JP6838265B2 - Liquid seasoning for cooking rice - Google Patents

Description

The present invention relates to a liquid seasoning for cooking rice, a method for producing cooked rice, and a method for modifying the texture of cooked rice.

"Okowa (Okowa)" refers to food made by steaming glutinous rice with desired ingredients such as azuki beans, wild vegetables, pork, shrimp, and chestnuts. Okowa, Gomoku Okowa, Seafood Okowa, Chestnut Okowa, etc. are conventionally known. Okowa is widely loved by consumers because it has a unique chewy texture as well as its taste and flavor.

Taking red rice as an example, glutinous rice is first soaked in azuki or cowpea broth for several hours to overnight to absorb enough water to color it, and then the glutinous rice is boiled in azuki beans or cowpea. A common method is to steam and cook with glutinous rice using a steaming basket. Okowa requires time and effort to cook, for example, it is necessary to sprinkle water several times at an appropriate timing during the steaming, and it is hard to say that it can be easily cooked at home.

In recent years, various seasonings (so-called cooked rice base) for cooking rice cooked by Okowa using an electric rice cooker for home use have been put on the market. Therefore, the seasoning has problems such as the cost of glutinous rice and the trouble of preparing glutinous rice.

On the other hand, a cooked rice modifier that improves the looseness (easiness of loosening) while maintaining the gloss and stickiness of cooked rice for the purpose of stably producing a large amount of cooked rice on a large-scale continuous cooked rice cooking line. Has been reported (Patent Documents 1 to 3). However, it is not related to the liquid seasoning that gives the chewy texture peculiar to Okowa.

International Publication No. 2013/054460 International Publication No. 2010/131456 International Publication No. 2008/032433

The present invention has been made in view of the above circumstances, and the problem to be solved is that the texture is chewy without impairing the taste, that is, the texture has appropriate adhesion and elasticity. It is an object of the present invention to provide a seasoning for easily producing cooked rice having the above.

As a result of diligent studies to solve the above object, the present inventors have added a liquid seasoning containing starches to raw rice to cook rice, so that the rice is cooked without spoiling the taste. We have found that we can produce cooked rice with a feeling, and we have completed the present invention by further researching based on such findings.

That is, the present invention is as follows.
[1] A liquid seasoning for cooking rice containing starches.
[2] The seasoning according to [1], wherein the starch is at least one selected from raw starch and modified starch.
[3] The seasoning according to [2], wherein the modified starch is made from at least one selected from the group consisting of tapioca starch, corn starch, waxy corn starch, potato starch and waxy potato starch.
[4] Modified starch includes acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, sodium octenyl succinate, starch acetate, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, The seasoning according to claim [2] or [3], which is at least one selected from the group consisting of phosphorylated starch, cross-linked starch and sodium starch glycolate.
[5] The seasoning according to any one of [1] to [4], which is used so that 0.1 to 5% by weight of starch is added to raw rice.
[6] The seasoning according to any one of [1] to [5], wherein the content of starches is 0.1 to 15% by weight based on the total weight of the seasoning.
[7] The seasoning according to any one of [1] to [6], which imparts an okowa-like texture.
[8] A method for producing cooked rice, which comprises cooking raw rice in the presence of the seasoning according to any one of [1] to [7].
[9] The production method according to [8], wherein the starches contained in the seasoning are 0.1 to 5% by weight based on raw rice.
[10] A method for modifying the texture of cooked rice, which comprises cooking raw rice in the presence of the seasoning according to any one of [1] to [7].
[11] The method according to [10], wherein the starches contained in the seasoning are 0.1 to 5% by weight based on raw rice.

According to the present invention, it is possible to produce cooked rice having a chewy texture, that is, a texture having an appropriate degree of adhesiveness and elasticity, without impairing the taste.
The present invention also provides a method for producing cooked rice having a chewy texture like Okowa.
The present invention also provides a method for modifying the texture of cooked rice, which modifies the texture of cooked rice into a chewy texture.

It is a graph which shows the evaluation result of Test Example 1. It is a graph which shows the evaluation result of Test Example 2. It is a graph which shows the evaluation result of a reference example.

