Powdered turmeric rice base

Abstract

To provide a powdered turmeric rice base using butter powder, which achieves enhanced butter flavor while reducing the undesirable flavor unique to butter powder.SOLUTION: A powdered turmeric rice base is added to and mixed with cooked rice, thereby producing turmeric rice. The powdered turmeric rice base comprises: (1) turmeric, (2) butter powder, and (3) at least one selected from the group consisting of parsley and methi (fenugreek).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a base for powdered turmeric rice.

Background Art

[0002] Generally, a rice menu with butter is cooked by adding about 10 g of butter to 2 go (about 150 g) of rice and heating it. In order to impart a preferable buttery flavor to turmeric rice, 10 to 15 g of butter is added to 450 g of cooked rice (204.5 g of cooked white rice from 1.36 go of rice) (https: / / housefoods.jp / recipe / rcp_00022217.html). In order to prepare a base for powdered turmeric rice, it is necessary to use butter powder as the butter.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In order to impart a bluish flavor characteristic of butter and a flavor derived from milk fat in the middle (taste and aroma felt in the middle), which are equivalent to those when using butter, to turmeric rice using butter powder, it is necessary to use an amount of butter powder having a flavor potency equivalent to that of butter. However, in this case, the raw material price becomes high. Also, while the undesirable middle oily flavor peculiar to butter powder becomes stronger, it has been found that the required top greenish flavor and the last (taste and aroma felt at the end) milk flavor become weaker. Furthermore, when the amount of butter powder is reduced to suppress the undesirable flavor, it has been found that the top and last butter flavors of turmeric rice cannot be felt. An object of the present invention is to provide a powder turmeric rice base in which the undesirable flavor peculiar to butter powder is suppressed and the butter flavor is enhanced in the base of powdered turmeric rice using butter powder.

Means for Solving the Problems

[0005] The present inventors have found that the above problems can be solved by blending a small amount of parsley and / or mech seed. That is, the present invention is as follows. 〔1〕A powder turmeric rice base that can obtain turmeric rice by adding to and mixing with cooked rice, comprising: (1) Turmeric, (2) Butter powder, (3) At least one selected from the group consisting of parsley and mech, A powder turmeric rice base. 〔2〕(a) The powder turmeric rice base contains parsley, and the content of parsley is 0.05 to 15 parts by mass (dry mass) with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (b) The powder turmeric rice base contains mech seed as mech, and the content of mech seed is 0.005 to 2.0 parts by mass with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (c) The powder turmeric rice base contains mech leaf as mech, and the content of mech leaf is 0.005 to 1.5 parts by mass (dry mass) with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter). The powder turmeric rice base according to the above 〔1〕. [3] An enhancer for the flavor of butter, containing at least one selected from the group consisting of parsley and celery. Enhancer. [4] (a) Adding 0.05 to 15 parts by mass (dry mass) of parsley to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (b) Adding 0.005 to 2.0 parts by mass of celery seed as celery to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (c) Adding 0.005 to 1.5 parts by mass (dry mass) of celery leaf as celery to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter). The enhancer according to [3] above. [5] A method for enhancing the flavor of butter, including adding at least one selected from the group consisting of parsley and celery. Method. [6] (a) Adding 0.05 to 15 parts by mass (dry mass) of parsley to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (b) Adding 0.005 to 2.0 parts by mass of celery seed as celery to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (c) Adding 0.005 to 1.5 parts by mass (dry mass) of celery leaf as celery to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter). The method according to [5] above.

Advantages of the Invention

[0006] According to the present invention, in the base of powdered turmeric rice using butter powder, it is possible to enhance the flavor of butter while suppressing the unfavorable flavor peculiar to butter powder.

Modes for Carrying Out the Invention

[0007] The base material for powdered turmeric rice of the present invention is a base material for powdered turmeric rice that can obtain turmeric rice by adding it to cooked rice and mixing them, and contains (1) turmeric, (2) butter powder, and (3) at least one selected from the group consisting of parsley and methi seeds. The temperature of the cooked rice may be a temperature at which it can be eaten immediately after being mixed with the base material for turmeric rice, for example, it may be 15 to 90 °C, preferably 20 to 90 °C. The base material for powdered turmeric rice of the present invention can be mixed with cooked rice, for example, in a state of being mixed with liquid oil. The liquid oil is not limited to a specific one, and soybean oil, corn oil, rapeseed oil, canola oil, sesame oil, rice bran oil, sunflower oil, safflower oil, cottonseed oil, grape seed oil, olive oil, perilla oil, etc. can be used. In order to enhance the aroma of turmeric, a liquid oil with a weak aroma is preferred, and soybean oil, corn oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, cottonseed oil are preferred.

