WO2019106834A1 - Quality-improved cooked rice and method for producing same - Google Patents

Abstract

Provided are: quality-improved cooked rice capable of retaining a good gloss and a good texture even when frozen; and a method for producing the same. This quality-improved cooked rice is obtained by cooking uncooked rice and at least glucomannan, wherein the glucomannan is contained at a mass ratio of 0.5:150 to 1.5:150 (glucomannan:uncooked rice) relative to the uncooked rice. This method for producing the quality-improved cooked rice comprises cooking uncooked rice after adding at least glucomannan, wherein the glucomannan is contained at a mass ratio of 0.5:150 to 1.5:150 (glucomannan:uncooked rice) relative to the uncooked rice.

Description

Quality-improved cooked rice and its manufacturing method

The present invention relates to quality-improved rice and its production method.

In the past, devices have been devised to bring the gloss and texture of chilled or frozen stored rice closer to the gloss and texture of freshly cooked rice.

For example, Japanese Patent Application Laid-Open No. 2013-51945 (Patent Document 1) provides a method for maintaining the texture of chilled or frozen preserved rice, which comprises adding protease, glucomannan and lactate at the time of cooking of cooked rice; A texture modifier for chilled or frozen rice is described which is characterized in that it contains a protease, glucomannan and lactate. Specifically, for example, 3 g of a rice improver containing 3% by mass of protease, 1% by mass of protease, 2% by mass of glucomannan, 30% by mass of calcium lactate, 3% by mass of soybean polysaccharide and 64% by mass of dextrin It is described that it adds to it, cooks rice and preserves cooked rice.

For example, in Japanese Patent Application Laid-Open No. 2001-121 (patent document 2), a dietary fiber package characterized in that rice grains are attached with a hydrated gel of glucomannan, and this is heat-treated to cause irreversible gelation. Arrival of rice is described. The amount of mannan hydrate gel can be used in an amount of 0.2 to 1.3 parts by weight, preferably 0.4 to 1.0 parts by weight, based on 1 part by weight of rice, and the amount of mannan hydrate gel It is stated that if the amount is less than this range, the purpose of use can not be achieved and is insufficient, while if it is more than this range, the texture is impaired. In addition, specifically, in Example 1 of Patent Document 2, water is added to the rapidly dissolving glucomannan composition, starch and calcium hydroxide, and stirring is performed for about 3 minutes, and pasty mannan hydrate is obtained. The mixture is added to and kneaded with water-washed rice and uniformly entangled, and allowed to stand for about 30 minutes to promote gelation of mannan hydrate, which is subjected to about 10 minutes with a soft resin spatula at about 50 ° C. It is described that stirring was carried out while sending hot air and separation was carried out to obtain an encapsulated rice in which mannan hydrate without gelation of rice grains was gelled.

JP, 2013-51945, A JP 2001-121 A

However, in Japanese Patent Application Laid-Open No. 2013-51945 (Patent Document 1), it is necessary to use many additives such as protease, glucomannan, calcium lactate, soybean polysaccharide, and dextrin in combination, and those who consume rice are rice In some cases, it may lead to excess intake of lipid peroxide, salt and oil contained in oxidized rice.

In addition, in Japanese Patent Application Laid-Open No. 2001-121 (Patent Document 2), in order to attach rice grains with hydrated gel of glucomannan and heat-process it to cause irreversible gelation, paste-like mannan hydration is first performed. It is necessary to obtain a product, and furthermore, even after entangling mannan hydrate with rice, a complicated process is required.

As a result of earnest research, the present inventors have also found that rice grains can be glucomannan even without containing other additives, by making at least a specific amount of glucomannan, preferably further dextrin, to raw rice. It has been found that the cooked rice is frozen and thawed with good gloss, and it is possible to keep the haze low without having to go through complicated processes such as packaging with a hydrated gel of the present invention.

Therefore, the present invention relates to a quality-modified rice which can be kept glossy and keep a low level even after freezing and thawing cooked rice by adding at least glucomannan, preferably further dextrin, and The purpose is to provide a manufacturing method.

