JP2000014338A - Production of flavor-improved rice and flavor-improved rice thus produced - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing flavor-improved rice at low cost, and to obtain such flavor-improved rice by the above method. SOLUTION: This method for producing flavor-improved rice comprises incorporating common rice with a flavor improver which is prepared by adding an emulsifier and water to a flavoring agent followed by homogenization; wherein the emulsifier is incorporated with at least a sucrose fatty acid ester.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to improving the quality of cooked rice, and more particularly to improving the flavor.

[0002]

2. Description of the Related Art There are rice varieties called "fragrant rice" which have a fragrant aroma when cooked. In Southeast Asia (for example, Thailand and China), it is customary to enjoy the scent of cooked rice. However, this fragrant rice is very expensive because it is difficult to grow rice and it is necessary to dry the harvested brown rice for a long time. For this reason, conventionally, a small amount of this scented rice is added to inexpensive ordinary rice (which does not have the scent of the above-mentioned scented rice even when cooked) and cooked. The scent of fragrant rice is added to cooked rice by putting fragrant plant leaves.

As a technique for adding flavor to polished rice or cooked rice, as disclosed in Japanese Patent Application Laid-Open No. 62-44140, a cyclodextrin having a function to include the flavor is added to nuts and seeds. It is known that a powder obtained by mixing powder is added to polished rice or cooked rice, and the flavor of nuts and seeds is added to the cooked rice.

[0004]

On the other hand, various flavoring agents which produce a desired scent based on a food additive have been conventionally known, and are prepared by mixing the flavoring agent with the cyclodextrin. Additives were added to polished rice, and it was possible to produce flavor-improved rice that had a desired aroma when cooked.

However, since the cyclodextrin is expensive, there is a problem that the cost for producing the flavor-improved rice is high.

SUMMARY OF THE INVENTION In view of the above problems, an object of the present invention is to provide a method for producing flavor-improved rice which can be produced at low cost, and to provide the flavor-improved rice.

[0007]

[Means for Solving the Problems]

In the method for producing flavor-improved rice according to claim 1, an emulsifier and water are added to a flavoring agent, and then the flavor improving agent obtained by homogenization is added to ordinary rice.

Therefore, the flavor, emulsifier, and water are emulsified by homogenization, and the flavor is uniformly added to each particle of ordinary rice. The thus-produced flavor-improved rice becomes cooked rice having a desired scent when cooked.

[0010] The method for producing flavor-improved rice according to claim 2 is that, in addition to claim 1, the emulsifier contains at least a sucrose fatty acid ester.

Therefore, since the flavoring agent and the water are made into a more uniform emulsified state, the flavoring agent is more uniformly added to each particle of ordinary rice.

According to a third aspect of the present invention, there is provided a method for producing a flavor-improved rice, wherein water is added to the flavoring agent, and one or more of sugar, starch, a thickener and a gelling agent are added, followed by homogenization. Or a flavor enhancer comprising a liquid or a granular or powdered material obtained by processing the liquid is added to ordinary rice.

Thus, when the flavor-improved rice is cooked, it becomes cooked rice having a desired aroma.

A fourth aspect of the present invention is a flavor-improved rice obtained by the method according to any one of the first to third aspects.

[0015] Thus, similarly, this flavor-improved rice becomes cooked rice having a desired scent when cooked.

The method for producing flavor-improved rice according to claim 5 is to mix the flavor-improved rice obtained by any one of claims 1 to 3 with ordinary rice.

Thus, the obtained flavor-improved rice becomes cooked rice having a desired scent when cooked.

[0018] Claim 6 is a flavor-improved rice obtained by the production method of claim 5.

Therefore, when the cooked rice is cooked, the flavor-improved rice becomes cooked rice having a desired aroma.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION

First, ordinary rice as used in the present invention refers to ordinary white rice other than scented rice, unwashed rice obtained by washing the ordinary white rice in advance, rice that has been pre-gelatinized and dried, and old rice. It refers to things that have been refined.

Next, a first embodiment according to the present invention will be described.

