JP2003284515A - Emulsifying composition for boiling rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsifying composition for boiling rice having a function equal to that of a conventional emulsifying composition for boiling rice, and preventing flavor deterioration of rice derived from edible oil and fat to be used as the raw material and lowering of palate feeling by preventing transpiration of water content while lowering the adhesion of rice grains after being boiled, and hardly making the boiled rice get cold. <P>SOLUTION: This emulsifying composition contains lecithin having 40-100 mass% of oleic acid and 0-20 mass% of saturated fatty acid each in the whole constituent fatty acid of an acetone-insoluble matter. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD [0001] The present invention has functions such as removal of a kettle and loosening property of conventional cooking oil, and prevents deterioration of the flavor of cooked rice due to the flavor of edible oil and fat used as a raw material. The present invention relates to an emulsified composition for cooking, which keeps a good texture even when cooled and is hard to cool cooked rice.

[0002]

2. Description of the Related Art In recent years, in the production of processed foods, further improvement in workability / productivity and product quality have been demanded. This also applies to products that use cooked rice, and it is necessary to improve the flavor of cooked rice, improve the separation of the pot after cooking rice, reduce the adhesion to machines, reduce the adhesion of rice grains, and reduce the oil floating when immersed in hot water. Has been. As a countermeasure for these problems, a method of adding an edible oil or fat or an emulsifier to the edible oil or fat (JP-A-56-68)
No. 366, JP-A-2-142443, JP-A-3-175938, and JP-A-3-175940) have been proposed, but in the method of directly adding edible oil and fat when cooking rice, the oil and fat are sufficient for water. Since it does not disperse and the edible oils and fats do not adhere evenly to the surface of rice grains after cooking rice, it improves the separation from the pot
It was not possible to obtain a sufficient effect in preventing the adhesion of rice. In addition, there are problems that a large amount of oil and fat attached to a part of the rice impairs the flavor of cooked rice, or oil floats when rice is pickled.

In recent years, as a method for solving these problems, a method of emulsifying edible fats and oils by using an emulsifier such as lecithin and polyglycerin fatty acid ester and adding them during rice cooking (JP-A-1-262762 and JP-A-4-26276). 1794
51, JP-A-5-316971, JP-A-8
No. 140601) has been proposed. Since the oil and fat are uniformly coated on the cooked rice by using the emulsion, the adhesiveness is better than the addition of the oil and fat itself, and it shows a good effect in terms of oil floating, but regarding the flavor after cooking,
It was not satisfactory because the edible oil and fat, which is the raw material of the emulsion, has a great influence. In addition, because the loosening and adhesion are improved, rice grains can be easily separated,
The surface of cooked rice becomes easy to dry. When the surface of cooked rice is dried, the texture of the cooked rice is deteriorated, and the heat of evaporation of the cooked rice is removed along with the evaporation of water from the cooked rice, which makes it easier to cool the cooked rice.

[0004]

DISCLOSURE OF THE INVENTION The object of the present invention is to have a function equivalent to that of the conventional emulsified composition for cooking rice, to prevent the flavor of cooked rice from being deteriorated by the flavor of the edible oil and fat used as a raw material, and It is an object of the present invention to provide an emulsified composition for cooking rice, which prevents evaporation of water while reducing the adhesiveness of the rice to prevent deterioration of texture and makes it difficult to cool cooked rice.

[0005]

[Means for Solving the Problems] As a result of earnestly developing to solve the above problems, the oleic acid content in all constituent fatty acids of the acetone insoluble matter is 40 to 100% by mass, and the total composition of the acetone insoluble matter is Saturated fatty acid content of fatty acid is 0-2
It was discovered that an emulsified composition using 0% mass lecithin as an emulsifier has a great effect. That is, the present invention is
The oleic acid content in all the constituent fatty acids of the acetone insoluble matter is 4
An emulsified composition for cooking rice containing 0 to 100% by mass and lecithin having a saturated fatty acid content of 0 to 20% by mass in the total constituent fatty acids of an acetone insoluble matter. The present invention also provides an emulsion composition for cooking rice containing lecithin having a polyunsaturated fatty acid content of 0 to 50% by mass in the total constituent fatty acids of the acetone insoluble matter. Furthermore, the present invention provides an emulsion composition for cooking rice, wherein the emulsion composition for cooking rice is an O / W type emulsion.

