JP4310568B2 - Method for preventing binding of cooked rice and method for producing cooked rice - Google Patents

Description

【００３８】
実施例の調理飯用液状調味料は、ＨＬＢ５〜１１のショ糖脂肪酸エステルもしくはジグリセリン脂肪酸エステルを含有させたので、出来上がったチャーハンは、米飯と液状調味料との分散性が良好でホグレ性、風味及び食感に優れたチャーハンであった。
これに対し、比較例の調味料は、ＨＬＢが５〜１１のショ糖脂肪酸エステル及びジグリセリン脂肪酸エステルから選ばれた少なくとも一方を使用しなかったり、調味料の形態を粉末状として用いたため、実施例に比べて米飯粒のホグレ性や風味、食感に劣るチャーハンであった。
【００３９】
〈比較例６〉
比較例６では、炊飯前の米１００ｇに水１５０ｇを加え、その上から上記実施例１と同一組成の調理飯用液状調味料２５ｇを添加し、軽く手で攪拌した後、炊飯器を用いて炊飯することによりチャーハンを調製した。
【００４０】
比較例６で得られたチャーハンについて、実施例１〜７及び比較例１〜５と同様に、米飯粒同士のホグレ性、風味・食感を専門パネラー２０名によって評価した。
その結果、得られたチャーハンは、米飯粒同士が結着しており塊になっていた。また、調味料中の油脂等が炊飯中の加熱工程で劣化したため、風味が悪く、食感はパサパサ感がなく、口中でべたついており、チャーハンとは言い難いものであった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method of manufacturing a binder prevention method及beauty tone Rimeshi cooking rice, more particularly, admixed cooking rice for liquid seasoning cooked rice after cooking in rice and cold rice, etc. immediately after cooking, heating only to cook, easy for anyone to unraveling property, a process for producing flavor and binder prevention method及beauty tone Rimeshi cooking rice which can achieve excellent cooked rice in texture.
[0002]
[Prior art]
Normally, cooked rice such as fried rice and pilaf, which is served at Chinese food specialty stores, etc., has good hogability of the rice grains and is dispersed with the paraffin, so there is no stickiness between the rice grains, and the rice grains are uniform evenly. Seasoned. Furthermore, the cooked rice grains themselves are soft and plump, are very palatable, and are cooked rice with excellent flavor and texture.
[0003]
On the other hand, cooked rice cooked at ordinary households binds rice grains together, and the seasoning is not well dispersed in each rice grain, so evenly seasoned rice grains individually It was difficult to do.
This is due to immaturity of cooking, cooking method, oil content adjustment, cooking time allocation, and the like. Therefore, it is difficult for anyone with little cooking experience to prepare cooking rice that is relatively difficult to cook and easy for anyone to have excellent fogging, flavor and texture.
[0004]
Therefore, for example, in Japanese Patent Application Laid-Open No. 10-191925, a powdered seasoning containing fats and oils and an emulsifier is mixed with cooked rice and cooked using a microwave oven or the like, so that the oggle of the cooked rice grains is good. A cooking method for cooked rice that can easily cook cooked rice with an oily and textured feeling like fried rice is proposed.
However, in this cooking method, since the form of the seasoning is powdery, it was extremely difficult to uniformly disperse the cooked rice and the powdered seasoning when mixing with the cooked rice. Therefore, the finished cooked rice is not a cooked rice that is sufficiently satisfied with the fogging property, the flavor, and the texture because the sticky rice is sticky in some places or the rice grains are not evenly seasoned.
[0005]
Further, for example, in JP-A-7-39325, a rice rice quality improver containing diglycerin fatty acid ester as an active ingredient is added to the rice before cooking, and the rice is cooked by the hogging property after cooking. In addition, rice quality improving agents excellent in anti-aging and taste have been proposed.
However, in the above invention, the target cooked rice is limited to cooked rice. That is, in general, when preparing cooked rice, vegetable oils and other seasonings are required, but in this method, a quality improver is added to the rice before cooking, so rice is cooked. The above-mentioned oil and fat, seasonings and the like are likely to deteriorate due to long-time heat processing using a vessel, etc., and it is impossible to obtain cooked rice that is sufficiently satisfied with the fogging property, flavor and texture.
[0006]
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and the object of the present invention is to add a liquid seasoning to cooked rice and cook it with a microwave oven. gender, to provide a method for producing a binding protection method及beauty tone Rimeshi cooking rice which can achieve excellent cooked rice flavor and texture.
[0007]
[Means for Solving the Problems]
The above objects, by adding at least one selected from sucrose fatty acid esters and diglycerol fatty acid esters of HLB5～11, the to that tone physical rice for liquid seasoning containing a fat or oil to rice after cooking, microwave This is achieved by a method for preventing the binding of cooked rice, which is characterized by cooking with heat .
