JP2015154730A - pH ADJUSTMENT AGENT FOR PROCESSED RICE PRODUCT, PROCESSED RICE PRODUCT AND PRODUCTION METHOD OF PROCESSED RICE PRODUCT - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pH adjustment agent for a processed rice product mainly formed of organic acid with reduced acid taste and acid odor.

SOLUTION: Provided is the pH adjustment agent for a processed rice product including organic acid and fruit juice of fruit. The fruit is preferably vegetable and fruit. The organic acid is preferably gluconate. The fruit juice of the fruit is preferably a mixture liquid of juice of ginger and juice of grapefruit. Preferably the pH adjustment agent includes a yeast extract.

COPYRIGHT: (C)2015,JPO&INPIT

Description

  The present invention relates to a pH adjuster for processed cooked rice, processed cooked rice and a method for producing the cooked cooked rice.

  In recent years, many cooked cooked rice such as cooked rice filled with sealed containers and cooked rice can be eaten in a short time by simple cooking.

  In order to ensure aseptic conditions when these processed cooked rices are stored at room temperature, an inorganic acid, an organic acid, or the like is added to lower the pH and ensure storage stability. Gluconic acid is widely used as the organic acid for reasons such as taste (for example, Patent Documents 1 and 2).

Gluconic acid has a peculiar acidity and acid odor, although it does not have a pungent odor or pungent taste like acetic acid. In the case of using a pH adjuster using gluconic acid, a device for reducing the acidity and acid odor has been devised.
For example, Patent Document 3 describes a method of containing cold water-soluble polymeric polysaccharide, reduced syrup candy or dextrin in order to mask the sourness of cooked rice using a food pH adjuster containing gluconate or the like during the production of cooked rice. Has been.

Furthermore, there is a masking method as a method for reducing the sour acid odor. For example, Patent Document 4 describes a method for smoking treatment of an organic acid and / or a salt thereof.
Patent Document 5 describes a method for improving the aroma of food by adding a yeast-derived product to the food.
However, in any of the above methods, it has been difficult to mask the acidity or acid odor of organic acids such as gluconic acid, to greatly reduce the acidity or acid odor, or to completely mask it.

JP 2001-8646 A Japanese Patent Laid-Open No. 10-57007 JP 2004-159629 A JP 2013-143936 A JP 2010-166886 A

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a pH adjuster for processed cooked rice that has reduced acidity and acid odor despite having an organic acid as a main component. .

The present invention is a processed cooked rice pH adjuster comprising an organic acid and a fruit juice extract.
In the present invention, the fruits and vegetables are preferably vegetables and fruits.
In the present invention, the organic acid is gluconic acid, glucono delta lactone, citric acid, adipic acid, succinic acid, acetic acid, glacial acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, phytic acid, itaconic acid, α- It is preferably at least one selected from the group consisting of ketoglutaric acid.
In the present invention, the fruit and vegetable juice is one or more juices selected from the group consisting of ginger juice, ginseng juice, grapefruit juice and lemon juice, or a mixture of two or more juices. It is preferable.
The pH adjuster of the present invention preferably further contains a yeast extract.
The present invention provides processed cooked rice using the above pH adjuster.
The present invention provides a method for producing processed cooked rice, which comprises using cooked water containing an organic acid and a juice of fruits and vegetables as cooked rice cooked during the manufacture of cooked cooked rice.

ADVANTAGE OF THE INVENTION According to this invention, although it has an organic acid as a main component, it can provide the pH adjuster for processed cooked rice with reduced acidity and acid odor.
Moreover, since the pH adjuster for processed rice of this invention uses natural materials, such as a vegetable and a fruit, it is safe and safe, and also can provide the processed cooked rice excellent in taste. it can.

It is a graph which shows the principal component analysis result by the odor discriminating device in Example 4. It is a graph which shows the similarity degree of the fragrance in Example 4. 10 is a graph showing the similarity according to the Euclidean distance in Example 4. It is a graph which shows the principal component analysis result by the electronic taste system in Example 4. It is a graph which shows the principal component analysis result by the electronic taste system in Example 4. It is a graph which shows the principal component analysis result by the electronic taste system in Example 4.

