JP2010068724A - Agent for improving and retaining cooked rice quality, method for producing the same, cooked rice using the same, and method for cooking rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for improving and retaining rice quality obtained by using substance not set down as a food additive not only to improve the taste of cooked rice but also to retain quality of the cooked rice so as to retain the deliciousness like that of just-cooked rice even though time passes after the rice is cooked: to provide a method for producing the agent: to provide cooked rice obtained by using the agent for improving and retaining rice quality: and to provide a method for cooking the rice. <P>SOLUTION: The agent for improving and retaining cooked rice quality fulfills both of taste improvement and quality retention of the cooked rice, is obtained by concentrating organic acid fermentation liquid until at least turning brown, and is added to the cooked rice when cooked. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a quality improving retainer that achieves both improved taste and quality maintenance of cooked rice, a method for producing the same, cooked rice using the quality improving retainer, and a method for cooking the cooked rice.

In recent years, the lifestyle of “meal”, where lunch boxes and sushi sold at supermarkets and convenience stores are taken home and eaten, has become very popular.
In the prepared food market, cooked rice is a staple food and is consumed very much. In the past, freshly cooked rice that has been cooked at home is usually cooked at home and eats food that has been stored under heat-retaining conditions such that the quality of the rice does not easily deteriorate.

However, the cooked rice in “meal” is often cooked in a manufacturing factory, then packed in trays or film packs, and about 12 to 48 hours have passed before entering the consumer's mouth. With such a lapse of time, a decrease in taste and deterioration in quality occur, and it has been cited as an issue to improve it.

In recent years, consumers' awareness of food has increased greatly in terms of both taste and safety. Specifically, there is a strong tendency to avoid the use of food additives by chemical synthesis and commitment to raw material production areas, and these points must be emphasized more than ever when providing food.

In order to solve these problems, sugars having a taste improving effect, enzyme-based taste improving agents, and the like have been used in the past. These have good effects in improving the texture of rice, but are not sufficient in maintaining quality. Since the quality retention effect is not sufficient, it is often used in combination with a pH adjuster, brewing vinegar or the like that supplements the effect rather than a single use.

  For example, in Patent Document 1, although there is a quality retention effect, there is not a sufficient effect in the taste improvement effect that improves the deliciousness of cooked rice.

Japanese Patent Application 2003-270588 "Rice-life improvement agent containing organic acid, organic acid salt and amino acid"

As described above, in the conventional technology, the ingredients that are said to be effective in improving the conventional cooked rice have a quality maintaining effect, but are not sufficient in terms of the taste improving effect, or conversely, have the taste improving effect but the quality. The holding effect was not sufficient and both effects were not satisfied.
Moreover, in order to reinforce the effect which a consumer is satisfied, it is often necessary to use a substance that becomes a food additive, and it has been forced to avoid using food additives.

Therefore, the present invention adds a non-food additive to cooked rice to provide cooked rice with improved taste and reduced quality deterioration, its quality improving retainer, its production method, and An object of the present invention is to provide cooked rice using the quality improvement retention agent and a method of cooking the cooked rice.

The present invention is to provide cooked rice with improved quality of rice texture and less deterioration by adding and using the organic acid fermented product concentrated before cooking rice. It is based on the knowledge that could be achieved.

  That is, the cooked rice quality improvement retainer of the present invention is a quality improvement retainer that balances the taste improvement and quality retention of cooked rice, and is obtained by concentrating the organic acid fermentation broth at least until a change in color occurs. It is added and used at the time of cooking rice.

  As a specific solution, the raw material of the organic acid fermentation broth in the present invention is effective when it is selected from the group consisting of cereals, fruit juices and vegetable juices. The grain can be selected from rice, wheat, corn, millet, millet, beans and the like. The fruit juice can be selected from apples, grapes, prunes, strawberries and the like. The vegetable juice can be selected from various vegetables such as tomatoes, carrots and sweet potatoes.

The protein content of the organic acid fermentation broth is 100 to 30000 mg / L for cereals, more preferably 200 to 10000 mg / L, and 100 to 20000 mg / L for fruit or vegetable juices. More preferably, it is desirable to be 200-10000 mg / L.
In addition, as a raw material, a combination of cereal and fruit juice, a combination of cereal and vegetable juice, a combination of cereal, fruit juice and vegetable juice is also possible, and the protein content in that case is about 100 to 30000 mg / L, Preferably it is 200-10000 mg / L.
The protein content is adjusted by selecting the type of raw material, the blending ratio of the raw material, the temperature during the production process, the fermentation time, and the like.

