JP4137982B2 - Cooked rice modifier, cooked rice food using the same, and method for producing the same - Google Patents

Description

The present invention, rice modifier, a method for producing a cooked rice food and its using the same.

  The rice that is suitable for the taste of the Japanese is the rice represented by the japonica varieties with moderate gloss and stickiness. This glossiness and stickiness are mainly caused by the amylopectin content in rice, and Koshihikari and Sasanishiki, which have a relatively high amylopectin content, are suitable for Japanese taste. Although such cooked rice is certainly a suitable taste with moderate glossiness and stickiness immediately after cooking, the taste will deteriorate with the passage of time after cooking. This is due to the aging of the starch contained in the rice, and the deterioration of the eating quality with the passage of the cooked rice at room temperature and chilled is an unavoidable phenomenon. However, with the recent development of the restaurant and middle-food industry, the need to maintain the taste of cooked rice for a long time at room temperature or in a chilled region after cooking is increased, and a technique for maintaining the taste of cooked rice for a long period of time is required.

  Furthermore, interest in meals such as brown rice, wheat, barnyards, sea bream, and acne has increased from recent health-oriented and natural-oriented foods. The problem is that rice with a partial replacement of such cereals tends to be more crisp and cooler than white rice. In addition, brown rice, the bran odor peculiar to old rice, and the old rice odor also cause a decrease in flavor.

  On the other hand, glutinous starch represented by waxy corn starch is a special starch with 100% amylopectin. Compared to ordinary starch, it is superior in aging resistance, is sticky, and is characterized by making a transparent paste. Processed starch represented by acetylation, etherification, etc. is a starch that suppresses the aging phenomenon peculiar to starch, and is widely used not only at room temperature but also for noodles and bread in order to suppress food deterioration during chilled storage. Yes.

Many methods have been reported in which such glutinous starch, processed starch, and starch decomposition products are used for the purpose of improving the quality of cooked rice.
Japanese Patent Application Laid-Open No. 2004-201617 (Patent Document 1) reports a cooked rice modifier using a starch decomposition product and an oligosaccharide in combination. However, in the technique described in the document, although the stickiness has been improved, further improvement has been required for maintaining the gloss of cooked rice.

JP-A-7-264998 (Patent Document 2) obtains by ether / esterifying at least one kind of flour selected from the group consisting of rice starch, glutinous rice starch, rice flour, glutinous rice flour and white egg flour. A mixed cooked rice additive is described.
Japanese Patent Laid-Open No. 2002-65184 (Patent Document 3) discloses a method for improving mechanical properties such as separation of a cooked rice and loosening by adding an etherified reaction and / or oxidized processed starch during cooking. Is described.
Furthermore, Japanese Patent Application Laid-Open No. 2004-121082 (Patent Document 4) discloses a method for improving the formability of rice balls by adding cross-linked starch and cooking rice.

  The techniques described in Patent Documents 2 to 4 assume that starch is added as it is just before cooking rice. However, in such an addition method, in a commercial rice cooking line, the starch settles while the rice is soaked, the starch that has settled during rice cooking gelatinizes first, and the rice cooking water thickens. The uniform heat transfer in the inside will be hindered. For this reason, while the rice located in the upper part in a rice cooker turns into a cooked rice with the core, the rice located in the lower part in a rice cooker turns into sticky rice that the rice grain has crushed. In addition, many so-called “oblate layers” are generated at the bottom of the rice cooker, resulting in a reduction in rice cooking yield and troublesome cleaning. For this reason, the above-mentioned technique of adding starch as powdered immediately after cooking rice is not yet in practical use.

