JP2013066392A - Method for producing cooked rice - Google Patents
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本発明は、米飯類の炊飯時に微量の焙煎油を添加することによって、異風味を感じさせることなく、ご飯の風味を向上させる米飯類の圧力炊飯方法に関する。 The present invention relates to a pressure rice cooking method for cooked rice that improves the flavor of rice without causing a different flavor by adding a small amount of roasting oil during cooking of cooked rice.
米飯の風味を改良する方法としては、従来から、米飯酢を添加した米飯に香り米またはその抽出液を添加することにより、米飯酢に起因する酢酸臭を軽減する方法（特許文献1）、輸入米や米に米胚芽油または米胚芽油にイノシトール及び／又はγ−オリザノールを含む改良剤を使用することにより、食味や風味を改良する方法（特許文献２）等が提案されている。また、大豆油等の加熱臭を抑制する方法として焙煎油を添加する方法（特許文献３）が提案されている。しかし、大豆油の臭いの軽減の発明であり、米飯の風味向上についての記載はない。
炊飯用の油脂組成物についても、これまで種々提案されている。例えば、ポリグリセリン縮合リシノレインエステル、ポリグリセリン脂肪酸エステルおよびレシチンを必須成分とする炊飯用油脂組成物（特許文献４）、液状油に極度硬化油、レシチン、ジグリセリンモノ脂肪酸エステル、デカグリセリンペンタ脂肪酸エステル、ヘキサグリセリン縮合リシノレイン酸エステルを所定量配合する米飯改良用油脂組成物（特許文献５）等がある。しかし、これらはいずれもご飯の釜はがれ、ほぐれ性等の物理的な面を改良するための油脂組成物であり、ご飯の風味向上を目的としたものではない。
一方で、ご飯の風味向上を目的とし、通常の炊飯時に焙煎油を１０〜１２００ppm添加する方法が提案されている（特許文献６）。しかし、近年、炊飯時間短縮等の生産性向上を目的として、圧力炊飯方式が多く普及し、この場合、焙煎油を１０〜１２００ppm添加し圧力炊飯すると、ご飯に異風味が生じると共に、風味が悪くなる問題があった。そこで、異風味が無く、風味が向上する圧力炊飯方法が望まれていた。
As a method of improving the flavor of cooked rice, conventionally, a method of reducing acetic acid odor caused by cooked rice vinegar by adding scented rice or its extract to cooked rice containing cooked rice vinegar (patent document 1), import A method for improving taste and flavor by using rice germ oil in rice or rice or an improving agent containing inositol and / or γ-oryzanol in rice germ oil has been proposed (Patent Document 2). Moreover, the method (patent document 3) which adds roasting oil as a method of suppressing heating odors, such as soybean oil, is proposed. However, it is an invention for reducing the odor of soybean oil, and there is no description about improving the flavor of cooked rice.
Various oil-fat compositions for cooking rice have been proposed so far. For example, an oil and fat composition for cooking rice containing polyglycerin condensed ricinolein ester, polyglycerin fatty acid ester and lecithin as essential components (Patent Document 4), extremely hardened oil, liquid oil, lecithin, diglycerin monofatty acid ester, decaglycerin pentafatty acid ester In addition, there is an oil and fat composition for improving cooked rice containing a predetermined amount of hexaglycerin condensed ricinoleic acid ester (Patent Document 5). However, these are all oil and fat compositions for improving physical aspects such as peeling and loosening of rice, and are not intended to improve the flavor of rice.
On the other hand, for the purpose of improving the flavor of rice, a method of adding 10 to 1200 ppm of roasting oil during normal rice cooking has been proposed (Patent Document 6). However, in recent years, the pressure rice cooking method has been widely used for the purpose of improving productivity such as shortening the rice cooking time. In this case, when roasting oil is added at 10 to 1200 ppm and pressure cooking, the rice has a different flavor and the flavor is increased. There was a problem that got worse. Therefore, there has been a demand for a pressure cooking method that does not have a different flavor and improves the flavor.
