Frozen fried rice food and its manufacturing method

Abstract

To provide a fried rice frozen food having both a fruit feeling flavor and fruit feeling sweetness and a production method thereof.SOLUTION: A fried rice frozen food is obtained by preliminarily frying rice with apple juice and / or pear juice. The fried rice frozen food is preferably fried with the apple juice and the pear juice. A mass ratio of sucrose and fructose is preferably 100:28 or more. The content of the fructose is preferably 0.25-1.0 mass%. The content of the sucrose is preferably 0.5-2.5 mass%. The content of glucose is also preferably 0.3-1 mass%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fried rice frozen food and a method for producing the same. [Background technology]

[0002] 2. Description of the Related Art Conventionally, fried rice foods such as frozen fried rice have been widely enjoyed due to their favorable, light and fluffy texture (see, for example, Patent Document 1). On the other hand, due to growing health consciousness and the increasing attention being paid to fruits, as well as the diversification of tastes, there is growing expectation for dishes that use fruit juice and have unprecedented deliciousness, and there have been proposals for seasonings that use fruit juice (e.g., Patent Document 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2012-244926 A [Patent Document 2] JP 2017-212915 A Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a frozen fried rice food having a novel flavor by using fruit juice. In particular, the present invention aims to provide a frozen fried rice food that combines a fruity aroma with a fruity sweetness. [Means for solving the problem]

[0005] The present invention provides a frozen fried rice food obtained by friing rice with apple juice and / or pear juice.

[0006] The present invention also provides a method for producing a frozen fried rice food, which comprises friing apple juice and / or pear juice with rice and then freezing the fried rice. Effect of the Invention

[0007] The present invention can provide a fried rice frozen food with a novel flavor by using fruit juice. In particular, it can provide a fried rice frozen food that has both a fruity aroma and a fruity sweetness. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] Preferred embodiments of the present invention will now be described. The present invention relates to a frozen fried rice food product obtained by friing apple juice and / or pear juice with rice.

[0009] In the present invention, the fried rice frozen food refers to a frozen food prepared by cooking cereals including rice and then fried cooking the same. Examples of grains containing rice include those that are made only of rice, and those that use wheat or other grains in addition to rice. The ratio of rice in grains containing rice is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more. Stir-frying refers to cooking in which ingredients are placed in a cooking utensil such as a pot with or without oil, heated while stirring, and seasoned.

[0010] The fried rice frozen food of the present invention has a novel flavor not found in the past. The present inventors have found that in fried rice frozen foods in which fruit juice is simply fried with rice, the sweetness of the fruit may not be felt, and the fruity aroma may be reduced. The reasons for this are considered to be as follows. First, fried rice frozen foods undergo a fried process at 100°C or higher, particularly preferably 200°C or higher, and therefore the heat causes the aroma components to volatilize, which may make it difficult to feel the sweetness of the fruit juice. In addition, fructose does not easily exert its sweetness at high temperatures, but fried foods are eaten at relatively high temperatures, making it difficult to feel the taste of fructose. In addition, the fruity aroma may be difficult to feel after freezing and thawing. As a result of thorough investigation into these points, the inventors have discovered a configuration that improves the fruity sweetness and fruity aroma.

[0011] The present invention relates to a frozen fried rice food in which apple juice and / or pear juice are fried with rice, which makes it easier to obtain a frozen fried rice food that has both a fruity sweetness and a fruity aroma. In particular, it is preferable for the frozen fried rice food to be in which apple juice and pear juice are fried with rice.

[0012] As the apple juice and pear juice, in addition to the juice obtained by squeezing apples and pears, commercially available concentrated juices and 100% juice obtained by reconstituting the concentrated juices can be used. Concentrated juices are preferably used because they can easily achieve both a fruity sweetness and fruity aroma, as well as a flaky texture. From this viewpoint, the apple juice is preferably 2- to 6-fold concentrated juice, and more preferably 5- to 6-fold concentrated juice. The pear juice is preferably 2- to 5-fold concentrated juice, and more preferably 4- to 5-fold concentrated juice. In the present invention, it is preferable to use Japanese pear juice as the pear juice in terms of its fruity sweetness and fruity aroma.

