WO2022004402A1 - Riz cuit et son procédé de production, préparation d'assaisonnement liquide pour l'utilisation dans la cuisson du riz, et agent d'amélioration du riz cuit et son utilisation - Google Patents

Riz cuit et son procédé de production, préparation d'assaisonnement liquide pour l'utilisation dans la cuisson du riz, et agent d'amélioration du riz cuit et son utilisation Download PDF

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WO2022004402A1
WO2022004402A1 PCT/JP2021/022989 JP2021022989W WO2022004402A1 WO 2022004402 A1 WO2022004402 A1 WO 2022004402A1 JP 2021022989 W JP2021022989 W JP 2021022989W WO 2022004402 A1 WO2022004402 A1 WO 2022004402A1
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Prior art keywords
rice
mass
cooked rice
glucanotransferase
cooked
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PCT/JP2021/022989
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English (en)
Japanese (ja)
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旭 白石
慎平 藤原
吉彰 大辻
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株式会社Mizkan Holdings
株式会社Mizkan
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Priority to JP2022533843A priority Critical patent/JP7468875B2/ja
Publication of WO2022004402A1 publication Critical patent/WO2022004402A1/fr
Priority to JP2024050631A priority patent/JP2024071597A/ja

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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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

Definitions

  • This disclosure relates to cooked rice, a method for producing the same, a seasoning liquid for cooking rice, a cooked rice improver, and a method for using the cooked rice.
  • the surface of the cooked rice after a long period of time can be prevented from becoming dry and aging to some extent, but the cooked rice does not loosen well, and as a result, the fresh flavor of the cooked rice is fully felt. It is not possible. It was
  • cooked rice for ready-to-eat meals is provided to supermarkets and convenience stores, it is generally cooked in large quantities (in units of about 10 kg to several tens of kilograms per kettle) using an industrial rice cooker. Therefore, the raw materials (rice, water, ingredients, seasoning liquid, etc.) do not flow well inside the kettle, and temperature unevenness inside the kettle (temperature difference is created between the upper and lower parts of the kettle and temperature control is not possible) occurs. Therefore, the hardness and graininess of the cooked rice is not uniform, and depending on the position inside the kettle, the surface of the rice may become sticky or paste-like, which makes it a satisfying taste (flavor and flavor). There was a problem that the texture) could not be felt.
  • the pot is prone to scorching due to temperature unevenness, and there are problems in terms of productivity such as a decrease in yield due to waste loss, an increase in the workload during subsequent washing of the pot, and deterioration of the rice cooker itself. .. It was
  • Patent Document 1 As a technique for suppressing deterioration of the texture of cooked rice, a method of adding a cooked rice improving agent containing an enzyme at the time of cooking rice (see, for example, Patent Document 1) is known. It was
  • Patent Document 1 discloses an improved method for cooked rice, which comprises adding enzymes such as amylase, protease and lipase, and salt and cyclodextrin when cooking polished rice. It was
  • Patent Document 1 Even when old rice is used, it absorbs water sufficiently to the center of the rice and is sufficiently gelatinized to improve the physical characteristics (hardness, adhesiveness, cohesiveness) of cooked rice.
  • this technique it is not possible to improve the unraveling of cooked rice after long-term storage, so there is a problem that the deliciousness of freshly cooked cooked rice cannot be fully felt after long-term storage.
  • this technique cannot improve the convection inside the hook.
  • A The dryness of the surface is suppressed even after a long period of time.
  • B Aging is suppressed even after a long period of time.
  • C Excellent unraveling even after a long period of time.
  • D Excellent fresh flavor even after a long period of time.
  • the present inventors have found that the cooked rice can be obtained by containing 4- ⁇ -glucanotransferase in cooked rice, and based on these findings, the present inventors have found that the cooked rice can be obtained.
  • the disclosure has been completed. It was
  • the present disclosure relates to (a) cooked rice containing 4- ⁇ -glucanotransferase.
  • the cooked rice may further contain (b) ⁇ -amylase.
  • the cooked rice may further contain (c) maltotriohydrolase. It was
  • the present disclosure also relates to cooked rice obtained by adding (a) 4- ⁇ -glucanotransferase and cooking rice. It was
  • the present disclosure also relates to (a) a method for producing cooked rice, in which 4- ⁇ -glucanotransferase is added before or during cooking. It was
  • the present disclosure also relates to (a) a seasoning liquid for cooking rice or a cooked rice improving agent containing 4- ⁇ -glucanotransferase. It was
  • the present disclosure also relates to (a) a method for improving at least one of unraveling, deterioration, and flavor of cooked rice after long-term storage by adding 4- ⁇ -glucanotransferase to cook the cooked rice. It was
  • the present disclosure also relates to long-term cooking by adding (a) 4- ⁇ -glucanotransferase and (b) ⁇ -amylase, or the above-mentioned (a), (b) and (c) maltotriohydrolase.
  • the present invention relates to a method for improving at least one of unraveling, deterioration, flavor, and uneven heating during cooking of cooked rice after storage.
  • cooked rice containing 4- ⁇ -glucanotransferase that satisfies at least one, preferably two or more of the following (A) to (D) is provided.
  • A The dryness of the surface is suppressed even after a long period of time.
  • B Aging is suppressed even after a long period of time.
  • C Excellent unraveling even after a long period of time.
  • D Excellent fresh flavor even after a long period of time.
  • long time as used herein means a state in which about 6 to 48 hours have elapsed, with 0 hour immediately after production.
  • the cooked rice according to the first embodiment is characterized by containing 4- ⁇ -glucanotransferase. It was
  • “Rice” is not limited as long as it contains a specific enzyme, which will be described later, and includes white rice, sushi rice (vinegared rice), red rice, pilaf, fried rice, cooked rice, and okowa. In addition, foods such as sushi and rice balls that contain cooked rice are also included in the "cooked rice” of the present embodiment. It was
  • the “sushi rice” may be produced by a general manufacturing method, but it is particularly preferable that the acidity is 0.15 w / v% or more and 0.40 w / v% or less.
  • Acidity is the total content of organic acids (10 types of acetic acid, citric acid, tartaric acid, gluconic acid, malic acid, succinic acid, lactic acid, fumaric acid, adipic acid, and propionic acid), and is a high-speed liquid chromatograph. It can be measured using a graphic acid or the like. It was
  • 4- ⁇ -glucanotransferase is an enzyme classified into EC 2.4.1.25 and catalyzes a reaction that changes the structure of starch into starch having a branched chain structure by transferring starch in units of 3 sugars. ..
  • the origin of 4- ⁇ -glucanotransferase used in this embodiment is not limited. It may also be a recombinant enzyme. Specific examples thereof include “Glycotransferase" Amano "L” and “Glycotransferase” Amano "” manufactured by Amano Enzyme Corporation. It was
  • the starch of cooked rice changes to starch having a branched chain structure. Then, at the same time as the water penetrates deeply into the branched chains and the voids between the branched chains, the water is retained in the starch, so it is thought that the dryness of the surface of cooked rice and aging are suppressed even after long-term storage. Be done. Further, when the starch is decomposed and transferred in units of 3 sugars, the viscous liquid substance (oneva) derived from the starch covering the surface of the rice grain is reduced to some extent, and the viscosity of the rice cooking liquid is lowered. It is thought that this alleviates the binding between rice grains and makes it easier to loosen. Further, by adjusting the content of 4- ⁇ -glucanotransferase, these effects can be further (and in some cases significantly) improved. It was
  • 4- ⁇ -glucanotransferase may be contained alone as an enzyme preparation, or may be contained as a seasoning liquid for cooking rice or a cooked rice improving agent, which will be described later. It was
  • the content of (a) 4- ⁇ -glucanotransferase in the rice of the present embodiment has the effect of suppressing the dryness and aging of the surface of the rice after a long period of time, improving the loosening, and maintaining the fresh flavor.
  • 0.0005% by mass or more preferably 0.0006% by mass or more, still more preferably 0.0007% by mass or more, still more preferable, with respect to the dried raw rice before washing with water and soaking.
  • the upper limit of the content of 4- ⁇ -glucanotransferase is not particularly limited, but from the viewpoint of solubility and miscibility with other raw materials such as water to be added during rice cooking and seasoning liquid, before washing and dipping with water. It can be, for example, 0.20% by mass or less, preferably 0.10% by mass or less, based on the dried raw rice. It was
  • the content of (a) 4- ⁇ -glucanotransferase in the rice of the present embodiment is, for example, 0.0005% by mass or more and 0.20 with respect to the dried raw rice before washing with water and soaking.
  • Mass% or less preferably 0.0006% by mass or more and 0.20% by mass or less, still more preferably 0.0007% by mass or more and 0.20% by mass or less, still more preferably 0.001% by mass or more and 0.20% by mass.
