WO2017141830A1

WO2017141830A1 - Formed cooked rice binder and method for producing formed cooked rice

Info

Publication number: WO2017141830A1
Application number: PCT/JP2017/004889
Authority: WO
Inventors: 真理子堀田; 功小林
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2016-02-18
Filing date: 2017-02-10
Publication date: 2017-08-24
Also published as: TWI711389B; JPWO2017141830A1; JP6595087B2; TW201731391A

Abstract

In the formed cooked rice binder according to the present invention, the fraction that does not pass through a sieve having an opening of 250 μm (60 mesh) is at least 18 mass%, and pregelatinized starch acts as an active ingredient.

Description

Molded rice binder and method for producing molded rice

The present invention relates to a shaped rice binder and a method for producing the shaped rice.

Recently, a wide variety of bento boxes are sold at supermarkets and convenience stores, and rice balls such as rice balls are not only made from white rice but also rice balls made from fried rice or cooked rice.

For example, since fried rice is fried in the manufacturing process, there is a problem that the binding property of rice is low, and it is difficult to form as a rice ball.

Therefore, Patent Document 1 (Japanese Patent Application Laid-Open No. 2006-109821) discloses a shaped rice characterized in that it is formed by adding pregelatinized starch and / or pregelatinized starch to cooked rice fried in oil. Yes.

JP 2006-109821 A

Although the shaped rice disclosed in Patent Document 1 is effective in preventing the loss of shape, there is room for improvement in that the rice starch used to prevent the loss of shape causes the rice to become lumpy. .

As described above, in the conventional technique, there is a problem that the rice becomes useless if the molded rice is prevented from being deformed.
Therefore, the present invention provides a shaped rice binder and a method for producing the shaped rice, in which the shapeability of the shaped rice is good and the rice is less likely to become lumpy.

As a result of diligent research, the inventors of the present invention have found that a molded rice binder having an opening of 250 μm (60 mesh) on a sieve and having a mass of 18% by mass or more and containing pregelatinized starch as an active ingredient is molded rice. I found that the rice is good and the rice is less likely to become lumpy.

That is, the present invention relates to a shaped rice binder having a sieved portion of 250 μm (60 mesh) and having a mass of 18% by mass or more and containing pregelatinized starch as an active ingredient.

Further, the present invention is a method for producing molded rice,
a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 μm (60 mesh) on a sieve to 18% by mass or more to rice,
It is related with the manufacturing method of shaped rice including the process of mixing the said rice and the said shaped rice binder, and the process of shape | molding the mixed said rice.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between methods, devices, etc. is also effective as an aspect of the present invention.

For example, the present invention includes a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 μm (60 mesh) on a sieve to 18% by mass or more to rice, The present invention relates to a method for improving the shape retention of shaped rice.

Further, the present invention includes a step of adding to the rice a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 μm (60 mesh) on the sieve is 18% by mass or more. The present invention relates to a method for improving the texture of molded rice.

By using the shaped rice binder in the present invention, it is possible to obtain a shaped rice that has good moldability and is less likely to become lumpy.

This embodiment will be described in detail below.
In the present embodiment, it is further preferable that the sieve opening fraction in the molded rice binder is 15% by mass or more based on the entire shaped rice binder.

Furthermore, it is preferable that the pregelatinized starch is a pregelatinized starch having an amylose content of 20% by mass or less.

Furthermore, it is preferable that the shaped rice is cooked rice.

Furthermore, it is preferable that the molded rice binder contains 60% by mass or more of the pregelatinized starch with respect to the entire molded rice binder.

Furthermore, it is preferable that the rice is cooked rice.

Furthermore, it is preferable that the content of oil in the cooked rice is 0.3% by mass or more based on the whole cooked rice.

Furthermore, it is preferable that the temperature of the rice to which the shaped rice binder is added is 30 ° C. or higher.

Furthermore, in the step of adding the shaped rice binder to the rice, the shaped rice binder is added so that the added amount of the pregelatinized starch is 0.01% by mass to 3% by mass with respect to the rice. It is preferable to add to the rice.

Hereinafter, the molded rice binder in the present embodiment will be described more specifically.

