WO2008047846A1 - Quality-improving agent for cooked rice and application of the same - Google Patents

Abstract

It is intended to provide a quality-improving agent which is to be used for improving the texture (in particular, fluffiness, moistness and smoothness) of cooked rice, cooked rice the texture of which has been improved by using the quality-improving agent, and a method of preparing the same. This quality-improving agent is characterized by comprising as the active ingredient acacia which has a polymerization-average molecular weight of 900,000 to 5,500,000 Da. Combined use of acacia with trehalose, amylase or pullulan is effective in preventing the deterioration in the texture and appearance caused by cold storage and freezing/thawing.

Description

 Specification

 Cooked rice quality improver and its application

 Technical field

 [0001] The present invention relates to a rice quality improving agent. Specifically, the present invention relates to a rice rice quality improving agent (texture improving agent) having an effect of improving the feeling of fluffiness, moistness, and smoothness among the textures of cooked rice.

 [0002] More specifically, the present invention provides a cooked rice having an improved texture such as a soft feeling, a moist feeling, and a smooth surface of the cooked rice by being treated with these cooked rice quality improvers, and It relates to the preparation method.

 [0003] As cooked rice targeted by the present invention, not only cooked cooked rice, for example, cooked cooked rice such as sushi rice, chiahan, pilaf, chicken rice, ketchup rice, frozen cooked rice (including frozen cooked cooked rice), Preferable examples include processed cooked rice such as aseptically packaged cooked rice (including aseptically packaged cooked cooked rice).

 Background art

 [0004] In recent years, many processed rices for business use such as bento rice balls have been sold at supermarkets and convenience stores, etc., and workability when mass-producing these processed rices (manufacturing efficiency) For the purpose of improving, for example, studies have been made to make the cooked cooked rice easier to loosen or prevent it from adhering to the machine. Such methods include, for example, the ability to combine o / w emulsion containing saturated fatty acid diglyceride in the oil phase during cooking or cooking, and the method of adding to rice after cooking or cooking (for example, Patent Document 1). Have been proposed).

 [0005] However, this method has problems such as an insufficient improvement effect, a bad influence on flavor, and a complicated manufacturing process. Also, the use of chemically synthesized products does not match the current natural-oriented market trend.

[0006] On the other hand, for the purpose of improving the quality of food, the so-called food hide mouth colloids such as thickeners and gelling agents, which are already widely used in the food industry, are used, and the looseness and variability of cooked rice. Methods for improving the elasticity are known. For example, Patent Document 2 discloses a food product, an id colloid It is known to use water-soluble hemicellulose as. Although water-soluble hemicellulose has an excellent effect on improving the looseness of cooked rice, there is still room for improvement in terms of providing a texture, in particular, a softness and a feeling of moisturizing. As described above, generally, when a rice improver that makes it easy to loosen rice is added, the cooked rice itself becomes easy to loosen, but the rice grain tends to harden and the whole rice tends to become harder. It is not necessarily preferable because it is inferior in palatability as a texture. There is still no cooked rice improving agent that can improve the adhesion to the rice cooking container while being loosened while maintaining the soft texture of the cooked rice. In order to increase the added value of the final product, there is a need for new materials and materials that are highly functional and can produce large effects even in small quantities.

 [0007] On the other hand, it is known that gum arabic is effective in maintaining the taste and preservability of cooked rice, and adding light and improving rose shape in frozen cooked rice. For example, coating rice grains with cold water-soluble polymer polysaccharides such as gum arabic can prevent moisture loss due to storage or microwave heating (Patent Document 3), brewing vinegar, sugars, gum arabic, etc. By using a rice quality improver that contains a thickener, it becomes a rice food that does not change its texture when stored at low temperatures, and sushi rice is an example of a rice food (Patent Document 4), gum arabic By forming a protective film on the frozen rice rice S coated with etc., the cooked rice grains can be frozen in a rose shape and have a good texture and gloss when thawed Frozen cooked rice (Patent Document 5), polydextrose, water-soluble hemicellulose and other dietary fibers and water-soluble dietary fiber containing gum arabic In addition, arabic gum, which is also known to be used in combination with gum arabic and succinic monoglyceride as an anti-aging agent for moss, can be packaged cooked rice that is equivalent to ordinary cooked rice. When used as an anti-aging agent, although there is a slight anti-curing effect, the final product will change to a sticky and highly adhesive texture and lose its value as a food (Patent Document 7) Etc. are known.

[0008] However, gum arabic, like soybean polysaccharides, has an excellent effect on improving the looseness of cooked rice, but cannot maintain the texture, particularly the fluffy and moist feeling, The problem is that the texture becomes tight. In particular, cool it in a refrigerator at about 5 ° C. This is especially true for brewed rice, and in fact, in the case of sushi with raw seafood such as nigiri sushi, the texture of the sushi rice itself is greatly impaired when stored at low temperatures to preserve the freshness of the seafood. There is a problem to say.

[0009] In addition, as a method for improving the quality of cooked rice other than unraveling, a method for improving the taste quality (crispness, aroma, color, appearance (glossy), moisture storage) of tremose by adding trehalose (for example, (See Patent Document 8), a method for producing glossy cooked rice with a moderately sticky texture that makes it delicious and delicious by blending pectin before or after cooking (see Patent Document 9, for example) Before or after cooking, add non-reducing and / or reducing oligosaccharides with a degree of polymerization higher than trisaccharide to prevent aging during freezing and thawing and to produce frozen rice with good appearance such as jelly Force S, which is known as a manufacturing method (see, for example, Patent Document 10), and these methods have the problem that the effect of improving looseness and reducing adhesion is small.

 [0010] Further, particularly in the case of frozen cooked rice, depending on the method of thawing, the gloss and transparency of the rice will decrease and the appearance will deteriorate, the hardness will increase and the stickiness will decrease. A so-called “whitening” occurs, and there are practical problems.

 Patent Document 1: JP-A-5-316971

 Patent Document 2: JP-A-6-121647

 Patent Document 3: Japanese Patent Application Laid-Open No. 2004-159629

 Patent Document 4: Japanese Patent Application Laid-Open No. 2001_17099

 Patent Document 5: JP-A-7-115924

 Patent Document 6: Japanese Patent Laid-Open No. 3-272655

 Patent Document 7: JP-A-1 218552

 Patent Document 8: Japanese Patent Laid-Open No. 7-250632

 Patent Document 9: Japanese Patent Laid-Open No. 10-313800

 Patent Document 10: JP-A-6-141797

 Disclosure of the invention

 Problems to be solved by the invention

[0011] The present invention has been developed in view of the strength and the circumstances, and in particular when stored at low temperatures or fried. The purpose of this study is to provide a rice quality improver (texture improver) that has the effect of improving the texture, especially moistness, smoothness and smoothness of the texture of cooked rice. The Furthermore, the present invention provides a cooked rice with excellent food texture, particularly cooked rice with excellent texture even after refrigerated storage and freezing and thawing, and a method for preparing the same, by using a quality-improving agent for karu cooked rice. For the purpose.

 Means for solving the problem

[0012] As a result of intensive studies to improve the quality of the above-mentioned cooked rice, particularly the texture, the present inventors have determined that gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da is used as a rice quality improver. It has been found that by using it, especially during low-temperature storage and fried cooking, among the textures of cooked rice, it can improve especially the fluffy, moist and smoothness. In addition, the quality improver has the effect of improving the looseness, reducing adhesion, suppressing aging, and enhancing the flavor of cooked rice when used with seasonings such as fats and oils. In addition, since the above-mentioned texture can be imparted, it was confirmed that it is effective as a multifunctional quality improver.

 [0013] In addition, the present inventors have found that the combination of gum arabic and trehalose satisfying the molecular weight conditions, and the molecular weight conditions described above, for the suppression of texture and appearance deterioration, which are problematic when refrigerated or frozen. We found that the combination of gum arabic and amylase satisfying the requirements is particularly effective.

 [0014] Further, as a method for using the quality improver, the quality improver may be prepared by mixing the quality improver with the raw rice to prepare cooked rice, or when cooking cooked rice for secondary processing. It was confirmed that the above-mentioned multifunctional quality could be more effectively imparted to the cooked rice by adding as a solution or powder.

 [0015] The present invention has been completed on the basis of strength and knowledge, and has the following aspects.

 [0016] Lolo of (I). Mizuki 吝 II

 [1-1] (1-1) A rice rice quality improver comprising gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da as an active ingredient.

[0018] (1-2) The quality improver according to (1), further comprising at least one selected from the group consisting of trehalose, amylase, and pullulan. [0019] (1-3) The quality improver according to (1-1) or (1-2), wherein the quality is a texture of cooked rice.

[0020] (1-4) The texture of the above-mentioned cooked rice is at least one texture in which the sense of fluffy, moist, and slippery force of the cooked rice is selected. The quality improver described.

[0021] (1-5) The cooked rice is at least one cooked rice selected from the group consisting of refrigerated cooked rice, frozen cooked rice, sushi cooked rice, and cooked rice using fats and oils. (1-4) The quality improver described in any one of the above.

