JPH0815424B2 - Seasoning for cooked rice - Google Patents

Description

TECHNICAL FIELD The present invention relates to a seasoning for cooked rice.

[Conventional technology]

It is known that when cooking cooked rice, adding curry powder, ketchup or plum meat to raw rice and water, which are the main ingredients, will result in cooked rice with good color and flavor when cooked. . Therefore, such a rice cooking method is sometimes used.

[Problems of conventional technology]

However, although the cooked rice thus produced has a good flavor and color, it has a problem that it is easily aged within a few days before it reaches the hands of consumers, for example, for commercial use.

An object of the present invention is to include curry ingredients such as curry powder, tomato sauce such as ketchup and tomato paste, or plum meat, and when cooked with raw rice and water, the cooked rice is aged. It is to provide a seasoning for cooked rice that becomes difficult. This seasoning must be easy to handle when used and that cooked cooked rice is delicious.

[Means for solving problems]

The present inventors have made various studies and finally arrived at the present invention.

That is, the seasoning for cooked rice of the present invention is a curry ingredient
It is characterized in that it contains tomato sauce or plum meat and about 5 to 18% of oil and fat, and is emulsified into an oil-in-water type.

 Hereinafter, the present invention will be described in detail.

In the present invention, the curry component, tomato sauce, or plum meat is a raw material for flavoring and coloring the cooked rice, respectively. The preferred ratio of the seasoning for cooked rice is about 5 to 15% for curry and 15 to 40 for tomato sauce, respectively.
%, For plum meat it is 4-10%. This is because if the proportion is too small, it is difficult to give each flavor / characteristic, and if it is too large, there is a dislike for spoiling the harmony in the flavor of cooked rice. Here, the curry component refers to curry powder or an aqueous dispersion or water solution thereof, and the above proportions are shown in terms of solid content. In addition, tomato sauce is used to mean sauces and pastes whose main ingredient is tomato. Specific examples include tomato ketchup and tomato paste. Also, ume is dried ume, and ume is fine.

In the present invention, the oils and fats may be either liquid or solid at room temperature, but are preferably liquid because they are easily dispersed in the raw material during rice cooking. Common salad oil is used, and more specifically, soybean salad oil, corn salad oil, rapeseed salad oil, sunflower salad oil and the like can be mentioned. The proportion of fats and oils in the seasoning for cooked rice is about 5 to 18% in the present invention. This is because if it is too small, the effect of preventing aging during storage of cooked rice cooked using this seasoning will be poor, and if it is too large, the cooked rice will become oily and lose its deliciousness.

The above-mentioned cooked material for cooked rice containing curry ingredient-tomato sole or plum meat and about 5 to 18% of oil and fat is emulsified into an oil-in-water type. Therefore, the cooking material for cooked rice contains the raw materials that support this emulsification. There are no particular restrictions on the raw materials for emulsification. Specifically, egg yolk 5 to 15%, gums (xanthan gum, locust bean gum, guar gum, etc.) 0.1 to 2%, and various other thickening stabilizers (soybean
Other types of proteins such as milk protein, emulsifiers such as polyglycerin fatty acid ester / fatty acid monoglyceride, etc.) can be mentioned.

The seasoning for cooked rice of the present invention may contain any other raw material within the range not impairing the object of the present invention and depending on the type and characteristics of cooked rice to be produced. Specifically, acidulants such as vinegar and organic acids, flavoring materials such as animal and plant extracts and sodium glutamate, colorants such as oleoresin paprika and purple cabbage pigments, flavors, spices, salt, sand sauce, Worcester sauce, roasted onions, etc. Is.

Among them, the acidulant is effective in increasing the preservability of the cooked rice when it is included. When roasted onion is used as a seasoning for cooked rice containing tomato sole, it prevents the flavor of cooked rice from becoming monotonous.

In order to produce the seasoning for cooked rice of the present invention, each raw material, that is, curry powder, tomato sauce or plum meat, and about 5 to 18% of oils and fats in the total amount are included so that the content ratio of the above raw materials becomes. The raw material may be emulsified into an oil-in-water type. At the time of emulsification, any method and means such as applying to a colloid mill which is mixed with a mixer can be adopted.

The viscosity of the seasoning for cooked rice is preferably about 200,000 cp or less in consideration of the ease of dispersion in cooked rice and water. It is preferably about 150,000 cp or less, more preferably about 60,000 cp or less.

The seasoning for cooked rice of the present invention thus produced may be cooked by adding raw rice and water as raw materials so that the seasoning is about 5 to 12% based on the finished cooked rice. Further, the seasoning for cooked rice of the present invention can be used for cooking the above-mentioned rice, and can also be added when the finished cooked rice is stir-fried to make stir-fried rice, which can be used to make stir-fried cooked rice characterized by flavor or the like. .

〔Example〕

Example 1 Raw materials (containing 11% curry powder and 17% corn salad oil) in the following table were uniformly mixed with a mixer and emulsified into an oil-in-water type to produce a seasoning for cooked rice. Also,
For comparison, the seasonings for cooked rice (Comparative Examples 1 and 2) were also prepared with the salad oil contents of 3% and 22% as shown in the table.

5 parts of the thus-prepared seasoning for cooked rice (Examples and Comparative Examples 1 and 2) were put in a rice cooker together with 37 parts of raw rice and 63 parts of water (fresh water), and cooked in the usual manner. It was cooked rice with curry. The flavor of the cooked rice was examined, and the cooked rice was transferred to a plastic tray, stored in a room at 15 ° C., and the degree of aging during storage was observed.

Note [1] In the table, ◯, Δ, and x have the following meanings.

I. Flavor ○: Good, not oily ×: Oily (lack of flavor balance) b. About the degree of aging ○: The aging of cooked rice is not felt and it is good.

△: Sensitive aging of cooked rice (slightly unsticky and sticky) ×: Sensitive aging of cooked rice (pretty unclean) [2] Curry powder was mixed with vinegar and water in advance rear
It was heated to 70 ° C. before being used.

[3] The viscosity of the seasonings for cooked rice (Examples and Comparative Examples 1 and 2) was in the range of 80 to 120,000 cp.

Example 2 The raw materials having the following composition were uniformly mixed with a mixer and emulsified into an oil-in-water type.
100,000 cp) manufactured.

Example 3 The raw materials having the following composition were uniformly mixed with a mixer and emulsified into an oil-in-water type, and a plum flavored seasoning for cooked rice (viscosity about 40,000 cp)
Was manufactured.

[Effect of the Invention] As described above, the seasoning for cooked rice of the present invention is easily dispersed because it is emulsified if added together when cooking rice, and cooked cooked rice has a curry flavor.・ The tomato sauce flavor or plum flavor has a characteristic flavor. Moreover, since the fat and oil are contained in a certain amount, the cooked rice does not become too oily and makes it difficult to age during storage. Furthermore, it is also convenient to use for stir-fried rice. In addition, the seasoning for cooked rice of the present invention does not cause charring of cooked rice even when cooked cooked cooked rice is cooked using this, so be careful about cooking such as cooked rice and stir-fried rice. Not often used.

Claims (1)

[Claims] 1. A seasoning for cooked rice, characterized in that it contains curry components, tomato sauce or plum meat, and about 5 to 18% of oil and fat, and is emulsified into an oil-in-water type.