JP5355368B2 - Seasoned liquid for fried rice and method for producing the same - Google Patents
Seasoned liquid for fried rice and method for producing the same Download PDFInfo
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- JP5355368B2 JP5355368B2 JP2009278366A JP2009278366A JP5355368B2 JP 5355368 B2 JP5355368 B2 JP 5355368B2 JP 2009278366 A JP2009278366 A JP 2009278366A JP 2009278366 A JP2009278366 A JP 2009278366A JP 5355368 B2 JP5355368 B2 JP 5355368B2
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 57
- 235000009566 rice Nutrition 0.000 title claims abstract description 57
- 239000007788 liquid Substances 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 56
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 51
- 229920000159 gelatin Polymers 0.000 claims abstract description 47
- 235000019322 gelatine Nutrition 0.000 claims abstract description 47
- 108010010803 Gelatin Proteins 0.000 claims abstract description 45
- 239000008273 gelatin Substances 0.000 claims abstract description 45
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 45
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 12
- 239000003925 fat Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 4
- 239000011780 sodium chloride Substances 0.000 claims 2
- 235000013339 cereals Nutrition 0.000 abstract description 11
- 238000003756 stirring Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000001828 Gelatine Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- -1 glycerin fatty acid esters Chemical class 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 108010025899 gelatin film Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、炒飯用調味液及びその製造方法に関する。 The present invention relates to a seasoning liquid for fried rice and a method for producing the same.
炒飯は、米飯粒がほぐれることが必要である。例えば、サラダ油などの油を多く使用すると、米飯粒の表面を油が覆うために、米飯粒がほぐれやすくなるが、油のみで米飯粒をほぐれさせるためには大量の油が必要になる。 Fried rice requires that the rice grains be loosened. For example, when a large amount of oil such as salad oil is used, the surface of the cooked rice grains is covered with oil, so that the cooked rice grains are easily loosened, but a large amount of oil is required to loosen the cooked rice grains with only oil.
特許文献１は、ゼラチンが米粒相互の粘着性を減少させることを開示しているが、実施例では、炊飯時にゼラチンを添加している。このように炊飯時にゼラチンを添加すると、炊飯時の高温によりゼラチンが溶解するため、ゼラチンによる米飯の被覆は容易に行うことができるが、全ての米飯がゼラチン被覆されるため、ピラフのような炊き込み飯には適しているが、炒飯のような炒める飯や個食タイプの飯には適していない。ゼラチンは、６０℃以上の高温では溶解するが、溶解後にゲル化する問題がある。 Patent Document 1 discloses that gelatin reduces the stickiness between rice grains, but in Examples, gelatin is added during cooking. When gelatin is added during cooking in this way, gelatin dissolves due to the high temperature during cooking, so it can be easily coated with gelatin, but all rice is covered with gelatin, so it is cooked like a pilaf. Although it is suitable for rice, it is not suitable for fried rice such as fried rice or individual food type. Gelatin dissolves at a high temperature of 60 ° C. or higher, but has a problem of gelation after dissolution.
特許文献２は、低粘性糊料を調味液と共に炊飯後の米飯に添加すると米飯内への吸水を抑えることができ、それにより米飯がバラケやすくなることを開示している。低粘性糊料としてゼラチンが例示されているが、実施例では、アラビアガム、プルラン、大豆多糖類などの水溶性の低粘性糊料が使用され、ゼラチンは使用されていない。 Patent Document 2 discloses that when a low-viscosity paste is added to the cooked rice together with the seasoning liquid, water absorption into the cooked rice can be suppressed, thereby making the cooked rice easy to break. Gelatin is exemplified as the low-viscosity paste, but in the examples, water-soluble low-viscosity pastes such as gum arabic, pullulan, and soybean polysaccharide are used, and gelatin is not used.
