JPH06141797A - Frozen cooked rices and their production - Google Patents
Frozen cooked rices and their productionInfo
- Publication number
- JPH06141797A JPH06141797A JP4317720A JP31772092A JPH06141797A JP H06141797 A JPH06141797 A JP H06141797A JP 4317720 A JP4317720 A JP 4317720A JP 31772092 A JP31772092 A JP 31772092A JP H06141797 A JPH06141797 A JP H06141797A
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- Prior art keywords
- rice
- reducing
- frozen
- cooked
- oligosaccharides
- Prior art date
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、冷凍米飯類及びその製
造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen cooked rice and a method for producing the same.
【０００２】[0002]
【従来の技術】近年、冷凍技術の発達により、冷凍米飯
の生産量の伸びは著しく、例えばピラフ類、赤飯、焼き
おにぎりなどが販売されている。2. Description of the Related Art In recent years, due to the development of freezing technology, the production amount of frozen cooked rice has remarkably increased. For example, pilafs, red rice, grilled rice balls and the like are sold.
【０００３】一般に、米飯を冷凍する場合の問題として
は、主成分である澱粉の老化、すなわちα化澱粉がβ澱
粉に移行する現象が挙げられる。米飯において澱粉の老
化が起こると、パサつき、ばらけ、硬化を生じ、食感及
び食味が著しく低下する。澱粉の老化は、−２〜５℃で
最も進みやすく、−２０℃以下になると停止するといわ
れている。また、アミロースは立体障害がないため老化
しやすく、したがってアミロース含量の高い澱粉ほど老
化が起こりやすい。[0003] In general, as a problem in the case of freezing cooked rice, there is a phenomenon of aging of starch as a main component, that is, a phenomenon in which α-starch is converted to β-starch. When starch is aged in cooked rice, it becomes dry, loose, and hardened, and the texture and taste are significantly deteriorated. It is said that the aging of starch is most likely to proceed at -2 to 5 ° C and to stop at -20 ° C or less. Further, amylose has no steric hindrance and thus tends to age. Therefore, starch having a higher amylose content tends to age.
【０００４】このため、米飯を冷凍する際には、急速冷
凍を行い−２〜５℃といった最も老化の進み易い温度帯
を速やかに通過できるようにしたり、アミロースを含む
うるち米でなく、アミロースを含まず老化し難いもち米
を使用するなどの方法で老化対策が計られている。ま
た、ピラフや焼きおにぎりのように、食べるときに冷凍
状態のまま加熱調理を行うものを対象とし、澱粉を加熱
調理によって再びα化させることにより解決している。Therefore, when the cooked rice is frozen, it is rapidly frozen so that it can quickly pass through a temperature zone where aging is most likely to proceed, such as -2 to 5 ° C., and amylose is not contained in the non-glutinous rice containing amylose. Aging measures are being taken by using sticky rice, which is difficult to age. In addition, the problem is solved by subjecting starch such as pilaf and grilled rice ball that is heated and cooked in a frozen state when eaten, to converting the starch into α by heating and cooking again.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、従来の
冷凍米飯類は、冷凍及び解凍時における澱粉の老化の問
題から、赤飯などのもち米を原料とするものや、ピラ
フ、焼きおにぎりなどの解凍時に加熱調理を行うものが
多かった。そして、うるち米のご飯や、普通のおにぎ
り、寿司類などの加熱を行わずに解凍するものでは、老
化による食感、食味の劣化を防止することが困難であっ
た。However, conventional frozen cooked rice is made from glutinous rice such as red rice and pilaf and roasted rice balls are thawed because of the problem of starch aging during freezing and thawing. Many cooked food. It is difficult to prevent deterioration of the texture and taste due to aging in non-glutinous rice, ordinary rice balls, sushi, etc. that are thawed without heating.
【０００６】したがって、本発明の目的は、冷凍及び解
凍時における澱粉の老化を防止し、冷凍時の氷結晶の形
成による品質の劣化を抑制し、しかも透明性、ツヤ、テ
リなどの外観も向上した冷凍米飯類及びその製造方法を
提供することにある。Therefore, the object of the present invention is to prevent the aging of starch during freezing and thawing, to suppress the deterioration of quality due to the formation of ice crystals during freezing, and also to improve the appearance such as transparency, gloss and terry. To provide a frozen rice cooked as described above and a method for producing the same.
