JP6942440B2 - Quality improvement agent for cooked rice and method for manufacturing cooked rice that has undergone quality improvement treatment - Google Patents

Description

The present invention relates to an agent for improving the quality of cooked rice using a guar gum enzymatic decomposition product, and a method for producing cooked rice subjected to a quality improvement treatment using a guar gum enzymatic decomposition product.

When cooked rice obtained by cooking rice is cooled and stored after cooking, the starch in the cooked rice "ages" over time, the rice grains harden, and the elasticity is lost (hereinafter, such a phenomenon occurs). Sometimes referred to as "rice aging"). As a result, it becomes dry and loosens, and it is known that the texture becomes unsuitable for eating. Unless it freezes below freezing, the lower the temperature, the easier it is for aging to progress. In particular, if the cooked rice is stored for a long time (12 hours or more) in the chilled temperature range (0 to 10 ° C), most of the cooked rice will age and eat at all. There was a problem that the texture was not suitable for.

In order to solve such a problem, a method of adding sugars (trehalose, soybean polysaccharide, etc.) to cook rice has been implemented. However, when cooked rice is cooked with the addition of sugars, although the effect of suppressing aging can be expected, there arises a problem that the taste and color tone of cooked rice are unfavorably affected in proportion to the amount of the addition. Previously, the mainstream of chilled cooked rice (rice cooked for a long time in the chilled temperature range) was vinegared cooked rice, so this problem did not become apparent. However, in recent years, the amount of ordinary cooked rice (white cooked rice) distributed as chilled cooked rice has increased dramatically, and the addition of sugars has been studied. There is a limit to the suppression of aging of cooked rice by adding the sugars currently used because it has no effect.

Regarding white rice, when it is reheated and served for eating, aging of chilled cooked rice does not seem to be a problem at first glance, but when heating bento using chilled cooked rice with electromagnetic waves using a microwave oven or the like, It takes a long time to heat a bento box in which cooked rice is excessively aged to a state suitable for eating by eliminating the aging of cooked rice. For example, ingredients other than cooked rice with a high water content are overheated. It becomes unsuitable for eating, the resin container is deformed by heating, and the oil and fat contained in the cooked rice and ingredients dissolves the cooked rice depending on the type of cooked rice and the components of the cooked rice are mixed in the cooked rice. Due to the danger, it is still necessary to control the aging of cooked rice.

Further, in addition to sugars, a method of adding an enzyme preparation (amylase preparation, etc.) to cook rice is also practiced. According to this method, cooked rice of relatively high quality can be obtained with almost no effect on the taste and color tone as compared with the case where sugar is added. However, the enzyme preparation has a problem that it is difficult to control the cooking of rice and it is difficult to obtain cooked rice while maintaining a certain quality because the price is high and the speed of the decomposition reaction changes depending on the heating conditions at the time of cooking the rice. ..

Japanese Patent Application Laid-Open No. 09-163943 Japanese Patent Application Laid-Open No. 2008-043227

Under these circumstances, the inventors of the present application have added an additive that can be expected to have an anti-aging effect on cooked rice, particularly cooked rice that is stored for a long time (for example, 12 hours or more) in a chilled temperature range (0 to 10 ° C.). We have been diligently studying methods and means for obtaining the effect of suppressing aging more efficiently and cheaply than the conventional ones.

As a result, the inventors of the present application have found that the aging of cooked rice can be suppressed by using the enzymatic decomposition product of guar gum as a quality improving agent for cooked rice, and have completed the present invention.

That is, the present invention provides a quality improving agent for cooked rice containing a guar gum enzymatic decomposition product as an active ingredient in order to solve the above problems.

As a second solution, an agent for suppressing aging of cooked rice containing a guar gum enzymatic decomposition product as an active ingredient is provided.

As a third solution, by cooking a mixture containing rice, a guar gum enzymatic decomposition product, and water, it is characterized in that cooked rice is obtained, which is resistant to aging, suppresses dryness, and is less likely to loosen. It provides a method for producing cooked rice that has undergone quality improvement treatment.

