JPS6332453A - Cooking emthod for rice - Google Patents

Abstract

PURPOSE:To obtain cooked rice having improved flavor and physical properties, by adding a specific amount of an edible packaged butter to rice and cooking the rice. CONSTITUTION:0.1-3 wt% edible packaged butter (preferably powdered butter or molten butter and the packaging unit is 0.1 g, 1 g, 10 g or 100 g) is added to cook rice and afford the aimed cooked rice.

Description

[Detailed Description of the Invention] Industrial Field of Application The present invention provides a method for easily obtaining cooked rice with excellent flavor and physical properties by adding rice flour wrapped in an edible film during cooking. Concerning rice cooking methods.

Conventional technology The normal method of cooking rice is to add water to rice, and except for specially seasoned rice, salt is not used.

No seasonings or oils are added.

It is already known that edible oil is added during rice cooking in order to improve the flavor and physical properties of cooked rice, and a patent application has been filed for a simple edible oil capsule and a rice cooking method using the same. (JP-A-60-172799. JP-A-60-172799.
l-9261) In this application, edible oils are uniformly used, ranging from liquid vegetable oils to hardwood oils such as lard, het, short garlic, and marcarin, but the characteristics of each oil are not utilized. However, the effect of improving the flavor and physical properties of cooked rice was not yet sufficient.

Although capsules are superior in terms of ease of use, they require a large amount (5 to 20% or more) of coating material (gelatin, etc.) that is different from cooked rice and impairs its flavor. , deterioration of the flavor of cooked rice was inevitable.

Butter rice (pilaf) is a well-known rice cooking method that uses butter, but since butter is added to the rice at around 10 to 15% by weight, the flavor and physical properties of regular cooked rice are not the same. It lost all of its properties and could only be used for special purposes.

Problems to be Solved by the Invention There are few ways to easily and inexpensively improve the flaws in flavor, such as the smell of old rice, and the flaws in physical properties, such as lack of viscoelasticity, of conventional cooked rice, and the addition of cooking oil during cooking is also satisfactory. The desired effect is not being achieved. The reality is that encapsulation for the sake of simplicity is impractical because it inevitably reduces flavor due to the large composition ratio and material of the membrane.

Means for Solving the Problems The inventor spent many years improving the flavor and physical properties of cooked rice and researching methods for cooking rice to obtain delicious cooked rice.As a result, the inventor discovered that by using an appropriate amount of putter wrapped in an edible film, We have established the most effective and simple rice cooking method and completed the present invention.

The present invention provides a rice cooking method characterized by adding 0.1 to 3 fl liters of edible packaging putters to the rice during rice cooking, and each packaging unit of the edible packaging putters is 11 tons.
,? , 102.1009, which makes it possible to easily and reliably obtain delicious cooked rice by combining the packaging putters of each unit according to the amount of rice to be cooked and the purpose, and adding the required amount of putters.

The use of putter for cooked rice has been practiced for a long time in other countries (e.g. Pi 27), but since the amount of putter used is as large as 10-15% by weight of the rice, it has a negative impact both in terms of flavor and physical properties. However, the essence of cooked rice is completely lost and it cannot be used as regular cooked rice. On the other hand, if the amount of putter used in rice is 0.1 to 3% by weight, the flavor and physical properties will be greatly improved, and the essence of cooked rice will not be lost, and it can be widely used as regular cooked rice. They discovered this. If the ratio of putter to rice is less than 0.1% by weight, the effect of improving flavor and physical properties will not appear, and 3N
When the amount exceeds the limit, it becomes suitable for K cine so that it exhibits the same flavor and physical properties as the putter 2 chair.

The edible packaging in the present invention is made of solid phosphorus that softens and melts at a temperature of 20 to 35 degrees Celsius, and it is extremely inconvenient to peel off the packaging and weigh it separately each time it is used.
We focused on the fact that if you use a putter that has been pre-packaged with an edible film, you can put it in as is, and we combined this as a necessary means.

The packaging unit of edible packaging putter is (1, 1f, 9.10?,
The reason for choosing 100f is that it takes advantage of the edible packaging, and it also requires a putter that matches the amount of rice cooked! By combining the packaged items of each unit, the dragon can be procured and used immediately.

There are several methods for packaging putters with edible films, such as film packaging, spraying, coating, and dipping, all of which can be used, but compared to other methods, the proportion of the film in the packaged putter is small. , with excellent flavor and cost,
Packaging using film is the most advantageous for many reasons, such as the fact that existing Seifang packaging machines can be used as is by replacing aluminum foil or synthetic resin film.

The thickness of the edible film varies depending on the packaging method and the type of material, and is approximately 10 to 100 microns, but it is desirable to package with a film as thin as possible in terms of flavor.

The materials for the edible film include starch, dextrose, pullulan, alginic acid, agar, and gum arabic.

Guar gum, glucomannan and other polysaccharides, gelatin, casein, gluten, soybean protein, egg white and other proteins, glycerides (mono-, g-, etc.).

A wide range of materials can be used that function as edible coatings, such as triglycerides), waxes, and other oils and fats. However, among these materials, the ones that are particularly suitable for cooking rice are:
An edible film (oblate) made from starch, which is different from putter but has the same quality as rice, is
In terms of both flavor and physical properties, it is ideal for use in edible packaging putters used for cooking rice.