[0013] When apple juice and / or pear juice is used, the amount used is preferably 0.10 to 0.90% by mass, more preferably 0.30 to 0.90% by mass, and particularly preferably 0.45 to 0.90% by mass, of the total ingredients of the fried rice frozen food, from the viewpoint of achieving both a crispy texture and a fruity sweetness and aroma. The preferred amount ratio of apple juice and pear juice when used in combination is the same as that described in the preferred production method described below.

[0014] In the fried rice frozen food, sucrose and fructose are contained, and the mass ratio of sucrose to fructose is preferably 100:28 or more, in terms of effectively obtaining a fruity sweetness and a fruity aroma, and of easily feeling both the flavor of fruit juice and the flavor of fried rice, and is particularly preferably 100:30 or more, and most preferably 100:35 or more. The flavor of fried rice refers to a flavor with a fried flavor such as a savory taste. On the other hand, if there is too much fructose relative to sucrose in the fried rice frozen food, there is a risk that the fried rice frozen food may lack a cohesive flavor as a whole, or the desired sweetness may not be expressed when eaten in a warm state immediately after heating in a microwave oven or the like. In view of this point, the mass ratio of sucrose to fructose is preferably 100:80 or less, more preferably 100:63 or less, and even more preferably 100:56 or less. In order to set the content ratio of fructose to sucrose within the above range, a suitable production method described below may be adopted.

[0015] The fructose content in the fried rice frozen food is preferably 0.25% by mass or more in terms of easily obtaining a fruity sweetness and a fruity aroma, more preferably 0.35% by mass or more, and even more preferably 0.40% by mass or more. The fructose content in the fried rice frozen food is preferably 1.0% by mass or less in terms of obtaining a cohesive flavor as a whole of the fried rice frozen food, more preferably 0.85% by mass or less, and even more preferably 0.70% by mass or less. In order to set the fructose content within the above range, the amounts of apple juice and pear juice may be adjusted in a suitable production method described below.

[0016] Since too much sucrose in the fried rice frozen food reduces the fruity flavor, it is preferably 2.5% by mass or less, more preferably 2% by mass or less, and even more preferably 1.8% by mass or less. In addition, the sucrose content in the fried rice frozen food is preferably 0.5% by mass or more in terms of achieving instantaneous power after freezing and thawing and a sweetness with a strong body, more preferably 1% by mass or more, and even more preferably 1.2% by mass or more. In order to adjust the sucrose content to the above range, a suitable production method described below may be adopted.

[0017] In the fried rice frozen food, the mass ratio of glucose to fructose is preferably 100:70 or more, since it is easy to obtain a fruity sweetness and a fruity aroma, more preferably 100:75 or more, and particularly preferably 100:80 or more. If there is too much fructose relative to glucose in the fried rice frozen food, the cohesive flavor characteristic of fried rice foods such as fried rice may be lost, or it may be difficult to obtain a favorable fruity flavor. In view of this, the mass ratio of glucose to fructose is preferably 100:200 or less, more preferably 100:180 or less, and even more preferably 100:150 or less. In order to set the content ratio of glucose and fructose within the above range, a suitable production method described below may be adopted.

[0018] The amount of glucose in the fried rice frozen food is preferably 0.3% by mass or more in terms of obtaining a fruity sweetness and a fruity aroma, and more preferably 0.4% by mass or more. The amount of glucose in the fried rice frozen food is preferably 1% by mass or less in terms of obtaining a flavor characteristic of fried rice food, and more preferably 0.7% by mass or less. In order to adjust the amount of glucose to fall within the above range, a suitable production method described below may be adopted.

[0019] The above fructose, glucose, and sucrose contents can be measured by high performance liquid chromatography (HPLC). Specifically, as a pretreatment, the frozen fried rice food is thawed, water is added to it, and the mixture is homogenized to prepare the sample. Add 50% ethanol to 7.5 g of homogenized sample, extract by ultrasonic for 30 minutes, adjust the volume to 50 mL, filter with filter paper, and concentrate and dry the filtrate. Dilute the solid obtained by adding 10 times water and filter again with a membrane filter. The filtrate obtained is subjected to HPLC measurement. The sample is measured under the following conditions. Equipment: Chromaster (Hitachi High-Tech Science Corporation) Detector: Fluorescence detector 5440 (Hitachi High-Tech Science Corporation) Separation column: Showa Denko Co., Ltd. Shodex Asahipak NH2P-504E, inner diameter 4.6 mm x 250 mm Mobile phase: Liquid A: Acetonitrile B liquid: water Solution C: 10% phosphoric acid The gradient is as shown in Table 1 below.

