JP4368235B2 - Processed rice cracker and method for producing processed rice using the same - Google Patents

Description

  The present invention relates to processed cooked rice, and in particular, relates to a processed rice cooking agent that has good looseness during processing and is less susceptible to quality deterioration during storage, and a method for producing processed cooked rice using the same. is there.

In recent years, with the growth of CVS and frozen foods, the production of processed cooked rice corresponding to this has increased dramatically. The quality required for such processed cooked rice is gradually increasing, and even when a long time has elapsed from cooking to production to eating, it is required to provide a product that is almost fresh. Of these processed cooked rice, products that require a “stir-fry” process for cooking are generally produced in large quantities and are cooked by machines. Therefore, the “easy to loosen” of rice is an important factor that affects productivity and quality. It becomes a factor. Furthermore, since the quality changes from the time it is stored until it is eaten through storage, such as subsequent vacuum cooling, refrigeration processes, and weighing processes, various efforts continue to prevent changes in quality over time. It has been.
In general, in the stir-fry process, release oil is often used as the stir-fried oil (Patent Document 1). However, with the release oil, release from the iron plate is possible to some extent, but the loosening between the rice is insufficient. There is a problem. In addition, rice cooking oil having excellent loosening properties has also been proposed (Patent Document 2), but rice cooking oil can be expected to some extent to loosen rice, but the effect in the stir-fry process is insufficient.
On the other hand, a loosening agent mainly composed of eggs and a cooking process have been proposed (Patent Document 3). When eggs are used in this way, the effect of unraveling can be expected to some extent, but it is not perfect, and there is a problem that the recipe for cooking is restricted.
Furthermore, a rice cooker and a rice cooker based on water-soluble hemicellulose have been proposed (Patent Documents 4 to 6). This improves the loosening to some extent, but is not perfect and is derived from soybeans. There are still problems such as bad taste and bad texture.
As described above, since the methods proposed heretofore have advantages and disadvantages, it is eager to develop a loosening agent that can exhibit excellent mold release and flake performance while maintaining a good flavor and texture when producing processed cooked rice. Has been.

JP 2003-265105 A JP 2003-339317 A JP 2003-18968 A Japanese Patent Laid-Open No. 06-121647 JP 11-285350 A JP 2000-316495 A

  The object of the present invention is to overcome the above-mentioned problems in the production of processed cooked rice requiring a frying process, improve the loosening state of cooked rice as a raw material, and produce a finished product during the production process or after storage. Providing processing rice cooker and a method for producing processed rice using the same, which can comprehensively prevent quality deterioration that occurs until it is eaten, that is, changes in physical properties, texture, stickiness, appearance change, etc. It is to be.

As a result of diligent research to achieve the above object, the present inventors have found that a composition containing a sulfate group-containing polysaccharide, particularly carrageenan or fucoidan, has an adverse effect on the flavor and the like in the process of cooking processed rice. The present invention has been completed by finding that it has a very excellent unraveling effect without affecting the quality and has an effect of suppressing quality deterioration.
That is, the present invention is a processed rice loosening agent comprising at least one polysaccharide selected from ι carrageenan, λ carrageenan and fucoidan . In the present invention, at least one polysaccharide selected from ι carrageenan, λ carrageenan and fucoidan is added at a ratio of 0.05 to 10 parts by weight with respect to 100 parts by weight of raw rice before or after cooking. Is a method for producing processed cooked rice.

  When the processed rice cooker of the present invention is used in the production of processed cooked rice such as fried rice, it is possible to provide a cooked cooked rice that has good looseness during processing and is less likely to deteriorate during storage.

Examples of the polysaccharide containing a sulfate group in the present invention include carrageenan, fucoidan, farcellulan, agaropectin, polyphyllan, heparin and the like, and these can be used alone or in combination of two or more.
Of these polysaccharides containing sulfate groups, carrageenan and fucoidan are particularly preferred.
Carrageenan is a polysaccharide mainly obtained from the red alga Ibaranori, Giraffe, Ginkgo biloba, Suginori, Tsunomata. D-galactose is a linear polysaccharide having a basic skeleton, and is roughly classified into κ, ι, and λ depending on the binding site of the sulfate group and the constituent sugar. In the present invention, in particular, ι and / or λ carrageenan Gum is preferred.
Fucoidan is a sulfated polysaccharide present in brown algae such as kombu, arame, mozuku, and kajime. It is a viscous substance that is water-soluble and exhibits viscosity and spinnability. It consists of L-fucose and has an ester-bonded sulfate group. It is an acidic polysaccharide.
The reason why the processed rice cracking agent of the present invention exhibits an excellent effect is not clear, but it is presumed that the polysaccharide containing sulfate groups penetrates into the interior of the rice and enhances the water retention effect.
The processed rice cooking loosening agent in the present invention is composed of a polysaccharide alone containing a sulfate group, and, if necessary, a grain-based powder such as starch, a fat, an emulsifier, a fragrance, a thickener, etc. It may be.