[0022] (Π) Commodity of goods

 [0023] (II-1) The quality improver described in (1-1) is blended with the raw rice to prepare the cooked rice, or the cooked cooked rice is treated with the quality improver. A method for preparing cooked rice, comprising a step.

 [0024] (II-2) The ability to heat and prepare cooked rice using the quality improver described in (1-1) in combination with at least one selected from the group consisting of trehalose, amylase, and pullulan, or The method for preparing cooked rice according to (II-1), comprising a step of treating the cooked rice.

 (Π-3) The method for preparing cooked rice described in (Π-1), wherein the quality improving agent described in (1-2) is used as the quality improving agent.

 [Π-4] Percentage of 0.0;!-20 parts by mass, based on 100 parts by mass of raw rice, when the quality improver is converted to the amount of gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da The method for preparing cooked rice described in (Π-1).

(Π-5) The weight average molecular weight of the quality improver is 900,000 to 100 mass parts of cooked rice

 In terms of the amount of gum arabic of 5.5 million Da, 0.0;! ~ 5 parts by mass, (II-1

) A method for preparing cooked rice.

[0028] (II-6) 50 to 2000 parts by mass of trehalose and 0.; to 20 parts by mass of amylase with respect to 100 parts by mass of gum arabic in the quality improver described in (1-1) Or a method for preparing cooked rice as described in (Π-2), wherein pullulan is used in a proportion of 1 to 20 parts by mass.

[0029] (III) Rice with improved rice cake

 [0030] (III-1) Cooked rice with improved quality, prepared by the preparation method described in any one of (Π-1) to (Π-6).

(III-2) The cooked rice described in (III-1), wherein the quality is the texture of cooked rice. [0032] (III-3) Described in (III-2), wherein the texture of the cooked rice is at least one texture selected from the group consisting of the fluffy, moist, and smooth texture of cooked rice Cooked rice.

 [0033] (III-4) The cooked rice is at least one cooked rice selected from the group consisting of chilled cooked rice, frozen cooked rice, sushi cooked rice, and cooked rice cooked with fats and oils (ΙΠ-1) to ( Cooked rice described in one of ΙΠ-3).

 [0034] (IV) Good method of visiting rice

 [0035] (IV-1) The quality improving agent described in (1-1) is blended with the raw rice to prepare the cooked rice, or the cooked cooked rice is treated with the quality improving agent. A method for improving the quality of cooked rice having a process.

 [IV] (IV-2) The ability to heat cook rice by using the quality improver described in (1-1) and at least one selected from the group consisting of trehalose, amylase, and pullulan, or The method for improving the quality of cooked rice according to (IV-1), comprising the step of treating the cooked rice.

 [0037] (IV-3) The method for improving the quality of cooked rice according to (IV-1), wherein the quality improving agent described in (g) is used as the quality improving agent.

 [IV-4] A ratio of 0.0;! To 20 parts by mass when 100% by mass of the raw material rice is converted into the amount of gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da for a quality improver The method for improving the quality of cooked rice as described in (IV-1).

 [0039] (IV-5) The weight average molecular weight of the quality improver is 900,000 to 100 mass parts of cooked rice

 The method for improving the quality of cooked rice according to (IV-1), which is blended at a ratio of 0.0;! To 5 parts by mass in terms of the amount of gum arabic of 5.5 million Da.

 [0040] (IV-6) Trehalose is 50 to 2000 parts by mass, amylase is 0.;! To 20 parts by mass with respect to 100 parts by mass of gum arabic in the quality improver described in (1-1). Alternatively, pullulan is used in combination at a ratio of! To 20 parts by mass. The method for improving the quality of cooked rice according to (IV-2).

 The invention's effect

[0041] The cooked rice quality improving agent of the present invention particularly improves the softness, moistness, and smoothness of the texture of cooked rice. Furthermore, according to the quality improving agent for cooked rice of the present invention, the cooked rice grains are prevented from binding and forming a dumpling lump and improving the looseness of the cooked rice; Reduces adhesion of cooked rice; suppresses aging of cooked rice (improves storage stability) and texture To improve the flavor of cooked rice using oils and fats; Improve miscibility when mixing seasoning (liquid) and cooked rice (shortening the mixing process and seasoning) And other conventional gum arabic (low molecular weight product: weight average molecular weight of about 200,000 to 580,000 Da), especially to improve appearance deterioration during refrigerated or frozen storage, etc. The above-mentioned texture that does not impair the effect can be improved, and multifunctional quality can be imparted to the cooked rice.

 [0042] These quality improvement effects are exhibited not only in the case where the cooked rice is warm! /, But also in a cold state or even after refrigerated storage or frozen storage.

 BEST MODE FOR CARRYING OUT THE INVENTION

 [0043] The cooked rice targeted by the present invention is cooked rice (including glutinous rice and glutinous rice) in the presence of water. Here, the sticky rice targeted by the present invention includes Japanese rice, Thai rice, California rice, Indian rice and the like, preferably Japanese rice, Thai rice or California rice, and particularly preferably Japanese rice or California rice. Rice.

 [0044] Cooked rice is preferred as heat cooking. However, it is not limited to cooking rice if it includes a process for converting starch into rice starch.For example, a method of cooking by heating such as steaming, cooking oil, stir-fry, high-pressure treatment or electromagnetic wave treatment should be used. You can also. The cooked rice targeted by the present invention includes cooked raw rice (pre-gelatinized) or cooked raw rice and then further processed. Specifically, in addition to white rice, red rice, rice cake (rice cooked rice, steamed rice cake), mixed rice, rice ball, rice bowl, curry rice, sushi rice (including rice ball sushi, roll sushi, chirashi sushi, inari sushi), fried rice, You can list pilaf, chicken rice, ketchup rice, doria, risotto, rice cakes, miscellaneous cooking, tea pickles, rice cakes. Particularly preferred is a product that has been subjected to secondary processing after the aforementioned cooking, and specifically, it is possible to mention sushi rice, fried rice, pilaf, chicken rice, ketchup rice, and the like with power S.

[0045] These cooked rice may have any form of heating, room temperature, refrigeration, or freezing, which is not particularly limited in its storage or distribution form. In addition, the cooked rice targeted by the present invention may be packaged according to each of the above storage / distribution modes. For example, as cooked rice that is stored in a warmed state and stored or distributed in a warmed state, The power S that can be stored or distributed in the container in a state of being kept warm or cooked in a container, and the rice that is stored or distributed at room temperature, can be aseptically packaged rice or retort-processed cooked rice.

 [0046] In particular, for sushi rice, for example, in nigiri sushi with raw seafood, it may be stored in a refrigerated state of 5 ° C or lower in order to maintain the freshness of the seafood. In that case, the aging of sushi rice becomes harder and the taste is severely impaired. The quality improving agent for cooked rice of the present invention is suitably used for such low-temperature cooked cooked rice and cooked rice products, and exhibits the effect of improving the texture of the cooked rice with a feeling of fluffiness, moistness, and smoothness. . In addition, the processed cooked rice cooked using fats and oils has a problem that the surface becomes sticky and the fats and oils are separated by storage and the palatability is significantly impaired. The quality improving agent for cooked rice of the present invention is also suitably used for processed cooked rice cooked using such fats and oils, and has a sticky, moist, smooth and smooth texture on the surface. Demonstrate the effect of improvement.

 [0047] The quality improving agent for cooked rice of the present invention is characterized by containing Arabic gum having a weight average molecular weight of 900,000 to 5.5 million Da as an active ingredient.

 [0048] Gum arabic is a water-soluble heteropolysaccharide contained in the sap of leguminous acacia plants. In general, as the origin of gum arabic, it is possible to list those that run Acasia Senegal and Acasia seval. Gum arabic is highly soluble in water and its aqueous solution has a relatively low viscosity. Gum arabic has strong emulsifying power, emulsifying stabilizing power, encapsulation power, tackiness, protective colloid properties, and film-forming properties, so it can be used as an emulsifier, thickener, stabilizer, binder or film agent in the food industry. Widely used in the world.

 [0049] Although the molecular structure of gum arabic has not been clarified, it is known to contain galactose, arabinose, rhamnose, and glucuronic acid as constituent sugars, and contains a small amount (<2%) of protein. It is. Gum arabic consists of an arabinogalatatan (AG) fraction (approximately 80-90%), an arabinogalatatan-protein complex (AGP) fraction (approximately 10%), and a glycoprotein (GP) fraction. It consists of three molecular species (about 1%). The Arabica gum widely used in the food industry has a weight average molecular weight of 200,000 to 580,000 Da.

[0050] In contrast, gum arabic used in the present invention has a weight average molecular weight of 900,000 to 5.5 million. Da's. Preferred <has a weight average molecular weight of 1 million to 5.2 million Da, more preferred <1.5 to 5.2 million Da. In addition, when the weight average molecular weight of gum arabic is smaller than the molecular weight (900,000 Da) as in the case of gum arabic used in the past, the texture improvement effect during low temperature storage or fried cooking tends to be low ( (See Comparative Examples 3 to 5 in Experimental Example 2 described below, Comparative Example 13 in Experimental Example 5, Comparative Examples 14 and 15 in Experimental Example 6), and when the weight average molecular weight is greater than the molecular weight (5.5 million Da), There is a tendency for the loosening improvement effect to be low and a sticky texture (see Comparative Example 2 in Experimental Example 1 described later). Hereinafter, gum arabic having the above weight average molecular weight is referred to as “gum arabic of the present invention”.

