200911132 九、發明說明： 【發明所屬技術領域】 本發明係相關於減低爲防腐等而含有醋酸等揮發性有 機酸之穀物加工食品（飯（cooked rice)、年糕）的酸臭之技 術，更詳細而言’係相關於爲減低該酸臭而含有α -乙基葡 糖苷之穀物加工食品、穀物加工改良劑及酸臭減低方法。 【先前技術】 近來，購買超級市場或便利商店等所販賣的便當或小 菜等帶回食用，亦即稱爲「外帶食用」之飲食習慣相當普 遍。 該類食品係製造後經過較長的時間之後才供食。因 此，必須具備防止因微生物繁殖引發的腐敗之保存性，而 開發各種加工方法或加工改良劑。 使用於外帶食用的穀物加工食品之代表例爲飯。常使 用有機酸或其鹽類作爲該飯之防腐用的煮飯改良劑（參考 例如專利文獻1 )。亦可使用葡糖酸或檸檬酸等所謂不揮發 性有機酸及其鹽類，惟從防腐力之觀點，醋酸及其鹽類之 效果佳。 惟，醋酸使飯具有獨特的刺激性酸臭。特別是食用添 加含醋酸的煮飯改良劑之飯時，以微波爐等再加熱後，產 生強酸臭而明顯地降低風味。 一般，使用含醋酸等有機酸之煮飯改良劑時’每單位 米的醋酸濃度爲0.01〜0.1重量％，煮熟後的飯之pH約爲 5〜6 〇 200911132 惟’該狀態的飯’即使在以微波爐等再加熱之前亦感 覺醋酸臭’更進一步再加熱後，因醋酸成爲易揮發之狀態， 具刺激性的醋酸臭變得更強烈。 因此’非常期待防腐力（保存性）優異，且不僅煮飯 後’即使將飯再加熱時，亦減低產生醋酸臭般具刺激性酸 臭之方法、煮飯改良劑、及減低酸臭發生之飯之開發。 上述課題不僅限於飯。例如年糕或水煮麵等穀物加工 食品中’爲防腐亦使用醋酸，該類穀物加工食品因味道或 ί 香味清淡’產生醋酸的酸臭後，易於破壞風味。因此，非 常期待防腐力（保存性）優異，且不僅加工後，即使穀物 加工食品再加熱時，亦減低產生醋酸臭般具刺激性酸臭之 方法、穀物加工改良劑、及減低酸臭發生之穀物加工食品 之開發。 (專利文獻1 )特開平5 - 1 7 6 6 9 3號公報 【發明內容】 〔解決發明之課題〕 1: 本發明之目的係解決上述既有的問題，提供一兼具防 腐力和酸臭減低之穀物加工食品，且提供一供應該穀物加 工食品的製造之穀物加工改良劑。 又以提供一種減低爲防腐而含醋酸之穀物加工食品的 酸臭之方法。 〔解決課題之方法〕 本發明者等爲解決上述課題’致力硏究之結果，發現 藉由在爲防腐而含醋酸之穀物加工食品中，含有極微量的 200911132 乙基葡糖昔（α-ethylglucoside)，不僅穀物加工後，即 使穀物加工食品再加熱時，亦減低醋酸酸臭產生，可製造 風味優異之穀物加工食品。 又，藉由在穀物加工食品中添加酒粕或酒粕萃取物、 酒粕醋等，發現可使極微量的α -乙基葡糖苷含於穀物加工 物。特別是酒粕醋，可使穀物加工物含有防腐用的醋酸之 同時，亦含有極微量的α-乙基葡糖苷，可有效地使用。 亦即，本發明係如下述。 申請專利範圍第1項係一種穀物加工食品，其係含有 0.01〜0.06質量％的醋酸，且含有0.00001〜0.001質量％ 的α -乙基葡糖苷。 申請專利範圍第2項係如申請專利範圍第1項之穀物 加工食品，其中榖物加工食品係指組合飯（cooked rice)、 蒸飯（steamed rice)、年糕、水煮麵中任1種或2種以上之 食品。 申請專利範圍第3項係如申請專利範圍第1或2項之 榖物加工食品，其中α -乙基葡糖苷係來自添加的酒粕及/ 或酒粕醋。 申請專利範圍第4項係如申請專利範圍第1至3項中 任一項之榖物加工食品，其中α -乙基葡糖苷之含有質量比 爲 0.03/100〜9/100 。 申請專利範圍第5項係如申請專利範圍第！至4項中 任一項之穀物加工食品’其中穀物加工食品的熱加工後及/ 或再加熱時所產生醋酸之酸臭已減低。 200911132 申請專利範圍第6項係一種穀物加工改良劑，其係使 用於製造申請專利範圍第1至5項中任一項之穀物加工食 品，且含有醋酸及α -乙基葡糖苷。 申請專利範圍第7項係一種減低穀物加工食品之醋酸 的酸臭之方法’其係在含有0.01〜0.06質量％的醋酸之穀 物加工食品中，添加α -乙基葡糖苷，使其含量爲該穀物加 工食品的0.00001〜o.ool質量％。 【實施方式】 Γ 又，乙基葡糖苷（以下亦稱爲乙基-α-葡糖苷）係 「調理食品的甘味或濃厚味相關之呈味成份」（參考特開 平2-29 1 293號公報）。 泠-D -乙基葡糖苷係「添加於飲食品時，使該飲食品的 刺激且純的香味柔和，附與整體有質量感之結果，增強濃 厚的香味」（參考特開平7-250644號公報）。亦即，「乙基 葡糖苷」係一具有影響香味的性質之成分。 另一方面’本發明並非以改變、改善上述專利文獻所 I 述般的飲食品（本發明爲穀物加工食品）之「味道」或「香 味」爲目的。更詳細而言，本發明係與上述專利文獻相反， 幾乎不影響其「味道」，係針對穀物加工食品的酸臭，特別 是在低溫或常溫下運送後飲食時，以減低微波爐等再加熱 時所產生的所謂悶酸臭之特異酸臭爲目的，達成其目的之 方法係使用α -乙基葡糖苷。亦即，本發明係一於上述專利 文獻中完全無記載或說明，且想法相異之發明。 特開平7-250644號公報中’乙基葡糖苷之添加量，「相 200911132 對於飲食品’例如0.01〜10重量％，宜爲005〜5重量％ 之添加量。」，又，因記載「若少於〇. 〇 1重量％，則不具 效果」’其適當的解釋係先前，不影響飲食品香味的量之乙 基葡糖苷’相對於飮食品必須爲〇 . 〇1重量％。 相對於此’本發明係含有遠比特開平7-2 50644號公報 所記載的量更少之量’亦即相對於飲食品（本發明係穀物 加工物）’未達預測的O.OOOOi、^.^〗質量％之極少量。該 含量係揭示於特開平7-250644號公報，更不超過影響香味 的最少量之1/10〜1/1000。本發明並非藉由該極微量的α _ 乙基葡糖苷’來增強或改良先前般飲食品的香味，去除苦 味、澀味等其他不良臭味（特開平7-250644號公報），乃 特異地減低醋酸的酸臭，特別是再加熱穀物加工物時之酸 臭。 特開平2-291293號公報或特開平7-250644號公報 中’無揭示或說明對「味道」幾乎無影響的極微量乙基葡 糖苷，可明顯地降低含醋酸的穀物加·工食品之酸臭，特別 是於低溫或常溫下流通後的飲食時，以微波爐等再加熱時 產生之悶酸臭。 亦即，本發明係與上述專利文獻所記載的發明完全觀 點相異之發明，並非由這些既知的發明易推論之發明。 〔發明之效果〕 依據本發明，可提供一種防腐力（保存性）優異的榖 物加工物（飯、蒸飯、年糕、水煮麵等），減低加工後及於 低溫或常溫下流通後飲食時，特別是利用微波爐等再加熱 -10- 200911132 時感覺的酸臭之穀物加工物。 且提供一種可製造上述穀物加工物之穀物加工改良 劑。 更可提供一種減低爲防腐而含醋酸之穀物加酸臭之方 法。 〔進行發明之最佳型態〕 本發明的穀物加工食品係指米、大麥、小麥、豆、玉 米等穀物經過加工，形成人可食用之食品。例如米經過煮 r 飯加工而成之飯，小麥粉以水捏合之生麵或乾麵經過水煮 加工而成之水煮麵。其他如蒸飯、年糕、麵包等，味道或 香味清淡之穀物加工食品。本發明中，宜爲飯、蒸飯、年 糕、水煮麵中任1種或2種以上，尤宜飯。 本發明的穀物加工食品之商品形態無特別的限制，於 常溫或低溫下流通販賣，飲食時以微波爐等加溫調理器具 於常溫或高溫進行加熱，亦即，便利商店、超級市場或外 帶菜店等販賣的便當、飯糰、調理麵等爲主，特別是便當、 I 飯糰。 本發明的醋酸含有方法，係藉由添加單體物質之醋酸 而含有，亦可藉由添加含醋酸的食品而含有，使結果含有· 醋酸。例如藉著使食醋含於穀物加工食品等方法，可使穀 物加工食品中含有醋酸。 可於穀物加工階段含有醋酸，亦可於穀物加工後至飲 食時之間含有。例如煮飯時，在飯中添加適量的食醋等而 含有，亦可於煮飯後噴灑食醋含有水等。又，使飯均具有 -11- 200911132 防腐效果’宜於煮飯時添加。在水煮麵等其他穀物加 品中亦相同。 醋酸之含量，係每份穀物加工食品必須含有〇 . 0.06質量％ ’惟宜爲0.02〜〇.〇5質量％。若多於〇.〇6 % ’則出現強烈酸味及酸臭’喪失味道或香味清淡的 加工食品之原有香味。若少於〇. 〇 1質量％，則防腐效 佳。 穀物加工食品之pH ’係依據需求的味道或防腐效 決定其範圍’無法一槪而論’若考慮兼具二者，pH宜怎 〜6.2，尤宜5.2〜5 · 8。若p Η低於5.0，則可能出現強 味’喪失味道清淡'的穀物加工食品之原有味道。若ρ Η 6.2，則防腐效果不佳。 不在意酸味或酸臭之穀物加工食品，例如使用於 之醋飯等，一般，因原本即具有酸臭，不需使用本發 必須與本發明的穀物加工食品有所區分。因此，本發明 限定醋酸的含量於規定範圍內。 使用於本發明的α-乙基葡糖苷，係指乙基以α鍵 批喃葡萄糖苷之化合物，不僅以化學合成製造，清酒 醇醬油露爲首之酒類中或酒粕中亦含有微量。 使α -乙基葡糖苷含於穀物加工食品之方法，係添 體物質之α-乙基葡糖苷而含有，亦可藉由添加含ct-葡糖苷的食品或添加物而含有，使結果含有α -乙基 苷。例如可使用使含有乙基葡糖苷的食品，即清酒 粕 '酒粕醋等含於穀物加工食品等之方法。