JP6212385B2 - Vinegar-containing cooked rice with an effect of sustaining and retaining sourness - Google Patents

Description

The present invention relates to vinegar-containing cooked rice having sourness sustaining / holding action (so-called, sour), a method for producing the same, and a sourness sustaining / holding action method for vinegar-containing cooked rice and sourness of vinegar-containing cooked rice. It relates to seasoned vinegar having a sustaining and retaining action.

Recently, a custom called so-called “meal” is established, where a food prepared outside the home (prepared food) is purchased at a supermarket or a convenience store and eaten at home.
Prepared foods (for example, bento boxes, sushi, side dishes, etc.) eaten in this “meal” are those that take a long time, typically several hours or more, after the food manufacturer manufactures them. It has become.

For this reason, for example, in the case of vinegar-containing cooked rice such as sushi rice used for sushi, with the passage of time from vinegar combination to cooked rice, the preferred sourness of sushi rice becomes weaker and the taste of fresh sushi rice is felt There was a problem that it was impossible.
This is a phenomenon called so-called vinegar skipping over time of sushi rice, and it is caused by the influence on the taste due to the change in texture due to the change in the starch structure of the diluted rice and the starch structure of the rice from the surface of the rice Has been.

As a technique for preventing the deterioration of acidity accompanying storage of sushi rice, for example, a technique for incorporating ethyl 3-methylthiopropionate in rice vinegar in a concentration range of 0.006 to 0.2 ppb has been proposed (patent) Reference 1).

According to this technology, although the deterioration of sourness of sushi rice over time (sourness blur) can be remarkably improved, since it is limited to rice vinegar, the reduction of sourness of sushi rice over time (acidity blur) There has been a demand for new techniques that can significantly improve and are not limited to rice vinegar.

WO2009 / 0666514

(1) The present invention is a vinegar-containing cooked rice having a sourness sustaining / holding action, a method for producing the same, a sourness sustaining / holding action method for the vinegar-containing cooked rice, and a sourness sustaining / holding action for the vinegar-containing cooked rice. It aims at providing the seasoning vinegar which has.
(2) An object of the present invention is to provide vinegar-containing cooked rice in which the vinegar used is not limited to rice vinegar, a method for producing the same, and the like.

This inventor repeated earnest examination in order to eliminate the said conventional problem.
As a result, vinegar containing vinegar containing sourness and sustaining action by containing cold water soluble starch degradation product at a ratio of 0.05 to 1% by mass of the acid concentration contained in vinegar containing rice It discovered that a containing cooked rice was obtained, and came to complete this invention based on this knowledge.

That is, the present invention relates to the following.
(1); vinegar-containing cooked rice, cold water in which starch is reduced in molecular weight by acid, alkali or enzyme at a ratio of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in the vinegar-containing cooked rice A vinegar-containing cooked rice , which is a soluble starch degradation product, wherein a cold water-soluble starch degradation product having a DE value of 2 to 5 is contained by addition after cooking rice.

(2) The vinegar-containing cooked rice according to (1), wherein the rice used for the vinegar-containing cooked rice is sticky rice.

(3) The vinegar-containing cooked rice according to (1) or (2), wherein the vinegar-containing cooked rice is sushi rice.

(4) The vinegar-containing cooked rice according to any one of (1) to (3) , wherein the cold water soluble starch degradation product is a cold water soluble starch degradation product containing at least mainly amylopectin.

(5) The vinegar-containing cooked rice according to any one of (1) to (3), wherein the cold water-soluble starch degradation product is a cold water-soluble starch degradation product of waxy corn starch.

(6) ; cold water that has been reduced in molecular weight by acid, alkali, or enzyme at a rate of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in the vinegar-containing cooked rice with respect to vinegar-containing cooked rice A vinegar-containing cooked rice having a sourness-sustaining and maintaining action, comprising a soluble starch-decomposed product and a cold water-soluble starch-degraded product having a DE value of 2 to 5 by addition after cooking rice How to manufacture.

