Food ingredients for cooked rice and cooked rice foods

Abstract

To provide a food material for cooked rice, facilitating obtaining a cooked rice food having springy texture like a cooked rice food obtained by steaming glutinous rice such as red-bean cooked rice and steamed glutinous rice.SOLUTION: As a food material for cooked rice, a liquid containing glutinous rice and tapioca starch is prepared. The food material for cooked rice is mixed with nonglutinous cooked rice so as to easily obtain a cooked rice food having springy texture. Furthermore, adjustment of a ratio of tapioca starch to glutinous rice and an addition amount of the food material for cooked rice to be added to cooked rice enables obtaining a cooked rice food having more excellent texture.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food material to be mixed with cooked non-glutinous rice. [Background technology]

[0002] Sekihan and okowa are cooked rice foods prepared by steaming glutinous rice. The characteristic elasticity and stickiness of cooked rice foods such as sekihan and okowa is expressed as a chewy texture (hereinafter referred to as "chewy texture") and is well-liked. However, because cooked rice foods such as sekihan and okowa, which are characterized by their chewy texture, are prepared by steaming glutinous rice, they require more effort to prepare than cooked rice made from non-glutinous rice.

[0003] On the other hand, a powdered food product for mixing with cooked rice is known (see, for example, Patent Document 1). Because cooked rice from non-glutinous rice is easily available in ordinary households, it is useful in that it can be simply mixed with cooked rice from non-glutinous rice to easily prepare cooked rice foods with a chewy texture similar to red rice or steamed rice. However, because it is a powder, it has the disadvantage of being prone to unevenness. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-17095 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a food material for cooked rice, which can easily provide cooked rice foods having a sticky texture like cooked rice foods obtained by steaming glutinous rice, such as red rice and steamed glutinous rice. [Means for solving the problem]

[0006] As a result of extensive research to solve the above problems, the inventors discovered that by preparing a food ingredient for cooked rice containing glutinous rice and tapioca starch and mixing it with cooked non-glutinous rice, a cooked rice food product with a chewy texture can be easily obtained, and based on this finding, the present invention was completed.

[0007] That is, the present invention relates to the following liquid food material for cooked rice. (1) A liquid food ingredient for cooked rice that can be mixed with cooked non-glutinous rice to obtain cooked rice food, Bita It contains gelatinized pioca starch and is 1 part by weight of glutinous rice. Ruta Pioca starch is 1.5 to 7.8 parts by weight per 1 kg of liquid portion excluding ingredients No. The total weight (unit: g) of tapioca starch and glutinous rice is [A], and the weight parts of tapioca starch per weight part of glutinous rice is [B]. The product [A] x [B] is greater than 160.0 and less than 936.0. The tapioca starch is an acetylated phosphate cross-linked tapioca starch or a mixture of acetylated phosphate cross-linked tapioca starch and hydroxypropyl tapioca starch. Liquid food ingredient for cooking rice. (2) The liquid food ingredient for cooked rice described in (1) above. Non-glutinous rice Cooked rice and A cooked rice food that is a mixture of (3) Non-glutinous rice The cooked rice food according to (2) above, wherein the glutinous rice content per 200 g of cooked rice is 0.2 g or more and 1.5 g or less. [Effects of the Invention]

[0008] According to the present invention, a food material for cooked rice can be provided which, by simply mixing with cooked non-glutinous rice, can easily produce cooked rice foods having a sticky texture like cooked rice foods such as red rice and steamed sticky rice obtained by steaming glutinous rice. DETAILED DESCRIPTION OF THE INVENTION

[0009] To carry out the present invention, a liquid containing glutinous rice and tapioca starch in a gelatinized state is prepared as a food ingredient for cooked rice. Mixing this food ingredient for cooked rice with non-glutinous cooked rice produces a cooked rice food with a chewy texture. Seasonings such as soy sauce, mirin, or dashi stock may also be added to the food ingredient for cooked rice, and ingredients such as vegetables, meat, or seafood may also be added. For example, by using a food ingredient for cooked rice prepared by adding red beans as ingredients together with seasonings to a liquid containing glutinous rice and tapioca starch, a cooked rice food similar to red rice can be easily produced by simply mixing it with cooked non-glutinous rice.

