JP5031697B2 - Cooked seasoning for rice - Google Patents
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Abstract
Description
本発明は、炊飯時の芯飯の発生を抑制する米飯用炊き込み調味料に関する。 The present invention relates to a cooked rice seasoning that suppresses the generation of core rice during cooking.
従来より、生米と調味料と具材とを炊飯してつくる炊き込み御飯では、炊き上がった御飯の一部が硬い状態の芯飯となる場合がある。炊き込み御飯のなかでもトマトペーストやトマトケチャップなどのトマト原料を含むトマト風味を有する炊き込み御飯、例えばチキンピラフ、トマトライス、チキンライスなどは好まれてつくられるが、芯飯となることが特に多くある。
芯飯のない炊き込み御飯を得る米飯用炊き上げ調味料及び炊飯方法として、クエン酸Naを含有することを特徴とする米飯用炊き上げ調味料(特許文献1)が開示されている。
しかし、トマト原料を使用する炊き込み御飯において芯飯の発生を抑制できる方法はなく、芯飯の発生を抑制する米飯用炊き込み調味料が強く望まれていた。
Conventionally, in cooked rice made by cooking raw rice, seasonings, and ingredients, a portion of the cooked rice may be a hard core rice. Among cooked rice, cooked rice with tomato flavor including tomato ingredients such as tomato paste and tomato ketchup, such as chicken pilaf, tomato rice, chicken rice, etc. are preferred, but are often core rice .
A cooked seasoning for cooked rice (Patent Document 1) characterized by containing Na citrate is disclosed as a cooked seasoning for cooked rice and a cooking method for obtaining cooked rice without cored rice.
However, there is no method that can suppress the generation of cored rice in cooked rice using tomato ingredients, and a rice seasoning seasoning that suppresses the generation of cored rice has been strongly desired.
本発明の目的は、炊飯時に芯飯が発生せず、且つトマト風味を有する米飯用炊き込み調味料を提供することである。 An object of the present invention is to provide a cooked seasoning for cooked rice that does not generate core rice during cooking and has a tomato flavor.
本発明者らは、上記課題を解決する為に鋭意研究を重ねた結果、酵素で処理したトマトを使用することにより炊飯時の芯飯発生が飛躍的に改善すること見出した。本発明者らは、これらの知見に基づきさらに研究を重ね、本発明を完成するに至った。
すなわち、本発明は、トマト原料を酵素で処理した酵素処理トマトを含有することを特徴とする米飯用炊き込み調味料、からなっている。
As a result of intensive studies to solve the above problems, the present inventors have found that the use of tomatoes treated with enzymes dramatically improves the generation of core rice during cooking. The present inventors have further studied based on these findings and have completed the present invention.
That is, this invention consists of the cooked seasoning for cooked rice characterized by including the enzyme-treated tomato which processed the tomato raw material with the enzyme.
本発明の米飯用炊き込み調味料は、炊飯前に添加して炊飯することにより、芯飯がなく食感が良好でトマト風味を有する炊き込み御飯を得ることができる。 By adding the cooked seasoning for cooked rice of the present invention before cooking rice, the cooked rice having no core rice and good texture and having a tomato flavor can be obtained.
本発明の米飯用炊き込み調味料は、トマト原料を酵素で処理した酵素処理トマトを配合することにより得られる。また得られた米飯用炊き込み調味料を使用することにより芯飯のないトマト風味を有する炊き込み御飯が得られる。 The cooked seasoning for cooked rice of the present invention is obtained by blending an enzyme-treated tomato obtained by treating a tomato raw material with an enzyme. Moreover, the cooked rice which has the tomato flavor without a core rice is obtained by using the obtained cooked seasoning for cooked rice.
