JP6187812B2 - Odor control agent for cooked rice and cooked rice using the same - Google Patents

Description

  The present invention relates to an odor suppressor for cooked rice and cooked rice using the same, and more specifically, an odor suppressor for cooked rice that suppresses the generation of unpleasant odor in cooked rice and enables long-term storage of cooked rice, and It relates to the cooked rice used.

  White rice is known to cause a sharp decline in freshness immediately after cooking. Along with the decrease in freshness, an unpleasant odor called so-called old rice odor is generated, which is one of the reasons that makes it difficult to store rice products for a long time.

  Conventionally, various proposals have been made to improve the quality of cooked rice such as flavor and taste. For example, Patent Document 1 uses an unpleasant odor that is refined by using a phenolic polyphenol such as chlorogenic acid, caffeic acid, and ferulic acid, which is abundant in green coffee beans, as an additive for cooked rice. It describes that generation | occurrence | production of is suppressed substantially. In patent document 2, in the production of retort cooked rice, the generation of off-flavor peculiar to retort cooked rice and deterioration of the flavor are ensured by performing rice cooking in the presence of glucose oxidase and glucose in a mixture of rice and water for cooking. It describes that retort cooked rice that is suppressed and has an improved flavor can be obtained. Furthermore, Patent Documents 3 and 4 describe that the flavor of cooked rice can be improved by using hop extract or furfuryl alcohol together with rice and water during cooking.

  However, the additives as described above are still insufficient in that the effect of generating unpleasant odors is insufficient in long-term storage, and there is a concern that the taste and taste of the cooked rice itself may be affected. However, further technical improvements are desired.

Japanese Patent Laid-Open No. 10-179079 JP-A-5-316974 JP 2005-269988 A JP-A-8-294366

  An object of the present invention is to solve the above problems, and the object of the present invention is to suppress the generation of unpleasant odor due to long-term storage in cooked rice and to maintain the flavor and taste of white rice itself. It is in providing the odor inhibitor for cooked rice, and cooked rice using the same.

  The present invention is an odor control agent for cooked rice containing a flavonoid as an active ingredient.

  In one embodiment, the flavonoid is at least one polyphenol selected from the group consisting of rutin, orientin, dihydroisoorientin, dihydroorientin, quercetin, apigenin, luteolin, and shisonin.

  In one embodiment, the flavonoid is contained in the form of a plant extract.

  In a further embodiment, the plant extract is an extract obtained from at least one plant material selected from the group consisting of red beans, rooibos tea, onion hulls, and perilla leaves.

  In one embodiment, the odor inhibitor for cooked rice of the present invention further contains a roasted rice bran extract as an active ingredient.

  The present invention is also cooked rice prepared by mixing white rice, water, and the odor suppressant for cooked rice.

  ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of the unpleasant odor which generate | occur | produces by storage of cooked rice can be suppressed, without affecting the flavor and taste of cooked rice after cooking. Therefore, the obtained cooked rice can be stored for a longer period of time, and the quality of cooked rice products such as retort cooked rice and aseptic packaged cooked rice can be improved. The odor control agent for cooked rice of the present invention is derived from food in the first place, is highly safe, and is easy to handle.

  Hereinafter, the present invention will be described in detail.

  The odor inhibitor for cooked rice of the present invention contains polyphenol as an active ingredient.

  In this specification, the term “rice cooked rice” is obtained by cooking white rice and brown rice and water in addition to those obtained by cooking white rice and water, or obtained by cooking brown rice and water ( Unpolished rice), white rice and other cereals (for example, wheat, rice bran, rice cake, etc.) and water; rice mushrooms (for example, matsutake, shiitake, shimeji), beans (for example, green pea beans) ), And so-called mixed rice such as cooked rice, kayaku rice and gomoku rice mixed with other ingredients such as seafood (eg, Thai, clams), and the term “rice rice” used in this specification "Odor control agent" refers to an additive that achieves suppression or reduction of unpleasant odor (rice odor) emitted from cooked rice after cooking, mainly by coexisting at the stage of a mixture of white rice and water. Point to something.

  The polyphenol that constitutes the odor control agent for cooked rice of the present invention is a compound that can be used in the food industry in general, and may be either chemically synthesized, derived from natural products, or a combination thereof. Good.