As starch, corn starch, waxy corn starch, high amylose corn starch, potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch, and esterification treatment, etherification treatment, crosslinking treatment, Mention may be made of processed starch that has been subjected to physical or chemical treatment such as acid treatment, oxidation treatment, wet heat treatment, and pregelatinization alone or in combination.
As fats and oils, soybean oil, soybean germ oil, rapeseed oil, oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, safflower oil, safflower oil, sunflower oil, and high oleic acid Sunflower oil, high linoleic sunflower oil, mid oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, olive oil, rice bran oil, wheat Examples include germ oil, palm oil, palm olein, palm kernel oil, coconut oil, cocoa butter, algal oil and fractionated oils thereof.
Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, monoglyceride organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, and a mixture of two or more kinds of fatty acid lactic acid esters.

As the fragrance, both natural products and synthetic fragrances usually used in foods can be used.
Thickeners include polysaccharides that increase viscosity when made into aqueous solutions, namely gum arabic, arabinogalactan, guar gum, xanthan gum, psyllium seed gum, gellan gum, tara gum, locust bean gum, tamarind seed gum, water soluble in soybeans Examples include polysaccharides (hemicellulose), sodium alginate, pullulan, pectin, karaya gum, gati gum, tragacanth gum, curdlan, glucomannan, chitin, chitosan, microfibrous cellulose, and microcrystalline cellulose.
In addition, collagen peptides, milk protein peptides, casein peptides, oligopeptides, whey protein concentrates, pea proteins, gelatin-derived products, soy fibers, pea fibers and other fibers, highly branched rings Dextrins such as dextrin can also be used.
Furthermore, you may add a pH adjuster and saccharides to the loosening agent for processed rice of this invention. Examples of pH adjusters include lactic acid, gluconic acid, succinic acid, fumaric acid, citric acid, DL-malic acid, glacial acetic acid, glucono delta lactone, L-tartaric acid, DL-tartaric acid, and sugars include glucose ( Glucose), maltose, fructose (fructose), galactose, trehalose, oligosaccharide, sucrose, sorbit and the like.

Processed cooked rice in the present invention is food that cooks cooked rice such as fried rice and pilaf with oil, and the processed rice cooker of the present invention is mainly intended to improve the looseness in the frying process. Prior to the frying process, add to the cooked rice. Processed cooked rice has different processes depending on the menu and product. For example, in the case of fried rice made for CVS, it takes a process of cooking rice → stir fry → vacuum cooling → filling → storage. It will be added to either. If it is before frying and during frying, it can be added directly and then stirred uniformly, or it can be added in a state of being mixed in advance with a secondary material.
The loosening agent for processed cooked rice of the present invention is added as a polysaccharide containing a sulfate group in a proportion of 0.05 to 10 parts by weight, preferably 0.5 to 1.0 parts by weight, based on 100 parts by weight of raw rice. . If it is less than 0.05 part by weight, the necessary effect cannot be obtained, and if it exceeds 10 parts by weight, the texture and flavor are adversely affected.

  In addition, when using carrageenan, carrageenan is normally in the state of powder, and when used in the processed cooked rice manufacturing process, the amount used for raw rice is very small, so using powder as it is is a work In many cases, it is somewhat problematic in terms of uniformity and uniformity. In that case, workability and uniformity can be drastically improved by preparing a product in which carrageenan is uniformly dissolved in water. The amount of carrageenan added to water is usually preferably 0.05 to 10% by weight. If it exceeds 5% by weight, the viscosity of the aqueous solution increases, which may hinder workability. In preparing such a high-concentration aqueous solution, if a pH adjuster is added and the pH is lowered and mixed by heating, the viscosity decreases, and there is no problem in workability.

