Agent for masking unpleasant smell and taste of cooked rice and cooked rice food containing the same

Abstract

To provide a masking agent for odor and taste caused by cooked rice, cooked rice food containing the masking agent, a method for producing cooked rice food suppressed in unpleasant odor and taste of cooked rice, and a method for suppressing (masking) unpleasant odor and taste of cooked rice.SOLUTION: At least one selected from the group consisting of an extract of Momordica grosvenori and an extract of Stevia rebaudiana is used as the unpleasant smell and taste masking agent for cooked rice.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a masking agent for the unpleasant odor of cooked rice. More specifically, the present invention relates to an agent that masks the unpleasant odor that occurs over time after cooking rice, or the unpleasant odor of dried cooked rice (also called "gelatinized rice") prepared by drying cooked rice. The present invention also relates to a cooked rice food product in which the unpleasant odor of cooked rice is suppressed by containing a masking agent for the unpleasant odor of cooked rice. Furthermore, the present invention relates to a method for producing a cooked rice food product in which the unpleasant odor of cooked rice is suppressed, and a method for suppressing the unpleasant odor of cooked rice. [Background technology]

[0002] It is known that even high-quality rice deteriorates over time, resulting in a loss of flavor and taste when cooked. This loss of flavor and taste becomes more pronounced as the rice cools after cooking. It is also known that cooked rice foods (especially retort-packaged cooked rice) made with high-amylose rice, which has an amylose content of 25% by mass or more in raw rice, have a stronger "steamy" odor than cooked rice foods made with ordinary rice (see Patent Document 1). Previously, proposed methods for suppressing this loss of flavor and taste in cooked rice include incorporating maltosyl cyclodextrin into cooked rice (Patent Document 2) and incorporating 0.12 to 7.5 parts by mass of a sugar alcohol and / or 1.0 to 5.0 parts by mass of trehalose per 100 parts by mass of raw high-amylose rice, followed by cooking the rice (Patent Document 1).

[0003] Furthermore, dried cooked rice (gelatinized rice), which is obtained by fixing the gelatinized state of starch by quickly drying rice after cooking, can be restored to normal cooked rice or porridge-like consistency by simply adding water or hot water, and has traditionally been valued as a preserved food that can be eaten immediately. However, dried cooked rice has the problem of a unique unpleasant odor when eaten after adding water or hot water (see the "Prior Art" section of Patent Document 3). As a method for suppressing this unpleasant odor, a method has been proposed in which vitamin E and skim milk powder are blended with dried cooked rice to suppress the oxidation of dried cooked rice, which is the cause of the unpleasant odor (see Patent Document 3 above). Furthermore, Patent Document 4 describes that the dry odor of gelatinized rice, which is produced by steaming soaked rice in a rice steamer and then drying it, can be eliminated by heating the soaked rice in a microwave oven before the steaming process.

[0004] However, there is no known method for masking the unpleasant odor characteristic of cooked rice using a high-intensity sweetener. Patent Document 5 describes that adding sucralose as a rice additive to grains and cooking the rice prevents the grains from burning during cooking and improves the unique flavor of the grains themselves, but does not describe or suggest the effect of masking the unpleasant odor characteristic of cooked rice. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 63-267246 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-126698 [Patent Document 3] Japanese Unexamined Patent Publication No. 61-9262 [Patent Document 4] Japanese Patent Application Publication No. 3-123458 [Patent Document 5] Japanese Patent Application Laid-Open No. 2003-325115 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a technique for suppressing (masking) the unpleasant odor and taste inherent to cooked rice in cooked rice foods. More specifically, first, the present invention aims to provide a masking agent for the unpleasant odor and taste of cooked rice. A second object is to provide a cooked rice food product in which the unpleasant odor and taste of cooked rice is suppressed. A third object is to provide a method for producing a cooked rice food product in which the unpleasant odor and taste of cooked rice is suppressed, in other words, a method for masking the unpleasant odor and taste of cooked rice in a cooked rice food product. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that ingredients conventionally used as sweeteners, such as sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose (hereinafter collectively referred to as "sweet ingredients"), have the effect of suppressing (masking) the unpleasant odor and taste of cooked rice, and have confirmed that this effect is exerted not only in amounts that impart sweetness, but also in amounts that do not impart sweetness. Based on these findings, the present inventors have confirmed that by adding these sweet ingredients to cooked rice as an unpleasant odor and taste masking agent, a cooked rice food product in which the unpleasant odor and taste of cooked rice is suppressed can be obtained, and have completed the present invention.

[0008] The present invention was completed based on these findings and through further research, and includes the following embodiments.

[0009] (I) Masking agent for unpleasant odor and taste of cooked rice (I-1) A masking agent for the unpleasant odor and taste derived from cooked rice (unpleasant odor and taste of cooked rice), which contains at least one member selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose.

[0010] (II) Cooked rice food and its manufacturing method (II-1) A cooked rice food product containing the cooking rice unpleasant odor and taste masking agent described in (I-1). (II-2) The cooked rice food product is a food (gelatinized rice food product) containing dried cooked rice, and contains the cooked rice unpleasant odor and taste masking agent described in (I-1) in a separate packaging form. The cooked rice food product described in (II-1).

[0011] (III) Cooked rice foods and their manufacturing methods (III-1) A method for producing a cooked rice food product in which the unpleasant odor and taste of cooked rice are suppressed, comprising a step of allowing cooked rice to coexist with at least one cook rice unpleasant odor and taste masking agent selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose. (III-2) The method for producing the cooked rice food product according to (III-1), which is the following method (A) or (B): (A) A production method comprising a step of preparing cooked rice by heat-treating raw rice used for producing a cooked rice food product together with water in the presence of at least one cooked rice unpleasant odor / taste masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose; (B) A manufacturing method comprising a step of blending at least one unpleasant cooked rice odor / taste masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose with cooked rice obtained by heat-treating raw rice used in the manufacture of cooked rice food products together with water. (III-3) The manufacturing method of (A) includes a step of further drying the heat-treated cooked rice to prepare dried cooked rice, The manufacturing method of (B) includes a step of drying cooked rice before blending the unpleasant cooked rice odor / taste masking agent, or a step of drying cooked rice after blending the unpleasant cooked rice odor / taste masking agent to prepare dried cooked rice. (III-2) The manufacturing method described above.

