WO2017170479A1 - Cooked rice quality improving agent and production method for cooked rice having been subjected to quality improving treatment - Google Patents

Cooked rice quality improving agent and production method for cooked rice having been subjected to quality improving treatment Download PDF

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WO2017170479A1
WO2017170479A1 PCT/JP2017/012525 JP2017012525W WO2017170479A1 WO 2017170479 A1 WO2017170479 A1 WO 2017170479A1 JP 2017012525 W JP2017012525 W JP 2017012525W WO 2017170479 A1 WO2017170479 A1 WO 2017170479A1
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Prior art keywords
rice
cooked rice
guar gum
degradation product
aging
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PCT/JP2017/012525
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French (fr)
Japanese (ja)
Inventor
恭昭 山田
絵美 小森
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三菱商事フードテック株式会社
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Application filed by 三菱商事フードテック株式会社 filed Critical 三菱商事フードテック株式会社
Priority to KR1020187027302A priority Critical patent/KR102609096B1/en
Publication of WO2017170479A1 publication Critical patent/WO2017170479A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • the present invention relates to an agent for improving quality of cooked rice using a guar gum enzymatic degradation product and a method for producing cooked rice subjected to quality improvement treatment using a guar gum enzymatic degradation product.
  • rice is cooked by adding enzyme preparations (amylase preparations, etc.). According to this method, it is possible to obtain a relatively high quality cooked rice having almost no influence on the taste and color tone as compared with the case where saccharides are added.
  • the enzyme preparation has a problem that it is difficult to obtain cooked rice while maintaining a certain quality because the price of the enzyme preparation is high and the rate of the decomposition reaction changes depending on the heating conditions during cooking. .
  • the inventors of the present application can expect an effect of suppressing the aging of cooked rice, particularly cooked rice stored for a long time (for example, 12 hours or more) in a chilled temperature zone (0 to 10 ° C.), and We have intensively studied methods and means for obtaining the effect of inhibiting aging more efficiently and at a lower cost than conventional ones.
  • the present inventors have obtained the knowledge that aging of cooked rice can be suppressed by using the guar gum enzyme degradation product as an agent for improving the quality of cooked rice, and the present invention has been completed.
  • the present invention provides an agent for improving the quality of cooked rice containing a guar gum enzyme degradation product as an active ingredient in order to solve the above problems.
  • an agent for inhibiting the aging of cooked rice containing a guar gum enzyme degradation product as an active ingredient is provided.
  • the rice, guar gum enzymatic degradation product, and a mixture containing water are characterized by obtaining a rice that is difficult to age, has reduced crustiness, and is less likely to loosen.
  • the manufacturing method of the cooked rice which performed the quality improvement process is provided.
  • the present invention provides a method for producing cooked rice that has been subjected to quality improvement processing, characterized by obtaining cooked rice that is less prone to loosening.
  • the amount of the guar gum enzymatic degradation product is 0.083 to 5.0% by weight relative to 100% by weight of raw rice before absorbing water. And a method for producing cooked rice subjected to the quality improvement treatment described in the third to fourth.
  • the rice quality improving agent which is provided by the present invention and containing an enzyme degradation product of guar gum, to the rice and cooking it, it is difficult to age after cooking in a chilled temperature range (0 to 10 ° C.). Is suppressed, and it becomes possible to produce cooked rice that is difficult to loosen.
  • the amount of rice cooked at a time there is no particular limitation on the amount of rice cooked at a time, and any rice cooker that is usually implemented from a cooking pot in a central cooking facility of the restaurant industry to a small domestic rice cooker is applicable.
  • the amount of water relative to the raw rice can be appropriately changed depending on the variety of rice, the production area, the storage period, the storage state, and the intended state of cooking. In the following, one embodiment of the present invention in the case of using 300 g of fresh rice and a standard amount of water added will be described.
  • the rice cooked in the rice cooker is cooked by a conventional method to obtain cooked rice.
  • the above is the method for producing cooked rice subjected to the quality improvement processing according to the present embodiment.
  • the cooked rice obtained by the above production method becomes a cooked rice that is less likely to age after cooking, is less crisp, and is less likely to be loosened. That is, according to the production method described above, cooked rice with improved quality can be obtained.
  • aging of the cooked rice obtained by the above production method is suppressed even in a chilled temperature range (0 to 10 ° C.), which is a temperature range in which aging is promoted after cooking.
  • a chilled temperature range (0 to 10 ° C.)
  • many chilled products are stored in the chilled temperature zone for a long time (for example, 12 hours or more) from production to consumption
  • the cooked rice produced by the method of the present invention is aged, crunchy and loosened even under such conditions. Deterioration is suppressed.
  • the variety and storage period of rice used in the present invention are not particularly limited, but the effect of the present invention is remarkably recognized for those that are markedly aged when stored after cooking.
  • the present invention can also be said to relate to an agent for improving the quality of cooked rice containing a guar gum enzyme degradation product as an active ingredient. Furthermore, the present invention can also be said to relate to an agent for inhibiting the aging of cooked rice containing a guar gum enzyme degradation product as an active ingredient.
  • the guar gum enzymatic degradation product or the rice aging inhibitor agent containing it as an active ingredient absorbs water. It is preferable to add to the cooked rice.
  • the present invention can be carried out in the state where a shelf life improver, various seasonings, ingredients for cooked rice, etc. coexist in addition to rice, water, and guar gum enzymatic degradation products.
  • the guar gum enzyme degradation product is 5 g, but the amount of the guar gum enzyme degradation product is 0.083 to 5.0% by weight with respect to 100% by weight of raw rice before absorbing water. %.
  • the effect of the present invention that is, after cooking rice, it is difficult to age even when stored for a long time (for example, 12 hours or more) particularly in a chilled temperature range (0 to 10 ° C.), and suppresses crispness This is because it is possible to obtain cooked rice in which the looseness is difficult to deteriorate.
  • “difficult to age” does not mean that aging is completely prevented, but means that aging should be suppressed as compared with the case of no addition.
  • the effect of the present invention can be obtained more suitably by setting the amount of the guar gum enzyme degradation product to 0.166 to 3.33% by weight with respect to 100% by weight of raw rice before absorbing water. I know.
  • guar gum enzyme degradation product 5 g is dissolved in 100 g of water, but the amount of water here may be an amount necessary and sufficient to dissolve the guar gum enzyme degradation product. If the prepared guar gum enzyme degradation product is easily soluble in water, it may be used directly in a rice cooker without being dissolved in water.