特許文献３は、米等の主食材と、ゼラチンを含有するゲル状調味液とを混合し、冷凍することを開示する。特許文献３に開示されるように、ゼラチン含有調味液はゲル状に固まるので、調味液の製造が難しく、使用時には、米飯にゼラチン含有ゲル状調味料を混合して炒める場合、ゼラチンゲルが溶解する前に米飯粒が壊れて粘りを生じ、その後にゼラチンが溶けて米飯を被覆してもパラパラした米飯粒が得られない欠点があった。 Patent Document 3 discloses that a main ingredient such as rice and a gel-like seasoning liquid containing gelatin are mixed and frozen. As disclosed in Patent Document 3, since the gelatin-containing seasoning liquid is hardened in a gel form, it is difficult to produce the seasoning liquid. When used, the gelatin gel dissolves when the gelatin-containing gel-like seasoning is mixed and fried. The rice grains are broken and sticky before being cooked, and after that, even if the gelatin is melted and coated with the rice, there is a drawback that the cooked rice grains cannot be obtained.
本発明は、液状のゼラチン含有調味液及びその製造方法を提供することを目的とする。 An object of this invention is to provide a liquid gelatin containing seasoning liquid and its manufacturing method.
食塩を含む調味液にゼラチンを高温で溶解する場合、特に液面近くでは水が蒸発するので加熱溶解したゼラチンが一部ゲル化し、これを冷却すると、さらに多くのゼラチンがゲル化する。ところが、このゼラチン調味液にエタノールを加えると、ゼラチンのゲル化が起こらず、ゲル化したゼラチンも再溶解し、米飯粒に容易になじむ炒飯用調味液が得られることを見出した。 When gelatin is dissolved in a seasoning solution containing salt at a high temperature, water evaporates particularly near the liquid surface, so that the gelatin dissolved by heating partially gels, and when this is cooled, more gelatin gels. However, it has been found that when ethanol is added to this gelatin seasoning liquid, gelatinization of gelatin does not occur, the gelatinized gelatin is redissolved, and a seasoning liquid for fried rice that easily adapts to the rice grains can be obtained.
本発明は、以下の炒飯用調味液及びその製造方法を提供するものである。
項１． 食塩、エタノール及びゼラチンを含む炒飯用調味液。
項２． さらに乳化剤及び油脂を含む、請求項１に記載の炒飯用調味液。
項３． 食塩を含む水溶液にゼラチンを加熱撹拌溶解し、冷却後エタノールを加えてさらに撹拌してゲル化したゼラチンを溶解することを特徴とする炒飯用調味液の製造方法。
The present invention provides the following seasoning liquid for fried rice and a method for producing the same.
Item 1. Seasoned liquid for fried rice containing salt, ethanol and gelatin.
Item 2. Furthermore, the seasoning liquid for fried rice of Claim 1 containing an emulsifier and fats and oils.
Item 3. A method for producing a seasoning liquid for fried rice, wherein gelatin is heated and dissolved in an aqueous solution containing salt, and after cooling, ethanol is added and further stirred to dissolve gelatinized gelatin.
本発明の炒飯用調味料を使うだけで、家庭でも専門店と同様なパラッとした本格的な炒飯を作ることができるようになった。 Just by using the seasoning for fried rice of the present invention, it has become possible to make a full-fledged fried rice similar to a specialty store at home.
また、乾燥調味料と異なり、液状の調味液であるので、米飯粒に混ざりやすく、かつ非常においしい炒飯を容易に得ることができる。 Moreover, unlike a dry seasoning, since it is a liquid seasoning liquid, it can be easily mixed with cooked rice grains and a very delicious fried rice can be easily obtained.
本発明の炒飯用調味液は、ゼラチン、食塩、エタノールを含む。さらに、米飯粒にゼラチン等をよくなじませるために油脂、乳化剤、醤油、砂糖、畜肉エキス、魚介エキス、その他の風味原料などを含むのが望ましい。また、味付けや色付けのために野菜エキス、野菜ペースト、糖類、発酵調味料、酵母エキス、たん白加水分解物、香辛料、味噌類（豆板醤等）、香料、香辛料抽出物、着色料などを含んでもよい。 The seasoning liquid for fried rice of the present invention contains gelatin, salt and ethanol. Furthermore, it is desirable to include fats and oils, emulsifiers, soy sauce, sugar, livestock meat extract, seafood extract, and other flavor ingredients in order to make the rice grains well blended with gelatin and the like. Also includes vegetable extracts, vegetable pastes, sugars, fermented seasonings, yeast extracts, protein hydrolysates, spices, miso (soybean sauce, etc.), flavors, spice extracts, and colorings for seasoning and coloring. But you can.
