JP2003325115A - Rice food containing sucralose - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice food preventing cereals from getting burned when boiled and improving flavor peculiar to cereals. <P>SOLUTION: This rice food contains a rice additive containing sucralose. The method for boiling rice comprises using the additive. Cereals are prevented from getting burned when boiled and the flavor of the rice food is improved through using the rice additive containing the sucralose. Furthermore, the rice food has an effect that the improved flavor does not deteriorate even if the food is preserved and/or subjected to sterilization process after being produced. Either of starch, a sweetener, oil and fat, a thickener or a seasoning, or their combination may be used together with the sucralose. Through using them together, the taste/palate feeling of the rice food is improved, the food product rich in variation is produced and taste balance between the rice food and a seasoning is adjusted. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a rice food containing sucralose, which is cooked by adding an additive for rice containing sucralose, and an additive for rice containing sucralose,
And a method for cooking rice using an additive containing sucralose. By adding a rice additive containing sucralose, it is possible to prevent charring during cooking of cereals and to improve the unique flavor of the cereals themselves, and further to the storage and / or sterilization step after production. Even when served, it has an effect that the improved flavor does not deteriorate.

[0002]

2. Description of the Related Art Grains such as rice and wheat are cooked and eaten all over the world. Particularly, rice belongs to the staple foods eaten by Japanese people and is the most important source of calories. Conventionally, when flavoring grains such as rice, the method of adding soy sauce, sugar, and a chemical seasoning, such as "maze rice" or "kamame", has been used. However, these are merely seasonings and do not improve the flavor of the grain itself. Up to now, almost no improvement has been made on the flavor of rice containing low-grade rice or grains other than rice. Also,
Sugar is not suitable for cooking rice because it causes charring when cooking rice. In particular, in recent years, products such as seasoned rice meal have been widely available in the market, and there has been an increasing demand for a technology for preventing burning.

Japanese Patent Laid-Open No. 60-75243 discloses a method of adding rice with an enzyme in order to suppress a decrease in sweetness due to spillage during rice cooking, and an antifoaming agent and a sweetening amino acid (glycine, L- Alanine, D-leucine, D
-Serine, DL-leucine or DL-methionine) are added to improve the cooked rice and the improving agent. The effect of adding these sweet amino acids is to improve the wateriness of cooked rice due to the addition of enzymes and the loss of taste due to spillage, but there is no mention of improving the flavor of the grain itself and preventing charring during cooking. .

Japanese Unexamined Patent Publication (Kokai) No. 60-214851 discloses a rice cooking additive and a rice cooking method for improving the flavor of rice by adding a stevia sweetener or a stevia sweetener and a chemical seasoning to rice and cereals. Has been done. However, the stevia sweetener is described as having the best effect by using a chemical seasoning (sodium glutamate) or in combination with a side dish (see Examples 1 to 3 of the publication), The effect of improving the original flavor of cooked rice is insufficient, and there is ample room for improvement. Furthermore, there is no description about the result of charring when cooking rice.

Similarly, according to the description of JP-A-60-214851, also for sweeteners other than stevia, saccharin has a too long sweetness and leaves an unpleasant feeling in the mouth, and sugars such as glucose and sugar are slightly It has a drawback that it has a flavor, but it requires a large amount to be added, and it has a drawback that it burns when the amount is increased, and that aspartame is weak to heat. Therefore, these conventional sweeteners are considered to be unsuitable as rice additives for adding flavor.

[0006] As described above, the present situation is that a satisfactory additive for rice and an addition method for preventing burning and improving flavor are not yet developed.

On the other hand, it is well known that sucralose, which is a high-intensity sweetener, improves the flavor of food by adding it to food. However, it was not known prior to the present invention to use sucralose to impart new functions to rice foods.

Japanese Unexamined Patent Publication (Kokai) No. 8-196240 relates to an egg flavor improving agent for food and an egg flavor improving method, and "Oyakodon" is described as a specific food, and "Retort Oyakodon" is described in Examples.
Is described. However, the purpose is to improve the egg flavor to the last, and the "parent-child bowl" here is supposed to be the ingredient of the parent-child bowl or the base of the parent-child bowl, and it is assumed that rice will be prepared separately at the time of eating. . Therefore, the addition of sucralose to the rice itself to cook the rice did not add a new function to the rice.