含有α -乙 工食 0 1〜 質量 穀物 果不 果而 b 5.0 烈酸 高於 壽司 明， 中’ 結在 或甘 加單 乙基 葡糖 、酒 基葡 -12- 200911132 糖苷之食品，尤宜爲酒粕及酒粕醋中任1種或2種以上。 可於穀物加工階段含有α -乙基葡糖苷，亦可於榖物加 工後至飲食時之間含有。例如煮飯時，與食醋等含醋酸食 品一起添加適量的清酒或酒粕等而含有。當然，亦可於煮 飯後混合含有α ·乙基葡糖苷之液體，惟，爲使飯均勻地具 有酸臭減低效果，宜於煮飯時添加。 亦可將含有α -乙基葡糖苷和醋酸之酒粕醋添加於榖 物加工食品而含有兩物質，藉此製造本發明的穀物加工食 品，作業效率亦佳。例如可於煮飯時，在飯中添加適量的 酒粕醋而含有α -乙基葡糖苷和醋酸。當然，若乙基葡 糖苷或醋酸未達發揮本發明效果之量時，亦可利用其他方 法追加乙基葡糖苷或醋酸。 α-乙基葡糖苷之含量雖爲對「味道」幾乎無影響之極 微量，惟具體而言，每份穀物加工食品宜含有0.0 000 1〜 0.001質量％ ’尤宜0.0 00 1〜0.001質量％。若多於0.001 質量％，則易於感受α -乙基葡糖苷特有的味道，喪失味道 或香味清淡的穀物加工食品之原有香味。若少於0.0 0 0 0 1 質量％，則減低酸臭之效果不佳。 醋酸和α -乙基葡糖苷的含量之質量比，前者對後者宜 爲100對0.003至100對9。若α-乙基葡糖苷之比率比上 述比率多，則易於感受α -乙基葡糖苷特別的味道，若過少 則減低酸臭之效果不佳。 本發明係以減低穀物加工食品之酸臭爲目的，特別是 減低熱加工後及/或再加熱時因醋酸揮發而產生的酸臭，因 200911132 而發揮效果。例如爲防腐使飯中含有食醋的飯 飯、飯糰 '便當等商品，在低溫或常溫流通後的 以微波爐等再加熱後，打開包裝或蓋子的瞬間有 而來。此乃因再加熱使食醋中的醋酸揮發，係低 下不易感覺之酸臭。 本發明不僅爲最終製品之穀物加工食品，亦 低穀物加工食品的酸臭而用於加工時之穀物加工 例如可爲α -乙基葡糖苷與適量的水混合之混合物 V 以上述規定的比例同時含有醋酸與乙基葡糖苷 含有檸檬酸或醋酸鈉等有機酸或有.機酸鹽或還原 類等，具複數機能之煮飯改良劑。 特別是於穀物加工時（煮飯前等）添加酒粕 以上述規定的比例含有具防腐效果的揮發性有機 和具減低酸臭效果之《 -乙基葡糖苷，故有助益。 粕醋可有效地使用爲穀物加工改良劑。例如含； 0.06質量％的醋酸且含有0.00001〜0.001質量！ 基葡糖苷者，亦可使用爲穀物加工改良劑。此時 用既知的賦形劑，更可如上述般，同時含有檸檬 酸鈉等有機酸或有機酸鹽，或還原糖漿等糖類’ 能者。 本發明中，在含有〇·〇ι〜〇_〇6質量％醋酸之 食品中，添加α -乙基葡糖苷使每份該穀物加工 0.00001〜0.001質量％，藉此，可有效地減低穀 品的醋酸酸臭，可製造已減低醋酸酸臭之穀物加 所用之白 飲食時， 酸臭撲鼻 溫或常溫 包括爲減 改良劑。 。更可爲 者，同時 糖漿等糖 醋，係可 酸之醋酸 因此，酒 有 0.0 1〜 %的α -乙 ，亦可使 酸或檸檬 具複數機 穀物加工 食品含有 物加工食 工食品。 -14- 200911132 實施例 以下，以實施例具體地說明本發明，惟本發明不受限 於此。 實施例1(含醋酸之白飯中ct-乙基葡糖苷之酸臭減低效果） (1)含醋酸及α-乙基葡糖苷的白飯的炊煮 清洗3 00g的生米（滋賀縣產越光米），浸水約2小時。 其次，瀝乾水後放入內鍋5公升的家庭用電鍋，加入340g 水後’分別放入已溶解0.2 g冰醋酸及第1表所示規定量的 f α-乙基葡糖苷（第1表所示量：〇〜〇.〇〇7g)之液體，攪 拌後以常法加熱煮飯。之後停止加熱，經過3 0分鐘的蒸熟 過程而完成煮飯。 如此調製的煮飯，冷卻後重量爲6 6 0 g，塡充至1 5 0 g 裝的包裝容器作成白飯。 (2 )依據熟練的官能品評員對再加熱時的酸臭評估 使上述工程中作成的白飯於2 0 °C保存2 4小時後，以 5 00W微波爐加熱1分鐘，在9(TC以上的狀態下，藉著本 .… 公司之熟練官能品評員，依據下述基準評估各個酸臭的程 度。結果如第1表所示。 第1表中，調製的飯中所含的醋酸及α -乙基葡糖苷之 濃度’係相對於調製飯之冷卻後重量（g )，醋酸及α -乙基 葡糖苷之添加量（g)以質量％表示。 [酸臭之評估基準] 〇：少醋酸臭 △:稍微醋酸臭 X :強醋酸臭 1 200911132 【第1表】 醋酸添加量 a -乙基葡糖苷添加量 醋酸：α-乙基葡糖苷 酸臭之評估 (濃度w/w% ) (濃度w/w% ) (質量比） 〇.2g 無添加 一 X (0.03 ) (〇) 〇.2g 0_00007g 100 ： 0.003 Δ (0.03 ) (0.00001 ) 〇.2g 0.0007g 100 ： 0.33 〇 (0.03 ) (0.0001 ) 〇.2g 0.007g 100 ： 3.3 〇 (0.03 ) (0.001 ) 從第1表清楚可知，添加α-乙基葡糖苷之含醋酸白 飯，比無添加者明顯地減低酸臭。 即使α-乙基葡糖苷的含量爲0.00001質量％時，仍具 有該酸臭之減低效果，特別是0.000 1〜0.001質量％時效果 更顯著。 實施例2 (含α -乙基葡糖苷之食品的酸臭減低效果之比較） 根據實施例1之結果，驗證含α-乙基葡糖苷之食品之 酸臭減低效果。 (1)添加含醋酸及α-乙基葡糖苷之食品的白飯的炊煮 清洗30 Og的生米（滋賀縣產越光米），浸水約2小時。 其次，瀝乾水後放入內鍋5公升的家庭用電鍋，加入34〇g 水後’如第2表所示，分別放入含有醋酸或含醋酸食品及 α -乙基葡糖苷之食品，攪拌後以常法加熱煮飯。之後停止 加熱’經過30分鐘的蒸熟過程而完成煮飯。如此調製的煮 -16- 200911132 飯，冷卻後重量爲660g，塡充至150g裝的包裝容器作成 白飯。 又本實驗中，酒粕係使用小林晴吉商店（股）製的「酒 粕」’酒粕醋係使用蜜滋甘拿可諾斯（股）製的「優撰」。 (2 )依據熟練的官能品評員對再加熱時的酸臭評估 和實施例1同樣地，使上述工程中作成的白飯於2 0 °C 保存24小時後，以5 00W微波爐加熱1分鐘，在90°C以上 的狀態下，由本公司之熟練官能品評員評估各個酸臭的程 度。結果如第2表所示。 第2表中，酒粕添加區係添加〇 . 〇 4 g「酒粕」，並添加 相對於調製的煮飯，係0.0001質量％之〇-乙基葡糖苷。 酒粕醋添加區係添加4.8ml「優撰」，並同時添加相對於調 製的煮飯，係〇.〇3質量％的醋酸和0.0002質量％的〇：-乙 基葡糖苷二者。 【第2表】 處理區 醋酸添加量 α-乙基葡糖昔添加量 醋酸：α -乙基葡糖苷 酸臭之 (濃度w/w% ) .(濃度 W/W%) (質量比） 評估__ 無添加區 冰醋酸0.2g 無添加 — X (0.03) (〇) 酒柏添加區 冰醋酸0.2g 添加酒粕0.04g 100 ： 0.33 〇 (0.03) (0.0001 ) 酒粕醋添加區 添加4.8ml優撰 100 ： 0.67 〇 (0.03 ) (0.0002) 一 從第2表清楚可知，即使添加含有α-乙基葡糖苷之食 品，比無添加者明顯地減低酸臭。 200911132 〔應用於產業之可能性〕 依據本發明，可提供一種未曾有過之食品，其係防腐 力（保存性）優異的穀物加工物（飯、蒸飯、年糕、水煮 麵等），且減低加工後及於低溫或常溫下流通後飲食時，特 別是利用微波爐等再加熱時感覺的酸臭之榖物加工物。 且提供一種可製造上述榖物加工物，且未曾有過之穀 物加工改良劑。 更可提供一種減低爲防腐而含醋酸之穀物加工食品的 酸臭之方法。 因此’本發明係可有效地應用於食品產業。 【圖式簡單說明】 〇 ^w\ 【元件符號說明】 4fr~ 〇 j\[Technical Field] The present invention relates to a technique for reducing acid odor of cereal processed foods (cooked rice, rice cake) containing volatile organic acids such as acetic acid for corrosion prevention and the like, and more detail. In other words, it relates to a cereal processed food, a grain processing improver, and an acid odor reducing method which contain α-ethylglucoside to reduce the acid odor. [Prior Art] Recently, it has been quite common to purchase a bento or a small dish such as a supermarket or a convenience store to bring it back to eat, which is called "takeaway