JP6426352B2 - PH adjuster for processed cooked rice, processed cooked rice and method for producing cooked rice - Google Patents

Description

  The present invention relates to a pH adjuster for processed cooked rice, processed cooked rice, and a method for producing processed cooked rice.

  In recent years, processed cooked rice such as cooked rice filled with sealed containers and cooked rice to which ingredients have been added is commercially available in large numbers because it can be eaten in a short time by simple cooking.

  These processed cooked rices are added with an inorganic acid, an organic acid, etc. in order to ensure the aseptic condition at normal temperature storage, to lower the pH and secure the preservability. As the organic acid, gluconic acid is widely used because of its taste quality and the like (for example, Patent Documents 1 and 2).

Although gluconic acid does not have a pungent odor or irritating taste like acetic acid, it has a characteristic acidity or acid odor. In the case of using a pH adjuster using gluconic acid, a device for reducing the acidity and acid smell has been made.
For example, Patent Document 3 describes a method of containing cold water-soluble polymer polysaccharide, reduced starch syrup or dextrin in order to mask the acidity of cooked rice using a food pH adjuster containing gluconate and the like at the time of cooked rice production. It is done.

Furthermore, there is a method of masking as a method of reducing the acidity, acidity and so on. For example, Patent Document 4 describes a method of subjecting an organic acid and / or a salt thereof to smoke treatment.
In addition, Patent Document 5 describes a method of improving the aroma of food by adding a yeast-derived substance to the food.
However, in any of the above-described methods, it has been difficult to mask the acidity and acid smell of an organic acid such as gluconic acid and to greatly reduce or completely mask the acidity and acid smell.

JP 2001-8646 A JP 10-57007 A JP, 2004-159629, A JP, 2013-143936, A JP, 2010-166886, A

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a pH adjuster for processed cooked rice, which is reduced in acidity and acid odor despite having an organic acid as a main component. .

The present invention is a pH adjuster for processed rice, which comprises an organic acid and a squeezed fruit and vegetable.
In the present invention, the fruits and vegetables are preferably vegetables and fruits.
In the present invention, organic acids include gluconic acid, glucono delta lactone, citric acid, adipic acid, succinic acid, acetic acid, glacial acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, phytic acid, itaconic acid, α- It is preferably at least one selected from the group consisting of ketoglutaric acid.
In the present invention, the fruit and vegetable squeezed product is at least one type of squeezed solution selected from the group consisting of ginger squeezed juice, ginseng squeezed solution, grapefruit squeezed solution and lemon squeezed solution, or a mixture of two or more squeezed juices. Is preferred.
The pH adjuster of the present invention preferably further contains a yeast extract.
The present invention provides processed cooked rice using the above-mentioned pH adjuster.
The present invention provides a method for producing processed cooked rice characterized by using cooked water containing a squeezed product of an organic acid and fruits and vegetables for cooking water of cooked rice at the time of producing cooked rice.

ADVANTAGE OF THE INVENTION According to this invention, although it has an organic acid as a main component, it can provide the pH adjuster for processed rice in which the sour taste and the acid smell were reduced.
In addition, since the pH adjuster for processed rice according to the present invention uses natural materials such as vegetables and fruits, it is safe and safe, and it is possible to provide processed rice having excellent taste. it can.

FIG. 16 is a graph showing the results of principal component analysis by the odor discriminating apparatus in Example 4. FIG. FIG. 16 is a graph showing the degree of similarity of scents in Example 4. FIG. FIG. 16 is a graph showing the similarity by Euclidean distance in Example 4. FIG. 15 is a graph showing the results of principal component analysis by the electronic taste system in Example 4. 15 is a graph showing the results of principal component analysis by the electronic taste system in Example 4. 15 is a graph showing the results of principal component analysis by the electronic taste system in Example 4.

<PH adjuster for processed rice>
The present invention is a pH adjuster for processed rice, which comprises an organic acid and a squeezed fruit and vegetable.