[0020] [Table 1]

[0021] Column temperature: 40℃ Flow rate: 1mL / min Injection volume: 10μL Fluorescence excitation wavelength: 330 nm Fluorescence measurement wavelength: 470nm Post-column: reaction solution; mixture of phosphoric acid, acetic acid and phenylhydrazine (220:180:6) Reaction solution flow rate: 0.4mL / min Reaction temperature: 150℃

[0022] The fried rice frozen food of the present invention usually contains salt. From the viewpoint of the flavor of the fried rice frozen food, the mass ratio of salt to fructose is preferably 10 parts by mass or more and 50 parts by mass or less, more preferably 15 parts by mass or more and 45 parts by mass or less, and even more preferably 20 parts by mass or more and 40 parts by mass or less, per 100 parts by mass of salt. The amount of salt in the fried rice frozen food can be measured by converting it into the amount of sodium determined by atomic absorption spectrometry.

[0023] It is preferable that the fried rice frozen food contains vegetable protein in terms of achieving both a fruity sweetness and aroma and a flaky texture. Examples of vegetable protein include soybean protein, wheat protein, etc. Examples of soybean protein include isolated soybean protein, concentrated soybean protein, and granular soybean protein. Examples of wheat protein include gluten. As vegetable protein, soybean-derived protein is preferable, and granular soybean protein is particularly preferable. Granular soybean protein typically refers to granular vegetable protein specified in the "Japanese Agricultural Standards for Vegetable Protein" (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016), in which the main raw material of the vegetable protein is soybean or defatted soybean. Examples include those obtained by using one or more raw materials selected from defatted soybeans, soybean flour, soy milk powder, defatted soy milk powder, concentrated soybean protein, isolated soybean protein, etc., and structuring and molding them using a twin-screw extruder or the like. In terms of shape, it refers to food that is formed into granules or flakes and has a meat-like texture.

[0024] The granular soy protein used in the present invention may be either dried or frozen, but it is preferable to use a dried product. The size of the granular soy protein is preferably 0.5 to 10 mm, more preferably 1 to 5 mm, on average for 10 grains, from the viewpoint of good absorption of seasoning liquid. The length here refers to the length of the longest line that crosses the shape (contour shape) as viewed from any direction. Specific examples of commercially available products include "New Soyme" and "New Comitex" manufactured by Nisshin Oillio Group, Inc., and "New Fujinic" and "Fujinic Ace" manufactured by Fuji Oil Co., Ltd. The protein content in the granular soy protein is preferably 30% by mass or more, and may be 30 to 85% by mass or 35 to 75% by mass. As described below, the fried rice frozen food of the present invention is preferably prepared by frying rice with a vegetable protein containing apple juice and / or pear juice, since it is easy to achieve both a fruity aroma and a fruity sweetness as well as a light and fluffy texture. In order to obtain the vegetable protein containing apple juice and / or pear juice, the apple juice and / or pear juice may be mixed with the vegetable protein before frying the rice, as described below.

[0025] When the frozen fried rice food contains vegetable protein, the amount of the vegetable protein used is preferably 0.2 to 1 mass %, more preferably 0.3 to 0.7 mass %, and most preferably 0.5 to 0.6 mass %, of the total ingredients of the frozen fried rice food.

[0026] A preferred method for producing the fried rice frozen food of the present invention will be described below. The following description of the production method can be appropriately adopted as the description of the fried rice frozen food.

[0027] In this production method, apple juice and / or pear juice is fried with cooked rice and then frozen. This production method preferably includes a first step of mixing and heating a seasoning containing apple juice and / or pear juice with meat and / or vegetables, and then draining the liquid to obtain ingredients, and a second step of frying the ingredients with cooked rice at a temperature of 100 to 350°C, and a step of freezing the ingredients after frying.

