Deterioration-suppressed cooked rice and its manufacturing method

Abstract

To suppress deterioration in quality of cooked rice caused by storage after cooking. According to the present invention, cooked rice containing γ-aminobutyric acid (GABA) and salt is provided. The cooked rice of the present invention contains a certain range of GABA and a certain range of salt, and thus can suppress deterioration of quality during storage.

Description

[Technical field]

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

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

[0003] By the way, when raw rice is cooked, the starch becomes alpha (gelatinized), which makes it easily digestible and suitable for human consumption. However, when cooked rice is stored, the starch becomes beta (aging) over time, and the quality of the rice, such as its texture, taste, and odor, deteriorates. Even when cooked rice is left at room temperature, its quality deteriorates over time, becoming dry and hard and brittle, but this tendency is accelerated when stored in a refrigerator, resulting in a harder and gritty texture. Therefore, technology to suppress the aging of cooked rice is required for stored cooked rice products.

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

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

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

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

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

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

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

[0011] The present disclosure will be described below while showing the best mode. Throughout this specification, the expression of the singular form should be understood to include the concept of the plural form, unless otherwise specified. Therefore, the singular article (for example, in the case of English, "a", "an", "the", etc.) should be understood to include the concept of the plural form, unless otherwise specified. In addition, it should be understood that the terms used in this specification are used in the sense commonly used in the field, unless otherwise specified. Therefore, unless otherwise defined, all technical terms and scientific and technical terms used in this specification have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs. In case of conflict, the present specification (including definitions) will take precedence.

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

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

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

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

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

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

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

[0019] (γ-aminobutyric acid) γ-Aminobutyric acid (GABA, 4-aminobutyric acid) is an amino acid that is widely distributed in nature, such as vegetables and grains, and has attracted attention as an amino acid that does not impair the taste of food when added to it. GABA is an inhibitory neurotransmitter that is abundant in the central nervous system of mammals, and is known to suppress the excessive secretion of excitatory neurotransmitters, calm nerve excitement, and exert a relaxing effect and anti-stress effect. It is also known to have a wide range of physiological activities, such as lowering blood pressure, lowering cholesterol, and suppressing a decline in immunity. GABA is found in vegetables, grains, and the human body, so it is easy to add to food, and GABA-containing chocolate and many supplements are on the market.

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

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

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

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

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

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

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

[0027] The content of vegetable oil in cooked rice can be measured by a known method. Since the fatty acid composition ratio varies depending on the type of vegetable oil used, for example, the content ratio of one or more characteristic fatty acid components contained in the vegetable oil can be measured by fatty acid analysis, and the lipid amount of the entire vegetable oil can be calculated from the content ratio to determine the vegetable oil amount.

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

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

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

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

[0032] The inhibition of quality deterioration of cooked rice after cooking, or the production of cooked rice products or cooked rice foods, can be carried out in the same manner as the normal cooking method of cooked rice or the production of cooked rice products, except that the active ingredients (GABA and salt) of the present invention are used. The raw materials and production conditions of cooked rice products can be appropriately selected depending on the type of cooked rice product, etc. The raw materials of cooked rice products refer to food materials for producing cooked rice products, and can be appropriately selected within the scope of the purpose of the present invention. At least raw rice is used as the raw material of cooked rice products. Raw materials other than raw rice that can be normally used in the production of cooked rice products include, for example, ingredients such as meat, vegetables, and eggs; seasonings such as sugar, inorganic salts, organic acids, and amino acids; and oils and fats. As the other raw materials, one type of raw material may be used, or two or more types of raw materials may be used in combination. Other raw materials including salt and vegetable oils and fats may be mixed with raw rice in advance, may be added to raw rice during the production of cooked rice products (for example, during cooking), or may be added to the produced cooked rice (for example, cooked rice).

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

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

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

[0036] The method of cooking raw rice is not particularly limited as long as it can produce the desired cooked rice or cooked rice product. The cooking method can be appropriately set according to various conditions such as the type of raw rice or cooked rice and the type of cooked rice product. Examples of the cooking method include a method of heating (or boiling) raw rice and / or other raw materials in water, and a method of heating (or steaming) raw rice and / or other raw materials with steam. The cooking process may further include a step of frying raw rice and / or other raw materials, for example, before the boiling or steaming step. In addition, the boiling step can be performed when the rice has a high moisture content, and the steaming step can be performed when the rice has a low moisture content. Note that "raw rice" may also mean rice that has been heated as the cooking process progresses during the cooking process.

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

[0038] "Adding water" does not only mean that water itself is added, but also includes that a raw material containing water is added. In other words, when a raw material containing water is added, the amount of water itself added can be reduced according to the amount of water in the raw material. For example, if the raw rice is sufficiently moisturized by the addition of the raw material containing water, it is not necessary to add water separately. In addition, the water added may contain an ingredient such as an active ingredient.

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

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

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

[0042] Specifically, the suppression of deterioration in the quality of cooked rice or cooked rice products may be achieved by suppressing aging of cooked rice. Therefore, "suppression of deterioration in the quality" of cooked rice or cooked rice products can refer to reducing aging of cooked rice or cooked rice products after storage for a certain period of time. Whether or not aging of cooked rice or cooked rice products has been reduced can be determined by whether or not an increase in hardness or odor of cooked rice after storage for a certain period of time has been reduced, and / or whether or not a decrease in stickiness of cooked rice has been suppressed.

