JP2018000092A - Emulsified seasoning agent for rice - Google Patents

Abstract

The present invention provides an emulsified seasoning for cooked rice that can be easily mixed with cooked rice and can feel a fried feeling without cooking.
An emulsified seasoning for rice that contains ingredients and an emulsifying sauce, and is used by mixing with cooked rice, and the ingredients remaining on the sieve having an opening of 2 mm contained in the emulsified seasoning for cooked rice. The median diameter of the oil droplets of the emulsified sauce after the proportion is 10 to 50%, the proportion of the lipid contained in the emulsified sauce is 12 to 30%, and the emulsified seasoning for cooked rice is heated at 95 ° C. for 10 minutes Is an emulsified seasoning for cooked rice.

[Selection figure] None

Description

The present invention relates to an emulsified seasoning for cooked rice that is easy to mix uniformly with cooked rice and has a feeling of fried food even if it is not cooked, despite containing a lot of ingredients.

In the restaurant industry, various cooked rice dishes such as fried rice, chicken rice, dry curry, and nasi goreng are prepared.
Usually, when cooking those dishes, the operation | work which seasons with various seasonings, for example, after fried rice, meat, vegetables, etc. after cooking rice is needed.
At that time, there was a problem that variations occurred in the fried process and the seasoning method. In particular, in the restaurant industry, it is necessary to provide customers with a certain quality of food, and there is a demand for a method for providing a certain quality of cooked rice without being affected by the skill of the cook.

In order to solve such problems, there has been proposed a method of preparing a fried rice-like dish that is easy to mix with cooked rice and has a feeling of fried food by simply mixing with cooked rice without cooking. For example, Patent Document 1 proposes a method of blending edible fats and oils with 3% or less and water-soluble semi-lullose.
However, the content of fats and oils was low, and it was not fully satisfactory especially in the sense of fried food.

Moreover, the seasoning of patent document 1 does not contain ingredients, and did not solve the difficulty of mixing that occurs when mixing seasonings containing a lot of ingredients with cooked rice.

Japanese Patent Laid-Open No. 2003-9807

Therefore, an object of the present invention is to provide an emulsified seasoning for cooked rice that is easy to mix with cooked rice and has a sense of fried food even if it is not cooked, even though many ingredients are blended. There is.

The inventors of the present invention have intensively studied to achieve the above object. As a result, if the ratio of lipids contained in the emulsified seasoning for cooked rice and the median diameter of the oil droplets are adjusted to a specific range, It has been found that an emulsified seasoning for cooked rice can be obtained which is easy to mix and can feel a sense of fried food even without fried cooking. The present invention has been completed.

That is, the present invention
(1) An emulsified seasoning for cooked rice containing ingredients and an emulsified sauce, used by mixing with cooked rice,
The ratio of ingredients remaining on the sieve having an opening of 2 mm included in the emulsified seasoning for cooked rice is 10 to 50%,
The proportion of lipid contained in the emulsification source is 12-30%,
The median diameter of the oil droplets in the emulsified sauce after heating the emulsified seasoning for cooked rice at 95 ° C. for 10 minutes is 30 to 60 μm.
Emulsified seasoning for cooked rice,
(2) In the emulsified seasoning for cooked rice according to (1),
The viscosity of the emulsified seasoning for cooked rice excluding the ingredients is 1000 to 10,000 mPa · s.
Emulsified seasoning for cooked rice,
(3) Cooked rice after cooking,
(1) or the emulsified seasoning for cooked rice described in (2) is mixed,
It ’s a fried rice dish
The ratio of the emulsified seasoning for cooked rice to 100 parts of cooked rice is 15 to 45 parts,
Fried rice dishes,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the emulsified seasoning for cooked rice which can be easily mixed with the cooked rice and can feel a stir-fry without cooking it can be obtained.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The present invention comprises an ingredient and an emulsifying sauce, and is an emulsified seasoning for cooked rice used by mixing with cooked rice,
The ratio of ingredients remaining on the sieve having an opening of 2 mm included in the emulsified seasoning for cooked rice is 10 to 50%,
The proportion of lipid contained in the emulsification source is 12-30%,
The emulsified seasoning for cooked rice is characterized by the fact that the median diameter of the oil droplets in the emulsified sauce after heating at 95 ° C. for 10 minutes is 30 to 60 μm.
With such a structure, despite having a lot of ingredients, it is easy to mix with cooked rice, and fried rice that feels stir-fried without having to cook it, dry curry, Nasi Goreng-like rice Can provide food.

