JPWO2013054460A1 - Cooked rice improving agent, cooked rice food using the same, and method for producing cooked rice improving agent - Google Patents

Abstract

A raw material containing a pregelatinized product of a specific material having a starch content of 70% by weight or more and an acid-treated or oxidized starch having a amylose content of 20% or less and having a specific B-type viscosity has a size of 0 A rice improver obtained by granulation so as to form a granular material of 5% by weight to 100% by weight on a 5 mm (32 mesh) sieve, wherein the raw material has a starch content of 70% by weight or more. 45 parts by weight and 40 to 99 parts by weight of starch treated with acid-treated or oxidized amylose content of 20% or less, and pregelatinized product with starch content of 70% by weight or more and acid-treated or oxidized amylose content in the raw material The cooked rice improving agent whose total of starch of 20% or less is 45% by weight or more.

Description

  The present invention relates to a cooked rice improving agent, a cooked rice food using the same, and a method for producing a cooked rice improving agent.

  Rice typified by japonica varieties with moderate luster and stickiness is used as the rice suitable for Japanese taste. This gloss and stickiness are mainly caused by the amylopectin content in rice, and Koshihikari and Sasanishiki, which have a relatively high amylopectin content, are suitable for Japanese taste.

  On the other hand, due to recent developments in the restaurant and supermarkets such as convenience stores and supermarkets, various take-out lunches and station lunches, it has become commonplace to cook a large amount of rice using a large-scale continuous rice cooking line. In such a continuous cooked rice cooking line, when a japonica seed having a high amylopectin content as described above is cooked, the stickiness due to elution of amylopectin in the rice is strong, and the adhesion between cooked rice is strong. For this reason, the cooked rice was crushed and formed into a dumpling shape due to the mechanical load generated in the loosening process and the molding process after cooking rice, and it was easy to adhere to the line or to the molding machine. In addition, if it is impossible to supply a constant weight or the molding machine is clogged, there is a concern that the yield may be reduced or production may become unstable. Furthermore, such cracked and crushed cooked rice (hereinafter also referred to as “rice”) has a strong stickiness when eaten and a weak grain feeling, leading to deterioration of the original quality of the rice.

  Therefore, in order to improve the slip between rice or between rice and machine, to suppress clogging, and to perform stable production, it is necessary to add fats and oils during cooking, and to improve the dispersibility during cooking It is practiced to add fats and oils blended with. In addition, fats and oils are sprayed on portions where clogging of rice is likely to occur, such as a loosening machine or a molding machine.

  However, in the cooked rice blended with fats and oils, if the amount of the fats and oils added is too large, it sometimes feels oily. Furthermore, when the fats and oils which mix | blended the emulsifier were used, the nasty taste resulting from an emulsifier might arise in cooked rice. Moreover, since oil coat | covers the surface of cooked rice, the original stickiness of cooked rice may become weak. Therefore, in order to eliminate clogging in the manufacturing process in such a large-scale rice cooking facility, to reduce the fats and oils to be used, and to obtain a cooked rice that is easy to loose even if it refrains from using fats and oils, to obtain a sticky rice There is a need to develop improvers.

  Then, there exists a technique of patent document 1 (International Publication 2010/131456) as a method of reducing the adhesiveness of cooked rice at the time of rice cooking without using fats and oils, and improving loosening. This document describes a rice improver containing acid-treated waxy seed starch or oxidation-treated waxy seed starch. In addition, with this configuration, it is said that high-quality cooked rice that is easily loosened can be obtained while maintaining the gloss and stickiness of the cooked rice.

  In addition, as a technique related to the reforming of cooked rice, there is another one described in Patent Document 2 (Japanese Patent Laid-Open No. 2008-92945). The same document describes a rice cooker that has an effect of improving the taste and flavor by processing starch into a granular shape to uniformly disperse it, thereby improving the gloss and stickiness of rice.

International Publication No. 2010/131456 JP 2008-92945 A

Shinji Kakinuma and three others, “A new method for measuring the degree of gelatinization and aging of starch using β-amylase-pullulanase (BAP) system”, Starch Science, Vol. 28, No. 4, pp. 235-240, 1981

  The present inventors have studied to further improve the dispersibility of the cooked rice improver during cooking and the looseness of the obtained cooked rice.

  As a result, by combining a pregelatinized product of a specific material mainly containing starch and an acid-treated product or oxidized product of a specific starch as a raw material, the above raw material is made into a granule of a specific size. The present inventors have found that the balance between the dispersibility of the improver during cooking and the looseness of the obtained cooked rice can be particularly improved, and the present invention has been achieved.