food". This type of food is served after a long period of time after manufacture. Therefore, it is necessary to develop various processing methods or processing improvers to prevent the preservation of spoilage caused by microbial growth. A representative example of a cereal processed food used for take-away food is rice. An organic acid or a salt thereof is often used as a rice improving agent for preserving the rice (see, for example, Patent Document 1). So-called non-volatile organic acids such as gluconic acid or citric acid and salts thereof can also be used, but acetic acid and its salts are excellent in terms of antiseptic properties. However, acetic acid gives rice a unique pungent sour odor. In particular, when rice is added to a rice cooker containing acetic acid, it is heated in a microwave oven or the like to produce a strong acid odor and the flavor is remarkably lowered. Generally, when using a rice cooker containing an organic acid such as acetic acid, the concentration of acetic acid per unit meter is 0.01 to 0.1% by weight, and the pH of the cooked rice is about 5 to 6 〇 200911132. The acetic acid odor is also felt to be further reheated before being reheated by a microwave oven or the like, and the odor of acetic acid becomes more irritating because acetic acid becomes a volatile state. Therefore, it is very much expected to have excellent anti-corrosion (preservation), and it is not only after cooking, but also when it is reheated, it also reduces the irritating acid odor caused by acetic acid odor, the rice cooking improver, and the reduction of acid odor. Development of rice. The above issues are not limited to rice. For example, in cereal processing foods such as rice cakes or boiled noodles, acetic acid is used for preservation. The processed foods of such cereals are soaked in taste or scent to produce acid odor of acetic acid, which is liable to break the flavor. Therefore, it is highly desirable that the antiseptic property (preservability) is excellent, and not only after the processing, even when the grain processed food is reheated, the method of producing an odorous acid odor such as acetic acid odor, the grain processing improver, and the reduction of acid odor are reduced. Development of processed foods for cereals. (Patent Document 1) Japanese Laid-Open Patent Publication No. Hei No. Hei. No. 5 - 1 7 6 6 9 3 [Disclosure] The object of the present invention is to solve the above-mentioned problems and to provide a combination of corrosion resistance and acid odor. A reduced grain processed food product and a grain processing improver for the manufacture of the processed food product of the grain. Further, there is provided a method for reducing the acid odor of a cereal-processed food containing acetic acid which is preserved. [Means for Solving the Problems] In order to solve the above-mentioned problems, the inventors of the present invention found that a very small amount of 200911132 ethyl glucoside (α-ethylglucoside) is contained in a cereal processed food containing acetic acid for preservation. ), not only when the grain processed food is reheated, but also when the grain processed food is reheated, the acetic acid odor is reduced, and the grain processed food having excellent flavor can be produced. Further, by adding a wine cellar or wine cellar extract, wine cellar vinegar, etc. to the grain processed food, it was found that a very small amount of ?