Mixed rice dishes and their seasoning mixes

Abstract

To provide reduced-sodium seasoned rice dishes that minimize the decline in flavor, including texture, umami, and aroma. [Solution] A rice seasoning mix containing separately packaged heat-treated ingredients and a broth portion of an intermediate moisture food, The seasoned rice mix contains 1.5g or less of salt per 150g serving of cooked seasoned rice. The aforementioned ingredient portion has a salt equivalent amount of 2.5% or less of the weight of the ingredient portion, and satisfies at least one requirement selected from the group consisting of (1) to (4) below, which is a seasoning mix for cooked rice. (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more by weight of the dashi portion. (4) The broth contains soy sauce extract oil.

Description

Technical Field

[0001] The present invention relates to a raw material for cooked rice, cooked rice obtained by cooking a raw material containing the raw material for cooked rice, and methods for producing the same.

Background Art

[0002] Excessive intake of sodium ions derived from table salt is considered to be a contributing factor to hypertension, heart disease, etc., and it is desired to reduce the intake of table salt. Therefore, in recent years, due to the increasing health consciousness, the need for low-salt foods with a low salt content has been increasing. However, low-salt foods have not been satisfactory because their flavor deteriorates due to insufficient saltiness. In particular, there is a strong desire for the development of cooked rice with reduced salt while suppressing the decrease in taste.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The problem to be solved by the present invention is to provide low-salt cooked rice in which the deterioration of taste such as texture, umami, and aroma is suppressed.

Means for Solving the Problems

[0005] Under such circumstances, as a result of intensive studies by the present inventors, among the raw materials for cooked rice, a type in which the heat-treated ingredient part and the dashi part of the intermediate moisture food are separately packaged is adopted, and the salt equivalent amount of the raw material for cooked rice is set to 1.5 g or less in terms of 150 g of cooked rice after cooking, and the salt equivalent amount of the ingredient part is set to 2.5% or less of the weight of the ingredient part. Furthermore, they have found that the above problems can be solved by satisfying at least one requirement selected from the group consisting of the following (1) to (4): (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more by weight of the dashi portion. (4) The broth contains soy sauce extract oil. Accordingly, the present invention provides the following: Item 1. A rice seasoning mix containing separately packaged, heat-treated ingredients and a broth portion of an intermediate moisture food, The seasoned rice mix contains 1.5g or less of salt per 150g serving of cooked seasoned rice. The aforementioned ingredient portion has a salt equivalent amount of 2.5% or less of the weight of the ingredient portion, and satisfies at least one requirement selected from the group consisting of (1) to (4) below, which is a seasoning mix for cooked rice. (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more by weight of the dashi portion. (4) The dashi portion contains soy sauce extract oil

[0006] Item 2. A seasoned rice mix according to Item 1 that satisfies at least one or both of the requirements of (2) and (3) below: (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The broth portion contains dark soy sauce at a rate of 20% or more by weight of the broth portion.

[0007] Item 3. A method for producing seasoned rice mix according to item 1 or 2, comprising the step of separately packaging the ingredients and the broth.

[0008] Item 4. A mixed rice dish prepared by cooking a mixture containing the contents of the mixed rice seasoning described in Item 1 or 2, white rice, and water.

[0009] Item 5. A method for producing seasoned rice using the seasoned rice mix described in Item 1 or 2, comprising the following steps: 1) The process of mixing the dashi stock, water, and white rice. 2) Adding the ingredients to the mixture obtained in step 1). 3) Cooking the mixture obtained in step 2). [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a reduced-salt mixed rice dish in which the deterioration of flavor, such as texture, umami, and aroma, is suppressed. Furthermore, in a preferred embodiment, according to the present invention, it is possible to provide a mixed rice dish in which the flavor, such as texture, umami, and aroma, is actually improved compared to mixed rice dish that is not reduced in salt. [Modes for carrying out the invention]

