Deterioration-suppressed cooked rice and method for producing the same

Abstract

To suppress deterioration in quality caused by storage of cooked rice after cooking.SOLUTION: According to the present invention, cooked rice containing γ-aminobutyric acid (GABA) and salt is provided. The cooked rice of the present invention can suppress quality deterioration due to storage by containing GABA in an amount within a predetermined range and salt in an amount within a predetermined range.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a technique for suppressing deterioration of cooked rice during storage after cooking. [Background technology]

[0002] In recent years, the eating habit of not only purchasing cooked rice products from supermarkets or convenience stores to take home, but also purchasing cooked rice products from restaurants and having them delivered to your home to eat at home has become established. In this so-called "take-out meal" habit, cooked rice products are often eaten much later than before after they have been produced, and from a hygiene standpoint, they are generally distributed and stored at chilled temperatures.

[0003] When raw rice is cooked, the starch undergoes alpha conversion (gelatinization), making it more easily digestible and suitable for human consumption. However, when cooked rice is stored, the starch undergoes beta conversion (aging) over time, resulting in a deterioration in quality, including texture, taste, and odor. Even when left at room temperature, cooked rice deteriorates in quality over time, becoming dry and hard and brittle. Refrigerated storage accelerates this process, resulting in a harder, crumblier texture. Therefore, there is a need for technology to suppress the aging of cooked rice in preserved cooked rice products.

[0004] In the food industry, the amount of water added during cooking is increased to prevent the surface of cooked rice from drying out and aging, and this method has been shown to be somewhat effective in preventing changes in texture caused by the surface drying and aging over time. However, increasing the amount of water added during cooking can cause the cooked rice to become sticky immediately after cooking, and this stickiness can also cause problems such as making it difficult to shape cooked rice into preserved products such as rice balls and sushi. Summary of the Invention [Means for solving the problem]

[0005] The present inventors have found that by adding GABA and salt to cooked rice, deterioration in quality of cooked rice during storage after cooking can be suppressed.

[0006] Specifically, the inventors investigated the components that affect the deterioration of cooked rice stored for a certain period of time after cooking and found that the interaction between a certain range of GABA and a certain range of salt suppresses the deterioration of cooked rice due to storage after cooking. Because salt is often added to cooked rice products, the inventors searched for various components that can suppress the deterioration of cooked rice quality when combined with salt, and found that a combination with a certain amount of γ-aminobutyric acid has an excellent effect, leading to the completion of the present invention.

[0007] Therefore, according to a main aspect of the present invention, the following inventions are provided. (Item 1) Cooked rice, which contains gamma-aminobutyric acid (GABA) and salt. (Item 2) The cooked rice according to any one of the preceding items, further comprising vegetable oil. (Item 3) The cooked rice according to any one of the preceding items, containing about 5 mg to about 250 mg of GABA per about 100 g of the cooked rice. (Item 4) The cooked rice according to any one of the preceding items, containing about 28 mg to about 200 mg of GABA per about 100 g of the cooked rice. (Item 5) The cooked rice according to any one of the preceding items, wherein the salt concentration is about 0.01% to about 4.75%. (Item 6) Item 7. The cooked rice according to any one of the above items, wherein the salt concentration is about 0.1% to about 3%. Item 8. Cooked rice according to any one of the above items, wherein the salt concentration is about 0.4% to about 3%. The cooked rice according to any one of the preceding items, wherein the cooked rice contains about 5 mg to about 250 mg of GABA per about 100 g of the cooked rice, and the salt concentration is about 0.01% to about 4.75%. (Item 9) The cooked rice according to any one of the preceding items, wherein the cooked rice contains about 28 mg to about 200 mg of GABA per about 100 g of the cooked rice, and the salt concentration is about 0.1% to about 3%. (Item 10) The cooked rice according to any one of the preceding items, wherein the cooked rice comprises white rice. (Item 11) A method for producing a cooked rice product, comprising: The process of cooking raw rice, a step of packaging the cooked rice in a packaging container; wherein the cooked rice contains about 5 mg to about 250 mg of gamma-aminobutyric acid (GABA) and about 0.01% to about 4.75% salt per about 100 g of cooked rice. (Item 12) The method according to any one of the preceding items, further comprising storing the cooked rice product for at least about 24 hours. (Item 13) The method according to any one of the preceding items, wherein after the storage, deterioration in the quality of the cooked rice in the cooked rice product is suppressed compared to cooked rice cooked under the same conditions except that the cooked rice does not contain the GABA and the salt, and the quality deterioration includes hardening and / or a deteriorated odor of the cooked rice over time.

