JP2014138578A - Oil and fat composition for rice cooking, rice and its manufacturing method, and processed food - Google Patents
Oil and fat composition for rice cooking, rice and its manufacturing method, and processed food Download PDFInfo
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- 241000209094 Oryza Species 0.000 title claims abstract description 108
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 108
- 235000009566 rice Nutrition 0.000 title claims abstract description 108
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 238000010411 cooking Methods 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000021067 refined food Nutrition 0.000 title claims abstract description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 34
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 28
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 28
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 25
- 150000002148 esters Chemical class 0.000 claims abstract description 25
- 229930195729 fatty acid Natural products 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 24
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 18
- -1 fatty acid ester Chemical class 0.000 claims abstract description 18
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 9
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 8
- 235000011187 glycerol Nutrition 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 7
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 36
- 235000019198 oils Nutrition 0.000 description 35
- 239000003925 fat Substances 0.000 description 30
- 235000019197 fats Nutrition 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 14
- 238000005259 measurement Methods 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000007906 compression Methods 0.000 description 4
- 230000006835 compression Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 2
- 235000021536 Sugar beet Nutrition 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229940105990 diglycerin Drugs 0.000 description 2
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000021357 Behenic acid Nutrition 0.000 description 1
- UKMSUNONTOPOIO-UHFFFAOYSA-N Behenic acid Natural products CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
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- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、炊飯用油脂組成物、ご飯及びその製造方法、並びに加工食品に関するものである。 The present invention relates to an oil and fat composition for cooking rice, rice, a method for producing the same, and processed food.
従来、炊飯に使用される油脂組成物として、ジグリセリンモノ脂肪酸エステルとデカグリセリンペンタ脂肪酸エステルを含有する炊飯用油脂組成物（特許文献１）、油脂とモノグリセリドとポリグリセリン脂肪酸エステルを含有する油脂組成物（特許文献２）等が知られている。 Conventionally, as an oil / fat composition used for cooking rice, an oil / fat composition containing diglycerin monofatty acid ester and decaglycerin pentafatty acid ester (Patent Document 1), an oil / fat composition containing oil / fat, monoglyceride and polyglycerin fatty acid ester A thing (patent document 2) etc. are known.
しかしながら、従来の油脂組成物によれば、炊飯したご飯を１日以上保管すると硬くなり、優れた食感を長持ちさせることが難しいという問題があった。 However, according to the conventional oil and fat composition, when cooked rice is stored for 1 day or more, it becomes hard and it is difficult to maintain an excellent texture.
従って、本発明の目的は、炊飯したご飯を１日以上保管しても軟らかく、優れた食感を長持ちさせることができる炊飯用油脂組成物、当該炊飯用油脂組成物を用いて炊飯したご飯及びその製造方法、並びに当該ご飯を加工して製造した加工食品を提供することである。 Accordingly, an object of the present invention is to provide a rice cooking oil and fat composition that is soft even if the cooked rice is stored for one day or more, and can maintain an excellent texture, and rice cooked using the rice cooking oil and fat composition and The manufacturing method and the processed food manufactured by processing the said rice are provided.
本発明は、上記目的を達成するために、下記の［１］〜［７］を提供する。 In order to achieve the above object, the present invention provides the following [1] to [7].
［１］液状油脂１００質量部に対して、下記の乳化剤（Ａ）を０．２〜２．５質量部、下記の乳化剤（Ｂ）を０．５〜２．５質量部、下記の乳化剤（Ｃ）を０．２〜１．０質量部含有する炊飯用油脂組成物。
乳化剤（Ａ）：グリセリン重合度が８以上１２以下のポリグリセリンと、炭素数１２以上２４以下の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｂ）：グリセリン重合度が２のポリグリセリンと、炭素数１８以上２２以下の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｃ）：全構成脂肪酸中、不飽和脂肪酸の含量が７５質量％以上であるグリセリンモノ脂肪酸エステル
［２］前記乳化剤（Ａ）が、グリセリン重合度が１０のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである前記［１］に記載の炊飯用油脂組成物。
［３］前記乳化剤（Ｂ）が、グリセリン重合度が２のポリグリセリンと、炭素数１８の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである前記［１］又は前記［２］に記載の炊飯用油脂組成物。
［４］前記乳化剤（Ｃ）が、全構成脂肪酸中、不飽和脂肪酸の含量が８０質量％以上であるグリセリンモノ脂肪酸エステルである前記［１］〜［３］のいずれか１つに記載の炊飯用油脂組成物。
［５］前記［１］〜［４］のいずれか１つに記載の炊飯用油脂組成物を精白米１００質量部に対して０．２〜２．０質量部添加し炊飯したご飯。
［６］前記［５］に記載のご飯を加工して得られる加工食品。
［７］前記［１］〜［４］のいずれか１つに記載の炊飯用油脂組成物を精白米１００質量部に対して０．２〜２．０質量部添加し炊飯することによりご飯を製造するご飯の製造方法。
[1] 0.2 to 2.5 parts by mass of the following emulsifier (A), 0.5 to 2.5 parts by mass of the following emulsifier (B), Oil composition for cooking rice containing 0.2 to 1.0 part by mass of C).
