JPS63169952A - Cooking of rice - Google Patents

Abstract

PURPOSE:To obtain a cooked rice having large volume and excellent taste, keeping the shape of individual rice grain, by immersing rice in water, steaming the soaked rice to obtain gelatinized rice and adding a gelatinized liquid prepared by heating a mixture of water and rice, etc., to the gelatinized rice, thereby forming a gelled coating film of the gelatinized liquid on the surface of the cooked rice grain. CONSTITUTION:Polished rice is washed, immersed in water to effect water- absorption, put into a steaming basket and steamed for 20min to effect gelatinization. The gelatinized rice is added with boiling gelatinized liquid prepared by the heating a mixture of water and one or more components selected from rice and a material resembling to rice (e.g. glutinous rice). The obtain mixture is steamed to effect absorption and swelling of the thermally gelatinized rice with water of the gelatinized liquid. A gelled coating film of the gelatinized liquid is formed on the surface of the rice grain by this process to obtain the objective cooled rice. The cooking temperature of rice is preferably >=90 deg.C and the gelatinization of the gelatinized liquid is carried out preferably under high temperature and pressure.

Description

[Detailed description of the invention] Industrial applications This invention relates to a rice cooking method for improving the taste of rice.

Conventional technology In conventional rice cooking, rice is heated with water or boiling water, and the gelatinized rice absorbs water and swells to become rice. As described in the above issue, rice was cooked with the addition of a taste improver, and the taste of the taste improver was added to change the taste of the rice.

Problems that the invention aims to solve In the conventional method, the taste of rice is changed by seasoning it with a taste improver, which does not satisfy the conservative preference for the taste of rice that is bland and subtle, making it difficult to put it into practical use. Met.

Means to Solve the Problem The inventor researched the taste of the rice plates and found that the taste of the rice is due to the gelatinization liquid produced when the ingredients of the rice during cooking are eluted into hot water and the water absorption and swelling of the sticky rice. I learned that the components, properties, and condition of the surface of the rice grains, where the water content decreases and gels, forming a film that covers the surface of the rice grains, are the determining factors.

Based on this new knowledge, the taste is superior to that of rice that is cooked, and the rice absorbs water from the gelatinizing liquid to become rice, and the surface of the rice grains is coated with a gelatinous film of the gelatinizing liquid. It improves the taste of rice by replacing it with a gelatinizing liquid that is added separately from the rice being cooked.

When starch granules are heated with water, they gelatinize and irreversibly swell. When the starch component of rice gelatinizes, if a large amount of rice is kept at a high temperature, the rice absorbs the water in the gelatinization liquid and swells to become rice, and the gelatinization liquid loses water and becomes a gel, reaching an equilibrium state. As a result, the exchange of water stops and a gelatinized film is formed on the surface of the rice grains.

Rice is soaked in water to absorb about 20% to 55% of the water, heated with steam to gelatinize it, and then added with a gelatinizing liquid containing rice or similar ingredients to rice, which has a better taste than a predetermined amount of cooked rice. The added gelatinizing liquid forms a gelatinous coating on the surface of the rice grains, changing the surface of the rice grains and improving the taste, without producing a gelatinizing solution in which the ingredients are eluted in hot water as in the case of rice cooking.

The entire process of cooking rice is at least 90°C, preferably at least 98°C,
The higher the temperature, the better the taste of rice will be obtained, and if the temperature is below 90°C, the taste will be significantly inferior.

When the gelatinization liquid is adjusted by applying pressure, the luster of the rice grains cooked with additives, which is thought to be due to the progress of collapse of the starch particles,
The elasticity and stickiness increase, and the taste becomes sweeter and taste improves.

If the similar ingredient is glutinous rice, waxy starch, or other amylopectin as the main ingredient, it will give the rice a characteristic of less deterioration in flavor when it is served cold, as in Koshihikari no Saka.

Example (1) Ishikari type 5 polished rice produced in 1960 in Hokkaido 1 to 9 times washed, soaked in water to absorb 308 times of water, placed in a steamer and heated with steam for 20 minutes.