Japanese Patent Application Laid-Open No. 51-44660 (Patent Document 5) describes a rice cooker obtained by mixing powdered candy and starch, germ, hydrolase and the like, followed by pressure molding. In this cooked rice modifier, syrup is used as an active ingredient of the modifier. Water candy is obtained by decomposing starch with an acid or an enzyme, and a small amount of starch is used in combination as a binder for pressure-molding the water candy.
However, since the modifier described in the same document is mainly composed of powdered starch candy, the effect of improving the cooked rice is not sufficient, and there is room for improvement in terms of color, stickiness and taste.
As described above, the conventional technology for improving the quality of cooked rice using starch or starch decomposition products has not yet been put into practical use.

JP 2004-201617 A JP-A-7-264998 JP 2002-65184 A JP 2004-121082 A Japanese Patent Laid-Open No. 51-44660

  In view of the above circumstances, the present invention provides a cooked rice modifier that maintains and improves the original gloss and stickiness of cooked rice and has an effect of improving the taste, texture and flavor.

According to the present invention , a raw material having a starch content of 40% by weight or more is heated to a solubility of 20% or more and the size is 5 % by weight to 100% by weight on a 0.5 mm (32 mesh ) sieve. A rice cooker obtained by granulation so as to form a granular product, comprising 20% by weight to 80% by weight of starch having an amylose content of 20% or less, and its production A method is provided.
Moreover, according to this invention, rice is cooked by the manufacturing method of the cooked rice food characterized by adding 0.1 to 10 weight% of the above-mentioned cooked rice modifier with respect to rice, and its manufacturing method. Cooked rice food is provided.
The cooked rice modifier according to the present invention is uniformly distributed in the cooked rice because the content of the components on the sieve 0.5 mm (32 mesh) sieve, the heating solubility and the starch content are within specific ranges, respectively. And gradually dissolve during cooking. For this reason, glossiness and stickiness are imparted uniformly to cooked rice, and the taste, texture, and flavor are significantly improved.

  When the cooked rice modifier according to the present invention is used, cooked rice food can be provided in which cooked rice reforming components are uniformly dispersed during cooking and the quality of the cooked rice does not deteriorate during storage.

  The cooked rice modifier in the present invention is a remarkable cooked rice by adopting a configuration in which the content of the component on the sieve 0.5 mm (32 mesh) sieve, the heating solubility, and the starch content are within a specific range. A reforming effect is realized. The technical significance of the above configuration will be described below.

  The cooked rice modifying agent according to the present invention is obtained by processing a raw material containing starch into granules. The content of the granular material on the 0.5 mm (32 mesh) sieve opening in JIS standard of this cooked rice modifier is 5% by weight to 100% by weight, preferably 10% by weight to 100% by weight, More preferably, it is 30 wt% or more and 100 wt% or less. The dispersibility to cooked rice becomes favorable by making the component on the sieve 0.5 mm (32 mesh) sieve within the above range. If there is too little ingredients on the sieve with 0.5 mesh (32 mesh) openings, the starch that is the modifier will settle, the starch that has settled during cooking will be gelatinized first, and the cooked rice will thicken. Be disturbed.

The cooked rice modifier of the present invention improves the gloss and stickiness of cooked rice by heating and dissolving the starchy substance, which is a reforming component, during cooking, and dispersing it uniformly in cooked rice. For this purpose, the property of being quickly heated and dissolved during cooking is important. In the present invention, “heat solubility” is used as an index representing this characteristic. The measuring method of heat solubility is as follows.
1. A sample is weighed 500 mg by dry weight into a glass test tube having a diameter of 18 mm and a length of 180 mm. At this time, the exact weight of the sample taken (the weight before heating) is recorded.
2. Add 10 mL of distilled water to 1 above, stir and disperse well.
3. Cover with an aluminum cap and heat in a boiling bath for 20 minutes. At this time, sometimes disperse well so that the sample is not fooled.
4). After heating, cool in running water.
5. Transfer test tube contents to a 50 mL centrifuge tube with lid. At this time, the weight (no lid) of the empty centrifuge tube is measured. The contents adhering to the test tube wall are thoroughly washed with distilled water, and the washing solution is also put into a centrifuge tube to make a total volume of 30 mL.
6). Centrifuge (3000 rpm, 10 min) and carefully remove the supernatant.
7. Dry in a constant temperature layer at 100 ° C. for a whole day and night, and measure the weight after drying (the weight of the empty centrifuge tube + the weight of the rice modifier remaining in the centrifuge tube).
8). The heating solubility is calculated by the following formula.
Heat solubility (%) = 100 − {(weight after drying−weight of empty centrifuge tube) / (weight before heating)} * 100
9.1 Three-point heating solubility is measured for each sample, and the average value is defined as the heating solubility.

