JP2020018258A - Rice food - Google Patents
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Abstract
Description
本発明は、米飯食品に関する。 The present invention relates to cooked rice foods.
従来、飲食店で提供されるお寿司や持ち帰り用のお寿司が製造販売されている。お寿司は赤身魚や白身魚などのネタと、酢飯であるシャリ玉とを含んで構成される。お寿司は、所定の大きさのシャリ玉を握ってネタを乗せて提供する。 Conventionally, sushi provided at restaurants and take-out sushi are manufactured and sold. Sushi is made up of ingredients such as red fish and white fish, and sushi balls, which are vinegared rice. Sushi is provided by holding a spicy ball of a predetermined size and placing a story on it.
本発明に関連する技術として、例えば、特許文献１には、トレハロースを含有し、トレハロースを原料米類に対し、０．１〜５０重量％含有する米飯食品であって、米飯用改質剤トレハロースを添加した後、常温、チルド、冷凍の各保存する米飯食品が開示されている。 As a technique related to the present invention, for example, Patent Literature 1 discloses a cooked rice food product containing trehalose and containing trehalose in an amount of 0.1 to 50% by weight based on the amount of raw rice, and a modifier for rice cooked trehalose. Is added, and stored at room temperature, chilled and frozen, respectively.
また、特許文献２には、米に対して０．１〜３０重量％のトレハロース及び０．１〜３０重量％の水溶性ヘミセルロースを含有し、水溶性ヘミセルロースが大豆又はトウモロコシ由来である米飯食品が開示されている。 Patent Document 2 discloses a cooked rice food containing 0.1 to 30% by weight of trehalose and 0.1 to 30% by weight of water-soluble hemicellulose based on rice, wherein the water-soluble hemicellulose is derived from soybean or corn. It has been disclosed.
提供されたお寿司を顧客がすぐに食べる場合は問題とはならないが、お店で長時間放置されることがある。作られたお寿司をそのまま長時間放置しておくと寿司ネタに雑菌が繁殖し、安心・安全なお寿司を提供することが出来ない。そこで、例えば、４℃に温度設定されたチルドで保存すると雑菌などの繁殖を抑えることが出来るが、チルドで長時間保存するとシャリ玉が硬くなり美味しさがなくなるという課題がある。 It does not matter if the customer eats the provided sushi immediately, but it may be left in the store for a long time. If the prepared sushi is left as it is for a long time, germs will propagate on the sushi material, making it impossible to provide safe and secure sushi. Therefore, for example, when stored at a chilled temperature set at 4 ° C., the growth of various bacteria can be suppressed. However, when stored at a chilled state for a long time, there is a problem in that the shari balls become hard and lose their taste.
本発明の目的は、チルドで長時間保存した場合であってもシャリ玉が硬くなることなく品質を保つとともに安心安全な米飯食品を提供することである。 An object of the present invention is to provide a safe and safe cooked rice food product that maintains its quality without becoming hard even when stored in a chilled state for a long time.
本発明に係る米飯食品は、合わせ酢と、還元水あめと、食用精製油と、トレハロース製剤と、酵素製剤とを含むことを特徴とする。 The cooked rice food product according to the present invention is characterized by including combined vinegar, reduced starch syrup, edible refined oil, a trehalose preparation, and an enzyme preparation.
また、本発明に係る米飯食品において、原料米類に対して、前記合わせ酢を２５〜３０重量％含有し、前記還元水あめを１〜３重量％含有し、前記食用精製油を１〜２重量％含有し、前記トレハロース製剤を３〜５重量％含有し、前記酵素製剤を０．１〜１重量％含有することが好ましい。 Further, in the cooked rice food according to the present invention, the combined vinegar is contained in an amount of 25 to 30% by weight, the reduced starch syrup is contained in an amount of 1 to 3% by weight, and the edible refined oil is contained in an amount of 1 to 2% with respect to the raw rice. % Of the trehalose preparation, and preferably 0.1 to 1% by weight of the enzyme preparation.