[0011] In one embodiment, the present invention is a seasoning mix for cooked rice, comprising a separately packaged heat-treated ingredient portion and a broth portion of an intermediate moisture food, The seasoned rice mix contains 1.5g or less of salt per 150g serving of cooked seasoned rice. The ingredient portion provides a seasoning mix for cooked rice, wherein the amount of salt equivalent is 2.5% or less of the weight of the ingredient portion, and satisfies at least one (preferably at least two, more preferably at least three, more preferably all four) requirement selected from the group consisting of (1) to (4) below: (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more by weight of the dashi portion. (4) The broth contains soy sauce extract oil. In the present invention, unless otherwise specified, the heat-treated ingredient portion may be simply referred to as the ingredient portion, and the broth portion of an intermediate moisture food may be simply referred to as the broth portion. In the present invention, it is particularly preferable that at least one or both (preferably both) of the above requirements (1) to (4) be satisfied. In such embodiments, the seasoned rice mix of the present invention also includes those that satisfy one or both of requirements (2) and (3), as well as one or both of requirements (1) and (4).

[0012] Heat-treated ingredients In this embodiment, the seasoned rice mix of the present invention includes a separately packaged heat-treated ingredient portion and a dashi portion which is an intermediate moisture food. Examples of ingredient raw materials used in the heat-treated ingredient portion include vegetables (carrots, burdock, bamboo shoots, radishes, tomatoes, asparagus, lotus root, bell peppers, onions, bean sprouts, corn, chestnuts, bracken, fiddlehead ferns, mountain jellyfish, etc.), mushrooms (shiitake, wood ear mushrooms, shimeji, enoki, button mushrooms, etc.), meat (beef, chicken, pork, etc.), seafood (fish (salmon, tuna, mackerel, sardines, bonito, etc.), crustaceans (shrimp, crab, lobster, mantis shrimp, etc.), mollusks (squid, octopus, clams, scallops, oysters, etc.), seaweed, and processed products thereof (fried tofu, konjac, etc.). These ingredient ingredients can be used individually or in combination of two or more. Examples of seasoning ingredients used in the heat-treated ingredient portion include light soy sauce, dark soy sauce, salt, sugar, mirin, sake, vegetable extract, meat extract, seafood extract, kelp extract, yeast extract, and protein hydrolysate. These seasoning ingredients can be used individually or in combination of two or more. In a typical embodiment, the heat-treated ingredient portion can be made by mixing these ingredient ingredients and seasoning ingredients and heating them. In this embodiment, if multiple types of ingredients (ingredient ingredients and seasoning ingredients) are used, the multiple types may be heated simultaneously, or the multiple types of ingredients may be heated in multiple batches (for example, heating at least a portion of each type of ingredient). The heating of the ingredients may be done by heating the ingredients and then packaging the heated product, or by packaging the ingredients and then heating the packaged ingredients, or a combination of these. Furthermore, while the heating temperature is not limited, for example, the product temperature can be set to 60°C or higher, 65°C or higher, 70°C or higher, 75°C or higher, 80°C or higher, 85°C or higher, 90°C or higher, 95°C or higher, 100°C or higher, 110°C or higher, 120°C or higher, 130°C or higher, 140°C or higher, etc. The upper limit of the heating temperature is also not limited, but for example, the product temperature can be set to 130°C or lower, 120°C or lower, 110°C or lower, 100°C or lower, 95°C or lower, 90°C or lower, 85°C or lower, 80°C or lower, 75°C or lower, 70°C or lower, etc.The heating time is not limited, but examples include 30 seconds or more, 1 minute or more, 2 minutes or more, 3 minutes or more, 4 minutes or more, 5 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 30 minutes or more, 40 minutes or more, 50 minutes or more, 60 minutes or more, etc. The upper limit of the heating time is also not limited, but examples include 60 minutes or less, 50 minutes or less, 40 minutes or less, 30 minutes or less, 20 minutes or less, 15 minutes or less, 10 minutes or less, etc. Furthermore, the heat treatment of the ingredients may be carried out by retort sterilization. In the present invention, retort sterilization means heat sterilization at a temperature of 120°C or higher for 4 minutes or more. In a preferred embodiment, the heat-treated ingredients can be retort-packed. In the present invention, "retort-packed" means being placed in a heat-resistant packaging container (also called a retort pouch), sealed, and then retort-sterilized. The packaging form of the heat-treated ingredients is not particularly limited, and any packaging form used in the food industry can be used as appropriate. In a typical embodiment, the heat-treated ingredients are sealed in a container made of resin or the like.

