WO2012099031A1

WO2012099031A1 - Cooked rice quality-improving agent

Info

Publication number: WO2012099031A1
Application number: PCT/JP2012/050664
Authority: WO
Inventors: 悠悟島; 芳子豊福; 典史足立
Original assignee: 不二製油株式会社
Priority date: 2011-01-17
Filing date: 2012-01-16
Publication date: 2012-07-26
Also published as: JP5974900B2; JPWO2012099031A1

Abstract

The present invention prevents cooked rice from binding and endows cooked rice with a favorable stickiness. Using this cooked rice quality-improving agent, active ingredients of which are water-soluble soybean polysaccharide and kelp extract, to cook rice makes it possible to prepare readily eaten, sticky, delicious cooked rice in which the cooked rice is prevented from binding to itself. Herein, cooking the rice using 1.0 to 1.5 times the weight of water, relative to the amount of water added during normal rice cooking, obtains even more favorable cooked rice. Preferably, the cooked rice quality-improving agent is added so as to be comprised at 1 to 500 ppm, as free glutamic acid, relative to the cooked rice after cooking.

Description

Cooked rice quality improver

The present invention relates to a cooked rice quality improver comprising water-soluble soybean polysaccharide and kelp extract as active ingredients, and cooked rice or cooked rice food to which the improver is added.

In recent years, needs for processed foods are increasing due to diversification of food. In particular, processed rice foods (hereinafter referred to as “boiled rice”) are processed and cooked in large quantities and sold at convenience stores, supermarkets, etc., and are eaten by many consumers. In the rice that is distributed and marketed, the convenience of processing and the physical properties at the time of eating are major issues.

As an issue of processing convenience and physical properties during eating, the binding of cooked rice can be mentioned. Specifically, during processing and cooking, cooked rice has starch problems that flow out onto the surface of the cooked rice, causing the foods to bind together, resulting in dumplings or crushing during processing. Arise. For example, in the case of cooked rice products, quality fluctuations due to the fact that the whole rice is not fried evenly, rice balls are crushed by a rice ball molding machine, defective products are produced, and yield is reduced. Occur. Such problems lead to a decrease in production efficiency and an increase in cost. Further, the finished food also exhibits physical properties that are difficult to eat at the time of eating, which leads to a result that it is not delicious.

As a conventional method for improving the looseness against such a problem of binding properties between cooked rice, a method of mixing oil or emulsified oil (Patent Document 1), a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2), a method using water-soluble hemicellulose (Patent Document 3), and the like.

However, when fats and oils or emulsified fats are used for cooked rice, there is a drawback that they are difficult to use for Japanese foods in terms of flavor and texture, apart from those for fried rice. Although water-soluble soy polysaccharides have a good anti-binding effect, depending on the rice cooking formula, the use of water-soluble soy polysaccharides may result in a dull texture or deterioration in quality over time. In other words, there is room for improvement in these respects, such as the effect that starch aging does not necessarily satisfy.

In Patent Document 4, kelp extract is positively used as an umami enhancer in the production of cooked rice. However, there is no description about the function which improves a physical property positively with respect to cooked rice like this invention.

Japanese Patent Laid-Open No. 03-175940 Japanese Patent Publication No. 60-8103 Japanese Patent Laid-Open No. 06-121647 JP 2004-73052 A

The present invention aims to prevent the binding of cooked rice and to impart a good stickiness to the cooked rice.

As a result of intensive research on the above problems, the inventors of the present application have prevented the binding of cooked rice by cooking with a quality improver comprising water-soluble soybean polysaccharide and kelp extract as active ingredients. The present invention has been completed by finding that it is easy to eat and that tasty cooked rice can be prepared.

That is, the present invention
(1) A cooked rice quality improver comprising water-soluble soybean polysaccharide and kelp extract as active ingredients.
(2) A method for producing cooked rice or cooked rice food, comprising adding 1.0 to 1.5 times the weight of water and the cooked rice quality improver of (1) to the amount of water added during normal cooking.
(3) A cooked rice or cooked rice food containing 0.0021 wt% (21 ppm) to 0.052 wt% (520 ppm) of glutamic acid and water-soluble soybean polysaccharide based on the weight of cooked rice after cooking.
It is.

According to the present invention, cooked rice that is easy to loosen and has a good stickiness is obtained.

Hereinafter, the present invention will be specifically described.
(Rice rice or cooked rice food)
The cooked rice which is the object of the present invention is a rice cooked or steamed after rice such as glutinous rice or glutinous rice is polished into brown rice or polished rice. In addition, cooked rice processed foods are processed from raw rice or cooked rice with other ingredients added and mixed, cooked, cooked, cooked, etc. heated, molded, etc., cooked rice, mixed Examples include rice, red rice, fried rice, pilaf, rice balls, and sushi. This invention can be used for these cooked rice or cooked rice processed foods.