As a fourth solution, by cooking a mixture containing rice, guar gum enzymatic decomposition product, and water, it is difficult to age even if it is stored in the chilled temperature range (0 to 10 ° C) after cooking, and dryness is suppressed. The present invention provides a method for producing cooked rice that has been subjected to quality improvement treatment, which is characterized by obtaining cooked rice whose looseness is less likely to deteriorate.

Further, as a fifth solution, in the mixture, the amount of the guar gum enzymatic decomposition product is 0.083 to 5.0% by weight based on 100% by weight of the raw rice before water absorption. The present invention provides a method for producing cooked rice that has undergone the quality improvement treatment described in the third to fourth aspects.

By adding a quality improving agent for cooked rice containing a guar gum enzymatic decomposition product as an active ingredient to cooked rice and cooking the cooked rice, it is difficult to age in the chilled temperature range (0 to 10 ° C.) after cooking and the rice is dry. Is suppressed, and it becomes possible to produce cooked rice whose looseness is less likely to deteriorate.

Hereinafter, a mode for carrying out the quality improving agent for cooked rice according to the present invention and the method for producing cooked rice subjected to the quality improving treatment will be described.

In carrying out the present invention, there is no particular limitation on the amount of rice cooked at one time, and any amount of rice cooked that is normally practiced from a rice cooker in a centralized cooking facility in the food service industry to a small household rice cooker can be applied. In addition, the amount of water for raw rice can be appropriately changed depending on the type of rice, the place of origin, the storage period, the storage state, and the target cooked state. Hereinafter, one embodiment of the present invention will be described when 300 g of fresh rice and a standard amount of water are added.

Prepare 300 g of raw rice and wash it with running water for 2 minutes. Then, water is added so that all of the washed rice is soaked and left for 90 minutes to obtain rice that has absorbed water. Next, a product prepared by dissolving 5 g of a guar gum enzymatic decomposition product in 100 g of water is prepared. At the same time, prepare 3 g of cooking oil. Also, drain the rice with a colander.

Put cooking oil, drained rice, and guar gum enzymatic decomposition product dissolved in water into a rice cooker and add water. The amount of water added here is the same as that used when rice is cooked by a conventional method. Incidentally, in the present embodiment, cooking oil, drained rice, a guar gum enzymatic decomposition product dissolved in water, and water are added so that the total weight of the water is 828 g.

Then, cooked rice in a rice cooker is obtained by a conventional method. The above is the method for producing cooked rice that has undergone the quality improvement treatment according to the present embodiment.

The cooked rice obtained by the above manufacturing method is less likely to age after cooking, suppresses dryness, and is less likely to loosen. That is, according to the production method described above, cooked rice with improved quality can be obtained.

Further, the cooked rice obtained by the above production method is suppressed from aging even in the chilled temperature range (0 to 10 ° C.), which is the temperature range in which aging is promoted after cooking. Many chilled products are stored in the chilled temperature range for a long time (for example, 12 hours or more) from production to consumption, but the rice produced by the method of the present invention is aging, dry and loose even under such conditions. Deterioration is suppressed.

The variety and storage period of the rice used in the present invention are not particularly limited, but the effect of the present invention is remarkably recognized in the case of rice in which aging is remarkable when the rice is stored after cooking.

According to the findings of the inventors of the present application, it is recognized that the effect of this quality improvement is obtained by the function of the guar gum enzymatic decomposition product as an active ingredient. Therefore, it can be said that the present invention relates to an agent for improving the quality of cooked rice containing a guar gum enzymatic decomposition product as an active ingredient. Furthermore, it can be said that the present invention relates to an antiaging agent for cooked rice containing a guar gum enzymatic decomposition product as an active ingredient.

In the embodiment of the present invention, when there is a step of allowing rice to absorb water before cooking rice, the guar gum enzymatic decomposition product or an antiaging agent for cooked rice containing the same as an active ingredient absorbs water from the viewpoint of water absorption efficiency. It is preferable to add it to the cooked rice.

The present invention can be carried out in a state where rice, water, an enzymatic decomposition product of guar gum, a shelf life improver, various seasonings, ingredients for cooked rice and the like coexist.