  The heat solubility of the cooked rice modifier in the present invention is 20% or more, preferably 50% or more. If it does in this way, a modifier will fully disperse | distribute in rice cooking and the remarkable rice-rice modification effect will be acquired. Although there is no restriction | limiting in particular about the upper limit of heat solubility, For example, if heat solubility is 90%, sufficient modification | reformation effect will be acquired.

The starch content in the raw material of the cooked rice modifier in the present invention is 40% by weight to 100% by weight, preferably 50% by weight to 100% by weight. By setting it as such a starch content, favorable color glossiness, stickiness, and taste can be implement | achieved.

It continues and demonstrates the component which comprises the cooked rice modifier which concerns on this invention in detail.
Examples of the starch used in the present invention include corn starch, waxy corn starch, potato starch, waxy potato starch, wheat starch, rice starch, waxy rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch or pea starch.

Here, according to the study of the present inventors, it is clear that the starch is roughly divided into (A) starch having a function of improving taste and flavor, and (B) starch that improves heat solubility. Became. The cooked rice modifier according to the present invention preferably contains both (A) and (B). By carrying out like this, while making the dispersibility of the rice cooker in cooked rice good, improvement effects, such as a taste, become remarkable.
Examples of the starch belonging to (A) above include starch having an amylose content of 20% or less. If the amylose content is 20% or less, the taste improving effect is remarkably obtained.
Examples of starch having an amylose content of 20% or less include waxy corn starch and waxy rice starch such as waxy rice starch, potato starch and tapioca starch. Starch which has been processed to give aging resistance using such starch as a raw material, that is, esterification treatment (for example, acetic acid starch, octenyl succinate esterified starch, etc.), etherification treatment (for example, hydroxypropyl starch, etc.). Can also be used. Further, these aging resistant starches may be used in combination with a crosslinking treatment (for example, phosphoric acid crosslinked starch). These starches can be used alone or in combination of two or more.

In the present invention, the content of starch having an amylose content of 20% or less is preferably 25% by weight or more, more preferably 40% by weight or more. In this way, a remarkable taste and flavor improvement effect can be obtained. The upper limit of the content is 80 % by weight or less from the viewpoint of sufficiently securing the amount of the above (B) and stably improving the heating solubility.

  As the starch belonging to (B) above, a starch that dissolves by heating and has a small increase in viscosity of the solution is preferably used. By including such a starch, the modifier is uniformly dispersed without increasing the viscosity of the rice cooking water during cooking, and an excellent rice reforming effect can be obtained. Examples of such starch include acid-treated starch, oxidized starch, and dextrin. Among these, acid-treated starch and oxidized starch are preferably used from the viewpoint of affecting the taste and preventing yellowing of rice over time after cooking.

  The cooked rice modifier according to the present invention preferably contains acid-treated starch or oxidized starch, and the content thereof is preferably 5% by weight or more, more preferably 10% by weight or more. In this way, good heat solubility is realized. The upper limit of the content is not particularly limited, but is preferably 75% by weight or less, more preferably 60% by weight or less, from the viewpoint of sufficiently securing the amount of the above (A) and stably improving the taste and the like. To do.