According to the present invention, a raw material containing a starch product having a starch content of 70% by weight or more and an acid-treated or oxidized starch having an amylose content of 20% or less is sieved on a sieve having a size of 0.5 mm (32 mesh). A rice improver obtained by granulation so as to form a granular material of 5 wt% to 100 wt%,
The raw material includes 1 to 45 parts by weight of the pregelatinized product having a starch content of 70% by weight or more, and 40 to 99 parts by weight of the starch having an amylose content of 20% or less that has been acid-treated or oxidized.
In the raw material, the pregelatinized product having a starch content of 70% by weight or more and the starch having an amylose content of 20% or less subjected to acid treatment or oxidation treatment are a total of 45% by weight or more,
When the starch having an amylose content of 20% or less subjected to acid treatment or oxidation treatment is gelatinized, the B-type viscosity at 40 ° C. and 30% is 25 cps or more and 15500 cps or less,
The pregelatinized product having a starch content of 70% by weight or more is one or two or more pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch. A cooked rice improving agent is provided.

Moreover, according to the present invention,
Preparing a raw material comprising a pregelatinized starch having a starch content of 70% by weight or more and an acid-treated or oxidized starch having an amylose content of 20% or less;
A step of granulating the raw material so as to be a granular material having a size of 5% by weight or more and 100% by weight or less on a sieve having an aperture of 0.5 mm (32 mesh);
Including
The raw material includes 1 to 45 parts by weight of the pregelatinized product having a starch content of 70% by weight or more, and 40 to 99 parts by weight of the starch having an amylose content of 20% or less that has been acid-treated or oxidized.
The total of the pregelatinized product having a starch content of 70% by weight or more and the acid-treated or oxidized amylose content of 20% or less in the raw material is 45% by weight or more,
When the starch having an amylose content of 20% or less subjected to acid treatment or oxidation treatment is gelatinized, the B-type viscosity at 40 ° C. and 30% is 25 cps or more and 15500 cps or less,
The pregelatinized product having a starch content of 70% by weight or more is one or two or more pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch. A method for producing a cooked rice improving agent is provided.

Moreover, according to this invention, it is a manufacturing method of the cooked rice food including the process of adding and cooking rice in the said invention, Comprising: In the said process to cook rice, in the sum total of raw rice and the said cooked rice improver On the other hand, there is provided a method for producing cooked rice food, wherein the cooked rice improving agent is added in an amount of 0.3 wt% to 7 wt%.
Moreover, according to this invention, the cooked rice food cooked by the manufacturing method of the said cooked rice food is provided.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between methods, apparatuses, and the like is also effective as an aspect of the present invention.
For example, the present invention includes a method for improving cooked rice in which the cooked rice improver in the present invention is added in an amount of 0.3 wt% to 7 wt% based on the total of raw rice and the cooked rice improver.

  ADVANTAGE OF THE INVENTION According to this invention, while being excellent in the dispersibility at the time of cooking rice, the cooked rice improving agent which improves the looseness property of cooked rice can be obtained.

  The above-described object and other objects, features, and advantages will become more apparent from the preferred embodiments described below and the accompanying drawings.

It is a figure which shows the evaluation result of the dispersibility of the granulated material in an Example.

The cooked rice improving agent in the present invention is obtained by processing a raw material containing starch into granules of a specific size. Specifically, the raw material is obtained by granulation so as to be a granular material having a size of 5% by weight or more and 100% by weight or less on a sieve having an aperture of 0.5 mm (32 mesh).
The content of the granular material on the sieve of 0.5 mm (32 mesh) opening according to JIS standard of this cooked rice improver is 5% by weight or more and 100% by weight or less, preferably 10% by weight or more and 100% by weight or less, more preferably Is 30% by weight or more and 100% by weight or less. The dispersibility to cooked rice becomes favorable by making the component on the sieve 0.5 mm (32 mesh) sieve within the above range. If the sieve 0.5mm (32 mesh) sieve has too little ingredients, the starch, which is an improving agent, will settle, and the starch that has settled during rice cooking will gelatinize first and thicken the rice cooking water, thus preventing uniform cooking. May be.

  Moreover, the cooked rice improving agent in the present invention has a heat solubility of, for example, 20% or more, preferably 50% or more. If it does in this way, while the dispersibility of the cooked rice improving agent in cooking rice will improve further, the gloss and consistency of cooked rice can also be improved. Although there is no restriction | limiting in particular about the upper limit of heat solubility, For example, you may be 90% or less.

Here, the “heat solubility” is used as an index representing the property of rapidly heating and dissolving during cooking. When the heating solubility is high, the starchy substance, which is a reforming component, is heated and dissolved during cooking, and evenly dispersed in the cooked rice, thereby further improving the gloss and stickiness of the cooked rice. The measuring method of heat solubility is as follows.
1. A sample is weighed 500 mg by dry weight into a glass test tube having a diameter of 18 mm and a length of 180 mm. At this time, the exact weight of the sample taken (the weight before heating) is recorded.
2. Add 10 mL of distilled water to 1 above, stir and disperse well.
3. Cover with an aluminum cap and heat in a boiling bath for 20 minutes. At this time, sometimes disperse well so that the sample is not fooled.
4). After heating, cool in running water.
5. Transfer test tube contents to a 50 mL centrifuge tube with lid. At this time, the weight (no lid) of the empty centrifuge tube is measured. The contents adhering to the test tube wall are thoroughly washed with distilled water, and the washing solution is also put into a centrifuge tube to make a total volume of 30 mL.
6). Centrifuge (3000 rpm, 10 min) and carefully remove the supernatant.
7. Dry in a constant temperature layer at 100 ° C. for a whole day and night, and measure the weight after drying (the weight of the empty centrifuge tube + the weight of the rice improving agent remaining in the centrifuge tube).
8). The heating solubility is calculated by the following formula.
Heat solubility (%) = 100 − {(weight after drying−weight of empty centrifuge tube) / (weight before heating)} × 100
9.1 Three-point heating solubility is measured for each sample, and the average value is defined as the heating solubility.