Flavor mixing device 1 used in the first embodiment
Will be described with reference to FIG. The flavor mixing device 1
Is an apparatus for producing a flavor-improved rice by adding a flavor improving agent (described later) to the plain rice. The flavor mixing device 1 comprises:
A stirring means 4 for adding the flavor improver to the supplied plain rice and stirring the same is provided.
a supply port 5 for supplying ordinary rice to one end
The other end is provided with an outlet 6 for discharging flavor-improved rice. A motor 10 is connected to the stirring screw 4a. A spraying unit 7 for spraying the flavor improver into the stirring unit 4 is provided on the supply port 5 side above the stirring unit 4. On the other hand, the flavor mixing device 1 is provided with a storage section 2 for storing the flavor improver, and a supply pipe 8 for guiding the flavor improver is connected to the storage section 2. It is connected to the spraying unit 7. In the middle of the supply pipe 8, a supply amount adjusting valve 9 for adjusting the supply amount of the flavor improver is provided.

Next, a method for producing flavor-improved rice according to the first embodiment will be described with reference to FIG.

First, the production of a flavor improving agent will be described.

In producing the flavor improver, the above-mentioned flavor is used. Here, a flavoring agent similar to the scent of fragrant rice produced by synthesizing a food additive was used. In addition, the present invention has focused on using an emulsifier which does not use the cyclodextrin and whose price is about 1/3 that of the cyclodextrin.

The production of the flavor improver is carried out by using a homogenizer 11 which provides a stable suspension or emulsion by applying a mechanical action, and a flavor, an emulsifier and water are added to the homogenizer 11. Input at a ratio of 1: 1: 1: 1000-500
This is done by high speed homogenization at 0 RPM.
The flavor improver thus produced is in an emulsified state in which the flavor, emulsifier, and water are uniformly dispersed.

As the emulsifier used, only sucrose fatty acid ester may be used. In addition to the sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, organic acid monoglyceride, sorbitan Emulsifiers such as fatty acid esters, propylene glycol fatty acid esters, and lecithin may be further added. When the sucrose fatty acid ester is used, since the dispersibility of the flavoring agent and water is the best, it is most suitable for producing a uniform flavor improving agent.

Next, a method of adding the above flavor improving agent to ordinary rice will be described with reference to FIG.

First, the motor 10 is operated to rotate the stirring screw 4a. The ordinary rice is supplied into the stirring means 4 through the supply port 5 and receives the rotation of the stirring screw 4a to be sent toward the discharge port 6 (in the direction of arrow A). Receive supply.
The supply of the flavor improving agent is performed by spraying from the spraying unit 7, and the spray amount is adjusted by the supply amount adjusting valve 9.
This is done by adjusting The amount of the flavor improver added to ordinary rice is in the range of 0.5% to 2%, preferably 1% to 1.5%, in addition to the water content in each particle of ordinary rice.
%.

The ordinary rice which has been sprayed with the flavor improving agent in the spraying section 7 is gradually fed while being stirred by the rotating action of the stirring screw 4a, and the flavor improving agent is uniformly added to the peripheral surface of each particle ( Coating). Then, the ordinary rice to which the flavor improver has been added is discharged from the outlet 6 as flavor improved rice.

As described above, the flavoring agent in the flavor improver is homogenized together with the emulsifier and water to form a uniformly dispersed emulsified state. The flavoring agent will be added uniformly to the particles.

The thus obtained flavor-improved rice, when cooked, makes the scent of the scented rice uniform from the cooked rice.

The amount of the flavor improver added to ordinary rice 0.5
The reason for the limitation of% to 2% is as follows. If it is less than 0.5%, the scent of the scented rice does not appear when cooked, whereas if it is more than 2%, the scent of the scented rice is too intense when cooked, or the emulsifier This has an adverse effect on the taste, and furthermore, the water content of ordinary rice (flavor-improved rice) is excessively increased and the quality is reduced. In addition, the optimal addition amount is 1% as described above.
１．５1.5%.

By the way, in the above, in the production of flavor-improved rice, a flavor enhancer obtained by emulsifying a flavor, an emulsifier and water is used, but the flavor is directly added to the peripheral surface of each particle of ordinary rice. You may do so. In this case, using the flavor mixing apparatus 1 in the same manner, the supply amount is adjusted so that the amount of the flavoring agent to be added to ordinary rice is 0.05% by weight to 1% by weight, preferably 0.1% by weight. This may be performed by adjusting the valve 9. The reason for limiting the amount of the flavoring agent added is as follows.
If the content is less than 05% by weight, no scent is produced, and if the content is more than 1% by weight, the scent is intense.