 [0051] Here, the weight average molecular weight of gum arabic is determined by a gel filtration cup with three detectors connected online, a light scattering (MALLS) detector, a refractive index (RI) detector, and an ultraviolet (UV) detector. By using matography, you can find the power you need. In this specification, the gel filtration chromatography technique is referred to as “GPC-MALLS”. According to GPC-MA LLS, the molecular weight can be measured with a MALLS detector, the weight (composition ratio) of each component can be measured with an RI detector, and the protein content can be measured with a UV detector. It is possible to determine the weight average molecular weight and composition of the analytical component without comparing it with S. For details on the principle and characteristics of GPC—MALLS and how to determine the weight average molecular weight of the analytical components, see Al-Assaf, S., Phillips, G. 0 .; Foods and Food Ingredients, 211 (2006) p.189. —195, GC Berry; The Journal of Chemical Physics, 44 (1996) p.4450-4564!

 [0052] The measurement conditions of GPC-MALLS employed in the present invention are as follows:

 Column: Superose (6HR) 10/30 (Falmacia Biotech, Sweden) Flow rate: 0.5 ml / min

 Elution solvent: 0.2M NaCl aqueous solution

 Sample preparation: Analyte sample diluted with elution solvent (0.2M NaCl aqueous solution)

 Sample concentration: 0.4% (W / V)

 Sample solution injection volume: 100 1

dn / dc: 0.141 Temperature: Room temperature

 Detector: 1 · MALLS (multi angle laser light scattering) detector, DAWN DSP (manufactured by Wyatt Technology, USA), 2. RI detector, 3. UV detector (absorption at 214 nm)

[0053] By processing the data obtained with GPC-MALLS under the above-mentioned conditions using software such as ASTRA Version 4.5 (Iat Technology Corp., USA), the weight average molecular weight and the recovery rate were obtained. (% Mass), polydispersity value (P), and inertial radius (Rg). When all the peaks on the chromatogram obtained by the RI detector are processed as one peak, the molecular weight obtained is the `` weight average molecular weight (Mw t) '' in the present invention. Mwt treated as a peak ”). Note that when the rising edge of the RI chart from the baseline of the chromatogram is the starting point, and the portion where it descends and intersects with the baseline is the ending point, one peak on the chromatogram mentioned above is from the starting point to the ending point. Means the area.

 [0054] The gum arabic of the present invention has a content of the arabinogalatatan protein complex fraction (AGP fraction) of 10% by mass or more. The content of the AGP fraction of the gum arabic of the present invention is preferably 17% by mass or more, more preferably 20% by mass or more. The upper limit is not particularly limited as long as the gum arabic of the present invention is water-soluble, but it can usually be increased to about 30% by mass.

 [0055] The preparation method, purification method, and obtaining method of "gum arabic of the present invention" provide arabic gum having the above weight average molecular weight, preferably gum arabic having the AGP fraction content in the above ratio. If it is a method, it will not specifically limit. Preferably, the “arabia gum of the present invention” can be obtained by the following heat treatment.

[0056] As an example of the method for preparing gum arabic of the present invention, normal gum arabic (unmodified gum arabic) having a weight average molecular weight of 200,000 to 580,000 Da is treated at 115 ° C for 5 hours or more, preferably 1 A method of performing heat treatment at 15 ° C. for 5 to 30 hours or substantially the same conditions can be mentioned. As a method of performing the heat treatment under substantially the same conditions, specifically, 80 to 150 ° C. for 100 hours to 1 hour, preferably 90 to; 140 ° C. for 80 hours to 2 hours. More preferably, the range of conditions at 100 to 120 ° C for 70 hours to 3 hours can be mentioned. wear.

 [0057] As a specific example of the heat treatment of arabic gum, the unmodified gum arabic (conventional arabic gum (low molecular weight product: weight average molecular weight of about 200,000 to 580,000 Da)) is kept at a constant temperature in an oven or the like. It is possible to exemplify a method of heating in a powder state under the above conditions using a machine or a heater. In order to prevent discoloration of the powder, it can be heated under reduced pressure or in the presence of nitrogen gas. In addition, a method of pulverizing gum buds (kibble) to an average particle size of 1.5 mm or less, heat-treating them in a dry state, and then pulverizing them (spray drying) or granulating them can be exemplified. . The temperature, time, means, etc. in the heat treatment can be arbitrarily selected as long as they are within the above conditions. The heat treatment of the present invention can also be performed by the method described in the international publication pamphlet of WO2005 / 026213.

 [0058] The gum arabic used in the present invention is commercially available, for example, Saneigen F.

 “Super Gum EM-2” and “Super Gum No. 8” manufactured by F.I. All these gum arabic have a weight average molecular weight in the range of 1.5 to 250,000,000 Da.

 [0059] Further, the gum arabic of the present invention may have any form such as powder, granule, granule, lump, ball, coarsely pulverized product and the like as long as the above conditions are satisfied. .

 [0060] The present invention relates to a quality improver for cooked rice comprising the above-mentioned "gum arabic of the present invention" as an active ingredient. Here, as “the quality of cooked rice”, it is preferable to mention “the texture of cooked rice”. Among the textures of glutinous rice and glutinous rice, it is preferably a texture such as a fluffy feeling, a moist feeling, and a smoothness (feel that gives the surface of the rice a smoothness). In this sense, the quality improver of the present invention Can also be rephrased as a texture-improving agent.

[0061] "Fluffy feeling" is a texture in which each grain of rice maintains an appropriate softness and elasticity in a state where the grain feel remains, unlike the rice grains that are sticky and soft. The grain texture means a texture that allows the rice grains to be sensed one by one when they are eaten without being bound (in a lump). Conventionally, rice grains were often harder especially after storage, but by using the gum arabic of the present invention, moderate softness and elasticity immediately after preparation can be maintained even after storage. [0062] "Moist feeling" is a moist texture that keeps moisture uniformly in the grain of rice and does not cause the surface to become sticky or stale. By using the gum arabic of the present invention, the surface of the rice grain has a high moisture retention ability, and the surface is not spoiled even after storage.

 [0063] "Slippery power" is a texture particularly required for seasoned cooked rice that is cooked using oils and fats such as fried rice and chicken rice, and the surface of the rice grain is uniformly coated with oils and fats. It is a texture that becomes smooth and smooth. Conventionally, when the seasoned cooked cooked rice is cooled, the texture that has a rough surface can be maintained even when it is cold by using the gum arabic of the present invention.

 [0064] It should be noted that conventional gum arabic having a low molecular weight (weight average molecular weight of about 200,000 to 580,000 Da) prevents or suppresses the rice grains from binding to each other and forming a dumpling lump. The effect of improving the looseness (frayability improving effect), the effect of reducing the adhesion of cooked rice to the manufacturing machine and the container (adhesion reducing effect), suppressing the aging of the cooked rice, and suppressing the change in texture over time It is known to have an effect of improving the quality of cooked rice, such as an effect (aging prevention action) and an effect of improving the flavor of cooked rice using oils and fats (for example, butter flavor enhancing action). However, it has been difficult to improve the texture, especially the softness, moistness, and smoothness of cooked rice with the conventional gum arabic. According to the gum arabic having a specific molecular weight of the present invention (weight average molecular weight 900,000 to 5.5 million Da), by using this gum, conventional actions (disintegration improving action, adhesion reducing action, aging inhibiting action, In addition to impairing the flavor-enhancing effect, it is possible to obtain the above-mentioned texture-improving effects (smoothness, moistness, and smoothness-improving effects), especially when stored at low temperatures or when fried.

 [0065] The method of using the cooked rice quality improver of the present invention is not particularly limited, but preferably, the improver is blended with raw rice and heat-treated (preferably cooked rice) together in the presence of water. Alternatively, when the cooked rice (preferably cooked rice) is subjected to secondary processing, the improving agent may be added in the form of a solution or powder.

 [0066] Specifically, any one of the following methods 1 to 3 can be exemplified.

1. Raw rice that has been washed in advance and soaked in water as necessary is mixed with the quality-improving agent of the present invention, and if necessary, other raw materials are blended, followed by heat treatment such as rice cooking or steaming. . 2. Cooked (preferably cooked) cooked rice (cooked rice) and an aqueous solution or water dispersion containing the quality improver of the present invention (including other ingredients such as seasonings! /) Add /)) and mix.

 3. Cooked cooked rice (preferably cooked rice) (cooked rice) is cooked using oil in which the quality improver of the present invention is dissolved or dispersed.

 [0067] The amount of cooked rice quality improver of the present invention varies depending on the type of cooked rice to be applied and its production method (including processing methods), and can be adjusted accordingly.