[0008] It is contemplated that one or more of the above features may be provided in combinations other than those explicitly stated. Further embodiments and advantages of the present disclosure will be recognized by those skilled in the art upon reading and understanding the following detailed description, if necessary.

[0009] Note that features and significant actions and effects of the present disclosure other than those described above will become apparent to those skilled in the art by referring to the following description of the preferred embodiments of the invention and the drawings. [Effects of the Invention]

[0010] INDUSTRIAL APPLICABILITY According to the present invention, aging and / or deterioration in quality of cooked rice can be suppressed, and therefore the present invention is highly useful in producing cooked rice foods. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present disclosure will now be described, illustrating the best mode thereof. Throughout this specification, singular expressions should be understood to include the plural concept unless otherwise specified. Thus, singular articles (e.g., "a," "an," "the," etc. in English) should be understood to include the plural concept unless otherwise specified. Furthermore, terms used in this specification should be understood to have the meaning commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In the event of conflict, the present specification (including definitions) will prevail.

[0012] The following provides definitions of terms particularly used in this specification and / or explains basic technical content as appropriate.

[0013] As used herein, "about" means ±10% of the preceding numerical value.

[0014] In this specification, "cooked rice" refers to a food obtained by cooking raw rice. Cooked rice may contain food ingredients derived from other than raw rice (other grains, ingredients, seasonings, etc.). Examples of cooked rice include white rice, brown rice, red rice, barley rice, glutinous barley rice, multigrain rice, seasoned rice, mixed rice, fried rice, steamed rice, rice porridge, rice porridge with tea, rice balls, sushi, etc., or combinations thereof.

[0015] As used herein, the term "cooked rice product" refers to a food or product containing cooked rice that is packaged for storage or distribution. The cooked rice product may be made only from raw rice, or may be made from raw rice and other ingredients. The cooked rice product may be provided in any form, such as a frozen product, a chilled product, a sterile packaged product, a retort product, a dried product, or a canned product.

[0016] In this specification, "raw rice" refers to grains generally classified as rice, and refers to grains before being cooked. Examples of raw rice include polished rice, brown rice, germinated brown rice, germinated rice, non-glutinous rice, and glutinous rice. In addition, it also includes products in which rice has been processed or other ingredients have been added, such as low-sugar rice and low-protein rice. Factors that specify raw rice, such as the variety, place of origin, degree of polishing, and storage period, can be selected appropriately. Raw rice may be, for example, new rice, old rice, or very old rice, and one type of raw rice may be used, or two or more types of raw rice may be used in combination.

[0017] (Preferred embodiment) Preferred embodiments of the present disclosure are described below. The embodiments provided below are provided for a better understanding of the present disclosure, and the scope of the present disclosure should not be limited to the following description. Therefore, it is clear that those skilled in the art can make appropriate modifications within the scope of the present disclosure in light of the description herein. In addition, the following embodiments of the present disclosure can be used alone or in combination.

[0018] In one aspect of the present invention, cooked rice containing gamma-aminobutyric acid (GABA) and salt is provided.

[0019] (γ-aminobutyric acid) Gamma-aminobutyric acid (GABA, 4-aminobutyric acid) is an amino acid widely distributed in nature, including vegetables and grains, and has attracted attention as an amino acid that can be added to foods without impairing their flavor. GABA is an inhibitory neurotransmitter found in large quantities in the mammalian central nervous system. It is known to suppress the excessive secretion of excitatory neurotransmitters, calm nerve excitement, and exert relaxation and anti-stress effects. It is also known to have a wide range of physiological activities, including lowering blood pressure, lowering cholesterol, and suppressing immune system decline. Because GABA is found in vegetables, grains, and the human body, it is easy to add to foods, and GABA-containing chocolate and numerous supplements are available on the market.