(Molded rice binder)
In the present embodiment, the molded rice binder contains pregelatinized starch as an active ingredient. The raw material starch of the pregelatinized starch may be a starch derived from a plant that can be used as a food, and starch such as tapioca, corn, rice, wheat, potato, sweet potato, and waxy species thereof, or high amylose species, Furthermore, a mixture of two or more types of starch exemplified, and further processing these starches by esterification, etherification, crosslinking, acid treatment, oxidation, wet heat treatment, and further combining these two or more types of processing Any starch may be used.
The processing of the raw starch of the pregelatinized starch is preferably a treatment selected from the group consisting of hydroxylpropylated phosphate crosslinking, acetylated phosphate crosslinking and phosphate crosslinking. The pregelatinized starch is preferably 1 or 2 selected from the group consisting of pregelatinized raw starch, pregelatinized hydroxylpropylated phosphate cross-linked starch, pregelatinized acetylated phosphoric acid cross-linked starch, and pregelatinized phosphoric acid cross-linked starch. It is the above pregelatinized starch.

The pregelatinized starch used in this embodiment is preferably a pregelatinized starch having an amylose content of 20% by mass or less. Here, the starch having an amylose content of 20% by mass or less may be processed by crosslinking or the like, or may be a mixture of two or more pregelatinized starches. Examples of starch having an amylose content of 20% by mass or less include waxy corn starch, waxy rice starch such as waxy rice starch, potato starch, and tapioca starch.
Further, the pregelatinized starch used in the present embodiment is preferably one or two or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized corn starch, pregelatinized tapioca starch, and pregelatinized phosphoric acid crosslinked starch, One or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized tapioca starch, and pregelatinized phosphoric acid cross-linked starch are more preferable. One or more selected from the group consisting of acid-crosslinked waxy corn starch and pregelatinized acetylated phosphoric acid cross-linked tapioca starch are more preferred, and pregelatinized waxy corn starch is even more preferred.
In addition, from the viewpoint of shape retention of the shaped rice, one or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized tapioca starch, and pregelatinized hydroxypropylated phosphate-crosslinked waxy corn starch are preferred.
Further, in terms of texture, any one or more selected from the group consisting of pregelatinized waxy corn starch, pregelatinized hydroxypropylated phosphate cross-linked waxy corn starch and pregelatinized acetylated phosphate cross-linked tapioca starch preferable.

Moreover, 60 mass% or more is preferable, as for the gelatinized starch contained in the shaping | molding rice binder of this embodiment, 80 mass% or more is more preferable, and 90 mass% or more is further more preferable. Although there is no upper limit, it is 100 mass% or less. Here, the pregelatinized starch contained in the shaped rice binder refers to the content of pregelatinized starch with respect to the whole shaped rice binder.
Moreover, in the range which does not inhibit the effect of this invention, the shaping | molding rice binder may contain components other than pregelatinized starch, for example, a pigment | dye, an antioxidant, a seasoning etc. are mentioned.

The pregelatinized starch refers to pregelatinized starch. As an index of the degree of gelatinization of the pregelatinized starch, the degree of cold water swelling can be used. According to the method described in the starch and related sugar experiment method, pages 279-280, 1986, Academic Publishing Center, It is measured by the method.
Weigh accurately 1 g of the sample in terms of anhydrous water, take it into a centrifuge tube, impregnate it with 1 mL of methyl alcohol, and add 25 mL of pure water while stirring with a glass rod to make exactly 50 mL. Shake occasionally and leave at 25 ° C. for 20 minutes. Centrifugation at 3000 rpm for 30 minutes at 25 ° C., the supernatant is decanted, taken into a weighing bottle, evaporated to dryness, dried under reduced pressure at 110 ° C. for 3 hours, and weighed to determine the dissolved content. The weight of the precipitated portion is obtained, and the solubility and the degree of cold water swelling are calculated by the following formulas (I) and (II).
Solubility (S) db% = Supernatant dry weight (mg) / 1000 × 100 (I)
(In the above formula, db is an abbreviation for dry basis.)
Cold water swelling degree = precipitate weight (mg) / (1000 × (100−S) / 100) (II)
The degree of cold water swelling of the pregelatinized starch used in the present embodiment is preferably 10 or more, more preferably 12 or more, and for example 40 or less.

As a specific method of the pregelatinization treatment, there is a method in which a starch suspension is prepared, heated to a temperature equal to or higher than the gelatinization temperature, and the granular structure of the starch is completely destroyed, and then dried and pulverized by an appropriate method. Can be mentioned. As a drying method, a known method may be used. For example, a drum drying method, an extruder method, a spray drying method, or the like can be used.