 [0068] For example, when preparing the cooked rice by adding the quality improver to the cooked rice and cooking it together (preferably cooked rice) in the presence of water (in the case of method 1 above), the cooked rice ( (The same applies hereinafter.) Percentage of the gum arabic of the present invention relative to 100 parts by mass 0.0;! To 20 parts by mass, preferably 0.05 to 3 parts by mass, more preferably 0 . ~! ~ 2 parts by mass can be added. Ratio of gum arabic of the present invention to 100 parts by mass of raw rice SO. When the content is lower than 01 parts by mass, the quality improvement effect (texture improvement effect) is not enough. Is too high and the shape retention as cooked rice is not enough. In addition, especially after refrigerated storage and during freezing and thawing, the texture of cooked rice becomes hard, and the texture improvement effect desired by the present invention may be reduced.

 [0069] Of the various types of cooked rice prepared by the above method 1, for white rice, cooked rice, butter rice, and rice cake, the splitting power of the gum arabic of the present invention with respect to 100 parts by mass of raw rice is 0.0; It is desirable that the amount be 5 parts by mass, preferably 0. As for rice bran, it is desirable that the ratio of the gum arabic of the present invention to 100 parts by mass of the raw rice is 0.0;! To 5 parts by mass, preferably 0. !! to 2 parts by mass. Further, regarding the koji, it is desirable that the ratio of the gum arabic of the present invention to 100 parts by mass of the raw rice is 0.0;! To 20 parts by mass, preferably 0.;

[0070] In addition, when cooked (preferably cooked) cooked rice (cooked rice) is secondarily processed using the quality improver of the present invention (in the case of methods 2 and 3 above), cooked rice 100 Examples of the ratio of the gum arabic of the present invention to parts by mass include 0.0;! To 5 parts by mass. It is preferably 0.0;! To 2 parts by mass, more preferably 0.0;! To 1 part by mass, particularly preferably 0.05 to 1 part by mass. More specifically, for sushi rice, 100 mass parts of cooked rice For chicken rice and fried rice that are desired to be used in a ratio of 0.0;! To 1 part by mass, preferably 0.05 to 0.5 part by mass, 100 parts by mass of cooked rice It is desirable to use the gum arabic of the present invention in a proportion of 0.0;! To 1 part by weight, preferably 0.;! To 1 part by weight.

 [0071] When it is assumed that the cooked rice absorbs water at a rate of 50% by mass (raw rice content 50% by mass), the proportion of the above gum arabic is 100 parts by mass of raw rice (raw rice) When converted to a ratio to 0.02 to 10 parts by weight, preferably 0.02 to 4 parts by weight, more preferably 0.0 to 2 parts by weight, particularly preferably 0.0;! To 2 parts by weight. . For sushi rice, 0.02 to 2 parts by mass, preferably 0.;! To 1 part by mass, for chicken rice and fried rice, 0.02 to 2 parts by mass, preferably 0.2 to 2 parts by mass It becomes the ratio.

 [0072] If the ratio of the gum arabic of the present invention to 100 parts by mass of raw rice is lower than 0.01 parts by mass, the quality improvement effect (texture improvement effect) is not sufficient, but if it is higher than 5 parts by mass, In addition, the shape-retaining property of the cooked rice may not be sufficient, and the texture-improving effect desired by the present invention may be reduced, especially when the texture becomes stiff after refrigerated storage and when frozen and thawed. is there.

 [0073] Further, in addition to the gum arabic of the present invention, trehalose is used in combination with the quality improving agent of the present invention, and in particular, by suppressing aging during refrigeration and freezing and thawing, after refrigeration and freezing and thawing. Can maintain the same texture as that immediately after the preparation, and can further suppress the deterioration of the appearance, particularly whitening (see Experimental Example 3 described later). The amount of trehalose added to the cooked rice is 0.05 to 5 parts by mass, preferably 0.;! To 3 parts by mass, more preferably 0.5 to 2 parts by mass with respect to 100 parts by mass of the raw rice. Can be mentioned. The trehalose can be used as a quality improver of the present invention together with the gum arabic of the present invention (mixed form) or used in combination with the quality improver of the present invention containing gum arabic as an active ingredient. (Combined form). The proportion of trehalose used in combination with the gum arabic of the present invention is 50 to 2000 parts by mass, preferably 100 to 1000 parts by mass, more preferably 200 to 1000 parts by mass, with respect to 100 parts by mass of the arabi gum of the present invention. Can be mentioned.

[0074] In addition to the gum arabic of the present invention, amylase is also used in the quality improver of the present invention to suppress aging especially during refrigeration and freezing and thawing. After freezing, it maintains the same texture as immediately after preparation, and can further improve the looseness, softness (moistness) and moistness of cooked rice. In particular, when amylase is used in combination with the arabia gum of the present invention, it is possible to improve the deterioration of texture such as stickiness on the surface of rice grains or loss of rice grain feeling, which was a problem when using amylase alone ( (See Experimental Example 5).

[0075] Examples of amylases include end-type α-amylase that randomly cleaves _α- 1, 4 bonds such as starch and glycogen, and starch, glycogen, etc. that have α-1, 4 bonds from the non-reducing end to maltose units. Exo-type 0 amylase that decomposes sequentially at the same time, such as dalcoamylase, which also degrades _α- 1 and 4 bonds in glucose units and also breaks off _α -6 bonds at branch points. These may be used alone or in combination of two or more.

 [0076] The amount of amylase added to the cooked rice is 0.01 to 10 parts by mass, preferably 0.0;! To 5 parts by mass, more preferably 0.0 to 100 parts by mass of the raw rice. ; ~~ 1 part by weight In enzyme activity, 100 to 100,000 parts of amylase can be used for 100 parts by mass of raw rice.

 [0077] The amylase can be used as the quality improver of the present invention together with the gum arabic of the present invention (mixed form), or the quality improvement of the present invention comprising the gum arabic of the present invention as an active ingredient. It can also be used in combination with an agent (combination form). The ratio of the amylase used in combination with the arabia gum of the present invention is 0.;! To 20 parts by mass, preferably 0.;! To 10 parts by mass, more preferably 0 with respect to 100 parts by mass of the arabi gum of the present invention. Lifting 5-5 parts by weight.

 [0078] Furthermore, in addition to the gum arabic of the present invention, pullulan is used in combination with the quality improver of the present invention, so that aging especially during refrigeration can be suppressed and deterioration of texture can be prevented. Further, the looseness, softness (softness) and moistness of cooked rice can be further improved. In particular, by using pullulan together with the gum arabic of the present invention, the effect of maintaining the softness immediately after preparation can be further improved. (Refer to Experimental Example 4)

[0079] The amount of pullulan added to the cooked rice is 0.0;! To 5 parts by mass, preferably 0.0;! To 1 part by mass, and more preferably 0.01 to 100 parts by mass of the raw rice. 0.5 part by weight [0080] The pullulan can be used as the quality improver of the present invention together with the gum arabic of the present invention (mixed form), and the quality improvement of the present invention comprising the gum arabic of the present invention as an active ingredient. It can also be used in combination with an agent (combination form). The proportion of pullulan used in combination with the arabia gum of the present invention is as follows: 100 to 20 parts by mass of the arabi gum of the present invention;! -20 mass parts, preferably 1--15 mass parts, more preferably 1--10 The force S can be raised.

 [0081] The present invention also provides cooked rice prepared using the quality improver and a method for preparing the same. Such cooked rice is prepared by adding the quality improver to the raw rice, the power of cooking together (preferably cooking rice) in the presence of water, or the cooked rice after cooking (preferably cooking rice). It can prepare by carrying out a secondary process using.

 [0082] Specifically, the following method can be exemplified.

 1. Raw rice that has been washed in advance and soaked in water as necessary is mixed with the quality-improving agent of the present invention, and if necessary, other raw materials are blended, followed by heat treatment such as rice cooking or steaming. .

 2. Cooked (preferably cooked) cooked rice (cooked rice) and an aqueous solution or water dispersion containing the quality improver of the present invention (including other ingredients such as seasonings! /) /, Add)

3. Cooked cooked rice (preferably cooked rice) (cooked rice) is cooked using oil in which the quality improver of the present invention is dissolved or dispersed.

 [0083] Except for this operation, it can be prepared according to the usual cooking method of cooked rice. In addition, the amount of the quality improver added is the case where the cooked rice is prepared by mixing the quality improver with raw rice and cooking together (preferably cooking rice) in the presence of water (method 1 above). In this case, the gum arabic of the present invention relative to 100 parts by mass of raw rice is 0.0;! To 20 parts by mass, preferably 0.05 to 3 parts by mass, more preferably 0 .;! To 2 parts by mass. Can be mentioned. On the other hand, when cooked (preferably cooked) cooked rice is secondarily processed using the quality improver (in the case of methods 2 and 3 above), the ratio of gum arabic of the present invention to 100 parts by mass of cooked rice As follows: 0.0;! To 5 parts by mass, preferably 0.0;! To 2 parts by mass, more preferably 0.0;! To 1 part by mass, particularly preferably 0.05 to 1 part by mass. Can be mentioned.