Emulsifier (A): Polyglycerol fatty acid ester emulsifier (B) which is an ester of polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and an unsaturated fatty acid or saturated fatty acid having 12 to 24 carbon atoms. Polyglycerin fatty acid ester emulsifier (C) which is an ester of polyglycerin and unsaturated fatty acid having 18 to 22 carbon atoms: glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all constituent fatty acids [2] The above-mentioned emulsifier (A) is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a glycerol polymerization degree of 10 and a monovalent unsaturated fatty acid or saturated fatty acid having 18 to 22 carbon atoms [1] ] The oil-fat composition for rice cooking of description.
[3] The above [1] or [2], wherein the emulsifier (B) is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a glycerol polymerization degree of 2 and a monovalent unsaturated fatty acid having 18 carbon atoms. The oil-fat composition for cooking rice as described in 2.
[4] The rice cooker according to any one of [1] to [3], wherein the emulsifier (C) is a glycerin monofatty acid ester having an unsaturated fatty acid content of 80% by mass or more in all the constituent fatty acids. Oil and fat composition.
[5] Rice cooked by adding 0.2 to 2.0 parts by mass of the oil / fat composition for rice cooking according to any one of [1] to [4] to 100 parts by mass of polished rice.
[6] A processed food obtained by processing the rice according to [5].
[7] Rice is cooked by adding 0.2 to 2.0 parts by mass of the oil and fat composition for rice cooking according to any one of [1] to [4] to 100 parts by mass of polished rice. The manufacturing method of the rice to manufacture.
本発明によると、炊飯したご飯を１日以上保管しても軟らかく、優れた食感を長持ちさせることができる炊飯用油脂組成物、当該炊飯用油脂組成物を用いて炊飯したご飯及びその製造方法、並びに当該ご飯を加工して製造した加工食品を提供することができる。 According to the present invention, even if the cooked rice is stored for 1 day or longer, it is soft and can provide a long-lasting texture, cooked rice using the cooked oil and fat composition, and a method for producing the same. And the processed food manufactured by processing the said rice can be provided.
〔炊飯用油脂組成物〕
本発明の実施の形態に係る炊飯用油脂組成物は、液状油脂１００質量部に対して、下記の乳化剤（Ａ）を０．２〜２．５質量部、下記の乳化剤（Ｂ）を０．５〜２．５質量部、下記の乳化剤（Ｃ）を０．２〜１．０質量部含有する。
[Oil composition for cooking rice]
The oil and fat composition for rice cooking which concerns on embodiment of this invention is 0.2-2.5 mass parts of the following emulsifiers (A) with respect to 100 mass parts of liquid fats and oils, and the following emulsifier (B) is 0.00. 5 to 2.5 parts by mass and 0.2 to 1.0 parts by mass of the following emulsifier (C) are contained.
乳化剤（Ａ）は、グリセリン重合度が８以上１２以下のポリグリセリンと、炭素数１２以上２４以下の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである。好ましくは、グリセリン重合度が１０以上１２以下のポリグリセリンと、炭素数１６以上２４以下の一価の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである。より好ましくは、グリセリン重合度が１０のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである。 The emulsifier (A) is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and an unsaturated fatty acid or a saturated fatty acid having 12 to 24 carbon atoms. A polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 10 to 12 and a monovalent unsaturated fatty acid or saturated fatty acid having 16 to 24 carbon atoms is preferable. More preferably, it is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 10 and a monovalent unsaturated fatty acid or saturated fatty acid having 18 to 22 carbon atoms.