油脂としては、コーン油、ごま油、菜種油、綿実油、ラード、バター等の食用油脂が揚げられ、植物性油脂と動物性油脂のいずれであってもよい。 As fats and oils, edible fats and oils, such as corn oil, sesame oil, rapeseed oil, cottonseed oil, lard, butter, are fried, and any of vegetable oils and animal fats may be used.
乳化剤としては、植物レシチン、卵黄レシチンなどのレシチン、グリセリン脂肪酸エステル、各種有機酸モノグリ、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステル、ポリグリセリン脂肪酸エステル等が挙げられる。 Examples of the emulsifier include lecithins such as plant lecithin and egg yolk lecithin, glycerin fatty acid esters, various organic monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters.
炒飯用調味液の各成分の比率は、
ゼラチン０．５〜５％、好ましくは１〜３％、
食塩４〜１７％、好ましくは７〜１５％、
エタノール1.5〜６％、好ましくは2〜５％
である。
The ratio of each ingredient in the seasoning liquid for fried rice is
Gelatin 0.5-5%, preferably 1-3%
4-17% salt, preferably 7-15%,
Ethanol 1.5-6%, preferably 2-5%
It is.
なお、ゼラチンの配合量は、調味液総量に対する、重量での割合の値である。また、食塩は、塩や醤油などの種々の形態で配合され得るので、調味液の最終食塩濃度（重量％）である。エタノールについても、醤油や発酵調味料などの種々の形態で配合され得るので、調味液の最終アルコール濃度（重量％）である。 In addition, the compounding quantity of gelatin is the value of the ratio by weight with respect to the total amount of seasoning liquid. Moreover, since salt can be mix | blended with various forms, such as salt and soy sauce, it is the final salt concentration (weight%) of a seasoning liquid. Since ethanol can be blended in various forms such as soy sauce and fermented seasoning, it is the final alcohol concentration (% by weight) of the seasoning liquid.
本発明の炒飯用調味液は、水分活性(Aw)が0.84以下であるのが好ましい。このように水分活性を下げることで、微生物の繁殖を抑制し、ゼラチンがゲル化するのを防止することができ、さらにホットパックや包装後の湯殺菌の必要はなく、常温充填したものでも長期保存可能となった。 The seasoning liquid for fried rice of the present invention preferably has a water activity (Aw) of 0.84 or less. By reducing the water activity in this way, it is possible to suppress the growth of microorganisms and to prevent gelatin from gelling. Furthermore, there is no need for hot packs or hot water sterilization after packaging. It became possible to save.
本発明の炒飯用調味液は、食塩を含む水ないし食塩を含む調味液にゼラチンを加え、撹拌しながら６０〜９５℃程度の温度に加熱してゼラチンを溶解させる。この溶液を室温程度にまで冷却すると攪拌羽や容器内面や液面付近にゼラチンがゲル化する。油脂、乳化剤などを使用する場合には、ゼラチンを溶解するための溶液に予め加えてもよく、冷却中もしくは冷却後に加えてもよい。より好ましくは、エタノールで均一に仕上げた後に、油脂に乳化剤をあらかじめ溶解させたものを加えるのがよい。 In the seasoning liquid for fried rice of the present invention, gelatin is added to a water containing salt or a seasoning liquid containing salt, and heated to a temperature of about 60 to 95 ° C. with stirring to dissolve the gelatin. When this solution is cooled to about room temperature, gelatin gels on the stirring blade, the inner surface of the container, and the vicinity of the liquid surface. When using oils and fats, emulsifiers, etc., they may be added in advance to a solution for dissolving gelatin, or may be added during or after cooling. More preferably, after uniformly finishing with ethanol, an oil and fat in which an emulsifier is dissolved in advance is added.
また、ゼラチンは粉末を溶液に加えて溶かしてもよく、ゼラチンを水で予め膨潤させておき、その後水ないし調味液に加えて溶解してもよい。 Gelatin may be dissolved by adding powder to the solution, or gelatin may be swollen in advance with water and then added to water or a seasoning solution to dissolve.