<PH adjuster for processed rice>
The present invention is a processed cooked rice pH adjuster comprising an organic acid and a fruit juice extract.

There are various methods for evaluating the quality of taste, and based on temporal differences in expression, it can be classified as a taste, a medium taste, an after taste, or the like. Based on this method, processed cooked rice using a pH adjuster, particularly sterile cooked rice using glucono delta lactone, can be evaluated as shown in the following (i) to (iii).
(I) Feeling sour as an aftertaste (ii) Feeling astringent as a whole.
(Iii) I feel an acid odor. In the case of glucono delta lactone, it feels relatively late.
The inventors of the present invention have focused on the acidity (aftertaste) of gluconic acid and the citrus acidity (advance), and have completed the present invention.
In other words, the present invention equilibrates the acidity (aftertaste) of gluconic acid with the citrus acidity (advance), and further improves the overall astringency, acid odor, vegetable extract known for its deodorizing effect, and flavor modification. Is provided with a pH adjuster for processed cooked rice with reduced acidity and acid odor by masking with a yeast extract or the like that has been studied.
For the reasons described above, a combination of an organic acid such as glucono delta lactone, fruit juice extract and yeast extract was examined.

[Organic acid]
In the present invention, the organic acid is glucono delta lactone, gluconic acid, citric acid, adipic acid, succinic acid, acetic acid, glacial acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, phytic acid, itaconic acid, It refers to at least one selected from the group consisting of α-ketoglutaric acid, salts or hydrates thereof, and mixtures of any of these.

  The organic acid used for the pH adjuster for processed cooked rice of the present invention is preferably one that does not exhibit strong sourness and acid odor when an appropriate amount is used in cooked rice food. Examples include lactone, gluconic acid, and citric acid. Among these, gluconic acid is preferred because of its taste and sourness, but gluconic acid is a precursor because it is decomposed by heat, etc., and it is processed by adding glucono delta lactone, which is relatively stable. A method using gluconic acid produced by the heating process in the inside can also be used (Patent Document 1).

  The amount of the organic acid in the present invention is an amount that is effective for setting the pH of the cooked rice food as the final product to 4.6 or less, and does not give an unmaskable acidity / acid odor to the cooked rice food. Amount. A person skilled in the art can appropriately design the amount used according to the type of organic acid used. In many cases, the organic acid is used in an amount of 5.0 parts by mass or less.

  For example, when gluconic acid is used as the organic acid, 0.01 to 0.5 parts by mass, preferably 0.05 to 0.3 parts by mass, and more preferably 0.050. When using glucono delta lactone, it is 0.05 to 1 part by mass, preferably 0.1 to 0.7 part by mass, and more preferably 0.1 to 0.7 part by mass. Preferably, 0.3 to 0.5 parts by mass can be used.

  The inventors of the present invention have focused on the refreshing and refreshing flavor of fruits and vegetables (vegetables and fruits) in order to reduce the acidity and acid smell peculiar to organic acids or achieve complete masking. In addition, since fruits and vegetables are natural materials, they are safe and secure when considering addition to food, and are preferable as materials.

[Fruits of fruit and vegetables]
The pH adjuster for processed cooked rice of the present invention contains a fruit juice extract.
In the present invention, the fruits and vegetables are not particularly limited, and widely mean vegetables and fruits.
The vegetables are not particularly limited, but for example, flavored vegetables such as ginger, celery, parsley, leek, onion, shiso, myouga, wasabi, root vegetables such as carrots, burdock, spinach, lettuce, watercress, kale Leaves, sweet corn, green peas and the like can also be used. These juices may be used alone or in combination of two or more.
As vegetables, flavored vegetables are preferable, and ginger is more preferable among the flavored vegetables.
Although it does not specifically limit as a fruit, Various fruits, such as a citrus fruit and an apple, a banana, are mentioned.
As the citrus fruit, lemon, lime, sudachi, yuzu, grapefruit, navel orange, orange, Iyokan, Yawata, summer citrus, sweet summer citrus, Unshu mandarin orange, kumquat, pomelo, etc. can be used. Among them, grapefruit, lemon, lime, sudachi or yuzu is preferable, and grapefruit or lemon is more preferable. These juices may be used alone or in admixture of two or more.