[0013] Dashi portion of intermediate moisture foods In one embodiment, the seasoned rice mix of the present invention includes a broth portion of an intermediate moisture food in addition to the heat-treated ingredients portion. In the present invention, an intermediate moisture food means a food whose water activity is adjusted to 0.85 to 0.2, preferably 0.85 to 0.60, and more preferably 0.85 to 0.65. In a typical embodiment, sugars or the like are added to the intermediate moisture food to convert free water into bound water and suppress the growth of bacteria. Water activity is a measure of the free water content in food, and the higher the water activity, the easier it is for microorganisms to grow, thus reducing the shelf life of the food. If the water activity of a certain food is Aw, and the (equilibrium) relative humidity in the space when the food is sealed is RH (%), then the relationship is Aw = RH ÷ 100.

[0014] As flavoring raw materials used in the dashi part of intermediate-moisture foods, for example, light soy sauce, dark soy sauce, salt, sugar, mirin, sake, vegetable extract, livestock meat extract, seafood extract, kelp extract, yeast extract, protein hydrolysate, etc. can be mentioned. In the present invention, in the manufacturing process of the dashi part of intermediate-moisture foods (excluding the dashi extraction process from dashi raw materials), the dashi part or its raw material mixture may be temporarily heated for the purpose of sterilization or the like, but it is preferable to keep the temperature as low as possible. For example, as the heating temperature of the dashi part or its raw material mixture, for example, 90°C or lower, 80°C or lower, 70°C or lower, 60°C or lower, 50°C or lower, etc. can be mentioned. Also, as the time when heating the dashi part or its raw material mixture, for example, 30 minutes or shorter, 25 minutes or shorter, 20 minutes or shorter, 15 minutes or shorter, 10 minutes or shorter, 5 minutes or shorter, 3 minutes or shorter, 1 minute or shorter, etc. can be mentioned. The dashi part preferably includes extracted dashi. Extracted dashi is interpreted in the meaning usually used in the technical field of foods to which the present invention belongs, and a so-called dashi soup containing umami components, aroma components, etc. extracted from dashi raw materials is preferable. As dashi raw materials, materials such as seafood, seaweeds, livestock meats, vegetables, mushrooms, etc. or their dried products are used, and preferably, fish-based raw materials such as bonito, mackerel, sardine, flying fish, etc.; the whole of shellfish such as clams, freshwater clams, scallops, oysters, etc. or scallop adductor muscles; seaweeds such as kelp, wakame, hiziki, etc.; crustaceans such as shrimps, crabs, etc.; meat and bones of cows, pigs, chickens; radish, tomato, asparagus, onion, etc.; mushrooms such as shiitake, enoki mushroom, shimeji mushroom, enokitake mushroom, white mushroom, etc., and dried products of these raw materials can be mentioned. Among these raw materials, dried products of fish-based raw materials (preferably fish-based raw materials), dried products of mushrooms, dried products of seaweeds, etc. are preferable. These dashi raw materials can be used alone or in combination of two or more kinds.

