JP4736093B2 - Manufacturing method of rice cake (vinegared rice) that can control the quality retention period - Google Patents

Description

  The present invention relates to a method for producing sardine (vinegared rice) for the purpose of gradually adjusting the time of eating rice (vinegared rice) among cooked rice and further extending the quality retention period by suppressing aging of starch.

  It is said that starch aging is most likely to proceed at around 0 ° C. unless the food has a moisture content of 30 to 60% and is frozen. In general, cooked rice is hardened in about one day as the aging of starch progresses over time after cooking, and the texture deteriorates. Therefore, the suppression of aging of starch is one major issue in long-distance transportation of cooked rice. Sugar, salt, etc. are usually added to the rice balls (vinegared rice), and it is known that the aging rate is slower than that of white rice. However, considering the long-distance transportation for two days or more and the time to eat, the current technology cannot meet the needs, and the development of a product that meets the needs is awaited.

  Patent Document 1 proposes a cooked rice food using cooked rice that is hard to be hardened even when stored at a low temperature and maintains stickiness. It shows that increasing the amount of water is the most effective. Specifically, the 1.20-fold water cooked rice (water content: 58%), which is a common water content, becomes harder and becomes unedible as time passes during low-temperature storage, while the water content of the rice is reduced. It is disclosed that the quality retention period is increased by increasing from 58% to 60% and 62%.

  Patent Document 2 discloses that the deterioration of food texture with time can be prevented by a substance having a strong moisturizing property such as trehalose, pectin, and collagen.

Japanese Patent Laid-Open No. 11-75732 JP2001-275589 (P2001-275589A)

  In order to enable long-distance transportation at room temperature, an object of the present invention is to develop a method for producing a rice ball that can gradually adjust the time of eating the rice. Specifically, it is the development of a method for manufacturing a rice cake that can be adjusted so that it can be eaten at the target time after manufacturing.

  Next, the development of a manufacturing technique for preventing the deterioration of the texture and extending the quality retention period by suppressing the aging of the starch was an issue.

  The inventors of the present invention have found that by increasing the amount of water more than usual at the time of cooking rice, it is possible to adjust the time of eating rice. As an example, the amount of water is usually 133 with respect to the raw rice 100. By further increasing the amount of water to 148, it is too soft and sticky until 48 hours after cooking, but after 72 hours, I was able to obtain a good hardness as the texture of the rice. The time of eating can be adjusted by the amount of water. This is an important discovery in the sense that the time until a good texture can be obtained can be devoted to the transportation time, and that it is possible to supply a rice cake that matches the transportation time.

  Then, by adding 0.1 to 1.0% collagen peptide to the cooked rice 100 at the time of cooking rice, we succeeded in developing a production technique for rice cake that extends the quality retention period. Further, the inventors have found that the sticking effect due to polyhydration can be reduced by the effect of preventing the binding of the collagen peptide, and the molding of the rice can be easily performed. The collagen peptide here refers to a product obtained by enzymatic degradation of collagen (molecular weight of about 300,000) to a molecular weight of 1,000 to 10,000.

  Collagen peptides are known to have physical properties such as strong water retention and crystal precipitation suppression, and it is considered that these two physical properties worked effectively to suppress starch aging.

  The present invention is largely constituted by the following steps (1) to (4).

  (1) After 6.2 kg of rice is washed, the water content is combined to a total weight of 8.0 kg, and immersed in 0.7 kg of immersion water for 20 minutes or more. {Circle around (2)} A collagen peptide and water in an amount suitable for the purpose are added thereto, and rice is cooked with an Aiho Rice Friend ARS-80 rice cooker. (3) Add 5-15 parts by weight of a seasoning liquid composed of vinegar, sugar, salt, amino acid, etc. to 100 weights of cooked rice and mix. (4) Finally, the fried rice is molded by Fuji machine WSD-268.

  The present invention accomplishes this problem by adjusting the amount of collagen peptide and water added in step (2). When the target time zone is one day later, the water weight, which is the sum of the amount of water absorbed during washing rice, the amount of immersion water, and the amount of water added at the time of rice cooking, is set to 132 to 134, and the collagen peptide weight is set to 0.1. Add 2-0.4. In the case of 3 days later, the water is set to 135 to 137, and the collagen peptide is set to 0.2 to 0.4. If it is 5 days later, the water is 144 to 146 and the collagen peptide is 0.2 to 0.4. In the case of 7 days later, the water is 151 to 153, and the collagen peptide is 0.3 to 0.5. If the amount of water added is more than this, it is not suitable because it becomes difficult to form a bowl.