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

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

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

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

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

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

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

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

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

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

[0053] <Influence of Vegetable Oil Concentration> Table 4 shows the results of the sensory evaluation test of GABA - fortified cooked rice, which contains 100 mg of GABA per 100 g of cooked rice, has a vegetable oil concentration in the range of 0.01% - 1%, and a salt concentration of 1% when cooked.

Table 4

[0054] From the results in Table 4, GABA - fortified cooked rice with a vegetable oil concentration of 0.05% - 0.8% was evaluated as soft even after storage compared with the cooked rice without the components. Also, GABA - fortified cooked rice with a vegetable oil concentration of 0.05% - 0.9% was evaluated as less likely to have an off - odor after storage compared with the cooked rice without the components.

[0055] (2) Blending after cooking <Influence of Salt Concentration> Table 5 shows the results of the sensory evaluation test of GABA - fortified cooked rice obtained by mixing each component so that it contains 100 mg of GABA per 100 g of cooked rice, has a vegetable oil concentration of 0.4%, and a salt concentration in the range of 0 - 5% for the cooked rice without the components.

Table 5

[0056] From the results in Table 5, GABA - fortified cooked rice with a salt concentration of 0.05% - 4.5% was evaluated as soft even after storage compared with the cooked rice without the components. Also, GABA - fortified cooked rice with a salt concentration of 0.01% - 4.75% was evaluated as less likely to have an off - odor after storage compared with the cooked rice without the components.

[0057] <Influence of GABA Blending Amount> Table 6 shows the results of the sensory evaluation test of GABA - fortified cooked rice obtained by mixing each component so that it contains 0 - 300 mg of GABA per 100 g of cooked rice, has a vegetable oil concentration of 0.4%, and a salt concentration of 1% for the cooked rice without the components. [Table 6]

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

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

[0060] From the results in Table 7, cooked rice with GABA and vegetable oil concentration of 0.1% to 0.8% was evaluated as being softer even after storage compared to cooked rice without the ingredient. Also, cooked rice with GABA and vegetable oil concentration of 0.05% to 0.9% was evaluated as being less likely to have a deterioration odor even after storage compared to cooked rice without the ingredient.

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

[0062] INDUSTRIAL APPLICABILITY The present invention is useful in the food industry because by blending a certain range of GABA and a certain range of salt into cooked rice, deterioration in quality of cooked rice caused by storage after cooking can be suppressed.

Claims

1. A cooked rice product comprising cooked rice containing gamma-aminobutyric acid (GABA), salt, and vegetable oil, The cooked rice contains 5 mg to 250 mg of GABA per 100 g of the cooked rice, The salt concentration is 0.01% to 4.75%, The rice product has a concentration of the vegetable oil of 0.05% to 0.9%.

2. The cooked rice product described in claim 1, characterized in that the cooked rice product has been stored for at least 12 hours.

3. The cooked rice product according to claim 2, wherein after said storage, deterioration in quality of the cooked rice in the cooked rice product is suppressed compared to cooked rice cooked under identical conditions except that the cooked rice does not contain said GABA, said salt, and said vegetable oil, and said quality deterioration includes hardening over time of the cooked rice and / or a deteriorated odor.

4. The cooked rice product according to claim 1, containing 28 mg to 200 mg of GABA per 100 g of cooked rice.

5. The cooked rice product according to claim 1, wherein the salt concentration is 0.1% to 3%.

6. The cooked rice product according to claim 1, wherein the salt concentration is 0.4% to 3%.

7. The cooked rice product according to claim 1, containing 28 mg to 200 mg of GABA per 100 g of cooked rice and having a salt concentration of 0.1% to 3%.

8. A rice product as described in claim 1, wherein the concentration of the vegetable oil is 0.1% to 0.8%.

9. 2. The cooked rice product of claim 1, wherein the cooked rice comprises white rice.

10. 1. A method for producing a cooked rice product, comprising: A process of cooking raw rice; A step of packaging the cooked rice in a packaging container; The cooked rice contains 5 mg to 250 mg of γ-aminobutyric acid (GABA), 0.01% to 4.75% of salt, and 0.05% to 0.9% of vegetable oil per 100 g of the cooked rice, and the method further comprises: After storage of the cooked rice product, deterioration in quality of the cooked rice in the cooked rice product is suppressed compared to cooked rice cooked under identical conditions except that the cooked rice does not contain the GABA, the salt, and the vegetable oil, and the deterioration in quality includes hardening over time and / or a deteriorated odor of the cooked rice.

11. 11. The method of claim 10, further comprising storing the cooked rice product for at least 12 hours.

12. A preservative for cooked rice, comprising gamma-aminobutyric acid (GABA) for suppressing deterioration of cooked rice, the cooked rice comprising salt and vegetable oil, The composition is applied to cooked rice so that the GABA content is 5 mg to 250 mg per 100 g of cooked rice. The salt concentration is 0.01% to 4.75%, A preservative, wherein the concentration of the vegetable oil is 0.05% to 0.9%.

13. Use of gamma-aminobutyric acid (GABA) for suppressing deterioration of quality of cooked rice, comprising: The cooked rice contains salt and vegetable oil and fat, The cooked rice contains 5 mg to 250 mg of GABA per 100 g of the cooked rice, The salt concentration is 0.01% to 4.75%, The concentration of the vegetable oil is 0.05% to 0.9%.

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