本発明は、圧力炊飯時において、異風味を感じさせることなく、ご飯の風味を向上させる圧力炊飯方法を提供することを目的とする。 An object of this invention is to provide the pressure rice cooking method which improves the flavor of rice, without making a different flavor feel at the time of pressure rice cooking.
本発明者らは、上記目的を達成するために鋭意研究を重ねた結果、炊飯時に微量に焙煎油を添加することで異風味を感じることなく、ご飯の風味を向上させ得る圧力炊飯方法を見出し、本発明を完成した。 As a result of intensive research to achieve the above object, the present inventors have developed a pressure rice cooking method that can improve the flavor of rice without feeling a different flavor by adding a small amount of roasting oil during rice cooking. The headline and the present invention were completed.
本発明は、炊飯する際に焙煎油を生米重量に対し０．１〜２０ｐｐｍ添加し、圧力炊飯することを特徴とする米飯類の圧力炊飯方法である。 This invention is a pressure rice cooking method of the cooked rice characterized by adding 0.1-20 ppm of roasting oil with respect to the weight of raw rice, and cooking rice under pressure.
さらに、前記焙煎油は、焙煎ごま油、焙煎菜種油、焙煎えごま油、焙煎コーン油及び焙煎落花生油から選ばれる一種又は二種以上であることが好ましい。 Furthermore, the roasted oil is preferably one or more selected from roasted sesame oil, roasted rapeseed oil, roasted sesame oil, roasted corn oil and roasted peanut oil.
本発明は、また、上記圧力炊飯方法で得られた米飯類を提供する。 The present invention also provides cooked rice obtained by the pressure rice cooking method.
本発明の圧力炊飯方法では、異風味を感じることなく、ご飯の風味の向上した米飯類が得られる。 In the pressure rice cooking method of the present invention, cooked rice with improved rice flavor can be obtained without feeling a different flavor.
本発明の米飯類の圧力炊飯方法では、焙煎油を生米重量に対し０．０５〜２０ｐｐｍ炊飯時に添加する。焙煎油の添加量は、好ましくは生米重量に対し０．１〜２０ｐｐｍ、より好ましくは０．１〜１０ｐｐｍ、更に好ましくは０．１〜９ｐｐｍである。少なすぎると風味の向上の効果が得られず、多すぎると異風味を感じて米飯類の風味を損ねてしまう場合がある。 In the pressure rice cooking method for cooked rice of the present invention, roasting oil is added at 0.05 to 20 ppm during rice cooking with respect to the weight of raw rice. The amount of roasting oil added is preferably 0.1 to 20 ppm, more preferably 0.1 to 10 ppm, and still more preferably 0.1 to 9 ppm relative to the weight of raw rice. If the amount is too small, the effect of improving the flavor cannot be obtained. If the amount is too large, the flavor of the cooked rice may be impaired due to a different flavor.
本発明における米飯類とは、米又は米類、或いはこれらを主として含んだものであればよく、例えば白米、玄米、もち米、麦入り米類等である。また、米を煮る、蒸すまたは炒めることにより調理したもの、もち状に加工したものや他の食材や調味料を添加し、加工したものも含まれる。 The cooked rice in the present invention may be rice, rice, or anything mainly containing these, such as white rice, brown rice, glutinous rice, and rice with wheat. Moreover, the thing cooked by boiled, steamed or fried rice, the thing processed into rice cake shape, and the thing which added and processed other foodstuffs and seasonings are also contained.
本発明における焙煎油とは、油糧原料を焙煎した後に、圧搾又は、圧搾・抽出することで焙煎風味を残した油である。焙煎油には、焙煎ごま油、焙煎菜種油、焙煎えごま油、焙煎コーン油及び焙煎落花生油などがあり、好ましくは焙煎ごま油である。また、これらの焙煎油を単独あるいは二種類以上を組み合わせて使用することができる。 The roasted oil in the present invention is an oil that leaves a roasted flavor by pressing or pressing / extracting the oily raw material after roasting. The roasted oil includes roasted sesame oil, roasted rapeseed oil, roasted sesame oil, roasted corn oil, roasted peanut oil, and the like, preferably roasted sesame oil. These roasting oils can be used alone or in combination of two or more.