[0012] (IV) Method for masking unpleasant odors and tastes in cooked rice (IV-1) A method for masking an unpleasant odor or taste derived from cooked rice (unpleasant odor or taste of cooked rice), characterized by causing cooked rice to coexist with at least one masking agent for the unpleasant odor or taste of cooked rice selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose. (IV-2) The method for masking the unpleasant odor or taste of cooked rice described in (IV-1), wherein the method is the following method (A) or (B): (A) a method comprising a step of preparing cooked rice by heat-treating raw rice together with water in the presence of at least one masking agent for the unpleasant odor and taste of cooked rice selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose; (B) A method comprising a step of blending at least one unpleasant cooked rice odor / taste masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose with cooked rice obtained by heat-treating raw rice together with water. (IV-3) The method (A) includes a step of further drying the heat-treated cooked rice to prepare dried cooked rice, The method (B) includes a step of drying cooked rice before blending the unpleasant cooked rice odor masking agent, or a step of drying cooked rice after blending the unpleasant cooked rice odor masking agent to prepare dried cooked rice. (V-2) A method for masking the unpleasant odor and taste of cooked rice. [Effects of the Invention]

[0013] The unpleasant odor and taste masking agent for cooked rice of the present invention can be blended with cooked rice or raw rice, which is its raw material, and can suppress (mask) the unpleasant odor and taste of cooked rice by coexisting with the cooked rice. In other words, the unpleasant odor and taste masking agent for cooked rice of the present invention and the masking method using the same exert an effect of masking the unpleasant odor and taste of cooked rice, and a cooked rice food product in which the unpleasant odor and taste of cooked rice is suppressed can be prepared and provided. DETAILED DESCRIPTION OF THE INVENTION

[0014] As used herein, the phrases "comprise" and "contain" are intended to encompass the phrases "consist of" and "consist only of." Operations and steps described herein may be carried out at room temperature unless otherwise specified. As used herein, the term "room temperature" is understood in accordance with common technical knowledge and may mean, for example, a temperature within the range of 10°C to 35°C.

[0015] In the present invention, "cooked rice" refers to cooked rice in which raw rice has been heat-treated (cooked) with water to gelatinize the starch contained in the raw rice. The heat treatment method (rice cooking method) is not particularly limited, and examples include the boiling and drying method, the boiling and simmering method, the boiling and simmering method, and the steaming method. Raw rice is polished rice or polished rice washed with water, and refers to rice that has not been gelatinized by a process such as heating. Types of rice include non-glutinous rice, glutinous rice, and indica rice, but are not limited to these, and also include ancient rice such as black rice and red rice. Non-glutinous rice and glutinous rice are preferred, and non-glutinous rice is more preferred.

[0016] The cooked rice covered by the present invention includes cooked rice that has been cooled naturally or artificially after heat treatment (cooking). It also includes pregelatinized rice (referred to as "dried cooked rice" in the present invention) that has been quickly dried (including freeze-drying) after heat treatment (cooking) to fix the gelatinized state of the starch. The term "cooked rice" is used as a general term without distinguishing between these two. To distinguish it from dried cooked rice, the former is sometimes called non-dried cooked rice. Furthermore, cooked rice food refers to food containing cooked rice, such as foods containing grains such as beans and wheat, vegetables, mushrooms, meat, and / or seafood, as well as various seasonings, in addition to cooked rice.Specific examples include, but are not limited to, red rice, mixed rice, mixed rice with vegetables, mixed rice with vegetables, mixed rice with vegetables, mixed rice with vegetables, pilaf, dry curry, paella, chirashi sushi, etc.

[0017] Non-dried cooked rice has a good flavor when it is freshly cooked, but as it cools, it deteriorates over time and develops a steamy smell and an astringent taste. Furthermore, if tap water is used to cook the rice, the chlorine smell caused by tap water also becomes noticeable. Furthermore, as mentioned above, dried cooked rice (pregelatinized rice) also has the problem of developing a characteristic steamy smell and astringent taste when rehydrated in hot water or water for consumption. The unpleasant odor or taste of cooked rice that is the subject of the present invention is, in the case of non-dried cooked rice, preferably an unpleasant odor or taste (steamy odor or harsh taste) that develops over time after freshly cooked rice has cooled, and in the case of dried cooked rice (gelatinized rice), preferably an unpleasant odor or taste (steamy odor or harsh taste) that develops when water or hot water is added to cause the rice to swell.

[0018] In the present invention, masking or suppressing the unpleasant odor of cooked rice means reducing the unpleasant odor perceived as being caused by cooked rice. As a result of reduction, the unpleasant odor of cooked rice may be completely eliminated (eliminated), but it is not limited thereto, and it may also be reduced, and may include cases where the unpleasant odor of cooked rice remains.

[0019] (I) Masking agent for unpleasant odors from cooked rice The unpleasant odor masking agent for cooked rice of the present invention (hereinafter also referred to as "the present masking agent") is characterized by containing at least one selected from the group consisting of sucralose, Momordicae selenite extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose.

[0020] (sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is approximately 600 times sweeter than sucrose (table sugar). It is a sweetener known for its ability to provide a pleasant taste. Because it is easily soluble in water and has excellent stability, it has been widely used in foods for a variety of purposes, not just as a sweetener. The sweetness threshold of sucralose is approximately 5 ppm. It is commercially available, for example, from San-ei Gen F.F.I. Co., Ltd.

[0021] (Monk fruit extract) Luohanguo (scientific name: Siraitia grosvenorii Monk fruit (Luo Han Guo) is a climbing perennial plant of the genus Monk fruit (Cucurbitaceae) native to China. The Monk fruit extract of the present invention is an extract containing mogroside V extracted from Monk fruit, preferably fresh Monk fruit, regardless of place of origin, using water or an organic solvent such as ethanol. Mogroside V is a triterpene glycoside contained in Monk fruit extract, and is also a sweetening component known to be approximately 300 times sweeter than sucrose (sugar).