[0084] The cooked rice of the present invention thus prepared has an improved texture, particularly a fluffy and moist feeling It has a feeling and smoothness on the surface of cooked rice. Therefore, the present invention provides a cooked rice that is particularly improved in fluffiness, moistness, and smoothness and texture.

[0085] The cooked rice of the present invention is also improved in the following properties:

 (1) Boiled rice grains are bound to each other, preventing or suppressing the formation of dumpling-like lumps.

 (2) The adhesion of cooked rice to production machines and containers has been reduced!

 (3) Aging of cooked rice is suppressed, and the aging of the texture is suppressed (aging suppression),

(4) When cooked rice is cooked with fats and oils, the flavor of cooked rice is enhanced (for example, the flavor of butter is enhanced),

 (5) Seasoning As a result of improving the miscibility when mixing (liquid) with cooked rice, the time of the mixing process is shortened and the seasoning can be performed uniformly.

 [0086] Furthermore, these properties are unique to the cooked rice of the present invention, which is well expressed not only when the cooked rice is warm, but also in a cold state or after refrigerated storage.

 [0087] As described above, the quality improver of the present invention to be used comprises the gum arabic of the present invention as an active ingredient, but if necessary, at least one selected from trehalose, amylase, and pullulan. It may contain seeds. The trehalose, amylase, and / or pullulan may be used together with the gum arabic of the present invention in the form of a quality improver as described above, but the gum arabic of the present invention is an effective component. It may be used in combination with a quality improver.

[0088] In addition, in the preparation of cooked rice of the present invention, other additives than the gum arabic, trehalose, amylase, and pullulan of the present invention can be used in combination as long as the effects of the present invention are not hindered. For example, an amino acid such as sodium L-aspartate or a salt thereof, a nucleic acid such as disodium 5'-inosinate or a salt thereof, an organic acid such as monopotassium citrate or a salt thereof, and an inorganic salt such as potassium chloride. Typical seasonings; potency extract such as power lashi extract, koji rust extract and kojic acid; preservatives such as silicoprotein extract, polylysine and sorbic acid; enzymes such as protease, peptidase and lipase; PH adjusting agents such as taenoic acid, fumaric acid and succinic acid; flavoring agents; / 3_ coloring agents such as carotene and anato pigment; guar gum, tara gum, locust bean gum, water-soluble soybean polysaccharide, tamarind sea Dog gum, psyllium seed gum, konjac flour, konnyaku darko mannan, starch, modified and processed starch, starch hydrolyzate, tragacanth gum, cara gum, gati gum, pectin, agar, carrageenan, alginic acid, alginate, xanthan gum, dielan gum, Curdlan, rhamsan gum, uelan gum, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, carboxymethylcellulose (CMC) salt, methylcellulose (MC), ethylmethylenoresenorelose, nodoxypropinoresenorelose (HPC), hydroxy Thickeners such as propinomethylcellulose (HPMC), chitin and chitosan, gelling agents; swelling agents; proteins such as egg white, egg yolk, whole egg, whey protein, and soy protein; sucrose, fructose, and reduced starch Saccharified product, erythritono Examples include sugars such as les and xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, and aspartame; vitamins such as vitamin A, vitamin vitamin E, and vitamin K; minerals such as iron and calcium.

 [0089] Also, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, lecithin, enzymatically degraded lecithin , And at least one or more selected from emulsifiers such as enzyme-treated lecithin can also be suitably used.

 [0090] In addition, raw materials used for secondary processing of cooked (preferably cooked) cooked rice include, for example, livestock such as beef, pork and chicken, vegetables such as potato, carrot and onion, butter , Fats such as fresh cream, animal fats such as lard, pork fat, beef tallow, and oils such as vegetable oils such as corn oil, sunflower oil, rapeseed oil, soybean oil, castor oil, milk, skim milk powder, whole milk powder Well-known raw materials such as milk raw materials such as whole fat sweetened condensed milk, defatted sweetened condensed milk, and sour cream can be mentioned.

 Example

 Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the text, “%” means “mass%” and “*” means Saneigen FFI Co., Ltd.

 [0092] <Experiment 1>

l ~ 2: ^ [0093] (1) Preparation of sushi rice

 420 g of ion-exchanged water was added to 320 g of white rice (koshihikari, non-washed rice), and cooked rice was prepared using a household rice cooker (SR-MA10, manufactured by National Corporation). Based on the formulation in Table 1, various arabic gums (gum arabic 1 to 4) were added to rice vinegar and dissolved with stirring, and then sugar and salt were added to prepare sushi vinegar. 15 parts by mass of sushi vinegar was added to 100 parts by mass of cooked rice (raw rice content: about 47%), and mixed uniformly while cooling with a fan. The sample was stored for 24 hours in a refrigerator at 5 ° C and then evaluated.

 [0094] (2) Texture

 Five panelists performed sensory evaluations on the texture (5 items: looseness, adhesion improvement, softness (maintenance of softness), moistness, and palatability of texture). Specifically, the opinions of each panel were collected and evaluated on a 5-point scale (no reference sample): ± 2 points (-1, -2, 0, +1, +2). The looseness was evaluated on the basis of (+): easy to loosen; (1) hard to loosen (attached). For improving adhesion, sushi rice is filled into polypropylene nigiri sushi mold containers (size per 5cm x 5cm x 2.5cm x 2cm), and the ease of peeling of sushi rice from the container mold is evaluated. (+): Easily detached from the container (low adhesion to the container); (1): Not easy to remove from the container (high adhesion to the container). Softness is (+): fluffy; (1): moistened (hard), moist feeling (+): moist; (1): moistened as standard The palatability of feeling was evaluated on the basis of (+): preferred as sushi rice; (1) unfavorable as sushi rice. The results are shown in Table 2.

[0095] [Table 1]

Ingredients for sushi mushroom (g) Example 1 Example 2 Comparative example 1 Comparative example 2 “Frank” Rice vinegar 58.0 58.0 58.0 58.0 58.0 Sugar 32.0 32.0 32.0 32.0 32.0 Salt 10.0 10.0 10.0 10.0 10.0 Arabic power 1 (Molecular weight 2 million Da 2.0 ― ― ― ― Arabian force 2 (Molecular weight 5.2 million Da ― 2.0 ― ― ― Arabian force 3 (Molecular weight 200 ~ 500,000 Da ―-2.0 ― ― Arabian force 4 (Molecular weight 8.6 million Da ― ― ― 2.0 ― Arabia 0.3 0.3 0.3 0.3 to 100 parts by mass of cooked rice

 Note 1) Gum arabic 1: gum arabic of the present invention (weight average molecular weight 2 million Da, gum arabic 3 heat-treated at 115 ° C for 6 hours, AGP 20%)

 Note 2) Gum arabic 2: Gum arabic of the present invention (weight average molecular weight of about 5.2 million Da, gum arabic 3 heated at 115 ° C for 15.5 hours, AGP27%)

 Note 3) Gum arabic 3: Normal gum arabic (Bistop [trademark] D—2041 *: Weight average molecular weight 200 to 500,000 Da, unheated, powder)

 Note 4) Gum arabic 4: Gum arabic (weight average molecular weight approx. 8.6 million Da, powder, AGP32%)

[Table 2]

By adding the gum arabic of the present invention (gum arabic 1 and 2) to sushi vinegar, the looseness of the cooked rice is improved, and the texture is soft and soft and moisturized. The sushi rice was excellent (Examples 1 and 2). On the other hand, when gum arabic 3 of Comparative Example 1 (low molecular weight product (normal product)) was used, the looseness was improved to some extent, but the texture was not able to give a firm and moist feeling. . In addition, when gum arabic 4 (high molecular weight product (Comparative Example 2)) was used, the effect of improving looseness was slightly inferior, and the texture was sticky. [0098] <Experimental example 2>

 Munri example 3-5, comparative example 3-8: Sushi rice

 [0099] (1) Preparation of sushi rice

Ion-exchanged water ⁴² Og was added to 320 g of white rice (koshihikari, non-washed rice), and cooked rice was prepared using a household rice cooker (SR-MA10, manufactured by National Corporation). Based on the formulation in Table 3, gum arabic (gum arabic 5 and 3) or soybean polysaccharide was added to rice vinegar and dissolved by stirring, and then sugar and salt were added to prepare sushi vinegar. 15 parts by mass of sushi vinegar was added to 100 parts by mass of cooked rice (raw rice content: about 47%) and mixed uniformly while cooling with a fan. The sample was stored for 24 hours in a refrigerator at 5 ° C and then evaluated.

[0100] (2) Texture (sensory test)

Sensory evaluation of the texture was conducted by five panelists, and the opinions of each paneler were consolidated into five items: looseness, adhesion improvement, softness (maintenance of softness), moist feeling, and palatability of texture. Then, according to the method of Experimental Example 1, 5 grades were evaluated with ± ² points (no reference sample). The results are shown in Table 4.

