Quality improver for cooked rice

Abstract

To provide a quality improving agent for cooked rice food excellent in loosening properties capable of being stably obtained without being influenced on taste.SOLUTION: The quality improving agent for cooked rice food includes lipid protein complex as an active ingredient. A content of phospholipid in lipid constituting the lipid protein complex is preferably 30 to 100 mass%, and the protein constituting the lipid protein complex is preferably at least one kind selected from the group consisting of milk protein, wheat protein, beans protein and rice protein.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a quality improver for cooked rice foods. [Background technology]

[0002] Cooked rice, a food made by adding water to rice, or steaming it to gelatinize the starch contained in the rice grains, has been a staple food for the Japanese since ancient times. A texture with a good balance of stickiness and elasticity (a chewy texture) is considered to be a key requirement for "delicious cooked rice" (see Non-Patent Document 1).

[0003] Another important condition that has recently attracted attention is loosening. Immediately after cooking, rice has a good texture as described above and high loosening, so it does not stick to the rice paddle or the walls of the rice cooker very much. However, it is known that the loosening ability gradually decreases and the sticking tendency increases. In mass production lines that manufacture boxed lunches and rice balls sold in supermarkets and convenience stores, this deterioration in loosening ability significantly reduces work efficiency, such as sticking to the production line and a decrease in stable productivity when making rice balls.

[0004] To improve this loosening property, methods have been proposed, such as adding an emulsifier (see, for example, Patent Documents 1 to 3), adding dextrin (see, for example, Patent Document 4), adding starch hydrolysates or processed starch products (see, for example, Patent Documents 5 and 6), adding thickening polysaccharides (see, for example, Patent Documents 7 and 8), and adding a protein with jelly-forming ability (see, for example, Patent Document 9).

[0005] However, the method of adding an emulsifier has the problem that it tends to reduce the chewy texture, the method of adding dextrin has the problem that it is not very effective when used alone, the method of adding starch hydrolysates or processed starch products has the problem that it tends to reduce the chewy texture, the method of adding thickening polysaccharides has the problem that it tends to reduce the chewy texture and is prone to boiling over when cooked, and the method of adding proteins with jelly-forming ability has the problem that it affects the flavor.

[0006] Furthermore, to improve the loosening properties, fats and oils are sometimes added during cooking rice or during the production of fried rice, and various improvements have been proposed in terms of the blending of fats and oils (see, for example, Patent Documents 10 to 12). However, while the method of adding fats and oils improves loosening properties to a certain extent, it has the problem of tending to deteriorate the flavor of ingredients and seasonings in the fried rice, and there has been a demand for a solution to this problem. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-192658 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-051916 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-118987 [Patent Document 4] Japanese Patent Application Laid-Open No. 2016-167999 [Patent Document 5] Japanese Patent Application Publication No. 2019-024368 [Patent Document 6] Japanese Patent Application Laid-Open No. 2013-034414 [Patent Document 7] Japanese Patent Application Publication No. 2017-175956 [Patent Document 8] Japanese Patent Application Laid-Open No. 2006-296259 [Patent Document 9] WO2006-129691 [Patent Document 10] Japanese Patent Application Publication No. 2019-058086 [Patent Document 11] Japanese Patent Application Laid-Open No. 2015-198590 [Patent Document 12] Japanese Patent Application Publication No. 05-316971 [Non-patent literature]

[0008] [Non-Patent Document 1] New Food Texture Encyclopedia, Science Forum Co., Ltd., 156 pages Summary of the Invention [Problem to be solved by the invention]

[0009] Therefore, an object of the present invention is to provide a quality improver for cooked rice foods that can stably produce cooked rice foods with good loosening properties without affecting the taste or texture. [Means for solving the problem]

[0010] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by using a mixture of lipids and proteins that has been subjected to a specific treatment.