[0022] The mogroside V content of the Momordicae semen extract used in the present masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present masking agent, mogroside V can be used in a purified state from Momordicae semen extract, or triterpene glycosides other than mogroside V (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVb, mogroside IVc, mogroside IVd, mogroside IVe, mogroside IVf, mogroside IVg ... It can also be used in a mixed state with mogroside V (e.g., 5α,6α-epoxymogroside, simenoside, 11-oxomogoloside, 5α,6α-epoxymogroside). In the present invention, the term "Monk Fruit Extract" encompasses both of these meanings. The content of mogroside V in the Monk Fruit Extract is preferably 10% by mass or more of the total, more preferably 20% by mass or more, and even more preferably 30% by mass or more. % or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0023] Such a Monk Fruit extract can be prepared by extracting Monk Fruit and further purifying it as necessary, but it can also be conveniently obtained commercially. For example, commercially available Monk Fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% by mass of mogroside V), "Sunnature (registered trademark) M30" (containing 30% by mass of mogroside V), and "Sunnature (registered trademark) M30" (containing 30% by mass of mogroside V). Mogroside V-containing product), "Sunnature (registered trademark) M50" (50% by mass of mogroside V) Examples include a product containing the compound (all manufactured by San-Ei Gen F.F.I. Co., Ltd.); and a high-purity Momordica extract (manufactured by Saraya Co., Ltd.).

[0024] (Stevia extract) Stevia Rebaudiana Bertoni ( Stevia Rebaudiana Bertoni ) (In the present invention, Stevia (abbreviated as "stevia") is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. The stevia extract that is the subject of the present invention is an extract containing rebaudioside A, extracted from the leaves or stems of stevia, regardless of the place of origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract, and is also a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar).

[0025] The rebaudioside A content of the stevia extract used in the present masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present masking agent, rebaudioside A can be used in a state purified from stevia extract, or it can be used in a state mixed with steviol glycosides other than rebaudioside A contained in the stevia extract (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.). In the present invention, the term "stevia extract" encompasses both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by mass or more of the total, and more preferably 95% by mass or more. Although not limited thereto, a more preferred mixture is a stevia extract in which the rebaudioside A content is 95% by mass or more of the total and the total content of other steviol glycosides as other components is 1% by mass or less. The stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose have been transferred to the stevia extract using α-glucosyltransferase or the like. However, a non-enzyme-treated stevia extract is preferred. The rebaudioside A targeted by the present invention also includes enzyme-treated rebaudioside A in which sugars such as glucose and fructose have been transferred to rebaudioside A using α-glucosyltransferase or the like. However, non-enzyme-treated rebaudioside A is preferred.

[0026] Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but they can also be conveniently obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industry Co., Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain 90% or more by mass of rebaudioside A.

[0027] (Thaumatin) Thaumatin is a protein (plant protein) with a molecular weight of approximately 21,000 that is found in abundance in the seeds of Thaumatococcus daniellii, a plant of the family Arrowroot family native to West Africa. It is 30 times stronger than sucrose (sugar). It is used as a natural sweetener because it is 00 to 8000 times sweeter than other sweeteners. The sweetness threshold of thaumatin is approximately 1 ppm. It is commercially available; for example, a sweetener containing 10% thaumatin by mass (Sunsweet (registered trademark) T-147) is available from San-Ei Gen F.F.I.

[0028] (Neotame) Neotame has the chemical name N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and is approximately 10,000 times more soluble in water than sucrose. Neotame has a sweetness of approximately 1 ppm. It is commercially available; for example, a sweetener containing 2% neotame by weight (Milasie (registered trademark) 200) is available from Gokyo Food & Chemical Co., Ltd.

[0029] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) Aspartame is a sweetener derived from amino acids that is 100 to 200 times sweeter than sucrose (sugar). It is a dipeptide methyl ester consisting of a peptide bond between the methyl ester of phenylalanine and aspartic acid. The sweetness threshold of aspartame is approximately 28 ppm. It is commercially available, for example, from Ajinomoto Co., Inc.

[0030] (acesulfame potassium) Acesulfame potassium is 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxazinone. Acesulfame potassium is the potassium salt of acesulfame 4(3H)-one 2,2-dioxide (6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide), a high-intensity sweetener with a sweetness 200 times that of sucrose (table sugar). The sweetness threshold of acesulfame potassium is approximately 20 ppm. It is commercially available, for example, under the trade name "Sunet" from MC Foods Specialty Co., Ltd.

[0031] (sucrose) Sucrose is a disaccharide consisting of glucose and fructose linked together by an α-1,2-glycosidic bond. , which is also the main component of sugar. Sugars containing sucrose can also be used as sucrose. The type of sugar is not particularly limited as long as it does not impair the effects of the present invention. For example, one or more types can be appropriately selected and used from white sugar, granulated sugar, white coarse sugar, medium coarse sugar, cube sugar, powdered sugar, granulated sugar, brown sugar, rock sugar, Wasanbon, brown sugar, etc.

[0032] (This masking agent) The masking agent may contain at least one selected from the group consisting of sucralose, Momordica flower extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose, and may contain one type alone or a combination of two or more types. The proportion of sucralose, Momordica flower extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and / or sucrose contained in the masking agent may be any proportion that satisfies the purpose of suppressing the odor (unpleasant cooked rice odor) caused by cooked rice when coexisting with the cooked rice, and may be appropriately set within a limit of 100% by mass, so long as this proportion is within the intended range.

[0033] Although not limited to, a preferred embodiment of combining two or more types of ingredients is a combination containing at least stevia extract and Momordica flower extract. As mentioned above, it is desirable to use a stevia extract with a rebaudioside A content of preferably 90% by mass or more, more preferably 95% by mass or more, and a Monk Fruit extract with a mogroside V content of preferably 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. By using a stevia extract and a Monk Fruit extract in combination, a composition can be obtained that has the effect of masking the odor and taste of cooked rice while suppressing the taste characteristics (bitterness, lingering aftertaste) unique to stevia extract that may occur when stevia extract is used alone. The blending ratio of the stevia extract and the Monk Fruit extract is not particularly limited, as long as the effects of the present invention are achieved. One example is a combination in which the blending ratio of rebaudioside A to mogroside V contained in the masking agent is 50:50 to 99:1 by mass (hereinafter the same). The blending ratio can be set appropriately within this range, and examples thereof include ranges of 60:40 to 99:1, 70:30 to 99:1, 80:20 to 99:1, or 90:10 to 99:1.