In addition, the concentration method in the present invention can use any means as long as it is a concentration method that removes moisture conventionally used, such as membrane concentration, vacuum concentration, freeze concentration, and heat concentration, and reduces the volume. It is.

  As the organic acid fermentation broth, an acetic acid fermentation broth or a lactic acid fermentation broth is particularly effective.

Although there is no restriction | limiting in particular as a usage method of the cooked rice quality improvement holding agent in this invention, Since it is preferable that dispersibility is preferable, adding to cooking water before cooking rice is mentioned. However, any method can be used as appropriate as long as it is added before cooking rice.

The added amount of the cooked rice quality improving retainer in the present invention varies depending on the type of rice and the cooking method, but is preferably 0.1 to 5.0%, preferably 0.1 to 3.0%, more preferably 0.1 to 1.0% based on the raw rice mass. It is desirable that

The cooked rice in the present invention is not limited to the cooked polished rice, and any kind of rice such as brown rice or glutinous rice can be used. You may provide as cooked rice quality improvement holding agents, such as cooked rice which performs seasoning processing to cooked rice, fried rice, and sushi rice.

The effect of improving cooked rice such as trehalose and reduced starch syrup, etc., emulsifiers such as lecithin, oily substances such as animal fats and oils, sugar alcohols and dextrins, etc. are known. You may use together with the ingredient which is. Preferably, it is selected from saccharides such as palatinose, trehalose, oligosaccharide, reduced starch syrup and maltose.
These sugars are added in an amount of 0.1% to 10.0%, preferably 0.5% to 5.0%, based on the raw rice mass.
Moreover, you may use together with the pH adjuster which is a known quality maintenance agent, an organic acid, etc.

According to the present invention, by adding a concentrated organic acid fermentation broth that is not handled as a food additive to the cooked rice, the cooked rice that is excellent in elasticity of rice grains, has a good flavor, and realizes both safety effects. It becomes possible to provide. By mainly using an organic acid fermentation broth, it is possible to improve the quality of cooked rice from a more natural raw material. Depending on the type of cooked rice to be used, it is possible to obtain a favorable effect by fine adjustment of the amount added.
The product of the present invention can also be combined with known ingredients effective in improving cooked rice, and can be adjusted according to the needs and applications of consumers by improving the desired effect over the use of a single ingredient. It is also possible to do.

  Embodiments of the present invention will be described below based on examples shown in the tables and drawings. The embodiment is not limited to the following examples, and the design can be changed as appropriate using a conventionally known technique such as the above-mentioned patent document without departing from the gist of the present invention.

<Method for producing organic acid fermentation broth>
The organic acid fermentation liquor preferably used in the present invention is produced as follows.
The raw material is selected from the group consisting of cereals, fruit juices and vegetable juices. Grains such as rice, wheat, corn, millet, millet, and beans are selected as cereals, apples, grapes, prunes, strawberries and the like as fruit juices, and tomatoes, carrots, and sweet potatoes as vegetable juices.

The protein content of the organic acid fermentation broth is 100 mg to 30000 mg / L, more preferably 200 to 10000 mg / L when using cereal as a raw material, and 100 mg to 20000 mg / L when using fruit juice or vegetable juice as a raw material. The amount is preferably 200 to 10,000 mg / L, and is adjusted according to the selection of the raw material type, the mixing ratio of the raw materials, the temperature during the production process, the fermentation time, and the like.

A liquefaction enzyme is allowed to act on the raw material, and a liquefaction reaction is performed under optimum activation temperature conditions. Yeast is added to the obtained liquid, and alcohol fermentation is performed at 15 ° C to 30 ° C to obtain brewed alcohol. This is inoculated with brewing microorganisms (acetic acid bacteria, etc.) and fermented at 15 ° C. to 30 ° C. The resulting organic acid fermentation broth is aged for a certain period in a tank for aging after filtration.
After aging, the organic acid fermentation broth is concentrated, filtered and sterilized to obtain the product of the invention. It should be noted that the order and number of times of the manufacturing process can be appropriately selected by using conventionally known techniques.