[0028] Examples of meat in the meat and / or vegetables used in the first step include livestock meat such as beef, pork, and chicken, and edible meat such as fish meat. The vegetables in the meat and / or vegetables used in the first step are not particularly limited, and examples thereof include carrots, bell peppers, onions, paprika, cabbage, lettuce, Chinese cabbage, parsley, mitsuba, watercress, radish, spinach, mizuna, komatsuna, chrysanthemum, shiso, Japanese leek, Kujo leek, celery, chives, bean sprouts, radish sprouts, asparagus, butterbur, bell peppers, tomatoes, okra, avocado, papaya, radish, burdock, turnip, sweet potato, potato, eggplant, yam, myoga, shallot, taro, broccoli, cauliflower, mushrooms, garlic, ginger, bok choy, green peas, cilantro, water spinach, and water chestnut. As the apple juice and pear juice, those listed above can be used.

[0029] In the first step, it is preferable to use a total of 1 part by mass or more of apple juice and pear juice per 100 parts by mass of meat and / or vegetables in order to easily obtain a fruity sweetness and aroma even after freezing and thawing, more preferably 3 parts by mass or more, and even more preferably 8 parts by mass or more. Also, it is preferable that the total amount of apple juice and pear juice is 16 parts by mass or less per 100 parts by mass of meat and / or vegetables in order to obtain a flavor reminiscent of fried rice food, and more preferably 10 parts by mass or less.

[0030] When both meat and vegetables are used in the first step, the mass ratio between them is preferably 50 to 300 parts by mass of vegetables to 100 parts by mass of meat in order to achieve a well-balanced flavor and ensure uniform dispersion of the ingredients, and more preferably 100 to 210 parts by mass.

[0031] When apple juice and pear juice are used in combination in the first step, the mass ratio of the two is preferably 100:30 to 300, more preferably 100:50 to 180, and even more preferably 100:80 to 120, in order to easily obtain a fruity sweetness and aroma even after freezing and thawing, and to obtain a flavor typical of stir-fried rice foods.

[0032] In the first step, in addition to apple juice and pear juice, the seasoning containing apple juice and pear juice preferably contains a sucrose source material other than fruit juice in order to achieve instantaneous power and a sweet taste with a strong body after freezing and thawing. Also, it is preferable to contain a glucose source material other than fruit juice in order to achieve a lingering aftertaste and a complex sweet taste and finish after freezing and thawing. Examples of sucrose sources include sugar and granulated sugar. Examples of glucose sources include mirin and sake mirin.

[0033] The seasoning containing apple juice and pear juice is usually liquid. In terms of flavor and texture, the amount of the seasoning containing apple juice and pear juice is usually preferably 10 to 50 parts by mass, and even more preferably 17 to 42 parts by mass, per 100 parts by mass of meat and / or vegetables.

[0034] The amount of the sucrose source material is preferably 400 parts by mass or less, more preferably 200 parts by mass or less, and particularly preferably 100 parts by mass or less, per 100 parts by mass of the apple juice and / or pear juice in terms of obtaining a sweetness and aroma with a fruity taste. Furthermore, the amount of the sucrose source material is preferably 50 parts by mass or more, more preferably 80 parts by mass or more, per 100 parts by mass of the apple juice and / or pear juice in terms of achieving instantaneous power after freezing and thawing and a sweetness with a strong body.

[0035] The amount of the glucose source material is preferably 100 parts by mass or less, and more preferably 50 parts by mass or less, per 100 parts by mass of the apple juice and / or pear juice in total, in order to obtain a sweetness and flavor with a fruity taste. Furthermore, the amount of the glucose source material is preferably 5 parts by mass or more, and more preferably 15 parts by mass or more, per 100 parts by mass of the apple juice and / or pear juice in total, in order to achieve a lingering aftertaste and a complex sweetness and flavor after freezing and thawing.

[0036] As described above, it is preferable that the fried rice frozen food contains a vegetable protein, and as described above, it is preferable that the fried rice is fried with a vegetable protein impregnated with apple juice and / or pear juice, because an appropriate amount of dripping of the seasoning liquid containing apple juice and / or pear juice can be retained and an appropriate amount of juice can be subjected to the subsequent friing step while the liquid is appropriately drained, and therefore the obtained fried rice frozen food can have a flaky texture and a fruity sweetness and aroma. In particular, it is preferable to mix and heat the seasoning containing apple juice and / or pear juice, meat and / or vegetables, and vegetable protein in the first step, because an appropriate amount of dripping of the seasoning liquid can be retained in the subsequent liquid draining step, and the above-mentioned effect can be easily obtained. The amount of vegetable protein used is preferably 20 to 320 parts by mass, more preferably 25 to 140 parts by mass, even more preferably 30 to 100 parts by mass, even more preferably 30 to 70 parts by mass, and particularly preferably 50 to 70 parts by mass, per 100 parts by mass of the total amount of apple juice and / or pear juice. The mixing and heating step may involve heating after mixing, or mixing and heating may be performed simultaneously, but mixing and heating simultaneously is preferred in terms of the texture, color, yield, etc. of the ingredients. When mixing and heating are performed simultaneously, mixing may be performed continuously during heating, or may be performed intermittently during heating. A particularly preferred method is to add the raw materials while heating and mix them.