[0011] The present invention was made based on the above findings and provides a quality improver for cooked rice containing a lipid-protein complex as an active ingredient. The present invention also provides a cooked rice food containing the quality improver for cooked rice food. The present invention also provides a method for improving the quality of cooked rice food, which comprises the step of adding a lipid-protein complex during the production of the cooked rice food. [Effects of the Invention]

[0012] The quality improver for cooked rice foods of the present invention can stably impart loosening properties to cooked rice foods without affecting the taste or texture, so that even when cooked with water, the rice retains its grainy texture while still providing good loosening properties, and it also suppresses the occurrence of overflow from the pot, known as "stickiness," and prevents pot staining.Furthermore, the loosening properties are stably imparted to fried rice, which is a secondary processed product of cooked rice. DETAILED DESCRIPTION OF THE INVENTION

[0013] The quality improver for cooked rice foods of the present invention will be described in detail below based on preferred embodiments. The quality improver for cooked rice foods of the present invention contains a lipid-protein complex as an active ingredient. The quality improver for cooked rice foods of the present invention may further contain other ingredients described below, if necessary.

[0014] In the present invention, the term "lipid-protein complex" refers to a complex that contains a protein and a lipid and has a higher-order structure formed by the strong affinity between the protein and the lipid. The term "lipid-protein complex" does not include complexes that simply contain a protein and a lipid.

[0015] First, the lipids and proteins that are the constituents of the lipid-protein complex (hereinafter sometimes simply referred to as the "complex") contained in the quality improver for cooked rice food of the present invention will be described.

[0016] The lipid constituting the complex is not particularly limited, and any lipid can be used. Specific examples of lipids include triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. Since the effects of the present invention are more pronounced, it is preferable to use one or more lipids selected from the group consisting of monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. The use of phospholipids is particularly preferable in terms of both flavor and functionality.

[0017] That is, it is particularly preferred that the lipids used in the present invention are partially or entirely phospholipids. The phospholipid content in the lipids is such that the mass ratio of phospholipids to lipids other than phospholipids is preferably in the range of 30:70 to 100:0, more preferably 60:40 to 100:0, and most preferably 80:20 to 100:0. In other words, the phospholipid content in the lipids constituting the lipid-protein complex is preferably 30 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass. In the present invention, one of the above lipids may be used alone, or two or more may be used in combination, depending on the purpose.

[0018] When phospholipids are used in the form of lecithin, any lecithin can be used in which the mass ratio of phospholipids to other lipids contained in the lecithin is in the range of 30:70 to 100:0, preferably 60:40 to 100:0, and more preferably 80:20 to 100:0. That is, in the present invention, lecithin is preferably used as the lipid constituting the lipid-protein complex, and the phospholipid content of the lecithin is preferably 30 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass.

[0019] In the present invention, the origin of the phospholipids is not particularly limited, and plant-derived phospholipids such as soybean-derived phospholipids, sunflower-derived phospholipids, safflower-derived phospholipids, and rapeseed-derived phospholipids; animal-derived phospholipids such as egg yolk-derived phospholipids, fish egg-derived phospholipids, and milk-derived phospholipids; and microbial-derived phospholipids can be used. Extracts, purified products, or enzyme-treated products of these phospholipids can also be used. Specific examples of phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and sphingomyelin. These phospholipids may be used alone or in combination of two or more.

[0020] In the present invention, the use of plant phospholipids derived from foods such as soybeans, sunflowers, safflowers, and rapeseed, or microbial phospholipids derived from microorganisms is preferred because it allows for the production of cooked rice foods that are free of milk allergens and egg allergens and that can be eaten by vegetarians and vegans. Soybean-derived phospholipids and / or sunflower-derived phospholipids are particularly preferred because they can be used as quality improvers that provide a high quality improvement effect for cooked rice foods with the addition of a small amount, and because they have a high ability to form complexes with lipids. Soybean-derived phospholipids can be used in the form of soybean lecithin, and sunflower-derived phospholipids can be used in the form of sunflower lecithin.

[0021] The protein constituting the complex is not particularly limited, and any protein can be used. Specific examples of proteins include animal proteins, microbial proteins, and vegetable proteins. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid. Examples of vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin; legume proteins such as soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein, and lentil protein; and other cereal proteins such as rice protein. Depending on the purpose, these proteins may be used alone or in combination of two or more.

[0022] In the present invention, the protein preferably does not contain animal protein, since this allows for the production of a food that is free of milk allergens and egg allergens and that can be consumed by vegetarians and vegans. That is, in the present invention, the protein is preferably a microbial protein and / or a vegetable protein, and more preferably a vegetable protein. The vegetable protein is preferably one or more proteins selected from the group consisting of wheat protein, legume protein, and rice protein, and legume protein is more preferred. As the legume protein, one or more proteins selected from the group consisting of soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein, and lentil protein are preferably used, and soybean protein and / or pea protein are more preferably used, since they can be used as a quality improver that can achieve a high quality improvement effect with a small amount of addition, have a high ability to form a complex with lipids, and are highly water-soluble, making the production method described below easy to carry out.

