MANUFACTURING METHOD OF RICE

• Main Authors: KATAHIRA RYOTA, KOGA MOTOKI, YAJIMA MIZUO
• Format: Patent
• Language: English; Japanese
• Published: 31.10.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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