Method for producing processed cooked rice, and processed cooked rice

Patent metadata

Field	Value
Publication number	US-10499670-B2
Application number	US-201415031629-A
Country	US
Kind code	B2
Filing date	Oct 23, 2014
Priority date	Oct 24, 2013
Publication date	Dec 10, 2019
Grant date	Dec 10, 2019

Abstract

[Problem] To provide a method for producing processed cooked rice that renders cooked rice excellent in terms of both easiness to be loosened and texture, and is useful for stabilization of both steps and quality.
[Solution] A method for producing processed cooked rice comprising the step of cooking rice using two or more amylases having different optimum acting temperatures to thereby improve the easiness of cooked rice to be loosened and the texture. Preferably, the method for producing processed cooked rice comprises the step of cooking rice using one or more heat-resistant amylases having an optimum acting temperature of 60 to 100° C. and one or more amylases having an optimum acting temperature of 30 to 60° C.

First claim

The invention claimed is:

1. A method for producing processed cooked rice comprising:
cooking rice with water and at least one non-heat-resistant α-amylase and at least one heat-resistant α-amylase in combination;
primary drying of the cooked rice; and then
subjecting the resulting rice to secondary drying,
wherein an optimum acting temperature of the at least one non-heat-resistant α-amylase is different from an optimum acting temperature of the at least one heat-resistant α-amylase,
the rice that is subjected to the cooking is rice before being gelatinized,
the rice is not cooked by steaming,
the cooked rice immediately after the cooking has a moisture content in a range from 49% to 68%, and
the cooked rice has a lower sticking rate and higher easiness of loosening, compared with rice cooked with none of the non-heat-resistant α-amylase and the heat-resistant α-amylase and rice cooked with only one of the non-heat-resistant α-amylase and the heat-resistant α-amylase,
wherein the easiness of loosening of the cooked rice is evaluated after the primary drying of the cooked rice, and
the sticking rate of the cooked rice is evaluated after the primary drying of the cooked rice and sieving thereof with a 3.5-mesh sieve.

2. The method for producing processed cooked rice according to claim 1 ,
wherein the optimum acting temperature of the at least one heat-resistant α-amylase is in a range from 60 to 100° C., and
the optimum acting temperature of the at least one non-heat-resistant α-amylase is in a range from 30 to 60° C.

3. The method for producing processed cooked rice according to claim 1 , wherein the processed cooked rice is gelatinized rice or puffed dried rice.

4. The method for producing processed cooked rice according to claim 1 ,
wherein both an amount of the at least one non-heat-resistant α-amylase and an amount of the at least one heat-resistant α-amylase used in the method are in a range from 0.01 to 20 U relative to one gram of uncooked rice.

5. The method for producing processed cooked rice according to claim 1 ,
wherein an amount of the at least one non-heat-resistant α-amylase relative to the rice is same as an amount of the at least one heat-resistant α-amylase relative to the rice.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Saeki Kentaro
• Takagi Yuichiro
• Komatsu Masashi
• Tanaka Mitsuru

Classifications

• A23L7/196

  Products in which the original granular shape is maintained, e.g. parboiled rice · CPC title

• A23L7/10

  Cereal-derived products · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L7/107 Primary

  Addition or treatment with enzymes not combined with fermentation with microorganisms · CPC title

• A23L7/1965

  Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil · CPC title