JPH06339348A - Cooked food and seasoning liquid for producing the same food - Google Patents

Abstract

PURPOSE:To obtain a frozen food in which the humectant properties are enhanced; the surface is prevented from drying and solidifying and the texture and taste thereof are prevented from being impaired in cooking the food and a seasoning liquid for preparing the frozen food. CONSTITUTION:The cooked food contains maltotetraose and maltose. Furthermore, the seasoning liquid for producing the cooked food contains the maltotetraose and maltose is provided.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel cooked food and a seasoning liquid for producing the cooked food. And more specifically, while enhancing the moisturizing property to prevent the surface from drying and solidifying,
The present invention relates to a cooked food in which the texture and taste of the food are prevented from being impaired, and a seasoning liquid for the purpose of preparing the cooked food.

[0002]

2. Description of the Related Art In recent years, modern women are not able to spend much time and effort on cooking due to the increase in the number of co-working couples and single employees who have been working together with the advancement of women into society. Due to the demands of such times, many kinds of cooked foods are on the market. Generally, the above-mentioned cooked foods have poor moisturizing properties, and the texture tends to be inferior to that before storage, especially when stored for a long time. For example, sugar is generally added as a saccharide to seasoned vinegar for sushi rice. However, sushi rice made with seasoned vinegar that uses only sugar as sugar has no sag over time due to evaporation of water, and it is difficult to obtain the same texture as when cooking. This is because the moisturizing properties of sushi rice are not significantly enhanced by the added sugar. This is mainly because the water retaining film on the surface of the sushi rice grains is not maintained because part of the sugar crystallizes during storage and the water in the sushi rice easily evaporates.

In Japanese Patent Laid-Open No. 3-117459, a quality improving agent comprising a mixture of sugar and / or sugar alcohol and a surfactant for food is added in the production of rice cakes as food using sugar and sugar alcohol. A method for producing rice cakes and a quality improving agent are disclosed. However, this method or the quality improving agent is intended to have an effect of "preventing stickiness" by using sugar and / or sugar alcohol, or "suppressing excessive adhesion to teeth" which is a derivative effect of the effect of "stickiness prevention". However, it does not solve the above problem of enhancing the moisturizing property. Therefore, the original purpose of the cooked food of the present invention is clearly different from that of the seasoning liquid for enhancing the moisturizing effect.

Further, Japanese Patent Application Laid-Open No. 61-249365 discloses a method for producing frozen surimi, in which low molecular weight linear oligosaccharides and polymerized phosphates are added and kneaded to raw fish meat and then frozen. However, the production method of such frozen surimi is
It is a method aimed at suppressing freezing denaturation of fish meat surimi, that is, protein of fish meat, and obviously differs from the present invention in its original purpose, like the above-mentioned method for producing rice cakes and quality improving agent.

[0005]

The problem to be solved by the present invention is to provide a frozen food product which enhances the moisturizing property to prevent the surface from drying and solidifying, and also prevents the texture and taste of the food product from being impaired. And to provide a seasoning liquid for the purpose of preparing the frozen food.

[0006]

Means for Solving the Problems As a result of extensive studies conducted by the present inventor to solve the above-mentioned problems, the use of a seasoning solution containing maltotetraose and maltose in foods, particularly cooked foods, The inventors have found that the problems can be solved and completed the present invention. That is, the gist of the present invention is as follows.

(1) A cooked food containing maltotetraose and maltose. (2) The above characterized in that the cooked food is frozen cooked rice
(1) Cooked food as described. (3) The seasoning liquid for producing cooked food according to the above (1) or (2), which contains maltotetraose and maltose.

(4) The seasoning liquid for producing cooked food according to the above (3), wherein the seasoning liquid contains vinegar. (5) The method for producing frozen cooked rice according to (2) above, wherein the polished rice is mixed with maltotetraose and maltose for cooking. (6) The method for producing frozen cooked rice according to (2) above, wherein maltotetraose and maltose are mixed with cooked rice or steamed rice and then frozen.

(7) The method for producing frozen cooked rice according to the above (2), which comprises spraying cooked rice, steamed rice or cooked cooked rice with maltotetraose and maltose and then freezing. The present invention will be described below. In the present invention, the “cooked food” means a food that has been subjected to some means as a premise for distribution in the market, and may be a frozen food or a non-frozen food.

The term "frozen food" means that it has been pretreated.
A quick-frozen, standard-packaged product that is served as a meal by simple cooking and is stored in a stocker at -15 ° C or lower just before it is delivered to consumers. The cooked food to which the present invention can be applied is not particularly limited as long as it contains the maltotetraose and maltose according to the present invention and can exhibit the intended effect of increasing the moisturizing property. For example, it can be widely applied to cooked rice, prepared foods, choux, gyoza, noodles, breads, confectionery / desserts, hamburgers, fries / tempura, croquettes and the like. The present invention can also be applied to these frozen foods.