[0008] Turmeric is a perennial herb of the genus Curcuma in the ginger family, also known as ukon (scientific name Curcuma longa (syn. C. domestica)), and is a dried powder of the rhizome part. Turmeric imparts an essential color tone to turmeric rice, but it is also essential to impart not only color but also a preferable, gorgeous and floral flavor peculiar to turmeric. The amount of turmeric added to and mixed with the cooked rice is preferably 0.2 g or more per 450 g of cooked rice. When the amount of turmeric per 450 g of cooked rice is less than 0.2 g, flavors such as the gorgeous aroma and sweetness of turmeric required for turmeric rice cannot be felt. On the other hand, by adding 0.2 g or more of turmeric to 450 g of cooked rice and mixing them, a preferable aroma peculiar to turmeric can be imparted to the turmeric rice. Preferably, the amount of turmeric per 450 g of cooked rice is 0.2 to 1.5 g. In the powdered turmeric rice base of the present invention, the turmeric is in a yellow to yellow-orange powder form, has a particle size ranging from about 50 to 2000 μm, and has a flavor unique to turmeric. Foreign matter is removed from the harvested turmeric rhizomes, and the turmeric is cut, heated, and crushed in a manufacturing plant that takes safety and hygiene into consideration, thereby achieving the desired quality in terms of flavor, safety, hygiene, etc.

[0009] The powdered turmeric rice base of the present invention is a powdered turmeric rice base that can be added to cooked rice and mixed to obtain turmeric rice. In order to meet the product specifications of a powdered seasoning for non-heated cooking, ordinary butter cannot be blended, and powdered butter powder is used. The butter powder is a powdered butter processed product having a butter flavor, and is not limited to a specific one, and may be a commercially available one. Examples of methods for producing powdered butter processed products include, but are not limited to, a method in which butter is heated to liquefy it, then sprayed onto a powdered raw material and dried, and then cooled. The raw butter may be any of salted butter, unsalted butter, and fermented butter. Examples of powdered raw materials that serve as a base for spray drying include lactose, milk proteins and their salts, and milk protein decomposition products. Powdered butter processed products contain, for example, 25 to 65% by mass of milk fat. Powdered butter processed products usually contain flavorings. Butter flavorings contain, as aromatic substances, gamma and delta lactones, methyl ketones, lower fatty acids, and the like, which are known to be aromatic components of natural butter, fermented butter, heated butter, or lipase-decomposed butter. The amount of butter powder is 0.01 to 0.5 g, preferably 0.05 to 0.35 g, per 450 g of cooked rice. By using butter powder in such an amount, the undesirable flavor of butter powder can be suppressed.

[0010] Parsley generally refers to the biennial herb of the Apiaceae family called Petroselinum crispum, which is commonly known as the Moschata species, and does not include Italian parsley (scientific name: P. neapolitanum, also called the Plain-leaved species) of the same genus but different species and Chinese parsley (coriander, scientific name: Coriandrum sativum) of a different genus in the same family. In the base of the powdered turmeric rice of the present invention, as parsley, it is preferable to use dried parsley, which may also be those using leaves or stems, chopped parsley, or parsley powder. The dried parsley may be a hot air dried product or a freeze dried product, but the freeze dried product is more preferable because it is closer to the raw flavor. The amount of parsley is 0.05 to 15 parts by mass (dry mass), preferably 0.13 to 7.14 parts by mass (dry mass) with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter). By using parsley in such an amount, the flavor of butter can be enhanced.