【０００７】[0007]
【課題を解決するための手段】本発明者等は、上記の問
題点を解決するために鋭意検討を重ねた結果、特定の重
合度を有する非還元及び／又は還元オリゴ糖類が、冷凍
米飯類の老化防止及び品質劣化の抑制に有効であること
を見出し、本発明を完成するに至った。Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and as a result, non-reduced and / or reduced oligosaccharides having a specific degree of polymerization were found to be frozen cooked rice. The inventors have found that it is effective in preventing aging and suppressing quality deterioration, and have completed the present invention.
【０００８】すなわち、本発明の冷凍米飯類は、三糖類
以上の重合度を有する非還元及び／又は還元オリゴ糖を
含有することを特徴とする。That is, the frozen cooked rice of the present invention is characterized by containing non-reducing and / or reducing oligosaccharides having a polymerization degree of trisaccharide or higher.
【０００９】また、本発明の冷凍米飯類の製造方法は、
米の炊飯前又は炊飯後に、三糖類以上の重合度を有する
非還元及び／又は還元オリゴ糖を添加混合し、得られた
米飯類を冷凍することを特徴とする。The method for producing frozen cooked rice according to the present invention is
Before or after cooking rice, non-reducing and / or reducing oligosaccharides having a degree of polymerization of trisaccharide or higher are added and mixed, and the resulting cooked rice is frozen.
【００１０】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。本発明でいう三糖類以上の非還
元オリゴ糖とは、構成糖の数が３以上であって水素ガス
による還元処理を行っていないオリゴ糖を意味する。オ
リゴ糖の構成糖は、同種でも異種でもよく、また、構成
糖の結合形態、例えばα-1,4結合、α-1,6結合、β-1,4
結合などの結合形態も、特に限定されない。構成糖が同
種のオリゴ糖としては、グルコースからなるもの、フラ
クトースからなるもの、キシロースからなるもの、マン
ノースからなるもの、及びガラクトースからなるもの等
がある。また、構成糖が異種のオリゴ糖としては、グル
コースとフラクトースからなるもの、グルコースとマン
ノースからなるもの、ガラクトースとグルコースからな
るもの等がある。The present invention will be described in more detail below with reference to preferred embodiments. The non-reducing oligosaccharide having three or more sugars in the present invention means an oligosaccharide having three or more constituent sugars and not subjected to reduction treatment with hydrogen gas. The constituent sugars of the oligosaccharide may be of the same kind or of different kinds, and the binding forms of the constituent sugars such as α-1,4 bond, α-1,6 bond, β-1,4 bond.
The binding form such as binding is not particularly limited. Examples of oligosaccharides having the same constituent sugars include glucose, fructose, xylose, mannose, and galactose. The oligosaccharides having different constituent sugars include those composed of glucose and fructose, those composed of glucose and mannose, and those composed of galactose and glucose.
【００１１】本発明において特に好ましい非還元オリゴ
糖は、オリゴ糖の耐熱性や着色性を考慮すると、構成糖
がグルコースからなるグルコオリゴ糖であり、例えばマ
ルトトリオース、マルトテトラオース、マルトペンタオ
ース、マルトヘキサオース及びマルトヘプタオース等の
マルトオリゴ糖や、イソマルトトリオース、イソマルト
テトラオース及びイソマルトペンタオース等のイソマル
トオリゴ糖や、パノース、イソパノース等の分岐オリゴ
糖が挙げられる。Particularly preferred non-reducing oligosaccharides in the present invention are glucooligosaccharides whose constituent sugars are glucose in consideration of the heat resistance and colorability of the oligosaccharides, such as maltotriose, maltotetraose and maltopentaose. Examples thereof include maltooligosaccharides such as maltohexaose and maltoheptaose, isomaltoligosaccharides such as isomaltotriose, isomalttetraose and isomaltopentaose, and branched oligosaccharides such as panose and isopanose.
