JP2004201617A - Modifying agent for cooked rice and cooked rice food containing the same modifying agent for cooked rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide cooked rice food free from adhesion, keeping grain feeling in rice cooking at normal water content ratio, having adhesiveness and improved in balance of texture even when cooking rice by raising the water content by 1-10% from water content in normal cooking. <P>SOLUTION: The modifying agent for cooked rice is obtained by adding an oligosaccharide in an amount of 2.5-3.5 times by weight and/or reduced malt sugar in an amount of 0.2-3.5 times by weight to a decomposed product of a starch having ≥2 DE. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術の分野】
本発明は、米飯用改質剤と該米飯用改質剤を用いた米飯食品に関する。更に詳しくは、通常炊飯時加水率から加水率を１〜１０％の範囲内で上げて炊飯しても付着がなく、通常加水率時の粒感と粘りをもち、良好な食感バランスを示す米飯用改質剤に関する。
【０００２】
【従来の技術】
【特許文献１】特開昭５４−９２６４１号公報
【特許文献２】特開平７−１３５９１４号公報
外食・中食産業においては、消費者の嗜好に合った米飯の提供は必須の課題であると同時に、コストダウンも重要な課題である。これまでに米飯用改質剤については品質改善や保存性向上については多くの報告がある。しかしながら歩留まり向上については、釜離れ、成型性を指標とした検討はされているが、炊き上がり時の米飯実量を増加するための検討は散見するにすぎない(特開昭５４−９２６４１、特開平７−１３５９１４)。作業工程全体での歩留まり向上の典型的なものとしては、連続炊飯（工程がシステム化されたラインで連続的に行われる炊飯）時に作業効率向上、釜離れ、成型性などを鑑みて食用油を添加していることがその例である。しかしながら、釜離れ、成型性向上のための食用油の添加時には本来の粘りがなく、硬い米飯が炊き上がってしまうため、米飯の歩留まりについてはこれらの改善を含め更なる向上が求められている。
【０００３】
【発明が解決しようとする課題】
本発明では、通常炊飯時加水率から１〜１０％の範囲まで加水率を上げて炊飯しても付着がなく、通常加水率での炊飯時の粒感を保ち、粘りがあり食感のバランスの良い米飯用改質剤の提供をその目的とする。
【０００４】
【課題を解決する為の手段】
本発明者は上記目的を達成するために鋭意研究を重ねた、従来米飯用改質剤に用いられている素材を見直し検討した結果、ＤＥが２より小さい澱粉分解物、オリゴ糖及び/または還元麦芽糖との２者もしくは３者を炊飯時の浸漬米に添加する事、更にこの３者にＤＥが６〜１０の澱粉分解物を添加することにより、通常炊飯時加水率から１〜１０％の範囲内で加水率を上げて炊飯しても付着がなく、当然その分の歩留まり向上が確保され、さらに通常加水率での炊飯時の粒感を保ち、粘りのある食感のバランスの良い米飯を製造できる事を発見し、本発明を完成するに至った。即ち本発明は、１）ＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖及び／または０．２〜２．５倍重量の還元麦芽糖を含有することを特徴とする米飯用改質剤、及び２）ＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖、０．２〜２．５倍重量の還元麦芽糖及び０．５〜２．５倍重量のＤＥが６〜１０の澱粉分解物を含有することを特徴とする米飯用改質剤である。また、本発明の米飯食品の製造方法は、生米を水洗、浸漬後、加水と同時に該米飯用改質剤を炊飯時の浸漬米に添加し、炊飯することを特徴とする。本発明による２〜４者の組合せは、全く新しいものである。