  Examples of polyphenols comprising the present invention include flavonoids (eg, catechin, anthocyanin, tannin, rutin, orientin, dihydroisoorientin, dihydroorientin, quercetin, apigenin, luteolin, and shisonin); phenylpropanoids; ellagic acid Lignan; curcumin; and coumarin; and combinations thereof. In particular, flavonoids, ellagic acid, lignan, curcumin, and coumarin, and combinations thereof, excluding phenylpropanoids, and flavonoids are more preferable.

  Further, when a flavonoid is used in the odor suppressor of the present invention, rutin, orientin, dihydroisoorientin, dihydroorientin, quercetin, apigenin, luteolin, and shisonin are more effective in suppressing odor. In addition, it is preferable to use a combination thereof.

  In the present invention, the polyphenol or flavonoid is preferably contained in the form of a plant extract, particularly a plant extract whose safety has been confirmed, which is generally used in the food industry. The plant extract is obtained from a plant leaf, root, stem, flower, whole plant or other part by a method well known to those skilled in the art (for example, hot water extraction, hot water-ethanol extraction, or ethanol (water) extraction). The resulting liquid, paste or powder mixture, or a compound isolated and purified by such a method.

  Examples of plant extracts containing polyphenols in the present invention are not particularly limited, but red beans (bean part), rooibos tea, onion hull, perilla leaf, bear cocoon, sanshuyu, rose butts, lubus, mangosteen, lychee, green tea , Kidachi aloe, and strawberry. Among them, in particular, red beans (beans), rooibos tea, onion hulls, perilla leaves, and combinations thereof are used because they contain rich flavonoids and can more effectively suppress or reduce odor in cooked rice. It is preferable. The extract obtained from the above plant contains, for example, rutin in the red beans, rutin, orientin, dihydroisoorientin and dihydroorientin in the rooibos tea, for example quercetin in the onion crust, and It is known that perilla leaves contain, for example, apigenin, luteolin and perilla. Therefore, in the present invention, not only the polyphenol or flavonoid compound itself but also such a plant extract can be used.

  The odor inhibitor for cooked rice of the present invention may also contain a roasted rice bran extract as another active ingredient in addition to the polyphenol or flavonoid.

  Roasted rice bran extract is an existing additive known as a food additive. The origin of roasted rice bran extract is, for example, defatted rice bran of gramineous rice, extracted with hot water and then protein removed with hot ethanol, and contains maltol as a component. It is a waste. The “roasted rice bran extract” that can constitute the present invention also includes food additives (for example, commercially available products) that can be obtained as “boiled rice bran extract” (additive label).

  The roasted rice bran extract can be produced by performing a treatment (so-called “roasting”) of heating the rice bran contained in the container to a high temperature from the outside without adding moisture. The temperature subjected to such roasting is, for example, 120 ° C. to 210 ° C., preferably 130 ° C. to 190 ° C., and the time subjected to roasting is, for example, 20 minutes to 90 minutes, preferably 30 minutes to Although it is 60 minutes, it is not limited to these conditions in particular.

  The roasted rice bran extract is also obtained by extracting the rice bran roasted as described above with water or an organic solvent, or a combination of water and an organic solvent. Examples of water that can be used for such an extraction operation include tap water, distilled water, and pure water. Usable organic solvents include, for example, alcohols such as methanol, ethanol, propanol, and 1,3-butylene glycol, and combinations thereof. The combination of water and the organic solvent includes an aqueous solution containing the organic solvent at a high concentration (for example, about 50 v / v% or more) with respect to water. Extraction of roasted rice bran may be performed using water, organic solvent, or a combination thereof as described above alone, or through a multi-stage extraction operation (for example, organic solvent extraction is performed after water extraction). Etc.) may be performed.

  For example, a roasted rice bran extract can be obtained from the roasted rice bran as follows.