(Water-soluble soybean polysaccharide)
As the water-soluble soybean polysaccharide in the present invention, water-soluble soybean polysaccharide obtained by various methods can be used. For example, a water-soluble soybean polysaccharide as described in (Patent No. 2599477) is used. Can do. If an example of manufacture is shown, 2 times weight part water will be added to the raw okara obtained by the manufacturing process of isolation | separation soybean protein, and pH will be adjusted to 4.5 using hydrochloric acid. A pressure heat treatment is performed at 120 ° C. for 90 minutes, and after cooling, insoluble components are separated by centrifugation (10,000 × g, 20 minutes) to obtain a water-soluble soybean polysaccharide solution. The polysaccharide solution is precipitated by adding 95% ethanol so that the final solution becomes 60% by weight ethanol, the collected precipitate is washed with 90% by weight hydrous ethanol, and the resulting precipitate is air-dried to obtain a water-soluble soybean polysaccharide. Sugars can be obtained.

The blending amount of the water-soluble soybean polysaccharide in the cooked rice quality improving agent in the present invention is 0.01 to 10% by weight, preferably 0.05 to 5% by weight as the amount of the water-soluble soybean polysaccharide added to the raw rice before soaking. More preferably, it is blended so as to be 0.1 to 1% by weight. If it is less than 0.01% by weight, the binding preventing effect is insufficient, and if it exceeds 10% by weight, the texture of cooked rice may be adversely affected.

(Konbu extract)
The kelp in the present invention is a seaweed belonging to the order of the family Coleoptera, and specifically includes macabu, honey comb, resilib, and Nagacomb. The kelp extract in the present invention is a component generally extracted from the above-described kelp with water or hot water for the purpose of imparting umami to foods. Since it does not substantially contain alginic acid (uronic acids), the viscosity of the kelp extract itself is low and a thickening effect can hardly be expected. The kelp extract contains the concentrate of the above extract and a dry powder.

Specific examples of the kombu extract marketed as a seasoning include: “Konbu extract F No.500” (manufactured by Yaizu Suisan Chemical Co., Ltd.), “Powdered kelp extract HA-202” (Sato Food Industries, Ltd.) ), “Konbu Concentrate B-40” (manufactured by Izumi Foods Co., Ltd.), “Hi Cook Kombu Extract G-2S”, “Hi Cook Kombu Extract HF”, “Hi Cook Shinkombu Extract 100” (Kirin Kyowa Foods Co., Ltd.) ), “Thick Kombu Dashi” (Fuji Food Industry Co., Ltd.), “Dashi Shirube L-HW” (Takara Shuzo Co., Ltd.), “Konbu Extract G”, “Konbu Dashi (Kombu)” ( (Maruhachi Muramatsu Co., Ltd.) can be used. In addition, the active ingredient is not specified for the kelp extract used for this invention. Therefore, as for the amount used, free glutamic acid contained in the extract can be used as a guide.

(How to use quality improvers)
The amount of kelp extract in the cooked rice quality improving agent in the present invention is 0.0001% by weight (1 ppm) to 0.05% by weight (500 ppm), preferably 0.00025% by weight (2.5 ppm) as the amount of free glutamic acid based on the weight of cooked rice after cooking. ) To 0.025 wt% (250 ppm), more preferably 0.0005 wt% (5 ppm) to 0.01 wt% (100 ppm). If it is 0.045% by weight (450ppm) or more, it may affect the flavor of cooked rice, which may not be preferable depending on the quality of cooked rice. Further, if it is less than 0.0001% by weight (1 ppm), the desired effect may not be obtained. There is no restriction | limiting in particular about the time which adds the quality improving agent of this invention, The rice and water which were washed with water may be mixed, you may melt | dissolve in the water beforehand, and you may add just before cooking rice.

Moreover, about 10 to 20 ppm of free glutamic acid is originally present in cooked rice using polished rice. Therefore, in the cooked rice using the cooked rice quality improver which is the product of the present invention and its processed products, in addition to free glutamic acid 20 ppm derived from polished rice (in cooked rice), free glutamic acid derived from the above quality improver is added. Therefore, the cooked rice contains 21 to 520 ppm, preferably 22.5 to 270 ppm, more preferably 25 to 120 ppm of free glutamic acid in the cooked rice. In the present invention, which is easily loosened and has a good stickiness, it is preferably cooked in an appropriate amount of water as described later, and the water content of the cooked rice is preferably 55 to 68% by weight.