1. 1. Seasoning The seasoning of the present invention is characterized by containing starches. Examples of starches include raw starch and modified starch. The seasoning of the present invention preferably contains at least one selected from raw starch and modified starch, and more preferably contains modified starch from the viewpoint of storage stability.

In the present invention, "modified starch" refers to starch that has been subjected to at least one treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment. The modified starch used in the present invention is not particularly limited as long as it is edible, but chemically treated starch is preferable. Examples of chemically treated starch include acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, sodium octenyl succinate, starch acetate, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, and phosphoric acid monoester. Examples thereof include chemical phosphate cross-linked starch, phosphorylated starch, phosphoric acid cross-linked starch and sodium starch glycolate. The processed starch used in the present invention is preferably acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, sodium octenyl succinate, acetate starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphoric acid monoesterified phosphorus. At least one selected from the group consisting of acid-crosslinked starch, phosphorylated starch, phosphoric acid-crosslinked starch and sodium starch glycolate, more preferably acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, hydroxypropyl phosphorus. At least one selected from the group consisting of acid-crosslinked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch and phosphoric acid cross-linked starch, particularly preferably acetylated adipic acid cross-linked starch and / or hydroxypropyl phosphate-crosslinked starch. is there. These modified starches may be further physically and / or enzymatically treated in addition to the chemical treatment.

The raw material of the processed starch used in the present invention is not particularly limited, but since it is excellent in the effect of imparting a chewy texture like sardines, the processed starch includes tapioca starch, corn starch, waxy corn starch, horse belly starch and It is preferable to use at least one selected from the group consisting of waxy horse belly starch as a raw material, and it is more preferable to use tapioca starch and / or waxy corn starch as a raw material.

In the present invention, "raw starch" refers to unmodified starch that has not been physically, chemically or enzymatically treated, for example, tapioca starch, corn starch, waxy corn starch, horse bell starch, waxy horse bell starch. Examples thereof include starch, wheat starch, rice starch, sweet dew starch and sago starch, preferably tapioca starch, corn starch, waxy corn starch, horse belly starch, waxy horse belly starch and rice starch, and more preferably tapioca starch and waxy corn starch. , Waxi horse bell 薯 starch. These raw starches may be used alone or in combination of two or more.

In addition to starches, the seasoning of the present invention may further contain food ingredients and / or food additives commonly used in seasonings. The food raw materials and food additives are not particularly limited as long as they do not impair the object of the present invention, and for example, water, soy sauce, salt, miso, vinegar, spices, mirin, edible oils and fats (eg, vegetable oils, animal oils, etc.), Meat (eg beef, pork, chicken, etc.), seafood (eg, fish, shellfish, shrimp, crab, etc.), vegetables (including vegetable paste, dried vegetables, etc.), seaweed (eg, kelp, wakame, etc.), fruits (eg, kelp, wakame, etc.) Fruit juice, flesh paste, etc.), eggs (eg, whole eggs, egg yolk, egg white, etc.), extracts (eg, meat extract, vegetable extract, seafood extract, yeast extract, etc.), sweeteners (eg, granulated sugar, sugar, etc.) Alcohol, high-sweetness sweeteners, etc.), acidulants (eg, citric acid, etc.), spices (eg, pepper, etc.), amino acids (eg, sodium glutamate, sodium aspartate, etc.), nucleic acids (eg, inosic acid, etc.) Guanilic acid, etc.), inorganic salts, vitamins, dietary fibers, flavoring agents, coloring agents, emulsifiers, thickeners, pH adjusters, antioxidants, preservatives, etc. These food raw materials and food additives may be used alone or in combination of two or more.

The form of the seasoning of the present invention is preferably liquid. Since the seasoning of the present invention is a liquid, it can be easily and uniformly mixed with raw rice, and it is possible to provide cooked rice having a chewy texture like rice balls. In the present invention, the "liquid" refers to a liquid that exhibits fluidity at room temperature (25 ° C.) and normal pressure (100 kPa), and includes solutions, dispersions, suspensions, emulsions, etc., as well as pastes, slurries, etc. It is a concept to do.

The water content of the seasoning of the present invention is preferably 50 to 95% by weight with respect to the total weight of the seasoning, and more preferably 60 to 90% by weight because it is easy to mix uniformly with raw rice. , Particularly preferably 70 to 90% by weight.