【００１２】これらのオリゴ糖を含む市販のマルトオリ
ゴ糖シラップとしては、マルトトリオースを主成分とす
るものとして「フジオリゴＧ３」（商品名、日本食品化
工株式会社製）、「オリゴトース」（商品名、三菱化成
食品工業株式会社製）、マルトテトラオースを主成分と
するものとして「フジオリゴＧ４」（商品名、日本食品
化工株式会社製）、「テトラップ」（商品名、林原株式
会社製）、及びマルトヘキサオースとマルトヘプタオー
スを主成分とするものとして「フジオリゴＧ６７」（商
品名、日本食品化工株式会社製）等が知られている。ま
た、分岐オリゴ糖シラップとしては、パノースを主成分
とする「パノリッチ」（商品名、日本食品化工株式会社
製）がある。以上の市販オリゴ糖類は、いずれも重合度
３〜７のオリゴ糖を主成分とする糖質であり、本発明に
おいて有効に使用することができる。Commercially available maltooligosaccharide syrups containing these oligosaccharides include "Fujioligo G3" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and "oligotose" (trade name, which contain maltotriose as a main component). Mitsubishi Kasei Foods Co., Ltd.), "Fuji Oligo G4" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Tetrap" (trade name, manufactured by Hayashibara Co., Ltd.), and Malt as those containing maltotetraose as a main component. "Fujioligo G67" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and the like are known as those containing hexaose and maltoheptaose as main components. As a branched oligosaccharide syrup, there is "Panorich" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) containing panose as a main component. All of the above-mentioned commercially available oligosaccharides are sugars containing oligosaccharides having a degree of polymerization of 3 to 7 as a main component, and can be effectively used in the present invention.
【００１３】一方、本発明でいう三糖類以上の還元オリ
ゴ糖とは、上記３糖類以上の非還元オリゴ糖を常法によ
り水素添加還元処理して得られる糖アルコールである。
還元オリゴ糖についても、非還元オリゴ糖の場合と同
様、構成糖の種類や、結合形態は限定されるものではな
い。本発明において特に好ましい還元オリゴ糖は、耐熱
性や着色性を考慮するとグルコオリゴ糖であり、その中
でも重合度が３〜１０の還元マルトオリゴ糖及び還元分
岐オリゴ糖が好ましい。On the other hand, the reduced oligosaccharides having three or more sugars in the present invention are sugar alcohols obtained by hydrogenating and reducing the non-reducing oligosaccharides having three or more sugars by a conventional method.
As for the reduced oligosaccharide, the type of the constituent sugar and the binding form are not limited, as in the case of the non-reduced oligosaccharide. Particularly preferred reducing oligosaccharides in the present invention are glucooligosaccharides in consideration of heat resistance and colorability, and among them, reduced maltooligosaccharides having a polymerization degree of 3 to 10 and reduced branched oligosaccharides are preferable.
【００１４】本発明において、非還元オリゴ糖及び還元
オリゴ糖の重合度は、３〜１０が好ましく、より好まし
くは４〜８である。構成糖の重合度が２以下（すなわち
単糖及び二糖）では、甘味が強すぎて米飯の味覚が悪く
なるとともに、浸透圧が高くなって解凍後の米飯がパサ
つく傾向が見られるので好ましくない。また、構成糖の
重合度が１０を超えると、米飯が糊っぽくなったり、被
膜効果が強すぎて風味及び味覚が損なわれる。In the present invention, the degree of polymerization of the non-reducing oligosaccharide and the reducing oligosaccharide is preferably 3-10, more preferably 4-8. When the degree of polymerization of the constituent sugars is 2 or less (that is, monosaccharides and disaccharides), the sweetness becomes too strong and the taste of cooked rice becomes poor, and the osmotic pressure becomes high, and the cooked rice tends to become dry and dry, which is preferable. Absent. When the degree of polymerization of the constituent sugars exceeds 10, the cooked rice becomes sticky or the coating effect is too strong to impair the flavor and taste.
【００１５】本発明においては、上記の非還元オリゴ糖
又は還元オリゴ糖を単独で用いてもよく、非還元オリゴ
糖どうしの混合物、還元オリゴ糖どうしの混合物、ある
いは非還元オリゴ糖と還元オリゴ糖の混合物を用いても
よい。In the present invention, the above-mentioned non-reducing oligosaccharides or reducing oligosaccharides may be used alone, and a mixture of non-reducing oligosaccharides, a mixture of reducing oligosaccharides, or a non-reducing oligosaccharide and a reducing oligosaccharide. You may use the mixture of.