Although there are various evaluation methods of taste quality, they can be classified as forehead, content, aftertaste, etc. based on the time difference of their expression. Based on this method, processed cooked rice using a pH adjuster, particularly sterile cooked rice using glucono delta lactone, can be evaluated as follows (i) to (iii).
(I) I feel sour as a aftertaste (ii) I feel something astringent as a whole.
(Iii) I feel acid smell. In the case of glucono delta lactone, it feels relatively late.
The inventors of the present invention focused on the sourness (aftertaste) of gluconic acid and the sour taste of citrus (precedence) and came to complete the present invention.
That is, according to the present invention, the sourness (aftertaste) of gluconic acid is equilibrated with citrus acidity (prediction), and further, the overall astringency and acid smell of vegetable extract known to have a deodorizing effect, a modifying action of flavor The present invention provides a pH adjuster for processed cooked rice, which is reduced in acidity and acid odor by masking with yeast extract and the like which are being studied and balancing.
From the above reasons, combinations of organic acids such as glucono delta lactone, fruit and vegetable juices and yeast extract were examined.

[Organic acid]
In the present invention, organic acids include glucono delta lactone, gluconic acid, citric acid, adipic acid, succinic acid, acetic acid, glacial acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, phytic acid, itaconic acid, It refers to at least one or more selected from the group consisting of α-ketoglutaric acid, their salts or hydrates, and a mixture of any of these.

  The organic acid used for the pH adjuster for processed rice according to the present invention is preferably one that does not exhibit strong acidity and acid odor when using an appropriate amount in cooked rice food, and as such an organic acid, glucono delta may be used. Lactone, gluconic acid, citric acid can be mentioned. Among these, gluconic acid is preferable in view of its taste and quality of sour taste, but gluconic acid is a precursor thereof because it is decomposed by heat and the like, and glucono delta lactone which is relatively stable is added and processed. It is also possible to use a method using gluconic acid generated by the heating step in (Patent Document 1).

  The amount of the organic acid in the present invention is an amount effective to bring the pH of cooked food as the final product to 4.6 or less, and within the range not giving unmaskable sourness / acid odor to cooked food. Amount. Those skilled in the art can appropriately design the amount to be used according to the type of the organic acid used, but in most cases, the organic acid is used at 5.0 parts by mass or less.

  For example, when gluconic acid is used as the organic acid, it is 0.01 to 0.5 parts by mass, preferably 0.05 to 0.3 parts by mass, more preferably 0.050. When using 5 to 0.2 parts by mass and using glucono delta lactone, 0.05 to 1 parts by mass, preferably 0.1 to 0.7 parts by mass, per 100 parts by mass of cooked food Preferably, 0.3 to 0.5 parts by mass can be used.

  The inventors of the present invention focused on the fresh and refreshing flavor of fruits and vegetables (vegetables and fruits) in order to reduce the acidity and acid smell peculiar to organic acids or to achieve complete masking. In addition, since fruits and vegetables are natural materials, they are safe and reliable in consideration of their addition to food, and are preferable as materials.

[A vegetable jujube]
The pH adjuster for processed cooked rice of the present invention contains a juice of fruits and vegetables.
In the present invention, fruits and vegetables are not particularly limited, and broadly mean vegetables and fruits.
Vegetables are not particularly limited. For example, flavor vegetables such as ginger, celery, parsley, green onion, onion, pepper, wasabi etc., root vegetables such as carrot and burdock, spinach, lettuce, watercress, kale komatsuna etc Leaves, sweet corn and green peas can also be used. These juices may be used alone or in combination of two or more.
As vegetables, flavor vegetables are preferable and among flavor vegetables, ginger is more preferable.
The fruits include, but not limited to, citrus fruits and various fruits such as apples and bananas.
As citrus fruits, it is possible to use lemon, lime, sudachi, yuzu, grapefruit, navel orange, orange, Iyo mochi, Hachiman, summer mochi, sweet summer mochi, Wenzhou mandarin orange, kumquat, zabon and the like. Among them, grapefruit, lemon, lime, sudachi or zhu is preferable, and grapefruit or lemon is more preferable. These juices may be used alone or in combination of two or more.

  In the present invention, the vegetable and vegetable squeezed product may be one obtained by crushing the vegetable and vegetable, squeezing or pre-scouring, removing the peels, seeds, etc. (a vegetable squeezed juice), or a concentrated vegetable juice (concentrated The fruit juice) may be used, or it may be a dilution of concentrated fruit juice (reduced fruit juice), or it may be a paste of grated fruits and vegetables, and the fruit juice is dried and powdered. It may be one having at least a part of insoluble components removed therefrom.