The flavor improver is obtained by adding water to the above-mentioned flavor, further adding one or more of sugar, starch, thickener, and gelling agent, and homogenizing the resultant. (Eg, extruders) and powder machines (eg,
A spray dryer or the like may be used, and may be in a granular state (hereinafter, referred to as a granular fragrance) or a powder state (hereinafter, referred to as a powder fragrance). The flavor improver of this granular fragrance or powdered fragrance is used to uniformly blend a predetermined amount with ordinary rice to form a blended rice (flavor improved rice), or to a rice cooker at the time of cooking. May be added. The above-mentioned blended rice or plain rice to which a desired amount has been added at the time of cooking rice becomes cooked rice that has a fragrance like fragrant rice when cooked.

The flavor mixing apparatus is not limited to the apparatus shown in FIG. 1 and is not shown. For example, it has a function of adding a predetermined amount of water and stirring it as in a white rice refining apparatus or a rice polishing machine. Any device may be used.

As described above, a method of uniformly adding a flavor improving agent or a flavoring agent to each particle of ordinary rice has been described with respect to a method of producing a flavor improving rice. Another method is described below as a second embodiment. explain.

In the second embodiment, flavor-improved rice to which a high-concentration flavor is added (hereinafter referred to as “high-concentration flavor-improved rice”) is produced, and the high-concentration flavor-improved rice is converted to ordinary rice. The present invention relates to a flavor-improved rice blended with: Hereinafter, the manufacturing method will be described.

First, a first example will be described with reference to FIG. Here, the flavor mixing device 1 used in the first embodiment is used. The storage unit 2 stores a flavoring agent. The ordinary rice is supplied from the supply port 5 to the stirring means 4 and sent to the discharge port 6 while being stirred by the rotation of the stirring screw 4a. During the stirring, the flavoring agent is sprayed on the ordinary rice from the spraying unit 7. The amount of application is adjusted by the supply amount adjustment valve 9 so as to be 1% by weight based on the ordinary rice. Regular rice sprinkled with flavoring agents
Under the stirring action of the stirring screw 4a, the flavoring agent is uniformly added to each particle and sent, and is discharged from the outlet 6 as high-concentration flavor-improved rice. Further, the spraying amount of the flavoring agent may be changed in a range of 1% by weight to 5% by weight.

Next, a method of blending the high-concentration flavor-improved rice with ordinary rice will be described with reference to FIG.
As the flavor mixing device, a flavor mixing device 13 similar to the flavor mixing device 1 is used. The difference is that the spraying unit 7
Instead of the supply hopper 14 and the supply amount adjustment shutter 15
Is provided. In the flavor mixing device 13, parts indicated by the same reference numerals as those of the flavor mixing device 1 are as follows:
They have the same name and function.

Using the flavor mixing device 13, the high-concentration flavor-improved rice is supplied from the supply hopper 14 and the ordinary rice is supplied from the supply port 5 to the stirring means 4. The supply ratio of the high-concentration flavor-improved rice is adjusted by the supply amount adjusting shutter 15 so as to be added at a ratio of 30% by weight to the ordinary rice. In the stirring means 4, the high-concentration flavor-improved rice and ordinary rice are sent to the outlet 6 while being stirred (blended) by the stirring screw 4a, and discharged from the outlet 6 as flavor-improved rice (blended rice). Will be done. The addition ratio of the high-concentration flavor-improved rice may be changed in the range of 10% by weight to 50% by weight. The high-concentration flavor-improved rice has an intense aroma when used alone, but the rice has an appropriate aroma depending on the ratio of addition to ordinary rice as described above.

Next, a second example of a method for producing flavor-improved rice in which high-concentration flavor-improved rice is produced in advance and then mixed with ordinary rice will be described with reference to FIG.

8% of a flavoring agent, 12% of sugar and 80% of water are charged into the homogenizer 11 to produce a high-speed homogenized liquid. And the spray dryer 1 which is a powder machine
This liquid is made into a flavor enhancer in powder form with the aid of 2.