【００１６】本発明における非還元及び／又は還元オリ
ゴ糖の好ましい添加方法としては、炊飯前の米や水に混
合する方法、あるいは炊き上がった後の米飯に混合する
方法等が挙げられるが、米の澱粉がα化する過程で非還
元及び／又は還元オリゴ糖を添加した方が老化防止効果
がより顕著に発現するため、炊飯前の米や水に添加する
のが好ましい。The non-reducing and / or reducing oligosaccharides in the present invention are preferably added by mixing with rice or water before cooking, or by mixing with cooked rice. It is preferable to add non-reducing and / or reducing oligosaccharides to the rice or water before cooking rice, because the effect of preventing aging is more remarkable when the starch is gelatinized.
【００１７】また、非還元及び／又は還元オリゴ糖の添
加量は、米の種類、産地等により若干異なるが、炊飯前
の米に対して１〜２０％（Ｗ／Ｗ）が好ましく、甘味に
対する影響を考慮すると、２〜１５％（Ｗ／Ｗ）が更に
好ましい。なお、非還元オリゴ糖と還元オリゴ糖を併用
する場合は、その合計が上記添加量の範囲となるように
することが好ましく、その場合、非還元オリゴ糖と還元
オリゴ糖の混合比は、自由に設定できる。The amount of the non-reduced and / or reduced oligosaccharides added is slightly different depending on the type of rice, the place of origin, etc., but it is preferably 1 to 20% (W / W) of the rice before cooking, and the amount of sweetness is reduced. Considering the influence, 2 to 15% (W / W) is more preferable. When non-reducing oligosaccharides and reducing oligosaccharides are used in combination, it is preferable that the total amount is within the above-mentioned addition amount range. In that case, the mixing ratio of the non-reducing oligosaccharides and the reducing oligosaccharides is free. Can be set to.
【００１８】本発明の好ましい態様の一つとして、炊飯
前又は炊飯後に、本発明の非還元及び還元オリゴ糖と共
に、サラダ油等の食用油を添加することができる。本発
明の非還元及び／又は還元オリゴ糖と食用油とを併用す
ることにより、解凍後の冷凍米飯におけるツヤやテリを
一層改良することができる。食用油の添加量は、炊飯前
の米に対して１〜５％（Ｗ／Ｗ）が好ましく、１〜３％
（Ｗ／Ｗ）とするのが更に好ましい。As one of the preferred embodiments of the present invention, edible oil such as salad oil can be added together with the non-reducing and reducing oligosaccharides of the present invention before or after cooking rice. The combined use of the non-reduced and / or reduced oligosaccharides of the present invention and edible oil can further improve the luster and sag of the frozen cooked rice after thawing. The amount of edible oil added is preferably 1 to 5% (W / W) of rice before cooking, and 1 to 3%.
(W / W) is more preferable.
【００１９】本発明に置ける米飯類の冷凍方法は、液体
窒素トンネルフリージングや、コンタクトフリージン
グ、エアブラストフリージング、あるいは冷凍庫内静置
による冷凍などいずれの方法も適用可能であるが、米飯
の澱粉の老化を防止する意味で急速冷凍が好ましい。ま
た、解凍方法にも特に制限はなく、米飯類の種類に応じ
て、室温、冷蔵庫（５℃）あるいは電子レンジなどで解
凍するか、又は、凍結状態のまま直接焼成したり、炒め
たりして食することができる。As the method for freezing cooked rice in the present invention, any method such as liquid nitrogen tunnel freezing, contact freezing, air blast freezing, or freezing by standing in a freezer can be applied, but aging of starch of cooked rice is possible. Rapid freezing is preferable in the sense of preventing The thawing method is also not particularly limited, and depending on the type of cooked rice, it may be thawed at room temperature, in a refrigerator (5 ° C) or in a microwave oven, or may be directly baked or fried in the frozen state. You can eat.