また、本発明においては、前記焙煎油を他の食用油脂に添加して用いることもできる。他の食用油脂には、本発明の効果を妨げない限り、特に制限はない。例えば大豆油、菜種油、コーン油、紅花油、ひまわり油、パーム油、ごま油、オリーブ油、えごま油、落花生油、牛脂、豚脂等及びそれらの水素添加、酵素改質等の加工を行った動植物油脂全般から選択することができる。これらの油脂類は、一種類又は二種類以上を組み合わせて使用することができる。 In the present invention, the roasting oil can be used by adding to other edible fats and oils. There is no restriction | limiting in particular in other edible fats and oils, unless the effect of this invention is prevented. For example, soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, sesame oil, olive oil, sesame oil, peanut oil, beef tallow, lard, etc. You can choose from General. These fats and oils can be used alone or in combination of two or more.
さらに、本発明における焙煎油を離形性やほぐれ性等の機能を有した炊飯用油脂に添加することで相乗効果を得ることができ、焙煎油に乳化剤を添加することにより、同様の効果を得ることもできる。 Furthermore, a synergistic effect can be obtained by adding the roasting oil in the present invention to the oil for cooking rice having functions such as releasability and loosening, and the same effect can be obtained by adding an emulsifier to the roasting oil. An effect can also be obtained.
本発明における炊飯時の圧力は、１気圧（１０１．３ｋPa）より高く、３気圧（３０３．９ｋPa）以下、好ましくは１気圧（１０１．３ｋPa）より高く、２．５気圧（２５３．３ｋPa）以下、より好ましくは１気圧（１０１．３ｋPa）より高く、２気圧（２０２．６ｋPa）以下、さらにより好ましくは１．０５気圧（１０６．４ｋPa）以上、１．３気圧（１３１．７ｋPa）以下でおこなうことができる。 The pressure at the time of rice cooking in the present invention is higher than 1 atm (101.3 kPa), 3 atm (303.9 kPa) or less, preferably higher than 1 atm (101.3 kPa) and 2.5 atm (253.3 kPa) or less. More preferably, it is higher than 1 atm (101.3 kPa), 2 atm (202.6 kPa) or less, more preferably 1.05 atm (106.4 kPa) or more and 1.3 atm (131.7 kPa) or less. be able to.
また、本発明の米飯類の製造方法は、ご飯の風味を常温で炊飯後から４８時間以上維持することができる。 Moreover, the manufacturing method of the cooked rice of this invention can maintain the flavor of rice for 48 hours or more after cooking rice at normal temperature.
以下に、本発明の実施例および比較例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.
実施例および比較例で使用した米飯は、以下の四種類の方法で製造した。 The cooked rice used in the examples and comparative examples was produced by the following four methods.
〔Ａ：酢を添加しない条件での炊飯〕
白米（（株）ハナノキ製、品名：新潟県産コシヒカリ 無洗米）４００ｇを水に９０分間浸漬した。その後、水を切り、炊飯釜に移し、焙煎油等の油脂を入れた。生米と馴染ませた後、水を４７６ｇ加えてからガス炊飯器（ＲＲ−０５５６Ｓ−Ｃ都市ガス用ガス炊飯器 ５合炊き）で炊飯した。
[A: Cooked rice without adding vinegar]
400 g of white rice (manufactured by Hananoki Co., Ltd., product name: Koshihikari unwashed rice from Niigata Prefecture) was immersed in water for 90 minutes. Then, it drained water, moved to the rice cooker, and put fats and oils, such as roasting oil. After blending with raw rice, 476 g of water was added and then cooked with a gas cooker (RR-0556S-C city gas gas cooker 5 go cooked).