  • the effect of the present invention that is, the chilled temperature range (0 to 1 after cooking) This is because it is also possible to obtain cooked rice that does not age easily even at 0 ° C., has reduced crispness, and does not easily loosen.
  • the effect of the present invention particularly the suppression of the deterioration of the looseness, can be further enhanced by adding edible oil.
  • the amount of edible oil is preferably 0.3 to 2.0% by weight with respect to 100% by weight of raw rice before absorbing water.
  • edible oil can be used if it is a commercially available thing, it is recognized that it is suitable to use "cooking oil" by which the component was adjusted as oil for cooking rice.
  • the greatest feature of the present invention is that the guar gum enzymatic degradation product is used as an agent for improving the quality of cooked rice.
  • Guar gum enzyme degradation product is a dietary fiber that can be obtained by limited digestion of guar gum, which is a thickening polysaccharide obtained from the endosperm of leguminous plant Guar plant, and is added to foods unlike thickening polysaccharides. In some cases, the effect on physical properties is small. Although this substance is commercially available, to improve the quality of cooked rice, that is, to obtain cooked rice that is resistant to aging even if stored for a long time (for example, 12 hours or more) in the chilled temperature range (0-10 ° C.) after cooking. The present inventors consider that the use in the prior art did not exist in the prior art.
  • Example 1 The following materials were prepared.
  • Raw rice Korean Art R
  • Edible oil (“Cooking oil” manufactured by J-Oil Mills): 3g
  • the prepared raw rice was washed with running water for 2 minutes. Thereafter, water was added so that all the washed rice was soaked and left for 90 minutes to obtain rice that had absorbed water.
  • the prepared guar gum enzyme degradation product was dissolved in 100 g of water. After 90 minutes, the rice was drained with colander.
  • Edible oil, water-dried rice, and guar gum enzyme degradation product dissolved in water were placed in a rice cooker and water was added.
  • edible oil, rice after draining water, guar gum enzyme degradation product dissolved in water, and water were added so that the total weight of water was 828 g.
  • the rice in the rice cooker was cooked using the “white rice menu” of a rice cooker (“JKC-V100” manufactured by TIGER) to obtain cooked rice.
  • the obtained cooked rice was put in a bowl having a capacity of 3.1 L and cooled to 20 ° C. by a vacuum cooler (“CMJ-20QE” manufactured by Miura Kogyo Co., Ltd.).
  • the cooked rice cooled to 20 ° C. was transferred to a three-layer nylon plastic bag (“Triple Nylon NY-9” manufactured by MICS Chemical Co., Ltd.) and sealed, and a thermostat set at 10 ° C. (“MIR manufactured by Sanyo Electric Co., Ltd.”). -153 ”) for 12 hours. Thereafter, it was stored for 3 hours in a thermostat set to 20 ° C. (“MIR-154-PJ” manufactured by Panasonic).
  • MIR-154-PJ manufactured by Panasonic
  • the amount of the guar gum enzyme degradation product was changed to 0 g, 0.25 g, 0.5 g, 1 g, 10 g, 15 g, respectively (total weights were 823 g, 823.25 g, 823. 5g, 824g, 833g, 838g)
  • the amount of the guar gum enzyme degradation product to be added as a quality improver was examined by producing cooked rice and evaluating each cooked rice. The evaluation of the cooked rice was performed by eating, and the aging was comprehensively evaluated from the “hardness”, “elasticity”, “pasatsu”, and “frayability” of the cooked rice. The following is the result.
  • Example 2 The following materials were prepared and cooked, stored and evaluated under the conditions of Example 1.
  • Raw rice Korean (Koshihikari from Toyama Prefecture) 300g Guar gum enzymatic degradation product (“Fiberlon S” manufactured by DSP Gokyo Co., Ltd.): 5 g Edible oil (“Cooking oil” manufactured by J-Oil Mills): 3g
  • the amount of the guar gum enzyme degradation product is 0.083 to 5.0% by weight with respect to 100% by weight of raw rice before absorbing water, regardless of the manufacturer. It has been found that this is preferable in obtaining the effects of the present invention.
  • the amount of the guar gum enzymatic degradation product is 0.166 to 3.33% by weight with respect to 100% by weight of raw rice before absorbing water, regardless of the manufacturer. It was also found that it is more preferable to obtain.
  • Example 1 Under the conditions of Example 1, 2.7 g of soybean polysaccharide (Soya Up MP10, manufactured by Fuji Oil Co., Ltd.) was added instead of the guar gum enzyme degradation product, and cooked and stored to obtain cooked rice. The obtained cooked rice was slightly yellow and felt aging and was not suitable for eating.
  • soybean polysaccharide Soya Up MP10, manufactured by Fuji Oil Co., Ltd.
  • Example 3 The cooked rice with 3.5 g of guar gum enzyme degradation product was prepared under the rice cooking conditions of Example 1, and the obtained cooked rice was placed in a 3.1 L bowl and a vacuum cooler (“CMJ-20QE” manufactured by Miura Kogyo Co., Ltd.). ) To 20 ° C. Next, replace with the same weight (200 g) as the cooked rice in the purchased commercial chilled lunch box (mapo tofu cake: lid PS, middle dish PP, container PP). MIR-153 ") for 40 hours. The whole container of the lunch box including the ingredients of the chilled lunch box after storage was heated by electromagnetic waves (1600 W for 65 seconds in a professional microwave oven NE-1901 manufactured by Panasonic). The heated lunch was not overheated, the container was not deformed, and it was soft and soft when eating, and almost no aging was felt in the loosened state.
  • CJ-20QE manufactured by Miura Kogyo Co., Ltd.
  • Example 3 electromagnetic wave heating was performed using cooked rice to which no guar gum enzymatic degradation product was added under the rice cooking conditions of Example 1. The cooked lunch was suitable for eating, but the cooked rice was hard and stubborn, and it was not easy to loose and felt partly due to aging.
  • Comparative Example 4 Under the conditions of Comparative Example 3, the electromagnetic wave heating condition was 1600 W 80 seconds. In the bento after heating, the hardness derived from partial aging of the cooked rice decreased, but the ingredients were overheated and scattered in the container, and the temperature was not suitable for eating. In addition, the container was also deformed, and it was difficult to open the container, thereby reducing the commercial value.
