JP5031697B2 - Cooked seasoning for rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide seasoning for being mixed with cooked rice causing no half-cooked rice when cooking rice, and having tomato flavor. <P>SOLUTION: The seasoning for being mixed with cooked rice contains enzyme-treated tomato obtained by treating tomato raw material with enzyme. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

The present invention relates to a cooked rice seasoning that suppresses the generation of core rice during cooking.

Conventionally, in cooked rice made by cooking raw rice, seasonings, and ingredients, a portion of the cooked rice may be a hard core rice. Among cooked rice, cooked rice with tomato flavor including tomato ingredients such as tomato paste and tomato ketchup, such as chicken pilaf, tomato rice, chicken rice, etc. are preferred, but are often core rice .
A cooked seasoning for cooked rice (Patent Document 1) characterized by containing Na citrate is disclosed as a cooked seasoning for cooked rice and a cooking method for obtaining cooked rice without cored rice.
However, there is no method that can suppress the generation of cored rice in cooked rice using tomato ingredients, and a rice seasoning seasoning that suppresses the generation of cored rice has been strongly desired.

Japanese Patent Laid-Open No. 06-030715

An object of the present invention is to provide a cooked seasoning for cooked rice that does not generate core rice during cooking and has a tomato flavor.

As a result of intensive studies to solve the above problems, the present inventors have found that the use of tomatoes treated with enzymes dramatically improves the generation of core rice during cooking. The present inventors have further studied based on these findings and have completed the present invention.
That is, this invention consists of the cooked seasoning for cooked rice characterized by including the enzyme-treated tomato which processed the tomato raw material with the enzyme.

By adding the cooked seasoning for cooked rice of the present invention before cooking rice, the cooked rice having no core rice and good texture and having a tomato flavor can be obtained.

The cooked seasoning for cooked rice of the present invention is obtained by blending an enzyme-treated tomato obtained by treating a tomato raw material with an enzyme. Moreover, the cooked rice which has the tomato flavor without a core rice is obtained by using the obtained cooked seasoning for cooked rice.

The tomato raw material as used in the present invention refers to tomato juice, tomato mix juice, tomato puree, tomato paste, tomato ketchup, tomato sauce, chili sauce and solid tomato that are processed tomato products stipulated in Japanese Agricultural and Forestry Standards. Furthermore, it may originate from tomatoes other than processed tomato products stipulated in Japanese Agricultural Standards, and examples include tomato pulp remaining after squeezing tomatoes and raw tomatoes. These tomato raw materials may be used individually by 1 type, and may use 2 or more types together. Preferably, tomato materials include concentrated tomatoes (tomato puree, tomato paste, etc.).
Concentrated tomatoes are those obtained by crushing and squeezing tomatoes, squeezing or lining, removing the skin and seeds, and then concentrating, and having a salt-free soluble solid content of 8% or more. Tomato puree has a salt-free soluble solid content of 8% or more and less than 24% among the concentrated tomatoes, and tomato paste has a salt-free soluble solid content of 24% or more. Tomato ketchup refers to a concentrated tomato seasoned by adding salt, spices, vinegar, sugar and onion or garlic, and having a soluble solid content of 25% or more.

The enzyme referred to in the present invention is only required to have a capability of decomposing a highly viscous substance or fiber contained in the tomato raw material, and specifically includes pectinase and cellulase. When pectinase is added to a tomato material, the viscosity of the liquid (including pectin and the like) between the pulps can be decomposed and reduced in viscosity while retaining the pulp quality that is characteristic of the tomato material. . Moreover, when cellulase is added to a tomato raw material, the cellulose which is the fiber of a tomato can be refined | miniaturized and a viscosity can be reduced. Pectinase and cellulase can be used in combination. Commercially available products include cellulosin AC40 (manufactured by HIBI), pectinase G “Amano” (manufactured by Amano Enzyme), and cellulase XL-531 (manufactured by Nagase ChemteX).

The enzyme-treated tomato as used in the present invention is obtained by reacting the tomato raw material and the enzyme by a known method. For example, an enzyme may be added to a tomato raw material, mixed uniformly, and kept at a temperature suitable for enzyme activity for reaction.

The method for adding the enzyme to the tomato material is not particularly limited, and the enzyme may be uniformly mixed with the tomato material. The enzyme may be added directly to the tomato material, or it can be dissolved in water in advance to form an enzyme aqueous solution, which can be added to the tomato material. When the tomato raw material is reacted with the enzyme, if the tomato raw material is viscous, it is preferable to adjust the fluidity by adding water. For example, when the tomato raw material is tomato paste, water is added to 100 parts by weight of tomato paste. About 50 to 200 parts by weight, preferably about 70 to 150 parts by weight.

