Frozen rice contains food

Abstract

A frozen cooked rice-containing food product containing cooked rice and collagen peptide, with a high content of protein or its degradation products, where the collagen peptide content is 3 parts by mass or more per 100 parts by mass of raw rice used for the cooked rice. It is preferable that the food product is obtained by frying cooked rice. It is also preferable that the collagen peptide has a weight-average molecular weight of 3,000 or less. It is also preferable that the protein or its degradation products content is 3 g or more per 100 g of the frozen cooked rice-containing food product.

Description

[Technical Field]

[0001] The present invention relates to a food product containing frozen cooked rice. [Background technology]

[0002] Conventionally, frozen cooked rice-containing foods such as frozen fried rice have been widely popular because they can be easily eaten in a microwave oven, etc. Collagen peptides have traditionally been added to cooked rice-containing foods for the purposes of preventing aging or providing a loose texture (e.g., Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-193907 [Patent Document 2] Japanese Patent Application Publication No. 2018-130041 Summary of the Invention

[0004] In frozen fried rice, "umami" is a flavor that plays an important role in determining the deliciousness of food. However, conventional frozen cooked rice-containing foods have not been sufficient in terms of umami. Furthermore, from the viewpoint of health, such as the prevention or improvement of locomotive syndrome, it has been recommended to consume a large amount of protein and its hydrolyzed products in recent years, and some consumers are demanding high-protein foods. Therefore, it is desirable that frozen cooked rice-containing foods that are consumed on a daily basis also meet this demand.

[0005] An object of the present invention is to provide a frozen cooked rice-containing food product which has an excellent umami taste and a higher content of protein or a decomposition product thereof than conventional products.

[0006] The present invention provides a frozen cooked rice-containing food product containing cooked rice and collagen peptide, Provided is a frozen cooked rice-containing food product with a high content of protein or its decomposition products, in which the collagen peptide content is 3 parts by mass or more per 100 parts by mass of raw rice for the cooked rice. DETAILED DESCRIPTION OF THE INVENTION

[0007] Preferred embodiments of the present invention will now be described. The present invention provides a frozen cooked rice-containing food product containing cooked rice and collagen peptide, This relates to a frozen cooked rice-containing food product with a high content of protein or its hydrolyzates, with a collagen peptide content of 3 parts by mass or more per 100 parts by mass of raw rice used for the cooked rice. As will be described later, cooked rice-containing foods preferably contain, in addition to cooked rice, other cooked grains other than cooked rice or ingredients other than cooked grains (hereinafter simply referred to as "ingredients"). The collagen peptide content here refers to the amount of collagen peptide contained in the entire frozen cooked rice-containing food product. Hereinafter, proteins and their hydrolyzates will also be collectively referred to as "proteins."

[0008] As described above, the collagen peptide is contained in the frozen cooked rice-containing food of the present invention in an amount of 3 parts by mass or more per 100 parts by mass of raw material rice. By using such a large amount of collagen peptide, the frozen cooked rice-containing food of the present invention can be made to have a high protein content and can also have an improved umami flavor due to the high protein content. To further enhance these effects, the collagen peptide content in the frozen cooked rice-containing food is more preferably 4 parts by mass or more, even more preferably 6 parts by mass or more, and particularly preferably 7 parts by mass or more per 100 parts by mass of raw material rice. Furthermore, in order to prevent a decrease in texture due to the flaky texture of the rice caused by using a large amount of proteins, the content of collagen peptide in frozen cooked rice-containing foods is preferably less than 23 parts by mass per 100 parts by mass of raw rice, and in order to improve the flaky texture of the rice, it is particularly preferable that it be 20 parts by mass or less, especially preferably 18 parts by mass or less, even more preferably 16 parts by mass or less, and most preferably 15 parts by mass or less.

[0009] One of the features of the present invention is that a food product containing frozen cooked rice contains collagen peptide as a means for increasing the protein content. Collagen peptide is obtained by heat-extracting collagen to obtain gelatin, and then hydrolyzing the gelatin with an enzyme or acid. The source of collagen is not limited, and collagen derived from bones and skin of pigs, cows, chickens, etc., or fish bones, skin, and scales can be used. Furthermore, the extraction method is not limited, and for example, hot water extraction, pressurized extraction, etc. can be used.