【０００５】
以下本発明について好ましい態様を挙げて更に詳細に説明する。本発明に使用されるＤＥが２より小さい澱粉分解物としては、馬鈴薯澱粉、コーンスターチ、ワキシコーンスターチ、タピオカ澱粉等の原料澱粉やこれらの加工澱粉を加水分解したものであれば何れも用いることができる。本発明になる米飯用改質剤を用いて炊飯する場合は、浸漬米に対しＤＥが２より小さい澱粉分解物が０．０５〜０．５重量％、好ましくは０．０８〜０．２５％になるように添加することが必要である。０．０５％以下では２〜４者の相乗的効果は発揮できず、０．５％を超えると食感のバランスを崩す。
【０００６】
本発明で使用するオリゴ糖とは、３糖〜４糖類でなるオリゴ糖又はこれらを主成分とするものであればよいが、好ましくは馬鈴薯澱粉、コーンスターチ、ワキシコーンスターチ、タピオカ澱粉等の原料澱粉やこれらの化工澱粉を加水分解したものと、これらの分解物を、転移酵素を作用させてα−１，６結合させたイソマルトース、イソマルトトリオース、パノースとの混合系を用いることができる
。
【０００７】
オリゴ糖に関してはＤＥが２より小さい澱粉分解物に対して２．５〜３．５倍重量、より好ましくは２．９〜３．１倍重量の添加量が好ましい。２．５倍重量より少ないと粒感が強すぎ、３．５倍重量より多くなると粘りが強すぎ、いずれも食感のバランスが悪くなる。
【０００８】
本発明にいう還元麦芽糖は、マルチトールを主成分としたものであり、マルトースに水素を添加して得られるものをいう。還元麦芽糖の添加量は、ＤＥが２より小さい澱粉分解物に対して０．２〜２．５倍重量、好ましくは１．８〜２．０倍重量である。０．２倍重量より少なくなると、粒感が強すぎ、２．５倍重量より多くなると粘りが強すぎ、いずれも食感のバランスが悪くなる。
【０００９】
本発明２）で用いられるＤＥが６〜１０の澱粉分解物としては、馬鈴薯澱粉、コーンスターチ、ワキシコーンスターチ、タピオカ澱粉等の原料澱粉やこれらの加工澱粉を加水分解したものが何れも用いることができる。ＤＥが６〜１０の澱粉分解物の添加量は、ＤＥが２より小さい澱粉分解物に対して０．５〜２．５倍重量、好ましくは１．５〜２．０倍重量の添加量である。DEが２より小さい澱粉分解物に対して０．５重量より少なくなると、添加効果が見らせず、２．５倍重量より多くなると粘りが強すぎ、食感のバランスが悪くなる。
【００１０】
本発明に言う通常炊飯時加水率とは、米の種類、保存状態、浸漬条件等により変化はするが、使用する浸漬米に対し、いわゆる米飯としての最もバランスの良い粘り、粒感を与える加水率を指し、一般的には８０〜８５％程度である。本発明によれば、本発明品をバッチ式又は連続炊飯での炊飯時の浸漬米に添加する事により、通常炊飯時加水率から１〜１０％の範囲内で加水率を上げて炊飯しても付着がなく、通常加水率での炊飯時の粒感を保つことができる。とりわけ通常加水率で連続炊飯実施時に油を添加せずに炊飯を行った際にも成型性が良く、品質劣化がない米飯を製造できる。
【００１１】
本発明品は、食用油を使用しない炊飯は勿論のこと、必要があれば食用油の添加を妨げるものではない。食用油は通常米飯用に使われているものであれば何れも使用でき、水への分散性向上のために乳化剤の配合されたもの（炊飯油（ホーネン製油）、シャリー油（味の素製油））等が使用できる。これらの炊飯時の添加量も常法通りでよく、浸漬米に対し、それぞれ０．１〜２重量％でよい。また、本発明の効果を妨げない限り他の素材を加えることも勿論可能である。
