JP2021114978A - Flavor improver for cooked rice, cooked rice - Google Patents

Abstract

[Problem] To provide a flavor improver for cooked rice that can improve the flavor of cooked rice and enhance the deliciousness of cooked rice when producing cooked rice containing vinegar, and to provide cooked rice produced using the same. [Solution] A flavor improver for cooked rice used to produce cooked rice containing vinegar, which contains an extract obtained by heating and pressurizing a mixture containing coarsely ground nutmeg and water. [Selected drawing] None

Description

The present invention relates to a flavor improver for cooked rice and cooked rice.

In the production of cooked rice sold at convenience stores and supermarkets, vinegar is generally added in order to improve the storage stability of cooked rice during cooking. However, even if the storage stability is improved, the acidity becomes stronger, which may adversely affect the flavor.

In order to solve this problem, for example, Patent Document 1 proposes to add an emulsified oil / fat composition for cooking rice containing calcium-containing vinegar to a cooked rice flavor improving agent (rice rice improving agent).

Japanese Unexamined Patent Publication No. 2005-110614

By the way, if a flavor improver for cooked rice is added, it is desirable that not only the flavor of cooked rice but also the deliciousness of cooked rice is enhanced. However, the emulsified oil / fat composition for cooking rice described in Patent Document 1 was not effective enough to enhance the deliciousness of cooked rice, even though it did not adversely affect the flavor of cooked rice.

Therefore, the present invention provides a cooked rice flavor improver capable of improving the flavor of cooked rice and enhancing the deliciousness of cooked rice when producing cooked rice containing vinegar, and cooked rice produced using the same. The purpose is to provide.

In view of the above circumstances, the present invention relates to the cooked rice flavor improving agents described in the following [1] to [3], the cooked rice described in the following [4] and [5], and the cooked rice flavor improving described in the following [6]. Provided is a method for producing an agent.
[1] A flavor improver for cooked rice used for producing cooked rice containing vinegar, which contains an extract obtained by heating and pressurizing a mixture containing coarsely ground nutmeg and water.
[2] The flavor improving agent for cooked rice according to [1], wherein the mass ratio of nutmeg to water in the above mixture is 5/95 to 30/70.
[3] The flavor improver for cooked rice according to claim 1 or 2, wherein the heat-pressurization extraction is performed under the conditions of 60 to 100 ° C. and 0.15 to 0.25 MPa.
[4] 100 parts by mass of raw rice, 0.1 to 0.5 parts by mass of the flavor improver for cooked rice according to any one of [1] to [3], 0.5 to 1.0 parts by mass of vinegar, and 160 parts of water. Cooked rice in which a mixture for cooking rice containing ~ 210 parts by mass is cooked.
[5] The cooked rice according to [4], wherein the cooked rice mixture further contains 0.1 to 2 parts by mass of fats and oils.
[6] To produce cooked rice containing vinegar, which comprises extracting a mixture containing coarsely ground nutmeg and water by heating and pressurizing at 60 to 100 ° C. and 0.15 to 0.25 MPa for 3 minutes or more. A method for manufacturing a flavor improver for cooked rice used in.

According to the present invention, when producing cooked rice containing vinegar, a flavor improver for cooked rice that can improve the flavor of cooked rice and enhance the deliciousness of cooked rice, and cooked rice produced using the same. Can be provided.

Hereinafter, preferred embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments.

The flavor improver for cooked rice of the present embodiment contains an extract obtained by heat-pressing and extracting a mixture containing coarsely ground nutmeg and water. When the cooked rice flavor improving agent is used in the production of cooked rice containing vinegar, the flavor of cooked rice can be improved and the deliciousness of cooked rice can be enhanced. The content of the above-mentioned extract in the flavor improver for cooked rice is not particularly limited, but can be, for example, 80% by mass or more in terms of solid content (nutmeg amount).

The coarsely ground nutmeg may be a nutmeg coarsely ground by a conventionally known method, or a commercially available coarsely ground nutmeg.

The mass ratio of coarsely ground nutmeg to water in the mixture to be subjected to heat-pressurization extraction is not particularly limited, but is preferably 5/95 to 30/70 from the viewpoint of efficiently extracting the active ingredient of nutmeg.