また、本発明に係る米飯食品において、前記酵素製剤は、Ｌ−グルタミン酸ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、５’−リボヌクレオチドニナトリウム、プロテアーゼ、α−アミラーゼを含むことが好ましい。 In the cooked rice food according to the present invention, the enzyme preparation preferably contains sodium L-glutamate, disodium succinate, sodium acetate, 5'-ribonucleotide disodium, protease, and α-amylase.
また、本発明に係る米飯食品において、チルドで保存することが好ましい。 Moreover, it is preferable that the cooked rice food according to the present invention be stored in a chilled state.
また、本発明に係る米飯食品において、１〜４℃で保存することが好ましい。 In addition, the cooked rice food according to the present invention is preferably stored at 1 to 4 ° C.
本発明によれば、チルドで長時間保存した場合であってもシャリ玉が硬くなることなく品質を保つことが出来る。 ADVANTAGE OF THE INVENTION According to this invention, even if it is stored in a chilled state for a long time, the quality can be maintained without the shari ball becoming hard.
以下に、本発明に係る実施の形態について添付図面を参照しながら詳細に説明する。以下では、全ての図面において同様の要素には同一の符号を付し、重複する説明を省略する。また、本文中の説明においては、必要に応じそれ以前に述べた符号を用いるものとする。 Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following, the same reference numerals are given to the same elements in all the drawings, and redundant description will be omitted. Further, in the description in the text, the reference numerals described earlier are used as necessary.
本発明に係る実施形態の米飯食品は、精白米と、合わせ酢と、還元水あめと、食用精製油と、トレハロース製剤と、酵素製剤と、水を含んで構成される。米飯食品を製造する際の配合割合は、精白米を３７〜３８重量％含有し、合わせ酢を１０〜１１重量％含有し、還元水あめを０．５〜１重量％含有し、食用精製油を０．５〜１重量％含有し、トレハロース製剤を１〜２重量％含有し、酵素製剤を０．１〜０．３重量％含有し、水を４７〜４９重量％含有する。 A cooked rice food product according to an embodiment of the present invention includes polished rice, combined vinegar, reduced starch syrup, edible refined oil, a trehalose preparation, an enzyme preparation, and water. The blending ratio when producing cooked rice foods contains 37-38% by weight of polished rice, 10-11% by weight of combined vinegar, 0.5-1% by weight of reduced starch syrup, and refined edible oil. It contains 0.5-1% by weight, 1-2% by weight of a trehalose preparation, 0.1-0.3% by weight of an enzyme preparation, and 47-49% by weight of water.
より好ましくは、米飯食品の全体に対し、精白米を３７．５重量％含有し、合わせ酢を１０．７５重量％含有し、還元水あめを０．７５重量％含有し、食用精製油を０．５５重量％含有し、トレハロース製剤を１．５重量％含有し、酵素製剤を０．２重量％含有し、水を４８．９５重量％含有することである。 More preferably, the whole cooked rice food contains 37.5% by weight of polished rice, 10.75% by weight of combined vinegar, 0.75% by weight of reduced starch syrup, and 0.1% of refined edible oil. 55% by weight, 1.5% by weight of a trehalose preparation, 0.2% by weight of an enzyme preparation, and 48.95% by weight of water.
ここで、上記配合割合について、精白米に対して、合わせ酢と、還元水あめと、食用精製油と、トレハロース製剤と、酵素製剤の重量％を求めると、精白米に対して、合わせ酢を２５〜３０重量％含有し、還元水あめを１〜３重量％含有し、食用精製油を１〜２重量％含有し、トレハロース製剤を３〜５重量％含有し、酵素製剤を０．１〜１重量％含有することが好ましい。 Here, with respect to the above blending ratio, when the weight% of combined vinegar, reduced starch syrup, edible refined oil, trehalose preparation, and enzyme preparation is calculated for the milled rice, 25 g of the combined vinegar is calculated for the milled rice. -30% by weight, reduced starch syrup 1-3% by weight, edible refined oil 1-2% by weight, trehalose preparation 3-5% by weight, enzyme preparation 0.1-1% by weight %.
より好適な重量％としては、精白米に対して、合わせ酢を２８．６６重量％とし、還元水あめを２重量％とし、トレハロース製剤を４重量％とし、酵素製剤を０．５３重量％とすることである。 More preferably, the combined vinegar is 28.66% by weight, the reduced starch syrup is 2% by weight, the trehalose preparation is 4% by weight, and the enzyme preparation is 0.53% by weight based on the milled rice. That is.
