JP2006055078A

JP2006055078A - Oil and fat composition for boiling rice

Info

Publication number: JP2006055078A
Application number: JP2004240725A
Authority: JP
Inventors: Kenichi Watanabe; 健市渡辺; Kenichi Otsuka; 憲一大塚; Hiroshi Nishimura; 浩西村
Original assignee: J Oil Mills Inc
Current assignee: J Oil Mills Inc
Priority date: 2004-08-20
Filing date: 2004-08-20
Publication date: 2006-03-02

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for boiling excellent in preservation stability, and enabling boiling rice excellent in flavor through the addition at the time of boiling to evenly disperse oil even if convection current of water at the time of boiling is weak or uneven. <P>SOLUTION: This oil and fat composition for boiling contains 0.05-5 wt.% of polysorbate. The polysorbate is lipophilic polysorbate. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、炊飯用油脂組成物に関し、詳しくは組成物としての保存安定性が良好で、米の炊飯時に添加することにより、水の対流が弱いか、あるいは不均一であっても米に均一に分散し、ご飯粒相互の粘着を抑制して、米飯のほぐれ性や艶、食感、食味を向上させる油脂組成物に関する。 The present invention relates to an oil / fat composition for rice cooking, and in particular, it has good storage stability as a composition, and when added during rice rice cooking, even if water convection is weak or non-uniform, it is uniform in rice It is related with the oil-fat composition which disperse | distributes to rice and suppresses the adhesion between rice grains and improves the looseness, gloss, texture and taste of cooked rice.

従来の炊飯用油脂組成物としては、例えば、油脂にレシチンを配合する方法（特許文献1）、ポリグリセリン縮合リシノレインエステルを配合する方法（特許文献2）、有機酸モノグリセリドを配合する方法（特許文献3）あるいはこれらの乳化剤を併用する方法（特許文献4、5）が提案されている。しかし、これらの組成物は、油脂が米飯中に均一に分散し難く、油脂の効果が十分に発揮されない。また、ショ糖脂肪酸エステルとソルビタン脂肪酸エステル及び／又はグリセリン脂肪酸エステルを配合する方法（特許文献6）、グリセリンコハク酸脂肪酸エステルとショ糖脂肪酸エステルを配合する方法（特許文献7 ）も提案されている。しかし、これらは、一定の改善効果は見られるが、油脂の米飯中への分散が必ずしも充分ではなく、特に、炊飯時の水の対流が弱いか、あるいは不均一な場合には、油脂の偏在が顕著になる。さらにはポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、レシチンを配合する方法が提案されているが、油脂の偏在にはかなりの改善はみられるものの、完全に満足の行く状態には至っていない。 Examples of conventional oil and fat compositions for cooking rice include, for example, a method of blending lecithin in fats and oils (Patent Document 1), a method of blending polyglycerin condensed ricinolein ester (Patent Document 2), and a method of blending organic acid monoglycerides (Patent Document) 3) Or a method using these emulsifiers together (Patent Documents 4 and 5) has been proposed. However, these compositions are difficult to disperse the fats and oils uniformly in the cooked rice, and the effects of the fats and oils are not sufficiently exhibited. Further, a method of blending sucrose fatty acid ester and sorbitan fatty acid ester and / or glycerin fatty acid ester (Patent Document 6), and a method of blending glycerin succinic acid fatty acid ester and sucrose fatty acid ester (Patent Document 7) are also proposed. . However, although a certain improvement effect can be seen, these oils and fats are not necessarily sufficiently dispersed in the cooked rice, especially when the convection of water during cooking is weak or uneven, Becomes prominent. Furthermore, a method of blending polyglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin has been proposed, but although there is considerable improvement in the uneven distribution of fats and oils, it is completely satisfactory It has not reached.

一方、油脂の分散性を向上させるために、ショ糖脂肪酸エステルとグリセリン脂肪酸エステルを配合して水中油型に乳化してなる乳化油脂組成物（特許文献8）が提案されている。この組成物は、乳化物であることから炊飯時の水の対流とともに分散するが、対流が弱いか、あるいは不均一な場合、水の偏在とともに油も偏在してしまい、分散が不充分となる。また、乳化物であることから保存中に温度による乳化破壊が起こるなど、乳化安定性や均一性に問題があり、乳化技術が必要になるばかりでなく、細菌や黴の発生の恐れもあるなどの欠点がある。 On the other hand, in order to improve the dispersibility of fats and oils, an emulsified fat and oil composition (Patent Document 8) obtained by blending a sucrose fatty acid ester and a glycerin fatty acid ester and emulsifying it in an oil-in-water type has been proposed. Since this composition is an emulsion, it disperses with the convection of water during cooking, but if the convection is weak or non-uniform, the oil is also unevenly distributed along with the uneven distribution of water, resulting in insufficient dispersion. . Also, because it is an emulsified product, there is a problem in emulsion stability and uniformity, such as emulsion breakage due to temperature during storage, and not only emulsification technology is required, but also the occurrence of bacteria and wrinkles, etc. There are disadvantages.