[0010] By using collagen peptides instead of high molecular weight substances such as proteins or gelatins, the present invention makes it possible to obtain frozen cooked rice-containing foods with a high protein content while preventing deterioration in quality compared to conventional frozen cooked rice-containing foods with a low protein content. Since collagen peptides can be soluble in water, they can be added to the water used for cooking rice and dissolved therein, thereby allowing a relatively large amount of protein to be contained in frozen cooked rice-containing foods.

[0011] Collagen, the raw material for collagen peptides, can be used without any particular limitations regarding the organism from which it is derived (pig, cow, fish, etc.) or the manufacturing method (acid treatment, alkali treatment, etc.). For example, the bones and skin of animals such as cows, pigs, and chickens, and the skin and scales of fish such as salmon, tuna, tilapia, and cod can be used.

[0012] The collagen peptide preferably has an average molecular weight of 3000 or less. By setting the average molecular weight to 3000 or less, it is easy to prevent the texture of cooked rice from becoming heavy even if it contains a lot of proteins, and it is easy to obtain a flaky texture. It is also thought that collagen peptides with low molecular weights are more likely to obtain umami. From this perspective, the average molecular weight of the collagen peptide is more preferably 2500 or less, even more preferably 2000 or less, even more preferably 1800 or less, and particularly preferably 1500 or less. Furthermore, the average molecular weight of collagen peptides is preferably 100 or more, more preferably 500 or more, because too small a molecular weight can result in an undesirable taste (bitterness) specific to peptides. A molecular weight of 1000 or more is particularly preferable, as it facilitates a flaky texture. In this specification, the term "average molecular weight" refers to the weight-average molecular weight. The weight-average molecular weight is measured according to the method described in the "Edible Collagen Peptide Standards" established by the Japan Gelatin and Collagen Industry Association (https: / / www.gmj.or.jp / topics / 201215 / 201215.html, accessed December 25, 2023).

[0013] As mentioned above, in this specification, frozen cooked rice-containing foods may contain ingredients other than cooked rice, and in particular, it is preferable that the cooked rice in the frozen cooked rice-containing foods of the present invention contain 2.5 parts by mass or more of collagen peptide per 100 parts by mass of raw material rice, as this can more effectively improve the umami taste resulting from the amount of proteins, more preferably 3 parts by mass or more, even more preferably 4 parts by mass or more, and most preferably 5 parts by mass or more. Furthermore, in order to prevent deterioration in texture due to the dryness of the rice caused by using a large amount of proteins, the content of collagen peptide in cooked rice in frozen cooked rice-containing foods is more preferably less than 20 parts by mass, particularly preferably 15 parts by mass or less, even more preferably 12 parts by mass or less, and most preferably 12 parts by mass or less, per 100 parts by mass of raw material rice. In order to achieve the aforementioned amount of collagen peptide in cooked rice, collagen peptide can be added to the aqueous liquid added to the rice during cooking. The collagen peptide in cooked rice may penetrate into the interior of the rice grains, or may coat or adhere to the surface.

[0014] In order to improve the umami flavor of the frozen cooked rice-containing food of the present invention, the protein content (protein or its hydrolyzates) is preferably 3 g or more, more preferably 4 g, even more preferably 5 g or more, and particularly preferably 7 g or more per 100 g of the frozen cooked rice-containing food. Furthermore, in order to achieve a higher protein content and improve the umami flavor due to the amount of protein, the protein content of the frozen cooked rice-containing food of the present invention is preferably 25 g or less, more preferably 20 g or less, particularly preferably 18 g or less, and most preferably 15 g or less. The protein content in a frozen cooked rice-containing food refers to the so-called "protein content" measured by the combustion method. For example, a sample can be prepared by crushing 250 g of the frozen cooked rice-containing food for 1 minute using a food processor (Retsch GM200 model), thawing it at room temperature, and then subjecting it to analysis.

[0015] In the present invention, a frozen cooked rice-containing food refers to a food whose main component is cooked rice, a type of grain. The grain may contain grains other than rice, such as barley, millet, barnyard millet, common millet, soybeans, adzuki beans, and sesame. The proportion of rice in the grains in the frozen cooked rice-containing food is preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and particularly preferably 90% by mass or more. In frozen cooked rice-containing foods, the rice used as the main ingredient is not particularly limited, but in order to obtain the above-mentioned protein content, it is preferable not to use low-protein rice in frozen cooked rice-containing foods. In this specification, low-protein rice refers to rice with a protein content of 1.0 g or less per 180 g of cooked rice.