Then, using the flavor mixing device 13, the powdery flavor improver is supplied from the supply hopper 14 and the ordinary rice is supplied into the stirring means 4 from the supply port 5. And
The supply amount adjusting shutter 15 is adjusted so that the powdery flavor improver is added at a ratio of 1% by weight to the ordinary rice. In the stirring means 4, the powdery flavor improver and ordinary rice are sent to the outlet 6 while being stirred by the stirring screw 4a, and the high-concentration flavor-improved rice is discharged from the outlet 6. The addition ratio of the powdery flavor improver may be changed in the range of 1% by weight to 5% by weight.

Next, the high-concentration flavor-improved rice is blended with ordinary rice by using the flavor mixing device 13 as in the first embodiment. Is 10% to 50% by weight
May be changed in the range of. The high-concentration flavor-improved rice has an intense aroma when used alone, but the rice has an appropriate aroma depending on the ratio of addition to ordinary rice as described above.

The blended rice (flavor-improved rice) produced as described in the first and second examples has a scent like scented rice when cooked. Then, by using the high-concentration flavor-improved rice as described above, the high-concentration flavor-improved rice can be used as the first rice.
The flavor-improved rice described in the embodiment of the present invention, that is, a higher concentration of the added scent component (flavor improver or flavoring agent) than that obtained by uniformly adding a flavor improver to each particle of ordinary rice. The fragrance evaporates for a long time.

As described in the second embodiment, the flavor-improved rice mixed with ordinary rice is preferably the high-concentration flavor-improved rice, but is not limited thereto. However, the flavor-improved rice obtained by the production method of the first embodiment may be mixed with ordinary rice.

Further, according to the present invention, since it can be applied to old rice, it also prevents the smell of old rice and contributes to the consumption of old rice in Japan.

Furthermore, in the step of producing a flavor improving agent or the step of producing high-concentration flavor improving rice, vitamins and minerals (calcium, iron, zinc, manganese, copper, cobalt, etc.), which are nutrients, You may add what was permitted on food hygiene. By using such a flavor improving agent, the cooked rice has the scent of rice such as fragrant rice and becomes the cooked rice to which the above-mentioned nutrients are added.

[0051]

According to the first to fourth aspects of the present invention, since the flavoring agent is uniformly added (coated) to each particle of ordinary rice, a preferred scent is obtained when cooked rice is cooked. Therefore, the flavor-improved rice can be produced at lower cost than before without using cyclodextrin.

According to claims 5 and 6 of the present invention,
Since it blends flavor-improved rice with ordinary rice,
When rice is cooked, the desired scent is obtained, and the flavor-improved rice can be produced at lower cost than before.

[Brief description of the drawings]

FIG. 1 shows a first embodiment for producing flavor-improved rice.

FIG. 2 shows a first example of a second embodiment for producing flavor-improved rice.

FIG. 3 shows a second example of the second embodiment for producing flavor-improved rice.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 flavor mixing device 2 storage section 4 stirring means 4 a stirring screw 5 supply port 6 discharge port 7 spraying section 8 supply pipe 9 supply amount adjustment valve 10 motor 11 homogenizer 12 spray dryer 13 flavor mixing device 14 supply hopper 15 supply amount adjustment shutter

Claims (6)

[Claims] 1. A method for producing flavor-improved rice, comprising adding an emulsifier and water to a flavoring agent, and then homogenizing the resulting flavor-improving agent to plain rice. 2. The method for producing flavor-improved rice according to claim 1, wherein the emulsifier contains at least sucrose fatty acid ester. 3. A homogenized liquid or a granular material obtained by processing the liquid after adding water to the flavoring agent, and further adding one or more of sugar, starch, a thickening agent and a gelling agent. Alternatively, a method for producing flavor-improved rice, comprising adding a flavor improver composed of a powder to ordinary rice. 4. A flavor-improved rice obtained by the method according to any one of claims 1 to 3. 5. A method for producing flavor-improved rice, which comprises mixing the flavor-improved rice obtained by the method according to any one of claims 1 to 3 with ordinary rice. 6. A flavor-improved rice obtained by the production method according to claim 5.