Preservative to prevent deterioration of cooked rice

Abstract

To suppress deterioration in quality of cooked rice due to storage. [Solution] The present invention provides a preservative for cooked rice containing catechins for suppressing deterioration in the quality of cooked rice. The preservative of the present invention contains a certain amount of catechins and, by applying it to cooked rice containing a certain amount of salt and a certain amount of vegetable oil, can suppress deterioration in the quality of cooked rice due to storage.

Description

[Technical Field]

[0001] The present invention relates to a technique for suppressing deterioration in quality of cooked rice due to storage. [Background technology]

[0002] Cooked rice deteriorates over time in terms of texture, taste, and odor. Therefore, various preservatives have traditionally been used in the food industry to improve the shelf life of cooked rice. These preservatives are either synthetic or naturally derived. However, in recent years, consumers have become more health-conscious and food safety conscious, leading to a preference for natural preservatives over synthetic ones.

[0003] Known preservatives derived from natural products include Styrax japonica extract, Artemisia princeps extract, hinokitiol, pectin hydrolysate, Magnolia obovata extract, chitosan derived from crustacean shells, etc. Although these preservatives exhibit a certain degree of preservative effect, they have problems in terms of flavor, price, and potency.

[0004] Furthermore, most existing preservatives are primarily effective in preventing deterioration of taste and odor, and only a limited number are effective in maintaining texture. Although texture is an important factor that greatly influences consumer preferences, the development of preservatives that can maintain texture remains a major challenge. Summary of the Invention [Means for solving the problem]

[0005] The present inventors have found that a preservative containing catechins has a deterioration-inhibiting effect on cooked rice containing salt and vegetable oil. In one embodiment, by adding a preservative containing catechins to cooked rice containing salt and vegetable oil, deterioration of the quality of cooked rice due to storage after cooking can be inhibited.

[0006] Specifically, the inventors investigated the components that affect the deterioration of quality of cooked rice stored for a certain period of time after cooking, and found that the interaction of a certain range of amounts of catechins, a certain range of amounts of salt, and a certain range of amounts of vegetable oils and fats suppresses the deterioration of quality of cooked rice due to storage after cooking.

[0007] Therefore, according to a main aspect of the present invention, the following inventions are provided. (Item 1) A preservative for cooked rice containing catechins to prevent deterioration of the quality of cooked rice. (Item 2) A preservative according to any of the preceding items, wherein the cooked rice contains salt and vegetable oil. (Item 3) A preservative according to any of the preceding items, wherein the catechins include catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin gallate (ECg), and / or epigallocatechin gallate (EGCg). (Item 4) A preservative according to any of the preceding items, wherein the catechins include EGCg. (Item 5) The preservative according to any one of the preceding items, wherein the catechins are applied in an amount of about 45 mg to about 800 mg per about 100 g of cooked rice. (Item 6) The preservative according to any one of the preceding items, wherein the catechins are applied in an amount of about 100 mg to about 700 mg per about 100 g of cooked rice. (Item 7) The preservative according to any of the preceding items, wherein the salt concentration is about 0.01% to about 5%. (Item 8) The preservative according to any of the preceding items, wherein the salt concentration is about 0.05% to about 4.75%. (Item 9) The preservative according to any of the preceding items, wherein the salt concentration is about 0.1% to about 4.75%. (Item 10) The preservative according to any of the preceding items, wherein the concentration of the vegetable oil is about 0.05% to about 1%. (Item 11) The preservative according to any of the preceding items, wherein the concentration of the vegetable oil is about 0.1% to about 0.9%. (Item 12) The cooked rice contains salt and vegetable oil and fat, and about 45 mg to about 800 mg of the catechins are applied per about 100 g of the cooked rice. The salt concentration is about 0.01% to about 5%, and The preservative according to any of the preceding items, wherein the concentration of the vegetable oil is about 0.05% to about 1%. (Item 13) The cooked rice contains salt and vegetable oil, and about 100 mg to about 700 mg of the catechins are applied per about 100 g of the cooked rice. The salt concentration is about 0.1% to about 4.75%, and The preservative according to any of the preceding items, wherein the concentration of the vegetable oil is about 0.1% to about 0.9%. (Item 14) Cooked rice containing catechins, salt, and vegetable oil, wherein the cooked rice contains about 45 mg to about 800 mg of the catechins per about 100 g of the cooked rice, the salt concentration is about 0.01% to about 5%, and the vegetable oil concentration is about 0.05% to about 1%. (Item 15) A method for producing a cooked rice product, comprising: The process of cooking raw rice, a step of packaging the cooked rice in a packaging container; and the cooked rice contains about 45 mg to about 800 mg of catechins, about 0.01% to about 5% salt, and about 0.05% to about 1% vegetable oil per about 100 g of cooked rice. (Item 16) The method according to any of the preceding items, further comprising storing the cooked rice product for at least about 8 hours. (Item 17) The method according to any of the preceding items, wherein after storage of the cooked rice product, deterioration in quality of the cooked rice in the cooked rice product is suppressed compared to cooked rice cooked under identical conditions except that the cooked rice does not contain the catechins, the salt, and the vegetable oil, and the deterioration in quality includes a decrease in elasticity of the cooked rice over time and / or a deteriorated odor.