[0023] The mass ratio of protein to lipid in the complex of the present invention is preferably 10 to 250 parts by mass of lipid per 100 parts by mass of protein, more preferably 20 to 130 parts by mass, even more preferably 80 to 130 parts by mass, and most preferably 100 to 130 parts by mass. Setting the mass ratio of lipid to 100 parts by mass of protein within the above range is preferable because it further enhances the effect of improving the quality of cooked rice foods and does not impair the flavor of cooked rice foods. Furthermore, since the viscosity of the aqueous solution containing the protein and lipid does not increase during the production of the complex, the aqueous solution is less likely to gel, which is preferable because it makes the production of the complex easier.

[0024] The lipid-protein complex can be obtained, for example, by adding a protein or a protein-containing food material, and a lipid or a lipid-containing food material to water, and optionally adding other ingredients described below to the water to prepare an aqueous solution containing the protein and lipid, and then homogenizing the prepared aqueous solution. In this case, the resulting aqueous solution contains a lipid-protein complex. It is preferable to appropriately set the amounts of protein and / or protein-containing food material and lipid and / or lipid-containing food material used so that the lipid-to-protein ratio in the resulting lipid-protein complex falls within the above-mentioned ranges. When a protein-containing food material is used as the protein, or when a lipid-containing food material is used as the lipid, the lipid content and protein content in the complex are calculated using the net protein content and net lipid content of each food material.

[0025] The protein content in the aqueous solution containing the protein and lipid is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass, and the lipid content is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass. By setting the protein and lipid contents in the aqueous solution containing the protein and lipid to fall within the above ranges, lumps can be eliminated and dispersed by mixing and stirring, and sufficient homogenization can be achieved, which is preferable because a lipid-protein complex can be produced efficiently.

[0026] As described above, when producing a lipid-protein complex, other components besides protein and lipid can be contained in the aqueous solution. However, from the viewpoint of highly efficient complexation of protein and lipid, it is preferable not to contain other components.

[0027] When preparing a lipid-protein complex, it is preferable to heat-sterilize the aqueous solution containing the protein and lipid either before or after homogenization. If heat-sterilization is performed after homogenization, the aqueous solution can be homogenized again after heat-sterilization.

[0028] Apparatuses used for the homogenization include a kettle-type cheese emulsifying vessel, a high-speed shear emulsifying vessel such as a Stephan mixer, a high-speed shear mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. This homogenization treatment may be carried out using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

[0029] The heat sterilization method includes direct heating methods such as injection, infusion, and microwave, and indirect heating methods such as batch, plate, tubular, and scraping, and may involve heat treatment at 60 to 160°C such as UHT, HTST, and LTLT.

[0030] After homogenization and heat sterilization, the aqueous solution containing the complex is preferably cooled. Examples of the cooling method include a method using a heat exchanger such as a tubular type or scraper type, etc. Another method includes a method in which the mixture is filled into a suitable container and then cooled in a water bath, ice bath, refrigerator, freezer, etc.

[0031] After the above procedure, a concentration procedure can be carried out as necessary. In the present invention, from the viewpoint of obtaining a cooked rice food product with a good flavor, it is preferable that the compounding step or the concentration step does not include a drying step or the like that involves heating.

[0032] Alternatively, an aqueous solution containing the complex may be powdered by freeze-drying, spray-drying, or the like. When freeze-drying, it is preferable to freeze by slow cooling, specifically at a temperature change rate of less than 2.0°C / h, preferably 0.1 to 1.5°C / h.

[0033] The quality improver for cooked rice food of the present invention contains the above lipid-protein complex as an active ingredient. The quality improver for cooked rice food of the present invention can be prepared by drying the aqueous solution containing the complex and powdering it, or by using the aqueous solution containing the complex as is. The complex can also be mixed with the other components described below and formulated into a solid form such as powder, granules, or tablets, or into a fluid form such as a liquid or paste, by a conventional method. The complex can also be dispersed in oil or fat.

