JPH0315349A - Quality improvement of food and drink and quality improving agent - Google Patents

Abstract

PURPOSE:To extremely simply eliminate a characteristic smell of food and drink, to provide food and drink with nutrient of unpolished rice and to improve qualities of food and drink by adding ground material of roasted unpolished rice or germinated unpolished rice as a quality improving agent to food and drink. CONSTITUTION:Food and drink such as fish and shellfish, animal meat, chicken, soybean milk or mayonnaise or a raw material thereof is blended with usually about 0.1-30wt.%, preferably about 0.5-20wt.% ground material of roasted unpolished rice or germinated unpolished rice.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for improving the quality of food and drink products and a quality improving agent used therein. More specifically, the present invention relates to a method for improving the quality of food and drink products through excellent deodorizing effects, and a quality improver used therein.

BACKGROUND ART BACKGROUND ART Foods and drinks, especially fish and livestock meat, have a unique odor, which is a problem when edible. For example, blue-backed fish such as sardines, mackerel, and yellowtail have a unique fishy odor, and some people may object to this odor and be unable to eat them. In addition, sardines and the like have high nutritional value, are cheap, and are easily available, but their odor is a bit of a problem, and the amount that reaches the table does not increase compared to the catch. Furthermore, it has a problem with the odor of mutton, and although it is known to be inexpensive and low in calories, it is not widely used.

Various methods have been used to remove these unique odors, but they are time-consuming and labor-intensive. I'm erasing it.

In view of these circumstances, the present inventors conducted extensive research in order to find a method for easily deodorizing the unique odors of food and drink products. As a result, by simply adding crushed germinated brown rice (patent application No. 1-79433) or ungerminated brown rice, which the present inventors discovered and applied for a patent for, during cooking, it has been found that The present invention was completed after learning that the odor of brown rice can be removed very easily and that the quality of brown rice can also be improved by adding nutrients from brown rice.

Means for Solving the Problems The present invention provides a method for improving the quality of food and drink products, which comprises adding a pulverized product of roasted brown rice or germinated brown rice to the food or drink or its material, and a method for improving the quality of food and drink products that includes the pulverized product as an active ingredient. The purpose is to provide quality improving agents for products.

The brown rice used as a raw material may be either glutinous rice or glutinous rice, but it is usually the commonly available nonglutinous rice (fir rice).
Use regular brown rice (seed coat, embryo, endosperm) from which the stingray) has been removed.

In order to obtain the pulverized product used in the present invention, carefully selected brown rice with few impurities, uniform grain shape, and grains from which rice has been removed is thoroughly washed with water, and then roasted as it is or after germination under certain conditions. do.

Germination is carried out by keeping brown rice under moderate humidity and temperature.

For example, washed brown rice is soaked in water for 5 to 6 hours or more, and kept at room temperature (25°C) for 2 to 3 days.
Below, preferably about 0.2 to 3u+, more preferably about 0.2 to 0. 5. Germinate as uniformly as possible in ax. Uniform germination allows for uniform roasting.

Roasting can be carried out according to conventional methods, but it is preferable to use radiant heat rather than direct flame, and if necessary, hot air at a desired temperature may be used. There are no particular restrictions on the roasting temperature, but! The temperature is preferably about 70 to 180°C. If the temperature is lower than this, the aroma and flavor peculiar to brown rice will be difficult to produce, and the quality improvement effect will be weak. On the other hand, if the temperature is too high, many parts will be carbonized, which is undesirable in terms of coloration and flavor. Roasting time is also not particularly limited, but is preferably several hours or more, preferably 7 hours or more.
~10 hours.

The roasted brown rice or germinated brown rice is then ground by Tsunehiro using a suitable grinder, flour mill, etc., for example, pulverized or powdered.

The resulting pulverized product has a moderate yellow to brown color, has a good flavor, moderate bitterness, richness, umami, and sweetness, has a high fiber content, and is rich in protein, carbohydrates, minerals, etc. In the bag of the present invention, this is added to the food/beverage product or its material.

The method of the present invention is used to remove unpleasant odors, vinegar odors (e.g., mayonnaise odor, etc.) from seafood, livestock meat, poultry meat, beverages (e.g., soy milk, etc.), and the method uses the pulverized product obtained above. This can be done by adding it to foods and drinks or their ingredients during the cooking process or when they are ready for consumption. The amount added is not particularly limited, and is about 0.1 to 30% by weight, preferably about 0.5 to 2% by weight, based on the final finished food/beverage product.
0% by weight, and germinated brown rice has better odor control effects and quality improvement effects.

The quality improving agent of the present invention may be the pulverized product itself obtained above, which is processed into an appropriate shape such as granules by a conventional method.

