Powdered turmeric rice base

Abstract

To provide a powdered turmeric rice base that is capable of masking the residual bitterness of turmeric when simply mixed without being heated, while retaining the desirable vivid and floral aroma unique to turmeric in turmeric rice.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; and (2) at least one selected from the group consisting of clove and cardamom.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Turmeric is a perennial herb of the genus Curcuma, family Zingiberaceae, 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, and it is also essential to impart not only color but also a preferable, gorgeous, and floral flavor peculiar to turmeric. Turmeric has a peculiar earthy smell and egumi (egumi is a bitter taste that clings to the tongue and an unpleasant bitter flavor). However, in the case of a cooking method of adding turmeric to rice in a normal rice cooker and cooking it (for example, turmeric rice is generally cooked by cooking about 4 g of turmeric and 2 go (about 300 g) of raw rice (https: / / housefoods.jp / recipe / rcp_00022217.html)), this egumi disappears at the heating stage and thus has not been a problem.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a base for powdered turmeric rice that can mask the egumi of turmeric that remains when simply mixed without heating, while leaving a preferable, gorgeous, and floral scent peculiar to turmeric in turmeric rice.

Means for Solving the Problem

[0005] The inventors have found that the above problems can be solved by adding a small amount of cardamom and / or clove. That is, the present invention is as follows. [1] A powder base for turmeric rice that can obtain turmeric rice by adding it to cooked rice and mixing, (1) Turmeric, and (2) containing at least one selected from the group consisting of clove and cardamom, Powder base for turmeric rice. [2] The content of clove is 0.005 to 2.0 parts by mass with respect to 1 part by mass of turmeric, The content of cardamom is 0.005 to 1 part by mass with respect to 1 part by mass of turmeric, The powder base for turmeric rice according to [1] above. [3] A masking agent for the pungency of unheated turmeric, containing at least one selected from the group consisting of clove and cardamom, Masking agent. [4] Adding 0.005 to 2.0 parts by mass of clove and / or 0.005 to 1 part by mass of cardamom with respect to 1 part by mass of turmeric, The masking agent according to [3] above. [5] A method for masking the pungency of unheated turmeric, including adding at least one selected from the group consisting of clove and cardamom, Method. [6] Adding 0.005 to 2.0 parts by mass of clove and / or 0.005 to 1 part by mass of cardamom with respect to 1 part by mass of turmeric, The method according to [5] above.

Effect of the Invention

[0006] According to the present invention, it is possible to mask the pungency of turmeric that remains when simply mixed without heating while leaving the preferable gorgeous and floral scent peculiar to turmeric in turmeric rice.

Mode for Carrying Out the Invention

[0007] The base of the powdered turmeric rice of the present invention is a base of powdered turmeric rice that can obtain turmeric rice by adding it to cooked rice and mixing, and contains (1) turmeric and (2) one selected from the group consisting of clove and cardamom. When turmeric is heated to 90°C or higher, the peculiar earthy smell and pungent components volatilize, and the peculiar earthy smell and pungency disappear. On the other hand, if turmeric is only mixed without heating it to a certain temperature or higher, the pungency of turmeric will remain. The base of the turmeric rice of the present invention (seasoning for turmeric rice) is a seasoning for more conveniently cooking turmeric rice. For example, by simply mixing a seasoning containing 0.25 g of turmeric and 450 g of cooked rice (corresponding to cooked white rice made from 1.36 go = 204.5 g of rice), turmeric rice with the pungency of turmeric masked can be obtained. The base of the powdered turmeric rice of the present invention can mask the pungency of turmeric while leaving the preferable gorgeous and floral scent peculiar to turmeric even when turmeric is not heat-treated, that is, when it is not heated to 90°C or higher, preferably 100°C or higher, by adding it to cooked rice and mixing. The temperature of the cooked rice may be a temperature at which it can be eaten immediately after mixing with the base of turmeric rice, for example, it may be 15 to 90°C, preferably 20 to 90°C. The powdered turmeric rice base of the present invention can be mixed with cooked rice in a state where it is mixed with liquid oil, for example. The liquid oil is not limited to a specific one, and soybean oil, corn oil, rapeseed oil, canola oil, sesame oil, rice oil, sunflower oil, safflower oil, cottonseed oil, grapeseed 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 oil, sunflower oil, safflower oil, and cottonseed oil are preferred. The amount of turmeric added and mixed with cooked rice is preferably 0.2 g or more per 450 g of cooked rice. If the amount of turmeric per 450 g of cooked rice is less than 0.2 g, the flavor of turmeric, such as the gorgeous aroma and sweetness, required for turmeric rice, is not felt (Comparative Example 1). On the other hand, by adding and mixing 0.2 g or more of turmeric with 450 g of cooked rice, it is possible to impart the peculiar aroma of turmeric, which is preferable for turmeric rice. Preferably, the amount of turmeric per 450 g of cooked rice is 0.2 to 1.5 g.