〔B：酢を添加しない条件で圧力１．２５気圧（１２６．６ｋＰａ）での炊飯〕
白米（（株）ハナノキ製、品名：新潟県産コシヒカリ 無洗米）４００ｇを水に９０分間浸漬した。その後、水を切り、炊飯釜に移し、焙煎油等の油脂を入れた。生米と馴染ませた後、水を４７６ｇ加えてから圧力炊飯器（象印マホービン（株）製 真空内釜圧力IH炊飯ジャー 極め炊きNP−NT１０ ０．５〜５．５合炊き）で炊飯した。圧力炊飯器の炊飯条件は、もちもちモードである１．２５気圧（１２６．６ｋＰａ）で実施した。
[B: Rice cooked at a pressure of 1.25 atm (126.6 kPa) without adding vinegar]
400 g of white rice (manufactured by Hananoki Co., Ltd., product name: Koshihikari unwashed rice from Niigata Prefecture) was immersed in water for 90 minutes. Then, it drained water, moved to the rice cooker, and put fats and oils, such as roasting oil. After being blended with raw rice, 476 g of water was added, and then cooked with a pressure rice cooker (Zoin Mahobin Co., Ltd., vacuum inner pot pressure IH rice cooker extreme cooking NP-NT10 0.5-5.5 combined cooking). The rice cooking conditions of the pressure rice cooker were carried out at 1.25 atmospheres (126.6 kPa), which is a sticky mode.
〔Ｃ：酢を添加しない条件で圧力１．０５気圧（１０６．４ｋＰａ）での炊飯〕
白米（（株）ハナノキ製、品名：新潟県産コシヒカリ 無洗米）４００ｇを水に９０分間浸漬した。その後、水を切り、炊飯釜に移し、焙煎油等の油脂を入れた。生米と馴染ませた後、水を４７６ｇ加えてから圧力炊飯器（象印マホービン（株）製 真空内釜圧力IH炊飯ジャー 極め炊きNP−NT１０ ０．５〜５．５合炊き）で炊飯した。圧力炊飯器の炊飯条件は、しゃっきりモードである１．０５気圧（１０６．４ｋＰａ）で実施した。
[C: Rice cooked at a pressure of 1.05 atm (106.4 kPa) without adding vinegar]
400 g of white rice (manufactured by Hananoki Co., Ltd., product name: Koshihikari unwashed rice from Niigata Prefecture) was immersed in water for 90 minutes. Then, it drained water, moved to the rice cooker, and put fats and oils, such as roasting oil. After being blended with raw rice, 476 g of water was added, and then cooked with a pressure rice cooker (Zoin Mahobin Co., Ltd., vacuum inner pot pressure IH rice cooker extreme cooking NP-NT10 0.5-5.5 combined cooking). The rice cooking conditions of the pressure rice cooker were carried out at 1.05 atm (106.4 kPa) which is a quiet mode.
〔Ｄ：酢を添加した条件での圧力炊飯〕（日持ち向上剤として酢を使用する方法〕
白米（（株）ハナノキ製、品名：新潟県産コシヒカリ 無洗米）４００ｇを水に９０分間浸漬した。その後、水を切り、炊飯釜に移し、焙煎油等の油脂を入れた。生米と馴染ませた後、水を４７２．８ｇ、穀物酢（（株）ミツカン社製）３．２ｇ加えてから圧力炊飯器（象印マホービン（株）製 真空内釜圧力IH炊飯ジャー 極め炊きNP−NT１０ ０．５〜５．５合炊き）で炊飯した。圧力炊飯器の炊飯条件は、もちもちモードである１．２５気圧（１２６．６ｋＰａ）で実施した。
[D: Pressure cooked rice with vinegar added] (Method of using vinegar as a shelf life improver)
400 g of white rice (manufactured by Hananoki Co., Ltd., product name: Koshihikari unwashed rice from Niigata Prefecture) was immersed in water for 90 minutes. Then, it drained water, moved to the rice cooker, and put fats and oils, such as roasting oil. After blending with raw rice, add 472.8 g of water and 3.2 g of cereal vinegar (Mitsukan Co., Ltd.), then add pressure cooker (Zojin Mahobin Co., Ltd., vacuum inner pot pressure IH rice cooker -NT10 0.5-5.5 go cooking) The rice cooking conditions of the pressure rice cooker were carried out at 1.25 atmospheres (126.6 kPa), which is a sticky mode.
上記で炊飯した米飯は以下３種類の条件にて保存、評価した。 The cooked rice was stored and evaluated under the following three conditions.
