JPH0595760A - How to save cooked rice - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a method for preserving cooked rice which is excellent in storability, safety, economy, etc. without impairing the original taste and flavor of cooked rice. [Composition] Citric acid is 0.1 to 0.3 against raw rice before cooking rice.
A method for preserving cooked rice, characterized in that it is added in a weight percentage.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for storing cooked rice.

[0002]

[Prior art and its problems] Rice has been the staple food of Japanese people since ancient times. Normally, the food is cooked at home or at a restaurant only during the day, and the rest is raw rice. Most of them are saved as. In addition, cooked rice is the most delicious to eat immediately after cooking, the taste decreases over time, and it has a shelf life of at most one day in terms of quality, and after that, it smells like vinegar and the flavor deteriorates. Then I cannot eat it at all.

In recent years, however, cooked rice has been sold as bento and rice balls outside of general households such as convenience stores, and cooked rice is not always eaten immediately after cooking. In other words, since the rice for sale goes through the distribution process, it naturally takes a long time from being cooked until it is eaten, and therefore it is necessary to make the cooked rice last longer. Heretofore, as a typical method for maintaining the taste and quality of cooked rice, there is a method of making sushi rice using vinegar, but this is just sushi rice and is not suitable for use as ordinary rice balls and bento .

On the other hand, as a conventional technique for maintaining the quality of cooked rice, there is a method described in JP-B-59-30386. However, with this method
In order to control H to be too low at 3.5 to 4.0, 0.68% by weight of glucono delta lactone should be used for raw rice, and as a result, the cooked rice has a bad taste. When it gets cold, the taste becomes uncomfortable.
Further, the above-mentioned glucono delta lactone is particularly expensive among the edible organic acids, and further, since microwave is used in the above method, it is disadvantageous in cost.

Further, Japanese Unexamined Patent Publication (Kokai) No. 59-74948 discloses a method in which egg white lysozyme is mainly used, and three essential kinds of organic acid, polymerized phosphate and thiamine lauryl sulfate are added together. There is. However, the egg white lysozyme and thiamine lauryl sulfate used in the above method are very expensive chemicals with a price of tens of thousands of yen per 1 kg, and egg white lysozyme is an enzyme, so it is weak against heat and is not suitable for storing cooked rice etc. Is not suitable for.

In the invention described in Japanese Patent Publication No. 60-17497, L-ascorbic acid, sodium inosinate,
Although it relates to a cooked rice improving agent using sodium glutamate, an organic acid and sugar, the organic acid is used not as a preservative but as an auxiliary component supplementing L-ascorbic acid and plays a role of a seasoning effect together with other components. This is achieved, and when mixed in large quantities, the rice is used as sushi rice and cannot be stored as ordinary cooked rice. Furthermore, L-ascorbic acid is expensive and economically disadvantageous.

Japanese Unexamined Patent Publication (Kokai) No. 62-220162 describes a texture improver for cooked rice, which is characterized by using together three components of an organic acid, an organic acid salt and a sulfate or a hydrochloride. Among them, organic acid is 0.5 to 500 for 1 kg of raw rice.
mg (0.00005-0.05% by weight of raw rice), preferably 1-1
Although it is stated that 100 mg (0.0001 to 0.01% by weight of raw rice) is added, even if it is effective as a texture improver for cooked rice with such an amount of addition, there is no substantial preservative effect and a large amount. It is hard to say that it is an effective storage method because the acidity remains when added to.

From the above viewpoints, there is a demand for development of an excellent method for preserving cooked rice in which the above problems are improved.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for preserving cooked rice which is excellent in storability, safety, economy and the like without impairing the original taste and flavor of cooked rice.

That is, the present invention relates to a method for preserving cooked rice, which comprises adding citric acid in an amount of 0.1 to 0.3% by weight to raw rice before cooking rice.

