TWI731054B - Method for inhibiting aging of rice and method for producing rice with quality improvement treatment - Google Patents

Abstract

The object of the present invention is to provide a rice that is not easy to age even after a long period of time after being cooked, and can suppress the crispness and the looseness of rice that is not easy to deteriorate.

In the present invention, the following rice can be obtained by cooking a mixture of rice quality improving agent characterized by guar gum enzyme decomposition products as active ingredients, rice, and water: the rice is especially at refrigerating temperature With (0~10℃), it can be eaten even when stored for a long time (for example, 12 hours or more), or even when heated by electromagnetic waves, it will not damage the cooking materials of the container and can suppress the deterioration of aging and looseness.

Description

Method for inhibiting aging of rice and method for producing rice with quality improvement treatment

The present invention relates to an agent for improving the quality of rice using a guar gum enzyme decomposition product and a method for producing rice that is subjected to a quality improvement treatment by using the guar gum enzyme decomposition product.

If the rice obtained by cooking rice is cooled and stored after cooking, the starch in the rice will "aging" over time, and the rice grains will harden and lose elasticity (this phenomenon is sometimes referred to as "rice" Ageing"). As a result, it becomes a dry state, the looseness deteriorates, and it becomes a conventionally unsuitable food texture. Moreover, as long as it is not frozen at the freezing point, the lower the temperature, the easier it is to age. Especially if it is stored for a long time (over 12 hours) in the refrigerated temperature zone (0~10℃), most of the rice will age and cause food. The problem is that it is not suitable for consumption at all.

In order to solve this problem, a method of cooking rice by adding sugars (trehalose, soybean polysaccharides, etc.) has been implemented. However, when adding sugars for cooking, although the effect of suppressing aging can be expected, the problem of adverse effects on the taste and color of the rice will arise depending on the ratio of the added amount. In the past, the mainstream of refrigerated rice (rice that has been stored for a long time in the refrigerated temperature zone) was vinegar rice, so this problem has not been revealed. However, in recent years, the amount of ordinary rice (white rice) that is circulated as refrigerated rice has rapidly increased, and the addition of sugars has been studied. However, increasing the amount of addition will have a bad effect on the taste and color of the rice. Therefore, it is limited to suppress the aging of rice by adding sugars currently used.

In addition, as far as white rice is concerned, when it is reheated for consumption, it seems that the aging of refrigerated rice is not a problem at first glance. However, when the bento using refrigerated rice is heated by electromagnetic waves in a microwave oven or the like, it is still necessary due to the following conditions: Inhibiting the aging of rice, the situation is that it takes a long time to remove the aging of the rice and heat it to a state suitable for eating. For example, cooking materials with high moisture content other than rice are excessively used. It becomes unsuitable for eating when heated, and the resin container will be deformed by heating, and depending on the type of container, the container will dissolve due to the fat contained in the rice and cooking materials, causing the container’s ingredients to mix into the rice and cause danger. Danger, etc.

Furthermore, in addition to sugars, a method of cooking rice to which enzyme preparations (amylase preparations, etc.) are added has also been implemented. By this method, compared to the case where sugars are added, it is possible to obtain better and good-quality rice that has almost no effect on taste and color. However, the price of enzyme preparations is high, and the speed of the decomposition reaction will vary with the heating conditions during cooking, so it is difficult to control cooking, and it is difficult to obtain rice while maintaining a certain quality.

【Prior Technical Literature】

【Patent Literature】

[Patent Document 1] JP-A 09-163943

[Patent Document 2] JP 2008-043227

In this actual situation, the inventors of the present application have conducted intensive research on additives that can be expected to suppress the aging effect of rice, as well as methods or means that can more effectively and inexpensively obtain the aging effect than previous methods. Rice is especially rice that has been stored for a long time (for example, over 12 hours) in a refrigerated temperature zone (0-10°C).

As a result, the inventors of the present invention obtained the knowledge that the aging of the rice can be suppressed by using the guar gum enzyme degradation product as an agent for improving the quality of rice, and completed the present invention.

That is, in order to solve the above-mentioned problems, the present invention provides an agent for improving the quality of rice that uses a guar gum enzyme decomposition product as an active ingredient.

As a second solution, an agent for inhibiting aging of rice with guar gum enzyme degradation product as an active ingredient is provided.

As a third solution, there is provided a method for producing rice with quality improvement treatment, which is characterized in that by cooking a mixture containing rice, guar gum enzyme decomposition products, and water, it is difficult to aging, can suppress dryness, and The looseness of rice is not easy to deteriorate.

As a fourth solution, there is provided a method for producing rice with quality improvement treatment, which is characterized in that by cooking a mixture containing rice, guar gum enzyme decomposition products, and water, it can be cooked even in the cold storage temperature zone. (0~10℃) It is not easy to be stored for aging, it can suppress the crispness, and the looseness of rice is not easy to deteriorate.