Next, the raw material of the cooked rice improving agent in the present invention will be described with specific examples.
The raw material for the rice improver in the present invention is:
(A) Pregelatinized starch content of 70% by weight or more, and (b) acid-treated or oxidized starch having an amylose content of 20% or less are essential components, and these components are blended in the raw materials at specific ratios, respectively. .

First, (a) a pregelatinized product having a starch content of 70% by weight or more will be described.
The “pregelatinized product having a starch content of 70% by weight or more” is obtained by subjecting a material having a starch content of 70% by weight or more to a pregelatinization treatment. Specifically, “the material having a starch content of 70% by weight or more” is one or two selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour, and cross-linked potato starch. More than a seed. The dispersibility of the cooked rice improving agent can be particularly effectively improved by converting the above-mentioned specific material into an alpha and blending it into the granular cooked rice improver together with the component (b) described later.

  From the standpoint of further improving the dispersibility of the cooked rice improver during cooking, the pregelatinized starch having a starch content of 70% by weight or more is selected from the group consisting of tapioca starch and its processed starch, rice flour and processed rice flour. It is preferably a seed alpha product.

In addition, the origin of rice flour is preferably Uruchi.
Moreover, the starch content of common rice flour is 70 to 90% by weight and the amylose content is 10 to 35% by weight.

  Further, as processed starch or processed rice flour of tapioca starch or corn starch, for example, processed starch or processed rice flour obtained by crosslinking the above materials, such as oxidation, acid treatment, hydroxypropylation, acetylation or phosphoric acid cross-linked product, or Examples include processed starch or processed rice flour obtained by a combination of a plurality of the above treatments.

  In addition, alpha treatment (gelatinization) of a material having a starch content of 70% by weight or more refers to a treatment that breaks hydrogen bonds between starch chains by heating or alkali treatment. The alpha-treated starch absorbs cold water. Unlike ungelatinized starch that does not swell, it has the feature of absorbing and swelling in cold water.

  As a specific method of the alpha process, a starch suspension is prepared, heated to a temperature equal to or higher than the pregelatinization temperature, and then dried and pulverized by an appropriate method. As a drying method, a conventionally known method may be used. For example, a drum drying method, an extruder method, a spray drying method, or the like can be used.

As an index of the degree of alphalation of an alphalyzed product having a starch content of 70% by weight or more, Non-Patent Document 1 (Starch Science Vol. 28, No. 4, pp. 235-240, 1981) by the β-amylase-pullulanase (BAP) method. The degree of gelatinization measured according to the method described in 1. can be used. For example, the degree of pregelatinization by the BAP method of the pregelatinized product having a starch content of 70% by weight or more is 50% or more and 100% or less, preferably 60% or more.
Moreover, you may use what is obtained by processing the said material whose starch content is 70 weight% or more to the cold water solubility 50% or more. Here, the cold water solubility is measured according to the method described in Patent Document 1.

In the present invention, the pregelatinized product having a starch content of 70% by weight or more is 1% by weight or more of the entire raw material used for granulation, preferably 2% from the viewpoint of reliably improving the dispersion stability of the rice improver. % Or more, more preferably 4% by weight or more.
In addition, from the viewpoint of stably improving the looseness by suppressing the adhesion between the rice grains in the cooked rice obtained by cooking, the pregelatinized product having a starch content of 70% by weight or more is 45% in the whole raw material used for granulation. % By weight or less, preferably 35% by weight or less, more preferably 25% by weight or less.

  Next, (b) an acid-treated or oxidized starch having an amylose content of 20% or less will be described. “Acid-treated or oxidized starch having an amylose content of 20% or less” is a starch obtained by acid-treating or oxidizing a starch having an amylose content of 20% or less, and is either acid-treated or oxidized. One of them may be applied, or both of acid treatment and oxidation treatment may be applied. The looseness of cooked rice can be improved by acid-treated or oxidized starch having an amylose content of 20% or less. Moreover, the stickiness of cooked rice can be improved.

