JP2003230367A - Liquid seasoning for cooked rice and method for producing the cooked rice using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid seasoning for cooked rice enabling anybody to easily obtain cooked rice excellent in loosing properties, flavor and palate feeling only through adding the liquid seasoning to boiled rice after being boiled and cooking the resultant product, and to provide a method for producing the cooked rice using the liquid seasoning. <P>SOLUTION: The liquid seasoning for the cooked rice contains an emulsifier of HLB 5-11. The method for producing the cooked rice comprises adding the seasoning to boiled rice after being boiled and cooking the resultant product. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid seasoning for cooked rice and a method for producing cooked rice using the same. More specifically, the present invention relates to cooked cooked rice such as cooked cooked rice or cold cooked cooked cooked cooked rice. A liquid seasoning for cooked rice and a method for producing cooked rice using the same, in which anyone can easily obtain cooked rice excellent in hogle resistance, flavor and texture simply by adding and mixing seasonings and cooking. It is about.

[0002]

2. Description of the Related Art Usually, cooked rice such as fried rice and pilaf, which are served at Chinese restaurants, etc., have good hogleiness of cooked rice grains, and because they are scattered with each other, there is no stickiness between cooked rice grains. The rice grains are evenly seasoned. Furthermore, the cooked rice grains themselves are soft and plump, and they are cooked rice with a very pleasant mouthfeel and excellent flavor and texture.

On the other hand, in cooked rice cooked in a general household, since the cooked rice grains are bound to each other and the seasoning is not well dispersed in each cooked rice grain, the cooked rice is evenly distributed to each cooked rice grain. It was difficult to season them properly. this is,
This is due to immaturity of cooking, cooking method, adjustment of oil content, time allocation of cooking, etc. Therefore, it has been difficult for anyone who has little experience in cooking to prepare cooked rice excellent in hogleability, flavor, and texture easily by relatively difficult cooking.

Therefore, for example, Japanese Unexamined Patent Publication No. 10-19192
No. 5, gazette discloses that powdered seasonings containing fats and oils and emulsifiers are mixed with cooked rice and cooked using a microwave oven, etc. A cooking method of cooked rice has been proposed which allows cooked cooked rice with an oily texture to be easily cooked. However, in this cooking method, since the form of the seasoning is powdery, it was extremely difficult to uniformly disperse the cooked rice and the powdered seasoning when mixing the cooked rice with the cooked rice. Therefore, the finished cooked rice was not sticky in some places, and the cooked rice grains were not evenly seasoned, so that the cooked rice was not sufficiently satisfactory in the hogle property, flavor and texture.

Further, for example, in Japanese Unexamined Patent Publication No. 7-39325, a quality improving agent for cooked rice containing diglycerin fatty acid ester as an active ingredient is added to cooked rice and cooked to prepare cooked rice. Has been proposed as a quality improving agent for cooked rice which is excellent in hogle resistance, anti-aging property, taste and the like. However, in the above invention, the target cooked rice is limited to cooked rice. That is, in general, when trying to prepare cooked rice, vegetable oil and other seasonings are required, but with this method, a quality improving agent is added to rice before cooking,
Since rice is cooked, the above-mentioned fats and oils, seasonings and the like are easily deteriorated by a long-time heating process with a rice cooker or the like, and it is not possible to obtain cooked rice which is sufficiently satisfactory in hogle properties, flavor and texture.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to add a liquid seasoning to cooked rice and cook it. It is to provide a liquid seasoning for cooked rice, which enables anyone to easily obtain cooked rice excellent in hogle resistance, flavor and texture, and a method for producing cooked rice using the same.

[0007]

[Means for Solving the Problems] The above object is to achieve HLB5.
It is achieved by a liquid seasoning for cooked rice, characterized in that it contains from 11 to 11 emulsifiers.

Preferably, the emulsifier content is 0.0
5 to 2.5% by weight. More preferably, the emulsifier is a diglycerin fatty acid ester.

The above object is also achieved by a method for producing cooked rice, which comprises adding a liquid seasoning for cooked rice containing an emulsifier of HLB 5 to 11 to cooked rice and heating the cooked rice. .