[0008]
Preferably, the content of the sucrose fatty acid ester and diglycerin fatty acid ester of HLB5 to 11 is 0.05 to 2.5% by weight .
[0009]
Moreover, said objective adds the liquid seasoning for cooking rice containing at least one chosen from sucrose fatty acid ester of HLB5-11 and diglycerin fatty acid ester, and fats and oils to the cooked rice, and microwave oven It is achieved by a method for producing cooked rice characterized by cooking with heating.
[0010]
Preferably, the liquid seasoning for cooked rice is added in an amount of 2.5 to 20% by weight in terms of moisture based on the total weight of the cooked rice after cooking .
[0011]
That is, the present inventors can easily obtain cooked rice having excellent hoggle properties, flavor and texture in cooked rice obtained by adding seasonings to cooked rice and further cooking by heating in a microwave oven. We examined the possible methods .
In addition, the fog property to be obtained in the present invention is non-binding property between cooked rice grains. Flavor means that there is no odor derived from an emulsifier or the like and the material is fully utilized. In addition, the texture means that there is no stickiness in the mouth when eating and a feeling of fluttering can be obtained.
First, attention was paid to the form of seasonings. In the powder form, the cooked rice contains a large amount of water, so that it is difficult to disperse uniformly and takes time, and there is a problem that it is inferior in convenience and uniform dispersibility. Then, when it mixed with the cooked rice after cooking, it recalled that anyone could easily disperse and mix the cooked rice and the seasoning uniformly.
However, if the form of the seasoning is liquid, there is a problem that the cooked rice becomes sticky due to moisture derived from the seasoning depending on the amount added and the composition of the seasoning. Moreover, just changing the form of the seasoning did not fully satisfy the foggedness, flavor and texture of the cooked rice.
[0012]
Then, as a result of investigating the emulsifier next, as a result of containing at least one selected from sucrose fatty acid esters of HLB5 to 11 and diglycerin fatty acid esters , even if the form of the seasoning is liquid, it is completed. The cooked rice was not sticky and it was found that anyone could easily obtain cooked rice with excellent hoggle, flavor and texture.
[0013]
Furthermore, in the present invention, a complicated cooking process is not required, a liquid seasoning containing a specific emulsifier and fats and oils is added to the cooked rice, and it is cooked and cooked in a microwave oven. And it discovered that the cooking rice excellent in texture could be obtained, and reached | attained this invention.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail.
The liquid seasoning for cooked rice according to the present invention contains at least one selected from sucrose fatty acid esters and diglycerin fatty acid esters of HLB 5 to 11 and fats and oils (vegetable oils and fats, animal fats and oils). .
The liquid seasoning for cooked rice in the present invention is a liquid seasoning that is added to cooked rice and cooked with a microwave oven .
In addition, cooked rice is cooked rice regardless of the temperature of the cooked rice, such as cooked rice cooked immediately after cooking, cooked rice left for a while after cooking, cold cooked rice, cooked rice cooked again, etc. If there is no limitation.
The cooked rice refers to cooked rice that has been cooked with a microwave oven . Examples of the cooked rice include fried rice, pilaf, and nasi goreng.
[0015]
First, the emulsifier used in the present invention is at least one selected from sucrose fatty acid esters of HLB 5 to 11 and diglycerin fatty acid esters . More preferably, setting to HLB8-9 is desirable in terms of fogging and flavor. Among these, diglycerin fatty acid ester is particularly preferably used because it is excellent in the fogging property, flavor and texture of cooked rice.
[0016]
In addition to the emulsifier, if example embodiment, glycerin fatty acid esters, Seo Rubitan fatty acid ester, soybean phospholipid, propylene glycol fatty acid esters monoglyceride, arabic gum, alginic acid, etc. may be used singly or a plurality gelatin.
[0017]
The diglycerin fatty acid ester is a substance in which two glycerins are polymerized and one fatty acid is ester-bonded to the residue. That is, after the esterification reaction of diglycerin and fatty acid or the transesterification reaction of diglycerin and triglyceride, the monoester purity suitable for the purpose is usually increased by molecular distillation to obtain a diglycerin fatty acid ester.
Specific examples include “Poem DO-100” and “Poem DS100A” manufactured by Riken Vitamin Co., Ltd.
[0018]
The content of the sucrose fatty acid ester and diglycerin fatty acid ester in the liquid seasoning for cooked rice according to the present invention is preferably 0.05 to 2.5% by weight, more preferably 0.3 to 1.0% by weight. Setting to% is desirable in terms of fogging and flavor. In addition, when using the said 2 component together, it means that the total amount used together is the said content.
