JP2009082025A - Improver for frozen rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen rice improver with which cooked rice having good loosening property, luster and palate feeling can be obtained even when cooking frozen cooked rice with a microwave oven. <P>SOLUTION: The frozen rice improver includes: (a) edible oil and fat, (b) a propylene glycol fatty acid ester and (c) a triglycerin fatty acid ester and/or a tetraglycerin fatty acid ester. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an improved agent for frozen cooked rice.

  Conventionally, in the case of frozen cooked rice that is cooked in a microwave oven, various ideas have been made so that the reheated cooked rice has a freshly cooked flavor and texture.

  For example, a method for producing frozen cooked rice characterized by freezing rice in half-life with water (see Patent Document 1), and adding 1.2 times the water to the rice and using a normal pressure cooker such as a rice cooker After cooking the cooked rice with steam using a steamer or the like, the water content of the rice grain is homogenized, and then the surface of the rice grain of the cooked rice is uniformly adhered to the surface of the rice grain by spraying, etc., about 20 minutes The method for producing frozen cooked rice is characterized in that it is allowed to stand at room temperature and then shaped into an appropriate shape if necessary, and then rapidly frozen to about -20 ° C with -40 ° C air or the like (see Patent Document 2). A method for producing frozen cooked rice for a microwave oven (see Patent Document 3), wherein the cooked rice or the cooked cooked rice is frozen after water is sprayed, and the gelatinization degree of the raw rice is 80% to 96% Cooking rice cooking process and cooked rice after the cooking process A primary freezing step for rapid freezing in a rose shape, a water adding step for coating water on the surface of the cooked rice after the primary freezing step, and a secondary freezing step for rapidly freezing the rice after the water adding step again in a rose shape The manufacturing method (refer patent document 4) etc. of the frozen cooked rice characterized by being developed are disclosed.

  However, the above technology is not necessarily sufficient in terms of the looseness, gloss and texture of frozen cooked rice cooked in a microwave oven.

JP-A-1-256355 JP-A-6-237715 JP-A-3-254651 JP 2005-192475 A

  The present invention provides an improving agent for cooked rice that, when added, can be used to obtain cooked rice with good looseness, gloss and texture when cooked in a microwave oven. With the goal.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor has (a) edible oil and fat, (b) propylene glycol fatty acid ester, and (c) triglycerin fatty acid ester and / or tetraglycerin fatty acid ester. We found that cooked rice prepared by adding an improving agent for food was excellent in looseness, gloss and texture even when heated in a microwave oven after being frozen and completed the present invention based on that knowledge did.

  That is, the present invention comprises (a) an edible oil and fat, (b) a propylene glycol fatty acid ester, and (c) a triglycerin fatty acid ester and / or a tetraglycerin fatty acid ester, It has become.

  The cooked rice obtained by adding the cooked rice improving agent of the present invention at the time of cooking is good looseness, gloss and food even when cooked in a microwave oven after being stored frozen at, for example, -20 ° C for 48 hours. I have a feeling.

  The edible oil and fat used in the present invention is not particularly limited as long as it is an edible oil and fat. For example, olive oil, sesame oil, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, palm olein, palm Vegetable oils such as kernel oil, sunflower oil, grape oil, cottonseed oil, palm oil, peanut oil and the like are preferable. In the present invention, these fats and oils may be used alone or in any combination of two or more.

  The propylene glycol fatty acid ester used in the present invention is an esterification product of propylene glycol and a fatty acid, and is produced by a known esterification reaction or the like. The ester may be a monoester, a diester, or a mixture thereof. Monoesters are preferred, and in the case of a mixture, those containing about 90% or more of monoesters are preferred.

  The fatty acid used as a raw material for the propylene glycol fatty acid ester is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ -Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture of one or two or more fatty acids selected from the group of oleic acid, linoleic acid and α-linolenic acid It is. In particular, it is preferable to use a fatty acid mixture containing about 50% or more of oleic acid, more preferably about 70% or more.