【００１２】
以下、本発明を実験例、実施例によりさらに説明する。
【実験例】
米を水洗いして１時間浸漬し、その後水切りをした。水を吸水して対生米１．２５倍重量になった浸漬米に対して８０〜８９重量％（以下特記しない限り、％は重量％を示す）の幅で１％ごとに加水率をふらし、各加水率で電気炊飯器にて炊飯を実施した。この様に炊き上がって得られたご飯を５名による官能検査により、粘り、粒感がよく、官能的に最も好ましいものを選定したところ、加水率８３％のご飯が選ばれ、これを以後の実験の目標品とし、本条件での最適加水率を８３％に設定した。また、加水率を８８％まで上げたご飯はかなり柔らかで粒感がなく、べちゃべちゃとして食感のバランスは悪いが、辛うじてご飯といえる範囲であったので、以下、この８８％加水品を対照品（Ctrlと略記）として、各種添加物の効果を見た。
【００１３】
米を水洗いして１時間浸漬し、その後水切りをした。水を吸水して対生米１．２５倍重量になった浸漬米に対して加水８８％、同時にＤＥが２より小さい澱粉分解物（フードテックス；松谷化学）、ＤＥ３〜５の澱粉分解物（パインデックス♯１００；松谷化学）、ＤＥ６〜１０の澱粉分解物（パインデックス♯１；松谷化学）、ＤＥが１０より大きい澱粉分解物（サンデック♯１００；三和澱粉）、オリゴ糖(イソマルト９００Ｐ(昭和産業株)１２．５％,フジオリゴ♯４５０Ｐ(日本食品化工株)８７．５％配合したもの)、還元麦芽糖(東和化成株)をそれぞれ浸漬米に対して１．０％添加し、電気炊飯器にて炊飯を行った。この様に炊き上がって得られたご飯を５名による官能検査によりCtrlとの比較評価を実施した。
【００１４】
評価法は、添加物なしで加水率８８％での炊飯米を０点とし、やや強い、やや好ましいものを１点、強い、好ましいものを２点、本実験での適正加水率８３％で炊飯した目標品の粘り、粒感及びこれらの食感のバランス示すものを３点、目標品より強すぎるものを３＜とし、逆にやや弱い、やや好ましくないものを−１点、弱い、好ましくないものを−２点として評価した。添加効果の評価は表１に示した。
【００１５】
【表１】

【００１６】
表１の結果の通り、添加した各素材単独では期待した効果は得られなかった。フードテックスは、失った粒感を付与する効果はあったが、粘りがなく、米飯の食感を大きく改善するにはいたらなかった。
【００１７】
【実施例１】
実験例で粒感付与に効果が見られたＤＥが２より小さい澱粉分解物を中心に、これにオリゴ糖、還元麦芽糖を配合したもの種々作成した。表２に示す本発明品Ａ〜Ｅと参考品１〜６につき、実験例に準じてこれら配合品を１％添加して炊飯したご飯を、実験例と同じ評価方法により、２０名のパネルでの評価を実施した。配合割合とともに、表２にＮ＝２０による評価の平均点を示す。
【００１８】
【表２】

【００１９】
表２の結果が示す通り、本発明品では、ＤＥが２より小さい澱粉分解物に還元麦芽糖またはオリゴ糖を組み合わせることにより、各素材の持つ機能が合さって米飯の品質を改良されている。また３素材の配合を添加した米飯（本発明品E）は２素材配合系では発現しなかった粒感と粘りが同時に発現し、目標品に近い食感バランスを付与し、米飯を大きく改良する効果を確認した。
【００２０】
【実施例２】
３素材配合系の本発明品Eに対して、ＤＥが６〜１０の澱粉分解物を種々の割合で配合した本発明品Ｆ〜Ｊについて、実施例１と同様にして炊飯したご飯の官能評価をおこなった。下記の表３にＮ＝５での評価結果を示す。
【００２１】
【表３】

【００２２】
３素材配合系にＤＥ６〜１０の澱粉分解物を配合することにより、加水率を上げても目標品に近い粘り、粒感で、バランスのとれた食感を付与できた。特に本発明品Ｈは目標品と全く同等であった。
【００２３】
【実施例３】