[0034] When the quality improver for cooked rice foods of the present invention is in a solid form such as powder, granules, or tablets, the content of the lipid-protein complex in the quality improver for cooked rice foods of the present invention is preferably 5 to 100 mass% in terms of the solid content of the lipid-protein complex, in order to obtain the desired effect with a small amount of addition, more preferably 10 to 100 mass%, even more preferably 50 to 100 mass%, even more preferably 70 to 100 mass%, and most preferably 80 to 100 mass%.

[0035] Furthermore, when the quality improver for cooked rice foods of the present invention is in a fluid form such as a liquid or paste, the content of the lipid-protein complex in the quality improver for cooked rice foods of the present invention is preferably 1 to 30 mass %, more preferably 5 to 20 mass %, in terms of the solid content of the lipid-protein complex, in order to obtain the desired effect with a small amount of addition, to make the agent easy to use without being too viscous, and to avoid the formation of precipitates during storage.

[0036] The cooked rice food quality improver of the present invention may contain other ingredients besides the lipid-protein complex, as needed, within the range that does not impair the effects of the present invention. Such other ingredients include water, alcohols, oils and fats, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, sugar alcohols, starches, milk and dairy products, egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dextrin, and cyclic dextrin, various other food ingredients, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, glazing agents, flavoring agents, bittering agents, taste enhancers such as seasonings, coloring agents, preservatives, antioxidants, pH adjusters, organic acids, alkalizing agents such as ammonium bicarbonate, and strengthening agents.

[0037] Examples of the oils and fats include various vegetable and animal oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, one or more types selected from the above oils and fats can be used.

[0038] Examples of the gelling agents and stabilizers include alginic acid, alginates, pectin, LM pectin, HM pectin, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In the present invention, one or more types selected from the above gelling agents and stabilizers can be used.

[0039] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters, as well as natural emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, egg yolk oil, plant sterols, and milk fat globule membranes. In the present invention, one or more emulsifiers selected from the above can be used.

[0040] Next, a description will be given of cooked rice foods containing the quality improver of the present invention. The cooked rice food of the present invention contains the quality improver for cooked rice food of the present invention.

[0041] The rice used in the cooked rice food products can be any variety, such as japonica, indica, non-glutinous rice, glutinous rice, low-amylose rice, ancient rice, or any rice milling or processing method, such as brown rice, germinated brown rice, polished rice, gelatinized rice, or no-wash rice. Of these, it is preferable to use japonica non-glutinous rice, as this has a significantly greater effect than japonica rice.

[0042] Examples of the cooked rice foods include cooked rice such as white rice and porridge that has been cooked with the addition of a quality improver, as well as various cooked rice foods such as red rice, seasoned rice, rice balls, vinegared rice (sushi rice), mochi, gyuhi, sushi, chirashi sushi, rice bowls, curry rice, doria, ochazuke (rice with tea over rice), pilaf, risotto, fried rice, paella, porridge, and bento, which are prepared by mixing or combining with other ingredients as needed.

[0043] The content of the quality improver for cooked rice foods in the cooked rice foods of the present invention is not particularly limited and can be determined appropriately depending on the variety of rice used and the strength of the quality improvement effect desired, but is preferably 0.0001 to 0.5 parts by mass, more preferably 0.0005 to 0.2 parts by mass, and even more preferably 0.001 to 0.1 parts by mass, in terms of the solid content of the lipid-protein complex contained in the quality improver for cooked rice foods, per 100 parts by mass of dry weight of rice. If the content is less than 0.0001 part by mass or more than 0.5 part by mass, the effects of the present invention are difficult to achieve, and if it exceeds 0.5 part by mass, the cooked rice is likely to be discolored.

[0044] The quality improver for cooked rice foods of the present invention can be added to rice at any time up until the end of the production of the cooked rice food, and can be added at any time, for example, when cooking, steaming, stewing, or even when producing fried rice, which is a secondary processed product.

[0045] For example, when cooking rice, if a steaming operation is performed mainly to adjust gelatinization, the agent may be added at the end of cooking, just before this steaming operation, but it is preferable to add it from the beginning of cooking, and it is more preferable to soak the rice in water containing the quality improver for cooked rice foods of the present invention for about 5 to 30 minutes before starting cooking.

[0046] Furthermore, when preparing fried rice, it may be added during cooking, or it may be added to the frying oil or added separately from the frying oil as loosening oil.