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

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

[0010] According to the present invention, the aging and / or deterioration of cooked rice can be suppressed, and therefore the preservative containing catechins is highly useful in the production of cooked rice. In addition, the preservative containing catechins can suppress adhesion (stickiness, adhesion between rice grains or between rice grains and equipment such as a rice cooker) of cooked rice containing salt and vegetable oil. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present disclosure will now be described, illustrating the best mode thereof. Throughout this specification, singular expressions should be understood to include the plural concept unless otherwise specified. Thus, singular articles (e.g., "a," "an," "the," etc. in English) should be understood to include the plural concept unless otherwise specified. Furthermore, terms used in this specification should be understood to have the meaning commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In the event of conflict, the present specification (including definitions) will prevail.

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

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

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

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

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

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

[0018] In one aspect of the present invention, a preservative for cooked rice containing catechins for suppressing deterioration of the quality of cooked rice is provided. In one embodiment of the present invention, the cooked rice may contain salt and vegetable oil. In another embodiment of the present invention, the catechins are preferably gallate-type catechins, and more preferably epigallocatechin gallate.

[0019] According to another aspect of the present disclosure, cooked rice containing catechins, salt, and vegetable oil is provided, and quality deterioration due to storage after cooking is suppressed. This makes it possible to improve the shelf life and convenience of cooked rice. Furthermore, by using catechins, a preservative for cooked rice can be provided, and the quality of cooked rice can be maintained even when stored after cooking. Therefore, according to the present disclosure, a preservative for cooked rice, a method for producing a cooked rice product, a method for storing cooked rice, and cooked rice with improved quality can be provided. In the present disclosure, as described below, it has been discovered that quality deterioration of cooked rice can be suppressed by mixing catechins with cooked rice together with salt and vegetable oil.

[0020] (Catechins) Catechins are a type of plant polyphenol found in abundance in green tea. Catechins are highly functional among green tea extracts, possessing antioxidant, deodorizing, and antibacterial activities. Green tea contains catechins including epicatechin gallate (ECg), epigallocatechin gallate (EGCg), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), catechin (C), and gallocatechin (GC). Unless otherwise specified, the term "catechins" in this specification encompasses these eight components. Among these catechins, gallate-type catechins (including ECg, EGCg, Cg, and GCg) are recognized as ingredients in functional foods. For example, EGCg (140.2 mg) has been shown to moderate the rise in blood sugar levels after meals, gallate-type catechins (150 mg) have been shown to reduce abdominal fat (total abdominal fat, visceral fat) in obese individuals, supporting weight loss and lowering a high BMI, and tea catechins (540 mg) have been shown to reduce body fat in obese individuals.

[0021] In one embodiment of the present invention, the catechins are not limited to those of any origin as long as they are suitable for consumption, but may be, for example, catechins derived from green tea. Preferably, the catechins are extracted from green tea and purified to remove organic acids, minerals, and bitter components such as caffeine.

[0022] The catechins used in the cooked rice according to one embodiment of the present invention can be purified catechins with a total catechin content of about 50% or more, preferably about 60% or more, and more preferably about 70% or more. The catechins used in the cooked rice according to one embodiment of the present invention can be purified catechins with a gallate-type catechin content of about 20% or more, preferably about 30% or more, more preferably about 40% or more, and even more preferably about 45% or more. The catechins used in the cooked rice according to one embodiment of the present invention can be purified catechins with an EGCg content of about 20% or more, preferably about 30% or more, and more preferably about 40% or more. The purified product can take various forms, such as a solid, an aqueous solution, or a slurry. In this specification, the unit % is based on mass (wt%) unless otherwise specified.

[0023] In one embodiment of the present invention, the preservative of the present invention can be used so that catechins are applied to cooked rice in a concentration or weight that will provide the effect of the preservative of the present invention. For example, when the preservative of the present invention is applied to cooked rice, the lower limit of the content of catechins in cooked rice is, for example, about 10 mg or more, about 20 mg or more, about 30 mg or more, about 40 mg or more, about 45 mg or more, about 50 mg or more, about 60 mg or more, about 70 mg or more, about 80 mg or more, about 90 mg or more, about 100 mg or more, about 120 mg or more, about 140 mg or more, about 150 mg or more, about 160 mg or more, about 180 mg or more, about 200 mg or more, about 220 mg or more, about 240 mg or more, about 250 mg or more, about 260 mg or more, about 280 mg or more, about 300 mg or more, about 350 mg or more, about 400 mg or more, about 450 mg or more, about 500 mg or more, about 550 mg or more, The amount of catechins can be about 600 mg or more, about 650 mg or more, about 700 mg or more, or about 800 mg or more. The upper limit of the amount of catechins contained can be, for example, about 900 mg or less, about 800 mg or less, about 700 mg or less, about 600 mg or less, about 500 mg or less, about 400 mg or less, about 300 mg or less, about 250 mg or less, about 200 mg or less, about 150 mg or less, about 120 mg or less, about 110 mg or less, about 100 mg or less, about 90 mg or less, about 80 mg or less, about 70 mg or less, about 60 mg or less, about 50 mg or less, about 40 mg or less, about 30 mg or less, or about 20 mg or less per about 100 g of cooked rice. The amount of catechins contained can be in any range between these lower and upper limits. In one embodiment of the present invention, about 20 mg to about 900 mg, preferably about 45 mg to about 800 mg, more preferably about 100 mg to about 700 mg, more preferably about 140 mg to about 700 mg, and even more preferably about 140 mg to about 300 mg or about 540 mg to about 700 mg of catechins can be contained per about 100 g of cooked rice. The content of catechins can be measured by well-known measurement techniques.