[0015] Salt equivalent In the present embodiment, for the base of the cooked rice of the present invention, the salt equivalent amount is 1.5 g or less in terms of 150 g of the cooked rice after cooking. In this specification, the "salt equivalent amount" means the amount of salt calculated from the amount of sodium contained per 100 g of food, and based on the sodium content in food quantified by inductively coupled plasma optical emission spectrometry or atomic absorption spectrometry, etc., the following calculation formula: Salt equivalent (g / 100g) = Sodium content in food (mg / 100g) × 2.54 / 1000 It can be calculated by the following formula. The lower limit of the salt equivalent of the plain cooked rice of the present invention is not limited. For example, it can be set from 0.1 g or more, 0.3 g or more, 0.5 g or more, 0.7 g or more, 1.0 g or more, 1.1 g or more, 1.2 g or more, 1.3 g or more, etc. in terms of 150 g of the cooked rice after cooking. Also, in the present embodiment, the heat-treated ingredient part has a salt equivalent of 2.5% by weight or less of the weight of the ingredient part. For example, it can be set from 2.3% by weight or less, 2.0% by weight or less, 1.5% by weight or less, 1.0% by weight or less, 0.5% by weight or less, 0.3% by weight or less, etc. In the present embodiment, the lower limit of the salt equivalent of the heat-treated ingredient part is not limited, but it can be set from 0.01% by weight or more, 0.05% by weight or more, 0.10% by weight or more, etc. of the weight of the ingredient part. In the present embodiment, by suppressing the salt equivalent of the ingredient part and adjusting it to a salt equivalent that can be eaten as it is, the ingredients after cooking do not contain an excessive salty taste, and the salt taste of the dashi part can be imparted to the whole rice accordingly, achieving a good taste of the whole cooked rice while suppressing the salt equivalent.

[0016] Regarding requirement (1) In one embodiment, the present invention satisfies at least one requirement selected from the group consisting of the following (1) to (4): (1) The ingredient part contains 10% or more of water and 10% or more of rapidly frozen ingredients based on the weight of the ingredient part (2) 0.1% or more of dried dashi raw materials based on the weight of the ingredient part are added to the ingredient part (3) The dashi part contains 20% or more of thick soy sauce based on the weight of the dashi part (4) The dashi part contains the extracted oil of soy sauce. Each requirement will be described below. In the present invention, it is preferable that the ingredient portion satisfies the requirement (requirement (1)) that the ingredient portion contains 10% by weight or more of water and 10% by weight or more of rapidly frozen ingredients. In this embodiment, the ingredient portion contains 10% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more, more preferably 25% by weight or more, and more preferably 30% by weight or more of water, based on the weight of the ingredient portion. The upper limit of the amount of water is not limited, but can be set to, for example, 60% by weight or less, 50% by weight or less, 45% by weight or less, 40% by weight or less, etc., based on the weight of the ingredient portion. In this embodiment, the ingredient portion also contains 10% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more, more preferably 25% by weight or more, and more preferably 30% by weight or more of rapidly frozen ingredients, based on the weight of the ingredient portion. The upper limit of the amount of rapidly frozen ingredients is not limited, but can be set to, for example, 60% by weight or less, 50% by weight or less, 45% by weight or less, 40% by weight or less, etc., based on the weight of the ingredient portion. In this invention, "rapid freezing" means that the food is frozen in a manner such that it passes through the maximum ice crystal formation temperature range (usually between -1°C and -5°C) within 30 minutes during the process of lowering the food's temperature. In this invention, rapid-frozen ingredients include freeze-dried products, but non-freeze-dried products are more preferred. Rapid-frozen ingredients are not particularly limited as long as they are ingredients that have undergone rapid freezing treatment, but examples include vegetables such as carrots, burdock, bamboo shoots, radishes, tomatoes, asparagus, lotus root, bell peppers, onions, bean sprouts, corn, chestnuts, bracken, fiddlehead ferns, and mountain jellyfish; mushrooms such as shiitake, wood ear mushrooms, shimeji, enoki, and button mushrooms; livestock meats such as beef, chicken, and pork; and seafood such as salmon, shrimp, and squid, with vegetables being preferred. These rapid-frozen ingredients can be used individually or in combination of two or more. It is preferable to use rapidly frozen ingredients and water as raw materials for the heat-treated ingredients portion, as these heating processes extract umami components from the rapidly frozen ingredients, thereby reinforcing the umami of the cooked rice with the flavor derived from the rapidly frozen ingredients. Therefore, in this embodiment, it is preferable that the heat-treated ingredients portion be obtained by sealing the raw materials, including rapidly frozen ingredients and water, in a single container and heating it (for example, by retort sterilization).