[0010] The food ingredient for cooked rice of the present invention uses a combination of glutinous rice and tapioca starch. Because glutinous rice alone cannot achieve the desired chewy texture, tapioca starch must be used in addition to glutinous rice. The ratio of tapioca starch to glutinous rice is preferably 1.5 to 7.8 parts by weight, more preferably 2.2 to 5.3 parts by weight, per part by weight of glutinous rice.

[0011] Furthermore, when the total weight (unit: g) of the tapioca starch and glutinous rice content per 1 kg of the liquid portion excluding ingredients is [A] and the weight of tapioca starch per part by weight of glutinous rice is [B], the product [A] x [B] is preferably greater than 160.0 and less than 936.0, more preferably 198.0 or greater but 655.2 or less, thereby making it possible to produce a food material for cooked rice that has a chewy texture and is easy to mix with cooked rice.

[0012] The food ingredient for cooked rice of the present invention is liquid, allowing it to be mixed evenly with cooked rice. To achieve a liquid state, the glutinous rice must be gelatinized. To achieve this, it is recommended to use polished and pulverized glutinous rice flour as the glutinous rice used in the food ingredient for cooked rice of the present invention. Pre-gelatinized glutinous rice flour may also be used.

[0013] The tapioca starch used in the food ingredient for cooked rice of the present invention may be unmodified tapioca starch or processed tapioca starch obtained by physically or chemically processing unmodified tapioca starch. Since the food ingredient for cooked rice is heat-treated to gelatinize and sterilize the glutinous rice and tapioca starch, it is preferable to use a heat-resistant processed tapioca starch to stabilize the viscosity. In this respect, acetylated phosphate-crosslinked tapioca starch is preferred.

[0014] In addition to the ratio of tapioca starch to glutinous rice, the total content of tapioca starch and glutinous rice in the food ingredient for cooked rice of the present invention should preferably be more than 50 g and not more than 144 g, more preferably 70 g or more and not more than 144 g, per 1 kg of the food ingredient for cooked rice, in order to obtain the desired chewy texture. Note that the weight of the food ingredient for cooked rice here refers to the weight of the liquid portion excluding ingredients such as red beans.

[0015] The viscosity of the food material for cooked rice of the present invention is important. From the viewpoint of ease of mixing with cooked rice, the viscosity measured with a Bostwick viscometer is preferably 4.75 to 13.00 cm. When measuring viscosity, the presence of ingredients such as red beans will affect the measured value, so the viscosity is measured for the liquid portion excluding the ingredients.

[0016] The amount of the food ingredient for cooked rice of the present invention added to cooked rice is important. For example, even if the ratio of tapioca starch to glutinous rice is the same, the desired chewy texture cannot be achieved depending on the amount added to the cooked rice. The amount of the food ingredient for cooked rice added to cooked rice can be adjusted using the glutinous rice content in the food ingredient for cooked rice as an indicator. The amount of glutinous rice in the food ingredient for cooked rice added to cooked rice is preferably 0.2 to 1.5 g, more preferably 0.4 to 1.2 g, per 200 g of cooked rice to achieve the desired chewy texture.

[0017] Ingredients other than glutinous rice and tapioca starch that can be used in the food ingredient for cooked rice of the present invention include soy sauce, sugars such as sugar and high-fructose liquid sugar, alcoholic seasonings such as mirin and alcohol-containing seasonings, umami ingredients such as protein hydrolysates, yeast extract, kelp extract, seafood extract, vegetable extract, and meat extract, spices, and salt.

[0018] Ingredients may be added to the food material for cooked rice of the present invention. For red rice-like cooked rice foods, red beans or cowpeas are preferably used as ingredients. For other steamed rice-like cooked rice foods, ingredients include bamboo shoots, carrots, mushrooms, lotus root, hijiki seaweed, wood ear mushrooms, gobo (rice cake), fried tofu, chestnuts, potherbs, meat, and seafood, and it is preferable to use one or more of these in combination. While some of these ingredients can be used as is, they may be pre-processed, such as by cutting, baking, or stewing, or seasoned, as needed.

