JPS6049754A - Emulsified seasoning for cooked rice and method for seasoning of cooked rice - Google Patents

Abstract

PURPOSE:To provide the titled seasoning obtained by emulsifying a specific amount of oil and fat with a seasoning liquid in an O/W-type emulsion, suitable for mixing in the cooking water of rice, dispersible easily and uniformly in the rice by a seasoning process, and effective to prevent the scorching of the rice. CONSTITUTION:The objective seasoning can be prepared by emulsifying (A) 20- 80(wt)% oil or fat (e.g. soybean oil) with (B) 80-20% seasoning liquid (e.g. an aqueous solution containing water and a water-soluble seasoning component such as salt) in the form fo an O/W-type emulsion by conventional process. The seasoning is added to the water for the cooking of rice, prior to the cooking. USE:KAMAMESHI (seasoned rice cooked in a small pot), fried rice, pilaf, and various other seasoned rice.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seasoning for cooked rice that can be easily dispersed uniformly into cooked rice during seasoning and prevents burning.

To make kamameshi, pilaf, chano-n, and other seasoned rice, salt, soybean oil, monosodium glutamate, and other seasonings are dissolved in rice cooking water in advance, and the rice is cooked, or cooked white rice is stir-fried. When reheating, methods such as adding and mixing seasonings are discouraged.

In recent years, various seasonings for cooked rice have been commercially available for the purpose of conveniently preparing these seasoned rice not only at restaurants but also at home. Separated. Liquid seasonings are mainly added when rice is cooked, and granular or powdered seasonings are used by adding them to cooked rice or when frying cooked rice.

However, in these conventional seasonings for cooked rice, whether added during cooking or stir-frying, seasoning ingredients such as salt, soybean oil, and sugar tend to burn, tend to burn, and reduce the taste. , the flavor may be spoiled or the cooking utensils may take too much time to clean up. Furthermore, when adding fats and oils together with seasonings, especially when adding them to water for cooking rice in advance, there are problems such as difficulty in uniformly dispersing them into the water.

In view of the problems of conventional seasonings for cooked rice as described above, the present inventors have developed a seasoning that prevents burning during cooking, and
As a result of intensive studies to develop a seasoning for cooked rice that can be easily dispersed into cooked rice, we have developed a seasoning ingredient 'i consisting of an oil phase and an aqueous phase.
By forming an o/w type emulsion, water-soluble and oil-soluble taste components, flavor components and aroma components can coexist, so it can be provided as a high-quality seasoning. Moreover, it was found that the problems faced by conventional seasonings for cooked rice can be solved.

The present invention was completed based on such knowledge, and
That is, it is an emulsified cooked rice seasoning made by emulsifying 20 to 80% by weight of oil and fat and 80 to 20% by weight of a seasoning liquid into an "io/w" type, and a method of seasoning cooked rice using the seasoning liquid.

Examples of the fats and oils to be added to the seasoning for cooked rice of the present invention include liquid fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, sesame oil, safflower oil, sunflower oil, and olive oil, hydrogenated vegetable oils,
Solid oils and fats such as putter and lard can be used regardless of their type and properties, and one type or a combination of two or more of these liquid or solid oils and fats may be used.

Seasoning liquids include salt, potassium chloride, soy sauce, miso, dashi, meat extract, seafood extract and other animal extracts, vegetable extracts, hydrolyzed animal proteins (HAP), hydrolyzed vegetable proteins (rVP). , yeast extract, sodium glutamate and other glutamates, sodium 5'-inosinate, sodium 5'-guanylate, other nucleic acid-based taste substances, organic acids, organic acid salts, amino acids, amino acid salts, sugar and other sweeteners. , sake, ajito, wine and other alcoholic beverages, etc.
Aqueous solution containing water-soluble seasoning ingredients and water: WL (or alcohol solution) or slurry is included, but the type, number, concentration, etc. of the ingredients contained in the seasoning liquid are 0/W
There is no particular limitation as long as emulsification is possible.

The blending ratio of fats and oils to seasoning liquid is 20 to 80% by weight.
The seasoning liquid is 80-20% compared to 1.