  Examples of starch having an amylose content of 20% or less include waxy corn starch and waxy rice starch such as waxy rice starch, potato starch and tapioca starch. It is also possible to use starch that has been processed to give aging resistance using such starch as a raw material, that is, esterification (for example, acetic acid starch, octenyl succinate esterified starch), etherification (for example, hydroxypropyl starch). it can. Further, these aging resistant starches may be used in combination with a crosslinking treatment (for example, phosphoric acid crosslinked starch). These starches can be used alone or in combination of two or more.

By subjecting the starch having an amylose content of 20% or less to acid treatment or oxidation treatment, an acid-treated or oxidation-treated starch having an amylose content of 20% or less is obtained.
The acid-treated starch production method can be a generally known method, and is not particularly limited. Specifically, the starch is suspended in a dilute acid solution of 0.5 to 10% hydrochloric acid or sulfuric acid, and 20 Stirring is continued for 1 to 100 hours at a temperature of ˜60 ° C. to reduce the viscosity of the starch. The non-crystalline part of the starch particles is decomposed by the acid and is easily gelatinized, but the viscosity of the paste liquid is low.

On the other hand, oxidation-treated starch is specifically processed starch obtained by reacting starch and sodium hypochlorite in an alkaline solution, and the introduction of carboxyl groups or carbonyl groups into the starch molecule occurs. Since cutting also occurs, the viscosity of the paste liquid decreases.
The oxidation treatment conditions can be generally known conditions, and are not particularly limited. Specifically, sodium hypochlorite having an effective chlorine concentration of about 10% is pH 8-11, and the temperature is 40-60 ° C. The mixture is added dropwise to the starch suspension prepared in the above step and reacted for 30 minutes to 4 hours.

It should be noted that the starch paste having an amylose content of 20% or less subjected to acid treatment or oxidation treatment has a reduced starch paste viscosity as the reaction proceeds in both acid treatment and oxidation treatment. From the viewpoint of the balance between the improvement of stickiness and looseness of cooked rice, a 30% suspension of starch is held in a 95 ° C water bath with stirring for 30 minutes, fully gelatinized, and then at 40 ° C for 1 hour. The viscosity of acid-treated or oxidized starch (B-type viscosity of 30% by weight aqueous solution at 40 ° C.) when measured with a B-type viscometer (for example, manufactured by Tokyo Keiki Co., Ltd.) is 25 cps or more and 15500 cps or less. Preferably, it is 50 cps or more and 7000 cps or less.
In the present specification, the viscosity measured by a B-type viscometer is also referred to as “B-type viscosity”.

  In the present invention, the acid-treated or oxidized starch having an amylose content of 20% or less is 40% by weight or more in total in the whole raw materials used for granulation, from the viewpoint of improving the taste and taste of the cooked rice. Is 45% by weight or more, more preferably 55% by weight or more, and still more preferably 60% by weight or more. In addition, the upper limit of acid-treated or oxidized starch having an amylose content of 20% or less ensures a sufficient amount of pregelatinized starch having a starch content of 70% by weight or more, and the effect of improving the looseness of the cooked rice and the dispersion of the cooked rice improver From the viewpoint of improving the balance with the properties, the total amount is 99% by weight or less, preferably 90% by weight or less, more preferably 80% by weight or less from the viewpoint of aging resistance.

The above components (a) and (b) are blended in the raw material at a specific weight ratio.
Specifically, from the viewpoint of the dispersion stability of the cooked rice improving agent, the raw material contains 1 part by weight of component (a), preferably 2 parts by weight or more, and more preferably 4 parts by weight or more. Moreover, from a viewpoint of the looseness of cooked rice, the raw material contains (a) component of 40 parts by weight or less, preferably 25 parts by weight or less.
In addition, from the viewpoint of the balance between the looseness and taste of cooked rice, the raw material contains component (b) of 40 parts by weight or more, preferably 50 parts by weight or more, and more preferably 60 parts by weight or more. From the viewpoint of aging resistance, the raw material contains 99 parts by weight or less, preferably 90 parts by weight or less of the component (b).

In addition, the total of the pregelatinized starch having a starch content of 70% by weight or more and the starch treated with an acid-treated or oxidized amylose content of 20% or less is a raw material used for granulation from the viewpoint of stably obtaining cooked rice having excellent looseness of cooked rice. It is 45% by weight or more, preferably 50% by weight or more, more preferably 55% by weight or more.
The upper limit of the total amount of the alphalyzed product having a starch content of 70% by weight or more and the starch having an amylose content of 20% or less, which has been acid-treated or oxidized, is 100% by weight or less, and the raw material is composed of the components (a) and (b). The raw material may further contain other components.

  As other components, for example, in addition to the above components (a) and (b), starch with an untreated amylose content of 20% or less, that is, an amylose content of 20% or less that has not been subjected to acid treatment or oxidation treatment. By using starch at a predetermined ratio, a higher effect can be obtained in terms of preventing aging.

