JPH07147916A - Production of cooled rice - Google Patents
Production of cooled riceInfo
- Publication number
- JPH07147916A JPH07147916A JP5300415A JP30041593A JPH07147916A JP H07147916 A JPH07147916 A JP H07147916A JP 5300415 A JP5300415 A JP 5300415A JP 30041593 A JP30041593 A JP 30041593A JP H07147916 A JPH07147916 A JP H07147916A
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- Prior art keywords
- rice
- trehalose
- alpha
- cooking
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、米飯の食味改善に関わ
り、特にα，α−トレハロースを米飯類の製造時に添加
使用し食味を改善する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 improving the taste of cooked rice, and more particularly to a method for improving the taste by adding α, α-trehalose to cooked rice.
【０００２】[0002]
【従来の技術】米飯は、日本古来からの主食であり、食
生活の根幹をなしてきた。その一方、日本人の食生活の
洋風化に伴って、日本人の食生活における米飯類の占め
る位置が変化してきている。かかる食生活の変化に伴っ
て、白飯の他に寿司、味付け飯、おにぎり、ピラフ等で
最近簡便性を備えた多用な調理米が開発され、米の重要
性が再認識されている。2. Description of the Related Art Boiled rice has been a staple food since ancient times in Japan and has been the basis of eating habits. On the other hand, the position of cooked rice in the diet of the Japanese people is changing with the westernization of the diet of the Japanese people. With such changes in eating habits, in addition to white rice, sushi, seasoned rice, rice balls, pilaf, and the like have recently been developed, which has been developed as versatile cooked rice, and the importance of rice has been recognized again.
【０００３】例えば、冷凍焼きおにぎり、冷凍ピラフに
代表される冷凍加工米飯が多様化され風味が向上したこ
と、また無菌米飯に代表される白飯が良食味化、簡便化
されてきたこと等を具体的に挙げることができる。この
米飯類の多様化、簡便化、風味・品質向上を目的とする
競争は留まるところを知らず、従来より米飯類の食味の
改善方法として数多くの検討がなされている。For example, the fact that frozen processed rice represented by frozen grilled rice balls and frozen pilaf has been diversified to improve the flavor, and that white rice represented by sterile rice has been improved in taste and has been simplified. I can list them. There is no end to competition for the purpose of diversifying, simplifying, and improving flavor and quality of cooked rice, and many studies have heretofore been made as methods for improving the taste of cooked rice.
【０００４】例えば、食品添加物等を炊飯時の前後に添
加使用する方法としては、例えば、アミラーゼ、リパー
ゼ、セルラーゼ等の酵素類を添加する方法（特開昭58-8
6050号公報、特開昭60-199355 号公報) ；スクロース、
グルコース、マルトース、サイクロデキストリン、デキ
ストリン、ソルビトール、マルチトール、３糖類、４糖
類、５糖類のオリゴ糖及びその糖アルコール等の糖類及
び糖アルコール類を添加する方法（特開昭63-267246 号
公報，特開昭64-60341号公報）；ショ糖脂肪酸エステ
ル、グリセリン脂肪酸エステル等の界面活性剤を添加す
る方法（特開平３-61459号公報, 特開昭64-80447号公
報, 特開平２-35049号公報）；ゼラチン等のタンパク質
を添加する方法；その他油脂類、縮合リン酸塩、グルタ
ミン酸ナトリウム等を添加する方法（特開昭60-17497号
公報、特開昭60-75243号公報) 等を挙げることができ
る。For example, as a method of adding and using food additives before and after cooking, for example, a method of adding enzymes such as amylase, lipase and cellulase (Japanese Patent Laid-Open No. 58-8).
