Method for manufacturing rice, method for softening rice, and rice-cooking composition

Abstract

The present application provides a method for manufacturing a rice dish, which is a rice dish that becomes a good soft texture even if the rice or the rice dish containing the rice is stored. In addition, the present application provides a method for softening a rice dish, which softens the rice dish even if the rice or the rice dish containing the rice is stored. In addition, the present application provides a rice cooking composition that can soften the rice dish even if the rice or the rice dish containing the rice is stored. The present application provides the following. A method for manufacturing a rice dish, wherein the method for manufacturing a rice dish adds oil and fat and an enzyme, and cooks rice or a rice dish containing the rice. In addition, it is preferable that the oil and fat is added in an amount of 0.1 g to 5 g per 100 g of the oil and fat in the raw cereal before cooking, and the enzyme is added in an activity of 0.50 U or more per 100 g of the enzyme in the raw cereal before cooking.

Description

Technical Field

[0001] This invention relates to a method for manufacturing rice, a method for softening rice, and a composition for cooking rice. Background Technology

[0002] Rice dishes are eaten in various forms such as white rice, fried rice, mixed rice, and porridge, but the texture needs to be controlled. In recent years, there have also been users who prefer soft rice for its convenience. Furthermore, from the perspective of food waste, there are requirements for maintaining the taste and texture of food. For example, there are proposals to improve the texture of rice products by using enzyme preparations containing branching enzymes and α-glucosidase (Patent Document 1). Existing technical documents Patent documents

[0003] Patent Document 1: Japanese Patent Application Publication No. 2018-139596 Summary of the Invention The technical problem that the invention aims to solve

[0004] However, although Patent Document 1 also discloses soft-textured rice, it is not sufficient.

[0005] Therefore, the object of the present invention is to provide a method for manufacturing rice that produces rice with a good soft texture even when the rice or rice-containing rice is stored. Furthermore, a method for softening rice is provided that softens rice even when the rice or rice-containing rice is stored. Additionally, a composition for cooking rice is provided that softens rice even when the rice or rice-containing rice is stored. Technical means to solve technical problems

[0006] The inventors conducted in-depth research and discovered that by using oils and enzymes, the hardness of rice can be controlled, thus completing this invention.

[0007] That is, the present invention provides the following [1] to [8]. [1] A method for preparing a type of rice dish, comprising: The process of cooking rice or rice-containing dishes by adding oils and enzymes. [2] According to the method for preparing rice described in [1], wherein, Add the oil at a rate of 0.1g to 5g per 100g of raw grains before cooking. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U or more. [3] According to the method of making rice according to [1] or [2], wherein, Further emulsifiers are added during cooking, with the emulsifier dosage being 0.1 to 9 parts by weight relative to 100 parts by weight of oil. [4] The method for manufacturing rice according to any one of [1] to [3], wherein, The enzyme is selected from one or more of the following: amylase, cellulase, hemicellulase, cyclodextrin glucan transferase, glucan transferase, protease, lipase, glucosidase, and pectinase. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U to 50000.00U. [5] A method for softening rice, wherein, Oils and enzymes are added during the cooking process of rice or rice-containing dishes to soften the rice. [6] According to the method for softening rice described in [5], wherein, Add the oil at a rate of 0.1g to 5g per 100g of raw grains before cooking. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U or more. [7] According to the method for softening rice as described in [5] or [6], wherein, An emulsifier is further added during the cooking process of rice or rice-containing dishes, with the emulsifier dosage being 0.1 to 9 parts by weight relative to 100 parts by weight of oil. The enzyme is selected from one or more of the following: amylase, cellulase, hemicellulase, cyclodextrin glucan transferase, glucan transferase, protease, lipase, glucosidase, and pectinase. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U to 50000.00U. [8] A composition for cooking rice, wherein... The rice cooking composition is the rice cooking composition used in any one of the rice manufacturing methods described in [1] to [3]. The cooking composition contains oils and enzymes. The enzyme is contained in such a manner that the enzyme activity in each 0.1g to 5.0g of oil is 0.50U or more. [9] According to the rice cooking composition of [8], wherein, The rice cooking composition contains 0.1 to 9 parts by weight of emulsifier per 100 parts by weight of oil. The enzyme is selected from one or more of the following: amylase, cellulase, hemicellulase, cyclodextrin glucan transferase, glucan transferase, protease, lipase, glucosidase, and pectinase. The enzyme amount is defined as the enzyme activity in 100g of raw grains before cooking, ranging from 0.50U to 50,000.00U. Beneficial effects