[0019]
Examples of the form of the emulsifier used in the present invention include liquid, powder, granule, paste, and the like. The emulsifier may be appropriately selected and used so that the seasoning of the final product becomes liquid.
[0020]
In addition, in the liquid seasoning for cooked rice which concerns on this invention, you may contain an auxiliary material suitably in the range which does not impair the objective of this invention other than the said emulsifier.
As a secondary raw material, for example, incense Karashiryo, herbs, vegetables, fruits, nuts and seeds, dairy products, seafood, beans, eggs, cereals, meat acids, colorants, flavors, salts, sugars, acidulant , Alcohols, amino acids, chemical seasonings, starch, yeast, aqueous media (water, etc.), various nutritional ingredients (vitamins, minerals), various seasonings (tomato ketchup, mayonnaise, roux, tartar sauce, etc.) Examples include emulsifiers other than HLB5-11. These may be appropriately selected and used alone or in combination.
In addition, the form of the auxiliary material includes liquid, powder, granule, paste, and the like, and may be appropriately selected and used so that the seasoning of the final product becomes liquid.
[0021]
Next, using the emulsifier and other auxiliary materials, the liquid seasoning for cooked rice according to the present invention is produced, for example, as follows.
That is, first, at least one selected from sucrose fatty acid esters of HLB 5 to 11 and diglycerin fatty acid esters, fats and oils , and, if necessary, auxiliary materials are prepared. Next, they are stirred and mixed, dissolved or dispersed, and the liquid seasoning for cooked rice according to the present invention is obtained . In addition, when making it melt | dissolve or disperse | distribute, you may add and heat as needed.
[0022]
When the liquid seasoning for cooked rice according to the present invention obtained as described above is commercialized, it may be appropriately packaged with a package to obtain a product.
At this time, examples of the package include soft plastic bags such as polyethylene, containers, and boxes. In addition, the material is not limited to plastic, and may be appropriately selected from various materials such as metal and used alone or in combination.
[0023]
Next, cooked rice is manufactured as follows using the liquid seasoning for cooked rice, for example.
That is, first, a liquid seasoning for cooked rice is obtained as described above. Meanwhile, prepare cooked rice after cooking. In addition, the cooked rice raw material is mainly composed of glutinous rice, glutinous rice, brown rice and the like, and some of them may be mixed with buckwheat, wah, millet, wheat and the like.
[0024]
Next, the cooked rice liquid seasoning is added to the cooked rice and mixed so that the cooked rice and the liquid seasoning are uniformly dispersed.
In the mixing method, the rice and the liquid seasoning for cooked rice are mixed using a device such as rice scoop, chopsticks, spoon, fork or the like so that they are uniformly dispersed. The mixing time varies depending on the amount of cooked rice raw material and the like, but it may be uniform as a whole and is about 5 seconds to 2 minutes.
At this time, the content of the emulsifier of HLB5 to 11 is preferably 0.005 to 0.25 wt%, more preferably 0.03 to 0.1 wt%, based on the total weight of cooked rice after cooking. It is desirable to adjust to a favorable fogging property and flavor.
[0025]
Moreover, the addition amount of the liquid seasoning for cooked rice is preferably adjusted to 2.5 to 20% by weight, more preferably 7 to 15% by weight, in terms of moisture, with respect to the total weight of cooked rice after cooking. It is desirable in that uniform dispersibility can be obtained and good fogging can be obtained.
[0026]
Next, the cooked rice raw material in which the cooked rice and the liquid seasoning for cooked rice are uniformly mixed is cooked with a microwave .
Pressurized thermal conditions, if example embodiment, when cooking rice about 250g after cooking in the microwave heating may be 2 to 10 minutes at 500～700W.
Electronic microwaved is unraveling property, flavor, texture, and further cooked rice is Ru obtained excellent in convenience.
[0027]
Further, when preparing cooked rice, for example, retort ingredients or drying ingredients prepared separately may be added to the cooked rice before heating, or the ingredients etc. of the present invention as an auxiliary material in advance. You may make it contain in a liquid seasoning and add it.
[0028]
【The invention's effect】
As described above, the liquid seasoning for cooked rice according to the present invention contains at least one selected from sucrose fatty acid esters and diglycerin fatty acid esters having an HLB of 5 to 11 and fats and oils. Anyone can easily obtain cooked rice having excellent fogging, flavor and texture just by adding and mixing to the later cooked rice and cooking with a microwave oven . In particular, the above-described effect can be suitably exerted even in cooked rice that is poor in hoggle after a lapse of time after cooking, such as cold rice.
In addition, despite the fact that the seasoning is in a liquid form, the cooked rice does not become sticky and can be obtained with good fogging properties. Furthermore, anyone can easily mix it with the cooked rice after cooking. In addition, rice and seasonings can be uniformly dispersed and mixed.
