JPH04183365A - Preparation of cooked rice - Google Patents

Abstract

PURPOSE:To prepare cooked rice resistant to the browning and deterioration of taste and flavor in a state maintained at a high temperature and having improved preservability in the case preserved without heating by cooking rice after adjusting the pH of the system with a specific organic acid. CONSTITUTION:In the cooking of rice in water by conventional method, the pH of the cooking system is adjusted to <=6.5 (especially <=5.5) by adding an aliphatic organic acid (excluding acetic acid, butyric acid and other fatty acids) such as citric acid, malic acid or tartaric acid or a substance containing the organic acid such as plum extract, apple vinegar and fruit juice.

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to a method for producing cooked rice, and more specifically, when producing boiled rice by adding water to rice and heating it, aliphatic organic acids other than acetic acid, butyric acid, and other fatty acids are used. (including substances containing these organic acids; hereinafter collectively referred to as the organic acids of the present invention) and heating to bring the pH to below 6.5. .

The conventional method of making cooked rice is to add soy sauce, sugar, seasonings, etc. in addition to rice and water and heat it.
The acid used was vinegar that could be added to rice to make sushi. On the other hand, rice is often kept warm at around 600 degrees Celsius after it is cooked, and is often kept for a long time, 12 to 24 hours. In this case, there is the current problem of gradual browning, the generation of a strange odor, and a marked deterioration of flavor, and another problem of rapid spoilage if not kept warm, all of which are unresolved and easy to solve. However, the current situation is that an effective method is desperately needed.

Problems to be Solved by the Invention The present invention attempts to simultaneously solve the problems of browning and deterioration of flavor when rice is cooked with water and then kept warm, and improvement of shelf life when not kept warm.

It is common practice to use rice and water as a means to solve problems. On the other hand, there are acetic acid, butyric acid, and other aliphatic edible organic acids other than fatty acids, such as citric acid, malic acid, tartaric acid, succinic acid, lactic acid, fumaric acid, adipic acid, and other substances containing these, such as , regret extract, plum yu, kiss, apple cider vinegar, fruit juice i
It is within the scope of the present invention. Furthermore, it is within the scope of the present invention even if the -i component of the organic acid is made into a salt with sodium, potassium, etc., and the salts of the organic acid of the present invention are added as long as the salt is acidic. Therefore, it is cooked at I) H of G, F) or less, preferably 5.5. This PH refers to the PH of the water to be added. Acetic acid, butyric acid, and other fatty acids and aromatic acids have inferior sensual properties.

Actions and Effects When making cooked rice, conventionally, organic acids such as those of the present invention were not added. In the second step, when cooking rice, add the acid of the present invention and heat it to a temperature of 6.5 or less, especially 5.5 or less. However, with the method of the present invention, there is almost no change even after the time has elapsed, and the effects and effects are poor.Especially + 2-2
After 4 hours, the method of the present invention exhibits superior effects when the change in sensory and sensual properties is less than one-half. This effect can be considered a groundbreaking effect in the food industry. In the present invention, it is of course possible to add sugars, sugar alcohols, seasonings, minerals, etc. in addition to the acid of the present invention when cooking rice.

Example 1 When 750 g of rice was cooked in a conventional manner, 10 g of umeboshi extract, 0.4 g of citric acid, and 0.1 g of sodium citric acid were added.

Example 2 When 750 g of rice was cooked in a conventional manner, 9 g of apple cider vinegar and 0.3 g of malic acid were added.

The above is an example, and the present invention is not limited thereto.

Claims (1)

[Claims] When producing cooked rice by adding water to rice and heating it, it is recommended to add acetic acid, butyric acid, and other aliphatic organic acids other than fatty acids (including substances containing this organic acid) and heat the rice to a pH of 6.5 or less. Characteristic rice manufacturing method.