[0017] Regarding requirement (2) In the present invention, it is preferable to satisfy the requirement (2) that the ingredients portion contains dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients portion. In the present invention, dried dashi ingredients are dried products of materials such as fish and shellfish, seaweed, meat, vegetables, and mushrooms, and preferably include dried products of fish such as bonito, mackerel, sardines, and flying fish (for example, thick shavings, thin shavings, crushing, or powdering of the fillets of these fish); dried products of whole shellfish or adductor muscles of shellfish such as clams, freshwater clams, scallops, and oysters; dried products of seaweed such as kelp, wakame, and hijiki; dried products of crustaceans such as shrimp and crabs; dried products of meat and bones of beef, pork, and chicken; dried products of vegetables such as radish, tomato, asparagus, and onion; and dried products of mushrooms such as shiitake, wood ear mushrooms, shimeji, enoki, and button mushrooms. Among these ingredients, seafood-based ingredients (preferably fish-based ingredients) and dried mushrooms are preferred. Among seafood-based ingredients, dried bonito flakes are particularly preferred. These dried dashi ingredients can be used individually or in combination of two or more. The drying method for these dried dashi ingredients is not limited and can include hot air drying, sun drying, etc. In this embodiment, the amount of dried dashi ingredients added is 0.1% by weight or more, preferably 0.3% by weight or more, preferably 0.5% by weight or more, preferably 0.7% by weight or more, preferably 1.0% by weight or more, and preferably 1.5% by weight or more, based on the weight of the ingredients. In this embodiment, the upper limit of the amount of dried dashi ingredients added is not limited but can be set from, for example, 10% by weight or less, 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, etc. In this embodiment, the dried dashi ingredients absorb moisture and swell after being mixed with other ingredient ingredients, but "amount of dried dashi ingredients added" refers to the amount of dried dashi ingredients added, in other words, the amount equivalent to the dried dashi ingredients. In this embodiment, by adding dried dashi ingredients to the ingredient ingredients, the flavor and umami derived from the dried dashi ingredients are imparted to the ingredient ingredients through the heating process used to manufacture the ingredient ingredients. Therefore, it is preferable because sufficient flavor and umami can be imparted to the entire cooked rice even without adding a large amount of dashi extract with high water content to the dashi ingredients in order to reduce the salt content of the dashi ingredients and lower the water activity.Therefore, in this embodiment, the heat-treated ingredient portion is preferably obtained by a method of sealing the ingredients with dried dashi ingredients added in a single container and heating it (for example, retort sterilization). Furthermore, in the present invention, the requirement that "(2) the ingredient portion has 0.1% or more of dried dashi ingredients added to it by weight of the ingredient portion" is not limited to cases where the ingredient portion is prepared first using ingredients other than dried dashi ingredients and then dried dashi ingredients are added to the ingredient portion. Therefore, in the present invention, regardless of the order in which the dried dashi ingredients are added, requirement (2) is considered satisfied if dried dashi ingredients equivalent to 0.1% or more of the final ingredient portion weight are added in any step for preparing the ingredient portion.

[0018] Regarding requirement (3) In the present invention, it is preferable to satisfy the requirement (3) that the dashi portion contains 20% by weight or more of dark soy sauce relative to the weight of the dashi portion. In this embodiment, the dark soy sauce content is 20% by weight or more, preferably 25% by weight or more, more preferably 30% by weight or more, and more preferably 35% by weight or more, relative to the weight of the dashi portion. In this embodiment, there is no upper limit to the dark soy sauce content, but it can be set to, for example, 50% by weight or less, 45% by weight or less, 40% by weight or less, etc., relative to the weight of the dashi portion. It is preferable to blend dark soy sauce into the dashi portion to make it an intermediate moisture food because it is possible to keep the flavoring ingredients such as soy sauce fresh during storage, and it is also preferable because it can be imparted with a moderately heated, savory flavor when heated during rice cooking.