Among these cooked foods, frozen cooked rice can be mentioned as a preferable food to which the present invention is applied, in that the effect of preventing the drying and solidification of the food surface can be remarkably exhibited. It is essential that the cooked food of the present invention contains maltose and maltotetraose.

When maltotetraose or maltose is used alone, non-frozen foods are edible,
Frozen foods do not have sufficient moisturizing effect to maintain the water retention film on the surface of frozen foods after thawing. Therefore, by using both maltotetraose and maltose, a synergistic effect on the moisturizing property of the cooked food is recognized, and the water retaining film on the surface of the cooked rice grain can be maintained even at the time of eating or after thawing. As a result, the moisture does not evaporate from the cooked food itself and the moisturizing property is maintained for a long time, and the texture of the cooked food has a feature that it is completely the same as the texture during cooking or before freezing. .

The mixing ratio of maltotetraose and maltose can be appropriately selected within the range of 1: 5 to 5: 1, more preferably 1: 3 to 3: 1 in terms of weight. The amount of maltotetraose and maltose added to the above-mentioned cooked food in the present invention can be in the range of 1.0 to 20.0% (w / w). Furthermore, when considering the prevention of charring of cooked rice when selecting the above-mentioned frozen cooked rice as a cooked food, the addition amount is 1.0% (w / w) or more and 15.0% (w / w) or less Is preferred.

When the added amount of maltotetraose and maltose is less than 1.0% (w / w), it becomes difficult to obtain the intended effect by the addition of maltotetraose and maltose, and 20.0% (w / w) If added over w), the moisturizing property will be improved, but excess sugar will adhere to the cooked food and the cooked food will become sticky, and the texture during cooking or before freezing can be obtained. It is difficult and not preferable.

As a method for adding maltotetraose and maltose to foods, various known methods can be used. For example, a method of cooking maltotetraose and maltose when cooking a material to be cooked food; a method of mixing the material with maltotetraose and maltose and then freezing after cooking the material; A method of immersing the food material in an aqueous solution or seasoning solution in which maltotetraose and maltose are dissolved, or a method of spraying the aqueous solution or seasoning solution on the food material can be selected.

Among these addition methods, a method of immersing the cooked food in an aqueous solution or a seasoning solution in which maltotetraose and maltose are dissolved is preferable in consideration of the workability. As a more specific embodiment of such an addition method, a spraying method of spraying an aqueous solution or a seasoning solution on the food surface; a dipping method of immersing the food in the aqueous solution or the seasoning solution; Application method to apply;
A showering method in which the aqueous solution or seasoning solution is spray-applied to the food surface through a shower nozzle or the like can be used. These methods can be appropriately selected depending on the type of cooked food intended to be prepared.

Among the above-mentioned addition methods, the dipping method allows the food to efficiently contain the seasoning liquid of the present invention, and the step of incorporating the seasoning liquid into the food can be carried out in a simplified facility. It is preferable because it is easy. In the present invention, "seasoning liquid" means a blended liquid used for seasoning cooked foods such as Japanese and Western Chinese foods, and specifically, vinegar, sugar, salt, soy sauce, sake, mirin, miso, soup stock, It can be appropriately prepared by using at least one or more of sauces, oils, spices, sweeteners, acidulants, seasonings and the like.

It is essential that the seasoning liquid of the present invention contains maltotetraose and maltose. Vinegar among the constituents of the seasoning liquid of the present invention is that vinegar is added in that the preservability of the food product intended for application of the seasoning liquid of the present invention can be added, and that a suitable sourness can be added to the food product. It is suitable for use as a seasoning liquid.
As the vinegar, rice vinegar, malt vinegar, grape vinegar, apple vinegar, grain vinegar, etc. can be widely used.

The content of maltotetraose and maltose in the seasoning liquid is 1.0% (w / w) or more and 90.0% or more.
It can be appropriately selected within the range of% (w / w) or less. That is, if the content is less than 1.0% (w / w), the desired effect of the present invention, that is, moisturizing property, cannot be sufficiently exhibited. Further, if the content exceeds 90.0% (w / w), the above components cannot be sufficiently dissolved in the seasoning liquid, which is not preferable.
Further, considering the viscosity of the seasoning liquid and the solubility of the above components in the seasoning liquid, the content of the component is 1.0% (w /
It is preferably w) or more and 85.0% (w / w) or less.

