JP2015027263A - Sushi vinegar and method for improving texture of sushi rice by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that, when a sushi vinegar including a high-sweetness sweetener as substitute for a part or the whole of sucrose or isomerized sugar is blended with cooked rice to make sushi rice, the taste and quality are impaired.SOLUTION: The sushi vinegar includes vinegar, salt, a high-sweetness sweetener, and a polysaccharide thickener. The sweetness of the high-sweetness sweetener is 20 to 100% relative to the total of the sweetness of the whole sweeteners. The sushi vinegar is blended with cooked rice, so that the texture of the sushi rice can be improved.

Description

  The present invention relates to a method for improving the texture of sushi vinegar and sushi rice using the sushi vinegar. Specifically, the vinegar contains a vinegar, a salt, a high-potency sweetener, and a thickening polysaccharide. The present invention relates to a sushi vinegar containing 20 to 100% of the sweetness with respect to the total sweetness of sushi, and a method for improving the texture of sushi rice in which it is mixed with cooked rice.

In sushi vinegar used for the production of sushi rice, sucrose and isomerized sugar are generally used as vinegar, salt, and sugar.
However, although sucrose and isomerized sugar have a good quality sweetness, they are becoming more and more refusal from the recent health-oriented and low-calorie-oriented causes of obesity and caries. Is now required.
There are so-called high-intensity sweeteners as alternatives to sucrose and isomerized sugar that meet these demands, and these sweeteners have a stronger sweetness than sucrose and isomerized sugar, so the same amount of sweetness can be obtained with a small amount of use. It has the advantage that it can be applied and sushi vinegar with a lower calorie than conventional ones can be prepared.
Further, the advantages of using a high-intensity sweetener include cost reduction and the ability to mask excessive vinegar and salt cadmium.

Patent Document 1 discloses vinegar, sugar, salt, and combined vinegar mainly composed of a high-intensity sweetener, and sushi rice in which the combined vinegar is mixed with rice.
Patent Document 2 discloses concentrated sushi vinegar containing a high-intensity sweetener such as sucralose or stevia instead of sugar.
However, some high-intensity sweeteners have a characteristic aftertaste or bitterness. Depending on the type of high-intensity sweeteners, sweetness may be reduced due to hydrolysis over time under acidic conditions. is there.
In addition, sushi is often purchased and eaten at convenience stores and supermarkets. However, when sushi is preserved at such a distribution stage, rice (sushi rice) has a texture as time passes. Deteriorate.
This is called aging of cooked rice due to storage, and the pregelatinized starch of the cooked rice is transferred to the pregelatinized starch.
In the distribution stage, rice (sushi rice) is stored at a low temperature for the purpose of preventing the growth of bacteria. The aging rate is fast in a low temperature region below 15 ° C, especially in a chilled region below about 10 ° C, and a refrigerator (5 ° C). The rice (sushi rice) preserved for 24 hours is hard and difficult to eat as it is.
Patent Document 3 discloses a rice quality improver containing brewed vinegar, sugars such as sugar, and thickeners such as gum arabic and pullulan, in order to produce a cooked rice food whose texture is not easily changed particularly during low-temperature storage. Is disclosed to prevent aging of cooked rice and deterioration of quality such as texture during storage at a low temperature or a temperature in a chilled region.
It is said that the quality improving agent for cooked rice may be added to raw rice during cooking, or may be added to and mixed with cooked rice after cooking.
Patent Document 4 discloses a method for producing cooked rice by adding sugar alcohol such as reduced starch syrup, polysaccharides such as pullulan, and sushi vinegar to the cooked cooked rice, and thus cooked rice (sushi rice). Has been shown to be more suitable for chilled storage and to prevent aging even when chilled storage is carried out for a longer period of time, resulting in sushi rice having a good texture and taste.

JP 2010-29175 A JP 2011-30524 A JP 2001-17099 A JP 2001-238617 A

In sushi vinegar, the benefits of using high-intensity sweeteners in place of sucrose and isomerized sugar include reduction of calories and cost reduction as described above, and excessive masking of vinegar and salt. If the sugar or isomerized sugar in sushi vinegar is changed to high-intensity sweeteners, the sushi rice will be stuffed and hardened, especially when it is stored refrigerated. was there.
In order to overcome this problem, maltose, trehalose and chickenpox which are excellent in moisturizing action are further added to the laminated vinegar of Patent Document 1, but this increases the cost.

  In light of the above-mentioned problems of the prior art, the present inventor has made extensive studies and replaced part or all of sucrose or isomerized sugar with a high-intensity sweetener, and further added a thickening polysaccharide. By making it into sushi vinegar, mixing with cooked rice after cooking cooked rice suppresses dryness and hardening, and used sucrose or isomerized sugar without using high-intensity sweeteners even when stored refrigerated We found that a texture similar to sushi rice can be obtained.