The present invention provides an emulsified composition for cooking rice, wherein the content of phosphatidylcholine in the lecithin is 15 to 100% by mass. The present invention also provides an emulsified composition for cooking rice, wherein the content of acetone insoluble matter in the lecithin is 30 to 100% by mass. Furthermore, the present invention provides an emulsified composition for cooking rice, wherein the phosphatidylcholine content in the acetone insoluble matter is 25 to 100% by mass.

The present invention provides an emulsified composition for cooking rice containing the above lecithin, edible oil and fat, polyhydric alcohol, ethanol and water. Further, in the present invention, the polyhydric alcohol content of the rice cooking emulsion composition is, as a solid content, 60 to 100 in a water phase comprising polyhydric alcohol, ethanol and water.
Provided is an emulsified composition for cooking rice, which is mass%. Further, the present invention has a lecithin (as acetone insoluble matter) content of 0.1 to 3% by mass, an edible oil and fat content of 30 to 40% by mass, and a polyhydric alcohol (as solid content) with respect to the whole emulsion composition for cooking rice. Content of 35-55% by mass, ethanol content of 0.5
Provided is an emulsified composition for cooking rice having a content of ˜2 mass% and a water content of 10 to 25 mass%. Furthermore, the present invention provides an emulsified composition for cooking rice containing 0.05 to 3% by mass of a tea extract.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The lecithin used in the present invention does not refer only to phosphatidylcholine, but refers to a mixed lipid containing an acylglyceride-type phospholipid, and forms include paste, powder, and granules. Examples of the acylglyceride-type phospholipid include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid and the like, and monoacylglyceride-type phosphatidylcholine and monoacylglyceride hydrolyzed by enzymatic treatment or chemical reaction. Also included are so-called lysolecithins such as type phosphatidylethanolamine, monoacylglyceride type phosphatidylinositol, monoacylglyceride type phosphatidylserine, and monoacylglyceride type phosphatidic acid.

As the lecithin used in the present invention, various types of lecithin such as naturally-occurring lecithin, lecithin enzymatically treated or enzymatically decomposed, lecithin hydrogenated, and synthetic lecithin can be used. As naturally-derived lecithin,
For example, soybean, rapeseed, corn, cottonseed, peanut, flaxseed, sesame, safflower, olive, sunflower, rice, grape,
Examples include lecithin derived from avocado, palm, egg yolk, bovine brain and the like. You may use the lecithin which adjusted the constituent fatty acid composition of an acetone insoluble matter by transesterifying these naturally derived lecithins by an enzymatic treatment or a chemical treatment. In the present invention, the phosphatidylcholine content in the acetone insoluble matter is high in concentration and easily available, and is obtained by extracting plant-derived lecithin with hydrous ethanol, and the entire composition of the acetone insoluble matter is obtained. Oleic acid content in fatty acid is 40 to 100% by mass, and saturated fatty acid content in all constituent fatty acids of acetone insoluble matter is 0 to 20.
It is most preferred to use lecithin which is% mass.

It is not necessary to use a special method for extracting lecithin with ethanol, and a known method may be used. For example, the following method can be disclosed, but the method is not limited to this. 90 (V / V) of 5 times the amount of lecithin
% Hydrous ethanol is added, and the mixture is stirred at 45 ° C. for 30 minutes. After cooling to 10 ° C. and leaving still for 30 minutes, the upper layer is separated by decantation. This operation is performed once again, and the obtained upper layer ethanol is distilled off under vacuum,
Ethanol extracted lecithin is obtained.