[0019] The food material for cooked rice of the present invention is prepared by mixing the ingredients, heat-treating them, and then mixing them with cooked rice. For example, the required amount is sealed in an aluminum pouch and heated under pressure at 120°C for 20 minutes or at 100°C for 10 minutes.

[0020] The effects of the present invention will be explained more specifically below with reference to examples. [Example]

[0021] (Preparation of food ingredients for cooked rice) The type of starch to be used in combination with glutinous rice was investigated. According to the composition shown in Table 1, glutinous rice flour (domestic glutinous rice flour manufactured by Gunma Flour Milling Co., Ltd.), modified tapioca starch (WMS manufactured by Matsutani Chemical Industry Co., Ltd.), modified potato starch (Farinex VA17 manufactured by Matsutani Chemical Industry Co., Ltd.), cornstarch (Matsutani Dahlia manufactured by Matsutani Chemical Industry Co., Ltd.), waxy cornstarch (Pine Ace #1 manufactured by Matsutani Chemical Industry Co., Ltd.), and water were mixed and sealed in aluminum pouches (27 g each). The mixture was then pressurized and heated at 120°C for 20 minutes to prepare the liquid food ingredient sample for cooked rice.

[0022] [Table 1]

[0023] (Preparation of cooked rice foods) According to a conventional method, polished non-glutinous rice was washed and drained, and a predetermined amount of water was added and cooked in an electric rice cooker to obtain cooked rice. 27 g of the food material for cooked rice prepared in the preparation of the food material for cooked rice described above was added to 200 g of cooked rice, and the cooked rice food was prepared by mixing well with the cooked rice.

[0024] (sensory evaluation) The food ingredients for cooked rice, Samples A, a, b, c, d, and e, prepared according to the formulations in Table 1, were evaluated for three items: ease of mixing with cooked rice, the chewy texture of the prepared cooked rice food, and appearance. The evaluation results were given points using the following evaluation index, and are shown in Table 2. The smaller the number, the better the evaluation.

[0025] [Evaluation indicators] Ease of mixing 1. Can be mixed evenly 2. A little difficult to mix 3. Difficult to mix 4 Very difficult to mix · Chewy texture 1. Very chewy 2. Slightly chewy 3. Not chewy 4. It's sticky Appearance 1 shiny 2. Slightly shiny 3. Dull and dry

[0026] [Table 2]

[0027] (Comparison by starch type) As shown in Table 2, sample a, which was prepared using only glutinous rice without adding starch, lacked the chewy texture and felt rather soggy. Furthermore, sample b, which was prepared using only tapioca starch, did not achieve the desired chewy texture. Therefore, when starch was added in addition to glutinous rice, sample A, which used tapioca starch, was moist and chewy, and performed well in all sensory evaluation categories. However, sample c, which used potato starch as a starch other than tapioca starch in addition to glutinous rice, sample d, which used corn starch, and sample e, which used waxy corn starch, did not achieve the desired chewy texture. From the above, it was found that the combined use of glutinous rice and tapioca starch is necessary to achieve the effects of the present invention. [Example]

[0028] (Effects of heat treatment) A food ingredient for cooked rice was prepared using Sample B, which was the same composition as Sample A in Example 1 but heated at 100°C for 10 minutes, and the effects of the heat treatment were evaluated. Viscosity was measured using a Bostwick viscometer, and a sensory evaluation was conducted on the chewiness and ease of mixing. The results are shown in Table 3.

[0029] (Viscosity measurement method) The viscosity of the food material for cooking rice was measured using a Bostwick viscometer (manufactured by CSC Scientific). 100 ml of the food material for cooking rice, adjusted to a liquid temperature of 25°C, was placed in the Bostwick viscometer, and the distance it flowed within 30 seconds after the shutter was opened was measured.

