JP2021108626A - Cooked rice flavor improvement agent - Google Patents

Abstract

To provide a cooked rice flavor improvement agent and a method for imparting a cooked rice taste and/or cooked rice smell in cooked rice.SOLUTION: Provided is a flavor improvement agent that contains a malted rice saccharification liquid and/or a mash made from rice, and imparts cooked rice taste and/or cooked rice smell. A flavor improvement agent, in which the malted rice saccharification liquid is obtained by subjecting malted rice to heat-retention treatment at 40°C to 70°C for 2 hours to 7 hours. A method for imparting cooked rice taste and/or cooked rice smell in which, during cooked rice cooking, the flavor improvement agent is added to the cooking water.SELECTED DRAWING: None

Description

The present invention relates to a flavor improving agent for cooked rice.

It is known that acetic acid and gluconic acid are used to suppress the increase of microorganisms in foods. Acetic acid and gluconic acid are used as shelf life improvers when added to foods, and in containerized rice (sometimes referred to as "packed rice" in the present specification) that is aseptically filled and stored for a long period of time. , Used as an acidulant to improve its storage stability. On the other hand, it is known that when an acidulant is added, the taste of food is lowered because the acidity is strongly felt. The following methods for suppressing acidity are known for cooked rice, especially cooked rice in a container.

(1) Masking with sweetness (sugars, etc.) As described below, there is known a technique for masking the acidity (vinegar corner) of acetic acid, adipic acid, gluconic acid, etc. with the sweetness of sugars, etc.

Japanese Patent Application Laid-Open No. 2019-8 describes an acidity masking agent and an acidity masking method used for suppressing the vinegar residue when a shelf life improver having a vinegar residue having acetic acid or a salt thereof is used in food. Specifically, the acidity of acetic acid or a salt thereof, which comprises three or more kinds of materials selected from at least two categories of three categories of sugar-treated products, protein-treated products and plant-treated products. It is a masking agent.

Japanese Patent Application Laid-Open No. 2003-144115 describes a powdered food preservation improver in which maltitol and / and erythritol are combined with one or more selected from the group of acetic acid, sodium acetate, and adipic acid. The acidity of longevity improvers such as acetic acid is masked with maltitol and / and erythritol.

Patent No. 5496609 describes a method for producing cooked rice food. It is important to adjust the pH of sterile room temperature rice foods, but when acid is added in an amount effective for pH adjustment in rice foods, the acidity and odor derived from the acid are particularly heat-retaining ( When it was heated (including heating), it sometimes reached a level that could not be ignored. Based on the discovery that certain oligosaccharides have a remarkable effect on acid, the patented invention allows the acidity and odor peculiar to acid to be acceptable as cooked rice by using a specific oligosaccharide mixture. It is to reduce it to a level. Specifically, as raw materials, in addition to rice and water, a specific amount of a pH lowering agent selected from gluconodeltalactone, gluconic acid, etc., and a specific amount of a specific combination of oligosaccharide mixture are used. It is characterized by doing.

(2) Method of Adding Other Additives Patent No. 6426352 describes a pH adjuster for processed rice. The pH adjuster for processed rice contains an organic acid and a fruit and vegetable juice, the fruit and vegetable juice is a mixture of a vegetable juice and a fruit juice, and the vegetable juice is ginger. It is a juice, carrot juice, gobo juice, sweet corn juice or greenpeace juice, the fruit juice is grapefruit juice or lemon juice, and the organic acid is gluconic acid or glucono. It is characterized by being a delta lactone.

It has also been known that the addition of rice-derived fermentation products such as mirin and sake gives luster and terry, reduces the odor of old rice with alcohol, and increases sweetness with sugar. However, the effect of suppressing the acidity and odor of the acidulant added during the production of packed rice has not been studied.

As described above, a method of masking the acidity by adding sweetness such as sugar has been known. However, since it has a certain sweetness, it has a problem that the flavor like cooked rice changes. In addition, it was found that the juice of fruits and vegetables had an acidity-suppressing effect, but the taste was different, so that a certain sense of discomfort remained. Furthermore, regarding mirin, sake, etc., the effect of suppressing the acidity and odor of acidulants added during the production of packed rice has not been studied.

There has been a demand for the development of a flavor improving agent for cooked rice, which contains a pH adjuster that effectively suppresses the acidity and odor of acidulants added during the production of packed rice without impairing the aroma and umami of cooked rice. In particular, those that mask the acid odor have been known, but those that improve the acidity without impairing the aroma and umami of rice have not been known.

JP-A-2019-8 Japanese Patent Application Laid-Open No. 2003-144115 Patent No. 5496609 Patent No. 6426352

An object of the present invention is to provide a flavor improving agent for cooked rice, in one aspect, a flavor improving agent for cooked rice, which particularly contains a pH adjusting agent.
Another object of the present invention is to provide a method for suppressing sour taste and / or sour odor and imparting rice taste and / or rice odor in cooked rice, in one aspect, particularly in cooked rice containing a pH adjuster. do.

Another object of the present invention is to provide a method for producing cooked rice food and the cooked rice food obtained by the method.

As a result of diligent research to solve the above problems, the present inventors have an effect of enhancing the flavor peculiar to cooked rice while having an acidity suppressing effect in rice jiuqu and mash in processed rice products. I found that and came up with the present invention.