In the shaped rice binder of the present embodiment, the fraction on the sieve having a mesh size of 250 μm (60 mesh) is 18% by mass or more, and the fraction on the sieve having a mesh size of 250 μm (60 mesh) is preferably 25% by mass or more. Yes, more preferably 27% by mass or more. Although there is no upper limit, it is 100 mass% or less. By setting it as the said range, while being able to improve the moldability of rice, it can suppress that rice becomes dull in molded rice.
Further, the fraction under sieve having a mesh size of 500 μm (30 mesh) is preferably 15% by mass or more, and more preferably 25% by mass or more. Although there is no upper limit, it is 100 mass% or less.
Furthermore, the fraction under the sieve opening of 250 μm (60 mesh) and the opening of 300 μm (42 mesh) is preferably 23% by mass to 50% by mass, more preferably 23% by mass to 35% by mass. is there. In addition, the fraction under the sieve having a mesh size of 250 μm (60 mesh) and having a mesh size of 300 μm (42 mesh) is preferably 23% by mass or more from the viewpoint of obtaining a molded rice with good moldability and less likely to become lumpy. Moreover, it is 50 mass% or less, More preferably, it is 35 mass% or less.
In addition, the opening in this specification is defined by JIS standard (Japanese Industrial Standards). Moreover, the on-sieving or under-sieving fraction in the shaped rice binder refers to the content of the above-sieved or under-sieving fraction with respect to the whole shaped rice binding material.

The commercially available starch has a mesh opening fraction of 250 μm (60 mesh) and is less than 2% by mass. For example, waxy corn starch (waxy corn starch Y, manufactured by J-Oil Mills Co., Ltd.) is 1.6% by mass. Cornstarch (Cornstarch Y, manufactured by J-Oil Mills Co., Ltd.) is 0.6% by mass, potato starch (Nakashari, manufactured by Shari Town Agricultural Cooperative Nakashari Starch Factory) is 0.3% by mass, rice starch (fine Snow, manufactured by Joetsu Starch Co., Ltd.) is 0.1% by mass, and pregelatinized tapioca starch (Matsunoline M-22, manufactured by Matsutani Chemical Co., Ltd.) is 0% by mass.
Therefore, in this embodiment, it is necessary to make the pregelatinized starch an appropriate size. For example, in the step of pregelatinizing starch, it is possible to obtain pregelatinized starch having a predetermined particle size distribution by appropriately performing pulverization after drying. Alternatively, sieving with a sieve can be carried out so as to obtain a predetermined particle size distribution. In addition, it is possible to obtain an appropriate particle size distribution by mixing the pregelatinized starch as an active ingredient and a granulating agent.

In the present embodiment, the fraction on the sieved rice binder having a mesh size of 250 μm (60 mesh) is within a specific range, and the molded rice binder has α-starch as an active ingredient. For this reason, by using the shaped rice binder in the present embodiment, it is possible to obtain a shaped rice that has good moldability and is less likely to become lumpy. Further, the shape retention and texture of the shaped rice can be improved.

The shaped rice binder in this embodiment can be used for the method of improving the shape retention property of a shaped rice including the process of adding a shaped rice binder to rice, for example.
Moreover, the shaping | molding rice binder in this embodiment can be used for the method of improving the food texture of a shaping | molding rice including the process of adding a shaping | molding rice binding material to rice, for example.

Next, the molded rice obtained using the molded rice binder in the present embodiment and the manufacturing method thereof will be described in detail.

(Molded rice)
In the present embodiment, the shaped rice is formed using rice, and preferably cooked rice such as fried rice, chicken rice, pilaf, butter rice, cooked rice, rice bran, and vinegared rice. Examples of the shaped rice include rice balls and die-cut rice. Moreover, it is preferable that cooking rice contains 0.3 mass% or more of an oil component, it is more preferable to contain 1 mass% or more, and although there is no upper limit, it is 20 mass% or less. Moreover, 10 mass% or less may be sufficient as content of the oil content in cooking rice with respect to the whole cooking rice, for example.
Here, the said oil content says content of the oil content with respect to the whole cooking rice.