[0008] According to the present invention, even when cooked rice is stored, it is possible to obtain rice with a sufficiently soft texture. Furthermore, compared with rice that does not use the cooking oil composition of the present invention, it is possible to inhibit the aging of rice after storage, and to set a longer period of delicious consumption or best-before date for the rice, thereby reducing food waste. Detailed Implementation

[0009] The present invention will now be described in detail with examples. Furthermore, in embodiments of the present invention, A (numerical value) ~ B (numerical value) means A or more and B or less. Moreover, regardless of expressions such as "for example," "preferred," and "more preferred," the preferred and more preferred methods illustrated below can be appropriately combined with each other. Furthermore, the description of numerical ranges is merely an example; it is also preferable to use ranges that appropriately combine the upper and lower limits of each range with the numerical values ​​of the embodiments (for example, in the case of A~B, C~D, combinations of A~D or C~B can be used). Further, terms such as "containing" or "comprising" can be replaced with "consisting essentially of..." or "consisting only of...".

[0010] [Methods for preparing rice dishes] The method for preparing rice according to the present invention involves adding oil and enzymes to cook rice or rice-containing dishes. In this invention, the synergistic effect of the oil and the enzymes (described later) softens the texture of the rice.

[0011] <Raw Grains> In this invention, raw grains are cooked to produce rice or a type of rice dish containing rice. Known raw grains such as rice, millet, barnyard millet, quinoa, and wheat can be used. There are no particular restrictions on the type or origin of the raw rice. For example, not only japonica rice, indica rice, and Javanese rice can be used, but also their hybrid varieties. Furthermore, there are no particular restrictions on the degree of polishing of the raw rice. Not only white rice, but also brown rice, 5-fen milled rice, sprouted brown rice, and pre-washed rice can be used in this embodiment. In addition, in this invention, "100g of raw grains before cooking" means 100g of raw grains before they absorb water during cooking.

[0012] <Cooking Rice> In this invention, oil and enzymes are added to cook rice or rice-containing dishes. The order in which the raw grains, water, oil, and enzymes are added is not particularly limited. Stirring is also possible after adding the ingredients, but since there is a possibility of damage to the raw grains, it is preferable not to stir. Furthermore, the amount of water, heating temperature, and heating time during cooking can be the same as in conventional rice cooking.

[0013] <Fats> The oil used in the method for manufacturing rice according to the present invention can be a common edible oil. As edible oils, animal and vegetable oils, microbial oils, oils synthesized from glycerol and fatty acids, as well as their fractionated oils (separate oils), transesterified oils, hydrogenated oils, etc., can be used alone or in combination. Examples of animal and vegetable oils include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice bran oil, sesame oil, perilla oil, flaxseed oil, peanut oil, grapeseed oil, tallow, dairy fat, fish oil, coconut oil, palm oil, and palm kernel oil. Additionally, fractionated oils from these sources can also be used (e.g., palm oil extract, palm super oil extract, palm stearin, palm oil middle fraction, etc., fractionated oils from palm oil). Furthermore, vegetable oils can also be obtained from plant varieties with specific high or low fatty acid content (e.g., canola oil, high-oleic canola oil, high-oleic soybean oil, vegetable oils rich in n-3 fatty acids, high-oleic palm oil, etc.). Microbial oils can be exemplified by oils produced by microorganisms such as yeast and algae. As oils synthesized from glycerol and fatty acids, examples include oils containing straight-chain saturated fatty acids with 6 to 12 carbon atoms (preferably 8 to 10 carbon atoms), such as medium-chain triglycerides (MCT) with 8 to 10 carbon atoms. Ester exchange oils are oils that have undergone ester exchange as raw materials. For example, ester exchange oils can be made from palm oil or palm oil fractions and other liquid oils, or ester exchange oils can be made from MCT and vegetable oils. In the case of hydrogenated oils, in addition to hydrogenated oils of animal and vegetable oils and hydrogenated oils derived from animal and vegetable oils, hydrogenated oils of transesterified oils can also be cited.