[0020] Because gamma-aminobutyric acid (GABA) is an amino acid widely distributed in nature, including vegetables, fruits, grains, and fermented foods, in one embodiment of the present invention, the origin of GABA is not particularly limited as long as it can be used in foods and beverages. For example, extracts or purified products containing GABA from vegetables, fruits, grains, etc. may be used, or GABA can be prepared from a fermented product obtained by adding glutamic acid decarboxylase or a microorganism containing the enzyme, such as lactic acid bacteria, to a raw material containing glutamic acid. GABA-containing products and commercially available GABA can also be used in the cooked rice of the present invention as long as they do not impair the effects of the cooked rice of the present invention.

[0021] The GABA used in cooked rice according to one embodiment of the present invention is preferably a purified GABA product containing at least about 80%, preferably at least about 85%, and more preferably at least about 90% GABA. The purified product can be in various forms, such as a solid, an aqueous solution, or a slurry. In this specification, the unit % is based on mass (wt%) unless otherwise specified.

[0022] In one embodiment of the present invention, the content of GABA in the cooked rice of the present invention is not particularly limited as long as the concentration or weight is such that the effect of the cooked rice of the present invention can be obtained.The lower limit of the content of GABA in the cooked rice of the present invention is, for example, about 5 mg or more, about 10 mg or more, about 12 mg or more, about 14 mg or more, about 16 mg or more, about 18 mg or more, about 20 mg or more, about 22 mg or more, about 24 mg or more, about 26 mg or more, about 28 mg or more, about 30 mg or more, about 40 mg or more, about 50 mg or more, about 60 mg or more, about 70 mg or more, about 80 mg or more, about 90 mg or more, about 100 mg or more, about 110 mg or more, about 120 mg or more, about 130 mg or more, about 140 mg or more, about 150 mg or more, about 160 mg or more, about 170 mg or more, about 180 mg or more, about 190 mg or more, about 200 mg or more per about 100 g of cooked rice. The upper limit of the content can be, for example, about 250 mg or less, about 230 mg or less, about 200 mg or less, about 190 mg or less, about 180 mg or less, about 170 mg or less, about 160 mg or less, about 150 mg or less, about 140 mg or less, about 130 mg or less, about 120 mg or less, about 110 mg or less, about 100 mg or less, about 90 mg or less, about 80 mg or less, about 70 mg or less, about 60 mg or less, about 50 mg or less, about 40 mg or less, about 30 mg or less, about 20 mg or less, or about 10 mg or less of GABA per about 100 g of cooked rice, and the content can be in any numerical range between these lower and upper limits. In one embodiment of the present invention, about 5 mg to about 250 mg, preferably about 10 mg to about 230 mg, more preferably about 28 mg to about 200 mg of GABA can be contained per about 100 g of cooked rice. The GABA content can be measured by a known measurement technique using an amino acid analyzer or the like.

[0023] The method for adding GABA is not particularly limited. A predetermined amount of GABA may be added to cooked rice after cooking, or a predetermined amount of GABA may be added to water before cooking rice.

[0024] (salt) The salt content refers to the amount of salt contained in cooked rice. The amount of salt contained in the cooked rice of the present invention is not particularly limited as long as it is a concentration or weight that allows the effects of the cooked rice of the present invention to be obtained. In one embodiment, the lower limit of the salt content in the cooked rice of the present invention is, for example, about 0.01% by mass or more, about 0.05% by mass or more, about 0.1% by mass or more, about 0.15% by mass or more, about 0.2% by mass or more, about 0.25% by mass or more, about 0.3% by mass or more, about 0.35% by mass or more, about 0.4% by mass or more, about 0.45% by mass or more, about 0.5% by mass or more, about 0.6% by mass or more, about 0.7% by mass or more, about 0.8% by mass or more, about 0.9% by mass or more, about 1.0% by mass or more, about 1.5% by mass or more, about 2.0% by mass or more, about 2.5% by mass or more, about 3.0% by mass or more, about 3.5% by mass or more, about 4.0% by mass or more, about 4.5% by mass or more, based on the weight of the cooked rice. % or more, and the upper limit of the content can be, for example, 5.0% by mass or less, about 4.75% by mass or less, about 4.5% by mass or less, about 4.25% by mass or less, about 4.0% by mass or less, about 3.75% by mass or less, about 3.5% by mass or less, about 3.25% by mass or less, about 3.0% by mass or less, about 2.75% by mass or less, about 2.5% by mass or less, about 2.25% by mass or less, about 2.0% by mass or less, about 1.5% by mass or less, about 1.0% by mass or less, about 0.5% by mass or less, about 0.4% by mass or less, about 0.3% by mass or less, about 0.2% by mass or less, or about 0.1% by mass or less, relative to the weight of cooked rice, and the content can be in any numerical range between these lower and upper limits. In one embodiment of the present invention, the salt content in the cooked rice of the present invention is preferably about 0.01% by mass to about 4.75% by mass, and more preferably about 0.1% by mass to about 3.0% by mass, relative to the weight of the cooked rice. The salt content in cooked rice can be measured by known methods.

