JPH0829058B2 - How to prevent deterioration of cooked rice while keeping it warm - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for effectively preventing alteration of cooked rice during heat retention.

Conventional technology It is a common experience in many households to carry cooked rice after cooking it with a rice cooker and keep it warm after the next day.However, as the warming time increases, stuffy odor, yellowing, and stickiness occur. It is inevitable that the change will occur.

In order to prevent the deterioration of cooked rice while keeping it warm, vinegar has been previously added to the cooking water to be used for cooking.

In addition, a method of preventing spoilage of cooked cooked rice, maintaining freshness, and deodorizing by attaching a plate made of glass or synthetic resin mixed and molded with fine powder of natural radioactive minerals to a rice cooker, jar, hot box, etc. is also proposed. (See Japanese Patent Publication No. 51-19625).

Problems to be Solved by the Invention However, when vinegar is added to the cooked water for cooking, the effect of preservability improvement is poor when the amount of vinegar added is small, while the taste itself of cooked rice changes when the amount of vinegar added increases. Resulting in. Moreover, the effect of improving the preservability of cooked rice is not always satisfactory even by adding such vinegar.

A method of attaching a glass or synthetic resin plate mixed with fine powder of natural radioactive minerals to a rice cooker, a jar, a hot box, etc. is recognized to some extent, but this method requires improvement of rice cooking related equipment itself In addition, the effect of improving the preservability is not always satisfactory, and the use of radioactive minerals that emit a small amount of radiation leaves doubts on the effect on the human body.

In view of such a situation, the present invention provides a safe method for effectively preventing deterioration such as stuffy smell of cooked rice, yellowing, and change in stickiness without impairing the taste of cooked rice. That is the purpose.

Means for Solving the Problems The method for preventing alteration of cooked rice during heat retention of the present invention is an improvement consisting of a food-addable vegetable deodorant containing a deodorant component obtained by extracting or carbonizing plants. The agent is added to cooked rice after completion of cooking, and the cooked rice with the improving agent added thereto is kept warm.

 The present invention will be described in detail below.

The edible vegetable deodorant refers to one containing a component having a deodorizing effect obtained by extracting or dry-distilling a plant. Examples of the plants include camellia plants, Lamiaceae plants, Lauraceae plants, Myrtaceae plants, Cypressaceae plants, Mallow family plants and the like. Among these, mainly the leaves of Camellia plants are dry-distilled under reduced pressure, and 180 mm in the case of 20 mmHg.
It is recommended to use the dry distillate, which is boiled at ~ 200 ° C and distilled off, for its excellent effect.

The improver composed of a vegetable deodorant is added to cooked rice after completion of cooking. If this improver is added to the cooking water when cooking rice, its deodorizing effect will be consumed during cooking, so the amount added in order to exert an effect even during storage of cooked rice Must be increased, which may impair the taste of cooked rice.

The dosage form of the improver is usually a liquid dosage form or a solid dosage form.

In the case of a liquid dosage form, when the extract or the dry distilled fraction is a liquid, it may be used as it is, or may be dissolved or dispersed in water or an edible liquid before use. Even when the extract or dry fraction is solid, it may be dissolved or dispersed in water or an edible liquid before use. Paste is also included in one of the liquid dosage forms.

In the case of a solid dosage form, according to a conventional method, powder, granules,
It can be granules, tablets, pills, pellets and the like. Among the above, when forming a tablet, binders used in the manufacture of tablets for pharmaceuticals and confectionery, excipients, excipients such as swelling agents can be used, as the binder, syrup, arabic gum, As the excipient, lactose, sugar, corn starch, calcium phosphate, sorbit, glycine, etc., and as the lubricant, magnesium stearate, polyethylene glycol and the like are used. In the case of powders and other dosage forms, known formulation methods can be adopted.

The amount of the improver consisting of a vegetable deodorant depends on its purity, so it cannot be decided unconditionally, but in the case of cooking 1 liter of rice, it is about 0.001 to 5 g, especially 0.01 to 1 g. . However, when the Camelliaceae plant dry distillate, which is highly effective even in a small amount, is used as the plant deodorant, a smaller amount in the above range is sufficient, and in some cases, the lower limit value or less can be set.

In the present invention, “addition” is not only a meaning of mixing, but also a concept including charging and placing.

Action The plant deodorant is known as a deodorant for eliminating an unpleasant odor in the room, in the refrigerator, and in the refrigerator, but in the present invention, the plant deodorant is referred to as preventing alteration of cooked rice during heat retention. Used for purposes that have not been known before.

According to the present invention, when an improver composed of a vegetable deodorant is added to cooked rice at the end of cooking, and the mixture is subjected to heat retention, the plant deodorant also exhibits an action of capturing an odor component generated during heat retention of cooked rice. However, it was found that the rice has an effect of suppressing yellowing and a texture change of the cooked rice. The present invention primarily utilizes the latter property.