In the present invention, the acetone-insoluble substance is a substance insoluble in acetone obtained by removing neutral lipids and the like from lecithin with acetone, and represents an approximate phospholipid content. The content of acetone insoluble matter in lecithin is preferably 30 to 100% by mass, more preferably 40 to 10%.
It is 0 mass%. When the content of the acetone insoluble matter in lecithin is less than 30% by mass, the amount of lecithin to be added to the emulsion composition must be increased, which adversely affects the texture of cooked rice.

The acetone insoluble matter content of lecithin can be determined, for example, as follows. 2 g of the sample is weighed in a beaker, 300 ml of ice-cooled phospholipid-saturated acetone solution is added, sufficiently stirred and left for 30 minutes. The supernatant is suction filtered with a glass filter of known mass, and the insoluble matter is washed three times with 30 ml of ice-cooled phospholipid-saturated acetone solution, and the entire amount of the insoluble matter is transferred to the glass filter. A glass filter is filled with ice-cooled phospholipid-saturated acetone solution, suctioned, and then dried under reduced pressure, and the mass is measured. (Mass of insoluble matter / sampled amount) × 100 is acetone insoluble matter (mass%).

The acetone-insoluble matter in lecithin used in the present invention has an oleic acid content of 40 to 100% by mass, preferably 50 to 1%, in the total fatty acid composition.
The content of saturated fatty acid in the total constituent fatty acids of the acetone insoluble matter is 0 to 20% by mass, and more preferably 0 to 15% by mass. The content of polyunsaturated fatty acids such as linoleic acid and linolenic acid in all the constituent fatty acids of the acetone-insoluble matter is preferably 0 to 50% by mass, more preferably 0 to 40% by mass. When the oleic acid content is less than 40% by mass, the emulsion stability and flavor of the emulsion composition are adversely affected. Further, when the saturated fatty acid content is more than 20% by mass, the interface of the emulsified particles becomes hard, so that the cooked rice has a hard texture or becomes dull. The polyunsaturated fatty acid is 5
When it is more than 0% by mass, the emulsion stability and the flavor are adversely affected. Furthermore, when the oleic acid content in all the constituent fatty acids of the acetone insoluble matter in lecithin is less than 40% by mass and the saturated fatty acid content in all the constituent fatty acids of the acetone insoluble is more than 20% by mass, emulsification Not only does the cooking oil and fat, which is the raw material of the composition, impair the flavor of cooked rice,
After cooking rice, the rice grains also tend to dry and cool easily. Regarding the fatty acid content in the acetone insoluble matter, a method is generally used in which the fatty acid portion in the acetone insoluble matter is methyl esterified and analyzed by a gas chromatograph.

The lecithin used in the present invention has a phosphatidylcholine content of preferably 15 to 100% by mass, more preferably 25 to 80% by mass. If the phosphatidylcholine content is less than 20% by mass, the emulsion stability will be poor, and oil floating will occur, which will adversely affect the flavor of cooked rice. The higher the phosphatidylcholine content is, the more preferable it is for the O / W type emulsification, but the higher phosphatidylcholine content is not very practical because the production cost is high. The content of phosphatidylcholine in the acetone insoluble matter is preferably 25 to 100% by mass, more preferably 25 to 80% by mass.

The lecithin content of the emulsion composition for cooking rice of the present invention is 0.05 to 5% by mass as an acetone insoluble matter.
More preferably, it is 0.1 to 3 mass%. When it is less than 0.05% by mass, various effects such as sufficient emulsifying ability and loosening of cooked rice cannot be obtained, and when it is more than 5% by mass, the viscosity of the emulsified composition becomes high, so handling at the time of use And the lecithin flavor becomes stronger and the cooked rice flavor is reduced.