米を水洗いして１時間浸漬し、その後水切りをした。水を吸水して対生米１．２５倍重量になった浸漬米600ｇに対して８３〜９５％の幅で２％ごとに加水率をふらし、これに本発明品Ｅ及び本発明品Ｈを実験例と同様１％添加し、各加水率で電気炊飯器にて炊飯を実施した。この様にして炊き上がって得られたご飯を５名による官能検査により官能がもっとも好ましいものから順に１０点〜１点まで１点刻み順序を実施し、５名の評点の合計および各加水率での歩留まり量を表４に示した。対照として、加水量のみ変化したもの無添加品を用いた。
【００２４】
【表４】

【００２５】
本発明品Ｅ及び本発明品Ｈの評点が最も高いときの加水率はいずれも無添加品の最適加水率（８３重量％）より４重量％高い。このときの歩留まりは無添加品の最適加水率で炊飯したときの歩留まりに対して３．０重量％増加しており、この分の歩留まり向上が見込める。これら本発明品の加水率については、無添加品の最適加水率からの増加率１０．０％までは充分実用になるが、それより大きくなると米飯の改質効果は低下してしまう。なお、１０．０％加水増加時に歩留まりは５．３％増加した。
【００２６】
【実施例４】
２〜４素材配合系の本発明品Ｂ、Ｃ、Ｅ、Ｈについて、それぞれ加水率を対浸漬米８３％で炊飯し、目標品(無添加品)および目標品(無添加品)に（ホーネン）製炊飯油（を対浸漬米0.7%）添加したもの、及び本発明品Ｈに上記炊飯油（を対浸漬米0.7%）添加した系での釜離れ、成型のしやすさを確認したところ、目標品(無添加品)では釜離れ、成型性は悪いが、他は何れも目標品(無添加品)に炊飯油を添加したものとほぼ同等ないしは同等の効果を示した。目標品(無添加品)に炊飯油を添加したものの食感のバランスは極度に悪かったが、本発明品Ｈに炊飯油を添加した系では食感のバランスは良く、目標品(無添加品)に近いものであった。
【００２７】
【実施例５】
本発明品Ｅにつき、浸漬米に対する添加量を０．３％〜２．５％までの範囲で、８８％加水時の炊飯条件で検討した。その結果、０．３〜１．５％の範囲が好ましく。より好ましくは０．５〜１．５％の範囲であった。このときのＤＥが２より小さい澱粉分解物の浸漬米に対する添加量はそれぞれ、0.05〜0.25、0.07〜0.25 であった。添加量が０．３％未満では充分な添加効果が得られず、１．５％を超えると添加効果が強すぎて米飯に不自然な食味、食感を付与した。
【００２８】
【発明の効果】
以上説明したように、ＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖及び／または０．２〜２．５倍重量の還元麦芽糖を含有することを特徴とする米飯用改質剤、及びＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖及び０．２〜２．５倍重量の還元麦芽糖及び０．５〜２．５倍重量のＤＥが６〜１０の澱粉分解物を含有する米飯用改質剤は、通常炊飯時加水率から１〜１０％加水率を上げて炊飯しても付着がなく、通常加水率での炊飯時の粒感、粘りを保つこと、及び通常加水率で連続炊飯実施時に油の有無に関わらず成型でき、且つ品質劣化がない米飯を製造できる。本発明品は、種々の米飯食品の食品加工に極めて有効であるといえる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a cooked rice modifier and cooked rice food using the cooked rice modifier. More specifically, even if the water content is raised from the water content at the time of normal cooking in the range of 1 to 10%, there is no adhesion even when the rice is cooked, and it has a graininess and stickiness at the normal water content and shows a good texture balance. It relates to a modifier for cooked rice.