Furthermore, as a fifth solution means, there is provided a method for producing rice that has been subjected to the quality improvement treatment described in the third or fourth solution means, characterized in that: in the aforementioned mixture, relative to 100 weight of raw rice before absorbing water %, the proportion of the aforementioned guar gum enzyme degradation product is 0.083 to 5.0% by weight.

By adding the rice quality improvement agent provided by the present invention with the guar gum enzyme decomposition product as the active ingredient to the rice for cooking, it can be manufactured in a refrigerated temperature zone (0~10℃) after cooking. The rice is not easy to age, it can suppress the crispness, and the looseness of rice is not easy to deteriorate.

Hereinafter, the form of the rice quality improvement agent of the present invention and the method for producing rice that has been subjected to quality improvement treatment will be described.

When the present invention is implemented, there is no particular limitation on the amount of cooking at one time, as long as it is a cooking amount that is generally implemented from a rice cooker in a central kitchen cooking facility in the food industry to a small electric cooker for household use. . In addition, the amount of water to uncooked rice can be changed appropriately depending on the type of rice, the place of production, the storage period, the storage state, and the cooked state of the food to be cooked. Hereinafter, one form when 300 g of raw rice of the new rice of the present invention is mixed with the standard addition amount of water will be described.

Prepare 300g of raw rice, and wash the raw rice with running water for two minutes. After that, water is added to soak all the cleaned rice in it, and then it is left for 90 minutes to obtain water-absorbing rice. Next, prepare a solution in which 5 g of the guar gum enzyme decomposition product is dissolved in 100 g of water. At the same time, 3g of edible oil is also prepared. In addition, the rice is preliminarily used to remove water from the water filter.

Put the edible oil, the water-removed rice, and the guar gum enzyme decomposition product dissolved in water into a rice cooker, and add water. The amount of water added here is the same as when rice is cooked in the usual way. Incidentally, in this embodiment, water is added so that the total weight of edible oil, water-removed rice, guar gum enzyme decomposition product dissolved in water, and water becomes 828 g.

Then, the mixture put into the rice cooker is cooked in a common method to obtain rice. The above is the production method of the rice subjected to the quality improvement treatment of the present embodiment.

The rice obtained by the above manufacturing method can become a rice that is not easy to age after cooking, can be suppressed to be crisp, and is not easy to deteriorate in looseness. That is, by the manufacturing method described above, it is possible to obtain rice with improved quality.

Furthermore, the rice obtained by the above manufacturing method is cooked After cooking, aging can be suppressed even in the temperature zone that promotes aging, that is, the refrigerated temperature zone (0~10℃). Many refrigerated circulating products are stored for a long time (for example, more than 12 hours) in the refrigerating temperature zone from manufacture to consumption, but the rice produced by the method of the present invention can suppress aging, crispness, and looseness even under such conditions. deterioration.

Regarding the rice used in the present invention, although there are no particular restrictions on the variety and storage period, it is obvious that the effects of the present invention can be seen with regard to those that are significantly aged during storage after cooking.

According to the findings of the inventors of the present application, it can be seen that this quality improvement effect is obtained by the function of the guar gum enzyme decomposition product as an active ingredient. Therefore, the present invention can also be said to be related to an agent for improving the quality of rice with guar gum enzyme degradation product as an active ingredient. Furthermore, the present invention can also be said to be related to an agent for inhibiting aging of rice with guar gum enzyme degradation product as an active ingredient.

In the embodiment of the present invention, when there is a step of making the rice absorb water before cooking, from the viewpoint of water absorption efficiency, guar gum enzyme decomposition product or rice with guar gum enzyme decomposition product as an active ingredient The aging inhibitor is best added to the rice that absorbs water.

In addition to rice, water, and guar gum enzyme decomposition products, the present invention can be implemented even in a state where a shelf life improving agent, various seasonings, cooking ingredients for risotto, etc. are placed together.

In addition, in the above embodiment, although the guar gum enzyme decomposition product is 5 g, the amount of the guar gum enzyme decomposition product may be 0.083 to 5.0% by weight relative to 100% by weight of the raw rice before absorbing water. . The reason is that by setting the amount within this range, the effect of the present invention can be obtained, that is, after cooking, especially in the refrigeration temperature zone (0~10°C), even if stored for a long time (for example, 12 hours or more), it is not easy to age, It can suppress rice that is crispy, and its looseness is not easily deteriorated. Here, the so-called "not easy to aging" does not mean that aging is completely prevented, but it means that compared to those without additives As far as it is concerned, it is only necessary to have an anti-aging effect. That is, although it is a bit unpalatable to eat as it is, when heating with electromagnetic waves, it is only necessary to use a range of heating conditions that do not cause damage to containers, cooking ingredients, etc. due to excessive heating, and to suppress aging. The same goes for crispness and looseness. Furthermore, it is also known that the effect of the present invention can be more appropriately obtained by using the amount of the guar gum enzyme decomposition product to be 0.166 to 3.33% by weight relative to 100% by weight of the raw rice before absorbing water.