The amount of enzyme added to the tomato material is not particularly limited, but it is preferable to select a concentration range suitable for the enzyme reaction. For example, although it varies depending on the enzyme titer, it is about 0.001 to 10 mass per 100 mass parts of tomato material. Part, more preferably about 0.05 to 2 parts by mass. When the amount of the enzyme added is less than about 0.001 part by mass, the enzyme reaction is incomplete and the effect of suppressing the core rice is weak, which is not preferable. On the other hand, when the amount of the enzyme added exceeds about 10 parts by mass, it is not preferable because it is poor in taste.

The processing temperature of the tomato raw material and the enzyme may be a temperature suitable for the activity of the enzyme, for example, about 20 to 70 ° C., more preferably about 40 to 60 ° C. If it is lower than about 20 ° C., the enzyme activity is low and the reaction is difficult to proceed, and if it is higher than about 70 ° C., the enzyme activity is inhibited, which is not preferable. Moreover, pH at the time of processing should just be pH suitable for enzyme activity, for example, about 2-7, More preferably, about 4-6 is good. If the pH is 2 or less, or 7 or more, the activity is low and the reaction does not proceed easily.

The processing time of the tomato raw material and the enzyme varies depending on the holding temperature, pH, and amount of enzyme added, but is preferably about 30 minutes to 16 hours, more preferably 1 to 8 hours. When the time is shorter than 30 minutes, the enzyme reaction is not sufficient, and thus the effect of suppressing the core rice is not sufficient.

The enzyme-treated tomato can be produced by mixing the raw tomato and the enzyme using a known mixing device and reacting them. For example, adding the raw tomato, the enzyme, and water as required to a tank with a heat retaining function and a stirring propeller. The enzyme reaction is carried out by holding at about 50 ° C. for about 1 hour, and then the reaction solution is heated to about 80 ° C. to deactivate the enzyme. The reaction with the enzyme may be agitated or may be allowed to stand without agitation, but the agitation is preferred because the reaction proceeds faster.

In addition to enzyme-treated tomatoes, conventionally known seasoning ingredients can be used as the cooked rice seasoning of the present invention. For example, salt, sugar, sodium glutamate, nucleic acid-based seasonings, meat extract, seafood extract, yeast extract, protein Hydrolysates, vegetable extracts, edible fats and oils, dairy products (butter), alcoholic beverages (wine, sake, etc.), miso, vinegar, soy sauce, flavored vegetables, spices, starch, thickening polysaccharides, fragrances, acidulants, etc. . Moreover, tomato raw materials other than enzyme-treated tomatoes such as tomato juice, tomato mix juice, tomato puree, tomato paste, tomato ketchup, tomato sauce, solid tomato and the like can be used in combination as long as the effects of the present invention are not inhibited. Livestock meat, seafood, vegetables, mushrooms and the like can be added as ingredients along with the seasoning material.

The cooked seasoning for cooked rice may be mixed with the above-described seasoning ingredients and ingredients, or may be heated as desired. The seasoning material may be mixed by using a conventional mixing apparatus, for example, a hot kneader, a boiled stirrer, a vertical tank with a stirrer, or the like.

The cooked cooked rice seasoning composition obtained as described above can be used as it is, but it may be packaged in a package and stored frozen or refrigerated, may be heat sterilized such as retort sterilization, or You may adjust water activity, pH, etc. so that a seasoning can be stored at normal temperature.

The cooked seasoning for cooked rice of the present invention can obtain tomato-flavored cooked rice such as tomato rice, chicken rice, chicken pilaf, etc. by cooking grains such as washed rice and water and ingredients with a rice cooker etc it can.
There are no particular restrictions on the cereals to be used, and rice such as white rice, 7-minute rice, half-milled rice, brown rice, and glutinous rice can be used. Although it is possible to use other cereals, it is preferable in terms of flavor to use white rice.
There is no restriction | limiting in particular in the rice cooking method, The conventional rice cooking method and rice cooker can be used.