[0034] The masking agent is used to suppress odors caused by cooked rice. Its form is not limited, and it can be in a solid form such as powder, granules, tablets, or capsules, or in a semi-solid or liquid form such as a liquid (including an aqueous solution, dispersion, or suspension), emulsion, syrup, paste, or gel.

[0035] When preparing at least one member selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose (hereinafter sometimes collectively referred to as "the active ingredient") into the above-mentioned formulation, the masking agent can also be appropriately blended with an edible carrier (base) or additive that can be incorporated into foods and beverages, depending on the formulation, to the extent that the effects of the present invention are not impaired.

[0036] By using a carrier or additive, the masking agent can be made into any dosage form, such as the solid, semi-solid, or liquid dosage form described above. As a non-limiting example, an aqueous solution in which the active ingredient is dissolved or dispersed may be blended with an excipient such as dextrin, and the resulting mixture may be powdered by a standard method such as spray drying or freeze drying to prepare a powder formulation, or may be further granulated to prepare a granular formulation. The masking agent may be in the form of a single agent or a two-agent form (e.g., a combination of a formulation containing Momordica charantia extract and a formulation containing stevia extract).

[0037] The amount of the masking agent used in cooked rice can be selected and set according to the purpose, taking into consideration the sweetness caused by the active ingredient of the masking agent (the active ingredient). For example, as described above, the sweetness of sucralose is 600 times that of sucrose, mogroside V is 300 times that of sucrose, rebaudioside A is 300 to 450 times that of sucrose, thaumatin is 3,000 to 8,000 times that of sucrose, neotame is 10,000 times that of sucrose, aspartame is 100 to 200 times that of sucrose, and acesulfame K is 200 times that of sucrose. Therefore, for example, when the masking agent is blended with cooked rice not only to reduce the unpleasant odor of cooked rice but also to impart sweetness, it is preferable to blend the sweet component of the masking agent in an amount that exerts sweetness (an amount equal to or greater than the sweetness threshold). Specifically, for example, the amount of sucralose to be blended is 0.0005% by mass or more, The amount of Roside V is 0.002% by mass or more, and the amount of Rebaudioside A is 0.002% by mass or more. The amount of thaumatin is 0.0001% by mass or more, the amount of neotame is 0.0001% by mass or more, the amount of aspartame is 0.0028% by mass or more, the amount of acesulfame K is 0.002% by mass or more, or sucrose The amount of the masking agent to be added can be adjusted appropriately within a range of 0.3% by mass or more. On the other hand, when the present masking agent is added to cooked rice only to suppress the unpleasant odor of cooked rice and not for the purpose of adding sweetness, the active ingredients of the present masking agent, sucralose, laccase, etc., can be added. At least one selected from the group consisting of corn extract, stevia extract, thaumatin, neotame, aspartame, and acesulfame potassium is blended in an amount that does not impart sweetness (an amount below the sweetness threshold). Specifically, the blending amount of sucralose is 0.0005 mass %. %, the amount of mogroside V is less than 0.002 mass%, the amount of rebaudioside A is less than 0.002 mass% The amount of thaumatin is less than 0.002% by mass, the amount of neotame is less than 0.0001% by mass, and the amount of aspartame is less than 0.0001% by mass. The sweetness threshold (perceptual threshold) can be appropriately adjusted so that the amount of sweetness is less than 0.0028% by mass, the amount of acesulfame K is less than 0.002% by mass, or the amount of sucrose is less than 0.3% by mass. The actual sweetness threshold (perceptual threshold) is preferably set individually for each type of cooked rice to be used, particularly for each food product containing cooked rice (cooked rice food product), and in this case, the threshold is preferably set according to the method of limits.

[0038] Generally, there are two types of odors: odors sensed directly by the nose (orthonasal alloa) and odors sensed from the back of the throat in the nasal cavity when the food is held in the mouth or swallowed (retronasal alloa). The unpleasant odor of cooked rice targeted by the present invention encompasses both odors, but preferably refers to the odor sensed from the back of the throat in the nasal cavity when the cooked rice food is held in the mouth or swallowed (retronasal alloa). Furthermore, in the present invention, masking or suppressing the unpleasant odor of cooked rice is not limited to completely eliminating the unpleasant odor, as described above, but also encompasses weakening (reducing) the intensity of the unpleasant odor. In other words, masking or suppressing the unpleasant odor of cooked rice refers to the effect of the masking agent being contained in the cooked rice food, making the unpleasant odor of the cooked rice food seem weakened (reduced) compared to the unpleasant odor that would occur if the masking agent were not added. These effects can usually be evaluated and judged by sensory tests conducted by trained expert panels. Specifically, when a masking agent (including a candidate) is added to a target cooked rice food, if the odor or taste is perceived to be reduced compared to the odor or taste of the cooked rice food to which the masking agent is not added, the masking agent (candidate) can be judged to be a masking agent of this type. The odor and taste of cooked rice foods include a stuffy odor and an acrid taste.

[0039] (II) Cooked rice foods The cooked rice food product of the present invention is a food product containing cooked rice and the above-described present masking agent. When the cooked rice food product is a food product containing dried cooked rice (gelatinized rice food product), the cooked rice food product of the present invention may contain the dried cooked rice and the present masking agent, each packaged separately. The cooked rice food product of the present invention also includes such a food product. The blending ratio of the present masking agent to the cooked rice food product is not particularly limited, as long as the cooked rice food prepared by blending the present masking agent exhibits the effects of the present invention. Specifically, the blending ratio can be appropriately set and adjusted depending on the type of the present masking agent to be blended in the cooked rice food product, and although not limited, examples of the ratio of the present masking agent to be applied to cooked rice include the ratios described below.

