JP2017153472A - Oil-and-fat composition for rice cooking and method for producing cooked rices - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for rice cooking having an excellent effect of preventing aging of cooked rices, and to provide a method for producing cooked rices using the oil-and-fat composition.SOLUTION: Disclosed are: an oil-and-fat composition for rice cooking comprising an edible oil-and-fat, 0.05 mass% or more and 1.5 mass% or less of a sucrose fatty acid ester, 0.01 mass% or more and 1.5 mass% or less of a polyglycerol condensed ricinoleic acid ester, and 0.01 mass% or more and 2 mass% or less of a sorbitan fatty acid ester; and a method for producing cooked rices using the oil-and-fat composition.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to an oil composition for cooking rice and a method for producing cooked rice. Specifically, an oil composition for cooking rice and a method for producing cooked rice that can suppress the aging of cooked rice by adding the oil composition for cooking rice during cooking. About.

  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 fats and oils uniformly in cooked rice, and there is no disclosure about the aging inhibitory effect of cooked rice.

  Patent Document 6 requires a specific polyglycerin condensed ricinoleic acid ester and a specific sucrose fatty acid ester, a specific polyglycerin fatty acid ester having a degree of glycerol polymerization of 4 to 10, a specific glycerin monofatty acid ester and a specific An oil and fat composition for cooking rice containing one or more of sorbitan fatty acid esters in a specific amount is disclosed. According to this disclosure, it is essential to blend 3.0 to 5.0 parts by weight of a specific polyglycerin-condensed ricinoleic acid ester with respect to 100 parts by weight of the liquid fat and oil. Thus, the effect of suppressing aging during refrigerated storage cannot be sufficiently obtained.

JP-A-3-175937 Japanese Patent Laid-Open No. 3-175940 Japanese Patent Laid-Open No. 7-298443 Japanese Patent Laid-Open No. 7-274859 JP-A-8-154603 WO2012 / 132079

  Thus, the cooked rice cooked using the conventional oil-fat composition for cooked rice was not sufficiently effective in suppressing aging of the cooked rice after storage (particularly after refrigerated storage). Then, in this invention, it aims at providing the oil-fat composition for rice cooking excellent in the effect of aging suppression of cooked rice, and providing the manufacturing method of cooked rice using the said fat-and-oil composition.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an oil and fat composition for cooking rice containing specific amounts of sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester and sorbitan fatty acid ester can suppress the aging of cooked rice. As a result, the present invention was completed.

  That is, the present invention relates to edible fats and oils, sucrose fatty acid esters of 0.05% by mass to 1.5% by mass, polyglycerol condensed ricinoleic acid esters of 0.01% by mass to 1.5% by mass, and sorbitan fatty acids. It is an oil-fat composition for rice cooking characterized by containing 0.01 mass% or more and 2 mass% or less of ester.

  The fatty acid of the sucrose fatty acid ester is preferably an unsaturated fatty acid.

  The fatty acid of the sorbitan fatty acid ester is preferably an unsaturated fatty acid.

  Moreover, it is preferable that the said oil-fat composition for rice cooking contains 0.05 mass% or more and 2 mass% or less of polyglycerol fatty acid ester further.

  The fatty acid of the polyglycerol fatty acid ester is preferably an unsaturated fatty acid.

  The degree of glycerol polymerization of the polyglycerol fatty acid ester is preferably 4 or more and 8 or less.

  The present invention also provides an edible oil and fat, sucrose fatty acid ester of 0.05% by mass to 1.5% by mass, polyglycerin condensed ricinoleic acid ester of 0.01% by mass to 1.5% by mass, and sorbitan fatty acid. An oil / fat composition for rice cooking containing 0.01% by mass or more and 2% by mass or less of an ester is added to 100 parts by mass of raw rice and 0.2 parts by mass or less and 4 parts by mass or less, and cooked rice. It is a manufacturing method.

  It is preferable that the oil composition for cooking rice further contains 0.05% by mass or more and 2% by mass or less of polyglycerin fatty acid ester.

