JP2923433B2 - Seasoning for cooked rice food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for cooked cooked foods which is useful for cooking cooked rice by adding it to cooked cooked rice. Even if it is old rice or rice with a low content of amylopectin, which is generally considered not to match the tastes of Japanese people, processed rice cooked using high quality domestically produced rice
(For example, fried rice, fried rice, pilaf, dried curry, doria, chicken rice, etc.), the Japanese taste is plump and soft, with a texture that is not too rigid and has moderate stickiness and softness The present invention relates to a seasoned food for cooked cooked rice which can obtain a cooked cooked rice food that can remarkably suppress cracking of rice grains during cooking.

[0002]

2. Description of the Related Art Fried rice, fried rice, pilaf and dry curry are obtained by adding meat, vegetables, salt, spices, umami seasoning and the like to rice cooked as required and cooking with oil. , Doria, chicken rice, etc., to make so-called cooked rice foods, rather than sticky and sticky ones, those with less stickiness and moderately fried are easier to fry and the oil content is cooked rice Since the whole rice is easily spread, the oil can be easily absorbed and retained in the cooked rice uniformly, and the surface of the cooked rice can be made glossy.In addition, the water content on the cooked rice surface can be easily evaporated to adjust the amount of water. This is preferable in that it is easy to suppress burning due to excessive heating of the part.

[0003] From this point, as cooked rice used for making cooked cooked foods, rather than freshly cooked rice having a strong viscosity, cold rice which has been aged for a while and has weakened adhesiveness and has become slightly harder is used. Is more preferred.

[0004] Recently, with the liberalization of rice, many rice with a low amylopectin content, which has less moisture and stickiness when cooked as compared to domestic high-quality rice and has a low texture with amylopectin, have been distributed to the market. I have. The rice with low amylopectin content is very cheap and convenient in terms of cost compared to domestic high-quality rice, but on the other hand, when cooked and eaten, its texture is firm. So in general,
It is said that there are many things that do not fit the tastes of Japanese people.

[0005] As described above, rice having amylopectin content having a low content of amylopectin is preferably used as a rice cooked in the processing of cooked cooked foods. In this respect, it seems to be more suitable for making processed rice food than high-quality rice.

[0006] However, when processed rice food is prepared using rice having a low amylopectin content, the finished processed rice food has an excessive number of grains of cooked rice compared to rice prepared using high quality rice. The texture was very firm as a flip-flop, and generally it could not be said to be a processed rice food that Japanese people liked.

[0007] By the way, with respect to cooked rice food such as fried rice and fried rice, development examples of various products and processing techniques for the purpose of improving flavor, appearance, simplicity, workability, etc. have been reported. The following are typical examples of the development examples.

For example, the present invention relates to fried foods such as fried rice, fried noodles, etc., which prevent stickiness on the surface of cooked rice and noodles and suppress the volatilization or deterioration of the flavor of the seasoning liquid. A method for producing a stir-fry, wherein the seasoning liquid is heated to 100 ° C. or less in advance when seasoning (Japanese Patent Application Laid-Open No. 2-2550).
No. 49) Also, as for fried rice, which is cooked as if fried with oil simply by mixing it with rice without frying with oil, edible oil is absorbed and retained in a dry powder of an aqueous starch hydrolysis solution having a glucose equivalent of 18 or less. Powdered seasoning that provides fried rice flavor, comprising oil-impregnated powder having high powder fluidity, a seasoning, and dried vegetables
Japanese Patent No. 104764) also relates to frozen cooked rice which can be produced without frying cooked rice. After absorbing fats and oils to steamed rice, the cooked cooked cooked rice is once pre-cooled and then frozen. A method for producing frozen rice, which is a feature, has been proposed (Japanese Patent Application Laid-Open No. 52-61247).

As described above, there are many examples of the development of cooked rice foods for fried rice, fried rice, etc., but the improvement targets are mainly on the flavor, appearance, simplicity, workability, etc. of the product. Almost limited to those, even in the case of conventional development, the improvement of the texture of cooked rice foods targeted by the present invention, especially rice with less amylopectin content compared to old rice and domestic high-quality rice What mentions the issue of improving the texture of cooked rice cooked using
The fact was that they could not be found at all.