Next, the emulsion composition for cooking rice of the present invention will be described. The emulsified form of the emulsion composition for cooking rice of the present invention is O
It may be any of the following types: / W type, W / O type, O / W / O type, W / O / W type, etc., but the amount of edible oil / fat mixed as a raw material for the emulsified composition is small, and it is suitable for water when cooking The O / W type emulsified form, which is easily dispersed and easily used for cooking rice, is most preferable.

The rice cooking emulsion composition of the present invention is preferably an emulsion composition containing the above lecithin, edible oil and fat, polyhydric alcohol, ethanol and water.

The edible oil and fat used in the emulsion composition for cooking rice is
It is a vegetable oil, an animal oil, or a synthetic oil, and includes an oil obtained by mixing two or more of these.
Vegetable fats and oils include soybean oil, rapeseed oil, corn oil,
Olive oil, coconut oil, rice bran oil, rice oil, safflower oil,
Examples include cottonseed oil, sunflower oil, wheat germ oil, palm oil, peanut oil, linseed oil, sesame oil and the like. Animal fats and oils include beef tallow, lard, fish oil and the like. As the synthetic fats and oils, transesterification obtained by transesterifying a synthetic triglyceride obtained by ester-bonding glycerin with a fatty acid, triglyceride or triglyceride with a single-chain alcohol fatty acid ester such as fatty acid ethyl ester or fatty acid methyl ester Examples include fats and oils, hydrogenated fats and oils obtained by hydrogenation treatment. As the edible oil and fat used in the emulsified composition for cooking rice of the present invention, it is most preferable to use a medium-chain fatty acid triglyceride from the viewpoint of releasability, flavor and viscosity of the emulsified composition. The content of edible oil / fat in the emulsion composition for cooking rice of the present invention is preferably 2
It is 0 to 50% by mass, more preferably 30 to 40% by mass. If it is less than 20% by mass, effects such as releasability cannot be obtained unless the amount added to rice is increased, and if it is more than 50% by mass, the viscosity of the emulsified composition becomes high, and the production and usage Is not appropriate.

The polyhydric alcohol used in the emulsion composition for cooking rice is an alcohol having two or more hydroxyl groups, and examples thereof include sucrose, glycerin, polyglycerin, sorbitol, reduced starch saccharified products and the like. Since these may contain water of several% to several tens%, the content in the emulsion composition for cooking rice is preferably 3 as solid content.
It is 0 to 70% by mass, more preferably 35 to 55% by mass. If it is less than 30% by mass, the emulsion stability will be poor, and if it is more than 70% by mass, the viscosity of the emulsified composition will be high, which is not suitable in terms of production and use.

The content of ethanol in the emulsion composition for cooking rice is preferably 0.3 to 3% by mass, more preferably 0.5 to 2% by mass. This improves the hygiene of the emulsified composition.

The water content of the emulsion composition for cooking rice is preferably 0.5 to 30% by mass, more preferably 10 to 25.
It is% by mass. The content of water in the emulsified composition for cooking rice is Amamiru (manufactured by Towa Kasei Kogyo Co., Ltd.) or Solbit L-
When a raw material containing a large amount of water such as 70 (manufactured by Towa Kasei Kogyo Co., Ltd.) containing 30% by mass of water is used, the water is also taken into consideration. If the water content of the emulsified composition for cooking rice is less than 0.5% by mass, emulsification becomes difficult, and if it exceeds 30% by mass, the viscosity of the emulsified composition is remarkably reduced and the emulsion stability is deteriorated. Because it does.

The polyhydric alcohol content of the emulsion composition for cooking rice is preferably 60 to 100% by mass as the solid content in the aqueous phase consisting of the polyhydric alcohol, ethanol and water. If it is less than 60% by mass, the water activity is increased, which lowers hygiene and is not preferable.