[0101] [Table 3]

 Note 5) Gum arabic 5: Gum arabic of the present invention (super gum ΕΜ-2 *: molecular weight 1 500,000 to 2.5 million Da, Nagaguchi no

 Note 3) Gum arabic 3: Normal gum arabic (Bistop [trademark] D—2041 *: Weight average molecular weight 200 to 500,000 Da, powdered product)

Note 6) Soybean polysaccharide: Water-soluble hemicellulose (SM-1 200 *, powder product) [0102] [Table 4]

[0103] By adding the gum arabic of the present invention (gum arabic 5) (Examples 3 to 5), Arabica gum 3 (low molecular weight product, normal product) (Comparative Examples 3 to 5) and soybean polysaccharide (comparison) The same loosening improvement effect and adhesion improvement effect as in Examples 6 to 8) were observed. Furthermore, by adding the gum arabic (arabic gum 5) of the present invention, in addition to the above effects, the softness (feeling of softness) and the feeling of moistness can be maintained even after storage in a refrigerator. And was able to maintain a favorable texture for sushi rice. Softness of texture after refrigerated storage The moist feeling is an effect that cannot be obtained sufficiently with gum arabic 3 (low molecular weight product), which is normal gum arabic, and soybean polysaccharide.

 [0104] (3) Texture (objective evaluation of hardness)

 In order to objectively evaluate the hardness of sushi rice, the hardness of Example 5, Comparative Example 5, Comparative Example 8, and blank sushi rice prepared as described above was measured with a rheometer (texture analyzer 1). Specifically, a uniaxial compression rheometer (texture analyzer) was used to compress a rice grain of each sushi rice with a disk-type plunger having a diameter of 10 mm to obtain a distance-one load curve. The compression rate was 90% and the compression speed was lmm / sec. The maximum load (N) generated by compression was defined as “hardness”. For the measurement, 30 rice grains (n = 30) having almost the same size were used, and the average value of the measured values was calculated. For each sushi rice, immediately after preparation and 5. After storing for 24 hours in the refrigerator of C, the measurement was performed. The change rate (%) of “hardness” due to refrigerated storage was determined by the following formula.

 [0105] Change rate (%) = 1 O O X {("hardness" after 24 hours at 5 ° C) / ("hardness" immediately after preparation) I

[0106] Table 5 shows the results.

[0107] [Table 5]

[0108] The sushi rice to which the gum arabic of the present invention was added (Example 5) is of course gum arabic gum 3 (low molecular weight product, comparative example 5) as well as a blank (no additive). ) And soy polysaccharides added with soy polysaccharide (Comparative Example 8), “hardness” was small even after storage at 5 ° C for 24 hours, and the change rate of “hardness” due to storage was also small. This agrees with the result of “softness” in sensory evaluation (Table 4), and shows that the gum arabic of the present invention suppresses the hardening of sushi rice by storage. [0109] (4) Texture (objective evaluation of softness and moistness)

 Next, the effect of arabi gum or soybean polysaccharide on the swelling and aging of rice starch was examined. Urushi rice starch (Micropearl, Shimada Chemical) 2.5g and arabi gum (Gum Arabic 5 and 3) or soybean polysaccharide 0.5g were mixed, and ion exchange water was added to make the total amount 25g. Using Rapid Visco Analyzer (RVA), the viscosity change was measured when the sample was heated and cooled with the following temperature program.

 [0110] 1) Heating from 50 ° C to 95 ° C at 12 ° C / min

 2) Hold at 95 ° C for 2.5 minutes

 3) Cool from 95 ° C to 50 ° C at 12 ° C / min

 4) Hold at 50 ° C for 2 minutes.

 [0111] From the obtained RVA curve, the maximum viscosity in the heating process was defined as the “peak viscosity”, and the viscosity increase in the cooling process after heating (the difference in viscosity values before and after cooling) was determined as “setback”. The unit was calculated as RVAU). Here, the larger the “peak viscosity” is, the more starch is swollen, and the larger the “setback” is, the more early the aging of the starch is. The results are shown in Table 6.

[0112] [Table 6]

 Note 5) Gum arabic 5: Gum arabic of the present invention (sugam EM _2 *: molecular weight 1 500 to 2.5 million Da

Note 3) Gum arabic 3: Normal gum arabic (Bistop [Trademark] D—2041 *: Molecular weight 20.5 million Da Note 6) Soy polysaccharide: Water-soluble hemicellulose (SM—1 200 *, powder) The starch added with gum arabic 5 of the invention and normal gum arabic 3 (low molecular weight product) has a slightly increased peak viscosity compared to the starch of gum arabic and soy polysaccharides, and the starch without any deviation. In contrast, starch with soy polysaccharides has a control The peak viscosity was greatly reduced compared to. This indicates that gum arabic (both the present and normal arabi gums) does not inhibit the swelling of rice starch, unlike soy polysaccharides.

 [0114] Furthermore, the starch to which the gum arabic of the present invention and normal gum arabic were added had a lower setback than the blank, as in the case of soybean polysaccharides. This indicates that the present arabi gum and normal arabi gum inhibit the early aging of rice starch. Note that the decrease in “setback” due to the addition of soybean polysaccharide is due to inhibition of swelling of rice starch and not due to prevention of early aging.

 That is, the gum arabic of the present invention, unlike soybean polysaccharides, further suppresses early aging without inhibiting the swelling of rice starch. Compared to the sushi rice to which the arabic gum of the present invention is added nothing, the sushi rice (blank) and the sushi rice to which the soybean polysaccharide is added (Comparative Example 8), the texture is soft and moist ( (See Table 4: Sensory evaluation results). However, the difference in texture between the gum arabic of the present invention and normal gum arabic could not be explained from the RVA measurement results.

 [0116] Therefore, in order to explain the texture difference between the sushi rice to which the gum arabic of the present invention was added (Example 5) and the sushi rice to which normal arabic gum was added (Comparative Example 5), The relaxation time was measured, and the degree of water binding in sushi rice was compared.

 [0117] Specifically, for sushi rice (Example 5, Comparative Example 5, and blank) stored at 5 ° C for 24 hours, 1 grain of rice was made into a sample tube (made of glass, outer diameter 10 mm, length 200 mm). Filled. Using a Bruker minispec 20 mq pulse NMR spectrometer (Bruker Optakes Co., Ltd.), applying a 90 ° pulse, then a 180 ° pulse after various time intervals τ hours, and detecting a spin echo signal after 2 τ hours . The decay of this signal was measured, and the relaxation curve obtained was approximated by a two-component exponential function to determine the proton relaxation time of proton. The measurement temperature was 5 ° C. The results are shown in Table 7.

[0118] [Table 7] Proton T2 relaxation time

 Short time component (msec) Long time component (msec)

 Example 5 2.2 17.0

 Comparative Example 5 1.3 11.6

 Blank 0.8 12.2

[0119] The shorter the relaxation time, the stronger the degree of water binding, indicating a hard state in terms of sensuality

[0120] The sushi rice to which the gum arabic of the present invention was added (Example 5) had a shorter time component and longer time component than the sushi rice to which a blank and normal arabic gum were added (Comparative Example 5). Even in this case, the T2 relaxation time was long.

 That is, the water binding force due to the ordering of starch constituent molecules (amylose and amylopectin) can be weakened by adding the gum arabic of the present invention. This is because the sushi rice to which the arabi gum of the present invention is added is softer and moist than the sushi rice to which the blank and normal gum arabic are added (see Table 4: Sensory evaluation results). Conceivable

[0122] <Experiment 3>

 Example 6 8, Comparative Example 9-: 10: Sushi rice (frozen)

 [0123] (1) Preparation of sushi rice

 Add 360 g of ion-exchanged water to 320 g of white rice (koshihikari, non-washed rice), soak for 1 hour, add the aqueous solution lOOg shown in Table 8 and mix well, and then cook rice cooker for home use (SR-MA10, National The rice was prepared using Co., Ltd. Based on the formulation in Table 9, arabic gum was added to rice vinegar and dissolved by stirring, and then sugar and salt were added to prepare sushi vinegar. 15 parts by mass of sushi vinegar was added to 100 parts by mass of cooked rice, and the mixture was mixed uniformly while cooling with a fan. Stored in a freezer at –20 ° C for 24 hours and then thawed naturally for evaluation.

 [0124] (2) Texture (Sensory evaluation)

Sensory evaluation of the texture was conducted by five panelists, and the opinions of each paneler were collected and evaluated in five stages of ± 2 points (no reference sample). Looseness, softness (maintenance of softness), moist feeling, outside We evaluated 4 items of the view. Specifically, the looseness is (+): easy to loosen; (1) softness is (+): softened based on the difficulty of loosening (attached); (1): softened Based on (hard), moist feeling was evaluated with (+): moist; (1): tingling as a standard, and appearance (+): good; (1) evaluated as bad. .

 [0125] The results are shown in Table 10.

 [0126] [Table 8]

 [0127] [Table 9]

 Note 5) Gum arabic 5: Gum arabic of the present invention (super gum EM-2 *: molecular weight 1 500 to 2.5 million Da,

[0128] [Table 10] Sushi rice soft and soft Appearance Remarks

 Sensory evaluation

 Example 6 2 -1 1 1 -2 It is white and has a loosening force.

