TWI711389B - Binder for shaped rice and process for preparing shaped rice - Google Patents

Abstract

The invention relates to a binder for shaped rice, which is sieved over a 250 μm opening (60-mesh) at a content of 18 mass % or more, comprising α-starch as an active ingredient.

Description

Formed rice binding material and manufacturing method of formed rice

The present invention relates to a forming rice binding material and a manufacturing method of forming rice.

In recent years, various types of bento have been sold in supermarkets and convenience stores. There are not only rice balls formed from white rice, but also rice balls formed from fried rice and cooked rice.

For example, because fried rice is stir-fried during the manufacturing process, the stickiness of the rice is reduced, making it difficult to form into rice balls, and even if it is formed, the shape collapses due to vibration during transportation, etc.

Therefore, Patent Document 1 (Japanese Patent Laid-Open Publication No. 2006-109821) has disclosed the relevant molding rice, add α starch and / or modified starch in α of conditioning the rice had by Fry, the reshaping.

[Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2006-109821

It disclosed in the aforementioned Patent Document 1 rice molding, although it is effective in terms of preventing the collapse of the shape, but in order to prevent the collapse of the shape of α-starch was used, resulting in room for improvement remains to be eligible for rice in terms of caking.

According to this conventional technology, there are still problems in preventing the shape of the formed rice from collapsing and the rice from agglomerating.

The advantage is that the present invention provides a shaped rice binding material that has good shapeability and does not easily agglomerate the rice, and a method for manufacturing the shaped rice.

After extensive study the present inventors found that the openings 250μm (60 mesh) sieve was of 18% by mass or more, and with a shaped α rice starch adhesive material active ingredient, based good moldability shaped rice, rice Not easy to agglomerate.

That is, the relevant bond forming food material of the present invention, openings 250μm (60 mesh) sieve was of 18% by mass or more, and to α-starch as an active ingredient system.

Furthermore, the present invention is related to a method for producing the molded rice, the rice-based method for producing a molding comprising: α starch containing up to 60% by mass or more, openings 250 m (60 mesh) sieve was 18 mass% or more of The step of adding the shaped rice binding material to the rice; the step of mixing the above-mentioned rice and the above-mentioned shaped rice binding material; and the step of forming the mixed rice.

In addition, any combination of these various components, and the implementation of the present invention between methods, devices, etc., are also effective aspects of the present invention.

The present invention relates, for example, include: the α starch containing up to 60% by mass or more, openings 250 m (60 mesh) was 18 mass% or more of rice shaped bonding material on the sieve, was added in the step of rice, can improve The shape retention method of forming rice.

Further, the present invention relates comprises: a α starch containing up to 60% by mass or more, openings 250 μ m (60 mesh) was more than 18% by mass of bonding material on the sieve shaped rice, rice added to the Steps to improve the taste of formed rice.

By using the shaped rice binding material of the present invention, a shaped rice with good formability and the rice is not easy to agglomerate can be obtained.

This embodiment will be described in detail below.

In this embodiment, the undersize with an opening of 500 μm (30 mesh) in the shaped rice binding material is preferably 15% by mass or more with respect to the entire shaped rice binding material.

Furthermore, the above-described α-based starch amylose content is preferably 20% by mass or less of starch, α starch.

Furthermore, the above-mentioned shaped rice is preferably shaped rice of prepared rice.

Further, the adhesive material is preferably molded rice-based shaped food with respect to the whole adhesive sheet, containing the α-starch of 60 mass%.

Furthermore, the above-mentioned rice is preferably a prepared rice.

Furthermore, the oil content in the prepared rice is preferably 0.3% by mass or more relative to the entire prepared rice.

Furthermore, the temperature of the rice to which the shaped rice binder is added is preferably 30°C or higher.

Further, in the above-described step of forming the bonding material is added to the rice in the rice, the preferred system according to the amount of the α-starch with respect to the rice became 0.01 mass% and 3 mass% or less, the forming the bonding rice The ingredients are added to the above-mentioned rice.

Hereinafter, the molded rice binder of this embodiment will be described in more detail.

(Formed rice bonding material)

In this embodiment, the bonding material based shaped food starch to α as an active ingredient. The raw material starch of the α -starch can be derived from the starch of the plant that can be used as food normally. For example, starch of cassava, maize, rice, wheat, potato, sweet potato, etc., and such waxy species, or High amylose starch species; and a mixture of two or more starches exemplified; and these starches are further processed by esterification treatment, etherification treatment, cross-linking treatment, acid treatment, oxidation treatment, wet heat treatment, and combination of two or more kinds Any of the processed starches.