The mixing ratio of maltotetraose and maltose in the seasoning liquid of the present invention may be appropriately selected within the range of 1:20 to 20: 1, more preferably 1:15 to 15: 1 by weight. it can. Hereinafter, a method for preparing frozen cooked rice, which is preferable for applying the present invention, will be described.

In the present invention, "rice cooked rice" means, in addition to cooked polished rice and steamed polished rice and sticky rice, polished rice and sticky rice as the main raw materials, ingredients, seasonings and oils. The cooked cooked rice such as added rice ball, chimaki, shari, pilaf, and gomushi can be mentioned. In the present invention, as a method for producing frozen cooked rice and a method for thawing and cooking frozen cooked rice, a method usually used in the production or thawing and cooking can be applied. For example, for rice cooking or steaming, it is possible to cook rice using an electric rice cooker, a gas rice cooker, a steam steamer, a continuous rice cooker, or the like. In addition, it is preferable that freezing is performed by air blast freezer, liquefied gas freezing, etc., and the product is frozen and stored at -18 ° C or lower. Thaw is natural thaw or hot water bath,
It may be steamed, and heated and thawed until it reaches a temperature at which the whole cooked rice can be eaten with a microwave oven or the like.

Examples of the method for adding maltotetraose and maltose to frozen cooked rice include, for example, a method in which polished rice is mixed with maltotetraose and maltose to cook rice; for cooked rice or steamed rice, maltotetraose and maltose. And a method of freezing after mixing the cooked rice, steamed rice, or cooked cooked rice with maltotetraose and maltose and then freezing.

The method exemplified here can be appropriately selected according to the item of frozen cooked rice. For example, white rice,
For cooked rice, etc., a method of cooking by adding maltotetraose and maltose to polished rice; in the case of sushi rice, chimaki, etc., maltotetraose and maltose were mixed with cooked rice or steamed rice. In the case of rice balls, rice balls, pilaf, etc., the method of dissolving maltotetraose and maltose in cooked rice, steamed rice or cooked rice and immersing the polished rice in the aqueous solution is selected. preferable.

Here, when the polished rice contains maltotetraose and maltose for cooking, the maltotetraose and maltose are added to the polished rice, and the rice is frozen after cooking. Examples of the addition method include a method of dissolving maltotetraose and maltose in water used for cooking rice and immersing polished rice in the aqueous solution.

As a method of adding maltose and maltotetraose when the malttetraose and maltose are mixed with cooked rice or steamed rice and then frozen, for example, maltose and maltotetraose are dissolved in a seasoning solution. From the above, a method of mixing the seasoning with cooked rice or steamed rice can be mentioned. In the present invention, by including maltotetraose and maltose, which are ingredients to be included in the food, in the seasoning liquid,
The food can be sprayed or applied without impairing the taste, and the desired moisturizing property can be effectively imparted to the food. In this respect, it is also advantageous as compared with separate addition forms such as adding the maltotetraose and maltose separately.

[0026]

EXAMPLES The seasoning liquid of the present invention will be described in more detail with reference to the following examples. However, the technical scope of the present invention is not construed as being limited by the present embodiment. [Example 1] Production of frozen cooked rice (a) Rice cooking method 1 kg of polished rice and a predetermined amount of sugar and water 1300 shown in Table 1
ml was added and rice was cooked.

(B) Manufacture of frozen cooked rice The cooked rice obtained in (a) was prepared by using an opening having an inner diameter of 145 mmφ and a depth of 3 mm.
After filling 200g each into a 0mm, 320cc capacity round shape,
It was rapidly frozen in an air blast freezer at 40 ° C, covered with a lid, and then frozen and stored at -20 ° C. (c) Thaw cooking Each container was heated and cooked for 3 minutes in a microwave oven (output: 500W).

(D) Evaluation Table 1 shows the results of examining the properties and texture of the products which were left at room temperature for 5 minutes after cooking. In the comprehensive evaluation column in the table, ◯ means good, Δ means slightly inferior, and x means inferior.

[0029]

[Table 1]

[Example 2] Production of frozen sushi rice (a) Rice cooking method 1250 ml of water was added to 1 kg of polished rice to cook rice. (b) Manufacture of cooked sushi rice Each of the cooked rice obtained in (a) is mixed with seasoned vinegar to which the specified amount of sugars shown in Table 2 is added, and weighs 20 g.
It was molded into a rice ball. Ten pieces of rice balls were put in a polyethylene bag and deaerated and packaged, then, they were rapidly frozen by an air blast freezer at a temperature of -35 ° C, and frozen and stored at -20 ° C.