[0008] 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. Cloves are the flower buds of the Syzygium aromaticum tree of the Myrtaceae family, also known as cloves, and are a spice with a sweet, unique fragrance. In the powdered turmeric rice base of the present invention, the cloves are brown to dark brown in color and have a powdery nature, with particle sizes ranging from approximately 50 to 2000 μm, and have a flavor unique to cloves. Foreign matter is removed from the flower buds of harvested cloves just before they bloom, and they are 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. The amount of cloves is preferably 0.005 to 2.0 parts by mass, more preferably 0.01 to 1.8 parts by mass, still more preferably 0.015 to 1.6 parts by mass, and particularly preferably 0.02 to 1.36 parts by mass, relative to 1 part by mass of turmeric. By using cloves in such an amount, the bitterness of turmeric can be masked.

[0009] Cardamom is a spice made from the seeds of several plants belonging to the Elettaria and Amomum genera of the Zingiberaceae family. It has a refreshing and elegant fragrance that is a mixture of a resinous scent similar to eucalyptus or camphor with a faint lemon scent. In the powdered turmeric rice base of the present invention, cardamom is in a powdered form with a light yellow-green to dark yellow-green color and a particle size ranging from approximately 50 to 2000 μm, and has a flavor unique to cardamom. Foreign matter is removed from the harvested cardamom fruit, and it 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. The amount of cardamom is preferably 0.005 to 1 part by mass, more preferably 0.006 to 0.7 parts by mass, still more preferably 0.007 to 0.62 parts by mass, and particularly preferably 0.008 to 0.54 parts by mass, relative to 1 part by mass of turmeric. By using cardamom in such an amount, the bitterness of turmeric can be masked.

[0010] In the present invention, a yellow pigment may be used to enhance the color tone. As long as turmeric is used in an amount that can impart the turmeric-specific aroma to the turmeric rice, the yellow pigment can be used to supplement the insufficient color tone. As the yellow pigment, in addition to a pigment derived from turmeric, yellow pigments such as gardenia yellow, saffron pigment, and safflower pigment may be used. In addition, red pigments such as paprika pigment and gardenia red pigment may be used to adjust the color tone. The base of the powdered turmeric rice of the present invention may contain salt. The "salt" is not limited to a specific one, and may be, for example, seawater concentrated by passing it through an ion exchange membrane and then evaporating the water in a sealed kettle, seawater salt dissolved and then the water evaporated in a sealed kettle, seawater salt, rock salt, etc. In addition, the base of the powdered turmeric rice of the present invention may contain a sweetener. The sweetener is not limited to a specific one, and in addition to sugars such as granulated sugar and superior white sugar, isomerized sugars such as grape sugar fructose liquid sugar, pure sucrose, glucose, fructose, maltose, trehalose, stevia, licorice, etc. may also be used. Synthetic sweeteners such as phenylalanine compounds such as sucralose, acesulfame potassium, aspartame, etc., and sugar alcohols such as sorbitol, xylitol, maltitol, reduced starch syrup, etc. can also be used. In addition, the base of the powdered turmeric rice of the present invention may contain seasonings. The "seasonings" are not limited to specific ones, and examples include amino acid-based seasonings, nucleic acid-based seasonings, organic acids, organic acid salts, inorganic salts, etc. 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, dipotassium hydrogen phosphate, etc.

