It was evaluated using a sensory test. Sensory testing uses a ranking method that ranks textures in order of preference (Food Engineering Series Vol. 15)
According to Quality Measurement in the Food Industry (Korin Shoin), 20 experienced inspectors were used to measure the spring μ.

result The results of the sensory test are shown in Table 2.

Note to Table 2: #1, where the total rank value is small, indicates that the texture is good.

Medium*: Indicates that there is a statistically significant difference with a risk rate of 196.

β-CD: β-Cyclodextrin MG = Glycerin fatty acid ester WG: Water-soluble gelatin starch degrading enzyme: 10.000 u/f protein degrading enzyme: 50,000 u/IF seA10-su degrading enzyme:
10,000 u/ft42 As is clear from the table, the superiority of the method of the present invention is clearly recognized9. That is, the texture of cooked rice made with β-cyclodextrin, glycerin fatty acid ester, enzyme, and water-soluble gelatin is clearly better than that of rice prepared with only β-cyclodextrin added. Furthermore, among the enzymes, the most remarkable effect was observed in combination with starch-degrading enzymes.

Experimental Example 3 The rice was soaked at 1050 f for 1 hour at room temperature, and then cooked using an electric pot. Per 100g of rice, 50mg of β-cyclodextrin, 10q of sucrose fatty acid ester and 2
The taste of rice cooked by adding q starch-degrading enzyme (10,000 v'g) during soaking and rice cooked with various amounts of water-soluble gelatin in addition to the above was evaluated by sensory test. . The sensory test was conducted using the profile method by five experienced testers.

result The experimental results are shown in Table 3.

Table 3 Note: Judgment symbols have the same meaning as in Table 1.

As is clear from Table 3, by adding an appropriate amount of water-soluble gelatin, the unpleasant taste of low-quality cooked rice disappears, and a pleasant richness is imparted to the rice, resulting in very delicious cooked rice.

Example/β-cyctetradextrin 43kg, sucrose fatty acid ester/L/2.5kg, starch degrading enzyme (10,000u
/f) 2 kg and 2.5 kg of water-soluble gelatin were mixed using a Nauta mixer to obtain Composition 4 for Improving Cooked Rice Quality.
I got 9 kg. The above-mentioned composition 1F for improving the quality of cooked rice was applied when cooking old rice 500F that had been harvested for one year. The resulting cooked rice did not have the old rice odor characteristic of old rice, and was delicious with moderate softness and stickiness.

Example 12.5 kg of β-cyclotextrin, 1 kg of starch degrading enzyme (10.0 OOU/g), 2.5 kg of sucrose fatty acid ester, 5 kg of salt, glutamic acid F
Rium 2.5kg, water-soluble gelatin 4kg, lactose 72.
Mix 5 kg using a micro speed mixer and form into circles.

Next, 10 g of water was added and mixed, and after 9 minutes, the mixture was granulated using an oscillator and dried with hot air at 60° C. to prepare 95 kg of granules. When cooking 500 f of old rice that has been harvested for one year, 2 g of the above granules were added to produce nine cooked rice, which lacked the depth characteristic of old rice and was delicious with moderate softness and stickiness.

Example 3 Mixture 1 of α-9β- and r-cyclodextrins
Dextrin solution containing 5% 12 (1° cottonseed oil 709.
Emulsify 4f of proteolytic enzyme (10,000ψnow), propylene glyco-μ fatty acid ester/L/4su, and 2f of water-soluble gelatin using a TK-Homo mixer to make emulsion 19.
I got 5f. 10 kg of low-quality rice (rice produced in Hokkaido) was milled, and when milling was completed, 45 f of the emulsion was sprayed uniformly over the entire grain. The thus-obtained nine-milled white rice rice was much more delicious than the low-quality rice cooked without the addition of the emulsion.

Example disease α-9β-9r-cyclodextrin mixture 84k
g, 3 kg of fatty acid monoglycephyte, 3 kg of 7 μlose degrading enzyme (10,000 u/f), and 1.2 f of water-soluble Zewoki mixed powder were added. As a result, the rice obtained did not have the depth characteristic of old rice, and was delicious with moderate softness and stickiness.

Claims (2)

[Claims] (1) On a dry matter basis, 100 parts by weight of cyclotetradextrin, 0.5 to 200 parts by weight of one or more of starch-degrading enzymes, protein-degrading enzymes, or cellulose-degrading enzymes, and 0.5 to 200 parts by weight of food grade surfactant. and water-soluble gelatin in a proportion of 0.25 to 200 parts by weight. (2) Rice with cyclodextrin of about lθ~200
Misaki weight%, starch degrading enzyme, protein degrading enzyme Maku is one or more types of cellulose degrading enzymes approximately 1-20Wg heavy weight%,
A method for improving the quality of cooked rice, which comprises cooking rice with about 1 to 20 sIF weight % of a food-grade surfactant and about 0.5 to 20 weight percent of water-soluble gelatin (all for 4 rice).