JP2008118987A - Oil and fat composition for cooking rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for cooking rice, which suppresses mutual adhesion of rice-grain, imparting cooked rice improved rice-grain disaggregation, luster, palate feeling and taste, by being added before or after cooking rice. <P>SOLUTION: The oil and fat composition which is free from an emulsifier with an HLB of ≤2, contains 0.1-3.0 wt.% of lecithin, 0.1-0.6 wt.% of polyglycerol fatty acid ester in the total composition, and the composition is used for cooked rices such as plane cooked rice, salted rice, vinegared rice, cooked rice containing ingredient. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for cooking rice, and relates to an oil / fat composition that can improve the looseness, gloss, texture, and flavor of rice when added during or after rice cooking.

As a conventional oil and fat composition for cooking rice, for the purpose of improving the looseness, gloss, texture, and flavor of rice grains, for example, a method of blending lecithin into edible oil (Patent Document 1), polyglycerin fatty acid ester in edible oil and fat Many proposals have been made, such as a method of blending sucrose fatty acid ester and lecithin (Patent Document 2). However, Patent Document 1 neither describes nor suggests the use of rice oil or the use of polyglycerol fatty acid esters. In addition, Patent Document 2 has no specific disclosure regarding the use of rice oil, and there is no description or suggestion that the use of rice oil will improve the looseness and flavor compared to the use of corn oil, and the degree of polymerization is 2 to 2. 6 and a low HLB polyglycerin fatty acid ester having an esterification rate of 20 to 70 and a low HLB sucrose fatty acid ester having an HLB of 2 or less are suitable for use. Is not well dispersed in rice grains. Furthermore, in any patent document, the oil and fat specifically disclosed for use is corn oil, so that not only the emulsifier, but also the flavor of corn oil appears in the rice, resulting in a significant loss of the flavor of the rice. It is the current situation.
JP-A-3-175937 JP 2002-153209 A

  An object of the present invention is to provide an oil and fat composition for cooking rice that not only improves the looseness, gloss, and texture of rice, but also provides rice with a very excellent flavor.

  As a result of intensive research to solve the above problems, the present inventors have greatly narrowed the types of edible oils and fats, lecithin and polyglycerin fatty acid esters, use rice oil as edible oils and fats, and specific polyglycerin. The combination of fatty acid ester and high-purity lecithin of 90% or more of phospholipids can greatly reduce the amount of emulsifier used, and as a result, it has been found that rice with very good flavor can be obtained and the present invention is completed. It came to do.

  That is, the first of the present invention is an oil and fat composition for rice cooking that does not contain an emulsifier having an HLB of 2 or less, and 0.1 to 3.0% by weight of lecithin, polyglycerin fatty acid ester in the entire oil and fat composition for rice cooking It is related with the oil-fat composition for rice cooking containing 0.1-0.6 weight%. In a preferred embodiment, the content of edible oil and fat is 96.4 to 99.8% by weight in the whole cooking oil and fat, and the content of rice oil in the entire edible fat and oil is 40 to 100% by weight. It is related with the oil-fat composition for cooking rice. More preferably, the oil and fat composition for rice cooking as described above, wherein the HLB of the polyglycerin fatty acid ester is 8 to 12, more preferably the oil and fat composition for rice cooking as described above, wherein the phospholipid content in lecithin is 90% by weight or more. About.

  According to the present invention, by adding rice during or after cooking, the adhesion between the rice grains is suppressed, and not only the looseness, gloss, and texture of the rice are improved, but also the rice with an excellent flavor. Can provide an oil and fat composition for cooking rice.

  Hereinafter, the present invention will be described in more detail. The oil composition for cooking rice according to the present invention is prepared by dissolving lecithin and polyglycerin fatty acid ester in edible oil and fat, and additionally contains no emulsifier having an HLB of 2 or less in order to improve dispersion in rice grains. To do. Moreover, in order to stabilize a composition as an arbitrary component, antioxidants, such as vitamin E and a rosemary extract, and antifoamers, such as a silicone oil, can be used. Furthermore, in order to mask the flavor of emulsifiers such as lecithin, and to improve the flavor of seasoned rice such as cooked rice, the rice bran flavor oil and onion that are made by transferring the flavor of roasted rice bran to oil and fat are cooked in oil and fat. It is also possible to add flavor oil such as egg onion flavor oil.