合わせ酢は、果糖ブドウ糖液糖と、醸造酢と、食塩と、砂糖を含んで構成されている。食用精製油は、植物油脂を含んで構成され、例えば、タマノイ酢のすし酢８８を用いることができる。トレハロース製剤は、トレハロースと、クエン酸ナトリウムと、食品素材を含んで構成され、例えば、大塚薬品のミオランチを用いることができる。 The combined vinegar is composed of fructose-glucose liquid sugar, brewed vinegar, salt, and sugar. The edible refined oil is composed of vegetable oils and fats, and for example, sushi vinegar 88 of Tamanoi vinegar can be used. The trehalose preparation includes trehalose, sodium citrate, and a food material, and for example, Otsuka Pharmaceutical's Myolanchi can be used.
酵素製剤は、Ｌ−グルタミン酸ナトリム、コハク酸二ナトリウム、酢酸ナトリウム、５’−リボヌクレオチドニナトリウム、プロテアーゼ、α−アミラーゼと食品素材を含んで構成され、例えば、大塚薬品のミオラゴールドを用いることが出来る。 The enzyme preparation is composed of sodium L-glutamate, disodium succinate, sodium acetate, 5′-ribonucleotide disodium, protease, α-amylase and a food material.For example, Otsuka Pharmaceutical Myola Gold may be used. I can do it.
次に、本発明に係る実施形態の米飯食品の製造方法について説明する。最初に、精白米を７５００ｇ準備し、電動水圧洗米機などを用いて洗米する（Ｓ２）。この洗米工程の後は、浸漬水温度が２５℃以下となるように設置して、４５分間、米を浸す（Ｓ４）。 Next, a method for producing cooked rice food according to an embodiment of the present invention will be described. First, 7,500 g of polished rice is prepared and washed with an electric hydraulic rice washing machine or the like (S2). After the rice washing step, the rice is set so that the immersion water temperature is 25 ° C. or lower, and the rice is immersed for 45 minutes (S4).
その後、１１，４００ｃｃ（生米重量比１．５２倍）を加水し（Ｓ６）、１１０ｃｃの食油を添加する（Ｓ８）。その後、１２０ｃｃの還元水あめを加え（Ｓ１０）、３００ｃｃのトレハロース製剤を添加する（Ｓ１２）。 Thereafter, 11,400 cc (1.52 times the raw rice weight ratio) is added to water (S6), and 110 cc of edible oil is added (S8). Thereafter, 120 cc of reduced starch syrup is added (S10), and 300 cc of a trehalose preparation is added (S12).
Ｓ１２の工程の後は、酵素製剤を４０ｇ添加し（Ｓ１４）、所定の炊飯工程を経た後、２５分間の常温にて蒸らす（Ｓ１６）。その後、２１５０ｃｃの合わせ酢を添加し、芯温が９０℃以上となるように設定しつつ、５５秒の間蒸らす（Ｓ１８）。 After the step of S12, 40 g of the enzyme preparation is added (S14), and after passing through a predetermined rice cooking step, is steamed at room temperature for 25 minutes (S16). Thereafter, 2150 cc of combined vinegar is added, and steaming is performed for 55 seconds while setting the core temperature at 90 ° C. or higher (S18).
その後、取り出し温度を５０℃以上に保った状態で、米飯を取り出し、ほぐしつつ冷却する（Ｓ２０）。これにより、１℃〜４℃に温度設定されたチルドで保存した場合であっても、硬くなることなく美味しい状態を保つことができる米飯食品（シャリ玉）が出来上がる。 Thereafter, the rice is taken out while keeping the taking-out temperature at 50 ° C. or higher, and cooled while loosening (S20). As a result, cooked rice foods (shari balls) that can be kept in a delicious state without being hardened even when stored at a chilled temperature set at 1 ° C to 4 ° C are completed.