Furthermore, in the emulsified oil and fat composition for cooking rice of the present invention, emulsifiers such as polyglycerin fatty acid ester, monoglycerin fatty acid ester and sucrose fatty acid ester, antioxidants such as vitamin E and vitamin C, if necessary, Natural extracts such as tea extracts, nutritional enhancers such as various vitamins and minerals, seasonings, proteolytic products, enzymes, pigments, flavors and the like can be added. In particular, by adding the tea extract, it is possible to further prevent the flavor of cooked rice from being deteriorated by the raw material of the emulsion composition.

The tea extract used in the present invention is a tea leaf extracted with water-containing ethanol or hot water and purified, and contains a polyphenol compound (catechins). Formulated with dextrin or glycerin can also be used,
Examples include sun hood (manufactured by Sankyo Co., Ltd.), sun phenone (manufactured by Taiyo Kagaku Co., Ltd.), sankatol (manufactured by Taiyo Kagaku Co., Ltd.), polyphenon (manufactured by Mitsui Norin Co., Ltd.) and the like. The content of the tea extract in the emulsion composition for cooking rice is preferably 0.05 to 3% by mass, and more preferably 0.1 to 3.
It is 0.5% by mass. If it is less than 0.05% by mass, the effect on the flavor of cooked rice will not be manifested, and if it is more than 3% by mass, the emulsion stability will decrease.

The method for producing the emulsion composition for cooking rice of the present invention is as follows:
It is not particularly limited, and a manufacturing method that is generally widely used can be used. The following is an example of a method for producing the emulsion composition for cooking rice of the present invention in an O / W type. The oleic acid content in all the constituent fatty acids of the acetone insoluble matter is 40 to 100
Mass%, lecithin having a saturated fatty acid content of 0 to 20% by mass in all constituent fatty acids of the acetone-insoluble matter is treated at 50 ° C.
After being uniformly dispersed in an aqueous phase containing polyhydric alcohol, ethanol, water, etc. heated to ˜70 ° C., edible oils and fats are gradually dropped while stirring with a homomixer or the like to carry out preliminary emulsification. The pre-emulsified composition is homogenized with a high pressure homogenizer or the like so that the particle size is several μm or less, to obtain the emulsified composition for cooking rice of the present invention. If necessary, sterilization may be performed after homogenization.

The following method can be exemplified as a method for using the emulsion composition for cooking rice of the present invention. Washed rice and water are added to a rice cooking container, and the emulsion composition for rice cooking of the present invention is added thereto, or the emulsified composition is first put in a rice cooking container, and then rice is washed and water is added to start rice cooking. By mixing washed rice, water and the emulsified composition before starting rice cooking, the emulsified composition is more uniformly dispersed and a high effect can be obtained.

The amount of the emulsion composition of the present invention used for cooking rice is preferably 0.01 to 3% by mass, and more preferably 0.05 to 2% by mass with respect to rice (solid content). If the addition amount is less than 0.01% by mass, the effect of addition is not sufficiently obtained, and if 3% by mass or more is added, no further effect can be expected, and the flavor of cooked rice may be adversely affected.

[0028]

The present invention will be described in more detail below, but the present invention is not limited to these examples.

Example 1 A crude oil obtained by solvent-extracting low erucic acid rapeseed was degummed by a conventional method and centrifuged to obtain an oil syrup. After dehydration with a thin film drier, 6 times amount of 95 (V / V)% water-containing ethanol was added to the obtained crude lecithin, and the mixture was stirred at 40 ° C. for 10 minutes. After standing for 1 hour, the upper layer is separated by decantation,
This operation was repeated twice. The separated upper layer ethanol was distilled off by an evaporator and further dried at 40 ° C. under reduced pressure to obtain low erucic acid rapeseed lecithin. Acetone insoluble matter of this lecithin is 56% by mass, constituent fatty acids in the acetone insoluble matter are palmitic acid 8% by mass, stearic acid 2
% By mass, oleic acid by 62% by mass, linoleic acid by 22% by mass, linolenic acid by 6% by mass (internal saturated fatty acid by 10% by mass), and the phosphatidylcholine content in lecithin was 34% by mass. Using this lecithin, an emulsion composition was prepared according to the formulation shown in Table 1 by the following method. As the aqueous phase, lecithin, sorbitol, and ethanol were uniformly mixed, and the aqueous phase and the oil phase were each heated to 65 ° C. The oil phase was gradually dropped into the water phase while stirring the water phase at 6000 rpm with a homomixer. After the oil phase was completely added to the water phase, the mixture was subsequently stirred at 6000 rpm for homomixer for 20 minutes. After pre-emulsification, high pressure homogenizer 200kg / c
It was homogenized with m ² and 3 passes to obtain an emulsified composition. The obtained emulsified composition was added to the rice (solid content) in an amount of 1% by mass to cook rice.