[0002]
[Prior art]
[Patent Document 1] Japanese Patent Application Laid-Open No. 54-92641 [Patent Document 2] Japanese Patent Application Laid-Open No. 7-135914 In the food service / meal meal industry, it is essential to provide cooked rice that meets the tastes of consumers. At the same time, cost reduction is also an important issue. Up to now, there have been many reports on improving the quality and preservability of the modifier for cooked rice. However, to improve the yield, studies have been conducted using the separation from the kettle and the moldability as indices, but studies for increasing the actual amount of cooked rice are only occasionally found (Japanese Patent Application Laid-Open No. 54-92641; Kaihei 7-135914). A typical example of improving the yield in the entire work process is to use cooking oil during continuous cooking (cooking rice that is performed continuously in a systemized line) in consideration of improved work efficiency, separation from the pot, moldability, etc. The addition is an example. However, there is no inherent stickiness when cooking oil is added to improve the moldability, and hard cooked rice is cooked. Therefore, further improvement in the yield of cooked rice including these improvements is required.
[0003]
[Problems to be solved by the invention]
In the present invention, there is no adhesion even when rice is cooked by increasing the water addition rate from the normal water addition rate to the range of 1 to 10%, and the graininess at the time of rice cooking at the normal water addition rate is maintained. It is an object of the present invention to provide a rice cooker having a good quality.
[0004]
[Means for solving the problem]
The present inventor has conducted intensive studies to achieve the above object, and as a result of reviewing and examining materials conventionally used as a modifier for cooked rice, a starch hydrolyzate, an oligosaccharide and / or a reducing agent having a DE smaller than 2 have been obtained. By adding two or three persons with maltose to the soaked rice during cooking, and further adding a starch decomposed product having a DE of 6 to 10 to the three persons, the water content is usually 1 to 10% from the water content during cooking. There is no adhesion even when rice is cooked by increasing the water content within the range, and naturally the yield is improved accordingly, and the graininess of rice cooked at the normal water content is maintained, and the sticky texture of rice is well-balanced. Have been found to be able to be manufactured, and the present invention has been completed. That is, the present invention provides: 1) A starch hydrolyzate having a DE of less than 2 contains 2.5 to 3.5 times the weight of oligosaccharide and / or 0.2 to 2.5 times the weight of reduced maltose. And 2) a starch-degraded product having a DE of less than 2 by adding 2.5 to 3.5 times the weight of oligosaccharide and 0.2 to 2.5 times the weight of reduced maltose And a starch modifier having a DE of 6 to 10 times by weight of 0.5 to 2.5 times. In addition, the method for producing cooked rice food of the present invention is characterized in that raw rice is washed with water, immersed, and then the modifier for cooked rice is added to immersed rice during cooking together with water to cook rice. The combination of two to four according to the invention is entirely new.
[0005]
Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. As the starch hydrolyzate having a DE of less than 2 used in the present invention, any raw material starch such as potato starch, corn starch, waxy corn starch, tapioca starch or any of those obtained by hydrolyzing these processed starches can be used. it can. In the case of cooking rice using the modifier for cooked rice according to the present invention, 0.05 to 0.5% by weight, preferably 0.08 to 0.25%, of a starch hydrolyzate having a DE smaller than 2 with respect to soaked rice. It is necessary to add so that If it is less than 0.05%, the synergistic effect of the two or four persons cannot be exhibited, and if it exceeds 0.5%, the balance of the texture will be lost.
[0006]
The oligosaccharides used in the present invention may be oligosaccharides composed of trisaccharides to tetrasaccharides or those containing these as a main component, and are preferably raw starches such as potato starch, corn starch, waxy corn starch, tapioca starch and the like. And a mixture of isomaltose, isomalttriose, and panose in which these modified starches are hydrolyzed, and these decomposed products are α-1,6-linked by the action of a transferase. .
[0007]
With respect to the oligosaccharide, the amount of addition is preferably 2.5 to 3.5 times, more preferably 2.9 to 3.1 times the weight of the starch hydrolyzate having a DE smaller than 2. If it is less than 2.5 times the weight, the grain feeling is too strong, and if it is more than 3.5 times, the stickiness is too strong, and in all cases, the balance of the texture deteriorates.