  Examples of the edible fat of the present invention include rice oil, soybean oil, high oleic rapeseed (canola) oil, corn oil, rapeseed oil, palm oil, palm kernel oil, olive oil, MCT (medium chain fatty acid triglyceride), sunflower oil, safflower (sauce) Flower) oil, vegetable oil such as high oleic safflower oil, and the like, and at least one selected from these groups can be used. Of these, rice oil is particularly preferred from the viewpoints of flavor and looseness. However, when other oils or fats are used or used in combination with rice oil, care should be taken because the flavor of rice may be impaired. The content of the edible oil / fat is preferably 96.4 to 99.8% by weight in the entire oil / fat composition. Moreover, when using rice oil, 40-100 weight% is preferable in the whole edible fat, and, as for content of rice oil, 60-100 weight% is more preferable.

  The lecithin that can be used in the present invention is obtained from oily seeds such as soybeans or animal raw materials such as egg yolk, the main component is a general term for acylglyceride type phospholipids, and is usually used in the area of food additives. However, high-purity lecithin with a phospholipid of 90% by weight or more, among other lecithins, improves the looseness of rice compared to general lecithin, and in addition, does not reduce the taste of rice. Is preferred. The lecithin content in the oil and fat composition for cooking rice of the present invention is preferably 0.1 to 3.0% by weight, more preferably high-purity lecithin having a phospholipid of 90% by weight or more, in the whole oil and fat composition, In that case, the high-purity lecithin content is preferably 0.3 to 1.5% by weight. When lecithin is less than 0.1% by weight, the looseness of the rice grains during cooking or after cooking may be inferior, and when it exceeds 3.0% by weight, the off-flavor from lecithin becomes strong and the flavor of rice is greatly reduced. There is a case.

  The polyglycerin fatty acid ester that can be used in the present invention refers to a polyglycerin, which is a polymer of glycerin, obtained by esterifying a fatty acid. About HLB of polyglycerol fatty acid ester, the range of 8-12 is preferred, and the range of 9-10 is more preferred. If it is within the range of HLB as described above, the entire fats and oils will not become cloudy when dissolved in fats or oils, and will not crystallize or precipitate in the low temperature range. From this point of view, the oil composition for cooking rice according to the present invention is easily dispersed in the rice grains, and as a result, the looseness is improved. The degree of polymerization of glycerin is not particularly limited, but in order to obtain an HLB as in the above range, those having a degree of polymerization of 4 to 10 are preferable, and those having a degree of polymerization of 4 to 6 are particularly preferable. The esterification rate of glycerin and fatty acid is not particularly limited, but is preferably less than 20% and more preferably in the range of 10 to 18% in order to obtain an HLB as in the above range. Although there is no limitation in particular as a kind of constituent fatty acid, in order to make HLB like the said range, a thing with an iodine number of 40 or more is preferable.

  In the oil and fat composition for cooking rice according to the present invention, the content of the polyglycerin fatty acid ester is preferably 0.1 to 0.6% by weight, more preferably 0.1 to 0.3% by weight in the entire oil and fat composition. . If the polyglycerin fatty acid ester is less than 0.1% by weight, the synergistic effect with lecithin becomes difficult to expect, and as a result, the looseness of the rice may decrease. On the other hand, if it exceeds 0.6% by weight, an unfavorable flavor unique to polyglycerin fatty acid ester comes to the rice and the flavor may be lowered.

  Although the manufacturing method of the oil-fat composition for rice cooking of this invention is not specifically limited, By adding a lecithin and a polyglyceryl fatty acid ester sequentially to edible oil and fat, heating and stirring at 50-70 degreeC, it melt | dissolves an emulsifier in fats and oils. Obtainable.

  The oil and fat composition for cooking rice of the present invention can be widely used as long as it is cooked rice mainly composed of rice. Specifically, it can be used for ordinary white rice for bento products, salted rice for rice balls, vinegared rice for sushi, cooked rice, fried rice such as fried rice, and Western-flavored rice such as pilaf and chicken rice. As a method of use, it can be added at any time after cooking rice, or after cooking rice, but for white rice, salted rice, vinegared rice, cooked rice, etc., it is industrially dripped before cooking rice to cook rice It is common. The amount of the cooking oil / fat composition is preferably 0.3 to 6 parts by weight, more preferably 0.5 to 3 parts by weight, based on 100 parts by weight of rice.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of looseness of rice>
The rice (white rice) and cooked rice obtained in the examples and comparative examples were visually evaluated. The evaluation criteria at that time were as follows. ◎: Rice grains do not stick to each other and are loosened, ○: Rice grains do not stick so much and are loosened, △: Some lump of rice grains are recognized in some places, ×: The whole rice is sticky and becomes a lump, I'm not unraveled.