(7) ; cold water acceptable in which starch is reduced in molecular weight by acid, alkali or enzyme at a ratio of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in vinegar-containing cooked rice A method for maintaining and maintaining the sourness of vinegar-containing cooked rice, comprising: a soluble starch degradation product, and a cold water soluble starch degradation product having a DE value of 2 to 5 by addition after cooking rice .

(8): A seasoned vinegar for producing vinegar-containing cooked rice containing vinegar and cold water-soluble starch degradation product and adding to cooked rice,
The cold water soluble starch degradation product is a cold water soluble starch degradation product in which starch is reduced in molecular weight by acid, alkali or enzyme, and has a DE value of 2 to 5. Yes,
And,
The addition ratio of the cold water-soluble starch degradation product to the cooked rice is a ratio of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in the vinegar-containing cooked rice.
It is characterized by
Seasoned vinegar having a sourness-maintaining and retaining action for vinegar-containing cooked rice.

(9); a vinegar and a cold water-soluble starch degradation product, a seasoning vinegar for preparing vinegar-containing cooked rice by adding it to cooked rice,
The cold water soluble starch degradation product is a cold water soluble starch degradation product in which starch is reduced in molecular weight by acid, alkali or enzyme, and has a DE value of 2 to 5. A seasoning vinegar,
The addition ratio of the cold-water soluble starch degradation product to the cooked rice is added to the cooked rice so that the ratio of 0.15 to 0.7 parts by mass per 1 part by mass of the acid contained in the vinegar-containing cooked rice,
It is characterized by
How to maintain and maintain acidity of vinegar-containing cooked rice.

ADVANTAGE OF THE INVENTION According to this invention, the vinegar containing cooked rice which has the sourness persistence and retention effect | action, and its manufacturing method are provided.
In addition, according to the present invention, there is provided a method for maintaining and maintaining the sourness of vinegar-containing cooked rice.
Furthermore, according to this invention, the seasoning vinegar which has the sourness sustaining and holding | maintenance effect | action about vinegar containing cooked rice is provided.

Hereinafter, the present invention will be described in detail.
The present invention relates to the following.
1st of this invention is vinegar containing cooked rice, Comprising: Cold water soluble starch degradation product is contained in the ratio of 0.05-1 mass part per 1 mass part of acid contained in the said vinegar containing cooked rice. It is a feature.

In the present invention, the vinegar-containing cooked rice may be any cooked rice containing vinegar, and the type thereof is not particularly limited.
The cooked rice is cooked rice, but the type of rice used here is not limited, and may be sticky rice or glutinous rice. However, as will be described later, sushi rice is preferable as the vinegar-containing cooked rice, and it is more preferable to use sticky rice.

As edible vinegar, in addition to vinegar made of rice vinegar, rice black vinegar, barley black vinegar, vinegar and other fruit vinegar such as apple vinegar, grape vinegar and sake vinegar, synthetic vinegar Among them, brewed vinegar, particularly cereal vinegar is preferred.
As vinegar, those having an acetic acid concentration in the range of about 4.0 to 20.0 mass / volume, which is usually used, are used.
In addition, as above-mentioned, the vinegar to be used for the 1st vinegar containing cooked rice of this invention is not limited to rice vinegar.

As vinegar-containing cooked rice in the present invention, not only cooked rice using “vinegar”, but also vinegar-containing cooked rice using so-called “seasoned vinegar” seasoned with sugar, salt, etc. Also good.
A preferred example of vinegar-containing cooked rice in the present invention is sushi rice using such seasoned vinegar (particularly sushi vinegar).