  In the present invention, the juice of fruit and vegetables may be a product obtained by crushing fruit juice and squeezing or squeezing the fruit, removing the skin, seeds, etc. (fruit and fruit juice), or concentrating the fruit and vegetable juice (concentration) Fruit juice), diluted concentrated fruit juice (reduced fruit juice), or grated fruit paste into a paste, and dried fruit juice into powder It may be a thing from which at least some insoluble components were removed from these.

  In the present invention, the fruit and vegetable juice may be used alone or in combination of two or more. In the present invention, it is preferable to mix and use vegetable juice and fruit juice.

In the present invention, the combination of vegetables and fruits used as the squeezed product is not particularly limited as long as it is an effective combination for reducing the acidity and acid odor of the organic acid used or completely masking it.
For example, when gluconic acid is employed as the organic acid, it is preferable to combine citrus fruits with flavored vegetables or root vegetables.
The fruit and vegetable juice is preferably one or more juices selected from the group consisting of ginger juice, ginseng juice, grapefruit juice and lemon juice, or a mixture of two or more juices.
As the combination, for example, a combination of lemon juice and ginger juice, lemon juice and carrot juice, grapefruit juice and ginger juice is preferable. Especially, it is more preferable to select a grapefruit juice as a citrus fruit juice and to select a ginger juice as a flavored vegetable juice.

  In the present invention, the content of the fruit juice extract is an amount effective for reducing or completely masking the sourness and acid odor of the organic acid used, and an amount in a range that does not give taste to the cooked rice food. And it is sufficient. If the scent component of the squeezed product itself is too strong, it will have a taste. If it is an expert, according to the kind of squeezed product to be used, the usage-amount can be designed suitably, For example, when content of an organic acid shall be 10-15 mass% with respect to the whole quantity of a pH adjuster. In addition, the content of the fruit and vegetable juice is 0.05-2.0 mass%, preferably 0.05-1.0 mass%, more preferably 0.05-0.5 mass%.

  In addition, when using a combination of a plurality of types of fruit and vegetable juice, the amount is effective for reducing or completely masking the acidity and acid odor of the organic acid used, and does not give taste to the cooked rice food. If the amount of the range is not particularly limited, for example, when gluconic acid is adopted as an organic acid, grapefruit is selected as a citrus fruit, and ginger is selected as a flavored vegetable, grapefruit juice and ginger juice are An equal amount may be used.

It is preferable that the pH adjuster for processed rice of this invention contains a yeast extract further.
In the present invention, the term “yeast extract” refers to a substance derived from yeast that is effective in improving the flavor of foods such as amino acids, nucleic acids, and organic acids contained in yeast cells, except in special cases. What you did.
In the present invention, yeast used as a raw material for yeast-derived materials is yeast that is acceptable as food. Yeast acceptable as food includes baker's yeast, beer yeast, and torula yeast. Bread or beer yeast belonging to the genus Saccharomyces (for example, belonging to Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces ubalum, Saccharomyces sibaeri) is preferable. An example of Torula yeast is yeast belonging to the genus Candida (for example, yeast belonging to Candida utilis).
A particularly preferable example of the yeast-derived product used in the present invention is obtained by using baker's yeast having an increased nucleic acid (especially RNA) content in yeast cells as a raw yeast and culturing the yeast under culture conditions effective for nucleic acid production. It is a yeast extract obtained by hot water extraction from the obtained yeast cells. Examples of such yeast are Vertex (Fuji Food Industry, Nobuyasu Matsumura, Takashi Kuramochi; Monthly Food Chemicals, 2006-10; 34-37 (2006)), and Himax with high nucleic acid content and high amino acid content. GL (Fuji Food Industry). In addition, as the yeast extract, Vertex IG20 (Fuji Food Industry), yeast extract 21TF (Fuji Food Industry), yeast extract YP-N (Fuji Food Industry) and the like are preferable.