The present invention includes, but is not limited to, the following aspects [Aspect 1].
A flavor improver for cooked rice
Containing rice jiuqu saccharified liquid and / or mash made from rice
The flavor improving agent that imparts cooked rice taste and / or cooked rice odor.
[Aspect 2]
A flavor improver for cooked rice containing a pH adjuster.
Containing rice jiuqu saccharified liquid and / or mash made from rice
Suppresses acidity and / or acidity, and imparts rice taste and / or rice odor.
The flavor improving agent.
[Aspect 3]
The flavor improving agent according to Aspect 1 or 2, wherein the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu at 40 ° C. to 70 ° C.
[Aspect 4]
The flavor improving agent according to any one of aspects 1-3, wherein the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu for 2 hours to 7 hours.
[Aspect 5]
The flavor improving agent according to any one of aspects 1-4, wherein the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu at 40 ° C.-70 ° C. for 2 hours-7 hours.
[Aspect 6]
The flavor improving agent according to any one of aspects 1-5, wherein the heat retention treatment for obtaining the rice jiuqu saccharified solution is performed between pH 4 and pH 6.
[Aspect 7]
A method of imparting a cooked rice taste and / or a cooked rice odor to cooked rice.
At the time of cooking the cooked rice, the flavor improving agent according to any one of aspects 1-6 is added to the cooked water.
The method described above.
[Aspect 8]
A method of suppressing sour taste and / or acid odor and imparting rice taste and / or rice odor to cooked rice containing a pH adjuster.
When cooking cooked rice, the flavor improving agent according to any one of aspects 1-6 is added to the cooked water. "
The method described above.
[Aspect 9]
Aspect 7 or 8 comprising adding the flavor improving agent according to any one of aspects 1-6 to the cooked water at the time of cooking cooked rice at a concentration of 0.1-5.0% by volume. The method described in.
[Aspect 10]
It is a manufacturing method of cooked rice food
(1) Raw materials including the following:
Rice;
The flavor improver according to any one of aspects 1-6; and water is prepared and
(2) A method for producing cooked rice food, which comprises cooking a mixture of raw materials to obtain cooked rice food.
[Aspect 11]
It is a manufacturing method of cooked rice food
(1) Raw materials including the following:
Rice;
pH regulator;
The flavor improver according to any one of aspects 1-6; and water is prepared and
(2) A method for producing cooked rice food, which comprises cooking a mixture of raw materials to obtain cooked rice food.
[Aspect 12]
A cooked rice food obtained by the method according to aspect 10 or 11.
[Aspect 13]
The cooked rice food according to aspect 12, which is a cooked rice food in a container.

The flavor improving agent for cooked rice not only masks the acidity and odor of the acidulant which is a pH regulator usually used for cooked rice, in one aspect, cooked rice containing a pH adjuster, particularly cooked rice in a container. It is possible to add a preferable flavor peculiar to cooked rice.

I. Flavor improver The present invention relates to a flavor improver for cooked rice. The flavor improving agent includes a saccharified rice koji liquor and / or mash made from rice. The flavor improving agent imparts a cooked rice taste and / or a cooked rice odor. In one aspect, the flavor improver suppresses the sour taste and / or the sour odor and imparts the cooked rice taste and / or the cooked rice odor.

1. 1. About Jiuqu, Moromi, and Rice Koji Saccharified Liquid "Jiuqu" is a product of rice, wheat, soybeans, and other grains that are cultivated with mold-based microorganisms that are effective for food fermentation, such as koji mold. Koji mold produces and releases various enzymes that decompose starch and protein from the tip of hyphae in order to grow, and decomposes starch and protein in steamed rice and wheat, which are media, and produces glucose and amino acids as nutrient sources. Proliferate as. It is used when producing fermented foods such as sake, miso, vinegar, pickles, soy sauce, shochu, and awamori by utilizing the action of various degrading enzymes produced by Aspergillus. Various types of Jiuqu such as rice Jiuqu, barley Jiuqu, and soybean Jiuqu are known depending on the type of grain used.

"Rice Jiuqu" is steamed rice bred with Aspergillus. In one aspect, the rice jiuqu used for sake is referred to as "rice koji" in the National Tax Agency Notification No. 8 "Matters for Establishing Quality Labeling Standards for Sake Manufacturing" on November 22, 1989. This is a breeding of Jiuqu, which can saccharify the starch of white rice. Sake with a specific name has a ratio of the weight of Jiuqu rice to the weight of white rice. , Limited to 15% or more. "

For example, Daikoku Ink Jiuqu (manufactured by Sakuniya Jiuqu), Shirayuki Ink Jiuqu (manufactured by Kurashige Brewery), Igarashi Jiuqu (manufactured by Igarashi Kojiya), and Mt. (Made), Rice Koji / Genmai Koji (Kawamura Kojiya), Miyakouji (Ise Sou Co., Ltd.), Sweet Sake Jiuqu / Genmai Koji (Otamaya Co., Ltd.), Haba Koji (Haba Koji Store), Sweet Sake Jiuqu (Made) Commercially available products such as (manufactured by Marusho Brewery Co., Ltd.) may be used. Each rice koji is characteristic depending on the type of rice used, rice polishing rate, rice polishing shape (normal grain, crushed grain), aspergillus type, yeast (liquor mother) type, culture conditions such as temperature, humidity and time. May have aroma.