The cold water-soluble starch degradation product contained in the vinegar-containing cooked rice of the present invention is a cold water-soluble starch degradation product obtained by reducing the molecular weight of starch with acid, alkali or enzyme, or etherified with starch, ester It refers to a cold water soluble starch degradation product obtained by reducing the molecular weight of the processed starch by acid, an oxidizing agent or an enzyme, and a cold water soluble starch degradation product obtained by decomposing starch with an acid or an enzyme is more preferable.
Here, the starch is not particularly limited, and various starches such as corn starch, potato starch, rice starch, and wheat starch can be used.
The modified starch may be any modified starch such as etherified starch, esterified starch, oxidized starch, etc., and examples thereof include hydroxylpropylated starch, hydroxylpropylated phosphate-crosslinked starch, and acetylated phosphate-crosslinked starch.
Next, examples of the acid include oxalic acid and hydrochloric acid.
Examples of the enzyme include α-amylase and β-amylase.

As the cold water-soluble starch degradation product, a cold water-soluble starch degradation product containing at least mainly amylopectin, particularly 100% amylopectin-free cold water-soluble starch degradation product containing almost no amylose is preferable. is there.
The “cold water soluble starch degradation product containing at least mainly amylopectin” refers to those containing about 70% or more of amylopectin.
Here, the starch used as a raw material of the starch decomposition product is substantially free of amylose, such as waxy corn starch and glutinous rice, and is substantially 100% amylopectin, as well as potato, wheat, corn, tapioca and the like. In addition, it contains some amylose (up to about 30%) and not 100% amylopectin.
Specifically, as a 100% cold water-soluble starch degradation product containing almost no amylose and soluble in water, waxy corn starch or glutinous rice cold water-soluble starch degradation product, that is, waxy corn starch, glutinous rice, etc. A cold water soluble starch degradation product that has been subjected to a chemical treatment is preferred, and a cold water soluble starch degradation product obtained by lowering the molecular weight of waxy corn starch is particularly preferred.

The cold water-soluble starch degradation product preferably has a DE (Dextrose Equivalent) value of 2 to 9, and more preferably has a DE value of 2 to 5.
Here, the DE value is an index indicating the degree of hydrolysis of starch, and as shown by the following formula (I), is a value expressed as a percentage of the solid content with the amount of reducing sugar as the amount of glucose.

DE = [direct reducing sugar (as glucose) / solid content] × 100 Formula (I)

Specific examples of such cold water-soluble starch decomposition products include the following. All of these are substantially 100% amylopectin-free, cold-water soluble starch degradation products that contain almost no amylose, and consist of 100% waxy corn starch. All of these have a DE in the range of 2-9.
First, as a “cold water soluble starch degradation product” obtained by decomposing starch with an acid or an enzyme, for example, Paindex # 100 (manufactured by Matsutani Chemical Co., Ltd., DE = 2 to 5; waxy corn starch having a low molecular weight) Treated cold water soluble starch degradation product), Paindex # 1 (manufactured by Matsutani Chemical Co., Ltd., DE = 7-9; cold water soluble starch degradation product obtained by low molecular weight treatment of waxy corn starch), Sandex # 30 (Sanwa Starch Co., Ltd., DE = 2-5; cold water-soluble starch degradation product obtained by lowering the molecular weight of waxy corn starch).
Next, as a “cold water-soluble starch degradation product” obtained by subjecting starch to etherified and esterified processed starch to low molecular weight treatment with an acid, an oxidizing agent, or an enzyme, for example, Emulstar 900 (Matsutani Chemical Industry Co., Ltd.) Manufactured by Co., Ltd .; a decomposition product of hydroxylpropylated phosphoric acid crosslinked starch using waxy corn as a raw material).

Among these, it corresponds to a cold water-soluble starch degradation product in which starch is reduced in molecular weight by an acid or an enzyme, is substantially free of amylose and is a 100% amylopectin cold water-soluble starch degradation product, and Paindex # 100 and Sandeck # 30 are particularly preferred because they are made of waxy corn starch 100% and have a DE value in the range of 2-5.

About the method of making the above-mentioned cold water soluble starch decomposition product contain in vinegar containing cooked rice, it can also be contained at the time of rice cooking, and can also be contained after rice cooking.
However, when it is contained at the time of rice cooking, although it has good sourness (sourness retention / holding action), it tends to burn slightly at the time of rice cooking, so that it is more preferably contained after rice cooking.