Examples of the present invention are shown below, but the present invention is not limited to these examples.
[Examples 1 to 4, Comparative Example 1]
After putting 400 g of raw rice into a kettle of a small gas cooker and washing the rice, water including the water adhering to the rice was added to make 960 g (1.4 times water addition). Then ignited after immersion for 1 hour. Just before cooking, 2 g of cooking oil (Honen Corporation product rich rice cooking oil vs. 0.5% cooked rice) was added. 45 minutes after ignition, 200 g of rice (rice temperature 70-80 ° C.) was taken out and immediately fried in a frying pan. The frying pan is heated on a 1 KW electric stove and added with 4 g of fried oil (Honen Corporation product Panclean C) at 150 ° C. (2% of rice), 200 g of rice is added at 160 ° C. and converted to 500 W, and the frying pan temperature is 150 The temperature was kept at ° C. Next, 0.1 g (0.05% of rice), 0.5 g (0.25% of rice), 1.0 g (0.5% of rice) of ι carrageenan powder with respect to rice, 3 Sprinkle with 0.0 g (1.5% of rice), hold a large spoon in both hands, and fry for 6 minutes in the same way as turning over the okonomiyaki. The degree of unraveling was evaluated as: ◎ very well unraveled, 〇 well unraveled, △ slightly unraveled, x undissolved at all.
The results are shown in Table 1. Although it was very well loosened at 3% with respect to rice, the coloring peculiar to polysaccharides was conspicuous on white rice. Moreover, although 1% was well loosened, coloring unevenness was noticeable. At 0.5%, the amount of sprinkling was small even when sprinkled.

[Examples 5 and 6, Reference Example 7, Examples 8 to 13 and Comparative Examples 2 to 6]
Put 400g of raw rice in a small gas cooker kettle and wash, and then add water including 400g of 1% carrageenan (ι type, λ type, κ type) solution prepared in advance and water adhering to the rice. It was set to 960g (1.4 times water addition). This method was used when 1% carrageenan was added to fresh rice. In the case of 0.5% addition, 200 g of 1% carrageenan solution was added, 40 g in the case of 0.1%, 20 g in the case of 0.05%, and water was added to make a total amount of 960 g. When adding 5%, 7.5%, or 10% carrageenan to raw rice, heat on a 500W electric heater using a beaker, keep the solution temperature at 70 ° C, stir while warming, The gel was adjusted to a concentration of 1, and water including 400 g of the gel was added to make a total amount of 960 g.
Moreover, when adding 1% guar gum, pullulan, and gum arabic to the raw rice, water was added to make a total of 960 g (1.4 times water addition) including 40 g of a 10% solution prepared in advance. Then ignited after immersion for 1 hour. Just before cooking, 2 g of cooking oil (Honen Corporation product rich rice cooking oil vs. 0.5% cooked rice) was added. After 45 minutes, 200 g of rice (rice temperature 70-80 ° C.) was taken out and immediately fried in a frying pan. When the frying pan is heated with a 1KW electric stove and the frying temperature reaches 150 ° C, add 4g of stir-fried oil (Honen Corporation product Panclean C) (2% to rice), and when it reaches 160 ° C, add 200g of rice. And converted to 500 W to keep the frying pan temperature at 150 ° C. Hold a large spoon in both hands and fry for 6 minutes in the same way as turning okonomiyaki upside down.
The degree of loosening assuming fried rice was evaluated as ◎ very well loosened, ○ well loosened, △ somewhat loosened, and × not loosened at all.
The results are shown in Table 2. In ι carrageenan and λ carrageenan, 1% of raw rice was unraveled very well, and κ carrageenan was also unraveled 1% of fresh rice.

Further, the addition amount of ι carrageenan was similarly examined in the range of 0.05% to 10%. In addition to the degree of fraying that assumed fried rice, the texture was added as an index of fried rice character. [The degree of fraying that assumed fried rice was evaluated (judged by the 7-point method) based on two items, “fraying” and “texture”, and then comprehensively judged. (7 points are very good, 6 points are quite good, 5 points are slightly good, 4 points are normal, 3 points are slightly bad, 2 points are quite bad, 1 point is very bad)]
The results are shown in Table 3. When the addition amount was extremely small, 0.05%, a certain degree of loosening was seen, but the texture like fried rice was reduced. In addition, the extremely high 10% was very loose, but the texture like fried rice decreased.