〔Ｉ：０時間保存後〕
上記で炊飯後、米飯をしゃもじで均一に混ぜ合わせた後、真空冷却機（三浦工業（株）製）で２３℃まで真空冷却（除圧モード）し、６０ｇずつ小分けした直後に、電子レンジで温めたもの（６００Wで１分間）について以下の評価をおこなった。
[I: After 0 hours storage]
After cooking rice above, mix rice with rice paddles uniformly, vacuum cool to 23 ° C (vacuum mode) with a vacuum cooler (manufactured by Miura Kogyo Co., Ltd.) The following evaluation was performed on the warmed material (600 W for 1 minute).
〔ＩＩ：２４時間保存後〕
上記で炊飯後、米飯をしゃもじで均一に混ぜ合わせた後、真空冷却機（三浦工業（株）製）で２３℃まで真空冷却（除圧モード）し、６０ｇずつ小分けにして２０℃で２４時間保存した。保存した米飯を電子レンジで温めたもの（６００Wで１分間）について以下の評価をおこなった。
[II: After 24 hours storage]
After cooking in the above, the rice is mixed uniformly with rice scoop, then cooled to 23 ° C (vacuum mode) with a vacuum cooler (manufactured by Miura Kogyo Co., Ltd.), subdivided into 60 g portions at 20 ° C for 24 hours. saved. The following evaluation was performed on the cooked rice cooked with a microwave oven (600 W for 1 minute).
〔ＩＩＩ：４８時間保存後〕
保存時間を４８時間、保存温度を２０℃と５℃で行った以外、ＩＩと同様におこなった。
[III: After 48 hours storage]
The same as II except that the storage time was 48 hours and the storage temperatures were 20 ° C. and 5 ° C.
〔ご飯の風味の評価〕
ご飯の風味に関する官能評価は５段階評価でおこなった。
☆：ご飯の風味が非常に向上している
◎：ご飯の風味が向上している
○：ご飯の風味がやや向上している
△：ご飯の風味にわずかに向上傾向がみられる
×：ご飯の風味の向上はみられない
[Evaluation of flavor of rice]
The sensory evaluation on the flavor of rice was performed in a five-step evaluation.
☆: The flavor of rice is very improved ◎: The flavor of rice is improved ○: The flavor of rice is slightly improved △: The flavor of rice is slightly improved ×: The flavor of rice There is no improvement in flavor
〔異風味の強さの評価〕
異風味の強さの官能評価は５段階評価でおこなった。
☆：全く異風味を感じない
◎：ほとんど異風味は感じない
○：わずかに異風味を感じる
△：異風味を感じる
×：異風味を強く感じる
[Evaluation of strength of different flavor]
The sensory evaluation of the strength of the different flavor was performed in a five-step evaluation.
☆: No unusual flavor ◎: Almost no unusual flavor ○: Slightly unusual flavor △: Feels a different flavor ×: Strongly feels a different flavor
〔酸味・酸臭マスキングの評価〕（酢を添加したもののみ）
酢由来の酸味・酸臭マスキングに関する官能評価は５段階評価でおこなった。
☆：酸味・酸臭を感じない
◎：ほとんど酸味・酸臭を感じない
○：酸味・酸臭が弱くなっている
△：酸味・酸臭の強さは変わらない
×：酸味・酸臭が強く感じる
[Evaluation of acidity / acid odor masking] (only with vinegar added)
Sensory evaluation regarding masking of acidity and acid odor derived from vinegar was performed in a five-step evaluation.