  • the guagam enzyme degradation product acts as an agent for improving the quality of cooked rice, that is, it interacts with water molecules uniformly present between gelatinized starch molecules and inhibits recrystallization of starch molecules. This is because it is recognized that the mechanism for suppressing aging is not different.
  • the quality improving agent for cooked rice of the present invention By using the quality improving agent for cooked rice of the present invention, it becomes possible to effectively suppress the aging of cooked rice stored and distributed in a chilled temperature zone, and as a result, high quality chilled cooked rice is inexpensive for consumers. Can be provided.

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Abstract

[Problem] To provide cooked rice which is less susceptible to aging for a long period of time after boiling, prevented from drying and less susceptible to deterioration in grain separation properties. [Solution] This cooked rice quality improving agent is characterized by containing an enzymolysis product of guar gum as an active component. By boiling a mixture containing the cooked rice quality improving agent, rice and water, the cooked rice can be edible even if stored, in particular, in a chilling temperature range (0-10ºC) for a long period of time (e.g., 12 hours or more), is less likely to cause problems for a container and ingredients even if microwave-heated, and is suppressed from aging and deterioration in grain separation properties.

Description

米飯の品質改良用剤、及び、品質改良処理を施した米飯の製造方法Rice quality improving agent and method for producing cooked rice with quality improvement treatment
　本発明は、グァーガム酵素分解物を使用した米飯の品質改良用剤、及び、グァーガム酵素分解物による品質改良処理を施した米飯の製造方法に関する。 The present invention relates to an agent for improving quality of cooked rice using a guar gum enzymatic degradation product and a method for producing cooked rice subjected to quality improvement treatment using a guar gum enzymatic degradation product.
　米を炊飯して得られる米飯は、炊飯後に冷却して保存すると、時間の経過とともに、米飯中の澱粉が「老化」して、米粒が硬化し、弾力が失われる（以下このような現象を「米飯が老化する」と称することがある）。その結果パサパサとした状態となってほぐれ性が悪化し、喫食に適さない食感となることが知られている。そして、氷点下で凍結しない限り、温度が低いほど老化は進みやすく、とりわけ、チルド温度帯（０～１０℃）において長時間（１２時間以上）保存すると、米飯のほとんどが老化してしまい、まったく喫食に適さない食感となるという問題があった。 When cooked rice is cooled and stored after cooking, the starch in the cooked rice will “age” over time, and the rice grains will harden and lose its elasticity. Sometimes referred to as “rice ages.” As a result, it is known that it becomes a dry state and the looseness is deteriorated, resulting in a texture unsuitable for eating. As long as it is not frozen below freezing point, the lower the temperature, the easier it is to age, especially when stored for a long time (12 hours or more) in the chilled temperature range (0-10 ° C), most of the cooked rice will age and eat completely. There was a problem that the texture was unsuitable.
　このような問題を解決するため、糖類（トレハロース、大豆多糖類等）を添加して米を炊飯する方法が実施されている。しかしながら、糖類を添加して炊飯した場合は、老化抑制の効果は期待できるものの、添加量に比例して米飯の味質及び色調に好ましくない影響を与えるという問題が生じる。以前は、チルド米飯（チルド温度帯において長時間保存される米飯）の主流は酢飯であったため、この問題は顕在化しなかった。しかしながら、近年普通の米飯（白飯）についても、チルド米飯として流通する量が飛躍的に増えており、糖類の添加の検討がなされているが、添加量増により米飯への味質及び色調に好ましくない影響を与えてしまうため、現状で使用されている糖類の添加による米飯の老化抑制には限界がある。 In order to solve such problems, a method of cooking rice by adding saccharides (trehalose, soybean polysaccharide, etc.) has been implemented. However, when rice is cooked with saccharides added, the effect of inhibiting aging can be expected, but there is a problem that the taste quality and color tone of the cooked rice are adversely affected in proportion to the amount added. Previously, chilled cooked rice (rice cooked for a long time in the chilled temperature zone) was vinegared rice, so this problem did not become apparent. However, the amount of ordinary rice (white rice) distributed as chilled rice has increased dramatically in recent years, and addition of sugars has been studied, but it is preferable for the taste quality and color tone of the rice by increasing the addition amount. Therefore, there is a limit to the suppression of aging of cooked rice by the addition of sugars currently used.
　また、白飯については、再加熱して喫食に供する場合、一見してチルド米飯の老化は問題にならないように見えるが、チルド米飯を使用した弁当を電子レンジなどを用い電磁波による加熱をする際、米飯の老化が過度に進行した状態の弁当を、米飯の老化を解消し、喫食に適した状態まで加熱すると長時間を要するばかりでなく、例えば、米飯以外の含水率の高い具材が過加熱となって喫食に適さない状態となること、加熱によって樹脂製の容器が変形すること、米飯および具材に含まれる油脂により容器の種類によっては容器が溶解し容器の成分が米飯中に混入する危険性などがあるため、依然として米飯の老化を抑制する必要がある。 Also, for white rice, when it is reheated and served, it seems that aging of chilled rice does not seem to be a problem, but when heating a lunch box using chilled rice using a microwave oven, It is not only a long time to heat a bento in which the aging of the cooked rice has progressed to a state suitable for eating, eliminating the aging of the cooked rice, for example, ingredients other than cooked rice that have a high water content are overheated. It becomes a state that is not suitable for eating, the resin container is deformed by heating, and depending on the type of container due to the oil and fat contained in the cooked rice and ingredients, the container dissolves and the components of the container are mixed in the cooked rice Because of the dangers, it is still necessary to suppress the aging of cooked rice.
　さらに、糖類以外では、酵素製剤（アミラーゼ製剤等）を添加して米を炊飯する方法も実施されている。この方法によれば、糖類を添加した場合と比べて味質、色調への影響がほとんど無い、比較的良質な米飯を得ることができる。しかしながら、酵素製剤は、価格が高い上に、炊飯時の加熱条件により分解反応の速度が変わってしまうため、炊飯のコントロールが難しく、一定の品質を保ちながら米飯を得ることが難しいという問題がある。 In addition to sugars, rice is cooked by adding enzyme preparations (amylase preparations, etc.). According to this method, it is possible to obtain a relatively high quality cooked rice having almost no influence on the taste and color tone as compared with the case where saccharides are added. However, the enzyme preparation has a problem that it is difficult to obtain cooked rice while maintaining a certain quality because the price of the enzyme preparation is high and the rate of the decomposition reaction changes depending on the heating conditions during cooking. .