The processing of the starch, which is the raw material of the α -starch, is preferably a treatment selected from the group consisting of hydroxypropylated phosphoric acid crosslinking, acetylated phosphoric acid crosslinking, and phosphoric acid crosslinking. And, α is preferably starch-based [alpha] from the group consisting of raw starch, α-phosphate of the cross-linked hydroxypropylated starch, α acetylation of phosphoric acid crosslinked starch and [alpha] phosphoric acid crosslinked starch selected a group consisting 2 or more α starch.

Α starch used in the present preferred embodiment is based α amylose content of starch of 20 mass% or less. Here starch-based amylose content of 20% by mass or less of a crosslinking treatment or the like may be processors, and also two or more kinds by mixing α starch. Examples of starches having an amylose content of 20% by mass or less include sticky starches such as waxy corn starch and glutinous rice starch; potato starch and tapioca starch.

Furthermore, [alpha] form of starch used in the present preferred embodiment to select one of the lines of waxy maize starch, [alpha], [alpha] corn starch, tapioca starch, [alpha], [alpha] and phosphoric acid crosslinked starch or from the group composed of Two or more types, more preferably any one or more than two types are selected from the group consisting of α -waxy corn starch, α-tapio starch, and α-phosphoric cross-linked starch. Particularly preferred ones are from α-waxy Choose any one or two or more from the group consisting of corn starch, alpha-tapio starch, alpha-hydroxypropylated phosphoric acid cross-linked waxy corn starch, and alpha-acetylated phosphoric acid cross-linked tapioca starch, the best line is alpha Convert waxy corn starch.

Furthermore, from the viewpoint of the shape retention of the formed rice, it is preferable to select any one from the group consisting of α-treated waxy corn starch, α-α cassava starch, and α-hydroxypropylated phosphoric acid cross-linked waxy corn starch. One or more than two.

Furthermore, from the point of view of taste, it is preferably selected from the group consisting of α-formed waxy corn starch, α-formed hydroxypropylated phosphoric acid cross-linked waxy corn starch, and α-formed acetylated phosphoric acid cross-linked tapioca starch. Choose any one or two or more.

Furthermore, the gelatinized starch contained in the shaped rice binder of the present embodiment is preferably 60% by mass or more, more preferably 80% by mass or more, and particularly preferably 90% by mass or more. Although there is no upper limit, it is 100% by mass or less. Here, the term "the gelatinized starch contained in the shaped rice binder" refers to the content of the gelatinized starch with respect to the entire shaped rice binder.

Furthermore, within a range that does not hinder the effects of the present invention, the shaped rice binding material may also contain ingredients other than the alpha starch, such as pigments, antioxidants, and seasonings.

The so-called "gelatinized starch" refers to starch that has been gelatinized. The degree of gelatinization index of gelatinized starch can be measured using cold water swelling degree, which is measured according to the following method according to the Starch ‧ Related Carbohydrate Test Method (page 279-280, 1986, the method described by the Society Publishing Center).

The sample is accurately weighed in anhydrous conversion to 1 g, put into a centrifuge tube, impregnated with 1 mL of methanol, and stirred with a glass rod, while adding 25°C pure water to make it exactly 50 mL. I While shaking, let it stand at 25°C for 20 minutes. Perform centrifugal separation at 3000 rpm for 30 minutes at 25°C, tilt the supernatant and take it in a weighing bottle to evaporate to dryness, perform vacuum drying at 110°C for 3 hours, and obtain the dissolved fraction by weighing. Calculate the weight of the precipitated part, and calculate the solubility and cold water swelling degree according to the following formulas (I) and (II).

Solubility (S) db% = dry weight of supernatant liquid (mg)/1000×100 (I)

(In the above formula, db stands for dry basis.)

Cold water swelling degree = weight of precipitation part (mg)/(1000×(100-S)/100) (II)

Α starch used in the present embodiment, the degree of swelling with cold water, the preferred system 10 or more, more preferably 12 or more lines, and, for example, 40 or less.