 Example 7 2 1 1 1 Although slightly whitish, it is slightly moist and has a grainy feeling and is loose.

 Example 8 2 2 2 2 Rice grains are transparent, moist and grainy, and loose.

 Comparative Example 9-2 -1 1 1 Slightly whitish but slightly moist. The loosening is bad. It lacks graininess and is slightly sticky. Comparative Example 10 -2 -1 2 2 Rice grain is transparent and moist. The loosening is bad. It lacks graininess and is sticky.

 Blank -2-2-2-2 Whitened and aging. The loosening is bad.

[0129] From the results of Examples 7 and 8, particularly in the case of frozen sushi rice, the combined use of gum arabic and trehalose of the present invention can impart a soft and supple feeling to the cooked rice after thawing. It was. From the results of Comparative Examples 9 and 10, trehalose alone had a stickiness that could suppress whitening during freezing and thawing. By using trehalose in combination with the Arabica gum of the present invention, it was possible to prepare high-quality frozen sushi with a graininess and a high moistness while suppressing whitening during freezing and thawing.

 [0130] <Experimental example 4>

 [0131] (1) Preparation of Inari Sushi

 420 g of ion-exchanged water was added to 320 g of white rice (Nishihikari, non-washed rice), and cooked rice was prepared using a household rice cooker (SR-MA10, manufactured by National Corporation). Based on the prescription in Table 11, arabic gum and punoreran were added to rice vinegar and dissolved by stirring, and then sugar and salt were added to prepare sushi vinegar. 15 parts by mass of sushi vinegar was added to 100 parts by mass of cooked rice (raw rice content: about 47%), and mixed uniformly while cooling with a fan. This sushi rice was packed in a commercially available inari-age (manufactured by Japan Consumers' Cooperative Association) to prepare sushi, stored in a refrigerator at 5 ° C for 48 hours, and then returned to room temperature for sensory evaluation.

 [0132] (2) Texture (Sensory evaluation)

Sensory evaluation of texture (frayability, softness) was conducted by five panelists, and the opinions of each paneler were aggregated and evaluated in five stages of ± 2 points (no reference sample). The looseness is (+): easy to loosen (1) Softness (maintenance of fluffiness) is (+): Softness! /, Ru; (1): Waiting, Each was evaluated on the basis of ru. The results are shown in Table 12.

 [Table 11]

Note 5) Gum arabic 5: Gum arabic of the present invention (Super Gum EM-2 * _: Molecular weight 1 500,000-2,500 Da, ίΤΓ last loro)

[0134] [Table 12]

[0135] By using the gum arabic and pullulan of the present invention in combination, it was possible to prepare sushi as the rice grains were not moistened even after refrigerated storage, and the looseness was not good. From these results, it was found that the combined use of gum arabic and pullulan of the present invention is effective in improving the quality of inari sushi (improving the texture).

 [0136] Gu Experimental Example 5>

 Example 10, Hiei example 1 2 to 13: Sushi rice

 [0137] (1) Preparation of sushi rice

We added 360g of ion-exchanged water to 320g of white rice and soaked for 1 hour. Based on Table 13, Softagen 10 (trademark) (manufactured by Taisho Technos Co., Ltd.) (Milase 2.1%) suspension lOOg is prepared, added to the previous soaked rice and mixed well, and the rice is cooked using a domestic rice cooker (SR-MA10, manufactured by National Corporation). Prepared. Based on the formulation shown in Table 14, arabic gum was added to rice vinegar and dissolved with stirring, and then sugar and salt were added to prepare sushi vinegar. 15 parts by mass of sushi vinegar was added to 100 parts by mass of cooked rice (raw rice content of about 47%), and mixed uniformly while cooling with a fan. After 24 hours of storage in a 5 ° C refrigerator, the temperature was returned to room temperature for evaluation.

 [0138] (2) Texture (sensory evaluation)

 Sensory evaluation of the texture (frozenness, softness, moist feeling, graininess) was conducted by five panelists, and the opinions of each paneler were collected and evaluated in five grades of 2 points (no reference sample). The looseness is (+): easy to loosen; (1) softness is (+): softened based on the difficulty of loosening (attached); (1): softened (hard) As a standard, moist feeling is (+): moist; (1): Based on blurring, graininess is (+): grainy; (1): Graininess is not standard Each was evaluated. The results are shown in Table 15.

 [0139] [Table 13]

* Softagen 1 0: Contains β-amylase 2, 1 ⁰ / ο

[0140] [Table 14]

Raw material for sushi vinegar (g) Example 10 Comparative example 12 Comparative example 13 Blank Rice vinegar 58.0 58.0 58.0 58.0 Sugar 32.0 32.0 32.0 32.0 Salt 10.0 10.0 10.0 10.0 Arabic power 5 Mu 5 ' ^¾5) 1.0 ― ― ― Arabic power' mu 3 Note ³ ) ― ― 1.0 ― 0.15 to 0.15 to 100 parts by mass of cooked rice

 Addition rate of arabic strength (part by mass)

 Note 5) Gum arabic 5: Gum arabic of the present invention (super gum EM-2 *: molecular weight 1 500 to 2.5 million Da, powder product)

 Note 3) Gum arabic 3: Normal gum arabic (Bistop [trademark] D-2041 *: molecular weight 200 to 500,000 Da, powder product) [Table 15]

The ability to prepare soft and moist sushi rice even after refrigerated storage by using amylase S, the surface of the rice grain is in a melted state, it is sticky and difficult to loosen, and it is preferable as a texture that feels grainy There was no problem (Comparative Example 12). By using the gum arabic of the present invention in combination with / 3-amylase, it was possible to prepare a sushi rice that was loose and moist and soft and had a graininess and a favorable texture (Example 10). On the other hand, when normal gum arabic was used in combination with / 3-amylase, the looseness was improved, the graininess of rice could be imparted, lacking the moist feeling, and a slightly hard texture (comparison) Example 13). [0143] <Experimental example 6>

 Examples 11-: 12, Comparative Examples 14-: 15: Chicken rice

 [0144] (1) Preparation of chicken rice

 After adding 440 g of ion-exchanged water to 320 g of white rice (koshihikari, non-washed rice) and immersing for 1 hour, cooked rice was prepared using a household rice cooker (SR-MA10, manufactured by National Corporation). Based on the prescription in Table 16, gum arabic was added to chicken rice (source) (Ezaki Glico Co., Ltd.) and stirred and dissolved. After putting 15g of butter in a frying pan and heating it over medium heat for 1 minute, add 250g of cooked rice (raw rice content: about 47%) and fry it over medium heat for 1 minute. Further fry for 1 minute on low heat, add 30-33 g of the previous sauce, and further fry for 1 minute on low heat to prepare chicken rice. After cooling at room temperature for 3 hours, sensory evaluation was performed.

 [0145] (2) Texture (Sensory evaluation)

 Sensory evaluation of the texture (shininess, looseness, texture, butter aroma) was conducted by five panelists, and the opinions of each paneler were aggregated and evaluated in five levels of ± 2 (no reference sample). Shiny is (+): There is gloss; (1) Flawlessness is based on the fact that there is no gloss (+): It is easy to loosen; (1) It is difficult to loosen (attached), and the texture is ( +): The surface of the rice grain is smooth and firm; (1): Based on the rough and rough surface of the rice grain, (+): Good; (1) Evaluated on the basis of bad did. The results are shown in Table 17.

 [0146] [Table 16]

 Note 5) Gum arabic 5: Gum arabic of the present invention (super gum EM-2 *: molecular weight 1 500 to 2.5 million Da, powder product)

 Note 3) Gum arabic 3: Normal gum arabic (Bistop [Trademark] D—2041 *: Molecular weight 200 to 500,000 Da, unrolled powder)

[0147] [Table 17] Chicken rice

 Sensory evaluation of fragrance

 Example 1 1 2 2 2 1 Rice grains are glossy and have a smooth and solid surface. Loosen one by one. Slightly fluttering.

 Example 12 2 2 2 2 Rice grains are glossy and have a smooth and solid surface. Loosen one by one. It is easy to get tangled in the sauce that is loosened from the time of preparation. Butter — has a good scent.

 Comparative Example 14 1 1 -1 1 The rice grain has a slight gloss, but the surface is slightly rough and lacks a feeling of firmness. Slightly loose. Slightly fluttering scent.

 Comparative Example 15 1 1 1 2 The rice grain has a slight gloss and the surface is slightly smooth and soft. Slightly loose. Butter scent is good.

 Blank -1 -1 -1 0 Glossy surface of rice grain. There is stickiness and the loosening is bad. There is a part that is a lump.

[0148] By adding the gum arabic of the present invention to the chicken rice sauce, it was possible to prepare chicken rice with a moist and moist texture and good buttery aroma. The gum arabic of the present invention had a quality improvement effect (texture improvement effect) even in a cooking method in which the cooked rice was added and fried. As an addition method, the effect was obtained by dissolving and adding the gum arabic of the present invention to a liquid source. In addition, the cooked rice of Example 11 and 12 of chicken rice was characterized in that the coating of each grain of rice with oil was uniform compared to the blank. Further, in Examples 11 and 12, compared to Comparative Examples 14 and 15, the rice grains were glossy and the surface of the rice grains was smooth. These are considered to be attributable to the high emulsifiability of the gum arabic of the present invention.