The cooked seasoning for cooked rice of the present invention may be cooked by adding to the cooked rice an amount within the range that exhibits the desired tomato flavor. For example, when using an enzyme-treated tomato whose tomato material is a tomato paste (non-salt soluble solid content: 29%), the amount of tomato paste contained in the enzyme-treated tomato is about 2.5 parts per 100 parts by mass of raw rice. -10 parts by mass, preferably about 3-6 parts by mass. If the amount of tomato paste contained in the enzyme-treated tomato is less than about 2.5 parts by mass, the flavor of the tomato is small, which is not preferable. When the amount of the tomato paste contained in the enzyme-treated tomato is more than about 10 parts by mass, it may be burnt during cooking, which is not preferable.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

[Production of enzyme-treated tomatoes]
Tomato ingredients (trade name: tomato paste Turkish CB; salt-free soluble solid content 29%; 1000 g) and water (1000 g) and water (1000 g) are placed in a 3 L stainless steel mug and stirred well with a spatula, then the enzyme (trade name: cellulosin AC40; manufactured by HI, cellulase enzyme, pectinase-containing enzyme preparation Cellulase activity 4000 U / g; 10 g) was added and stirred until uniform, and then heated to 50 ° C. While stirring at 120 rpm using an automatic stirrer (model: Tornado SM-103; manufactured by ASONE) equipped with a propeller-type general-purpose stirring blade (model: propeller R; manufactured by Shinto Kagaku Co., Ltd.), 50 ° C. and humidity 50% For 1 hour. Thereafter, the enzyme was deactivated by heating to 80 ° C., cooled to room temperature, and mass-corrected with water to obtain 2000 g of enzyme-treated tomato.

<Production 1 of cooked seasoning for cooked rice>
[Example 1]
What used the enzyme-treated tomato obtained by preparation of an enzyme-treated tomato as it was was used as the cooked seasoning for rice (Example product 1).
[Comparative Example 1]
In the production of the enzyme-treated tomato, a product treated in the same manner except that no enzyme was added was prepared, and this was used as a cooked seasoning for rice (Comparative Example Product 1).

<Preparation of cooked rice 1>
[Test Example 1]
After putting raw rice (2400 g) into a kettle of an electric rice cooker and washing it, water (3120 g including water adhering to the rice: 1.3 times the amount of raw rice mass) was added. After immersion for 30 minutes, Example Product 1 (120 g) was added and mixed well, and cooked using an electric rice cooker (model: National Electronic Jar Rice Cooker SR-UH36; manufactured by Matsushita Electric Industrial Co., Ltd.). After cooking, about 50 grams of the central portion of the cooked rice taken out from the kettle was collected and allowed to cool to 25 ° C. to obtain cooked rice (Test Example Product 1).
[Test Example 2]
Except for replacing Example Product 1 (120 g) of Test Example 1 with 240 g, rice was cooked in the same manner as Test Example 1 to obtain cooked rice (Test Example Product 2).
[Test Example 3] Rice was cooked in the same manner as in Test Example 1 except that Example Product 1 (120 g) of Test Example 1 was replaced with 480 g to obtain cooked rice (Test Product 3).
[Test Example 4]
Rice was cooked in the same manner as in Test Example 1 except that Example Product 1 (120 g) in Test Example 1 was replaced with Comparative Product 1 (120 g) to obtain cooked rice (Test Product 4).
[Test Example 5]
Rice was cooked in the same manner as in Example 1 except that Example Product 1 (120 g) in Test Example 1 was replaced with Comparative Product 1 (240 g) to obtain cooked rice (Test Product 5).
[Test Example 6]
Rice was cooked in the same manner as in Example 1 except that Example Product 1 (120 g) in Test Example 1 was replaced with Comparative Product 1 (480 g) to obtain cooked rice (Test Example Product 6).
Table 1 shows a summary of the types of cooked rice seasonings used for each cooked rice and the amount of tomato paste contained in the cooked rice seasonings for 100 parts by mass of raw rice.

<Evaluation method and evaluation 1 of cooked rice>
[Evaluation of texture and flavor and evaluation criteria]
Using the obtained cooked rice (Test Examples 1 to 6), the texture (the quality of the core rice) and the evaluation of the flavor were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 people and was symbolized according to the following criteria. The results are shown in Table 3.
○: Good Average value 2.5 or more Δ: Slightly bad Average value 1.5 or more and less than 2.4 ×: Bad Average value less than 1.5

[Measurement of breaking strength]
The resulting cooked rice (Test Examples 1 to 6) was measured for breaking strength using a rheometer (Model: Leoner II; manufactured by Yamadensha). The equipment and measurement conditions used at that time are as follows.
Blanker No11 (wire type)
Plunger guide No102
Measurement conditions: load cell: 20 N, measurement speed: 0.1 mm / sec
Three cooked rice grains were placed on both sides of the plunger guide No102 and about 2 cm away from the center, the breaking strength was measured 10 times, and the average value of the maximum load (N) was obtained. The average value of the measurement is shown in Table 3.