"Moromi (also written as moromi and various flavors)" is a soft solid material fermented from the raw materials contained in the liquid brewed to make soy sauce and sake. The mash of sake is defined in Article 3.25 of the Liquor Tax Law, and the solid matter left after squeezing the liquid liquor from the mash becomes sake lees, which is used as a raw material for pickles, amazake, and vinegar. Okinawa's "Moromi vinegar" is produced by using Awamori sake lees, which contain a large amount of citric acid, as a raw material and acetic acid fermentation.

There are various types of "moromi" such as sake moromi made from rice, miso moromi made from soybeans and wheat, and soy sauce moromi. Non-limitingly, the present invention uses rice-based mash (sometimes referred to as "sake mash"). It is also possible to use salt mash (manufactured by Happo Shirakami Natural Foods Co., Ltd.), which is produced as a seasoning using sake mash as a raw material.

Sake is produced by the following methods.
(I) Add mash mold to the rice used for the koji to keep it warm → (ii) Add yeast to keep it warm (culture) → (iii) "rice koji" → (iv) Add the rice koji to the steamed rice Heat retention (culture) → (v) “Moromi” → (vi) Separation into sake (mirin) and sake lees .. The rice jiuqu saccharified solution is obtained by saccharifying rice jiuqu by, for example, an enzymatic reaction such as heat retention treatment.

Non-limitingly, the rice jiuqu saccharified solution is preferably, but not limited to, by heat-retaining the rice jiuqu at 40 ° C.-70 ° C., 50 ° C.-65 ° C., 50 ° C.-60 ° C., about 60 ° C. can get. Non-limitingly, the rice jiuqu saccharified solution is obtained by, but not limitedly, preferably heat-retaining the rice jiuqu for 2 hours-7 hours, 2-6 hours, 3-5 hours, about 4 hours.

Those skilled in the art can appropriately select the combination of temperature and time. In one embodiment, the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu at 40 ° C.-70 ° C. for 2 hours-7 hours. In one embodiment, the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu at 50 ° C.-65 ° C. for 2 hours-6 hours.

Non-limitingly, in one embodiment, the heat insulating treatment for obtaining the saccharified rice-jiuqu is performed at pH 4-pH 6, pH 4.5-5.8, and pH 4.8-5.8. In order to adjust the pH at the time of performing the heat retention treatment, for example, the pH adjusting agent described in the item of "rice containing a pH adjusting agent" may be appropriately added. The type of the pH adjuster is not particularly limited, but one that does not strongly exhibit acidity and acid odor is preferable, and examples of such a pH adjuster are gluconodeltalactone, gluconic acid, and citric acid.

The present invention utilizes "moromi" in one aspect. Non-limitingly, the present invention uses rice-based mash. The mash, especially the commercially available salt mash, may be sterilized (burned) by a heat insulating treatment after production, but the effect is not particularly limited by the process. The mash may be obtained by adding rice jiuqu to steamed rice and keeping it warm (cultivated), or by directly fermenting rice as a raw material.

2. The cooked rice flavor-improving agent containing a pH adjuster is used for cooked rice, preferably cooked rice containing a pH adjuster. The flavor improving agent is preferably added to the cooking water when cooking cooked rice.

pH adjuster In the present specification, the "pH adjuster" is not particularly limited as long as it is used for adjusting the pH of cooked rice foods and improving the storage stability. "PH adjustment" preferably means a decrease in pH. In the present specification, "pH adjustment" may be used synonymously with "pH decrease".

In one embodiment, but not limited to, the "pH regulator" is gluconodeltalactone, gluconic acid, citric acid, adipic acid, succinic acid, acetic acid, glacial acetic acid, tartrate acid, lactic acid, fumaric acid, malic acid, phosphoric acid. , Phosphoric acid, itaconic acid, α-ketoglutaric acid, salts or hydrates thereof, and mixtures thereof.

The preferred pH adjuster used in the present invention preferably does not exhibit a strong acidity and acid odor when used in an appropriate amount in rice foods, and an example of such a pH adjuster is glucono delta lactone. , Gluconic acid, citric acid.

Gluconodeltalactone (sometimes referred to as "D-glucono-1,5-lactone", "GDL", "gluconolactone") is in equilibrium with gluconic acid in aqueous solution. As a food additive, it is used as a coagulant such as tofu and cheese, a leavening agent such as biscuits and bread, a pH adjuster such as ham and sausage, and an acidulant such as juice. Gluconic acid ((2R, 3S, 4R, 5R) -2,3,4,5,6-pentahydroxycaproic acid) is a component present in trace amounts in natural products (honey, fruits, rice). Citric acid (2-hydroxypropane-1,2,3-tricarboxylic acid, sometimes referred to as 3-hydroxypentanediic acid-3-carboxylic acid) is contained in a relatively large amount in citrus fruits and the like in natural products. It is an ingredient that is.