  In the present invention, fruit and vegetable juices may be used alone or in combination of two or more. In the present invention, it is preferable to use a mixture of vegetable squeezed and fruit squeezed.

In the present invention, the combination of vegetables and fruits used as a squeeze is not particularly limited as long as it is an effective combination for reducing or completely masking the acidity and acid smell of the organic acid used.
When, for example, gluconic acid is adopted as the organic acid, it is preferable to combine citrus fruits and flavored vegetables or root vegetables.
It is preferable that the green and orange squeezed thing is a mixed liquid of one or more kinds of squeezed liquid selected from the group consisting of ginger squeezed liquid, ginseng squeezed liquid, grapefruit squeezed liquid and lemon squeezed liquid, or two or more kinds of squeezed liquid.
As a combination, for example, a combination of lemon squeezing solution and ginger squeezing solution, lemon squeezing solution and carrot squeezing solution, and grapefruit squeezing solution and ginger squeezing solution are preferable. Above all, it is more preferable to select grapefruit squeezed solution as citrus fruit squeezed solution and to select ginger squeezed solution as flavored vegetable squeezed solution.

  In the present invention, the content of the fruit and vegetable squeezed matter is an amount effective to reduce or completely mask the acidity and acid odor of the organic acid used, and an amount within the range that does not give off an unusual taste to cooked rice. And it is sufficient. If the fragrant components of the squeezed product itself are too strong, it will have a different taste. The person skilled in the art can appropriately design the amount used according to the type of squeeze product to be used, but for example, when the content of organic acid is 10 to 15% by mass with respect to the total amount of pH adjuster In addition, it is recommended to use 0.05 to 2.0% by mass, preferably 0.05 to 1.0% by mass, and more preferably 0.05 to 0.5% by mass of the fruit and vegetable juice.

  Moreover, when using a combination of two or more kinds of fruit and vegetable squeezed matter, it is an amount effective to reduce or completely mask the acidity and acid odor of the organic acid used, and does not give an unusual taste to cooked rice. The amount of the range is not particularly limited. For example, when gluconic acid is used as an organic acid, grapefruit is selected as a citrus fruit, and ginger is selected as a flavor vegetable, the grapefruit juice and ginger squeezed juice are Equal amounts may be used.

The pH adjuster for processed rice according to the present invention preferably further contains a yeast extract.
In the present invention, the term "yeast extract" refers to a substance derived from yeast, which is effective in improving the flavor of foods such as amino acids, nucleic acids and organic acids contained in yeast cells, except in special cases. Say what you
The yeast used as a raw material of yeast origin in the present invention is a food-acceptable yeast. Food-acceptable yeasts include baker's yeast, brewer's yeast and torula yeast. Preferably, it is a genus belonging to the genus Saccharomyces (eg, Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces uvalum, Saccharomyces civalieri), bread or beer yeast. An example of Torula yeast is a yeast belonging to the genus Candida (eg, a yeast belonging to Candida utilis).
Particularly preferred examples of the yeast-derived product used in the present invention are obtained by culturing the yeast under culture conditions effective for nucleic acid production, using baker's yeast having an increased content of nucleic acid (especially RNA) in yeast cells as the raw material yeast. It is a yeast extract obtained by hot water extraction from the cultured yeast cells. Examples of such yeasts are Vertex (Fuji Food Industry, Nobuyasu Matsumura, Takashi Kuramochi; Monthly Food Chemical, 2006-10; 34-37 (2006)), and Hi-max with high nucleic acid content and high amino acid content. Such as GL (Fuji Food Industry). In addition, Vertex IG20 (Fuji Food Industry), yeast extract 21TF (Fuji Food Industry), yeast extract YP-N (Fuji Food Industry) etc. are mentioned as a preferable yeast extract.

  In the present invention, the content of the yeast extract is not particularly limited. For example, when gluconic acid is employed as an organic acid and grapefruit juice is selected as a citrus fruit, it may be used in the same amount as grapefruit juice.