A quality improver consisting of water-soluble soybean polysaccharide and kelp extract may be used as a mixture, or each of water-soluble soybean polysaccharide and kelp extract may be added simultaneously, before and after soaking and before and after cooking rice. For example, the water-soluble soybean polysaccharide and the kelp extract may be added at different times at different times. When the quality improver is used as a mixture, the kelp extract is preferably added as free glutamic acid in an amount of 0.0005 parts to 0.1 parts, more preferably 0.001 parts to 0.05 parts, based on 1 part of the water-soluble soybean polysaccharide.

(Normal amount of water during cooking)
The amount of water in the present invention refers to the sum of the immersion water absorbed when raw rice is immersed and the water added during cooking. Since the amount of water varies depending on the type of rice, the old and new rice, and the target quality of the cooked rice, it cannot be specified unconditionally. The rice grains will be crushed or the surface of the rice grains will be sticky. In addition, the stickiness on the surface of cooked rice grains and the stickiness which is the object of the present invention have essentially different meanings. In this invention, it is set as the amount of water at the time of normal rice cooking with the optimal amount which is less than the amount of water which a rice grain crushes or becomes sticky. As described in Japanese Patent No. 3817370, by adding water-soluble soy polysaccharides and cooking rice, it is possible to suppress the stickiness of the surface of the cooked rice due to its effect, and to give a good grain feeling, from the time of normal rice cooking Even if a lot of water is added, cooked rice with a good texture can be obtained.
Moreover, by increasing the amount of water added, the quality improving effect of the present quality improving agent, that is, the stickiness of cooked rice is increased, and the aging suppression effect of starch over time is improved. In the present invention, specifically, it is preferable to add 1.0 to 1.5 times, more preferably 1.05 to 1.3 times as much as the normal amount of water. Further, by increasing the amount of water added, not only the effect of the present quality improving agent is increased, but also the yield can be improved. When the amount is usually less than 1.0 with respect to the amount of water added, the cooked rice tends to harden. When the amount exceeds 1.5, even if this quality improver is added, stickiness or crushing of the cooked rice grains may occur.

(Other additives)
The quality improver of the present invention must contain water-soluble soybean polysaccharide and kombu extract, but in the range that does not inhibit the anti-binding effect, stickiness-imparting effect, and anti-aging effect of the improver, these In order to improve the function or impart other functions, other materials may be appropriately used together. Other materials include emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester, or fat-soluble substances such as general animal and vegetable oils and fats, and fat-soluble vitamins such as tocopherol, sucrose, sugar, maltose and trehalo. ─ Carbohydrates and sugar alcohols such as sugar, sorbitol, xylitol, maltitol, dextrin, cloth nori, agar, carrageenan, far selelain, tamarind seed polysaccharide, tara gum, caraya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust Various polysaccharides and starches such as bean gum, pullulan, gellan gum, gum arabic, hyaluronic acid, cyclodextrin, carboxymethylcellulose (CMC), propylene glycol alginate, modified starch And hydrolysates of these, albumins such as gelatin and whey, sodium caseinate, soluble collagen, egg white, egg yolk powder, soy protein, etc., salts such as calcium fortifiers, organic acids such as acetic acid and sodium acetate And its salts, preservatives such as benzoic acid, sorbic acid, shirako protein, and glycine, and alcohols such as ethanol, glycerin, ethylene glycol, and propylene glycol.

Embodiments of the present invention will be described below, but the present invention is not limited to these examples. In the examples, both part and% mean weight basis.

○ Examination of normal rice cooking and water addition ratio (Comparative Examples 1-2)
(Comparative example 1) Normal cooking rice (hydrolysis ratio 1.00 times)
480 g of water (120% of fresh rice weight) was added to 400 g of Akitakomachi, and cooked using a household rice cooker (manufactured by Sanyo Electric Co., Ltd., Microcomputer Jar Rice Cooker ECJ-EA18). This amount of water with respect to the weight of fresh rice was 120%, which was used as the amount of water during normal cooking through this example.

(Comparative example 2) Rice cooked with water (water addition ratio 1.25 times)
In Comparative Example 1, rice was cooked in the same manner except that the amount of water added during cooking was 600 g (150% by weight of fresh rice; 1.25 times the rate of hydrolysis).

○ Examination of single use of water-soluble polysaccharides and kelp extract (hydration ratio 1.25 times) (Comparative Examples 3 to 4)
(Comparative example 3) Only water-soluble soybean polysaccharide is added In Comparative Example 2, 1.2 g of water-soluble soybean polysaccharide ("Soya Five-S" manufactured by Fuji Oil Co., Ltd.) with respect to the water during cooking %) Was added to the water during cooking and cooked in the same manner.