Example 2 Using the lecithin of Example 1, the fatty acid composition was caprylic acid: capric acid = 6: 4 instead of soybean white squeezing oil as the edible oil.
Using the medium chain fatty acid triglyceride in the formulation of Table 1,
An emulsified composition was prepared by the same method as in Example 1, and 1 mass% of the obtained emulsified composition was added to rice (solid content) to cook rice.

Example 3 The lecithin of Example 1 was used, and the fatty acid composition was caprylic acid: capric acid = 6: 4 instead of soybean white squeezing oil as the edible oil.
A medium-chain fatty acid triglyceride was used, and a tea extract was also added as a natural extract, and an emulsion composition was prepared in the same manner as in Example 1 with the composition shown in Table 1, and the obtained emulsion composition was mixed with rice (solid content). ) Was added and 1% by mass was added to cook rice.

Example 4 Crude oil obtained by solvent-extracting sunflower seeds was degummed by a conventional method and centrifuged to obtain an oil syrup. After dehydration with a thin film drier, 10 times the amount of acetone at 5 ° C. was added to the obtained crude lecithin and the mixture was stirred for 30 minutes. After standing, the acetone layer was separated by decantation. This operation was repeated twice more. After removing the acetone remaining in the precipitate by drying under reduced pressure, a solvent of hexane: ethanol = 8: 2 was added to the dried product in a four-fold amount by mass ratio, and 10% palladium-carbon catalyst was added to 0.05 mass of lecithin. %, Hydrogen pressure 1KP
Hydrogen was added at a liquid temperature of 40 ° C. for 1 hour. Catalyst filtration and solvent removal were performed to obtain slightly hydrogenated sunflower lecithin. Acetone insoluble matter of this lecithin is 97% by mass, and constituent fatty acids in the acetone insoluble matter are 14% by mass of palmitic acid, 5% by mass of stearic acid, 44% by mass of oleic acid, and 3 of linoleic acid.
The amount of phosphatidylcholine in the lecithin was 7% by mass (internal saturated fatty acid: 19% by mass) and 43% by mass. Using this lecithin, with the formulation shown in Table 1, an emulsified composition was prepared in the same manner as in Example 1, and 1 mass% of the obtained emulsified composition was added to rice (solid content) to cook rice. .

[0033]

[Table 1]

Comparative Example 1 High-purity soybean lecithin (manufactured by Nisshin Oil Co., Ltd., Basis LP-20) contained 98% by mass of acetone insoluble matter, 19% by mass of palmitic acid in the acetone insoluble matter and 5% of stearic acid. Mass%, oleic acid 14 mass%, linoleic acid 56 mass%, linolenic acid 6 mass% (internal saturated fatty acid 24
Mass%), phosphatidylcholine content in lecithin 31
It was mass%. Using this lecithin in the formulation of Table 2,
An emulsified composition was prepared by the same method as in Example 1, and 1% by mass of the obtained emulsified composition was added to rice (solid content) to cook rice.