  The triglycerol fatty acid ester used in the present invention is an esterification product of triglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The triglycerin is usually a mixture of polyglycerin having different degrees of polymerization obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause polycondensation reaction. Examples of the triglycerin include a triglycerin composition having an average degree of polymerization of glycerin of about 2.5 to 3.4, or a triglycerin content of 3 molecules of glycerin of about 50% or more, preferably about 70% or more. More preferably, the triglycerin composition is about 90% or more. As a purification method for increasing the concentration of triglycerin, a method known per se such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, capric acid, lauric acid) , Myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid) Arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture of one or more fatty acids selected from the group of oleic acid, linoleic acid and α-linolenic acid. In particular, it is preferable to use a fatty acid mixture containing about 50% or more of oleic acid, more preferably about 70% or more.

  The outline of the production method of the triglycerin fatty acid ester used in the present invention is as follows. That is, the above-mentioned triglycerin and a fatty acid (for example, oleic acid) are esterified, for example, in an equimolar amount, thereby allowing unreacted triglycerin, triglycerin monooleic acid ester, triglycerin dioleic acid ester, triglycerin trio. A mixture containing oleic acid ester, triglycerin tetraoleic acid ester, triglycerin pentaoleic acid ester and the like is obtained. After completion of the reaction, the reaction liquid is allowed to stand at about 150 ° C. for about 30 minutes to separate the reaction liquid into two layers, and the layer containing unreacted triglycerin is removed to obtain triglycerin fatty acid ester. can get.

  In the present invention, as the triglycerin fatty acid ester, a monoester obtained by molecular distillation of the above triglycerin fatty acid ester using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, for example, triglycerin monosolein. A fraction containing about 70% or more of an acid ester may be used.

  The tetraglycerin fatty acid ester used in the present invention is an esterification product of tetraglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The tetraglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. As the tetraglycerin, for example, a tetraglycerin composition having an average degree of polymerization of glycerin of about 3.5 to 4.4, or a tetraglycerin content of 4 molecules of glycerin is about 50% or more, preferably about 70% or more. More preferably, the tetraglycerin composition is about 90% or more. As a purification method for increasing the concentration of tetraglycerin, a known method such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, capric acid, lauric acid) , Myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid) Arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture of one or more fatty acids selected from the group of oleic acid, linoleic acid and α-linolenic acid. In particular, it is preferable to use a fatty acid mixture containing about 50% or more of oleic acid, more preferably about 70% or more.

  Moreover, the outline of the manufacturing method of tetraglycerin fatty acid ester is as follows. That is, by reacting the tetraglycerin with a fatty acid (for example, oleic acid) in an equimolar amount, for example, unreacted tetraglycerin, tetraglycerin monooleate (tetraglyceryl oleate), tetraglycerin dioleic acid. A mixture containing ester, tetraglycerin trioleate, tetraglycerin tetraoleate, tetraglycerin pentaoleate or tetraglycerin hexaoleate is obtained. After completion of the reaction, the reaction solution is allowed to stand, for example, at about 150 ° C. for about 30 minutes, so that the reaction solution is separated into two layers, and the layer containing unreacted tetraglycerin is removed. can get.

  The improving agent for frozen cooked rice of the present invention is, for example, mixed with the above edible fat / oil, propylene glycol fatty acid ester, triglycerin fatty acid ester and / or tetraglycerin fatty acid ester, and heated to about 60 to 90 ° C. for dissolution. Can be manufactured.

  The content of the edible fat / oil in 100% by mass of the improving agent for frozen cooked rice of the present invention is usually about 60 to 99.5% by mass. The content of the propylene glycol fatty acid ester in 100% by mass of the improving agent for frozen cooked rice of the present invention is usually about 0.05 to 5% by mass. The content of triglycerin fatty acid ester and / or tetraglycerin fatty acid ester in 100% by mass of the improving agent for frozen cooked rice of the present invention is usually about 0.05 to 5% by mass.