-ethylglucoside was contained in the grain processed product. In particular, wine cellar vinegar allows the grain processed product to contain acetic acid for preservative treatment, and also contains a very small amount of α-ethylglucoside, which can be effectively used. That is, the present invention is as follows. Patent Document No. 1 is a cereal processed food containing 0.01 to 0.06 mass% of acetic acid and containing 0.00001 to 0.001% by mass of α-ethylglucoside. Patent Application No. 2 is a cereal processed food according to claim 1, wherein the processed food refers to any one of cooked rice, steamed rice, rice cake, and boiled noodles. More than 2 kinds of food. Patent Application No. 3 is a processed food product as claimed in claim 1 or 2, wherein the α-ethylglucoside is derived from an added wine cellar and/or wine cellar vinegar. The fourth aspect of the patent application is the food processed food of any one of claims 1 to 3, wherein the mass ratio of α-ethylglucoside is 0.03/100 to 9/100. The fifth item of the scope of patent application is as for the scope of patent application! The grain processed food of any one of the items 4 wherein the acid odor of acetic acid produced after the thermal processing of the processed food of the grain and/or reheating has been reduced. 200911132 The scope of the patent application is a cereal processing improver which is used in the manufacture of a cereal processed food according to any one of claims 1 to 5, and which comprises acetic acid and α-ethylglucoside. Patent Application No. 7 is a method for reducing the acid odor of acetic acid in a grain processed food, which is added to a cereal processed food containing 0.01 to 0.06% by mass of acetic acid, and the content is added to the content of the α-ethyl glucoside. 0.00001~o.ool mass% of grain processed foods. [Embodiment] 乙基 Further, ethyl glucoside (hereinafter also referred to as ethyl-α-glucoside) is a "sweet ingredient related to the sweet taste or rich taste of foods" (refer to Japanese Patent Laid-Open No. Hei 2-29 1 293) ).泠-D-ethyl glucoside "When it is added to foods and drinks, the stimulating and pure scent of the food and drink is softened, and the overall quality is enhanced, and the strong scent is enhanced" (Refer to JP-A-7-250644) Bulletin). That is, "ethyl glucoside" is an ingredient having a property of affecting aroma. On the other hand, the present invention is not intended to modify or improve the "taste" or "fragrance" of the food or beverage (the present invention is a cereal processed food) as described in the above Patent Document. More specifically, the present invention is contrary to the above-mentioned patent documents, and has little effect on the "taste", and is directed to the acid odor of cereal processed foods, particularly when the food is transported at a low temperature or a normal temperature to reduce the reheating of the microwave oven or the like. The purpose of the so-called sour and odor specific acid odor is to achieve the purpose of using α-ethyl glucoside. That is, the present invention is an invention which is completely undocumented or explained in the above-mentioned patent documents and which has different ideas. In the Japanese Patent Publication No. 7-250644, the amount of the addition of the ethyl glucoside, "phase 200911132 is preferably 0.01 to 10% by weight, for example, 0.01 to 10% by weight, and is preferably 005 to 5% by weight." Less than 〇. 〇1% by weight, it has no effect"" The appropriate explanation is that the amount of ethyl glucoside in the food, which does not affect the flavor of the food and beverage, must be 〇1% by weight relative to the glutinous food. In contrast, the present invention contains a smaller amount described in the Japanese Patent Publication No. 7-2 50644, that is, a food product (the present invention is a grain processed product) that is not predicted to be O.OOOi, ^ .