JPS5974958A - Preservation of cooked rice - Google Patents

Abstract

PURPOSE:To preserve cooked rice for a long period keeping a desirable state, by adding an organic acid, a polyphosphoric acid salt, thiamin laurylsulfate, and albumen lysozyme to cooked rice. CONSTITUTION:An organic acid, a polyphosphoric acid salt, thiamin laurylsulfate and albumen lysozyme are added to cooked rice obtained by the conventional cooking of nonglutinous or glutinous rice or to SEKIHAN (rice boiled together with red beans and served in celebration). The organic acid is, e.g. acetic acid, lactic aicd, malic acid, etc., especially vinegar, and its amount is 0.1-0.3wt%, based on the cooked rice. The polyphosphoric acid salt is e.g. sodium polyphosphate, sodium pyrophosphate, potassium polyphosphate, etc., and its amount is 2-20mg%. The amounts of the thiamin laurylsulfate and albumen lysozyme are 0.2-1mg% and 5-50mg%, respectively.

Description

[Detailed description of the invention] The present invention relates to a novel method for preserving rice.

Since the VR era, famous glazed bento boxes made with cooked rice have been known as portable meals such as Makunouchi burritos, onikiri, and sushi, and are useful for vacations and dinner parties. ing.

This J'L was originally made at home with a small amount of bean paste and eaten on the same day, but in recent years, with the development of cafeterias and bento shops, it has been manufactured in Otsuki by companies. 7. I'm kind. Food poisoning often occurs due to long periods of time between manufacturing and selling or serving food, due to poor storage conditions or other reasons.
Even if it does not reach that point, due to natural decomposition, a strong odor may be generated on the surface, and the outer luster and flavor may be lost. Simple Tsukuda +
(Sometimes problems arise with a decrease or loss of I4.

In order to solve this problem, bento lunches are stored in a cold place.
It's so delicious that I can't eat anymore. Therefore, the addition of preservatives such as glycine has been considered, but at present it is not possible to obtain the expected effects. For this reason, the horns must be sold out within a very short time after they are manufactured, but this may be difficult depending on the weather or other circumstances on the day of the sale.
It was good that I rarely experienced h.

With the aim of solving this problem and providing a method for preserving cooked rice for a long period of time, the present inventor has carried out extensive research and experiments, and as a result, the inventor has found that a method for preserving cooked rice that contains organic acids for a long period of time has been developed. It has been discovered that certain objectives can be achieved by adding additional substances.

Therefore, the present invention is suitable for cooked rice.
We present a method for preserving rice, which is characterized by adding diamine lauryl acid and egg white lysozyme.

To explain in detail about Honzai Mei, the present invention includes Neni-+ro-cooked pJi, l, ft, H rice, such as uruchi rice, sticky rice, etc. The gas rice cooker can be used to cook rice cooked using the regular rice cooker method, as well as rice cooked using the so-called red bean paste method.

In the present invention, an organic acid is added to the boiled rice.
Add polymerized phosphoric acid, diamine lauryl Gfiate, and egg white lysozyme. After adding kohara, float [About l
(I'll explain next) 1. First of all, organic acids can be used as organic acids to make them edible.
For example, acetic acid, lactic acid, citric acid, apple C'''S', etc. can be used at home or in combination, but it is also a good example of Asahi's advice to use vinegar. Organic acids are preferred for % of cooked rice, Jli 1. < is θ/ -0,
Better than Section 3 11. Comb 0.13;-0,, II of 2nd section
ILi) 4 of 4 is added. 0. If it is less than 0.3%, it will have little effect, and if it is more than 0.3, it will become sour and the taste will deteriorate.

When using vinegar with an acidity of IO%, a ratio of 0 to 3.0,
Amounts within the range are preferred.

Next, as offshore phosphates, sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, and potassium polyphosphate are used alone or in combination with edible ones. Addition t' or λ~, 20 times, ie 0.
00.2~0.0! A range of 1 is preferable.

This is because the effect is poor if it is less than 2 m and 9 inches, and it is less effective if it is more than 2 m long, and the expected pruning is not enough. Therefore, it is more preferable to use a cape of 2 to 10 Tnl;

Thiamin lauryl position 1 acid at υζ is known as a vitamin fortifier and is usually commercially available i'L 1 Iromo σ2
is used i1~ru. As for addition, θ, -2~/m9% (0,00θ, 2~o,
ooi%) range, particularly 0.3 to o, sm9% is preferred.

If it is less than 2.0%, the effect will be poor, and if it is more than 9%, a vitamin odor will occur, which is not desirable.

Finally, regarding egg white lysozyme, lysozyme is a microbial cell wall lysis fermentation product contained in egg white, and is generally available commercially, so it is best to use it.

Oil barrel, J゛~sc2m~sc2m for cooked rice 0
Evening~aθ! The effect is below expectations.