The seasoning of the present invention can be produced by a known method. For example, it can be produced by mixing each seasoning raw material such as starch and stirring it uniformly.

The seasonings of the present invention may be provided in containers. The container that can be filled with the seasoning of the present invention is not particularly limited as long as it is a container usually used for filling the liquid seasoning, and for example, an aluminum pouch, a PET (polyethylene terephthalate) container, a metal container, and a glass container. , Paper containers and the like.

The seasoning of the present invention can be heat sterilized. The heat sterilization treatment is not particularly limited as long as it is usually used for liquid seasonings, and examples thereof include retort sterilization, hot packs, and hot water sterilization.

The seasoning of the present invention is preferably for cooking rice. In the present invention, the “rice-cooking” seasoning refers to a seasoning used when cooking cooked rice, and is a concept distinguished from a seasoning used for cooked cooked rice. More specifically, the “rice-cooking” seasoning is a case where cooked rice is cooked by immersing raw rice in rice-cooking water and then heating, and the raw rice and / or rice-cooking water is used before and / or during heating. It is used by being added to.

The seasoning of the present invention is preferably 0.1 to 5% by weight, more preferably 0.25 to 4% by weight, particularly preferably 0.25 to 3% by weight, most preferably, based on raw rice (dry matter equivalent). It is preferably used so that 0.5 to 1.5% by weight of starch is added. When the amount of starch with respect to raw rice is within the above range, cooked rice having a texture having both preferable adhesiveness and elasticity can be obtained.
In order to obtain cooked rice having a texture having both preferable adhesiveness and elasticity, the amount of starches with respect to raw rice may be within the above range, and the content of starches in the seasoning of the present invention is particularly limited. However, it is usually 0.1 to 15% by weight based on the total weight of the seasoning, and is preferably 0.3 to 13 from the viewpoint of rice cookability and taste, and from the viewpoint of fluidity at room temperature. It is% by weight, more preferably 0.5 to 10% by weight.

In the present invention, "raw rice" means uncooked rice that has not been cooked rice. The raw rice in which the seasoning of the present invention is used may be glutinous rice, glutinous rice or a mixture thereof, but the raw rice in which the seasoning of the present invention is used is that the effect of the present invention is remarkably exhibited. The rice preferably contains glutinous rice in an amount of 80% by weight or more, more preferably 90% by weight or more, and particularly preferably 95% by weight or more. The degree of milling of the raw rice is not particularly limited, and for example, any of milled rice, non-washed rice, brown rice, germinated brown rice, germinated brown rice and the like may be used, and it is preferable to use polished rice or non-washed rice. The cultivated species, varieties, and production areas of raw rice are not particularly limited.

By cooking rice together with raw rice, the seasoning of the present invention can produce cooked rice having a chewy texture like rice cake. In the present invention, the “rice cake-like chewy texture” refers to a texture that has both appropriate adhesiveness and elasticity, which is noticeably felt when the rice cake is chewed. The presence or absence and degree of chewy texture of rice cake can be evaluated by sensory evaluation of adhesiveness and elasticity by a specialized panel. In the present invention, the method of cooking raw rice is not particularly limited, and a rice cooking method known per se may be appropriately used. The method is not particularly limited, and examples thereof include a rice cooking method using a rice cooker or a pot. The amount of water for cooking rice varies depending on the degree of milling of the raw rice, but is usually 0.8 to 1.5 times by weight with respect to the raw rice (dry matter equivalent).

The seasoning of the present invention can impart an okowa-like texture (preferably a okowa-like chewy texture) to cooked rice by cooking the rice together with raw rice.

The seasoning of the present invention can be used as a texture modifier for cooked rice.

2. 2. Method for Producing Cooked Rice The present invention also provides a method for producing cooked rice, which comprises cooking raw rice in the presence of the seasoning of the present invention.

In the method for producing cooked rice of the present invention, the starches contained in the seasoning of the present invention are preferably 0.1 to 5% by weight, more preferably 0.25 to 4% by weight, based on raw rice (dry matter equivalent). By weight%, particularly preferably 0.25 to 3% by weight, most preferably 0.5 to 1.5% by weight. When the amount of starch with respect to raw rice is within the above range, cooked rice having a texture having both preferable adhesiveness and elasticity can be obtained.

