JP4675802B2 - Flavor improving agent for cooked rice, flavor improved cooked rice, and method for producing flavor improved cooked rice using the same - Google Patents

Description

  The present invention relates to improving the flavor of cooked rice.

  Traditionally, cherry blossom candy is famous as a food that uses cherry leaves. Among the cherry leaves, Oshima cherry leaves are said to be easy to eat because they are very soft and have little hair. Moreover, it is said that the coumarin which is a sweet scent main component contained in the leaf has an effect which makes blood smooth.

  On the other hand, with the diversification of dietary habits and the westernization of meals, bread has become a staple food in Japan, and there is a tendency for rice to decrease. It has decreased more and more.

  On the other hand, in ryokan and restaurants, etc., coupled with consumers' gourmet orientation, etc., not only provide delicious foods, but also offer products with unusual aromas and flavors to meet various consumer demands There is a need, and there is a need for a variety of cooked rice.

  Recent consumer needs include the pursuit of rice convenience, safety and security, and health. Therefore, various rice has been developed, and in addition to regular polished rice, functional rice such as aromatic rice, quick-cooked rice, wash-free rice, organically cultivated rice, ancient rice, rice with millet, germinated brown rice, and nutrient-enriched rice is sold. ing.

  In particular, scented rice has long been used in Japan as a rice for festivals and entertainment. This scented rice looks like ordinary rice, but when cooked, it has a strong scent like popcorn. This scent component is a volatile substance called 2-acetyl-1-pyrroline. This rice is called scented rice, japonica rice, etc. and has high volatility, so if it is exposed to air, the scent components will evaporate and become just ordinary rice.

  Quick-cooked rice is usually manufactured from a washing process for washing polished rice, a dipping process for immersing in water, a dehydration process for dehydration, a steaming process for steaming, and a dehydration process for dehydration. It is rice that can be cooked in.

  Also, unwashed rice can be cooked without washing, just like fast-cooked rice, by removing rice cake from BG milled rice (Nuka type), NTWP (tapioca type), water-washed type, brush type, etc. There was convenience. In addition, this non-washed rice does not need to be sharpened with water, which leads to reduction of domestic wastewater, and is widely used as environmentally friendly rice.

  However, when a consumer cooks non-washed rice, it was found that rice was put into a rice cooker and poured once with water or washed once or twice. In addition, unwashed rice was cooked by immersing for about 1 hour in the case of rice cooking as in the case of ordinary polished rice.

  And according to the agricultural product standard provisions of the Ministry of Agriculture and Water, the water content of polished rice is normally set to 16.0% or less.

  In addition, nutrient-enriched rice is intended to add nutrients similar to brown rice to non-washed rice, and by using the non-washed rice treatment, let's effectively use the nutrients contained in the waste flour and germ outer layer. And rice.

  By the way, as ingredients to add aroma and flavor to rice, there were mixed rice that mixed dried rice ingredients such as plum, wakame, rice cake, shiso, wakana, pork, shirasu, mentaiko, etc. .

  The following patent documents are disclosed as processing techniques for improving the flavor of cooked rice.

  Patent Document 1 proposes a method of cooking rice having a scented flavor of fresh bamboo.

  Further, Patent Document 2 proposes a rice improving agent that adds a scent of new rice to the cooked rice to improve the taste.

  Further, Patent Document 3 proposes a mixed rice meal containing plum dried and white small fish in which deterioration or change in coloring derived from red perilla is suppressed, a method for producing the same, and use thereof.

  And patent document 4 has proposed the flavor improving agent which added the emulsifier and water to the flavoring agent of rice.

JP-A-6-7094 (paragraph numbers 0003 and 0014) JP 10-14512 A (Claims 1 to 5) Japanese Patent Laid-Open No. 2003-9828 (Claims 1 to 6) JP 2000-14338 A (Claims 1 to 6)

  However, the raw bamboo rice described in Patent Document 1 was transferred to cooked rice using the bamboo scent by cooking the rice using a bamboo container.

  The cooked rice improving agent described in Patent Document 2 contains egg white powder, ammonium sulfate, onion dry powder, and garlic dry powder, thereby adding a new rice-like scent and improving taste.

  The mixed rice element described in Patent Literature 3 contains a plum dried and cut with red perilla liquid, and white acid fish treated with acid perilla so as to cause deterioration or change in color derived from red perilla. The purpose was to suppress.

  The flavor-improved rice described in Patent Document 4 is intended to make a fragrance of your choice by adding an emulsifier and water to a flavoring agent and then adding a flavor improving agent obtained by homogenization. Met.

