VEGETECH:KK;株式会社ベジテック;株式会社ＳＡＭＵＲＡＩ ＴＲＡＤＩＮＧ;SAMURAI TRADING CO LTD;BEJI KIKAKU KAIHATSU CO LTD;株式会社ベジ企画開発
发明人:
SAKURAI HIRONARI,櫻井 裕也
申请号：
JP2018083365
公开号：
JP2019187288A
申请日:
2018.04.24
申请国别(地区):
JP
年份:
2019
代理人:
摘要：
To provide a rice cooking method and a rice cooking compounding agent which give excellent water retentivity to cooked rice cooked by increasing an amount of cooking water so as to increase a water capacity, and give a quality such as chewability and stickiness, similar to cooked rice cooked without increasing an amount of cooking water.SOLUTION: Raw rice is cooked by adding 0.5-2.0 pts.wt. of a rice cooking compounding agent based on 100 pts.wt. of raw rice to raw rice and cooking water. The rice cooking compounding agent has as the main components, a konjak fine powder having an average grain diameter of 15 μm-150 μm, a silicon dioxide fine powder of an average grain diameter of 15 μm-150 μm, and a processed starch powder. It is possible to give excellent water retentivity to cooked rice cooked by increasing an amount of cooking water so as to increase a water capacity, and give texture such as chewability and stickiness, and taste similar to cooked rice cooked without increasing an amount of cooking water.SELECTED DRAWING: Figure 1【課題】炊き水の量を増やして炊き上げて保水量を多くした米飯に、良好な保水性を与えると共に、炊き水の量を増やすことなく炊き上げた米飯と同程度の歯ごたえ、粘り気等の品質を与えることのできる炊飯方法および炊飯配合剤を提供すること。【解決手段】生米および炊き水の中に、生米１００重量部に対して、０．５～２．０重量部の炊飯配合剤を添加して、生米を炊き上げる。炊飯配合剤は、平均粒径が１５μｍ～１５０μｍのコンニャク微粉末、平均粒径が１５μｍ～１５０μｍの二酸化ケイ素微粉末、および加工デンプン粉末を主成分とする。炊き水の量を増やして炊き上げて保水量を多くした米飯に、良好な保水性を与えると共に、炊き水の量を増やすことなく炊き上げた米飯と同程度の歯ごたえ、粘り気等の食感、食味を与えることができる。【選択図】図１