[0016] As mentioned above, frozen cooked rice-containing foods preferably contain ingredients in addition to cooked grains including cooked rice. Examples of ingredients include meat and vegetables. Specific examples are described below. By including ingredients, collagen peptides can be contained in the ingredients, increasing the amount of collagen peptide while suppressing adverse effects on the texture of the cooked rice and the manufacturing process, thereby improving the quality of the frozen cooked rice-containing food. From the viewpoint of increasing the nutritional value of protein and other nutrients, frozen cooked rice-containing foods preferably contain 10 parts by mass or more of ingredients per 100 parts by mass of cooked grains, and more preferably 15 parts by mass or more. Furthermore, from the viewpoint of suitability for, for example, fried rice, the frozen cooked rice-containing food preferably contains 40 parts by mass or less of ingredients per 100 parts by mass of cooked grains, and more preferably 30 parts by mass or less.

[0017] In the present invention, in addition to the preferred inclusion of collagen peptide in cooked rice, it is also preferred to include collagen peptide in ingredients, as this makes it easier to achieve both a flaky texture and delicious flavor. The reason for this is that when a certain amount or more of collagen peptide is included in cooked rice, the flaky texture tends to decrease. Therefore, it is thought that by including a certain amount of collagen peptide in the ingredients, the flaky texture can be more easily maintained. When the ingredients contain collagen peptide, the collagen peptide may penetrate the ingredients, or may coat or adhere to the surface of the ingredients. Examples of methods for incorporating collagen peptide into ingredients include heating ingredient materials in contact with a collagen peptide-containing liquid. Here, contact includes, for example, heating the ingredient materials in a mixed state with a collagen peptide-containing liquid. Examples of ingredient materials include unheated ingredients.

[0018] The collagen peptide contained in the ingredients in the step of heating the ingredient raw materials in contact with a liquid containing the collagen peptide may have a molecular weight or origin different from that of the collagen peptide contained in the seasoning liquid in the rice cooking step, or may be a collagen peptide different from that of the collagen peptide contained in the seasoning liquid in the rice cooking step. The collagen peptide contained in the ingredients is preferably 3 parts by mass or more per 100 parts by mass of the ingredient raw material in the frozen rice-containing food of the present invention, as this can more effectively improve the umami flavor resulting from the amount of proteins, more preferably 4 parts by mass or more, most preferably 6 parts by mass or more, and particularly preferably 8 parts by mass or more. In addition, in order to prevent deterioration in texture and deterioration in the texture and flavor of the ingredients due to the use of large amounts of proteins, the content of collagen peptide in the ingredients in frozen cooked rice-containing foods is more preferably less than 20 parts by mass per 100 parts by mass of the ingredient raw material, particularly preferably 18 parts by mass or less, most preferably 15 parts by mass or less, and most preferably 13 parts by mass or less. Here, ingredient ingredients refer to solid ingredients other than rice, seasonings, and oils and fats, such as meat, fish, vegetables, and plant proteins.

[0019] In order to more effectively achieve a flaky texture and delicious flavor, the mass ratio of the amount of collagen peptide contained in the cooked rice to the amount contained in the ingredients in the frozen cooked rice food product is preferably 100:20 to 150, more preferably 100:30 to 100, even more preferably 100:30 to 90, and particularly preferably 100:30 to 70.

[0020] The frozen cooked rice-containing food of the present invention contains cooked grain rice as a main ingredient. "Containing cooked grain rice as a main ingredient" means that the food contains 40% by mass or more of cooked grain rice, preferably 50% by mass or more, and more preferably 60% by mass or more. In particular, the frozen cooked rice-containing food of the present invention preferably contains 40% by mass or more of cooked rice, more preferably 50% by mass or more, and even more preferably 60% by mass or more.

[0021] Examples of frozen cooked rice-containing foods include fried rice, chicken rice, pilaf, dry curry, bibimbap, jambalaya, nasi goreng, garlic rice, and butter rice, which are produced by stir-frying rice or cooked rice, and takikomi gohan (seasoned rice), maze gohan (mixed rice), and the like, which are produced without stir-frying rice or cooked rice.