In addition, in the above embodiment, although 5 g of the guar gum enzyme decomposition product is dissolved in 100 g of water, the amount of water here may be sufficient to dissolve the guar gum enzyme decomposition product. If the prepared guar gum enzyme decomposition product is easily soluble in water, it can be used directly in a rice cooker without being dissolved in water.

Furthermore, although cooking oil is added in the above embodiment, it is not necessary to add edible oil. This is because even if it is not added, the effect of the present invention can be obtained, that is, after cooking, it is not easy to age even in the refrigerated temperature zone (0-10°C), and it can suppress the crispness and looseness of rice that is not easy to deteriorate. However, according to the findings of the inventors of the present application, by adding edible oil, the effects of the present invention can be seen, and in particular, the suppression of the deterioration of looseness can be further improved. In this case, it is considered that the amount of edible oil is preferably 0.3 to 2.0% by weight for 100% by weight of raw rice before absorbing water. In addition, edible oil can be used if it is commercially available, but it is considered appropriate to use "cooking oil" with adjusted ingredients as the cooking oil.

The biggest feature of the present invention is the use of guar gum enzyme degradation product as an agent for improving the quality of rice. The so-called guar gum enzyme decomposition product is a dietary fiber obtained by using enzymes to limit the decomposition of guar gum, a thickening polysaccharide obtained from the endosperm of the legume guar plant. It is different from the thickening polysaccharide. When added to food, the effect on physical properties is small. Although this substance is commercially available, the inventors of this case used it to improve the quality of rice, that is, after cooking, especially in the cold storage temperature range (0~10 ℃), even if stored for a long time (for example, 12 hours or more) rice is not easy to age, this technology does not exist in the conventional technology.

[Examples]

Next, the present invention will be explained in more detail with the examples shown below.

[Example 1]

Prepare the following materials:

Raw rice (Koshihikari from Izuzen, Toyama Prefecture): 300g

Guar gum enzyme decomposition product (Sunfiber-R manufactured by Sun Chemical Co., Ltd.): 5g

Edible oil ("cooking oil" manufactured by J-OIL MILLS): 3g

First, wash the prepared raw rice with running water for two minutes. After that, water was added to soak all the cleaned rice in water and then left for 90 minutes to obtain water-absorbing rice. Next, dissolve the prepared guar gum enzyme decomposition product in 100 g of water. After 90 minutes, the rice was preliminarily used to remove the water with a dewatering device.

Put the edible oil, the water-removed rice, and the guar gum enzyme decomposition product dissolved in water into a rice cooker, and add water. Here, water is added so that the total weight of the edible oil, the water-removed rice, the guar gum enzyme decomposition product dissolved in water, and the water becomes 828 g.

Then, follow the "white rice menu" of the electric cooker ("JKC-V100" manufactured by TIGER) to cook the mixture put in the rice cooker to obtain rice. Put the obtained rice into a bowl with a capacity of 3.1L, and use a vacuum cooler ("CMJ-20QE" manufactured by Miura Kogyo Co., Ltd.) to cool to 20°C. Next, transfer the rice cooled to 20°C to a 3-layer nylon polyethylene bag ( "TriplenylonNY-9" manufactured by MICS Chemical Co., Ltd.) is sealed with a thermostat set to 10°C ("MIR-153" manufactured by Sanyo Electric Co., Ltd.) Keep for 12 hours. After that, it was stored for 3 hours with a thermostat set at 20°C ("MIR-154-PJ" manufactured by Panasonic). In this way, 5 g of guar gum enzyme degradation products were used to improve the quality of rice.

Furthermore, in the above method, only the amount of guar gum enzyme degradation product was changed to 0g, 0.25g, 0.5g, 1g, 10g, and 15g, respectively, to produce (total weights were 823g, 823.25g, 823.5g, respectively) , 824g, 833g, 838g) rice. By evaluating each of these rices, the amount of guar gum enzyme degradation product that should be added as a quality improver was examined. The evaluation of rice is based on actual consumption, and comprehensive evaluation of aging is carried out from the rice's "hardness", "elasticity", "crunchyness", and "looseness". The following is the result.

[Example 2]

The following materials were prepared and cooked, stored, and evaluated according to the conditions of Example 1.