Japanese Unexamined Patent Publication (Kokai) No. 8-205814 relates to a method for improving the flavor of a salt-containing food characterized by adding sucralose to a salt-containing food, and specific foods include "Domburi no Moto", "Ochazuke", and "Pirafu". Have been described. However, it is only intended to improve the flavor of salt-containing foods, and it is assumed that sucralose is added to salt-containing foods before being mixed with rice, or that sucralose is added when seasoning to finish the dish. ing. Therefore, the function was not added to the rice by adding sucralose to the rice itself and cooking.

Japanese Unexamined Patent Publication No. 10-243776 relates to a sourness masking method which is characterized by adding sucralose to a product exhibiting sourness. Specific foods are "Doria", "Boiled cooked rice", "Chirashi sushi" and "Chirashi sushi". "Inari Sushi", "Pilafu" and "Oyakodon" are listed. However, the purpose is to improve the flavor of sour products, and sucralose may be added to sour products before mixing with rice, or sucralose may be added during seasoning to finish the dish. I am assuming. Therefore, the function was not added to the rice by adding sucralose to the rice itself and cooking.

International Publication No. WO 00/24273 relates to sweetening compositions containing sucralose and describes various food products which can be added on the basis of their properties. Specific examples of such foods include, as agricultural foods / processed agricultural foods, "brown rice, rice with half, rice with seven minutes, polished rice, germinated rice, indica rice, fortified rice, porridge, alpha rice, rice cake, red rice, rice noodles, rice, rice and rice. Koji, soba, cooked foods such as sushi, kettle rice, bowls, rice, pilaf, and retort foods: curry with rice, Hayashi with rice, beef bowl, Chinese rice bowl Or "donburi with rice and rice with rice, etc.", "niburi", "rice cooked rice, red rice, gomeme rice, fried rice, pilaf, rice cooked with porridge, etc.""Cooked rice such as instant cooked rice" is described as the food to be used. Further, it is described that sucralose is usually used in the range of 0.0001 to 0.1% by weight per food. However, as is clear from the description of the example "masking of retort odor", these descriptions relate to the improvement or masking of the taste and odor related to cooked rice foods, and sucralose is added to the rice itself to cook. It did not add a new function to the rice.

[0012]

DISCLOSURE OF THE INVENTION The present invention provides a rice food product which prevents charring that occurs during cooking of cereals, is free from excessive sweetness and discomfort, and improves the unique flavor of the cereals themselves. The task is to do. further,
When the rice food is supplied as a processed food, the effect of improving the flavor does not deteriorate even when the rice food is subjected to a storage step and / or a sterilization step.

[0013]

Means for Solving the Problems As a result of intensive research for solving the above-mentioned conventional problems, the present inventors have found that the addition of sucralose during rice cooking of the grains can reduce the charring of the finished rice food. It has been found that a rice food can be obtained, which prevents and enhances the unique flavor of the grain itself, and even when subjected to a storage step and / or a sterilization step, the effect of improving the flavor is not deteriorated. It came to completion.

The present invention is a rice food product prepared by cooking cereals, which is prepared by adding an additive for rice containing sucralose, and the sucralose sufficiently penetrates into the interior of the cereals. Let's talk about rice food.

[0015] Preferably, the rice food is a cooked rice food.

[0016] Preferably, the rice food is cooked and processed by retort sterilization or quick freezing after cooking the rice.
It is stored and distributed at room temperature, chilled, or frozen.

The present invention also relates to a rice additive containing sucralose.

[0018] Preferably, the above-mentioned rice additive is cooked by retort sterilization or quick freezing, and stored and distributed at room temperature, chilled, or frozen.

The present invention also relates to a method for producing a rice food product, which comprises the step of adding the above-mentioned additive for rice and cooking rice.

[0020] Preferably, the method further includes the step of cooking the food additive by retort sterilization or quick freezing.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION The rice food according to the present invention is characterized by adding sucralose. The term "rice food" as used in the present specification means cereals (rice, wheat, wheat, rye, barley, enbaku, soba, corn, hatomugi, sorghum, chilies, hie, awa, tef, shikokubie, quinoa. ,
Amaranth, chestnut, adzuki bean alone or in combination of two or more kinds, but not limited to these), generally refers to a food product obtained by cooking rice. Examples of such foods include cooked rice, barley rice, chestnut rice, azuki rice and the like, and preferably cooked rice. The rice food of the present invention may be frozen or sterilized by retort. Room temperature, chilled, and frozen products obtained by quick freezing or retort sterilization are particularly preferable foods for preservation of the rice food of the present invention. The rice food of the present invention showed no deterioration in quality during storage and distribution under such conditions, and maintained an improved flavor.