このゼラチンが一部ゲル化した冷却溶液に所定量のエタノールを加えるとゼラチンが溶解し、均一な溶液になる。エタノールは、調味液を炒飯に加えて炒めたときに、蒸発するので、炒飯にはほとんど残らない。 When a predetermined amount of ethanol is added to the cooling solution in which the gelatin is partially gelled, the gelatin dissolves and becomes a uniform solution. Since ethanol evaporates when the seasoning liquid is added to the fried rice, it hardly evaporates.
本発明の炒飯用調味液は、乾燥畜肉（焼豚、鶏肉、牛肉等）、乾燥野菜(ねぎ、ピーマンなど)、乾燥魚介類（鮭、かになど）、粉末油脂などと組み合わせて、炒飯の素とすることができる。本発明の炒飯用調味液を用いると、乾燥した炒飯用調味料よりも明らかにおいしい炒飯が容易に得られる。 The seasoning liquid for fried rice according to the present invention is a combination of dried livestock meat (baked pork, chicken, beef, etc.), dried vegetables (green onions, peppers, etc.), dried seafood (boiled crab, crab, etc.), powdered oil and fat, etc. It can be. When the seasoning liquid for fried rice of the present invention is used, fried rice that is clearly more delicious than the dried seasoning for fried rice can be easily obtained.
以下、本発明を実施例を用いてより詳細に説明する。
実施例１
表1に示す配合で調味液を作成し、15時間冷蔵（5℃）保管後、ゲル化度の違いを確認した。調味液については、次のような方法で作成した。
Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
A seasoning liquid was prepared with the formulation shown in Table 1, and after refrigerated (5 ° C) for 15 hours, the difference in gelation degree was confirmed. The seasoning liquid was prepared by the following method.
2％（調味液総量に対して）のゼラチンを水に30分膨潤させる。醤油、砂糖等を混合した調味液に膨潤したゼラチンを加え、加水後、加熱攪拌し、95℃達温後、40℃まで冷却し、アルコール添加品については、アルコール4％（調味液総量に対して）を添加し、メスアップする。アルコール無添加品については、40℃まで冷却後、メスアップする。 Swell 2% gelatin (based on total seasoning) in water for 30 minutes. Add swollen gelatin to seasoning liquid mixed with soy sauce, sugar, etc., add water, stir under heating, reach 95 ° C, cool to 40 ° C, and for alcohol-added products, 4% alcohol (based on total amount of seasoning liquid) Add) to make up the volume. For alcohol-free products, cool down to 40 ° C and then increase the volume.
上記で得られた炒飯用調味液の結果を表２に示す。 The results of the seasoning liquid for fried rice obtained above are shown in Table 2.
エタノール無添加のものについては、攪拌容器内に発生したゼラチンの膜等が沈殿し、沈殿物が生じるが、エタノール添加のものについては目立った沈殿物は発生しなかった。 In the case where ethanol was not added, a gelatin film or the like generated in the stirring vessel was precipitated and a precipitate was formed, but in the case where ethanol was added, no conspicuous precipitate was generated.
実施例１で得られた炒飯用調味液を米飯と炒め、目開き9.5m/mの篩に載せ、１分間タッピングマシーンにかけた(出力は0.5Aに調整した)。ふるいを通過した米飯の割合を測定したところ８４．２％であった。得られた炒飯を食したところ、中華料理専門店の炒飯に匹敵するような美味であった。 The seasoning liquid for fried rice obtained in Example 1 was fried with cooked rice, placed on a sieve having an opening of 9.5 m / m, and subjected to a tapping machine for 1 minute (the output was adjusted to 0.5 A). The ratio of cooked rice that passed through the sieve was measured and found to be 84.2%. When the obtained fried rice was eaten, the taste was comparable to fried rice from a Chinese restaurant.
また、実施例１の調味液と比較例１の調味液を用いて炒飯を製造したところ、実施例１の調味液を用いて製造した炒飯は、比較例１の調味液を用いた炒飯と比較してコクがあり美味であった。エタノールの添加は、炒飯をおいしくするためにも有効であることが明らかになった。 Moreover, when fried rice was manufactured using the seasoning liquid of Example 1 and the seasoning liquid of Comparative Example 1, the fried rice manufactured using the seasoning liquid of Example 1 was compared with the fried rice using the seasoning liquid of Comparative Example 1. It was full and delicious. It became clear that the addition of ethanol was also effective for making the fried rice delicious.
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