^〗 A very small amount of quality. This content is disclosed in Japanese Laid-Open Patent Publication No. Hei 7-250644, and is not more than 1/10 to 1/1000 which affects the minimum amount of flavor. The present invention does not enhance or improve the flavor of the conventional food and beverage by the extremely small amount of α-ethylglucoside, and removes other bad odors such as bitterness and astringency (JP-A-7-250644), specifically Reduce the acid odor of acetic acid, especially the acid odor when reheating the grain processed material. In the case of the extremely small amount of ethyl glucoside which has no effect on the "taste", it can significantly reduce the acidity of the grain-containing food and vegetable food containing acetic acid in the Japanese Patent Publication No. Hei 2-291293 or JP-A-H07-250644. Stinky, especially in the diet after circulating at a low temperature or a normal temperature, the suffocating odor generated when reheating in a microwave oven or the like. That is, the present invention is an invention which is completely different from the invention described in the above patent documents, and is not an invention which is easily inferred from these known inventions. [Effects of the Invention] According to the present invention, it is possible to provide a processed product (rice, steamed rice, rice cake, boiled noodles, etc.) which is excellent in antiseptic property (preservation property), and reduces the diet after the processing and circulation at a low temperature or a normal temperature. In particular, it is an acid-smelling grain processed product which is felt when a microwave oven or the like is used to reheat -10 200911132. There is also provided a grain processing improver which can produce the above grain processed product. It is also possible to provide a method for reducing the acid odor of cereals containing acetic acid for preservation. [Best Mode for Carrying Out the Invention] The grain processed food of the present invention means that grains such as rice, barley, wheat, beans, and corn are processed to form a human edible food. For example, the rice is processed by boiling rice, and the wheat flour is kneaded with water and the dried noodles are boiled and cooked. Other cereal processed foods such as steamed rice, rice cakes, bread, etc., with a light taste or aroma. In the present invention, it is preferred to use one or more of rice, steamed rice, rice cake, and boiled noodles, and it is preferable to use rice. The product form of the processed cereal food of the present invention is not particularly limited, and is sold at normal temperature or low temperature, and is heated at room temperature or high temperature by a heating device such as a microwave oven during eating, that is, a convenience store, a supermarket, or a takeaway shop. Such as the sale of lunch, rice balls, conditioning noodles, etc., especially the lunch, I rice ball. The acetic acid containing method of the present invention is contained by adding acetic acid of a monomer substance, or may be contained by adding a food containing acetic acid, and the result is acetic acid. For example, by using a method in which vinegar is contained in a cereal processed food, acetic acid can be contained in the cereal processed food. Acetic acid may be included in the grain processing stage and may also be included between the processing of the grain and the time of the meal. For example, when cooking rice, an appropriate amount of vinegar or the like is added to the rice, and the vinegar may be sprayed with water after cooking. In addition, the rice has an anti-corrosion effect of -11-200911132, which is suitable for cooking. The same is true for other cereal supplements such as boiled noodles. The content of acetic acid must be 〇. 0.06 mass% ‘only 0.02 〇.〇5 mass%. If more than 〇.〇6 % ', there is a strong sour taste and sour odor 'the original flavor of the processed food which loses the taste or the scent. If it is less than 〇. 〇 1% by mass, the preservative effect is good. The pH of the processed foods is determined by the taste or preservative effect of the demand. 