6050, JP-A-60-199355); sucrose,
A method of adding sugars such as glucose, maltose, cyclodextrin, dextrin, sorbitol, maltitol, trisaccharides, tetrasaccharides and pentasaccharides and sugar alcohols thereof and sugar alcohols (JP-A-63-267246, JP-A-64-60341); A method of adding a surfactant such as sucrose fatty acid ester or glycerin fatty acid ester (JP-A-3-61459, JP-A-64-80447, JP-A-2-35049). Gazette); a method of adding proteins such as gelatin; other methods of adding fats and oils, condensed phosphates, sodium glutamate, etc. (JP-A-60-17497, JP-A-60-75243), etc. Can be mentioned.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記方
法は食味の改善効果が不十分であったり、香味, 着色，
物性等の点から米飯の品質を低下させてしまうという課
題や、上記方法の実行に際して、煩雑な処理を必要とす
る等の課題が依然として存在している。よって、最近の
米飯類の食形態に合致した、長期間食感及び味質の変わ
らない米飯類を製造する技術に関しては更なる改良が望
まれている。However, the above-mentioned method has an insufficient effect of improving the taste, and the flavor, coloring,
There is still a problem that the quality of cooked rice is deteriorated from the viewpoint of physical properties and a problem that a complicated process is required when executing the above method. Therefore, further improvement has been desired for the technology for producing cooked rice that matches the recent dietary pattern of cooked rice and has a long-term texture and taste.
【０００６】[0006]
【課題を解決するための手段】本発明者は、上記課題の
解決のために鋭意検討を重ねた結果、α，α−トレハロ
ースを原料米に添加して炊飯することにより、従来より
も効果的に米飯類の経時的な食感及び味質の劣化を防止
が可能であることを見出し、本発明を完成した。Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that adding α, α-trehalose to raw rice to cook rice is more effective than conventional methods. It was found that it is possible to prevent deterioration of texture and taste of cooked rice over time, and completed the present invention.
【０００７】すなわち、本発明は以下の事項をその要旨
とするものである。 (1) 原料米を、α，α−トレハロースの存在下で炊飯す
ることを特徴とする米飯の製造方法。 (2) α，α−トレハロースを原料米に対して0.1〜10重
量％含有せしめることを特徴とする前記(1)記載の米飯
の製造方法。That is, the present invention has the following matters. (1) A method for producing cooked rice, which comprises cooking raw rice in the presence of α, α-trehalose. (2) The method for producing cooked rice according to (1) above, wherein 0.1 to 10% by weight of α, α-trehalose is contained in the raw rice.
【０００８】以下、本発明について詳細に説明する。本
発明にいう、α，α−トレハロースとは、分子式Ｃ12Ｈ
22Ｏ11，分子量342.30の、２分子のＤ−グルコースが還
元基同士で結合し、その結合形式がα，α−形式である
ものを意味する。具体的には、式(1)で示される構造式
を示すものである。The present invention will be described in detail below. In the present invention, α, α-trehalose has a molecular formula of C 12 H.
22 O 11 and a molecular weight of 342.30 mean that two molecules of D-glucose are bound together by reducing groups, and the binding form is α, α-form. Specifically, it shows the structural formula represented by the formula (1).
【０００９】[0009]
【化１】 [Chemical 1]
【００１０】当該α，α−トレハロース（以下、トレハ
ロースと記載する。）は、細菌、真菌、藻類、昆虫等広
く天然に分布しているが、例えば特願平4-321135号に記
載された方法に従って精製することができる。また、当
該トレハロースを化学合成によって得ることも可能であ
る。本発明においては、トレハロースの由来は問わな
い。そして、本発明においては、トレハロースの市販品
をも用いることが可能である。The α, α-trehalose (hereinafter referred to as trehalose) is widely distributed in nature such as bacteria, fungi, algae and insects. For example, the method described in Japanese Patent Application No. 4-321135. Can be purified according to. It is also possible to obtain the trehalose by chemical synthesis. In the present invention, the origin of trehalose does not matter. Further, in the present invention, it is possible to use a commercially available product of trehalose.