本発明でいうトマト原料とは、日本農林規格に規定されているトマト加工品であるトマトジュース、トマトミックスジュース、トマトピューレ、トマトペースト、トマトケチャップ、トマトソース、チリソース及び固形トマトのことをいう。さらに、日本農林規格に規定されているトマト加工品以外のトマトを起源とするものでもよく、例えばトマトを搾汁した後に残るトマトパルプや生のトマトなどが挙げられる。これらのトマト原料は、1種単独で使用してもよく、また2種以上を併用してもよい。トマト原料として好ましくは、濃縮トマト(トマトピューレ、トマトペーストなど)が挙げられる。
濃縮トマトとは、トマトを破砕して搾汁し、又は裏ごしし、皮、種子を除去した後濃縮したものであり、無塩可溶性固形分が8%以上のものをいう。トマトピューレは前記濃縮トマトのうち無塩可溶性固形分が8%以上24%未満のものであり、トマトペーストは無塩可溶性固形分が24%以上のものをいう。トマトケチャップとは、濃縮トマトに食塩、香辛料、食酢、砂糖類及びたまねぎ又はにんにくを加えて調味したもので可溶性固形分が25%以上のものをいう。
The tomato raw material as used in the present invention refers to tomato juice, tomato mix juice, tomato puree, tomato paste, tomato ketchup, tomato sauce, chili sauce and solid tomato that are processed tomato products stipulated in Japanese Agricultural and Forestry Standards. Furthermore, it may originate from tomatoes other than processed tomato products stipulated in Japanese Agricultural Standards, and examples include tomato pulp remaining after squeezing tomatoes and raw tomatoes. These tomato raw materials may be used individually by 1 type, and may use 2 or more types together. Preferably, tomato materials include concentrated tomatoes (tomato puree, tomato paste, etc.).
Concentrated tomatoes are those obtained by crushing and squeezing tomatoes, squeezing or lining, removing the skin and seeds, and then concentrating, and having a salt-free soluble solid content of 8% or more. Tomato puree has a salt-free soluble solid content of 8% or more and less than 24% among the concentrated tomatoes, and tomato paste has a salt-free soluble solid content of 24% or more. Tomato ketchup refers to a concentrated tomato seasoned by adding salt, spices, vinegar, sugar and onion or garlic, and having a soluble solid content of 25% or more.
本発明でいう酵素とは、トマト原料に含まれる高粘性物質や繊維質等を分解する能力を有すればよく、具体的にはペクチナーゼ、セルラーゼが挙げられる。ペクチナーゼをトマト原料に添加すると、トマト原料の特性であるパルプ質を保持したまま、パルプとパルプの間にある粘度の高い液体(ペクチン等を含む)を分解してその粘度を低下させることができる。また、セルラーゼをトマト原料に添加すると、トマトの繊維質であるセルロースを微細化して粘度を低下させることができる。尚、ペクチナーゼとセルラーゼは併用することもできる。市販品では、セルロシンAC40(エイチビィアイ社製)、ペクチナーゼG「アマノ」(天野エンザイム社製)、セルラーゼXL−531(ナガセケムテックス社製)などが挙げられる。 The enzyme referred to in the present invention is only required to have a capability of decomposing a highly viscous substance or fiber contained in the tomato raw material, and specifically includes pectinase and cellulase. When pectinase is added to a tomato material, the viscosity of the liquid (including pectin and the like) between the pulps can be decomposed and reduced in viscosity while retaining the pulp quality that is characteristic of the tomato material. . Moreover, when cellulase is added to a tomato raw material, the cellulose which is the fiber of a tomato can be refined | miniaturized and a viscosity can be reduced. Pectinase and cellulase can be used in combination. Commercially available products include cellulosin AC40 (manufactured by HIBI), pectinase G “Amano” (manufactured by Amano Enzyme), and cellulase XL-531 (manufactured by Nagase ChemteX).
本発明でいう酵素処理トマトとは、上記トマト原料と酵素とを公知の方法で反応させることにより得られる。例えば、トマト原料に酵素を加え均一に混合し、酵素活性に適した温度に保持し反応をさせればよい。 The enzyme-treated tomato as used in the present invention is obtained by reacting the tomato raw material and the enzyme by a known method. For example, an enzyme may be added to a tomato raw material, mixed uniformly, and kept at a temperature suitable for enzyme activity for reaction.