[0022] In the present invention, the frozen cooked rice-containing food is preferably a frozen cooked rice-containing food produced by frying rice or cooked rice, which is widely preferred, and is therefore highly economical, and the flavor of collagen peptides can be easily masked, etc. In particular, a frozen cooked rice-containing food produced by frying cooked rice is preferred, as it is easy to obtain a flaky texture. In particular, frozen cooked rice-containing foods are preferably produced through a process of heating rice or cooked rice together with collagen peptides. The inventors believe that collagen peptides themselves have umami before the heating process, but also believe that amino acids are produced by the decomposition of peptides mainly due to thermal history during processes such as rice cooking, heating ingredients, and frying, which ultimately leads to improved umami. From this perspective, frozen cooked rice-containing foods are preferably produced through a process of frying rice or cooked rice together with collagen peptides. Because the frying process is usually carried out at high temperatures, frozen cooked rice-containing foods produced through a process of frying rice or cooked rice together with collagen peptides are thought to be more likely to have umami. In particular, in the present invention, in order to successfully obtain a large amount of collagen peptide with a flaky texture, it is preferable that the food be produced through a process of frying cooked rice together with collagen peptides. Here, the step of frying cooked rice with collagen peptide includes both a step of adding collagen peptide during cooking the rice and then frying the resulting cooked rice, and a step of frying the collagen peptide added to ingredients and cooked rice. In the present invention, a product produced by adding collagen peptide during cooking the rice and then mixing the resulting cooked rice with ingredients and frying is preferred, and in particular, a product produced by mixing cooked rice to which collagen peptide has been added during cooking with ingredients to which collagen peptide has been added and frying them is preferred because it is easier to achieve a balance between umami and a crispy texture.

[0023] The moisture content of frozen cooked rice-containing foods is preferably 40% by mass or more, more preferably 45% by mass or more, and particularly preferably 50% by mass or more. Frozen cooked rice-containing foods with a moisture content of a certain level or more are preferred because they can stably contain collagen peptides. The moisture content of frozen cooked rice-containing foods is preferably, for example, 60% by mass or less, as this makes it easier to obtain a flaky texture, more preferably 57% by mass or less, and particularly preferably 55% by mass or less. The moisture content of frozen cooked rice-containing foods can be measured by the atmospheric pressure heating and drying method, which involves drying overnight at 105°C under atmospheric pressure. For the atmospheric pressure heating and drying method, an example of a method for preparing a sample for this measurement is to crush 250 g of the frozen cooked rice-containing food in a food processor (Retsch GM200 type) for 1 minute, then thaw at room temperature and provide for analysis.

[0024] The lipid content of the frozen cooked rice-containing food is preferably 15% by mass or less, more preferably 11% by mass or less, even more preferably 10% by mass or less, and particularly preferably 9% by mass or less. Such a frozen cooked rice-containing food with a lipid content of a certain level or less is preferable because it can stably contain collagen peptides. The lipid content of the frozen cooked rice-containing food is, for example, preferably 4% by mass or more, more preferably 5% by mass or more, and particularly preferably 6% by mass or more. The lipid content of frozen cooked rice-containing foods can be measured by acid hydrolysis. Sample preparation for this measurement involves crushing 250 g of frozen cooked rice-containing food in a food processor (Retsch GM200 model) for 1 minute, thawing it at room temperature, and then subjecting it to analysis.

[0025] The carbohydrate content of the frozen cooked rice-containing food is preferably 20 to 40% by mass, and particularly preferably 25 to 35% by mass. The carbohydrate content is a value obtained by subtracting from 100 the amount of fat measured by the acid hydrolysis method, the amount of protein measured by the combustion method, and the amount of moisture and ash measured by the atmospheric heating and drying method.

[0026] The frozen cooked rice-containing food of the present invention can contain protein components other than collagen peptide. As the protein component, the frozen cooked rice-containing food preferably contains granular soy protein. Combining collagen peptide, a water-soluble protein component, with water-insoluble granular soy protein makes it easier to achieve a flaky texture, umami, and high protein content. Because granular soy protein is water-insoluble, it cannot be contained in large amounts in frozen cooked rice-containing foods, but it is less likely to adversely affect the texture of the cooked rice. Furthermore, granular soy protein has the ability to retain seasoning liquid, which, when stir-fried, plays a role in adjusting the flavor and flaky texture of the cooked rice. Thus, collagen peptide and granular soy protein complement each other's weaknesses, and combining the two can produce a frozen cooked rice-containing food of excellent quality. In particular, frozen cooked rice-containing foods preferably contain granular soy protein that has been immersed in a collagen peptide-containing liquid. Such granular soy protein is believed to be able to retain collagen peptide within the porous body, allowing it to contain a larger amount of collagen peptide without reducing the flaky texture of the cooked rice.