Moreover, even if it does not use apparatuses, such as a frying pan and a Chinese wok, it can cook with the microwave oven prevailing in a general household, and is excellent also in simplicity.
[0029]
【Example】
Hereinafter, the present invention will be specifically described based on examples.
[0030]
<Examples 1-5>
《Preparation of liquid seasoning for cooking rice》
With the composition shown in Table 1, each raw material was mixed and dissolved to prepare a liquid seasoning stock solution for cooked rice, and further appropriately mixed with water to obtain a liquid seasoning for cooked rice.
[0031]
<Preparation of cooked rice>
Next, 250 g of cooked rice immediately after cooking was put in a bowl, and 25 g of the liquid seasoning for cooked rice obtained above was added thereto. Next, the cooked rice and the liquid seasoning for cooked rice were mixed with a spoon for 30 seconds until the whole became uniform. Then, using a microwave oven, cooking was performed for 600 W for 2.5 minutes to obtain fried rice.
[0032]
<Example 6>
In Example 6, fried rice was prepared in the same manner as in Examples 1 to 5 except that the amount of the liquid seasoning for cooked rice added to the cooked rice after cooking was 5 g.
[0033]
<Example 7>
In Example 7, fried rice was prepared in the same manner as in Examples 1 to 5 except that the amount of the liquid seasoning for cooking rice added to the cooked rice after cooking was 40 g.
[0035]
<Comparative Examples 1 to 5 >
Comparative Example 1 was prepared in the same manner as Examples 1 to 5 except that no emulsifier was used.
Comparative Example 2 was prepared in the same manner as in Examples 1 to 5 except that the seasoning was powdered.
Comparative Example 3 was prepared in the same manner as in Examples 1 to 5 except that an emulsifier of HLB16 was used.
Comparative Example 4 was prepared in the same manner as in Examples 1 to 5 except that an emulsifier of HLB4 was used.
Comparative Example 5 was prepared in the same manner as in Examples 1 to 5 except that a frying pan was used instead of using a microwave oven and cooking was performed for 2 minutes on high heat.
[0036]
The fried rice obtained as described above was evaluated by 20 professional panelists on the fogging property, flavor / texture, and convenience between the rice grains.
The above evaluation results are shown in Table 1.
In addition, the moisture content with respect to cooked rice in Table 1 is the moisture content derived from the seasoning with respect to cooked rice.
[0037]
[Table 1]

[0038]
Since the liquid seasoning for cooked rice of Examples contained sucrose fatty acid ester or diglycerin fatty acid ester of HLB 5-11, the finished fried rice had good dispersibility between the rice and liquid seasoning, The fried rice was excellent in flavor and texture.
On the other hand, since the seasoning of the comparative example does not use at least one selected from sucrose fatty acid esters and diglycerin fatty acid esters having an HLB of 5 to 11 or uses the form of the seasoning as a powder, Compared to the examples, the fried rice was inferior to the rice grains in terms of fogging, flavor and texture.
[0039]
<Comparative Example 6 >
In Comparative Example 6 , 150 g of water was added to 100 g of rice before cooking, and then 25 g of a liquid seasoning for cooking rice having the same composition as in Example 1 was added thereto. After lightly stirring by hand, a rice cooker was used. Fried rice was prepared by cooking rice.
[0040]
The fried rice obtained in Comparative Example 6, in the same manner as in Example 1 to 7 and Comparative Example 1 to 5 unraveling property between rice rice grains, flavor-texture were evaluated by expert panelists 20 persons.
As a result, the obtained fried rice was bound together with rice grains and was agglomerated. Moreover, since the fats and oils etc. in seasoning deteriorated in the heating process during cooking rice, the flavor was bad, the texture did not feel dry, it was sticky in the mouth, and it was difficult to say fried rice.

Claims (4)

A liquid seasoning for cooking rice containing at least one selected from sucrose fatty acid esters and diglycerin fatty acid esters of HLB 5 to 11 and fats and oils is added to the cooked rice and cooked in a microwave oven. A method for preventing the binding of cooked rice. 2. The method for preventing binding of cooked rice according to claim 1, wherein the content of sucrose fatty acid ester of HLB 5 to 11 and diglycerin fatty acid ester is 0.05 to 2.5 wt% in the total weight of the liquid seasoning for cooked rice. . And at least one selected from sucrose fatty acid ester le及 beauty diglycerol fatty acid esters of HLB5～11, cooking rice for liquid seasoning containing a fat is added to boiled rice after cooking, heating cooking in a microwave oven A method for producing cooked rice characterized by the above. The method for producing cooked rice according to claim 3, wherein the liquid seasoning for cooked rice is added in an amount of 2.5 to 20% by weight in terms of moisture based on the total weight of cooked rice after cooking.