  • it can be particularly preferably 0.0013% by mass or more and 0.10% by mass or less, and particularly more preferably 0.0015% by mass or more and 0.10% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification. It was
  • the cooked rice of the present embodiment further significantly improves the dryness and aging of the surface of cooked rice after a long period of time, improves loosening, and further significantly improves the effect of retaining the flavor of freshly prepared cooked rice, and further suppresses uneven heating during cooking.
  • ⁇ -amylase may be contained together with the above-mentioned 4- ⁇ -glucanotransferase. It was
  • ⁇ -Amylase is an enzyme classified into EC 3.2.1.1 and randomly hydrolyzes ⁇ -1,4 glycosidic bonds such as starch and glycogen.
  • the origin of ⁇ -amylase used in this embodiment is not limited, and may be a recombinant enzyme. Specifically, “Crystase (registered trademark)", “Crystase (registered trademark) L1”, “Crystase (registered trademark) E5CC”, “Byozyme A”, “Byozyme LC”, etc. manufactured by Amano Enzyme Co., Ltd. Can be given. It was
  • starch and glycogen are finely decomposed into polysaccharides, maltose, and oligosaccharides, so that the starch-derived viscous substance (oneba) that covers the surface of rice grains is reduced, and cooked rice is cooked.
  • the viscosity of the liquid decreases. It is considered that this alleviates the binding between the rice grains and improves the loosening. Further, it is considered that the binding between the rice grains is relaxed and the viscosity of the rice cooking liquid is lowered, so that the temperature unevenness inside the pot during rice cooking is less likely to occur and the convection is improved. Further, by adjusting the content of ⁇ -amylase, these effects can be further (in some cases, significantly) improved. It was
  • ⁇ -amylase may be contained alone in cooked rice as an enzyme preparation. Further, it may be contained in cooked rice as an enzyme preparation in which the above-mentioned 4- ⁇ -glucanotransferase and ⁇ -amylase are mixed. Further, 4- ⁇ -glucanotransferase and ⁇ -amylase may be added to and mixed with a seasoning liquid for cooking rice or a cooked rice improver, which will be described later, and the cooked rice may be contained. It was
  • the content of ⁇ -amylase in cooked rice is not particularly limited as long as it is contained at the same time as 4- ⁇ -glucanotransferase. From the viewpoint of suppressing dryness and aging of the surface of rice after a long period of time, improving loosening, and maintaining the flavor of freshly made rice, the content of ⁇ -amylase is in the dry state before washing and soaking.
  • raw rice for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, still more preferably 0.0007% by mass or more, still more preferably 0.001% by mass or more, and particularly preferably 0.0013. It can be mass% or more, more preferably 0.0015 mass% or more. It was
  • the upper limit of the content of ⁇ -amylase is not particularly limited, but from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid, etc., it is raw in a dry state before washing with water and soaking.
  • it can be 0.20% by mass or less, preferably 0.10% by mass or less, still more preferably 0.05% by mass or less, and even more preferably 0.04% by mass or less. It was
  • the content of ⁇ -amylase in rice is, for example, 0.0005% by mass or more and 0.20% by mass or less, preferably 0.0006% by mass or more, based on the dry raw rice before washing with water and soaking.
  • It can be 0.05% by mass or less, more preferably 0.0015% by mass or more and 0.04% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the cooked rice of the present embodiment suppresses dryness and aging of the surface of cooked rice after a long period of time, improves loosening, retains the fresh flavor, suppresses uneven heating during cooking, and improves convection.
  • maltotriohydrolase may be further contained in addition to 4- ⁇ -glucanotransferase and ⁇ -amylase.
  • Maltotriohydrolase is classified as EC 3.2.1.16, hydrolyzes ⁇ -1,4 glycosidic bonds such as starch and glycogen, and is continuous maltotriose (3) from the non-reducing end of the chain. It is an enzyme that catalyzes the reaction of molecular glucose to remove ⁇ 1-4 glycosidic-bonded trisaccharide) units.
  • the maltotriohydrolase used in this embodiment is not limited in its origin and may be a recombinant enzyme. Specific examples thereof include "AMT-1.2L” manufactured by Amano Enzyme Co., Ltd. It was
  • maltotriohydrolase By including maltotriohydrolase in cooked rice, starch is decomposed to maltotriose, which is a trisaccharide, so that the mucous substance (oneva) derived from starch covering the surface of rice grains is reduced, and the rice cooking liquid The viscosity decreases. It is considered that this alleviates the binding between the rice grains and improves the loosening. Further, it is considered that the binding between the rice grains is relaxed and the viscosity of the rice cooking liquid is lowered, so that the temperature unevenness inside the pot during rice cooking is less likely to occur and the convection is improved. In addition, it is considered that maltotriose produced by decomposition of starch retains water and suppresses aging. Further, by adjusting the content of maltotriohydrolase, these effects can be further (and in some cases significantly) improved. It was
  • maltotriohydrolase may be contained alone as an enzyme preparation. Further, it may be contained in cooked rice as an enzyme preparation in which the above-mentioned 4- ⁇ -glucanotransferase, ⁇ -amylase and maltotriohydrolase are mixed. Further, 4- ⁇ -glucanotransferase, ⁇ -amylase and maltotriohydrolase may be added to and mixed with a seasoning liquid for cooking rice or a cooked rice improver, which will be described later, and the cooked rice may be contained. It was
  • the content of maltotriohydrolase in cooked rice is not particularly limited as long as it is contained at the same time as 4- ⁇ -glucanohydrolase and ⁇ -amylase. From the viewpoints of suppressing dryness and aging of the surface of rice after a long period of time, improving loosening, and maintaining the flavor of freshly made rice, the content of maltotriohydrolase is in the dry state before washing with water and soaking.
  • raw rice for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, further preferably 0.0007% by mass or more, still more preferably 0.001% by mass or more, and particularly preferably 0.0013. It can be mass% or more. It was
  • the upper limit of the content of maltotriohydrolase is not particularly limited, but it is raw in a dry state before washing and soaking from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid.
  • it can be 0.20% by mass or less, preferably 0.10% by mass or less, still more preferably 0.05% by mass or less, and even more preferably 0.04% by mass or less. It was
  • the content of maltotriohydrolase in rice is, for example, 0.0005% by mass or more and 0.20% by mass or less, preferably 0.0006% by mass or more, based on the dry raw rice before washing and soaking.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the total content of the above-mentioned (a) 4- ⁇ -glucanotransferase and (b) ⁇ -amylase, or the above-mentioned (a), (b) and (c) maltotriohydrolase in the rice of the present embodiment is From the viewpoints of suppressing dryness and aging of the surface of rice after a long period of time, improving loosening, and maintaining the flavor of freshly-made rice, for example, 0. 003% by mass or more, preferably 0.004% by mass or more, still more preferably 0.005% by mass or more, still more preferably 0.006% by mass or more, particularly preferably 0.0065% by mass or more, and particularly more preferably 0. It can be .007% by mass or more. It was
  • the upper limit of the total content is not particularly limited, but from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid, the raw rice in a dry state before washing with water and soaking is used.
  • it can be 0.20% by mass or less, preferably 0.15% by mass or less, and more preferably 0.12% by mass or less. It was
  • the total content of the rice is, for example, 0.003% by mass or more and 0.20% by mass or less, preferably 0.004% by mass or more and 0. 20% by mass or less, more preferably 0.005% by mass or more and 0.20% by mass or less, still more preferably 0.006% by mass or more and 0.20% by mass or less, and particularly preferably 0.0065% by mass or more and 0.15. It can be mass% or less, more preferably 0.007 mass% or more and 0.12 mass% or less. A range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the effect of suppressing dryness and aging of the surface of cooked rice after a long period of time, improving loosening, maintaining the fresh flavor, suppressing uneven heating during cooking, and improving convection is preferable to contain ⁇ -amylase in addition to 4- ⁇ -glucanotransferase.
  • the contents of 4- ⁇ -glucanotransferase and ⁇ -amylase, and the total content of cooked rice in this case are as described above. It was
  • the cooked rice of the present embodiment contains (a) 4- ⁇ -glucanotransferase and (b) ⁇ -amylase
  • the ratio of (a) to the total content of (a) and (b) is From the viewpoint of suppressing dryness and aging of the surface of cooked rice after a long period of time, improving loosening, and further making the fresh flavor retention effect more remarkable, for example, 3% by mass or more, preferably 5% by mass or more. , More preferably, it can be 10% by mass or more. It was
  • the upper limit of the ratio of (a) to the total content is not particularly limited, but the unraveling method is preferable (the uncoupling of rice grains is too weak and the unraveling method is not preferable). From the viewpoint of deliciousness and the like, it can be, for example, 97% by mass or less, preferably 95% by mass or less, and more preferably 90% by mass or less. It was
  • the ratio of (a) to the total content of (a) and (b) is, for example, 3% by mass or more and 97% by mass or less, preferably 5% by mass or more and 95% by mass or less, and more preferably 10% by mass or more. It can be 90% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the ratio of (a) to the total content of (a) and (b) in cooked rice is not particularly limited as long as it is within the above range.