[0037] When mixing and heating the seasoning containing apple juice and / or pear juice with meat and / or vegetables, the meat and / or vegetables may be fried in advance and then mixed with the seasoning containing apple juice and / or pear juice and heated. Preferably, the heating step is terminated before the temperature reaches 100°C after the apple juice and / or pear juice and the meat and / or vegetables are put into a cooking utensil, from the viewpoint of easily obtaining a fruity flavor, and preferably when the temperature reaches 77 to 85°C. In addition, the time from the start of mixing the seasoning containing apple juice and / or pear juice with the meat and / or vegetables to the end of the heating step (draining the liquid, described later) is preferably 30 minutes or more and 120 minutes or less, from the viewpoint of obtaining a sufficient fruity sweetness and aroma and from the viewpoint of production efficiency, and more preferably 40 minutes or more and 70 minutes or less. Furthermore, when using vegetable protein, the time from the start of mixing the seasoning containing apple juice and / or pear juice and meat and / or vegetables with the vegetable protein to the end of the heating step (draining the liquid as described below) is preferably from 30 to 120 minutes, in order to achieve a more excellent fruity sweetness, aroma, and crispy texture, and is more preferably from 40 to 70 minutes. In particular, it is preferable to mix the seasoning containing apple juice and / or pear juice with meat and / or vegetables, and then mix the vegetable protein with the resulting mixture.

[0038] After cooking meat and / or vegetables with seasoning containing apple juice and / or pear juice, the resulting cooked material is poured into a sieve or the like to drain off the liquid, and ingredients are obtained. The ingredients referred to here refer to meat and / or vegetables containing apple juice and / or pear juice, and preferably vegetable protein. The liquid is preferably drained so that the seasoning containing apple juice and / or pear juice remains in the meat and / or vegetables, and for example, it is more preferable to drain off the liquid so that 50 to 80 parts by mass of the seasoning containing apple juice and / or pear juice used remains out of 100 parts by mass, which is more preferable in terms of achieving both a flaky texture and a fruity sweetness and aroma.

[0039] Next, in the second step, the ingredients obtained in the first step are fried with cooked rice in the frying step. This step is carried out at 100°C or higher, and is preferably carried out at a maximum temperature of 200 to 350°C in order to obtain a light and fluffy texture and to easily obtain a fruity sweetness and fruity aroma, and is more preferably carried out at 250 to 330°C. In addition, in the frying step, it is preferable to fry liquid egg or a diluted liquid egg in advance, and then fry the ingredients and cooked rice together with the liquid egg, in order to coat the ingredients and rice with the liquid egg, impart a suitable light and fluffy texture and egg flavor, and to give a cohesive flavor to the overall fried rice frozen food. The stir-frying time is usually preferably from 30 seconds to 8 minutes, more preferably from 2 minutes to 7 minutes.

[0040] Furthermore, in the second step, it is preferable to add the ingredient in two or more batches, since this makes it easier to obtain a fruity sweetness and a fruity aroma. In this case, it is preferable that the amount of ingredient added in the second or subsequent batches is 20 to 30 parts by mass per 100 parts by mass of the ingredient added in the first batch.

[0041] For 100 parts by mass of cooked rice, it is preferable to use 12 to 30 parts by mass of the ingredient in order to achieve a flaky texture and a fruity sweetness and aroma, and it is more preferable to use 17 to 25 parts by mass. The amount here is the total amount when the ingredient is added in two or more portions.