(Method for producing molded rice)
In this embodiment, the shaped rice is obtained, for example, by a manufacturing method including a step of adding the above-described shaped rice binder in the present embodiment to rice.
Moreover, in this embodiment, the manufacturing method of molded rice may include the following processes.
(Formed rice binder addition step) A step of adding a shaped rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 μm (60 mesh) and a sieved fraction of 18% by mass or more to rice. ;
(Mixing step) Step of mixing rice and molded rice binder; and (Molding step) step of molding the mixed rice.

In the method for producing shaped rice according to the present embodiment, a shaped rice binder containing 60% by mass or more of pregelatinized starch and having an opening of 250 μm (60 mesh) on a sieve is 18% by mass or more, such as fried rice. Add to rice. The added amount is preferably such that the pre-gelatinized starch is 0.01% by mass or more and 3% by mass or less, and 0.08% by mass or more and 2% by mass with respect to the rice. It is more preferable to set it to be below, and it is still more preferable to be 0.2 mass% or more and 1.7 mass% or less. By adding a predetermined amount, the moldability of the obtained shaped rice is good, and the rice is less likely to become lumpy.
From the same viewpoint, as the amount of the shaped rice binder added in the shaped rice binder addition step, the amount of pregelatinized starch added to the rice is preferably 0.01% by mass or more, more preferably 0.8%. It is 08 mass% or more, More preferably, it is 0.2 mass% or more, Preferably it is 3 mass% or less, More preferably, it is 2 mass% or less, More preferably, it is 1.7 mass% or less.

In the method for producing shaped rice according to this embodiment, the shaped rice binder is added to cooked rice. You may add to the rice just after cooking. For example, in the case of fried rice, it is preferable to add the step after fried rice or after fried. In the case of cooked rice, it is preferable to add after cooking. Furthermore, it is preferable to add the rice at a temperature of 30 ° C. or higher, more preferably 55 ° C. or higher, and further preferably 65 ° C. or higher. Although there is no upper limit, it is added at 200 ° C. or lower, preferably 99 ° C. or lower. By adding at a predetermined temperature of the rice, the moldability of the obtained shaped rice is good, and it is difficult to make lumps.

In the following, examples of reference forms are appended.
1. A shaped rice binder having an opening of 250 μm (60 mesh) and having a sieve fraction of 18% by mass or more and containing pregelatinized starch as an active ingredient.
2. 1. The above-mentioned shaped rice binder has an opening of 500 μm (30 mesh) and a fraction below 15% by mass. The molded rice binder described in 1.
3. The pregelatinized starch is a pregelatinized starch having an amylose content of 20% by mass or less. Or 2. The molded rice binder described in 1.
4). The shaped rice is cooked rice; To 3. The molded rice binder according to any one of the above.
5. The molded rice binder contains 60% by mass or more of the pregelatinized starch. To 4. The molded rice binder according to any one of the above.
6). A method for producing molded rice,
a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 μm (60 mesh) on a sieve to 18% by mass or more to rice,
The said manufacturing method including the process of mixing the said rice and the said shaped rice binder, and the process of shape | molding the mixed said rice.
7). 5. The rice is cooked rice, The manufacturing method as described in.
8). 6. Oil content of the cooked rice is 0.3% by mass or more, The manufacturing method as described in.
9. 5. The temperature of the rice to which the molded rice binder is added is 30 ° C or higher. To 8. The manufacturing method as described in any one of these.
10. 5. Add the shaped rice binder to the rice so that the pregelatinized starch is 0.01% by mass or more and 3% by mass or less; To 9. The manufacturing method as described in any one of these.
11. A molded rice binder comprising 60% by mass or more of pregelatinized starch and having a sieved portion of 250 μm (60 mesh) and having a sieve fraction of 18% by mass or more is added to the rice. A way to improve formability.
12 A shaped rice food comprising 60% by mass or more of pregelatinized starch and a rice cake binder having an opening of 250 μm (60 mesh) and having a sieve top fraction of 18% by mass or more. How to improve the feeling.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto. “Part” means “part by mass”.

The following items were used for the implementation.