[0047] Finally, the method for improving the quality of cooked rice food of the present invention will be described. The method for improving the quality of cooked rice food of the present invention involves adding the above-mentioned quality improver for cooked rice food of the present invention during the production of cooked rice food, and it is possible to stably obtain cooked rice with a chewy texture without imparting an unpleasant taste and without being affected by the rice variety, cooking method, etc.

[0048] As described above, the quality improver for cooked rice foods of the present invention may be added during the production of cooked rice foods up until the end of the production of cooked rice foods. [Example]

[0049] The present invention will be specifically explained using the following examples and comparative examples, but the present invention is not limited to these in any way.

[0050] <Production of quality improvers> [Production Example 1] Six parts by weight of soy protein ("ProFam® 974" manufactured by ADM) (protein content: 85.0% by weight, lipid content: 3.0% by weight, moisture content: 6% by weight) was added to 88 parts by weight of water heated to 60°C and thoroughly dispersed by stirring using a three-one motor. Six parts by weight of powdered soy lecithin (lipid content: 99% by weight, phospholipid content: 90% by weight) was added and thoroughly stirred to thoroughly disperse and emulsify, yielding a preliminary emulsion. This preliminary emulsion was homogenized at 30 MPa using a valve-type homogenizer (manufactured by Alfa Laval) and then sterilized at 139°C for 4 seconds in a VTIS sterilizer (manufactured by Alfa Laval) and then cooled to 5°C. This was then gradually cooled to -20°C at a rate of -0.5°C / h over 50 hours and freeze-dried. The resulting powdered lipid-protein complex with a moisture content of 3% by weight was used as quality improver A for cooked rice foods. The content of the complex in the obtained quality improver A, the content of the complex in the solid content of the quality improver A of the cooked rice food, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0051] [Production Example 2] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Production Example 1, except that pea protein (NUTRALYS (registered trademark) S85F, manufactured by Roquette Pharmaceuticals) (protein content 85.0% by mass, lipid content 7.0% by mass, moisture content 4% by mass) was used instead of soy protein, was used as quality improver B for cooked rice foods. The content of the complex in the obtained quality improver B for cooked rice foods, the content of the complex in the solid content of the quality improver B for cooked rice foods, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0052] [Production Example 3] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Production Example 1, except that milk protein concentrate (MPC) ("Promilk85": manufactured by Ingredia) (protein content 81.0% by mass, lipid content 1.0% by mass, moisture content 5% by mass) was used instead of soy protein, was used as quality improver C for cooked rice foods. The content of the complex in the obtained quality improver C, the content of the complex in the solid content of quality improver C for cooked rice foods, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0053] [Production Example 4] A powder with a moisture content of 3% by mass obtained using the same formulation and manufacturing method as in Production Example 1, except that no powdered soybean lecithin was added and the amount of water was changed from 88 parts by mass to 94 parts by mass, was designated as cooked rice food quality improver D. Table 1 shows the content of the complex in the obtained cooked rice food quality improver D, the content of the complex in the solid content of cooked rice food quality improver D, and the mass ratio of protein to lipid in the complex.

[0054] [Production Example 5] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that the 6 parts by mass of soy protein in Manufacturing Example 1 was changed to 11 parts by mass and the 6 parts by mass of powdered soybean lecithin was changed to 1 part by mass, was designated as cooked rice food quality improver E. The content of the complex in the obtained cooked rice food quality improver E, the content of the complex in the solid content of the cooked rice food quality improver E, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0055] [Production Example 6] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Production Example 1, except that the 6 parts by mass of soy protein in Production Example 1 was changed to 9.6 parts by mass and the 6 parts by mass of powdered soybean lecithin was changed to 2.4 parts by mass, was designated as cooked rice food quality improver F. The content of the complex in the obtained cooked rice food quality improver F, the content of the complex in the solid content of quality improver F, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0056] [Production Example 7] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Production Example 1, except that the 6 parts by mass of soy protein in Production Example 1 was changed to 8 parts by mass and the 6 parts by mass of powdered soybean lecithin was changed to 4 parts by mass, was designated as cooked rice food quality improver G. The content of the complex in the obtained cooked rice food quality improver G, the content of the complex in the solid content of cooked rice food quality improver G, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0057] [Production Example 8] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Production Example 1, except that the 6 parts by mass of soy protein in Production Example 1 was changed to 4 parts by mass and the 6 parts by mass of powdered soybean lecithin in Production Example 1 was changed to 8 parts by mass, was designated as cooked rice food quality improver H. The content of the complex in the obtained cooked rice food quality improver H, the content of the complex in the solid content of cooked rice food quality improver H, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0058] [Production Example 9] A powdered lipid-protein complex with a moisture content of 3% by mass, obtained using the same formulation and manufacturing method as in Production Example 1, except that powdered sunflower lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was used instead of powdered soybean lecithin, was designated as cooked rice food quality improver I. The content of the complex in the obtained cooked rice food quality improver I, the content of the complex in the solid content of cooked rice food quality improver I, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0059] [Table 1]