[0008]
The reduced maltose referred to in the present invention has maltitol as a main component and is obtained by adding hydrogen to maltose. The amount of the reduced maltose to be added is 0.2 to 2.5 times, preferably 1.8 to 2.0 times the weight of the starch hydrolyzate having a DE smaller than 2. When the weight is less than 0.2 times the weight, the grain feeling is too strong, and when the weight is more than 2.5 times, the stickiness is too strong, and in all cases, the balance of the texture deteriorates.
[0009]
As the starch hydrolyzate having a DE of 6 to 10 used in the present invention 2), any of raw starches such as potato starch, corn starch, waxy corn starch, tapioca starch and those obtained by hydrolyzing these processed starches can be used. it can. The amount of the starch hydrolyzate having a DE of 6 to 10 is 0.5 to 2.5 times, preferably 1.5 to 2.0 times the weight of the starch hydrolyzate having a DE of less than 2. is there. If the DE is less than 0.5 with respect to the starch hydrolyzate smaller than 2, the addition effect is not seen, and if it is more than 2.5 times the weight, the stickiness is too strong and the texture balance is poor.
[0010]
The rate of water addition during normal rice cooking according to the present invention varies depending on the type of rice, storage conditions, immersion conditions, etc., but the immersion rice used has the best balance of stickiness and graininess as so-called cooked rice. Rate, generally about 80 to 85%. According to the present invention, by adding the product of the present invention to immersed rice during batch or continuous rice cooking, the rice is cooked by increasing the water addition rate within the range of 1 to 10% from the water addition rate during normal rice cooking. And the graininess when cooking rice with a normal water content can be maintained. In particular, when rice is cooked without adding oil at the time of continuous rice cooking at a normal water content, moldability is good and cooked rice without quality deterioration can be produced.
[0011]
The product of the present invention does not obstruct the addition of edible oil, if necessary, as well as rice cooking without edible oil. Edible oils can be used as long as they are commonly used for cooked rice, and those containing an emulsifier to improve dispersibility in water (cooking oil (Honen oil), shari oil (Ajinomoto oil)) Etc. can be used. The addition amount of these rice during cooking may be a conventional method, and may be 0.1 to 2% by weight based on the immersed rice. Of course, other materials can be added as long as the effects of the present invention are not hindered.
[0012]
Hereinafter, the present invention will be further described with reference to Experimental Examples and Examples.
[Experimental example]
The rice was washed with water and soaked for 1 hour, and then drained. With respect to the immersed rice which became 1.25 times the weight of raw rice by absorbing water, the water addition rate was sprinkled every 1% in a range of 80 to 89% by weight (% indicates% by weight unless otherwise specified), Rice was cooked with an electric rice cooker at each water content. The rice thus cooked and obtained by a sensory test by five persons was selected as having the best stickiness and graininess and the most organoleptically preferred. A rice with a water content of 83% was selected. As the target product of the experiment, the optimum water addition rate under these conditions was set to 83%. In addition, the rice with the water content increased to 88% is quite soft and has no graininess, and the texture is not well balanced as it is a mess, but it was barely within the range of rice. As a control product (abbreviated as Ctrl), the effects of various additives were observed.
[0013]
The rice was washed with water and soaked for 1 hour, and then drained. 88% water is added to the soaked rice which has become 1.25 times the weight of raw rice by absorbing water, and at the same time, a starch decomposed product having a DE of less than 2 (Foodtex; Matsutani Chemical) and a starch decomposed product of DE3 to 5 Index No. 100; Matsutani Chemical Co., a starch decomposed product having a DE of 6 to 10 (Paindex No. 1; Matsutani Chemical Co., Ltd.); 12.5% of Sangyo Co., Fujioligo 450P (87.5% blended by Nippon Shokuhin Kako Co., Ltd.) and 1.0% of reduced maltose (Towa Kasei Co., Ltd.) are added to the immersed rice, and the electric rice cooker is added. We cooked rice. The rice cooked in this manner was subjected to a sensory test by five persons to compare and evaluate with Ctrl.