Moreover, the pH adjuster for processed rice according to the present invention may contain any other raw material as required.
As an arbitrary raw material, an oligosaccharide etc. are mentioned, for example.
In the present invention, the term "oligosaccharide mixture" refers to a mixture of carbohydrates mainly composed of oligosaccharides (in which 2 to 20 monosaccharides are glycosidically bonded), and saccharides other than oligosaccharides (monosaccharides, 21 saccharides) Or higher) may be included. Examples of carbohydrates that are the main components of oligosaccharide mixtures are malto-oligosaccharides (in which glucose is α-1,4 glucosidically linked, eg maltose (sometimes referred to as G2), maltotriose (G3), malto Tetraose (G4), maltopentaose (G5), maltohexaose (G6), maltoheptaose (G7), branched oligosaccharides containing an α-1,6 glucoside bond structure of glucose, eg, isomaltose Paniso), genthiooligosaccharides (containing β-1,6 glucosidic bond structure of glucose, for example, genthiobiose, gentianose), nigerooligosaccharides (for example, nigerose, nigerosyl glucose, nigerosyl maltose), trehalose. In the present specification, glucose or glucose unit may be represented by G, fructose or fructose unit by F, and maltose by M.

The pH adjuster for processed rice according to the present invention further includes an oligosaccharide mixture, whereby a pH adjuster for processed rice with a high reduction effect of acidity and acid smell can be obtained.
As the oligosaccharide mixture which may be used in the present invention, one containing 5 to 7 saccharides in total at 15% by mass or more is preferable. In addition, when showing the composition of an oligosaccharide mixture in this specification, it shows as a ratio in the saccharides (solid content) in the oligosaccharide mixture except the case where it describes especially. For example, when "a total of 15% by mass of 5 to 7 sugars is referred to", 5 to 7 sugar units contained in the oligosaccharide mixture are 100 parts by mass of total saccharide contained in the oligosaccharide mixture. The total content of carbohydrates is 15% by mass. Such proportions can be measured using conventional techniques such as high performance chromatography.

<Processed cooked rice>
The present invention provides processed cooked rice using the above-mentioned pH adjuster for cooked rice.
In the present invention, the amount of the pH adjuster for processed cooked rice can also be shown as a ratio to be added to water (cooked water) to be added at the time of cooking the immersion rice (the one in which rice is absorbed with water). For example, when gluconic acid is used as a pH adjuster, the amount of pH adjuster in cooking water is 0.1-5.0% by mass, preferably 1.0-5.0% by mass, more preferably Is 2.0-4.0 mass%.

  In the present invention, the pH of cooked rice food as a final product may be adjusted to 4.6 or less by addition of a pH adjuster for processed cooked rice. If it is 4.6 or less, although there is no restriction | limiting in particular, It is preferable to set it as pH 4.5 or less. In the present invention, when referring to the pH value for cooked rice, it refers to a value measured by the method described in the examples of the present specification unless otherwise indicated.

  In the present invention, the term "rice" refers to uncooked rice unless otherwise specified, and "rice" refers to brown rice, split rice, white rice (sometimes referred to as polished rice), and a mixture of these. including. In the present invention, rice may be japonica seeds (Japanese type, short particle type), indica type (India type, long particle type), Javanese type (Java type, large particle type), and even glutinous rice may be glutinous rice. There may be any, and the variety is not limited, but a variety excellent in taste can be particularly preferably used. Examples of this breed are Koshihikari, Hitomebore, Hinohikari, Akitakomachi, Kinuhikari, Kirara, Hainuki, Hoshi no Yume, and Tsugaru Roman.

As "water" of the raw material in this invention, what is normally used in cooked rice manufacture can be used.
In the present invention, as raw materials, in addition to those described above, cereals other than rice (for example, wheat, airfew, hail, kneader), ingredients (for example, beans, vegetables, fruits, livestock meat, fish and shellfish), seasoning, food Acceptable additives (eg, lysozyme) can be used as appropriate.

In the present invention, the term "processed cooked rice" includes white rice and glutinous rice (boiled rice manufactured by cooking a food prepared by mixing rice and various ingredients).
The "processed cooked rice" of the present invention can be produced by an ordinary method except for adding an organic acid and a squeezed vegetable product to cooking water.