Preferably, the liquid seasoning for cooked rice is added in an amount of 2.5 to 20% by weight in terms of water content, based on the total weight of cooked rice. More preferably, the heating cooking method is a heating cooking method using a microwave oven.

That is, the inventors of the present invention can easily add cooked rice obtained by adding a seasoning to cooked cooked rice and then cook it to obtain cooked rice excellent in hogle, flavor and texture. We examined the seasonings that can be used. In addition, the hogle property to be obtained in the present invention is non-binding property between cooked rice grains. The flavor means whether or not the material is fully utilized without the smell derived from the emulsifier and the like. Further, the texture means whether or not there is a sticky feeling in the mouth at the time of eating and a fluffy feeling is obtained. And, firstly, attention was paid to the form of the seasoning. In the powder form, since the cooked rice contains a large amount of water, it is difficult to uniformly disperse the rice, and it takes time, resulting in inferior convenience and uniform dispersibility. Therefore, it was recalled that by making the liquid state, anyone can easily disperse and mix the cooked rice and the seasoning when mixing the cooked rice with the cooked rice. However, if the seasoning is in a liquid form, there is a problem that the cooked rice becomes sticky due to the moisture derived from the seasoning, depending on the amount added and the composition of the seasoning.
Further, simply changing the form of the seasoning was not enough to satisfy the hogle property, flavor and texture of the finished cooked rice.

Then, next, as a result of investigating by paying attention to the emulsifier, by adding the emulsifiers of HLB 5 to 11,
It has been found that even when the seasoning is in a liquid form, the prepared cooked rice is not sticky, and anyone can easily obtain the cooked rice excellent in hogre property, flavor and texture.

Further, in the present invention, a complicated cooking process is not required, and a liquid seasoning containing a specific emulsifier is added to cooked rice, and the mixture is heated and cooked to obtain the hogleiness, flavor and food. The present invention has been accomplished by finding that cooked rice with excellent feeling can be obtained.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in detail.
The liquid seasoning for cooked rice of the present invention contains an emulsifier of HLB 5 to 11. The liquid seasoning for cooked rice in the present invention is a liquid seasoning that is added to cooked rice and cooked by heating. In addition, cooked rice means cooked rice immediately after cooking, as well as cooked rice left for a while after cooking,
Regardless of the product temperature of the cooked rice, such as cold rice or a product obtained by heating cold rice again, the cooked rice is not limited. The cooked rice refers to cooked cooked rice that has been further cooked, and examples thereof include fried rice, pilaf, and nasi goreng.

First, the emulsifier used in the present invention is HLB5.
~ 11. It is more preferable to set the HLB to 8 to 9 in terms of hog resistance and flavor.

The type of emulsifier is HLB 5 to 11 and is not particularly limited as long as it is a food emulsifier. For example, diglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phosphorus. Examples thereof include lipids, propylene glycol fatty acid ester monoglyceride, gum arabic, alginic acid and gelatin. Among these, diglycerin fatty acid ester is particularly preferably used because it is excellent in hogle resistance, flavor and texture of cooked rice. These may be used alone or in combination.

The diglycerin fatty acid ester is a substance in which two glycerins are polymerized and one fatty acid is ester-bonded to the residue. That is, after esterification reaction of diglycerin and fatty acid, or transesterification reaction of diglycerin and triglyceride, usually by molecular distillation,
The purity of the monoester suitable for the purpose can be increased to obtain a diglycerin fatty acid ester. Specifically, for example,
Riken Vitamin Co., Ltd. "Poem DO-100", "Poem DS100A", etc. are mentioned.

The content of the emulsifier in the liquid seasoning for cooked rice of the present invention is preferably set to 0.05 to 2.5% by weight, more preferably 0.3 to 1.0% by weight. ,
It is desirable from the viewpoint of hog and flavor.

The form of the emulsifier used in the present invention is, for example,
Examples thereof include liquid, powder, granule, paste and the like, which may be appropriately selected and used so that the seasoning of the final product is liquid.