The specific method of alpha treatment is, for example, preparing a suspension of starch, heating it to above the gelatinization temperature to completely collapse the granular structure of the starch, and then drying and pulverizing according to a suitable method. A known method can be used for the drying method, and a method according to, for example, a drum drying method, an extrusion method, and a spray drying method can be adopted.

In the shaped rice binding material of this embodiment, the sieve with an opening of 250 μm (60 mesh) is 18% by mass or more, and the sieve with an opening of 250 μm (60 mesh) is preferably 25% by mass or more, more preferably It is over 27% by mass. Although there is no upper limit, it is 100% by mass or less. By setting in the above range, the moldability of the rice can be improved, and the agglomeration of the rice in the formed rice can be suppressed.

Furthermore, the undersize with an opening of 500 μm (30 mesh) is preferably 15% by mass or more, more preferably 25% by mass or more. Although there is no upper limit, it is 100% by mass or less.

Furthermore, the openings on the sieve of 250 μm (60 mesh) and under the sieve with openings of 300 μm (42 mesh) are preferably 23 mass% or more and 50 mass% or less, more preferably 23 mass% or more and 35 mass %the following. In addition, the opening of 250μm (60 mesh) sieve, and the opening of 300μm (42 mesh) sieve, from the perspective of obtaining a shaped rice with good shapeability and not easy to agglomerate. In particular, it is preferably 23% by mass or more and 50% by mass or less, and more preferably 35% by mass or less.

In addition, the "opening" in this specification is defined in accordance with JIS (Japanese Industrial Standards). In addition, the over-sieve or under-sieve of the shaped rice binding material refers to the content of the over-sieve or under-sieve with respect to the entire shaped rice binding material.

Generally, commercially available starch has an opening of 250 μm (60 mesh) and the on-screen material is less than 2% by mass. For example, waxy corn starch (waxy corn starch Y, manufactured by J-OIL MILLS Co., Ltd.) is 1.6% by mass. Corn starch (cornstarch Y, manufactured by J-OIL MILLS Co., Ltd.) is 0.6% by mass, potato starch (manufactured by Zhongshari and Sharicho Agricultural Cooperative Nakashari Starch Factory) is 0.3% by mass, and rice starch (Fine Snow, Joetsu Starch Co., Ltd.) is 0.1% by mass, and α -tapioca starch (MATSUNORIN M-22, Matsutani Chemical Industry Co., Ltd.) is 0% by mass.

Therefore, the present embodiment is necessary to set an appropriate size α starch. For example, in step α starch, pulverized by moderate drying purposes, α starch can be obtained having a predetermined particle size distribution. Or, use a sieve for sieving, and mix in a manner that becomes a predetermined particle size distribution. Further, by mixing starch with the α granulating agent of active ingredient, it may be appropriate particle size distribution.

In this embodiment, the bonding material is shaped openings rice 250μm (60 mesh) sieve was based in a specific range, the bonding material and shaped rice-based starch to α as an active ingredient. Therefore, by using the shaped rice binding material of this embodiment, a shaped rice with good formability and less lumpy rice can be obtained. In addition, the shape retention and taste of the formed rice can be improved.

The shaped rice binder system of this embodiment can be used, for example, in a method that includes a step of adding a shaped rice binder to rice to improve the shape retention of the shaped rice.

Furthermore, the shaped rice binder system of the present embodiment can be used, for example, in a method that includes a step of adding the shaped rice binder to the rice to improve the taste of the shaped rice.

Next, the shaped rice obtained by using the shaped rice binder of this embodiment and its manufacturing method will be described in detail.

(Shaped rice)

In this embodiment, the shaped rice is shaped using rice, preferably shaped rice such as fried rice, chicken rice, pilav, butter rice, cooked rice, red bean glutinous rice, vinegar rice and other prepared rice. The shape of the shaped rice can be, for example, rice balls, demoulded rice, etc. In addition, the prepared rice preferably contains an oil content of 0.3% by mass or more, more preferably 1% by mass or more. Although there is no upper limit, it is 20% by mass or less. In addition, the oil content in the cooked rice is preferably, for example, 10% by mass or less relative to the entire cooked rice.

Here, the above-mentioned oil content refers to the content of the oil content with respect to the entire cooked rice.

(Method of making shaped rice)

In this embodiment, the shaped rice system can be obtained by, for example, a manufacturing method including the step of adding the above-mentioned shaped rice binder of this embodiment to the rice.