【００２０】なお、本発明は、うるち米、もち米いずれ
にも適用でき、また、米飯類の種類も、ピラフ類、焼き
おにぎり等の解凍時に加熱調理する食品だけでなく、解
凍時に加熱を行なわない、普通のおにぎり、寿司類等に
も適用することができる。そして、いずれの場合でも、
冷凍及び解凍による米飯の老化及び品質劣化が防止さ
れ、食感及び食味に優れた、しかもツヤやテリが良好な
米飯類が得られる。The present invention can be applied to both non-glutinous rice and glutinous rice, and the kind of cooked rice is not limited to foods such as pilafs and grilled rice balls that are cooked at the time of thawing, but do not heat at the time of thawing. It can also be applied to ordinary rice balls and sushi. And in any case,
Aging and quality deterioration of cooked rice due to freezing and thawing can be prevented, and cooked rice excellent in texture and taste, and having good luster and sag can be obtained.
【００２１】[0021]
【作用】本発明の冷凍米飯類では、三糖類以上の重合度
を有する非還元及び／又は還元オリゴ糖が、炊飯米の表
面に被膜を形成してツヤやテリの効果を出すと共に、澱
粉分子と水分子の水和状態を安定化させて、冷凍時ある
いは解凍時における米澱粉の老化や、米組織の硬化を防
止すると考えられる。In the frozen cooked rice of the present invention, the non-reducing and / or reducing oligosaccharides having a degree of polymerization of trisaccharide or higher form a film on the surface of cooked rice to exert a luster and territory effect, and starch molecules. It is considered that the hydrated state of water molecules is stabilized to prevent aging of rice starch during freezing or thawing and hardening of rice texture.
【００２２】また、上記オリゴ糖には、冷凍時における
氷点降下の抑制、並びに氷結晶の成長の阻害、更には、
冷凍貯蔵中における米タンパク質及び油脂の劣化防止等
の効果があるものと推測され、このため、冷凍保存中に
おける米飯類の品質の劣化も抑制される。Further, the above oligosaccharides suppress freezing point depression during freezing, inhibit ice crystal growth, and
It is presumed that there is an effect of preventing deterioration of rice proteins and fats and oils during frozen storage, and therefore, deterioration of the quality of cooked rice during frozen storage is also suppressed.
【００２３】[0023]
実施例１及び２、比較例１ 米飯に添加する非還元オリゴ糖として、マルトテトラオ
ースを主成分とするシラップである「フジオリゴ＃４５
０」（商品名、日本食品化工株式会社製）、又はマルト
ヘキサオースとマルトヘプタオースを主成分とするシラ
ップである「フジオリゴＧ６７」（商品名、日本食品化
工株式会社製）を用いた。Examples 1 and 2, Comparative Example 1 As a non-reducing oligosaccharide added to cooked rice, syrup containing maltotetraose as a main component, "Fujioligo # 45".
0 "(trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) or" Fujioligo G67 "(trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), which is syrup containing maltohexaose and maltoheptaose as main components.
【００２４】まず、米を水洗いして水切りし、この水切
りした米３００ｇに対して、上記いずれかの非還元オリ
ゴ糖９ｇを添加混合し、更に水４５０ｇ、サラダ油３ｇ
を加えて、１時間吸水させた後、家庭用炊飯器にて炊飯
を行った。First, rice is washed with water and drained. To 300 g of this drained rice, 9 g of any of the above non-reducing oligosaccharides is added and mixed, and further 450 g of water and 3 g of salad oil.
Was added and allowed to absorb water for 1 hour, and then cooked with a domestic rice cooker.
【００２５】こうして炊き上がったご飯に、塩１．５ｇ
を入れ、おにぎり型に適量詰め、成型を行い、得られた
おにぎりをラップに包み、袋に入れた後、−３０℃の冷
凍庫内に静置した。To the rice cooked in this way, 1.5 g of salt
The rice ball was placed in a wrap, put in a bag, and then left in a freezer at -30 ° C.
【００２６】解凍は、室温（２０℃）で８時間置く方法
と、冷蔵（５℃）で２４時間置く方法で行い、官能検査
により無添加のもの（比較例１）との比較を行った。The thawing was carried out by a method of keeping it at room temperature (20 ° C.) for 8 hours and a method of keeping it at refrigeration (5 ° C.) for 24 hours, and a sensory test was conducted to compare it with a non-added one (Comparative Example 1).