[0042] Furthermore, the present invention provides a fried rice frozen food produced by the method described in the present specification. The inventors have found that, according to the description in the present specification, a fried rice frozen food excellent in sweetness and aroma with a fruity taste can be obtained, and in particular, a flaky texture and a sweetness and aroma with a fruity taste can be achieved at the same time. However, in order to define the physical properties related to flavor and texture, it is necessary to establish a new analytical method, and the analysis requires a huge amount of time. Thus, in the present application, there were circumstances that made it impossible or impractical to define the fried rice frozen food as a product configuration beyond the description in the present specification.

[0043] Although the present invention has been described above based on the preferred embodiments thereof, the present invention is not limited to the above description. EXAMPLES

[0044] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

[0045] Example 1 (1st step) As a device for mixing and heating, a steam kneader capable of heating by injecting heated steam into the inside of the mixing tank was used. In the kneader, 3 parts of oil, a total of 11 parts of garlic paste and ginger paste were heated, 100 parts of pork belly meat were added, and the mixture was heated until the meat changed color due to heating. A total of 130 parts of onions and carrots, 96 parts of seasoning liquid, and 16 parts of vegetable protein (granular soy protein "Fujinic Ace 500" manufactured by Fuji Oil Co., Ltd., average length of 10 grains is 3 to 4 mm) were added in this order, and the mixture was stirred while heating. When the temperature of the contents reached 70°C, 60 parts of paprika and 6 parts of roasted sesame seeds were added and mixed. The contents were heated until the temperature reached 80°C, the steam of the kneader was stopped, cold water was poured into the kneader jacket to cool it down, the contents were lightly drained with a sieve, and placed in a tray to be used as the heated ingredients. About 60 to 70 parts of the 96 parts of seasoning liquid remained in the ingredients. The 96 parts of seasoning liquid contained 4 parts sake mirin, 20 parts sugar, 12 parts pear juice (4 times concentrated Japanese pear mixed juice, Aoba Kasei), and 12 parts apple juice (5 times clear concentrated apple juice, Gold Pack). The time from mixing the seasoning liquid and meat to draining was approximately 60 minutes. The time from adding the vegetable protein to draining was approximately 40 to 60 minutes.

[0046] (2nd process) In a frying device, 6 parts of frying oil was added, 23 parts of diluted egg was fried, and then 150 parts of seasoned cooked rice, 25 parts of the above-mentioned heated ingredients, flavor oil and seasoning liquid in total of 9 parts were added and fried at a maximum temperature of 250 to 330 ° C for about 5 minutes. Next, 4 parts of green onions and 7 parts of the above-mentioned heated ingredients were added and mixed, then cooled and flash frozen. Then, the mixture was bagged and further frozen to obtain frozen fried rice. The obtained frozen fried rice had a fructose content of 0.53 g / 100 g, a glucose content of 0.58 g / 100 g, a sucrose content of 1.26 g / 100 g, and a ratio of sucrose to fructose of 100:42. The amount of salt was 1.5% by mass.

[0047] Example 2 Of the 96 parts of seasoning liquid used in the first step of Example 1, 12 parts of apple juice was changed to 5 parts, and 12 parts of pear juice was changed to 5 parts, making the seasoning liquid 82 parts. Otherwise, frozen fried rice was obtained in the same manner as in Example 1. The fructose content of the obtained frozen fried rice was 0.42 g / 100 g, the amount of glucose was 0.52 g / 100 g, the amount of sucrose was 1.33 g / 100 g, and the ratio of sucrose to fructose was 100:32. The amount of salt was 1.5% by mass.

[0048] Example 3 Of the 96 parts of seasoning liquid used in the first step of Example 1, apple juice was not used, and pear juice was changed from 12 parts to 5 parts, making the seasoning liquid 77 parts. Otherwise, frozen fried rice was obtained in the same manner as in Example 1. The fructose content of the obtained frozen fried rice was 0.39 g / 100 g, the glucose content was 0.53 g / 100 g, the sucrose content was 1.40 g / 100 g, and the ratio of sucrose to fructose was 100:28. The amount of salt was 1.5% by mass.

[0049] Example 4 Of the 96 parts of seasoning liquid used in the first step of Example 1, apple juice was not used, but was changed to 12 parts of pear juice, making the seasoning liquid 84 parts. Otherwise, frozen fried rice was obtained in the same manner as in Example 1. The fructose content of the obtained frozen fried rice was 0.43 g / 100 g, the glucose content was 0.55 g / 100 g, the sucrose content was 1.44 g / 100 g, and the ratio of sucrose to fructose was 100:30. The amount of salt was 1.5 mass%.