<Emulsified seasoning for cooked rice>
The emulsified seasoning for cooked rice of the present invention is a seasoning consisting of ingredients remaining on a sieve having an opening of 2 mm and an emulsified sauce excluding the ingredients. Therefore, for example, a very small ingredient passing through a sieve having a mesh opening of 2 mm is substantially regarded as a part of the emulsification source.
In addition, the emulsified seasoning for cooked rice of the present invention may be in any state of normal temperature, refrigerated, or frozen.

<Ingredients remaining on the sieve with 2 mm openings>
The type of ingredients remaining on the 2 mm mesh sieve contained in the emulsified seasoning for cooked rice of the present invention is not particularly limited. For example, vegetables such as onion, garlic, carrots and peppers, pork, chicken, beef, etc. Meat, seafood such as shrimp, crab, salmon and the like, and those processed by heating, drying, freezing, cutting and the like can be used.

<Ratio of ingredients remaining on sieve with 2 mm mesh>
The proportion of the ingredients contained in the emulsified seasoning for cooked rice of the present invention is 10 to 50%, preferably 15 to 50%, and more preferably 20 to 40%. When the ratio of ingredients is less than the above range, it is difficult to produce the problem of the present invention that it is difficult to mix with cooked rice after cooking. On the other hand, when the ratio of ingredients is larger than the above range, it becomes difficult to mix with cooked rice, and the ratio of sauce is relatively reduced, so that it is difficult to feel a stir-fry.
In addition, the ratio of the said ingredients is the weight of the substance remaining on the sieve when the emulsified seasoning for cooked rice of the present invention diluted 10-fold with clean water is passed through a sieve having an opening of 2 mm. It can be calculated by measuring.

<Emulsification source>
The emulsified sauce constituting the present invention is a portion obtained by removing the above-mentioned solid from the emulsified seasoning for cooked rice of the present invention.

<Viscosity of emulsion source>
The viscosity of the emulsification source constituting the present invention is preferably 1000 to 10000 mPa · s, and more preferably 2000 to 8000 mPa · s.
When the viscosity of the emulsification source is within the above range, it becomes easier to mix with cooked rice. The viscosity was measured using a B-type viscometer, rotor No. It is a value measured under conditions of 4, 10 rpm and product temperature 70 ° C.

<Ratio of lipid contained in emulsification source>
The ratio of the lipid contained in the emulsification source constituting the present invention is 12 to 30%, and further preferably 15 to 25%.
When the ratio of the lipid is less than the above range, water is relatively increased, and the cooked rice becomes watery and sticky, so that it becomes difficult to mix and a sense of friedness is not felt.
Moreover, when the ratio of a lipid is more than the said range, when the emulsified seasoning for cooked rice is frozen or heated, the oil separates and becomes sticky, making it difficult to mix.

In addition, when the lipid contained in the emulsified sauce contains a certain amount of lipid derived from ingredients such as chicken, pork, seafood, etc., it is easier to feel a stir-fry and is contained in the emulsified sauce. The proportion of the lipid derived from the ingredients in the lipid is preferably 1 to 20%, and more preferably 3 to 15%. When the ratio of the ingredient-derived lipid is within the above range, it becomes easier to feel a fried feeling.
In addition, the ratio of the lipid derived from the ingredients can be obtained by subtracting the ratio of the lipid at the time of blending raw materials other than the ingredients from the ratio of the lipids contained in the emulsification source.

<Median diameter of emulsified sauce>
In the emulsified seasoning for cooked rice of the present invention, the median diameter of the oil droplets in the emulsified sauce after heating at 95 ° C. for 10 minutes is preferably 30 to 60 μm, and more preferably 35 to 50 μm.
The fact that the median diameter of oil droplets after heating at 95 ° C. for 10 minutes is within the above range is that the emulsified seasoning for cooked rice of the present invention was heated with hot water as a preparation before mixing with cooked rice. This means that the median diameter of the later emulsified sauce is within the above range, and if the median diameter of the oil droplets is less than the above range, not only the feeling of stir-fry will be lost, but also the taste will be blurred. Further, when the median diameter of the oil droplet is larger than the above range, it is not preferable because it may have an oily appearance rather than a stir-fry feeling, and the oil may be separated during heating.