【００２７】この結果を表１に示す。なお、表中、○は
良い、△は普通、×は悪いを意味している。また、参考
例として、オリゴ糖を添加せず、かつ、冷凍せずに、炊
飯後８時間室温に放置したものについても、官能検査を
行った。The results are shown in Table 1. In the table, ◯ means good, Δ means normal, and × means bad. In addition, as a reference example, a sensory test was also performed on a product that was left at room temperature for 8 hours after cooking rice without adding oligosaccharide and without freezing.
【００２８】[0028]
【表１】 [Table 1]
【００２９】表１の結果から、非還元オリゴ糖を添加し
た本発明のおにぎりは、解凍後も透明性、ツヤが保た
れ、味も良いという評価が得られた。また、味について
は、冷凍しなかった無添加のものより、冷凍を行なった
本発明のおにぎりの方が良いという結果が得られた。From the results shown in Table 1, the onigiri of the present invention to which the non-reducing oligosaccharide was added was evaluated as being transparent, glossy and tasty after thawing. Further, regarding the taste, it was obtained that the frozen rice ball of the present invention was better than the unfrozen additive-free one.
【００３０】実施例３及び４ 実施例１及び２の方法において、非還元オリゴ糖に代え
て、還元オリゴ糖（還元フジオリゴ＃４５０又は還元フ
ジオリゴＧ６７）１５ｇを添加混合した他は、実施例１
及び２と同様にして冷凍おにぎりを作成し、これを解凍
して官能検査を行なった。その結果を表２に示す。Examples 3 and 4 Example 1 and Example 2 were repeated except that 15 g of reducing oligosaccharide (reduced Fujioligo # 450 or reduced Fujioligo G67) was added and mixed in place of the non-reduced oligosaccharide.
Frozen rice balls were prepared in the same manner as in Nos. 2 and 3, and this was thawed and sensory-tested. The results are shown in Table 2.
【００３１】[0031]
【表２】 [Table 2]
【００３２】表２の結果から、還元オリゴ糖を添加した
本発明のおにぎりは、比較例１に対して透明性、ツヤ、
味において明らかに優れていることが確認された。From the results shown in Table 2, the onigiri of the present invention to which the reducing oligosaccharide was added was compared with Comparative Example 1 in transparency, luster, and
It was confirmed that the taste was clearly superior.
【００３３】実施例５及び６ 実施例１及び２の方法において、非還元オリゴ糖（フジ
オリゴ＃４５０）の添加量を２ｇ及び７５ｇとした他
は、実施例１及び２と同様にして冷凍おにぎりを作成
し、これを解凍して官能検査を行なった。この結果を表
３に示す。Examples 5 and 6 Frozen rice balls were prepared in the same manner as in Examples 1 and 2 except that the amounts of the non-reducing oligosaccharide (Fujioligo # 450) added were 2 g and 75 g in the methods of Examples 1 and 2. It was prepared and thawed to carry out a sensory test. The results are shown in Table 3.
【００３４】[0034]
【表３】 [Table 3]
【００３５】表３の結果から、非還元オリゴ糖の添加量
が、炊飯前の米の重量に対して１重量％未満の場合、又
は２０重量％を超えた場合には、透明性及びツヤは改善
されたが、味覚における改善効果は見られなかった。From the results shown in Table 3, when the amount of the non-reducing oligosaccharide added was less than 1% by weight or more than 20% by weight with respect to the weight of rice before cooking, the transparency and gloss were poor. It was improved, but no improvement effect on taste was observed.
【００３６】比較例２、３ 実施例１及び２の方法において、非還元オリゴ糖に代え
て、液状ぶどう糖（グルコース９６％含有）９ｇ、又は
ハイマルトースシラップ（マルトース８０％含有）９ｇ
を添加した他は、実施例１及び２と同様にして冷凍おに
ぎりを作成し、これを解凍して官能検査を行なった。こ
の結果を、実施例１及び比較例１の結果と対比して表４
に示す。Comparative Examples 2 and 3 9 g of liquid glucose (containing 96% glucose) or 9 g of high maltose syrup (containing 80% maltose) in place of the non-reducing oligosaccharide in the methods of Examples 1 and 2
Frozen rice balls were prepared in the same manner as in Examples 1 and 2 except that was added, and this was thawed and a sensory test was conducted. The results are compared with the results of Example 1 and Comparative Example 1 and shown in Table 4.
Shown in.