That is, this invention relates to the sushi vinegar hung up below, the sushi rice using the same, and the texture improvement method of the sushi rice using the same.
Item 1. Contains vinegar, salt, high-intensity sweetener and thickening polysaccharide, and contains high-intensity sweetener in a range of 20 to 100% of the sweetness to the total sweetness of all sweeteners. Sushi vinegar.
Item 2. Item 2. The sushi vinegar according to item 1, wherein the high-intensity sweetener is sucralose and / or acesulfame potassium.
Item 3. Item 3. The sushi vinegar according to item 1 or 2, wherein the thickening polysaccharide is at least one selected from the group consisting of pectin, gum arabic and pullulan.
Item 4. The sushi vinegar according to Item 3, wherein the thickening polysaccharide is pectin.
Item 5. Item 5. Sushi rice prepared by mixing the sushi vinegar according to any one of items 1 to 4 with cooked rice.
Item 6. Item 5. A method for improving the texture of sushi rice, wherein the sushi vinegar according to any one of items 1 to 4 is mixed with cooked rice.

  By replacing some or all of sucrose or isomerized sugar with a high-intensity sweetener and adding sushi vinegar to which thickening polysaccharide is added, it is mixed with cooked rice, so Even when stored refrigerated, a texture close to that of sushi rice using sucrose or isomerized sugar can be obtained without using a high-intensity sweetener.

The present invention relates to a sushi vinegar containing vinegar, a salt, a high-intensity sweetener, and a thickening polysaccharide, and containing the high-intensity sweetener in a sweetness of 20 to 100% of the total sweetness of the total sweetener. It is.
Examples of the vinegar used in the present invention include brewed vinegar such as rice vinegar, black vinegar, apple vinegar, and grape vinegar. In the sushi vinegar of the present invention, 30 to 70 mass%, preferably 40 to 60 mass%. % Content.
As salt used for this invention, salt etc. are mentioned, and 5-15 mass% in the sushi vinegar of this invention, Preferably it contains 7-12 mass%.

Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, stevia extract, thaumatin, glycyrrhizin, neotame, lacanka extract, saccharin, saccharin sodium, etc., but sucralose and acesulfame potassium are preferred. .
These high-intensity sweeteners can be used alone or in combination of two or more.
Stevia extract is extracted and purified with water or organic solvent from Stevia rebaudiana Bertoni leaves and stems, which is a perennial asteraceae native to South America, and stevioside and rebaudioside A, Contains as a main component of sweetness.
The stevia extract also includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase and the like.
Lacanka extract is extracted from raw or dried cucurbitaceae fruits cultivated in a cold area in southern China with ethanol or the like, and contains mogroside V as a main component of sweetness.

Usually, sushi vinegar contains sucrose and isomerized sugar (such as fructose-glucose liquid sugar) in an amount of 20 to 60% by mass, preferably 30 to 50% by mass. The sugar or isomerized sugar is partially or entirely replaced with a high-intensity sweetener, and the sweetness of the total sweetness of the high-intensity sweetener (sucrose or isomerized sugar, and high-intensity sweetener) The content is 20% to 100%, more preferably 30% to 90%, and still more preferably 40% to 80%.
The total sweetness can be expressed as the sum of the sweetness of each sweetener x the amount added. For example, when sucralose is used as the high-sweetness sweetener, the sweetness is 600 times that of sucrose, and acesulfame potassium is 200 times that of sucrose. Double sweetness can be calculated.

The thickening polysaccharides include gelatin, native gellan gum, gellan gum, carrageenan, xanthan gum, locust bean gum, gati gum, glucomannan, agar, guar gum, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, tragacanth gum, caraya gum, pectin , Pullulan, CMC, microfibrous cellulose, fur celerane, water-soluble soybean hemicellulose, etc., preferably at least one selected from the group consisting of pectin, gum arabic and pullulan, more preferably pectin is used. It is done.
The sushi vinegar of the present invention includes umami seasonings (eg, sodium glutamate, sodium inosinate, protein hydrolysates, yeast extract, kelp extract, koji extract, etc.), and other sugars (eg, invert sugar, glucose, fructose, Lactose, maltitol, sorbitol, mannitol, erythritol, xylitol, lactitol, palatinit, etc.), emulsifiers, pH adjusters and the like may be added as appropriate.
The sushi vinegar of the present invention is prepared by adding the above vinegar, salt, high-intensity sweetener and thickening polysaccharide, sucrose or isomerized sugar, appropriate umami seasoning or pH adjuster to water, and stirring. It can be prepared by dissolving.

The sushi rice of the present invention is prepared by mixing the sushi vinegar of the present invention with the cooked rice after cooking.
Raw rice used for sushi rice may be sticky rice, sticky rice or a mixed rice thereof, but sticky rice is preferred.
About the quantity of the water used at the time of rice cooking, a raw rice is cooked with about 1.3 times-1.8 times the amount of water normally with respect to raw rice.
The sushi vinegar of this invention adds 5-20 mass parts with respect to 100 mass parts of cooked rice after cooking, Preferably 7-15 mass parts is added, and prepares sushi rice.