  In the present invention, enzymes such as α-amylase, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, saccharides such as trehalose, and vegetable oil may be used for the purpose of enhancing the effect.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited by this Example.

After cooking rice with Aiho Rice Friend ARS-80 rice cooker according to the composition shown in Table 1 below to make vinegared rice, rice was made with Fuji Seisakusho WSD-268, and 6 days later at storage temperature of 20 degrees. By the sensory test until the day later, the hardness and stickiness as a stubble were evaluated according to Table 2 according to the average of nine panelists. In addition, although the individual preference for the hardness of the sardine ball varies greatly, an average range of 2 to 3 was considered acceptable as a product. The same applies to the stickiness. The amount of water in the table is the total of the amount of water absorbed during washing, the amount of water used for soaking, and the amount of water added during cooking.

The results of sensory evaluation are shown in Table 3 and Table 4.

  In the comparative example, the texture was good after 1 day from the production, but the texture started to deteriorate after 2 days, and became hard and non-sticky after 3 days. The value as a product was shown to be about 2 days. On the other hand, Example 1 was soft after 2 days and Example 2 was soft and sticky until 3 days later, so its value as a product was low, but good texture for 3 days after 3-5 days and after 4-6 days, respectively. I was able to get.

Moreover, about the rice cake produced on the conditions of following Table 5, the rice grain cross section after 3 days and 6 days after manufacture was observed with the electron microscope at the storage temperature of 25 degree | times respectively.

FIG. 4 is a comparative example immediately after production, and FIGS. 5 and 6 are electron micrographs of the comparative example after 3 days and 6 days, respectively. The number below x in the photograph represents the magnification, and the white line is 10 μm long.

  The starch granules of ungelatinized rice are squared throughout, and when gelatinized, the starch granules absorb water and gradually expand, so the surface becomes smooth. Comparing FIGS. 1 to 3, since the starch is gelatinized and swollen in FIG. 1, the surface thereof is drawn with a smooth curve. In FIG. 5, it can be seen that the recrystallization (aging) of the starch is starting to occur because the surface is angular and rough. In FIG. 6, since the surface is further angular and rough, the recrystallization is suggested to have advanced considerably.

FIG. 1 is an electron micrograph immediately after production of Example 3, and FIGS. 2 and 3 are electron micrographs after 3 days and 6 days of Example 3, respectively.

  In Example 3, the surface was smooth immediately after production and after 3 days, and the recrystallization of starch was considerably suppressed as compared with the comparative example. Even if 6 days after Example 3 and 6 days after Comparative Example are compared, it can be said that in Example 3, the recrystallization of starch is suppressed due to the roughness of the surface.

  Further, in order to examine the degree of aging, X-ray diffraction was measured 1 day and 6 days after the comparative example and Example 3, and a peak showing recrystallization of starch appeared after 6 days of Comparative Example. The peak did not appear after 6 days, indicating that aging did not progress.

  From the above sensory tests, electron microscope observations, and X-ray diffraction measurements, the amount of water added can be adjusted to control the time of eating the sardine, and when combined with the addition of collagen peptides, the aging of starch is suppressed. It was shown that it can be done.

The invention's effect

  By increasing the amount of water added during cooking, the time of eating could be adjusted stepwise, and the quality retention period was extended by adding collagen peptide.

Example 3 is an electron micrograph of a rice grain cross-section immediately after production. Example 3 is an electron micrograph of a rice grain cross section on the third day after production. Example 3 is an electron micrograph of a cross section of rice grains on the sixth day after production. It is an electron micrograph of a rice grain section just after manufacture of a comparative example. It is an electron micrograph of a rice grain cross section on the third day after production of a comparative example. It is an electron micrograph of the rice grain cross section of the 6th day after manufacture of a comparative example.

Claims (2)

  For the cooked rice 100 obtained by adding 0.1 to 1% collagen peptide and water 135 to 153% to the cooked rice 100, the seasoning liquid containing vinegar, sugar, salt and amino acid 5 to 5 A fried egg characterized by the addition of 15%.   A step of adding 0.1 to 1% collagen peptide and 135 to 153% water to cook raw rice 100 to obtain cooked rice, and vinegar, sugar, salt, amino acid for the cooked rice 100 It has a seasoning liquid mixing process which adds 5-15% of the seasoning liquid containing, The manufacturing method of the rice cake of Claim 1 characterized by the above-mentioned.

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