酵素をトマト原料に添加する方法は特に限定されず、酵素をトマト原料に均一に混合すればよい。酵素を直接トマト原料に添加しても良く、また予め水に溶解させて酵素水溶液としこれをトマト原料に添加することもできる。トマト原料を酵素と反応させる際、トマト原料が粘稠である場合には水を加えて流動性を調整するのが好ましく、例えばトマト原料がトマトペーストの場合、トマトペースト100質量部に対して水を約50〜200質量部、好ましくは約70〜150質量部加えることが好ましい。 The method for adding the enzyme to the tomato material is not particularly limited, and the enzyme may be uniformly mixed with the tomato material. The enzyme may be added directly to the tomato material, or it can be dissolved in water in advance to form an enzyme aqueous solution, which can be added to the tomato material. When the tomato raw material is reacted with the enzyme, if the tomato raw material is viscous, it is preferable to adjust the fluidity by adding water. For example, when the tomato raw material is tomato paste, water is added to 100 parts by weight of tomato paste. About 50 to 200 parts by weight, preferably about 70 to 150 parts by weight.
トマト原料への酵素添加量は特に限定されないが、酵素反応に適した濃度範囲を選ぶのが好ましく、例示すると、酵素の力価によって異なるがトマト原料100質量部に対し約0.001〜10質量部、より好ましくは約0.05〜2質量部となるように添加する。酵素添加量が約0.001質量部より少ないと、酵素反応が不完全となり芯飯抑制効果が弱くなり好ましくない。一方、酵素添加量が約10質量部を超えると、味の点で劣るので好ましくない。 The amount of enzyme added to the tomato material is not particularly limited, but it is preferable to select a concentration range suitable for the enzyme reaction. For example, although it varies depending on the enzyme titer, it is about 0.001 to 10 mass per 100 mass parts of tomato material. Part, more preferably about 0.05 to 2 parts by mass. When the amount of the enzyme added is less than about 0.001 part by mass, the enzyme reaction is incomplete and the effect of suppressing the core rice is weak, which is not preferable. On the other hand, when the amount of the enzyme added exceeds about 10 parts by mass, it is not preferable because it is poor in taste.
トマト原料と酵素の処理温度は、酵素の活性に適した温度であれば良く、例えば約20〜70℃、より好ましくは約40〜60℃にすれば良い。約20℃より低いと酵素活性が低く反応が進みにくく、約70℃より高いと酵素活性が阻害され好ましくない。また処理の際のpHは酵素活性に適したpHであればよく、例えば約2〜7、より好ましくは約4〜6がよい。pH2以下、もしくは7以上であると活性が低く反応が進みにくい。 The processing temperature of the tomato raw material and the enzyme may be a temperature suitable for the activity of the enzyme, for example, about 20 to 70 ° C., more preferably about 40 to 60 ° C. If it is lower than about 20 ° C., the enzyme activity is low and the reaction is difficult to proceed, and if it is higher than about 70 ° C., the enzyme activity is inhibited, which is not preferable. Moreover, pH at the time of processing should just be pH suitable for enzyme activity, for example, about 2-7, More preferably, about 4-6 is good. If the pH is 2 or less, or 7 or more, the activity is low and the reaction does not proceed easily.
トマト原料と酵素の処理時間は、保持温度、pH、酵素添加量によって異なるが、約30分〜16時間、より好ましくは1〜8時間が良い。30分より短いと酵素反応が充分でないため芯飯抑制効果が充分でなく、16時間より長いとトマト原料の風味の面で好ましくない。 The processing time of the tomato raw material and the enzyme varies depending on the holding temperature, pH, and amount of enzyme added, but is preferably about 30 minutes to 16 hours, more preferably 1 to 8 hours. When the time is shorter than 30 minutes, the enzyme reaction is not sufficient, and thus the effect of suppressing the core rice is not sufficient.