【００１１】本発明製造方法の製造対象物である、米飯
の原料となる原料米は、イネ（Oryza）属に属するもの
であればとくに限定されない。また、その銘柄も問わな
い。例えば、食味の良好な米として人気の高い、コシヒ
カリ、ササニシキをはじめ、日本晴、アキヒカリ等を用
いても、本発明により経時的な食感及び味質の劣化を防
止せしめる所期の効果を奏することが可能である。ま
た、低品質米及び保存により風味の劣化した米に本発明
を適用すると、より一層本発明の所期の効果を顕著に発
揮させることができる。The raw material rice, which is a raw material of cooked rice, which is a production object of the production method of the present invention, is not particularly limited as long as it belongs to the genus Oryza . Moreover, the brand does not matter. For example, even if Koshihikari, Sasanishiki, which is popular as a rice with a good taste, Nihonbare, Akihikari, etc. are used, the present invention exerts the intended effect of preventing deterioration of texture and taste over time. Is possible. Further, when the present invention is applied to low-quality rice and rice whose flavor is deteriorated due to storage, the intended effect of the present invention can be more remarkably exhibited.
【００１２】本発明は上記原料米を、上記トレハロース
の存在下で米を炊くこと、すなわち炊飯することを特徴
とする。かかる炊飯方法は、通常行われる炊飯方法に従
って行うことができる。すなわち、原料米を研いで、炊
飯用水に浸し、これを加熱することにより本発明にいう
炊飯を実行することができる。The present invention is characterized in that the raw material rice is cooked in the presence of the trehalose, that is, rice is cooked. Such a rice cooking method can be performed according to a commonly used rice cooking method. That is, the rice cooked in the present invention can be carried out by polishing the raw rice, soaking it in water for cooking rice, and heating it.
【００１３】本発明においては、上記の炊飯用水の中に
トレハロースを存在せしめて上記炊飯を実行することを
特徴とする。トレハロースの添加方法はトレハロースと
原料米とが充分接触する方法であれば、特に限定される
ものではない。例えば粉末状、シラップ状でトレハロー
スを直接添加する方法や当該トレハロースを溶解した水
溶液で炊飯する方法等を挙げることができる。ただし、
炊飯後にトレハロースを添加する方法を採るのは好まし
い方法であるとはいい難い。すなわち、粉末状のトレハ
ロースを炊飯後に米飯に添加する場合には、これを分散
させることが難しく、さらに当該トレハロース粉末が溶
解していない場合には固形分が存在するがごとき食感が
認められ好ましくない。また、溶液状のトレハロースを
炊飯後に添加する場合であっても分散性が不十分であ
り、所望の効果を期待し難い。さらに、研ぎ水にトレハ
ロースを添加することも可能ではあるが、研ぎ水は通常
洗い流してしまうので、トレハロースの分散性という点
で非効率的であり好ましくない。The present invention is characterized in that trehalose is allowed to exist in the water for cooking rice to perform the rice cooking. The method for adding trehalose is not particularly limited as long as it is a method in which trehalose and raw rice are sufficiently contacted. For example, a method of directly adding trehalose in the form of powder or syrup, a method of cooking rice with an aqueous solution in which the trehalose is dissolved, and the like can be mentioned. However,
It is hard to say that adding trehalose after cooking rice is a preferable method. That is, when powdered trehalose is added to cooked rice after cooking, it is difficult to disperse the trehalose powder, and when the trehalose powder is not dissolved, solid contents are present, but a texture is recognized, which is preferable. Absent. Even when trehalose in solution is added after cooking, the dispersibility is insufficient, and it is difficult to expect the desired effect. Further, although it is possible to add trehalose to the sharpening water, since the sharpening water is usually washed away, it is inefficient in terms of dispersibility of trehalose, which is not preferable.