The method of cooking raw rice is not particularly limited, and a rice cooking method known per se can be appropriately used. The method is not particularly limited, and examples thereof include a rice cooking method using a rice cooker or a pot. The amount of water for cooking rice varies depending on the degree of milling of the raw rice, but is usually 0.8 to 1.5 times by weight with respect to the raw rice (dry matter equivalent). The order in which the seasoning, raw rice and rice cooking water of the present invention are mixed is not particularly limited, and the seasoning of the present invention may be added after immersing the raw rice in the rice cooking water, or the rice cooking water and the rice cooking water of the present invention may be added. After mixing with the seasoning, raw rice may be added and soaked. Alternatively, the raw rice and the seasoning of the present invention may be mixed and then immersed in rice cooking water.

According to the method for producing cooked rice of the present invention, cooked rice having a chewy texture like rice can be provided.

The cooked rice obtained by the method for producing cooked rice of the present invention can be eaten as it is, but it may be served for meal after further cooking, processing, processing and the like.

3. 3. Method for modifying the texture of cooked rice The present invention also provides a method for modifying the texture of cooked rice, which comprises cooking raw rice in the presence of the seasoning of the present invention.

In the method for modifying the texture of cooked rice of the present invention, the step of cooking raw rice in the presence of the seasoning of the present invention can be carried out in the same manner as the method for producing cooked rice of the present invention, and a preferred embodiment thereof is also available. The same is true.

According to the method for modifying the texture of cooked rice of the present invention, the texture of cooked rice can be modified to have a chewy texture like rice cake.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.

[Test Example 1]
(Preparation of liquid seasoning)
After mixing each raw material with the formulation shown in Table 1 below, the liquid seasonings of Examples 1 to 6 were prepared by heating to 85 ° C. Further, a control liquid seasoning was prepared in the same procedure as in Examples 1 to 6 except that modified starch was not added.

(Evaluation)
After washing rice from Niigata prefecture Koshihikari (rice cake, 300 g), it was immersed in rice cooking water (300 g) for 30 minutes. Next, after adding and stirring each of the liquid seasonings (100 g) of Examples 1 to 6 or Control, a commercially available electric rice cooker (“IH Rice Cooker Extremely Cooked” manufactured by Zojirushi Corporation, NP-VD10) was used to obtain “white rice”. Rice was cooked in "mode". Each cooked rice obtained was eaten by two trained panels, and the adhesiveness, elasticity, uniformity, and presence or absence of off-flavor were evaluated according to the evaluation criteria shown in Tables 3 to 6 below.

The results are shown in Table 7 and FIG.

As is clear from the results shown in Table 7 and FIG. 1, the cooked rice cooked using the liquid seasonings of Examples 1 to 6 of the present invention all have appropriate adhesiveness and elasticity, and also have appropriate adhesiveness and elasticity. The rice was cooked with uniform hardness. Among them, cooked rice cooked using the liquid seasonings of Examples 1 and 6 was particularly excellent in adhesiveness and elasticity. In addition, no unusual flavor was felt in any of the cooked rice.
From these results, it was found that according to the seasoning of the present invention, cooked rice having a chewy texture like rice with rice can be produced without spoiling the taste.

[Test Example 2]
(Preparation of liquid seasoning)
The procedure was the same as in Test Example 1 except that the amount of modified starch added was 0.75 to 12% by weight so that the amount of modified starch added to the raw rice was 0.25 to 4% by weight. 7-12 liquid seasonings were prepared. As the modified starch, processed starch made from tapioca starch (trade name: MT-50, manufacturing company: Nippon Shokuhin Kako Co., Ltd., processing method: acetylated adipic acid cross-linked starch) was used.
(Evaluation)
The adhesiveness, elasticity, uniformity, and presence / absence of off-flavor of Examples 7 to 12 were evaluated by the same procedure as in Test Example 1.
The results are shown in Table 8 and FIG.

As is clear from the results shown in Table 8 and FIG. 2, the cooked rice cooked using the liquid seasonings of Examples 7 to 12 of the present invention all have appropriate adhesiveness and elasticity, and also have appropriate adhesiveness and elasticity. The rice was cooked with uniform hardness. Among them, cooked rice (Examples 7 to 9) prepared by adding 0.25 to 1.5% by weight of modified starch to raw rice had preferable adhesiveness and elasticity. In addition, no unusual flavor was felt in any of the cooked rice.