[0019] Regarding requirement (4) In the present invention, it is preferable that the requirement (4) that the dashi portion contains soy sauce extracted oil is met. In this embodiment, the content of soy sauce extracted oil is not limited, but for example, it may be 0.5% by weight or more, preferably 1.0% by weight or more, more preferably 1.5% by weight or more, more preferably 2.0% by weight or more, and more preferably 2.3% by weight or more, relative to the weight of the dashi portion. In this embodiment, the upper limit of the content of soy sauce extracted oil is not limited, but for example, it can be set to 5.0% by weight or less, 4.5% by weight or less, 4.0% by weight or less, 3.5% by weight or less, 3.0% by weight or less, 2.7% by weight or less, relative to the weight of the dashi portion. This embodiment is preferable because it is possible to reduce salt content by reducing the amount of flavoring ingredients such as soy sauce, while simultaneously obtaining a saltiness-enhancing effect due to the flavor of soy sauce by incorporating flavoring oil extracted from soy sauce. In this embodiment, the amount of soy sauce (total amount of dark soy sauce, light soy sauce, etc.) in the dashi portion is not limited, but for example, it is preferably 50% by weight or less, more preferably 47% by weight or less, more preferably 45% by weight or less, more preferably 40% by weight or less, more preferably 35% by weight or less, and more preferably 32% by weight or less, relative to the weight of the dashi portion. In this embodiment, the lower limit of the amount of soy sauce (total amount of dark soy sauce, light soy sauce, etc.) in the dashi portion is also not limited, but for example, it can be set from, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 27% by mass or more, etc., relative to the weight of the dashi portion. In this embodiment, the amount of soy sauce (total amount of dark soy sauce, light soy sauce, etc.) in the ingredients portion is also not limited, but for example, it can be set from, for example, 10% by mass or less, 7% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0% by mass, etc., relative to the weight of the ingredients portion. In this embodiment, the lower limit of the amount of soy sauce (total amount of dark soy sauce, light soy sauce, etc.) blended in the ingredients is not limited, but can be set from, for example, 0% or more, 1% or more, 2% or more, 3% or more, 5% or more, 7% or more, 10% or more, etc., relative to the weight of the ingredients.

[0020] How to make seasoned rice mix, seasoned rice In another embodiment, the present invention provides a method for producing the seasoned rice mix, comprising the step of separately packaging the heat-treated ingredient portion and the broth portion of the intermediate moisture food. In this embodiment, the method of the present invention also includes a step of heating the packaged ingredients after packaging them. In this embodiment, the method of the present invention also includes a step of heating the packaged ingredients after packaging them. However, in the present invention, the broth portion of the intermediate moisture food may be temporarily heated in the production process for purposes such as sterilization, but as mentioned above, it is preferable to keep it as low as possible.

[0021] In another embodiment, the present invention provides a mixed rice dish prepared by cooking a mixture containing the contents of the mixed rice seasoning mix described above, white rice, and water. Furthermore, in yet another embodiment, the present invention provides a method for producing mixed rice using the mixed rice seasoning mix described above, comprising the following steps: 1) The process of mixing the dashi stock, water, and white rice. 2) Adding the ingredients to the mixture obtained in step 1). 3) The process of cooking the mixture obtained in step 2). Details regarding the composition, manufacturing method, and requirements for the seasoned rice mix in these embodiments of the heat-treated ingredients and the broth portion of the intermediate moisture food can be based on the information previously described for the seasoned rice mix of the present invention. In the present invention, the amounts of water, broth, and rice can be the amounts commonly used in the field of rice-based cuisine to which the present invention belongs. Typically, for rice that fits exactly in a 180 mL (1 go) container, the total amount of water and broth is, for example, 200-300 mL, preferably 210-280 mL, more preferably 220-270 mL, more preferably 230-260 mL, etc.