[0027] Granular soy protein typically refers to granular vegetable proteins defined in the "Japanese Agricultural Standards for Vegetable Proteins" (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), in which the main vegetable protein ingredient is soybeans or defatted soybeans. Examples include those obtained by using one or more ingredients selected from defatted soybeans, soy flour, soy milk powder, defatted soy milk powder, concentrated soy protein, isolated soy protein, etc., and then structuring and molding these using a twin-screw extruder or the like. The shape refers to those formed into granules or flakes and having a meat-like texture.

[0028] The granular soy protein used in the present invention may be either dried or frozen, but it is preferable to use the dried product. Furthermore, the size of the granular soy protein is preferably an average length of 10 granules of 0.5 to 20 mm, more preferably 1 to 10 mm, in order to allow for good absorption of seasoning liquid. The term "length" as used herein refers to the length of the longest line segment that crosses the shape (contour shape) as viewed from any direction. Specific 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.

[0029] When the frozen cooked rice-containing food contains granular soy protein, the amount used is preferably 15 to 100 parts by mass, more preferably 25 to 95 parts by mass, even more preferably 25 to 85 parts by mass, even more preferably 30 to 60 parts by mass, and most preferably 40 to 60 parts by mass, on a dry basis per 100 parts by mass of collagen peptide. Furthermore, when the frozen cooked rice-containing food contains granular soy protein, the amount used is preferably 0.2 to 4.0 mass% of the total raw materials of the frozen cooked rice-containing food, more preferably 0.5 to 3.0 mass%, and most preferably 1.0 to 2.0 mass%, on a dry mass basis.

[0030] A preferred method for producing the frozen cooked rice-containing food of the present invention will be described below. The following description of the production method can be appropriately adopted as a description of the above-mentioned frozen cooked rice-containing food.

[0031] This production method includes a first step of cooking rice in a liquid (aqueous liquid) containing collagen peptide. More preferably, the present production method comprises a first step of cooking rice in a liquid (aqueous liquid) containing collagen peptide, a step of frying the cooked rice obtained in the first step, and a step of freezing the fried cooked rice. Particularly preferably, the present production method comprises a first step of cooking rice in a liquid (aqueous liquid) containing collagen peptide, a second step of heating ingredients in a seasoning liquid, and a third step of frying the ingredients heated in the seasoning liquid together with the cooked rice obtained in the first step at a temperature of 100 to 300°C, and further comprises a step of freezing the fried ingredients and cooked rice. It is preferable that the seasoning liquid contains collagen peptide, as this makes it easier to achieve both a flaky texture and a delicious flavor. Furthermore, either the first step or the second step may be performed first, or they may be performed simultaneously.

[0032] In the first step, rice is cooked in a liquid containing collagen peptide. The collagen peptide content in the liquid containing collagen peptide may be the entire amount of collagen peptide contained in the frozen cooked rice-containing food of the present invention, or may be a portion of the collagen peptide contained in the frozen cooked rice-containing food of the present invention. However, a portion of the collagen peptide contained in the frozen cooked rice-containing food of the present invention is preferred in terms of achieving both a flaky texture and a delicious taste. Preferably, the collagen peptide in the liquid containing collagen peptide accounts for 50% by mass or more of the collagen peptide contained in the frozen cooked rice-containing food of the present invention, which is preferable in terms of ensuring a high protein content while maintaining a good flavor of the resulting frozen cooked rice-containing food, more preferably 60% by mass or more, and particularly preferably 65% by mass or more. In the first step, it is particularly preferable to use granular collagen peptide from the viewpoint of increasing water solubility. Here, the granulation method for obtaining granules includes fluidized bed granulation, stirring granulation, rolling granulation, spray drying, extrusion granulation, rolling granulation, and coating granulation, but granulation by spray drying is preferable from the viewpoint of high solubility. The amount of water used during cooking is preferably adjusted to within a range of, for example, 50 to 150 parts by mass, particularly 70 to 120 parts by mass, per 100 parts by mass of raw rice.

[0033] The ingredients used in the second step include meat and / or vegetables. Examples of meat include beef, pork, chicken, and other livestock meats, fish, shellfish, squid, octopus, crab, and other meats. The vegetables in the meat and / or vegetables used in the second step are not particularly limited, and examples include carrots, bell peppers, onions, paprika, cabbage, lettuce, Chinese cabbage, parsley, mitsuba, watercress, radish, spinach, mizuna, komatsuna, chrysanthemum, shiso, green onions, Kujo leeks, celery, chives, bean sprouts, radish sprouts, asparagus, butterbur, bell peppers, tomatoes, okra, avocado, papaya, daikon radish, burdock, turnip, sweet potato, potato, eggplant, yam, myoga, shallot, taro, broccoli, cauliflower, mushrooms, garlic, ginger, bok choy, green peas, cilantro, water spinach, and arrowhead.

