Cooked rice having good keeping qualities at low temperature and method for producing the same

Abstract

It is intended to provide a cooked rice product which suffers from no worsening in qualities such as taste and texture in the case of being preserved or distributed in a chilled or frozen environment followed by chill-thawing, and is free from any sanitary problems. This object is achieved by using water-soluble soybean polysaccharides and sugar alcohol together with a starch-digesting enzyme to thereby highly effectively relieve worsening in qualities (for example, taste, texture and flavor) of a cooked rice product due to distribution in a chilled or frozen state, compared with the existing methods. Before taking, moreover, the product can be thawed by the chill-thawing method which is free from such sanitary problems as occurring in thawing at room temperature.

Description

technical field [0001] The present invention relates to rice, which has excellent storage stability at low temperature and is resistant to deterioration such as hardening of rice even when used in low-temperature circulation in a low-temperature environment for a long time, and a method for producing the same. Background technique [0002] It is known that rice grains harden over time, and the eating texture and taste deteriorate, and these phenomena are generally called aging. Compared with normal temperature, in a low-temperature environment, especially in the conditions of storage, circulation, and thawing at -5 to 10°C, this aging is significantly manifested, so it is mass-produced in rice and stored for a long time. , Long-distance distribution, etc., it is necessary to improve the resistance of rice stored at low temperature, and it is mainly an effective measure to prevent aging. [0003] As a conventional method for preventing aging of rice, the following proposals ...

AI Technical Summary

Problems solved by technology

However, since the rice treated with amylase undergoes decomposition reactions sequentially from the surface to the inside, the surface becomes too soft during long-term storage, which impairs the firmness and moderate elasticity of the rice, and also spoils the taste.

In addition, when the enzyme is a protease that acts on protein, the surface of the rice contains more protein than the center of the rice, so the collapse of the surface is larger, and the softening of the surface is more severe than the softening of the inside, destroying the The original taste of rice

[0005] On the other hand, a method of suppressing hardening during storage by adding trehalose as a typical example (Patent Document 2) or adding sugar alcohols has also been found (Patent Document 11), but these methods are used for a long time. The eating feeling of preserved rice is not necessarily good

[0006] Furthermore, when the rice is prepared by adding soybean polysaccharides to the rice, when the storage time at low temperature becomes longer, the suppression of aging of the starch becomes incomplete, and the taste gradually decreases.

In addition, when returning to a ready-to-eat state after cryopreservation, there are methods such as thawing in a microwave oven or refrigerating after cryopreservation, or thawing at room temperature. It is difficult to apply the method of thawing in a microwave oven to sushi with other ingredients. The reheating of the rice, other room temperature thawing are not preferable hygienically

Refrigerating and thawing can avoid hygiene problems, but the texture and taste of rice tend to deteriorate, making it unpalatable when eaten

[0007] So far, none of the above-mentioned inventions can cope with long-term preservation in low-temperature environments such as so-called refrigeration and freezing, especially long-term preservation (for example, 4 days or more) under refrigeration, and cannot meet the requirements of cryopreservation. Therefore, there is a demand for rice that does not deteriorate in quality throughout low-temperature storage.