In addition, the cold water soluble starch degradation product may be contained in the vinegar-containing cooked rice separately from the vinegar to be contained in the cooked rice, or the cold water soluble starch degradation product may be contained in the vinegar. It can be included in vinegar-containing cooked rice in the form of vinegar containing vinegar, or it can be added to cooked vinegar-containing cooked rice in the form of seasoned vinegar consisting of cold water soluble starch degradation products and sugars and vinegar. Good.

In the first vinegar-containing cooked rice of the present invention, the above-described cold water-soluble starch degradation product is 0.05 to 1.00 parts by weight, preferably 0.1 to 1 part by weight of acid contained in the vinegar-containing cooked rice. It is contained by 1.0 mass part, More preferably, it is 0.15-0.7 mass part, More preferably, it is 0.4-0.7 mass part.
If the content of the cold water-soluble starch degradation product is too small, the sourness of the vinegar-containing cooked rice is reduced after cooking for 48 hours (because the sourness deteriorates), which is preferable. Absent.
On the other hand, if the content of the cold water-soluble starch degradation product is too large, the sourness is good, but the feeling of fluffy rice grains is lost, which is not preferable.

Here, "acid" in "per 1 part by mass of acid contained in vinegar-containing cooked rice" basically refers to acetic acid which is the main component of vinegar, but organics other than acetic acid in vinegar-containing cooked rice When an acid (for example, citric acid, malic acid, gluconic acid, etc.) is included, it is a concept including them.
In addition, the acid concentration in vinegar-containing cooked rice (especially in sushi rice) is not particularly limited as long as it is in a generally used concentration range, but is usually about 0.2 to 0.4 mass / mass%. .
Further, the content of the cold water soluble starch degradation product in cooked rice (especially in sushi rice) is not particularly limited, but is 0.013 to 0.26 mass / mass%, preferably 0.026 to 0.26 mass. /% By mass, more preferably 0.04 to 0.2% by mass, and still more preferably 0.1 to 0.2% by mass.

Thus, the 1st vinegar containing cooked rice of this invention contained the cold water soluble starch decomposition product in the ratio of 0.05-1 mass part per 1 mass part of acid contained in vinegar containing cooked rice. Thus, the vinegar-containing cooked rice has a sourness sustaining and retaining action.

Here, “having sourness sustaining / holding action” means that the cooked rice immediately after cooking of the vinegar-containing cooked rice of the present invention 1 contains at least vinegar and cold water-soluble starch degradation product (particularly cold water). The sushi vinegar containing the soluble starch decomposition product) is sprinkled with the sourness immediately after cooking even after 48 hours of storage, in other words, 48 hours after the preparation of vinegar-containing cooked rice such as sushi rice. It means that it is sustained and maintained.
The first of the present invention is as described above.

Next, 2nd of this invention is related with the method of manufacturing the vinegar containing cooked rice which has a sourness sustaining and holding effect | action, Comprising: It is 0 per 1 mass part of acid contained in the said vinegar containing cooked rice with respect to vinegar containing cooked rice. A cold water-soluble starch degradation product is contained at a ratio of 0.05 to 1 part by mass.
Therefore, basically, the description in the first aspect of the present invention is the same in the second aspect of the present invention.
That is, words such as “rice cooked rice”, “rice cooked with vinegar”, “vinegar”, “cold water soluble starch degradation product” are as described in the first aspect of the present invention.

Next, in the second production method of the present invention, as described in the first aspect of the present invention, the method of adding the above-described cold water-soluble starch degradation product to the vinegar-containing cooked rice is the same as described in the first aspect of the present invention. It can also be contained, and can also be contained after cooking rice.
Moreover, when it is made to contain at the time of rice cooking, although it has the sourness (sustaining and maintaining action of the acidity), it tends to burn slightly at the time of rice cooking, it is more preferable to make it contain after rice cooking. This is the same as described in the first aspect of the invention.