[0034] In the second step, it is preferable to heat the ingredients in the seasoning liquid, which allows the ingredients to fully retain the flavor of the seasoning liquid. Furthermore, it is preferable that the seasoning liquid used for heating the ingredients contains collagen peptide. By containing collagen peptide in both the ingredients and cooked rice, the effect of high protein content can be fully obtained, and if the collagen peptide has a flavor due to its origin, the flavor can be masked by the seasoning liquid, which is preferable. The heating temperature is preferably 50 to 100°C. After heating, the ingredients are preferably lightly drained and then subjected to the third step. The amount of liquid (including seasoning liquid) used in the second step is preferably adjusted to within a range of, for example, 50 to 150 parts by mass, particularly 70 to 120 parts by mass, per 100 parts by mass of the ingredients.

[0035] As mentioned above, it is preferable that frozen cooked rice-containing foods contain granular soy protein, and it is also preferable that the ingredients heated in the seasoning liquid in the second step contain granular soy protein, as this makes it easier to achieve both the flaky texture of cooked rice, the high protein content, and umami. The granular soy protein retains an appropriate amount of seasoning liquid, so it also plays a role in flavoring the stir-frying process.

[0036] Next, in the third step, the cooked rice obtained in the first step is fried with the ingredients and cooked rice obtained in the second step. This step is carried out at 100°C or higher, and is preferably carried out so that the maximum temperature reaches 150 to 300°C, in order to obtain a flaky texture and to easily obtain umami. 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, imparting a moderate flaky texture and egg flavor, and giving the frozen cooked rice-containing food a cohesive flavor. The stir-frying time is usually preferably 30 seconds to 15 minutes, more preferably 1 minute to 10 minutes.

[0037] Furthermore, the present invention provides a frozen cooked rice-containing food produced by the method described herein. The inventors have discovered that, according to the description herein, a frozen cooked rice-containing food having umami can be obtained, and in particular, a flaky texture and a good umami can be achieved at the same time. However, defining the physical properties related to flavor and texture requires the establishment of a new analytical method, and such analysis requires a huge amount of time. Thus, in this application, there were circumstances that made it impossible or impractical to define a frozen cooked rice-containing food as a product configuration beyond the description herein.

[0038] The present invention has been described above based on its preferred embodiments, but the present invention is not limited to the above description. [Example]

[0039] 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."

[0040] (Test Example 1) Example 1 (1st step) 1.96 parts of water was mixed with 0.015 parts of salt, 0.07 parts of sodium glutamate, and 0.6 parts of collagen peptide (weight average molecular weight: 1,000 to 1,500, granular collagen peptide derived from cowhide, Jolita "Peptiplus XB Lv", collagen peptide purity 100% by mass, produced by spray drying) to prepare 2.6 parts of rice cooking seasoning liquid. 7.4 parts of rice was soaked in water and then drained to increase the weight of the rice to 9.2 parts. 2.6 parts of rice cooking seasoning liquid, 0.3 parts of rice cooking oil, and 3.9 parts of water were added to the soaked rice, and the rice was cooked. (2nd process) A steam kneader capable of injecting heated steam into a mixing vessel was used as the mixing and heating device. Four parts of oil, a total of 11 parts of garlic paste and ginger paste were heated in the kneader, and 100 parts of pork belly meat was added and stir-fried. A total of 120 parts of Chinese cabbage, carrots, kimchi, and Chinese chives, 74 parts of seasoning liquid, 59 parts of a water and collagen peptide mixture, and 45 parts of vegetable protein (granular soy protein, Fuji Oil Co., Ltd.'s "New Fujinic 52S," 10 grains with an average length of 6 mm) were added and stirred while heating to 70-80°C. The steam was then turned off, the mixture was cooled in water, and the liquid was lightly drained in a colander before being transferred to a tray to obtain the cooked ingredients. The blending ratio of the 74 parts of seasoning liquid was 3 parts garlic seasoning, 40 parts fermented liquid seasoning, 18 parts total of sake, mirin, sake, etc., 5 parts soy sauce ingredients, 2.5 parts salt, and 5.5 parts sugar (the protein content in the seasoning liquid was 2.9 parts as analyzed by the above method). 59 parts of the mixture of water and collagen peptide contained 23 parts of collagen peptide (weight average molecular weight: 1,000 to 1,500, granular collagen peptide derived from cowhide, Jolita Co., Ltd. "Peptiplus XB Lv", collagen peptide purity 100% by mass).