[0014]
The evaluation method was as follows: 0 points for cooked rice with a water content of 88% without additives, 1 point for slightly strong and slightly preferable, 2 points for strong and preferable, and rice with an appropriate water content of 83% in this experiment. 3 points for the target product that showed the stickiness, graininess and the balance of these textures, and 3 <for those that were too strong than the target product. On the contrary, -1 point for a slightly weak or slightly unfavorable one, weak or unfavorable. Those were evaluated as -2 points. The evaluation of the effect of addition is shown in Table 1.
[0015]
[Table 1]

[0016]
As shown in Table 1, the expected effects were not obtained with the added materials alone. Although Foodtex had the effect of imparting lost graininess, it was not sticky and did not significantly improve the texture of cooked rice.
[0017]
Embodiment 1
In the experimental examples, a variety of products were prepared mainly by degrading starch having an effect of imparting graininess of less than 2 and blending oligosaccharides and reduced maltose with this. With respect to the present invention products A to E and reference products 1 to 6 shown in Table 2, rice prepared by adding 1% of these compounded products according to the experimental example was cooked by the same evaluation method as in the experimental example with a panel of 20 persons. Was evaluated. Table 2 shows the average score of the evaluation with N = 20 together with the mixing ratio.
[0018]
[Table 2]

[0019]
As shown in the results of Table 2, in the product of the present invention, the quality of cooked rice is improved by combining reduced maltose or oligosaccharide with a starch hydrolyzate having a DE of less than 2 to combine the functions of the respective materials. In addition, cooked rice to which three ingredients are added (Product E of the present invention) simultaneously exhibits graininess and stickiness that were not exhibited in the two-material blended system, imparts a texture balance close to the target product, and greatly improves cooked rice. The effect was confirmed.
[0020]
Embodiment 2
Sensory evaluation of rice cooked in the same manner as in Example 1 for inventive products F to J in which starch decomposed products having a DE of 6 to 10 were mixed at various ratios with inventive product E of a three-material blending system Was performed. Table 3 below shows the evaluation results at N = 5.
[0021]
[Table 3]

[0022]
By blending the starch hydrolyzate with DE 6 to 10 into the three-material blending system, a well-balanced texture was obtained with stickiness and graininess close to the target product even when the water content was increased. Particularly, the product H of the present invention was completely equivalent to the target product.
[0023]
Embodiment 3
The rice was washed with water and soaked for 1 hour, and then drained. Water was absorbed and water was added to 600 g of immersed rice, which was 1.25 times the weight of raw rice, and the water content was varied every 2% in a range of 83-95%. As in the example, 1% was added, and rice was cooked with an electric rice cooker at each water content. The rice obtained by cooking in this manner is subjected to a sensory test by 5 persons, and the order of the point of 1 point is carried out from 10 points to 1 point in order from the most preferable sensory. Table 4 shows the yield. As a control, an additive-free product in which only the amount of water was changed was used.
[0024]
[Table 4]

[0025]
The water addition rate of the product of the present invention E and the product H of the present invention at the highest score is 4% by weight higher than the optimum water addition rate (83% by weight) of the additive-free product. The yield at this time is increased by 3.0% by weight with respect to the yield when rice is cooked at the optimum water content of the additive-free product, and the yield can be expected to be improved by this amount. The water content of the product of the present invention is sufficiently practical up to an increase rate of 10.0% from the optimum water content of the additive-free product, but if it is larger than that, the reforming effect of cooked rice is reduced. Incidentally, the yield increased by 5.3% when the water addition was increased by 10.0%.
[0026]
Embodiment 4
For each of the products B, C, E, and H of the present invention in which 2 to 4 materials are blended, rice is cooked with a water content of 83% to the immersion rice to obtain target products (non-additive products) and target products (non-additive products) (Honen. ) When the cooked rice oil (with 0.7% of immersed rice) was added and when the rice cooked oil (with 0.7% of immersed rice) was added to the product H of the present invention, the kettle was separated and the ease of molding was confirmed. On the other hand, the target product (no additive) had a pot separation and poor moldability, but the other products exhibited almost the same or equivalent effects as those obtained by adding the cooking oil to the target product (no additive). The texture balance of the target product (unadded product) to which rice cooking oil was added was extremely poor.However, in the system in which the cooking oil was added to product H of the present invention, the texture balance was good, and the target product (the additive-free product) was excellent. ).
