JPS62269653A - Method for improving taste of cooked rice - Google Patents

Abstract

PURPOSE:To improve the taste of cooked low-quality rice without causing scorch of rice, by spraying gelatinized starch sol of high-quality rice to cooked rice and maintaining the rice to a hot state, thereby letting the rice to absorb water from the gelatinized starch sol and forming a gelatinous film of gelatinized starch on the surface of cooked rice grain. CONSTITUTION:Gelatinized starch sol composed of high-quality rice or a component containing high-quality rice is heated at 100 deg.C and sprayed to cooked rice. The rice is maintained at 100 deg.C to effect the absorption of water from the gelatinized starch sol to the cooked rice and to form a gelatinous film of gelatinized starch on the surface of the cooked rice grain.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention Industrial Application Field This invention is a rice cooking method for improving the taste of rice tJ+j j
3. Prior Art There are many inventions regarding methods of cooking rice with additives and additives to improve the taste of conventional rice, but each has inherent drawbacks and most of them have not been put into practical use. The current situation is that there is no such thing.

Problems that the invention aims to solve Japanese eating habits: Rice is mainly eaten without seasoning and requires a light and natural taste, but it is difficult to improve the taste of rice that satisfies sensitive tastes. It was very difficult.

Furthermore, since rice is usually cooked in small quantities in each household, there is no systematized technique for cooking rice, and there is very little research on it.

Therefore, conventional inventions of methods and additives for improving the taste of rice use conventional rice cooking methods using conventional rice cookers, and each of these disadvantages remains unresolved and is the reason why they are not put into practical use.

Means to solve the problem The taste of rice is determined by the sensory testing method established by the Food Research Institute of the Food Agency.
It is evaluated by items.

When the inventor considers these judgment factors according to the order of inspection, the appearance judged by the first impression, gloss, and whiteness of the food becomes a preconceived notion, and the faint aroma that is felt during the day when the food is put into the room becomes a preconception. , the viscosity felt during the slight chewing motion in the mouth, the sense of taste, the properties and condition of the surface of the rice grain all play a decisive role, and the gelatinized starch produced by coating the surface of the rice grain during cooking. I learned that the gel-like film is determined by the properties and condition of the surface of the rice grain.

The inventor's knowledge is that rice with a rich flavor, such as Koshihikari from Niigata Prefecture, has a high content of amylopectin in the starch of the rice, has little increase in the amount of rice cooked, and has a solid content that dissolves into water during cooking. The temperature range at which starch granules begin to swell and disintegrate is narrow, and the content of water-soluble sugars such as glucose and dext97 is high. This is consistent with the fact that it is largely related to the nature and amount of the gelatinized starch film formed in the gelatinized starch.

This invention was developed based on the new knowledge that the taste of rice is largely determined by the properties, amount, and condition of the gelatinized starch film that coats the surface of the rice grains. A gelatinous film of gelatinized starch whose main ingredient is high-quality rice powder or an additive consisting of one or a mixture of two or more components contained in high-quality rice that has a taste similar to that of high-quality rice, but has a taste similar to that of high-quality rice. This method improves the taste of low-quality brand rice, old rice, etc. by creating a coating on the surface of the rice.

However, the above-mentioned additives turn into a highly viscous gelatinized starch sol when the rice is heated, which impedes fluidity such as convection during heating of the rice.Also, it is susceptible to Maillard reactions, which has the essential drawback of causing blackboard formation. Therefore, it could not be used practically, especially for commercial purposes where large quantities of rice are cooked.

This invention involves spreading and stirring additives in the form of gelatinized starch sol onto cooked rice or rice that is being cooked, and using the properties of the highly viscous gelatinized starch sol to uniformly adhere to the surface of the ripples. , which solves the above-mentioned problem of blackboard formation by keeping the rice at a temperature of approximately 100°C for a predetermined period of time and absorbing water from the gelatinized starch sol mainly through water absorption and gelatinization swelling of the rice grains to form a gel-like film. It is.

Function: In this invention, a gelatinized starch sol, which is an additive prepared separately, is sprinkled on rice that has been cooked in a conventional manner, or on rice that is currently being cooked, or on rice that has been boiled in a large amount of water, and then the rice is heated at a temperature of approximately 100°C. Since the rice is taken out, the temperature never rises to the temperature that causes blackboard (therefore, the rice is cooked with no blackboard).

Since blackboards do not occur, the amount of additives can be determined arbitrarily depending on the properties of the rice to improve the taste.If the rice has a low solid content that dissolves into water during cooking, such as old rice, a large amount should be added. It becomes possible.