The amount of the pH adjuster in the present invention is an effective amount that the cooked rice food as a final product has sufficient storage stability, and is an amount within a range that does not give the cooked rice food an unmaskable acidity or acid odor. Is. Those skilled in the art can appropriately design the amount to be used according to the type of pH adjuster used.

For example, when glucono delta lactone is used as the pH adjuster, 0.05-1 parts by weight, preferably 0.1-0.75 parts by weight, more preferably 0.2 parts by weight, based on 100 parts by weight of rice food. -0.5 parts by weight can be used.

In the present invention, the amount of the pH adjuster can also be indicated as a ratio of soaked rice (rice absorbed with water) added to water (cooking water) added when cooking rice. For example, when glucono delta lactone is used as the pH adjuster, the amount of the pH adjuster in the cooking water is 0.05-2% by weight, preferably 0.1-2% by weight, based on the amount of glucono delta lactone. It is more preferably 0.2-1% by weight.

In the present invention, the pH adjuster does not depend on the production method, and any of synthetic products, natural products, and those produced by fermentation can be used.
The term "United States" in the US this invention, unless otherwise stated, refers to things that are not cooked, "US" is, brown rice, minutes Hazuki rice, white rice (also called polished rice.), Of these Contains a mixture. In the present invention, the rice may be Japonica (Japanese type, short grain type), Indica type (Indian type, long grain type), Javanica type (Java type, large grain type), or glutinous rice or glutinous rice. There may be varieties, and the varieties are not limited, but varieties having excellent taste can be particularly preferably used. Examples of this cultivar are Koshihikari, Hitomebore, Hinohikari, Akitakomachi, Kinuhikari, Kirara, Haenuki, Hoshino Yume, and Tsugaru Romance.

As the raw material "water" in the present invention, those usually used in the production of cooked rice can be used.
In the present invention, in addition to the above-mentioned raw materials, cereals other than rice (for example, wheat, foxtail millet, Japanese millet, millet), ingredients (for example, beans, vegetables, fruits, livestock meat, fish and shellfish), seasonings, foods Additives (eg, lysoteam) that are acceptable as the above can be used as appropriate.

The term "cooked rice food" in the present invention includes cooked rice, porridge, and cooked rice (cooked rice produced by cooking a mixture of rice and various ingredients).
3. 3. In the cooked rice, the cooked rice taste and / or the cooked rice odor is imparted; in the cooked rice containing the pH adjuster, the sour taste and / or the sour odor is suppressed, and the cooked rice taste and / or the cooked rice odor is imparted. The agent has the effect of imparting a cooked rice taste and / or a cooked rice odor in cooked rice. In one aspect, the flavor improving agent has the effect of suppressing the acidity and / or acid odor of cooked rice containing the pH adjuster, and imparting the cooked rice taste and / or odor of cooked rice.

"Giving a cooked rice taste and / or a cooked rice odor" means that the cooked rice odor (aroma) and / or the cooked rice taste (taste) is felt or stronger than when the flavor improving agent is not used. It means that it will be. The rice odor is a peculiar aroma felt when cooking rice, and the rice taste is the taste of cooked rice when eating, both of which are generally preferred aromas and tastes.

"Suppressing acidity and / or acidity" means that acidity (aroma) and / or acidity (taste) due to a pH adjuster is suppressed as compared with the case where a flavor improving agent is not used. do. In other words, it means that these generally unpleasant aromas and tastes are less noticeable.

II. A method of imparting cooked rice taste and / or cooked rice odor in cooked rice; a method of suppressing acidity and / or acid odor and imparting cooked rice flavor and / or cooked rice odor in cooked rice containing a pH adjuster The present invention also provides. , Provide a method for imparting a cooked rice taste and / or a cooked rice odor in cooked rice. The present invention also provides a method for suppressing acidity and / or acid odor and imparting rice taste and / or rice odor in cooked rice containing a pH adjuster.

The method includes adding the flavor improving agent of the present invention to cooked water when cooking cooked rice. "PH adjuster", "cooked rice", "imparts rice taste and / or rice odor", "suppresses acidity and / or acid odor, and imparts rice taste and / or rice odor", "flavor" The “improving agent” and the like are as described in “I. Flavor improving agent”.

The concentration at which the flavor improving agent is added to the cooking water at the time of cooking rice is not particularly limited. Those skilled in the art will "provide cooked rice taste and / or cooked rice odor", "suppress acidity and / or acid odor, and impart cooked rice taste and / or cooked rice odor" depending on the flavor improving agent used. An appropriate concentration can be appropriately selected to obtain the effect. Non-limitingly, in one embodiment, a flavor improving agent was added to the cooking water when cooking rice, at a concentration of 0.1-5.0% by volume, a concentration of 0.2-3.0% by volume, and 0.3. Add at a concentration of -3.0% by volume, 0.5-3.0% by volume, and about 0.5% by volume.

III. Method for producing cooked rice food The present invention further relates to a method for producing cooked rice food.
In one aspect, the manufacturing method
(1) Raw materials including the following:
Rice;
The flavor improver of the present invention; and water is prepared and
(2) Includes cooking a mixture of raw materials to obtain cooked rice food.

In one aspect, the method
(1) Raw materials including the following:
Rice;
pH regulator;
The flavor improver of the present invention; and water is prepared, and
(2) Includes cooking a mixture of raw materials to obtain cooked rice food.