  • the bond may become too weak and loosen like it collapses. It was
  • the dryness and aging of the surface of the cooked rice after a long period of time are suppressed, the loosening is improved, the fresh flavor retention effect is suppressed, and the heating unevenness during cooking is suppressed to improve convection.
  • the contents of 4- ⁇ -glucanotransferase, ⁇ -amylase, and maltotriohydrolase, and the total content of the cooked rice in this case are as described above. It was
  • the cooked rice of the present embodiment contains (a) 4- ⁇ -glucanotransferase, (b) ⁇ -amylase and (c) maltotriohydrolase, the surface of the cooked rice after a long period of time becomes dry and aged.
  • the ratio of (a) to the total content of the above (a), (b) and (c) is, for example, 10 mass. % Or more, preferably 15% by mass or more, and more preferably 20% by mass or more. It was
  • the upper limit of the ratio of (a) to the total content of (a), (b) and (c) is not particularly limited, but the unraveling method is preferable (the binding between rice grains is too weak). , It is not preferable to loosen it so that it crumbles), and from the viewpoint of deliciousness, for example, it can be 80% by mass or less, preferably 75% by mass or less, and more preferably 70% by mass or less. It was
  • the ratio of (a) to the total content of (a), (b) and (c) is, for example, 10% by mass or more and 80% by mass or less, preferably 15% by mass or more and 75% by mass or less, more preferably. It can be 20% by mass or more and 70% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • 4- ⁇ -glucanotransferase decomposes starch into trisaccharides and transfers them as branched chains, but by simultaneously containing ⁇ -amylase, 4 4- ⁇ -glucanotransferase is transferred due to the presence of a large number of "starch decomposition products" produced by the hydrolysis of starch by ⁇ -amylase, as compared with the case where only - ⁇ -glucanotransferase is contained. It is considered that the substrate of tri-sugar increases.
  • maltotriohydrolase hydrolyzes starch into trisaccharide units, but the coexistence of ⁇ -amylase causes a large number of “starch decomposition products” produced by hydrolysis by ⁇ -amylase, resulting in 3 more. It is considered that a large amount of sugar is formed. It was
  • the substrate of the trisaccharide transferred by 4- ⁇ -glucanotransferase is further increased by containing both ⁇ -amylase and maltotriohydrolase as compared with the case where only ⁇ -amylase is contained, and the substrate is branched. It is considered that the chain structure is more likely to be formed. Since these are combined to form more branched chain structures, the total amount of water that can be retained between the branched chains will further increase, and the surface of cooked rice after long-term storage will become dry and aging. However, it is considered that it is suppressed even more remarkably. It was
  • hydrolysis by maltotriohydrolase proceeds synergistically to further reduce the amount of starch-derived mucous liquid substance (oneva) covering the surface of rice grains. It is considered that the viscosity of the rice-cooking liquid is further reduced, so that the binding between the rice grains is relaxed and the rice grains are more easily loosened. It was
  • the ratio of (a) to the total amount of (a), (b) and (c) is not particularly limited as long as it is within the above range, but if it is out of the above range, it is excellent in loosening, but rice grains. The bond between them may become too weak and may loosen as if it collapses. Further, if it is out of the above range, it may not be preferable from the viewpoint of the effect of improving the taste such as the taste of rice when eaten and the deliciousness. It was
  • the cooked rice of the present embodiment may contain any enzyme other than the above three types of enzymes as long as the above-mentioned effects are not impaired.
  • enzymes include, but are not limited to, protease, glucoamylase, lipase, cellulase, glucose oxidase, xylanase, ribonucleic acid degrading enzyme, transglutaminase, ⁇ -glucosidase, pullulanase, and cell wall degrading enzyme. It was not limited to, protease, glucoamylase, lipase, cellulase, glucose oxidase, xylanase, ribonucleic acid degrading enzyme, transglutaminase, ⁇ -glucosidase, pullulanase, and cell wall degrading enzyme. It was not limited to, protease, glucoamylase, lipase, cellulase, glucose oxidase
  • the cooked rice of the present embodiment includes raw materials for seasonings and the like used in ordinary cooked rice, and "other raw materials generally blended in foods” such as ingredients, as long as the effects are not impaired. Can be contained.
  • the cooked rice of the present embodiment containing "other raw materials generally blended in foods” such as raw materials for seasoning (seasoning raw materials) and ingredients is also included in the present embodiment. Can be included in "rice". It was
  • “Other raw materials commonly used in foods” include, for example, water, salt, vinegar, sugars (including high-sweetness sweeteners), fats and oils, organic acids, amino acid-based seasonings, nucleic acid-based seasonings, and organic substances. Acid-based seasonings, flavor ingredients, flavor seasonings, liquors, fruit juices, spices, spice extracts, flavor oils, flavor components such as flavors, viscosity modifiers such as gums and starches, stabilizers, coloring agents, A raw material for seasoning (seasoning raw material) such as an additive such as a calcium salt can be blended. It was: water, salt, vinegar, sugars (including high-sweetness sweeteners), fats and oils, organic acids, amino acid-based seasonings, nucleic acid-based seasonings, and organic substances. Acid-based seasonings, flavor ingredients, flavor seasonings, liquors, fruit juices, spices, spice extracts, flavor oils, flavor components such as flavors, viscosity modifiers such as gums and starches, stabilizers,
  • cooked rice of the present embodiment may contain ingredients such as vegetables (carrots, burdock, radish, etc.), grains (red beans, soybeans, etc.), meat, and fish.
  • ingredients such as vegetables (carrots, burdock, radish, etc.), grains (red beans, soybeans, etc.), meat, and fish.
  • the content of these raw materials and ingredients is not particularly limited, and can be appropriately determined according to the use of cooked rice according to the present embodiment. It was
  • the “salt” may be itself, but it may also be a food containing salt.
  • Foods containing salt are not particularly limited, and examples thereof include soy sauce, miso, and soup stock. It was
  • soy sauce is not particularly limited, and examples thereof include dark-mouthed soy sauce, light-mouthed soy sauce, white soy sauce, pooled soy sauce, and re-prepared soy sauce.
  • soy sauces only one kind may be used alone, or two or more kinds may be used in any combination and ratio. It was
  • miso is not particularly limited, but in addition to, for example, wheat miso, rice miso, soybean miso, mixed miso, etc., red miso, white miso, and light-colored miso are named according to the difference in color due to the manufacturing method. And so on. Only one kind of these miso may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • vinegar produced from grains such as rice and wheat and fruit juice, and seasonings such as sugar are added to a diluted solution of glacial acetic acid or acetic acid, or vinegar is added thereto.
  • vinegar is added thereto.
  • synthetic vinegar and both can be used.
  • brewed vinegar include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, lees vinegar, malt vinegar, hato barley vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, white grape vinegar, citrus vinegar).
  • saccharides examples include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, water candy, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol. Can be mentioned. As these saccharides, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • high sweetness sweetener examples include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia and its enzyme-treated product.
  • high-intensity sweeteners may be used alone, or two or more thereof may be used in any combination or in any ratio. It was
  • oils and fats include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, sunflower oil, cottonseed oil, and grape seed oil.
  • oils and fats include macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, olive oil, wheat germ oil, palm oil, algae oil, rice oil, almond oil, avocado oil and the like.
  • these fats and oils only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • organic acid examples include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, phosphoric acid and the like. Only one of these organic acids may be used alone, or two or more of these organic acids may be used in any combination or in any ratio. It was
  • amino acid-based seasoning examples include sodium L-glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, and L-. Examples thereof include sodium aspartate and L-arginine.
  • amino acid-based seasonings only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • nucleic acid-based seasoning examples include 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium uridylate, 5'-disodium cytidilate, 5'-ribonucleotide calcium, and 5'. '-Ribnucleotide disodium and the like can be mentioned. As these nucleic acid-based seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • organic acid-based seasoning examples include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, and the like.
  • examples thereof include L-potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate and the like.
  • these organic acid-based seasonings only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It is preferable to use two or more kinds of organic acid-based seasonings in combination because the tastes of both are synergistically enhanced. It was
  • flavor raw material examples include bonito broth, kelp broth, vegetable extract, bonito extract, kelp extract, seafood extract, meat storage extract and the like. As these flavor raw materials, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • Examples of the “umami seasoning” include a protein hydrolyzate, a yeast extract and the like.
  • the "yeast extract” includes, for example, yeast extracted from beer yeast, baker's yeast, tollula yeast, liquor yeast, wine yeast, soy sauce yeast, etc. by decomposing the yeast body by self-digestion, enzyme addition, or the like. Can be done. As these umami seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • alcoholic beverages examples include sake, synthetic sake, mirin, shochu, wine, liqueur, Shaoxing wine, and the like. As these alcoholic beverages, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • a "spices” is a part of a plant (plant fruit, bark, etc.) that has a unique scent, stimulating taste, and color tone and is added to foods and drinks for the purpose of scenting, deodorizing, seasoning, coloring, etc.