【００１４】炊飯時には、上記トレハロースが原料米に
対して0.1−10重量％、好ましくは0.5−５重量％共存す
ることが必要である。トレハロースの添加量が0.1重量
％未満である場合には、本発明の所期の効果である米飯
類の経時的な食感及び味質の劣化の防止を十分に行うこ
とができず、逆に10重量％を越えると食感及び味質に悪
影響を与えるので、共に好ましくない。At the time of cooking rice, it is necessary that the above-mentioned trehalose coexist with 0.1-10% by weight, preferably 0.5-5% by weight, of the raw rice. When the added amount of trehalose is less than 0.1% by weight, it is not possible to sufficiently prevent deterioration of the texture and taste of cooked rice over time, which is the intended effect of the present invention. If it exceeds 10% by weight, both texture and taste are adversely affected, and therefore both are not preferable.
【００１５】炊飯方法は、トレハロースが十分に溶解し
ていて、析出せずに米飯類と十分に作用する炊飯方法で
ある限り特に限定されない。好ましくは、米の水浸開始
時又は炊飯開始時に十分に溶解したトレハロース溶液を
添加するのが好ましい。このようにして、トレハロース
を添加することにより、澱粉の老化、乾燥等による経時
的な食感及び味質の低下を効果的に防止することができ
る。これは、トレハロースが炊飯直後の米飯類の構造を
長時間安定化することに起因すると考えられる。The rice cooking method is not particularly limited as long as the trehalose is sufficiently dissolved and the rice cooking method can be sufficiently worked without precipitation. It is preferable to add a sufficiently dissolved trehalose solution at the start of water immersion of rice or the start of rice cooking. In this way, by adding trehalose, it is possible to effectively prevent the deterioration of texture and taste with the lapse of time due to aging and drying of starch. It is considered that this is because trehalose stabilizes the structure of cooked rice immediately after cooking for a long time.
【００１６】なお、トレハロースはオリゴ糖又は糖アル
コールの中でも、非常に甘味度の低いオリゴ糖であるの
で、味質に影響を与えることなく上記効果を付与するこ
とができる。また、本発明に従いトレハロースを米飯に
添加するのとは別に、当該トレハロースの作用機序とは
異なる食味改善効果を有する添加物、例えば食品添加用
界面活性剤や酵素等を添加することにより、米飯の光
沢、粘り、硬さ等を更に改良することが可能である。Since trehalose is an oligosaccharide having a very low sweetness among oligosaccharides and sugar alcohols, the above-mentioned effects can be imparted without affecting the taste quality. In addition to the addition of trehalose to cooked rice according to the present invention, by adding an additive having a taste improving effect different from the mechanism of action of trehalose, for example, a surfactant or enzyme for food addition, the cooked rice is added. It is possible to further improve the gloss, stickiness, hardness and the like.
【００１７】[0017]
〔実施例１〕標準米のあきひかり１合（145g）に対し
て、水232g（1.6倍加水）を加えたもの、それにトレハ
ロース又はマルトースをそれぞれ1.45g添加した計３種
類のサンプルを炊飯した。そして、各米飯をテクスチュ
ロメータの試料台にのせ、プランジャーによる押圧と引
張を人間の咀嚼速度に合わせてバランス度の測定を行っ
た。このバランス度は、引張力即ち米飯の粘りを、押圧
力、すなわち米飯の硬さで除した値であり、米飯食味の
良否を表す指標の一つとして知られている。日本の米は
約0.1〜0.2の間の値を示しており、バランス度が大きい
程食味が良いとされている。炊飯直後及び10℃で２時間
保存後のバランス度の結果と炊飯直後の炊飯米の重量及
び高さを表１に示した。表１の結果からトレハロースの
添加区では冷却保存後も高いバランス度が保持されてお
り、加えて重量及び体積が増加する釜増えの現象が認め
られた。[Example 1] A total of 3 types of samples were prepared by adding 232 g of water (1.6 times water) to 1 g of Akihikari (145 g) of standard rice, and adding 1.45 g of trehalose or maltose. Then, each cooked rice was placed on the sample table of the texturometer, and the degree of balance was measured by adjusting the pressing and pulling by the plunger according to the human chewing speed. This balance degree is a value obtained by dividing the tensile force, that is, the stickiness of cooked rice, by the pressing force, that is, the hardness of cooked rice, and is known as one of the indexes showing the quality of cooked rice. Japanese rice shows a value between about 0.1 and 0.2, and the greater the balance, the better the taste. Table 1 shows the results of the degree of balance immediately after cooking rice and after storage at 10 ° C. for 2 hours, and the weight and height of the cooked rice immediately after cooking rice. From the results shown in Table 1, in the trehalose-added group, a high degree of balance was maintained even after cold storage, and in addition, a phenomenon of an increased number of kettles, in which the weight and volume increased, was observed.