In the 2nd manufacturing method of this invention, 0.05-1.00 mass part per 1 mass part of acid contained in cold water soluble starch decomposition product in vinegar containing cooked rice, Preferably it is 0.1-1.0. It is made to contain by a mass part, More preferably, it is 0.15-0.7 mass part, More preferably, it is a ratio of 0.4-0.7 mass part.
Here, if the content rate of the cold water-soluble starch degradation product is too small, the sourness decreases after the vinegar-containing cooked rice is cooked for 48 hours (because the sourness becomes worse). Is not preferable.
On the other hand, if the content of the cold water-soluble starch degradation product is too large, the sourness is good, but the feeling of fluffy rice grains is lost, which is not preferable.

In the 2nd manufacturing method of this invention, cold water soluble starch decomposition product is contained with the specific ratio of 0.05-1 mass part per 1 mass part of acid contained in the said vinegar containing cooked rice with respect to vinegar containing cooked rice. Except for this, there is no particular limitation on the production method, and basically a conventional method for producing vinegar-containing cooked rice may be adopted.

For example, taking a cold water-soluble starch degradation product as an example of adding rice to vinegar-containing rice after cooking, wash rice such as glutinous rice, immerse it in water, cook rice, and then add cold water to the cooked rice. Separately from the vinegar to be included in the cooked rice, the soluble starch degradation product may be added to the vinegar-containing cooked rice by adding it alone, or a cold water-soluble starch degradation product in the vinegar. It may be added to the vinegar-containing cooked rice by adding it in the form of seasoned vinegar, and further, a cold water soluble starch degradation product in the form of seasoned vinegar consisting of a seasoning such as sugar and vinegar. You may make it make it contain in vinegar containing cooked rice by adding.

For example, when producing sushi rice as vinegar-containing cooked rice, it is generally possible to produce sushi rice by steaming, cooking vinegar, loosening, and cooling the cooked rice in a conventional manner. Since it can do, when making it contain in vinegar containing cooked rice after cooking rice, at the time of this vinegar combination, it is cold water soluble starch decomposition | disassembly by the specific ratio of 0.05-1 mass part per 1 mass part of acid contained in vinegar containing cooked rice What is necessary is just to contain a thing.

Thus, the vinegar-containing cooked rice produced by the second production method of the present invention has a sourness sustaining / holding action.

The third aspect of the present invention relates to a method for maintaining and maintaining the sourness of vinegar-containing cooked rice, and a specific ratio of 0.05 to 1 part by mass per 1 part by mass of acid contained in the vinegar-containing cooked rice with respect to vinegar-containing cooked rice. And a starch-decomposed product soluble in cold water.

That is, in the same manner as described above, 0.05 to 1.00 parts by mass, preferably 0.1 to 1.0 parts by mass, more preferably, per 1 part by mass of acid contained in the vinegar-containing cooked rice. By adding a cold water soluble starch degradation product at a ratio of 0.15 to 0.7 parts by mass, more preferably 0.4 to 0.7 parts by mass, as shown in the third aspect of the present invention, Sustaining and maintaining sourness for vinegar-containing cooked rice can be achieved.

Next, the 4th of this invention is related to the seasoning vinegar which has a vinegar and cold water soluble starch decomposition product, and has the effect of sustaining and maintaining the sourness about vinegar-containing cooked rice, and is added to vinegar-containing cooked rice If so, it functions as a sourness-holding / retaining agent for vinegar-containing cooked rice.

Here, “seasoned vinegar” generally refers to vinegar seasoned with sugar, salt, or the like.

The fourth aspect of the present invention is a seasoning vinegar containing vinegar and a cold water soluble starch degradation product, and may contain various seasonings in addition to the vinegar and cold water soluble starch degradation product. Good.
Specific examples of the seasoning include sugars, high-intensity sweeteners, salt, organic acids, amino acids, nucleic acids, organic acid salts, soy sauce, dashi, honey and the like.

