JPH08336361A - Additive for food - Google Patents

Abstract

PURPOSE: To obtain additive for foods, capable of simply using and having good water retentivity and good taste. CONSTITUTION: This additive for foods is obtained by mixing water with millet jelly in a ratio of 1:2 and further, adding a small amount of pyroligneous acid thereto. The pyroligneous acid contains 60C to 100C-based carbon molecule. The millet jelly is reduced millet jelly and contains at least sorbit or multitol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to rice and noodle bread,
The present invention relates to a food additive to be added when processing foods containing water.

[0002]

2. Description of the Related Art Usually, rice, bread, and noodles have a great influence on their taste depending on the ratio of the ingredients to the moisture content.
This water evaporates over time in rice, and the rice itself also hardens over time. In addition, for example, in order to cook delicious rice, emphasis is placed on adjusting the proportion of water and the degree of heating, and due to other factors, little effort has been made to cook delicious rice. In addition, in order to cook rice, such as foreign rice, which easily has a residual odor, activated carbon or charcoal was added to cook rice.

[0003]

In the case of the above-mentioned conventional rice cooking method, there is a limit to how delicious rice can be cooked only by adjusting the heat and water. Further, the use of activated carbon or charcoal is troublesome in its use method, and particles thereof remain in the rice, which causes problems in appearance or hygiene. Moreover,
The taste of the rice rapidly declined over time after cooking. This was also true for other foods containing a large amount of water.

The present invention has been made in view of the above problems of the prior art, and an object of the present invention is to provide a food additive which is easy to use, has good water retention, and has a good taste. And

[0005]

The present invention is a food additive in which water and starch syrup are mixed in a ratio of 1: 2 and a small amount of wood vinegar is added. The above-mentioned wood vinegar contains C-60 type carbon molecules. Furthermore, from C-60 to C-
It may also contain other 100 series carbon molecules.
The starch syrup is a reduced starch syrup and contains at least sorbit or maltitol. In addition, the above-mentioned water forms clusters of several to several tens of water molecules.

[0006]

The food additive of the present invention makes it easier for water to permeate into foods such as rice by the use of reduced starch syrup and wood vinegar, and allows the food to contain a larger amount of water than before by the completion of cooking. It is possible.

[0007]

Embodiments of the present invention will be described below. In the food additive of this example, water and reduced starch syrup were mixed at 1: 2.
Is mixed at a ratio of, and a small amount of wood vinegar is further added. Wood vinegar is extracted from hardwood. The reduced starch syrup contains at least sorbit or maltitol. In this embodiment, about 40% of sorbit and about 60% of maltitol are mixed. Furthermore, the above-mentioned wood vinegar has a carbon atom C-bonded in a soccer ball shape.
It contains 60 series carbon molecules. Furthermore, C
It may also contain other carbon molecules in the -60 to C-100 series, and may also have other atoms in it. The above-mentioned wood vinegar was obtained by applying an ultrahigh voltage after extraction to change the structure of the carbon molecule therein, and it is considered that the carbon molecule of C-60 to C-100 system was formed by it. Be done.

In the case of ordinary drinking water, the above water has several hundreds of water molecules forming clusters, and the water molecule of the food additive of this embodiment has a water molecule of 4 to 14 μm.
Far infrared rays having a wavelength of m are irradiated to decompose large clusters of ordinary water to form several to several tens of clusters.

The method of using the food additive of this example is as follows:
For example, when cooking rice, it is sufficient to mix rice and water with a few drops to prepare food. A few drops are sufficient for ordinary household foods to be mixed with rice, and the amount to be added may be increased according to both types of rice.

As a result, the rice can be made fluffier than the conventional rice. In particular, the amount of water to be added can be increased within the range of about 3 to 15% of cooked rice as compared with the conventional case. The fluffy rice can be eaten softly and deliciously over time, and can be eaten deliciously after thawing even if frozen and stored.

As an example of cooking rice using the food additive of this example, 7 kg of rice to which 7 liters of water was added was used as ordinary white rice, and 250 cc of the above food additive was added under the same conditions. Table 1 shows the results of examining the taste of the cooked rice with the added one (A) and the one added with 200 cc of water (B).

[0012]

[Table 1]

The numbers in Table 1 indicate the number of people who had a good taste out of 10 monitors, and it is clear that the rice with this food additive tasted better over time. It showed the result of not falling.

In the food additive of this embodiment, the ratio of water to starch syrup, the amount of wood vinegar, etc. can be set appropriately.
There is no limitation on the type or use of food.

[0015]

EFFECTS OF THE INVENTION The food additive of the present invention is capable of absorbing a relatively large amount of water in food such as rice, and making the texture of the finished food fluffy without stickiness. Is something that can be done. Furthermore, since the same amount of rice and other ingredients contains a large amount of water and becomes fluffy, the volume of the finished food product can be increased. Even if frozen, after thawing,
It has the same flavor and texture as before freezing.

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Claims (5)

[Claims] 1. A food additive obtained by mixing starch syrup with water and adding a small amount of wood vinegar. 2. The food additive according to claim 1, wherein the wood vinegar contains C-60 to C-100 carbon molecules. 3. The food additive according to claim 1, wherein the starch syrup is a reduced starch syrup and contains at least sorbit or maltitol. 4. The food additive according to claim 1, wherein the water has a cluster of several to several tens of water molecules. 5. The food additive according to claim 3, wherein the water and the starch syrup are mixed in a ratio of 1: 2.