【００１８】[0018]
【表１】 表 １ ─────────────────────────────────── バランス度 ─────────────────────────────────── 重量 ＊高さ 炊飯後 10℃, ２時間後 ─────────────────────────────────── 無添加 340.6 40.0 0.20 0.17 トレハロース 341.7 41.7 0.21 0.19 マルトース 337.5 40.0 0.22 0.17 ─────────────────────────────────── ＊同じ釜を使用しているので、炊飯米の高さの比較で体
積の比較が可能である。 〔実施例２〕標準米のあきひかり１合（145g) に対し
て、水217.5g（1.5倍加水) を加えて炊飯したものを基
準として、実施例１で検討した無添加区（1.6倍加
水）、トレハロース添加区及びマルトース添加区につい
て13名による官能評価を行った。その結果を表２及び表
３に示した。炊飯直後は、トレハロースを添加すること
によって香りは低下するが、硬さ及び粘りが上昇し、結
果的に総合評価は良好になる傾向が認められた。[Table 1] Table 1 ─────────────────────────────────── Balance degree ─────── ──────────────────────────── Weight * Height 10 ℃, 2 hours after cooking ────────── ───────────────────────── No additive 340.6 40.0 0.20 0.17 Trehalose 341.7 41.7 0.21 0.19 Maltose 337.5 40.0 0.22 0.17 ───────── ────────────────────────── * Since the same pot is used, it is possible to compare the volume by comparing the height of cooked rice. is there. [Example 2] Addition of 217.5 g (1.5 times water) of water to 1 go (Akihikari) of standard rice and cooking the rice were added to the non-added section (1.6 times water) examined as a standard. ), A trehalose addition group and a maltose addition group were subjected to sensory evaluation by 13 persons. The results are shown in Tables 2 and 3. Immediately after cooking rice, the fragrance was decreased by adding trehalose, but the hardness and stickiness were increased, and as a result, the overall evaluation tended to be good.
【００１９】一方、10℃で２時間保存後はトレハロース
添加区で光沢が増加するが、総合評価では添加する水の
量だけを増やした無添加区（1.6倍加水）と同程度の結
果となった。マルトース添加区では、炊飯後も10℃で２
時間保存後も、粘り及び総合評価で食味が低下する傾向
が認められた。On the other hand, after storage at 10 ° C. for 2 hours, the gloss increased in the trehalose-added group, but in the comprehensive evaluation, the result was similar to that in the non-added group (1.6 times water) in which only the amount of water added was increased. It was In the maltose addition area, 2 at 10 ℃ after cooking rice
Even after storage for a long period of time, the tendency that the stickiness and the taste were deteriorated in the comprehensive evaluation was recognized.