Specifically, the raw material for the cooked rice improver contains the above components (a) and (b) in a total amount of 45% by weight or more and 90% by weight or less, and the amylose content that is not subjected to any acid treatment or oxidation treatment is 20%. It can be set as the structure which contains the following starches 10weight% or more and 55weight% or less.
In addition, the weight ratio of acid-treated or oxidized starch having an amylose content of 20% or less and starch having an amylose content of 20% or less that has not been subjected to acid treatment or oxidation treatment is the fluffy feeling of cooked rice obtained by cooking rice. From the viewpoint of further improvement, for example, 90:10 to 45:55, preferably 90:10 to 65:35.

Moreover, saccharides can be included in the raw material of the cooked rice improving agent. The sugars used are not particularly limited as long as they are used for foods. Glucose, sucrose, fructose, maltose (malt sugar), lactose, trehalose, sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, and sugar conversion Sugar syrup, powdered syrup, and the like, which are sugars, and substances or mixtures containing a reducing sugar having the above components as constituents, can also be used. Preferred are maltose, trehalose, maltitol, starch syrup, and powdered candy. These saccharides can be used alone or in combination of two or more.
The content of saccharides in the raw material is preferably 0.5 to 55% by weight, more preferably 0.5 to 50% by weight, and still more preferably 1 to 40% by weight. Inclusion of saccharide enables more stable production.

  Moreover, in this invention, the raw material of a rice cooker contains the said (a) and (b) component, starch other than starch which is untreated amylose content 20% or less, and various additives in the range which does not inhibit an effect. May be.

  The cooked rice improving agent according to the present invention may contain fats and oils. By adding fats and oils inside the cooked rice improver, cooking of cooked rice is improved and workability is improved. The fats and oils used in the present invention are not particularly limited as long as they are usually used for foods, and sesame oil, tung oil, safflower oil, kaya oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil Vegetable oil such as mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, beef fat, fish oil, whale oil, pork fat And animal oils such as sheep oil. In addition to those obtained by transesterification of these raw materials, hardened oil, fractionated oil, fats obtained by chemically or enzymatically treating MCT (medium chain fatty acid triglyceride), diglyceride, etc. may be used. Is possible. It is also possible to use a so-called rice cooking oil that is an oil and fat blended with an emulsifier so as to be easily dispersed during cooking. The addition amount of these fats and oils to the cooked rice improving agent is 0.1 to 10 parts by weight, preferably 0.1 to 8 parts by weight, based on 100 parts by weight of the cooked rice improving agent.

  In the present invention, if necessary, emulsifiers such as sucrose fatty acid esters and fatty acid esters generally used as excipients, crystalline cellulose, enzymatically degraded dextrin, indigestible dextrin, cluster dextrin, cyclodextrin, maltooligosaccharide, Isomaltooligosaccharides, galactooligosaccharides and the like can be used.

  Furthermore, by using the dispersibility of the rice cooker of the present invention, it is easy to cook with nutritional reinforcement by kneading together nutrient functional ingredients such as minerals such as calcium and iron, vitamins and dietary fiber. Rice can be prepared.

  The shape of the cooked rice improving agent of the present invention is not particularly limited as long as it is easy to add to cooked rice and dissolves quickly during cooking. By changing the shape of the discharge port (die) of the granulator, various shapes such as a spherical shape, a cylindrical shape, and a rice grain shape can be obtained.

  In order to enhance the effect of the cooked rice improving agent of the present invention, the bulk specific gravity of the cooked rice improving agent is preferably 0.5 g / mL or more. By carrying out like this, the dispersibility of the cooked rice improving agent in cooking rice becomes still better. For example, when cooking rice with a commercial rice cooking line, it is desired that good dispersibility is obtained without stirring and mixing the cooked rice and cooked rice improver before cooking from the viewpoint of process efficiency. When the bulk specific gravity is preferably 0.5 g / mL or more, more preferably 0.55 g / mL or more, the above-described good dispersibility can be stably realized.

Here, the measuring method of bulk specific gravity is performed as follows.
1. A sample (using a sieve screen with a sieve of 0.5 mm (32 mesh)) is weighed on a test scoop of about 100 g.
2. Measure the empty weight of a 100 mL test bowl.
3. Place a test tub in the bat and gently fill the scaled sample.
4). Gently scrape the upper surface of the test bowl, measure the total weight of the test bowl and the sample, and calculate the bulk specific gravity using the following formula.
Bulk specific gravity (g / mL) = (total weight of test bowl and sample−empty weight of test bowl) / 100

The method for producing a cooked rice improving agent according to the present invention includes, for example, a step of preparing a raw material containing the above components (a) and (b), and a size of the above raw material on a sieve having a size of 0.5 mm (32 mesh) And granulating so as to form a granular material of not less than 100% by weight.
The apparatus used for the production of the cooked rice improving agent of the present invention is not particularly limited, and vibration, rolling, stirring and mixing, flow, pulverization granulator, compression molding, wet or Commonly used granulating and sizing apparatuses such as a dry extrusion granulator can be used. Among them, a method using an extrusion granulator such as a twin screw extruder is preferable from the viewpoint of production efficiency and particle binding. When the extruder treatment is carried out, it is usually added to the raw materials containing the above components (a) and (b), the water content is adjusted to 10 to 50% by weight, and then the screw rotation is 100 to 1000 rpm at a temperature of 20 to 200 ° C. The rice improver is obtained by extrusion granulation under conditions of a heat treatment time of 5 to 60 seconds.