  For example, after subjecting roasted rice bran to extraction with hot water, the bran is removed by filtration. Thereafter, the collected extract is concentrated, pulverized by, for example, spray drying, and then subjected to extraction with a mixed solvent of the organic solvent and water (for example, ethanol aqueous solution). The obtained extract is further filtered and concentrated. By providing, a final extract can be obtained. In such a series of extraction operations, in hot water extraction, for example, an extraction temperature of 80 ° C. or more and less than 100 ° C., preferably 90 ° C. to 99 ° C., can be employed, for example, 5 minutes or more, preferably 90 minutes or more. More preferably, an extraction time of 120 minutes or longer can be employed. As the ethanol temperature in the mixed solvent that can be used, a high-concentration aqueous ethanol solution can be adopted to increase the extraction efficiency. For example, 50 v / v% to 99.5 v / v%, preferably 70 v / v% to 95 v / A concentration of v% can be selected. For example, 50 ° C. to 78 ° C., preferably 60 ° C. to 70 ° C. can be adopted as the extraction temperature when the mixed solvent is used, and the extraction time is, for example, 60 minutes or more, preferably 90 minutes or more, more preferably. 120 minutes or more may be employed.

  The roasted rice bran extract that may constitute the present invention may be produced by a method other than the above. Such a method for producing a roasted rice bran extract is described in, for example, JP2010-252647A and JP2013-055964A.

  The roasted rice bran extract that can constitute the present invention may have any form such as powder, granule, liquid, emulsion, paste and the like. Furthermore, the liquid may be originally used, or may be powder dried using a method well known to those skilled in the art such as spray drying or freeze drying.

  The content of the roasted rice bran extract in the odor control agent for cooked rice of the present invention is not necessarily limited, but for example, 5 parts by weight to 500 parts by weight, preferably 30 parts by weight with respect to 100 parts by weight of the polyphenol or flavonoid. ˜450 parts by weight, more preferably 80 parts by weight to 120 parts by weight.

  The odor suppressant for cooked rice of the present invention may also contain other additives. Examples of such other additives include organic acids such as gluconic acid, glucono delta lactone, citric acid, acetic acid and salts thereof; amino acids such as glycine, alanine, sodium glutamate; glycerin fatty acid ester, thiamine lauryl sulfate Examples of ingredients for improving food shelf life generally added to foods include: seasonings such as yeast extract; sugars; sugar alcohols; dextrins; salt; The content of the additive is not particularly limited, and a range that does not inhibit the odor suppressing effect of the polyphenol or flavonoid can be selected by those skilled in the art.

  Although the usage-amount of the odor inhibitor for cooked rice of this invention is not necessarily limited, For example, 0.00002 weight%-0.02 weight% on the basis of the weight of the water (hydrolysis) used at the time of rice cooking, Preferably it is 0.00. An amount is selected that results in a polyphenol or flavonoid content of 00006% to 0.002% by weight. Alternatively, when polyphenols or flavonoids are used in the form of the plant extract, the amount of the plant extract (dry weight) is not necessarily limited because there is some variation depending on the type of extract used, For example, it is 0.0001 wt% to 0.1 wt%, preferably 0.0003 wt% to 0.1 wt%, based on the weight of water (hydrolysis) used during cooking. When the usage-amount of the odor inhibitor for cooked rice of this invention is less than the range of the said polyphenol or flavonoid, or a plant extract, odor suppression may not fully be achieved with respect to cooked rice. In addition, when the amount of the odor control agent for cooked rice of the present invention exceeds the range of the above polyphenols or flavonoids or plant extracts, substantially no further improvement in odor control over cooked rice is seen, and the production cost is low. It may increase, or the inclusion of excess polyphenols and plant extracts may adversely affect the original flavor and taste of cooked rice.

  When cooking cooked rice using the odor suppressor for cooked rice of the present invention, a predetermined amount of white rice, etc., water, the odor suppressor for cooked rice, and other additives and seasonings commonly used in the food industry as needed , Other ingredients are mixed. Then, rice cooking is performed using a means well-known to those skilled in the art. In this way, cooked rice in which the generation of an unpleasant odor of rice bran odor is suppressed is produced.

  The cooked rice obtained according to the present invention may be provided as it is in restaurants such as restaurants and bento restaurants, or may be eaten as staple foods at a general household dining table. Alternatively, processing to be performed as a food industry product such as retort rice or frozen baked rice balls may be performed.