特開平3-175937号公報JP-A-3-175937 特開平3-175940号公報Japanese Unexamined Patent Publication No. 3-175940 特開平7-298843号公報Japanese Patent Laid-Open No. 7-298843 特開平7-274859号公報Japanese Unexamined Patent Publication No. 7-274859 特開平8-154603号公報Japanese Patent Laid-Open No. 8-154603 特開平11-155484号公報Japanese Patent Laid-Open No. 11-155484 特開2000-236824号公報JP 2000-236824 特開平7-184541号公報Japanese Unexamined Patent Publication No. 7-18541

本発明は、保存安定性が良好で、炊飯時に添加することにより、炊飯時の水の対流が弱いか、あるいは不均一であっても油が均一に分散し、風味良好なご飯を炊くことができる炊飯用油脂組成物を提供することを目的とする。 The present invention has good storage stability, and by adding it during cooking, even if the convection of water at the time of cooking is weak or non-uniform, the oil is evenly dispersed and cooks rice with good flavor. It aims at providing the fats and oils composition for cooking rice.

本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、食用油脂にポリソルベートを所定量、配合することで炊飯時の水の対流が弱いか、あるいは不均一であっても油が均一に分散し、風味良好な炊飯用油脂組成物が得られることを見出し、本発明を完成するに至った。
すなわち、本発明は、ポリソルベートを０．０５〜１０重量％含有することを特徴とする炊飯用油脂組成物である。
更に本発明は、食用油脂にポリソルベートとグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、レシチンから選ばれる１種類または２種類以上を所定量配合してなる炊飯用油脂組成物である。 As a result of intensive studies to solve the above problems, the present inventors have formulated polysorbate in a predetermined amount in edible fats and oils even if the convection of water during cooking is weak or non-uniform. Was found to be uniformly dispersed and an oily composition for rice cooking having a good flavor was obtained, and the present invention was completed.
That is, this invention is an oil-fat composition for rice cooking characterized by containing 0.05-10 weight% of polysorbates.
In the present invention, the edible oil / fat is selected from polysorbate and glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester and lecithin. It is the oil-fat composition for rice cooking formed by mix | blending a predetermined amount with a kind or 2 or more types.

本発明における油脂組成物が、炊飯用として優れた効果を発揮する理由については、以下の機構に基づくものと考えられる。すなわち、炊飯用油脂組成物は、炊飯時に炊飯水と軽いエマルジョンを形成して、一旦、米粒間に広がった後に解乳化することで米粒表面に吸着し、全体に分散することが望ましい。しかし、対流が弱いか、あるいは不均一な場合には水が偏在し、油脂が均一に分散し難い。
食用油脂に配合する乳化剤がポリグリセリン脂肪酸エステル単独の場合には、エマルジョンは形成されるものの、解乳化が速やかに起こらず水の偏在とともに油脂が偏在し、分散が不均一となる。これは乳化油脂を使用する場合にも同様に生ずる現象である。一方、食用油脂中に配合する乳化剤がショ糖脂肪酸エステル単独の場合には、エマルジョンを形成し難いため、これも油脂の分散が不均一となる。しかし、本発明の乳化剤の場合、適度なエマルジョンを形成し、油脂が全体に広がった状態、すなわち、水がまだ充分残っている時点で解乳化するので、米粒全体へ均一に油脂が分散する。さらに米粒と油脂との吸着性が向上し、分散状態が一層向上する。この均一に分散した油脂組成物が米粒をコーティングすることにより、ご飯粒相互の粘着を防止し、ほぐれ性の向上、外観上の艶出し、水分の移動抑制が発揮され、食感、食味、外観を向上させることが可能となる。なお、本発明の炊飯用油脂組成物は均一な溶液であるため、乳化物などとは異なり非常に安定であり、長期間に亘っての保存、例えば、常温では１年以上の保存が可能である。 The reason why the oil and fat composition in the present invention exhibits an excellent effect for cooking rice is considered to be based on the following mechanism. That is, it is desirable that the oil / fat composition for rice cooking forms a light emulsion with rice cooking water at the time of rice cooking, and once adsorbs on the surface of the rice grains by demulsification after spreading between the rice grains, and is dispersed throughout. However, when the convection is weak or non-uniform, water is unevenly distributed and it is difficult to disperse the oil and fat uniformly.
When the emulsifier blended in the edible fat / oil is a polyglycerin fatty acid ester alone, an emulsion is formed, but demulsification does not occur rapidly, and the fat is unevenly distributed along with the uneven distribution of water, resulting in non-uniform dispersion. This is the same phenomenon that occurs when emulsified oils are used. On the other hand, when the sucrose fatty acid ester alone is used as the emulsifier in the edible fat / oil, it is difficult to form an emulsion, and this also causes uneven dispersion of the fat / oil. However, in the case of the emulsifier according to the present invention, an appropriate emulsion is formed, and the fat and oil is uniformly dispersed throughout the whole rice grain because it is de-emulsified when the fat and oil spread throughout the whole, that is, when sufficient water remains. Furthermore, the adsorptivity between rice grains and fats and oils is improved, and the dispersion state is further improved. This uniformly dispersed oil and fat composition coats the rice grains to prevent mutual sticking of the rice grains, improving the looseness, glazing on the appearance, and suppressing moisture movement, and the texture, taste, appearance Can be improved. In addition, since the oil-fat composition for rice cooking of this invention is a uniform solution, unlike emulsions etc., it is very stable and can be preserve | saved for a long period of time, for example, preservation | save for 1 year or more at normal temperature. is there.