The measurement of the median diameter is a value obtained by measuring a sample obtained by diluting 0.5 g of the emulsified sauce of the emulsified seasoning for cooked rice with 9.5 g of ion-exchanged water by a measurement sample laser diffraction / scattering method, for example, Microtrac MT3300EX2 ( Nikkiso Co., Ltd.) or a device having equivalent performance.

<Thickener>
The emulsified seasoning for cooked rice of the present invention can contain a thickener. The type of thickener is not particularly limited. For example, gums such as xanthan gum, guar gum, tara gum, tamarind seed gum, gellan gum, starches made from straw, tapioca, rice, etc., and chemical treatment of those starches Acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, monoesterified phosphate Processed starches such as phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid cross-linked starch and the like can be mentioned, and one or more of these can be used, and it is particularly easy to mix with cooked rice and feels fried Since it becomes easy to obtain an emulsified sauce, it is preferable to use gums and processed starch in combination.

<Emulsifier>
The emulsified seasoning for cooked rice of the present invention can contain an emulsifier. The type of emulsifier is not particularly limited. For example, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, egg yolk phospholipid, soybean phospholipid, egg yolk lysophospholipid, Examples include soybean lysophospholipid.
In particular, egg yolk lysophospholipid or soy lysophospholipid is preferably used because it is easy to mix with cooked rice and it is easy to obtain an emulsified seasoning for cooked rice.

<Method for producing emulsified seasoning for cooked rice>
Although the typical manufacturing method of the emulsified seasoning for cooked rice of this invention is shown below, it does not specifically limit. For example, after stirring and mixing raw materials such as fresh water, seasonings, edible oils and fats, emulsifiers, etc., mixed with stir-fried onions, carrots, chicken and other cut products, stirred again, and adjusted by adjusting the median diameter of the emulsified sauce be able to.

<Fried rice dishes>
The stir-fried rice dish of the present invention is a cooked rice dish that has not been fried and cooked, such as stir-fried rice, chicken rice, dry curry, nasi goreng, etc. It is a cooked rice dish with a different appearance.

<Ratio of emulsified seasoning for cooked rice to cooked rice>
The emulsified seasoning for cooked rice of the present invention can prepare a fried rice dish by mixing with cooked rice. The ratio of the emulsified seasoning for cooked rice to 100 parts of cooked rice after cooking is preferably 15 to 45 parts, and more preferably 20 to 40 parts.
When the ratio of the emulsified seasoning for cooked rice to the cooked rice is in the above range, the emulsified seasoning for cooked rice that is easy to mix with cooked rice and feels stir-fried is easily obtained.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
Soy sauce 5%, sugar 5%, salt 3%, edible fats and oils 10%, emulsifier (egg yolk lysophospholipid) 1%, thickener (xanthan gum, hydroxypropylated phosphate cross-linked starch) 0.5%, seasoning (amino acids, etc.) ) 0.5% and 15% of fresh water were mixed to prepare an emulsified seasoning. Next, 25% fried chicken mince, onion cut 20%, and pepper cut 15% were mixed with the emulsified seasoning, and then heated and stirred at 90 ° C. The emulsified seasoning for cooked rice of Example 1 Was prepared.

The ratio of the ingredients remaining on the sieve having an opening of 2 mm contained in the obtained emulsified seasoning for cooked rice of Example 1 was 30%, and the ratio of the lipid contained in the emulsified sauce was 20%. Moreover, the ratio of the lipid derived from the ingredient to the said lipid was 10%. The viscosity of the emulsification source was 5000 mPa · s.
Furthermore, the median diameter of the oil droplets of the emulsified sauce after heating the emulsified seasoning for cooked rice of Example 1 at 95 ° C. for 10 minutes was 40 μm.

[Test Example 1]
In order to verify the influence of the difference in median diameter on the feeling of frying and ease of mixing, Example 2 having the median diameter shown in Table 1 was adjusted by adjusting the stirring conditions without changing the composition of Example 1 And 3, the emulsified seasoning for cooked rice of Comparative Examples 1 and 2 was prepared. The viscosity of each emulsified seasoning for cooked rice was 1000 to 10000 mPa · s, and the proportion of ingredients-derived lipid in the lipid contained in the emulsified sauce was 10%.
Next, 60 g of the emulsified seasoning for cooked rice of Examples 1 to 3 and Comparative Examples 1 and 2 was mixed with 200 g of cooked rice that was not cooked after cooking, and the cooked rice after cooking and The ease of mixing was evaluated according to the following evaluation criteria.