乳化剤（Ａ）の含有量は、液状油脂１００質量部に対して、０．２〜２．５質量部であり、１．０〜２．０質量部であることが好ましく、１．０〜１．５質量部であることがより好ましい。 Content of an emulsifier (A) is 0.2-2.5 mass parts with respect to 100 mass parts of liquid fats and oils, It is preferable that it is 1.0-2.0 mass parts, 1.0-1 More preferably, it is 5 parts by mass.
乳化剤（Ｂ）は、グリセリン重合度が２のポリグリセリンと、炭素数１８以上２２以下の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである。好ましくは、グリセリン重合度が２のポリグリセリンと、炭素数１８以上２０以下の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである。より好ましくは、グリセリン重合度が２のポリグリセリンと、炭素数１８の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステルである。 The emulsifier (B) is a polyglycerin fatty acid ester which is an ester of polyglycerin having a degree of glycerin polymerization of 2 and an unsaturated fatty acid having 18 to 22 carbon atoms. Preferably, it is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 2 and a monovalent unsaturated fatty acid having 18 to 20 carbon atoms. More preferably, it is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 2 and a monovalent unsaturated fatty acid having 18 carbon atoms.
乳化剤（Ｂ）の含有量は、液状油脂１００質量部に対して、０．５〜２．５質量部であり、０．５〜２．０質量部であることが好ましく、０．６〜１．０質量部であることがより好ましい。 Content of an emulsifier (B) is 0.5-2.5 mass parts with respect to 100 mass parts of liquid fats and oils, It is preferable that it is 0.5-2.0 mass parts, 0.6-1 More preferably, it is 0.0 parts by mass.
乳化剤（Ｃ）は、全構成脂肪酸中、不飽和脂肪酸の含量が７５質量％以上であるグリセリンモノ脂肪酸エステルである。好ましくは、全構成脂肪酸中、不飽和脂肪酸の含量が８０質量％以上であるグリセリンモノ脂肪酸エステルである。不飽和脂肪酸は、炭素数１８以上２２以下の不飽和脂肪酸を７５％以上含むものであることが好ましく、炭素数１８以上２２以下の二価の不飽和脂肪酸を６０％以上含み、炭素数１８以上２２以下の一価の不飽和脂肪酸を１０％以上含むものであることがより好ましい。 The emulsifier (C) is a glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all the constituent fatty acids. Preferably, it is a glycerin monofatty acid ester having an unsaturated fatty acid content of 80% by mass or more in all constituent fatty acids. The unsaturated fatty acid preferably contains 75% or more of an unsaturated fatty acid having 18 to 22 carbon atoms, 60% or more of a divalent unsaturated fatty acid having 18 to 22 carbon atoms, and 18 to 22 carbon atoms. It is more preferable that it contains 10% or more of a monovalent unsaturated fatty acid.
乳化剤（Ｃ）の含有量は、液状油脂１００質量部に対して、０．２〜１．０質量部であり、０．２〜０．５質量部であることが好ましく、０．３〜０．５質量部であることがより好ましい。 Content of an emulsifier (C) is 0.2-1.0 mass part with respect to 100 mass parts of liquid fats and oils, It is preferable that it is 0.2-0.5 mass part, 0.3-0 More preferably, it is 5 parts by mass.
本発明の実施の形態で用いる液状油脂は、特に限定されるものではないが、５℃で液状のものであり、植物性原料から製造される油脂であることが好ましい。具体的には、大豆油、菜種油、コーン油、綿実油、紅花油、ヒマワリ油、落花生油、オリーブ油、ゴマ油などが挙げられる。また、氷点下付近で固体成分を含む油脂を分別することによって得られる液体油、例えばパーム油、椰子油、水添油等の分別油を用いることも出来る。さらに、上記植物性油脂の単品もしくは２種以上の混合油をエステル交換することによって得られる油脂や、当該エステル交換油を必要に応じて分別することで得られる液体油も同様に用いることが可能である。 Although the liquid fat used in the embodiment of the present invention is not particularly limited, it is preferably a fat that is liquid at 5 ° C. and manufactured from a plant raw material. Specific examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, olive oil, and sesame oil. Moreover, liquid oil obtained by fractionating the fat and oil containing a solid component near freezing point, for example, fractionated oils, such as palm oil, coconut oil, and hydrogenated oil, can also be used. Furthermore, fats and oils obtained by transesterification of the above-mentioned vegetable fats and oils or two or more mixed oils, and liquid oils obtained by separating the transesterified oils as necessary can be used in the same manner. It is.