[0025] (vegetable oil) Vegetable oils and fats are oils and fats derived from plants. Examples of such oils and fats include, but are not limited to, rice oil, soybean oil, rapeseed oil, corn oil, salad oil, canola oil, olive oil, sesame oil, coconut oil, linseed oil, sunflower oil, peanut oil, palm oil (including fractionated oils such as palm kernel oil, palm olein, and palm stearin), safflower oil, safflower oil, and cottonseed oil. These oils and fats may also be modified by hydrogenation or interesterification, as well as mixtures of one or more of these oils. In the present invention, rice oil, soybean oil, rapeseed oil, corn oil, or salad oil may preferably be used as the vegetable oil and fat.

[0026] In one embodiment, the content of vegetable oil in the cooked rice of the present invention is not particularly limited as long as the concentration or weight is such that the effects of the cooked rice of the present invention can be obtained. In one embodiment, the lower limit of the content of vegetable oil in the cooked rice of the present invention is, for example, about 0.01% by mass or more, about 0.05% by mass or more, about 0.1% by mass or more, about 0.15% by mass or more, about 0.2% by mass or more, about 0.25% by mass or more, about 0.3% by mass or more, about 0.35% by mass or more, about 0.4% by mass or more, about 0.45% by mass or more, about 0.5% by mass or more, about 0.55% by mass or more, about 0.6% by mass or more, about 0.65% by mass or more, about 0.75% by mass or more, about 0.8% by mass or more, about 0.85% by mass or more, or about 0.9% by mass or more, based on the weight of the cooked rice. The upper limit of the vegetable oil content can be, for example, 1% by mass or less, 0.95% by mass or less, 0.9% by mass or less, 0.85% by mass or less, 0.8% by mass or less, 0.75% by mass or less, 0.7% by mass or less, 0.65% by mass or less, 0.6% by mass or less, 0.55% by mass or less, 0.5% by mass or less, 0.45% by mass or less, 0.4% by mass or less, 0.35% by mass or less, 0.3% by mass or less, 0.25% by mass or less, 0.2% by mass or less, 0.15% by mass or less, or 0.1% by mass or less, based on the weight of the cooked rice, and the content can be any numerical range between these lower and upper limits. In one embodiment of the present invention, the vegetable oil content in the cooked rice of the present invention is preferably about 0.05% by mass to about 0.9% by mass, more preferably about 0.3% by mass to about 0.5% by mass, based on the weight of the cooked rice.

[0027] The content of vegetable oil in cooked rice can be measured by known methods. Since the fatty acid composition ratio varies depending on the type of vegetable oil used, for example, the content ratio of one or more characteristic fatty acid components contained in the vegetable oil can be measured by fatty acid analysis, and the total lipid content of the vegetable oil can be calculated by back-calculating the content ratio.

[0028] (Other ingredients) In addition to the above ingredients, the cooked rice or cooked rice product of the present invention may contain various additives and optional ingredients that can be used in cooked rice and can be ingested into the body, as needed, so long as the ingredients do not deviate from the object of the present invention. Examples of various additives and optional ingredients include vitamins including vitamin E and vitamin C, amino acids, short-chain fatty acids, polyphenols, minerals, nutritional components, physiologically active ingredients such as flavorings, preservatives, antiseptics, stabilizers, antioxidants, colorants, extracts, seasonings (amino acids), lactic acid bacteria, pH adjusters, thickening polysaccharides, alcohol, acidulants, glycine, seasoned vinegar, and the like, which can be used alone or in combination.