The sucralose used in the present invention has a structure in which three hydroxyl groups at the 1- and 6-positions of the fructose residue and the 4-position of the glucose residue in the sucrose molecule are substituted with chlorine molecules (4, 1 ', 6'-Trichlorogalactosucrose, chemical name: 1,6-dichloro-
1,6-dideoxy-β-D-fructofur
anosyl-4-chloro-4-deoxy-α
-D-garactopyranoside), a non-caloric, non-cariogenic, high-potency sweetener that exhibits a sweetness of about 600 times that of sucrose (UK Patent No. 154316).
No. 7). Conventionally, as a sweetener, due to its characteristics such as high-quality sweetness and rich feeling (body feeling), moisturizing property, and imparting viscosity,
Sucrose (sugar) is widely used. However,
Recently, sucrose, which causes obesity and tooth decay, has been shunned due to recent health-oriented and low-calorie orientations, and in particular, beverages, desserts, and other favorite foods have been reduced in calories. For this reason, various sweeteners with a high degree of sweetness have been researched and developed as sweeteners alternative to sucrose, and sucralose has attracted attention as a new sweetener among them.

As mentioned above, one of the functions of sucralose is that it has sweetness but no calories, as described above. For this reason, sucralose is more favorable for health than other sweeteners. Another function of sucralose is to significantly mask the odor of protein material caused by proteins contained in food. In addition, despite this masking effect, nutrients such as vitamins and minerals contained in the food are not impaired, so that a food having a good nutrient value and easy to eat and drink can be obtained. Moreover, since the amount of addition itself can be suppressed to a small amount, when used as a substitute for sugar, problems of foods caused by addition of sugar (for example, increase in charring during cooking) can be solved.
The present invention has made it possible to impart these novel and excellent functions to rice foods by adding sucralose.

The amount of sucralose added in the present invention is
Although it depends on the rice food, 0.00
012 to 0.05% by weight, preferably 0.00016 to
0.016% by weight, most preferably 0.0005-0.
It is 005% by weight.

The present invention is particularly effective for cooked rice foods in which rice is rice among the rice foods for cereals. As used herein, the term "rice food" refers to the use of rice among "rice food", and specific examples include, for example, white rice, sushi rice, rice ball, kamameshi, chirashi sushi, rice bowl, and fried rice. , Room temperature such as curry and rice, pilaf, chilled products, frozen products and the like. The cooked rice food of the present invention may be frozen or retort sterilized. Room temperature, chilled and frozen products obtained by quick freezing or retort sterilization are particularly preferable foods for preservation of the cooked rice food of the present invention. The cooked rice food of the present invention showed no deterioration in quality during storage and distribution under such conditions, and maintained an improved flavor.

[0026] Preferably, the rice food further comprises any of vegetables, meat, seafood, eggs, grains, beans, or processed foods thereof, or a combination thereof.

Vegetables added to the rice food of the present invention include pumpkin, sweet potato, potato, taro, onion, eggplant, shiitake mushroom, matsutake mushroom, enokitake mushroom, bell pepper, leek, carrot, burdock root, broccoli, lotus root, Chinese cabbage, bamboo shoot. Includes, but is not limited to, one or more selected.

The meat added to the rice food of the present invention includes, but is not limited to, one or more kinds selected from chicken, pork and beef.

The seafood added to the rice food of the present invention includes one or more selected from flounder, kiss, sardine, tuna, mackerel, salmon, trout, shrimp, squid, crab, salmon roe and sea urchin. Not limited to.

Eggs contained in the rice food of the present invention include, but are not limited to, one or more kinds selected from egg white, egg yolk or whole egg, or those obtained by cooking these.

The beans added to the rice food of the present invention include, but are not limited to, one or more kinds selected from soybean, peanut, azuki bean, sasage, green bean, pea, broad bean and edamame.

The processed foods added to the rice food of the present invention include, but are not limited to, one or more kinds selected from ham, sausage, cheese, chikuwa, konjak, tofu and bonito.