  Compared with the conventional cooked rice which does not use the said odor inhibitor, the rice cooked produced in this way suppresses generation | occurrence | production of the unpleasant odor by long-term storage to the level of 1 / 2-8 / 10, for example. , Can improve the long-term storage of cooked rice. For this reason, the odor inhibitor for cooked rice of the present invention also functions as a shelf life improver for cooked rice, and can effectively extend the shelf life of cooked rice. As a result, the amount of waste can be reduced, which proves extremely useful in terms of economy and industrial production.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these Examples.

(Example 1: Production of cooked rice using polyphenol and measurement of odor)
20 g of polished rice was weighed and placed in a container that could be opened and closed without sharpening. Next, 28 g of 0.45 wt% gluconic acid aqueous solution was added, and 0.001 w / w% based on the weight of the gluconic acid aqueous solution to which the red bean extract (main component: rutin) was added as a test agent was used. Then, the mouth of the container was closed and polished rice was immersed in the aqueous solution for 1 hour. Thereafter, the mouth of the container was opened, and the container was exposed to heat and steamed and heated at 100 ° C. for 20 minutes.

  In addition, the extract of the test drug is obtained by pulverizing a target dried plant to a predetermined size, adding water corresponding to 10 times its weight to the pulverized product, and then at 80 ° C. for 2 hours. It was obtained by heating and stirring, concentrating the filtrate obtained by filtration under reduced pressure, and then freeze-drying (this extraction operation excludes roasted rice bran extract described later, this specification The same procedure was performed for all plant extracts of the test agent used in each of the examples to obtain a predetermined plant extract).

  Subsequently, after allowing to cool at room temperature, the container was sealed again, and the container was stored at 35 ° C. for 1 month.

(Analysis of unpleasant odor by GC-MS)
After the storage period, the container was immediately opened, 8 g of the stored cooked rice was sampled in a vial, the headspace (HS) was concentrated with a trap sampler (HS trap sampler manufactured by PerkinElmaer: Turbo Matrix Trap 40), and then GC-MS The sample was subjected to a device (PerkinElmer gas chromatograph mass spectrometer Clarus SQ 8 GC / MS), and the peak area value of hexanal was measured from the obtained chromatogram as an index. The peak area value was calculated as% when the area value obtained in Comparative Example 1 described later was taken as 100%.

The other analysis conditions in this GC-MS apparatus were as follows:
<Trap conditions>
Temperature: oven 60 ° C., needle 120 ° C., transfer 105 ° C., trap 240 ° C., trap 40 ° C.
Time: Heating 20 minutes, 4 cycles, desorption 1 minute, hold 7 minutes <column>
TC-WAX (manufactured by GL Sciences Inc.) 60mm x 0.25mm x 0.25µm
<Column heating conditions>
40 ° C (2 minutes), raised to 230 ° C at 5 ° C per minute, then 230 ° C (10 minutes)

(Sensory evaluation of unpleasant odor)
The cooked rice stored at 35 ° C. for one month is heated in a microwave oven (1500 W) for 15 seconds while being put in a container, and then one expert in a food test performs the following four steps on the odor of cooked rice in the container. Evaluated according to the evaluation criteria:
A: Almost no unpleasant odor was felt, and it was judged to be good as a cooked rice product.
B: Although an unpleasant odor was slightly felt, it was determined that it should not be a concern as a cooked rice product.
C: A little unpleasant odor was felt, and it was judged that there should be some concern as a cooked rice product.
D: The unpleasant odor was felt strongly and it was judged that it should be clearly concerned as a cooked rice product.

  The obtained results are shown in Table 1.

(Comparative Example 1)
A cooked rice was prepared in the same manner as in Example 1 except that the test drug was not used, and GC-MS analysis and sensory evaluation of the cooked rice after one month storage at 35 ° C. were performed. For comparison with other results, the obtained results are duplicated in Tables 1-5.

(Reference Examples 1 and 2)
Instead of the test drug in Example 1, R-EX (roasted rice bran extract manufactured by Okuno Pharmaceutical Co., Ltd.) listed in Table 1 was used as the test drug, and used at each content listed in Table 1. Except for the above, cooked rice was prepared in the same manner as in Example 1 and subjected to GC-MS analysis and sensory evaluation of the cooked rice after storage for 1 month at 35 ° C. The obtained results are shown in Table 1, respectively.