Further, in this embodiment, the method of manufacturing the molded meal may also include the steps of forming rice :( bonding material addition step) The α starch containing up to 60% by mass or more, openings 250 μ m (60 mesh) sieve The step of adding a shaped rice binding material with a content of 18% by mass or more to the rice; (mixing step) a step of mixing the rice with the shaped rice binding material; and (forming step) forming the above-mentioned mixed rice step.

The manufacturing method of the shaped rice of this embodiment is to add a shaped rice binder with an alpha starch content of 60% by mass or more and an opening of 250 μm (60 mesh) sieve of 18% by mass or more and added to fried rice. In the rice. The addition amount of starch-based according to the above preferred α of 0.01 mass% to 3 mass% or less, more preferably be 0.08 mass% or more and 2 mass% or less, and particularly preferably be 0.2 mass% or more and 1.7 mass% or less, of The above-mentioned rice is added with the above-mentioned shaped rice binder. By adding a predetermined amount, the formed rice obtained has good formability and the rice is not easy to agglomerate.

Went from the same viewpoint, the added amount rice molding material forming the bonding material added in the step of bonding rice, based on the addition amount of the α rice starch is preferably up to 0.01 mass%, more preferably up to 0.08 mass%, particularly preferably up to 0.2 % By mass or more, preferably 3% by mass or less, more preferably 2% by mass or less, particularly preferably 1.7% by mass or less.

The manufacturing method of the shaped rice of this embodiment is to add the above-mentioned shaped rice binder to the cooked rice. It can also be added to freshly cooked rice. Also, for example, in the case of fried rice, it is better to add it during the step of fried rice, or add it after frying. In the case of cooking rice, it is best to add it after cooking. It is also preferable to add when the temperature of the rice is 30°C or higher, more preferably when the temperature is 55°C or higher, and particularly preferably when the temperature is 65°C or higher. Although there is no upper limit, it is added at 200°C or less (preferably 99°C or less). By adding according to the predetermined rice temperature, the formed rice can be obtained with good formability, and there will be no agglomeration.

Below, an example of a reference form is attached.

1. A shaped food material bonding, based openings 250 μ m (60 mesh) sieve was of 18% by mass or more, and to α-starch as an active ingredient.

2. The shaped rice binding material as described in 1., wherein the undersize of the shaped rice binding material with an opening of 500 μm (30 mesh) is 15% by mass or more.

1. 2. 3. The shaped food or bonding material described above, wherein the α starch-based amylose content of starch, α starch 20 mass% or less.

4. The shaped rice binding material according to any one of 1. to 3., wherein the shaped rice is a shaped rice of prepared rice.

5. The adhesive material forming the rice of any one of 1 to 4 described above, wherein the molded rice-based adhesive material containing the above α starch 60 mass%.

A method for producing the above-described method for manufacturing the rice-based molding, comprising: the α starch containing up to 60% by mass or more, and the aperture 250 μ m (60 mesh) sieve was more than 18 mass% of rice molding The step of adding the binding material to the rice; the step of mixing the above-mentioned rice and the above-mentioned shaped rice binding material; and the step of forming the mixed rice.

7. The manufacturing method according to 6. wherein the rice is prepared rice.

8. The production method according to 7. wherein the oil content of the prepared rice is 0.3% by mass or more.

9. The production method according to any one of 6. to 8. wherein the temperature of the rice to which the shaped rice binder is added is 30°C or higher.

10. The method according to any one of 6 to 9 described, wherein the starch according to the above α of 0.01 mass% to 3 mass% or less, added to the rice meal bonding said shaped material.

11. A method to improve the shape retention of the formed rice, which is to add a formed rice binding material with an alpha starch content of 60% by mass or more and an opening of 250 μm (60 mesh) sieve of 18% by mass or more. In the rice.

12. A method for improving the taste of formed rice, which is to add a formed rice binding material with an alpha starch content of 60% by mass or more and an opening of 250 μm (60 mesh) sieve of 18% by mass or more, and adding it to the rice in.

[Example]

Hereinafter, examples of the present invention are illustrated, but the gist of the present invention is not limited to these. In addition, "parts" means "parts by mass".

The following are used in implementation:

<Starch>

Waxy corn starch (waxy corn starch Y, manufactured by J-OIL MILLS Co., Ltd.)

Corn starch (maize starch Y, manufactured by J-OIL MILLS Co., Ltd.)