  Even when the organic acid and the squeezed product are separately added to the cooking water, the acid odor and sour taste of the processed rice can be reduced. By using cooking water containing an organic acid and a squeezed product, it is possible to reduce acid taste and acidity.

<Method of producing processed rice>
The method for producing processed cooked rice of the present invention can be produced by a conventional method except using cooked water containing an organic acid and a squeezed product of fruits and vegetables for cooking water of cooked rice at the time of producing cooked rice.
In the present invention, for processed rice, for example, rice is washed, soaked, drained by a conventional method, and used for cooking water of cooked rice at the time of production of cooked rice, using cooked water containing organic acid and juicing of fruits and vegetables. It can be manufactured by cooking rice.

  EXAMPLES Hereinafter, the present invention will be more specifically described by way of examples, but the present invention is not limited to the following examples.

Example 1
<Manufacture of pH adjuster for processed rice>
First, using 50% by mass gluconic acid (Zhao Kagaku) as a pH adjuster, an aqueous gluconic acid solution of 33.5% by mass was prepared and used as a pH adjuster. In addition, a 13% by mass aqueous solution of glucono delta lactone (Fujigulcon: Sakai Chemical) was similarly prepared and used as a pH adjuster.
It was confirmed that the pH of each pH adjuster was within the range of 2.1 ± 0.2.
Moreover, each pH adjuster was manufactured by heating at 90 degreeC for 10 minutes.

<Manufacture of processed rice>
Processed cooked rice was manufactured by the simple cheek retort method according to the following process.
First, the rice was lightly washed with water and dipped for 1 hour, 75 g of soaked rice was put in the retort pouch, and further, a 3.5% by mass solution of each pH adjuster was put in the 65 g retort pouch. The final gluconic acid concentration was 1.17 wt% and the final glucono delta lactone concentration was 0.46 wt%. After that, the air was evacuated, sealed, and put in 5 kg stainless steel (not taken). The cooked rice was manufactured by putting a large amount of water in a stainless steel, covering with aluminum, and autoclaved at 105 ° C. for 20 minutes.

<Evaluation>
In the present example, after heating processed cooked rice, it was sampled and evaluated by the following evaluation method.
呈 The taste is quite good.
○ Good taste.
喫 Eating possible.
X No

  As shown in Table 1, when only gluconic acid or glucono delta lactone was used, there was an acid odor which was different from the stimulant odor / stimulous taste of acetic acid, and both the odor and the taste were poor. From this experimental result, it was confirmed that there was no difference in the expression of acid taste and acidity of gluconic acid and glucono delta lactone. Although glucono delta lactone is known to be decomposed to gluconic acid by heating, the present results are consistent with the results. Therefore, we decided to use glucono delta lactone below.

[Screening of food ingredients]
Hereinafter, food materials for the purpose of masking the sour taste of glucono delta lactone were tested. In the following tests, using 65 g of cooking water having a final concentration of glucono delta lactone of 0.46% by mass and the final concentrations of the other compositions shown in Tables 2 to 8 below, It was added to 75 g of soaked rice in the same manner as in Production>, and cooked rice was produced and evaluated.

  As described above, general seasonings such as yeast extract were examined. With regard to some yeast extract, and some bonito extracts etc., the effect of suppressing acidity and acidity can be confirmed by using it at a low concentration at which the unique odor of yeast extract and the like does not bother, and umami seasoning It also became clear that it had a certain sourness and odor suppressing effect.

  In order to reduce the acid smell of gluconic acid, fruit juice was tried.

From the above results, it has been found that citrus fruits such as grapefruit, lemon and orange are suitable for reducing acidity and acid smell. Furthermore, in terms of taste quality, it was found that grapefruit and lemon, which are citrus fruits having relatively low sweetness, are particularly suitable.
Next, vegetable juice was examined.

The ginger juice and carrot juice were good in taste and smell.
Although onion and celery are effective in reducing acidity, they have a distinctive odor. It was suggested that the root vegetable part is more effective than celery and onions.
Among the above results, citrus fruit juice was the most effective.

[Example 2: Verification of Combined Effect]
In Example 1, since the citrus fruit juice was most effective, a test in which the above ingredients were combined on the basis of citrus juice was conducted in the same manner as in Example 1. In the following table, the formulation [0.0035 + 0.0035] indicates the content (% by mass) of each food material in the pH adjuster. For example, in column 21.1 of Table 6 below, it is shown that 0.0035% by mass of lemon juice and 0.0035% by mass of yeast extract are blended.