[0041] (3rd step) In a frying device, 0.7 parts of frying oil was added and 2.4 parts of diluted egg were fried. Then, 15 parts of the seasoned cooked rice obtained in the second step, 3.15 parts of the heated ingredients, and a total of 0.95 parts of flavor oil and seasonings (including powdered seasonings) were added and fried for approximately 5 minutes at 100 to 300 ° C, with a maximum temperature of 150 to 300 ° C. Next, 0.4 parts of green onion was added and mixed, followed by cooling and quick freezing. The mixture was then bagged and further frozen to obtain frozen fried rice (frozen cooked rice-containing food). Per 100g of the resulting frozen cooked rice-containing food, the protein content (protein or its decomposition product content) measured by the combustion method was 9.6g, the lipid content measured by the acid decomposition method was 6.4g, the moisture content measured by the atmospheric pressure heating drying method was 53.4g, and the carbohydrate content was 29.7g. The collagen peptide content of the frozen cooked rice-containing food is shown in Table 1. If the collagen peptide added to the rice cooking seasoning is assumed to be contained in the cooked rice, the amount of collagen peptide contained in the cooked rice is calculated to be 8 parts by mass per 100 parts by mass of raw material rice. Furthermore, if the collagen peptide used in the second step is assumed to be contained in the ingredients, the mass ratio of the amount of collagen peptide contained in the cooked rice to the amount of collagen peptide contained in the ingredients is calculated to be 100:33.

[0042] Example 2 The amount of collagen peptide used in the first step of Example 1 was reduced from 0.6 parts by mass to 0.24 parts by mass, and the amount of water used to prepare the rice cooking seasoning liquid was increased accordingly. Other than this, frozen fried rice was obtained in the same manner as in Example 1. The collagen peptide content in the frozen cooked rice-containing food is shown in Table 1. The amount of collagen peptide contained in cooked rice is calculated to be 3 parts by mass per 100 parts by mass of raw material rice. Furthermore, assuming that the collagen peptide used in the second step is contained in the ingredients, the mass ratio of the amount of collagen peptide contained in cooked rice to the amount of collagen peptide contained in the ingredients is calculated to be 100:83.

[0043] Example 3 The amount of collagen peptide used in the first step of Example 1 was increased from 0.6 parts by mass to 0.9 parts by mass, and the amount of water used to prepare the rice cooking seasoning liquid was reduced accordingly. Other than this, frozen fried rice was obtained in the same manner as in Example 1. The collagen peptide content in the frozen cooked rice-containing food is shown in Table 1. The amount of collagen peptide contained in cooked rice is calculated to be 12 parts by mass per 100 parts by mass of raw material rice. Furthermore, assuming that the collagen peptide used in the second step is contained in the ingredients, the mass ratio of the amount of collagen peptide contained in cooked rice to the amount of collagen peptide contained in the ingredients is calculated to be 100:22.

[0044] Example 4 The amount of collagen peptide used in the first step of Example 1 was increased from 0.6 parts by mass to 1.5 parts by mass, and the amount of water used to prepare the rice cooking seasoning liquid was reduced accordingly. Other than this, frozen fried rice was obtained in the same manner as in Example 1. The collagen peptide content in the frozen cooked rice-containing food is shown in Table 1. The amount of collagen peptide contained in cooked rice is calculated to be 20 parts by mass per 100 parts by mass of raw material rice. Furthermore, assuming that the collagen peptide used in the second step is contained in the ingredients, the mass ratio of the amount of collagen peptide contained in cooked rice to the amount of collagen peptide contained in the ingredients is calculated to be 100:13.

[0045] 250 g of the frozen fried rice obtained in each example was thawed in a 600 W microwave oven, and five adult panelists (3 men and 2 women) ate and evaluated it according to the following criteria. The average scores are shown in Table 1.

[0046] (Texture) 5: The rice grains are separated and have a fluffy texture. 4: Although there are small clumps of rice grains, the texture is flaky. 3: There are large clumps of rice grains, but the texture is crumbly. 2: Although not as moist as cooked rice, it has a moist and not flaky texture. 1: A texture that is more moist than cooked rice.

[0047] (Umami) 5: The umami flavor is very strong. 4: Strong umami flavor. 3: You can taste the umami flavor. 2: I don't really feel the umami flavor. 1: No umami flavor.