[0024] The method for adding catechins is not particularly limited. When the preservative of the present invention is used to preserve cooked rice, for example, a predetermined amount of catechins may be added to cooked rice after cooking, or a predetermined amount of catechins may be added in advance to water during cooking.

[0025] (salt) The salt content refers to the amount of salt contained in cooked rice. The amount of salt contained in cooked rice is not particularly limited as long as it is at a concentration or by weight that allows the effects of the preservative of the present invention to be obtained. In one embodiment, when the preservative of the present invention is used to preserve cooked rice, the lower limit of the salt content in the cooked rice is, for example, about 0.01% by mass or more, about 0.05% by mass or more, about 0.1% by mass or more, about 0.15% by mass or more, about 0.2% by mass or more, about 0.25% by mass or more, about 0.3% by mass or more, about 0.35% by mass or more, about 0.4% by mass or more, about 0.45% by mass or more, about 0.5% by mass or more, about 0.6% by mass or more, about 0.7% by mass or more, about 0.8% by mass or more, about 0.9% by mass or more, about 1.0% by mass or more, about 1.5% by mass or more, about 2.0% by mass or more, about 2.5% by mass or more, about 3.0% by mass or more, about 3.5% by mass or more, about 4.0% by mass or more, about 4.5% by mass or more, or about 5. The upper limit of the content can be, for example, 6.0% by mass or less, 5.0% by mass or less, about 4.75% by mass or less, about 4.5% by mass or less, about 4.25% by mass or less, about 4.0% by mass or less, about 3.75% by mass or less, about 3.5% by mass or less, about 3.25% by mass or less, about 3.0% by mass or less, about 2.75% by mass or less, about 2.5% by mass or less, about 2.25% by mass or less, about 2.0% by mass or less, about 1.5% by mass or less, about 1.0% by mass or less, about 0.5% by mass or less, about 0.4% by mass or less, about 0.3% by mass or less, about 0.2% by mass or less, about 0.1% by mass or less, or about 0.05% by mass or less, and the content can be in any numerical range between these lower and upper limits. In one embodiment of the present invention, when the preservative of the present invention is used, the salt content in cooked rice is preferably about 0.01% by mass to about 5.00% by mass, and more preferably about 0.1% by mass to about 4.75% by mass, relative to the weight of the cooked rice. The salt content in cooked rice can be measured by known methods.

[0026] (vegetable oil) Vegetable oils and fats are oils and fats derived from plants. Examples of such oils and fats include, but are not limited to, rice oil, soybean oil, rapeseed oil, corn oil, salad oil, canola oil, olive oil, sesame oil, coconut oil, linseed oil, sunflower oil, peanut oil, palm oil (including fractionated oils such as palm kernel oil, palm olein, and palm stearin), safflower oil, safflower oil, and cottonseed oil. These oils and fats may also be modified by hydrogenation or interesterification, as well as mixtures of one or more of these oils. In the present invention, rice oil, soybean oil, rapeseed oil, corn oil, or salad oil may preferably be used as the vegetable oil and fat.

[0027] In one embodiment, the content of vegetable oil in cooked rice is not particularly limited as long as the concentration or weight is such that the effect of the preservative of the present invention can be obtained. In one embodiment, when the preservative of the present invention is used to preserve cooked rice, the lower limit of the vegetable oil content in cooked rice is, for example, about 0.01% by mass or more, about 0.05% by mass or more, about 0.1% by mass or more, about 0.15% by mass or more, about 0.2% by mass or more, about 0.25% by mass or more, about 0.3% by mass or more, about 0.35% by mass or more, about 0.4% by mass or more, about 0.45% by mass or more, about 0.5% by mass or more, about 0.55% by mass or more, about 0.6% by mass or more, about 0.65% by mass or more, about 0.75% by mass or more, about 0.8% by mass or more, about 0.85% by mass or more, and about 0. The vegetable oil content can be 9% by mass or more, and the upper limit of the vegetable oil content can be, for example, 1% by mass or less, 0.95% by mass or less, 0.9% by mass or less, 0.85% by mass or less, 0.8% by mass or less, 0.75% by mass or less, 0.7% by mass or less, 0.65% by mass or less, 0.6% by mass or less, 0.55% by mass or less, 0.5% by mass or less, 0.45% by mass or less, 0.4% by mass or less, 0.35% by mass or less, 0.3% by mass or less, 0.25% by mass or less, 0.2% by mass or less, 0.15% by mass or less, or 0.1% by mass or less, based on the weight of cooked rice, and the vegetable oil content can be within any numerical range between these lower and upper limits. In one embodiment of the present invention, when the preservative of the present invention is applied, the vegetable oil content in cooked rice is preferably about 0.05% by mass to about 0.9% by mass, more preferably about 0.3% by mass to about 0.5% by mass, based on the weight of cooked rice.