<Starch>
Waxy corn starch (waxy corn starch Y, manufactured by J-Oil Mills Co., Ltd.)
Cornstarch (Cornstarch Y, manufactured by J-Oil Mills Co., Ltd.)
Hydroxypropylated phosphate-crosslinked waxy corn starch (Gercor A-10, manufactured by J-Oil Mills Co., Ltd.)
Acetylated phosphate cross-linked tapioca starch (Actobody ATP-27, manufactured by J-Oil Mills Co., Ltd.)
Phosphoric acid crosslinked potato starch (Gercor KPS-200, manufactured by J-Oil Mills Co., Ltd.)
Pregelatinized tapioca starch (Matsunoline M-22, manufactured by Matsutani Chemical Industry Co., Ltd.)

(Preparation Examples 1-1 to 1-6)
Starches other than the pregelatinized tapioca starch were pregelatinized as follows to obtain pregelatinized starch having a predetermined particle size.

A 20% by mass slurry of starch was prepared. These slurries were gelatinized with an onlator (exit temperature 100 ° C.), then dried with a drum dryer (surface temperature 130 ° C.) and pulverized. The obtained pregelatinized starch was recovered and used in the experiment in this example (Preparation Examples 1-1, 1-2, 1-4, 1-5, 1-6).

In Preparation Example 1-3, 30 parts of water was added to 100 parts of pregelatinized tapioca starch and mixed for 30 seconds with a food processor (FP-200 manufactured by Sun Corp.) to obtain a pregelatinized tapioca starch conditioned product. . The resulting pregelatinized tapioca starch moisture-conditioned product was spread on an aluminum dish, dried at 75 ° C. for 2 hours, and then pulverized with a pulverizer (WB-1 manufactured by Osaka Chemical Co., Ltd.), then 30M, 42M, 60M, and 120M. Sieving with a sieve, each fraction on the sieve was collected and mixed again to adjust the particle size so that the particle size distribution shown in Table 1 was obtained.

The particle size distribution of the obtained pregelatinized starch was measured under the following conditions. Table 1 shows the results.

<Measuring method of particle size distribution>
A sieve test was conducted using a multistage sieve using a lid and a saucer on a five-stage sieve with different mesh openings. Each of the sieves having an inner diameter of 200 mm has openings of 1000 μm, 500 μm, 300 μm, 250 μm, and 125 μm (16 mesh sieve, 30 mesh sieve, 42 mesh sieve, 60 mesh sieve, 120 mesh, respectively) in order from the top. Mesh sieve; hereinafter, the mesh may be abbreviated as “M”) (the 16 mesh sieve was not used depending on the measurement). About 50 g of the sample was placed on the uppermost sieve, and the amplitude scale was adjusted to 60 on a sieve shaker (manufactured by Lecce, sieve shaker AS200 Basic) and shaken for 10 minutes. Thereafter, the sample that was tapped and adhered to the inner wall or the sieve surface was dropped, and the sample mass on each sieve and on the tray was recorded. The particle size distribution was shown as a ratio (% by mass) to the total sample mass.

Moreover, the cold water swelling degree of the obtained pregelatinized starch was measured with the following method.
That is, 1 g of the sample was precisely weighed in terms of anhydrousness, taken into a centrifuge tube, impregnated with 1 mL of methyl alcohol, and stirred with a glass rod to add pure water at 25 ° C. to make exactly 50 mL. Shake occasionally and let stand at 25 ° C. for 20 minutes. Centrifugation was carried out at 3000 rpm for 30 minutes at 25 ° C., the supernatant was decanted, taken into a weighing bottle, evaporated to dryness, dried under reduced pressure at 110 ° C. for 3 hours, and weighed to determine the dissolved content. The weight of the precipitated portion was determined, and the solubility and the degree of cold water swelling were calculated from the aforementioned formulas (I) and (II).
As a result, the degree of cold water swelling of the pregelatinized starch obtained in Preparation Example 1-5 was the smallest, 12.3.

(Examples 2-1 to 2-6)
(Evaluation with various pregelatinized starches)
In the following, the molded rice binders made of each pregelatinized starch obtained in Preparation Examples 1-1 to 1-6 were evaluated. That is, the pregelatinized starches of Preparation Examples 1-1 to 6 were evaluated as follows. The results are shown in Table 2. In addition, the temperature of the rice at the time of pregelatinized starch addition was 91 degreeC.