<The manufacturing method of the cooked rice quality improvement holding | maintenance agent of this invention>
The cooked rice quality improving retainer according to the present invention is obtained by concentrating an organic acid fermentation broth such as the above-mentioned acetic acid fermentation broth until at least a change in color tone occurs.
As the concentration method, any conventionally known method can be appropriately used as long as it is a method of removing moisture and reducing the volume, such as membrane concentration, vacuum concentration, and freeze concentration.

The degree of concentration is also determined by the balance with the protein content of the organic acid fermentation broth.
For example, if the grain content is 100 mg to 30000 mg / L, the protein content is 100 mg mg / L or less, and the function as a rice quality improvement retainer is not good, This is because if it is L or more, the brownness increases and the color of the cooked rice is affected.

Examples will be described below.
<Example 1: addition amount>
The organic acid fermentation broth prepared with the utmost care and a protein content of 6000 mg / L was concentrated until the color tone changed, and a cooked rice quality improver was obtained.
The rice (white rice) obtained by the following rice cooking method was evaluated by a taste sensory test. Evaluation was performed immediately after cooking (Table 1), after refrigerated storage for 24 hours (Table 2), and after refrigerated storage for 48 hours (Table 3). Evaluation is based on the additive-free zone. In the table, ◎ indicates very good, ○ indicates good, Δ indicates normal, and × indicates poor.

(Cooking method)
Wash 300g of raw rice (variety: Akitakomachi), soak in water at 30 ° C for 30 minutes, drain the soaked rice, add the rice quality improvement retainer that is the product of the present invention, and use a pot-type rice cooker. Cooked rice for 40 minutes and cooled at room temperature.
The cooked rice quality improving retainer which is the product of the present invention is 0.05% with respect to the raw rice mass in additive zone 1, 0.10% in additive zone 2, 0.25% in additive zone 3, 0.50% in additive zone 4, In addition, 1.00% was added to Addition Zone 5.
Store refrigerated rice at 10 ° C.

From the results shown in Table 1, it can be seen that the cooked rice to which the cooked rice quality improvement retainer, which is the product of the present invention, is more elastic and more easily loosened than the additive-free sensation immediately after cooking. In addition, when the rice quality improvement retention agent is added in an amount of 0.1 to 1.0%, the flavor of the cooked rice is improved, and when it is added in an amount of 0.25 to 0.50%, the flavor is much better than the additive-free zone. Recognize.

From the results in Table 2, it can be seen that after refrigerated storage for 24 hours, the addition and addition of 0.10 to 1.0% of the cooked rice quality improving retainer have elasticity and gloss with respect to the additive-free zone. Moreover, also about flavor, it turns out that it is good when the cooked rice quality improvement holding agent which is this invention product is added.

From the results shown in Table 3, it can be seen that after refrigerated storage for 48 hours, the addition of 0.10 to 1.0% of the cooked rice quality improvement retainer, which is the product of the present invention, is more elastic and lustrous with respect to the additive-free zone. It can also be seen that the flavor is improved when 0.05 to 1.00% is added.
From this, it can be seen that cooked rice with the cooked rice quality improvement retainer of the present invention added with 0.10 to 1.00% of the raw rice mass has a quality retaining effect, and does not impair the flavor of cooked rice Thus, it was found that the cooked rice quality improvement retainer as the product of the present invention has an effect of improving the taste of cooked rice.

<Example 2: When containing saccharides>
The organic acid fermentation broth prepared with the utmost care and a protein content of 6000 mg / L was concentrated until a change in color occurred to obtain a cooked rice quality improving retainer.
The rice obtained by the following rice cooking method was evaluated by a taste sensory test. Table 4 shows the cooked rice conditions. Evaluation was performed immediately after cooking (Table 5), after refrigerated storage for 24 hours (Table 6), and after refrigerated storage for 48 hours (Table 7).

(Cooking method)
Wash 4 kg of raw rice (variety: Akitakomachi), soak in water for 100 minutes, drain the soaked soaked rice, drain the cooked rice quality improvement retainer, chickenpox, isomaltoligosaccharide as shown in the table below. It was added and cooked for 40 minutes with a commercial pot type rice cooker, and cooled to 25 ° C. with a cooler.
Store refrigerated rice at 10 ° C.