[0029] The amounts and ratios of the various additives and optional components to be added are not particularly limited as long as they are effective in suppressing quality deterioration of cooked rice during storage after cooking. The amounts and ratios of the various additives and optional components to be added can be appropriately set depending on various conditions, such as the type of raw rice and other ingredients, and the type of cooked rice or cooked rice product.

[0030] The ingredients (i.e., salt, vegetable oil, and other ingredients) may be added to the raw rice all at the same time, or may be added separately or in any combination. The order in which the ingredients are added to the raw rice is not particularly limited.

[0031] (Manufacturing method) In another aspect of the present invention, there is provided a method for producing a cooked rice product, comprising the steps of cooking raw rice and packaging the cooked rice in a packaging container, wherein the cooked rice contains about 5 mg to about 250 mg of gamma-aminobutyric acid (GABA) and about 0.01% to about 4.75% salt per about 100 g of cooked rice.

[0032] Inhibiting deterioration of cooked rice quality after cooking or producing cooked rice products or cooked rice foods can be carried out in the same manner as conventional methods for cooking cooked rice or producing cooked rice products, except for using the active ingredients (GABA and salt) of the present invention. Furthermore, the ingredients and production conditions for cooked rice products can be appropriately selected depending on the type of cooked rice product. The ingredients for cooked rice products refer to food materials used to produce cooked rice products and can be appropriately selected within the scope of the present invention. Raw rice is at least used as the raw ingredient for cooked rice products. Ingredients other than raw rice that are commonly used in the production of cooked rice products include, for example, ingredients such as meat, vegetables, and eggs; seasonings such as sugar, inorganic salts, organic acids, and amino acids; and oils and fats. As for other ingredients, a single ingredient may be used, or two or more ingredients may be used in combination. Other ingredients, including salt and vegetable oils and fats, may be mixed with raw rice in advance, added to raw rice during the production of cooked rice products (e.g., during cooking), or added to the produced cooked rice (e.g., cooked rice).

[0033] The amount of other ingredients to be added is not particularly limited as long as the desired cooked rice can be cooked or the desired cooked rice product can be produced. The amount of other ingredients to be added can be appropriately determined depending on various conditions, such as the type of raw rice or cooked rice and the type of cooked rice product.

[0034] In the method for producing cooked rice products of the present invention, the cooked rice obtained by the rice cooking step contains about 5 mg to about 250 mg of gamma-aminobutyric acid (GABA) and about 0.01% to about 4.75% salt per about 100 g of cooked rice. GABA and salt may be added together during cooking, or may be added separately or together after cooking. For example, to cook raw rice so that about 100 g of cooked rice contains the desired amount of GABA, this can be achieved by cooking the raw rice with about 1 to about 3 times or about 1 to about 2 times the desired amount of GABA. Alternatively, to cook about 100 g of cooked rice so that it contains the desired amount of GABA, this can be achieved by mixing about 1 to about 3 times or about 1 to about 2 times the desired amount of GABA with the cooked rice. The amount of GABA mixed with raw rice or cooked rice can be adjusted appropriately depending on the final target amount, the amounts of other ingredients, the mixing conditions, etc. Furthermore, to cook raw rice so that about 100 g of cooked rice contains the desired amount of salt, this can be achieved by cooking the raw rice with salt in an amount about 1 to about 1.5 times the desired amount of salt. Alternatively, to cook about 100 g of cooked rice so that the desired amount of salt is contained, this can be achieved by mixing about 1 to about 1.5 times the desired amount of salt with the cooked rice. The amount of salt mixed with raw rice or cooked rice can be adjusted appropriately depending on the final target amount, the amounts of other ingredients, the mixing conditions, etc.

[0035] Cooked rice can be produced, for example, by heating raw rice in the presence of water. Heating raw rice in the presence of water is also called "rice cooking." During the rice cooking process, other ingredients may be cooked together with the raw rice. Rice cooking can be carried out so that the raw rice is gelatinized to an edible degree. Cooked rice products can also be produced by packaging cooked rice in this manner in a packaging container.