(Examples 2 to 10)
Instead of the test drug of Example 1, cooked rice was prepared in the same manner as in Example 1 except that the test drug described in each of Table 1 was used at the content described in Table 1, and 35 ° C. GC-MS analysis and sensory evaluation of the cooked rice after 1 month storage. The obtained results are shown in Table 1, respectively.

  As shown in Table 1, the cooked rice obtained in each of Examples 1 to 10 had an unpleasant odor reduced compared to the cooked rice of Comparative Example 1. In particular, in the results of Examples 1 to 8 composed of flavonoid polyphenols, the occurrence of unpleasant odor was significantly suppressed compared to the results of Comparative Example 1 in both GC-MS and sensory evaluation. It can be seen that the long-term storage stability of was improved. Moreover, the generation of unpleasant odor was effectively suppressed as the concentration of the test drug was increased. Furthermore, even when roasted rice bran extract alone was used as a test agent (Reference Examples 1 and 2), the results of GC-MS and sensory evaluation showed that unpleasant odors were generated compared to those of Comparative Example 1. It can be seen that even in such a case, the long-term storage stability of the cooked rice was improved.

(Examples 11 to 14: Production of cooked rice using azuki bean extract and roasted rice bran extract and measurement of odor)
Instead of the test drug of Example 1, red bean extract (prepared in the above example) and R-EX (Okuno Pharmaceutical Co., Ltd. roasted rice bran extract) were each contained in the contents shown in Table 2. Except having used, cooked rice was produced like Example 1 and GC-MS analysis and sensory evaluation of the cooked rice after 1-month storage at 35 ° C were performed. The obtained results are shown in Table 2, respectively.

(Example 15: Production of cooked rice using red bean extract and measurement of odor)
For comparison with Examples 11 to 14 above, instead of the test drug of Example 1, a red bean extract (prepared in the above Example) was used at the content described in Table 2. Then, cooked rice was prepared in the same manner as in Example 1, and GC-MS analysis and sensory evaluation of the cooked rice after 1 month storage at 35 ° C. were performed. The obtained results are shown in Table 2.

(Reference Example 3: Production of cooked rice using roasted rice bran extract and measurement of odor)
It replaced with the test chemical | medical agent of Example 1, and carried out similarly to Example 1 except having used R-EX (Okuno Pharmaceutical Co., Ltd. roasted rice bran extract) by content of Tables 2-6. The cooked rice was prepared and subjected to GC-MS analysis and sensory evaluation of the cooked rice after storage at 35 ° C. for 1 month. The obtained results are shown in Tables 2-6.

  As shown in Table 2, in the cooked rice obtained in each of Examples 11 to 14, the unpleasant odor was reduced as compared with the cooked rice of Comparative Example 1, and Example 15 using a red bean extract alone as a test agent and The unpleasant odor was further reduced compared with the result of Reference Example 3 using the roasted rice bran extract. That is, the combined use of the red bean extract and the roasted rice bran extract further suppresses the generation of unpleasant odor associated with the long-term storage of cooked rice than when either the red bean extract or the roasted rice bran extract is used alone. I understand that.

(Examples 16 to 19: Production of cooked rice using rooibos tea extract and roasted rice bran extract and measurement of odor)
Instead of the test agent of Example 1, rooibos tea extract (prepared in the above example) and R-EX (Okuno Pharmaceutical Co., Ltd. roasted rice bran extract) were each contained in the contents shown in Table 3. The cooked rice was prepared in the same manner as in Example 1 except that the cooked rice was subjected to GC-MS analysis and sensory evaluation after storage at 35 ° C. for 1 month. The obtained results are shown in Table 3, respectively.

(Example 20: Production of cooked rice using rooibos tea extract and measurement of odor)
For comparison with Examples 16 to 19 above, in place of the test drug of Example 1, rooibos tea extract (prepared in the above Examples) was used in the content described in Table 3. Prepared rice in the same manner as in Example 1, and performed GC-MS analysis and sensory evaluation of the cooked rice after storage at 35 ° C. for 1 month. The obtained results are shown in Table 3.