[0028] The content of vegetable oil in cooked rice can be measured by known methods. Since the fatty acid composition ratio varies depending on the type of vegetable oil used, for example, the content ratio of one or more characteristic fatty acid components contained in the vegetable oil can be measured by fatty acid analysis, and the total lipid content of the vegetable oil can be calculated by back-calculating the content ratio.

[0029] (Other ingredients) In addition to the above ingredients, the cooked rice or cooked rice product of the present invention may contain various additives and optional ingredients that can be used in cooked rice and can be ingested by the body, as needed, so long as they do not deviate from the objectives of the present invention. Examples of various additives and optional ingredients include vitamins including vitamin E and vitamin C, amino acids, short-chain fatty acids, minerals, nutritional components, physiologically active ingredients such as flavorings, preservatives, antiseptics, stabilizers, antioxidants, colorants, extracts, seasonings (amino acids), lactic acid bacteria, pH adjusters, thickening polysaccharides, alcohol, acidulants, glycine, seasoned vinegar, and the like, which can be used alone or in combination.

[0030] The amounts and ratios of the various additives and optional components to be added are not particularly limited as long as they are effective in suppressing quality deterioration of cooked rice during storage after cooking. The amounts and ratios of the various additives and optional components to be added can be appropriately set depending on various conditions, such as the type of raw rice and other ingredients, and the type of cooked rice or cooked rice product.

[0031] When used with cooked rice, the components (i.e., catechins, salt, vegetable oil, and other components) may be added to raw rice all at the same time, or may be added separately or in any combination. The order in which the components are added to raw rice is not particularly limited.

[0032] (Manufacturing method) In another aspect of the present invention, there is provided a method for producing a cooked rice product, comprising the steps of cooking raw rice and packaging the cooked rice in a packaging container, wherein the cooked rice contains about 45 mg to about 800 mg of catechins, about 0.01% to about 5% salt, and about 0.05% to about 1% vegetable oil per about 100 g of cooked rice.

[0033] Suppressing deterioration in the quality of cooked rice after cooking, or producing cooked rice products or cooked rice, can be carried out in the same manner as conventional methods for cooking cooked rice or producing cooked rice products, except for using the active ingredients of the present invention (catechins, salt, and vegetable oils and fats). Furthermore, the ingredients and production conditions for the cooked rice product can be appropriately selected depending on the type of cooked rice product, etc. The ingredients for cooked rice products refer to food materials used to produce cooked rice products and can be appropriately selected within the scope of the present invention. At least raw rice is used as the ingredient for cooked rice products. Ingredients other than raw rice that are commonly used in the production of cooked rice products include, for example, ingredients such as meat, vegetables, and eggs; seasonings such as sugars, inorganic salts, organic acids, and amino acids; and oils and fats. As the other ingredients, one ingredient may be used, or two or more ingredients may be used in combination. Other ingredients including salt and vegetable oils and fats may be mixed with raw rice in advance, added to raw rice during the production of cooked rice products (e.g., during cooking), or added to the cooked rice after production (e.g., cooked rice).

[0034] The amount of other ingredients to be added is not particularly limited as long as the desired cooked rice can be cooked or the desired cooked rice product can be produced. The amount of other ingredients to be added can be appropriately determined depending on various conditions, such as the type of raw rice or cooked rice and the type of cooked rice product.