  Although there is no restriction | limiting in particular in the usage method of the improving agent for frozen cooked rice of this invention, Preferably it is the method of adding at the time of cooking rice. Specifically, for example, raw rice or its washed rice and the cooked rice improver are put into a rice cooker, and water is added to the rice, and the rice is cooked by adding water to the rice cooker. Examples include a method of adding an improving agent in a dispersed manner and cooking rice. The amount of water added is preferably about 1.3 to 1.5 times the mass of fresh rice, when sharpening fresh rice with water and washing, and when using unwashed rice, 1.6 to 1.8 times is preferable.

  Although there is no restriction | limiting in particular in the addition amount of the improving agent for frozen cooked rice of this invention, Preferably it is 0.1-3.0 mass% with respect to 100 mass% of raw rice or unwashed rice, More preferably, it is 0.3-1.5. % By mass.

  There is no restriction | limiting in particular as a kind of rice cooker which can be used by this invention, For example, those batch type or continuous type rice cookers, such as an electric rice cooker, a gas rice cooker, an electromagnetic heating type rice cooker, a steam type rice cooker, a pressure cooker rice cooker Cooker, rice cooking equipment.

  It does not specifically limit as a manufacturing method of the frozen cooked rice in this invention, For example, it can manufacture by rapidly freezing cooked rice by a conventional method, and preserve | save it at about -20 degreeC freezer.

  The cooked rice in the present invention includes, in addition to cooked rice obtained by cooking polished rice, for example, brown rice rice, red rice, rice bran, cooked rice, pilaf, fried rice, dry curry, sushi, rice balls and the like.

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

[Production example]
Manufacture of triglycerin fatty acid ester 20 kg of glycerin was charged into a reaction kettle equipped with a stirrer, thermometer, gas blowing pipe and water separator, and 100 mL of sodium hydroxide 20 w / v% aqueous solution was added as a catalyst at 250 ° C in a nitrogen gas stream A glycerin condensation reaction was performed for 4 hours.
The obtained reaction product was cooled to 90 ° C., neutralized by adding about 20 g of phosphoric acid (85% by mass), filtered, and the filtrate was distilled under reduced pressure at 160 ° C. and 400 Pa to obtain glycerin. Except, followed by molecular distillation under high vacuum conditions of 200 ° C. and 20 Pa to remove about 3.7 kg of a diglycerin-based fraction, and further molecular distillation under high vacuum conditions of 240 ° C. and 20 Pa, About 1.5 kg of a fraction containing 1% glycerol, 4% diglycerol, 88% triglycerol, 3% tetraglycerol, and 4% cyclic polyglycerol was obtained. Next, 1% by mass of activated carbon was added to the fraction, decolorized under reduced pressure, and then filtered to obtain a triglycerin mixture. The obtained triglycerin mixture had a hydroxyl value of about 1164 and an average degree of polymerization of about 3.0.
In a 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator, 240 g (about 1.0 mol) of the above triglycerin mixture and oleic acid (trade name: PM 810-RB, Miyoshi) 270 g (approx. 0.96 mol) was added, and 10 mL of sodium hydroxide 10 w / v% solution was added as a catalyst, and esterification was performed for 2 hours at 240 ° C. in a nitrogen gas stream until the acid value was 12 or less. The reaction was performed. The obtained reaction mixture was cooled to about 150 ° C., 2 g of phosphoric acid (85% by mass) was added to neutralize the catalyst, and the mixture was left at that temperature for about 1 hour, and about 40 g of separated unreacted triglycerin was added. Removal of triglyceride fatty acid ester (triglycerin oleate; monoester content: about 42%) gave about 440 g.
In addition, the measurement of the monoester body was performed by HPLC (high performance liquid chromatography). The analysis conditions are shown below.

<HPLC analysis conditions>
Apparatus High performance liquid chromatograph (Model: LC-10AS, manufactured by Shimadzu Corporation)
Detector RI detector (model: RID-6A, manufactured by Shimadzu Corporation)
Column GPC column (Model: SHODEX KF-802, Showa Denko)
Two connection temperature 40 ℃
Mobile phase THF
Flow rate 1.0mL / min
Sample injection volume 15μL

  The above process was repeated three times to obtain about 1300 g of triglycerin fatty acid ester (triglycerin oleate; monoester content: about 42%). Next, triglycerin fatty acid ester is distilled using a centrifugal molecular distillation apparatus (experimental machine; CEH-300II special, manufactured by ULVAC), and unreacted triglycerin under a vacuum condition of a temperature of about 240 ° C. and 20 Pa. The low boiling point compound was distilled off, followed by molecular distillation under high vacuum conditions at a temperature of about 250 ° C. and 1 Pa. Triglycerin fatty acid ester (prototype A; triglycerin oleate; monoester containing) About 80%), about 300 g was obtained.