The liquid seasoning for cooked rice of the present invention comprises:
In addition to the above emulsifier, to the extent that the object of the present invention is not impaired,
You may contain an auxiliary material suitably. As the auxiliary material, for example, vegetable oils, animal oils, spices, herbs, vegetables, fruits, seeds, dairy products, seafood, beans, eggs,
Grains, livestock, colorants, flavors, salts, sugars, acidulants, alcohols, amino acids, chemical seasonings, starch, yeast, aqueous media (water, etc.), various nutritional components (vitamins, minerals), various seasonings In addition to ingredients (tomato ketchup, mayonnaise, roux, tartar sauce, etc.), emulsifiers other than HLB 5 to 11 and the like can be mentioned. These may be appropriately selected and used alone or in combination. The form of the auxiliary material may be liquid, powder, granule, paste, etc., and may be appropriately selected and used so that the seasoning of the final product is liquid.

Next, the liquid seasoning for cooked rice of the present invention is produced, for example, as follows using the above emulsifier and other auxiliary materials. That is, first, an emulsifier for HLB 5 to 11 and, if necessary, an auxiliary material are prepared. Then
They are mixed by stirring and dissolved or dispersed to obtain the liquid seasoning for cooked rice of the present invention. When dissolving or dispersing, water may be added and heating may be performed, if necessary.

When the liquid seasoning for cooked rice of the present invention thus obtained is commercialized, it is appropriately packaged in a package,
It should be a product. At this time, examples of the package include soft plastic bags such as polyethylene, containers, boxes, and the like. The material is not limited to plastic, and may be appropriately selected from various materials such as metal and used alone or in combination.

Next, cooked rice is produced, for example, as follows using the above liquid seasoning for cooked rice. That is,
First, the liquid seasoning for cooked rice is obtained as described above. On the other hand, prepare cooked rice. The rice ingredients are mainly sticky rice, sticky rice, brown rice, etc.
You may mix a millet, wheat, etc.

Then, the liquid seasoning for cooked rice is added to the cooked rice and mixed so that the cooked rice and the liquid seasoning are uniformly dispersed. As a mixing method, a cooked rice, chopsticks, a spoon, a fork and the like are used to mix the cooked rice and the liquid seasoning for cooked rice so as to be uniformly dispersed. The mixing time is
Although it depends on the amount of cooked rice raw material and the like, it may be about 5 seconds to 2 minutes as long as the whole is uniform. At this time, the content of the emulsifier of HLB5-11 is preferably 0.005-0.25% by weight, more preferably 0.03-0.1% by weight, based on the total weight of the cooked rice. It is desirable to adjust the content to be good in terms of obtaining good hog and flavor.

The addition amount of the liquid seasoning for cooked rice is adjusted to preferably 2.5 to 20% by weight, more preferably 7 to 15% by weight, in terms of water content, based on the total weight of cooked rice. It is desirable to achieve uniform dispersibility and good hog resistance.

Next, the cooked rice raw material in which the cooked rice and the liquid seasoning for cooked rice are uniformly mixed is cooked by heating. Examples of the heating and cooking method include heating with an open flame using a microwave oven, a frying pan or the like. The heating conditions vary depending on the heating and cooking method, but for example, when about 250 g of cooked rice is cooked by microwave heating, 500
At about 700 W for 2 to 10 minutes, the same amount of cooked rice is cooked by direct heat using a frying pan for about 2 to 5 minutes on high heat. Among these, microwave heating is particularly preferable in that cooked rice excellent in hog resistance, flavor, texture, and convenience can be obtained.

When preparing cooked rice, for example, a retort ingredient or a drying ingredient prepared separately may be added to the cooked rice before heating, or the above ingredients may be used as auxiliary materials in advance. It may be contained in the liquid seasoning of the present invention and then added.

[0028]

As described above, since the liquid seasoning for cooked rice of the present invention contains the emulsifier having HLB of 5 to 11, it is only necessary to add and mix it with cooked rice and cook it. Anyone can easily obtain cooked rice excellent in hogle, flavor and texture. In particular, the above effect can be suitably exerted even on cooked rice, such as chilled rice, which has a poor hog after a lapse of time after cooking. In addition, despite the liquid form of the seasoning, cooked rice can be obtained without stickiness, and can be easily mixed with cooked rice by anyone. The rice and seasoning can be uniformly dispersed and mixed. Further, it is possible to heat and cook by using a microwave oven which is popular in general households without using tools such as a frying pan and a wok, which is excellent in convenience.

[0029]

EXAMPLES The present invention will be specifically described below based on examples.

