MANUFACTURING METHOD OF RICE

To provide a manufacturing method of rice excellent in storage property, by simple raw material without deteriorating flavor or rice, less in added amount, and excellent in quality keeping property.SOLUTION: There is provided a manufacturing method of rice obtained by cooking with adding (A) sodium...

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Bibliographic Details
Main Authors KATAHIRA RYOTA, KOGA MOTOKI, YAJIMA MIZUO
Format Patent
LanguageEnglish
Japanese
Published 31.10.2019
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Summary:To provide a manufacturing method of rice excellent in storage property, by simple raw material without deteriorating flavor or rice, less in added amount, and excellent in quality keeping property.SOLUTION: There is provided a manufacturing method of rice obtained by cooking with adding (A) sodium acetate and (B) glycine to raw rice and adding water, in which a blended amount of the (A) is 0.25 wt.% to 0.6 wt.% based on the raw rice, and a blended amount of the (B) is 0.1 wt.% to 0.37 wt.% based on the raw rice, and the total of blended amounts of the (A) and (B) is 0.5 wt.% to 0.75 wt.%.SELECTED DRAWING: Figure 1 【課題】保存性に優れるとともに、米飯の風味を損ねることがなく単純な素材で、添加量が少なく、日持向上性に優れた米飯類の製造方法を提供することを目的とする。【解決手段】生米に、(A)酢酸ナトリウムと、(B)グリシンとを添加し、水を添加して炊飯することにより得られる米飯類の製造方法であって、前記(A)の配合量が、生米に対し0.25重量%以上、0.6重量%以下であり、前記(B)の配合量が、生米に対し0.1重量%以上、0.37重量%以下であり、前記(A)と前記(B)の配合量の合計が、生米に対し0.5重量%以上、0.75重量%以下である、米飯類の製造方法により解決する。【選択図】図1
Bibliography:Application Number: JP20180087773