  In the present invention, the content of the yeast extract is not particularly limited. For example, when gluconic acid is employed as the organic acid and grapefruit juice is selected as the citrus fruit, it may be used in the same amount as the grapefruit juice.

Moreover, the pH adjuster for processed rice of this invention may contain the other arbitrary raw materials as needed.
Examples of optional raw materials include oligosaccharides.
In the present invention, the term “oligosaccharide mixture” is a mixture of carbohydrates mainly composed of oligosaccharides (2-20 monosaccharides having glycosidic bonds), and sugars other than oligosaccharides (monosaccharides, 21 sugars). The above may be included. Examples of carbohydrates that are the main components of the oligosaccharide mixture include malto-oligosaccharides (glucose having α-1,4-glucoside bonds. For example, maltose (may be referred to as G2), maltotriose (G3), malto Tetraose (G4), maltopentaose (G5), maltohexaose (G6), maltoheptaose (G7)), branched oligosaccharides (containing α-1,6 glucoside bond structure of glucose. For example, isomaltose , Panose), gentiooligosaccharide (containing a β-1,6 glucoside bond structure of glucose. For example, gentiobiose, gentianose), nigerooligosaccharide (for example, nigerose, nigerosyl glucose, nigerosyl maltose), and trehalose. In the present specification, glucose or glucose unit may be represented as G, fructose or fructose unit as F, and maltose as M.

By further including the oligosaccharide mixture, the pH adjuster for processed cooked rice having a higher effect of reducing the sour acid odor can be obtained.
As the oligosaccharide mixture that may be used in the present invention, those containing a total of 15 mass% or more of 5 to 7 sugars are preferable. In addition, when showing the composition of an oligosaccharide mixture in this specification, it has shown as a ratio in the saccharide | sugar (solid content) in the oligosaccharide mixture except the case where it describes especially. For example, when “5-7 saccharides are 15% by mass in total”, the total saccharide contained in the oligosaccharide mixture is 100 parts by mass, and the saccharide units contained in the oligosaccharide mixture are 5-7. This means that the total amount of carbohydrates is 15% by mass. Such a ratio can be measured using conventional techniques such as high-speed chromatography.

<Processed rice>
The present invention provides processed cooked rice using the pH adjuster for processed cooked rice.
In this invention, the quantity of the pH adjuster for processed cooked rice can also be shown as a ratio added to the water (cooking water) added when cooking immersion rice (what made water absorb the rice). For example, when gluconic acid is used as the pH adjuster, the amount of the pH adjuster in the cooking water is 0.1-5.0% by mass, preferably 1.0-5.0% by mass, more preferably. Is 2.0-4.0 mass%.

  In this invention, it is good to adjust the pH of the cooked rice food as a final product to 4.6 or less by addition of the pH adjuster for processed cooked rice. If it is 4.6 or less, there is no particular limitation, but it is preferably pH 4.5 or less. In the present invention, when referring to the pH value for cooked rice food, it means a value measured by the method described in the examples of the present specification, unless otherwise indicated.

  In the present invention, “rice” means uncooked food unless otherwise specified, and “rice” means brown rice, divided rice, white rice (sometimes referred to as polished rice), and mixtures thereof. including. In the present invention, the rice may be japonica (Japanese type, short grain), indica (Indian, long grain), or Javanica (Java type, large grain), or glutinous or glutinous rice. There is no limitation on the varieties, but varieties having excellent taste can be particularly preferably used. Examples of this good variety are Koshihikari, Hitomebore, Hinohikari, Akitakomachi, Kinuhikari, Kirara, Haenuki, Hoshino Yume, and Tsugaru Romantic.

As the “water” of the raw material in the present invention, those usually used in cooked rice production can be used.
In the present invention, as raw materials, in addition to those described above, cereals other than rice (eg, wheat, whey, fin, acne), ingredients (eg, beans, vegetables, fruits, livestock meat, fish and shellfish), seasonings, foods The additive (for example, lysozyme) accept | permitted as can be used suitably.