The quality-modified cooked rice according to the present invention is a quality-modified cooked rice in which raw rice and at least glucomannan are cooked, and the glucomannan has a weight ratio of glucomannan: raw rice of 0. 1 to raw rice. It is contained in 5: 150 to 1.5: 150.

The quality-modified cooked rice according to the present invention is a quality-modified cooked rice in which raw rice, glucomannan and dextrin are cooked, and the dextrin has a mass ratio of dextrin: raw rice of 0. 1 to raw rice. It is preferable that the content be 5: 150 to 0.75: 150.

In the quality-modified rice according to the present invention, the raw rice is preferably Japonica rice, Indica rice, Thai rice, or Javanese rice.

The method for producing quality-modified cooked rice according to the present invention includes adding at least glucomannan to raw rice and cooking, and the glucomannan has a weight ratio of glucomannan: raw rice of 0. 0 to the raw rice. It is contained in 5: 150 to 1.5: 150.

The method for producing quality-modified cooked rice according to the present invention includes adding glucomannan and further dextrin to raw rice and cooking rice, and the dextrin has a mass ratio of dextrin: raw rice of 0 to raw rice. The content is preferably in the range of 5: 150 to 0.75: 150.

Hereinafter, although an embodiment of the present invention is described, the present invention is not limited to this.

The quality-modified cooked rice according to the present invention is produced by adding and cooking at least glucomannan, preferably further dextrin, to raw rice. As an additive, at least glucomannan, preferably further dextrin, may be used, and other additives may be added as needed.

In the quality-modified cooked rice according to the present invention, the raw rice is preferably Japonica rice. Raw rice may be indica rice, Thai rice, or Javanese rice. In addition, refined rice or brown rice may be used.

Glucomannan is a natural polysaccharide complex contained in konjac. Glucomannan dissolves in water to form a high viscosity hydrosol. The sol is reacted with alkali to form a water-insoluble elastic irreversible gel. This process has long been used to produce konjac from konjac or konjac flour. The konjak flour includes crude konjak flour called rough flour, and partially refined konjak flour called refined flour obtained by removing impurities such as starch and fibers from the rough flour by wind selection.

Glucomannan is used to improve the quality of foods other than konjac, since it has high thickening, gelling, and binding effects at low concentrations and has physiological action as a low-calorie dietary fiber. However, konjac flour has impurities such as trimethylamine and sulfite remaining, and it is difficult to use it to improve the quality of other food products since it has a unique pungent odor. Therefore, water soluble glucomannan produced by the method disclosed in Japanese Patent Publication No. 6-97960 of the applicant is suitable for food. In this product, most of the impurities such as trimethylamine and sulfite contained in konjac flour are removed, and the average particle size thereof is crushed to about 180 μm. The viscosity of the hydrosol when dissolved in water is, for example, about 38,000 mPa · s in a 1% solution, and the time to reach the peak viscosity is also long. (Note: glucomannan forms a hydrosol, so it is exactly "swelling", but we use the term "dissolution" here).

Glucomannan is a β-1,4 linked polysaccharide with a molar ratio of D-glucose and D-mannose of approximately 1: 1.6, and an acetyl group is esterified at a ratio of approximately 1 per 19 sugar residues. It is connected. The molecular weight of natural glucomannan varies depending on the production area and variety of konjak, and is generally 1,000,000 or more (polymerization degree: about 6,200).

As glucomannan, for example, trade name Reox RS (manufactured by Shimizu Chemical Co., Ltd.) or Reolex One (manufactured by Shimizu Chemical Co., Ltd.) can be used. The average particle size of the Reolex RS is about 100 μm, and the average particle size of the Reolex One is about 25-30 μm.

In the quality-modified cooked rice according to the present invention, glucomannan is contained at a mass ratio of glucomannan: raw rice of 0.5: 150 to 1.5: 150 with respect to the raw rice.

The dextrin has a DE (dextrose equivalent) value of 10 or less, preferably one of DE 7 to 9.

In the quality-modified cooked rice according to the present invention, it is preferable that the dextrin be contained at a weight ratio of dextrin: raw rice of 0.5: 150 to 0.75: 150 with respect to the raw rice.