[0014] Edible oils can be either unrefined or refined. Refined oils can be oils that have undergone one or more of the following refining processes: degumming, deacidification, decolorization, deodorization, and dewaxing. Preferably, oils that have not undergone degumming, deacidification, or decolorization after the deodorization process are used. Unrefined oils are oils that have not undergone the aforementioned refining processes. Besides virgin oils such as olive oil and camellia oil, which are characterized by their flavor derived from the raw materials, unrefined oils can also include roasted oils such as roasted sesame oil, roasted rapeseed oil, and roasted peanut oil, which are characterized by their roasted flavor. Furthermore, unrefined oils can also be those that have undergone one or more processes selected from those used to remove solid components from virgin oils or roasted oils, such as filtration, settling, centrifugation, washing, and drying.

[0015] In this invention, it is preferred to add oil at a rate of 0.1g to 5g per 100g of raw grains before cooking. The oil can be added before or during cooking, but is preferred before cooking. Furthermore, convection occurs during cooking, which can lead to a certain degree of dispersion and mixing. Additionally, the emulsifier described later can be added to improve dispersibility. Regarding the amount of oil, it is preferable to add it at a rate of 0.2g to 2g per 1g of raw grains before cooking, and more preferably at a rate of 0.5g to 1.5g.

[0016] <Emulsifier> In this invention, if an emulsifier is included along with the oil, the texture of the rice becomes even softer. As an emulsifier, one or more selected from polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, sucrose fatty acid esters, monoglyceride fatty acid esters, organic acid monoglycerides, dehydrated sorbitol fatty acid esters, propylene glycol fatty acid esters, polysorbate, and lecithin can be used. Preferably, one or more selected from polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, and organic acid monoglycerides are used. Furthermore, the polyglycerol fatty acid esters and polyglycerol condensed ricinoleate can have an average degree of polymerization of 2 to 12 for the polyglycerol portion, preferably an average degree of polymerization of 4 to 10.

[0017] By adding an emulsifier, in addition to softening the texture of rice, it is also expected to improve the solubility of oils and the dispersibility of oils in water, which is therefore preferred. In this case, an emulsifier with HLB 3 to 10 is preferred. HLB 4 to 8 is more preferred. Furthermore, in order to prevent crystallization in the oil, it is preferable that the emulsifier has a high proportion of unsaturated fatty acids in its constituent fatty acids, preferably 50% or more by mass. Oleic acid is particularly preferred, with 50% or more by mass of the constituent fatty acids of the emulsifier. Furthermore, polyglycerol fatty acid esters are more preferred.

[0018] Additionally, HLB is an abbreviation for Hydrophilic-Hydrophobic Balance, an indicator of whether an emulsifier is hydrophilic or lipophilic, with a value ranging from 0 to 20. A lower HLB value indicates stronger lipophilicity. In this invention, the HLB value is calculated using the Atlas method. The Atlas method refers to the calculation of HLB values ​​using... HLB = 20 × (1 - S / A) S: Saponification value A: The neutralization value of fatty acids in esters The method for calculating HLB values. Hereinafter, the term HLB in this specification means HLB calculated by the Atlas method described above.

[0019] In this invention, it is preferred to add the emulsifier at a concentration of 0.1 to 9 parts by weight relative to 100 parts by weight of the oil. If this range is met, the synergistic effect with the aforementioned oil and the enzymes described later further softens the texture of the rice. The emulsifier can be added before or during cooking, preferably before cooking. More preferably, it is added at a concentration of 0.2 to 5 parts by weight relative to 100 parts by weight of the oil; even more preferably, 0.5 to 3 parts by weight; and most preferably, 0.8 to 2 parts by weight.

[0020] <enzyme> The enzymes used in the rice preparation method of the present invention can be those conventionally used as a means of preventing staling. For example, one or more of the following can be used: amylase, cellulase, hemicellulase, cyclodextrin glucantransferase, glucantransferase, protease, lipase, glucosidase, pectinase, etc. Preferably, one or more of the following are selected from amylase, glucantransferase, and pectinase, and particularly preferably one or more of the following are selected from α-amylase, 4-α-glucantransferase, and pectinase. The enzyme used in the rice preparation method of the present invention is preferably an enzyme with α-amylase activity (an enzyme capable of hydrolyzing the α-1,4 glycosidic bonds of polysaccharides).