For "rice", "pH adjuster", "flavor improver", "water", "rice food", etc., "I. Flavor improver" "II. Rice taste and / or rice odor is imparted to rice. Method: As described in "Method of suppressing sour taste and / or sour odor and imparting rice taste and / or rice odor in cooked rice containing a pH adjuster".

In one aspect, the cooked rice food obtained by the production method is contained in a container such as a tray. Non-limitingly, the manufacturing method preferably comprises filling a container having an opening with a raw material and then cooking; and after cooking, sealing the opening of the container with a pre-sterilized sealant. include. The cooked rice food produced by such a process can be kept sterile for a sufficiently long time (for example, more than 6 months) when stored at room temperature, and can be immediately eaten by heating in a microwave oven or the like.

In the first step of the present invention, necessary raw materials are prepared. Rice can be washed, soaked, and drained by a conventional method. When using ingredients, prepare them as necessary. All or part of the raw materials are mixed and filled in a predetermined amount in a device for cooking rice or in a separate container having an opening.

Prior to the subsequent cooking step, sterilization may be performed separately if the individual containers are filled. In this sterilization step, cooking water is not added to the raw material in the container, and the raw material is heated at a high temperature for a predetermined short time as it is. In this case, the heating method is to intermittently perform a predetermined number of times (for example, about 6-8 times in total) in a chamber maintained at a high temperature of 140-145 ° C. for a short period of time, for example, about 4-8 seconds. It is good to put it in and out. This sterilization step may be performed under high pressure (for example, about 1.2-4 atm).

In the cooking step, all the raw materials including water are cooked under cooking-effective conditions (for example, steam at about 100-105 ° C. for several tens of minutes).
In the case of the form filled in individual containers, the cooking step can be followed by the sealing step. Here, the sterilized sealing material is heat-sealed to the container opening of the food in the cooked container by a conventional method to completely seal the container opening. The cooked food in a container that has completed the sealing step may be further thrown into a steaming step (for example, at 90 ° C. to 100 ° C. for several tens of minutes), and then, if necessary, may be thrown into cooling using water or the like. If necessary, various inspections (for example, pinhole inspection and weight inspection) can be further performed to obtain the final product.

When the "rice food" is contained in a container, the type of container is not particularly limited. It is preferable that the cooked rice food, which is a food, is suitable for hygienic storage. A heat-resistant material that can withstand a high temperature of 100 ° C. or higher and use in a microwave oven is preferable without limitation.

IV. Cooked rice food The present invention further relates to cooked rice food obtained by the above-mentioned production method.
The cooked rice food is, in one aspect, a cooked rice food in a container.

For "cooked rice foods", "containers", etc., "I. Flavor improver" "II. Method of imparting cooked rice taste and / or cooked rice odor in cooked rice; sour and / or sour odor in cooked rice containing a pH adjuster" As described in "Method for suppressing cooked rice taste and / or imparting cooked rice odor" and "III. Method for producing cooked rice food".

In one aspect, the "cooked rice food" is imparted with the cooked rice taste and / or the cooked rice odor as compared with the case where the flavor improving agent is not used. In one aspect, the "cooked rice food" has a suppressed acidity and / or acid odor due to the pH adjuster as compared with the case where the flavor improving agent is not used.

Hereinafter, the present invention will be described in detail based on Examples, but the present invention is not limited to these Examples. Those skilled in the art can easily modify or modify the present invention based on the description of the present specification, and these are included in the technical scope of the present invention.

Experimental Example 1 Packed Rice Production Conditions In the following examples, unless otherwise specified, packed rice was produced under the following conditions.

(A) Manufacture of packed rice in a tray The packed rice in a tray was manufactured by the following method.
1) Koshihikari from Niigata (whiteness 43) was immersed in water for 1 hour.

2) 101 g of the obtained soaked rice was filled in a tray.
3) The mixture was sterilized by performing 4 shots with a pressurizing heater for a heating time of 5 seconds (F value is about 10). After sterilization, 72 g of cooking water was added to the tray, and the rice was cooked with a convection steamer at about 100 ° C. for 32 minutes. The pH adjusters prepared according to the formulations shown in Table 1 below were added to the cooking water so as to be 3.5% by weight each. That is, the glucono delta lactone concentration in the cooking water was set to 0.455% by weight.

4) After cooking the rice, the tray opening was further sealed with a film, and then steamed at 70 ° C. or higher for 15 minutes.
(B) Sensory evaluation The acid odor (scent), rice odor (scent), sample-specific odor (scent), acidity (taste) and rice taste (taste) were subjected to sensory evaluation as follows. Sensory evaluation was performed by trained panelists. The evaluations in the table below are the average of the evaluations by 5 panelists.
(scent)
Acid odor 1 point; No acid odor or fairly weak.

2 points: Weaker than standard cooked water additives.
3 points: There is an acid odor when the standard product in cooking water is added.
4 points: Stronger acid odor than standard products (edible).

5 points: The acid odor is considerably stronger than the standard product (cannot be eaten)
Rice odor (a unique scent that you feel when you cook rice)
1 point; There is no smell peculiar to rice.