When the ratio of oil and fat is less than 20 inches, scorching tends to occur during cooking, stir-frying, etc., and only the same seasoning as conventional seasonings for cooked rice can be obtained. On the other hand, when the fat content is 80% or more, the combination of other seasoning ingredients is restricted, the balance of taste and flavor is likely to be lost, and it becomes difficult to disperse into the rice during cooking. Therefore,
The blending ratio of oil and fat and seasoning liquid is 20 to 80 and 80 to 80, respectively.
The optimal range is 20 inches, preferably 30 to 7 inches of oil and fat.
0% and seasoning liquid 70-30%.

The above oil and fat and seasoning liquid are emulsified into vW type, but the emulsification method,
Conditions etc. may be carried out according to conventional methods and are not particularly limited.

Although emulsifiers are not essential, it is preferable to incorporate stabilizers such as emulsifiers or thickeners such as glycerin fatty acid esters, silosaccharide fatty acid esters, sorbitan fatty acid esters, lecithin, and proteins to improve emulsion stability during storage. Grant.

Ingredients other than the above-mentioned oils and fats, seasoning liquids, emulsifiers, and thickeners, such as fray/F-ingredients such as spices and fragrances, solid ingredients such as meat, seafood, and vegetables, etc., are further added to the seasoning for cooked rice of the present invention. Needless to say, it can be added to food.

The thus obtained emulsified seasoning for cooked rice of the present invention is added to and mixed with water for cooking rice in advance, and the rice is cooked according to a conventional method. Alternatively, it can be added and mixed when stir-frying cooked rice (which can be immediately cooked or stored at room temperature or frozen), or even added and mixed when raw rice is stir-fried, and then according to the usual method. By cooking rice, etc., you can easily prepare rice, rice cooked in a pot, fried rice, pilaf, and various other seasoned rice.

The present invention will be further explained below with reference to Examples.

Example 1 Combination of seasonings for patter rice Putter 50 parts Beefex 5 parts Onion extract 5 parts Salt 15 parts Sodium glutamate 1 part Sodium inosinate 0.5 parts Emulsifier 1.5 parts Water 22 parts According to the above formulation, raw materials were mixed in a homomixer. (Type M manufactured by Tokushu Kako KK) was emulsified into a polW type to obtain a seasoning for putter rice.

Preparation of butter rice Wash 640g of rice, put it in a pot, add 700cc of water,
After leaving for 0.5 hour, emulsified seasoning 409 obtained above
was added to water in a pot, thoroughly mixed, and then cooked according to a conventional method to obtain patter rice (4 servings). As a control, the above emulsified type was prepared using the same formulation and method as above. Instead of seasonings, aqueous seasoning ingredients were added to the water in the pot, and after thorough mixing, butter was added and rice was cooked in a conventional manner.

The workability and finished state of the above two types of butter rice in cooking were evaluated. The results are shown in Table 1.

Table 1 Example 2 Combination of seasoning for fried rice Lard 50 parts Balk extract 5 Onion extract 5 Salt 15 Sodium glutamate 1.0 Sodium inosinate 0.5 Emulsifier 1.5 Strain 1.0 Garlic powder O35 Water 205 Above combination According to the method, the raw materials were emulsified into a 0/W type using a homomixer (MW manufactured by KK Co., Ltd.) to obtain a seasoning for chanon.

After heating Chernon's adjusted frying pan lJ' according to the usual method, oil was added. Next, lightly fry 300g of white rice (1 serving) and use the emulsified seasoning obtained above for 10I! Added and stir-fried further to obtain chano-n (1 serving).

As a control, aqueous seasoning ingredients and lard were used separately (C) in place of the above-mentioned dairy-type seasoning using the same blending method as above.

Table 2 shows the results of evaluating the workability and finishing condition in cooking the two types of chanoen mentioned above.

According to the above results, the emulsified cooked rice seasoning of the present invention was superior in workability and finishing quality compared to the conventional method, and had a quality that was 7-star.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] 1. An emulsified seasoning for cooked rice made by emulsifying 20 to 80% by weight of oil and fat and 80 to 20% by weight of a seasoning liquid into a ψ shape. 2. Mix 20 to 80% by weight of oil and fat and 80 to 20% by weight of seasoning liquid in O/W 凰 to prepare an emulsified seasoning for cooked rice, mix it in advance with water for cooking rice, and prepare using a conventional method. A seasoning method for rice that is characterized by cooking rice according to ff14. 3. An emulsified seasoning for cooked rice made by emulsifying 20 to 80% by weight of oil and fat and 80 to 20% by weight of a seasoning liquid in an O/W type, which is added to the cooked rice when frying and heating the rice. Seasoning method◎