[0010]

Under these circumstances, the inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, they have been added to cooked rice to cook them. By adding certain substances in the ingredients for processed rice food seasonings that are useful for cooking, not only high-quality domestically produced rice, but also old rice and rice with low amylopectin content can be added after rice cooking. Cooked and cooked to remarkably improve the problem that the grains of cooked rice are excessively flat and the texture is very hard, and as in the case of processed cooked rice made using domestic high quality rice, It is a processed rice food that Japanese people like to have a plump finish with moderate stickiness and softness without having a very hard texture, and also significantly reduces cracking of rice grains during cooking By using the boiled rice processed food seasoning can be obtained rice processed foods can Rukoto, found that it is possible to achieve the intended purpose, and have completed the present invention.

[0011]

The present invention for achieving the above object comprises the following technical means (1) to (3).

(1) A seasoning used to make a cooked rice food product selected from fried rice, fried rice, pilaf, dry curry, doria, and chicken rice, and is a sticky rice starch and / or a waxy corn starch. A seasoning for processed cooked rice food, characterized by adding one of them.

(2) The seasoning for processed cooked rice food according to the above (1), wherein a glutinous rice starch and / or waxy corn starch, salt, umami seasoning and spices are added. Fees.

(3) The amount of glutinous rice starch and / or waxy corn starch added to cooked rice is
The seasoning for cooked rice processed food according to the above (1), which is in an amount necessary to become 0.5 to 8.0% by weight.

Next, the present invention will be described in more detail. As described above, the present invention relates to a seasoning for processed cooked rice food, comprising adding glutinous rice starch and / or waxy corn starch, and adding the cooked rice to cooked cooked rice to cook it. The present invention relates to a seasoning for cooked cooked food which is useful for cooking.

The cooked rice food referred to in the present invention refers to cooked rice obtained by adding cooked rice to meat, vegetables, salt, umami seasonings, spices and the like, if necessary, and cooking with oil. Processed foods, for example, cooked rice cooked with so-called cooked rice, mixed with meat and vegetables, and fried in oil, Chinese-style fried rice such as fried rice, Middle Eastern-style meat rice such as pilaf, western food such as dry curry Typical examples include fried rice, doria, chicken rice, and the like, but are not limited thereto, and may be of any type as long as they are equivalent or similar.
An object of the present invention is to provide a seasoning for cooked rice food that is useful for cooking and processing such cooked rice food.

The most characteristic feature of the present invention is that glutinous rice starch and / or waxy corn starch are added to the raw material of the seasoned food for cooked rice. The glutinous rice starch and / or waxy corn starch used in the present invention is preferably 0.5 to 8.0% by weight, more preferably 1% by weight, based on the cooked rice, in the seasoning material for cooked cooked foods. .
The desired purpose can be effectively achieved by adding an amount necessary to become 0 to 3.0% by weight.

That is, when the amount of the glutinous rice starch and / or waxy corn starch specified in the above range is used, not only domestic high-quality rice but also old rice and rice with low amylopectin content However, like processed rice food made using high quality domestic brand rice, it is a processed rice food of Japanese taste that is finished plumply with moderate stickiness and softness. It is possible to obtain a cooked cooked rice food product that can significantly suppress cracking. However, if the amount of glutinous rice starch and / or waxy corn starch to be added to the seasoning raw material for cooked rice food exceeds 8.0% by weight with respect to the cooked rice, the stickiness is too high, which is not preferable. If it is less than 5% by weight, it is difficult to obtain the desired effect.

The seasoning material which can be used as the seasoning for processed rice food of the present invention includes salt, umami seasoning,
Examples include spices and starches. More specifically, salt, sodium glutamate, meat, extracts such as fish and shellfish, pepper and the like can be used,
It is by no means limited to these.

An example of the seasoning for processed cooked rice food of the present invention can be produced by using glutinous rice starch and / or waxy corn starch, salt, umami seasoning, and spices as seasoning materials. In this case, the seasoning ingredients were mixed with 100 parts of glutinous rice starch and / or waxy corn starch, 10 to 160 parts of sodium chloride, 1 to 50 parts of sodium glutamate, and 1 part of extract such as meat and seafood.
It is preferable to use 0 to 200 parts and 1 to 14 parts of pepper.