In addition to glucomannan and dextrin, one generally used as a so-called rice cooking additive may be added as needed. For example, as rice cooking oil, corn salad oil, rice oil, germ oil, vegetable oil, soy lecithin, vegetable lecithin, vitamin C, natural vitamin E, sugar, milk protein, phosphate, fatty acid glycerin ester, enzyme-degraded lecithin You may add. Also, for example, as a taste-improving additive, enzymes, amylase, actinase, protease, kelp extract, maltite, papaya, dibasic calcium phosphate, sucrose fatty acid ester, calcium carbonate, sake refined, rice bran oil, chlorella extract, ethanol, L-lysine Hydrochloride, sodium L-glutamate, sodium 5-inosinate, sodium 5-guanylate may be added.

Boiling of rice is carried out according to a conventional method by adding water in the amount of drops to fresh rice and at least glucomannan, preferably further to dextrin, and using a pressure cooker such as a rice cooker. There is no restriction | limiting in particular in a rice cooker, For example, an electric rice cooker, a gas rice cooker, an electromagnetic heating type rice cooker etc. can be used. In addition to the additives, seasoning may be added to cook.

The cooked rice may be left at room temperature to take coarse heat, and then frozen to be frozen rice. Frozen rice is produced by freezing and storing at -5 ° C. or less according to a conventional method. Alternatively, the cooked rice can be stored in a chilled temperature range of 1 to 15 ° C. to make a chilled rice. The frozen cooked rice or chilled cooked rice produced in this manner is prepared and eaten according to a conventional method.

Hereinafter, the present invention will be described in more detail by way of examples and the like, but the present invention is not limited thereto.

The quality-improved rice of the present invention was manufactured using Koshihikari (no-wash rice) from Kashihara, Hiroshima Prefecture as raw rice. In Example 1 and Example 2, an additive consisting only of glucomannan and dextrin was added to raw rice and cooked. In Example 1, the trade name Leolex RS (manufactured by Shimizu Chemical Co., Ltd.) was used as glucomannan. In Example 2, Reolex XP (manufactured by Shimizu Chemical Co., Ltd.) blended with glucomannan and dextrin at 4: 6 was used as an additive. Reolex XP is a glucomannan and dextrin granulated to improve dispersibility, and has an average particle size of about 30 to 35 μm. In Example 3, an additive consisting only of glucomannan was added to raw rice and cooked.

The amounts of raw rice, glucomannan, dextrin, and water of each of Control 1, Example 1, Example 2, and Example 3 were as shown in Table 1.

Put raw rice and additives in the quantities shown in Table 1 into a rice cooker, add water, mix by hand, add water for 30 minutes, and then use a rice cooker (TOSHIBA RC-10HK made by Toshiba Corporation) in the usual way I cooked rice. After cooking, it was steamed for 30 minutes, and each piece was roughly rolled by approximately 17 g and molded into a sample rice and wrapped in a wrap film. It was left at room temperature to remove crude heat and stored frozen at -27 ° C for 14 days. About the above-mentioned sample boiled rice, what was left to stand at room temperature and released heat naturally to room temperature was made into "the sample before freezing", what thawed at room temperature after freezing boiled rice was made "sample after freezing". The gloss and texture of the sample were confirmed after freezing. Further, stress relaxation tests were performed on the pre-freezing sample and the post-freezing sample, and the initial compression distance (compression distance of the pre-freezing sample) and the post-freezing compression distance (compression distance of the post-freezing sample) were measured.

<Sensory test>
Five panelists rated gloss and texture from 0 (bad) to 5 (good) to calculate the average score. As for the gloss, the control 1 had 3.0 points, the example 1 had 4.0 points, the example 2 had 4.0 points, and the example 3 had 3.5. As to the texture, Control 1 had 3.25 points, Example 1 had 4.0 points, Example 2 had 4.0 points, and Example 3 had 3.75. In addition, compared with Examples 1 and 2, Example 3 pulled a thread | yarn and was a sticky taste.