(C) Thaw cooking: A bag containing frozen charcoal balls was placed in boiling water as it was, and each bag was cooked for 7 minutes. (d) Moisture retention test Charcoal balls were taken out from the bag after cooking and stored at 30 ° C. The water content of the cooked rice grains on the surface of the product was measured, and at the same time, the surface condition was also observed. The results are shown in Table 2. In the table, -is not dried, and ± is slightly dried. +
Indicates dry.

* Measurement of water content was carried out by a normal pressure heat drying method. Specifically, 5 g of a sample was taken and dried at 105 ° C. for 1 hour and then cooled for 30 minutes, which was repeated until a constant weight was obtained.

[0033]

[Table 2]

(E) Measurement of rheometer characteristics Rice grains on the surface of rice balls after 5 minutes of storage at 30 ° C. in test sections 1 and 4 were used as measurement samples. The obtained sample was measured under the following measurement conditions. The measurement results are shown in Table 3. Device Iio Denki Rheometer Max RX-1600 Plunger diameter 18mm Clearance 1mm Cycle speed 6cycle / min Room temperature 20 ° C Sample setting Take 3 cooked rice grains with a regular grain shape and lay the rice grain back and belly sideways. The measurement was performed in parallel at equal intervals.

As is clear from Table 3, it was found that the test section 4 had lower hardness and higher adhesiveness, and the sensory evaluation of the texture was similar to this analysis result. It was

[0036]

[Table 3]

[Example 3] Production of frozen rice (a) Production of frozen cooked rice 1 kg of glutinous rice was steamed to contain 100 g of adzuki beans and 20 g of salt, and molded into triangular rice balls of 90 g each. After spraying a predetermined amount of sugars shown in Table 4 on the rice ball, the rice ball was rapidly frozen in an air blast freezer at a temperature of -40 ° C, individually packaged, and then frozen and stored at -20 ° C.

(B) Thaw cooking The individual packaging was heated and cooked in a steamer for 20 minutes. (c) Evaluation Table 4 shows the results of examining the properties and textures of the products that have been individually cooked and then removed from their individual packages and left at room temperature for 10 minutes.
In the comprehensive evaluation column in the table, ◯ means good, Δ means slightly inferior, and x means inferior.

[0039]

[Table 4]

Example 4 Production of Frozen Gomushi (a) Rice Cooking Method The same procedure as in Example 2 was carried out. (b) Manufacture of frozen sushi rice 150 g of seasoned vinegar containing 30 g of maltotetraose and 40 g of maltose and 1 kg of cooked rice, and broth, egg, carrot, lotus root, bamboo shoot, shiitake mushroom, kanpyou, and jellyfish ingredients.
150 g was added and mixed to obtain Gomoku Chirashizushi. After filling 200g each of this Gomoku Chirashizushi into a deep drawing container of 100mm in length, 130mm in width, 25mm in depth and 320cc in capacity, it was quickly frozen with an air blast freezer at a temperature of -40 ° C, and the lid was sealed.
It was stored frozen at 20 ° C.

(C) Thaw cooking It was naturally thawed at room temperature for 2 hours. This product had the same quality as the texture during cooking before freezing. [Example 5] Production of frozen shrimp pilaf (a) Cooking method Rice was cooked by adding 1300 ml of water and 15 g of margarine to 1 kg of polished rice.

(B) Manufacture of frozen cooked rice 1 kg of cooked rice, 150 g of seasoned shrimp, onion, green peas, carrot and sweet corn ingredients
Was added and mixed to obtain shrimp pilaf. This prawn pilaf is vertical 11
Microwave oven container of 0mm, width 130mm, depth 30mm, capacity 400cc is filled 250g each, and after spraying 5g maltotetraose and 2g maltose, it is rapidly frozen by an air blast freezer at -40 ℃ and then closed. It was stored frozen at ℃.

(C) Thaw cooking It was cooked for 3 minutes in a microwave oven (output: 500 W). This product had the same quality as the texture during cooking before freezing. [Example 6] Production of tea rice (a) Rice cooking method 1 kg of polished rice and the predetermined amount of sugar and salt shown in Table 5
Rice was cooked by adding 1300 ml of tea juice containing g.

(B) Manufacture of rice cooked with rice The rice obtained in (a) was filled in a container having a length of 100 mm, a width of 130 mm, a depth of 25 mm, and a capacity of 320 cc, 200 g each, and wrapped.
Stored at ° C. (c) Evaluation Table 1 shows the results of examining the properties and texture of the products stored for 8 hours.

In the comprehensive evaluation column in the table, ◯ means good, Δ means slightly inferior, and x means inferior.