Of these, one or more seasonings selected from the group consisting of sugars, high-intensity sweeteners, salt, organic acids, amino acids, nucleic acids, organic acid salts, soy sauce, dashi and honey are used as seasonings. It is the fifth aspect of the present invention to provide seasoning vinegar using such a seasoning.
That is, the fifth aspect of the present invention includes vinegar, cold water soluble starch degradation product, sugar, high-intensity sweetener, salt, organic acid, amino acid, nucleic acid, organic acid salt, soy sauce, dashi and honey. One or more seasonings selected from the group consisting of, and water, which is related to seasoned vinegar having a sourness and sustaining action for vinegar-containing cooked rice, as in the fourth aspect of the present invention, When added to vinegar-containing cooked rice, it functions as a sourness sustaining / retaining agent for vinegar-containing cooked rice.

In the fourth aspect of the present invention and the fifth aspect of the present invention, terms such as “vinegar” and “cold water soluble starch degradation product” are as described in the first aspect of the present invention.

In the fifth aspect of the present invention, examples of the “saccharide” include sugar, fructose-glucose liquid sugar, glucose, syrup, reduced syrup, and the like.
Next, examples of the “organic acid” include citric acid, malic acid, gluconic acid, acetic acid, and the like.
Examples of the “amino acid” include sodium glutamate, glycine, and alanine.
Furthermore, examples of the “nucleic acid” include sodium inosinate and sodium guanylate.
Examples of “dashi” as a seasoning include kelp dashi, bonito dashi and shiitake dashi.
Examples of the “organic acid salt” include sodium succinate and sodium citrate.
Examples of the “high-intensity sweetener” include sucralose, stevia, acesulfame K, saccharin and sodium saccharin, aspartame, thaumatin, licorice extract, neotame, and the like.

The seasoning vinegar shown to the 4th of this invention and the 5th of this invention is 0.05-1.00 mass part per 1 mass part of acid contained in the said vinegar containing cooked rice with respect to the said vinegar containing cooked rice, Preferably it is 0.00. 1 to 1.0 part by mass, more preferably 0.15 to 0.7 part by mass, and still more preferably 0.4 to 0.7 part by mass. It is preferable.
According to the seasoned vinegar according to the fourth aspect of the present invention and the fifth aspect of the present invention, it is possible to achieve the sourness sustaining / holding action of vinegar-containing cooked rice.
In the present invention, when starch is used instead of the cold water soluble starch degradation product, the starch is not uniformly contained in the vinegar-containing cooked rice, and a stable effect cannot be obtained.

Hereinafter, the present invention will be described with reference to examples and the like, but the present invention is not limited thereto.

Test Examples 1 to 4 and Comparative Test Example 1 (Verification of the effect of sustaining and maintaining the sourness of sushi vinegar containing a starch-degraded product soluble in cold water)
(1) Preparation of sushi vinegar and sushi rice The raw materials of the formulation shown in Table 1 were uniformly mixed to prepare various sushi vinegars.
About various produced sushi vinegar, sushi rice was produced in the cooked rice immediately after cooking rice.
In addition, "starch decomposition products 1-4" in Table 1 are shown below.

-Starch decomposition product 1: Cold water soluble starch decomposition product (Paindex # 100; made by Matsutani Chemical Industry Co., Ltd., DE = 2-5, cold water soluble starch decomposition product obtained by low molecular weight treatment of waxy corn starch)
Starch degradation product 2: Cold water soluble starch degradation product (Sandex # 30; manufactured by Sanwa Starch Co., Ltd., DE = 2 to 5; cold water soluble starch degradation product obtained by reducing the molecular weight of waxy corn starch)
Starch degradation product 3: Cold water soluble starch degradation product (Emalstar 900 (Matsutani Chemical Industry Co., Ltd .; low molecular weight treated product of hydroxylpropylated phosphate cross-linked starch made from waxy corn)
・ Starch Degradation Product 4: Paindex # 1; manufactured by Matsutani Chemical Industry Co., Ltd., DE = 7 to 9, cold water soluble starch degradation product obtained by reducing molecular weight of waxy corn starch)

(2) Sensory evaluation About the prepared sushi rice, it was applied to the cooked rice immediately after cooking, just then (hereinafter sometimes referred to as “immediately after cooking”); 24 hours after the cooked rice immediately after cooking ( Hereinafter, it may be referred to as “after 24 hours of cooking”); 48 hours after the cooked rice immediately after cooking (hereinafter sometimes referred to as “after 48 hours of cooking”); A sensory evaluation of the taste was carried out by an experienced panel, and the condition of sustaining and maintaining the sourness was investigated.

