Method for manufacturing cooked rice, method for improving the texture of cooked rice, and method for shortening the soaking time of rice.

Abstract

To provide a technique for shortening immersion time before rice cooking in production of cooked rice.SOLUTION: A production method of cooked rice includes: an immersion step of immersing a raw material before rice cooking of the cooked rice in immersion water containing an emulsifier; and a rice cooking step of cooking the raw material before the rice cooking of the cooked rice immersed in the immersion water. There is also provided a cooked rice texture improvement method in which the emulsifier is added in rice immersion before cooking rice. There is also a shortening method of rice immersion time in which the emulsifier is added in the rice immersion before cooking the rice.SELECTED DRAWING: None

Claims

1. The process involves soaking the raw materials for cooked rice in soaking water containing an emulsifier, A rice cooking step in which the raw materials before cooking, which have been soaked in the aforementioned soaking water, are cooked. Includes, After the immersion step, the immersion water is drained, and then the rice cooking step is performed. A method for producing cooked rice, wherein the emulsifier is used in the form of an emulsifier-containing oil, which is obtained by mixing the emulsifier with an oil, and is included in the soaking water.

2. The method for producing cooked rice according to claim 1, wherein the soaking step is to soak the rice in the soaking water for 10 minutes or more and 120 minutes or less.

3. The method for producing cooked rice according to claim 1 or 2, wherein the emulsifier is one or more selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin.

4. The method for producing cooked rice according to any one of claims 1 to 3, wherein the emulsifier-containing oil contains 0.05% by mass or more and 10% by mass or less of the emulsifier.

5. A method for producing cooked rice according to any one of claims 1 to 4, wherein the emulsifier is added in an amount of 0.001 parts by mass or more and 0.5 parts by mass or less per 100 parts by mass of raw rice, which is the raw material for cooking before soaking in the soaking water.

6. A method for producing rice according to any one of claims 1 to 5, applicable to rice for one of the following dishes: fried rice, dry curry, chicken rice, mixed rice, gratin, sea bream rice, and ketchup rice.

7. A soaking step of soaking raw materials for cooked rice in soaking water containing an emulsifier, A rice cooking step in which the raw materials before cooking, which have been soaked in the aforementioned soaking water, are cooked. A method for producing cooked rice, including, The emulsifier is used in the form of an emulsifier-containing oil or fat, which is obtained by mixing the emulsifier with an oil or fat, and is included in the immersion water. The manufacturing method, wherein the emulsifier used is one or more selected from the group consisting of diglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and polyglycerin condensed ricinoleic acid esters.

8. A soaking step of soaking raw materials for cooked rice in soaking water containing an emulsifier, A rice cooking step in which the raw materials before cooking, which have been soaked in the aforementioned soaking water, are cooked. A method for producing cooked rice, including, The emulsifier is used in the form of an emulsifier-containing oil or fat, which is obtained by mixing the emulsifier with an oil or fat, and is included in the immersion water. The manufacturing method, wherein the emulsifier used is one or more selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, and polyglycerol condensed ricinoleic acid esters.

9. The method for producing cooked rice according to claim 7 or 8, wherein the soaking step is to soak the rice in the soaking water for 10 minutes or more and 120 minutes or less.

10. The method for producing cooked rice according to any one of claims 7 to 9, wherein the emulsifier-containing oil contains 0.05% by mass or more and 10% by mass or less of the emulsifier.

11. The method for producing cooked rice according to any one of claims 7 to 10, wherein the emulsifier is added in an amount of 0.001 parts by mass or more and 0.5 parts by mass or less per 100 parts by mass of raw rice, which is the raw material for cooking before soaking in the soaking water.

12. A method for producing rice according to any one of claims 7 to 11, applicable to rice for one of the following dishes: fried rice, dry curry, chicken rice, mixed rice, gratin, sea bream rice, and ketchup rice.

Images