Comparative Example 2 Alcohol-extracted soybean lecithin (manufactured by Nisshin Oil Co., Ltd., Basis LG-40) has an acetone insoluble matter of 57% by mass, a constituent fatty acid in the acetone insoluble matter of 22% by mass palmitic acid, and 5% by mass of stearic acid. %, Oleic acid 11% by mass, linoleic acid 58% by mass, linolenic acid 4% by mass (internal saturated fatty acid 27% by mass), and the content of phosphatidylcholine in lecithin was 38% by mass. Using this lecithin, with the formulation shown in Table 2, an emulsified composition was prepared in the same manner as in Example 1, and 1 mass% of the obtained emulsified composition was added to rice (solid content) to cook rice. .

Comparative Example 3 The lecithin of Comparative Example 1 was used, and the fatty acid composition was caprylic acid: capric acid = 6: 4 instead of soybean white squeezing oil as the edible oil.
A medium-chain fatty acid triglyceride was used, and a tea extract was also added as a natural extract, and an emulsion composition was prepared in the same manner as in Example 1 according to the formulation shown in Table 2, and the emulsion composition was mixed with rice (solid content). 1% by mass was added to and cooked rice.

Comparative Example 4 Dried egg yolk with 5 volumes of chloroform: methanol = 1: 1
The solvent was added, the mixture was stirred for 30 minutes at 20 ° C., allowed to stand for 30 minutes, and then the upper layer was separated by decantation. The separated upper layer solvent was separated by an evaporator, 10 times amount of acetone at 5 ° C. was added to the obtained oil, and the mixture was left standing and then the acetone layer was separated by decantation. This operation was repeated twice more. After removing the acetone remaining in the precipitate by drying under reduced pressure, the remaining acetone was dried under reduced pressure in the dried product to obtain egg yolk lecithin. Acetone insoluble matter of this lecithin is 96% by mass, constituent fatty acids in the acetone insoluble matter are 27% by mass of palmitic acid, 9% by mass of stearic acid, 44% by mass of oleic acid, 10% by mass of linoleic acid, and 10% by mass of others (internal saturation). The fatty acid (36% by mass) and the phosphatidylcholine content in lecithin were 71% by mass. Using this lecithin, with the formulation shown in Table 2, an emulsion composition was prepared in the same manner as in Example 1, and the obtained emulsion composition was treated with rice (solid content).
1% by mass was added to and cooked rice.

Comparative Example 5 A crude oil obtained by solvent-extracting sunflower seeds was degummed by a conventional method and centrifuged to obtain an oil syrup. After dehydration with a thin film drier, 10 times the amount of acetone at 5 ° C. was added to the obtained crude lecithin and the mixture was stirred for 30 minutes. After standing, the acetone layer was separated by decantation. This operation was repeated twice more. Acetone remaining in the precipitate was removed by vacuum drying to obtain sunflower lecithin. Acetone insoluble matter of this lecithin is 97% by mass, and constituent fatty acids in the acetone insoluble matter are 13% by mass of palmitic acid, 5% by mass of stearic acid, 19% by mass of oleic acid, 63% by mass of linoleic acid and 2% by mass of linolenic acid. The saturated fatty acid content was 18% by mass) and the content of phosphatidylcholine in lecithin was 43% by mass. Using this lecithin, with the formulation shown in Table 2, an emulsified composition was prepared in the same manner as in Example 1, and 1% by mass of this emulsified composition was added to rice (solid content) to cook rice.

[0039]

[Table 2]

The cooked rice cooked in Examples 1 to 4 and Comparative Examples 1 to 5 was evaluated by the following method. Flavor of cooked rice Take 100 g of cooked rice in a beaker, and compare the flavors of each cooked rice with 10 panelists. 5 points are "good", 4 points are "somewhat good", 3 points are "normal" and 2 points are "somewhat bad". Point, "bad"
Was scored at 1 point and evaluated by the average score of 10 people. Texture of cooked rice After leaving cooked rice for 20 minutes at room temperature, 10 panelists compared the texture of each cooked rice, 5 points were "good" and 4 points were "somewhat good"
The average score of 10 people was evaluated by scoring points, "ordinary" with 3 points, "slightly bad" with 2 points, and "bad" with 1 point. 100 g of frozen cooked rice was placed in a beaker and heated in a microwave oven for 2 minutes. The core temperature was measured every 5 minutes from immediately after to 15 minutes later.