[Examples 14 to 15, Reference Example 16 and Comparative Examples 7 to 10]
Fried rice mass cooking test (method to put the solution with water when cooking rice)
The unraveling effect of each carrageenan type (ι type, λ type, κ type) was confirmed with a commercial stirrer [Hornen Corporation Cookmaster HEI-50 (30 meals in one production step)]. For cooking rice, a commercial gas kettle was used. After washing 2.5 kg of raw rice in a stainless steel ball and immersing it for 1 hour in advance, add 2.5 kg of 1% carrageenan solution together with the adhering water to the kettle and add water to make 6.0 kg in total (1.4 times increase) water). Immediately before cooking, 12.5 g of cooking oil (Honen Corporation product rich rice cooking oil vs. 0.5% cooked rice) was added. Guar gum, pullulan, and gum arabic were added to a total amount of 6 kg (1.4 times water) by adding water including 250 g of a 10% solution prepared in advance. Then, after cooking, 45 minutes later, rice was lightly agitated with rice paddles (large) so as not to break the rice, and then the heat was removed. 4 kg of rice was kept warm in a heat insulating container for 15 minutes.
Then, heat the stir-fry machine for about 4 minutes, extinguish the fire when the kettle temperature reaches 220 ° C, add 80 g of stir-fried oil (Honen Corporation product Panclean C) (2% to rice), and turn the kettle twice I was allowed to adjust to the kettle. Then, 96 g of chopped long onion and 192 g of char siu are added, and then 4 kg of rice that has been kept warm for 15 minutes is added, ignited again, fried for 2 minutes, and extinguished. Then, mix 32g of salt, 2g of pepper, 8g of gulso and 12g of Chinese soup, ignite again and stir for 1 minute. Furthermore, 400 g of liquid eggs were added, ignited and fried for 2 minutes. Thereafter, the fire was extinguished and 40 g of soy sauce was added, fried with preheat for 30 seconds, and taken out into a bat. Thereafter, the product temperature was immediately lowered to 25 ° C. with a vacuum cooler. In the stir-fry process, the rice lump was carried out without putting any hands.
In the evaluation after vacuum cooling, ι carrageenan and λ carrageenan showed good results, but κ carrageenan had a stickiness peculiar to polysaccharides and became difficult to loosen.
250 g of fried rice cooked in the above example was frozen in a freezer (−20 ° C.) for 1 month, and was raised in a microwave oven at 600 W for 5 minutes and thawed.
The performance test was conducted in the same manner as described above, and the results are shown in Table 4.
For ι carrageenan and λ carrageenan, the loosening after the range up showed very good results. About kappa carrageenan, the stickiness peculiar to polysaccharide has come out.

[Examples 17 to 19, Comparative Example 11]
The carrageenan solution becomes thicker as the concentration becomes higher, becomes a gel, and loses its fluidity. In Examples 5 and 6, a 1% solution having fluidity was used, and a good unraveling effect was observed at 1% by weight of carrageenan powder on fresh rice. However, considering that a considerable amount is added at the time of cooking, it is not practical with a systemized mass cooking device. In order to automatically add the minimum amount of carrageenan solution with a pump-up type device in a large-scale rice cooking line and to further improve the dispersibility in the rice cooker, it is highly concentrated (10-15%) and fluid It was devised to reduce the viscosity until it was maintained.
In order to impart fluidity to a high-concentration carrageenan solution, it is necessary to perform physical treatment such as lowering the pH or heating. Therefore, as a result of dispersing and heating the 10-15% concentration of ι carrageenan in water having a reduced pH in a 500 ml separable flask (with a cooling tube), ι carrageenan was dissolved in pH = 3 water. It was found that a solution in which fluidity can be maintained can be prepared by dispersing 10% of the powder and heating at 90 ° C. for 40 minutes (viscosity 3000 cp or less). Furthermore, it turned out that what was processed at 90 degreeC for 80 minutes can drop to the viscosity (20 cp or less) close | similar to water, and it became clear that fried rice becomes looser, so that a viscosity is low. If it is a 10% carrageenan solution, a small addition amount of 250 g is required when cooking 2.5 kg of rice.
Fried rice was actually cooked with these viscosity-adjusted iota carrageenans by the same method (fryer for business use) as in Examples 14 to 16, and the degree of loosening after vacuum cooling was evaluated. The results are shown in Table 5.
The lower the viscosity, the better the degree of loosening.