  Among the above, combinations of lemon juice, yeast extract and ginger juice, which were evaluated well, were tested.

  Furthermore, it tested about ginger juice and grapefruit juice.

  Although the yeast extract alone had a low acidity, acidity, and smell reducing effect, the effect was enhanced when combined with fruit juice. The combination of fruit juice and vegetable juice also worked well. Furthermore, it became clear that the balance was further improved and suitable by adding a yeast extract.

[Example 3: Production of individual food products]
Tray-containing sterile cooked rice was produced by the following method.
1) Niigata Koshihikari (whiteness 43) was immersed in water for 1 hour.
2) The obtained immersion rice 106g was filled in the tray.
3) The sample was sterilized by four shots of heating time of 5 seconds with a pressure heater (F value: about 10). After sterilization, 86 g of cooked water was added to the tray and cooked with a convection steamer at around 100 ° C. for 24 minutes. The pH adjusters prepared according to the formulation of Table 9 below were blended with the cooking water so as to be 3.5% by mass, respectively. That is, the concentration of glucono delta lactone in the cooking water was all 0.455% by mass.
4) After cooking, the tray opening was further sealed with a film and steamed at 70 ° C. or higher for 15 minutes.

The obtained processed cooked rice was evaluated in the same manner as in Example 1. The following 11 is a summary of the test results of 116 people.
Compared with Comparative Example 1, the processed cooked rice to which the pH adjusting agent of Example 3 was added was overwhelmingly less likely to feel sour, and it was revealed that the taste was very excellent.

Example 4
A processed rice is manufactured using five types (4-1 to 4-5) of pH adjusters having compositions shown in Table 12 with acidulant-free products as standard, and the difference between the pH adjusters is a taste sensor. The odor sensor was used to measure the visualization of taste and odor.
(Method)
Sterile rice was evaluated using sensory evaluation, an odor sensor (Shimadzu FF-1), and a taste sensor (α-mos electronic taste system α Astree). In Table 12 below, pH adjusters 4 and 5 used different ones in production date.

(Pre-processing method)
After adjusting to an edible state with a predetermined heating method in a microwave oven, 50 g was sampled and the odor was evaluated as it was. The taste sensor was prepared by adding water to water 3 to rice 1 (water ratio rice: water = 100 g: 300 g) and centrifuging the one heated in a microwave oven at 90 ° C for 10 minutes (8000 rpm × 15 min, 20 ° C. setting) The supernatant was used.

The result of principal component analysis measured using the odor discriminating apparatus is shown in FIG. Moreover, FIG. 2 shows the similarity of smell with acidulant-free rice.
As shown in FIG. 1, in the order of sample (5) → sample (4) → sample (6) → sample (3) → sample (2), shift in the direction of sample (1) (acidulant-free area) As with sensory evaluation, the sample (2) tended to be close to the non-additive with acidulant.
In the comparison of samples (2), (3) and (5), the difference between sample (5) and sample (2) is large. The sour taste odor tended to be weak in the group to which grapefruit juice and ginger extract were added (hereinafter referred to as "vegetable-added zone"). As for the concentration of the fruit and vegetable added zone, it was shown that the sample (4) was the strongest, the weakest in the order of the sample (3) and the sample (2), and the sample (2) was close to the non-additive with acidulant.

FIG. 2 is a graph showing the degree of similarity with sample (1) (acidulant-free area).
As shown in FIG. 2, the aroma of the sample (2) had a high degree of similarity with the sample (1).
In the odor sensor data, samples (2) to (4) in the fruit and vegetable added zone and samples (5) and 5 in the fruit and vegetable-free region, sample (4) → sample (3) → sample (2) and acidulant The odor was shifted toward the weak sample (1), and the correlation with the sensory was also high.
Of the samples (4), (3) and (2), the samples (2) and (3) were closer to the sample (1) than the sample (4). (3) is desirable, and it has been suggested that the use of grapefruit juice and ginger paste may reduce the odor of the acidulant without imparting an odd taste.