The term “processed cooked rice” as used in the present invention includes white rice and cooked rice (rice cooked by cooking ingredients mixed with rice and various ingredients).
The “processed cooked rice” of the present invention can be produced by a conventional method except that an organic acid and a fruit juice are added to the cooking water.

  The acid sourness derived from the organic acid of the processed cooked rice can reduce the acid sourness even when the organic acid and the juice are separately added to the cooking water. By using cooking water containing an organic acid and squeezed product, the acid odor and sourness can be reduced.

<Production method of processed cooked rice>
The method for producing processed cooked rice of the present invention can be produced by a conventional method, except that cooked water containing organic acid and fruit juice is used as cooked rice cooked during the production of cooked cooked rice.
In the present invention, the processed cooked rice is, for example, washed rice, soaked and drained by a conventional method, and the cooked water of the cooked rice at the time of producing the cooked cooked rice uses a cooked water containing an organic acid and a fruit juice extract. It can be manufactured by cooking rice.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to a following example.

[Example 1]
<Manufacture of pH adjuster for processed rice>
First, 50 mass% gluconic acid (Fuso Kagaku) was used as a pH adjuster, and a 33.5 mass% gluconic acid aqueous solution was prepared and used as a pH adjuster. Further, a 13% by mass aqueous solution of glucono delta lactone (Fuji Glucon: Fuso Chemical) was similarly prepared and used as a pH adjuster.
It was confirmed that the pH of each pH adjuster was in the range of 2.1 ± 0.2.
Moreover, each pH adjuster was manufactured by heating at 90 degreeC for 10 minutes.

<Manufacture of processed cooked rice>
Processed cooked rice was produced by the simple cheek retort method according to the following process.
First, the rice was lightly washed and soaked for 1 hour, 75 g of soaked rice was put into a retort pouch, and a 3.5% by mass solution of each pH adjuster was put into a 65 g retort pouch. The final gluconic acid concentration was 1.17% by mass and the final gluconodelta lactone concentration was 0.46% by mass. Thereafter, the air was removed and sealed, and placed in a 5 kg stainless steel (not taken). Processed cooked rice was produced by putting water into a stainless steel, capping with aluminum, and subjecting it to an autoclave at 105 ° C. for 20 minutes.

<Evaluation>
In this example, the cooked cooked rice was sampled after heating and evaluated by the following evaluation method.
◎ Taste is quite good.
○ Good taste.
△ Eating is possible.
× Impossible.

  As shown in Table 1, when only gluconic acid or glucono delta lactone was used, there was an acid odor that was different from the pungent odor and taste of acetic acid, and both the odor and taste were poor. From this experimental result, it was confirmed that there is no difference in the sour acid odor expression of gluconic acid and glucono delta lactone. It is known that glucono delta lactone is decomposed to gluconic acid by heating, but this result is consistent with the result. Therefore, it was decided to use glucono delta lactone below.

[Food material screening]
Hereinafter, food materials for the purpose of acidity masking of glucono delta lactone were tested. In the following tests, the final concentration of glucono delta lactone was 0.46% by mass, and 65 g of cooking water having the final concentrations of other compositions shown in Tables 2 to 8 below were used. In the same manner as in the production>, it was added to 75 g of soaked rice, and cooked rice was produced and evaluated.

  As described above, general seasonings such as yeast extract were examined. For some of the yeast extract and bonito extract, the sourness and acid odor control effect can be confirmed by using it at a low concentration that does not bother the unique odor of the yeast extract. Was also found to have a certain acidity and odor control effect.

  In order to reduce the acid smell of gluconic acid, we tried fruit juice.

From the above results, it was found that citrus fruits such as grapefruit, lemon and orange are suitable for reducing acidity and acid odor. Furthermore, it was found that grapefruit and lemon, which are citrus fruits with relatively low sweetness, are particularly suitable in terms of taste quality.
Next, vegetable juice was examined.

As for ginger juice and carrot juice, both taste and aroma were good.
Onion and celery were effective in reducing acidity, but had a peculiar smell. It was suggested that root vegetables are more effective than celery and onions.
Among the above results, citrus juice was the most effective.