  However, these foods are intended to improve coloring quality and improve the quality of cooked rice. However, the taste of cooked rice that differs in flavor and taste from ordinary cooked rice is not considered. The effect was not satisfactory.

  In view of the conventional improvers as described above, the present invention is intended for milled rice (non-washed rice, non-washed rice, currently sold) (urchin rice, glutinous rice, germ rice, 7 minutes) Assuming that rice cooked rice is cooked quickly and shortens the rice cooking time, an improved solution for improving the flavor of cooked rice by coating an aqueous solution of cherry leaf powder in the flavor-improved cooked rice production process, and improving the flavor It is to provide a method for producing cooked rice and flavor-improved cooked rice using the cooked rice.

  In order to achieve the above object, a first aspect of the present invention is a cooked rice flavor improving agent which is an aqueous solution containing cherry leaf powder.

The structure of 2nd invention is the flavor improving agent of the cooked rice of 1st invention, The aqueous solution containing the said cherry leaf powder is added in the ratio used as 1-5 weight% with respect to 100 weight% of polished rice. It is characterized by.

The structure of 3rd invention is the flavor improvement agent of the cooked rice of 1st or 2nd invention, The aqueous solution containing the said cherry-leaf powder is 0.1 to 0.5 weight% with respect to 100 weight% of polished rice. It is added in the ratio which becomes a cherry-leaf powder and 1 to 5 weight% of water.

  The structure of 4th invention is a flavor improvement cooked rice characterized by including the flavor improvement agent in the flavor improvement agent in any one of 1st-3rd invention.

The fifth aspect of the invention is characterized in that the flavor-improved cooked rice of the fourth aspect of the invention is manufactured using polished rice excluding non-washed rice.

The structure of 6th invention is manufactured using the quick-cooked rice in the flavor-improved cooked rice of 5th invention, It is characterized by the above-mentioned.

  The structure of 7th invention consists of the process of washing | cleaning rice mill with a rice washer, the process of immersing the said rice mill in water, the process of removing the water | moisture content of the said rice mill surface with a dehydrator, and drying the said rice mill with a draining drier A method for producing flavor-improved cooked rice having a production process of sequentially treating the process of adjusting the water content of the polished rice, wherein after the process of removing the water on the surface of the polished rice with the dehydrator, A method for producing flavor-improved cooked rice, comprising a coating step of coating the entire surface layer of the polished rice with a flavor-improving agent for cooked rice.

  The structure of the 8th invention is the manufacturing method of the flavor-improved cooked rice of the 7th invention, In the process of drying the said polished rice and adjusting the water | moisture content of polished rice, it dries and the moisture content of the said polished rice is 17 to 26 weight% It is characterized by having been adjusted to.

  The flavor improver of the present invention is not limited to the season, and it has a subtle fragrance and taste of cherry blossoms as long as it is cooked and cooked with rice cooked with an aqueous solution mainly composed of cherry leaves. You can fully enjoy cooked rice.

  The flavor-improved cooked rice of the present invention uses quick-cooked rice, so washing and soaking before cooking is not necessary, just adding water in a rice cooker, and a short time compared to ordinary rice You can cook rice at

  In addition, since the flavor-improved cooked rice of the present invention is cooked without washing the rice, the flavor-improving agent can be consumed without being washed away, and is very convenient for consumers.

  In addition, the method for producing flavor-improved cooked rice of the present invention is to coat the entire surface layer of early-cooked rice with a flavor-improving agent, so that the early-cooked rice does not come into contact with air, quality deterioration due to oxidation is prevented, and insect repellent There is an effect, and there is an effect that it is excellent in long-term preservation.

  Hereinafter, the present invention will be described in detail.

  First, the polished rice as used in the present invention refers to polished rice excluding non-washed rice (such as glutinous polished rice, glutinous polished rice, embryo polished rice, and seven-minute polished rice).

  The flavor improving agent of the present invention is an aqueous solution containing cherry leaf powder. Specifically, using a powder obtained by drying powder using Oshima cherry leaf as a raw material, water is added and stirred and mixed. The size of the cherry leaf powder used in the present invention is preferably 80 mesh or more and its diameter is 180 μm or less. If the size is less than 80 mesh, the diameter of the powder is so large that it is difficult to dissolve in water, so it is difficult to spray and clog the nozzle.

The aqueous solution containing the cherry leaf powder of the present invention does not have a cherry leaf scent on the cooked rice with less than 1 percent by weight relative to 100 percent by weight of the polished rice. In addition, when the water content exceeds 5% by weight with respect to 100% by weight of the polished rice, the scent of cherry leaves becomes strong in the cooked rice, the water content of the cooked rice increases too much, and the cooked rice becomes too soft. The water content, with respect to rice 100 wt%, preferably 1 to 5 wt%, more preferably, added at a rate to be 2-4 wt%.