The conditions for heat-pressurization extraction are a temperature higher than room temperature (20 ° C.) and a pressure higher than atmospheric pressure (0.10 MPa), and are extraction conditions generally called heat-pressurization in the technical field to which the present invention belongs. All you need is. From the viewpoint of efficiently extracting the active ingredient of nutmeg, the conditions for heat-pressurization extraction are preferably 60 to 100 ° C. and 0.15 to 0.25 MPa, preferably 65 to 95 ° C. and 0.16 to 0.23 MPa. It is more preferable to have it, and it is further preferable to have it at 70 to 90 ° C. and 0.16 to 0.2 MPa. Although the temperature and pressure may fluctuate during the heat-pressurization extraction, it is sufficient that the temperature and pressure are within the above range for at least a certain period of time during the extraction, for example, 3 minutes or more.

The time for heat-pressurization extraction is not particularly limited as long as the active ingredient of nutmeg can be sufficiently extracted, but can be, for example, 3 minutes or longer, preferably 5 minutes or longer, and more preferably 10 minutes or longer. The upper limit of the heat-pressurized extraction time is not particularly limited, but from the viewpoint of production efficiency, it can be, for example, 100 minutes or less.

After heat-pressurization extraction, filtration may be performed to remove the remaining solids. By removing the solid content, the appearance of the cooked rice produced and the workability during cooking can be improved.

Filtration can be performed by a conventionally known method, but solid content can be removed through, for example, rough filtration (rough filtration), filter press filtration and microfiltration.

Coarse filtration is filtration for removing residues with a coarse mesh in order to reduce clogging during post-process filtration. In this embodiment, rough filtration can be performed using, for example, a 100-mesh wire mesh.

In the filter press filtration, it is preferable to use a filtration aid in order to improve the efficiency of the filtration process and the clarity of the filtrate. Examples of the filtration aid include diatomaceous earth, cellulose, pearlite and the like.

Microfiltration is filtration using a microfiltration membrane. For example, microfiltration can be performed using a microfiltration membrane having a pore size of 5 μm, 1 μm, or the like.

The flavor improver for cooked rice of the present embodiment may further contain a pH adjuster, a seasoning, a coloring agent, a flavoring agent, an antioxidant, a liquid sugar and the like. These components may be added to the above-mentioned mixture before heat-pressurization extraction, or may be added to the extract after extraction. When the flavor improver for cooked rice contains these components, the content thereof is, for example, 0.01 to 1% by mass, preferably 0.05 to 0.5% by mass, based on the total amount of the flavor improver for cooked rice. be able to.

The cooked rice of the present embodiment is cooked rice containing 100 parts by mass of raw rice, 0.1 to 0.5 parts by mass of the above-mentioned flavor improver for cooked rice, 0.5 to 1.0 parts by mass of vinegar, and 160 to 210 parts by mass of water. The mixture is cooked. According to such cooked rice, since the above-mentioned flavor improver for cooked rice is used, the flavor is improved and the deliciousness is enhanced.

The rice-cooking mixture may further contain 0.1 to 2 parts by mass of fats and oils. When the rice-cooking mixture contains a predetermined amount of fats and oils, workability can be improved.

Examples of vinegar include brewed vinegar such as grain vinegar and fruit vinegar, and synthetic vinegar. At least one selected from these groups may be used.

Examples of fats and oils include rice oil, corn oil, rapeseed oil and the like. At least one selected from these groups may be used.

Examples of cooking include cooking such as cooking a mixture for cooking rice and steaming. The conditions for cooking the mixture for cooking rice can be general conditions for cooking rice in the technical field to which the present invention belongs.

Specific examples of the present invention will be shown below, but the present invention is not limited to the following examples.

<Manufacturing of flavor improver for cooked rice>
(Example 1A)
Coarsely ground nutmeg was charged in a heat-pressurized extraction device, and water was added so that the proportion of nutmeg was 10% by mass. Heat and pressure extraction was performed for 10 minutes under the conditions of a temperature of 70 ° C. to 90 ° C. and a pressure of 0.18 MPa. The solid content remaining in the obtained extract is subjected to two stages by rough filtration (100 mesh), filter press filtration (filtration aid: diatomaceous soil), and microfiltration (pore sizes of 5 μm and 1 μm, respectively). It was removed through filtration) to obtain a flavor improver for rice.

