JPH0838094A - Seasoning for processed food of cooked rice - Google Patents

Abstract

PURPOSE:To obtain a seasoning, containing a glutinous rice starch and/or a waxy corn starch thereto, having a moderate viscosity and softness and capable of finishing a processed food of cooked rice puffy by carrying out the cooking treatment of rice, adding the seasoning to the resultant cooked rice and further thermally cooking the rice. CONSTITUTION:The seasoning for a processed food of cooked rice is obtained by adding a glutinous rice starch and/or a waxy corn starch to a seasoning containing common salt, a tasty seasoning, a spice, etc., as seasoning materials. The glutinous rice and/or waxy corn starch in an amount of about 0.5-8.0wt.% based on the cooked rice are added to improve the texture and suppress the cracking of rice grains.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a seasoning for cooked rice processed food which is useful for adding to cooked cooked rice and cooking with heat. More specifically, not only domestic fine brand rice, Even if it is old rice or rice with low amylopectin content, which is generally considered unfit for Japanese, it is a cooked rice processed food made with domestically produced high-quality brand rice.
(For example, fried rice, fried rice, pilaf, dry curry, doria, chicken rice, etc.) It is not overly crunchy and the texture is not too hard, and it is a plump finish with moderate toughness and softness. The present invention relates to a seasoned product for cooked cooked food, which is a processed food product of cooked rice, and which can provide a cooked cooked food product capable of significantly suppressing cracking of rice grains during cooking.

[0002]

2. Description of the Related Art Originally cooked rice, fried rice, pilaf, dry curry obtained by adding meat, vegetables, salt, spices, flavor seasoning, etc. to cooked rice as needed and cooking with oil As for cooked rice to be used when making so-called cooked rice foods such as doria, chicken rice, etc., rather than sticky and sticky rice, those with moderate stickiness and moderate flapping are easier to stir and the oil content is rice Since it is easy to spread over the whole body, it is possible to easily absorb and retain oil in cooked rice and to make the surface of the cooked rice glossy. Also, it is easy to evaporate the moisture on the cooked rice surface and adjust the water content. It is preferable in that it is easy to suppress burning due to excessive heating of the part.

From this point of view, the cooked rice used when making the cooked cooked food is not the freshly cooked cooked rice which has a strong viscosity, but the cooked cooked rice which is aged slightly after hardening due to aging after a while. Is preferred.

With the liberalization of rice these days, a lot of rice with a little amylopectin content, which has a lack of water and stickiness when cooked compared to domestic high-quality brand rice and has a firm texture and a small texture, is distributed in the market. There is. Although the rice with a low amylopectin content is very low in cost and convenient compared to domestic high-quality rice, on the other hand, when the rice is cooked and eaten, its texture is stable. So in general,
It is said that there are many things that do not suit Japanese tastes.

[0007] As described above, the rice having amylopectin content having such characteristics is preferably a little stiff rice with less water content and stickiness than sticky and sticky one as a cooked rice to be used when making a processed rice food. In this respect, it seems to be more suitable for making processed rice foods than fine brand rice.

[0006] However, when a processed cooked rice food is made using the rice having a low amylopectin content, the finished cooked rice food has excessively large grains of cooked rice as compared with those made using fine brand rice. It had a very firm texture as a flip, and was generally not a processed rice food that was suited to the Japanese taste.

By the way, there have been reported examples of development of a wide variety of products and processing techniques for cooked rice, fried rice, and other processed rice foods for the purpose of improving the flavor, appearance, simplicity, workability, and the like. Some typical examples of the development are as follows.

[0008] For example, as a fried food such as fried rice and yakisoba in which stickiness on the surface of cooked rice or noodles is prevented and volatilization or alteration of flavor of the seasoning liquid is suppressed, the seasoning liquid while stirring the fried food Before seasoning, the seasoning liquid is heated to 100 ° C. or lower in advance, which is a method for producing stir-fried food (JP-A-2-2550).
No. 49), and also relates to fried rice that is finished as if it was fried with oil simply by mixing it with rice without fried with oil, and absorbs and holds edible oil in a dry powder of a starch hydrolyzed aqueous solution having a glucose equivalent of 18 or less. A powder seasoning which gives a fried rice flavor, containing the oil-containing powder having a high fluidity, the seasoning and the dried vegetables (JP-A-61-161).
No. 104764), and also relates to frozen roasted rice that can be produced without frying rice, which comprises adsorbing fats and oils on steamed rice and then precooling the cooked rice-like cooked rice and then freezing it. A characteristic method of producing frozen rice (Japanese Patent Laid-Open No. 52-61247) has been proposed.