[Example 1]
[Preparation of frozen cooked rice]
(1) Raw materials for preparation 1) Tanase white squeezed oil (trade name: rapeseed white squeezed oil; manufactured by Borso Oil & Fats Co., Ltd.)
2) Propylene glycol fatty acid ester (trade name: Riquemar PO-100V; manufactured by Riken Vitamin Co., Ltd.)
3) Triglycerin fatty acid ester (prototype A)
4) Tetraglycerin fatty acid ester (trade name: SY Glister MO-3S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
5) Sorbitan fatty acid ester (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
6) Glycerin fatty acid ester (trade name: Emulgie OL-100H; manufactured by Riken Vitamin Co., Ltd.)
7) Diglycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
8) Pentaglycerin fatty acid ester (trade name: Sunsoft A-171E; manufactured by Taiyo Chemical Co., Ltd.)
9) Decaglycerin fatty acid ester (trade name: Poem J-0381V; manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of formulation Table 1 shows the formulation composition of the rice cooker (preparation 1 to 6) prepared using the above raw materials. Of these, Formulations 1-2 are examples according to the present invention, and Formulations 3-9 are comparative examples for them.

(3) Preparation of preparation Based on the mixing ratio of the raw materials shown in Table 1, a predetermined raw material is placed in a 500 ml glass beaker, dissolved with heating to 80 ° C. while stirring with a glass rod, and then cooled to room temperature. The rice rice improvers (formulations 1 to 9) were prepared. The preparation amount of each preparation was 400 g.

[Test example]
[Production and evaluation of frozen cooked rice]
(1) Preparation of frozen cooked rice Washed rice (trade name: Akitakomachi that can be cooked without washing; manufactured by Mizuho Chida) 320 g of water and 3.2 g of each of the above preparations 1 to 9 were added and mixed, and allowed to stand at room temperature for 30 minutes Then, this was cooked with an electric rice cooker (model: JNL-T551; manufactured by Tiger Thermos). The cooking time was about 20 minutes and the steaming time was about 10 minutes. Next, 100g each of the cooked cooked rice is filled into sterile plastic bags, sealed with a heat sealer (commercial desktop vacuum sealer SQ-303 Sharp), quickly frozen in a conventional manner, and a freezer at about -20 ° C. (Model: 233FFB; manufactured by Daiwa Chiller & Co., Ltd.) was obtained to obtain frozen cooked rice 1-9. Moreover, the frozen cooked rice 10 was similarly produced as a control, without adding the said formulations 1-9.

(2) Evaluation of frozen cooked rice after heating and thawing Frozen cooked rice 1 to 10 stored in a freezer at about -20 ° C for 48 hours is filled in 100g each in a plastic bag for 2 minutes each in a microwave oven (500W). The samples were heated and evaluated according to the evaluation criteria shown in Table 2 below for 15 items of looseness, gloss and texture. The results were obtained as average values of the scores of 15 persons, and were symbolized according to the following criteria and shown in Table 3.
A: Extremely good Average value of 3.5 or more B: Good Average value of 2.5 to 3.4
Δ: Slightly bad Average value 1.5 to 2.4
×: Bad Average value 1.4 or less

  The cooked rice of the examples according to the present invention (rice cooked rice 1 and 2) was excellent in all aspects of looseness, gloss and texture. On the other hand, the cooked rice (rice cooked rice 9) of the comparative example and the cooked rice (rice cooked rice 10) as a control were inferior in at least one of the looseness, gloss and texture.

Claims (1)

  (A) Edible fats and oils, (b) propylene glycol fatty acid ester, and (c) triglycerin fatty acid ester and / or tetraglycerin fatty acid ester.