JPH0548103B2 - - Google Patents
Info
- Publication number
- JPH0548103B2 JPH0548103B2 JP60296262A JP29626285A JPH0548103B2 JP H0548103 B2 JPH0548103 B2 JP H0548103B2 JP 60296262 A JP60296262 A JP 60296262A JP 29626285 A JP29626285 A JP 29626285A JP H0548103 B2 JPH0548103 B2 JP H0548103B2
- Authority
- JP
- Japan
- Prior art keywords
- lecithin
- rice
- mixture
- oil
- dried rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000209094 Oryza Species 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 25
- 235000009566 rice Nutrition 0.000 claims description 25
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 20
- 235000010445 lecithin Nutrition 0.000 claims description 20
- 239000000787 lecithin Substances 0.000 claims description 20
- 229940067606 lecithin Drugs 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 16
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 235000019149 tocopherols Nutrition 0.000 description 2
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Description
〔産業上の利用分野〕
本発明は、レシチンを食用硬化油に添加した混
合物で即席乾燥米を被覆することにより、酸化安
定性の優れた即席乾燥米を製造する方法に関する
ものである。
ここでいう即席乾燥米とは、FD米、パフ米、
熱風乾燥米などで、簡単な加熱調理で食に供する
ものを指す。
〔従来の技術〕
即席乾燥米に含まれる油分は、微量であるが、
米がポーラスであること、乾燥機によつては、長
時間熱がかかることなどにより、即席乾燥米その
ままでは酸化されやすく、保存状態によつては、
風味等がそこなわれてしまう欠点を有していた。
従来、この対策としてN2−gas置換包装・脱酸
素剤の使用などが知られているが、それなりの設
備を要すること或は、コスト面に制約があるこ
と、包材にピンホール等があると効果は全く期待
出来ないなどの欠点を有している。
又、トコフエロール、アルコルビン酸ナトリウ
ム製剤などの種々の天然抗酸化剤も、ただ単に添
加するだけでは効果がなく、その種類、添加方法
を選ぶ必要があることが知られている。更に、食
用油脂とレシチンとの併用によるフライ食品の酸
化安定性に関する知見も存在する（特開昭56−
29967）。
しかしながら、乾燥米については、その酸化安
定化効果、適用の態様等に関する知見はほとんど
ないのが現状である。
〔発明の目的〕
本発明の目的は、上記のようにこれまで有効な
方法がなかつた酸化安定性の優れた即席乾燥米の
製造法を提供することにある。
〔問題点を解決するための手段〕
本発明者らは、種々の研究の結果、水分10％未
満の即席乾燥米を食用硬化油とレシチンの混合物
で被覆することによつて上記の目的を達成される
ことを見い出し、本発明を完成するに至つた。
即ち、本発明は水分10％未満の即席乾燥米の表
面を食用硬化油及びレシチンの混合物で被覆する
ことを特徴とし、好ましくは食用硬化油：レシチ
ンの混合比率が100：0.3〜２、即席乾燥米：食用
硬化油及びレシチン混合物の比率が100：0.1〜10
である即席乾燥米の製造法である。
本発明に使用する食用硬化油とは、ナタネ油・
綿実油・コーン油・米油・パーム油・ラード・牛
脂等の水素添加油などを意味する。
ここでレシチンの抗酸化効果の有効性を以下の
実験に示す。
ナタネ油の水素添加油（m.p.38）にトコフエロ
ールを0.01及び0.03％又、レシチンを0.3及び0.7
％混合した混合物を調製し、AOM試験器を用
い、オイルバスの温度90℃、サンプル１本の空気
送入量約0.67ml／secで63時間後にPOVを測定し
た。
[Industrial Field of Application] The present invention relates to a method for producing instant dried rice with excellent oxidation stability by coating instant dried rice with a mixture of lecithin and edible hydrogenated oil. The instant dry rice mentioned here refers to FD rice, puffed rice,
Refers to items such as hot air-dried rice that can be eaten by simply heating them. [Conventional technology] The amount of oil contained in instant dried rice is small, but
Because rice is porous and some dryers apply heat for a long time, instant dried rice is easily oxidized, and depending on storage conditions,
It had the disadvantage that the flavor etc. were spoiled. Conventionally, N 2 -gas replacement packaging and the use of oxygen absorbers have been known as countermeasures to this problem, but they require a certain amount of equipment, have cost constraints, and have pinholes in the packaging material. However, it has drawbacks such as the fact that the effect cannot be expected at all. Furthermore, it is known that simply adding various natural antioxidants such as tocopherols and sodium ascorbate preparations is not effective, and that it is necessary to select the type and method of addition. Furthermore, there is also knowledge regarding the oxidative stability of fried foods by using edible fats and oils in combination with lecithin (Japanese Patent Application Laid-Open No. 1983-1999).
29967). However, with regard to dried rice, there is currently little knowledge regarding its oxidation stabilizing effect, modes of application, etc. [Object of the Invention] As mentioned above, the object of the present invention is to provide a method for producing instant dried rice with excellent oxidation stability, for which no effective method has hitherto existed. [Means for solving the problem] As a result of various studies, the present inventors achieved the above object by coating instant dried rice with a moisture content of less than 10% with a mixture of edible hydrogenated oil and lecithin. The present invention was completed based on the discovery that the present invention is possible. That is, the present invention is characterized in that the surface of instant-dried rice with a moisture content of less than 10% is coated with a mixture of edible hydrogenated oil and lecithin, and preferably the mixture ratio of edible hydrogenated oil:lecithin is 100:0.3-2, and instant-dried rice is coated with a mixture of edible hydrogenated oil and lecithin. The ratio of rice: edible hydrogenated oil and lecithin mixture is 100:0.1~10
This is a method for producing instant dried rice. The edible hydrogenated oils used in the present invention include rapeseed oil,
This refers to hydrogenated oils such as cottonseed oil, corn oil, rice oil, palm oil, lard, and beef tallow. The effectiveness of the antioxidant effect of lecithin is shown in the following experiment. Hydrogenated rapeseed oil (mp38) contains tocopherols at 0.01 and 0.03% and lecithin at 0.3 and 0.7%.