【００２０】[0020]
【表２】 表２ 炊飯後の官能評価 ─────────────────────────────────── 光沢 香り 味 硬さ 粘り 総合評価 ─────────────────────────────────── 無添加 0.32 0.07 -0.25 0.08 -0.16 0.06 トレハロース 0.39 -0.59 0.16 0.74 0.32 0.62 マルトース 0.52 0.02 -0.45 0.92 -0.12 -0.03 ─────────────────────────────────── ＊基準を０として＋５〜−５までの10点評価[Table 2] Table 2 Sensory evaluation after cooking rice ──────────────────────────────────── Gloss Aroma Taste Hard Thickness Overall evaluation ─────────────────────────────────── Additive-free 0.32 0.07 -0.25 0.08 -0.16 0.06 Trehalose 0.39 -0.59 0.16 0.74 0.32 0.62 Maltose 0.52 0.02 -0.45 0.92 -0.12 -0.03 ───────────────────────────────── ── * 10 points evaluation from +5 to -5 with 0 as the standard
【００２１】[0021]
【表３】 表３ １０℃，２時間保存後 ─────────────────────────────────── 光沢 香り 味 硬さ 粘り 総合評価 ─────────────────────────────────── 無添加 0.09 0.35 -0.63 0.64 0.39 0.75 トレハロース 1.1 0.25 0.35 1.02 0.88 0.67 マルトース -0.96 0.13 0.42 0.82 -0.34 -0.81 ─────────────────────────────────── ＊基準を０として＋５〜−５までの10点評価 〔実施例３〕実施例２で同程度の評価となっている無添
加区（1.6倍加水) とトレハロース添加区の２つを比較
した。無添加区（1.6倍加水) を基準としてトレハロー
ス添加区について同様に官能評価を行った。表４からト
レハロースを添加することによって、炊飯後も10℃で２
時間保存後も粘りが上昇して、総合評価が良くなる傾向
が認められた。[Table 3] Table 3 After storage at 10 ° C for 2 hours ─────────────────────────────────── Gloss fragrance Taste Hardness / Thickness Overall evaluation ─────────────────────────────────── Additive-free 0.09 0.35 -0.63 0.64 0.39 0.75 Trehalose 1.1 0.25 0.35 1.02 0.88 0.67 Maltose -0.96 0.13 0.42 0.82 -0.34 -0.81 ────────────────────────────────── --Evaluation with 10 points from +5 to -5 with 0 as the standard [Example 3] Two groups, a non-addition group (1.6 times water) and a trehalose addition group, which have the same evaluation in Example 2, are compared. did. The sensory evaluation was similarly performed on the trehalose-added group based on the non-added group (1.6 times water). By adding trehalose from Table 4, 2 at 10 ℃ after cooking rice
It was observed that the tenacity increased even after storage for a long time, and the overall evaluation tended to improve.
【００２２】[0022]
【表４】 表 ４ ─────────────────────────────────── 光沢 香り 味 硬さ 粘り 総合評価 ─────────────────────────────────── 炊飯後 0.54 0.6 -0.15 0.77 1.30 0.95 10℃，２時間後 0.47 0.26 0.36 -0.20 1.25 1.27 ─────────────────────────────────── ＊基準を０として＋５〜−５までの10点評価 〔実施例４〕実施例１と同様に調製した無添加区（1.6
倍加水) 、トレハロース添加区及びマルトース添加区の
各サンプルを10℃で２時間保存後、走査型電子顕微鏡に
よる観察を行った。その結果、トレハロースに特徴的な
均質な組織が観察された。 〔実施例５〕実施例１と同様に、標準米のあきひかり１
合（145g) に対して、水232g（1.6倍加水) と各種オリ
ゴ糖1.45gを加えたものを炊飯し、バランス度を測定し
た結果を表５に示した。トレハロースの添加によって、
10℃で２時間保存しても米飯の食感及び味質を良好に保
持することが認められた。[Table 4] Table 4 ─────────────────────────────────── Gloss Aroma Taste Hardness Stickiness Comprehensive evaluation ─ ────────────────────────────────── After cooking rice 0.54 0.6 -0.15 0.77 1.30 0.95 10 ° C, after 2 hours 0.47 0.26 0.36 -0.20 1.25 1.27 ─────────────────────────────────── * +5 to -5 when the standard is 0 10-point evaluation up to [Example 4] An additive-free section prepared in the same manner as in Example 1 (1.6
Each sample in the trehalose-added group and the trehalose-added group was stored at 10 ° C. for 2 hours and then observed with a scanning electron microscope. As a result, a homogeneous tissue characteristic of trehalose was observed. [Example 5] As in Example 1, standard rice Akihikari 1
Table 5 shows the results of measuring the balance by cooking rice prepared by adding 232 g of water (1.6 times water) and 1.45 g of various oligosaccharides to the total amount (145 g). By adding trehalose,
It was confirmed that the texture and taste of the cooked rice were retained well even if it was stored at 10 ° C for 2 hours.