From the results in Table 5, it can be seen that immediately after cooking rice, the addition of the cooked rice quality improvement retainer is more elastic than that of the non-added zone, and more elastic by adding sugar. Moreover, it turns out that the flavor is not spoiled even if saccharides are added.

From the results shown in Table 6, it can be seen that after adding refrigerated storage for 24 hours, adding the cooked rice quality improving retainer is more elastic than adding the non-added area, and adding saccharides further increases elasticity. Moreover, it turns out that the flavor is not spoiled even if saccharides are added.

From the results of Table 7, after 48 hours of refrigerated storage, the addition of cooked rice quality improver is more elastic than the additive-free area, and it is more elastic and shiny by adding saccharides. Recognize. Moreover, even when saccharides are added, it turns out that the flavor is not spoiled.
From this, it was found that the effect of improving the quality of cooked rice was enhanced by further using a saccharide in combination with the quality of the cooked rice retaining agent of the present invention.

<Example 3: Bacteriostatic test>
The organic acid fermentation broth prepared with the utmost care and a protein content of 6000 mg / L was concentrated until a change in color occurred to obtain a cooked rice quality improving retainer. Using the obtained cooked rice quality improvement retainer, the preservability of the cooked rice obtained by the following rice cooking method was evaluated by the following bacteriostatic test (FIG. 1).

(Cooking method)
Wash 300g of raw rice (variety: Akitakomachi), immerse in water at 30 ° C for 30 minutes, drain the soaked rice, and add 1 to the Addition Zone 1 1.00% was added and cooked for 40 minutes in a pot-type rice cooker and cooled at room temperature.

(Bacteriostatic test)
10 g of cooked cooked rice was inoculated with 100 μl of E. coli IFO15034 prepared in advance by adjusting to × 105 and stored at 30 ° C. At 0 hours, 24 hours and 48 hours of storage time, 40 g of sterilized water was added and mixed, and the number of bacteria was measured.

From the results shown in FIG. 1, compared to the non-added group, the added group 1 can suppress the growth of E. coli. It can be seen that the cooked rice to which% is added has bacteriostatic properties against E. coli.
From this, it was found that the cooked rice quality improving and retaining agent which is the product of the present invention also has bacteriostatic properties as a quality retaining effect.

  According to the present invention, since a substance that is not handled as a food additive is used, it is easily accepted by consumers, and both improvement in the taste of cooked rice and maintenance of quality due to bacterial growth inhibition and the like are achieved. Because it can maintain the deliciousness of freshly cooked foods, it can be used in various food scenes, including the prepared food industry, and has high industrial utility value.

Graph showing bacteriostatic test results

Claims (9)

A quality improvement retention agent that achieves both improved taste and quality maintenance of cooked rice, obtained by concentrating the organic acid fermentation liquor until color change occurs, and added and used when cooking cooked rice A rice quality improvement retention agent. 2. The cooked rice quality improving and retaining agent according to claim 1, wherein the organic acid fermentation broth is made of one or more selected from the group consisting of cereals, fruit juices and vegetable juices. The cooked rice quality improving and retaining agent according to claim 1 or 2, which is an organic acid fermentation broth having a protein content of 100 to 30000 mg / L, using one or more selected from cereals as a raw material. The cooked rice quality improvement retainer according to claim 1 or 2, which is an organic acid fermentation broth having one or more selected from fruit juice or vegetable juice as a raw material and having a protein content of 100 to 20000 mg / L. The cooked rice quality improvement retainer according to claims 1 to 4, wherein the organic acid fermentation broth is an acetic acid fermentation broth or a lactic acid fermentation broth.   6. The cooked rice quality improving / retaining agent according to claim 1, wherein the added sugar is one or more sugars selected from trehalose, reduced starch syrup, and maltose. A method for adjusting a quality improvement preserving agent that achieves both improved taste and quality maintenance of cooked rice, comprising adding the rice quality improvement preserving agent according to claim 1 or 6 at the time of cooking rice. Adjustment method. A method for producing cooked rice, comprising mixing the cooked rice quality improving and retaining agent according to claim 1 in fresh rice and water and cooking. Cooked rice obtained by mixing the cooked rice quality improving and retaining agent according to claim 1 in fresh rice and water and cooking.

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