  • Flowers, buds, bark, stems, leaves, seeds, roots, underground stems, etc.), and spices include spices or herbs. Only one of these spices may be used alone, or two or more of these spices may be used in any combination or in any ratio. It was
  • Spices are spices that are used except for stems, leaves, and flowers.
  • pepper black pepper, white pepper, red pepper
  • garlic ginger
  • sesame sesame seeds
  • chili pepper and horse.
  • Radish Wood wasabi
  • mustard keshinomi
  • yuzu nutmeg
  • cinnamon paprika
  • cardamon cumin
  • saffron all spices
  • cloves pepper, orange peel, uikyo
  • kanzo pheneglique, dill seed
  • cashew long pepper, olive Fruits and the like
  • Herbs are spices that use stems, leaves, and flowers, such as cressons, corianders, mustards, celery, tarragon, chives, chervil, sage, thyme, laurel, nira, parsley, and mustard green.
  • examples include mustard, myoga, yomogi, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaf, and Japanese pepper leaf. It was
  • the “spices extract” may be any extract of foods generally labeled as “spices” or “spices”, and examples thereof include ginger extract, mustard extract (garashi extract), and the like. Examples thereof include ginger extract (ginger extract), wasabi extract, pepper extract, garlic extract (garlic extract), onion extract, and Japanese pepper extract. As these spice extracts, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • flavor oil examples include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, onion oil, nira oil, seri oil, perilla oil, wasabi oil, lemon oil, seafood oil, meat storage oil and the like. As these flavor oils, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It was
  • flavor examples include ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, green onion flavor, garlic flavor, perilla flavor, wasabi flavor, lemon flavor and the like. Only one of these flavors may be used alone, or two or more of them may be used in any combination or in any ratio. It was
  • viscosity adjuster examples include alginic acid, sodium alginate, carrageenan, carrageenan, agar, cellulose, tamarind seed gum, pullulan, pectin, chitin, chitosan, starch, processed starch, starch decomposition products and the like. Only one of these viscosity modifiers may be used alone, or two or more of these viscosity modifiers may be used in any combination or in any ratio. It was
  • starch examples include wheat starch, corn starch, waxy corn starch, potato starch, rice starch, tapioca starch and the like. It was
  • examples of the processed starch include crosslinked starch, oxidized starch, etherified starch, and esterified starch obtained by subjecting the starch to a cross-linking treatment, an esterification treatment, an etherification treatment, an oxidation treatment, or the like. .. It was
  • examples of the starch decomposition product include dextrin and maltodextrin obtained by decomposing the above-mentioned starch or modified starch. It was
  • the cooked rice may contain the seasoning liquid for cooking rice or the cooked rice improving agent according to the third and fourth embodiments described later, instead of the enzyme. It was
  • the enzyme in order to include the above-mentioned enzyme in cooked rice, the enzyme may be added to cooked rice before or during cooking, as will be described in detail later.
  • cooked rice most of the above enzymes are eventually inactivated, but it is speculated that the above-mentioned effects are exhibited by the partial action of the enzymes on the starch of rice in the process of temperature rise. Will be done. It was
  • the cooked rice according to the first embodiment contains an enzyme containing 4- ⁇ -glucanotransferase, whereby the cooked rice is loosened, deteriorated, and even after long-term storage. At least one of the flavors is improved rice. Further, when the obtained cooked rice is combined with sushi vinegar and vinegar to make sushi rice, the cooked rice can reduce the load on the rice scoop. It was
  • “Improvement of deterioration” means that the deterioration (dryness, aging) of cooked rice is improved (or suppressed) even after storage for 6 to 48 hours after cooking (manufacturing of processed foods containing cooked rice). Means that you are. "Dry” means that the surface of rice grains is dried. “Aging” refers to a lumpy texture with a powdery texture of cooked rice as a whole. It was
  • “Improvement of flavor” means that deterioration of the favorable flavor of cooked rice, such as the taste and deliciousness of cooked rice, is suppressed even after storage for 6 to 48 hours after cooking (for processed foods containing cooked rice, its production). It means that the fresh flavor is retained.
  • cooked rice is sushi rice (vinegar rice)
  • the "flavor” also includes the tastefulness (the state in which the acidity of the vinegar is moderately felt and the acidity is not blurred). It was
  • the cooked rice of the first embodiment as described above is defined by the manufacturing method thereof, and is the cooked rice according to the second embodiment. That is, the cooked rice according to the second embodiment is characterized in that it is obtained by adding 4- ⁇ -glucanotransferase and cooking the cooked rice.
  • cooked rice according to the second embodiment is characterized in that it is obtained by adding 4- ⁇ -glucanotransferase and cooking the cooked rice.
  • "rice”, “4- ⁇ -glucanotransferase”, “ ⁇ -amylase” and “maltotriohydrolase” are as described above. It was
  • the starch of cooked rice is changed to a starch having a branched chain structure. Then, at the same time as the water penetrates deeply into the branched chains and the voids between the branched chains, the water is retained in the starch, so it is thought that the dryness of the surface of cooked rice and aging are suppressed even after long-term storage. Be done. Further, when the starch is decomposed and transferred in units of 3 sugars, the viscous liquid substance (oneva) derived from the starch covering the surface of the rice grain is reduced to some extent, and the viscosity of the rice cooking liquid is lowered. It is thought that this alleviates the binding between rice grains and makes it easier to loosen. Further, by adjusting the addition amount of 4- ⁇ -glucanotransferase, these effects can be further (in some cases, significantly) improved. It was
  • 4- ⁇ -glucanotransferase may be added alone as an enzyme preparation to cook rice, or may be added as a seasoning liquid for cooking rice described later or as a cooked rice improving agent to cook rice. It was
  • the amount of (a) 4- ⁇ -glucanotransferase added in the second embodiment is from the viewpoint of suppressing the dryness and aging of the surface of rice after a long period of time, improving loosening, and maintaining the fresh flavor. Therefore, for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, still more preferably 0.0007% by mass or more, still more preferably 0.0007% by mass or more, based on the dry raw rice before washing with water and soaking. It can be 0.001% by mass or more, particularly preferably 0.0013% by mass or more, and particularly more preferably 0.0015% by mass or more. It was
  • the upper limit of the amount of 4- ⁇ -glucanotransferase added is not particularly limited, but from the viewpoint of solubility and miscibility with other raw materials such as water to be added during rice cooking and seasoning liquid, before washing and dipping. It can be, for example, 0.20% by mass or less, preferably 0.10% by mass or less, based on the dried raw rice. It was
  • the amount of (a) 4- ⁇ -glucanotransferase added in the second embodiment is, for example, 0.0005% by mass or more and 0.20% by mass with respect to the dried raw rice before washing with water and soaking. % Or less, preferably 0.0006% by mass or more and 0.20% by mass or less, further preferably 0.0007% by mass or more and 0.20% by mass or less, still more preferably 0.001% by mass or more and 0.20% by mass or less. In particular, it can be 0.0013% by mass or more and 0.10% by mass or less, and more preferably 0.0015% by mass or more and 0.10% by mass or less. A range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • ⁇ -amylase may be added together with the above-mentioned 4- ⁇ -glucanotransferase or separately from 4- ⁇ -glucanotransferase. It was
  • the ⁇ -amylase may be added alone as an enzyme preparation to cook rice. Further, as an enzyme preparation in which the above-mentioned 4- ⁇ -glucanotransferase and ⁇ -amylase are mixed, the rice may be added to raw rice to cook rice. Further, 4- ⁇ -glucanotransferase and ⁇ -amylase may be added and mixed with a seasoning liquid for cooking rice or a cooked rice improving agent described later, and the mixture may be added to the raw rice before cooking.
  • the amount of addition is not particularly limited as long as it is added in combination with 4- ⁇ -glucanotransferase. From the viewpoint of suppressing dryness and aging of the surface of rice after a long period of time, improving loosening, and maintaining the flavor of freshly made rice, the amount of ⁇ -amylase added is in the dry state before washing and soaking.
  • raw rice for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, still more preferably 0.0007% by mass or more, still more preferably 0.001% by mass or more, and particularly preferably 0.0013. It can be mass% or more, more preferably 0.0015 mass% or more. It was
  • the upper limit of the amount of ⁇ -amylase added is not particularly limited, but from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid, it is raw in a dry state before washing with water and soaking.