Hydroxypropylated phosphoric acid cross-linked waxy corn starch (JELCALL A-10, manufactured by J-OIL MILLS Co., Ltd.)

Acetyl phosphate cross-linked tapioca starch (ACTBODY ATP-27, manufactured by J-OIL MILLS Co., Ltd.)

Phosphoric acid cross-linked potato starch (JELCALL KPS-200, manufactured by J-OIL MILLS Co., Ltd.)

Alpha tapioca starch (MATSUNORIN M-22, manufactured by Matsutani Chemical Industry Co., Ltd.)

(Preparation example 1-1~1-6)

Except of α starch tapioca starch, as shown by the Department of the purposes of α, α-starch is obtained having a predetermined particle size.

Prepare 20% by mass starch of starch. The slurry was gelatinized with an Onlator (exit temperature 100°C), dried with a tumble dryer (surface temperature 130°C), and crushed. Recovering the obtained α starch, used in the experiment of the present embodiment (Preparation Example 1-1,1-2,1-4,1-5,1-6).

Furthermore, Preparation Example 1-3 was added 30 parts of water based on 100 parts of α tapioca starch, and mixed for 30 seconds using a food processor (FP-200 SUN Co., Ltd.), to obtain α tapioca starch tune Wet goods. After α tapioca starch products obtained by the humidity expansion on an aluminum pan under a 75 deg.] C for 2 hours, then a grinder (WB-1 Osaka Chemical Co., Ltd.) pulverized performed by 30M, 42M, 60M, 120M The sieves are sieved, the residues on each sieve are collected, and the particle size is adjusted by mixing again according to the particle size distribution in Table 1.

Α starch-based particle size distribution obtained by measuring the purposes of the following conditions. The results are shown in Table 1.

<Measurement method of particle size distribution>

A multi-layer sieve is formed using a cover and a receiving pan on a 5-layer sieve with different openings, and the sieve test is performed using the multi-layer sieve. Each sieve with an inner diameter of 200mm is sequentially overlapped from above. The openings of JIS-Z8801-1 specifications are 1000μm, 500μm, 300μm, 250μm, 125μm (16 mesh sieve, 30 mesh sieve, 42 mesh sieve, 60 Sieve mesh, 120 mesh sieve; hereinafter also referred to as "mesh" for short as "M") (according to measurement, 16 mesh sieve is not used). Approximately 50 g of the sample was placed on the top sieve, and the Amplitude scale was adjusted to 60 using a vibrating sieve shaker (manufactured by RETSCH, AS200 basic), and shaking was performed for 10 minutes. Then, lightly tap to drop the sample attached to the inner wall and the screen surface, and record the mass of the sample on each screen and the receiving pan. The particle size distribution is expressed in terms of the ratio (mass%) to the mass of the entire sample.

In addition, the cold water swelling degree of the obtained gelatinized starch was measured according to the following method.

That is, 1 g of the sample was accurately weighed in anhydrous conversion, put into a centrifuge tube, and impregnated with 1 mL of methanol, and while stirring with a glass rod, 25°C pure water was added to make it accurately 50 mL. Occasionally shake, and place at 25°C for 20 minutes. Perform centrifugal separation at 3000 rpm for 30 minutes at 25°C, tilt the supernatant and take it into a weighing bottle to evaporate to dryness, perform vacuum drying at 110°C for 3 hours, and obtain the dissolved fraction by weighing. Calculate the weight of the precipitated part, and calculate the solubility and cold water swelling degree from the above formulas (I) and (II).

As a result, the cold water swelling degree of the gelatinized starch obtained in Preparation Examples 1-5 was 12.3, the minimum value.

(Examples 2-1~2-6) (Evaluation of various gelatinized starches)

Hereinafter, evaluation was performed on the shaped rice binding materials composed of the respective gelatinized starches obtained in Preparation Examples 1-1 to 1-6. That is, using the gelatinized starches of the aforementioned Preparation Examples 1-1 to 6, evaluation was performed as shown below. The results are shown in Table 2. Further, when the temperature of the rice starch-based add α 91 ℃.

<Evaluation of agglomeration>

1. Add 4% rapeseed oil of raw rice to raw rice, and obtain rice by cooking.

2. To 200 g of rice, add the α -starch (1% relative to rice) described in Table 2 in one place, and leave it for 20 seconds.