[0022] The following describes specific embodiments of the present invention in more detail using examples, but the present invention is not limited to these examples. [Examples]

[0023] Table 1's bonito flakes, modified starch, sugar, salt, and water were mixed and heated to 90°C to create a uniform mixture. The boiled ingredients were drained, the dried wood ear mushrooms were rehydrated, and these were then packed into a retort pouch along with the other ingredients and the mixture. The pouch was sealed and then sterilized using a sterilizer set to 121°C for 30 minutes to obtain the ingredients. The ingredients, excluding 95% alcohol and soy sauce oil, were heated and mixed according to the formulation shown in Table 2. After reaching a temperature of 90°C, the mixture was cooled, and 95% alcohol was added and stirred. The resulting liquid and soy sauce oil were filled into containers and sealed with heat seals to obtain the dashi (broth) portion. The above ingredients, broth, rice, and water were cooked and then subjected to sensory evaluation. Specifically, 3 cups of rice were washed, 80g of the broth with the composition listed in Table 2 was added, water was added to the same level as for 3 cups of white rice, and 180g of the ingredients with the composition listed in Table 1 was added and cooked. Note that the numbers in Tables 1 and 2 represent parts by weight.

[0024] Six trained panelists evaluated the flavor and taste of cooked mixed rice (takikomi gohan) on four criteria (ingredients, aroma, umami, and saltiness) according to the following standards, and the sum of the values ​​for each criterion was used as the overall score. Ingredients were defined as the natural flavor of agricultural, marine, and livestock products (vegetables, mushrooms, seafood, meat, etc.) without any added flavorings or aromas. <Sensory Evaluation Criteria> 3: Clearly has a strong flavor and taste. 2: Not as strong as "3," but stronger in flavor and taste than "1." 1: The flavor and taste are stronger than "0". 0: Standard flavor and taste (Comparative Example 1)

[0025] [Table 1] *1: The mixture was heated to 90°C beforehand and then uniformly mixed to create the prepared liquid. *2: The dried product was rehydrated in water beforehand, and 3g of rehydrated wood ear mushrooms was used. In the table, IQF stands for Individual Quick Frozen, indicating that the product is rapidly frozen. Specifically, the rapidly frozen ingredients (IQF carrots, IQF burdock, IQF bamboo shoots) were blanched in boiling water at 85°C or higher for about 4 minutes to deactivate enzymes, and then completely frozen at -30°C for 10-20 minutes. The dried wood ear mushrooms used were those that had been dried with hot air at a temperature of 70°C or lower.

[0026] [Table 2] *3: Dried bonito flakes and kelp (weight ratio 4:1) in hot water at 95°C for 20 minutes, then the dashi residue was removed to obtain an extracted broth that was 10 times the weight of the bonito flakes and kelp.

[0027] Test results The results of the sensory evaluation are shown in Table 3.

[0028] [Table 3] The evaluation results in Table 3 are the average values ​​for each item. The evaluation scores of each panelist in the sensory evaluation are also shown in Table 4. In the example of mixed rice, despite the salt content being 1.5g or less per 150g after cooking, the flavor was satisfying.

[0029] [Table 4]

Claims

1. A seasoning mix for cooked rice containing separately packaged, heat-treated ingredients and a broth portion of an intermediate moisture food, The seasoned rice mix contains 1.5g or less of salt per 150g of cooked seasoned rice. The aforementioned ingredient portion has a salt equivalent amount of 2.5% or less of the weight of the ingredient portion, and satisfies at least one requirement selected from the group consisting of (1) to (4) below, which is a seasoning mix for cooked rice. (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more of the weight of the dashi portion. (4) The dashi portion contains soy sauce extract oil

2. A seasoning mix for cooked rice according to claim 1, satisfying at least one or both of the following requirements (2) and (3): (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The broth portion contains dark soy sauce at a rate of 20% or more of the weight of the broth portion.

3. A method for producing seasoned rice mix according to claim 1 or 2, comprising the step of separately packaging the ingredients and the broth.

4. A mixed rice dish prepared by cooking a mixture containing the contents of the mixed rice seasoning according to claim 1 or 2, white rice, and water.

5. A method for producing seasoned rice using the seasoned rice mix described in claim 1 or 2, comprising the following steps: 1) The process of mixing the dashi stock, water, and white rice. 2) Adding the ingredients to the mixture obtained in step 1) 3) A step of cooking the mixture obtained in step 2).

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