[0040] When sucralose is used as the masking agent, the content of sucralose in cooked rice food (based on the wet weight of the cooked rice food at the time of consumption) is, for example, in the range of 0.05 ppm or more. Preferably, the concentration is 0.5 ppm or more, and more preferably 1 ppm or more. It is possible to set the upper limit. Although there is no particular restriction on the upper limit, when sucralose is used in an amount that does not impart sweetness, it is preferable to adjust the amount so that it is below the sweetness threshold. The actual sweetness threshold (perceptual threshold) is preferably set individually for each cooked rice food to which it is applied, and the threshold can be set according to the limit method. In addition, since sucralose generally begins to impart sweetness when its concentration exceeds 5 ppm, this can also be used as a standard. When sucralose is used in an amount that imparts sweetness, the upper limit can be set without being bound by the amount mentioned above. Even in this case, for example, the sucralose concentration in the cooked rice food can be set so that it is 500 ppm or less. It can be adjusted as follows.

[0041] When using Monk Fruit Extract as the masking agent, the content of Monk Fruit Extract in cooked rice foods (based on the wet weight of the cooked rice food at the time of consumption) is converted into a mogroside V concentration of 0. The range of 0.05 ppm or more can be exemplified. Preferably, it is 0.5 mass % or more, and more preferably Examples of the upper limit include 1 ppm by mass or more. Although there are no particular limitations on the upper limit, when the Monk Fruit extract is used in an amount that does not impart a sweet taste, it is preferable to adjust the concentration below the sweetness threshold (perceptual threshold) as described above. Furthermore, since mogroside V generally begins to impart a sweet taste when its concentration exceeds 20 ppm, this can also be used as a standard. When the Monk Fruit extract is used in an amount that imparts a sweet taste, the upper limit can be set without being bound by the amount described above. Even in this case, the mogroside V concentration in the cooked rice food can be adjusted to 750 ppm or less, for example.

[0042] When stevia extract is used as the masking agent, the content of stevia extract in the cooked rice food (based on the wet weight of the cooked rice food at the time of consumption) can be, for example, in the range of 0.1 ppm or more in terms of the concentration of rebaudioside A. Preferably, it is 1 ppm or more, and more preferably The upper limit is not particularly limited, but stevia extract When used in an amount that does not impart sweetness, it is preferable to adjust the amount so that it is below the sweetness threshold (cognitive threshold) as described above. Generally, rebaudioside A imparts sweetness when its concentration exceeds 20 ppm, so this can also be used as a standard. When stevia extract is used in an amount that imparts sweetness, an upper limit can be set without being bound by the amount described above. Even in this case, the rebaudioside A concentration in the cooked rice food can be adjusted to be 1000 ppm or less, for example.

[0043] When thaumatin is used as the masking agent, the content of thaumatin in cooked rice foods (converted to the wet weight of the cooked rice food at the time of consumption) should be in the range of 0.01 ppm or more. It is possible to achieve this. Examples of preferred concentrations include 0.1 ppm or more, and more preferably 0.2 ppm or more. There is no particular upper limit, but when thaumatin is used in an amount that does not impart a sweet taste, it is preferable to adjust the concentration below the sweetness threshold (perceptual threshold) as described above. Furthermore, since thaumatin generally begins to impart a sweet taste when its concentration exceeds approximately 1 ppm, this can also be used as a standard. When thaumatin is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the thaumatin concentration in cooked rice foods can be adjusted to be 100 ppm or less, for example.

[0044] When neotame is used as the masking agent, the neotame content in the cooked rice food (based on the wet weight of the cooked rice food at the time of consumption) can be in the range of 0.03 ppm or more. Preferably, it can be 0.2 ppm or more, and more preferably 0.5 ppm or more. While there is no particular upper limit, when neotame is used in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Furthermore, since neotame generally begins to impart a sweet taste at concentrations above 1 ppm, this can also be used as a standard. When neotame is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the neotame concentration in the cooked rice food can be adjusted to be 300 ppm or less, for example.

[0045] When aspartame is used as the masking agent, the aspartame content in cooked rice food (based on the wet weight of the cooked rice food at the time of consumption) is, for example, in the range of 0.1 ppm or more. It is possible to exemplify a preferred concentration of 1 ppm or more, and more preferably 2 ppm or more. Although there is no particular upper limit, when aspartame is used in an amount that does not impart sweetness, it is preferable to adjust it to be below the sweetness threshold (cognitive threshold) as described above. In addition, since aspartame generally begins to impart sweetness when its concentration exceeds 28 ppm, This can also be used as a standard. When aspartame is used in an amount that provides sweetness, an upper limit can be set without being bound by the above amount. Even in this case, the aspartame concentration in cooked rice foods can be adjusted to be 1500 ppm or less, for example.

[0046] When acesulfame K is used as the masking agent, the content of acesulfame K in cooked rice foods (converted to the wet weight of the cooked rice food at the time of consumption) should be in the range of 0.1 ppm or more. Examples of suitable concentrations include 1 ppm or more, and more preferably 2 ppm or more. Although there is no particular upper limit, when acesulfame K is used in an amount that does not impart sweetness, it is preferable to adjust the concentration below the sweetness threshold (cognitive threshold) as described above. Furthermore, since acesulfame K generally begins to impart sweetness at concentrations exceeding 20 ppm, this can also be used as a standard. When acesulfame K is used in an amount that imparts sweetness, the upper limit can be set without being bound by the aforementioned amount. Even in this case, the concentration of acesulfame K in cooked rice foods can be adjusted to be 1500 ppm or less, for example.

[0047] When sucrose is used as the masking agent, the sucrose content in the cooked rice food (based on the wet weight of the cooked rice food at the time of consumption) can be in the range of 30 ppm or more. Examples of preferred sucrose content include 300 ppm or more, and more preferably 600 ppm or more. While there are no particular upper limits, when sucrose is used in an amount that does not impart sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Furthermore, since sucrose generally begins to impart sweetness at concentrations above 3,000 ppm, this can also be used as a standard. When sucrose is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the sucrose concentration in the cooked rice food can be adjusted to 300,000 ppm or less, for example.

[0048] Sucralose, Momordica charantia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame K, and / or sucrose may be added at any stage in the production process of a cooked rice food product as long as they are present together with the cooked rice. A suitable method for producing a cooked rice food product will be described in detail below.

[0049] Thus, the cooked rice food of the present invention contains the masking agent containing at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose, and thus has a reduced odor and / or taste attributable to the cooked rice compared to cooked rice foods that do not contain any of these. The unpleasant odor and taste of cooked rice is suppressed (masked).