Raw rice (Koshihikari from Izuzen, Toyama Prefecture): 300g

Guar Gum Enzyme Decomposition (“FibaronS” manufactured by DSP Gokyo Company): 5g

Edible oil ("cooking oil" manufactured by J-OIL MILLS): 3g

From the results of the above examples, it is known that regardless of the manufacturer, relative to 100% by weight of the raw rice before absorbing water, the amount of guar gum enzyme decomposition product is 0.083 to 5.0% by weight, which is more effective in obtaining the effect of the present invention. it is good. In addition, it is also known that regardless of the manufacturer, the amount of the guar gum enzyme decomposition product is 0.166 to 3.33% by weight relative to 100% by weight of the raw rice before absorbing water, which is more effective in obtaining the effect of the present invention.

[Comparative Example 1]

Under the conditions of Example 1, 2.7 g of soybean polysaccharides (Soya-up MP10, manufactured by Fuji Oil Co., Ltd.) were added to replace the guar gum enzyme decomposition product, cooked and preserved to obtain rice. The resulting rice was slightly yellowish colored, felt aging, and was not suitable for consumption.

[Comparative Example 2]

Under the conditions of Example 1, 0.6 g of α-glucosidase (GLUCZYME AF6, manufactured by Amano Enzyme inc.) was added to replace the guar gum enzyme decomposition product, cooked and preserved to obtain rice. The obtained rice felt aging and was not suitable for consumption.

[Example 3]

According to the cooking conditions of Example 1, 3.5 g of rice with guar gum enzyme decomposition product was prepared, and the obtained rice was placed in a bowl with a capacity of 3.1 L, and a vacuum cooler (manufactured by Miura Kogyo Co., Ltd. "CMJ-20QE "Cool down to 20°C. Next, change to the same weight (200g) as the rice in the purchased commercially available refrigerated bento (mapo tofu bowl: lid PS, medium plate PP, container PP) and set it to 5°C The thermostat (MIR-153" manufactured by Sanyo Electric Co., Ltd.) can be stored for 40 hours. The stored refrigerated bento containing the cooking ingredients is heated by electromagnetic waves (using the microwave oven NE-1901 manufactured by Panasonic Corporation, 1600W, 65 seconds) The whole bento container. The cooking materials of the heated bento will not be overheated, and the container will not be deformed. When it is eaten, it is in a moist, plump, soft, and loose state, with almost no aging.

[Comparative Example 3]

In Example 3, in accordance with the cooking conditions of Example 1, the rice to which the guar gum enzyme decomposition product was not added was used for electromagnetic wave heating. The cooking ingredients of the heated bento are suitable for consumption, but the rice is hard and dry, and the looseness is deteriorated, and the taste is partly caused by the aging hardness.

[Comparative Example 4]

According to the conditions of Comparative Example 3, the electromagnetic wave heating conditions were set to 1600 W for 80 seconds. In the heated bento, although the hardness of the rice is reduced due to aging, the cooking materials are overheated and scattered into the container, which is a temperature that is not suitable for consumption. In addition, the container is also deformed and difficult to open, which reduces the value of the product.

Furthermore, in the above examples, although the refrigeration temperature range (0~10°C) only evaluated when stored at 5°C and 10°C, it is considered that the same can be obtained in other temperature ranges. The results of the assessment. Even in other temperature ranges, it is believed that the guar gum enzyme decomposition product functions as an agent for improving the quality of rice, that is, There is no difference in the mechanism of guar gum enzyme decomposition products interacting with water molecules uniformly existing between gelatinized starch molecules, and hindering the recrystallization of starch molecules and inhibiting aging.

[Possibility of Industrial Utilization]

By using the rice quality improving agent of the present invention, the aging of the rice stored and circulating in the refrigerated temperature zone can be effectively suppressed, and as a result, high-quality refrigerated rice can be provided to those in need at a reasonable price.

Claims (4)

A method to inhibit the aging of rice through the use of guar gum enzyme decomposition products. A method for producing rice with quality improvement treatment is characterized in that by cooking a mixture containing rice, guar gum enzyme decomposition products, and water, a rice that is not prone to aging, can be prevented from being crisp, and is not prone to deterioration in looseness. A method for producing rice with quality improvement treatment, which is characterized in that by cooking a mixture containing rice, guar gum enzyme decomposition products and water, it can be stored even in a refrigerated temperature zone (0~10℃) after cooking. Rice that is not prone to aging, can suppress the crispness, and the looseness of the rice is not easy to deteriorate. The method for producing rice subjected to quality improvement treatment as described in item 2 or 3 of the scope of patent application, wherein in the mixture, the amount of the guar gum enzyme decomposition product is relative to 100% by weight of the raw rice before absorbing water It is 0.083 to 5.0% by weight.