[0035] In the method for producing cooked rice products of the present invention, cooked rice obtained by the rice cooking step contains about 45 mg to about 800 mg of catechins, about 0.01% to about 5% salt, and about 0.05% to about 1% vegetable oil per about 100 g of cooked rice. The catechins, salt, and vegetable oil can be added together during cooking of the raw rice, or added separately or together after cooking. Adding the catechins, salt, and vegetable oil during cooking is considered to facilitate more uniform mixing of the ingredients compared to adding them after cooking, so adding the ingredients during cooking is more preferable. For example, to cook raw rice so that about 100 g of cooked rice contains the desired amount of catechins, this can be achieved by cooking the raw rice with about 1 to about 3 times or about 1 to about 2 times the desired amount of catechins. Alternatively, to ensure that approximately 100 g of cooked rice contains the desired amount of catechins, this can be achieved by mixing approximately 1 to 3 times or approximately 1 to 2 times the desired amount of catechins with the cooked rice. The amount of catechins mixed with raw rice or cooked rice can be adjusted appropriately depending on the final desired amount, the amounts of other ingredients, the mixing conditions, etc. Furthermore, to ensure that approximately 100 g of cooked rice contains the desired amount of salt, this can be achieved by cooking the raw rice with salt in an amount approximately 1 to 1.5 times the desired amount of salt. Alternatively, to ensure that approximately 100 g of cooked rice contains the desired amount of salt, this can be achieved by mixing approximately 1 to 1.5 times the desired amount of salt with the cooked rice. The amount of salt mixed with raw rice or cooked rice can be adjusted appropriately depending on the final desired amount, the amounts of other ingredients, the mixing conditions, etc. Furthermore, to cook raw rice so that about 100 g of cooked rice contains a desired amount of vegetable oil, this can be achieved by cooking the raw rice with vegetable oil in an amount about 1 to 1.5 times the desired amount of vegetable oil. Alternatively, to cook about 100 g of cooked rice so that it contains a desired amount of vegetable oil, this can be achieved by mixing vegetable oil in an amount about 1 to 1.5 times the desired amount of vegetable oil with the cooked rice. The amount of vegetable oil mixed with raw rice or cooked rice can be adjusted appropriately depending on the final desired amount, the amounts of other ingredients, the mixing conditions, etc.

[0036] Cooked rice can be produced, for example, by heating raw rice in the presence of water. Heating raw rice in the presence of water is also called "rice cooking." During the rice cooking process, other ingredients may be cooked together with the raw rice. Rice cooking can be carried out so that the raw rice is gelatinized to an edible degree. Cooked rice products can also be produced by packaging cooked rice in this manner in a packaging container.

[0037] The method for cooking raw rice is not particularly limited as long as it allows the production of the desired cooked rice or cooked rice product. The cooking method can be appropriately set depending on various conditions, such as the type of raw rice or cooked rice and the type of cooked rice product. Examples of cooking methods include a method of heating (or boiling) raw rice and / or other ingredients in water, and a method of heating (or steaming) raw rice and / or other ingredients with steam. The rice cooking process may further include a step of frying raw rice and / or other ingredients, for example, before the boiling or steaming step. It is also possible to perform a boiling step when the rice has a high moisture content, and a steaming step when the moisture content has decreased. Note that "raw rice" can also refer to rice that has been heated as the cooking process progresses during the rice cooking process.

[0038] The amount of water to be added is not particularly limited as long as the desired cooked rice can be cooked or the desired cooked rice product can be produced. The amount of water to be added can be appropriately set depending on various conditions, such as the rice cooking method, the type of raw rice or cooked rice, and the type of cooked rice product.

[0039] "Adding water" does not only mean adding water itself, but also includes adding ingredients containing water. In other words, when ingredients containing water are added, the amount of water itself added can be reduced depending on the amount of water in the ingredients. For example, if the addition of ingredients containing water provides sufficient moisture to the raw rice, there is no need to add water separately. The water added may also contain ingredients such as active ingredients.

[0040] Hydration can be carried out, for example, before, at, or after the start of the rice cooking process. Hydration can be carried out before the start of the rice cooking process by soaking raw rice and / or other ingredients in water before the start of the rice cooking process. The water in which the raw rice and / or other ingredients are soaked may contain active ingredients, etc. Furthermore, the soaking conditions, such as the soaking temperature and soaking time, are not particularly limited as long as the desired cooked rice or cooked rice product can be produced. Hydration can also be carried out at or after the start of the rice cooking process, for example, by adding water to the raw rice and / or other ingredients at the start of the boiling process.

[0041] The heating conditions are not particularly limited as long as the desired cooked rice or cooked rice product can be produced, and can be appropriately set depending on various conditions, such as the rice cooking method, the type of raw rice and / or other ingredients, and the type of cooked rice or cooked rice product.