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Brown rice was thoroughly washed with water and soaked in water for 6 hours at room temperature.
Store at 4℃ for about 50 hours with occasional watering to make 0.5M1
Germinated on 1. This was roasted with radiant heat at 180°C for 8 hours and then made into powder using a flour mill.

The thus obtained germinated brown rice was used in sardine tempura. 20 parts of germinated brown rice flour was added to 100 parts of wheat flour (parts by weight, the same applies hereinafter), cold water and egg liquid were added to make a batter, and the Iwan was fried like making regular tempura. When we tasted it not only freshly fried, but also after 30 minutes and 1 hour at room temperature, we found that there was no fishy odor, no stickiness from the oil, and no change in the crunchy texture. Ta.

Example 2 Thoroughly washed brown rice was roasted at 200°C by far infrared roasting method.
After roasting for 0 minutes, it was powdered.

This brown rice flour was used for fried sardines. 5 parts of brown rice flour was added to 100 parts of wheat flour and mixed well.

Prepare sardines for frying in the usual way, coat them with this flour, dip them in egg wash, coat them with breadcrumbs, and fry them in cooking oil. When I tasted it, I could not feel any fishy odor at all.

Example 3 The head of a sardine was removed, opened by hand, and the back bone and internal organs were removed and washed with water. I pounded the meat on a cutting board and put it in a bowl. 300g of sardine paste obtained in this way,
Germinated brown rice flour 69 obtained in Example 1, one small egg,
9 g of potato starch and 2 g of salt were added and mixed well. Bring 1Q of water to a boil in a pot, add the seasoned surimi, turning it into a ball,
After it rose to the surface for 1-2 minutes, I scooped it out and made a tsumi container.

The fish sauce made in this way had no fishy odor at all and was very delicious as an ingredient for soup stock or miso soup.

Example 4 Remove the head and internal organs of mackerel, cut into three pieces, and cut half the mackerel into three pieces.
~Cut into four pieces. After lightly salting and seasoning,
10 parts of the brown rice flour obtained in Example 2 was added to 100 parts of wheat flour, and the well-mixed flour was sprinkled on and fried on both sides in a frying pan. When grilling, I use cooking oil or butter, but when the fillets are thick, I pay close attention to the heat and make sure that the heat reaches the center of the mackerel. When I tried the finished mackerel meuniere, it had a refreshing texture similar to white fish meuniere, had no fishy smell, and had an extremely good taste.

Example 5 Approximately 6,009 pieces of yellowtail were prepared by cutting them into appropriate sizes. I soaked this ara in boiling water and put it in a colander.

In a pot, add appropriate amounts of sake, mirin, and soy sauce similar to those used for making regular ara-ni, and when it comes to a boil, add the ara-ni and at the same time sprinkle in the germinated brown rice flour 129 obtained in Example 1. When the ara was sufficiently cooked, it was taken out and served with the remaining broth in the bowl.

Yellowtail and yellowtail boiled in agar have a unique fishy odor while they are being boiled and when they are being eaten, but if you cook them using the method described above, there will be almost no odor when cooking or eating them, and there will be no odor in the kitchen. There was nothing left.

Example 6 Prepare 5009 pieces of minced chicken, add the germinated brown rice flour 89 obtained in Example 1, and add appropriate amounts of onions, fresh bread crumbs, eggs, salt, pepper, etc., just like making a regular hamburger steak. Mix well by kneading by hand. I shaped the hamburger steak into the desired size, such as oval or round, and heated oil in a frying pan and browned both sides. Minced chicken has a unique odor, and ginger, green onion, garlic, etc. are usually used to eliminate the odor, but by adding brown rice flour, this odor can be easily removed, making an inexpensive, low-calorie chicken hamburger steak.

Effects of the Invention According to the present invention, germinated brown rice flour and brown rice flour can be used in a large number of dishes containing fish and meat, and their deodorizing effect is beyond imagination. Of course, it can be used in many dishes other than Examples 1 to 6, and in dishes that use strong-smelling fish and meat as ingredients, ginger juice, garlic, onions, green onions,
Although miso and other ingredients are used in preparation to reduce odor, the quality of food and drink products itself can also be improved, such as by improving the flavor due to the germinated brown rice flour of the present invention and the flavor of brown rice. If you use brown rice flour, this is not necessary and it is very easy to eliminate odors.

Claims (2)

[Claims] (1) A method for improving the quality of food and drink products, which comprises adding pulverized roasted brown rice or germinated brown rice to food and drink products or their ingredients. (2) A quality improver for food and beverages containing roasted brown rice or pulverized germinated brown rice as an active ingredient.