本発明で用いる乳化剤（Ａ）〜（Ｃ）の合計量は、液状油脂１００質量部に対して、０．９〜６．０質量部であることが好ましく、１．５〜５．０質量部であることがより好ましく、２．０〜５．０質量部であることが最も好ましい。 The total amount of the emulsifiers (A) to (C) used in the present invention is preferably 0.9 to 6.0 parts by mass, and 1.5 to 5.0 parts by mass with respect to 100 parts by mass of the liquid fat. More preferably, it is 2.0-5.0 mass parts.
本発明の実施の形態に係る炊飯用油脂組成物の製造方法は、特に限定されるものではなく、通常、液状油脂にそれぞれの乳化剤を攪拌溶解させることで製造可能である。溶解時、溶解性を上げるために温度を高くすることは可能であるが、９０℃以下の温度で溶解させることが炊飯用油脂組成物の劣化を防止する上で好ましい。特に７０℃から８０℃で溶解することがより好ましい。 The manufacturing method of the oil-fat composition for rice cooking which concerns on embodiment of this invention is not specifically limited, Usually, it can manufacture by making each emulsifier stir and dissolve in liquid oil. Although it is possible to increase the temperature in order to increase the solubility at the time of dissolution, it is preferable to dissolve at a temperature of 90 ° C. or less in order to prevent deterioration of the oil composition for cooking rice. In particular, it is more preferable to dissolve at 70 ° C to 80 ° C.
〔ご飯及びその製造方法〕
本発明の実施の形態に係るご飯は、上記の炊飯用油脂組成物を精白米１００質量部に対して０．２〜２．０質量部、好ましくは０．５〜１．０質量部、より好ましくは１．０質量部添加し炊飯したものである。
[Rice and its manufacturing method]
The rice according to the embodiment of the present invention has the above-described oil and fat composition for cooking rice in an amount of 0.2 to 2.0 parts by mass, preferably 0.5 to 1.0 parts by mass, based on 100 parts by mass of polished rice. Preferably, 1.0 part by mass is added and cooked.
当該ご飯の製造方法としては、例えば、精白米の１．３〜１．５倍量の水、好ましくは１．４倍量の水を精白米に加えて０．５〜２時間、好ましくは１〜１．５時間浸漬させた後に、本発明の実施の形態に係る炊飯用油脂組成物を精白米１００質量部に対して０．２〜２．０質量部となるように添加し、炊飯器にて炊飯することにより製造できる。 As the method for producing the rice, for example, 1.3 to 1.5 times as much water as polished rice, preferably 1.4 times the amount of water is added to polished rice for 0.5 to 2 hours, preferably 1 After being soaked for ~ 1.5 hours, the oil composition for cooking rice according to the embodiment of the present invention is added to 0.2 to 2.0 parts by mass with respect to 100 parts by mass of polished rice, and the rice cooker It can be manufactured by cooking rice.
〔加工食品〕
本発明の実施の形態に係る加工食品は、上記ご飯を加工して得られる。加工食品としては、例えば、おにぎり、いなりずし、炒飯、オムライス等が挙げられる。
〔processed food〕
The processed food according to the embodiment of the present invention is obtained by processing the rice. Examples of processed foods include rice balls, rice balls, fried rice, and omelet rice.
〔本発明の実施の形態の効果〕
本発明の実施の形態に係る炊飯用油脂組成物によれば、１日以上保管しても軟らかく、優れた食感を長持ちできるご飯を炊飯することができる。また、ほぐれ易く、べたつき難く、かつ成形性が良いおにぎり等を製造できるご飯が得られる。
[Effect of the embodiment of the present invention]
According to the oil and fat composition for rice cooking which concerns on embodiment of this invention, even if it stores for 1 day or more, it can be cooked rice which is soft and can last long excellent texture. In addition, rice that can be easily cracked, not sticky, and can produce rice balls with good moldability can be obtained.
次に実施例により本発明を説明するが、本発明はこれらの実施例により何ら制限されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not restrict | limited at all by these Examples.