特開平０９－１６３９４３JP 09-163943 A 特開２００８－０４３２２７JP 2008-043227 A
　本願発明者らは、このような実情のもと、米飯、特にチルド温度帯（０～１０℃）において長時間（たとえば１２時間以上）保管される米飯の老化抑制効果を期待できる添加物および、従来のものよりも、より効率的で安価に老化抑制の効果を得られる方法や手段について鋭意検討を重ねた。 Under these circumstances, the inventors of the present application can expect an effect of suppressing the aging of cooked rice, particularly cooked rice stored for a long time (for example, 12 hours or more) in a chilled temperature zone (0 to 10 ° C.), and We have intensively studied methods and means for obtaining the effect of inhibiting aging more efficiently and at a lower cost than conventional ones.
　その結果、本願発明者らは、グァーガム酵素分解物を、米飯の品質改良用剤として使用することによって、米飯の老化を抑制することができるという知見を得、本発明を完成するに至った。 As a result, the present inventors have obtained the knowledge that aging of cooked rice can be suppressed by using the guar gum enzyme degradation product as an agent for improving the quality of cooked rice, and the present invention has been completed.
　すなわち本発明は、上記課題を解決するためにグァーガム酵素分解物を有効成分とする米飯の品質改良用剤を提供するものである。 That is, the present invention provides an agent for improving the quality of cooked rice containing a guar gum enzyme degradation product as an active ingredient in order to solve the above problems.
　第二の解決手段として、グァーガム酵素分解物を有効成分とする米飯の老化抑制用剤を提供するものである。 As a second solution, there is provided an agent for inhibiting the aging of cooked rice containing a guar gum enzyme degradation product as an active ingredient.
　第三の解決手段として、米、グァーガム酵素分解物、及び、水を含む混合物を炊飯することによって、老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯を得ることを特徴とする、品質改良処理を施した米飯の製造方法を提供するものである。 As a third solution, the rice, guar gum enzymatic degradation product, and a mixture containing water are characterized by obtaining a rice that is difficult to age, has reduced crustiness, and is less likely to loosen. The manufacturing method of the cooked rice which performed the quality improvement process is provided.
　第四の解決手段として、米、グァーガム酵素分解物、及び、水を含む混合物を炊飯することによって、炊飯後にチルド温度帯（０～１０℃）において保存しても老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯を得ることを特徴とする、品質改良処理を施した米飯の製造方法を提供するものである。 As a fourth solution, by cooking rice, guar gum enzymatic degradation product, and a mixture containing water, it is difficult to age even when stored in a chilled temperature zone (0-10 ° C.) after rice cooking, and the crustiness is suppressed. The present invention provides a method for producing cooked rice that has been subjected to quality improvement processing, characterized by obtaining cooked rice that is less prone to loosening.
　さらに、第五の解決手段として前記混合物において、前記グァーガム酵素分解物の分量が、水を吸収させる前の生米１００重量％に対して、０．０８３～５．０重量％であることを特徴とする、第三ないし第四に記載の品質改良処理を施した米飯の製造方法を提供するものである。 Further, as a fifth solving means, in the mixture, the amount of the guar gum enzymatic degradation product is 0.083 to 5.0% by weight relative to 100% by weight of raw rice before absorbing water. And a method for producing cooked rice subjected to the quality improvement treatment described in the third to fourth.
　本発明により提供される、グァーガム酵素分解物を有効成分とする米飯の品質改良用剤を米に添加して炊飯することによって、炊飯後にチルド温度帯（０～１０℃）において老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯の製造が可能となる。 By adding the rice quality improving agent, which is provided by the present invention and containing an enzyme degradation product of guar gum, to the rice and cooking it, it is difficult to age after cooking in a chilled temperature range (0 to 10 ° C.). Is suppressed, and it becomes possible to produce cooked rice that is difficult to loosen.
　以下、本発明に係る米飯の品質改良用剤、及び、品質改良処理を施した米飯の製造方法を実施するための形態について説明する。 Hereinafter, the form for implementing the manufacturing method of the cooked rice which performed the quality improvement agent of the cooked rice which concerns on this invention, and the quality improvement process is demonstrated.
　本発明の実施に際し、一度に炊飯する量については特に制限はなく、外食産業の集中調理施設の炊飯釜から、家庭用小型炊飯器まで通常実施されている炊飯量であれば適用可能である。また、生米に対する水の量についても、米の品種、産地、保管期間、保管状態、目的とする炊き上がりの状態によって適宜変更することができる。以下に新米の生米３００ｇ、標準的な水の添加量とした場合の本発明実施の一態様について説明する。 In carrying out the present invention, there is no particular limitation on the amount of rice cooked at a time, and any rice cooker that is usually implemented from a cooking pot in a central cooking facility of the restaurant industry to a small domestic rice cooker is applicable. Also, the amount of water relative to the raw rice can be appropriately changed depending on the variety of rice, the production area, the storage period, the storage state, and the intended state of cooking. In the following, one embodiment of the present invention in the case of using 300 g of fresh rice and a standard amount of water added will be described.
　生米３００ｇを用意し、これを流水で２分間洗浄する。その後、洗浄した米のすべてが浸かるように水を加えて９０分間置き、水を吸収させた米を得る。次に、グァーガム酵素分解物５ｇを水１００ｇに溶かしたものを用意する。同時に、食用油３ｇも用意する。また、米はザルで水を切っておく。 Prepare 300g of fresh rice and wash it with running water for 2 minutes. Thereafter, water is added so that all the washed rice is soaked and left for 90 minutes to obtain rice that has absorbed water. Next, a solution prepared by dissolving 5 g of the guagam enzymatic decomposition product in 100 g of water is prepared. At the same time, prepare 3 g of cooking oil. The rice is drained with a colander.
　食用油、水を切った米、及び、水に溶かしたグァーガム酵素分解物を炊飯釜に入れ、水を加える。ここで加える水の分量は、米を常法により炊飯する際のものと同様である。ちなみに、本実施形態においては、食用油、水を切った米、水に溶かしたグァーガム酵素分解物、及び、水の総重量が８２８ｇとなるように水を加えるものとする。 食 Add cooking oil, drained rice, and guar gum enzyme digest in water to the rice cooker and add water. The amount of water added here is the same as that when rice is cooked in a conventional manner. Incidentally, in this embodiment, water is added so that the total weight of edible oil, rice after draining water, guar gum enzymatic decomposition product dissolved in water, and water is 828 g.