[Example 2: Verification of combined effect]
In Example 1, since the citrus fruit juice had the highest effect, a test in which the above raw materials were combined based on the citrus fruit juice was performed in the same manner as in Example 1. In the following table, the blend [0.0035 + 0.0035] indicates the content (% by mass) in the pH adjuster of each food material. For example, in the 21.1th column of the following Table 6, it shows that 0.0035 mass% of lemon fruit juice and 0.0035 mass% of yeast extract were mix | blended.

  Among the above, the combination of lemon juice, yeast extract and ginger juice, which had good evaluation, was tested.

  In addition, ginger juice and grapefruit juice were tested.

  Although the yeast extract alone had a low sour acid odor reduction effect, the effect increased when combined with fruit juice. The effect was also improved with a combination of fruit juice and vegetable juice. The addition of yeast extract further improved the balance and proved suitable.

[Example 3: Production of individual food product]
A sterile cooked rice food with a tray was produced by the following method.
1) Niigata Koshihikari (whiteness 43) was immersed in water for 1 hour.
2) A tray was filled with 106 g of the soaked rice obtained.
3) 4 shots were performed for 5 seconds with a pressure heating machine and sterilized (F value was about 10). After sterilization, 86 g of cooking water was added to the tray and cooked for 24 minutes at around 100 ° C. with a convection steamer. The pH adjuster prepared by mixing in Table 9 below was added to the cooking water so as to be 3.5% by mass. That is, all the glucono delta lactone density | concentrations in cooking water were 0.455 mass%.
4) After cooking rice, the tray opening was further sealed with a film and then steamed at 70 ° C. or higher for 15 minutes.

The obtained processed cooked rice was evaluated in the same manner as in Example 1. A summary of the test results of 116 people is shown in 11 below.
It became clear that the processed cooked rice to which the pH adjuster of Example 3 was added was overwhelmingly less sour than that of Comparative Example 1, and the taste was very good.

[Example 4]
Processed cooked rice is produced using five kinds (4-1 to 4-5) of pH adjusters each having the composition shown in Table 12 as a standard with no sour agent added, and the difference between the pH adjusters is determined by the taste sensor. And the odor sensor, and a study to measure the visualization of taste and smell.
(Method)
Hereinafter, aseptic rice was evaluated by sensory evaluation, odor sensor (Shimadzu FF-1), and taste sensor (α mos electronic taste system α Aste). In Table 12 below, pH adjusters 4-4 and 5 having different production dates were used.

(Pre-processing method)
After adjusting to an edible state by a predetermined heating method in a microwave oven, 50 g was sampled and the odor was evaluated as it was. The taste sensor was hydrated in water 3 with respect to rice 1 (hydration rate rice: water = 100 g: 300 g), and then centrifuged (8000 rpm × 15 min, set at 20 ° C.) for 10 minutes at 90 ° C. The supernatant was used.

FIG. 1 shows the result of principal component analysis measured using an odor discriminating apparatus. Moreover, FIG. 2 shows the degree of odor similarity with sour-free rice.
As shown in FIG. 1, sample (5) → sample (4) → sample (6) → sample (3) → sample (2) in the order of sample (1) (no acidulant added) However, the sample (2), similar to the sensory evaluation, tended to be close to the acidulant-free product.
In the comparison of samples (2), (3), and (5), the difference between sample (5) and sample (2) is large, so the group without grapefruit juice and ginger extract (hereinafter referred to as “fruit and vegetable-free group”) ) In which the grapefruit juice and ginger extract were added (hereinafter referred to as “fruit and vegetable addition group”) tended to have a weak acidulant odor. As the concentration of the fruit and vegetable addition group, it was shown that the sample (4) was the strongest, the sample (3) was weaker in the order of the sample (2), and the sample (2) was close to the acidulant-free product.