As described above, there are many examples of development of cooked rice foods for fried rice, fried rice, etc., but the improvement targets are mainly the flavor, appearance, simplicity and workability of the product. Almost all of them are limited to the conventional ones, and the conventional development examples also improve the texture of the cooked rice processed foods, which is the goal of the present invention, and especially rice with less amylopectin content than old rice or domestic high-quality brand rice. Those that mention the problem of improving the texture of cooked rice cooked using
The reality was that I couldn't find it at all.

[0010]

Under these circumstances, the inventors of the present invention have made earnest studies to solve the above-mentioned problems, and as a result, added the cooked rice to the cooked rice and cooked it. By adding a specific substance in the raw material of the seasoning for cooked rice, which is useful for cooking, not only domestic high-quality brand rice, but even old rice and rice with low amylopectin content are added after cooking. By heating and cooking it, the problem that the grains of the cooked rice are excessively stiff and the texture is extremely hard is remarkably improved, and the cooked rice processed food made using domestic high quality brand rice is excessively cooked. It is a processed rice food of Japanese taste that does not have a very hard texture as a fluffy texture and has a suitable tenacity and softness, and it also significantly suppresses cracking of rice grains during cooking By using the boiled rice processed food seasoning can be obtained rice processed foods can Rukoto, found that it is possible to achieve the intended purpose, and have completed the present invention.

[0011]

The present invention for achieving such an object comprises the following technical means (1) to (4). (1) A seasoning for a cooked rice processed food, comprising a glutinous rice starch and / or waxy corn starch.

(2) A seasoning for cooked cooked food according to claim 1, characterized in that glutinous rice starch and / or waxy corn starch, salt, umami seasoning and spice are added.

(3) The amount of glutinous rice starch and / or waxy corn starch added is an amount required to be 0.5 to 8.0% by weight based on the cooked rice.
Seasoning for cooked cooked food as described.

(4) The processed food product of cooked rice according to claim 1, wherein the processed food product of cooked rice is fried rice, fried rice, doria, chicken rice, pilaf, and dry curry.

Next, the present invention will be described in more detail. The present invention, as described above, relates to a seasoning for cooked rice processed food, characterized in that glutinous rice starch and / or waxy corn starch is added, and the cooked rice is cooked by adding it to cooked rice. The present invention relates to a seasoning for cooked rice processed food, which is useful for

The term "processed cooked rice" as used in the present invention means cooked cooked cooked cooked rice obtained by adding meat, vegetables, salt, umami seasoning, spices, etc., as necessary, and cooking the mixture with oil. Processed foods, specifically, for example, so-called cooked cooked cooked rice mixed with meat and vegetables and fried with oil, Chinese-style fried rice such as fried rice, Middle Eastern-style meat rice such as pilaf, and Western curry such as dry curry. Boiled rice and other items such as doria and chicken rice are exemplified as typical ones, but the present invention is not limited to this, and any kind of food equivalent or similar to these can be used.
An object of the present invention is to provide seasonings for cooked rice processed foods that are useful in cooking and processing these cooked rice processed foods.

The present invention is most characterized in that glutinous rice starch and / or waxy corn starch is added to the raw material of the seasoning for cooked rice processed foods. The glutinous rice starch and / or waxy corn starch used in the present invention is preferably used in a seasoning raw material for processed cooked rice food in an amount of 0.5 to 8.0% by weight, more preferably 1% by weight. ．
The intended purpose can be effectively achieved by adding an amount necessary to achieve 0 to 3.0% by weight.

That is, when the amount of glutinous rice starch and / or waxy corn starch specified in the above range is used, not only domestic high-quality brand rice but also old rice and rice with low amylopectin content are used. Even though, it is a cooked rice food that is made by using high-quality domestically produced rice and is a fluffy finished Japanese food that has a proper stickiness and softness. It is possible to obtain a cooked rice processed food capable of significantly suppressing cracking. However, if the amount of glutinous rice starch and / or waxy corn starch added to the raw material for seasoning for cooked rice is more than 8.0% by weight with respect to the cooked rice, it becomes too sticky, which is not preferable. If the amount is less than 5% by weight, it is difficult to obtain the desired effect.

As seasoning materials that can be used as seasonings for cooked rice processed foods of the present invention, salt, umami seasoning,
Examples thereof include spices and starches. More specifically, salt, sodium glutamate, meat, extracts such as seafood, pepper and the like can be used,
It is by no means limited to these.

As an example of the seasoning for cooked rice food of the present invention, it can be produced by using glutinous rice starch and / or waxy corn starch, salt, umami seasoning, and spices as seasoning materials. In this case, 100 parts of glutinous rice starch and / or waxy corn starch, 10 to 160 parts of salt, 1 to 50 parts of sodium glutamate, and 1 extract of meat, seafood or the like are mixed as seasoning ingredients.
It is preferable to add 0 to 200 parts and pepper to 1 to 14 parts.

The specific method for blending these seasoning ingredients is as follows: batch mixing with an ordinary powder mixing apparatus such as a V-type mixer or ribbon mixer, or batch mixing followed by granulation, for example, fluidized bed method. A method of granulating using a granulator or a stirring granulator is exemplified, but granulation is preferable from the viewpoint that dispersibility when added to cooked rice is better than that in powder form.

When granulating, the particle size of the granulated product is 180 to 1700 μm, and more preferably 180 to 85 μm.
A preferable range is 0 μm. However,
When the particle size of the granulated product is too large than 1700 μm, the granulated product is difficult to dissolve and tends to remain after cooking. Further, in the case of granulating the above-mentioned seasoning material, it is possible to granulate very effectively if a binder liquid containing potato starch liquid is used.

Test Example Next, the results of concretely verifying the action and effect of the seasoning for a cooked rice processed food of the present invention by a test example will be shown. Table 1 shows
The physical properties of the following three types of food (fried rice) were measured with an NRM-200J type rheometer (manufactured by Fudo Kogyo Co., Ltd.).
A container (30 × 20 × 20 mm) having an opening above is uniformly filled with 8.0 g of the food product to the upper surface of the container without applying excessive force, and a compression / elasticity adapter (◆ 20 mm) is placed 6 cm above the container. / M speed is measured by moving up and down with an amplitude of 10 mm based on the upper surface of the food filled in the container, and the resulting data is analyzed by a rheometer test system (Rika Denki Kogyo Co., Ltd.) It was done.

(Prepared cooked rice food) A A fried rice made from a high quality brand rice (Koshihikari) using a seasoning for a cooked rice processed food in which glutinous rice starch and waxy corn starch are not added. B Fried rice made from rice with a low amylopectin content (Thai rice) and seasonings for cooked rice processed foods that do not contain glutinous rice starch and waxy corn starch. C Fried rice made by adding seasoning for cooked rice processed food by adding glutinous rice starch to rice with low amylopectin content (Thai rice). The composition of the seasoning for processed cooked rice food is as follows. A and B salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight C salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight, glutinous rice starch 9.0 parts by weight (preparation of cooked rice processed food used in the test) Add oil to a frying pan, add 300 g of cooked rice to it, and medium heat while loosening And fried for 1 minute. Next, for A and B, 4.7 g of a seasoned food for cooked rice was added, and for C, 13.7 g of a seasoned food for cooked rice was added, and the mixture was fried for 2 minutes while mixing to prepare fried rice.

(Measurement Criteria) Hardness With the upper surface of cooked rice filled in a container as a reference plane, the stress applied to the adapter when the tip of the adapter was completely lowered from above to below was measured. Adhesiveness When the adapter moved to the lower end reaches the reference surface and further moves upward, the amount of work exerted on the adapter by downward stress caused by the rice adhering to the adapter was measured. Adhesive force When the adapter moved to the lower end reaches the reference surface and further moves upward, the rice adheres to the adapter and the downward stress on the adapter was measured.

[0026]

[Table 1] Evaluation of physical properties-Mastication test- n = 5 As shown in the results of Table 1, fried rice made from a rice with a low amylopectin content added to glutinous rice starch was used as a processed food seasoning. Hardness is lower than that made with a seasoning for cooked rice processed foods without the addition of waxy corn starch, the adhesiveness and tackiness are increased, and the stickyness and softness are given to the cooked rice. I found out. Therefore, in the present invention, by adjusting the amount of glutinous rice starch and / or waxy corn starch added to the raw material, it is possible to approximate the texture of cooked rice foods made using fine brand rice.

[0027]

Example 1 1) Production of seasoning for cooked rice processed food After uniformly mixing the following seasoning ingredients, a potato starch solution as a binder solution was sprayed for fluidized granulation to obtain a particle size of 300 μm of the present invention. A seasoning for cooked rice processed food was manufactured. Sticky rice starch 9.0 parts by weight, salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight

2) Manufacture of fried rice Add oil to a frying pan and add 1 egg and 5 mm of pork.
20 g chopped pieces, 40 chopped onions
g, 20 g chopped carrots were added and fried. Then
300 g of cooked rice (Indica rice) was added and fried for 1 minute on medium heat while loosening. Next, by adding 13.7 g of the seasoning for a cooked rice processed food obtained above and frying for 2 minutes while mixing, the texture is not excessively stiff and is not too hard, with moderate stickiness and softness. A fried rice was obtained that was fluffy, and that cracking of rice grains during cooking was significantly suppressed.

[0029]

[Comparative Example 1] 1) Production of seasoning for cooked rice processed food After uniformly mixing the following seasoning ingredients, potato starch liquid was sprayed as a binder liquid to carry out fluidized granulation to obtain a seasoning of the present invention having a particle size of 300 μm. A seasoning for cooked rice processed food was manufactured. Salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight

2) Production of fried rice Add oil to a frying pan and add 1 egg and 5 mm of pork to it.
20 g chopped pieces, 40 chopped onions
g, 20 g chopped carrots were added and fried. Then
300 g of cooked rice (Indica rice) was added and fried for 1 minute on medium heat while loosening. Next, 4.7 g of the seasoning for cooked rice processed food obtained above was added and fried for 2 minutes while mixing. The fried rice thus obtained had an excessively fluffy rice grain content compared to that of Example 1 and had a very firm texture, and lacked moderate stickiness and softness.
The cracks in the rice grains during cooking were noticeable.

[0031]

[Comparative Example 2] 1) Production of seasoning for cooked rice processed food The following seasoning material was uniformly mixed without granulation to produce a seasoning for cooked rice processed food of the present invention. Sticky rice starch 9.0 parts by weight, salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight

2) Manufacture of fried rice Add oil to a frying pan and add 1 egg and 5 mm of pork to it.
20 g chopped pieces, 40 chopped onions
g, 20 g chopped carrots were added and fried. Then
300 g of cooked rice (Indica rice) was added and fried for 1 minute on medium heat while loosening. Next, by adding 13.7 g of the seasoning for a cooked rice processed food obtained above and frying for 2 minutes while mixing, the texture is not excessively stiff and is not too hard, with moderate stickiness and softness. A fried rice was obtained that was fluffy, and that cracking of rice grains during cooking was significantly suppressed. However, it appeared that the seasoning for cooked rice processed food was inferior to that of Example 1 in terms of dispersibility in food when added.

[0033]

Example 2 1) Production of seasoning for cooked rice processed food After uniformly mixing the following seasoning ingredients, potato starch liquid was sprayed as a binder liquid to carry out fluidized granulation to obtain a seasoning of 300 μm of the present invention. A seasoning for cooked rice processed food was manufactured. Sticky rice starch 4.0 parts by weight, salt 2.0 parts by weight, sodium glutamate 1.0 part by weight, seafood extract 1.5 parts by weight, pepper 0.2 parts by weight

2) Production of fried rice Add oil to a frying pan and add 1 egg and 5 mm of baked pork.
20 g chopped pieces, 40 chopped onions
g, 20 g chopped carrots were added and fried. Then
300 g of cooked rice (Koshihikari) was added and fried for 1 minute on medium heat while loosening. Then, 8.7 g of the seasoning for cooked rice processed food obtained above was added and fried for 2 minutes while mixing. The fried rice thus obtained was fluffy with a moderately sticky and soft texture without being overly crunchy and textured, and cracking of rice grains during cooking was significantly suppressed. was gotten.

[0035]

Example 3 1) Production of seasoning for cooked rice processed food After uniformly mixing the following seasoning ingredients, potato starch liquid was sprayed as a binder liquid to carry out fluidized granulation to obtain a product having a particle diameter of 300 μm of the present invention. A seasoning for cooked rice processed food was manufactured. Waxy corn starch 3.0 parts by weight, salt 0.7 parts by weight, sodium glutamate 0.5 parts by weight, chicken extract 1.5 parts by weight, pepper 0.1 parts by weight

2) Manufacture of doria 50 g of chopped onion and 5 g of onion with oil added to a frying pan, 30 minced meat
g, and 10 g of mushroom slices were added and fried. Next, 150 g of cooked rice (Indica rice) was added, and the mixture was fried for 1 minute on medium heat while loosening. Next, 5.8 g of the seasoning for cooked rice processed food obtained above was added and fried for 2 minutes while mixing. Next, after laying the cooked rice on a baking dish, 100 g of white sauce cooked separately from above is applied, and this is baked in an oven at 220 ° C for 15 minutes, so that the texture is excessively stiff and too hard. The result was a doria that was moderately tough and soft with a good finish, and that cracking of rice grains during cooking was significantly suppressed.

[0037]

Example 4 1) Production of seasoning for cooked rice processed food After uniformly mixing the following seasoning ingredients, potato starch liquid was sprayed as a binder liquid to carry out fluidized granulation to obtain the seasoning material of the present invention having a particle size of 300 μm. A seasoning for cooked rice processed food was manufactured. Sticky rice starch 6.0 parts by weight, curry powder 2.0 parts by weight, salt 2.0 parts by weight, sodium glutamate 1.0
Parts by weight, chicken extract 1.0 parts by weight, garlic powder 0.5 parts by weight, pepper 0.2 parts by weight

2) Production of dry curry Add oil to a frying pan and add 1 egg and 5 mm of pork.
20 g chopped pieces, 40 chopped onions
g, 20 g chopped carrots were added and fried. Then
300 g of cooked rice (Indica rice) was added and fried for 1 minute on medium heat while loosening. Next, 12.7 g of the seasoning for cooked rice processed food obtained above is added and stirred for 2 minutes while being mixed, so that the texture is not excessively hard and the texture is moderately sticky and soft. A dry curry was obtained that was fluffy, and that cracking of rice grains during cooking was significantly suppressed.

[0039]

INDUSTRIAL APPLICABILITY As described above in detail, the present invention relates to a seasoning for cooked rice processed foods, characterized in that glutinous rice starch and / or waxy corn starch is added. By adding to cooked cooked rice and heating, not only domestic fine brand rice,
Even if it is old rice or rice with low amylopectin content, it does not have an excessively crunchy texture like a cooked rice food made with domestic high-quality brand rice, and it has a moderate stickiness and softness. Thus, it is possible to obtain a cooked rice processed food of Japanese taste that is fluffy and has a good finish and that can significantly suppress cracking of rice grains during cooking.

Claims (4)

[Claims] 1. A seasoning for a cooked rice processed food, characterized by comprising glutinous rice starch and / or waxy corn starch. 2. The seasoning for a cooked rice processed food according to claim 1, wherein glutinous rice starch and / or waxy corn starch, salt, an umami seasoning, and a spice are added. 3. The amount of glutinous rice starch and / or waxy corn starch added is 0.5 to 8.0% by weight based on the cooked rice.
The seasoning for cooked rice processed food according to claim 1, which is an amount necessary for 4. The seasoning for cooked rice processed food according to claim 1, wherein the cooked rice processed food is fried rice, fried rice, pilaf, dry curry, doria, chicken rice.