[0011] Methi is an annual herbaceous plant (scientific name: Trigonella foenum-graecum) of the Fabaceae family, also called fenugreek or fenugreek. Methi is not limited to a specific part, but methi seeds and methi leaves are preferred. Methi seeds, which are the seeds of methi, have a maple syrup-like aroma and a slight bitterness. In the base of the powdered turmeric rice of the present invention, methi seeds exhibit a pale yellowish powder-like property, and the particle size is distributed in the range of approximately 50 to 2000 μm, and they have the flavor inherent to methi seeds. After harvesting and drying the fenugreek seeds, removing foreign substances, cutting, heating, and pulverizing are performed in a manufacturing factory with consideration for safety and hygiene, and the quality required in terms of flavor, safety and hygiene, etc. is obtained. Metch leaf, also known as metch rib, is the leaf part of fenugreek. It is obtained by drying and grinding, presenting a powdery texture in light green to dark green, with a particle size distributed in the range of approximately 50 - 2000 μm, and having a delicate sweet aroma and flavor unique to metch leaf. Foreign substances are removed from the harvested fenugreek leaves, and cutting, heating, and grinding are carried out in a manufacturing factory with considerations for safety and hygiene to obtain the quality required in terms of flavor, safety, and hygiene. The amount of metch seed is 0.005 - 2.0 parts by mass, preferably 0.01 - 1.43 parts by mass, relative to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter). The amount of metch leaf is 0.005 - 1.5 parts by mass (dry mass), preferably 0.01 - 0.57 parts by mass (dry mass), relative to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter). By using metch seed and / or metch leaf in such amounts, the flavor of butter can be enhanced.

[0012] In the present invention, a yellow pigment may be used to enhance the color tone. As long as an amount of turmeric that can impart the unique aroma of turmeric to turmeric rice is used, the insufficient color tone can be supplemented with a yellow pigment. As the yellow pigment, in addition to the pigment derived from turmeric, yellow pigments such as gardenia yellow pigment, saffron pigment, and safflower pigment may be used. Also, for adjusting the color tone, red pigments such as paprika pigment and gardenia red pigment may be used. The base of the powdered turmeric rice of the present invention may contain salt. "Salt" is not limited to a specific one, and it may be, for example, the one obtained by concentrating seawater through an ion exchange membrane and then evaporating water in a sealed kettle, the one obtained by dissolving solar salt and then evaporating water in a sealed kettle, solar salt, rock salt, etc. In addition, a sweetener may be contained in the base of the powdered turmeric rice of the present invention. The sweetener is not particularly limited, and examples thereof include saccharides such as granulated sugar and refined sugar, isomerized sugars such as grape sugar fructose liquid sugar, and in addition, pure products (single components) such as sucrose, glucose, fructose, maltose, trehalose, stevia, and licorice may be used. Synthetic sweeteners such as phenylalanine compounds such as sucralose, acesulfame potassium, and aspartame, and sugar alcohols such as sorbitol, xylitol, maltitol, and reduced starch syrup can also be used. In addition, a seasoning may be contained in the base of the powdered turmeric rice of the present invention. The "seasoning" is not particularly limited, and examples thereof include amino acid-based seasonings, nucleic acid-based seasonings, organic acids, organic acid salts, and inorganic salts. Examples of amino acid-based seasonings include glutamic acid and its salts (such as sodium glutamate). Examples of nucleic acid-based seasonings include inosinate and guanylate. Examples of organic acids include citric acid. Examples of organic acid salts include disodium succinate. Examples of inorganic salts include those listed in the designated additives list such as potassium chloride, tripotassium phosphate, and dipotassium hydrogen phosphate.

[0013] In addition to the above, other components such as excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, emulsifiers, preservatives, antiseptics, antioxidants, colorants, solvents, solubilizing aids, pH adjusters, fragrances, spice extracts, acidulants, and spices other than the above spices can be blended as necessary in the base of the powdered turmeric rice of the present invention. These raw materials are preferably in powder or granular form. The excipient is not particularly limited, and may be starch, starch degradation products, dietary fiber, or foods containing dietary fiber. The dextrose equivalent (DE value) of the starch degradation product is not particularly limited. The emulsifier is not particularly limited, and may be, for example, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, or the like. The antioxidant is not limited to specific ones, and may be ascorbic acid and its salts (for example, sodium ascorbate), γ-oryzanol, catechin, licorice oil extract, tocopherol, rosemary extract, etc. The coloring agent is not limited to specific ones, and may be those listed in the Designated Additives List based on Article 12 of the Food Sanitation Law, the List of Items Containing Existing Additive Names, and the List of Items for General Food and Beverage Additives. The pH adjuster is not limited to specific ones, and any additive within the range defined as a hydrogen ion concentration adjuster or a pH adjuster may be used, and it may be citric acid, succinic acid, tartaric acid, malic acid, phosphoric acid, and their salts. The flavoring agent may be those listed in the "Designated Additives List," "List of Items Containing Existing Additive Names," and "List of Natural Flavoring Agent Raw Materials" (the above are created by the Japan Food Chemical Research Foundation, a public interest incorporated foundation) described on the website of the Ministry of Health, Labour and Welfare. The spice extract is not limited to specific ones, and may be those listed in the List of Items Containing Existing Additive Names (created by the Japan Food Chemical Research Foundation, a public interest incorporated foundation). In the present invention, the blending amounts of these components can be appropriately selected within a range that does not interfere with the desired flavor.