In conventional rice cooking technology, it was thought that the excess water in the gelatinized starch sol would be immediately removed by evaporation through the heating operation, but if the rice is kept warm at a temperature of approximately 100°C, Water in the gelatinized starch sol is absorbed by the rice grains due to water absorption during gelatinization and swelling of the rice grains during incubation, and the water is in an equilibrium state, so there is no need to evaporate it by heating.

Since the rice is kept warm at approximately 100°C, which is below the temperature at which blackboard generation occurs, the heat retention time can be arbitrarily extended to maintain the best flavor during cooking or in hot water.

Example fi+ 14k sale of value rice with poor taste cooked in the usual way
After loosening and stirring g in hot air at about 100 ° C, put it in a container and keep it in an atmosphere of about 100 ° C for 10 minutes.
The gelatinized starch sol adhering to the surface of the rice grains was formed into a gel film that uniformly coated the surface of the rice grains.

A panel of 10 people conducted a comparison test with the same rice cooked in the same way and with no additives, and all 10 people found that the taste of the example was improved.

Example (2) Add 560 tons of water to 300 tons of economical rice in an electric pot, heat and cook the rice, add 6 tons of silken rice powder and 3? After adding gelatinized starch sol to water 609 and stirring with heating, sprinkle the gelatinized starch sol and stir to make it adhere uniformly.
I finished cooking the rice by keeping it warm for a few minutes.

As a result of a comparative test similar to Example 11, improvement in taste was observed.

Example (3) After boiling Nippon Haruko rice BAOTW4E from Ibaraki Prefecture in 1959 for 5 minutes in water, separate the plate and keep it warm in boiling water. Gelatinized starch gel prepared with 100 liters of water was added and stirred, and the rice was heated and cooked in an open oven at 100"C for 30 minutes.

As a result of a comparison test of the dark sample of old rice with rice cooked in an electric kettle using the normal method, all 10 panelists found a noticeable improvement in taste.

In this example, if the operations of boiling the rice, adding gelatinized starch sol to the boiled rice, and keeping it warm are carried out in a continuous process while moving on a belt conveyor, the rice will be highly efficient and delicious. You can improve your cooking.

The glutinous rice and waxy cornstarch used as the amylopectin-rich tR flour in the additives in the examples were added as a mixture with glucose and water-soluble sugars from powdered candy, but the taste of the rice was inferior, but each was used as a single substance to improve the taste. is recognized.

Effect This invention improves the taste of low-quality rice, old rice, etc., which has poor taste.
The taste has been improved to be similar to high-quality rice such as Koshihika 9 produced in Niigata Prefecture.

Claims (1)

[Claims] (1) Sprinkling on rice a gelatinized starch sol at approximately 100°C containing high-quality rice with excellent taste or an additive made of one or a mixture of two or more components contained in high-quality rice. A method for improving the taste of rice, which is characterized by keeping the rice at a temperature of approximately 100° C. so that the rice mainly absorbs the moisture of the gelatinized starch sol and forms a gelatinous film of gelatinized starch on the surface of the rice grains. (2
) Sprinkle and stir in hot air a gelatinized starch sol at approximately 100°C, which is an additive made of high-quality rice with excellent taste or a mixture of one or more of the ingredients contained in high-quality rice, on the cooked rice. (3) A method for improving the taste of rice according to claim 1, characterized in that the rice being cooked by a normal rice cooking method is made of high-quality rice with excellent taste, or one of the components contained in the high-quality rice. A patent claim characterized in that a gelatinized starch sol containing seeds or a mixture of two or more of the additives at approximately 100°C is sprinkled, stirred and mixed, and the rice is kept warm at approximately 100°C for 20 to 40 minutes. A method for improving the taste of rice described in item 1. (4) In hot water cooking, add high-quality rice with excellent taste or one or two ingredients contained in high-quality rice to the rice boiled in hot water.
Improving the taste of rice according to claim 1, characterized in that a gelatinized starch sol containing an additive consisting of a mixture of seeds or more at a temperature of approximately 100°C is applied and kept at a temperature of approximately 100°C for a required period of time. how to. (5) In the steam heating rice cooking method, addition of high-quality rice with excellent taste or a mixture of one or more of the components contained in high-quality rice to the steam-heated or steam-heated gelatinized rice 2. A method for improving the taste of rice according to claim 1, characterized in that the gelatinized starch sol at approximately 100° C. is applied to the food and the rice is kept warm at approximately 100° C. for a required period of time. (6) The additives contained in high-quality rice are one or two of the following: glutinous rice, starch with high amylopectin content such as waxy cornstarch, and water-soluble saccharides such as glucose and dextrin.
A method for improving the taste of rice according to claim 1, claim 2, claim 3, claim 4, and claim 5, wherein the method is a mixture of more than one species.