[0050] Whether or not the unpleasant odor and / or taste of cooked rice is suppressed (masked) in a cooked rice food can be evaluated by comparing the unpleasant odor of a cooked rice food (test food) containing a masking agent with the unpleasant odor of a cooked rice food (comparison food) that has the same composition as the test food but does not contain a masking agent. In this evaluation, if the odor and / or taste (unpleasant odor and taste of cooked rice) caused by cooked rice is attenuated (reduced) in the test food compared to the comparison food, the test food is deemed to be satisfactory. It can be determined that the unpleasant odor and taste of cooked rice is suppressed (masked) by adding the masking agent to the food. The specific evaluation method is not limited, but can be performed according to the description in the examples below.

[0051] In this way, the odor and / or taste (unpleasant odor and taste of cooked rice) caused by cooked rice can be suppressed (masked) by the simple method of adding and blending this masking agent during the manufacturing process of cooked rice. As a result, it is possible to prepare and provide a cooked rice food product in which the unpleasant odor and taste of cooked rice has been eliminated or reduced. In addition, for dried cooked rice foods containing the present masking agent in a separate packaging form, When eating dried cooked rice food, adding this masking agent, which is packaged separately and comes with water or hot water, will eliminate the odor and / or taste of dried cooked rice. can be suppressed (masked).

[0052] (III) Method for producing cooked rice food The cooked rice food of the present invention described above is sufficient if the masking agent is contained in the final cooked rice food, and as long as this is the case, the method for producing the cooked rice food of the present invention is not particularly limited, such as the timing or method of adding the masking agent. In other words, the method for producing the cooked rice food of the present invention is sufficient as long as it includes a step of causing cooked rice to coexist with at least one selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose.

[0053] Although not limited thereto, the production method includes the following methods (A) and (B).

[0054] Method (A) The method comprises the step of preparing cooked rice by heat-treating raw rice to be used for producing a cooked rice food product together with water in the presence of at least one masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose. The manufacturing method of (A) is not limited, but can be easily carried out by cooking raw rice with water containing the masking agent. The water may be tap water, but may also be purified water, mineral water, or other water. Soft water is preferred. The amount of the masking agent to be added should be such that the content of the masking agent in the final cooked rice food product falls within the range described in (II), and can be appropriately set within that range. The heat treatment may be performed using any method and under conditions that will gelatinize rice starch, and conventional rice cooking methods and conditions can be used. The method may further include a step of drying the cooked rice obtained by the heat treatment to prepare dried cooked rice. By drying, the starch that has been gelatinized by the heat treatment can be fixed and maintained in this state, and a pregelatinized rice food product can be obtained. There are no limitations on the drying process, and conventional methods such as air drying and freeze drying can be used. Pregelatinized rice food products swell when water or hot water is added and can be eaten as is, making them suitable for use as preserved foods, simple meals, or instant meals.

[0055] Method (B) The method comprises the step of blending at least one masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose with cooked rice prepared by heat-treating raw rice used in the production of cooked rice food products together with water. The aforementioned manufacturing method (A) is a method of producing cooked rice by blending the present masking agent in the rice cooking process, while the manufacturing method (B) is a method of blending the present masking agent in cooked rice after cooking. This method preferably includes a step of blending the present masking agent in cooked rice and then drying the cooked rice to prepare dried cooked rice, or a method preferably includes a step of subjecting cooked rice to a drying process to prepare dried cooked rice and then blending the present masking agent in. The present masking agent used in this manufacturing method is preferably in a solid form such as powder or granules so that it can be easily added to cooked rice. When water or hot water is added to the dried cooked rice thus prepared, the present masking agent dissolves, and the dried cooked rice swells in the water containing the masking agent. Therefore, a cooked rice food product is provided in which the odor and / or taste attributable to cooked rice (unpleasant cooked rice odor and taste) is suppressed (masked) when eaten. It is possible.

[0056] (IV) Method for masking unpleasant odors and tastes in cooked rice The method for masking the unpleasant odor and taste of cooked rice of the present invention can be carried out by allowing cooked rice to coexist with at least one masking agent selected from the group consisting of sucralose, Momordica selenite extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose. Sucralose, Momordica selenite extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose are as described above in (I) to (II), including their blending ratios relative to cooked rice, and the above descriptions are incorporated herein by reference. The masking method of the present invention is not limited, but can be specifically carried out by the following method (A) or (B): (A) A method comprising a step of preparing cooked rice by heat-treating raw rice together with water in the presence of at least one masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose. (B) A method comprising a step of blending at least one masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and sucrose with cooked rice obtained by heat-treating raw rice together with water. The method (A) may further include a step of drying the heat-treated cooked rice to prepare dried cooked rice, and the method (B) may further include a step of drying the cooked rice before blending the masking agent, or a step of drying the cooked rice after blending the masking agent to prepare dried cooked rice. These methods are as explained in (III), and the description therein is incorporated by reference.

[0057] Whether or not the unpleasant odor of cooked rice is suppressed (masked) by adding sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, and / or sucrose (the active ingredient) to cooked rice can be evaluated by comparing the unpleasant odor of cooked rice containing the active ingredient (test product) with the unpleasant odor of cooked rice (comparison product) that is the same as the test product except that it does not contain the active ingredient. In this evaluation, if the unpleasant odor of the test product is weakened (reduced) compared to the comparison product, it can be determined that the unpleasant odor of the test product is suppressed (masked) by adding the active ingredient. Specific evaluation methods are not limited, but can be performed according to the description of the examples below.