If the water content of the cherry leaf aqueous solution is less than 1% by weight with respect to 100% by weight of the polished rice, the nozzle of the coating apparatus is clogged. On the other hand, when the water content exceeds 5% by weight relative to 100% by weight of the polished rice, the scent and color of the cherry leaves become light. The water content, with respect to rice 100 wt%, preferably added so that the ratio of 1 to 5 wt%.

If the content of the cherry leaf powder of the flavor improving agent of the present invention is less than 0.1% by weight based on 100% by weight of the polished rice, the scent and color of the cherry leaf will be light. On the other hand, if the content of the cherry leaf powder exceeds 0.5% by weight relative to 100% by weight of the polished rice, the scent becomes very strong, which is not economical. The content of Oba powder is against rice 100 wt%, preferably from 0.1 to 0.5 wt%, more preferably, it added at a rate to be 0.2 to 0.5 wt%.

  The water content of the polished rice of the present invention is preferably adjusted to 17 to 26% by weight. If the water content of the polished rice is less than 17% by weight, the taste is lowered. Moreover, when the water content of the polished rice exceeds 26% by weight, the shelf life is shortened.

  In addition, to improve the flavor of the surface of polished rice, or to increase the viscosity of polished rice and increase the adhesion of cherry leaves, food polysaccharides that can be used as food additives such as starch syrup, glucose, maltose and dextrin are improved. It may be added to the agent.

  Next, the manufacturing method of the flavor improvement cooked rice to which this invention is applied is demonstrated in detail using drawing.

  FIG. 1 is a flow chart showing a process for producing flavor-improved cooked rice according to the present invention.

  In this embodiment, a case where quick-cooked rice is used as polished rice will be described.

  In FIG. 1, the manufacturing process of the present invention includes (1) a blending process (step S101), (2) a rice washing process (step S102), (3) an immersion process (step S103), and (4) a dehydrating process ( Step S104), (5) Coating step (Step S105), and (6) Drying / adjustment step (Step S106).

(1) Step S101: Formulation process As a flavor improver, 80 mesh cherry leaf powder (water content of 7% or less) and water were used and stirred to obtain an aqueous solution containing cherry leaf.

(2) Step S102: Rice-washing process In the rice-washing process, the rice polished with 50-55 ° C warm water was washed for 3 minutes using a hydraulic circulation type rice-washing machine.

(3) Step S103: Immersion process When the washing of rice for 3 minutes was completed, the water pressure was stopped, and it was immersed for 2 minutes in warm water of about 50 to 55 ° C in the rice washer.

(4) Step S104: Dehydration process The polished rice immersed in the rice washer is taken out and placed in a centrifugal dehydrator, and a part of the water on the surface is removed.
It was rotated for 800 minutes for 1 minute and dehydrated.

(5) Step S105: Coating process Next, the dehydrated polished rice is put in a mixer and rotated, and the aqueous solution containing cherry leaves is sprayed and uniformly coated on the entire surface of the polished rice by the nozzle of the coating apparatus. .

  In this step, the flavor improving agent aqueous solution is an aqueous solution prepared by mixing cherry leaf powder and water at the same time, but may be further coated with a dextrin aqueous solution in order to give gloss to the surface of the rice that has been cooked quickly.

(6) Step S106: Drying / adjustment process The coated quick-cooked rice is heated and dried for 1 minute 30 seconds to 3 minutes by setting the ambient temperature of the rice to about 50 to 55 ° C. with a net conveyor type far infrared dryer. Excess water was removed, and the moisture content of the quick-cooked rice was adjusted to 17-26%.

  The soaking time and drying time are changed depending on factors such as the type of rice mill, the freshness, and the water content of the milled rice.

  Hereinafter, the present invention will be specifically described by way of examples.

Example 1
Pre-cooked rice with a flavor improving agent consisting of an aqueous solution prepared by stirring and mixing 3 g of 80 mesh cherry leaf powder and 30 g of water with respect to 1 kg of polished rice in the rice cooker manufacturing process described above is put in a rice cooker. An appropriate amount of water was added and cooked in a conventional manner. Compared with the normal rice cooking time, it was shortened by about 35 to 65 minutes and cooked.

(Example 2)
Rice was cooked in the same manner as in Example 1 except that 4 g of 80 mesh cherry leaf powder and 30 g of water were mixed with 1 kg of polished rice.

(Example 3)
Rice was cooked in the same manner as in Example 1 except that 5 g of 80 mesh cherry leaf powder and 30 g of water were mixed with 1 kg of polished rice.