  • it can be 0.20% by mass or less, preferably 0.10% by mass or less, still more preferably 0.05% by mass or less, and even more preferably 0.04% by mass or less. It was
  • the amount of ⁇ -amylase added in the second embodiment is, for example, 0.0005% by mass or more and 0.20% by mass or less, preferably 0. 0006% by mass or more and 0.20% by mass or less, more preferably 0.0007% by mass or more and 0.10% by mass or less, still more preferably 0.001% by mass or more and 0.10% by mass or less, and particularly preferably 0.0013. It can be mass% or more and 0.05 mass% or less, and more preferably 0.0015 mass% or more and 0.04 mass% or less. A range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • maltotriohydrolase may be further added from the viewpoint of further remarkably improving. It was
  • Maltotriohydrolase may be added alone to raw rice as an enzyme preparation to cook rice. Further, the rice may be added to raw rice and cooked as an enzyme preparation in which the above-mentioned 4- ⁇ -glucanotransferase, ⁇ -amylase and maltotriohydrolase are mixed. Further, 4- ⁇ -glucanotransferase, ⁇ -amylase and maltotriohydrolase may be added to and mixed with a seasoning liquid for cooking rice or a cooked rice improver, which will be described later, and added to the raw rice before cooking. .. It was
  • the amount of addition is not particularly limited as long as it is added in combination with 4- ⁇ -glucanohydrolase and ⁇ -amylase. From the viewpoint of suppressing dryness and aging of the surface of rice after a long period of time, improving loosening, and maintaining the flavor of freshly prepared rice, the amount of maltotriohydrolase added should be in the dry state before washing and soaking.
  • raw rice for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, further preferably 0.0007% by mass or more, still more preferably 0.001% by mass or more, and particularly preferably 0.0013. It can be mass% or more. It was
  • the upper limit of the amount of maltotriohydrolase added is not particularly limited, but from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid, the raw state in a dry state before washing with water and soaking is performed.
  • it can be 0.20% by mass or less, preferably 0.10% by mass or less, still more preferably 0.05% by mass or less, and even more preferably 0.04% by mass or less. It was
  • the amount of maltotriohydrolase added in the second embodiment is, for example, 0.0005% by mass or more and 0.20% by mass or less, preferably 0. 0006% by mass or more and 0.20% by mass or less, more preferably 0.0007% by mass or more and 0.10% by mass or less, still more preferably 0.001% by mass or more and 0.05% by mass or less, and particularly preferably 0.0013. It can be mass% or more and 0.04 mass% or less. A range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the amount of maltotriohydrolase added in the second embodiment is, for example, 0.0005% by mass or more and 0.20% by mass or less, preferably 0. 0006% by mass or more and 0.20% by mass or less, more preferably 0.0007% by mass or more and 0.10% by mass or less, still more preferably 0.001% by mass or more and 0.05% by mass or less, and particularly preferably 0.0013. It can be mass% or more and
  • the total amount of the above (a) 4- ⁇ -glucanotransferase and (b) ⁇ -amylase, or the above (a), (b) and (c) maltotriohydrolase added is long.
  • 0.003 is compared to dry raw rice before washing and soaking.
  • Mass% or more preferably 0.004% by mass or more, still more preferably 0.005% by mass or more, still more preferably 0.006% by mass or more, particularly preferably 0.0065% by mass or more, and particularly more preferably 0. It can be 007% by mass or more. It was
  • the upper limit of the total addition amount is not particularly limited, but from the viewpoint of dissolution and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid, the raw rice in a dry state before washing and dipping with water is used.
  • it can be 0.20% by mass or less, preferably 0.15% by mass or less, and more preferably 0.12% by mass or less. It was
  • the total addition amount in the second embodiment is, for example, 0.003% by mass or more and 0.20% by mass or less, preferably 0.004% by mass, based on the dry raw rice before washing with water and soaking.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the total amount of (a) and (b) added is (a).
  • the ratio is, for example, 3% by mass or more, preferably 5% by mass, from the viewpoints of suppressing dryness and aging of the surface of cooked rice after a long period of time, improving loosening, and further making the fresh flavor retention effect more remarkable.
  • % Or more more preferably 10% by mass or more. It was
  • the upper limit of the ratio of (a) to the total addition amount is not particularly limited, but the unraveling method is preferable (the uncoupling of rice grains is too weak and the unraveling method is not preferable). From the viewpoint of deliciousness and the like, it can be, for example, 97% by mass or less, preferably 95% by mass or less, and more preferably 90% by mass or less. It was
  • the ratio of (a) to the total addition amount of (a) and (b) is, for example, 3% by mass or more and 97% by mass or less, preferably 5% by mass or more and 95% by mass or less, and more preferably 10% by mass or more. It can be 90% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the ratio of (a) to the total addition amount of (a) and (b) is not particularly limited as long as it is within the above range. May become too weak and loosen like it collapses. It was
  • the ratio of (a) to the total addition amount of (a), (b) and (c) is, for example, 10% by mass from the viewpoint of improving loosening and further making the freshly flavored flavor retaining effect more remarkable. As mentioned above, it can be preferably 15% by mass or more, and more preferably 20% by mass or more. It was
  • the upper limit of the ratio of (a) to the total addition amount of (a), (b) and (c) is not particularly limited, but the unraveling method is preferable (the binding between rice grains is too weak). , It is not preferable to loosen it so that it crumbles), and from the viewpoint of deliciousness, for example, it can be 80% by mass or less, preferably 75% by mass or less, and more preferably 70% by mass or less. It was
  • the ratio of (a) to the total addition amount of (a), (b) and (c) is, for example, 10% by mass or more and 80% by mass or less, preferably 15% by mass or more and 75% by mass or less, more preferably. It can be 20% by mass or more and 70% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • ⁇ -amylase in addition to 4- ⁇ -glucanotransferase in the predetermined amount of addition described above and in the predetermined ratio described above, the surface of cooked rice after a long period of time is dry. Not only is the effect of suppressing sticking and aging, improving loosening, and maintaining the flavor of freshly cooked rice more pronounced, but also the effect of suppressing uneven heating during rice cooking and improving convection is more pronounced. Is as described above. The effect is further remarkable by adding maltotriohydrolase in addition to 4- ⁇ -glucanotransferase and ⁇ -amylase at the predetermined addition amount described above and at the predetermined ratio described above. It is improved and played. It was
  • maltotriohydrolase hydrolyzes starch into trisaccharide units, but the coexistence of ⁇ -amylase causes a large number of “starch decomposition products” produced by hydrolysis by ⁇ -amylase, resulting in 3 more. It is considered that a large amount of sugar is formed. It was
  • the substrate of the trisaccharide transferred by 4- ⁇ -glucanotransferase is further increased by adding both ⁇ -amylase and maltotriohydrolase as compared with the case where only ⁇ -amylase is added, and the substrate is branched. It is considered that the chain structure is more likely to be formed. Since these are combined to form more branched chain structures, the total amount of water that can be retained between the branched chains will further increase, and the surface of cooked rice after long-term storage will become dry and aging. However, it is considered that it is suppressed even more remarkably. It was
  • hydrolysis by maltotriohydrolase proceeds synergistically to further reduce the amount of starch-derived mucous liquid substance (oneva) covering the surface of rice grains. It is considered that the viscosity of the rice-cooking liquid is further reduced, so that the binding between the rice grains is relaxed and the rice grains are more easily loosened. It was
  • the ratio of (a) to the total addition amount of (a), (b) and (c) is not particularly limited as long as it is within the above range, but if it is out of the above range, it is excellent in unraveling.
  • the bond between rice grains may become too weak and may loosen as if it crumbles. Further, if it is out of the above range, it may not be preferable from the viewpoint of the effect of improving the taste such as the taste of rice when eaten and the deliciousness. It was
  • any enzyme other than the above three types of enzymes may be added as long as the above-mentioned effects are not impaired.
  • the "arbitrary enzyme” is not particularly limited, but is as described above. It was
  • the rice cooking method basically the conventional method may be adopted except that the rice is cooked by adding the above-mentioned enzyme. It was
  • the rice cooking method was adjusted to a step of washing the raw rice, a step of draining the rice with a colander, a step of immersing the rice in water, a step of adding the above enzyme to the rice, and an appropriate amount of water added. Later, it may include a rice cooking step of cooking by a usual method. Further, the dipping step can be omitted.
  • the above-mentioned rice washing step and draining step are not necessary. It was
  • the cooked rice can be produced by a conventional method using the cooked rice as described above.
  • the method for producing the cooked rice includes a step of steaming the cooked rice, a step of adding seasoned vinegar (sushi vinegar) containing vinegar, sucrose, salt, etc. to the cooked rice (mixing with vinegar), and a step of stirring and loosening the cooked rice. It may include a step of cooling the finished sushi rice.
  • the acidity of the sushi rice is not particularly limited, but it is preferably 0.15 w / v% or more and 0.40 w / v% or less.
  • the "acidity" is as described above. It was
  • polyhydrated rice cooking may be performed in which the amount of water added during cooking is larger than the general amount.