<Evaluation criteria>
[Frying feeling]
○: A fried feeling is felt.
Δ: A little fried feeling is felt.
X: A fried feeling is not felt.
[Ease of mixing]
○: Easy to mix with cooked rice.
Δ: Slightly easy to mix with cooked rice.
X: It is difficult to mix with cooked rice after cooking.

It can be seen from Table 1 that when the median diameter of the oil droplets of the emulsified seasoning for cooked rice is 30 to 60 μm, particularly 35 to 50 μm, it is easy to mix with cooked rice and a sense of fried food is felt.

[Test Example 2]
In the emulsified seasoning for cooked rice of Example 1, the ratio of edible fats and oils was changed, and the emulsified seasoning for cooked rice shown in Table 2 was prepared. The viscosity of each emulsified seasoning for cooked rice was 1000 to 10,000 mPa · s. The ratio of ingredients-derived lipids was 40% in Comparative Example 3, and 3 to 15% in other cases.
About the obtained emulsified seasoning for cooked rice of Example 4 and Comparative Examples 3 and 4, the fried feeling and ease of mixing with cooked rice were evaluated in the same manner as in Test Example 1.

From Table 2, it can be seen that when the ratio of lipid in the emulsified seasoning for cooked rice is 12 to 30%, particularly 15 to 25%, it is easy to mix with cooked rice and a sense of fried food is felt.

[Example 5]
The emulsified seasoning for cooked rice of Example 5 was prepared in the same manner as in Example 1, except that the amount of onion was increased so that the ratio of ingredients remaining on the sieve having a mesh opening of 2 mm was 45%. The median diameter and lipid ratio of the oil droplets of the emulsification source were prepared to be the same as in Example 1. The viscosity of the emulsified seasoning for cooked rice of Example 5 was 1000 to 10,000 mPa · s.
As a result of evaluating the obtained emulsified seasoning for cooked rice of Example 5 on the same basis as Test Example 1, a slightly stir-feel was felt, and it was somewhat easy to mix with cooked rice.

[Comparative Example 5]
An emulsified seasoning for cooked rice of Comparative Example 5 was prepared in the same manner as in Example 1 except that the amount of onion was increased so that the proportion of ingredients was 60%. The median diameter and lipid ratio of the oil droplets of the emulsification source were prepared to be the same as in Example 1. The viscosity of the emulsified seasoning for cooked rice of Comparative Example 3 was 1000 to 100,000 mPa · s.
As a result of evaluating the obtained emulsified seasoning for cooked rice of Comparative Example 5 according to the same criteria as Test Example 1, a feeling of fried food was not felt, and it was difficult to mix with cooked rice.

[Example 6]
The emulsified seasoning for cooked rice of Example 1 was frozen at −20 ° C. to prepare the emulsified seasoning for cooked rice of Example 6. The median diameter and viscosity of the oil droplets after the cooked rice sauce of Example 6 was heated at 95 ° C. for 10 minutes were equivalent to those of Example 1.
As a result of evaluating the emulsified seasoning for cooked rice of Example 6 after the heating according to the same standard as Test Example 1, a feeling of stir-fry was felt and it was easy to mix with cooked rice.

Claims (3)

An emulsified seasoning for cooked rice containing ingredients and an emulsified sauce, used by mixing with cooked rice,
The ratio of ingredients remaining on the sieve having an opening of 2 mm included in the emulsified seasoning for cooked rice is 10 to 50%,
The proportion of lipid contained in the emulsification source is 12-30%,
The median diameter of the oil droplets in the emulsified sauce after heating the emulsified seasoning for cooked rice at 95 ° C. for 10 minutes is 30 to 60 μm.
Emulsified seasoning for cooked rice. In the emulsified seasoning for cooked rice according to claim 1,
The viscosity of the emulsification source is 1000 to 10000 mPa · s.
Emulsified seasoning for cooked rice. With cooked rice,
The emulsified seasoning for cooked rice according to claim 1 or 2 is mixed.
It ’s a fried rice dish
The ratio of the emulsified seasoning for cooked rice to 100 parts of cooked rice is 15 to 45 parts,
Stir-fried rice dishes.