When the thickening polysaccharide is added to the raw rice and cooked, the thickening polysaccharide absorbs water and requires more water than usual, making it difficult to add water. It is preferable to mix with cooked rice as a thickening polysaccharide).
This eliminates the need for adjustment of water, suppresses dryness and hardening, and has a texture close to that of sushi rice using sucrose or isomerized sugar without the use of high-intensity sweeteners even when stored refrigerated. And the texture of sushi rice in which part or all of sucrose or isomerized sugar is replaced with a high-intensity sweetener is improved.

Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto.
In the following description, “%” represents mass%, “part” represents mass part, “*” represents Saneigen FFI Co., Ltd., and “*” represents Saneigen FF.・ Registered trademarks of i Corporation.

Experimental example 1
10 ml of sushi vinegar prepared according to the prescription in Table 1 (parts in parts) is mixed well with 100 g of cooked rice and stored in a refrigerator (5 ° C.), immediately after preparation, after 24 hours, and after 48 hours. Compared to the control (without using a high-intensity sweetener), how much the sugar was replaced with a high-intensity sweetener was evaluated for the difference in texture.
The high-intensity sweetener (sucralose and acesulfame potassium) in each sample was added in an amount to compensate for the sweetness due to the decrease in sugar, and the evaluation results are shown in Table 2.

  Immediately after preparing the sushi rice, none of the specimens were different from the control, but in specimen 1 where 25% of sugar was replaced, specimen 2 in which sugar was slightly reduced after 48 hours and sugar was replaced by 50-100% In -4, the elasticity and stickiness decreased after 24 hours, and the texture became loose, and the degree was more noticeable as the ratio of sugar to high-intensity sweetener increased.

Experimental example 2
Mix 10ml of sushi vinegar prepared according to the recipe in Table 3 (parts in parts) with 100g of cooked rice, and prepare sushi vinegar in which 50% of sugar is replaced with high-intensity sweetener. ), And the state immediately after preparation, 24 hours, 48 hours, and 72 hours later was evaluated by comparison with each control. The evaluation results are shown in Table 4.

SM-666：ペクチン100%含有
サンサポート D-100：アラビアガム90%及びプルラン10%含有

SM-666: Containing 100% pectin Sun Support D-100: Containing 90% gum arabic and 10% pullulan

As in Examples 1 and 2, by adding pectin, gum arabic, and pullulan that are thickening polysaccharides to sushi vinegar, drying of cooked rice was suppressed, and texture, elasticity, and stickiness could be imparted. .
In particular, in Example 1 using pectin as a thickening polysaccharide, sushi rice prepared with sushi vinegar (blank) in which 50% of the sugar was replaced with a high-intensity sweetener was used. We were able to finish it with a moist texture like a control that was not replaced by a food.

Experimental example 3
In order to confirm what kind of difference there is between adding the thickening polysaccharide before cooking rice and adding it as the sushi vinegar (containing thickening polysaccharide) of the present invention after cooking rice, the prescription in Table 5 (Numerical values are in parts) Add thickening polysaccharide to 100g of raw rice before cooking, cook rice, then mix well with 10ml of sushi vinegar (not containing thickening polysaccharide) and sushi vinegar of the present invention ( It was evaluated that 10 ml of thickening polysaccharide was mixed well with 100 g of cooked rice. The evaluation results are shown in Table 6.

In Comparative Examples 1 and 2, the thickening polysaccharide is added before cooking rice, but with the same amount of water as in normal cooking, the texture becomes hard and crunchy. When adding before cooking rice, it was necessary to adjust the amount of water in consideration of the thickening polysaccharide absorbing water.
In Examples 3 and 4, the sushi vinegar (containing thickening polysaccharides) of the present invention is added to the cooked rice, but the sushi has a plump texture without any particular adjustment. The rice could be prepared.

According to the present invention, the texture of sushi rice using a high-intensity sweetener can be improved, which is useful in the food industry.

Claims (6)

A sushi vinegar containing vinegar, a salt, a high-intensity sweetener, and a thickening polysaccharide, and containing the high-intensity sweetener in a sweetness level of 20 to 100% of the total sweetness of all sweeteners. The sushi vinegar according to claim 1, wherein the high-intensity sweetener is sucralose and / or acesulfame potassium. The sushi vinegar according to claim 1 or 2, wherein the thickening polysaccharide is at least one selected from the group consisting of pectin, gum arabic and pullulan. The sushi vinegar according to claim 3, wherein the thickening polysaccharide is pectin. Sushi rice prepared by mixing the sushi vinegar according to any one of claims 1 to 4 with cooked rice. A method for improving the texture of sushi rice, comprising mixing the sushi vinegar according to any one of claims 1 to 4 with cooked rice.