[0036] The method for cooking raw rice is not particularly limited as long as it allows the production of the desired cooked rice or cooked rice product. The cooking method can be appropriately set depending on various conditions, such as the type of raw rice or cooked rice and the type of cooked rice product. Examples of cooking methods include a method of heating (or boiling) raw rice and / or other ingredients in water, and a method of heating (or steaming) raw rice and / or other ingredients with steam. The rice cooking process may further include a step of frying raw rice and / or other ingredients, for example, before the boiling or steaming step. It is also possible to perform a boiling step when the rice has a high moisture content, and a steaming step when the moisture content has decreased. Note that "raw rice" can also refer to rice that has been heated as the cooking process progresses during the rice cooking process.

[0037] The amount of water to be added is not particularly limited as long as the desired cooked rice can be cooked or the desired cooked rice product can be produced. The amount of water to be added can be appropriately set depending on various conditions, such as the rice cooking method, the type of raw rice or cooked rice, and the type of cooked rice product.

[0038] "Adding water" does not only mean adding water itself, but also includes adding ingredients containing water. In other words, when ingredients containing water are added, the amount of water itself added can be reduced depending on the amount of water in the ingredients. For example, if the addition of ingredients containing water provides sufficient moisture to the raw rice, there is no need to add water separately. The water added may also contain ingredients such as active ingredients.

[0039] Hydration can be carried out, for example, before, at, or after the start of the rice cooking process. Hydration can be carried out before the start of the rice cooking process by soaking raw rice and / or other ingredients in water before the start of the rice cooking process. The water in which the raw rice and / or other ingredients are soaked may contain active ingredients, etc. Furthermore, the soaking conditions, such as the soaking temperature and soaking time, are not particularly limited as long as the desired cooked rice or cooked rice product can be produced. Hydration can also be carried out at or after the start of the rice cooking process, for example, by adding water to the raw rice and / or other ingredients at the start of the boiling process.

[0040] The heating conditions are not particularly limited as long as they allow the production of the desired cooked rice or cooked rice product, and can be appropriately set depending on various conditions, such as the rice cooking method, the type of raw rice and / or other ingredients, and the type of cooked rice or cooked rice product.

[0041] (Rice that suppresses quality deterioration) Deterioration in the quality of cooked rice or cooked rice products is also referred to as aging of cooked rice. Quality deterioration of cooked rice or cooked rice products includes quality deterioration of cooked rice or cooked rice products after production (e.g., after cooking), i.e., during storage. "Storage" and "storage period" include storing cooked rice or cooked rice products in a designated location and the period thereof, as well as transporting cooked rice or cooked rice products and the period thereof. Quality deterioration of cooked rice or cooked rice products during storage includes quality deterioration of cooked rice or cooked rice products over time during storage of cooked rice or cooked rice products. Therefore, in one embodiment of the present invention, the method of the present invention can include a step of storing the cooked rice product obtained as described above. The temperature during storage of cooked rice or cooked rice products is not particularly limited and may be, for example, a temperature equivalent to freezing, refrigeration, room temperature, keeping warm, heating, or a combination thereof. The temperature at which cooked rice or cooked rice products are stored may be, for example, about -20°C or higher, about -10°C or higher, about 0°C or higher, about 5°C or higher, about 10°C or higher, or about 20°C or higher, or may be about 40°C or lower, about 30°C or lower, about 20°C or lower, about 10°C or lower, about 0°C or lower, or about -10°C or lower. The length of time that has passed during storage of cooked rice or cooked rice products may be, for example, about 1 minute or more, about 5 minutes or more, about 10 minutes or more, about 15 minutes or more, about 20 minutes or more, about 25 minutes or more, about 30 minutes or more, about 1 hour or more, about 2 hours or more, about 3 hours or more, about 6 hours or more, about 12 hours or more, about 18 hours or more, about 24 hours or more, or about 36 hours or more, or about 7 days or less, about 6 days or less, about 5 days or less, about 4 days or less, about 3 days or less, about 60 hours or less, about 48 hours or less, about 36 hours or less, about 24 hours or less, about 18 hours or less, about 12 hours or less, about 6 hours or less, about 3 hours or less, about 2 hours or less, about 1 hour or less, or a compatible combination thereof. Specific examples of deterioration in the quality of cooked rice or cooked rice products include increased hardening of cooked rice over time, decreased softness, an increase in stale odor or cooked rice odor, and decreased stickiness of cooked rice.The inhibition of quality deterioration of cooked rice or cooked rice products can be confirmed, for example, by comparing cooked rice or cooked rice products produced using the active ingredients (GABA and salt) with cooked rice or cooked rice products produced under identical conditions except for not using the active ingredients (GABA and salt), and evaluating the degree of aging or quality deterioration. The method for measuring the degree of aging or quality deterioration of cooked rice or cooked rice products can be appropriately selected depending on various conditions, such as the type of parameter to be measured, and may be measured, for example, by sensory evaluation by a specialist panel.