  The present invention also provides an edible oil and fat, sucrose fatty acid ester of 0.05% by mass to 1.5% by mass, polyglycerin condensed ricinoleic acid ester of 0.01% by mass to 1.5% by mass, and sorbitan fatty acid. This is a method for suppressing the aging of cooked rice, wherein an oil / fat composition for cooking rice containing 0.01% by mass to 2% by mass of an ester is added during cooking.

  It is preferable that the oil composition for cooking rice further contains 0.05% by mass or more and 2% by mass or less of polyglycerin fatty acid ester.

  It is preferable that suppression of aging of the cooked rice is suppression of aging in refrigerated storage. The refrigeration temperature of the present invention means a temperature higher than 0 ° C. and lower than 10 ° C.

  By using the oil composition for cooking rice of the present invention during cooking of cooked rice, it is possible to obtain a cooked rice cooked with excellent resistance to aging, especially in the suppression of aging of cooked rice cooked with refrigeration It is effective.

  The oil and fat composition for cooking rice according to the present invention is characterized in that the edible oil and fat further contains specific amounts of sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester and sorbitan fatty acid ester.

  The sucrose fatty acid ester is a sucrose in which a fatty acid is ester-bonded. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, more preferably one or two selected from oleic acid and erucic acid.

  The content of the sucrose fatty acid ester is 0.05% by mass or more and 1.5% by mass or less, preferably 0.1% by mass or more and 1.2% by mass or less, more preferably 0.15% by mass or more. It is 0.8 mass% or less, More preferably, it is 0.2 mass% or more and 0.5 mass% or less, Most preferably, it is 0.3 mass% or more and 0.5 mass% or less.

  The polyglycerin condensed ricinoleic acid ester is an ester bond of polyglycerin and condensed ricinoleic acid. The content of the polyglycerol condensed ricinoleic acid ester is 0.01% by mass or more and 1.5% by mass or less, preferably 0.03% by mass or more and 1% by mass or less, more preferably 0.05% by mass or more. It is 0.8 mass% or less, More preferably, it is 0.1 mass% or more and 0.45 mass% or less, Most preferably, it is 0.13 mass% or more and 0.38 mass% or less.

  The sorbitan fatty acid ester is a compound in which a fatty acid is ester-bonded to sorbitan. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  The content of the sorbitan fatty acid ester is 0.01% by mass or more and 2% by mass or less, preferably 0.05% by mass or more and 1.6% by mass or less, more preferably 0.05% by mass or more and 1.4% by mass or less. It is not more than mass%, more preferably not less than 0.05 mass% and not more than 0.8 mass%, and most preferably not less than 0.08 mass% and not more than 0.5 mass%.

  It is preferable that the oil-fat composition for rice cooking of this invention contains polyglycerol fatty acid ester. The polyglycerin fatty acid ester is a polyglycerin in which a fatty acid is ester-bonded. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid. The degree of glycerin polymerization is preferably 4 or more and 8 or less, more preferably 4 or more and 7 or less, further preferably 5 or more and 7 or less, and most preferably 5. Further, the hydrophilic / lipophilic balance (HLB) is preferably 4 to 9, and more preferably 5 to 8. HLB (Hydrophilic-Lipophilic Balance) is a value representing the degree of affinity of a surfactant for water and oil.

  The content of the polyglycerin fatty acid ester is preferably 0.05% by mass or more and 2% by mass or less, more preferably 0.12% by mass or more and 1.8% by mass or less, and further preferably 0.2% by mass. The content is 1.8% by mass or less and most preferably 0.4% by mass or more and 1.5% by mass or less.

  Examples of edible fats and oils used in the oil and fat composition for cooking rice of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, Peanut oil, cabbage oil, sesame oil, evening primrose oil, cacao butter, shea butter, monkey butter, beef tallow, milk butter, pork butter, fish oil, whale oil, and other vegetable and animal fats and oils, hydrogenation, fractionation and transesterification Examples thereof include processed oils and fats that have been subjected to one or more selected treatments. From the viewpoint of workability, it is preferably a liquid oil at 25 ° C. For example, the blending amount of one or two or more kinds selected from fats and oils having an iodine value of 60 or more and medium chain fatty acids such as soybean oil, rapeseed oil, corn oil, palm olein, rice oil, sunflower oil, sesame oil, etc., preferably 60 mass % Or more, more preferably 80% by mass or more, still more preferably 90% by mass or more, and there is no particular upper limit, but it is 100% by mass or less.