[0030] [Table 3]

[0031] Sample B, heated at 100°C for 10 minutes, had a viscosity of 5.5 cm. Compared to sample A, heated at 120°C for 20 minutes, the viscosity of the food material for cooked rice was higher, but the evaluation of the chewy texture and ease of mixing remained unchanged. [Example]

[0032] (concentration of glutinous rice and tapioca starch) A food ingredient for cooked rice was prepared in the same manner as in Example 1, and the proportions of glutinous rice and tapioca starch added were evaluated. The food ingredient for cooked rice was formulated as follows: 180 ml of dark soy sauce, 15 g of salt, 70 g of caster sugar, and 36 g of chicken extract were added per 1 kg of rice as seasonings. The glutinous rice and tapioca starch used were glutinous rice flour (Rice Star RC, manufactured by Matsutani Chemical Industry Co., Ltd.) and processed tapioca starch (WMS, manufactured by Matsutani Chemical Industry Co., Ltd.) in the amounts shown in Table 4. The glutinous rice flour (Rice Star RC, manufactured by Matsutani Chemical Industry Co., Ltd.) used was a mixture of 8 parts by weight of glutinous rice and 2 parts by weight of processed tapioca starch. Therefore, the weights shown in Table 4 are calculated assuming that 80% of the glutinous rice flour is glutinous rice and 20% is tapioca starch. Viscosity was measured using a Bostwick viscometer, and sensory evaluations of mixability and chewiness were performed in the same manner as in Example 1. The results are shown in Table 4.

[0033] [Table 4]

[0034] Table 4 [B] shows the ratio of tapioca starch to glutinous rice. Samples 4 to 14 had a tapioca starch to glutinous rice ratio of 1.5 to 7.8, resulting in a chewy texture. However, Samples 1 and 3 had tapioca ratios of 1.5 and 3.2, respectively, but had viscosities of 17.25 cm and 18.00 cm, respectively, which were not sticky and lacked chewiness. Sample 2 was somewhat chewy, but was sticky and unsuitable for use as a cooked rice food such as steamed rice. Samples 15 and 16 had tapioca ratios of 6.5 and 7.8, respectively, but had viscosities of 2.75 cm and 1.50 cm, respectively, which were too hard to mix. Here, when we focus on the product [A] × [B] of the combined concentration of tapioca starch and glutinous rice flour in [A] in Table 4 and [B], we notice that samples 1 to 3 have values ​​of 108.0 to 160.0, which is lower than the 198.0 of sample 4, and samples 15 and 16 have values ​​of 936.0 and 1310.4, respectively, which is higher than the 655.2 of sample 14. In other words, if the [A] × [B] is greater than 160.0 and less than 936.0, the food material will have a chewy texture and be easy to mix with cooked rice. [Example]

[0035] (Influence of seasonings) A food material for cooking rice was prepared in the same manner as in Example 1, and the effects of seasonings were evaluated. Sample 9B was prepared by removing the seasonings (dark soy sauce, salt, refined sugar, and chicken extract) from the food material for cooking rice (Sample 9 in Example 3) and from Sample 9, and adding water to replace the seasonings. Viscosity was measured using a Bostwick viscometer in the same manner as in Example 2, and a sensory evaluation was performed on the ease of mixing and chewiness. The results are shown in Table 5.

[0036] [Table 5]

[0037] Sample 9B, which does not contain any seasoning, had a higher viscosity than Sample 9, which does contain a seasoning, but the sensory evaluation gave it the same rating. This shows that the desired effect can be achieved without adding any seasoning.

Claims

1. A liquid food ingredient for cooked rice that can be mixed with cooked non-glutinous rice to produce a cooked rice food product, the liquid food ingredient for cooked rice containing glutinous rice and tapioca starch in a gelatinized state, wherein the tapioca starch is 1.5 parts by weight or more and 7.8 parts by weight or less per part by weight of glutinous rice, the total weight (unit: g) of the tapioca starch and glutinous rice content per 1 kg of liquid portion excluding ingredients is [A] and the parts by weight of tapioca starch per part by weight of glutinous rice is [B], the product [A] x [B] is more than 160.0 and less than 936.0, and the tapioca starch is either acetylated phosphate cross-linked tapioca starch or a mixture of acetylated phosphate cross-linked tapioca starch and hydroxypropyl tapioca starch.

2. A cooked rice food product comprising a mixture of the liquid food material for cooking rice according to claim 1 and cooked non-glutinous rice.

3. A cooked rice food product as described in claim 2, in which the glutinous rice content per 200g of cooked non-glutinous rice is 0.2g or more and 1.5g or less.

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