[0042] (Rice that suppresses quality deterioration) Deterioration in the quality of cooked rice or cooked rice products is also referred to as aging of cooked rice. Quality deterioration of cooked rice or cooked rice products includes quality deterioration of cooked rice or cooked rice products after production (e.g., after cooking), i.e., during storage. "Storage" and "storage period" include storing cooked rice or cooked rice products in a designated location and the period thereof, as well as transporting cooked rice or cooked rice products and the period thereof. Quality deterioration of cooked rice or cooked rice products during storage includes quality deterioration of cooked rice or cooked rice products over time during storage of cooked rice or cooked rice products. Therefore, in one embodiment of the present invention, the method of the present invention can include a step of storing the cooked rice product obtained as described above. The temperature during storage of cooked rice or cooked rice products is not particularly limited and may be, for example, a temperature equivalent to freezing, refrigeration, room temperature, keeping warm, heating, or a combination thereof. The temperature at which cooked rice or cooked rice products are stored may be, for example, about -20°C or higher, about -10°C or higher, about 0°C or higher, about 5°C or higher, about 10°C or higher, or about 20°C or higher, or may be about 40°C or lower, about 30°C or lower, about 20°C or lower, about 10°C or lower, about 0°C or lower, or about -10°C or lower. The length of time that has passed during storage of cooked rice or cooked rice products may be, for example, about 1 minute or more, about 5 minutes or more, about 10 minutes or more, about 15 minutes or more, about 20 minutes or more, about 25 minutes or more, about 30 minutes or more, about 1 hour or more, about 2 hours or more, about 3 hours or more, about 6 hours or more, about 12 hours or more, about 18 hours or more, about 24 hours or more, or about 36 hours or more, or about 7 days or less, about 6 days or less, about 5 days or less, about 4 days or less, about 3 days or less, about 60 hours or less, about 48 hours or less, about 36 hours or less, about 24 hours or less, about 18 hours or less, about 12 hours or less, about 6 hours or less, about 3 hours or less, about 2 hours or less, about 1 hour or less, or a compatible combination thereof. Specific examples of deterioration in the quality of cooked rice or cooked rice products include increased hardening of cooked rice over time, decreased softness, decreased elasticity, an increase in stale odor or cooked rice odor, and decreased stickiness of cooked rice.The inhibition of quality deterioration of cooked rice or cooked rice products can be confirmed, for example, by comparing cooked rice or cooked rice products produced using the active ingredients (catechins, salt, and vegetable oils) with cooked rice or cooked rice products produced under identical conditions except that they do not use the active ingredients (catechins, salt, and vegetable oils), and evaluating the degree of aging or quality deterioration. The method for measuring the degree of aging or quality deterioration of cooked rice or cooked rice products can be appropriately selected depending on various conditions, such as the type of parameter to be measured, and may be measured, for example, by sensory evaluation by a specialist panel.

[0043] Specifically, the suppression of quality deterioration of cooked rice or cooked rice products may be achieved by suppressing aging of the cooked rice. Therefore, "suppression of quality deterioration" of cooked rice or cooked rice products can refer to reducing aging of the cooked rice or cooked rice products after storage for a certain period of time. Whether aging of cooked rice or cooked rice products has been reduced can be determined by whether a decrease in elasticity of the cooked rice after storage for a certain period of time has been suppressed, whether an increase in the odor of the cooked rice after storage has been suppressed, and / or whether a decrease in stickiness of the cooked rice has been suppressed.

[0044] In one embodiment, cooked rice produced using the active ingredients (catechins, salt, and vegetable oil) is preferably colored cooked rice such as takomi gohan (seasoned rice), maze gohan (mixed rice), fried rice, okowa (steamed rice), zosui (rice porridge), porridge, ochazuke (rice with tea), onigiri (rice balls), sushi, etc. The colored cooked rice blends well with the brown catechins and does not impair the appearance of the cooked rice.

[0045] In this specification, "or" is used when "at least one or more" of the items listed in the sentence can be employed. The same applies to "alternative." In this specification, when it is specified that "within a range" of "two values," the range includes the two values ​​themselves. All references cited herein, including scientific literature, patents, patent applications, and the like, are incorporated by reference in their entirety to the same extent as if each were specifically set forth.

[0046] The present disclosure has been described above by showing preferred embodiments for ease of understanding. The present disclosure will be described below based on examples. However, the above description and the following examples are provided for illustrative purposes only and are not intended to limit the present disclosure. Therefore, the scope of the present disclosure is not limited to the embodiments or examples specifically described herein, but is limited only by the scope of the claims. [Example]

[0047] (Example 1: Quality evaluation of stored cooked rice) [Evaluation content] Cooked rice without catechins, salt, or vegetable oil (hereinafter referred to as "cooked rice without added ingredients") was used as a comparison group, and the quality of the cooked rice with catechins after storage for three days was evaluated. The evaluation items were as follows: Sensory evaluation (elasticity (when touched with fingers), smell) In this example, the catechins used were purified catechin products with a total catechin content of 70% or more, a gallate-type catechin content of 45% or more, and an EGCg content of 40% or more.

[0048] [Evaluation method] (1) Mixing when cooking rice 150g of raw rice was added to 230g of water, and catechins, salt, and vegetable oil (salad oil) were mixed to the desired concentrations, and the rice was cooked. After cooking, the rice was steamed for 30 minutes and then cooled for 1 hour. 30g of cooked rice was weighed into a 100mm dish, sealed, and stored at room temperature or 4°C for 3 days. Changes during storage were observed and evaluated. (2) Mix after cooking 150g of raw rice was added to 230g of water and cooked. After 30 minutes of steaming, the cooked rice was mixed with an aqueous solution of catechins and salt, and vegetable oil to achieve the desired concentrations, and then cooled for 1 hour. 30g of cooked rice was weighed into a 100mm dish, sealed, and stored at room temperature or 4°C for 3 days. Changes during storage were observed and evaluated.