【００３７】[0037]
【表４】 [Table 4]
【００３８】表４の結果から、単糖類であるグルコース
又は二糖類であるマルトースを主成分とする糖質を添加
した比較例２、３では、マルトテトラオースを主成分と
する糖質を添加した実施例１に比較して、透明性、ツヤ
及び味覚の点で改善効果が見られなかった。From the results of Table 4, in Comparative Examples 2 and 3 in which a sugar having a monosaccharide of glucose or a disaccharide of maltose as a main component was added, a sugar having a maltotetraose as a main component was added. Compared to Example 1, no improvement effect was seen in terms of transparency, gloss and taste.
【００３９】[0039]
【発明の効果】以上説明したように、本発明によれば、
三糖類以上の重合度を有する非還元及び／又は還元オリ
ゴ糖を添加することにより、冷凍あるいは解凍時におけ
る澱粉の老化が防止され、冷凍貯蔵下での氷結晶の成長
による品質の劣化も抑制されるので、解凍時に加熱調理
できないおにぎりや寿司などの冷凍米飯類や、うるち米
を用いた普通のご飯などの冷凍米飯類においても、自然
解凍させて良好な食感、食味が得られる。また、解凍後
における透明性、ツヤ及びテリなどの外観も良好とな
る。そのため、調理方式や解凍方法に制約されることな
く、幅広い冷凍米飯類への利用が可能である。As described above, according to the present invention,
By adding non-reducing and / or reducing oligosaccharides having a degree of polymerization of trisaccharide or higher, aging of starch during freezing or thawing is prevented, and deterioration of quality due to growth of ice crystals under frozen storage is also suppressed. Therefore, even frozen rice such as rice balls and sushi that cannot be cooked during thawing, and frozen cooked rice such as ordinary rice using mochi rice can be naturally thawed to obtain a good texture and taste. In addition, the transparency after thawing, and the appearance such as gloss and sag are also good. Therefore, it can be used for a wide range of frozen cooked rice without being restricted by the cooking method and the thawing method.
Claims (6)
／又は還元オリゴ糖を含有することを特徴とする冷凍米
飯類。1. Frozen cooked rice containing a non-reducing and / or reducing oligosaccharide having a degree of polymerization of at least a trisaccharide.
が３〜１０である請求項１記載の冷凍米飯類。2. The frozen cooked rice according to claim 1, wherein the constituent sugars constituting the oligosaccharide have a degree of polymerization of 3 to 10.
１〜２０％（Ｗ／Ｗ）含有する請求項１又は２記載の冷
凍米飯類。3. The frozen cooked rice according to claim 1, wherein the oligosaccharide is contained in an amount of 1 to 20% (W / W) based on the weight of rice before cooking rice.
重合度を有する非還元及び／又は還元オリゴ糖を添加混
合し、得られた米飯類を冷凍することを特徴とする冷凍
米飯類の製造方法。4. Frozen cooked rice, characterized in that before or after cooking rice, non-reducing and / or reducing oligosaccharides having a polymerization degree of trisaccharide or higher are added and mixed, and the resulting cooked rice is frozen. Manufacturing method.
が３〜１０である請求項４記載の冷凍米飯類の製造方
法。5. The method for producing frozen cooked rice according to claim 4, wherein the constituent sugars constituting the oligosaccharide have a degree of polymerization of 3 to 10.
１〜２０％（Ｗ／Ｗ）添加混合する請求項４又は５記載
の製造方法。6. The method according to claim 4, wherein the oligosaccharide is added and mixed in an amount of 1 to 20% (W / W) based on the weight of rice before cooking rice.
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|---|---|---|---|
| JP31772092A JP3213414B2 (en) | 1992-11-02 | 1992-11-02 | Frozen cooked rice and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31772092A JP3213414B2 (en) | 1992-11-02 | 1992-11-02 | Frozen cooked rice and method for producing the same |
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| Publication Number | Publication Date |
|---|---|
| JPH06141797A true JPH06141797A (en) | 1994-05-24 |
| JP3213414B2 JP3213414B2 (en) | 2001-10-02 |
Family
ID=18091291
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP31772092A Expired - Lifetime JP3213414B2 (en) | 1992-11-02 | 1992-11-02 | Frozen cooked rice and method for producing the same |
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| Country | Link |
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| JP (1) | JP3213414B2 (en) |
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