[0021] Specific methods of compounding these seasoning materials include a method of batch mixing with a usual powder mixing apparatus, for example, a V-type mixer and a ribbon mixer, and a method of granulation after batch mixing, for example, a fluid bed type. A method of granulating with a granulator or a stirring granulator is exemplified, but it is preferable to perform granulation from the viewpoint that dispersibility when added to cooked rice is better than that of powdered rice.

In the case of granulation, the particle size of the granulated product is preferably 180 to 1700 μm, more preferably 180 to 85 μm.
0 μm is a preferable range. However,
If the particle size of the granulated product is too large than 1700 μm, the granulated product is difficult to dissolve and tends to remain after cooking. In the case of granulating the above-mentioned seasoning material, granulation can be performed very effectively by using a potato starch solution containing a binder solution.

Test Examples Next, the results of specific verification of the action and effect of the seasoning for processed cooked rice food of the present invention by test examples will be shown. Table 1
The physical properties of the following three types of food (fried rice) were measured using an NRM-200J rheometer (manufactured by Fudo Kogyo Co., Ltd.).
Into a container (30 × 20 × 20 mm) having an opening at the top, 8.0 g of the food is uniformly filled up to the top of the container without excessive force, and a compression / elasticity adapter (◆ 20 mm) is placed 6 cm from above. / M is measured by moving up and down with an amplitude of 10 mm based on the upper surface of the food filled in the container at a speed of / M, and the resulting data is analyzed by a rheometer test system (manufactured by Rika Electric Industry Co., Ltd.). It was done.

(Adjusted cooked rice processed food) A A fried rice made from a high-quality brand rice (Koshihikari) using a seasoning for processed cooked rice food without adding sticky rice starch and waxy corn starch. B. Fried rice made from seasoned rice processed food without the addition of glutinous rice starch and waxy corn starch to rice with low amylopectin content (Thai rice). C Fried rice made from rice with a low content of amylopectin (Thai rice) and a seasoning for cooked rice prepared by adding glutinous rice starch. In addition, the composition of the seasoning for cooked rice processed food is as follows. A and B 2.0 parts by weight of salt, 1.0 part by weight of sodium glutamate, 1.5 parts by weight of seafood extract, 0.2 part by weight of pepper C 2.0 parts by weight of salt, 1.0 part by weight of sodium glutamate, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight, glutinous rice starch 9.0 parts by weight (Preparation of processed cooked rice food used for the test) Add oil to a frying pan, add 300 g of cooked rice, loosen over medium heat And fried for 1 minute. Next, 4.7 g of the seasoning for cooked rice food was added for A and B, and 13.7 g of the seasoning for cooked rice food was added for C, followed by stirring and frying for 2 minutes to prepare fried rice.

(Measurement Criteria) Hardness The stress applied to the adapter when the tip of the adapter fell down from above to below was measured using the upper surface of the rice cooked in the container as a reference plane. Adhesiveness When the adapter moved to the lower end reached the reference plane and moved further upward, the amount of work in which stress acting downward on the adapter due to the adhesion of cooked rice to the adapter was measured. Adhesive force When the adapter moved to the lower end reached the reference surface and moved further upward, the stress applied to the adapter in the downward direction due to the adhesion of the cooked rice to the adapter was measured.

[0026]

[Table 1] Evaluation of physical properties-Chewing test- n = 5 As shown in the results of Table 1, the fried rice made using the seasoning for cooked rice processed food obtained by adding the glutinous rice starch to the rice having a low amylopectin content was obtained by adding the glutinous rice starch and the rice having a low amylopectin content. Hardness is lower than that made using a seasoning for cooked rice food without added waxy corn starch, adhesion and tackiness are increased, and stickiness and softness are imparted to cooked rice I understood that. Therefore, in the present invention, by adjusting the amount of glutinous rice starch and / or waxy corn starch added to the raw material, it is possible to approximate the texture of cooked rice cooked food made using high-quality brand rice.