　そして、炊飯釜に入ったこれらを常法により炊飯して米飯を得る。以上が、本実施形態に係る品質改良処理を施した米飯の製造方法である。 Then, the rice cooked in the rice cooker is cooked by a conventional method to obtain cooked rice. The above is the method for producing cooked rice subjected to the quality improvement processing according to the present embodiment.
　以上の製造方法によって得られる米飯は、炊飯後老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯となる。すなわち、以上で説明した製造方法によれば、品質改良が施された米飯を得ることができる。 The cooked rice obtained by the above production method becomes a cooked rice that is less likely to age after cooking, is less crisp, and is less likely to be loosened. That is, according to the production method described above, cooked rice with improved quality can be obtained.
　さらに、以上の製造方法によって得られる米飯は、炊飯後に老化が促進される温度帯であるチルド温度帯（０～１０℃）においても老化が抑制される。多くのチルド流通品は製造から消費にまで長時間（たとえば１２時間以上）チルド温度帯で保管されるが、本発明の方法によって製造された米飯はこのような条件においても老化、ぱさつき、ほぐれ性の悪化が抑制される。 Furthermore, aging of the cooked rice obtained by the above production method is suppressed even in a chilled temperature range (0 to 10 ° C.), which is a temperature range in which aging is promoted after cooking. Although many chilled products are stored in the chilled temperature zone for a long time (for example, 12 hours or more) from production to consumption, the cooked rice produced by the method of the present invention is aged, crunchy and loosened even under such conditions. Deterioration is suppressed.
　本発明で用いる米について品種、保管期間に特に制限はないが、炊飯後保存する際に老化が顕著なものについて、本発明の効果が顕著に認められる。 The variety and storage period of rice used in the present invention are not particularly limited, but the effect of the present invention is remarkably recognized for those that are markedly aged when stored after cooking.
　本願発明者らの知見によれば、この品質改良の効果は、グァーガム酵素分解物が有効成分として機能することによって得られていると認められる。そのため、本発明は、グァーガム酵素分解物を有効成分とする米飯の品質改良用剤に関するものとも言うことができる。さらに、本発明は、グァーガム酵素分解物を有効成分とする米飯の老化抑制用剤に関するものと言うこともできる。 According to the knowledge of the inventors of the present application, it is recognized that this quality improvement effect is obtained by the function of the guar gum enzymatic degradation product as an active ingredient. Therefore, the present invention can also be said to relate to an agent for improving the quality of cooked rice containing a guar gum enzyme degradation product as an active ingredient. Furthermore, the present invention can also be said to relate to an agent for inhibiting the aging of cooked rice containing a guar gum enzyme degradation product as an active ingredient.
　本発明の実施形態において、炊飯前に米に水を吸収させる工程がある場合、水の吸収効率の観点から、グァーガム酵素分解物またはそれを有効成分とする米飯の老化抑制用剤は水を吸収させた米に加えることが好ましい。 In the embodiment of the present invention, when there is a step of absorbing water into the rice before cooking, from the viewpoint of water absorption efficiency, the guar gum enzymatic degradation product or the rice aging inhibitor agent containing it as an active ingredient absorbs water. It is preferable to add to the cooked rice.
　本発明は、米、水、グァーガム酵素分解物のほか、日持向上剤、各種調味料、炊き込みご飯用の具材などが共存した状態でも実施可能である。 The present invention can be carried out in the state where a shelf life improver, various seasonings, ingredients for cooked rice, etc. coexist in addition to rice, water, and guar gum enzymatic degradation products.
　また、以上の実施形態においては、グァーガム酵素分解物を５ｇとしているが、グァーガム酵素分解物の分量は、水を吸収させる前の生米１００重量％に対して、０．０８３～５．０重量％であれば構わない。この範囲内の分量とすることで、本発明の効果、すなわち、炊飯後、特にチルド温度帯（０～１０℃）において長時間（たとえば１２時間以上）保存しても老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯を得ることができるからである。ここで「老化しにくい」とは完全に老化を防止していることを意味するものではなく、無添加のものに比べ老化が抑制されていればよいことを意味する。すなわち、そのままでは喫食にやや難があるものの、電磁波による加熱の際に容器、具材などに過加熱による不具合が生じない加熱条件が適用可能な程度に老化が抑制されていればよい。ぱさつき、ほぐれ性についても同様である。さらに、グァーガム酵素分解物の分量を、水を吸収させる前の生米１００重量％に対して、０．１６６～３．３３重量％とすることで、本発明の効果をさらに好適に得られることも分かっている。 In the above embodiment, the guar gum enzyme degradation product is 5 g, but the amount of the guar gum enzyme degradation product is 0.083 to 5.0% by weight with respect to 100% by weight of raw rice before absorbing water. %. By making the amount within this range, the effect of the present invention, that is, after cooking rice, it is difficult to age even when stored for a long time (for example, 12 hours or more) particularly in a chilled temperature range (0 to 10 ° C.), and suppresses crispness This is because it is possible to obtain cooked rice in which the looseness is difficult to deteriorate. Here, “difficult to age” does not mean that aging is completely prevented, but means that aging should be suppressed as compared with the case of no addition. That is, although it is somewhat difficult to eat as it is, it is only necessary to suppress aging to such an extent that heating conditions that do not cause problems due to overheating in containers, ingredients, and the like can be applied during heating by electromagnetic waves. The same is true for papaya and looseness. Furthermore, the effect of the present invention can be obtained more suitably by setting the amount of the guar gum enzyme degradation product to 0.166 to 3.33% by weight with respect to 100% by weight of raw rice before absorbing water. I know.
　また、以上の実施形態においては、グァーガム酵素分解物５ｇを水１００ｇに溶かしているが、ここでの水の分量は、グァーガム酵素分解物が溶けるのに必要十分な量であればよい。仮に、用意したグァーガム酵素分解物が容易に水に溶ける性質のものであれば、水に溶かさず、直接炊飯釜に入れて使用してもよい。 In the above embodiment, 5 g of guar gum enzyme degradation product is dissolved in 100 g of water, but the amount of water here may be an amount necessary and sufficient to dissolve the guar gum enzyme degradation product. If the prepared guar gum enzyme degradation product is easily soluble in water, it may be used directly in a rice cooker without being dissolved in water.