3. Use the rice spoon to perform 8 times of cutting and stirring.

4. Measure the mass of agglomerates of the obtained rice, and calculate the ratio (mass%) of the agglomerates to the whole rice.

In addition, when the rice is loosened with a finger, the rice will not stick together to a degree of looseness as "lumps".

In addition, in the following example, the rate of the agglomeration obtained in 4. is less than 7.5% by mass as a pass.

<Evaluation of Adhesion>

Among the rice used for the evaluation of agglomeration, the rice from which the agglomerated part was removed was left at room temperature for 2 hours to cool, and then 8 g was molded into a disc shape (diameter 32mm, height 9mm), using a physical property tester (device Name: The physical property tester TA.XT Plus, manufactured by Stable Micro Systems Co., Ltd. measures the stress during compression. The stress (unit: g) value of the rice formed into a disc shape when it is compressed 70% by a disc plunger with a diameter of 20 mm is set as the "adhesion index". Below, "△", "○" and "◎" are evaluated as qualified.

<Evaluation criteria>

×: less than 3400g

△: 3400g or more and less than 3800g

○: 3800g or more but less than 4200g

◎: 4200g or more

<Evaluation of Onigiri Formability>

Α starch was added over 5 minutes after the rice balls balls formed model 50g. The moldability of onigiri is based on the following criteria to evaluate whether the rice is lumpy and easy to shape. Below, those with "△", "○" and "◎" are regarded as qualified.

<Evaluation criteria>

×: Poor

△: slightly better

○: good

◎: Excellent

<Sensory Evaluation>

The rice balls were eaten after being stored at 20°C for 24 hours, and the shape retention, flavor, and mouthfeel were evaluated according to the following criteria.

<Evaluation criteria>

×: Although not good, there is no practical problem

△: slightly better

○: good

◎: Excellent

In the preparation examples 1-1 to 6, agglomeration is rare in any of the α -starch starches, and the cohesiveness and the shapeability of rice balls are also good. Among them, from the viewpoint of the formability of rice balls, α -treated waxy corn starch, α -hydroxypropylated phosphoric acid cross-linked waxy corn starch, and α -phosphoric acid cross-linked potato starch are preferred.

Furthermore, in the sensory evaluation after 24 hours, from the viewpoint of shape retention, it is preferable to use α -treated waxy corn starch, α -treated tapioca starch, and α -hydroxypropylated phosphoric acid cross-linked waxy corn starch. From the point of view of taste, it is preferable to use α -treated waxy corn starch, α -hydroxypropylated phosphoric acid cross-linked waxy corn starch, and α -acetylated phosphoric acid cross-linked tapioca starch.

(Preparation examples 3-1~3-7)

(Evaluation of particle size distribution)

In accordance with the same manner as in Preparation Example 1-1 of modulation α waxy maize starch. At this time, the pulverization conditions were adjusted, and sieving was performed as needed to obtain α -formed waxy corn starch with the particle size distribution shown in Table 3.

(Examples 4-1 to 4-6, Comparative Example 4-1)

Hereinafter, the modulation obtained in Examples 3-1 to 3-7 each consisting of α shaped rice starch adhesive material evaluation purposes. That is, the use of starch by α obtained above, in accordance with the purposes of blocking in the same manner, cohesiveness, moldability and balls evaluation as in Example 2-1. The results are shown in Table 4. Further, when the temperature of the rice starch-based add α 76 ℃.

When the 60M sieve of the α starch reaches 25% by mass or more, the amount of agglomeration is less, especially when it reaches 30% by mass or more. In addition, if the 60M sieve is 25% by mass or more, and the 30M sieve is 30% by mass or more, it is good from the viewpoint of onigiri moldability. In addition, it was found that if there are more than 30% by mass under the 30M sieve, the adhesion is good.

On the other hand, as shown in Comparative Example 4-1, when the 60M sieve is 10% by mass, many agglomerations occur.

(Examples 5-1~5-6)

(Evaluation of addition amount)

Example 4-3, in addition to the added amount of modulation α is defined as the amount of starch in Example 3-4 shown in Table 5, the rest were performed in the same manner and evaluated moldability blocking balls. The results are shown in Table 5. Further, when the temperature of the rice starch-based add α 76 ℃.

By that α rice starch-based average more than 0.5 mass%, so that balls can showed good moldability. In particular, it was found that when 0.5% by mass was added, no agglomeration occurred and the onigiri moldability was good.

