Rice improver, cooked rice using same, and processes for preparing cooked rice

一种改良剂、米饭的技术，应用在米饭改良剂领域，能够解决米饭异味、油腻、米饭粘性弱等问题，达到提高松散性的效果

Active Publication Date: 2012-04-25
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, if the amount of fat added to the rice mixed with fat is too much, it may feel greasy
In addition, if fats and oils mixed with emulsifiers are used, the rice may have an off-flavor due to the emulsifiers
In addition, since the surface of the rice is coated with oil, the original stickiness of the rice may be weakened.

Method used

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  • Rice improver, cooked rice using same, and processes for preparing cooked rice
  • Rice improver, cooked rice using same, and processes for preparing cooked rice
  • Rice improver, cooked rice using same, and processes for preparing cooked rice

Examples

Experimental program
Comparison scheme
Effect test

no. 1 approach

[0049] The rice improving agent in this embodiment contains gelatinized processed product of acid-treated waxy starch or gelatinized processed product of oxidized waxy starch, wherein the total content of the acid-treated waxy starch or oxidized waxy starch is It is 50 weight% or more of the rice improver total amount. In addition, the cold water solubility of the rice improver in pure water at 25° C. is more than 50%, and the content of particles retained on a sieve with an aperture of 0.5 mm (32 meshes) in the rice improver is less than 5% by weight.

[0050] The gelatinization treatment mentioned here refers to the treatment of substantially completely destroying the granular structure of starch by heating or alkali treatment. The starch that has been gelatinized is different from the ungelatinized starch that is insoluble in cold water, and has a basic solubility in cold water. specialty.

[0051] As a specific method of gelatinization treatment, starch suspension is prep...

no. 2 approach

[0067] In this embodiment, the raw material containing acid-treated or oxidized waxy starch is processed into granular form and used. For example, the rice improver in this embodiment is mainly composed of acid-treated or oxidized waxy starch processed into granules.

[0068] The granular shape in the present embodiment refers specifically to the particles that remain 5% by weight or more and 100% by weight or less on a sieve with an aperture of 0.5 mm (32 meshes) according to JIS standards, and the shape is not limited. From the standpoint of dispersibility and stability of the rice improving effect, it is preferable that the content of the particulate matter remaining on the sieve with an aperture of 0.5 mm (32 mesh) is 80% by weight or more.

[0069]The rice improver in the present embodiment is made by using raw materials containing acid-treated or oxidized waxy starch to retain 5% by weight to 100% by weight of granular matter on a sieve with a pore size of 0.5 mm (32 mes...

Embodiment

[0091] Examples of the present invention will be described below, but the gist of the present invention is not limited to these.

[0092] In addition, in the following examples, the B-type viscosity was measured at 30 rpm using a viscometer BM manufactured by Tokyo Keiki Co., Ltd.

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PUM

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Abstract

A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight.

Description

technical field [0001] The present invention relates to a rice improving agent, a rice food using the improving agent, and a method for producing the rice food. Background technique [0002] Among the rices suitable for Japanese preference, rice represented by Japonica rice having moderate moistness and stickiness is used. Described wetness, stickiness are mainly caused by the amylopectin content in the rice, and the Koshihikari (Japanese " Yueguang " rice) variety or Sasanishiki (Japanese " drawer brocade " rice) variety etc. with more amylopectin content Suitable for Japanese preferences. [0003] On the other hand, in recent years, along with the "restaurant" industry (restaurant industry) such as convenience stores or supermarkets and various takeaway lunch boxes or box lunches sold at stations, services such as restaurants and canteens are provided so that consumers can eat directly at the places provided. ), the development of the "take-away food" industry (providing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10A23L7/196
CPCA23L1/182A23L1/05223A23L7/196A23L29/219
Inventor 渡边守人堀田真理子小林功后藤胜
Owner J OIL MILLS INC
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