　さらに、以上の実施形態においては、食用油を加えて炊飯しているが、これを加えなくてもよい。加えなくても、本発明の効果、すなわち、炊飯後にチルド温度帯（０～１
０℃）においても老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯を得ることも可能であるからである。ただし、本願発明者らの知見によれば、食用油を加えることで、本発明の効果、とくにほぐれ性の悪化の抑制をより高められると認められる。この場合において、食用油の分量は、水を吸収させる前の生米１００重量％に対して、０．３～２．０重量％が好ましいと考えられる。また、食用油は、市販のものであれは使用することが可能であるが、炊飯用の油として成分が調整された「炊飯油」を使用することが好適であると認められる。 Furthermore, in the above embodiment, although cooking oil is added and cooked, it is not necessary to add this. Even if it is not added, the effect of the present invention, that is, the chilled temperature range (0 to 1 after cooking)
This is because it is also possible to obtain cooked rice that does not age easily even at 0 ° C., has reduced crispness, and does not easily loosen. However, according to the knowledge of the inventors of the present application, it is recognized that the effect of the present invention, particularly the suppression of the deterioration of the looseness, can be further enhanced by adding edible oil. In this case, it is considered that the amount of edible oil is preferably 0.3 to 2.0% by weight with respect to 100% by weight of raw rice before absorbing water. Moreover, although edible oil can be used if it is a commercially available thing, it is recognized that it is suitable to use "cooking oil" by which the component was adjusted as oil for cooking rice.
　本発明の最大の特徴は、グァーガム酵素分解物を、米飯の品質改良用剤として使用することである。グァーガム酵素分解物とはマメ科植物グァープラントの胚乳から得られる増粘多糖類であるグァーガムを、酵素を用いて限定分解し得られる食物繊維であり、増粘多糖類とは異なり食品に添加した場合において物性に与える影響が小さい。この物質は市販されているが、これを米飯の品質改良、すなわち炊飯後、特にチルド温度帯（０～１０℃）において長時間（たとえば１２時間以上）保存しても老化しにくい米飯を得るために使用することは、従来の技術には存在していなかったと本願発明者らは考えている。 The greatest feature of the present invention is that the guar gum enzymatic degradation product is used as an agent for improving the quality of cooked rice. Guar gum enzyme degradation product is a dietary fiber that can be obtained by limited digestion of guar gum, which is a thickening polysaccharide obtained from the endosperm of leguminous plant Guar plant, and is added to foods unlike thickening polysaccharides. In some cases, the effect on physical properties is small. Although this substance is commercially available, to improve the quality of cooked rice, that is, to obtain cooked rice that is resistant to aging even if stored for a long time (for example, 12 hours or more) in the chilled temperature range (0-10 ° C.) after cooking. The present inventors consider that the use in the prior art did not exist in the prior art.
　次に、以下に示す実施例により、本発明について更に詳細に説明を行う。 Next, the present invention will be described in more detail with reference to the following examples.
［実施例１］
以下の材料を用意した。
　生米（富山県入善産コシヒカリ）：３００ｇ
　グァーガム酵素分解物（太陽化学社製「サンファイバーＲ」）：５ｇ
　食用油（Ｊ‐オイルミルズ社製「炊飯油」）：３ｇ [Example 1]
The following materials were prepared.
Raw rice (Koshihikari from Toyama Prefecture) 300g
Guar gum enzymatic degradation product ("Sun Fiber R" manufactured by Taiyo Kagaku): 5g
Edible oil ("Cooking oil" manufactured by J-Oil Mills): 3g
　まず、用意した生米を流水で２分間洗浄した。その後、洗浄した米のすべてが浸かるように水を加えて９０分間置き、水を吸収させた米を得た。次に、用意したグァーガム酵素分解物を水１００ｇに溶かした。９０分経過後、米はザルで水を切っておいた。 First, the prepared raw rice was washed with running water for 2 minutes. Thereafter, water was added so that all the washed rice was soaked and left for 90 minutes to obtain rice that had absorbed water. Next, the prepared guar gum enzyme degradation product was dissolved in 100 g of water. After 90 minutes, the rice was drained with colander.
　食用油、水を切った米、及び、水に溶かしたグァーガム酵素分解物を炊飯釜に入れ、水を加えた。ここでは、食用油、水を切った米、水に溶かしたグァーガム酵素分解物、及び、水の総重量が８２８ｇとなるように水を加えた。 Edible oil, water-dried rice, and guar gum enzyme degradation product dissolved in water were placed in a rice cooker and water was added. Here, edible oil, rice after draining water, guar gum enzyme degradation product dissolved in water, and water were added so that the total weight of water was 828 g.
　そして、炊飯釜に入ったこれらを、炊飯器（ＴＩＧＥＲ社製「ＪＫＣ－Ｖ１００」）の「白米メニュー」により炊飯して米飯を得た。得た米飯を、容量３．１Ｌのボウルに入れ、真空冷却機（三浦工業社製「ＣＭＪ－２０ＱＥ」）によって２０℃まで冷却した。次に、２０℃に冷却した米飯を、３層ナイロンポリ袋（ＭＩＣＳ化学社製「トリプルナイロンＮＹ－９」）に移して封をし、１０℃に設定した恒温機（三洋電機社製「ＭＩＲ－１５３」）で１２時間保存した。その後、２０℃に設定した恒温機（パナソニック社製「ＭＩＲ－１５４－ＰＪ」）で３時間保存した。このようにして、グァーガム酵素分解物を５ｇ使用した品質改良処理を施した米飯を得た。 Then, the rice in the rice cooker was cooked using the “white rice menu” of a rice cooker (“JKC-V100” manufactured by TIGER) to obtain cooked rice. The obtained cooked rice was put in a bowl having a capacity of 3.1 L and cooled to 20 ° C. by a vacuum cooler (“CMJ-20QE” manufactured by Miura Kogyo Co., Ltd.). Next, the cooked rice cooled to 20 ° C. was transferred to a three-layer nylon plastic bag (“Triple Nylon NY-9” manufactured by MICS Chemical Co., Ltd.) and sealed, and a thermostat set at 10 ° C. (“MIR manufactured by Sanyo Electric Co., Ltd.”). -153 ") for 12 hours. Thereafter, it was stored for 3 hours in a thermostat set to 20 ° C. (“MIR-154-PJ” manufactured by Panasonic). Thus, the rice which gave the quality improvement process which used 5g of gua gum enzyme degradation products was obtained.