[0014] The base of the powdered turmeric rice of the present invention can be produced by stirring and mixing the above components by means of mixing of powder raw materials that are usually carried out, such as putting them in a bag and shaking or mixing them with a blender. The blender may be a general one used in production, and the type does not matter, such as a container rotation type like a container mixer or a stirring type like a ribbon blender.

[0015] Further, the enhancer for enhancing the flavor of butter of the present invention contains at least one selected from the group consisting of parsley and celery. Parsley and celery are as described above. In addition, the method for enhancing the flavor of butter according to the present invention includes adding at least one selected from the group consisting of parsley and mechii. Parsley and mechii are as described above.

Example

[0016] (Control and Examples 1 to 10) Using the blending ratios shown in Tables 1-1 and 1-2 (for turmeric, butter powder, parsley, mechii seed, mechii leaf, salt, seasoning, other, and total, the numerical values in the table are described as the blending amounts per two servings of rice (450 g)), salt, seasoning, turmeric, and butter powder, and parsley, mechii seed, mechii leaf, and other powdery and granular raw materials were weighed on a scale of around 500 g and placed in a polyethylene bag of 280×410 mm. The bag was sealed, and the bag was shaken by hand for 30 seconds with the top and bottom reversed to prepare the base of turmeric rice by stirring and mixing. 4 g of rapeseed oil was mixed with each base of turmeric rice and thoroughly mixed with cooked rice (about 70°C, 450 g) to obtain turmeric rice. For each of the obtained turmeric rices, a sensory test was conducted by six evaluators. Specifically, six evaluators reached a consensus and converged on the evaluation according to the following criteria. The evaluation results are shown in Table 1. In addition, a case where the evaluation is 3 or more is regarded as passing. Regarding the top blueish aroma and the middle to last milk aroma, the control was set to 1 point, and regarding the middle oiliness, the control was set to 5 points. [Evaluation Criteria] 5…Very good 4…Good 3…Normal 2…Slightly bad 1…Bad

[0017]

Table 1-1

[0018]

Table 1-2

Claims

1. A powder base for powdered turmeric rice that can obtain turmeric rice by adding and mixing it with rice for cooking, (1) containing turmeric, (2) butter powder, and (3) containing at least one selected from the group consisting of parsley and celery, Powder base for powdered turmeric rice.

2. (a) The powder base for powdered turmeric rice contains parsley, and the content of parsley is 0.05 to 15 parts by mass (dry mass) with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (b) The powder base for powdered turmeric rice contains celery seed as celery, and the content of celery seed is 0.005 to 2.0 parts by mass with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (c) The powder base for powdered turmeric rice contains celery leaf as celery, and the content of celery leaf is 0.005 to 1.5 parts by mass (dry mass) with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), The powder base for powdered turmeric rice according to Claim 1.

3. An enhancer for enhancing the flavor of butter, containing at least one selected from the group consisting of parsley and celery, Enhancer.

4. (a) Adding 0.05 to 15 parts by mass (dry mass) of parsley with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (b) Adding 0.005 to 2.0 parts by mass of celery seed as celery with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (c) Adding 0.005 to 1.5 parts by mass (dry mass) of celery leaf as celery with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), The enhancer according to Claim 3.

5. A method for enhancing the flavor of butter, including adding at least one selected from the group consisting of parsley and celery, Method.

6. (a) Adding 0.05 to 15 parts by mass (dry mass) of parsley with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (b) Adding 0.005 to 2.0 parts by mass of celery seed as celery with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), or (c) Adding 0.005 to 1.5 parts by mass (dry mass) of celery leaf as celery with respect to 1 part by mass of butter powder (equivalent to 0.5 part by mass of butter), The method according to claim 5.

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