<Examples 1 to 5><< Preparation of liquid seasoning for cooked rice >> The ingredients shown in Table 1 are mixed and dissolved to prepare a liquid seasoning stock solution for cooked rice,
Further, by appropriately mixing with water, a liquid seasoning for cooked rice was obtained.

<< Preparation of Cooked Rice >> Next, 250 g of cooked rice immediately after being cooked was put in a container, and 25 g of the liquid seasoning for cooked rice obtained above was added thereto. Next, the cooked rice and the liquid seasoning for cooked rice were mixed with a spoon for 30 seconds until the whole became uniform. After that, using a microwave oven,
600 W was cooked for 2.5 minutes to obtain fried rice.

<Example 6> In Example 6, except that the amount of the liquid seasoning for cooked rice added to the cooked rice is 5 g,
Fried rice was prepared in the same manner as in Examples 1 to 5.

Example 7 In Example 7, fried rice was prepared in the same manner as in Examples 1 to 5, except that the amount of the liquid seasoning for cooked rice added to the cooked rice was 40 g.

Example 8 In Example 8, fried rice was prepared in the same manner as in Examples 1 to 5, except that a frying pan was used instead of the microwave oven and cooking was performed for 2 minutes on high heat.

Comparative Examples 1 to 4 Comparative Example 1 was prepared in the same manner as in Examples 1 to 5 except that no emulsifier was used. Comparative example 2
Was prepared in the same manner as in Examples 1 to 5 except that the seasoning was powdered. Comparative Example 3 was prepared in the same manner as in Examples 1 to 5, except that the HLB16 emulsifier was used. Comparative Example 4
It prepared like Example 1-5 except having used the emulsifier of HLB4.

The fried rice obtained as described above was evaluated by 20 professional panelists for the hoggling property between rice grains, the flavor / texture, and the convenience. The above evaluation results are also shown in Table 1. The water content for cooked rice in Table 1 is the water content derived from seasonings for cooked rice.

[0037]

[Table 1]

The liquid seasoning for cooked rice of the example is HLB5.
Since the emulsifiers Nos. 11 to 11 were included, the finished fried rice had good dispersibility between the cooked rice and the liquid seasoning, and was excellent in hogleability, flavor and texture. On the other hand, the seasonings of the comparative examples did not use an emulsifier having an HLB of 5 to 11 or used the form of the seasoning as a powder, and therefore, compared to the examples, the hogleiness, flavor, and texture of cooked rice grains were It was inferior to fried rice.

<Comparative Example 5> In Comparative Example 5, rice 1 before cooking rice
150 g of water was added to 00 g, 25 g of the liquid seasoning for cooked rice having the same composition as in Example 1 was added thereto, and the mixture was lightly stirred by hand and then cooked with a rice cooker to prepare fried rice.

Regarding the fried rice obtained in Comparative Example 5,
Similar to Examples 1 to 8 and Comparative Examples 1 to 4, 20 professional panelists evaluated the hogletiness, flavor and texture of the cooked rice grains. As a result, the obtained fried rice was agglomerated because the rice grains were bound together. In addition, since the oils and fats in the seasoning deteriorated during the heating process during rice cooking, the flavor was bad, the texture was not dry, and it was sticky in the mouth, and it was hard to say that it was fried rice.

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Claims (6)

[Claims] 1. A liquid seasoning for cooked rice, which contains an emulsifier of HLB 5 to 11. 2. HLB in the total weight of the liquid seasoning for cooked rice
The liquid seasoning for cooked rice according to claim 1, wherein the content of the emulsifiers 5 to 11 is 0.05 to 2.5% by weight. 3. The liquid seasoning for cooked rice according to claim 1, wherein the emulsifier is a diglycerin fatty acid ester. 4. A method for producing cooked rice, which comprises adding a liquid seasoning for cooked rice containing an emulsifier of HLB 5 to 11 to cooked rice and heating the cooked rice. 5. The method for producing cooked rice according to claim 4, wherein the liquid seasoning for cooked rice is added in an amount of 2.5 to 20% by weight in terms of water content with respect to the total weight of cooked rice. 6. The method for producing cooked rice according to claim 4, wherein the cooking method is a cooking method using a microwave oven.