<Dama Evaluation>
1. Rice was obtained by adding 4% rapeseed oil to fresh rice and cooking rice.
2. To 200 g of rice, the pregelatinized starch shown in Table 2 (1% to rice) was added in one place and left for 20 seconds.
3. Mixed 8 times with rice paddles.
4). The mass of the boil of the obtained rice was measured, and the ratio (mass%) of the boil in the whole rice was calculated.
In addition, what was bound to such an extent that it does not fall apart when the rice is loosened with a finger was used as a waste.
In the following example, 4. The case where the ratio of the lumps obtained in 1 was less than 7.5% by mass was regarded as acceptable.

<Evaluation of binding properties>
Of the rice used in the evaluation of the dama, the rice excluding the dull portion was left to cool at room temperature for 2 hours, 8 g was formed into a disk shape (diameter 32 mm, height 9 mm), and texture analyzer (device name) : Stress at the time of compression was measured with a texture analyzer TA.XT Plus (manufactured by Stable Microsystems). The value of the stress (unit: g) when the rice shaped into a disc shape was compressed by 70% with a disc plunger having a diameter of 20 mm was used as an index of binding properties. The following "△", "○", and "◎" were accepted.
<Evaluation criteria>
×: Less than 3400 g Δ: 3400 g or more and less than 3800 g ○: 3800 g or more and less than 4200 g ◎: 4200 g or more

<Evaluation of rice ball moldability>
Five minutes after the addition of the pregelatinized starch, 50 g of rice was prepared using a rice ball mold. The onigiri moldability was evaluated according to the following criteria as to whether rice has a unit and is easy to mold. The following "△", "○", and "◎" were accepted.
<Evaluation criteria>
×: Bad △: Slightly good ○: Good ◎: Very good

<Sensory evaluation>
The rice balls were eaten after being stored at 20 ° C. for 24 hours, and the shape retention, taste and texture were evaluated according to the following criteria.
<Evaluation criteria>
×: Not good but no practical problem △: Slightly good ○: Good ◎: Very good

All of the pregelatinized starches of Preparation Examples 1-1 to 6 had little occurrence of lumps and had good binding properties and rice ball moldability. Among them, α-waxy corn starch, α-hydroxypropylated phosphate-crosslinked waxy corn starch, and α-phosphate phosphate-crosslinked potato starch were good in terms of rice ball moldability.
Further, in the sensory evaluation after 24 hours, α-shaped waxy corn starch, α-shaped tapioca starch, and α-hydroxypropylated phosphate-crosslinked waxy corn starch are good in terms of shape retention, and in terms of texture, α Waxy corn starch, α-hydroxypropylated phosphate cross-linked waxy corn starch and α-acetylated phosphate cross-linked tapioca starch were good.

(Preparation Examples 3-1 to 3-7)
(Evaluation of particle size distribution)
A pregelatinized waxy corn starch was prepared in the same manner as in Preparation Example 1-1. At that time, the pulverization conditions were adjusted, and sieving was performed as necessary to obtain a pregelatinized waxy corn starch having a particle size distribution shown in Table 3.

(Examples 4-1 to 4-6, Comparative example 4-1)
In the following, the molded rice binders made of each pregelatinized starch obtained in Preparation Examples 3-1 to 3-7 were evaluated. That is, using the pregelatinized starch obtained above, evaluation of lumps, binding properties, and rice ball moldability was performed in the same manner as in Example 2-1. The results are shown in Table 4. In addition, the temperature of the rice at the time of pregelatinized starch addition was 76 degreeC.

The amount of lumps generated was small at 25% by mass or more on 60M sieve of pregelatinized starch, and it was particularly remarkable at 30% by mass or more. Further, when the 60M sieve was 25% by mass or more and the 30M sieve was 30% by mass or more, the rice ball moldability was good. Furthermore, it has been found that the binding property is good when the amount of the 30M sieve is more than 30% by mass.
On the other hand, as shown in Comparative Example 4-1, when the mass on the 60M sieve was 10% by mass, there was a lot of lumps.

(Examples 5-1 to 5-6)
(Evaluation of addition amount)
In Example 4-3, except for the amount of pregelatinized starch added in Preparation Example 3-4 being set to the amount shown in Table 5, the evaluation of dumb and rice ball moldability was performed in the same manner. The results are shown in Table 5. In addition, the temperature of the rice at the time of pregelatinized starch addition was 76 degreeC.

It was found that rice ball moldability is improved by adding 0.5% by mass or more of pregelatinized starch per rice. Especially, when 0.5 mass% was added, it turned out that there is no generation | occurrence | production of a lump and rice ball moldability is further good.