FIG. 3 shows the similarity to the target sample by Euclidean distance.
In FIG. 3, the smaller the distance, the more similar to the target sample ((1)). The aroma of sample (2) was found to be similar to the sample (1) (with no acidulant added) at the shortest distance.

(Measurement result of electronic taste system)
FIG. 4 shows the results of principal component analysis by the electronic taste system.
The samples were roughly classified into sample (1) and samples (2) to (6) (acidulant addition zone). In samples (2) to (6), there was almost no distance except for sample (2), and only sample (2) approached the direction of sample (1).

The results of sample (1) (acidulant-free area) and samples (2) to (4) are shown in FIG. 5, and sample (1) (acidulant-free area) and sample (5), (6) in FIG. ) (With no added vegetables and vegetables).
In the taste sensor data, it was divided into two groups, acidulant-free and acidulant-free, but grapefruit and ginger were added in the order of sample (4) → sample (3) → sample (2). There was a tendency to approach, and for the sample (4), there was almost no difference (distance) from the samples (5) and (6) (with no added fruits and vegetables).
Sample (2) or sample (3) has a weak acid flavor and is close to sample (1) from the viewpoint of flavor including smell, and it is found that the amount of addition is preferably about samples (2) to (3) The

[Example 5: Acidity, acidity, odor suppression test]
Mix each component shown in the table below as 1% by mass in cooking water as organic acid, and prepare 0.1% by mass grapefruit juice or 0.1% ginger paste in cooking water as juice of vegetables and fruits. Processed rice was produced using the pH adjusting agent containing the organic acid and grapefruit juice or ginger paste in the table to be blended, and evaluated in the same manner as in Example 1.

  When 0.1% grapefruit juice and 0.1% ginger paste are used as juices for vegetables and fruits, sourness and acid odor can be reduced and masked against 1% acetic acid and 1% sodium acetate as well. It became clear.

[Example 6: Acidity, acidity, odor suppression test]
An acidity, acidity, and odor inhibition test was conducted in the same manner as in Example 1 except that each ingredient of each ingredient shown in the following table was used as a squeezed or flavored ingredient of fruits and vegetables.

  As shown in the above results, when a citrus flavor component (flavor) was used, unlike the squeezed matter, there was no or low masking effect of sour / acidic odor, and the flavor specific flavor was noticeable and not preferable. On the other hand, it was found that burdock extract powder is excellent in masking ability. In addition to burdock extract powder, sweet corn powder and green pea powder were found to have masking ability.

Claims (6)

Contains organic acids and fruit and vegetable juices,
The fruit and vegetable squeezed product is a mixture of a vegetable squeezed product and a fruit squeezed product,
The vegetable squeeze is ginger squeeze, carrot squeeze, burdock squeeze, sweet corn squeeze, or green pea squeeze,
The above-described fruit squeezed is grapefruit squeezed solution or lemon squeezed solution,
The pH adjuster for processed rice , wherein the organic acid is gluconic acid or glucono delta lactone . The pH for processed rice according to claim 1, wherein the mixture is a mixture of lemon squeeze and ginger squeeze, a mixture of lemon squeeze and carrot squeeze, or a mixture of grapefruit squeeze and ginger squeeze. Modifier. Furthermore, the pH adjuster for processed cooked rices of Claim 1 or 2 containing a yeast extract. Processed cooked rice using the pH adjuster for processed cooked rice according to any one of claims 1 to 3 . As cooking water of cooked rice at the time of processing cooked rice, we used cooking water containing organic acid and squeezed fruits and vegetables,
The fruit and vegetable squeezed product is a mixture of a vegetable squeezed product and a fruit squeezed product,
The vegetable squeeze is ginger squeeze, carrot squeeze, burdock squeeze, sweet corn squeeze, or green pea squeeze,
The above-described fruit squeezed is grapefruit squeezed solution or lemon squeezed solution,
The method for producing processed cooked rice, wherein the organic acid is gluconic acid or glucono delta lactone . The method for producing processed rice according to claim 5 , wherein the mixture is a mixture of lemon squeezed solution and ginger squeezed solution, a mixture of lemon squeezed solution and carrot squeezed solution, or a mixture of grapefruit squeezed solution and ginger squeezed solution. Method.

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