[0049] The resulting cooked rice was evaluated by the same four panelists. The cooked rice with catechins added was compared with cooked rice without any added ingredients, and the evaluation items listed in Table 1 below were evaluated on a scale of 1 to 5 based on the following scoring criteria, and the average scores of the four panelists were calculated. The panelists were told that springiness refers to the sensation when the cooked rice is touched with the fingers, that is, the rice feels like it bounces back when pinched, and that the smell is a stale smell (rice smell). [Table 1] Compared to cooked rice without added ingredients, 1: (in the left text) I strongly agree, 2: (in the left text) I agree, 3: No different from cooked rice without added ingredients, 4: (in the right text) I agree, 5: (in the right text) I strongly agree

[0050] [comprehensive evaluation] "+++": The total score of the sensory evaluation items in each verified table is 8.5 or higher. "++": Does not fall under "+++" or "+". "+": The total score of the sensory evaluation items in each table verified is 7.25 or less.

[0051] [result] (1) Mixing when cooking rice <Effect of salt concentration> Table 2 shows the results of a sensory evaluation test of catechin-added cooked rice that contained 250 mg of catechins per 100 g of cooked rice, had a vegetable oil concentration of 0.4%, and was cooked so that the salt concentration was in the range of 0 to 6%. [Table 2]

[0052] The results in Table 2 show that cooked rice with a salt concentration of 0.1% to 4.75% catechins was rated as having superior elasticity even after storage compared to cooked rice without added ingredients. Furthermore, cooked rice with a salt concentration of 3% to 4.5% catechins was rated as having particularly superior elasticity even after storage compared to cooked rice without added ingredients. Furthermore, cooked rice with a salt concentration of 0% to 6% catechins was rated as having less of a stagnant odor even after storage compared to cooked rice without added ingredients. Furthermore, cooked rice with a salt concentration of 0.01% to 5% catechins was rated as having particularly less of a stagnant odor even after storage compared to cooked rice without added ingredients.

[0053] <Effect of catechin content> Table 3 shows the results of a sensory evaluation test of catechin-added cooked rice that contained 0 to 900 mg of catechins per 100 g of cooked rice, had a vegetable oil concentration of 0.4%, and was cooked to a salt concentration of 1%. [Table 3]

[0054] From the results in Table 3, cooked rice containing catechins in an amount of 100 mg to 700 mg was evaluated as having superior elasticity even after storage compared to cooked rice without the ingredients. Furthermore, cooked rice containing catechins in an amount of 300 mg to 700 mg was evaluated as having particularly superior elasticity even after storage compared to cooked rice without the ingredients. Furthermore, cooked rice containing catechins in an amount of 45 mg to 900 mg was evaluated as having less of a deterioration odor even after storage compared to cooked rice without the ingredients. Furthermore, cooked rice containing catechins in an amount of 150 mg to 800 mg was evaluated as having particularly less of a deterioration odor even after storage compared to cooked rice without the ingredients.

[0055] <Effect of vegetable oil concentration> Table 4 shows the results of a sensory evaluation test of catechin-added cooked rice that contained 250 mg of catechins per 100 g of cooked rice, had a vegetable oil concentration in the range of 0.01% to 1.2%, and was cooked to a salt concentration of 1%. [Table 4]

[0056] From the results in Table 4, cooked rice with catechins and vegetable oil concentrations of 0.1% to 1% was rated as having superior elasticity even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice with catechins and vegetable oil concentrations of 0.3% to 0.5% was rated as having particularly superior elasticity even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice with catechins and vegetable oil concentrations of 0.05% to 1% was rated as having less of a stagnant odor even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice with catechins and vegetable oil concentrations of 0.1% to 0.8% was rated as having particularly less of a stagnant odor even after storage compared to cooked rice without any added ingredients.

[0057] (2) Mix after cooking <Effect of salt concentration> Table 5 shows the results of a sensory evaluation test of cooked rice with catechins added, which was obtained by mixing each ingredient so that the cooked rice contained 250 mg of catechins per 100 g of cooked rice, had a vegetable oil concentration of 0.4%, and had a salt concentration in the range of 0 to 6%, compared to cooked rice without any ingredients added. [Table 5]

[0058] From the results in Table 5, cooked rice with a salt concentration of 0.1% to 4.75% catechins was rated as having superior elasticity even after storage compared to cooked rice without added ingredients. Furthermore, cooked rice with a salt concentration of 3% to 4.5% catechins was rated as having particularly superior elasticity even after storage compared to cooked rice without added ingredients. Furthermore, cooked rice with a salt concentration of 0.01% to 6% catechins was rated as having less of a stagnant odor even after storage compared to cooked rice without added ingredients. Furthermore, cooked rice with a salt concentration of 0.4% to 5% catechins was rated as having particularly less of a stagnant odor even after storage compared to cooked rice without added ingredients.