　さらに、以上の方法において、グァーガム酵素分解物の分量のみを、０ｇ、０．２５ｇ、０．５ｇ、１ｇ、１０ｇ、１５ｇとそれぞれ変更して（総重量はそれぞれ、８２３ｇ、８２３．２５ｇ、８２３．５ｇ、８２４ｇ、８３３ｇ、８３８ｇ）米飯を製造し、これら各米飯の評価を行うことで、品質改良剤として加えるべきグァーガム酵素分解物の分量を考察した。米飯の評価は、喫食によって行い、米飯の「硬さ」、「弾力」、「ぱさつき」、「ほぐれ性」から総合的に老化の評価を行った。以下がその結果である。 Furthermore, in the above method, only the amount of the guar gum enzyme degradation product was changed to 0 g, 0.25 g, 0.5 g, 1 g, 10 g, 15 g, respectively (total weights were 823 g, 823.25 g, 823. 5g, 824g, 833g, 838g) The amount of the guar gum enzyme degradation product to be added as a quality improver was examined by producing cooked rice and evaluating each cooked rice. The evaluation of the cooked rice was performed by eating, and the aging was comprehensively evaluated from the “hardness”, “elasticity”, “pasatsu”, and “frayability” of the cooked rice. The following is the result.
Figure JPOXMLDOC01-appb-I000001

※表中表記（×：老化している、△：やや老化を感じるもしくは硬い、〇：老化を感じ難
い）
※グァーガム酵素分解物０．２５ｇは、０ｇ（ブランク）と比しては良いが、耐老化性が弱くやや老化を感じた。
※グァーガム酵素分解物１５ｇは、０ｇ（ブランク）と比しては良いが、ほぐれ性の向上及び粒感が過剰であり、老化とは異なる硬さを感じた。
Figure JPOXMLDOC01-appb-I000001

* Notation in table (×: Aging, △: Feeling a little or hard, ○: Difficult to feel aging)
* Although 0.25 g of guar gum enzyme degradation product is better than 0 g (blank), the aging resistance was weak and a slight aging was felt.
* Although 15 g of the guar gum enzyme degradation product may be compared with 0 g (blank), the looseness is improved and the grain feel is excessive, and the hardness is different from aging.
［実施例２］
以下の材料を用意し、実施例１の条件で炊飯、保存、評価をおこなった。
　生米（富山県入善産コシヒカリ）：３００ｇ
　グァーガム酵素分解物（ＤＳＰ五協社製「ファイバロンS」）：５ｇ
　食用油（Ｊ‐オイルミルズ社製「炊飯油」）：３ｇ [Example 2]
The following materials were prepared and cooked, stored and evaluated under the conditions of Example 1.
Raw rice (Koshihikari from Toyama Prefecture) 300g
Guar gum enzymatic degradation product (“Fiberlon S” manufactured by DSP Gokyo Co., Ltd.): 5 g
Edible oil ("Cooking oil" manufactured by J-Oil Mills): 3g
Figure JPOXMLDOC01-appb-I000002

※表中表記（×：老化している、△：やや老化を感じるもしくは硬い、〇：老化を感じ難
い）
※グァーガム酵素分解物０．２５ｇは、０ｇ（ブランク）と比しては良いが、耐老化性が弱くやや老化を感じた。
※グァーガム酵素分解物１５ｇは、０ｇ（ブランク）と比しては良いが、ほぐれ性の向上及び粒感が過剰であり、老化とは異なる硬さを感じた。
Figure JPOXMLDOC01-appb-I000002

* Notation in table (×: Aging, △: Feeling a little or hard, ○: Difficult to feel aging)
* Although 0.25 g of guar gum enzyme degradation product is better than 0 g (blank), the aging resistance was weak and a slight aging was felt.
* Although 15 g of the guar gum enzyme degradation product may be compared with 0 g (blank), the looseness is improved and the grain feel is excessive, and the hardness is different from aging.
　以上の実施例における結果から、グァーガム酵素分解物の分量は、その製造元に関わらず、水を吸収させる前の生米１００重量％に対して、０．０８３～５．０重量％であることが、本発明の効果を得る上で好ましいことが分かった。また、グァーガム酵素分解物の分量は、その製造元に関わらず、水を吸収させる前の生米１００重量％に対して、０．１６６～３．３３重量％であることが、本発明の効果を得る上で、さらに好ましいことも分
かった。 From the results in the above examples, the amount of the guar gum enzyme degradation product is 0.083 to 5.0% by weight with respect to 100% by weight of raw rice before absorbing water, regardless of the manufacturer. It has been found that this is preferable in obtaining the effects of the present invention. In addition, the amount of the guar gum enzymatic degradation product is 0.166 to 3.33% by weight with respect to 100% by weight of raw rice before absorbing water, regardless of the manufacturer. It was also found that it is more preferable to obtain.
［比較例１］
　実施例１の条件において、グァーガム酵素分解物に代え、大豆多糖類（ソヤアップＭＰ１０、不二製油社製）２．７ｇを加え炊飯、保存し、米飯を得た。得られた米飯はわずかに黄色く着色し、老化を感じ、喫食には適していなかった。 [Comparative Example 1]
Under the conditions of Example 1, 2.7 g of soybean polysaccharide (Soya Up MP10, manufactured by Fuji Oil Co., Ltd.) was added instead of the guar gum enzyme degradation product, and cooked and stored to obtain cooked rice. The obtained cooked rice was slightly yellow and felt aging and was not suitable for eating.
［比較例２］
　実施例１の条件において、グァーガム酵素分解物に代え、α―グルコシダーゼ（グルクザイムＡＦ６、天野エンザイム社製）０．６ｇを加え炊飯、保存し、米飯を得た。得られた米飯は老化を感じ、喫食には適していなかった。 [Comparative Example 2]
Under the conditions of Example 1, 0.6 g of α-glucosidase (Gluczyme AF6, Amano Enzyme) was added in place of the guar gum enzyme degradation product, and cooked and stored to obtain cooked rice. The obtained cooked rice felt aging and was not suitable for eating.