  • the amount of water added By increasing the amount of water added and adding a large amount of water to the cooked rice, it can be expected to suppress the aging of the starch contained in the cooked rice, but usually the cooked rice becomes sticky and unraveling becomes worse.
  • the above enzyme to cooked rice and cooking the cooked rice, the loosening of the cooked rice is improved and the stickiness is suppressed, so that a further antiaging effect can be obtained. It was
  • the general amount of water added is about 1.3 times or more and less than 1.5 times the dry mass ratio to the raw rice, whereas in the present embodiment, the amount of water added is about 1.3 times or more and less than 1.5 times.
  • the amount of water added may be 1.5 times or more and 1.8 times or less in terms of the dry mass ratio to raw rice. It was
  • the general amount of water added is about 1.2 times or more and less than 1.3 times the dry mass ratio with respect to the raw rice, whereas in the present embodiment, the amount of water added is about 1.2 times or more and less than 1.3 times.
  • the amount of water added may be 1.3 times or more and 1.7 times or less in terms of the dry mass ratio to raw rice. It was
  • the time to add the enzyme is "before cooking rice” or "at the time of cooking rice". Specifically, it can be any time from the time when the draining after washing the rice is completed to the time when the cooking process is substantially started.
  • substantially cooking is started means that the water temperature reaches 40 ° C. or higher.
  • enzymes are used from the viewpoints of suppressing dryness and aging of the surface of cooked rice after a long period of time, improving loosening, maintaining the flavor of freshly cooked rice, suppressing uneven heating during cooking, and improving convection. Is preferably added before the water temperature reaches the optimum temperature of the enzyme. In particular, it is preferable to add the enzyme to the rice before or at the same time as adding the above-mentioned water content. It was
  • cooked rice in addition to the above-mentioned enzymes, cooked rice includes raw materials for seasoning and the like used in ordinary cooked rice and other ingredients generally blended in foods, as long as the effects are not impaired.
  • “Rice material” can be added.
  • cooked rice containing and adding "other raw materials generally blended in foods” such as raw materials for seasoning (seasoning raw materials) and ingredients is also described in the second embodiment.
  • “other raw materials generally blended in foods” are as described above. It was
  • the seasoning liquid for cooking rice or the cooked rice improving agent according to the fourth and fifth embodiments described later may be added. It was
  • the cooked rice according to the second embodiment is defined by a manufacturing method in which 4- ⁇ -glucanotransferase is added and cooked.
  • enzymes other than those having particularly high heat resistance are inactivated by cooking rice, so that it is impossible to specify the structure by the enzyme activity or the like in the final product.
  • the method for producing cooked rice according to the third embodiment is characterized in that 4- ⁇ -glucanotransferase is added before or during cooking.
  • 4- ⁇ -glucanotransferase is added before or during cooking.
  • "rice”, “4- ⁇ -glucanotransferase”, “ ⁇ -amylase”, “maltotriohydrolase”, the amount of these enzymes added, their ratios, and the action and effect of the enzymes have been described above. It's a street. It was
  • raw materials for seasonings used in ordinary cooked rice and "other raw materials generally blended in foods” such as ingredients are added as long as the effects are not impaired. can do.
  • cooked rice containing "other raw materials generally blended in foods” such as raw materials for seasoning (seasoning raw materials) and ingredients is also “rice rice” in the third embodiment.
  • other raw materials generally blended in foods are as described above. It was
  • the seasoning liquid for cooking rice or the cooked rice improving agent according to the fourth and fifth embodiments described later may be added. It was
  • the cooked rice produced by the production method according to the third embodiment is the cooked rice according to the first or second embodiment containing or added 4- ⁇ -glucanotransferase. It was
  • the seasoning liquid for cooking rice according to the fourth embodiment contains 4- ⁇ -glucanotransferase as an active ingredient.
  • the actions and effects of "4- ⁇ -glucanotransferase”, “ ⁇ -amylase”, “maltotriohydrolase” and these enzymes are as described above. It was
  • the seasoning liquid according to the fourth embodiment is used for producing cooked rice according to the first or second embodiment. That is, this seasoning liquid has an action of improving at least one of loosening, deterioration, and flavor of cooked rice after long-term storage, and when it is contained in cooked rice, it is for cooked rice after long-term storage. It functions as a loosening improving agent, a deterioration improving agent, or a flavor improving agent. It was
  • the total content of the enzyme in the seasoning liquid of the fourth embodiment is not particularly limited.
  • the seasoning liquid contains (a) 4- ⁇ -glucanotransferase and (b) ⁇ -amylase, the surface of cooked rice after a long period of time can be prevented from becoming dry and aging, and the loosening can be improved.
  • the ratio of (a) to the total content of (a) and (b) is long-term from the viewpoint of the effect of retaining the flavor of the rice, the effect of suppressing uneven heating during rice cooking, and the effect of improving convection. For example, 3% by mass or more, preferably 5% by mass or more, more preferably Can be 10% by mass or more. It was
  • the upper limit of the ratio of (a) to the total content is not particularly limited, but the unraveling method is preferable (the uncoupling of rice grains is too weak and the unraveling method is not preferable). From the viewpoint of deliciousness and the like, it can be, for example, 97% by mass or less, preferably 95% by mass or less, and more preferably 90% by mass or less. It was
  • the ratio of (a) to the total content of (a) and (b) is, for example, 3% by mass or more and 97% by mass or less, preferably 5% by mass or more and 95% by mass or less, and more preferably 10% by mass or more. It can be 90% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the ratio of (a) to the total content of (a) and (b) in the seasoning liquid is not particularly limited as long as it is within the above range.
  • the clothes may become too weak and loosen like they crumble. It was
  • the seasoning liquid of the fourth embodiment contains (a) 4- ⁇ -glucanotransferase, (b) ⁇ -amylase and (c) maltotriohydrolase
  • the surface of rice is dry after a long period of time.
  • the ratio of (a) to the total content of (a), (b) and (c) is, for example, 10 from the viewpoint of suppressing aging, improving loosening, and further enhancing the effect of retaining the fresh flavor. It can be mass% or more, preferably 15% by mass or more, and more preferably 20% by mass or more. It was
  • the upper limit of the ratio of (a) to the total content of (a), (b) and (c) is not particularly limited, but the unraveling method is preferable (the binding between rice grains is too weak). , It is not preferable to loosen it so that it crumbles), and from the viewpoint of deliciousness, for example, it can be 80% by mass or less, preferably 75% by mass or less, and more preferably 70% by mass or less. It was
  • the ratio of (a) to the total content of (a), (b) and (c) is, for example, 10% by mass or more and 80% by mass or less, preferably 15% by mass or more and 75% by mass or less, more preferably. It can be 20% by mass or more and 70% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the seasoning liquid of the fourth embodiment may contain any enzyme other than the above three types of enzymes as long as the above-mentioned effects are not impaired.
  • the "arbitrary enzyme” is as described above. It was
  • the seasoning liquid of the fourth embodiment may contain "other raw materials generally blended in foods” in addition to the enzyme, and preferably contains "seasoning raw materials".
  • seasoning raw material include water, salt, vinegar, sugars (including high-sweetness sweeteners), fats and oils, organic acids, amino acid-based seasonings, nucleic acid-based seasonings, and organic acid-based seasonings.
  • the seasoning liquid of the fourth embodiment may contain ingredients such as vegetables (carrots, burdock, radish, etc.), grains (red beans, soybeans, etc.), meats, and fish. good.
  • the content of these raw materials and ingredients is not particularly limited, and can be appropriately determined according to the use of cooked rice according to the first or second embodiment.
  • the "other raw materials generally blended in foods" such as these various seasoning raw materials and ingredients are as described above. It was
  • the seasoning liquid of the fourth embodiment is a seasoning liquid for cooking rice to be added before or during rice cooking.
  • the addition time can be any time from the time when the draining after washing the rice is completed to the time when the cooking process is substantially started.
  • substantially cooking is started means that the water temperature reaches 40 ° C. or higher.
  • seasoning from the viewpoint of suppressing dryness and aging of the surface of cooked rice after a long period of time, improving loosening, maintaining the flavor of freshly cooked rice, suppressing uneven heating during cooking, and improving convection.
  • the liquid is preferably added before the water temperature reaches the optimum temperature of the enzyme. It was
  • the amount of the seasoning liquid for cooking rice of the fourth embodiment added to cooked rice is not particularly limited.
  • the total amount of ⁇ -amylase or (a), (b) and (c) maltotriohydrolase is, for example, 0.003% by mass or more with respect to the dried raw rice before washing with water and soaking.
  • the addition amount can be such that. It was
  • the upper limit of the addition amount is not particularly limited, but the above (a) and (b), which are contained in and added to cooked rice, are contained and added to cooked rice from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid.