[0042] Specifically, the suppression of quality deterioration of cooked rice or cooked rice products may be achieved by suppressing aging of the cooked rice. Therefore, "suppression of quality deterioration" of cooked rice or cooked rice products can refer to reducing aging of the cooked rice or cooked rice products after storage for a certain period of time. Whether aging of cooked rice or cooked rice products has been reduced can be determined by whether an increase in hardness or odor of the cooked rice after storage for a certain period of time has been reduced, and / or whether a decrease in stickiness of the cooked rice has been suppressed.

[0043] In this specification, "or" is used when "at least one or more" of the items listed in the sentence can be employed. The same applies to "alternative." In this specification, when "within a range" of "two values" is specified, the range includes the two values ​​themselves. All references cited herein, including scientific literature, patents, patent applications, and the like, are incorporated by reference in their entirety to the same extent as if each were specifically set forth.

[0044] The present disclosure has been described above by showing preferred embodiments for ease of understanding. The present disclosure will be described below based on examples. However, the above description and the following examples are provided for illustrative purposes only and are not intended to limit the present disclosure. Therefore, the scope of the present disclosure is not limited to the embodiments or examples specifically described herein, but is limited only by the scope of the claims. [Example]

[0045] (Example 1: Quality evaluation of stored cooked rice) [Evaluation content] Cooked rice without GABA, salt, or vegetable oil (hereinafter referred to as "cooked rice without added ingredients") was used as a comparison group, and the quality of the cooked rice with GABA added after storing for three days was evaluated. The evaluation items were as follows: Sensory evaluation (softness (when touched with fingers), smell)

[0046] [Evaluation method] (1) Mixing when cooking rice 150g of raw rice was added to 230g of water, and GABA, salt, and vegetable oil (salad oil) were mixed to the desired concentrations, and the rice was cooked. After cooking, the rice was steamed for 30 minutes and then cooled for 1 hour. 30g of cooked rice was weighed into a 100mm dish, sealed, and stored at room temperature or 4°C for 3 days. Changes during storage were observed and evaluated. (2) Mix after cooking 150g of raw rice was added to 230g of water and cooked. After 30 minutes of steaming, the cooked rice was mixed with an aqueous solution of GABA and salt, and vegetable oil to achieve the desired concentrations, and then cooled for 1 hour. 30g of cooked rice was weighed into a 100mm dish, sealed, and stored at room temperature or 4°C for 3 days. Changes during storage were observed and evaluated.

[0047] The resulting cooked rice was evaluated by the same four panelists. The cooked rice containing GABA was compared with cooked rice containing no added ingredients, and the evaluation items listed in Table 1 were evaluated on a scale of 1 to 5 based on the following scoring criteria, and the average scores of the four panelists were calculated. The panelists were informed that softness was measured by the sensation when touching the cooked rice with their fingers, and that the smell was measured as a stale smell (rice smell). [Table 1] Compared to cooked rice without added ingredients, 1: (in the left text) I strongly agree, 2: (in the left text) I agree, 3: No different from cooked rice without added ingredients, 4: (in the right text) I agree, 5: (in the right text) 2) I think so very much

[0048] [Overall Evaluation] · "+++": The total score of the sensory evaluation items in each verified table is 8.5 or higher. · "++": Does not correspond to "+++" and "+". · "+": The total score of the sensory evaluation items in each verified table is 7.25 or lower.

[0049] [Results] (1) Mixing during rice cooking [Effect of salt concentration] Table 2 shows the results of the sensory evaluation test of GABA - blended cooked rice cooked so that it contains 100 mg of GABA per 100 g of cooked rice, the vegetable oil concentration is 0.4%, and the salt concentration ranges from 0 to 5%. [Table 2]

[0050] From the results in Table 2, GABA - blended cooked rice with a salt concentration of 0.01% - 4.5% was evaluated as softer even after storage compared to non - blended cooked rice. Also, GABA - blended cooked rice with a salt concentration of 0.01% - 4.75% was evaluated as less likely to have an off - odor even after storage compared to non - blended cooked rice.