この製造方法により製造された本発明に係る実施形態の米飯食品の有用性を確認するための物性測定を行った結果について説明する。ここでは、一般的な製造方法によって製造されたシャリ玉（図１〜図５で「通常シャリ」「通常」と記載）と、本発明に係る実施形態の米飯食品のシャリ玉（図１〜図５で「チルド用シャリ」「チルド」と記載）ついて比較を行った。 The result of performing physical property measurement for confirming the usefulness of the cooked rice food product of the embodiment according to the present invention manufactured by this manufacturing method will be described. Here, shari balls manufactured by a general manufacturing method (described as “normal shari” and “normal” in FIGS. 1 to 5) and shari balls of cooked rice food of the embodiment according to the present invention (FIGS. 5 was described as “shoulder for chilled” and “chilled”).
一般的な製造方法の通常のシャリ玉は、加水量１０，１２５ｃｃ（生米重量比１．３５倍）で５０ｃｃの食油を添加する。また、炊飯条件として、生米７，５００ｇで浸着時間を４５分とし、蒸らし時間２５分とする。 In the usual shari ball of a general production method, 50 cc of edible oil is added at a water content of 10,125 cc (raw rice weight ratio 1.35 times). As the rice cooking conditions, the immersion time is set at 45 minutes with 7,500 g of raw rice, and the steaming time is set at 25 minutes.
上記２つのシャリ玉を本出願人の工場にて製造して４０℃まで冷却し、クール便にて物性測定の試験所まで搬送した。炊飯から２４時間経過後に物性の測定を開始し、その後４℃に設定されたチルドに保存しつつ、３時間後、６時間後、２４時間後に物性測定を行っている。 The above-mentioned two shari balls were manufactured at the applicant's factory, cooled to 40 ° C., and transported to a laboratory for measuring physical properties by cool flights. The measurement of the physical properties is started 24 hours after the cooking of the rice, and the physical properties are measured after 3 hours, 6 hours, and 24 hours while storing the chilled rice at 4 ° C.
図１は、炊飯後２４時間経過した状態での物性測定の結果を示す図である。ここでは、シャリ玉の品質について４つのパラメータで評価を行っている。１つ目は、シャリ玉の「硬さ」であり、シャリ玉を押しつぶした時にシャリ玉から受ける反発力の最大値で、高いほど硬くなると評価する FIG. 1 is a diagram showing the results of measuring physical properties 24 hours after rice cooking. Here, the evaluation of the quality of the ball is performed using four parameters. The first is the “hardness” of the ball, which is the maximum value of the repulsive force received from the ball when the ball is crushed.
２つ目は、シャリ玉の「こし」であり、シャリ玉をもとの厚さの略７７％になるまで圧縮した時の硬さと、略８％になるまで圧縮した時の硬さとの比で、高いほどこしがあると評価する。 The second is the koshi, which is the ratio between the hardness when the shy ball is compressed to approximately 77% of its original thickness and the hardness when it is compressed to approximately 8%. The higher the grade, the better the evaluation.
３つ目は、シャリ玉の「付着」であり、シャリ玉を押しつぶして引き離す時に要する力の最大値で、高いほど付着性があると評価する。 The third is the “adhesion” of the shari ball, which is the maximum value of the force required to crush and pull the shari ball apart.
４つ目は、シャリ玉の「粘り」であり、シャリ玉を押しつぶして引き離す時に要する力に、引き離しに要した時間を乗じた値で、高いほど粘りがあると評価する。 The fourth is the "stickiness" of the shari ball, which is a value obtained by multiplying the force required for crushing and separating the shari ball by the time required for separating the shari ball.
一般的な炊飯米で理想的とされる基準値は５０であるが、ここでは、シャリ玉（酢飯）に関する評価であるため、通常の炊飯米に比べて粘り、硬さ等を抑えた理想的な基準値は４５である。 The standard value which is considered to be ideal for cooked rice is 50, but in this case, the evaluation is for shari-dama (vinegared rice). The typical reference value is 45.