[0027]

Example 1 1) Production of seasoning for cooked cooked rice foods After the following seasoning ingredients were uniformly mixed, potato starch solution was sprayed as a binder solution to perform fluid granulation, whereby a particle size of 300 μm according to the present invention was obtained. Manufactured seasoning for cooked rice food. 9.0 parts by weight of glutinous rice starch, 2.0 parts by weight of sodium chloride, 1.0 part by weight of sodium glutamate, 1.5 parts by weight of seafood extract, 0.2 parts by weight of pepper

2) Production of fried rice Add oil to a frying pan, add one egg and grilled pork to 5 mm.
Largely chopped 20g, chopped onion 40
g, 20 g of chopped carrots and fried. Then
300 g of cooked rice (indica rice) was added, and the mixture was stir-fried for 1 minute over medium heat. Next, 13.7 g of the seasoning for cooked rice food obtained above was added, and the mixture was fried for 2 minutes while being mixed, so that the texture was not excessively hard and the food was moderately sticky and soft. A fried rice was obtained that was finished plumply and that cracking of rice grains during cooking was significantly suppressed.

[0029]

[Comparative Example 1] 1) Production of seasoning for cooked cooked rice food After mixing the following seasoning ingredients uniformly, a potato starch solution was sprayed as a binder solution, and the mixture was fluidized and granulated. Manufactured seasoning for cooked rice food. 2.0 parts by weight of salt, 1.0 part by weight of sodium glutamate, 1.5 parts by weight of seafood extract, 0.2 parts by weight of pepper

2) Production of fried rice Add oil to a frying pan, add one egg and baked pork to 5 mm.
Largely chopped 20g, chopped onion 40
g, 20 g of chopped carrots and fried. Then
300 g of cooked rice (indica rice) was added, and the mixture was stir-fried for 1 minute over medium heat. Next, 4.7 g of the seasoning for cooked rice food obtained above was added, and the mixture was fried for 2 minutes while mixing. The fried rice obtained in this way had a graininess of cooked rice that was excessively uneven compared to that of Example 1, and the texture was extremely hard, and lacked moderate stickiness and softness.
The cracks in the rice grains during cooking were noticeable.

[0031]

Example 5 1) Production of seasoned food for cooked rice food The following seasoning ingredients were uniformly mixed without granulation to produce a seasoned food for cooked rice food of the present invention. 9.0 parts by weight of glutinous rice starch, 2.0 parts by weight of salt, 1.0 part by weight of sodium glutamate, 1.5 parts by weight of seafood extract,
0.2 parts by weight of pepper

2) Production of fried rice Add oil to a frying pan, add 1 egg and grilled pork to 5 mm
Largely chopped 20g, chopped onion 40
g, 20 g of chopped carrots and fried. Then
300 g of cooked rice (indica rice) was added, and the mixture was stir-fried for 1 minute over medium heat. Next, 13.7 g of the seasoned food for cooked rice obtained above was added, and the mixture was fried for 2 minutes with mixing, so that the texture was not excessively stiff and accompanied by moderate stickiness and softness. A fried rice was obtained that was finished plumply and that cracking of rice grains during cooking was significantly suppressed. However, the seasoning for cooked cooked rice foods appeared to be inferior to that of Example 1 in dispersibility in foods when added.

[0033]

Example 2 1) Production of seasoning for cooked cooked rice foods The following seasoning ingredients were uniformly mixed, and then potato starch solution was sprayed as a binder solution to perform fluid granulation, whereby a particle size of 300 μm according to the present invention was obtained. Manufactured seasoning for cooked rice food. Glutinous rice starch 4.0 parts by weight, salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight

2) Production of fried rice Add oil to a frying pan, add one egg and baked pork to 5 mm.
Largely chopped 20g, chopped onion 40
g, 20 g of chopped carrots and fried. Then
300 g of cooked rice (Koshihikari) was added, and the mixture was stir-fried for 1 minute over medium heat. Next, 8.7 g of the seasoning for cooked rice food obtained above was added, and the mixture was stirred and fried for 2 minutes. The fried rice thus obtained does not have an excessively flat texture and is not too hard, and has a plump finish with moderate stickiness and softness.Furthermore, cracking of rice grains during cooking has been significantly suppressed. was gotten.