The cooked rice improving agent of the present invention can be used by mixing it with rice or non-washed rice in advance, or can be added during cooking. When adding at the time of cooking rice, it may be added before soaking the rice, or it may be added to the soaked rice, but in any case, in order to disperse the improved ingredients of the rice improver more uniformly, After adding the cooked rice improver, the rice should be stirred lightly. The addition rate of the cooked rice improving agent to the raw rice is, for example, 0.3 wt% or more and 7 wt% or less, preferably 0.5 wt% or more and 5.5 wt% or less, and more preferably 1 wt% or more and 3 wt% or less. % Or less. If the amount added is too small, a sufficient cooked rice improvement effect may not be obtained. Moreover, when there is too much addition amount, the taste of cooked rice may be unpreferable.
Here, “addition ratio of cooked rice improver to raw rice” refers to the ratio (% by weight) of cooked rice improver to the total of cooked rice and cooked rice improver.

  Specifically, the cooked rice food according to the present invention is cooked at an addition rate of the cooked rice improving agent to the raw rice of 0.3 to 7% by weight. Thereby, the normal temperature preservation | save after rice cooking and the glossiness and stickiness of the rice which deteriorate at the time of distribution | circulation can be maintained and improved. Therefore, it can be used for a wide variety of cooked rice foods such as bento rice, rice balls, cooked rice, fried rice, paella, risotto, etc. that are displayed at convenience stores and super stores. It can also be used for chilled rice foods such as sushi and rice balls or rice foods that are distributed frozen. On the other hand, stickiness can be maintained for a long time when used in cooked rice foods using millet grains such as five-grain rice that tend to be crisp after cooking. Furthermore, when the cooked rice improving agent of the present invention is used for old rice and low-grade rice, it becomes a cooked rice food that suppresses old rice odor and bran odor, and has a taste, texture and flavor similar to those of new rice and advanced rice.

  As described above, the rice improver in the present invention is obtained by granulating a raw material containing a specific starch and a pregelatinized product in a specific ratio to a specific size, thereby dispersibility in cooked rice and cooked rice. It has an excellent balance with the effect of improving the looseness. For this reason, it is evenly distributed in the kettle during cooking and gradually dissolves during cooking, improving the looseness of the cooked rice and effectively suppressing variations in the quality of the cooked rice in the kettle. The production stability can be improved.

  Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

In the following examples, the following materials were used.
Alphated tapioca starch: “Matsunoline M-22” manufactured by Matsutani Chemical Co., Ltd. (starch content 93.6% by weight)
Alphalated hydroxypropyl tapioca starch: “Gercol GT-3” (starch content 92.0% by weight) manufactured by J-Oil Mills Co., Ltd.
Alpha-acetylated phosphoric acid cross-linked tapioca starch: “Gelcor GT-α” (starch content: 91.6% by weight) manufactured by J-Oil Mills Co., Ltd.
Alpha waxy corn starch: “Alpha Waxy Starch” manufactured by J-Oil Mills, Inc. (starch content: 89.2% by weight)
Alpha-modified corn starch: “Gelcor CB-10” (starch content: 89.2% by weight) manufactured by J-Oil Mills Co., Ltd.
Alpha rice flour: “Ricemeal” manufactured by Matsuya Co., Ltd. (starch content: 77.6% by weight, amylose content: 16% by weight)
Alpha potato starch: Chuo Shokuhin Co., Ltd. “PF” (starch content 91.1% by weight)
Alpha-modified phosphate-crosslinked potato starch: “Bakeup B-α” (starch content: 90.6% by weight) manufactured by J-Oil Mills Co., Ltd.
Waxy corn starch: “Waxy corn starch Y” manufactured by J-Oil Mills Co., Ltd. (starch content 88.0% by weight, amylose content 0% by weight)
Maltose (malt sugar): “Sanmarutoshiro” manufactured by Hayashibara Co., Ltd.
Glucose: “Hydrous Crystal Glucose TDH” manufactured by Sanei Saccharification Co., Ltd.
Dextrin: “FZ-100” manufactured by J-Oil Mills, Inc. (DE (Dextrose Equivalent): 4)

  The acid-treated waxy corn starch and the oxidized waxy corn starch used were those obtained in Test Example 1 and Test Example 2 below, respectively. In the description of Test Examples 1 and 2, “part” means “part by weight” unless otherwise specified.