EXAMPLES Next, the present invention will be further described with reference to examples. Hereinafter, "parts" and "%" are shown on a weight basis.

Example 1 <Production of improver> 180-200 ° C when dry powder of tea leaves was carbonized at 20 mmHg
10 parts of a 20% aqueous solution of a dry fraction boiled and distilled off at 300 parts and 300 parts of mannitol were mixed, and 240 parts of a 10% aqueous solution of corn starch was added to the mixture to granulate it, followed by drying and sieving.
Approximately 300 parts of these particles are mixed with 3 parts of magnesium stearate to make it smooth, and then tableted by a conventional method to give 1
About 500 mg tablets were prepared.

<Storability of cooked rice> Each 5 go of rice was cooked with a predetermined number of rice cookers with a heat retention function, and about half of which was cooked in any rice cooker, and then the remaining cooked rice was obtained above. One tablet each was placed, the lid was closed, and the bottle was kept warm.

One rice cooker at 16 hours (next morning), 24 hours (next day evening), 40 hours (next day morning), 48 hours (next day evening), 64 hours (three days after morning) When the lid was opened, the odor, the degree of yellowing, the change in stickiness, the taste when eating, the odor, and the texture were evaluated.

As a control, the same test was performed without the above tablets.

The evaluation was performed by 5 panelists. In order to quantify the determination, the score immediately after cooking rice was set as 1 point as a reference, and the score was set as 5 points when it was not edible and the average value was calculated.

The results are shown in Table 1. The upper part of the data is the score when the tablet is inserted, and the lower part is the score when the tablet is not inserted.

Example 2 <Manufacture of improving agent> The particles before tableting in Example 1 were filled in a pouch in an amount of about 500 mg to give granules.

<Storability of cooked rice> Each 5 rices were cooked in a predetermined number of rice cookers with a heat-retaining function, and about half of the rice was taken out from any of the rice cookers, and then obtained on the remaining cooked rice as above. The granules were sprinkled on each one bag, stirred gently, then the lid was closed, and the mixture was kept warm.

After 24 hours and 48 hours, open the rice cookers one by one, and in the same manner as in Example 1, odor when closed, degree of yellowing, change in stickiness, taste when eaten, odor, The texture was evaluated.

As a control, the same test was performed without adding the granules.

The results are shown in Table 2. The upper part of the data is the score when granules are added, and the lower part is the score when granules are not added.

Example 3 <Production of improver> A 4% aqueous solution of the dry distillate obtained in Example 1 was placed in a container,
It was used as a liquid agent.

<Storability of cooked rice> Each 5 go of rice was cooked in a predetermined number of rice cookers with a heat retention function, and about half of the cooked rice was taken out from any rice cooker and then obtained on the remaining rice cooked above. About 1 cc of liquid was sprinkled on each, the lid was closed, and the mixture was kept warm.

The storage stability was examined in the same manner as in Example 2 below.
The results were not significantly different from those in Example 2.

For reference, when the above liquid agent was added to rice cooking water to be used for cooking, the same preservation effect as in Example 2 was obtained when the amount of the above liquid agent was 3 to 4 cc. Due to the large amount added, the original taste of cooked rice changed slightly.

Examples 4 to 6 Instead of the tea leaf dry distillation fraction, camellia leaf dry distillation fraction (180 to 200 ° C / 2
0 mmHg) 20% aqueous solution (Example 4), 10% concentrated solution of tea leaf extract diluted with water (Example 5), 10% extract of perilla with ethanol / water mixed solvent
The same experiment as in Example 3 was performed except that about 1 cc of each was sprinkled on the cooked rice using a solution having a concentration of 10% (Example 6).

In Example 4, almost the same results as in Example 3 were obtained.

In Example 5 and Example 6, the effect as excellent as that of Example 3 was not obtained, but an excellent effect was clearly obtained as compared with the control.

Effects of the Invention If the improver consisting of the above-mentioned plant deodorant is added to cooked rice after completion of cooking, and then subjected to heat retention, not only can odor components generated during heat retention of cooked rice be effectively removed, but also cooked rice Excellent results can be obtained in terms of the yellowing suppression effect and the texture change suppression effect, and it is possible to effectively prevent the deterioration of cooked rice during heat retention. At that time, the original taste of cooked rice is not changed.

In addition, the present invention is also advantageous in that no modification of the rice cooker or the warmer is required.

Claims (1)

[Claims] 1. An improver comprising a food-addable vegetable deodorant containing a component having a deodorizing effect obtained by extracting or dry-distilling a plant, and adding the improver to cooked rice after completion of cooking. A method for preventing deterioration of cooked rice, which is characterized in that cooked rice in which heat is added is kept warm.