[0058] In this way, the unpleasant odor and taste of cooked rice can be suppressed (masked) by the simple method of incorporating this active ingredient, and as a result, cooked rice foods in which the unpleasant odor and taste have been eliminated or attenuated (reduced) can be prepared and provided. [Example]

[0059] The present invention will be specifically explained using the following experimental examples and examples. However, the present invention is not limited to these in any way. In the following, unless otherwise specified, experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists employed in each experimental example were qualified sensory evaluators who had been engaged in and trained in the sensory evaluation of food and beverage odors and had passed an in-house test. They were thoroughly trained in the sensory evaluation of the odor of cooked rice before conducting the experiments. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0060] The raw materials used in the following experimental examples are as follows. The blending amounts of each ingredient listed in the tables below are the sweetener amounts of the sweeteners (1) and (4) to (7) contained in each product. The amount converted into the amount of each product, and the sweeteners in (2) and (3), and (8) mean the amount of each product. Taste. (1) Sucralose Sucralose (manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a sweetener preparation that is approximately 600 times sweeter than sucrose. (2) Luo Han Fruit Extract Sunnature® M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a high-intensity sweetener with a sweetness approximately 300 times that of sucrose. It is made by extracting raw (undried) monk fruit with water, filtering the collected water extract, decolorizing and concentrating it, and then spray-drying it to produce a dry powder containing 50% mogroside V. (3) Stevia extract Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.) contains over 95% rebaudioside A. It is a high-intensity sweetener that is approximately 300 times sweeter than sucrose. (4) Thaumatin Sunsweet (registered trademark) T-147(D) (contains 10% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a high-intensity sweetener with a sweetness approximately 300 to 800 times that of sucrose. (5) Neotame Miraty (registered trademark) 200 (contains 2% neotame) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (6) Aspartame Pal Sweet (registered trademark) Diet (manufactured by Ajinomoto Co., Inc.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (7) Acesulfame potassium Sunet (manufactured by MC Foods Specialty Co., Ltd.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (8) Sucrose Granulated sugar (Mitsui Sugar Refining Co., Ltd.)

[0061] Experimental Example 1: Evaluation of the unpleasant odor suppression effect on dried cooked rice (gelatinized rice: white rice) A panel of four people was asked to evaluate the unpleasant odors of cooked rice foods prepared using various masking agents (test masking agents 1 to 9). The evaluation of unpleasant odors was carried out by having each panel member eat the test cooked rice foods and evaluate the taste perceived in the mouth and the odor perceived from the mouth to the nasal cavity (retronasal).

[0062] (1) Preparation of cooked rice food Commercially available gelatinized rice (product name "Magic Rice" (white rice), manufactured by Satake Corporation) was used as the dry cooked rice. Various masking agents (test masking agents) were added to 100 g of dry cooked rice in a container. Pour 160mL (up to the red line on the container) of hot water (90°C) containing the ingredients 1-9) into the container and mix well. Various test cooked rice foods were prepared by combining these masking agents. The amounts of the various masking agents (test masking agents 1 to 9) added are shown in Tables 1 to 3. The amounts (%) added in Tables 1 to 3 are concentrations (% by mass) relative to the total amount (260 g) of dried cooked rice and the hot water added to it. The amounts added in Table 1 are amounts below the sweetness threshold of each masking agent, the amounts added in Table 2 are amounts near the sweetness threshold of each masking agent, and the amounts added in Table 3 are amounts above the sweetness threshold of each masking agent.

[0063] (2) Evaluation of unpleasant odors and flavors of cooked rice foods The test cooked rice foods to which hot water containing various masking agents had been added were steamed in a sealed state for 15 minutes. Four panelists were asked to eat these and evaluate the unpleasant odor of each test cooked rice food in comparison with a cooked rice food (blank) that had been steamed for 15 minutes in the same way but with hot water that did not dissolve the masking agent. The results of the evaluation were scored by each panelist according to the following criteria. Incidentally, each panelist had eaten the blank beforehand to understand its unpleasant odor, After the panels mutually confirmed the unpleasant odor and taste (smell and taste) and their level, they agreed on the following standards and adjusted their internal standards so that they were equal to each other (the same applies to Experimental Examples 2 to 4 below).

[0064] [Evaluation criteria] 3 points: No unpleasant odor or taste. 2 points: The unpleasant odor is clearly less than that of the blank. 1 point: Slightly less unpleasant odor than blank. 0 points: There is an unpleasant odor and taste similar to that of the blank. -1 point: Slightly more unpleasant odor than blank. -2 points: There is clearly more unpleasant odor than blank.

[0065] The evaluation results of the tested cooked rice foods are shown in Tables 1 to 3.

[0066] [Table 1]

[0067] [Table 2]

[0068] [Table 3]

[0069] As shown in Tables 1 to 3, although there are differences in the degree of effect, the sweetness levels below the threshold and above the threshold were Regardless of the type of masking agent, all were found to be effective in masking the unpleasant odor and taste characteristic of dry cooked rice. In particular, when used in amounts that did not affect the taste of cooked rice foods (amounts that did not impart sweetness), each masking agent was found to be effective in masking the unpleasant odor and taste characteristic of dry cooked rice in the following order: Monk fruit extract > sucralose > stevia extract > thaumatin > aspartame > neotame = acesulfame K = sucrose. Furthermore, the addition of sucralose in an amount that did not impart sweetness allowed the umami flavor of the rice to be felt.

[0070] Experimental Example 2: Inhibitory effect of sucralose on the unpleasant odor of dried cooked rice Sucralose was used as the test masking agent, and test cooked rice foods were prepared by adding sucralose dissolved in hot water to dry cooked rice in the amounts shown in Table 4, as in Experimental Example 1. These were steamed in a sealed state for 15 minutes, as in Experimental Example 1, and then eaten by four panelists, who evaluated the unpleasant odor and taste of each test cooked rice food in comparison with the blank. The results are also shown in Table 4.

[0071] [Table 4]

[0072] As shown in Table 4, sucralose exerts a strong masking effect on unpleasant odors even in amounts exceeding the sweetness threshold, and this effect is thought to be due to the sweetness of sucralose. It was confirmed that when the amount of sucralose added is in the range of 0.0003 to 0.001% by mass (wet weight equivalent), the unpleasant odor is masked without impairing the inherent sweetness of cooked rice, and in fact, the sweetness characteristic of cooked rice is complemented.

