Method for producing cooked rice food, and enzyme preparation for improving cooked rice food
A manufacturing method and technology of enzyme preparations, which are applied in the directions of food preparation, biochemical equipment and methods, enzymes, etc., can solve the problems of improvement of physical and chemical properties, different effects, different tastes, etc., and achieve the effect of inhibiting quality deterioration and improving quality.
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Embodiment 1
[0038] Wash 300g of uncooked rice "Hokkaido Kirara 397" in tap water, and then soak in tap water for 1 hour. After removing the moisture, the soaked rice was put into a rice cooker "IH jar rice cooker NJ-HS06-S" (manufactured by Mitsubishi Electric Corporation), and tap water was added to the uncooked rice so as to make 1.5 times the amount of water. It should be noted that adding water 1.5 times refers to adding water so that the water absorption of the uncooked rice during soaking and the amount of water added after soaking will reach 1.5 times of 300 g of uncooked rice, that is, 450 g. To this was added "transglucosidase L" (manufactured by Amano Enzyme Co., Ltd.) (hereinafter referred to as TGL), an α-glucosidase capable of converting α-1,4 bonds into α-1,6 bonds, and sugar transfer ability, Transglutaminase preparation "ACTIVA" TG (manufactured by Ajinomoto Co., Ltd.) (hereinafter referred to as TG) and glucose oxidase preparation "SUMIZYME PGO" (hereinafter referred to a...
Embodiment 2
[0047] Frozen rice was obtained by the same method as in Example 1 using each enzyme. The ratio and dosage of enzymes are shown in Table 3. The obtained frozen rice was stored at -20° C. for one week, heated in a microwave oven, and sensory evaluation was performed. Sensory evaluation was performed on 8 items of hardness, stickiness, water retention, softness and bulkiness, stickiness, looseness, elasticity, and graininess. In addition, the marks ◎, ○, △, and × indicate satisfaction with the balanced texture of rice Spend. ◎ indicates "very satisfactory", ○ indicates "satisfactory", △ indicates "slightly satisfactory", and × indicates "unsatisfactory". The number of evaluations is 5 people. What needs to be explained is that 3.4E+2 or 5.6E-6 in the table means exponents, which refer to 3.4×10 to the power of 2 and 5.6×10 to the power of -6, respectively.
[0048] Table 3 Sensory evaluation results of frozen rice
[0049]
[0050]
[0051] As shown in Table 3, when thr...
Embodiment 3
[0053] Frozen rice was obtained by the same method as in Example 1 using various enzymes. Regarding the proportioning and dosage of enzymes, according to the proportioning (7 of Table 1) that obtains a satisfactory mouthfeel in Example 1, the proportioning of fixed enzymes, and the dosages are as shown in Table 4. The obtained frozen rice was stored at -20° C. for one week, heated in a microwave oven, and sensory evaluation was performed. Sensory evaluation was performed on 8 items of hardness, stickiness, water retention, softness and puffiness, stickiness, looseness, elasticity, and graininess, and the marks ◎, ○, △, × indicate the satisfaction with the balanced texture of rice . ◎ indicates "very satisfactory", ○ indicates "satisfactory", △ indicates "slightly satisfactory", and × indicates "unsatisfactory". The number of people evaluating is 4 people.
[0054] Table 4 Addition amount of each enzyme when cooking rice
[0055] test area
[0056] As shown in Tab...
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