［実施例３］
　実施例1の炊飯条件で、グァーガム酵素分解物を３．５ｇとした米飯を調製し、得た米飯を、容量３．１Ｌのボウルに入れ、真空冷却機（三浦工業社製「ＣＭＪ－２０ＱＥ」）によって２０℃まで冷却した。次に、購入した市販のチルド弁当（麻婆豆腐丼：蓋ＰＳ、中皿ＰＰ、容器ＰＰ）中の米飯と同じ重量（２００ｇ）と入れ換え、５℃に設定した恒温機（三洋電機社製「ＭＩＲ－１５３」）で４０時間保存した。保存後のチルド弁当を具材の部分を含めて弁当の容器全体を電磁波加熱（Ｐａｎａｓｏｎｉｃ社製業務用電子レンジＮＥ－１９０１にて１６００Ｗ６５秒）した。加熱後の弁当は具材が過加熱となることなく、容器も変形することなく、喫食に際ししっとりふっくら軟らかく、ほぐれが良い状態で老化は殆ど感じられなかった。 [Example 3]
The cooked rice with 3.5 g of guar gum enzyme degradation product was prepared under the rice cooking conditions of Example 1, and the obtained cooked rice was placed in a 3.1 L bowl and a vacuum cooler (“CMJ-20QE” manufactured by Miura Kogyo Co., Ltd.). ) To 20 ° C. Next, replace with the same weight (200 g) as the cooked rice in the purchased commercial chilled lunch box (mapo tofu cake: lid PS, middle dish PP, container PP). MIR-153 ") for 40 hours. The whole container of the lunch box including the ingredients of the chilled lunch box after storage was heated by electromagnetic waves (1600 W for 65 seconds in a professional microwave oven NE-1901 manufactured by Panasonic). The heated lunch was not overheated, the container was not deformed, and it was soft and soft when eating, and almost no aging was felt in the loosened state.
［比較例３］
　実施例３において、実施例1の炊飯条件でグァーガム酵素分解物を加えない米飯を用いて電磁波加熱を行った。加熱後の弁当は具材は喫食に適していたが、米飯は硬くてボソボソし、ほぐれが悪く部分的に老化由来の硬さを感じた。 [Comparative Example 3]
In Example 3, electromagnetic wave heating was performed using cooked rice to which no guar gum enzymatic degradation product was added under the rice cooking conditions of Example 1. The cooked lunch was suitable for eating, but the cooked rice was hard and stubborn, and it was not easy to loose and felt partly due to aging.
［比較例４］
　比較例３の条件で、電磁波加熱条件を１６００Ｗ８０秒とした。加熱後の弁当では米飯の部分的な老化由来の硬さは減少したが、具材は過加熱となり容器内に飛散して喫食には適さない温度であった。また容器にも変形が発生し、開封し難く商品価値を低下させるものであった。 [Comparative Example 4]
Under the conditions of Comparative Example 3, the electromagnetic wave heating condition was 1600 W 80 seconds. In the bento after heating, the hardness derived from partial aging of the cooked rice decreased, but the ingredients were overheated and scattered in the container, and the temperature was not suitable for eating. In addition, the container was also deformed, and it was difficult to open the container, thereby reducing the commercial value.
　なお、以上の実施例においては、チルド温度帯（０～１０℃）のうち、５℃および１０℃で保存した場合の評価のみ行ったが、その他の温度範囲においても、ほぼ同様の評価結果が得られると考えられる。その他の温度範囲においても、グァーガム酵素分解物が米飯の品質改良用剤として作用するメカニズム、すなわち糊化したでん粉分子間に均一に存在する水分子と相互作用し、でん粉分子の再結晶化を阻害して老化を抑制するメカニズムは異ならないと認められるからである。 In the above examples, only the evaluation was performed when stored at 5 ° C. and 10 ° C. in the chilled temperature range (0 to 10 ° C.), but almost the same evaluation results were obtained in other temperature ranges. It is thought that it is obtained. Even in other temperature ranges, the guagam enzyme degradation product acts as an agent for improving the quality of cooked rice, that is, it interacts with water molecules uniformly present between gelatinized starch molecules and inhibits recrystallization of starch molecules. This is because it is recognized that the mechanism for suppressing aging is not different.
　本発明の米飯の品質改良用剤を用いることにより、チルド温度帯で保管、流通される米飯の老化を効果的に抑制することが可能となり、結果、需要者に対し高品質なチルド米飯を安価に提供することが可能となる。 By using the quality improving agent for cooked rice of the present invention, it becomes possible to effectively suppress the aging of cooked rice stored and distributed in a chilled temperature zone, and as a result, high quality chilled cooked rice is inexpensive for consumers. Can be provided.

Claims (5)

  1. 　グァーガム酵素分解物を有効成分とする米飯の品質改良用剤 米 Quality improvement agent for cooked rice containing guar gum enzyme degradation product as an active ingredient
  2. 　グァーガム酵素分解物を有効成分とする米飯の老化抑制用剤 An agent for inhibiting the aging of cooked rice containing an enzyme degradation product of Guar gum
  3. 　米、グァーガム酵素分解物、及び、水を含む混合物を炊飯することによって、老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯を得ることを特徴とする、品質改良処理を施した米飯の製造方法 Cooked rice, guar gum enzymatic degradation product, and a mixture containing water to obtain cooked rice that is less susceptible to aging, has reduced crispiness, and is less prone to loosening. Manufacturing method
  4. 　米、グァーガム酵素分解物、及び、水を含む混合物を炊飯することによって、炊飯後にチルド温度帯（０～１０℃）において保存しても老化しにくく、ぱさつきが抑制され、ほぐれ性が悪化しにくい米飯を得ることを特徴とする、品質改良処理を施した米飯の製造方法 By cooking rice, guar gum enzymatic degradation product, and a mixture containing water, even if it is stored in a chilled temperature range (0-10 ° C) after rice cooking, it is difficult to age, its crispness is suppressed, and the looseness is unlikely to deteriorate. A method for producing cooked rice subjected to quality improvement processing, characterized by obtaining cooked rice
  5. 　前記混合物において、前記グァーガム酵素分解物の分量が、水を吸収させる前の生米１００重量％に対して、０．０８３～５．０重量％であることを特徴とする、請求項３ないし４に記載の品質改良処理を施した米飯の製造方法。 The amount of the guar gum enzymatic degradation product in the mixture is 0.083 to 5.0% by weight with respect to 100% by weight of raw rice before absorbing water. The manufacturing method of the cooked rice which performed the quality improvement process of description.
PCT/JP2017/012525 2016-03-28 2017-03-28 Cooked rice quality improving agent and production method for cooked rice having been subjected to quality improving treatment WO2017170479A1 (en)

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