The rice additive of the present invention is characterized by containing sucralose. Sucralose alone may be added as an additive at the time of rice cooking, and starch, sweeteners, oils and fats, thickeners or seasonings, or a combination thereof may be used in combination. By using these in combination, it is possible to improve the taste and texture of rice foods, to produce rice foods with a variety of variations, and to adjust the balance of taste between rice foods and seasonings. It will be possible. Examples of the additive for rice in which sucralose, seasonings and the like are used in combination include porridge, pilaf, and paella.

Examples of starches added to the rice additive of the present invention include, but are not limited to, corn starch, potato starch, sweet potato starch, wheat starch and lotus root starch.

The sweeteners added to the rice additive of the present invention include sugars and high-intensity sweeteners. Examples of sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup,
Honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide,
Xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides,
Theande oligosaccharide, soybean oligosaccharide, etc.), trehalose,
Examples thereof include sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.) and sugar-bound starch syrup (coupling sugar). As high-intensity sweeteners, aspartame, acesulfame potassium, sucralose, aritame, neotame, licorice extract (glycyrrhizin),
Saccharin, saccharin sodium, stevia extract,
Examples thereof include sweetener components having high sweetness such as stevia powder.
These high-intensity sweeteners, when setting a low specific gravity,
By lowering the amount of sugar added, the sweetness is kept low,
Although the sweetness may be insufficient, it is possible to impart sweetness by adding a high-intensity sweetener.

The fats and oils added to the rice additive of the present invention include vegetable fats and oils, butter, milk fat,
Alternatively, one or more of these fractionated fats and oils, hardened fats and oils, transesterified fats and oils and the like can be used in combination. Examples of vegetable oils and fats include, but are not limited to, one or more selected from palm oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm kernel oil and the like. .

Examples of the thickener added to the rice additive of the present invention include gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, guar gum, alginic acid, sodium alginate,
Tamarind seed gum, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, pullulan, CM
C, microfibrous cellulose, furceleran, macrohomopsis gum and one or more kinds selected from those generally usable in foods are included, but not limited thereto.

The seasonings added to the rice additive of the present invention include soy sauce, sake, mirin, sauce, salt, pepper and L.
-Including but not limited to one or more selected from sodium glutamate, sodium inosinate and sodium succinate. In addition, extracts of animals and plants can also be used.

The rice additive of the present invention can be preferably processed by retort sterilization or quick freezing, and can be stored and distributed at room temperature, chilled or frozen. No deterioration of the quality of the additive is observed during storage and distribution in such a state.

Furthermore, the present invention relates to a method of cooking rice, including the step of adding the above-mentioned rice additive. As used herein, the term "rice cooking" refers to an operation of heating and cooking grains such as rice into rice. Cooking rice is usually
It is performed using a feather cooker, rice cooker, electric rice cooker, gas rice cooker, steam cooker, etc. In addition, especially when cooking a large amount of rice, it is also done by boiling water using a pot.

By adding the above-mentioned additive for rice at the same time when cooking rice, it is possible to provide a rice food product in which sucralose has sufficiently penetrated into the grain.

At the time of cooking rice, starch, sweeteners, seasonings, oils and fats, thickeners and the like may be added together with the above-mentioned additives for rice to impart preferable properties to the rice. Furthermore, various tastes may be imparted to the rice food by adding vegetables, meat, seafood, eggs, cereals, beans, or processed foods thereof.

Examples of the method of adding the above-mentioned rice additive to grains include, but are not limited to, a method of adding to the immersion water for cooking rice or a method of directly mixing with the grains. Grains to which the additive for rice is added are eaten immediately after cooking rice, or subjected to cooking processing such as retort sterilization and quick freezing in accordance with a conventional method, stored at a room temperature, chilled, frozen, etc., and provided after distribution. It Thus, the rice foods stored and distributed at room temperature, chilled, frozen, etc., can retain the flavor of the rice foods improved by the addition of the above-mentioned additive for rice without quality deterioration during storage and distribution. it can.

The amount of the above-mentioned additive for rice that cures the weight of grains to be cooked is 0.00012 for sucralose.
~ 0.05% by weight, preferably 0.00016-0.0
16% by weight, most preferably 0.0005-0.005
It is desirable to add it so as to contain it by weight. By adding sucralose in an amount within the range, the rice food obtained can be prevented from burning and the unique flavor of the grain itself can be improved.