  • the total amount of (a), (b) and (c) is, for example, 0.20% by mass or less, preferably 0.15% by mass or less, based on the dried raw rice before washing and soaking. More preferably, the addition amount can be set to 0.12% by mass or less. It was
  • the amount of the seasoning liquid added to the rice is the total amount of (a) and (b) or (a), (b) and (c) contained and added to the rice before washing and soaking.
  • 0.003% by mass or more and 0.20% by mass or less preferably 0.004% by mass or more and 0.20% by mass or less, and more preferably 0.005% by mass or more and 0.20 with respect to the dried raw rice.
  • mass or less more preferably 0.006% by mass or more and 0.20% by mass or less, particularly preferably 0.0065% by mass or more and 0.15% by mass or less, and particularly more preferably 0.007% by mass or more and 0.12.
  • the addition amount can be set to be less than or equal to mass%.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the amount of the seasoning liquid added to the cooked rice according to the fourth embodiment is not particularly limited, but the effect of suppressing the dryness and aging of the surface of the cooked rice after a long period of time, improving the loosening, and maintaining the fresh flavor.
  • the content or amount of 4- ⁇ -glucanotransferase in cooked rice is, for example, 0.0005% by mass or more, preferably 0.0006% by mass, based on the dry raw rice before washing with water and soaking. % Or more, more preferably 0.0007% by mass or more, still more preferably 0.001% by mass or more, particularly preferably 0.0013% by mass or more, and particularly more preferably 0.0015% by mass or more. Can be. It was
  • the upper limit of the addition amount is not particularly limited, but the content or addition amount of 4- ⁇ -glucanotransferase in cooked rice is considered from the viewpoint of solubility and miscibility with other raw materials such as water to be added during rice cooking and seasoning liquid.
  • the addition amount can be set to, for example, 0.20% by mass or less, preferably 0.10% by mass or less, with respect to the dried raw rice before washing with water and soaking. It was
  • the amount of the seasoning liquid added to the rice is, for example, 0.0005% by mass or more of the content or the amount of 4- ⁇ -glucanotransferase contained or added to the rice in the dry state before washing and soaking with water.
  • 0.20% by mass or less preferably 0.0006% by mass or more and 0.20% by mass or less, further preferably 0.0007% by mass or more and 0.20% by mass or less, still more preferably 0.001% by mass or more and 0.
  • the addition amount can be 20% by mass or less, particularly preferably 0.0013% by mass or more and 0.10% by mass or less, and more preferably 0.0015% by mass or more and 0.10% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the amount of the seasoning liquid added to the cooked rice is not particularly limited, but the dryness of the surface of the cooked rice after a long period of time has elapsed. From the viewpoint of suppressing sticking and aging, improving loosening, and maintaining the flavor of freshly prepared rice, the content or amount of 4- ⁇ -glucanotransferase contained or added in cooked rice is within the above range, and ⁇ -amylase in cooked rice.
  • the content or amount of the added amount of the rice is, for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, more preferably 0.0007% by mass or more, based on the dried raw rice before washing and soaking.
  • the addition amount can be further preferably 0.001% by mass or more, particularly preferably 0.0013% by mass or more, and particularly more preferably 0.0015% by mass or more. It was
  • the upper limit of the addition amount is not particularly limited, but the content or addition amount of 4- ⁇ -glucanotransferase in cooked rice is considered from the viewpoint of dissolution and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid. Is within the above range, and the content or addition amount of ⁇ -amylase in cooked rice is, for example, 0.20% by mass or less, preferably 0.10, based on the dry raw rice before washing with water and soaking.
  • the addition amount can be such that it is mass% or less, more preferably 0.05 mass% or less, and even more preferably 0.04 mass% or less. It was
  • the amount of the seasoning liquid added to the rice is such that the content or the amount of 4- ⁇ -glucanotransferase contained or added to the rice is within the above range, and the amount of the ⁇ -amylase contained or added to the rice is washed with water or soaked.
  • 0.0005% by mass or more and 0.20% by mass or less preferably 0.0006% by mass or more and 0.20% by mass or less, still more preferably 0.0007% by mass or more, based on the raw rice in a dry state before the treatment.
  • 0.10% by mass or less more preferably 0.001% by mass or more and 0.10% by mass or less, particularly preferably 0.0013% by mass or more and 0.05% by mass or less, and particularly more preferably 0.0015% by mass or more.
  • the addition amount can be set to 0.04% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the amount of the seasoning liquid added to cooked rice is not particularly limited, but the cooked rice after a long period of time has elapsed.
  • the content or amount of 4- ⁇ -glucanotransferase and ⁇ -amylase in cooked rice is within the above range from the viewpoints of suppressing dryness and aging of the surface of rice, improving loosening, and maintaining the flavor of freshly prepared rice.
  • the content or amount of maltotriohydrolase contained or added to the cooked rice is, for example, 0.0005% by mass or more, preferably 0.0006% by mass or more, more preferably 0.0006% by mass or more, based on the dry raw rice before washing with water or soaking.
  • the upper limit of the amount to be added is not particularly limited, but from the viewpoint of solubility and mixing with other raw materials such as water to be added during rice cooking and seasoning liquid, 4- ⁇ -glucanotransferase and ⁇ -amylase in cooked rice are used.
  • the content or addition amount is within the above range, and the content or addition amount of maltotriohydrolase in cooked rice is preferably 0.20% by mass or less, for example, with respect to the dried raw rice before washing with water and soaking.
  • the amount of the seasoning liquid added to the rice is such that the content or addition amount of 4- ⁇ -glucanotransferase and ⁇ -amylase in the rice is within the above range, and the content or addition amount of maltotriohydrolase in the rice is.
  • 0.0005% by mass or more and 0.20% by mass or less preferably 0.0006% by mass or more and 0.20% by mass or less, more preferably 0.
  • an addition amount of 0007% by mass or more and 0.10% by mass or less more preferably 0.001% by mass or more and 0.05% by mass or less, and particularly preferably 0.0013% by mass or more and 0.04% by mass or less.
  • a range consisting of any combination of the above upper limit and lower limit is also exemplified in the present specification.
  • the cooked rice improving agent according to the fifth embodiment contains 4- ⁇ -glucanotransferase as an active ingredient.
  • the actions and effects of "rice”, “4- ⁇ -glucanotransferase”, “ ⁇ -amylase”, “maltotriohydrolase” and these enzymes are as described above. It was
  • the cooked rice improving agent according to the present embodiment is used for producing cooked rice according to the first or second embodiment. That is, this cooked rice improving agent has an effect of improving at least one of loosening, deterioration, and flavor of cooked rice after long-term storage by containing it in cooked rice. It was
  • the total content of enzymes in the cooked rice improver is not particularly limited.
  • the cooked rice improving agent contains (a) 4- ⁇ -glucanotransferase and (b) ⁇ -amylase, the ratio of (a) to the total content of (a) and (b), and Regarding the ratio of (a) to the total content of (a), (b) and (c) when the cooked rice improving agent contains (a), (b) and (c) maltotriohydrolase, the first This is as described in the fourth embodiment. It was
  • the cooked rice improving agent of the fifth embodiment may contain any enzyme other than the above three types of enzymes as long as the above-mentioned effects are not impaired.
  • the "arbitrary enzyme” is as described above. It was
  • the cooked rice improving agent of the fifth embodiment may contain other raw materials, such as seasoning raw materials, which are generally blended in foods, in addition to the enzyme.
  • seasoning raw materials which are generally blended in foods
  • other raw materials generally blended in foods are as described above. It was
  • the cooked rice improving agent of the fifth embodiment is used by adding it before or during cooking rice.
  • the timing of addition is as described above. It was
  • the amount of the cooked rice improving agent added to the cooked rice in the fifth embodiment can be the same as that in the fourth embodiment. It was
  • the method for improving the quality of cooked rice after long-term storage is by adding 4- ⁇ -glucanotransferase and cooking the cooked rice.
  • the actions and effects of "rice”, “4- ⁇ -glucanotransferase”, “ ⁇ -amylase”, “maltotriohydrolase” and these enzymes are as described above. It was
  • the quality of cooked rice after long-term storage is improved (unraveled, deteriorated, and cooked) by adding an enzyme and cooking the cooked rice in the same manner as in the method for producing cooked rice according to the third embodiment. At least one improvement in flavor) can be achieved.
  • the "improvement of loosening”, “improvement of deterioration” and “improvement of flavor” are as described above. It was
  • Heating unevenness means that the ingredients (starch, sugar, etc.) contained in the raw materials (rice, water, ingredients, seasoning liquid, etc.) inside the rice cooker change due to cooking, and the viscosity increases, so the inside of the pot Ingredients do not flow well, a temperature gradient (temperature unevenness) occurs in the pot, the quality of cooked rice (hardness, graininess, etc.) is not uniform, and unevenness such as stickiness and paste-likeness occurs. Refers to what you can do. It is presumed that by adjusting the amount of the enzyme added to the cooked rice so as to be within the above-mentioned predetermined range and cooking the rice, the convection is improved and the heating unevenness is improved. The action of each enzyme is considered to be as described above. It was
  • the seasoning liquid for cooking rice or the cooked rice improving agent according to the fourth and fifth embodiments may be added. It was
  • the time to add the enzyme is "before cooking rice” or "at the time of cooking rice".