食用油脂にポリソルベ−ト単独で、あるいはポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル及びレシチンから選ばれる1種以上を併用して配合した炊飯用油脂組成物を米の炊飯時に添加すると、米飯中に均一に分散し、ご飯粒のほぐれ性や艶、食感、食味が向上する。 When cooking rice, a fat composition for cooking rice that is formulated with edible fats and oils alone or combined with at least one selected from polyglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester and lecithin is used. When added, it is uniformly dispersed in the cooked rice, and the looseness, gloss, texture and taste of the rice grains are improved.

本発明における食用油脂は、通常、食品用に使用される油脂であればよく、例えば、コーン油、菜種油、ハイオレイック菜種油、米油、綿実油、ひまわり油、パーム油などの植物油脂、魚油、豚脂、牛脂などの動物油脂、およびこれらの水素添加油、エステル交換油、分別油脂等があり、これらは単独であるいは２種以上を組み合わせて使用してもよい。
本発明におけるポリソルベートは、ソルビタン脂肪酸エステルにエチレンオキシド２０モルを付加させた非イオン性界面活性剤で、ポリソルベート２０（ポリオキシエチレン（２０）ソルビタンモノラウレート）、ポリソルベート６０（ポリオキシエチレン（２０）ソルビタンモノステアレート）、ポリソルベート６５（ポリオキシエチレン（２０）ソルビタントリステアレート）、ポリソルベート８０（ポリオキシエチレン（２０）ソルビタンモノオレエート）が用いられる。分散性、溶解性の問題から特に親油性であるポリソルベート６５がより望ましい。
油脂組成物中のポリソルベ−トの含量は、０．０５〜１０重量％、好ましくは０．１〜５重量％、より好ましくは０．１〜３重量％である。０．０５重量％未満では必要とする機能が充分発揮されず、また１０重量％を越えると油脂組成物の風味が大きく損なわれる。 The edible fats and oils in the present invention may be oils and fats usually used for food, for example, corn oil, rapeseed oil, high oleic rapeseed oil, rice oil, cottonseed oil, sunflower oil, palm oil and other vegetable oils, fish oil, pork fat , Animal fats and oils such as beef tallow, and hydrogenated oils, transesterified oils, fractionated fats and oils, etc., and these may be used alone or in combination of two or more.
The polysorbate in the present invention is a nonionic surfactant obtained by adding 20 mol of ethylene oxide to a sorbitan fatty acid ester. Polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate), polysorbate 60 (polyoxyethylene (20) sorbitan) Monostearate), polysorbate 65 (polyoxyethylene (20) sorbitan tristearate), polysorbate 80 (polyoxyethylene (20) sorbitan monooleate) are used. Polysorbate 65, which is particularly lipophilic, is more desirable from the viewpoint of dispersibility and solubility.
The content of polysorbate in the oil / fat composition is 0.05 to 10% by weight, preferably 0.1 to 5% by weight, and more preferably 0.1 to 3% by weight. If it is less than 0.05% by weight, the required function is not sufficiently exhibited, and if it exceeds 10% by weight, the flavor of the oil and fat composition is greatly impaired.