  As shown in Table 3, in the cooked rice obtained in each of Examples 16 to 19, the unpleasant odor was reduced as compared with the cooked rice in Comparative Example 1, and Example 20 using rooibos tea extract alone as a test agent. The unpleasant odor was further reduced even when compared with the result of Reference Example 3 using the roasted rice bran extract. In other words, the combined use of rooibos tea extract and roasted rice bran extract further suppresses the generation of unpleasant odors associated with long-term storage of cooked rice compared to the use of rooibos tea extract or roasted rice bran extract alone. You can see that

(Examples 21 to 24: Production of cooked rice using onion hull and roasted rice bran extract and measurement of odor)
Instead of the test drug of Example 1, onion hull extract (prepared in the above example) and R-EX (roasted rice bran extract manufactured by Okuno Seiyaku Kogyo Co., Ltd.) were used in the contents shown in Table 4 The cooked rice was prepared in the same manner as in Example 1 except that the cooked rice was subjected to GC-MS analysis and sensory evaluation after storage at 35 ° C. for 1 month. The obtained results are shown in Table 4, respectively.

(Example 25: Production of cooked rice using onion hull extract and measurement of odor)
For comparison with the above Examples 21 to 24, in place of the test drug of Example 1, an onion hull extract (prepared in the above Examples) was used in the content described in Table 4 Prepared rice in the same manner as in Example 1, and performed GC-MS analysis and sensory evaluation of the cooked rice after storage at 35 ° C. for 1 month. Table 4 shows the obtained results.

  As shown in Table 4, the cooked rice obtained in each of Examples 21 to 24 had an unpleasant odor reduced compared to the cooked rice of Comparative Example 1, and Example 25 using onion hull extract alone as a test agent. The unpleasant odor was further reduced even when compared with the result of Reference Example 3 using the roasted rice bran extract. In other words, the combined use of onion hull extract and roasted rice bran extract further suppresses the generation of unpleasant odors associated with long-term storage of cooked rice, compared with the use of either onion hull extract or roasted rice bran extract alone. You can see that

(Examples 26 to 29: Production of cooked rice using perilla leaf extract and roasted rice bran extract and measurement of odor)
Instead of the test drug of Example 1, perilla leaf extract (prepared in the above example) and R-EX (Okino Pharmaceutical Co., Ltd. roasted rice bran extract) were each contained in the contents shown in Table 5. The cooked rice was prepared in the same manner as in Example 1 except that the cooked rice was subjected to GC-MS analysis and sensory evaluation after storage at 35 ° C. for 1 month. The obtained results are shown in Table 5, respectively.

(Example 30: Production of cooked rice using perilla leaf extract and measurement of odor)
For comparison with Examples 26 to 29, in place of the test drug of Example 1, an onion hull extract (prepared in the above Examples) was used at a content shown in Table 5 Prepared rice in the same manner as in Example 1, and performed GC-MS analysis and sensory evaluation of the cooked rice after storage at 35 ° C. for 1 month. The results obtained are shown in Table 5.

  As shown in Table 5, the cooked rice obtained in each of Examples 26 to 29 has an unpleasant odor reduced compared to the cooked rice of Comparative Example 1, and Example 30 using a perilla leaf extract alone as a test agent. The unpleasant odor was further reduced even when compared with the result of Reference Example 3 using the roasted rice bran extract. In other words, the combined use of perilla leaf extract and roasted rice bran extract further suppresses the generation of unpleasant odors associated with long-term storage of cooked rice compared to either perilla leaf extract or roasted rice bran extract alone. You can see that

  ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of the unpleasant odor which generate | occur | produces by storage of cooked rice can be suppressed, without affecting the flavor and taste of cooked rice after cooking. For this reason, cooked rice that can be stored for a long period of time can be produced, for example, as a seasoning for cooking in homes, take-out lunch boxes, restaurants and other food facilities, or food additives for the food industry such as retort cooked rice products Useful as.

Claims (3)

Contains plant extract and roasted rice bran extract as active ingredients ,
Plant extract, adzuki, at least one of Ru extract der obtained from plant material, rice for odor control agent selected from the group consisting of rooibos tea, onions skin, and perilla leaf. The odor inhibitor for cooked rice according to claim 1, wherein the roasted rice bran extract contains maltol. Rice, water, and a mixture of boiled rice for odor control agent according to claim 1 or 2 is rice, cooked rice.