[0060] <Rice cooking test> For the rice cooking tests, a commercially available electric rice cooker (Tiger Corporation's IH rice cooker "Takitate JPA-A" model) was used, and several test cooking experiments were conducted in advance to confirm that there was no or only slight difference in the cooked rice between rice cooker devices, that is, "instrument error." For the rice, we used non-washed rice (product name: Akita Komachi, produced in Akita Prefecture) made from Japonica non-glutinous rice.

[0061] Example 1 To 100 parts by mass of rice, 120 parts by mass of water and 0.05 parts by mass of the quality improver A for the cooked rice food were added, and after soaking for 20 minutes, the rice was cooked using the rice cooker to obtain cooked rice (white rice) A, a cooked rice food of the present invention. The resulting cooked rice (white rice) A was evaluated for texture, flavor, and loosening properties according to the following evaluation criteria immediately after cooking and after 8 hours of storage at 10° C. The results are shown in Table 2.

[0062] Example 2 Cooked rice (white rice) B, a cooked rice food product of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver B was used instead of cooked rice food quality improver A. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) B were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0063] Example 3 Cooked rice (white rice) C, a cooked rice food product of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver C was used instead of cooked rice food quality improver A. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) C were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0064] Comparative Example 1 Cooked rice (white rice) D, a comparative cooked rice food product, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver D was used instead of cooked rice food quality improver A. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) D were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0065] Example 4 Cooked rice (white rice) E, a cooked rice food product of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver E was used instead of cooked rice food quality improver A. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) E were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0066] Example 5 Cooked rice (white rice) F, a cooked rice food product of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver F was used instead of cooked rice food quality improver A. The resulting cooked rice (white rice) F was evaluated for texture, flavor, and loosening properties immediately after cooking and after 8 hours of storage at 10°C according to the following evaluation criteria. The results are shown in Table 2.

[0067] Example 6 Cooked rice (white rice) G, a cooked rice food product of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver G was used instead of cooked rice food quality improver A. The resulting cooked rice (white rice) G was evaluated for texture, flavor, and loosening properties immediately after cooking and after 8 hours of storage at 10°C according to the following evaluation criteria. The results are shown in Table 2.

[0068] Example 7 Cooked rice (white rice) H, a cooked rice food product of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that cooked rice food quality improver H was used instead of cooked rice food quality improver A. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) H were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0069] Example 8 Cooked rice (white rice) I, a cooked rice food product of the present invention, was obtained according to the formulation and production method of Example 1, except that cooked rice food quality improver I was used instead of cooked rice food quality improver A. The resulting cooked rice (white rice) I was evaluated for texture, flavor, and loosening properties according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0070] Example 9 Except for changing the amount of cooked rice food quality improver A added from 0.05 parts by mass to 0.01 parts by mass, cooked rice (white rice) J, a cooked rice food of the present invention, was obtained according to the formulation and manufacturing method of Example 1. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) J were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0071] Example 10 Except for changing the amount of cooked rice food quality improver A added from 0.05 parts by mass to 0.5 parts by mass, cooked rice (white rice) K, a cooked rice food of the present invention, was obtained according to the formulation and manufacturing method of Example 1. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) K were evaluated according to the following evaluation criteria immediately after cooking and after storing at 10°C for 8 hours. The results are shown in Table 2.

[0072] Comparative Example 2 Except for the absence of the cooked rice food quality improver A, cooked rice (white rice) L, a comparative cooked rice food, was obtained according to the formulation and manufacturing method of Example 1. The resulting cooked rice (white rice) L was evaluated for texture, flavor, and loosening properties immediately after cooking and after 8 hours of storage at 10°C according to the following evaluation criteria. The results are shown in Table 2.