本発明においては、分散性のさらなる向上のためにその他の乳化剤を添加することもできる。添加される乳化剤としてはＨＬＢが比較的低めで親油性の高いもので、いわゆる食品用乳化剤であるグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、レシチン等が挙げられる。これら乳化剤のうち、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸がより好ましい。乳化剤の添加量は０．０１〜２重量％が望ましく、添加量が多くなると風味に悪影響を与える上、乳化剤そのものの溶解性、分散性が低下する。 In the present invention, other emulsifiers can be added to further improve dispersibility. As the added emulsifier, HLB is relatively low and highly lipophilic, so-called food emulsifier glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin. Examples include condensed ricinoleic acid ester, propylene glycol fatty acid ester, and lecithin. Of these emulsifiers, polyglycerol fatty acid ester, sucrose fatty acid ester, and polyglycerol condensed ricinoleic acid are more preferable. The addition amount of the emulsifier is desirably 0.01 to 2% by weight. When the addition amount is increased, the flavor is adversely affected and the solubility and dispersibility of the emulsifier itself are lowered.

本発明におけるレシチンとは、リン脂質を主成分としたもので、食品へ用いられるもので香味良好であれば特に限定されない。一般には大豆より抽出された大豆レシチンが用いられるが、卵由来の卵黄レシチン等も使用できる。ペースト状のクルードレシチン、油脂分を除去した脱脂レシチン、ホスフォリパーゼ等の酵素で処理した酵素処理レシチン、溶剤等で特定の成分割合を高めた分画レシチンも用いられる。それぞれのレシチンはリン脂質を有効成分としており、リン脂質濃度は高いことが望ましいが、他の成分が含まれる場合は有効成分であるリン脂質の含量で本発明品への含まれる量を規定することとなる。
レシチンの本願発明の炊飯用油脂組成物への添加量としては０．１〜５重量％が望ましい。０．１重量％未満では必要とする機能が得られず、また５％を越えると風味に悪影響を及ぼす。 The lecithin in the present invention is a phospholipid as a main component and is not particularly limited as long as it is used for food and has a good flavor. Generally, soybean lecithin extracted from soybean is used, but egg-derived egg yolk lecithin or the like can also be used. Paste crude lecithin, defatted lecithin from which fats and oils have been removed, enzyme-treated lecithin treated with an enzyme such as phospholipase, and fractionated lecithin with a specific component ratio increased by a solvent or the like are also used. Each lecithin contains phospholipid as an active ingredient, and it is desirable that the phospholipid concentration is high. However, when other ingredients are included, the content of phospholipid as an active ingredient defines the amount contained in the product of the present invention. It will be.
The amount of lecithin added to the oil composition for cooking rice of the present invention is preferably 0.1 to 5% by weight. If it is less than 0.1% by weight, the required function cannot be obtained, and if it exceeds 5%, the flavor is adversely affected.

以下に本発明の実施例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

表１に示す配合により、炊飯用油脂組成物を調製し性状を確認した。 According to the formulation shown in Table 1, an oil / fat composition for cooking rice was prepared and the properties were confirmed.

（分散性試験−対流の弱い条件）
生米（新潟産コシヒカリ）を洗米し、２０℃の水に９０分間浸漬し、ざるに移して水を切った。この浸漬米５００ｇに対して水５３０ｇを加えた炊飯試料を作成した。一方、表１の油脂組成物のうち、Ａ、Ｃ、Ｇ、及びサラダ油にβカロチン０．１％を加熱溶解し、赤色に着色した油脂組成物を調製し、この組成物各２．５ｇずつを、前記炊飯試料のそれぞれに加え、家庭用電気炊飯器にて炊飯した。ご飯をバットにあけ、広げた状態で着色程度を評価した。評価の結果は、均一に分散した（均一な赤色）ものを◎、油が一部偏在した（一部赤色が濃い）ものを○、油が一部行き届いていない（一部白い）ものを△、油が全体的に偏在（赤色の濃い部分、白い部分が多い）ものを×とした。 (Dispersibility test-weak convection conditions)
Raw rice (Niigata Koshihikari) was washed, immersed in water at 20 ° C. for 90 minutes, transferred to a sieve and drained. A cooked rice sample was prepared by adding 530 g of water to 500 g of the soaked rice. On the other hand, among the oil and fat compositions in Table 1, 0.1% β-carotene is heated and dissolved in A, C, G, and salad oil to prepare a red oil composition, and each 2.5 g of this composition. Was added to each of the cooked rice samples and cooked in a household electric rice cooker. The rice was opened in a bat and the degree of coloring was evaluated in a spread state. The results of the evaluation are as follows: ◎ for uniformly dispersed (uniform red), ◯ for some unevenly distributed oil (partly dark red), △ for some poorly oiled (partly white) The oil was unevenly distributed as a whole (red dark part, white part is many).