[Examples 20 and 21, Comparative Example 12]
In the additive-free zone, 300 g of fresh rice was put in a kettle of a small gas cooker and washed, and then water including the water adhering to the rice was added to a total amount of 720 g (1.4 times water addition). Similarly, after adding 300g of raw rice to the rice cooker's kettle and washing the rice, 500kg separable and pre-heated for 500 minutes at pH = 3 and 90 ° C for 40 minutes. Water including 30 g of 10% ι carrageenan solution adjusted to 2400 cp was added to a total amount of 720 g (1.4 times water addition). Commercial mozuku solution (containing fucoidan) was added using a food cutter, 200 g of mozuku was crushed until it became muddy, and then the solution from which the solids visible with a filter cloth could be removed was considered to be almost water, and 300 g After washing the raw rice, 100 g of water was added to make a total amount of 720 g (1.4 times water addition). After that, they were ignited after immersion for 1 hour. Just before cooking rice, 1.5 g of rich rice cooking oil (0.5% of fresh rice) was added. After 45 minutes, 200 g of rice (rice temperature 70-80 ° C.) was taken out and immediately fried in a frying pan. The frying pan is heated with a 1KW electric stove. When the frying pan temperature reaches 150 ° C, 4 g of pan clean C (fried oil) (2% to rice) is added, and when it reaches 160 ° C, 200 g of rice is added. , And the frying pan temperature was kept at 150 ° C. Hold a large spoon in both hands and fry for 6 minutes in the same way as turning okonomiyaki upside down. The degree of loosening assuming fried rice was evaluated as follows: ◎ very well loosened, ○ well loosened, △ somewhat loosened, and × not loosened at all, and the results are shown in Table 6. When it was not added, it became a dumpling-like lump of rice, while the mozuku solution-added group was not as good as ι carrageenan vs. 1% raw rice-added group, but showed a good loosening result.

[Examples 22 to 25, Comparative Example 13]
The rice containing fucoidan derived from mozuku was fried with a commercial stirrer [Honen Corporation Cook Master HEI-50 (30 meals per process)]. For cooking rice, a commercial gas kettle was used. After washing 2.5Kg of raw rice in a stainless steel ball and immersing for 1 hour in advance, 250g of 10% fucoidan solution was added to the kettle together with adhering water, and water was added to make a total amount of 5.8Kg (1.32 times water addition) . Immediately before cooking, 12.5 g of rich rice cooking oil (0.5% of fresh rice) was added. Then, after cooking, 45 minutes later, rice was lightly agitated with rice paddles (large) so as not to break the rice, and then the heat was removed. 4 kg of rice was kept warm in a heat insulating container for 15 minutes.
Then, heat the stir-fry machine for commercial use (Cookmaster HEI-50) for about 4 minutes, extinguish the fire when the kettle temperature reaches 220 ° C, and stir-fried oil (Honen Corporation product Panclean C) 80g (2% to rice) Was put in, and the kettle was rotated twice to fit into the kettle. Thereafter, 4 kg of rice that had been kept warm for 15 minutes was added, ignited again, fried for 4 minutes, fire extinguished and immediately fried rice was transferred to an oversized bat, and the degree of loosening was evaluated. Thereafter, the product temperature was immediately lowered to 25 ° C. with a vacuum cooler, and the degree of loosening was evaluated. In the stir-fry process, the rice lump was carried out without putting any hands.

  When the processing rice cracking agent of the present invention is used, it is possible to obtain processed cooked rice that has good looseness during processing and that does not easily deteriorate in quality during storage, and can be used for the production of cooked rice such as fried rice.

Claims (2)

A loosening agent for processed rice, comprising at least one polysaccharide selected from ι carrageenan, λ carrageenan and fucoidan . Processed cooked rice characterized by adding at least one polysaccharide selected from ι carrageenan, λ carrageenan and fucoidan at a ratio of 0.05 to 10 parts by weight with respect to 100 parts by weight of raw rice before or after cooking. Manufacturing method.