[0041]

[Table 3]

As can be seen from Table 3, cooked rice having good flavor and texture was obtained by using the emulsion compositions for cooking rice of Examples 1 to 4. Particularly, the one using medium-chain fatty acid triglyceride as the edible oil and fat was good, and the one containing the tea extract had an even better flavor. Comparative Examples 1-5
There was a comment from a panelist that "I felt a strange odor in cooked rice" and "I felt it was dry."
About the loosening property and the adhesive property of cooked rice, there was hardly any difference between Examples 1 to 4 and Comparative Examples 1 to 5.

[0043]

[Table 4]

As can be seen from Table 4, the temperature of the emulsion compositions for cooking rice of Examples 1 to 4 was almost the same as that of the emulsion compositions for cooking rice of Comparative Examples 1 to 5, although the temperature immediately after heating was almost the same. It was clearly confirmed that it was difficult to cool.

[0045]

As described above, the emulsified composition of the present invention has a function equivalent to that of conventional emulsified compositions for cooking rice, and further reduces the flavor of cooked rice due to the flavor of the edible oil and fat used as a raw material. To prevent. In addition, it is possible to prevent evaporation of water while reducing the adhesion of rice grains after cooking rice to prevent the texture from being deteriorated, and to make it difficult to cool the cooked rice.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Koji Tsuchikawa             Nisshin, No. 1 Shinmorimachi, Isogo Ward, Yokohama City, Kanagawa Prefecture             Refinery Co., Ltd.Yokohama Isogo Plant F term (reference) 4B023 LC05 LC08 LE11 LK03 LK05                       LK12 LP11

Claims (10)

[Claims] 1. Lecithin having an oleic acid content of 40 to 100% by mass in the total constituent fatty acids of the acetone insoluble matter and a saturated fatty acid content of 0 to 20% by mass in the total constituent fatty acids of the acetone insoluble matter. An emulsified composition for cooking rice, which is characterized in that 2. The emulsified composition for cooking rice according to claim 1, further comprising lecithin having a polyunsaturated fatty acid content of 0 to 50% by mass in all constituent fatty acids of the acetone insoluble matter. 3. The emulsion composition for cooking rice according to claim 1, wherein the emulsion composition for cooking rice is an O / W type emulsion. 4. The emulsified composition for cooking rice according to claim 1, wherein the content of phosphatidylcholine in the lecithin is 15 to 100% by mass. 5. The content of acetone insoluble matter in the lecithin is 3
It is 0-100 mass%, It is characterized by the above-mentioned.
The emulsified composition for cooking rice as described in. 6. The emulsified composition for cooking rice according to claim 1, wherein the content of phosphatidylcholine in the acetone insoluble matter is 25 to 100% by mass. 7. The emulsion composition for cooking rice according to claim 1, wherein the emulsion composition for cooking rice contains the lecithin, edible oil and fat, polyhydric alcohol, ethanol, and water. . 8. The polyhydric alcohol content of the polyhydric alcohol, ethanol, and water-containing aqueous phase of the rice cooking emulsion composition is 60 to 100% by mass as a solid content. The emulsified composition for cooking rice according to any one of claims 1 to 7. 9. The lecithin (as acetone insoluble matter) content is 0.1 to 3 mass% with respect to the entire emulsion composition for cooking rice.
The edible oil and fat content is 30 to 40% by mass, the polyhydric alcohol (as solid content) content is 35 to 55% by mass, the ethanol content is 0.5 to 2% by mass, and the water content is 10 to 25% by mass. The emulsified composition for cooking rice according to claim 1. 10. The emulsion composition for cooking rice according to claim 1, wherein the emulsion composition for cooking rice contains 0.05 to 3% by mass of a tea extract.