[0073] Comparative Example 3 A comparative cooked rice food product, cooked rice (white rice) M, was obtained according to the formulation and manufacturing method of Example 1, except that no cooked rice food quality improver A was added and 0.0375 parts by mass of soy protein and 0.0375 parts by mass of powdered soybean lecithin were added. The texture, flavor, and loosening properties of the resulting cooked rice (white rice) M were evaluated according to the following evaluation criteria immediately after cooking and after 8 hours of storage at 10°C. The results are shown in Table 2.

[0074] Comparative Example 4 A comparative cooked rice food product, cooked rice (white rice) N, was obtained according to the formulation and manufacturing method of Example 1, except that the quality improver for cooked rice foods A was not added and 0.075 parts by mass of soy protein was added. The texture, flavor, and loosening properties of the obtained cooked rice (white rice) N were evaluated according to the following evaluation criteria immediately after cooking and after 8 hours of storage at 10°C. The results are shown in Table 2.

[0075] Comparative Example 5 A comparative cooked rice food product, cooked rice (white rice) O, was obtained according to the formulation and manufacturing method of Example 1, except that the cooked rice food quality improver A was not added and 0.075 parts by mass of powdered soybean lecithin was added. The texture, flavor, and loosening properties of the resulting cooked rice (white rice) O were evaluated according to the following evaluation criteria immediately after cooking and after 8 hours of storage at 10°C. The results are shown in Table 2.

[0076] The evaluation criteria for texture, flavor and loosening properties are as follows: Evaluation criteria: looseness, flavor, texture (chewy) Evaluation by 10 expert panelists ◎: Over 80% rated as good ○: Between 50% and 80% rated as good △: 20% to less than 50% rated as good ×: Less than 20% rated as good

[0077] [Table 2]

[0078] <Fried rice production test> Example 11 0.05 g of quality improver A for cooked rice food was dispersed in 15 g of rapeseed salad oil, and the resulting mixture was poured into a heated frying pan. 50 g of egg, 200 g of cooked rice (white rice), and one packet of commercially available fried rice mix (Nagatanien Roast Pork Fried Rice Mix) (27 g) were added and the mixture was fried for approximately 3 minutes to obtain fried rice A. Fried rice A had improved loosening properties without affecting the taste, compared to fried rice B obtained in the same manner using salad oil without adding quality improver A for cooked rice foods.

[0079] Example 12 Add 15g of rapeseed salad oil to a heated frying pan, add 50g of egg, 200g of cooked rice (white rice) A, and one packet of commercially available fried rice mix (Nagatanien Roast Pork Fried Rice Mix) (27g), and stir-fry for about 3 minutes to obtain fried rice C. Fried rice C had improved loosening properties without affecting the taste compared to fried rice D, which was prepared in the same manner using cooked rice (white rice) L obtained without adding quality improver A for cooked rice foods.

[0080] From the above results, it can be seen that the quality improver for cooked rice foods of the present invention can stably impart loosening properties to cooked rice foods without affecting the taste or texture, and can also stably impart loosening properties to fried rice, which is a secondary processed product of cooked rice.

Claims

1. Lipid protein complex is the active ingredient. The lipid-protein complex contains lecithin as a lipid constituting the lipid-protein complex, The content of phospholipids in the lipids constituting the lipid-protein complex is 60 to 100% by mass, The lipid-protein complex contains, as a protein constituting the lipid-protein complex, one or more proteins selected from the group consisting of milk protein and legume protein, The quality improver for cooked rice food, wherein the mass ratio of protein to lipid in the lipid protein complex is 100 parts by mass of protein to 10 to 250 parts by mass of lipid.

2. A cooked rice food product comprising the quality improver for cooked rice food according to claim 1.

3. A method for improving the quality of cooked rice food, comprising a step of adding a lipid protein complex during the production of cooked rice food, The lipid-protein complex contains lecithin as a lipid constituting the lipid-protein complex, The content of phospholipids in the lipids constituting the lipid-protein complex is 60 to 100% by mass, The lipid-protein complex contains, as a protein constituting the lipid-protein complex, one or more proteins selected from the group consisting of milk protein and legume protein, The method, wherein the mass ratio of protein to lipid in the lipid-protein complex is 100 parts by mass of protein to 10 to 250 parts by mass of lipid.

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