[0035]

Example 3 1) Production of Seasoning for Cooked Cooked Food After mixing the following seasoning ingredients uniformly, a potato starch solution was sprayed as a binder solution to perform fluid granulation, whereby a particle size of 300 μm according to the present invention was obtained. Manufactured seasoning for cooked rice food. Waxy corn starch 3.0 parts by weight, salt 0.7 parts by weight, sodium glutamate 0.5 parts by weight, chicken extract 1.5 parts by weight, pepper 0.1 part by weight

2) Manufacture of doria Oil was added to a frying pan, and 50 g of onion was cut into 5 mm pieces, and the cut meat was cut into 30 pieces.
g, 10 g of mushroom slices and fried. Next, 150 g of cooked rice (indica rice) was added, and the mixture was stir-fried for 1 minute over medium heat while loosening. Next, 5.8 g of the seasoned food for cooked rice obtained as described above was added, and the mixture was stirred and stirred for 2 minutes. Next, after the rice is spread on a baking dish, 100 g of separately cooked white sauce is applied from above and baked at 220 ° C. for 15 minutes in an oven, whereby the texture is excessively hard and the texture is too hard. A doria was obtained which had a plump finish with moderate stickiness and softness, and in which cracking of rice grains during cooking was remarkably suppressed.

[0037]

Example 4 1) Production of seasoning for cooked cooked rice food The following seasoning ingredients were uniformly mixed, and then potato starch solution was sprayed as a binder solution, followed by fluid granulation to obtain a 300 μm particle size of the present invention. Manufactured seasoning for cooked rice food. Sticky rice starch 6.0 parts by weight, curry powder 2.0 parts by weight, salt 2.0 parts by weight, sodium glutamate 1.0
Parts by weight, chicken extract 1.0 parts by weight, garlic powder 0.5 parts by weight, pepper 0.2 parts by weight

2) Production of dry curry Oil was added to a frying pan, and one egg and baked pork
Largely chopped 20g, chopped onion 40
g, 20 g of chopped carrots and fried. Then
300 g of cooked rice (indica rice) was added, and the mixture was stir-fried for 1 minute over medium heat. Next, 12.7 g of the seasoning for cooked cooked rice obtained above was added, and the mixture was fried for 2 minutes while being mixed, so that the texture was not excessively hard and was moderately sticky and soft. A dry curry was obtained which was finished plumply and in which cracking of rice grains during cooking was remarkably suppressed.

[0039]

As described in detail above, the present invention relates to a seasoning for processed cooked rice food characterized by adding glutinous rice starch and / or waxy corn starch. , By adding to cooked cooked rice and cooking by heating, let alone domestic high quality brand rice,
Even if it is old rice or rice with low amylopectin content, it does not have an excessively flat texture like cooked rice cooked using high-quality domestic rice, and has moderate stickiness and softness. It is possible to obtain a processed rice food that is a Japanese processed rice food with a plump finish and that can significantly suppress cracking of rice grains during cooking.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-3-290159 (JP, A) JP-A-6-113739 (JP, A) JP-A-7-274865 (JP, A) JP-A-7-274 289180 (JP, A) JP-A-7-327615 (JP, A) JP-A-63-148944 (JP, A) JP-A-62-269563 (JP, A) (58) Fields investigated (Int. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24 A23L 1/10-1/105 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. Fried rice, fried rice, pilaf, dry curry
-Processed rice cooked from rice, doria and chicken rice
A seasoning used to make a product, comprising glutinous rice starch and
A seasoning for processed cooked rice food, characterized by adding both or one of waxy corn starch . 2. Sticky rice starch and waxy corn starch
The seasoning for processed cooked rice foods according to claim 1, characterized in that salt or umami seasoning material and spice are added to both or one of them . 3. A method of glutinous rice starch and waxy corn starch.
The amount of both or one of them is 0.1 to rice.
The seasoning for processed cooked rice foods according to claim 1, wherein the seasoning is an amount necessary to become 5 to 8.0% by weight.