☆: Does not feel sour or sour ◎: Does not feel sour or sour ○: Sour or sour is weak △: Does not change the strength of sour or sour odor ×: Strongly sour or sour feel
〔使用した油脂〕
焙煎ごま油：九鬼産業（株）製、一番しぼりごま油
焙煎コーン油：太田油脂（株）社内調製品、焙煎条件１５０℃達温後圧搾
焙煎えごま油：（株）浅沼醤油店製、焙煎えごま油
焙煎菜種油：太田油脂（株）製、焙煎なたね油赤水
焙煎落花生油：太田油脂（株）製、芳香落花生油
ごま油：竹本油脂（株）製、太白ごま油
コーン油：（株）Ｊ-オイルミルズ製、コーンサラダ油
菜種油：（株）Ｊ-オイルミルズ製、キャノーラ油
米油：（株）Ｊ-オイルミルズ製、米白絞油
落花生油：ユウキ食品（株）製、ピーナツオイル
オリーブオイル：（株）Ｊ-オイルミルズ製、AJINOMOTOオリーブオイルEV
[Oil used]
Roasted sesame oil: manufactured by Kuki Sangyo Co., Ltd., Ichiban Shibori Sesame Oil Roasted corn oil: Ota Oil Co., Ltd., in-house preparation, roasting conditions after 150 ° C hot pressing Roasted sesame oil: manufactured by Asanuma Soy Sauce Co., Ltd. Roasted sesame oil Roasted rapeseed oil: Made by Ota Oil Co., Ltd., roasted rape oil Red water Roasted peanut oil: Made by Ota Oil Co., Ltd., aromatic peanut oil Sesame oil: Made by Takemoto Oil Co., Ltd. Corn salad oil, rapeseed oil: J-oil mills, canola oil Rice oil: J-oil mills, rice white oil, peanut oil: peanut, peanut Oil Olive Oil: AJINOMOTO Olive Oil EV, manufactured by J-Oil Mills
〔実施例１〜１７、比較例１〜７〕（添加する油種と効果の関係）
表１に記載の油脂を添加し米飯をBの方法で製造し、ＩＩの方法で保存した。得られた米飯を上記の方法で評価した。結果を表１に記載した。実施例１〜１７で示したように焙煎油を一種または二種類以上添加することにより、異風味を感じることなく、ご飯の風味を向上する効果が認められた。一方、比較例１〜７で示したように、油脂を加えない場合や焙煎していない油脂を加えた場合にはご飯の風味の向上は得られず、また、オリーブ油では、異風味が感じられた。
[Examples 1 to 17, Comparative Examples 1 to 7] (Relationship between added oil type and effect)
The fats and oils listed in Table 1 were added, and cooked rice was produced by the method B and stored by the method II. The obtained cooked rice was evaluated by the above method. The results are shown in Table 1. As shown in Examples 1 to 17, by adding one or more roasting oils, an effect of improving the flavor of rice was recognized without feeling a different flavor. On the other hand, as shown in Comparative Examples 1 to 7, when the fats and oils are not added or when the fats and oils that are not roasted are added, the improvement in the flavor of the rice is not obtained, and the olive oil feels a different flavor. It was.
〔実施例１８〜２４、比較例８〜１３〕（圧力炊飯１．２５気圧における添加量と効果の関係と、通常炊飯であるガス炊き炊飯との比較）
表２に記載の油脂を添加し米飯をBの方法で製造し、ＩＩの方法で保存した（実施例１８〜２４）。得られた米飯を上記の方法で評価した。一方、比較として、表２に記載の油脂を添加し米飯をAの方法で製造し比較例とした（比較例８〜１３）。結果を表２に記載した。実施例１８〜２４で示したように、０．１〜２０ｐｐｍの焙煎油を添加することで、ご飯の風味を向上する効果が認められた。特に、０．１〜１０ｐｐｍの焙煎油を添加したときがもっとも良い評価であった。一方で、比較例８〜１３に示すように、通常炊飯であるガス炊き炊飯を行った米飯は、ご飯の風味を向上させる効果は認められなかった。
[Examples 18 to 24, Comparative Examples 8 to 13] (Comparison between the amount of addition and effect at 1.25 atmospheres of pressure rice and comparison with gas cooked rice that is normally cooked)
The fats and oils listed in Table 2 were added to prepare cooked rice by the method B, and stored by the method II (Examples 18 to 24). The obtained cooked rice was evaluated by the above method. On the other hand, as a comparison, the fats and oils listed in Table 2 were added, and cooked rice was produced by the method A to make Comparative Examples (Comparative Examples 8 to 13). The results are shown in Table 2. As shown in Examples 18 to 24, the effect of improving the flavor of rice was recognized by adding 0.1 to 20 ppm of roasting oil. In particular, the best evaluation was when 0.1 to 10 ppm of roasting oil was added. On the other hand, as shown in Comparative Examples 8 to 13, the effect of improving the flavor of rice was not recognized for cooked rice that was cooked with gas, which is usually cooked.