(Example 6)
Cooked rice was prepared under the following conditions.
Rice, water, salt, consomme (cube) and butter were put in a rice cooker and cooked. 0.5 parts of pregelatinized starch of Preparation Example 3-4 were added to 100 parts of the cooked rice and mixed. As a control, a preparation without the pregelatinized starch of Preparation Example 3-4 was also produced. In addition, the temperature of the cooked rice at the time of pregelatinized starch addition was 91 degreeC. 50 g of the cooked rice was put into a rice ball mold and molded to make a rice ball.

(material)
450g of rice
600g of water
3g of salt
Consomme (cube) 5.3g
20g butter

In the cooked rice to which pregelatinized starch of Preparation Example 3-4 was added, a rice ball with good moldability could be made and the rice had good taste. On the other hand, cooked rice (control) to which pregelatinized starch was not added could not make a rice ball that maintained moldability.

(Example 7)
Molded rice for fried rice was prepared under the following conditions.
Eggs were fried in advance with a small amount of oil (about 10 g) to prepare roasted eggs. Long leek, salt and soy sauce were added to 100 parts of cooked rice, fried using stir-fried oil, and then roasted eggs were added to make fried rice. 1 part of pregelatinized starch of Preparation Example 3-4 was added to 100 parts of the resulting fried rice and mixed. As a control, a preparation without the pregelatinized starch of Preparation Example 3-4 was also produced. The temperature of the fried rice when adding the pregelatinized starch was 77 ° C. 50 g of the fried rice was put into a rice ball mold and molded to make a rice ball.

(material)
200g of rice
30g egg
Long onion 20g
2g soy sauce
Stir-fried oil (rapeseed oil) 15g

In the fried rice to which the pregelatinized starch of Preparation Example 3-4 was added, a rice ball with good moldability could be made and the taste was good. On the other hand, in the fried rice to which no pregelatinized starch was added in Preparation Example 3-4 (control), it was not possible to make a rice ball that maintained moldability.

This application claims priority based on Japanese Patent Application No. 2016-029245 filed on Feb. 18, 2016, the entire disclosure of which is incorporated herein.

Claims

A molded rice binder having an opening of 250 μm (60 mesh) and having a sieve fraction of 18% by mass or more and containing pregelatinized starch as an active ingredient.
2. The shaped rice cake according to claim 1, wherein the content of the 500 μm (30 mesh) sieving fraction in the shaped rice binder is 15% by mass or more based on the whole shaped rice binder. Dressing material.
The shaped rice binder according to claim 1 or 2, wherein the pregelatinized starch is pregelatinized starch having a amylose content of 20% by mass or less.
The shaped rice binder according to any one of claims 1 to 3, wherein the shaped rice is cooked rice.
The molded rice binder according to any one of claims 1 to 4, wherein the molded rice binder contains 60% by mass or more of the pregelatinized starch with respect to the entire molded rice binder.
A method for producing molded rice,
a step of adding a molded rice binder containing 60% by mass or more of pregelatinized starch and having an aperture of 250 μm (60 mesh) on a sieve to 18% by mass or more to rice,
A method for producing shaped rice, comprising the steps of mixing the rice and the shaped rice binder, and forming the mixed rice.
The manufacturing method according to claim 6, wherein the rice is cooked rice.
The production method according to claim 7, wherein the content of oil in the cooked rice is 0.3% by mass or more based on the whole cooked rice.
The manufacturing method according to any one of claims 6 to 8, wherein a temperature of the rice to which the shaped rice binder is added is 30 ° C or higher.
In the step of adding the shaped rice binder to the rice, the shaped rice binder is added to the rice so that the amount of the pregelatinized starch is 0.01% by mass to 3% by mass with respect to the rice. The manufacturing method according to any one of claims 6 to 9, which is added to the process.
Shaped rice shape-retaining property including a step of adding a shaped rice binder containing 60% by mass or more of pregelatinized starch and having a mesh size of 250 μm (60 mesh) on the sieve to 18% by mass or more. How to improve.
The texture of the shaped rice, including a step of adding to the rice a shaped rice binder containing 60% by mass or more of pregelatinized starch and having a mesh size of 250 μm (60 mesh) and having a sieve fraction of 18% by mass or more. How to improve.