Further, in the above embodiment, the amount of the guar gum enzymatic decomposition product is 5 g, but the amount of the guar gum enzymatic decomposition product is 0.083 to 5.0 weight based on 100% by weight of the raw rice before water absorption. It does not matter if it is%. By setting the amount within this range, the effect of the present invention, that is, after cooking rice, that it is hard to age even if it is stored for a long time (for example, 12 hours or more) especially in the chilled temperature range (0 to 10 ° C.), and the dryness is suppressed. This is because it is possible to obtain cooked rice whose looseness is less likely to deteriorate. Here, "hard to age" does not mean that aging is completely prevented, but means that aging should be suppressed as compared with the additive-free one. That is, although it is somewhat difficult to eat as it is, it is sufficient that aging is suppressed to the extent that heating conditions that do not cause problems due to overheating in the container, ingredients, etc. during heating by electromagnetic waves can be applied. The same applies to dryness and looseness. Further, the effect of the present invention can be more preferably obtained by setting the amount of the guar gum enzymatic decomposition product to 0.166 to 3.33% by weight with respect to 100% by weight of the raw rice before absorbing water. I also know.

Further, in the above embodiment, 5 g of the guar gum enzymatic decomposition product is dissolved in 100 g of water, but the amount of water here may be an amount necessary and sufficient for the guar gum enzymatic decomposition product to dissolve. If the prepared guar gum enzymatic decomposition product has the property of being easily dissolved in water, it may be used by directly putting it in a rice cooker without dissolving it in water.

Further, in the above embodiment, the rice is cooked by adding cooking oil, but it is not necessary to add this. Even if it is not added, the effect of the present invention, that is, the chilled temperature range (0 to 1) after cooking rice
This is because it is possible to obtain cooked rice that does not easily age, suppresses dryness, and does not easily loosen even at 0 ° C.). However, according to the findings of the inventors of the present application, it is recognized that the addition of cooking oil can further enhance the effect of the present invention, particularly the suppression of deterioration of looseness. In this case, it is considered that the amount of cooking oil is preferably 0.3 to 2.0% by weight with respect to 100% by weight of raw rice before absorbing water. Further, as the cooking oil, any commercially available oil can be used, but it is recognized that it is preferable to use "rice cooking oil" whose components are adjusted as the oil for cooking rice.

The greatest feature of the present invention is that the guar gum enzymatic decomposition product is used as a quality improving agent for cooked rice. Guar gum enzymatic decomposition product is a dietary fiber obtained by limited decomposition of guar gum, which is a thickening polysaccharide obtained from the germ milk of the guar plant, using an enzyme, and is added to foods unlike thickening polysaccharides. In some cases, the effect on physical properties is small. Although this substance is commercially available, in order to improve the quality of cooked rice, that is, to obtain cooked rice that does not easily age even if it is stored for a long time (for example, 12 hours or more) after cooking, especially in the chilled temperature range (0 to 10 ° C). The inventors of the present application believe that the use in the above has not existed in the prior art.

Next, the present invention will be described in more detail with reference to the following examples.

[Example 1]
The following materials were prepared.
Raw rice (Koshihikari from Nyuzen, Toyama Prefecture): 300g
Guar gum enzymatic decomposition product ("Sunfiber R" manufactured by Taiyo Kagaku Co., Ltd.): 5 g
Cooking oil ("rice cooking oil" manufactured by J-Oil Mills): 3g

First, the prepared raw rice was washed with running water for 2 minutes. Then, water was added so that all the washed rice was soaked and left for 90 minutes to obtain rice having absorbed water. Next, the prepared guar gum enzymatic decomposition product was dissolved in 100 g of water. After 90 minutes, the rice was drained with a colander.

Cooking oil, drained rice, and a guar gum enzymatic decomposition product dissolved in water were placed in a rice cooker, and water was added. Here, cooking oil, drained rice, a guar gum enzymatic decomposition product dissolved in water, and water were added so that the total weight of the water was 828 g.