(Comparative Example 1)
Rice was cooked in the same manner as in Example 1 except that 50 g of 80 mesh cherry leaf powder and 60 g of water were mixed with 1 kg of polished rice.

(Comparative Example 2)
Rice was cooked in the same manner as in Example 1 except that 6 g of 80 mesh cherry leaf powder and 50 g of water were mixed with 1 kg of polished rice.

(Comparative Example 3)
Rice was cooked in the same manner as in Example 1 except that 7 g of 80 mesh cherry leaf powder and 0.5 g of water were mixed with 1 kg of polished rice.

(Comparative Example 4)
Rice was cooked in the same manner as in Example 1 except that 8 g of 80 mesh cherry leaf powder and 80 g of water were mixed with 1 kg of polished rice.

    The cooked rice cooked in Examples 1 to 3 and Comparative Examples 1 to 3 of the polished rice coated with the flavor improver prepared by the composition shown in Table 1 was tasted by 5 panelists who were well trained regarding the taste. . The panel was subjected to a sensory test on the aroma, flavor, luster and color of the flavor-improved cooked rice, and the score was evaluated based on a score notation with 5 points.

  The score and total score for the scent, flavor and gloss, color of the sensory test are the average score of all the panelists, and the results are shown in Table 1.

  In Example 1 where the content of the cherry leaf powder was 0.3% by weight, the scent of the cherry leaf was moderate and the flavor was also good. The green tea leaves were a little light green.

  In Example 2 where the content of the cherry leaf powder was 0.4% by weight, the scent of the cherry leaf became slightly strong and the flavor was also good.

  In Example 3 in which the content of the cherry leaf powder was 0.5% by weight, the brownish green color of the cherry leaf was considerably dark, and both the aroma and flavor were good.

  In Comparative Example 1, the amount of cherry leaves was greater than the amount of water, and the smell of cherry leaves was too strong.

  In Comparative Example 2 in which the content of the cherry leaf powder was 0.6% by weight, the amount of the aqueous solution was large and the gloss of the cooked rice was poor. The texture of the cooked rice was too soft.

  In Comparative Example 3 in which the content of the cherry leaf powder was 0.7% by weight and the content of water was 0.05% by weight, the amount of water was extremely small, so that unevenness of color appeared in the rice grains. In addition, the scent of cherry leaves was too strong.

  In Comparative Example 4 in which the content of the cherry leaf powder was 0.8% by weight and the content of water was 8% by weight, the amount of the aqueous solution was too much relative to the amount of polished rice. Moreover, the scent of cherry leaves became stronger, and the texture of cooked rice was too soft, as in Comparative Example 2.

  As shown by the results of the sensory test, when the cherry leaf powder is contained in an amount of 0.1 to 0.5% by weight based on 100% by weight of the polished rice, the aroma and flavor of cherry tea are moderately harmonized and can be eaten deliciously. It was. Therefore, it was found that this content of cherry powder is easy to eat.

It is a flowchart which shows the manufacturing process of the flavor improvement cooked rice by this invention.

Claims (8)

  A flavor improving agent for cooked rice, which is an aqueous solution containing cherry leaf powder. The flavor improving agent for cooked rice according to claim 1, wherein the aqueous solution containing the cherry leaf powder is added at a ratio of 1 to 5% by weight with respect to 100% by weight of the polished rice. The aqueous solution containing the cherry leaf powder is added at a ratio of 0.1 to 0.5% by weight of cherry leaf powder and 1 to 5% by weight of water with respect to 100% by weight of polished rice. Item 1. The rice rice flavor improving agent according to Item 1 .   A flavor-improved cooked rice comprising the flavor improver for cooked rice according to any one of claims 1 to 3. The flavor-improved cooked rice according to claim 4, wherein the flavor-improved cooked rice is produced using polished rice excluding non-washed rice. The flavor improving cooked rice, flavor improving cooked rice according to claim 4 or 5, characterized in der Rukoto those prepared using a fast cook rice.   A step of washing the polished rice with a rice washer, a step of immersing the polished rice in water, a step of removing water on the surface of the polished rice with a dehydrator, and a step of adjusting the moisture of the polished rice by drying the polished rice with a dryer 4. A method for producing flavor-improved cooked rice having a production process of sequentially treating rice, wherein the rice rice flavor improvement according to claim 1 is performed after the step of removing moisture on the surface of the polished rice with the dehydrator. A method for producing flavor-improved cooked rice, characterized in that a coating step for coating the entire surface layer of the polished rice with an agent is provided. The method for producing flavor-improved cooked rice according to claim 7 , wherein in the step of adjusting the moisture of the polished rice by drying the polished rice, the water content of the polished rice is adjusted to 17 to 26% by weight.

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