The cooked rice modifier according to the present invention may contain various additives other than starch.
For example, the cooked rice modifier according to the present invention may contain saccharides. By carrying out like this, aging of the starch which is a modifier can be suppressed and moderate glossiness and stickiness can be maintained. The saccharide used in the present invention is not particularly limited as long as it is used for food. Glucose, sucrose, fructose, maltose, lactose, trehalose, sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, saccharide invert sugar Furthermore, water candy, powdered water candy, etc., which are substances or mixtures having a reducing sugar having the above components as constituents, can also be used. These saccharides can be used singly or in combination of two or more, but are preferably trehalose or a combination of trehalose and the above saccharides. The amount of these saccharides added to the cooked rice modifier is preferably 0.1 to 60 parts by weight, more preferably 10 to 50 parts by weight with respect to 100 parts by weight of the cooked rice modifier.

  The cooked rice modifier according to the present invention may contain fats and oils. By blending oils and fats inside the modifier, the cooking of rice is improved and workability is improved. The fats and oils used in the present invention are not particularly limited as long as they are usually used in foods, and sesame oil, tung oil, safflower oil, pod oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, Vegetable oils such as mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, beef fat, fish oil, whale oil, pork fat, Animal fats such as sheep oil are listed. In addition to those obtained by transesterification of these raw materials, hardened oil, fractionated oil, fats obtained by chemically or enzymatically treating MCT (medium chain fatty acid triglyceride), diglyceride, etc. may be used. Is possible. It is also possible to use a so-called rice cooking oil that is an oil and fat blended with an emulsifier so as to be easily dispersed during cooking. The addition amount of these fats and oils to the cooked rice modifier is 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight, based on 100 parts by weight of the cooked rice modifier.

  In the present invention, if necessary, an emulsifier such as sucrose fatty acid ester or fatty acid ester generally used as an excipient, crystalline cellulose, enzymatically degraded dextrin, indigestible dextrin, cluster dextrin, cyclodextrin, maltooligosaccharide, Isomaltooligosaccharides, galactooligosaccharides and the like can be used.

  Furthermore, by utilizing the dispersibility of the cooked rice modifier of the present invention, it has a nutritional reinforcing function easily by kneading together nutritional functional ingredients such as minerals such as calcium and iron, vitamins and dietary fiber. Cooked rice can be adjusted.

  The shape of the cooked rice modifier of the present invention is not particularly limited as long as it is easy to add to cooked rice and dissolves quickly during cooking. By changing the shape of the discharge port (die) of the granulator, various shapes such as a spherical shape, a cylindrical shape, and a rice grain shape can be obtained.

In order to increase the effect of the cooked rice modifier of the present invention, it is preferable that the bulk specific gravity of the modifier is 0.5 or more. By doing so, the dispersibility of the cooked rice modifier during cooking is further improved. For example, when cooking rice with a commercial rice cooking line, it is desired that good dispersibility is obtained without stirring and mixing the cooked rice and the cooked rice modifier before cooking from the viewpoint of process efficiency. When the bulk specific gravity is preferably 0.5 or more, more preferably 0.55 or more, the above-described good dispersibility can be stably realized.
The cooked rice modifying agent of the present invention may contain 25% by weight or more of starch having an amylose content of 20% or less, and the bulk specific gravity of the modifying agent may be 0.5 or more. In this way, the balance between the dispersion stability of the modifier and the taste can be further improved.

Here, the measuring method of bulk specific gravity is performed as follows.
1. A sample (using a sieve screen with a sieve of 0.5 mm (32 mesh)) is weighed on a test scoop of about 100 g.
2. Measure the empty weight of a 100 mL test bowl.
3. Place a test tub in the bat and gently fill the scaled sample.
4). Gently scrape the upper surface of the test bowl, measure the total weight of the test bowl and the sample, and calculate the bulk specific gravity using the following formula.
Bulk specific gravity = (total weight of test bowl and sample−test bowl empty weight) / 100