2 points: Slightly smells peculiar to rice.
3 points: There is a smell that you feel when you cook rice.
4 points: The smell that you feel when you cook rice is strong.

5 points: The smell that you feel when you cook rice is especially strong.
Sample-specific odor (The odor differs depending on the sample to be added. The intensity of the odor is a score, and the type is described in the comment)
1 point; no odor.

2 points: It is slightly recognized, but it is not clear what the odor is.
3 points: The odor peculiar to a specific sample can be recognized and identified.
4 points: It smells strong, but it is edible.

5 points: It smells so strong that I can't eat it.
(taste)
Acidity 1 point; I do not feel acidity.

2 points: The acidity is weaker than the standard product.
3 points: The acidity is felt in the same way as the standard product.
4 points: The acidity is stronger than the standard product (edible).

5 points: The acidity is much stronger than the standard product (cannot be eaten).
Rice taste 1 point; I do not feel the taste peculiar to freshly cooked rice.

2 points: I feel a slight taste peculiar to freshly cooked rice.
3 points: I feel that the taste peculiar to freshly cooked rice is clearly visible.
4 points: I strongly feel the taste peculiar to freshly cooked rice.

5 points: I feel the taste peculiar to freshly cooked rice quite strongly.
The pH adjuster used had the following composition.

Example 1 Examination of processing conditions for rice jiuqu liquid 1-1 (saccharification time 1)
In this example, the saccharification time of the rice jiuqu solution was examined.
150 g of water was added to 100 g of rice jiuqu (raw koji brewed from Mt. Hakkai, manufactured by Mt. Hakkai), and heat insulation treatment was performed at 60 ° C. for 4, 8 and 24 hours, respectively. Then, it was crushed for 1 minute using a homogenizer cup, filled in a pouch, heated to a temperature at which it did not boil (maximum temperature 98 ° C.), and the characteristics of each saccharified solution were examined. Further, this saccharified solution was added in an amount of 0.5% by volume to the water used for cooking the packed rice to produce packed rice, stored at room temperature for one week, and then subjected to a sensory test. The packed rice was produced by the method described in Experimental Example 1.

The table below shows the characteristics of the rice jiuqu solution that has been kept warm for each time.

When rice jiuqu was added to water for cooking cooked rice as it was after adding water, it was difficult to uniformly disperse the jiuqu, and it was not easy to add it. On the other hand, it was suggested that the watered rice jiuqu could be uniformly dispersed by keeping it warm at 60 ° C. for a certain period of time and stirring, and the sweetness was slightly enhanced, and sugar was released by the effect of the jiuqu.

When water was added to the rice jiuqu and the heat retention time at 60 ° C was changed, it had a cream-colored appearance and had the grain odor of the jiuqu for up to 8 hours, but it turned brown at 24 hours. Moreover, since a more advanced fermented odor is felt, it is suggested that it is not suitable as a commercial product when kept warm for 8 hours or more. Further, as compared with the 8-hour heat-retaining product, the 4-hour heat-retaining product had a strong grain odor, and therefore it was more preferable to keep the heat for 4 hours.

The evaluation results for packed rice are shown below.

The packed rice felt a fermented odor by keeping the rice jiuqu warm and gradually became stronger, but there was no particular difference in the fermented odor when the cooked rice was kept warm for 8 hours or more. As for the taste, not only the sweetness but also the bitterness increased, and after 24 hours, the level became unsuitable for packed rice. Furthermore, regarding the acidulant masking effect, as the heat retention time was lengthened, the sweetness and bitterness increased, and the effect of masking the acidulant acidulant was lost. It was suggested that excessively lengthening the heat retention time did not lead to an increase in titer.

Example 2 Examination of processing conditions for rice jiuqu liquid 1-2 (saccharification time 2)
In this example, a more detailed study was conducted on the saccharification time of the rice jiuqu solution.
150 g of water was added to 100 g of rice jiuqu (raw koji brewed from Mt. Hakkai, manufactured by Mt. Hakkai), and heat insulation treatment was performed at 60 ° C. for 2, 4, 6, 8 and 12 hours, respectively. Then, it was crushed for 1 minute using a homogenizer cup, filled in a pouch, heated to a temperature at which it did not boil (maximum temperature 98 ° C.), and the characteristics of each rice jiuqu saccharified solution were examined. Further, 3% by volume of this rice koji saccharified solution was added to the water used for cooking packed rice to produce packed rice, stored at room temperature for 1 week, and then subjected to a sensory test. The packed rice was produced by the method described in Experimental Example 1.

The table below shows the characteristics of the rice jiuqu solution that has been kept warm for each time.

The rice-jiuqu liquor was able to feel a sweet odor and sweetness from 2 hours of heat retention, and a good balance of sweetness and sweet scent was obtained from 2 hours to 6 hours of heat retention. The heat retention time exceeded 8 hours, and as the heat retention time became longer, the bitterness tended to become stronger. This was the same result as in Example 1.

The evaluation results for packed rice are shown below.

When the rice koji liquid was kept warm for 2 to 6 hours, the sour and sour odor was suppressed when it was added to the packed rice, and the rice flavor and sweetness were imparted, which was a favorable result. When the heat retention time was 8 hours or more, sourness and bitterness were felt, which was an unfavorable result. The tendency of the taste and aroma of the packed cooked rice to which the rice jiuqu liquid with the changed heat retention time was added was the same as that of Example 1.