Function The flavor of the putter is 1. The primary flavor usually included;
Secondary flavor tends to be generated by lactic acid bacteria enzymes when cooking rice, and when an appropriate amount of putter is added during rice cooking, these oily and water-based trace ingredients (lower fatty acids, begutides, amino acids, oligosaccharides, etc.) work effectively. The result is cooked rice with outstanding flavor. (By binding to old rice odor, it becomes odorless and imparts a subtle flavor.) On the other hand, putter fat contains butyric acid (C4) and caproic acid (Cs).
) Glycerides of short-chain fatty acids are contained, and this glyceride, in combination with lactic acid bacteria enzymes, permeates into the rice grains, causing the rice grains to swell and become highly viscoelastic. On the contrary, palmitic acid (Cti
) a t v in a (Cta:t).

Glycerides of long-chain fatty acids such as stearic acid (Cu) do not percolate and form a film on the surface of rice grains, which prevents rice grains from sticking to each other and gives them a shine and texture. The permeation of butterfat into the rice grains and the formation of a surface film slow down the aging of cooked rice and increase its shelf life.

In this way, butter is composed only of long-chain fatty acid glycerides, and is completely different from ordinary edible oil, which itself has almost no flavor.] Butter has a unique flavor, viscoelasticity, luster, and increased shelf life. It imparts desirable physical properties such as these to cooked rice.

The characteristics of butter as described above are such that when cooked rice uses 10% by weight or more of butter based on the rice, the butter rice has a strong butter smell and oiliness. In contrast, 11 to 3% by weight of the present invention
In this range, the ratio of rice to butter is optimal, so there is no butter odor or old rice odor, and the highest quality is achieved, including a soft flavor, glossy and chewy appearance, viscoelastic texture, and slow aging. Delicious cooked rice with the following ingredients can be obtained.

Packaging with an edible film is (1) simple and hygienic, as there is no need to peel off and throw away the packaging material, and can be added as is; (2) quantitative packaging makes it easier to Eliminates the hassle of dividing and weighing, and (3) reduces the unit of quantitative packaging to 0.
．． 11. By using four stages (f, 10f, 1009), any required quantity can be combined and immediately procured and used.

Examples Example 1 Raw materials Rice: 1985 model sales milled rice (1 year old rice) Pater Niyuki Dairy products 4 tons (α51% to rice) Edible film; Method: After washing the rice, add L2Kf of water and rice to a rice cooker, add 4F of wafer-packaged butter (1F-package 41[), and cook rice in the usual manner. As a control, rice was cooked in the same manner without using butter.

Results: When 0.53% of edible packaged butter was used for rice, cooked rice with significantly better flavor and physical properties than the control was easily obtained.

Control (no butter) Test product (0.53% butter)
Appearance Fair Shiny and fluffy Odor Taste Slight old rice smell) Good flavor (no old rice smell) Texture Hard Viscoelastic shelf life Aging Rapid Aging Slow (Hard and inedible after 3 days) (3 days later) Light and soft (edible) Example 2 Ingredients Rice: Commercially polished rice produced in 1982 (2 year old rice) 7,5 K9 Pater Niyuki Dairy Products 1602 (112 inches for rice) Edible film: Pullulan (thick) (10 microns) 2.42 (L5 to butter) Method: After washing rice 7.5 K9 (5 sho) with water, 12 to 9
Both were placed in a rice cooker, and pullulan packaged butter T6OR (102 packages per IOOR package) was added, and rice was cooked in the usual manner. As a control, rice was cooked in the same manner without using butter.

Results: The use of edible packaged butter Z12% for rice resulted in better flavor compared to the control.

The physical properties have been surprisingly improved, and since ancient rice You can get rich and delicious cooked rice, It also had excellent storage stability.

Control (no butter) Test product (butter 112%) Appearance Normal Shiny and fluffy Odor Taste Old rice odor Flavor good (no old rice odor) Food
Feeling: crumbly and hard Viscoelastic storage stability Rapid aging Slow aging (hard after 2 days) (soft and edible after 3 days) Effect When cooking rice, using edible packaged butter gives a high level of flavor that cannot be obtained at all with conventional methods. High-quality cooked rice can be easily obtained, and further social and economic effects are expected. The specific effects are as follows.

(1) According to the method of the present invention, when cooking rice, by using edible packaged butter in packaging units of 0.1 i 10F and 100 f, respectively, to rice by weight of 1 to 3 cL, it improves flavor and flavor. (elimination of old rice odor) and physical properties (viscoelasticity,
Delicious cooked rice with significantly improved gloss and shelf life can be easily obtained, and a great effect can be achieved overall.

(2) Cooked rice comparable to superior rice such as Koshihikari and Sunanishiki can be obtained from low-cost commercially polished rice, bringing great benefits to consumers and providers.

(3) New uses for putter mass storage will be developed, the years of butter inventory will be cleared, and future prospects in the dairy industry will be found, contributing to economic development.

Claims (2)

[Claims] (1) A rice cooking method characterized by adding 0.1 to 3% by weight of edible packaged butter to the rice during cooking. (2) The packaging unit is 0.1g, g, 10g, 1
The rice cooking method according to claim 1, which uses edible packaged butter of 0.00 g.