酵素処理トマトの製造方法は、公知の混合機器を用いて原料トマトと酵素を混合して反応させれば良く、例えば、保温機能と撹拌プロペラ付きのタンクに原料トマトと酵素と所望により水を加え、約50℃で約1時間保持して酵素反応を行った後、反応液を約80℃に加温して酵素を失活することにより得られる。酵素との反応は、撹拌をしてもよくまた撹拌をせず静置してもよいが、攪拌を行った方が反応が速く進み好ましい。 The enzyme-treated tomato can be produced by mixing the raw tomato and the enzyme using a known mixing device and reacting them. For example, adding the raw tomato, the enzyme, and water as required to a tank with a heat retaining function and a stirring propeller. The enzyme reaction is carried out by holding at about 50 ° C. for about 1 hour, and then the reaction solution is heated to about 80 ° C. to deactivate the enzyme. The reaction with the enzyme may be agitated or may be allowed to stand without agitation, but the agitation is preferred because the reaction proceeds faster.
本発明の米飯用炊き込み調味料は酵素処理トマト以外に従来公知の調味素材を使用することができ、例えば、食塩、砂糖、グルタミン酸ナトリウム、核酸系調味料、畜肉エキス、魚介エキス、酵母エキス、蛋白加水分解物、野菜エキス、食用油脂、乳製品(バター)、酒類(ワイン、清酒など)、味醂、ビネガー、醤油、香味野菜、香辛料、澱粉、増粘多糖類、香料、酸味料などが挙げられる。また、本発明の効果を阻害しない範囲で、酵素処理トマト以外のトマト原料、例えばトマトジュース、トマトミックスジュース、トマトピューレ、トマトペースト、トマトケチャップ、トマトソース、固形トマトなどを併用することができる。上記調味素材と共に具材として、畜肉類、魚介類、野菜類、キノコ類などを加えることもできる。 In addition to enzyme-treated tomatoes, conventionally known seasoning ingredients can be used as the cooked rice seasoning of the present invention. For example, salt, sugar, sodium glutamate, nucleic acid-based seasonings, meat extract, seafood extract, yeast extract, protein Hydrolysates, vegetable extracts, edible fats and oils, dairy products (butter), alcoholic beverages (wine, sake, etc.), miso, vinegar, soy sauce, flavored vegetables, spices, starch, thickening polysaccharides, fragrances, acidulants, etc. . Moreover, tomato raw materials other than enzyme-treated tomatoes such as tomato juice, tomato mix juice, tomato puree, tomato paste, tomato ketchup, tomato sauce, solid tomato and the like can be used in combination as long as the effects of the present invention are not inhibited. Livestock meat, seafood, vegetables, mushrooms and the like can be added as ingredients along with the seasoning material.
米飯用炊き込み調味料は、上記した調味素材や具材を混合してもよく、所望により加熱してもよい。調味素材の混合は従来の混合装置を用いればよく、例えば、ホットニーダー、煮炊攪拌機、攪拌機付き縦型タンクなどが挙げられる。 The cooked seasoning for cooked rice may be mixed with the above-described seasoning ingredients and ingredients, or may be heated as desired. The seasoning material may be mixed by using a conventional mixing apparatus, for example, a hot kneader, a boiled stirrer, a vertical tank with a stirrer, or the like.
上記のように得られた炊き込み用米飯調味組成物はそのまま用いることもできるが、包装体に包装して冷凍保管や冷蔵保管しても良く、レトルト殺菌などの加熱殺菌をしても良く、或いは調味料を常温で保管できるように水分活性やpHなど調整してもよい。 The cooked cooked rice seasoning composition obtained as described above can be used as it is, but it may be packaged in a package and stored frozen or refrigerated, may be heat sterilized such as retort sterilization, or You may adjust water activity, pH, etc. so that a seasoning can be stored at normal temperature.