[0073] Experimental Example 3: Evaluation of the unpleasant odor suppressing effect on dried cooked rice (gelatinized rice: Gomoku gohan) (1) Preparation of cooked rice food (Gomoku Gohan) As the dried cooked rice, commercially available gelatinized rice (product name "Magic Rice" (Gomoku Gohan), manufactured by Satake Corporation) was used. As in Experimental Example 1, various masses were added to 100 g of dried cooked rice in a container. Add 160 mL of hot water (90°C) containing the masking agents (test masking agents 1 to 9) (red The various test cooked rice foods were prepared by pouring the masking agent (test masking agents 1 to 9) into the boiling water (up to the red line) and mixing thoroughly. The amounts (above the sweetness threshold) of the various masking agents added are shown in Table 5. The amounts (%) added in Table 5 are the concentrations (% by mass) relative to the total amount (260 g) of dry cooked rice and hot water added to it.

[0074] (2) Evaluation of unpleasant odors and flavors of cooked rice foods The test cooked rice foods to which hot water containing various masking agents had been added were steamed in a sealed container for 15 minutes, and then four panelists ate them and evaluated the unpleasant odor and taste of each test cooked rice food in comparison with a cooked rice food (blank) without any masking agent dissolved in it, as in Experimental Example 1. The evaluation results of the test cooked rice foods are also shown in Table 5.

[0075] [Table 5]

[0076] As shown in Table 5, even if the cooked rice food contains ingredients such as mixed rice, it was confirmed that the unpleasant odor of cooked rice can be masked by adding this masking agent.

[0077] Experimental Example 4: Evaluation of the unpleasant odor suppressing effect on cooked rice (1) Preparation of cooked rice food 150 g of rinse-free rice was placed in a rice cooker ("Easy One-Person Rice Pot" manufactured by 3coins) and 225 mL of tap water containing various masking agents (test masking agents 1-3) was added. The rice was soaked at room temperature for 30 minutes with the lid on, and then heated in a microwave oven (700 W) for 25 minutes. After heating, the rice was steamed for 20 minutes with the lid closed to prepare the cooked rice food. The amounts of the various masking agents (test masking agents 1-3) added (below the sweetness threshold) are listed in Table 6. The amounts (%) shown in Table 6 are concentrations (% by mass) relative to the total amount (375 g) of rinse-free rice and water added to it.

[0078] (2) Evaluation of unpleasant odors and flavors of cooked rice foods The prepared cooked rice foods were left at room temperature for 40 minutes, cooled, and then eaten by four panelists, who compared each test cooked rice food with a cooked rice food (blank) cooked with tap water that did not dissolve the masking agent and evaluated the unpleasant odors and tastes of each test cooked rice food using the same criteria as in Experimental Example 1. The unpleasant odors and tastes evaluated were stuffy odor, odors other than stuffy odor (chlorine odor, etc.), and harshness. The evaluation results of the tested cooked rice foods are also shown in Table 6.

[0079] [Table 6]

[0080] After cooking, no differences in odor or taste were observed in any of the samples of cooked rice (white rice), but after cooling, the blank rice began to exhibit unpleasant odors such as a stuffy odor, a chlorine odor (the smell of tap water), and an astringent taste. It was confirmed that all of these unpleasant odors were suppressed by cooking rice with water containing the masking agent. Sucralose, in particular, was effective in masking all unpleasant odors, including stuffy odor, chlorine odor, and astringent taste.

Claims

1. a masking agent for the unpleasant odor and taste derived from cooked rice (unpleasant odor and taste of cooked rice), which contains at least one member selected from the group consisting of a Momordica flower extract and a stevia extract; Here, cooked rice is cooked rice in which the starch contained in raw rice is gelatinized by heating raw rice with water, and is not gelatinized rice that is dried after heating. The unpleasant odor or taste of cooked rice is a stuffy odor, a chlorine odor, or an acrid taste that develops over time after the cooked rice has cooled.

2. A cooked rice food product containing the cook rice unpleasant odor and taste masking agent according to claim 1; Here, the cooked rice food is a food containing cooked rice, The cooked rice is cooked rice in which the starch contained in raw rice is gelatinized by heat-treating raw rice together with water, and is not gelatinized rice that is dried after heat treatment.

3. a method for producing a cooked rice food product in which the unpleasant odor and taste of cooked rice is suppressed, the method comprising a step of allowing cooked rice to coexist with at least one kind of masking agent for the unpleasant odor and taste of cooked rice selected from the group consisting of Luo Han Guo extract and stevia extract; Here, the cooked rice food is a food containing cooked rice, The cooked rice is cooked rice in which the starch contained in raw rice is gelatinized by heat-treating raw rice together with water, and is not gelatinized rice that is dried after heat treatment, The unpleasant odor or taste of cooked rice is a stuffy odor, a chlorine odor, or an acrid taste that develops over time after the cooked rice has cooled.

4. The method for producing the cooked rice food product according to claim 3 is the following method (A) or (B): (A) A production method comprising a step of preparing cooked rice by heat-treating raw rice used for producing a cooked rice food product together with water in the presence of at least one kind of masking agent for the unpleasant odor and taste of cooked rice selected from the group consisting of Luo Han Guo extract and stevia extract; (B) A manufacturing method comprising a step of blending at least one unpleasant cooked rice odor / taste masking agent selected from the group consisting of luohan fruit extract and stevia extract with cooked rice obtained by heat-treating raw rice used in the manufacture of cooked rice food products together with water.

5. A method for masking an unpleasant odor or taste derived from cooked rice (unpleasant odor or taste of cooked rice), comprising allowing cooked rice to coexist with at least one masking agent for the unpleasant odor or taste of cooked rice selected from the group consisting of Momordica charantia extract and stevia extract; Here, cooked rice is cooked rice in which the starch contained in raw rice is gelatinized by heating raw rice with water, and is not gelatinized rice that is dried after heating. The unpleasant odor or taste of cooked rice is a stuffy odor, a chlorine odor, or an acrid taste that develops over time after the cooked rice has cooled.

6. The method for masking the unpleasant odor of cooked rice according to claim 5, wherein the method is the following method (A) or (B): (A) a method comprising a step of preparing cooked rice by heat-treating raw rice together with water in the presence of at least one masking agent for the unpleasant odor and taste of cooked rice selected from the group consisting of a Momordica flower extract and a stevia extract; (B) A method comprising a step of blending at least one unpleasant cooked rice odor / taste masking agent selected from the group consisting of Luo Han Guo extract and stevia extract with cooked rice obtained by heat-treating raw rice together with water.

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