<Eating texture evaluation of rice>
The cooked rice obtained in the examples and comparative examples was eaten by five panelists, and the sensory evaluation results were collected. The evaluation criteria at that time were as follows. ◎: Each grain of rice has stickiness and feels the original texture without adding any oil or fat. ○: The rice grain remains sticky and has the original texture without adding any oil or fat. Close, Δ: rice grain is less sticky and does not feel the original texture of rice, ×: rice grain is not sticky and is not the original texture of rice.

<Eating quality evaluation of rice>
The rice (white rice) and cooked rice obtained in the examples and comparative examples were eaten by five panelists, and the sensory evaluation results were collected. The evaluation criteria at that time were as follows. A: There is an original taste of rice, and there is no off-flavor, odor: The original taste of rice remains, and there is not much off-flavor, △: The original taste of rice is not felt, a little off-flavor is felt, × : There is no original taste of rice, and it has a nasty smell.

(Examples 1-7 and Comparative Examples 1-6) Preparation of the oil-fat composition for rice cooking According to the mixing | blending shown in Table 1, the oil-fat composition for rice cooking was manufactured. That is, lecithin and polyglycerin fatty acid ester were added to edible oil and fat, and dissolved by heating at 60 ° C. to obtain an oil and fat composition for cooking rice of the present invention.

(Examples 8 to 14 and Comparative Examples 7 to 13) Rice (white rice) taste test 100 parts by weight of fresh rice (Koshihikari from Niigata) was washed and immersed in water at 20 ° C. for 60 minutes, then transferred to a sieve and drained. It was. 106 parts by weight of water and 0.6 parts by weight of the oil / fat composition for rice cooking of Examples 1 to 5 and Comparative Examples 1 to 6 were added to the soaked rice and mixed gently, and then cooked in a domestic electric rice cooker. In addition, the rice which does not add fats and oils was made into the comparative example 13. After the rice was transferred to a vat and subjected to rough heat, it was sealed in a plastic bag and stored at 20 ° C. for 24 hours, and then the looseness, texture, and taste (flavor) were subjected to sensory evaluation. The sensory evaluation results are shown in Table 2.

(Examples 15 to 21 and Comparative Examples 14 to 20) Rice cooked rice 100 parts by weight of raw rice (Niigata Koshihikari) was washed, soaked in water at 20 ° C. for 60 minutes, transferred to a sieve, drained, and used for home use. Moved to electric rice cooker. Next, in a rice cooker, 95 parts by weight of water, 2 parts by weight of the oil and fat composition for rice cooking of Examples 1 to 5 and Comparative Examples 1 to 6, 33 parts by weight of fried chicken, 16 parts by weight of shiitake mushroom, 16 parts by weight of enoki mushroom Parts, 12 parts by weight of soy sauce, 7 parts by weight of sake, 4 parts by weight of mirin, and 0.3 parts by weight of sodium glutamate were mixed gently and cooked. In addition, what cooked rice without adding fats and oils was set as Comparative Example 20. After cooking the rice, lightly agitate it, disperse the ingredients uniformly, prepare cooked rice, transfer to a bat and take heat, wrap it in a wrap and freeze. The frozen cooked rice was stored at −20 ° C. for 1 month, then reheated in a home microwave oven and taken out of the wrap, and subjected to sensory evaluation on looseness, texture, and taste (flavor). The sensory evaluation results are shown in Table 3.

  From the results shown in Table 2 and Table 3, by using the oil composition for cooking rice of the present invention for white rice and cooked rice, the looseness of the rice grains is good, and the taste (flavor) and texture are very good. Can be obtained. Moreover, the edible oil and fat to be used was more favorable for rice oil in terms of taste (flavor).

Claims (4)

  An oil and fat composition for rice cooking that does not contain an emulsifier having an HLB of 2 or less, and the entire oil and fat composition for rice cooking contains 0.1 to 3.0% by weight of lecithin, 0.1 to 0.6% by weight of a polyglycerol fatty acid ester. The oil-fat composition for cooking rice containing.   The content of edible fats and oils is 96.4 to 99.8% by weight in the whole fats and oils for cooking rice, and the content of rice oil in the whole edible fats and oils is 40 to 100% by weight. Oil composition.   The oil and fat composition for cooking rice according to claim 1 or 2, wherein the HLB of the polyglycerol fatty acid ester is 8 to 12.   The fat composition for cooking rice according to any one of claims 1 to 3, wherein the phospholipid content in lecithin is 90% by weight or more.