  In the method for producing the cooked rice modifier of the present invention, for example, a raw material containing 40% by weight or more of starch is heated to a solubility of 20% or more and the size is 5% by weight on a 0.5 mm (32 mesh) sieve. The process of granulating so that it may become the granular material of 100 weight% or less above is included. The apparatus used for producing the cooked rice modifier of the present invention is not particularly limited, and vibration, rolling, stirring and mixing, flow, pulverization type granulator, compression molding, wet typified by bread type granulator etc. A generally used granulating and sizing apparatus such as a dry extrusion granulator can be used. Among them, a method using an extrusion granulator such as a twin screw extruder is preferable from the viewpoint of production efficiency and particle binding. When the extruder treatment is carried out, it is usually added to a raw material containing starch and sugars or fats and the water content is adjusted to 10 to 50% by weight, then at a temperature of 20 to 200 ° C., a screw rotation of 100 to 1000 rpm, and a heat treatment time of 5 A cooked rice modifier is obtained by extrusion granulation under a condition of ˜60 seconds.

  The cooked rice reforming agent of the present invention can be used by mixing with rice or non-washed rice in advance, or can be added during cooking. When adding at the time of rice cooking, it may be added before soaking the rice, or it may be added to the soaked rice, but in either case, in order to disperse the reforming ingredients of the rice cooker more uniformly It is recommended to stir the rice lightly after adding the modifier. The addition amount of the cooked rice modifier is preferably 0.1 wt% or more and 10 wt% or less, more preferably 1 wt% or more and 10 wt% or less with respect to the whole cooked rice. If the amount added is too small, sufficient cooked rice modification effect may not be obtained. Moreover, when there is too much addition amount, the stickiness of cooked rice is too strong, and adhesion to a rice cooker or a subsequent line will increase, and workability | operativity may fall.

  The cooked rice food according to the present invention is cooked by adding a cooked rice modifier in an amount of 0.1 wt% to 10 wt% with respect to the rice. Thereby, the normal temperature preservation | save after rice cooking and the glossiness and stickiness of the rice which deteriorate at the time of distribution | circulation can be maintained and improved. Therefore, it can be used for a wide variety of cooked rice foods such as bento rice, rice balls, cooked rice, fried rice, paella, risotto, etc. that are displayed at convenience stores and super stores. It is also expected to be used for cooked rice foods that require chilled distribution, such as sushi and rice balls. On the other hand, stickiness can be maintained for a long time when used in cooked rice foods using millet grains such as five-grained rice that tend to be sticky after cooking. Furthermore, when the cooked rice modifier of the present invention is used for old rice and low-grade rice, it becomes a cooked rice food that suppresses old rice odor and bran odor, and has a taste, texture and flavor similar to those of new rice and advanced rice.

  As described above, the cooked rice modifier in the present invention is uniformly distributed in cooked rice and gradually dissolves during cooked rice, thereby uniformly glossing and sticking to cooked rice. is there. As a similar material that is processed into starch and added at the time of rice cooking, starch rice has been actively developed as a substitute for rice for low protein foods or in the event of food shortages after the war. Similarly to the present invention, starched rice is a food developed to reproduce the same taste and texture as rice by processing starch such as corn starch into granules and cooking it. The difference between the starch-modified rice and the cooked rice modifier according to the present invention is that the modified rice starch dissolves during cooking, It is desired to design it so that it is uniformly dispersed therein and the modifier is granular and not scattered in the cooked rice. On the other hand, starched rice absorbs water at the time of rice cooking, becomes α, and after cooking the rice, the effect cannot be exhibited unless the appropriate texture and shape similar to rice are maintained. As a result of demonstrating its function at the end of cooking, the modifier must be dissolved and the starched rice must maintain its shape.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto. In Examples, “AP-Y” as waxy corn starch, “A-09” as etherified waxy corn starch, “A-800” as esterified tapioca starch, “R-100” as acid-treated starch, “R-100” as dextrin As FZ-100 and potato starch, “BP-200” manufactured by J-Oil Mills Co., Ltd. was used. Powdered starch syrup is Sanwa Starch Co., Ltd. “Sandek”, Trehalose is manufactured by Hayashibara Co., Ltd., Edible fat is Riken Vitamin Co., Ltd. “Actor M-107FR”, Wheat germ is manufactured by Nippon Flour Mills Co., Ltd., and the enzyme is papain. A mixture of diastase (all manufactured by Seikagaku Corporation) at 1: 1 was used.
Further, the heat solubility was measured by the above-described method, and the average value of the heat solubility at three points per sample was taken.