(Test Example 1) (Production of acid-treated waxy corn starch)
170 parts of water was added to 150 parts of waxy corn starch “waxy corn starch Y” (manufactured by J-Oil Mills) to prepare a suspension. To this was added 80 parts of a 6% aqueous hydrochloric acid solution (hydrochloric acid concentration with respect to dry starch; 3.73%) with stirring, and the mixture was allowed to react with stirring at 40 ° C. for 24 hours. After the reaction, the starch was washed and collected by vacuum filtration and then dried to obtain acid-treated waxy corn starch.
A 30% slurry of the resulting acid-treated waxy corn starch was prepared, and after stirring and holding at 95 ° C for 30 minutes, the B-type viscosity after holding at 40 ° C for 1 hour was measured. A Biscometer BM manufactured by Tokyo Keiki Co., Ltd. was used for measuring the B-type viscosity. As a result, it was 220 cps.

(Test Example 2) (Oxidized Waxy Corn Starch Production Method)
A suspension was obtained by adding 314 parts of water to 150 parts of waxy corn starch “waxy corn starch Y” (manufactured by J-Oil Mills). To this, 62 parts of sodium hypochlorite having an effective chlorine content of 12.1% was added with stirring and reacted at pH 8, 40 ° C., with stirring for 2 hours. After the reaction, the starch was washed and collected by vacuum filtration. Thereafter, it was dried to obtain an oxidized waxy corn starch. The B-type viscosity of the obtained oxidized waxy corn starch was measured according to the method of Test Example 1. As a result, it was 120 cps.
In the following examples, the acid-treated waxy corn starch and the oxidized waxy corn starch were those obtained in Test Examples 1 and 2, respectively.

(Examples 1-7, Comparative Examples 1 and 2)
(Granulation method of cooked rice improver)
The raw materials were mixed in the formulation shown in Table 1, and using a twin screw extruder (KEI-45, manufactured by Kowa Industry Co., Ltd.), under conditions of a barrel temperature of 60 ° C., hydration of 15% to 22%, and a screw rotation speed of 100 rpm, Extruder processed. Table 1 shows the extruder outlet temperature at that time (unit: ° C., the same applies to Tables 2 and after).

(Drying and particle size adjustment method)
The granulated product obtained by the extruder treatment was dried at a drying temperature of 110 ° C. until the water content became 10%. Then, what passed through the sieve with an opening of 2.8 mm (6.5 mesh) and remained on the sieve with an opening of 0.5 mm (32 mesh) was used as a rice improver.
In addition, the bulk specific gravity of the cooked rice improving agent was all in the range of 0.55 to 0.80 g / mL.
Moreover, when the heat solubility of these cooked rice improving agents was measured by the above-mentioned method, all were 20% or more.

In Table 1, the granular material obtained in each example and the evaluation method of the rice cooked using this are as follows.
(Dispersibility evaluation method)
The dispersibility of the granulated product obtained in each example was evaluated by the following method.
1. 1 g of the granulated product was weighed out into a polypropylene conical tube (BD Falcon ^™ ) having a diameter of 17 mm and a length of 120 mm.
2. To 1 above, 10 g of water was added and the tube was covered, and the tube was left standing for 1 minute.
3. The tube was laid down and held at 100 rpm for 15 seconds.
4). The tube was set upside down, and the degree of dispersion of the granulated product was visually evaluated based on the following criteria.
<Evaluation criteria for dispersibility>
(Double-circle): The boiled rice improving agent does not adhere to the bottom of the tube at all, and the dispersibility is very good.
○: Dama of rice cooker slightly adheres to the bottom of the tube, but dispersibility is good.
Δ: A part of the cooked rice improving agent becomes lumps and adheres to the bottom of the tube, but dispersibility is recognized.
X: Most of the cooked rice improver is lumped and remains attached to the bottom of the tube, and the dispersion is poor.

(Rice evaluation method)
Rice was cooked using the granular material obtained in each example. First, 294 g of rice was put into a rice cooker, and then 520 mL of water was added and immersed for 1 hour. Thereafter, 6 g of the cooked rice improving agent described in Table 1 (2% added to the total of raw rice) was added and stirred. The rice was then cooked under normal conditions.
In addition, as a control, 300 g of rice was put into a rice cooker, then 520 mL of water was added and immersed for 1 hour, and rice obtained by cooking under normal conditions without adding a rice cooker was used. It was.
The obtained cooked rice was transferred from a rice cooker to a vat without stirring, and the looseness and taste of the rice with respect to the control product were sensory evaluated by five panelists. The evaluation criteria in each evaluation are shown below.

<Evaluation criteria for loosening rice>
A: Clearly preferable as compared with the control example.
○: Preferred compared to the control example.
(Triangle | delta): It is somewhat preferable compared with a control example.
X: No significant difference from the US control case.
<Evaluation criteria for the taste of rice>
A: Clearly preferable as compared with the control example.
○: Preferred compared to the control example.
(Triangle | delta): It is somewhat preferable compared with a control example.
X: No significant difference from the US control case.

  From Table 1, it was found that the tapioca starch pregelatinized product had a very high dispersibility improvement effect regardless of whether or not the starch was processed. Moreover, the improvement effect of the balance of dispersibility and the looseness of rice was recognized also about the alpha-ized product of rice flour, corn starch, and bridge | crosslinking potato starch.