The sourness of the sushi rice is the same as that of the cooked rice immediately after cooking, that is, the sourness of the sushi rice at that time (that is, “immediately after cooking”) is the maximum “5” rating, and compared with this The strength of the sourness was relatively evaluated according to the following criteria in a total of five stages of “4”, “3”, “2”, and “1” in order as the sourness decreased from the equivalent “5”.
In addition, sensory evaluation was performed in consideration of the effect of sushi rice on the texture and the like.
Furthermore, comprehensive evaluation was evaluated according to the following three-stage criteria.
These results are shown in Table 1.

-Acidity 5: Equivalent to acidity immediately after cooking, with sufficient acidity.
4: Slightly weaker acidity immediately after cooking.
3: Slightly weaker acidity immediately after cooking.
2: It feels so weak and sour immediately after cooking.
1: Remarkably weak and sour taste immediately after cooking.

Overall evaluation A: Good B: Normal to good C: Bad

As shown in Table 1, according to Test Examples 1 to 4 (examples of the present invention), 48 hours after producing vinegar-containing cooked rice such as sushi rice by using sushi vinegar containing a starch-degraded product soluble in cold water. Until now, it can be seen that the sourness immediately after cooking is maintained and maintained, and at the same time, no adverse effect on the texture of sushi rice is observed.
On the other hand, according to Comparative Test Example 1 (Comparative Example), when using sushi vinegar that does not contain a cold water soluble starch degradation product, 48 hours after preparing vinegar-containing cooked rice such as sushi rice, It can be seen that the sourness immediately afterwards can no longer be felt.

Test Examples A to H (Verification of effective amount of cold water soluble starch degradation product)
The sushi rice was prepared in the same manner as in Test Examples 1 to 4 and Comparative Test Example 1 except that the raw materials having the formulations shown in Tables 2 and 3 were used (that is, the content of the cold water soluble starch degradation product was changed). Prepared and evaluated.
The results are shown in Tables 2 and 3.

As shown in Tables 2 and 3, when the content of the cold water soluble starch degradation product is within the range of 0.05 to 1.00 parts by mass per 1 part by mass of acid in the sushi rice, sushi rice It can be seen that even after 48 hours from the production of vinegar-containing cooked rice, the sourness immediately after cooking is maintained and maintained, and at the same time, no adverse effects on the texture of sushi rice are observed.
On the other hand, vinegar-containing rice such as sushi rice, if the content of the cold water soluble starch degradation product is outside the range of 0.05 to 1.00 parts by mass per 1 part by mass of acid in sushi rice 48 hours after the preparation, the sourness immediately after cooking is not maintained or maintained, or even if the sourness immediately after cooking is maintained and maintained, the fluffy feeling of rice grains disappears I understand that.

Test example X, Y (confirmation of effect by acid concentration of sushi rice)
Sushi rice was produced and evaluated in the same manner as in Test Examples 1 to 4 and Comparative Test Example 1 except that the raw materials having the formulations shown in Table 4 were used (that is, the acid concentration of the sushi rice was changed).
The results are shown in Table 4.

As shown in Table 4, even when the acid concentration of the sushi rice is changed, the sourness immediately after cooking is maintained and maintained even after 48 hours from the production of vinegar-containing rice such as sushi rice. It can be seen that there is no adverse effect on the texture of sushi rice.

Test Example 5 (Verification of the effect of sustaining and maintaining the sourness depending on the time of addition of the cold water soluble starch degradation product)
A sushi rice was prepared and evaluated in the same manner as in Test Examples 1 to 4 and Comparative Test Example 1 except that a cold water soluble starch degradation product was added to the water during cooking and cooked.
The results are shown in Table 5 together with the results of Test Example 1 and Comparative Test Example 1 in which a cold water soluble starch decomposition product was applied to cooked rice immediately after cooking.