'It cannot be ambiguous'. If you consider both, the pH should be ~6.2, especially 5.2~5 · 8. If p Η is less than 5.0, the original taste of the grain processed food with a strong taste of 'loss of taste' may occur. If ρ Η 6.2, the anti-corrosion effect is not good. A cereal processed food that does not care about sourness or sourness, for example, used in vinegar rice, etc., generally has an acid odor, and it is necessary to distinguish it from the grain processed food of the present invention without using the present invention. Therefore, the present invention limits the content of acetic acid within a prescribed range. The α-ethyl glucoside used in the present invention refers to a compound in which an ethyl group is a glucoside of a glucoside, and is not only produced by chemical synthesis, but also contains a trace amount in a liquor such as sake alcohol soy sauce or in a wine cellar. A method of containing α-ethyl glucoside in a processed food of cereals, which is contained in the α-ethyl glucoside of the additive substance, or may be contained by adding a food or an additive containing ct-glucoside, so that the result is contained --ethyl glycoside. For example, a method of including a food containing ethyl glucoside, that is, sake, wine cellar vinegar, or the like, in a cereal processed food or the like can be used. Contains α-Ethyl food 0 1~ Quality grain fruit is not fruitful and b 5.0 Strong acid is higher than sushi, in the 'gum or Ganjia monoethyl glucose, wine based Portuguese-12- 200911132 glycoside food, especially It is one or more of the wine cellar and the wine cellar vinegar. It can contain α-ethyl glucoside in the grain processing stage, and can be contained between the processing of the mash and the time of eating. For example, when cooking rice, it is contained together with an acetic acid-containing food such as vinegar, and an appropriate amount of sake or wine cellar is added. Of course, it is also possible to mix a liquid containing α-ethyl glucoside after cooking, but it is preferable to add it when cooking rice in order to make the rice evenly have an acid odor reducing effect. It is also possible to add the wine cellar vinegar containing α-ethyl glucoside and acetic acid to the mash processed food and to contain two substances, thereby producing the cereal processed food of the present invention, and the work efficiency is also good. For example, when cooking rice, an appropriate amount of wine cellar vinegar may be added to the rice to contain α-ethyl glucoside and acetic acid. Of course, if the amount of ethyl glucoside or acetic acid does not reach the effect of the present invention, ethyl glucoside or acetic acid may be added by other methods. Although the content of α-ethylglucoside is a trace amount which has little effect on the "taste", specifically, each grain processed food preferably contains 0.0 000 1 to 0.001% by mass, and particularly preferably 0.0 00 1 to 0.001% by mass. . If it is more than 0.001% by mass, it is easy to feel the peculiar taste of α-ethylglucoside, and the original flavor of the grain processed food which loses the taste or the scent is lost. If it is less than 0.00 0 0 1% by mass, the effect of reducing acid odor is not good. The mass ratio of the content of acetic acid to α-ethylglucoside is preferably 100 to 0.003 to 100 to 9 for the latter. When the ratio of α-ethylglucoside is larger than the above ratio, the taste of α-ethylglucoside is easily felt, and if it is too small, the effect of reducing acid odor is not good. The present invention is intended to reduce the acid odor of cereal processed foods, and in particular to reduce the acid odor caused by the volatilization of acetic acid after hot working and/or reheating, and the effect is exerted by 200911132. For example, in order to prevent the rot of rice, rice, rice balls, etc., which are vinegar in the rice, after