[0050] Example 5 Of the 96 parts of seasoning liquid used in the first step of Example 1, pear juice was not used, but was changed to 12 parts of apple juice, making the seasoning liquid 84 parts. Otherwise, frozen fried rice was obtained in the same manner as in Example 1. The fructose content of the obtained frozen fried rice was 0.49 g / 100 g, the glucose content was 0.57 g / 100 g, the sucrose content was 1.38 g / 100 g, and the ratio of sucrose to fructose was 100:36. The amount of salt was 1.5% by mass.

[0051] Comparative Example 1 Of the 96 parts of seasoning liquid used in the first step of Example 1, the pear juice and apple juice were not used, and sugar was changed to 44 parts by mass. Frozen fried rice was obtained in the same manner as in Example 1. The fructose content of the obtained frozen fried rice was 0.33 g / 100 g, the glucose content was 0.45 g / 100 g, the sucrose content was 1.63 g / 100 g, and the ratio of sucrose to fructose was 100:20. The amount of salt was 1.5% by mass.

[0052] 100 g of each of the above fried rice frozen foods was heated in a microwave oven at 500 W for 4 minutes. Three panelists tasted the products and evaluated them according to the following criteria. The average scores of the three panelists are shown in Table 2.

[0053] (Fruitful sweetness) 5 In addition to the sweetness and richness derived from the fruit, it also has a deep flavor. 4 In addition to the sweetness derived from the fruit, there is also a slight richness to the taste. 3. The sweetness derived from fruit can be felt. 2. I don't really notice any sweetness from the fruit. 1. I don't feel any sweetness from the fruit.

[0054] (Fruitful aroma) 5 The fruit juice aroma is very strong. 4. The fruit juice aroma is strong. 3. You can detect the aroma of fruit juice. 2 The fruit juice aroma is weak. 1. No fruit juice scent is detected.

[0055] (Overall flavor rating) 5. The flavors of both the fruit juice and the fried rice are strongly felt. 4 You can taste both the flavor of fruit juice and the fried flavor of fried rice. 3. The fried rice flavor is more pronounced than the fruit juice. 2. There isn't much of a fruit flavor, and the fried rice doesn't have much of a stir-fried flavor either. 1. I can't detect the flavor of fruit juice or fried rice.

[0056] (Crispy texture) 5 The rice grains are separated and have a fluffy texture. 4 Although it contains small clumps of rice grains, it has a crumbly texture. 3 The texture includes large chunks of rice grains. 2 Although not as moist as cooked rice, it has a low moisture content and is not flaky in texture. 1. A texture that has more moisture than cooked rice.

[0057] [Table 2]

[0058] As described above, the fried rice frozen food of the present invention had a good fruity sweetness and fruity aroma.

Claims

1. This fried rice frozen food is prepared by frying rice with apple juice and / or pear juice, and contains granular soybean protein, and the fried rice frozen food is prepared by frying rice with granular soybean protein containing apple juice and / or pear juice.

2. 2. The fried rice frozen food according to claim 1, which is obtained by fried rice with granular soy protein containing apple juice and pear juice.

3. 3. The fried rice frozen food according to claim 1 or 2, which contains sucrose and fructose, and the mass ratio of sucrose to fructose is 100:28 or more.

4. The fried rice frozen food according to claim 1 or 2, wherein the fructose content is 0.25 to 1.0% by mass.

5. The fried rice frozen food according to claim 1 or 2, wherein the sucrose content is 0.5 to 2.5% by mass.

6. The fried rice frozen food according to claim 1 or 2, wherein the glucose content is 0.3 to 1 mass%.

7. The method for producing a frozen fried rice food comprises friing granular soybean protein containing apple juice and / or pear juice with cooked rice, followed by freezing.

8. The method for producing the fried rice frozen food according to claim 7, comprising a first step of mixing and heating a seasoning containing apple juice and / or pear juice with meat and / or vegetables and granular soy protein, followed by draining the liquid to obtain an ingredient, and a second step of frying the ingredient with cooked rice at a temperature of 100°C to 350°C, and freezing the ingredients after frying.

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