(Example 2A)
A flavor improver for cooked rice was obtained in the same manner as in Example 1A except that water was added so that the proportion of nutmeg was 30% by mass.

(Example 3A)
A flavor improver for cooked rice was obtained in the same manner as in Example 1A except that water was added so that the proportion of nutmeg was 5% by mass.

<Evaluation of flavor improver for cooked rice>
The flavor (suppressing acid odor), deliciousness and workability of the cooked rice flavor improvers obtained in Examples 1A to 3A were evaluated by the following methods. The cases where nutmeg powder was used instead of the cooked rice flavor improving agent of the present invention and the cases where the cooked rice flavor improving agent was not used were evaluated as Comparative Examples 1 and 2, respectively. The results are shown in Table 1.

(Example 1B)
0.2 parts by mass of the flavor improver for cooked rice of Example 1A, 1.0 part by mass of grain vinegar (“grain vinegar” manufactured by Mizkan Co., Ltd.) and 1.0 part by mass of raw rice (Akitakomachi unwashed rice) before cooking. Rice was cooked by adding 170.0 parts by mass of water. The obtained cooked rice was evaluated for flavor (suppression of acid odor), deliciousness and workability according to the following criteria.
・ Panel: Male and female developers in their 20s and 60s who identified 4 or more tastes in the 5 taste identification test, n = 10
・ Evaluation method: Scoring method (1 to 5 levels)
Flavor (suppression of acid odor): Comparative Example 2 is set as a standard "3" (a level at which an acid odor is felt), and "5" has an acid odor suppressing effect, "4" has a slightly effective effect, and is equivalent to "4". Evaluated with "3", "2" with little effect, and "1" with no effect.
Deliciousness: Comparative Example 2 is set as the standard "3", and is evaluated as delicious "5", slightly delicious "4", equivalent "3", slightly not delicious "2", and not delicious "1" compared to the standard.
Workability (dispersity of cooked rice flavor improver or nutmeg powder before cooking, loosening after cooking): Comparative Example 2 is set as the standard "3", and the workability during cooking is better than the standard "5". , Slightly good "4", equivalent "3", slightly bad "2", bad "1".

(Examples 2B and 3B)
Rice was produced in the same manner as in Example 1B except that the same amount of the flavor improving agent for cooked rice of Example 2A or 3A was used instead of the flavor improving agent for cooked rice of Example 1A, and evaluated by the same method. ..

(Example 4B)
Cooked rice was produced in the same manner as in Example 1B except that 0.5 parts by mass of salad oil (“canola oil” manufactured by Nisshin Oillio Group Co., Ltd.) was further added during rice cooking, and evaluated by the same method.

(Comparative Example 1)
Cooked rice was produced in the same manner as in Example 1B except that 1/10 weight of nutmeg powder was used instead of the flavor improver for cooked rice, and evaluated by the same method.

(Comparative Example 2)
Cooked rice was produced in the same manner as in Example 1B except that the flavor improver for cooked rice was not used, and evaluated by the same method.

Claims (6)

A flavor improver for cooked rice used for producing cooked rice containing vinegar, which contains an extract obtained by heating and pressurizing a mixture containing coarsely ground nutmeg and water. The flavor improver for cooked rice according to claim 1, wherein the mass ratio of nutmeg to water in the mixture is 5/95 to 30/70. The flavor improver for cooked rice according to claim 1 or 2, wherein the heat-pressurization extraction is performed under the conditions of 60 to 100 ° C. and 0.15 to 0.25 MPa. 100 parts by mass of raw rice, 0.1 to 0.5 parts by mass of the flavor improver for cooked rice according to any one of claims 1 to 3, 0.5 to 1.0 parts by mass of vinegar, and 160 to 210 parts by mass of water. Rice cooked with a mixture for cooking rice, including the portion. The cooked rice according to claim 4, wherein the mixture further contains 0.1 to 2 parts by mass of fats and oils. It is used for producing cooked rice containing vinegar, which comprises heat-press extraction of a mixture containing coarsely ground nutmeg and water at 60 to 100 ° C. and 0.15 to 0.25 MPa for 3 minutes or more. A method for producing a flavor improving agent for cooked rice.