1. Evaluation of dispersibility at the time of rice cooking Raw materials are mixed as shown in Formulations 1 to 3 in Table 1, barrel temperature 100 ° C., outlet temperature 60 ° C., water 33 using a biaxial extruder (KEI-45 manufactured by Kowa Industries). %, An extruder treatment was performed under the conditions of a screw rotation of 200 rpm.
For formulation 1, samples with the same formulation and different bulk specific gravity were prepared. That is, a compound obtained by subjecting the modifier of Formulation 1 to an extruder treatment under conditions of a barrel temperature of 130 ° C., an outlet temperature of 120 ° C., water of 15%, and screw rotation of 200 rpm was also prepared.
The extruder-treated granulated product is dried to a moisture content of 10%, and then passed through a sieve with an opening of 10 mm, and what remains on the sieve with an opening of 0.5 mm (32 mesh) is a cooked rice modifier. Used as.
Here, in Formulations 1-3, waxy corn starch was used as starch having an amylose content of 20% or less. Waxy corn starch is substantially free of amylose and contains almost 100% amylopectin.

First, 10 g of the cooked rice modifier was introduced into the rice cooker, followed by 190 g of rice, 260 mL of water was poured without mixing them, and the mixture was immersed for 1 hour, and then cooked. The obtained cooked rice was transferred from the rice cooker to a vat without stirring, and the dispersibility of the modified component was visually evaluated. The modifier is evenly dispersed. Compared to the control example, ◎ if the cooked rice has no sense of incongruity, ○ if there is almost no sense of incongruity, part of the modifier does not dissolve in the cooked rice. The results are shown in Table 2. The results are shown in Table 2. If the feeling of discomfort remains slightly, Δ indicates that the modifier is localized, and if the discomfort is felt, × indicates the result.
In Table 2, Examples 1 and 2 are about the modifiers of Formulations 1 and 2 of Table 1, Example 3 is a composition of Formulation 1 with reduced bulk specific gravity, and Comparative Example 1 is about the modifier of Formulation 3. The comparative example 2 showed the result of what cooked with 200g of rice and 260mL of water, without adding a modifier as a comparative example, without adding a compound 1 to the cooked rice without granulating the compound 1 with an extruder. .

  The modifier with low heat solubility as in Comparative Example 1 remained undissolved in the cooked rice even after cooking, and the dispersibility was remarkably inferior. Moreover, about the comparative example 2 which was not granulated with the extruder and added with powder, the starch paste layer has adhered to the bottom of the rice cooker, and the cooked rice is hard, and the uniform cooked rice It seemed not to be done. Moreover, about Example 3 with light bulk specific gravity, since some cooked rice modifiers floated before cooking rice, a part of glue layer was seen on the surface of cooked rice after cooking. On the other hand, Example 1 having a high heating solubility was completely dissolved, and the glue layer did not adhere to the bottom, and it seemed to be uniformly dispersed.