(Comparative Example 4) Addition of kelp extract only In Comparative Example 2, except that kelp extract ("Konbu extract F No.500") 3.2g (0.8% by weight of fresh rice) was added to the water during cooking and cooked And cooked rice.
(Example 1) (Watering ratio 1.00 times)
In Comparative Example 1, 1.2 g of water-soluble soybean polysaccharide (0.3% by weight of fresh rice) and 3.2 g of kombu extract (“Konbu extract F No.500”) (0.8% by weight of fresh rice) were added to the water during cooking. The rice was cooked in the same manner except that it was cooked.

(Example 2) (Addition ratio of water 1.25 times)
In Example 1, rice was cooked in the same manner except that the amount of water added at the time of cooking was 600 g (150% by weight of fresh rice; hydration ratio 1.25 times).

(Example 3) (hydration ratio 1.40 times)
In Example 1, rice was cooked in the same manner except that the amount of water added at the time of cooking was 672 g (168% by weight of fresh rice; 1.40 times the rate of hydrolysis).

○ Examination of kombu extract species (Examples 4 to 9) (hydration ratio 1.25 times)
Example 4
In Example 2, rice was cooked in the same manner except that 5.2 g of kelp extract F No.500 (1.3% by weight of fresh rice) was added to water and cooked as kelp extract.

(Example 5)
In Example 2, rice was cooked in the same manner except that 5.2 g (1.3% by weight of fresh rice) was added to water and cooked as kelp extract.

(Example 6)
In Example 2, rice was cooked in the same manner except that 6.0 g of “Konbu concentrate B-40” (1.5% by weight of fresh rice) was added to water and cooked as a kelp extract.

(Example 7)
In Example 2, rice was cooked in the same manner except that 4.0 g of kelp extract G (1.0% by weight of fresh rice) was added to water and cooked as kelp extract.

(Example 8)
In Example 2, rice was cooked in the same manner except that 16.0 g (concentrated rice) (4.0% by weight of fresh rice) was added to water and cooked as kelp extract.

Example 9
In Example 2, rice was cooked in the same manner except that 2.0 g (powdered rice weight 0.5 wt%) of “powder kelp extract HA-202” was added to water and cooked as kelp extract.

○ Examination with high water content (water addition ratio 1.60 times)
(Comparative Example 5)
In Example 4, rice was cooked in the same manner except that the amount of water added at the time of rice cooking was 768 g (192% by weight of fresh rice; hydrolysis rate: 1.60 times).

-Examination of effects of other thickening polysaccharides (Comparative Examples 6-7)
(Comparative example 6) Examination of carrageenan In Example 2, instead of kelp extract, kappa-carrageenan (κ-Carrageenan / manufactured by Wako Pure Chemical Industries, Ltd.) 1.2 g (0.3% by weight of raw rice) was added to water. The rice was cooked in the same manner except that it was cooked.

(Comparative example 7) Examination of sodium alginate In Example 2, instead of kelp extract, sodium alginate (Sodium Alginate / manufactured by Wako Pure Chemical Industries, Ltd.) 1.2 g (0.3% by weight of raw rice) was added to water for cooking. The rice was cooked in the same manner except that.

(Uronic acid determination method)
The uronic acid in the kelp extract was measured by the Blumen-krants method. Specifically, in the Blumen-krants method, 0.2 ml of a kelp extract diluted 10 times with distilled water was added to a sulfuric acid-boric acid reagent (described as solution B; concentrated boric acid so that sodium borate had a concentration of 0.0125M). 1.2 ml of a solution dissolved in (specific gravity 1.84) was added and cooled in ice water. Next, the mixture was stirred well, heated in a boiling bath for 5 minutes, and then rapidly cooled in an ice bath. To this solution was added 20 μl of a meta-hydroxydiphenyl solution (described as solution A; a solution in which metahydroxydiphenyl was dissolved in 0.5% sodium hydroxide to a concentration of 0.15%) and stirred, and the absorbance at 520 nm within 5 minutes. Was measured. In addition, a blank obtained by adding 20 μl of sodium hydroxide to the sample solution instead of the solution A was used. The calibration curve was prepared with galacturonic acid, and the amount of uronic acid was determined from the calibration curve and the absorbance value of the sample.
The amount of uronic acid of “Konbu extract F No.500” was quantified by this method, but it was below the detection limit.