【００２３】[0023]
【表５】 表 ５ ─────────────────────────────────── バランス度 ─────────────────────────────────── 10度・２時間後 ─────────────────────────────────── 無添加 0.20 トレハロース 0.25 マルチトール 0.21 ＊デキストリン 0.22 イソマルトオリゴ糖 0.20 フラクトオリゴ糖 0.20 ─────────────────────────────────── ＊デキストリン；グルコース等量，25[Table 5] Table 5 ─────────────────────────────────── Balance degree ─────── ──────────────────────────── 10 degrees, 2 hours later ──────────────── ─────────────────── Additive-free 0.20 Trehalose 0.25 Maltitol 0.21 * Dextrin 0.22 Isomaltooligosaccharide 0.20 Fructooligosaccharide 0.20 ────────────── ────────────────────── * Dextrin; glucose equivalent, 25
【００２４】[0024]
【発明の効果】上記のように本発明によれば、α，α−
トレハロース存在下で炊飯することにより、澱粉の老
化、乾燥等による米飯類の経時的な食感及び品質の低下
を効果的に防止することが可能になり、極めて良質の米
飯類を製造することができる。As described above, according to the present invention, α, α-
By cooking rice in the presence of trehalose, it becomes possible to effectively prevent the deterioration of texture and quality of cooked rice over time due to starch aging, drying, etc., and it is possible to produce extremely good cooked rice. it can.
Claims (2)
下で炊飯することを特徴とする米飯の製造方法。1. A method for producing cooked rice, which comprises cooking raw rice in the presence of α, α-trehalose.
0.1 〜１０重量％含有せしめることを特徴とする請求項
１記載の米飯の製造方法。2. α, α-Trehalose is used as raw material rice.
The method for producing cooked rice according to claim 1, wherein the content is 0.1 to 10% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5300415A JP3037044B2 (en) | 1993-11-30 | 1993-11-30 | Method of making cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5300415A JP3037044B2 (en) | 1993-11-30 | 1993-11-30 | Method of making cooked rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07147916A true JPH07147916A (en) | 1995-06-13 |
| JP3037044B2 JP3037044B2 (en) | 2000-04-24 |
Family
ID=17884535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5300415A Expired - Lifetime JP3037044B2 (en) | 1993-11-30 | 1993-11-30 | Method of making cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3037044B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09191840A (en) * | 1996-01-18 | 1997-07-29 | Nakano Vinegar Co Ltd | Production of sushi rice having refrigeration resistance and seasoning liquid used for sushi rice |
| EP0951839A3 (en) * | 1998-04-22 | 2000-11-15 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Methods for cooking using trehalose |
| WO2007138934A1 (en) | 2006-05-25 | 2007-12-06 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting deterioration in taste of gelatinized starch food |
-
1993
- 1993-11-30 JP JP5300415A patent/JP3037044B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09191840A (en) * | 1996-01-18 | 1997-07-29 | Nakano Vinegar Co Ltd | Production of sushi rice having refrigeration resistance and seasoning liquid used for sushi rice |
| EP0951839A3 (en) * | 1998-04-22 | 2000-11-15 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Methods for cooking using trehalose |
| WO2007138934A1 (en) | 2006-05-25 | 2007-12-06 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting deterioration in taste of gelatinized starch food |
| TWI448249B (en) * | 2006-05-25 | 2014-08-11 | Hayashibara Co | Method for inhibiting the deterioration of eating-quality characteristics of foods containing gelatinized starch |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3037044B2 (en) | 2000-04-24 |
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