<Stress relaxation test>
Using the “FUDOH Rheometer RTC” manufactured by Leotech Co., Ltd., the No. 3 plunger with a diameter of 3 cm and a thickness of 1 cm was used. Using 3 (3 cm), a stress relaxation test was performed at a load of 2 kg for 60 seconds to measure the compression distance. The results are as shown in Table 2.

As shown in Table 2, in Examples 1 and 2, the difference between the frozen post-freeze compression distance and the post-freeze compression distance when frozen after freezing the rice is 10% or less of the initial compression distance, and even after thawing , It was a cooked rice with a plump texture like freshly cooked rice that I could not feel pasatsuki.

Next, the quality-improved rice of the present invention was produced using Thai rice produced in Thailand as raw rice. In Example 4 and Example 5, an additive consisting only of glucomannan and dextrin was added to raw rice and cooked. In Example 4, the trade name Leolex RS (manufactured by Shimizu Chemical Co., Ltd.) was used as glucomannan. In Example 5, Reolex XP (manufactured by Shimizu Chemical Co., Ltd.) blended with glucomannan and dextrin at 4: 6 was used as an additive.

The amounts of raw rice, glucomannan, dextrin, and water of each of Control 2, Example 4, and Example 5 were as shown in Table 3.

The raw rice and the additive of the quantity shown in Table 3 were put into a rice cooker, and it cooked rice like Example 1, and produced the "sample before freezing" and the "sample after freezing." Similar to Example 1, the gloss and texture of the frozen sample were evaluated. Moreover, the stress relaxation test of the sample before freezing and the sample after freezing was carried out similarly to Example 1, and the compression distance after compression (the compression distance of the sample before freezing) and the compression distance after freezing (compression distance of the sample after freezing) were measured. .

<Sensory test>
Five panelists rated gloss and texture from 0 (bad) to 5 (good) to calculate the average score. As for gloss, the control 2 had 3.0 points, the example 4 had 3.5 points, and the example 5 also had 3.5 points. As to the texture, the control 2 was 2.5 points, the example 4 was 3.0 points, and the example 5 was also 3.0 points.

<Stress relaxation test>
As in Example 1, a stress relaxation test was performed to measure the compression distance. The results are as shown in Table 4.

As shown in Table 4, in Examples 4 and 5, the difference between the frozen post-freeze compression distance and the post-freeze compression distance when frozen after simmering the rice is 10% or less of the initial compression distance, and even after thawing , It was a cooked rice with a plump texture like freshly cooked rice that I could not feel pasatsuki.

As described above, the quality-improved cooked rice of the present invention had the luster and texture like freshly cooked rice even after freezing and thawing.

The embodiments and examples disclosed above should be considered in all respects as illustrative and not restrictive. The scope of the present invention is shown not by the above embodiments and examples but by the scope of claims, and includes all modifications and variations within the meaning and scope equivalent to the scope of claims.

Claims (5)

1. Quality-modified rice, in which raw rice and at least glucomannan are cooked,
   The quality-modified cooked rice, wherein the glucomannan is contained at a mass ratio of the glucomannan to the fresh rice of 0.5: 150 to 1.5: 150 with respect to the fresh rice.
2. Quality-modified rice, in which raw rice, glucomannan, and dextrin are cooked,
   The quality-modified cooked rice according to claim 1, wherein the dextrin is contained in a ratio by weight of the dextrin to the fresh rice of 0.5: 150 to 0.75: 150 with respect to the fresh rice.
3. The quality improved rice according to claim 1, wherein the uncooked rice is Japonica rice, Indica rice, Thai rice, or Javanica rice.
4. Including adding at least glucomannan to raw rice and cooking rice,
   The method for producing quality-modified rice, wherein the glucomannan is contained at a mass ratio of the glucomannan: the raw rice of 0.5: 150 to 1.5: 150 with respect to the raw rice.
5. Including adding dextrin to raw rice and glucomannan, and cooking,
   5. The method according to claim 4, wherein the dextrin is contained in a weight ratio of 0.5: 150 to 0.75: 150 for the dextrin: the raw rice relative to the raw rice.