(Example 6)

Prepare shaped rice for cooking rice according to the following conditions.

Put rice, water, salt, clear broth (cube) and butter in an electric pot and cook. With respect to 100 parts of the obtained cooking rice starch added α Preparation Example 3-4 and 0.5 parts mixed. Control lines produced no starch were added α of Preparation Example 3-4. Further, when the temperature of the cooking rice starch-based add α 91 ℃. 50 g of the cooked rice was put into an onigiri mold to form a rice ball.

(material)

The cooked rice added with the α -starch of Preparation Example 3-4 can make rice balls that retain the moldability and have good flavor. On the other hand, is not added α cooking rice starch (control) and can not maintain production of shaped rice balls.

(Example 7)

Prepare fried rice shaped rice according to the following conditions.

The eggs are fried in advance with a small amount of oil (about 10g) to make scrambled eggs. For 100 portions of cooked rice, add long spring onion, salt, and soy sauce, stir-fry with fried oil, and add scrambled eggs to make fried rice. Fried rice obtained with respect to 100 parts, was added α-starch in Preparation Example 3-4 and 1 part mixed. Control lines produced no α-starch were added in Preparation Example 3-4. Further, the temperature at addition of α fried rice starch-based 77 ℃. 50 g of the fried rice was put into a rice ball mold and shaped to prepare a rice ball.

(material)

200g rice

The fried rice system to which the α -starch of Preparation Example 3-4 is added can make rice balls that retain shape and have good flavor. On the other hand, the fried rice (control) without adding the α -starch of Preparation Example 3-4 could not produce onigiri with moldability.

This application claims priority based on Japanese Patent Application No. 2016-029245 filed on February 18, 2016, and all the disclosures are incorporated into this application.

Claims (9)

A shaped rice binding material, the content of the sieve of the opening of 250 μm 60 mesh is 18% by mass or more, the content of the under sieve of 500 μm 30 mesh is 15% by mass and 100% by mass; and the content of amylose is The gelatinized starch of the starch of 20% by mass or less is an active ingredient; it contains 60% by mass or more of the above-mentioned gelatinized starch; it is used by adding 0.08% by mass to 3% by mass relative to rice. Such as the forming rice binding material of claim 1, wherein the formed rice is a formed rice of cooked rice. A method for producing shaped rice includes: 60% by mass or more of gelatinized starch containing starch with an amylose content of 20% by mass or more, and a 250μm 60-mesh sieve with an opening content of 18% by mass or more, The formed rice binding material with an opening of 500 μm 30 mesh under the sieve content of 15% by mass or more and 100% by mass or less is added to the above-mentioned rice step in such a way that it becomes 0.08% by mass or more and 3% by mass or less relative to the rice; The step of mixing the above-mentioned rice and the above-mentioned shaped rice binding material; and the step of forming the above-mentioned mixed rice. The manufacturing method of claim 3, wherein the above-mentioned rice is prepared rice. The manufacturing method of claim 4, wherein the oil content in the prepared rice is 0.3% by mass or more with respect to the entire system of the prepared rice. The manufacturing method of claim 3 or 4, wherein the temperature of the rice to which the shaped rice binder is added is 30°C or higher. According to the manufacturing method of claim 3 or 4, in the above step of adding the shaped rice binder to the rice, the amount of the gelatinized starch added relative to the rice becomes The above-mentioned shaped rice binder is added to the above-mentioned rice in a mode of 0.01% by mass or more and 3% by mass or less. A method for improving the shape retention of formed rice, which includes 60% by mass or more of gelatinized starch containing starch with an amylose content of less than 20% by mass, and a 250μm 60 mesh sieve with an opening content of 18% by mass The above, 500μm 30 mesh sieve content of the shaped rice binding material is 15% by mass or more and 100% by mass or less, which is added to the above-mentioned rice in such a way that it becomes 0.08% or more and 3% by mass or less relative to the rice step. A method for improving the taste of formed rice, which includes opening the gelatinized starch containing starch with an amylose content of less than 20% by mass to 60% by mass or more, and opening the 250μm 60 mesh sieve with a content of 18% by mass or more. The step of adding the shaped rice binding material with the content of under the sieve of 500 μm 30 mesh of 15 mass% or more and 100 mass% or less to the rice so as to be 0.08 mass% or more and 3 mass% or less with respect to the rice.