(Examples 8 to 14, Comparative Example 3)
In this example, the blending ratio of the pregelatinized product was examined.
With the formulation shown in Table 2, a granulated product was prepared according to Example 1, and the dispersibility of the granulated product was evaluated. Moreover, it cooked with the rice cooker according to Example 1 using the granulated material obtained in each case. And according to Example 1, the looseness and taste of rice were sensory-evaluated.

  As shown in Table 2, the effect of dispersibility was obtained by adding pregelatinized tapioca starch. On the other hand, when the blending ratio of the pregelatinized tapioca starch was too high, there was a tendency for the rice to be loosened and the taste decreased.

  Moreover, as a representative of the above examples, FIG. 1 shows the evaluation results of the dispersibility of the granules obtained in Example 1, Example 5, Example 8, and Comparative Example 1.

(Examples 15 to 22)
With the formulation shown in Table 3, a granulated product was prepared according to Example 1, and the dispersibility of the granulated product was evaluated. Moreover, it cooked with the rice cooker according to Example 1 using the granulated material obtained in each case. And according to Example 1, the looseness and taste of rice were sensory-evaluated.

  As shown in Table 3, when both acid-treated waxy corn starch and oxidation-treated waxy corn starch were used, 40% or more of these were sufficient to improve the looseness and taste of rice. Moreover, also when various saccharides and other starches were mix | blended in the granulated material, the dispersibility and the improvement effect of rice were acquired.

(Examples 23 to 26)
In this example, the mixing ratio of the cooked rice improver during cooking was examined.
Using the granulated product obtained in Example 2, rice was cooked in the rice cooker according to Example 1 at the ratio shown in Table 4. And the looseness and taste of the rice obtained according to Example 1 were sensory-evaluated.
In Table 4, “addition ratio of cooked rice improver to raw rice” refers to the ratio (% by weight) of cooked rice improver to the total of cooked rice and cooked rice improver.

  This application claims the priority on the basis of Japanese application Japanese Patent Application No. 2011-227007 for which it applied on October 14, 2011, and takes in those the indications of all here.

Claims (6)

A raw material containing a pregelatinized product having a starch content of 70% by weight or more and an acid-treated or oxidized starch having an amylose content of 20% or less, and having a size of 5% by weight to 100% by weight on a 0.5 mm (32 mesh) sieve. % Is a rice improver obtained by granulation so as to become a granular material of less than
The raw material includes 1 to 45 parts by weight of the pregelatinized product having a starch content of 70% by weight or more, and 40 to 99 parts by weight of the starch having an amylose content of 20% or less that has been acid-treated or oxidized.
The total of the pregelatinized product having a starch content of 70% by weight or more and the acid-treated or oxidized amylose content of 20% or less in the raw material is 45% by weight or more,
When the starch having an amylose content of 20% or less subjected to acid treatment or oxidation treatment is gelatinized, the B-type viscosity at 40 ° C. and 30% is 25 cps or more and 15500 cps or less,
The pregelatinized product having a starch content of 70% by weight or more is one or two or more pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch. Rice improver.   The rice improver according to claim 1, wherein the pregelatinized product having a starch content of 70% by weight or more is one or two pregelatinized products selected from the group consisting of tapioca starch and its processed starch, rice flour, and processed rice flour. .   The cooked rice improving agent according to claim 1 or 2, wherein the pregelatinized product having a starch content of 70% by weight or more in the raw material is 1 to 25 parts by weight.   It is a manufacturing method of the cooked rice food including the process of adding and cooking the cooked rice improving agent as described in any one of Claims 1 thru | or 3, Comprising: In the said process to cook, in the sum total of raw rice and the said cooked rice improving agent. On the other hand, a method for producing cooked rice food, wherein the cooked rice improving agent is added in an amount of 0.3 wt% to 7 wt%.   Cooked rice food cooked by the production method according to claim 4. Preparing a raw material comprising a pregelatinized starch having a starch content of 70% by weight or more and an acid-treated or oxidized starch having an amylose content of 20% or less;
A step of granulating the raw material so as to be a granular material having a size of 5% by weight or more and 100% by weight or less on a sieve having an aperture of 0.5 mm (32 mesh);
Including
The raw material includes 1 to 45 parts by weight of the pregelatinized product having a starch content of 70% by weight or more, and 40 to 99 parts by weight of the starch having an amylose content of 20% or less that has been acid-treated or oxidized.
The total of the pregelatinized product having a starch content of 70% by weight or more and the acid-treated or oxidized amylose content of 20% or less in the raw material is 45% by weight or more,
When the starch having an amylose content of 20% or less subjected to acid treatment or oxidation treatment is gelatinized, the B-type viscosity at 40 ° C. and 30% is 25 cps or more and 15500 cps or less,
The pregelatinized product having a starch content of 70% by weight or more is one or two or more pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch. A method for producing cooked rice.