本発明の米飯用炊き込み調味料は、水洗いした米などの穀類と水と具材などを炊飯器などで炊き上げることによりトマトライス、チキンライス、チキンピラフなどのトマト風味の炊き込み御飯を得ることができる。
使用する穀類としては特に制限はなく、白米、7分つき米、半つき米、玄米、もち米等の米類を用いることができ、また、麦や大麦・きび・粟・稗・黒米粟などの雑穀類を用いることもできるが、白米を用いることが風味の面で好ましい。
炊飯方法は特に制限はなく、従来の炊飯方法と炊飯器具が用いることができる。
The cooked seasoning for cooked rice of the present invention can obtain tomato-flavored cooked rice such as tomato rice, chicken rice, chicken pilaf, etc. by cooking grains such as washed rice and water and ingredients with a rice cooker etc it can.
There are no particular restrictions on the cereals to be used, and rice such as white rice, 7-minute rice, half-milled rice, brown rice, and glutinous rice can be used. Although it is possible to use other cereals, it is preferable in terms of flavor to use white rice.
There is no restriction | limiting in particular in the rice cooking method, The conventional rice cooking method and rice cooker can be used.
本発明の米飯用炊き込み調味料は、炊き込み御飯に目的とするトマト風味を呈する範囲内の量を洗米に加えて炊き上げればよい。例えば、トマト原料がトマトペースト(無塩可溶性固形分:29%)である酵素処理トマトを用いる場合、酵素処理トマトに含まれるトマトペーストの量は、生米100質量部に対して約2.5〜10質量部であり、好ましくは約3〜6質量部になる様にすればよい。酵素処理トマトに含まれるトマトペースト量が約2.5質量部より少ないとトマトの風味が少なく好ましくない。酵素処理トマトに含まれるトマトペースト量が約10質量部より多いと炊飯時に焦げが生じることがあり好ましくない。 The cooked seasoning for cooked rice of the present invention may be cooked by adding to the cooked rice an amount within the range that exhibits the desired tomato flavor. For example, when using an enzyme-treated tomato whose tomato material is a tomato paste (non-salt soluble solid content: 29%), the amount of tomato paste contained in the enzyme-treated tomato is about 2.5 parts per 100 parts by mass of raw rice. -10 parts by mass, preferably about 3-6 parts by mass. If the amount of tomato paste contained in the enzyme-treated tomato is less than about 2.5 parts by mass, the flavor of the tomato is small, which is not preferable. When the amount of the tomato paste contained in the enzyme-treated tomato is more than about 10 parts by mass, it may be burnt during cooking, which is not preferable.
以下に本発明を実施例で説明するが、これは本発明を単に説明するだけのものであって、本発明を限定するものではない。 The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.
[酵素処理トマトの作製]
トマト原料(商品名:トマトペースト トルコ産 CB;カゴメ社製 無塩可溶性固形分29%;1000g)と水(1000g)を3Lのステンレス製ジョッキに入れスパチュラでよく撹拌した後に酵素(商品名:セルロシンAC40;エイチビィアイ社製、セルラーゼ酵素、ペクチナーゼ含有酵素製剤 セルラーゼ活性4000U/g;10g)を加え均一になるまで撹拌した後、50℃まで加熱した。プロペラ型汎用型撹拌翼(型式:プロペラR;新東科学社製)を付けた自動攪拌機(型式:トルネードSM−103;アズワン社製)を用いて120rpmで撹拌しながら、50℃・湿度50%の恒温器中で1時間保持した。その後80℃まで加熱して酵素を失活し、常温まで冷却したのち水で質量補正して2000gの酵素処理トマトを得た。
[Production of enzyme-treated tomatoes]
Tomato ingredients (trade name: tomato paste Turkish CB; salt-free soluble solid content 29%; 1000 g) and water (1000 g) and water (1000 g) are placed in a 3 L stainless steel mug and stirred well with a spatula, then the enzyme (trade name: cellulosin AC40; manufactured by HI, cellulase enzyme, pectinase-containing enzyme preparation Cellulase activity 4000 U / g; 10 g) was added and stirred until uniform, and then heated to 50 ° C. While stirring at 120 rpm using an automatic stirrer (model: Tornado SM-103; manufactured by ASONE) equipped with a propeller-type general-purpose stirring blade (model: propeller R; manufactured by Shinto Kagaku Co., Ltd.), 50 ° C. and humidity 50% For 1 hour. Thereafter, the enzyme was deactivated by heating to 80 ° C., cooled to room temperature, and mass-corrected with water to obtain 2000 g of enzyme-treated tomato.