[Test Example 3]
(Preparation of liquid seasoning)
The liquid seasonings of Examples 13 to 16 were prepared in the same procedure as in Test Example 1 except that the raw starch shown in Table 9 was used instead of the modified starch.

(Evaluation)
The adhesiveness, elasticity, uniformity, and presence / absence of off-flavor of Examples 13 to 16 were evaluated by the same procedure as in Test Example 1. In each of the examples, the rice could be cooked without being significantly charred or boiled.
The results are shown in Table 10.

As is clear from the results shown in Table 10, the cooked rice cooked using the liquid seasonings of Examples 13 to 16 of the present invention was cooked with uniform hardness, and no offensive flavor was felt. .. Among them, cooked rice cooked using the liquid seasoning of Example 15 was particularly excellent in adhesiveness and elasticity.

[Reference example]
A liquid seasoning to which no starch was added was prepared in the same procedure as in Test Example 1 except that modified starch was not added.
After washing rice from Niigata prefecture Koshihikari (rice cake, 300 g), it was immersed in rice cooking water (300 g) for 30 minutes. Next, after adding a liquid seasoning (100 g) to which no starch was added, powdered modified starch (trade name: MT-50, manufacturing company: Nippon Foods Chemicals Co., Ltd., raw material starch: tapioca starch, processing method: acetyl Modified starch (modified starch) was added. After sufficiently stirring, rice was cooked in the "white rice mode" using a commercially available electric rice cooker ("IH Rice Cooker Extremely Cooked" manufactured by Zojirushi Corporation, NP-VD10). The obtained cooked rice was eaten by two trained panels, and the presence or absence of adhesiveness, elasticity and off-flavor was evaluated according to the same evaluation criteria as in Test Example 1.
The results are shown in Table 11 and FIG.

As is clear from the results shown in Table 11 and FIG. 3, the cooked rice to which the modified starch was added in the form of powder had a starchy odor and the flavor was impaired. In addition, the adhesiveness was strong, the balance between adhesiveness and elasticity was lacking, and there was a sense of discomfort when eating. This discomfort was also felt when the amount of powdered modified starch added to the raw rice was 1.50% by weight.

According to the present invention, it is possible to produce cooked rice having a chewy texture and an appropriate adhesiveness and elasticity without spoiling the taste.
The present invention also provides a method for producing cooked rice having a chewy texture like Okowa.
The present invention also provides a method for modifying the texture of cooked rice, which modifies the texture of cooked rice into a chewy texture.

Claims (6)

Liquid seasonings for rice cooking (excluding those containing α-glucosidase and / or amylase) containing at least one starch selected from raw starch, acetylated adipic acid cross-linked starch and hydroxypropyl phosphate cross-linked starch. ) And
A seasoning used so that 0.1 to 1.5% by weight of starch is added to raw rice. Claim that the acetylated adipic acid cross-linked starch and / or hydroxypropyl phosphate cross-linked starch is made from at least one selected from the group consisting of tapioca starch, corn starch, waxy corn starch, potato starch and waxy potato starch. 1 The seasoning described. The seasoning according to any one of claims 1 or 2, wherein the content of starches is 0.1 to 15% by weight based on the total weight of the seasoning. The seasoning according to any one of claims 1 to 3, which imparts an okowa-like texture. Cook rice in the presence of a liquid seasoning containing 0.1 to 1.5% by weight of starch relative to the raw rice (except in the presence of α-glucosidase and / or amylase) . Including that
A method for producing cooked rice, wherein the starch is at least one selected from raw starch, acetylated adipic acid cross-linked starch and hydroxypropyl phosphate cross-linked starch. Cook rice in the presence of a liquid seasoning containing 0.1 to 1.5% by weight of starch relative to the raw rice (except in the presence of α-glucosidase and / or amylase) . Including that
A method for modifying the texture of cooked rice, wherein the starches are at least one selected from raw starch, acetylated adipic acid cross-linked starch and hydroxypropyl phosphate cross-linked starch.