Citric acid is generally contained in sour natural fruits such as apple, mandarin orange, and lemon,
Most of the sourness of these fruits comes from citric acid. Therefore, citric acid is one of the most safe organic acids among many edible organic acids, and is widely used in the food field as an acidulant. However, to date, there has been no case where citric acid was added alone for the purpose of preserving foods, and it was common knowledge among those skilled in the art that effective preservation effect cannot be obtained by addition alone. .. Therefore, the inventor
While paying attention to the properties of such citric acid, as a result of intensive studies to solve the problems of the prior art, even if citric acid alone was added a certain amount directly before cooking rice is expected In addition, they have found that an excellent preservation effect can be exhibited and the above-mentioned object can be achieved, and have completed the present invention.

As the citric acid used in the present invention, a known citric acid such as a commercially available one can be used, and the citric acid may be added in any form of powder or solution. The amount of citric acid added is 0.1 to 0.3% by weight based on the raw rice. When the amount added is less than 0.1% by weight, a substantial storage effect cannot be obtained, and when it exceeds 0.3% by weight, a sour taste is felt, which is not preferable.

Further, in the present invention, it is essential to add the above citric acid before cooking rice. As an addition method before cooking rice, it is particularly effective to add it to the water for cooking rice. On the other hand, if added after cooking rice, the storage effect becomes insufficient, which is not preferable. In addition, it has the drawback that it is difficult to add and mix it after cooking rice, and the acidity tends to remain.

In the present invention, citric acid alone can achieve a sufficient preservation effect, but other general preservatives or other food additives may be used in combination within the range where the flavor of cooked rice is not impaired. Examples of preservatives that can be used in this case include edible organic acids and salts thereof, and the organic acids include adipic acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, lactic acid, acetic acid, ascorbic acid, and erythorbine. Acid, phosphoric acid, phytic acid, etc. can be illustrated. Also,
Thickening stabilizers such as collagen, gelatin and agar may be added for moisturizing and improving flavor of cooked rice.

[0015]

EFFECTS OF THE INVENTION According to the method for preserving cooked rice of the present invention, excellent cooked rice preservation effect can be achieved without impairing the original taste and flavor of cooked rice, and citric acid is used as an organic acid, so that it is safe and economical. It is also excellent in sex. Further, since it may be added before cooking rice, the operation can be easily performed.

[0016]

EXAMPLES Examples will be shown below to further clarify the characteristics of the present invention.

Example 1 320 g of rice was stirred three times with water, and then 0.48 g of citric acid
Dissolve (0.15% by weight of raw rice) in 400 ml of water,
This was added to the rice, left for about 40 minutes, and then cooked in an electric kettle.

After aging for 15 minutes, the mixture was placed in a container and left for 30 minutes in the room while being left open. Then, the container was covered and stored in a thermostatic chamber at 30 ° C.

Next, the taste, mold, spoilage odor, and progress state of spoilage during storage were observed. The results are shown in Table 1.
In Table 1, the symbol "-" indicates that no mold or rotten odor was observed, and the symbol "+" indicates that mold or rotten odor was observed. The larger the number of symbols, the mold or rotten odor. It shows that the degree of is increasing. In addition, the general viable cell count was measured on the third, fifth and seventh days after the start of storage. The results are shown in Table 2.

[0020]

[Table 1]

[0021]

[Table 2]

Example 2 Example 2 was repeated except that the amount of citric acid added was 0.64 g (0.20% by weight based on the raw rice).
The results are shown in Table 1. In addition, the general viable cell count was measured on the third, fifth and seventh days after the start of storage. The results are shown in Table 2.
Shown in.

Comparative Example 1 The procedure of Example 1 was repeated except that citric acid was not used. The results are shown in Table 1. In addition, the general viable cell count was measured on the third, fifth and seventh days after the start of storage. The results are shown in Table 2.

Comparative Example 2 The procedure of Example 1 was repeated, except that 0.16 g of citric acid (0.05% by weight of raw rice) was added. The results are shown in Table 1.

Comparative Example 3 The procedure of Example 1 was repeated except that 1.23 g of citric acid (0.4% by weight based on raw rice) was added. The results are shown in Table 1.

From the above results, it can be seen that the method for preserving cooked rice of the present invention exhibits excellent effects.

Claims (1)

[Claims] 1. Citric acid is added to raw rice in an amount of 0.1 to 0.1 before cooking rice.
A method for preserving cooked rice, which comprises adding 0.3% by weight.