<米飯用炊き込み調味料の作製1>
[実施例1]
酵素処理トマトの作製で得た酵素処理トマトをそのまま用いたものを米飯用炊き込み調味料(実施例品1)とした。
[比較例1]
酵素処理トマトの作製において、酵素を加えない以外は同様に処理したものを作製し、これを米飯用炊き込み調味料(比較例品1)とした。
<Production 1 of cooked seasoning for cooked rice>
[Example 1]
What used the enzyme-treated tomato obtained by preparation of an enzyme-treated tomato as it was was used as the cooked seasoning for rice (Example product 1).
[Comparative Example 1]
In the production of the enzyme-treated tomato, a product treated in the same manner except that no enzyme was added was prepared, and this was used as a cooked seasoning for rice (Comparative Example Product 1).
<炊き込み御飯の作製1>
[試験例1]
電気炊飯器の釜に、生米(2400g)を入れ洗米した後、水(米へ付着した水を含め3120g:生米質量対比1.3倍量)を加えた。30分間浸漬した後、実施例品1(120g)を加えよく混合し、電気炊飯器(型式:ナショナル電子ジャー炊飯器SR−UH36;松下電器産業社製)を用いて炊飯した。炊飯後、お釜から取り出した炊き込み御飯の中心部分を約50グラム採取し25℃まで放冷して炊き込み御飯(試験例品1)を得た。
[試験例2]
試験例1の実施例品1(120g)を240gに替えた以外は試験例1と同様に炊飯を行って炊き込み御飯(試験例品2)を得た。
[試験例3]試験例1の実施例品1(120g)を480gに替えた以外は試験例1と同様に炊飯を行って炊き込み御飯(試験例品3)を得た。
[試験例4]
試験例1の実施例品1(120g)を比較例品1(120g)に替えた以外は試験例1と同様に炊飯を行って炊き込み御飯(試験例品4)を得た。
[試験例5]
試験例1の実施例品1(120g)を比較例品1(240g)に替えた以外は実施例1と同様に炊飯を行って炊き込み御飯(試験例品5)を得た。
[試験例6]
試験例1の実施例品1(120g)を比較例品1(480g)に替えた以外は実施例1と同様に炊飯を行って炊き込み御飯(試験例品6)を得た。
各炊き込み御飯に使用した米飯用炊き込み調味料の種類、生米100質量部に対する米飯用炊き込み調味料に含まれるトマトペーストの量をまとめたものを表1に示す。
<Preparation of cooked rice 1>
[Test Example 1]
After putting raw rice (2400 g) into a kettle of an electric rice cooker and washing it, water (3120 g including water adhering to the rice: 1.3 times the amount of raw rice mass) was added. After immersion for 30 minutes, Example Product 1 (120 g) was added and mixed well, and cooked using an electric rice cooker (model: National Electronic Jar Rice Cooker SR-UH36; manufactured by Matsushita Electric Industrial Co., Ltd.). After cooking, about 50 grams of the central portion of the cooked rice taken out from the kettle was collected and allowed to cool to 25 ° C. to obtain cooked rice (Test Example Product 1).
[Test Example 2]
Except for replacing Example Product 1 (120 g) of Test Example 1 with 240 g, rice was cooked in the same manner as Test Example 1 to obtain cooked rice (Test Example Product 2).
[Test Example 3] Rice was cooked in the same manner as in Test Example 1 except that Example Product 1 (120 g) of Test Example 1 was replaced with 480 g to obtain cooked rice (Test Product 3).