（分散性試験−対流の不均一な条件）
生米（新潟産コシヒカリ）を洗米し、２０℃の水に９０分間浸漬し、ざるに移して水を切った。この浸漬米７．５ｋｇに対して水７．８ｋｇを加えた炊飯試料を作成した。一方、表１の油脂組成物のうち、Ａ、Ｃ、Ｇ、及びサラダ油にβカロチン０．１％を加熱溶解し、赤色に着色した油脂組成物を調製し、この組成物各２．５ｇずつを、前記炊飯試料のそれぞれに加え、連続式炊飯装置（角釜）にて炊飯した。ご飯をバットにあけ、広げた状態で着色程度を評価した。評価の結果は、均一に分散した（均一な赤色）ものを◎、油が一部偏在した（一部赤色が濃い）ものを○、油が一部行き届いていない（一部白い）ものを△、油が全体的に偏在した（赤色の濃い部分、白い部分が多い）ものを×とした。 (Dispersibility test-non-uniform convection conditions)
Raw rice (Niigata Koshihikari) was washed, immersed in water at 20 ° C. for 90 minutes, transferred to a sieve and drained. A cooked rice sample was prepared by adding 7.8 kg of water to 7.5 kg of the soaked rice. On the other hand, among the oil and fat compositions in Table 1, 0.1% β-carotene is heated and dissolved in A, C, G, and salad oil to prepare a red oil composition, and each 2.5 g of this composition. Was added to each of the cooked rice samples and cooked with a continuous rice cooker (square pot). The rice was opened in a bat and the degree of coloring was evaluated in a spread state. The results of the evaluation are as follows: ◎ for uniformly dispersed (uniform red), ◯ for some unevenly distributed oil (partly dark red), △ for some poorly oiled (partly white) The oil was unevenly distributed as a whole (the dark red part and the white part are many).

（ご飯食味試験）
生米（新潟産コシヒカリ）を洗米し、２０℃の水に９０分間浸漬し、ざるに移して水を切った。この浸漬米５００ｇに対して水５３０ｇを加えた炊飯試料を２４通り作成した。一方、表１の油脂組成物のうち、Ａ、Ｃ、Ｇ、及びサラダ油各２．５ｇを、前記炊飯試料のそれぞれに加え、家庭用電気炊飯器にて炊飯した。ご飯をバットに移し、減圧冷却機にて室温まで冷却し、食味、食感、外観、ほぐれ性を比較した。評価は、前記４種の観点につき、それぞれ良好なものを◎、やや劣るものを○、劣るものを△とした。 (Rice taste test)
Raw rice (Niigata Koshihikari) was washed, immersed in water at 20 ° C. for 90 minutes, transferred to a sieve and drained. 24 cooked rice samples were prepared by adding 530 g of water to 500 g of the soaked rice. On the other hand, among the oil and fat compositions in Table 1, 2.5 g of A, C, G, and salad oil were added to each of the cooked rice samples, and cooked in a household electric rice cooker. The rice was transferred to a vat and cooled to room temperature with a vacuum cooler, and the taste, texture, appearance, and looseness were compared. Evaluation was evaluated as 観点 for each of the above four viewpoints, ◯ for slightly inferior, and △ for inferior.

表２から分かる通り、実施例１、２は共に比較例１、２と比べて、分散性試験、ごはん食味試験共に同等以上の評価となった。
As can be seen from Table 2, both Examples 1 and 2 were evaluated to be equal to or better than Comparative Examples 1 and 2 in both the dispersibility test and the rice taste test.

Claims

An oil and fat composition for cooking rice, characterized by containing 0.05 to 10% by weight of polysorbate.

The oil and fat composition for cooking rice according to claim 1, wherein the polysorbate is a lipophilic polysorbate.

Glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, and lecithin are blended. The oil-fat composition for rice cooking of Claim 1 or 2.