2. Evaluation of Effect of Starch Type and Content A cooked rice modifier was prepared in the same manner as in Example 1 for the formulation in Table 3. As starches having an amylose content of 20% or less, etherified waxy corn starch and esterified tapioca starch were used in Formulations 4 and 5, respectively, and waxy corn starch was used in Formulations 6-8 and 10. Formula 9 corresponds to product name D described in Patent Document 5. Like the cooked rice modifier of the composition shown in Table 1, the cooked rice was cooked in a rice cooker, and the dispersibility of the cooked rice was visually evaluated. The obtained cooked rice was cooled with a vacuum cooler, and the taste value immediately after cooling and after 24 hours was evaluated using a Satake cooked rice taste meter STA 1A. Furthermore, sensory evaluation of the obtained cooked rice 24 hours later was performed by 10 panelists. Relative evaluation was performed by comparing color, taste, stickiness, and flavor (branch odor) as evaluation items in comparison with a control example to which no modifier was added.
A: Clearly preferable as compared with the control example.
○: Preferred compared to the control example.
(Triangle | delta): It is equivalent to a control example.
X: Inferior to the control example.
The results are shown in Tables 4-1 and 4-2.

  As shown in Table 4-1, Examples 6 and 7, the modification effect was maintained even when the starch seed was replaced by waxy corn starch with etherified waxy corn starch and esterified tapioca starch. As shown in Examples 8 and 10, the addition of fats and oils to the formulation reduced the adhesion of cooked rice to the rice cooker, making it easy to use. Although the heating solubility is slightly low as in Example 5 or the amount of starch having an amylose content of 20% or less is reduced as in Example 9, the modification effect is slightly inferior, but it is significantly improved as compared with the control example. The effect was confirmed. Even when the blending amount of starch having an amylose content of 20% or less as in Comparative Example 3 was extremely small, or when the starch content was small as in Comparative Example 4, the modification effect after 24 hours was not particularly observed.

3. Evaluation of the effect of particle size Prepared by separately preparing a modifier obtained by granulating the modifier of Formulation 1 by the method of Example 1 to an opening of 0.5 mm (32 mesh) or less using a pulverizer, The modifier before crushing (aperture 0.5 mm (32 mesh) on) and the modifier after crushing (aperture 0.5 mm (32 mesh) pass) are mixed in the composition shown in Table 5 to prepare a rice cooker. Was prepared. These rice cookers were added to cooked rice in the same manner as in Example 1 and cooked. The obtained cooked rice was transferred from the rice cooker to a vat without stirring, and the dispersibility of the modified component was visually evaluated. Then, the obtained cooked rice was cooled with a vacuum cooler, and immediately after cooling and after 24 hours were evaluated using a Satake cooked rice taste meter STA 1A, and the results are shown in Table 5.

As shown in Table 5, the rice cooking reformer with a large fraction of 0.5 mm (32 mesh) on mesh has good dispersibility of the reforming ingredients during rice cooking. As a result, the rice cooked immediately after cooking and after 24 hours. Evaluation became favorable.
As described above, according to the formulation described in the examples, the cooked rice reforming component is uniformly dispersed during cooking, and the quality of the cooked rice is not deteriorated during storage. In addition, when such a cooked rice modifier is used for old rice and low-grade rice, it becomes a cooked rice food that suppresses old rice odor and bran odor, and has a taste, texture and flavor similar to those of new rice and advanced rice.

Claims (6)

A raw material having a starch content of 40% by weight or more is formed into a granular material having a heating solubility of 20% or more and a size of 5% by weight or more and 100% by weight or less on a 0.5 mm (32 mesh) sieve. A rice cooker obtained by granulating
A cooked rice modifier comprising starch having an amylose content of 20% or less and 20% by weight to 80% by weight.   The cooked rice modifier according to claim 1, comprising 5% by weight or more and 75% by weight or less of acid-treated starch or oxidized starch. In the cooked rice modifier according to claim 2,
The cooked rice modifier whose heat solubility is 50% or more. In the cooked rice modifier according to claim 3,
A cooked rice modifier having a bulk specific gravity of 0.5 or more.   A method for producing cooked rice food, comprising adding the cooked rice modifier according to any one of claims 1 to 4 to 0.1 wt% or more and 10 wt% or less of rice. Cooked rice food cooked by the manufacturing method according to claim 5 .