図１に示されるように、通常のシャリ玉は硬さが７９．１９、こしが７６．９７、付着が２５．６８、粘りが３４．５９である。これに対し、本発明の実施形態に係るチルド用のシャリ玉は、硬さが４０．９９、こしが４９．５２、付着が４１．４１、粘りが３８．８４と通常にシャリ玉に比べて理想的な基準値４５に近いことが分かる。 As shown in FIG. 1, a normal shari ball has a hardness of 79.19, a stiffness of 76.97, an adhesion of 25.68, and a stickiness of 34.59. On the other hand, the chilled shari ball according to the embodiment of the present invention has a hardness of 40.99, a stiffness of 49.52, an adhesion of 41.41, and a stickiness of 38.84, which are generally smaller than those of the shari ball. It can be seen that it is close to the ideal reference value 45.
図２は、炊飯後２４時間経過したのちに４℃のチルドで３時間保存した状態での物性測定の結果を示す図である。図２に示されるように、通常のシャリ玉は硬さが７７．２１、こしが７３．１１、付着が２７．０９、粘りが３０．７である。これに対し、本発明の実施形態に係るチルド用のシャリ玉は、硬さが４１．６２、こしが４８．０９、付着が５０．８４、粘りが３９．９７と通常のシャリ玉に比べて理想的な基準値４５に近い。 FIG. 2 is a diagram showing the results of measuring physical properties in a state where the rice was stored at 4 ° C. chilled for 3 hours after 24 hours had passed after cooking. As shown in FIG. 2, a normal shari ball has a hardness of 77.21, a stiffness of 73.11, an adhesion of 27.09, and a stickiness of 30.7. On the other hand, the chilled shari ball according to the embodiment of the present invention has a hardness of 41.62, a stiffness of 48.09, an adhesion of 50.84, and a stickiness of 39.97, as compared with a normal shari ball. It is close to the ideal reference value 45.
図３は、炊飯後２４時間経過したのちに４℃のチルドで６時間保存した状態での物性測定の結果を示す図である。図３に示されるように、通常のシャリ玉は硬さが７６．４、こしが７４．１３、付着が２４．３５、粘りが２８．４１である。 これに対し、本発明の実施形態に係るチルド用のシャリ玉は、硬さが４３．２７、こしが４８．５３、付着が４３．６、粘りが４０．２と通常のシャリ玉に比べて理想的な基準値４５に近いことが読み取れる。 FIG. 3 is a diagram showing the results of measuring physical properties in a state where the rice was stored at 4 ° C. in a chilled state for 6 hours after 24 hours had passed since rice cooking. As shown in FIG. 3, a normal shari ball has a hardness of 76.4, a stiffness of 74.13, an adhesion of 24.35, and a stickiness of 28.41. On the other hand, the chilled shari ball according to the embodiment of the present invention has a hardness of 43.27, a stiffness of 48.53, an adhesion of 43.6, and a stickiness of 40.2, as compared with a normal shari ball. It can be seen that it is close to the ideal reference value 45.
図４は、炊飯後２４時間経過したのちに４℃のチルドで２４時間保存した状態での物性測定の結果を示す図である。図４に示されるように、通常のシャリ玉は硬さが１１６．３１、こしが８９．５、付着が１４．８６、粘りが１９．８３である。これに対し、本発明の実施形態に係るチルド用のシャリ玉は、硬さが５６．９５、こしが５８．０８、付着が４１．６４、粘りが４０．１２と通常のシャリ玉に比べて理想的な基準値４５に近い。 FIG. 4 is a diagram showing the results of physical property measurement in a state where the rice was stored at 4 ° C. for 24 hours after the lapse of 24 hours after cooking. As shown in FIG. 4, a normal shari ball has a hardness of 116.31, a stiffness of 89.5, an adhesion of 14.86, and a stickiness of 19.83. On the other hand, the chilled shari ball according to the embodiment of the present invention has a hardness of 56.95, a stiffness of 58.08, an adhesion of 41.64, and a stickiness of 40.12 as compared with a normal shari ball. It is close to the ideal reference value 45.
図５は、４℃のチルドで保存した場合の通常のシャリ玉と本発明の実施形態に係るチルド用のシャリ玉の硬さ及び粘りの経時変化を示す棒グラフを示す図である。 FIG. 5 is a diagram showing a bar graph showing the change over time of the hardness and the stickiness of a normal shari ball when stored at 4 ° C. chilled and a chilled shari ball according to the embodiment of the present invention.