refrigerating in a microwave oven or the like after flowing at a low temperature or a normal temperature, the package or the lid is opened. This is because the reheating causes the acetic acid in the vinegar to volatilize, which is a low acid odor that is not easily felt. The present invention is not only a cereal processed food of a final product, but also an acid odor of a low-grain processed food, and the grain processing for processing, for example, a mixture V of α-ethyl glucoside mixed with an appropriate amount of water, at the same time as specified above Acetate and ethyl glucoside contain an organic acid such as citric acid or sodium acetate or an organic acid or a reducing agent, and a rice cooking improver having a plurality of functions. In particular, adding wine cellar during grain processing (before cooking), etc. It is helpful to contain volatile organic compounds with antiseptic effect and "ethyl glucoside" which has the effect of reducing acid odor. The vinegar can be effectively used as a grain processing improver. For example, containing; 0.06 mass% acetic acid and containing 0.00001 to 0.001 mass! Glucosinolates can also be used as grain processing improvers. In this case, an organic acid or an organic acid salt such as sodium citrate or a saccharide such as a reducing syrup may be contained as described above. In the present invention, α-ethylglucoside is added to a food containing 〇·〇ι~〇_〇6 mass% acetic acid to process 0.00001 to 0.001% by mass of each of the grains, whereby the grain can be effectively reduced The acid odor of acetic acid can be used to manufacture a white diet which has been reduced by the acid odor of acetic acid, and the acid odor or the normal temperature is included as a reducing agent. . Even more, at the same time, syrup, such as syrup, is acid acetic acid. Therefore, wine has 0.0 1~% α-B, and can also make acid or lemon with multiple machines. Grain processing foods contain processed foods. -14-200911132 EXAMPLES Hereinafter, the present invention will be specifically described by way of Examples, but the invention is not limited thereto. Example 1 (Acid odor reduction effect of ct-ethyl glucoside in acetic acid-containing rice) (1) Cooking of rice containing acetic acid and α-ethyl glucoside 3 000 g of raw rice (Shiga Prefecture m), soaked for about 2 hours. Next, drain the water and put it into a 5 liter household electric cooker in the inner pot. After adding 340 g of water, put the amount of f α-ethyl glucoside dissolved in 0.2 g of glacial acetic acid and the amount shown in Table 1 respectively. 1 The amount shown in the table: 〇~〇.〇〇7g) of the liquid, stir and cook in a normal way. After that, the heating was stopped, and the cooking was completed after a steaming process of 30 minutes. The rice thus prepared was cooled to a weight of 660 g, and was filled into a packaging container of 1500 g to prepare rice. (2) According to the evaluation of the acid odor during reheating by the skilled functional evaluator, the rice prepared in the above project is stored at 20 ° C for 24 hours, and then heated in a microwave oven for 5 minutes at a state of 9 (TC or higher). Next, by the expert functional reviewer of the company, the degree of each acid odor was evaluated according to the following criteria. The results are shown in Table 1. In the first table, acetic acid and α-B contained in the prepared rice. The concentration of glucoside is based on the weight (g) of the prepared rice, and the amount (g) of acetic acid and α-ethylglucoside is expressed by mass%. [Evaluation criteria for sour odor] 〇: less acetic acid odor △: slightly acetic acid odor X: strong acetic acid odor 1 200911132 [Table 1] Amount of acetic acid added a-ethyl glucoside added amount Acetic acid: Evaluation of α-ethyl glucuronide odor (concentration w/w%) (concentration w /w% ) (mass ratio) 〇.2g No added one X (0.03 ) (〇) 〇.2g 0_00007g 100 : 0.003 Δ (0.03 ) (0.00001 ) 〇.2g 0.0007g 100 : 0.33 〇 (0.03 ) (0.0001 ) 〇.2g 0.007g 100 : 3.3 〇(0.03 ) (0.001 ) It is clear from the first table that the addition of α-ethyl glucoside is included. The acetic acid white rice has a significant reduction in acid odor even when it is not added. Even when the content of α-ethyl glucoside is 0.00001% by mass, the acid odor reduction effect is obtained, and in particular, the effect is more remarkable when it is 0.0001 to 0.001% by mass. Example 2 (Comparison of acid odor reducing effect of food containing α-ethyl glucoside) According to the results of Example 1, the acid odor reducing effect of the food containing α-ethyl glucoside was verified. (1) Addition of acetic acid For the food of the food of the food, the rice is immersed for 30 hours, and the water is immersed for about 2 hours. Next, drain the water and put it into the inner pot for 5 liters of household electricity. In the pot, after adding 34 〇g of water, as shown in the second table, separate the food containing acetic acid or acetic acid-containing food and α-ethyl glucoside, stir and cook in the usual way. Then stop heating. The cooking process was completed in a minute of steaming. The cooked boiled-16-200911132 rice was cooled to a weight of 660g and filled into a 150g packaging container for white rice. In this experiment, the wine cellar was used by Kobayashi Kiyoshi Store (粕)"" wine cellar" wine cellar vinegar In the same manner as in the first embodiment, the white rice prepared in the above-mentioned project was used in accordance with the evaluation of the acid odor at the time of reheating according to the skilled functional evaluator. After storage at 20 ° C for 24 hours, it was heated in a microwave oven for 5 minutes at a temperature of 90 ° C or higher, and the degree of each acid odor was evaluated by a skilled functional reviewer of the company. The results are shown in Table 2. In the second table, 粕 4 g "wine cellar" was added to the cellar addition zone, and 0.0001% by mass of 〇-ethyl glucoside was added to the prepared rice. The wine cellar vinegar addition zone was added with 4.8 ml of "Essence", and simultaneously added with respect to the prepared rice, 〇3 %% by mass of acetic acid and 0.0002% by mass of 〇:-ethyl glucoside. [Table 2] Treatment area Acetic acid addition amount α-Ethylglucose addition amount Acetic acid: α-ethyl glucuronide odor (concentration w/w%) (concentration W/W%) (mass ratio) Evaluation __ No added area glacial acetic acid 0.2g No added - X (0.03) (〇) Alcohol added area glacial acetic acid 0.2g Add wine cellar 0.04g 100 : 0.33 〇 (0.03) (0.0001) Add 4.8ml to the wine cellar vinegar addition zone 100 : 0.67 〇 (0.03 ) (0.0002) As is clear from the second table, even if a food containing α-ethyl glucoside was added, the acid odor was remarkably reduced as compared with no added person. 200911132 [Possibility of application to the industry] According to the present invention, it is possible to provide a food product which has never been used, which is a cereal processed product (rice, steamed rice, rice cake, boiled noodles, etc.) excellent in antiseptic property (preservability), and is reduced After processing, and after eating at a low temperature or a normal temperature, the food is treated with an acid odor which is felt when reheated by a microwave oven or the like. Further, there is provided a cereal processing improver which can produce the above-mentioned stolen product. Further, there is provided a method of reducing the acid odor of a processed food containing cereals which is preserved in acetic acid. Therefore, the present invention can be effectively applied to the food industry. [Simple description of the diagram] 〇 ^w\ [Description of component symbols] 4fr~ 〇 j\