  • the timing of addition is as described above.
  • Evaluation test 1 (Verification of effect by combination of enzymes) As enzymes, ⁇ -amylase (A1: optimum temperature is about 70 ° C), maltotriohydrolase (A2: optimum temperature is about 50 ° C) and 4- ⁇ -glucanotransferase (A3: optimum temperature is about 50 ° C). ), When these enzymes are contained alone in rice and when two or more of them are contained in combination, the effect of improving the quality of rice after long-term storage and convection during rice cooking The improvement effects were compared.
  • A1 optimum temperature is about 70 ° C
  • maltotriohydrolase A2: optimum temperature is about 50 ° C
  • 4- ⁇ -glucanotransferase A3: optimum temperature is about 50 ° C.
  • the rice balls prepared as described above were stored at 20 ° C. for 24 hours and 48 hours assuming a ready-to-eat meal, and then subjected to the following sensory evaluation test.
  • the sensory evaluation was made by 10 specialized panelists regarding loosening, the condition of the surface of rice grains (with dryness), aging (feeling lumpy), and flavor (taste and deliciousness of freshly cooked rice) according to the following criteria.
  • the average score was calculated. As a control, freshly cooked white rice 2 hours after cooking was used. It was
  • FIG. 1 shows an image of the temperature history in the kettle at the time of convection evaluation “3”
  • FIG. 2 shows a convection evaluation “2”
  • FIG. 3 shows a convection evaluation “1”.
  • FIG. 1 shows an image of the temperature history in the kettle at the time of convection evaluation “3”
  • FIG. 2 shows a convection evaluation “2”
  • FIG. 3 shows a convection evaluation “1”.
  • FIG. 1 shows an image of the temperature history in the kettle at the time of convection evaluation “3”
  • FIG. 2 shows a convection evaluation “2”
  • FIG. 3 shows a convection evaluation “1”.
  • FIG. 1 shows an image of the temperature history in the kettle at the time of convection evaluation “3”
  • FIG. 2 shows a convection evaluation “2”
  • FIG. 3 shows a convection evaluation “1”.
  • the content of each enzyme indicates the mass% per raw rice.
  • Table 1 shows the results when stored at 20 ° C for 24 hours. From Table 1, the cooked rice containing ⁇ -amylase or maltotriohydrolase alone did not show a clear quality improving effect as compared with the control (cooked cooked rice). On the other hand, for cooked rice containing 4- ⁇ -glucanotransferase alone, quality improvement such as improvement of loosening, suppression of deterioration (surface dryness and aging), and improvement of flavor (preservation of fresh flavor) even after long-term storage. The effect was recognized. It was
  • cooked rice in which maltotriohydrolase and 4- ⁇ -glucanohydrolase were used in combination showed a certain effect in improving loosening, but no clear effect was observed in suppressing deterioration and improving flavor.
  • ⁇ -amylase and 4- ⁇ -glucanotransferase were used in combination, a quality improving effect was observed even after long-term storage, and it was also effective in suppressing uneven heating (convection improvement). It was
  • an enzyme composition (Example 9) containing ⁇ -amylase, maltotriohydrolase and 4- ⁇ -glucanotransferase in a mass ratio of 1: 1: 1 is the most excellent quality improving effect and convection. It was found to have an improving effect. The same effect was confirmed in the results of storage at 20 ° C. for 48 hours. It was
  • Evaluation test 2 (verification of effect by enzyme content) In this test, for the case where the three kinds of enzymes, which showed the highest effect in the evaluation test 1, were contained in a ratio of 1: 1: 1, white rice with different contents was prepared as shown in Table 2. The effects were compared.
  • Examples 10 to 15 As the enzyme, the same as in Evaluation Test 1 except that the enzyme composition having the same composition as that of Example 9 was used and the total addition amount per raw rice was changed from 0.0039 w / w% to 0.1170 w / w%. Then, a rice sushi ball was prepared, and after storage at 20 ° C. for 24 hours and 48 hours, sensory evaluation was performed (Examples 10 to 15). It was
  • the content of each enzyme indicates the mass% per raw rice.
  • Table 2 shows the results when stored at 20 ° C for 24 hours. From Table 2, by containing more than a certain amount of enzyme per raw rice, it is excellent in improving loosening, suppressing deterioration (drying of the surface, aging), and improving flavor (preserving fresh flavor) of cooked rice after long-term storage. It was found that a quality improvement effect was obtained, and an excellent effect was also obtained in convection improvement during rice cooking. The same effect was confirmed in the results of storage at 20 ° C. for 48 hours. It was
  • Evaluation test 3 (Verification of effect by enzyme content) In this test, when all three types of enzymes were contained, white rice was prepared by changing the ratio of each enzyme as shown in Table 3, and the effects were compared.
  • the total amount of enzymes added per raw rice was adjusted as shown in Table 3, and the ratio of each enzyme to the total amount of each added was changed.
  • the product was prepared and stored at 20 ° C. for 24 hours and 48 hours, and then subjected to sensory evaluation (Examples 16 to 25).
  • a rice sushi ball was prepared in the same manner without adding an enzyme, and the results of the same evaluation are shown as Comparative Example 1.
  • the content of each enzyme indicates the mass% per raw rice.
  • Evaluation test 4 (verification of effect on vinegared rice) Rice was cooked in the same manner as in Evaluation Test 1 using 450 g of polished rice and the enzyme having the content ratio shown in Table 4. Vinegar rice (acidity 0.26 w / v%) was obtained by adding 99 ml (220 ml / kg per raw rice) of sushi vinegar (acidity 2.87 w / v%) to freshly cooked white rice and vinegaring. .. The composition of sushi vinegar was brewed vinegar (acetic acid content 6.46 w / v%) 36%, sucrose 55%, and salt 9% (all by mass ratio).
  • rice balls were prepared in the same manner as in Evaluation Test 1, and sensory evaluation was performed after storage at 20 ° C. for 24 hours and 48 hours (Examples 26 to 31).
  • the sensory evaluation was performed by 10 specialized panelists on loosening, the condition of the surface of rice grains (with dryness), aging (feeling of lumpiness), flavor (taste of freshly cooked rice, deliciousness), and good taste, and averaged. I asked for a point.
  • As a control freshly made vinegar rice 2 hours after the vinegar combination was used. It was
  • the content of each enzyme indicates the mass% per raw rice.
  • Table 4 shows the results when stored at 20 ° C for 24 hours. From Table 4, even in the case of vinegared rice, by containing an enzyme in the same way as white rice, the excellent quality improvement effect (unraveling improvement, deterioration (surface dryness, aging) suppression, flavor) of cooked rice after long-term storage It was found that improvement (preservation of fresh flavor) was achieved. Among them, a high quality improvement effect was observed when ⁇ -amylase and 4- ⁇ -glucanotransferase were used in combination, and the effect was particularly remarkable when all three enzymes were used in combination. The same effect was confirmed in the results of storage at 20 ° C. for 48 hours. The same was true for the results of evaluation of the acidity of vinegared rice as 0.2 w / v% and 0.4 w / v%. It was true for the results of evaluation of the acidity of vinegared rice as 0.2 w / v% and 0.4 w / v%. It was true for the results of evaluation of the acid

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Abstract

La présente invention concerne du riz cuit qui contient de la 4-α-glucanotransférase et qui satisfait au moins un élément, préférablement au moins deux éléments, sélectionnés parmi les éléments suivants (A) à (D). (A) La surface du riz cuit ne peut pas sécher après un laps de temps prolongé. (B) Le vieillissement du riz cuit est évité après un laps de temps prolongé. (C) La propriété de relâchement du riz cuit est maintenue excellente après un laps de temps prolongé. (D) Le riz cuit présente un arôme excellent de "fraîchement cuit" après un laps de temps prolongé.　L'invention concerne : du riz cuit contenant de la 4-α-glucanotransférase ; un procédé de production du riz cuit ; une préparation d'assaisonnement liquide pour l'utilisation dans la cuisson du riz et un agent d'amélioration du riz cuit, contenant chacun de la 4-α-glucanotransférase ; et un procédé d'amélioration d'au moins une propriété sélectionnée parmi la propriété de relâchement, la détérioration de qualité et de l'arôme du riz cuit après un laps de temps prolongé, le procédé comprenant l'addition de 4-α-glucanotransférase au riz et la cuisson du riz.
PCT/JP2021/022989 2020-07-01 2021-06-17 Riz cuit et son procédé de production, préparation d'assaisonnement liquide pour l'utilisation dans la cuisson du riz, et agent d'amélioration du riz cuit et son utilisation WO2022004402A1 (fr)

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