[0021] Regarding the addition of enzymes, these enzymes can be added to the soaking solution used to absorb water and soak the raw grains, or they can be added after soaking and before cooking.

[0022] In this invention, the coexistence of enzymes and oils softens the texture of the rice. Preferably, the enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U or more. More preferably, the enzyme activity in 100g of raw grains before cooking is 0.50U to 50000.00U, further preferably 0.70U to 10000.00U, even more preferably 1.00U to 5000.00U, and most preferably 1.00U to 1000.00U. Here, enzyme activity (U) refers to the enzyme titer (enzyme amount) involved in the reaction between the enzyme and the substrate. In this invention, according to the definition of the International Union of Biochemistry and Molecular Biology (IUBMB), the amount of enzyme that catalyzes a change of 1 μmol of substrate per minute under optimal conditions (30°C) is defined as 1 unit (U). The enzyme activity in this invention is α-amylase activity. α-amylase activity can be determined by conventional methods or using commercially available assay kits. For example, the "α-amylase activity assay kit" manufactured by Kikkoman Biochemical Technology Co., Ltd. can be used.

[0023] <Other Ingredients> In the rice cooking method of the present invention, in addition to the above-mentioned ingredients, commonly used raw materials may be used during rice cooking. Specifically, for example, pH adjusters, flavoring agents, coloring agents, spices, antioxidants, sugars, sugar alcohols, stabilizers, water, alcohols, etc., may be used. The amounts of these ingredients can be set arbitrarily as long as they do not impair the effect of this embodiment.

[0024] Methods to soften rice The method for softening rice according to the present invention involves adding oil and enzymes during the cooking process of rice or rice-containing dishes. Furthermore, an emulsifier is preferably included. Details are as described above in the [Method for Manufacturing Rice] section.

[0025] [Cooking Composition] The rice cooking composition of the present invention is the rice cooking composition used in the aforementioned [method of manufacturing rice], wherein the rice cooking composition contains oil and enzyme, and the enzyme is contained in such a manner that the enzyme activity is 0.50U or more per 0.1g to 5.0g of oil. Furthermore, an emulsifier is preferably included. Details are as described in the aforementioned [method of manufacturing rice]. Example

[0026] Next, examples and comparative examples will be given to illustrate this embodiment in more detail, but the invention is not limited to these. Furthermore, the following "%" indicates mass percentage unless otherwise specified.

[0027] <Preparation of the Composition> Compositions 1 to 11 were prepared by mixing according to the formulations shown in Tables 1 to 3. The raw materials used are as follows. Oils: rapeseed salad oil Enzyme Preparation-1: Sensea Rice MA L (manufactured by Novozymes Japan Ltd., maltose-derived α-amylase, potency (enzyme activity): 163 U / g) Enzyme preparation-2: Glycosyltransfrase (グライコトランスフェラーゼ) "Amano (ア"Mano" (manufactured by Amano Enzyme Co., Ltd., 4-α-glucan transferase, titer: 343U / g) Enzyme Preparation-3: Sclase N (manufactured by Mitsubishi Chemical Co., Ltd., pectinase, potency: 79U / g) Emulsifier-1: Polyglycerol fatty acid ester: POEM DO-100V (manufactured by Riken Vitamin Co., Ltd., diglyceride monooleate, HLB7) Emulsifier-2: Sunsoft No. 818JC (manufactured by Taiyo Chemical Co., Ltd., triglyceride condensed ricinoleate) Emulsifier-3: Polyglycerol fatty acid ester: RYOTO Polygly Ester O-50D (manufactured by Mitsubishi Chemical Co., Ltd., decaglycerol pentaoleate, HLB7) In addition, the potency (enzyme activity) of enzyme preparations 1 to 3 was determined using an α-amylase activity assay kit (manufactured by Kikkoman Biochemical Technology Co., Ltd.) as the potency of α-amylase.