〔実施例２５〜３１、比較例８〜１３〕（圧力炊飯１．０５気圧における添加量と効果の関係と、通常炊飯であるガス炊き炊飯との比較）
表３に記載の油脂を添加し米飯をＣの方法で製造し、ＩＩの方法で保存した（実施例２５〜３１）。得られた米飯を上記の方法で評価した。一方、比較として、表３に記載の油脂を添加し米飯をAの方法で製造し比較例とした（比較例８〜１３）。結果を表３に記載した。実施例２５〜３１で示したように、０．１〜２０ｐｐｍの焙煎油を添加することで、ご飯の風味を向上する効果が認められた。特に、０．１〜１０ｐｐｍの焙煎油を添加したときがもっとも良い評価であった。一方で、比較例８〜１３に示すように、通常炊飯であるガス炊き炊飯を行った米飯は、ご飯の風味を向上させる効果は認められなかった。
[Examples 25-31, Comparative Examples 8-13] (Comparison between the amount of addition and effect at pressure cooked rice 1.05 atm and comparison with gas cooked rice that is normal rice cooked)
The fats and oils described in Table 3 were added to prepare cooked rice by the method C, and stored by the method II (Examples 25 to 31). The obtained cooked rice was evaluated by the above method. On the other hand, as a comparison, the fats and oils listed in Table 3 were added, and cooked rice was produced by the method A to make Comparative Examples (Comparative Examples 8 to 13). The results are shown in Table 3. As shown in Examples 25-31, the effect of improving the flavor of rice was recognized by adding 0.1-20 ppm roasting oil. In particular, the best evaluation was when 0.1 to 10 ppm of roasting oil was added. On the other hand, as shown in Comparative Examples 8 to 13, the effect of improving the flavor of rice was not recognized for cooked rice that was cooked with gas, which is usually cooked.
〔実施例３２〜３６、比較例１４〜１６〕（米飯酢を使用した米飯での効果の確認）
表４に記載の油脂を添加し、酢を添加したＤの方法で米飯を製造し、ＩＩの方法で保存した。得られた米飯を上記の方法で評価した。結果を表４に記載した。実施例３２〜３６で示したように、酢を添加した米飯においてもご飯の風味向上効果は認められた。また、酢由来の酸味や酸臭をマスキングする効果についても認められた。
[Examples 32-36, Comparative Examples 14-16] (Confirmation of effects with cooked rice using cooked rice vinegar)
The cooked rice was manufactured by the method of D which added the fats and oils of Table 4, and added the vinegar, and preserve | saved by the method of II. The obtained cooked rice was evaluated by the above method. The results are shown in Table 4. As shown in Examples 32 to 36, the effect of improving the flavor of rice was recognized even in cooked rice to which vinegar was added. Moreover, the effect which masks the acidity and acid smell derived from vinegar was also recognized.
〔実施例３７〜３８、比較例１７〜１８〕（保存時間と効果の関係）
表５に記載の油脂を添加し、米飯をＢの方法で製造し、Ｉ〜ＩＩＩの方法で保存した米飯を上記の方法で評価した。結果を表５に記載した。実施例３７〜３８では焙煎油を添加することで、４８時間保存後でもご飯の風味を向上する効果を維持できることが確認できた。一方、比較例１７〜１８ではご飯の風味を向上する効果は確認できなかった。
[Examples 37 to 38, Comparative Examples 17 to 18] (Relationship between storage time and effect)
The fats and oils described in Table 5 were added, the cooked rice was produced by the method B, and the cooked rice stored by the methods I to III was evaluated by the above method. The results are shown in Table 5. In Examples 37 to 38, it was confirmed that by adding roasting oil, the effect of improving the flavor of rice could be maintained even after storage for 48 hours. On the other hand, in Comparative Examples 17-18, the effect which improves the flavor of rice could not be confirmed.
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| WO2018186326A1 (en) * | 2017-04-03 | 2018-10-11 | 株式会社Ｊ－オイルミルズ | Method for producing edible fat and oil composition, and method for masking unpleasant flavor of foodstuff |
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