2.0 units of water was added to 50 g of Sasanishiki powder produced in Fukushima prefecture in 1960, and 2.0 units of water was heated, and the temperature was maintained at the boiling point for 20 minutes to gelatinize.

While heating the rice in the steamer with steam, add approximately 500 t of boiling gelatinized liquid 5 times, stir and mix, add a total of 1.4 yu of gelatinized liquid, and heat with steam for 20 minutes to make 2.65 yu of rice. Obtained.

When the same sample was cooked in a 1kf electric rice cooker and yielded 2.34kll of rice, the taste was compared, and all 10 panelists agreed that the taste of the example was better despite the large difference in the amount of rice cooked by about 0.3 times. Excellent results were obtained.

Example (2) Example fl+ and the same sample 11J were gelatinized by immersion in water and heating with steam in the same manner.

1960 Tochigi Prefecture Ozora Powder 509 2 yu of water under pressure 2 for 20 minutes
Put the gelatinized liquid 15- prepared by steaming under pressure of 9/cJ into a container, heat it at normal pressure while boiling, add the whole amount of heated and gelatinized rice, stir and mix, and boil in an open room at 180°C for 20 minutes. Cook the rice by keeping it warm for 2.55 to 9.

The brand of rice used in the gelatinization liquid was inferior to Example (11), but the gloss, elasticity, and stickiness of the rice were rather similar to Example (1).
A gelatinized liquid was prepared by adding 2 kg of water to Additive 601 containing 60% commercially fresh flour, 20% glucose, and 20% glucose as ingredients similar to rice with the same or superior taste. Rice was cooked in the same manner as in Example 111 using the same sample.

As a result of comparing the taste, the taste results were similar to Example 0), and a clear taste improvement effect was observed when compared with rice cooked using the normal method without additives. This resulted in characteristics with less deterioration.

Example (4) Using the continuous steam heating rice cooking method, rice soaked in water and heated with steam was heated to 98%.
While continuously moving on a belt conveyor while maintaining the temperature above °C, 995°
A predetermined amount of the gelatinizing liquid was continuously added and the mixture was placed on a belt conveyor for 20 minutes. Rice with improved taste was obtained by continuous cooking in the same manner as in Example (3).

The gelatinizing liquid components used are those using steamed rice, waxy starch, and glucose; however, there are also those that are contained in rice components that mainly consist of starch, such as glutinous rice, dextrin 1, mineral oil, and corn oil.
Alternatively, similar components may be used alone or in combination of two or more.

Effects This invention prevents the formation of so-called gelatinized liquid, which is a gelatinized liquid that is dissolved into hot water by the ingredients of the rice being cooked during cooking. The surface of rice grains is coated with a gelatinized ftL film, and low-quality rice with poor taste is cooked to improve the taste, which is not close to that of high-quality rice with excellent taste.

The outer shape of the rice being cooked collapses and the gelatinized liquid does not turn into a gelatinized liquid.
Each grain of rice maintains its shape and expands in volume.
The amount of cooked food increases.

In addition, the gelatinized gel coating gives a strong luster to the surface of the rice grains, making the rice sticky, and when similar ingredients are used, such as oyster rice and wax starch, and amylopectin is the main ingredient, it can impart properties that reduce the deterioration in taste of cold rice.

Claims (4)

[Claims] (1) A gelatinizing solution prepared by heating and preparing a mixture of water and rice or one or more of rice-like components was added to rice that had been soaked in water to absorb water and heated with steam to gelatinize it. A rice cooking method characterized in that rice absorbs water from a gelatinizing liquid and swells to become rice, and a gelatinized film of the gelatinizing liquid is formed on the surface of the rice grains. (2) The rice cooking method according to claim 1, wherein the temperature during the rice cooking step is maintained at 90°C or higher. (3) The rice cooking method according to claim 1, wherein the gelatinizing liquid is heated under pressure to gelatinize it. (4) The method for cooking rice according to claim 1, wherein the rice-like ingredient is glutinous rice, waxy starch, etc., and has amylopectin as its main ingredient.