Then, these in the rice cooker were cooked by the "white rice menu" of the rice cooker ("JKC-V100" manufactured by TIGER) to obtain cooked rice. The obtained cooked rice was placed in a bowl having a capacity of 3.1 L and cooled to 20 ° C. by a vacuum cooler (“CMJ-20QE” manufactured by Miura Co., Ltd.). Next, the cooked rice cooled to 20 ° C. was transferred to a 3-layer nylon plastic bag (“Triple Nylon NY-9” manufactured by MICS Chemical Co., Ltd.), sealed, and set to 10 ° C. (“MIR” manufactured by Sanyo Electric Co., Ltd.). -153 ") and stored for 12 hours. Then, it was stored for 3 hours in a constant temperature machine (“MIR-154-PJ” manufactured by Panasonic Corporation) set at 20 ° C. In this way, cooked rice subjected to quality improvement treatment using 5 g of guar gum enzymatic decomposition product was obtained.

Further, in the above method, only the amount of the guar gum enzymatic decomposition product was changed to 0 g, 0.25 g, 0.5 g, 1 g, 10 g, and 15 g, respectively (total weights were 823 g, 823.25 g, and 823, respectively). 5g, 824g, 833g, 838g) By producing cooked rice and evaluating each cooked rice, the amount of guar gum enzymatic decomposition products to be added as a quality improver was considered. The evaluation of cooked rice was performed by eating, and the aging was comprehensively evaluated from the "hardness", "elasticity", "dryness", and "unraveling property" of cooked rice. The following is the result.

※表中表記（×：老化している、△：やや老化を感じるもしくは硬い、〇：老化を感じ難
い）
※グァーガム酵素分解物０．２５ｇは、０ｇ（ブランク）と比しては良いが、耐老化性が弱くやや老化を感じた。
※グァーガム酵素分解物１５ｇは、０ｇ（ブランク）と比しては良いが、ほぐれ性の向上及び粒感が過剰であり、老化とは異なる硬さを感じた。

* Notation in the table (×: Aging, △: Slightly aging or hard, 〇: Hard to feel aging)
* 0.25 g of guar gum enzymatic decomposition product is better than 0 g (blank), but its aging resistance is weak and it feels a little aging.
* 15 g of the guar gum enzymatic decomposition product was better than 0 g (blank), but the looseness was improved and the graininess was excessive, and the hardness was different from that of aging.

[Example 2]
The following materials were prepared, and rice was cooked, stored, and evaluated under the conditions of Example 1.
Raw rice (Koshihikari from Nyuzen, Toyama Prefecture): 300g
Guar gum enzymatic decomposition product (DSP Gokyo Co., Ltd. "Fiberon S"): 5 g
Cooking oil ("rice cooking oil" manufactured by J-Oil Mills): 3g

※表中表記（×：老化している、△：やや老化を感じるもしくは硬い、〇：老化を感じ難
い）
※グァーガム酵素分解物０．２５ｇは、０ｇ（ブランク）と比しては良いが、耐老化性が弱くやや老化を感じた。
※グァーガム酵素分解物１５ｇは、０ｇ（ブランク）と比しては良いが、ほぐれ性の向上及び粒感が過剰であり、老化とは異なる硬さを感じた。

* Notation in the table (×: Aging, △: Slightly aging or hard, 〇: Hard to feel aging)
* 0.25 g of guar gum enzymatic decomposition product is better than 0 g (blank), but its aging resistance is weak and it feels a little aging.
* 15 g of the guar gum enzymatic decomposition product was better than 0 g (blank), but the looseness was improved and the graininess was excessive, and the hardness was different from that of aging.

From the results in the above examples, the amount of the guar gum enzymatic decomposition product is 0.083 to 5.0% by weight with respect to 100% by weight of the raw rice before absorbing water, regardless of the manufacturer. , It was found that it is preferable to obtain the effect of the present invention. Further, the effect of the present invention is that the amount of the guar gum enzymatic decomposition product is 0.166 to 3.33% by weight with respect to 100% by weight of the raw rice before absorbing water, regardless of the manufacturer. It was also found to be more preferable in obtaining.