〔炊飯用油脂組成物の製造〕
液状油脂としてはコーン油を用い、表１に示した配合に従って実施例１〜７及び比較例１〜４の炊飯用油脂組成物を調製した。表１中の配合量は、コーン油１００質量部に対する質量部で表した数値である。
[Production of oil composition for cooking rice]
Corn oil was used as the liquid fat and oil, and the oil and fat compositions for rice cooking of Examples 1 to 7 and Comparative Examples 1 to 4 were prepared according to the formulation shown in Table 1. The compounding amount in Table 1 is a numerical value expressed in parts by mass with respect to 100 parts by mass of corn oil.
＜使用材料＞
・乳化剤（Ａ）：デカグリセリンペンタオレイン酸エステル（商品名：Ｏ−５０Ｄ、三菱化学フーズ株式会社製）、デカグリセリンベヘニン酸エステル（商品名：Ｂ−１００Ｄ、三菱化学フーズ株式会社製）
・乳化剤（Ｂ）：ジグリセリンモノオレート（商品名：ポエムＤＯ−１００Ｖ、理研ビタミン株式会社製）
・乳化剤（Ｃ）：蒸留モノグリセライド（商品名：エマルジーＭＵ、理研ビタミン株式会社製、全構成脂肪酸中の不飽和脂肪酸の含量８０質量％）
<Materials used>
Emulsifier (A): Decaglycerin pentaoleate (trade name: O-50D, manufactured by Mitsubishi Chemical Foods), Decaglycerin behenic acid ester (trade name: B-100D, manufactured by Mitsubishi Chemical Foods)
Emulsifier (B): Diglycerin monooleate (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.)
Emulsifier (C): Distilled monoglyceride (trade name: Emulgie MU, manufactured by Riken Vitamin Co., Ltd., content of unsaturated fatty acid in all constituent fatty acids 80% by mass)
〔ご飯の製造（炊飯）〕
精白米の１．４倍量の水を精白米に加えて１時間浸漬させた後、得られた実施例１〜７及び比較例１〜４の炊飯用油脂組成物のいずれかをそれぞれ精白米１００質量部に対して１．０質量部となるように添加し、よく攪拌した。その後、電気炊飯器にて炊飯することによりご飯を製造した。
[Manufacture of rice (cooked rice)]
After adding water of 1.4 times the amount of polished rice to polished rice and letting it soak for 1 hour, each of the obtained oil and fat compositions for cooking rice in Examples 1 to 7 and Comparative Examples 1 to 4 is polished rice. It added so that it might become 1.0 mass part with respect to 100 mass parts, and stirred well. Then, rice was manufactured by cooking with an electric rice cooker.
また、精白米の１．４倍量の水を精白米に加えて１時間浸漬させた後、得られた実施例２，３及び比較例３の炊飯用油脂組成物のいずれかをそれぞれ精白米１００質量部に対して０．５質量部となるように添加し、よく攪拌した。その後、電気炊飯器にて炊飯することによりご飯を製造した（実施例Ａ，Ｂ及び比較例Ａ）。 Moreover, after adding water 1.4 times the amount of polished rice to polished rice and immersing for 1 hour, either of the obtained oil composition for cooking rice of Examples 2 and 3 and Comparative Example 3 was polished rice, respectively. It added so that it might become 0.5 mass part with respect to 100 mass parts, and stirred well. Then, rice was manufactured by cooking with an electric rice cooker (Examples A and B and Comparative Example A).
炊き上がりから３０分後にボウルへ移し、米粒を潰さぬように杓文字で底から大きく混ぜ、湯気が出なくなるまで５分に１回の間隔で攪拌し、その後は１５分に１回攪拌し、ご飯の温度が４０℃付近になったらラップをかけ、次の評価に供した。 30 minutes after cooking, move to a bowl, mix a large amount from the bottom with rice cake so as not to crush the rice grains, stir once every 5 minutes until no steam comes out, then stir once every 15 minutes, When the temperature of the rice was around 40 ° C., it was wrapped and subjected to the next evaluation.