結果より、トマト原料を酵素で処理した酵素処理トマトである実施例品１を使用した炊き込み御飯（試験例品１〜３）の食感、風味はともに良好であり、破断強度は０．００７Ｎより小さい数値を示した。トマト原料を酵素で処理をしていないトマト原料である比較例品１を使用した炊き込み御飯（試験例品４〜６）の風味は良好であるが食感が悪い又はやや悪い評価であり、破断強度は０．００７Ｎより大きな数値を示した。

From the results, the texture and flavor of cooked rice (Test Examples 1 to 3) using Example Product 1 which is an enzyme-treated tomato obtained by treating a tomato raw material with an enzyme are both good, and the breaking strength is from 0.007N. A small number was shown. The flavor of cooked rice (Test Examples 4 to 6) using Comparative Example Product 1 which is a tomato material that has not been treated with an enzyme tomato material is good but has a poor texture or a slightly poor evaluation, and breaks. The strength was greater than 0.007N.

<Preparation 2 of cooked seasoning for rice>
[Example 2]
Soybean oil (40 g; manufactured by Nisshin Oillio Group) is put in a pan and heated to 80 ° C., then chicken (136 g) cut to about 2 cm square, onion (56 g) cut to about 2 cm square, about 0.5 cm Put the cut carrot (68g) and fry it. After the chicken has been cooked, enzyme-treated tomato (Example product 1: 192g), pork extract (28g, trade name: pork extract G; manufactured by Riken Vitamin Co., Ltd.), sugar (64 g), sodium chloride (44 g), water (104 g) and whole sweet corn (68 g) were added and heated to 85 ° C. After cooling to about 40 ° C. and correcting the mass to 800 g with water, the retort pouch was filled and retorted (120 ° C., sterilized for 35 minutes) to prepare 800 g of cooked rice seasoning (Example product 2).
[Comparative Example 2]
800 g of cooked rice seasoning (Comparative Example 2) as in Example 2 except that the enzyme-treated tomato (Example 1: 1: 192 g) of Example 2 was replaced with tomato paste (96 g) and water (96 g). Produced.

<Creating cooked rice 2>
[Test Example 7]
After putting raw rice (2400 g) into a kettle of an electric rice cooker and washing it, water (3120 g including water adhering to the rice: 1.3 times the amount of raw rice mass) was added. After soaking for 30 minutes, cooked rice seasoning (Example product 2: 800 g) is added and mixed well, and then cooked using an electric rice cooker (model: National Electronic Jar Rice Cooker SR-UH36; manufactured by Matsushita Electric Industrial Co., Ltd.). did. After cooking, about 50 grams of the central portion of the cooked rice taken out of the kettle was collected and allowed to cool to 25 ° C. to obtain cooked rice (Test Example Product 7).

[Test Example 8]
Cooked rice (Test Example 8) in the same manner as in Test Example 7 except that the cooked seasoning for cooked rice of Example 7 (Example product 2: 800 g) was changed to the cooked seasoning for cooked rice (Comparative Example product 2: 800 g). Was made.
Table 4 summarizes the types of cooked seasonings for cooked rice used for each cooked rice and the amount of tomato paste contained in the cooked seasonings for cooked rice with respect to 100 parts by mass of raw rice.

<Evaluation method and evaluation 2 of cooked rice>
The texture, flavor and breaking strength of cooked rice (test example products 7 and 8) were evaluated by the same evaluation method and evaluation criteria as in the evaluation method of cooked rice and evaluation 1, and the results are shown in Table 5.

結果より、トマト原料を酵素で処理をした酵素処理トマトを配合した米飯用炊き込み調味料（実施例品２）を使用した炊き込み御飯（試験例品７）の食感、風味はともに良好であり、破断強度は０．００７Ｎより小さい数値を示した。トマト原料を酵素で処理をした酵素処理トマトを配合していない米飯用炊き込み調味料（比較例品２）を使用した炊き込み御飯（試験例品８）の風味は良好であるが食感が悪く、破断強度は０．００７Ｎより大きな数値を示した。

From the results, the texture and flavor of cooked rice (Test Example Product 7) using cooked rice seasoning (Example Product 2) containing enzyme-treated tomatoes processed with enzymes tomato ingredients are both good, The breaking strength was a value smaller than 0.007N. The flavor of the cooked rice (Test Example Product 8) using the cooked rice seasoning (Comparative Example Product 2) that does not contain the enzyme-treated tomato processed with the enzyme of the tomato raw material is good, but the texture is poor, The breaking strength was a value larger than 0.007N.

Claims (1)

A cooked rice seasoning comprising an enzyme-treated tomato obtained by treating a tomato raw material with an enzyme.