[Comparative Example 1]
Under the conditions of Example 1, 2.7 g of soybean polysaccharide (Soyaup MP10, manufactured by Fuji Oil Co., Ltd.) was added in place of the enzymatically decomposed guar gum, and the rice was cooked and stored to obtain cooked rice. The cooked rice obtained was slightly colored yellow, felt aging, and was not suitable for eating.

[Comparative Example 2]
Under the conditions of Example 1, 0.6 g of α-glucosidase (Gluczyme AF6, manufactured by Amano Enzyme Co., Ltd.) was added in place of the guar gum enzymatic decomposition product, and cooked and stored to obtain cooked rice. The cooked rice obtained felt aging and was not suitable for eating.

[Example 3]
Under the rice cooking conditions of Example 1, cooked rice containing 3.5 g of guar gum enzymatic decomposition product was prepared, and the obtained cooked rice was placed in a bowl having a capacity of 3.1 L and placed in a vacuum cooler (“CMJ-20QE” manufactured by Miura Co., Ltd.”. ) To 20 ° C. Next, replace it with the same weight (200 g) as the cooked rice in the purchased commercially available chilled lunch box (Mapo tofu bowl: lid PS, middle plate PP, container PP), and set the temperature to 5 ° C. It was stored in MIR-153 ") for 40 hours. After storage, the entire container of the chilled lunch box including the ingredients was electromagnetically heated (1600 W 65 seconds in a commercial microwave oven NE-1901 manufactured by Panasonic Corporation). The bento after heating did not overheat the ingredients, did not deform the container, was moist and fluffy when eating, and was in a good state of loosening, and almost no aging was felt.

[Comparative Example 3]
In Example 3, electromagnetic wave heating was performed using cooked rice to which no guar gum enzymatic decomposition product was added under the rice cooking conditions of Example 1. The ingredients of the bento after heating were suitable for eating, but the cooked rice was hard and lumpy, and it did not loosen well, and I felt the hardness due to aging in part.

[Comparative Example 4]
Under the conditions of Comparative Example 3, the electromagnetic wave heating condition was set to 1600 W for 80 seconds. In the bento after heating, the hardness of cooked rice due to partial aging decreased, but the ingredients were overheated and scattered in the container, which was not suitable for eating. In addition, the container was also deformed, making it difficult to open and reducing the commercial value.

In the above examples, only the evaluation was performed when the product was stored at 5 ° C. and 10 ° C. in the chilled temperature range (0 to 10 ° C.), but almost the same evaluation results were obtained in other temperature ranges. It is thought that it will be obtained. Even in other temperature ranges, the mechanism by which the guar gum enzymatic degradation product acts as a quality-improving agent for rice, that is, it interacts with water molecules that are uniformly present between gelatinized starch molecules and inhibits the recrystallization of starch molecules. This is because it is recognized that the mechanism for suppressing aging is the same.

By using the quality improving agent for cooked rice of the present invention, it is possible to effectively suppress the aging of cooked rice stored and distributed in the chilled temperature range, and as a result, high-quality cooked cooked rice is inexpensive for consumers. It will be possible to provide to.

Claims (4)

Oite during cooking, used in a mixture of water and rice, aging-suppressing agent of rice during storage at chilled temperature zone to guar gum enzymatic decomposition product and edible oil as an active ingredient (0 ° C.). A method of suppressing the aging of cooked rice during storage in a chilled temperature range (0 to 10 ° C.) by cooking cooked rice with guar gum enzymatic decomposition products and cooking oil together with rice and water. By cooking a mixture containing rice, guar gum enzymatic decomposition product, cooking oil, and water, it is difficult to age even if it is stored in the chilled temperature range (0 to 10 ° C) after cooking, dryness is suppressed, and loosening property is deteriorated. A method for producing cooked rice that has undergone quality improvement treatment, which is characterized by obtaining cooked rice that is difficult to obtain. In the mixture, the quantity of the guar gum enzymatic decomposition product, characterized in that the raw rice 100 wt% before to absorb water, 0.083 to 5.0 wt%, according to claim 3 A method of manufacturing cooked rice that has undergone quality improvement treatment.