〔評価１〕
３５ｍｍ三角型おにぎり成形器内にラップを敷いて、そこへ８０〜８５ｇの範囲内で得られたご飯を詰め、蓋をして、おにぎりを成形した。そのまま２０℃で１時間放置した。
図１は、本発明の実施の形態に係るおにぎりのほぐれ具合及びべたつき具合をレオメーターにより評価する方法の説明図である。また、図２は、図１の評価方法におけるレオメーターによる測定結果（一例）を示す図である。
１時間放置後、おにぎり成形器からラップ２ごとおにぎり１を取り出し、レオメーターの測定台３上に置き、おにぎり１の側面からラップ２を剥がした。直径３ｃｍのプランジャー４を使用して、スピード１２０ｍｍ／ｍｉｎの測定条件にて、おにぎり１の圧縮を開始し（図２のａ点）、６０％圧縮（おにぎり高さ２１ｍｍ）まで（図２のｂ点まで）、プランジャー４を押し下げた。その後、プランジャー４がおにぎり１から離れるまで（図２のｃ点まで）、プランジャー４を引き上げた。レオメーターによりａｂ間のトルク（ｋｇｆ・ｍ）を経時的に計測し、図２に示すほぐれ面積を算出し、また、ｂｃ間のトルク（ｋｇｆ・ｍ）を経時的に計測し、図２に示すべたつき面積を算出した。各１０回行ない、その平均値を求めた。算出結果を表１，２に示す。各数値が低いほど、ほぐれ易く、べたつき難いことを示す。
また、得られたご飯の米粒を潰さぬよう惣菜容器へ６０ｇ前後詰め、１時間後のほぐれ具合、べたつき具合を専門パネラー５名にて、以下の表３にある評価基準（５名の話し合い）により評価を実施した。評価結果を表１，２に示す。
[Evaluation 1]
A wrap was laid in a 35 mm triangular rice ball molding machine, and the rice obtained in the range of 80 to 85 g was packed therein, covered with a lid, and a rice ball was molded. It was allowed to stand at 20 ° C. for 1 hour.
FIG. 1 is an explanatory diagram of a method for evaluating the looseness and stickiness of a rice ball according to an embodiment of the present invention using a rheometer. Moreover, FIG. 2 is a figure which shows the measurement result (an example) by the rheometer in the evaluation method of FIG.
After standing for 1 hour, the rice ball 1 was taken out together with the wrap 2 from the rice ball molding machine, placed on the measuring table 3 of the rheometer, and the wrap 2 was peeled off from the side surface of the rice ball 1. Using the plunger 4 having a diameter of 3 cm, the compression of the rice ball 1 was started under the measurement conditions of a speed of 120 mm / min (point a in FIG. 2), and up to 60% compression (rice ball height 21 mm) (see FIG. 2). The plunger 4 was pushed down. Thereafter, the plunger 4 was pulled up until the plunger 4 was separated from the rice ball 1 (up to point c in FIG. 2). The torque between ab (kgf · m) is measured over time with a rheometer, the loosening area shown in FIG. 2 is calculated, and the torque between bc (kgf · m) is measured over time. The sticky area shown was calculated. Each was performed 10 times, and the average value was obtained. The calculation results are shown in Tables 1 and 2. The lower each value, the easier it is to loosen and it is harder to stick.
In addition, the rice grains of the resulting rice were packed in a sugar beet container around 60 g so as not to crush them, and the evaluation criteria shown in Table 3 below (discussed by 5 people) were determined by 5 panelists as to how loose and sticky after 1 hour. Evaluation was carried out. The evaluation results are shown in Tables 1 and 2.
〔評価２〕
得られたご飯の米粒を潰さぬよう惣菜容器へ６０ｇ前後詰め、４８時間後の食感を専門パネラー５名にて、以下の表３にある評価基準（５名の話し合い）により評価を実施した。評価結果を表１，２に示す。
[Evaluation 2]
The rice grains of the resulting rice were packed in a sugar beet container around 60 g so as not to be crushed, and the texture after 48 hours was evaluated by 5 expert panelists according to the evaluation criteria shown in Table 3 below (5 discussions). . The evaluation results are shown in Tables 1 and 2.