As shown in Table 5, the starch-decomposed product soluble in cold water is added to the water during cooking, and even when cooked, vinegar-containing cooked rice such as sushi rice is produced for 48 hours, immediately after cooking. Although the strength of the sourness is maintained and maintained, it was found that there is a tendency to burn slightly during cooking.

According to the present invention, vinegar-containing cooked rice having a sourness-holding / holding action, a method for producing the same; a sourness-holding / holding method for vinegar-containing cooked rice; and a sourness-holding / holding action for vinegar-containing cooked rice Seasoned vinegar and are provided.
Therefore, since the present invention can feel the taste of freshly prepared sushi, especially for sushi, eaten in so-called “meal”, in the food industry for supermarkets and convenience stores, etc. It is expected that it can be used effectively.

Claims (9)

Cold water-soluble starch , which is a vinegar-containing cooked rice, wherein starch is reduced in molecular weight by acid, alkali or enzyme at a ratio of 0.15 to 0.7 parts by weight per 1 part by weight of acid contained in the vinegar-containing cooked rice. A vinegar-containing cooked rice characterized in that a cold water-soluble starch degradation product having a DE value of 2 to 5 is contained by addition after cooking rice.
The vinegar containing cooked rice of Claim 1 whose rice used for the said vinegar containing cooked rice is sticky rice.
The vinegar-containing cooked rice according to claim 1 or 2, wherein the vinegar-containing cooked rice is sushi rice.
The vinegar-containing cooked rice according to any one of claims 1 to 3 , wherein the cold water soluble starch degradation product is a cold water soluble starch degradation product containing at least mainly amylopectin.
The vinegar-containing cooked rice according to any one of claims 1 to 3, wherein the cold water-soluble starch degradation product is a cold water-soluble starch degradation product of waxy corn starch.
Cold water-soluble starch decomposition in which starch is reduced in molecular weight by acid, alkali or enzyme at a ratio of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in vinegar-containing cooked rice A method for producing vinegar-containing cooked rice having a sourness-sustaining / holding action, comprising adding a cold-water soluble starch degradation product having a DE value of 2 to 5 by addition after cooking rice .
Cold water-soluble starch decomposition in which starch is reduced in molecular weight by acid, alkali or enzyme at a ratio of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in vinegar-containing cooked rice A method for maintaining and maintaining the sourness of vinegar-containing cooked rice, comprising adding a cold water-soluble starch degradation product having a DE value of 2 to 5 by addition after cooking rice.
Containing vinegar and cold water soluble starch degradation product, seasoning vinegar for producing vinegar-containing cooked rice by adding to cooked rice,
The cold water soluble starch degradation product is a cold water soluble starch degradation product in which starch is reduced in molecular weight by acid, alkali or enzyme, and has a DE value of 2 to 5. Yes,
And,
The addition ratio of the cold water-soluble starch degradation product to the cooked rice is a ratio of 0.15 to 0.7 parts by mass per 1 part by mass of acid contained in the vinegar-containing cooked rice.
It is characterized by
Seasoned vinegar having a sourness-sustaining and maintaining action on cooked rice containing vinegar.
Containing vinegar and cold water soluble starch degradation product, seasoning vinegar for producing vinegar-containing cooked rice by adding to cooked rice,
The cold water soluble starch degradation product is a cold water soluble starch degradation product in which starch is reduced in molecular weight by acid, alkali or enzyme, and has a DE value of 2 to 5. A seasoning vinegar,
The addition ratio of the cold-water soluble starch degradation product to the cooked rice is added to the cooked rice so that the ratio of 0.15 to 0.7 parts by mass per 1 part by mass of the acid contained in the vinegar-containing cooked rice,
It is characterized by
A method for maintaining and maintaining the sourness of vinegar-containing cooked rice.