[0028] <Rice preparation (cooking)> After soaking polished white rice in 1.4 times its weight of water for 1 hour, Compositions 1 to 11, formulated according to the proportions (g) in Tables 1 to 3, were added to 100g of polished white rice and stirred thoroughly. The rice was then cooked in a rice cooker (SR-FC107, manufactured by Panasonic Corporation). After cooking, the rice was transferred to a tray, gently loosened, and vacuum-cooled at 30°C to produce the rice of Comparative Examples 1 to 5 and Examples 1 to 6.

[0029] <Preservation Experiment> Store the rice, cooled to 30°C, at 10°C for one day.

[0030] Sensory evaluation Rice was left at room temperature for 15 minutes before and after storage (one day later). Then, five professional reviewers evaluated the rice according to the following evaluation criteria (discussion among the five reviewers). The evaluation results are shown in Tables 1 to 3. 4: All evaluators rated it as soft. 3: 3 to 4 of the reviewers rated it as soft. 2: One or two reviewers rated it as soft. 1: Overall rating: Hard

[0031] <Viscosity value, hardness value> Viscosity was measured using TENSIPURESSEER Lite (manufactured by Takeyu Electric Co., Ltd.). Place 10g of the obtained cooked rice into the included sample dish (Φ: 42mm) and shape it using the included rice shaping clamp. Use the included cylindrical probe (contact area 2.5cm²) to shape it. 2 The "Rice 2×3 Measurement and Analysis" program was used for measurement. The "Hardness" value is shown based on the measurement results. The value is the average of four measurements. Hardness (hardness value) indicates that a higher value means a harder rice and a lower value means a softer rice.

[0032] [Table 1]

[0033] [Table 2]

[0034] [Table 3]

[0035] As can be seen from the results in Tables 1 to 3, the texture of Examples 1 to 6 is soft, and the hardness value after preservation is also lower than that of Comparative Examples 1 to 5, which is good.

Claims

1. A method for preparing a type of rice dish, wherein, include: The process of cooking rice or rice-containing dishes by adding oils and enzymes.

2. The method for preparing rice according to claim 1, wherein, Add the oil at a rate of 0.1g to 5g per 100g of raw grains before cooking. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U or more.

3. The method for preparing rice according to claim 1, wherein, Further emulsifiers are added during cooking, with the emulsifier dosage being 0.1 to 9 parts by weight relative to 100 parts by weight of oil.

4. The method for preparing rice according to any one of claims 1 to 3, wherein, The enzyme is selected from one or more of the following: amylase, cellulase, hemicellulase, cyclodextrin glucan transferase, glucan transferase, protease, lipase, glucosidase, and pectinase. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U to 50000.00U.

5. A method for softening cooked food, wherein, Oils and enzymes are added during the cooking process of rice or rice-containing dishes to soften the rice.

6. The method for softening rice according to claim 5, wherein, Add the oil at a rate of 0.1g to 5g per 100g of raw grains before cooking. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U or more.

7. The method for softening rice according to claim 5 or 6, wherein, An emulsifier is further added during the cooking process of rice or rice-containing dishes, with the emulsifier dosage being 0.1 to 9 parts by weight relative to 100 parts by weight of oil. The enzyme is selected from one or more of the following: amylase, cellulase, hemicellulase, cyclodextrin glucan transferase, glucan transferase, protease, lipase, glucosidase, and pectinase. The enzyme is added in such a way that the enzyme activity in 100g of raw grains before cooking is 0.50U to 50000.00U.

8. A composition for cooking rice, wherein, The rice cooking composition is the rice cooking composition used in the rice manufacturing method according to any one of claims 1 to 3. The cooking composition contains oils and enzymes. The enzyme is contained in such a manner that the enzyme activity in each 0.1g to 5.0g of oil is 0.50U or more.

9. The rice cooking composition according to claim 8, wherein, The rice cooking composition contains 0.1 to 9 parts by weight of emulsifier per 100 parts by weight of oil. The enzyme is selected from one or more of the following: amylase, cellulase, hemicellulase, cyclodextrin glucan transferase, glucan transferase, protease, lipase, glucosidase, and pectinase. The enzyme amount is defined as the enzyme activity in 100g of raw grains before cooking, ranging from 0.50U to 50,000.00U.

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