[0059] <Effect of catechin content> Table 6 shows the results of a sensory evaluation test of cooked rice with catechins added, which was obtained by mixing each ingredient so that the cooked rice contained 0 to 900 mg of catechins per 100 g of cooked rice, had a vegetable oil concentration of 0.4%, and a salt concentration of 1%, compared to cooked rice without any ingredients added. [Table 6]

[0060] From the results in Table 6, cooked rice containing catechins in an amount of 100 mg to 700 mg was evaluated as having superior elasticity even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice containing catechins in an amount of 300 mg was evaluated as having particularly superior elasticity even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice containing catechins in an amount of 100 mg to 900 mg was evaluated as having less of a deterioration odor even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice containing catechins in an amount of 150 mg to 700 mg was evaluated as having particularly less of a deterioration odor even after storage compared to cooked rice without any added ingredients.

[0061] <Effect of vegetable oil concentration> The results of the sensory evaluation test of catechin-added cooked rice obtained by mixing each ingredient so that it contained 250 mg of catechins per 100 g of cooked rice, had a vegetable oil concentration in the range of 0.01% to 1.2%, and a salt concentration of 1% compared to cooked rice without any ingredients are shown in Table 7. [Table 7]

[0062] From the results in Table 7, cooked rice with catechins and vegetable oil concentrations of 0.1% to 1% was rated as having superior elasticity even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice with catechins and vegetable oil concentrations of 0.3% to 0.5% was rated as having particularly superior elasticity even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice with catechins and vegetable oil concentrations of 0.1% to 1% was rated as having less of a stagnant odor even after storage compared to cooked rice without any added ingredients. Furthermore, cooked rice with catechins and vegetable oil concentrations of 0.5% was rated as having particularly less of a stagnant odor even after storage compared to cooked rice without any added ingredients.

[0063] (Note) While the present disclosure has been illustrated using preferred embodiments thereof, it is understood that the scope of the present disclosure should be construed solely in terms of the claims that follow. It is understood that the patents, patent applications, and other documents cited herein are incorporated by reference into this specification in their entirety as if the contents themselves were specifically set forth herein. [Industrial Applicability]

[0064] The preservative of the present invention can suppress deterioration in the quality of cooked rice due to storage, and is therefore useful in the food industry.

Claims

1. A preservative for cooked rice containing catechins for suppressing deterioration of the quality of cooked rice, The cooked rice contains salt and vegetable oil and fat, and about 45 mg to about 800 mg of the catechins are applied per about 100 g of the cooked rice; the salt concentration is about 0.01% to about 5%, and The concentration of the vegetable oil is about 0.05% to about 1%; "Approximately" means ±10% of the value that follows. Preservative for cooked rice.

2. 2. The preservative of claim 1, wherein the catechins include catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin gallate (ECg), and / or epigallocatechin gallate (EGCg).

3. The preservative of claim 2 , wherein the catechins include EGCg.

4. The preservative according to claim 1, wherein the catechins are applied in an amount of about 100 mg to about 700 mg per about 100 g of cooked rice.

5. 2. The preservative of claim 1, wherein the salt concentration is from about 0.05% to about 4.75%.

6. 2. The preservative of claim 1, wherein the salt concentration is from about 0.1% to about 4.75%.

7. 2. The preservative of claim 1, wherein the concentration of the vegetable oil is from about 0.1% to about 0.9%.

8. The method according to claim 8, wherein the catechins are applied in an amount of about 100 mg to about 700 mg per about 100 g of cooked rice, the salt concentration is from about 0.1% to about 4.75%, and 2. The preservative of claim 1, wherein the concentration of the vegetable oil is from about 0.1% to about 0.9%.

9. Cooked rice containing catechins, salt, and vegetable oil, wherein the cooked rice contains about 45 mg to about 800 mg of the catechins per about 100 g of the cooked rice, the salt concentration is about 0.01% to about 5%, and the vegetable oil concentration is about 0.05% to about 1%, "About" means ±10% of the value that follows; After storage of the cooked rice, deterioration in quality of the cooked rice is suppressed compared to cooked rice cooked under the same conditions except that the cooked rice does not contain the catechins, the salt, and the vegetable oil.

10. The cooked rice described in claim 9, characterized in that the cooked rice has been stored for at least approximately 8 hours.

11. Cooked rice as described in claim 9, wherein the quality deterioration includes a decrease in elasticity of the cooked rice over time after cooking and / or a deteriorated odor.

12. A method for producing a cooked rice product, comprising: The process of cooking raw rice, a step of packaging the cooked rice in a packaging container; and the cooked rice contains about 45 mg to about 800 mg of catechins, about 0.01% to about 5% salt, and about 0.05% to about 1% vegetable oil per about 100 g of cooked rice; "About" means ±10% of the value that follows; After storage of the cooked rice, deterioration in quality of the cooked rice is suppressed compared to cooked rice cooked under the same conditions except that the cooked rice does not contain the catechins, the salt, and the vegetable oil.

13. 13. The method of claim 12, further comprising storing the cooked rice product for at least about 8 hours.

14. The method according to claim 12, wherein the quality deterioration includes a decrease in elasticity and / or a stagnant odor of the cooked rice over time after cooking.

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