[0011] 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, butter processed products, and spices other than the above spices can be blended as needed 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 limited to specific ones, 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 limited to specific ones, and may be, for example, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc. 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 Additive 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 may be any additive within the range defined as a hydrogen ion concentration adjuster or pH adjuster, such as citric acid, succinic acid, tartaric acid, malic acid, phosphoric acid, and their salts. The flavoring agent may be those listed in the "Designated Additive 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 and Promotion 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 and Promotion 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. The processed butter product is not limited to specific ones as long as it is in a powder form using butter as the main raw material and having the flavor of butter.

[0012] 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 usually carried out, such as putting them in a bag and shaking or mixing them with a blender. The blender may be a common one used in production, and the type is not limited, such as a container rotation type like a container mixer or a stirring type like a ribbon blender.

[0013] In addition, the masking agent for non-heat-treated turmeric pungency of the present invention contains at least one selected from the group consisting of clove and cardamom. Clove and cardamom are as described above. In addition, the method for masking non-heat-treated turmeric pungency of the present invention includes adding at least one selected from the group consisting of clove and cardamom. Clove and cardamom are as described above.

Examples

[0014] (Control, Examples 1 to 9, and Comparative Examples 1 and 2) Using the blending ratios shown in Tables 1-1 and 1-2 (for turmeric, cardamom, clove, nutmeg, salt, seasonings, others, and total, the numerical values in the table are described as the blending amounts per two servings of rice (450 g)), salt, seasonings, turmeric, cardamom, clove, nutmeg, and other powdery and granular raw materials were weighed on a scale of around 500 g, put into a polyethylene bag of 280×410 mm, the mouth of 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 well mixed with cooked rice (about 70°C, 450 g) to obtain turmeric rice. For each obtained turmeric rice, a sensory test was carried out by 6 evaluators. Specifically, 6 evaluators reached a consensus and converged on the evaluation according to the following criteria. The evaluation results are shown in Table 1. When the evaluation is 3 or more, it is considered qualified. For the evaluation of the pungency strength, the control was set at 1 point, and for the evaluation of the gorgeous aroma of turmeric, the control was set at 5 points. [Evaluation Criteria] 5…Very good 4…Good 3…Ordinary 2…Rather bad 1…Bad

[0015]

Table 1-1

[0016]

Table 1-2

Claims

1. A powder base for powdered turmeric rice that can obtain turmeric rice by adding and mixing it with cooked rice, (1) Turmeric, and (2) containing at least one selected from the group consisting of clove and cardamom, Powdered turmeric rice base.

2. The content of clove is 0.005 to 2.0 parts by mass with respect to 1 part by mass of turmeric, The content of cardamom is 0.005 to 1 part by mass with respect to 1 part by mass of turmeric, The powder base for powdered turmeric rice according to Claim 1.

3. A masking agent for the pungency of unheated turmeric, containing at least one selected from the group consisting of clove and cardamom, Masking agent.

4. Adding 0.005 to 2.0 parts by mass of clove and / or 0.005 to 1 part by mass of cardamom with respect to 1 part by mass of turmeric, The masking agent according to Claim 3.

5. A method for masking the pungency of unheated turmeric, including adding at least one selected from the group consisting of clove and cardamom, Method.

6. Adding 0.005 to 2.0 parts by mass of clove and / or 0.005 to 1 part by mass of cardamom with respect to 1 part by mass of turmeric, The method according to Claim 5.

Images