In the present invention, the following four additive substances, organic acid, offshore phosphate, thiamin lauryl sulfate R salt, and egg white lysozyme 1.
Add it to the cooked rice. Each of these 12 widths has its own drawbacks, such as vinegar, for example (in Takashi no Yo, after adding it - the day after the addition, Zumeta Kazuyoshi said - 1). Moon (J encounter 11 taste, Q knee 44 on 3rd move)
; #1t・Bacterial growth! As the fz increases, the food begins to rot, the flavor deteriorates, and mold forms on the surface, making the product look bad.

When using only one weight of the other substance A, the same results as in the case of the above-mentioned organic acid are obtained after 3 days. Shiriki Shimatako 7'l's article I'',c,'1rrj乍1λOyama or 3 seconds Even if used in combination, after 3 days (q engineering or the number of viable bacteria increases abnormally,
Or mold may grow on the surface and spoil the appearance, but this
'l et al. four q4. ) Due to the synergistic effect when used in combination, the number of viable bacteria, appearance, and flavor are normal even if stored at room temperature for 3 days after addition, and the cooked rice can be kept for a long time. It can be well preserved over time.

To add these four substances, it is best to let the cooked rice cool to a temperature of 7θ℃. Usually about 75 minutes in an electric rice cooker or gas rice cooker @4J
−′&force [It is better to do 1. The addition may be carried out by mixing μ additive substances in advance, or separately (L1 additive substances may be added) as desired.The order of addition of the separate mixtures Lr− is also arbitrary.

When four substances are added to cooked rice as in the present invention, when these substances η are used alone, there is no problem at all.
Comparing with the case of R using the substances of L et al. Phrases: 21. VC in order to achieve the desired results.
I took a test like the one below.

Test method: Rinse the rice with water, and cook it in an electric cooker using the usual method, and then cook it at Akehachi. The cooked rice that has been cooked is 70'C in the city.
After cooling to a boiling point, add 10 Llb of vinegar as an organic acid to the boiled rice, zOp (-2%), and add 0.03f (3
m9%), thiamin lauryl% filate θ, oo3
y (o, 3rv%), egg white risozino, o, i
s y (/smg ti) was also added.

Control and 1. Add the above additives to the same cooked rice.
J] Instead of using the additives in combination, each of the above additives was added individually at 1M (-). Separately from these, boiled rice to which these additives A were completely added was also used as a control.

I packed a large amount of cooked rice into a container (lunch box), covered it, and kept it at 33 degrees Celsius, assuming a period when the temperature would be R1,000. And every 7 days after addition ■General beef fungus.

(, 2) In the evening, I observed the taste, odor, etc. of the 11 fruits. A) The 11 fruits were as follows.

In the test result table, the unit of viable bacteria count is the number per /f, and this value is 70
Anything above this level indicates that spoilage has already started and the flavor is low.

In the case of outer pak 1, ○ indicates 1 shot, and × indicates that mold or mold has grown on the interface.

In terms of flavor, "hole" means that the rice is not cooked normally without any odor, and "bad" means that a sour odor or alcohol odor is produced.

In the case (1) in which no additives are used in the present invention as shown in the above-mentioned 7L, the number of viable bacteria exceeds the order of 10 after 2 days and the appearance has already started to rot. The flavor was also deteriorated, and similar results were obtained after 3 days when each additive substance was used one by one (2 to j). On the other hand, when all of the additive substances are used as in the present invention (Gl is different from the case of / ~ The flavor was also good, and it was able to be stored well.

Thus, according to the present invention, when adding an organic acid, polymerized phosphate, thiamin lauryl sulfate, and egg white lysozyme to cooked rice, the synergistic effect of each additive (a) allows the cooked rice to be cooked for a long time (111). The four additive substances used in the present invention are commercially available and can be easily and inexpensively obtained and utilized. It is also advantageous from an economic point of view.

Therefore, the present invention provides an effective method for preserving rice.

Examples of the present invention are given below.

Example 1 Sekihan was cooked in an electric rice cooker in the usual manner using sticky rice and rice bran. Once cooked, it will take about 75 minutes to cool down to below 70 degrees Celsius.
Acetic acid, 2F (0.2%), sodium polyphosphate O30.2F (2m9%), thiamine lauryl sulfate 0.004/-f ((λ'Im9%) and egg white lysozyme 0.2y (,zomg Chili was added.Additional [One body was stored at room temperature for 3 days, but there was no decomposition and no change in appearance.
There was no odor, and both the appearance and windshield were normal.

Example 2 Uruji rice was washed with water and cooked in a conventional manner in an electric rice cooker. After being brought to a temperature of 70'C, this cooked rice was added with lactic acid, 5F (θ, /r%), sodium birophosphate o, o, 5''Q (3m9%), thiamin lauryl myelate 0 .005 da (o, rmg%), egg white lysozyme Q
,/! f (lsmg) was added. After addition, it was stored in Tobuchi for 3 days, and the length h4 was the same as in Example/).

Claims (1)

[Claims] A method for preserving rice, which comprises adding an organic acid, a polymerized phosphate, a thiamin lauryl sulfate group, and egg white lysozyme to cooked rice.