[0027]
Embodiment 5
With respect to the product E of the present invention, the amount of addition to soaked rice was examined in the range of 0.3% to 2.5% under rice cooking conditions with 88% water addition. As a result, the range of 0.3 to 1.5% is preferable. More preferably, it was in the range of 0.5 to 1.5%. At this time, the addition amounts of the starch hydrolyzate having a DE smaller than 2 to the immersed rice were 0.05 to 0.25 and 0.07 to 0.25, respectively. If the addition amount is less than 0.3%, a sufficient addition effect cannot be obtained, and if it exceeds 1.5%, the addition effect is too strong to impart unnatural taste and texture to the cooked rice.
[0028]
【The invention's effect】
As described above, the starch hydrolyzate having a DE smaller than 2 contains 2.5 to 3.5 times the weight of oligosaccharide and / or 0.2 to 2.5 times the weight of reduced maltose. The characteristic modifier for cooked rice and the starch hydrolyzate having a DE of less than 2 are 2.5 to 3.5 times the weight of oligosaccharide and 0.2 to 2.5 times the weight of reduced maltose and 0. The modifier for cooked rice containing 5 to 2.5 times the weight of the starch hydrolyzate having a DE of 6 to 10 has no adhesion even when cooked by increasing the water content by 1 to 10% from the normal water content. It is possible to maintain the graininess and stickiness when cooking rice at a normal water content, and to produce cooked rice that can be molded regardless of the presence or absence of oil when continuous rice cooking is performed at a normal water content and without quality deterioration. The product of the present invention can be said to be extremely effective for food processing of various cooked rice foods.

Claims (5)

ＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖及び／または０．２〜２．５倍重量の還元麦芽糖を含有することを特徴とする米飯用改質剤。A modified starch for cooked rice characterized in that a starch hydrolyzate having a DE smaller than 2 contains 2.5 to 3.5 times the weight of oligosaccharide and / or 0.2 to 2.5 times the weight of reduced maltose. Quality agent. ＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖、０．２〜２．５倍重量の還元麦芽糖及び０．５〜２．５倍重量のＤＥが６〜１０の澱粉分解物を含有することを特徴とする米飯用改質剤。A starch hydrolyzate having a DE of less than 2 contains 2.5 to 3.5 times the weight of oligosaccharide, 0.2 to 2.5 times the weight of reduced maltose and 0.5 to 2.5 times the weight of DE. A modifier for cooked rice, comprising 6 to 10 starch degradation products. 浸漬米に対してＤＥが２より小さい澱粉分解物が０．０５〜０．２５重量％添加され、ＤＥが２よりも小さい澱粉分解物に、その２．５〜３．５倍重量のオリゴ糖及び／または０．２〜２．５倍重量の還元麦芽糖を含有することを特徴とする請求項１及び２記載の米飯用改質剤。0.05 to 0.25% by weight of a starch hydrolyzate having a DE of less than 2 is added to the soaked rice, and the oligosaccharide having a DE of less than 2 is added in an amount of 2.5 to 3.5 times the weight of the oligosaccharide. 3. The modifier for cooked rice according to claim 1, further comprising 0.2 to 2.5 times by weight of reduced maltose. 請求項１〜３記載の米飯用改質剤を、浸漬米に添加し、通常炊飯時加水率を１〜１０％の範囲内で上げて炊飯することを特徴とする米飯食品の製造法。A method for producing cooked rice food, comprising adding the modifier for cooked rice according to claims 1 to 3 to immersed rice, and increasing the normal water content of the cooked rice within a range of 1 to 10%. 請求項４記載の方法により炊飯された米飯食品。A cooked rice food prepared by the method according to claim 4.