Furthermore, the rice cooking method of the present invention is particularly suitable when rice is used as the grain.

The rice additive of the present invention or a rice food product using the rice additive may be distributed as (1) sucralose alone or in combination with other substances having a modifying effect as a rice additive. (In this case, powder, granules, liquid, solid, and other forms as additives are not particularly limited), or (2) Is raw rice such as washed rice added with a rice additive and distributed? Or, (3) an additive for rice is added, and the mixture is circulated in a heat-treated (cooked rice or cooked) form, but is not limited thereto.

[0047]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and comparative examples, but the present invention is not limited to these. Also, unless otherwise specified
Parts are parts by weight, and% is% by weight.

Experimental Example 1: Shrimp Pilaf

[Table 1] After processing and adding the above-mentioned formulation by a conventional method, sucralose was added and cooked (cooked rice) by a conventional method to obtain shrimp pilaf.

The above-mentioned pilaf cooked with various amounts of sucralose was subjected to a sensory test by 15 panelists to evaluate the effect of improving the flavor when compared with the pilaf without sucralose. The results are shown below.

[0050]

[Table 2]

0.0005 sucralose to rice weight
~ 0.005% by weight (0.3-3% by weight in terms of sugar)
It brings out the flavor of the rice itself without showing excessive sweetness.
It was the best for improving the flavor. Burnt did not occur when cooking rice.

Experimental Example 2: Additive for Rice-Preparation of Retort Kettle Rice

[Table 3]

This additive was prepared by the following procedure. In Table 3, 7 and 8 (Example) or 7 alone (Comparative Example) were added to 1, 2, and 10 in the formulation, and after heating and stirring at 60 ° C. for 10 minutes, the remaining components were added, and stirring and mixing were performed. An additive seasoning liquid for rice was obtained. As a prescription for one bag, 50 parts of the above seasoning liquid,
Frozen squid (three minutes boiled and cut) 15 parts, carrot (three slices boiled for 5 minutes) 10 parts, dried sliced shiitake (water reconstituted) 5 parts, shimeji mushroom (two minutes boiled) 5 parts , 5 parts boiled bamboo shoots (cut into strips), 5 parts konjac (cut and boiled for 2 minutes), and 5 parts thin (boiled for 2 minutes and cut) 5 parts were filled in an aluminum pouch, It was sterilized by retort (121 ° C., 20 minutes) to prepare a retort cooked rice.

The obtained retort cooked rice was added at the time of cooking and cooked in a usual manner. However, the cooked rice of the Examples elicited the flavor of the food itself without showing excessive sweetness, thus improving the flavor. Was perfect for. Burnt did not occur when cooking rice. On the other hand, the cooked rice of the comparative example had an excessive sweetness and was markedly charred.

Experimental Example 3: Frozen fried rice

[Table 4] (Rice additive formulation)

[0056]

[Table 5] (Prescription of fried rice)

Frozen fried rice was obtained as follows:
(1) After washing 2 of rice with water, (2) 1 to 6 were mixed and cooked by a conventional method, and (2) and 7 to 9 were further mixed and rapidly frozen.

The frozen fried rice obtained as described above was eaten after heating and thawing in a microwave oven or the like. This fried rice did not deteriorate in quality during frozen storage and exhibited the flavor of the food itself without showing excessive sweetness. Burnt did not occur when cooking rice.

[0059]

EFFECTS OF THE INVENTION According to the present invention, a rice food containing sucralose and an additive for rice are provided. By including sucralose in the rice food and by including sucralose in the rice additive, it is possible to prevent charring of the rice food and improve the unique flavor of the grain itself.

Claims (7)

[Claims] 1. A rice food prepared by cooking cereals, which is prepared by adding an additive for rice containing sucralose to the rice. 2. The rice food product according to claim 1, which is a cooked rice food product. 3. The rice food product according to claim 1, which is cooked and processed by retort sterilization or quick freezing. 4. An additive for rice containing sucralose. 5. The rice additive according to claim 4, which is cooked by retort sterilization or quick freezing. 6. A method for producing a rice food product, which comprises the step of adding the additive for rice according to claim 4 or 5 to cook rice. 7. The method for producing a rice food according to claim 6, further comprising a step of cooking and processing by retort sterilization or quick freezing.