  The content of the edible fat / oil in the cooking oil / fat composition is preferably 88% by mass or more, and more preferably 92% by mass or more. Although the upper limit of fat content is not specifically limited, The sum total of fat and emulsifier shall be 100 mass% or less. Moreover, as for the content of the water in the said oil-fat composition for rice cooking, 1 mass% or less is preferable, for example.

  The oil-and-fat composition for rice cooking may contain an additive used for ordinary edible oils and fats as long as the effects of the present invention are not impaired. Specifically, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, silicone, tocopherol and the like can be mentioned.

  0.2 mass part or more and 4 mass parts or less are preferable to 100 mass parts of raw rice, and, as for the addition amount with respect to raw rice of the said fats and oils composition for rice cooking, 0.2 mass part or more and 2.5 mass parts or less are more preferable. By setting it as a predetermined addition amount, cooked rice excellent in aging resistance can be obtained.

  The oil composition for cooking rice of the present invention is added before cooking rice from raw rice. Preferably, after adding water to raw rice, the oil-fat composition for rice cooking of this invention is added. By doing in this way, the cooked rice with favorable flavor and excellent aging resistance can be obtained.

  The cooked rice of the present invention is not only regular rice, but also beans such as red beans, millet such as millet, straw, and wheat, and rice that has been kneaded with nutritional functional ingredients such as glucomannan, calcium, iron, etc. It may contain similar products, meat such as chicken, seafood such as Thailand, fried chicken, hinoki and the like. The cooked rice of the present invention is, for example, white rice, red rice, vinegared rice, cooked rice, or the like.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples do not limit the present invention.

  The rapeseed oil is an edible oil / fat which is the base oil of the oil / fat composition for rice cooking of the present invention, and one produced by J-Oil Mills Co., Ltd. was used. The emulsifiers used are listed in Table 1.

(Evaluation of dispersibility)
400 g of fresh rice (Niigata Koshihikari) was washed and immersed in water at 25 ° C. After 90 minutes, it was transferred to a sieve and drained. Water was added to this rice to make a total amount of 970 g and used as a cooked rice sample. 1% by mass of β-carotene preparation (manufactured by Lion Co., Ltd.) in a cooking oil / fat composition is heated and dissolved, and 4g of the oil / fat composition for rice cooking colored in red is added to the cooked rice sample and cooked in an electric rice cooker for home use. did. The rice was opened in a vat and the dispersibility was evaluated by the degree of coloring.

○: Dispersibility is very good △: Dispersibility is good ×: Dispersibility is bad

(Eating quality evaluation of rice)
400 g of fresh rice (Niigata Koshihikari) was washed and immersed in water at 25 ° C. After 90 minutes, it was transferred to a sieve and drained. Water was added to this rice to make a total amount of 970 g and used as a cooked rice sample. 4 g of the oil / fat composition for cooking rice was added to the cooked rice sample and cooked in an electric rice cooker for home use. After cooking, rice with a bottom of 1 cm or more was lightly loosened and vacuum-cooled (23 ° C.). Packed rice and covered. Eating after storage at 20 ° C. for 1 day (hereinafter referred to as “D + 1”) or after storage at 4 ° C. for 4 days (hereinafter referred to as “D + 4”), evaluation was performed according to the following evaluation criteria. D + 4 was evaluated after heating to about 65 ° C. in a microwave oven.

(Flavor)
◎: The original flavor of rice is strong without any sense of incongruity ○: Good with no sense of incongruity △: Slightly different flavor ×: There is a different flavor

(Aging flavor)
◎: No aging flavor ○: Little aging flavor △: Little aging flavor ×: There is aging flavor

(Aging texture)
◎: No aging texture ○: Little aging texture △: A little aging texture ×: Aging texture

  An oil and fat composition for cooking rice was prepared according to the formulation shown in Table 2. Dispersibility evaluation and taste evaluation of rice were performed using the prepared oil and fat composition for cooking rice. The results are shown in Table 2.