[0048] [Table 1]

[0049] As shown in Table 1, the frozen cooked rice-containing food of the present invention had a high content of protein or its hydrolyzates and a good umami taste. It was also found that there is a preferred range of collagen peptide content to obtain a flaky texture of rice.

[0050] (Test Example 2) Example 5 The same procedure as in the first step of Example 1 was followed. Specifically, 1.96 parts of water was mixed with 0.015 parts of salt, 0.07 parts of sodium glutamate, and 0.6 parts of collagen peptide (weight average molecular weight: 1,000-1,500, granular collagen peptide derived from cowhide, Jolita "Peptiplus XB Lv", collagen peptide purity 100% by mass) to prepare 2.6 parts of rice cooking seasoning. 7.4 parts of rice was soaked in water and then drained to increase the weight of the rice to 9.2 parts. 2.6 parts of rice cooking seasoning, 0.3 parts of rice cooking oil, and 3.9 parts of water were added to the resulting soaked rice, and the rice was cooked. The resulting cooked rice was frozen to obtain a frozen sample.

[0051] Example 6 Instead of the collagen peptide used in Example 5, collagen peptide (weight average molecular weight 2000, granular collagen peptide derived from pigskin, "Berisol P" manufactured by Jolita Co., Ltd., purity of collagen peptide 100% by mass) was used. Except for this, the same procedure as in Example 5 was carried out to obtain a frozen sample.

[0052] Example 7 Instead of the collagen peptide used in Example 5, collagen peptide (weight average molecular weight: 5,000 to 8,000, granular collagen peptide derived from pigskin, Nitta Gelatin Co., Ltd. "SCP-5200", collagen peptide purity 100% by mass) was used. Except for this, the same procedure as in Example 5 was carried out to obtain a frozen sample.

[0053] 250 g of the frozen samples obtained in Examples 5 to 7 were thawed in a 600 W microwave oven, and three adult panelists (two men and one woman) ate and evaluated them according to the following criteria. The average scores are shown in Table 2.

[0054] (Texture) 5: The rice grains are separated enough to loosen them up. 4: There are small clumps of rice grains, but the texture is loose. 3: There are large clumps of rice grains, but the texture is somewhat crumbly. 2: Although not as moist as cooked rice, it has a sticky texture. 1: It has a sticky texture with more moisture than cooked rice.

[0055] (Umami) 5: Strong umami flavor. 4: Slightly umami flavor. 3: You can taste the umami flavor. 2: There is almost no umami flavor. 1: No umami flavor.

[0056] [Table 2]

[0057] As shown in Table 2, when collagen peptides with a weight-average molecular weight of 1,000 to 3,000 were used, the umami taste was good, and when collagen peptides with a weight-average molecular weight of 1,000 to 1,500 were used, the umami taste was even better. It was also found that the loosening of rice during cooking was good when the molecular weight was in the range of 1,000 to 8,000. Therefore, from the viewpoint of improving texture while enhancing umami taste, it was found that a molecular weight of 1,000 to 3,000 is preferable, and 1,000 to 1,500 is particularly preferable. [Industrial Applicability]

[0058] The present invention can provide a frozen cooked rice-containing food product that is excellent in umami taste and has a higher content of protein or a decomposition product thereof than conventional foods.

Claims

1. A frozen cooked rice-containing food product containing cooked rice and collagen peptides, This frozen cooked rice-containing food product has a high content of protein or its degradation products, and contains granular soybean protein and a collagen peptide content of 3 to 20 parts by mass per 100 parts by mass of raw rice used for the cooked rice, and is obtained by frying cooked rice.

2. The frozen cooked rice-containing food product according to claim 1, further comprising meat and / or vegetables.

3. 3. The frozen cooked rice-containing food product according to claim 2, which is obtained through a process of adding collagen peptide to meat and / or vegetables.

4. 3. The frozen cooked rice-containing food according to claim 1 or 2, wherein the collagen peptide has an average molecular weight of 3,000 or less.

5. 3. The frozen cooked rice-containing food according to claim 1, wherein the content of the protein or its degradation product is 3 g or more per 100 g of the frozen cooked rice-containing food.

6. The frozen cooked rice-containing food according to claim 1 or 2, having a moisture content of 40% by mass or more and 60% by mass or less.

7. The frozen cooked rice-containing food according to claim 1 or 2, having a lipid content of 4% by mass or more and 15% by mass or less.

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