FIG. 2 is a graph showing the similarity to sample (1) (no sour seasoning).
As shown in FIG. 2, the scent of the sample (2) had a high similarity to the sample (1).
In the odor sensor data, in the samples (2) to (4) in the fruit and vegetable addition group and the samples (5) and (6) in the no fruit and vegetable addition group, the sample (4) → the sample (3) → the sample (2) and the acidulant The odor was shifted toward the sample (1), and the correlation with the sensory was also high.
Among samples (4), (3), and (2), samples (2) and (3) were closer to sample (1) than sample (4). (3) is desirable, and it was suggested that the use of grapefruit juice and ginger paste could reduce the odor of the sour agent without imparting a different taste.

FIG. 3 shows the similarity to the target sample based on the Euclidean distance.
In FIG. 3, the smaller the distance, the more similar to the target sample ((1)). The scent of sample (2) was found to be similar, with the smallest distance from sample (1) (no sour seasoning).

(Measurement result of electronic taste system)
FIG. 4 shows a principal component analysis result by the electronic taste system.
It was roughly classified into sample (1) and samples (2) to (6) (acidulant added section). In samples (2) to (6), there was almost no distance except for sample (2), and only sample (2) approached the direction of sample (1).

FIG. 5 shows the results of sample (1) (no sour seasoning) and samples (2) to (4), and FIG. 6 shows the results of sample (1) (no sour seasoning) and samples (5), (6 ) (No fruit and vegetables added section).
In the taste sensor data, it was divided into two groups: the sour seasoning group and the no sour seasoning group, but the group with grapefruit and ginger added was sample (4) → sample (3) → sample (2). There was a tendency to approach, and regarding sample (4), there was almost no difference (distance) from samples (5) and (6) (fruit and vegetable-free added section).
From the viewpoint of flavor including fragrance, sample (2) or sample (3) has a weak acid flavor and is close to sample (1), so it is understood that the amount added is preferably about samples (2) to (3). It was.

[Example 5: Sour acid odor suppression test]
Each component shown in the table below as an organic acid is mixed in the cooking water so that it becomes 1% by mass, and 0.1% by mass grapefruit juice or 0.1% ginger paste is added to the cooking water as a juice of vegetables and fruits. Processed cooked rice was produced using a pH adjuster containing the organic acid and grapefruit juice or ginger paste in the table as shown in the table, and evaluated in the same manner as in Example 1.

  When 0.1% grapefruit juice and 0.1% ginger paste are used as the juice of vegetables and fruits, the acidity and acid odor can be reduced and masked against 1% acetic acid and 1% sodium acetate. Became clear.

[Example 6: Sour acid odor suppression test]
The sour sour odor suppression test was conducted in the same manner as in Example 1 except that each compounding amount shown in the table below was used as the fruit juice extract or flavor component.

  As shown in the above results, when a citrus flavor component (flavor) was used, unlike the juice, there was no or low masking effect on the sour acid odor, and the flavor unique to the flavor was conspicuous and unfavorable. On the other hand, it was found that burdock extract powder was excellent in masking ability. In addition to burdock extract powder, it was found that sweet corn powder and green pea powder have masking ability.

Claims (7)

  A pH adjuster for processed cooked rice comprising an organic acid and a fruit juice extract.   The pH adjuster for processed cooked rice according to claim 1, wherein the fruits and vegetables are vegetables and fruits.   The organic acid is gluconic acid, glucono delta lactone, citric acid, adipic acid, succinic acid, acetic acid, glacial acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, phytic acid, itaconic acid, α-ketoglutaric acid. The pH adjuster for processed cooked rice according to claim 1 or 2, which is at least one selected from the group consisting of:   2. The fruit juice extract is one or more juices selected from the group consisting of ginger juice, carrot juice, grapefruit juice and lemon juice, or a mixture of two or more juices. The pH adjuster for processed cooked rice of any one of -3.   Furthermore, the pH adjuster for processed rice of any one of Claims 1-4 containing a yeast extract.   Processed cooked rice using the pH adjuster for processed cooked rice of any one of Claims 1-5.   A method for producing processed cooked rice, comprising using cooked water containing an organic acid and a fruit juice extract as cooked water for cooked cooked rice.

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