図１〜図５に分かるように、通常のシャリ玉は、運搬して炊飯から２４時間経過時に取り出した時点で、米飯の老化現象がかなり進行している状態である。４℃に設定されたチルドで２４時間保管した時点（図５における４８時間経過後）ではさらに老化が進行しており、喫食に耐え得る状態でないことが分かった。 As can be seen from FIG. 1 to FIG. 5, the aging phenomenon of the cooked rice is considerably advanced at the time when the ordinary rice is transported and taken out 24 hours after the rice cooking. At the time of storage for 24 hours in a chilled set at 4 ° C. (after 48 hours in FIG. 5), the aging was further progressing, and it was found that the food was not in a state that could withstand eating.
これに対し、本発明の実施形態に係るチルド用のシャリ玉は、４℃に設定されたチルドに６時間保管した後も物性にほぼ変化はなく、２４時間経過後でも物性変化は硬さのわずかな上昇に留まっており、粘り・付着に至ってはほぼ変化のない結果であることが分かった。 In contrast, the chilled ball for chilling according to the embodiment of the present invention has almost no change in the physical properties even after being stored in the chilled set at 4 ° C. for 6 hours, and the change in the physical properties does not change even after 24 hours. Only a slight increase was observed, and it was found that there was almost no change in stickiness and adhesion.
以上のように、本発明の実施形態に係るチルド用のシャリ玉は、４℃に設定されたチルドで２４時間以上保存された場合であっても、柔らかさを維持しつつ品質が保つことができる。また、４℃以下のチルドで常時保管されているため、寿司ネタに雑菌が繁殖するなどがなく、美味しい寿司を安心安全に提供することが出来るという顕著な効果を奏する。 As described above, even if the chilled ball for chilling according to the embodiment of the present invention is stored for 24 hours or more at the chilled set at 4 ° C., the quality can be maintained while maintaining the softness. it can. In addition, since the sushi is constantly stored at a chilled temperature of 4 ° C. or less, there is no remarkable effect that germs do not propagate in the sushi material and a delicious sushi can be provided safely and safely.
従来の製法で作ったシャリ玉であれば、長時間品質を保つことが出来ない為、シャリ玉を製造した日に消費するのが原則で売れ残ったものは廃棄するという食品ロスの問題が生じていた。しかしながら、本発明の実施形態に係るチルド用のシャリ玉は、上記のように長時間品質を保つことが出来るため、食品ロスの削減に大きく寄与することが出来るという利点がある。 If the shari balls made by the conventional manufacturing method can not maintain the quality for a long time, it is consumed in principle on the day when the shari balls are manufactured. Was. However, the chilled shari balls according to the embodiment of the present invention can maintain quality for a long time as described above, and thus have an advantage that they can greatly contribute to reduction of food loss.
本発明に係る米飯食品は、炊飯前に還元水あめと、食用精製油と、トレハロース製剤と、酵素製剤とを加えて炊飯し、炊飯後に合わせ酢を加えて生成される米飯食品であって、原料米類に対して、前記合わせ酢を２８．６６重量％含有し、前記還元水あめを２重量％含有し、前記食用精製油を１〜２重量％含有し、前記トレハロース製剤を４重量％含有し、前記酵素製剤を０．５３重量％含有し、１〜４℃のチルドで保存することを特徴とする。 Cooked rice food according to the present invention, a reduced starch syrup before cooking, the purified edible oils, and trehalose formulations, the addition of the enzyme preparation and cooking, a rice rice food produced by the combined vinegar added after cooking, 28.66 % by weight of the combined vinegar, 2 % by weight of the reduced starch syrup, 1-2 % by weight of the purified edible oil, and 4 % by weight of the trehalose preparation, based on the raw material rice The enzyme preparation is characterized in that it contains 0.53 % by weight and is stored at a chilled temperature of 1 to 4 ° C.
また、本発明に係る米飯食品において、前記酵素製剤は、Ｌ−グルタミン酸ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、５’−リボヌクレオチドニナトリウム、プロテアーゼ及びα−アミラーゼの全てを含むことが好ましい。 In the cooked rice food according to the present invention, the enzyme preparation preferably contains all of sodium L-glutamate, disodium succinate, sodium acetate, 5'-ribonucleotide disodium, protease and α-amylase.