[Test Example 4]
Rice was cooked in the same manner as in Test Example 1 except that Example Product 1 (120 g) in Test Example 1 was replaced with Comparative Product 1 (120 g) to obtain cooked rice (Test Product 4).
[Test Example 5]
Rice was cooked in the same manner as in Example 1 except that Example Product 1 (120 g) in Test Example 1 was replaced with Comparative Product 1 (240 g) to obtain cooked rice (Test Product 5).
[Test Example 6]
Rice was cooked in the same manner as in Example 1 except that Example Product 1 (120 g) in Test Example 1 was replaced with Comparative Product 1 (480 g) to obtain cooked rice (Test Example Product 6).
Table 1 shows a summary of the types of cooked rice seasonings used for each cooked rice and the amount of tomato paste contained in the cooked rice seasonings for 100 parts by mass of raw rice.
<炊き込み御飯の評価方法と評価1>
[食感と風味の評価と評価基準]
得られた炊き込み御飯(試験例品1〜6)を用いて食感(芯飯の出来具合)と風味の評価を、下記表2に示す評価基準に従い10名のパネラーで評価した。結果は10名の評点の平均値として求め、以下の基準に従って記号化した。結果を表3に示す。
○:良好 平均値2.5以上
△:やや悪い 平均値1.5以上2.4未満
×:悪い 平均値1.5未満
<Evaluation method and evaluation 1 of cooked rice>
[Evaluation of texture and flavor and evaluation criteria]
Using the obtained cooked rice (Test Examples 1 to 6), the texture (the quality of the core rice) and the evaluation of the flavor were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 people and was symbolized according to the following criteria. The results are shown in Table 3.
○: Good Average value 2.5 or more Δ: Slightly bad Average value 1.5 or more and less than 2.4 ×: Bad Average value less than 1.5
[破断強度の測定]
得られた炊き込み御飯(試験例品1〜6)を、レオメーター(型式:レオナーII;山電社製)を用いて破断強度を測定した。その際使用した機器と測定条件は下記のとおりである。
ブランジャーNo11(ワイヤータイプ)
プランジャーガイドNo102
測定条件:ロードセル:20N、測定速度:0.1mm/sec
炊き込み御飯3粒をプランジャーガイドNo102の中心と中心から約2cm離れた両わきに設置し、破断強度を10回測定し、最大荷重(N)の平均値を求めた。測定の平均値を表3に示す。
[Measurement of breaking strength]
The resulting cooked rice (Test Examples 1 to 6) was measured for breaking strength using a rheometer (Model: Leoner II; manufactured by Yamadensha). The equipment and measurement conditions used at that time are as follows.
Blanker No11 (wire type)
Plunger guide No102
Measurement conditions: load cell: 20 N, measurement speed: 0.1 mm / sec
Three cooked rice grains were placed on both sides of the plunger guide No102 and about 2 cm away from the center, the breaking strength was measured 10 times, and the average value of the maximum load (N) was obtained. The average value of the measurement is shown in Table 3.