〔評価３〕
評価１と同様に成形したおにぎり（ラップ２は使用せず）を２０℃で４８時間放置した。
図３は、本発明の実施の形態に係るおにぎりの硬さ（軟らかさ）をレオメーターにより評価する方法の説明図である。また、図４は、図３の評価方法におけるレオメーターによる測定結果（一例）を示す図である。
４８時間放置後、蓋を外し、おにぎりを成形器５から取り出さずに、成形器５ごとレオメーターの測定台３上に置き、直径３ｃｍのプランジャー４を使用して、スピード６０ｍｍ／ｍｉｎの測定条件にて、おにぎり１の圧縮を開始し（図４のａ点）、７０％圧縮（おにぎり高さ２８ｍｍ）まで（図４のｂ点まで）、プランジャー４を押し下げた。その後、プランジャー４がおにぎり１から離れるまで、プランジャー４を引き上げた。レオメーターによりａｂ間のトルク（ｋｇｆ・ｍ）を経時的に計測し、図４に示す硬さ面積を算出した。各１０回行ない、その平均値を求めた。算出結果を表１，２に示す。数値が低いほど、軟らかいことを示す。
[Evaluation 3]
A rice ball molded in the same manner as in Evaluation 1 (without using wrap 2) was left at 20 ° C. for 48 hours.
FIG. 3 is an explanatory diagram of a method for evaluating the hardness (softness) of a rice ball according to an embodiment of the present invention using a rheometer. Moreover, FIG. 4 is a figure which shows the measurement result (an example) by the rheometer in the evaluation method of FIG.
After leaving for 48 hours, the lid is removed and the rice ball is not removed from the molding machine 5 but placed on the measuring table 3 of the rheometer together with the molding machine 5 and measured at a speed of 60 mm / min using a plunger 4 having a diameter of 3 cm. Under the conditions, compression of the rice ball 1 was started (point a in FIG. 4), and the plunger 4 was pushed down to 70% compression (onigiri height 28 mm) (to point b in FIG. 4). Thereafter, the plunger 4 was pulled up until the plunger 4 was separated from the rice ball 1. The torque between ab (kgf · m) was measured over time with a rheometer, and the hardness area shown in FIG. 4 was calculated. Each was performed 10 times, and the average value was obtained. The calculation results are shown in Tables 1 and 2. The lower the value, the softer it is.
１：おにぎり、２：ラップ、３：測定台、４：プランジャー、５：おにぎり成形器 1: Onigiri, 2: Lapping, 3: Measuring table, 4: Plunger, 5: Onigiri molding machine
Claims (7)
乳化剤（Ａ）：グリセリン重合度が８以上１２以下のポリグリセリンと、炭素数１２以上２４以下の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｂ）：グリセリン重合度が２のポリグリセリンと、炭素数１８以上２２以下の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｃ）：全構成脂肪酸中、不飽和脂肪酸の含量が７５質量％以上であるグリセリンモノ脂肪酸エステル 0.2 to 2.5 parts by mass of the following emulsifier (A), 0.5 to 2.5 parts by mass of the following emulsifier (B), and the following emulsifier (C) to 100 parts by mass of the liquid fat. An oil and fat composition for cooking rice containing 0.2 to 1.0 part by mass.
Emulsifier (A): Polyglycerol fatty acid ester emulsifier (B) which is an ester of polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and an unsaturated fatty acid or saturated fatty acid having 12 to 24 carbon atoms. Polyglycerin fatty acid ester emulsifier (C) which is an ester of polyglycerin and unsaturated fatty acid having 18 to 22 carbon atoms: glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all constituent fatty acids
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| CN201310632634.4A CN103875828B (en) | 2012-12-19 | 2013-11-29 | It cooks with fat or oil composition, rice and its manufacturing method and processed food |
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| JP2020048506A (en) * | 2018-09-27 | 2020-04-02 | 日清オイリオグループ株式会社 | Loosening agent for starch-containing food, starch-containing food and method for producing starch-containing food |
| US11653681B2 (en) | 2016-12-15 | 2023-05-23 | Conopco Inc. | Particulate meat seasoning composition |
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| JPH09191839A (en) * | 1996-01-17 | 1997-07-29 | Riken Vitamin Co Ltd | Oil and fat composition for rice cooking |
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| JPH0739325A (en) * | 1993-07-27 | 1995-02-10 | Riken Vitamin Co Ltd | Quality-improver for cooked rice |
| JPH09191839A (en) * | 1996-01-17 | 1997-07-29 | Riken Vitamin Co Ltd | Oil and fat composition for rice cooking |
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| US11653681B2 (en) | 2016-12-15 | 2023-05-23 | Conopco Inc. | Particulate meat seasoning composition |
| JP2020048506A (en) * | 2018-09-27 | 2020-04-02 | 日清オイリオグループ株式会社 | Loosening agent for starch-containing food, starch-containing food and method for producing starch-containing food |
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