[0051] [Effect of GABA blending amount] Table 3 shows the results of the sensory evaluation test of GABA - blended cooked rice cooked so that it contains 0 - 300 mg of GABA per 100 g of cooked rice, the vegetable oil concentration is 0.4%, and the salt concentration is 1%. [Table 3]

[0052] From the results in Table 3, GABA - blended cooked rice with a GABA blending amount of 5 mg - 300 mg was evaluated as softer even after storage compared to non - blended cooked rice. Also, GABA - blended cooked rice with a GABA blending amount of 10 mg - 250 mg was evaluated as less likely to have an off - odor even after storage compared to non - blended cooked rice.

[0053] <Effect of Vegetable Oil Concentration> Table 4 shows the results of the sensory evaluation test of GABA - blended cooked rice cooked with 100 mg of GABA per 100 g of cooked rice, with the vegetable oil concentration ranging from 0.01% to 1% and the salt concentration being 1%.

Table 4

[0054] From the results in Table 4, GABA - blended cooked rice with a vegetable oil concentration of 0.05% - 0.8% was evaluated as soft even after storage compared with the non - blended cooked rice. Also, GABA - blended cooked rice with a vegetable oil concentration of 0.05% - 0.9% was evaluated as less likely to have an off - odor after storage compared with the non - blended cooked rice.

[0055] (2) Blending after Cooking <Effect of Salt Concentration> Table 5 shows the results of the sensory evaluation test of GABA - blended cooked rice obtained by mixing each component so that it contains 100 mg of GABA per 100 g of cooked rice, with a vegetable oil concentration of 0.4% and the salt concentration ranging from 0 to 5% for non - blended cooked rice.

Table 5

[0056] From the results in Table 5, GABA - blended cooked rice with a salt concentration of 0.05% - 4.5% was evaluated as soft even after storage compared with the non - blended cooked rice. Also, GABA - blended cooked rice with a salt concentration of 0.01% - 4.75% was evaluated as less likely to have an off - odor after storage compared with the non - blended cooked rice.

[0057] <Effect of GABA Blending Amount> Table 6 shows the results of the sensory evaluation test of GABA - blended cooked rice obtained by mixing each component so that it contains 0 - 300 mg of GABA per 100 g of cooked rice, with a vegetable oil concentration of 0.4% and the salt concentration being 1% for non - blended cooked rice. [Table 6]

[0058] From the results in Table 6, cooked rice containing 5mg to 230mg of GABA was evaluated as being softer even after storage compared to cooked rice without the ingredient. Also, cooked rice containing 10mg to 250mg of GABA was evaluated as being less likely to have a stagnant odor even after storage compared to cooked rice without the ingredient.

[0059] <Effect of vegetable oil concentration> The results of the sensory evaluation test of GABA-added cooked rice obtained by mixing each ingredient so that it contained 100 mg of GABA per 100 g of cooked rice, had a vegetable oil concentration in the range of 0.01% to 1%, and a salt concentration of 1% compared to cooked rice without any ingredients are shown in Table 7. [Table 7]

[0060] From the results in Table 7, cooked rice with GABA added and vegetable oil concentrations of 0.1% to 0.8% was rated as softer even after storage compared to cooked rice without the ingredients. Also, cooked rice with GABA added and vegetable oil concentrations of 0.05% to 0.9% was rated as less likely to have a stagnant odor even after storage compared to cooked rice without the ingredients.

[0061] (Note) While the present disclosure has been illustrated using preferred embodiments thereof, it is understood that the scope of the present disclosure should be construed solely in terms of the claims. It is understood that the patents, patent applications, and other documents cited herein are incorporated by reference into this specification in their entirety as if the contents themselves were specifically set forth herein. [Industrial Applicability]

[0062] According to the present invention, by blending a certain range of GABA and a certain range of salt into cooked rice, deterioration in quality of cooked rice due to storage after cooking can be suppressed, making it useful in the food industry.

Claims

[Claim 1] The invention described in this specification.

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