<米飯用炊き込み調味料の作製2>
[実施例2]
鍋に大豆油(40g;日清オイリオグループ社製)を入れ80℃まで熱した後、約2cm角にカットした鶏肉(136g)、約2cm角にカットした玉ねぎ(56g)、約0.5cmにカットした人参(68g)を入れて炒め、鶏肉に火が通った後に、酵素処理トマト(実施例品1:192g)、ポークエキス(28g、商品名:ポークエキスG;理研ビタミン社製)、砂糖(64g)、食塩(44g)、水(104g)、ホール状のスイートコーン(68g)を加え85℃まで加熱した。約40℃まで冷却し水で800gに質量補正した後、レトルトパウチに充填しレトルト処理(120℃、35分間殺菌)して米飯用炊き込み調味料(実施例品2)を800g作製した。
[比較例2]
実施例2の酵素処理トマト(実施例品1:192g)をトマトペースト(96g)と水(96g)に替えた以外は実施例2と同様に米飯用炊き込み調味料(比較例品2)を800g作製した。
<Preparation 2 of cooked seasoning for rice>
[Example 2]
Soybean oil (40 g; manufactured by Nisshin Oillio Group) is put in a pan and heated to 80 ° C., then chicken (136 g) cut to about 2 cm square, onion (56 g) cut to about 2 cm square, about 0.5 cm Put the cut carrot (68g) and fry it. After the chicken has been cooked, enzyme-treated tomato (Example product 1: 192g), pork extract (28g, trade name: pork extract G; manufactured by Riken Vitamin Co., Ltd.), sugar (64 g), sodium chloride (44 g), water (104 g) and whole sweet corn (68 g) were added and heated to 85 ° C. After cooling to about 40 ° C. and correcting the mass to 800 g with water, the retort pouch was filled and retorted (120 ° C., sterilized for 35 minutes) to prepare 800 g of cooked rice seasoning (Example product 2).
[Comparative Example 2]
800 g of cooked rice seasoning (Comparative Example 2) as in Example 2 except that the enzyme-treated tomato (Example 1: 1: 192 g) of Example 2 was replaced with tomato paste (96 g) and water (96 g). Produced.
<炊き込み御飯の作成2>
[試験例7]
電気炊飯器の釜に、生米(2400g)を入れ洗米した後、水(米へ付着した水を含め3120g:生米質量対比1.3倍量)を加えた。30分間浸漬した後、米飯用炊き込み調味料(実施例品2:800g)を加えよく混合し、電気炊飯器(型式:ナショナル電子ジャー炊飯器SR−UH36;松下電器産業社製)を用いて炊飯した。炊飯後、お釜から取り出した炊き込み御飯の中心部分を約50グラム採取し25℃まで放冷して炊き込み御飯(試験例品7)を得た。
<Creating cooked rice 2>
[Test Example 7]
After putting raw rice (2400 g) into a kettle of an electric rice cooker and washing it, water (3120 g including water adhering to the rice: 1.3 times the amount of raw rice mass) was added. After soaking for 30 minutes, cooked rice seasoning (Example product 2: 800 g) is added and mixed well, and then cooked using an electric rice cooker (model: National Electronic Jar Rice Cooker SR-UH36; manufactured by Matsushita Electric Industrial Co., Ltd.). did. After cooking, about 50 grams of the central portion of the cooked rice taken out of the kettle was collected and allowed to cool to 25 ° C. to obtain cooked rice (Test Example Product 7).
[試験例8]
試験例7の米飯用炊き込み調味料(実施例品2:800g)を米飯用炊き込み調味料(比較例品2:800g)に替えた以外は試験例7と同様に炊き込み御飯(試験例品8)を作製した。
各炊き込み御飯に使用した米飯用炊き込み調味料の種類、生米100質量部に対する米飯用炊き込み調味料に含まれるトマトペーストの量をまとめたものを表4に示す。
[Test Example 8]
Cooked rice (Test Example 8) in the same manner as in Test Example 7 except that the cooked seasoning for cooked rice of Example 7 (Example product 2: 800 g) was changed to the cooked seasoning for cooked rice (Comparative Example product 2: 800 g). Was made.
Table 4 summarizes the types of cooked seasonings for cooked rice used for each cooked rice and the amount of tomato paste contained in the cooked seasonings for cooked rice with respect to 100 parts by mass of raw rice.
<炊き込み御飯の評価方法と評価2>
炊き込み御飯の評価方法と評価1と同じ方法、評価基準で炊き込み御飯(試験例品7、8)の食感と風味、破断強度を評価し、その結果を表5に示す。
<Evaluation method and evaluation 2 of cooked rice>
The texture, flavor and breaking strength of cooked rice (test example products 7 and 8) were evaluated by the same evaluation method and evaluation criteria as in the evaluation method of cooked rice and evaluation 1, and the results are shown in Table 5.
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