Example 3 Examination of processing conditions for rice jiuqu liquid 2 (heat retention temperature)
In this example, the heat retention temperature of the rice jiuqu liquid was examined.
150 g of water was added to 100 g of rice jiuqu (raw koji brewed from Mt. Hakkai, manufactured by Mt. Then, it was crushed for 1 minute using a homogenizer cup, filled in a pouch, heated to the extent that it did not boil (98 ° C.), and then each rice koji saccharified solution was evaluated. In addition, 3% by volume of each rice-jiuqu saccharified solution was added to the water used for cooking packed cooked rice to produce packed cooked rice in Experimental Example 1 and evaluated.

The table below shows the characteristics of the rice jiuqu liquor kept warm at each temperature.

The evaluation results for packed rice are shown below.

The product with a heat retention time of 40 ° C. felt the strongest acidity and odor. The acidity and acid odor were slightly suppressed in the product having a heat retention time of 50-60 ° C. Rice flavor and odor: The products with a heat retention time of 50 ° C and 60 ° C felt the rice flavor and odor strongly. The heat retention temperature of the rice jiuqu liquid is preferably about 50 ° C. and 60 ° C.

Example 4 Examination of processing conditions for rice jiuqu liquid 3 (pH during heat retention treatment)
In this example, the pH of the rice-jiuqu solution during the heat-retaining treatment was examined.
The pH was adjusted to 3.8, 4.8, and 5.8 by adding 150 g of water to 100 g of rice jiuqu (raw Jiuqu from Hakkaisan, manufactured by Hakkaisan Brewery) and adding an appropriate amount of glucono delta lactone. , 60 ° C. for 4 hours, respectively. Then, it was crushed for 1 minute using a homogenizer cup, filled in a pouch, heated to the extent that it did not boil (98 ° C.), and then each rice koji saccharified solution was evaluated. Further, 0.5% by volume of each rice koji saccharified solution was added to the water used for cooking the packed cooked rice to produce the packed cooked rice in Experimental Example 1, and the same evaluation was performed.

Below, the characteristics of the rice jiuqu liquid kept warm at each pH and the evaluation results with packed rice are shown.

When the pH at the time of heat retention was 4.8, it had sweetness and sweet odor, and had the least unnecessary odor and taste. Also, when added to packed rice, pH 4.8 was the highest evaluation, and 4.8-5.8 was the highest evaluation.

In the examination of the pH condition of this example, sweetness is one factor, so Brix of each rice koji saccharified solution was measured as an index of the amount of the sugar component which is the source of the sweetness. As a result, Brix was 30 at pH 4.8 and 5.8, while it was 28 at pH 3.8, and the refractive index was increased and the sugar content was increased by changing the pH. Was suggested. The correlation between this Brix and the evaluation of packed cooked rice suggested that the sugar content of the saccharified rice koji was related to the effect of improving sourness and the addition of sweetness.

Example 5 Effect of addition of rice koji saccharified solution prepared from each commercially available rice koji In this example, it was confirmed whether or not there was an effect when the rice koji saccharified solution prepared from each commercially available rice koji was added to packed rice. went. Three types of rice jiuqu with different properties were used: Daikoku Jiuqu (manufactured by Sakuniya Jiuqu), Shirayuki Jiuqu (manufactured by Kurashige Brewery), and Igarashi Jiuqu (manufactured by Igarashi Kojiya). The sensory test results of each rice jiuqu used are summarized in the table below. It has the following characteristic scents in the scent peculiar to Jiuqu.

Method for Preparing Rice Jiuqu Saccharified Liquid 150 g of water was added to 100 g of each rice jiuqu, and heat retention treatment was carried out at 60 ° C. for 4 hours. Then, it was heated to the extent that it did not boil, and a saccharified rice-jiuqu saccharified solution was prepared. The results of the sensory test of the aroma of each rice jiuqu saccharified solution are summarized in the table below.

Production method of packed rice Each rice koji saccharified solution of AC and each rice koji saccharified solution are centrifuged at 3000 rpm for 15 minutes (5 ° C) at 3000 rpm, and the supernatant and precipitate of the rice koji saccharified solution obtained. 0.5% by volume of each of the above three types was added to the cooking water used for cooking packed rice to produce packed rice. Using Koshihikari rice from Niigata (whiteness 43), packed rice in a tray was produced by the method of Experimental Example 1.

The evaluation results of packed rice when each rice koji saccharified solution, the supernatant of the rice koji saccharified solution, and the precipitate of the rice koji saccharified solution are added are shown.

Rice odor, rice taste: ◎ (feel strong) → ○ → △ → × (do not feel)
Acidity, acid odor: ◎ (does not feel) → ○ → △ → × (feels strongly)
The addition of the saccharified rice koji changed the flavor (taste + aroma) of the packed rice containing the pH adjuster. Specifically, it is as follows.

Acid odor: Higher than water (without pH adjuster) and lower than only acidulant (gluconic acid preparation, which is a pH adjuster) (slightly suppressed).
Rice odor: lower than water and slightly higher than acidulant alone.