[0046]

[Table 5]

[Example 7] Production of sushi rice (a) Cooking method Rice was cooked by adding 1250 ml of water to 1 kg of polished rice. (b) Manufacture of shari balls 1 kg of cooked rice obtained in (a) is mixed with 100 ml of each seasoning vinegar containing a predetermined amount of sugar shown in Table 6, and then molded into shari balls weighing 23 g. did. The rice balls were lined up in a dish and wrapped, and then stored at a temperature of 30 ° C.

(C) Moisture Retention Test The water content of cooked rice grains on the surface of the rice balls stored for 12 hours was measured, and at the same time, the surface condition was observed. The results are shown in Table 6. In the table, “−” means “not dried”, “±” means “slightly dry”, and “+” means “dry”. The water content was measured by the atmospheric heating drying method. Specifically, 5 g of a sample was taken and dried at 105 ° C. for 1 hour and then cooled for 30 minutes, which was repeated until a constant weight was obtained.

[0049]

[Table 6]

(D) Measurement of properties of rheometer The cooked rice grains on the surface of rice balls after storage for 8 hours at 30 ° C. in test sections 1 and 4 were used as measurement samples. The obtained sample was measured under the following measurement conditions. The measurement results are shown in Table 7. Equipment Iio Denki Rheometer Max RX-1600 Plunger diameter 18mm Clearance 1mm Cycle speed 6cycle / min Room temperature 20 ° C Sample setting Take 3 grains of uniform grain size and lay the back and belly of the grain. The measurement was performed in parallel at equal intervals.

As is clear from Table 7, the test section 4 was found to have lower hardness and higher adhesiveness. In addition, the sensory evaluation of the texture was the same as the analysis result.

[0052]

[Table 7]

Example 8 Production of Grilled Rice Balls 80 g of cooked rice was molded into triangular rice balls, and the temperature was 300 ° C. for 1 minute 30.
Second fired. For this rice ball, 80% soy sauce (w /
After spraying 5 g of a seasoning solution consisting of w), mirin 10%, sodium glutamate 5%, maltose 3%, and maltotetraose 2%, the mixture was rebaked at a temperature of 250 ° C for 2 minutes.

50 pieces of this baked rice ball was heated with a heat lamp.
It was stored at 8 ° C. for 8 hours, but the quality was the same as the texture during cooking without drying during storage. [Example 9] Production of Gomushi Sushi 1 g of cooked rice, 60 g of rice vinegar, 15 g of salt, 5 g of sodium glutamate, 30 g of maltotetraose, 20 g of maltose, 130 g of seasoned vinegar and Kinshi egg, carrot, lotus root, bamboo shoot,
Shiitake mushrooms, kanpyo and jellyfish ingredients 150g were added and mixed to obtain Gomoku chirashizushi.

The Gochi Chirashizushi was stored at 10 ° C. for 24 hours, and the sag of the shari was maintained even after the storage, and the anti-aging effect of the shari was recognized. [Example 10] Production of Gohei Mochi 100 g of cooked rice was ground and shaped into Gohei mochi, and the temperature was 30
It was baked at 0 ° C. for 2 minutes. This unglazed soy sauce 4
9.5% (w / w), maltotetraose 20%, maltose 30
%, Xanthan gum 0.5%, and then baked again at a temperature of 300 ° C. for 2 minutes.

This Gohei mochi is heated at 50 ° C. for 12 hours with a heat lamp.
After being stored for a long time, the surface was not dried even after storage and the quality was the same as the texture during cooking.

[0057]

EFFECTS OF THE INVENTION According to the present invention, it is possible to prepare a frozen food product and a frozen food product in which the moisturizing property is enhanced to prevent the surface from being dried and solidified and the texture and taste of the food product during cooking are prevented from being impaired. A target seasoning liquid is provided.

Claims (7)

[Claims] 1. A cooked food containing maltotetraose and maltose. 2. The cooked food according to claim 1, wherein the cooked food is frozen cooked rice. 3. The seasoning liquid for producing cooked food according to claim 1 or 2, which contains maltotetraose and maltose. 4. The seasoning liquid for producing cooked food according to claim 3, wherein the seasoning liquid contains vinegar. 5. The method for producing frozen cooked rice according to claim 2, wherein polished rice is mixed with maltotetraose and maltose to cook the rice. 6. The method for producing frozen cooked rice according to claim 2, wherein maltotetraose and maltose are mixed with cooked rice or steamed rice and then frozen. 7. The method for producing frozen cooked rice according to claim 2, wherein the cooked cooked rice, steamed rice or cooked cooked rice is sprayed with maltotetraose and maltose and then frozen.