 [0149] Gu Experiment 7>

 Examples 16 to 18: Fried rice

 [0150] (1) Preparation of fried rice

Add 440 g of ion-exchanged water to 320 g of white rice (koshihikari, non-washed rice), soak for 1 hour, and then prepare cooked rice using a household rice cooker (SR-MA10, manufactured by National Corporation). Made. Based on the formulation in Table 18, Arabica was added to fried rice (manufactured by Nagatanien Co., Ltd.) and mixed with powder. Put 15 _g of salad oil in a frying pan and heat on medium heat for 1 minute, add 60 g of beaten egg and fry for 30 seconds on medium heat, add 250 g of cooked rice (raw rice content about 4 7%), add 1 Fried for a minute. To this, 8 to 9.5 g of the above powder was added and fried for 1 minute and 30 seconds on medium heat to prepare fried rice. After cooling at room temperature for 3 hours, sensory evaluation was performed.

 [0151] (2) Texture (Sensory evaluation)

 Sensory evaluation of the texture (disintegration and graininess) was conducted by five panelists, and the opinions of each paneler were aggregated and evaluated in five stages of ± 2 points (no reference sample). The looseness is (+): easy to loosen; (1) based on the difficulty of loosening (attached), the granularity is (+): there is a granular feeling; (1): based on the absence of granularity, Each was evaluated. The results are shown in Table 19.

 [0152] [Table 18]

 Note 7) Gum arabic 6: Gum arabic of the present invention (Super Gum No. 8 *: 250; Granules prepared such that particles of U m or more are 5006 or more) (Molecular weight 1 500,000 to 2.5 million Da)

[Table 19]

本発明のアラビアガムを、粉末状のチャーハンの素に添加することにより、ほぐれが よぐ米飯の粒状感があるチャーハンを調製することができた。このことから、本発明 のアラビアガムは、炊き上げた米飯に添加してさらに炒めるとレ、う調理法にぉレ、ても、 品質改良効果 (食感改良効果）があることが判明した。また、添加方法として、水溶液 に限らず、顆粒状のアラビアガムを添加するとレ、う方法も有効であった。

By adding the gum arabic of the present invention to the powdered fried rice, a fried rice with a granular feeling of loosely cooked rice could be prepared. From this, it was found that the gum arabic of the present invention has a quality improvement effect (texture improvement effect) even if it is added to cooked cooked rice and further fried. As an addition method, an aqueous solution However, the addition of granular gum arabic was effective.

 [0155] <Experiment 8>

 Examples 19-21: Butter rice

 [0156] (1) Preparation of butter rice

 Based on the formulation in Table 20, bouillon, salt and gum arabic were added to ion-exchanged water, and dissolved by stirring to prepare a seasoning liquid. Put 30g of butter in a frying pan and heat on medium heat for 1 minute, then add 50g of chopped onion and fry for another minute. Add 320g of white rice (koshihikari, non-washed rice) and stir for 1 minute 30 seconds. Transfer the whole amount to a home cooker (SR-MA10, manufactured by National Corporation), add 400g of the previous seasoning liquid, and cook. Butter rice was prepared. After allowing to cool at room temperature for 3 hours, sensory evaluation was performed.

 [0157] (2) Texture (Sensory evaluation)

 Sensory evaluation of texture (shininess, looseness, butter fragrance) was conducted by 5 panelists, and the opinions of each panel were collected and evaluated in 5 levels of ± 2 points (no reference sample). Shiny (+): There is a gloss; (1) Based on the fact that there is no gloss, the looseness is (+): It is easy to loosen; (1) The fragrance of butter on the basis that it is difficult to loosen (attached) Standing was evaluated with (+): good; (1) bad. The results are shown in Table 21.

 [0158] [Table 20]

 Note 5) Gum arabic 5: Gum arabic of the present invention (Super Gum EM-2 *: Molecular weight 1 500-2.5 million Da, Art Rorono

[0159] [Table 21] Nokutaichi Rice Shiny Looseness Putter Remarks

 Sensory evaluation of fragrance

 Example 19 1 1 1 There is something glossy. Slightly loosened but slightly scented butter.

 Example 20 2 2 There is one. It is very loose. Slightly fluttering scent. Example 21 2 2 There are two. Disperse one grain at a time. Butter fragrance is good.

 Blank -1 1 0 No gloss. Unraveling is not extremely bad, but there are lumps and some clumps.

[0160] By adding the gum arabic of the present invention to butter rice, it was possible to prepare a butter rice having a grainy feel of loose rice and a good aroma of butter. The Arabica gum of the present invention was also effective in improving the quality even in a cooking method in which raw rice was fried and then added and cooked.

 Industrial applicability

[0161] According to the quality improver of the present invention, it is possible to prepare cooked rice with improved texture such as giving the rice a particularly soft and moist feeling and a smooth surface. Therefore, according to the present invention, it is possible to provide a quality improving agent (texture improving simultaneous IJ) for preparing cooked rice having an improved texture.

Claims

The scope of the claims  [I] A rice rice quality improver containing gum arabic with a weight average molecular weight of 900,000 to 5.5 million Da as an active ingredient.  [2] Furthermore, at least selected from the group consisting of trehalose, amylase, and pullulan  The quality improver according to claim 1, comprising one kind. [3] The quality improver according to claim 1, wherein the quality is a texture of cooked rice. [4] The quality improver according to claim 3, wherein the texture of the cooked rice is at least one texture selected from the group consisting of the fluffy, moist, and smooth texture of cooked rice. [5] The quality improver according to claim 1, wherein the cooked rice is at least one cooked rice selected from the group consisting of refrigerated cooked rice, frozen cooked rice, sushi cooked rice, and cooked rice using fats and oils. Yes  [6] Preparation of cooked rice comprising a step of heating and preparing cooked rice by mixing the quality improver according to claim 1 with raw rice, or processing the cooked cooked rice using the quality improver Method.  [7] A step of heating and preparing cooked rice using the quality improving agent according to claim 1 and at least one selected from the group consisting of trehalose, amylase, and pullulan, or treating the cooked rice, The method for preparing cooked rice according to claim 6.  [8] The method for preparing cooked rice according to claim 6, wherein the quality improver according to claim 2 is used as the quality improver.  [9] A claim that the quality improver is blended in an amount of 0.0;! To 20 parts by mass in terms of the amount of gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da per 100 parts by mass of raw rice The method for preparing cooked rice described in 6. [10] The weight average molecular weight of the quality improver is 900,000 to 5.5 million per 100 parts by mass of cooked rice The method for preparing cooked rice according to claim 6, wherein the amount is 0.0;! To 5 parts by mass in terms of the amount of Da gum arabic. [II] 50 to 2000 parts by mass of trehalose, 0.;! To 20 parts by mass of amylase, or 1 to 20 parts by mass of pullulan with respect to 100 parts by mass of gum arabic in the quality improver according to claim 1 The method for preparing cooked rice according to claim 7, which is used in combination at a ratio of 1 part. [12] Cooked rice with improved quality, prepared by the preparation method according to any one of claims 6 to 11.  [13] The cooked rice according to claim 12, wherein the quality is the texture of cooked rice.  [14] The cooked rice according to claim 13, wherein the texture of the cooked rice is at least one texture selected from the group consisting of a cooked, moist, and smooth cooked rice. 15. The cooked rice according to claim 14, wherein the cooked rice is at least one cooked rice selected from the group consisting of refrigerated cooked rice, frozen cooked rice, sushi cooked rice, and cooked rice using fats and oils. [16] The quality of cooked rice comprising the step of mixing the quality improver according to claim 1 with the raw rice and heating the cooked rice or treating the cooked cooked rice with the quality improver. Improvement method.  [17] A step of heating and preparing cooked rice using the quality improver according to claim 1 and at least one selected from the group consisting of trehalose, amylase, and pullulan, or treating the cooked rice, The method for improving the quality of cooked rice according to claim 16.  [18] The method for improving quality of cooked rice according to claim 16, wherein the quality improver according to claim 2 is used as the quality improver.  [19] A claim that the quality improver is blended in an amount of 0.0;! To 20 parts by mass in terms of the amount of gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da per 100 parts by mass of raw rice The method for improving the quality of cooked rice described in 16.  [20] For 100 parts by mass of cooked rice, the quality improver is converted to the amount of gum arabic having a weight average molecular weight of 900,000 to 5.5 million Da, and blended at a ratio of 0.0; The method for improving the quality of cooked rice according to claim 16.  [21] Based on 100 parts by weight of gum arabic in the quality improver according to claim 1, 50 to 2000 parts by weight of trehalose, 0.; 20 parts by weight of amylase, or 1 to 20 parts by weight of pullulan The method for improving quality of cooked rice according to claim 17, which is used in combination at a ratio of 1 part.