(Free glutamate determination method)
The free glutamic acid in the kelp extract and the cooked rice after cooking was measured by the following method. That is, prepare 1% or 10% solution of each kelp extract, mix each solution with 6% sulfosalicylic acid in equal volume, remove impurities with 0.2μm filter, and use 100nmol / ml glutamic acid solution as standard solution. As an amino acid analyzer (AminoTac; manufactured by JEOL Ltd.). Further, the amount of free glutamic acid in each solution was determined based on the glutamic acid peak. For cooked rice, add 1.5 times 80% ethanol to the cooked rice and grind for 5 minutes. Add 99.5% ethanol to a final concentration of 80% and reflux in boiling water bath for 20 minutes to collect the filtrate. . The filtration residue was subjected to the same treatment to collect a filtrate, and the combined filtrate was concentrated under reduced pressure. After dilution with water, impurities were removed with a 0.2 μm filter, and measurement was performed in the same manner as the kelp extract.

(Viscosity measurement method)
Prepare a 0.5% by weight aqueous solution of kombu extract "Kobu extract F No.500", κ-carrageenan and sodium alginate, and use a 200ml tall beaker to make a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity at 20 ° C. was measured.

(Rate of rice)
The cooked rice was evaluated as follows. That is, sensory evaluation was performed by 10 panelists on the looseness, stickiness, and aging degree of cooked rice cooled to 20 ° C. after cooking and cooked rice stored at 20 ° C. for 48 hours. The evaluation method is 0 in Comparative Example 1 (no additive), -4 points (not unraveled) to 4 points (unraveled) in terms of looseness, -4 points (no stickiness) to 4 points (stickiness) The degree of aging was expressed as -4 points (aging) to 4 points (not aging). Moreover, about the cooked rice after 48-hour preservation | save, it evaluated by x (defect), (DELTA) (slightly bad), (circle) (good), and (very good) as comprehensive evaluation.

(Table 1) Formulation and evaluation of cooked rice

(Table 2) Viscosity measurement value of each thickening polysaccharide

Table 1 shows the amount of free glutamic acid derived from each blended and added kelp extract, the water content and sensory evaluation of the cooked rice after cooking. The cooked rice 1.25 times that of Comparative Example 2 had a sticky or crushed rice grain, and was clearly in an excessively hydrated state. Moreover, Comparative Example 3 (water-soluble soybean polysaccharide only) and Comparative Example 4 (only kelp extract) lacked stickiness or looseness, respectively, and there was room for improvement in the quality of cooked rice. When the thickening polysaccharides of Comparative Examples 6 and 7 were added, no stickiness was achieved and the problem was not solved.

On the other hand, in Examples 1 to 3, the looseness and stickiness were both good, and the effect became higher as the hydrolysis ratio increased. However, in Comparative Example 5 in which the rate of water addition exceeded 1.5 and the water content after cooking exceeded 68% by weight, the rice grains were sticky or crushed, and the effect was low.

In Examples 4 to 9, various kelp extracts were used, but all showed good effects. At this time, the amount of free glutamic acid derived from the kelp extract was about 5 to 50 ppm per raw rice.

Table 2 shows the measured viscosity values. As shown in Table 2, the aqueous solutions of the carrageenan and alginic acid materials used in Comparative Examples 6 and 7 showed a much higher viscosity than the kelp extract aqueous solution. On the other hand, no stickiness was felt in the cooked rice obtained by adding these thickening polysaccharides and cooking. These materials are materials that impart viscosity to the aqueous solution, but the viscosity of the aqueous solution does not impart stickiness to the cooked rice, and it can be understood that the kelp extract was able to specifically impart stickiness to the cooked rice.

As described above, by using the rice quality improver mainly composed of water-soluble soybean polysaccharide and kelp extract, it suppresses the binding of cooked rice and imparts good stickiness to cooked rice. I was able to improve.

Claims

A rice quality improver containing water-soluble soybean polysaccharide and kelp extract as active ingredients.
Use of water-soluble soybean polysaccharide and kelp extract as a rice quality improver.
A method for improving the quality of cooked rice using water-soluble soybean polysaccharide and kelp extract.
A method for producing cooked rice or cooked rice food, comprising adding 1.0 to 1.5 times the weight of water and the cooked rice quality improver of claim 1 to the amount of water added during cooking.
A cooked rice or cooked rice food comprising the quality improver according to claim 1 in an amount of 0.0021 wt% (21 ppm) to 0.052 wt% (520 ppm) as glutamic acid based on the weight of cooked rice after cooking.
A cooked rice or cooked rice food containing 0.0021 wt% (21 ppm) to 0.052 wt% (520 ppm) of glutamic acid and water-soluble soybean polysaccharide based on the weight of cooked rice after cooking.