% mixture was prepared, and the POV was measured after 63 hours using an AOM tester at an oil bath temperature of 90°C and an air flow rate of approximately 0.67 ml/sec for each sample.
本発明は以上のようにして実施されるものであ
り、この方法により即席乾燥米の酸化安定性向上
を製造条件を変更することなく、又低コストで達
成することができる。
以下、実施例により本発明を更に説明する。
実施例 １
水分６％の熱風乾燥した即席乾燥米に、ナタネ
油の水素添加油（m.p.38）100に対し、レシチン
を0.7添加した混合物を１及び２％添加コーテイ
ングしたものを、34・45・60℃で２週間保存し、
POVを測定した。結果は第１〜３図に示すよう
に、食用硬化油及びレシチンの混合物をコーテイ
ングしたものは、無処理のものに対し、著しい酸
化安定性を示した。
実施例 ２
水分６％の熱風乾燥した即席乾燥米に、ナタネ
油の水素添加油（m.p.38）100に対し、レシチン
を0.1，0.3，１，２，３，10又は15添加した混合
物を１％添加コーテイングしたものを、34℃で２
ケ月保存し、官能検査（30名のパネル）によつて
評価した。結果は第１表に示すように、レシチン
の添加量が0.3未満であると酸化安定性は低下し
てしまい、又レシチンの添加量が２より多いと、
米の風味を害なわせることがわかつた。即ち、食
用硬化油100に対し、レシチンの添加量は、0.3〜
２であることが即席乾燥米の場合、最も適してい
る。
The present invention is carried out as described above, and by this method, it is possible to improve the oxidation stability of instant dried rice without changing the production conditions and at low cost. The present invention will be further explained below with reference to Examples. Example 1 Instant dried rice that had been dried with hot air and had a moisture content of 6% was coated with 1 and 2% of a mixture of 100% hydrogenated rapeseed oil (mp38) and 0.7% lecithin. Store at ℃ for 2 weeks,
POV was measured. As shown in Figures 1 to 3, the results showed that the products coated with a mixture of edible hydrogenated oil and lecithin showed remarkable oxidation stability compared to the untreated products. Example 2 1% of a mixture of 0.1, 0.3, 1, 2, 3, 10, or 15 lecithin added to 100 hydrogenated rapeseed oil (mp38) was added to hot air-dried instant dried rice with a moisture content of 6%. The coated material was heated to 34℃ for 2 hours.
It was stored for several months and evaluated by a sensory test (panel of 30 people). The results are shown in Table 1, when the amount of lecithin added is less than 0.3, the oxidation stability decreases, and when the amount of lecithin added is more than 2,
It was found that it spoiled the flavor of rice. In other words, the amount of lecithin added to 100 parts of edible hydrogenated oil is 0.3~
2 is most suitable for instant dry rice.
【表】
その平均を示した。
[Table] Shows the average.
図面は、実施例１の結果を示すもので、第１図
は、34℃保存、第２図は45℃保存、第３図は60℃
保存を示している。図中の符号Ａは無処理（対
照）、符号Ｂは食用硬化油とレシチンの混合物を
１％添加、符号Ｃは２％添加したものである。
The drawings show the results of Example 1. Figure 1 shows storage at 34°C, Figure 2 stores at 45°C, and Figure 3 shows storage at 60°C.
Indicates preservation. In the figure, code A is untreated (control), code B is a sample to which 1% of a mixture of edible hydrogenated oil and lecithin has been added, and code C is a sample to which 2% of a mixture of edible hydrogenated oil and lecithin has been added.
Claims (1)
油及びレシチンの混合物で被覆することを特徴と
する即席乾燥米の製造法。 ２ 食用硬化油：レシチンの混合比率が100：0.3
〜２であることを特徴とする特許請求の範囲第１
項記載の製造法。 ３ 即席乾燥米：食用硬化油及びレシチン混合物
の比率が100：0.1：〜10であることを特徴とする
特許請求の範囲第１項記載の製造法。[Claims] 1. A method for producing instant dried rice, which comprises coating the surface of instant dried rice with a moisture content of less than 10% with a mixture of edible hydrogenated oil and lecithin. 2 Mixing ratio of edible hydrogenated oil:lecithin is 100:0.3
Claim 1 characterized in that ~2
Manufacturing method described in section. 3. The production method according to claim 1, characterized in that the ratio of instant dried rice: edible hydrogenated oil and lecithin mixture is 100:0.1:-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60296262A JPS62155059A (en) | 1985-12-26 | 1985-12-26 | Production of instant dried rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60296262A JPS62155059A (en) | 1985-12-26 | 1985-12-26 | Production of instant dried rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62155059A JPS62155059A (en) | 1987-07-10 |
| JPH0548103B2 true JPH0548103B2 (en) | 1993-07-20 |
Family
ID=17831291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60296262A Granted JPS62155059A (en) | 1985-12-26 | 1985-12-26 | Production of instant dried rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62155059A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69720220T2 (en) * | 1997-10-28 | 2004-01-22 | Société des Produits Nestlé S.A. | Fast-boiling rice kernels |
-
1985
- 1985-12-26 JP JP60296262A patent/JPS62155059A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62155059A (en) | 1987-07-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |