JPS60214851A - Additive for rice cooking, and method for cooking rice - Google Patents

Abstract

PURPOSE:To improve the deliciousness of cooked rice by cooking rice in the presence of a stevia sweetener. CONSTITUTION:Rice is added with preferably 0.01-0.1wt% stevia sweetener and if necessary a chemical seasoning (e.g., sodium L-glutamate, etc.), and is cooked to obtain a delicious cooked rice.

Description

Detailed Description of the Invention The present invention relates to a rice cooking additive and a rice cooking method that increase the flavor of rice by adding Stevia sweetener or Stevia sweetener and chemical seasoning to rice and grains during rice cooking. be.

Traditionally, when adding sweetness to rice when cooking grains, °°
Pressure oil, sugar, like Maze III rice ゛° or ``Kamameshi''.

Currently, the method of adding flavor is by adding chemical seasonings, and the current practice is not to add sweeteners such as sugar as a secret ingredient to bring out the flavor of rice that does not have any flavor. In particular, little effort has been made to improve the flavor of rice flour containing low-grade rice or grains other than rice.

The inventor of the present invention focused on the above points and conducted studies, and as a result, discovered that a small amount of Stevia sweetener is present in boiled rice, and when cooked, rice with delicious flavor can be obtained, and the present invention has been completed. .

In the present invention, the Stevia sweetener is Stevia.
Rebaudiana φbell l-= 1stevia-Re-
(1) Extracted and purified from confectionery. In addition, chemical seasonings and L2 are L-glutamic acid sodium, Inoshini/Acidsuj・Ryuh
, sthorium succinate, etc. are used. Also, animal and plant extracts can also be used.

The starch in rice and grains mixes with saliva and breaks down into sugar, which reaches the taste buds of the tongue.
Umami can be sensed by feeling the taste, by the smooth texture of the surface of the rice grain, and by the 1° logical sensation when chewing with the teeth.

As a result of research on this sweetness, the reason why the addition of Stehyase Aji rice increases the umami is that there is a slight delay in the sweetness of the Stehya A7 sweetener reaching the taste buds (1-1).
2. There is a delay before starch is broken down by saliva into sugar, which reaches the taste buds and taste is felt, and since the two delays are roughly the same, this is thought to be due to an increase in sweetness.

Also, when cooking rice with the addition of sutehyase flavor, the surface of the rice grains becomes firmer and has a pleasant texture, which increases the flavor.

By using chemical seasonings together with Stevia sweetener, the flavor and sweetness can be increased.11-1 Also, by adding vitamins, the flavor will not be reduced.

The amount of Stedoyase seasoning to be added is based on the weight of rice and grains. It goes beyond the realm of umami.The chemical seasonings are most effective for rice J'3 and grains at +1, t+ +~(), 2%.

Saccharin has an overpowering sweetness that leaves a feeling of discomfort in the mouth after eating it, and sugars such as glucose and sugar have a slight umami flavor, but they have to be added in large amounts, resulting in a burnt taste. . Aspartame has the disadvantage of being sensitive to heat, so if something resistant to heat comes out, there is a possibility.

Next, an example will be shown and a detailed explanation will be given.

Example 1 Rice s + oog was washed with water, water and 'U seasoning was added to /IIλ to make the whole vehicle 18 (11 g), and the rice was cooked in a 1.8 g electric rice cooker. Sanyo Kokusaku Valve Co., Ltd.), saccharin, and sugar were commercially available products, and glucose was a grade 1 reagent.

Wheat is bought at 5% of the weight of rice, and a short history is 1-e of the weight of rice.
()% and exchanged λIJ0 for this rice with a total of 1 #l of T umami, and the results are shown in Table 1. The evaluation was based on the umami of Mugen Ari Mei by °U taste. 10 or umami is good (,- means umami is bad.

In addition, the rice is 1 gokuwanoJ and 2 higamaboko.

U: 1: Percentage relative to the weight of rice (wheat, adzuki beans) Example 2 An example of the combination of Stevia sweetener and chemical seasoning under the same conditions as Example 1 is shown below. Example 3 An example is shown in which a special grade reagent is used in combination with a chemical seasoning, Hitami:no. 1
J:Tuna tablets having the following formulation were manufactured.

SK Sui-1・11.11! +q Sodium glutamate 0.1139 Thiamin 18 acid: +mg Lactose 0.02 rimukai cast iron 0.0 noq Hakusu acid 41.01g Take this tablet for 1 serving! One tablet was used for +fHJ.

Table 3 shows the results of a comparison with Stecher sweetener alone in the same manner as in Example 1.

;1; Weight ratio of 4 to rice weight

Claims (1)

[Claims] 1. A rice cooking additive containing Stevia sweetener as a main ingredient. 2. A rice cooking additive whose main ingredients are Stevia sweetener and chemical seasoning. 3. A rice cooking method characterized by adding Stevia sweetener to the ingredients during cooking. 4. The amount of seasoning is the highest in rice and grains,
4. The rice cooking method according to claim 3, wherein the content of rice is 0,111 to 1%. 5. A rice cooking method characterized by allowing a fancy seasoning and a chemical seasoning to be present in the ingredients during rice cooking. 6 The amount of Stevia sweetener and chemical seasoning is 11, (11~(), 1% and (1,
Cooking method L according to claim 511N which is 01 to 0.2%