Sample specialty odor: The odor that seems to have a peculiar component is slightly increased. Rice taste: Slightly weakened.
Acidulant: Higher than water and lower than acidulant alone.

As described above, with the addition of the rice koji saccharified solution, (i) acid taste and acid odor are higher than water and lower than only acidulant (gluconic acid preparation which is a pH adjuster); (ii) rice taste and rice odor are slightly changed. And it was shown that (iii) other odors did not change much.

There is no significant difference in the above effects between the supernatant and the precipitate of the saccharified rice koji. Therefore, as the flavor improving agent, the rice koji saccharified solution itself (whole) can be used.
Example 6 Verification of taste improving effect of salt mash In this example, the taste improving effect of salt mash was examined.

As the salt mash, salt mash A (heated product) and salt mash B (non-heated product) (manufactured by Happo Shirakami Natural Foods Co., Ltd.) were used. In each case, rice jiuqu is added to steamed rice (Akitakomachi), heated at 60 ° C for 3 hours or more, inactivated at 90 ° C or higher, then salt is added, and the temperature is lowered to about 40 ° C. Lactic acid bacteria are added and fermentation is carried out at 20 ° C. for 24 hours. Then, yeast (Shirakami Kodama yeast) was added and fermented at 20 ° C. for 1 month. The salt mash A (heated product) is obtained by heating the fermentation product under the conditions of 60 ° C. and pH 3.8 for 4 hours, and the salt mash B (non-heated product) does not undergo the above heating step. It is a thing.

Using Koshihikari from Niigata, add 3.4% by weight of the pH adjuster, and add the above salt mash as it is at the concentration shown in Table 12 below to produce packed rice by the method of Experimental Example 1. ,evaluated.

As an overall tendency, both salt mash A and salt mash B were given an alcoholic odor and a mellow aroma of jiuqu like amazake.
Although the acid odor was reduced, the acid odor derived from salt mash, which was different from the odor to which the acidulant was added, was felt very strongly. As for the acidity, the moromi and jiuqu flavors were felt, and the acidity was slightly suppressed. It was suggested that the salt mash derived from rice jiuqu could be used as an acidity-suppressing material when the additive materials were combined.

Example 7 Effect of addition of rice koji saccharified liquid and mash to packed rice without acidulant In this example, the effect of addition of rice koji saccharified liquid and mash to packed rice without acidulant was investigated. rice field.

Packed rice in a tray was produced by the method of Experimental Example 1. However, no pH adjuster was added. The rice koji saccharified solution of Example 5 or the salt mash of Example 6 was added, and a sensory test was performed by trained panelists (5 persons).

A. Those without addition of rice jiuqu saccharification solution B. In Example 5 in which 0.5% by volume of the saccharified rice koji saccharified solution was added, and in Example 6 in which 0.5% by volume of salt mash was added, A, a stuffy odor peculiar to rice cooking was felt. On the other hand, in B and C, a flavor having a good freshly cooked feeling was added, which was good.

Claims (13)

A flavor improver for cooked rice
Containing rice jiuqu saccharified liquid and / or mash made from rice
The flavor improving agent that imparts cooked rice taste and / or cooked rice odor. A flavor improver for cooked rice containing a pH adjuster.
Containing rice jiuqu saccharified liquid and / or mash made from rice
Suppresses acidity and / or acidity, and imparts rice taste and / or rice odor.
The flavor improving agent. The flavor improving agent according to claim 1 or 2, wherein the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu at 40 ° C. to 70 ° C. The flavor improving agent according to any one of claims 1-3, wherein the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu for 2 hours to 7 hours. The flavor improving agent according to any one of claims 1-4, wherein the rice jiuqu saccharified solution is obtained by heat-retaining the rice jiuqu at 40 ° C.-70 ° C. for 2 hours-7 hours. The flavor improving agent according to any one of claims 1-5, wherein the heat retention treatment for obtaining the rice jiuqu saccharified solution is performed between pH 4 and pH 6. A method of imparting a cooked rice taste and / or a cooked rice odor to cooked rice.
At the time of cooking the cooked rice, the flavor improving agent according to any one of claims 1 to 6 is added to the cooking water.
The method described above. A method of suppressing sour taste and / or acid odor and imparting rice taste and / or rice odor to cooked rice containing a pH adjuster.
When cooking cooked rice, the flavor improving agent according to any one of claims 1 to 6 is added to the cooked water. "
The method described above. 7. The flavor improving agent according to any one of claims 1 to 6 is added to the cooked water at the time of cooking cooked rice at a concentration of 0.1-5.0% by volume. Or the method according to 8. It is a manufacturing method of cooked rice food
(1) Raw materials including the following:
Rice;
The flavor improver according to any one of claims 1-6; and water is prepared, and
(2) A method for producing cooked rice food, which comprises cooking a mixture of raw materials to obtain cooked rice food. It is a manufacturing method of cooked rice food
(1) Raw materials including the following:
Rice;
pH regulator;
The flavor improver according to any one of claims 1-6; and water is prepared, and
(2) A method for producing cooked rice food, which comprises cooking a mixture of raw materials to obtain cooked rice food. A cooked rice food obtained by the method according to claim 10 or 11. The cooked rice food according to claim 12, which is a cooked rice food in a container.