酵素製剤は、Ｌ−グルタミン酸ナトリム、コハク酸二ナトリウム、酢酸ナトリウム、５’−リボヌクレオチドニナトリウム、プロテアーゼ及びα−アミラーゼの全てと食品素材を含んで構成され、例えば、大塚薬品のミオラゴールドを用いることが出来る。
Enzyme preparations, L- glutamic acid sodium, disodium succinate, sodium acetate, consists disodium ribonucleotides, contains all the food material protease and α- amylase, for example, a Miora gold Otsuka Pharmaceutical I can do it.
Claims (5)
原料米類に対して、前記合わせ酢を２５〜３０重量％含有し、前記還元水あめを１〜３重量％含有し、前記食用精製油を１〜２重量％含有し、前記トレハロース製剤を３〜５重量％含有し、前記酵素製剤を０．１〜１重量％含有することを特徴とする米飯食品。 The cooked rice food according to claim 1,
Based on the raw rice, the combined vinegar is contained in an amount of 25 to 30% by weight, the reduced starch syrup is contained in an amount of 1 to 3% by weight, the edible refined oil is contained in an amount of 1 to 2% by weight, and the trehalose preparation is contained in an amount of 3 to 10%. A cooked rice food product comprising 5% by weight and 0.1 to 1% by weight of the enzyme preparation.
前記酵素製剤は、Ｌ−グルタミン酸ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、５’−リボヌクレオチドニナトリウム、プロテアーゼ、α−アミラーゼを含むことを特徴とする米飯食品。 In the cooked rice food product according to claim 1 or claim 2,
The cooked rice food product, wherein the enzyme preparation contains sodium L-glutamate, disodium succinate, sodium acetate, 5'-ribonucleotide disodium, protease, and α-amylase.
The cooked rice food product according to any one of claims 1 to 4, wherein the cooked rice food product is stored at 1 to 4 ° C.
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| JPH10234320A (en) * | 1997-02-28 | 1998-09-08 | Otsuka Yakuhin Kogyo Kk | Improving agent for boiled rice and boiled rice food formed by using this improving agent |
| JP2000116344A (en) * | 1998-10-13 | 2000-04-25 | Nakano Vinegar Co Ltd | Emulsified-type rice cooking improver and preservable cooked rice using the same |
| JP2000210044A (en) * | 1999-01-25 | 2000-08-02 | Mitsukan Group Honsha:Kk | Boiled rice-seasoning solution of sushi, sushi rice using the same and method for preparing sushi rice |
| WO2008007565A1 (en) * | 2006-07-12 | 2008-01-17 | Uofuku Co., Ltd. | Frozen packaged sushi and method of thawing frozen packaged sushi |
| WO2008047846A1 (en) * | 2006-10-17 | 2008-04-24 | San-Ei Gen F.F.I., Inc. | Quality-improving agent for cooked rice and application of the same |
| JP2015198590A (en) * | 2014-04-07 | 2015-11-12 | 日清オイリオグループ株式会社 | Oil and fat composition for rice |
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| JPH10234320A (en) * | 1997-02-28 | 1998-09-08 | Otsuka Yakuhin Kogyo Kk | Improving agent for boiled rice and boiled rice food formed by using this improving agent |
| JP2000116344A (en) * | 1998-10-13 | 2000-04-25 | Nakano Vinegar Co Ltd | Emulsified-type rice cooking improver and preservable cooked rice using the same |
| JP2000210044A (en) * | 1999-01-25 | 2000-08-02 | Mitsukan Group Honsha:Kk | Boiled rice-seasoning solution of sushi, sushi rice using the same and method for preparing sushi rice |
| WO2008007565A1 (en) * | 2006-07-12 | 2008-01-17 | Uofuku Co., Ltd. | Frozen packaged sushi and method of thawing frozen packaged sushi |
| WO2008047846A1 (en) * | 2006-10-17 | 2008-04-24 | San-Ei Gen F.F.I., Inc. | Quality-improving agent for cooked rice and application of the same |
| JP2015198590A (en) * | 2014-04-07 | 2015-11-12 | 日清オイリオグループ株式会社 | Oil and fat composition for rice |
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