By blending a predetermined amount of sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester into the oil and fat composition for cooking rice, the aging suppression of storage at 20 ° C. and 4 ° C. is good, and further the storage at 4 ° C. Rice with good flavor could be obtained. Furthermore, the effect of aging suppression at 4 ° C. storage was particularly high by containing polyglycerol fatty acid ester.
On the other hand, when it does not contain any one of sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester, the flavor is not preferable, and aging suppression may not be sufficient.

(Examination of blending amount of polyglycerin condensed ricinoleic acid ester)
Evaluation was conducted in the same manner as in Comparative Example 2-1, using the oil composition for cooking rice having the composition shown in Table 3. The results are shown in Table 3.

When the polyglycerin-condensed ricinoleic acid ester was added in an amount of 0.05% by mass or more and 0.4% by mass or less in the oil / fat composition for rice cooking, it was possible to obtain rice having good flavor and suppressed aging. In particular, when 0.2% by mass was contained, the effect of inhibiting aging was high in both 20 ° C. storage and 4 ° C. storage.
On the other hand, when 3% by mass of polyglycerin condensed ricinoleate was contained, the effect of inhibiting aging during refrigerated storage was not sufficient.

(Examination of the amount of polyglycerol fatty acid ester)
Evaluation was conducted in the same manner as in Comparative Example 2-1, using the oil composition for cooking rice having the composition shown in Table 4. The results are shown in Table 4.

  Good rice could be obtained by containing 0 mass% or more and 1.8 mass% or less of polyglyceryl fatty acid ester in the oil-fat composition for rice cooking. It turned out that it is good to make polyglyceryl fatty acid ester into 0.2 mass% or more and 0.6 mass% or less in the point of the aging inhibitory effect at the time of cold storage. Moreover, it turned out that it is good to make polyglycerol fatty acid ester into 0.6 mass% or more and 1.8 mass% or less in the point of the flavor in 20 degreeC preservation | save and 4 degreeC preservation | save.

(Examination of the amount of sucrose fatty acid ester)
Evaluation was conducted in the same manner as in Comparative Example 2-1, using the oil composition for cooking rice having the composition shown in Table 5. The results are shown in Table 5.

  It was found that when the sucrose fatty acid ester was added in an amount of 0.2% by mass or more and 1.2% by mass or less in the oil / fat composition for rice cooking, the effect of suppressing aging in 20 ° C. storage and 4 ° C. storage was obtained. On the other hand, when no sucrose fatty acid ester was contained, an aging flavor was felt after storage at 4 ° C.

(Study on the amount of sorbitan fatty acid ester)
Evaluation was performed in the same manner as in Comparative Example 2-1, using the oil composition for cooking rice having the composition shown in Table 6. The results are shown in Table 6.

When the oil-and-fat composition for rice cooking contained 0.1% by mass or more and 1.2% by mass or less of sorbitan fatty acid ester, good rice such as flavor could be obtained. In particular, it was found that sorbitan fatty acid ester is preferably contained in an amount of 0.1% by mass or more and 0.2% by mass or less in terms of the effect of inhibiting aging at 20 ° C.
On the other hand, when no sorbitan fatty acid ester was contained, there was difficulty in terms of flavor.

  Using the rice obtained in Example 2-2, a rice ball was produced with a rice ball molding machine, and a rice ball could be produced without problems.

(Comparison of sucrose fatty acid esters)
The test which changes the sucrose fatty acid ester mix | blended with the oil-fat composition for rice cooking of this invention was done. Specifically, an oil and fat composition for cooking rice was prepared according to the formulation shown in Table 7. Using the prepared oil and fat composition for cooking rice, the taste evaluation of rice was performed in the same manner as in Comparative Example 2-1. The results are shown in Table 7.

  In Example 7-2, ER290 (fatty acid was erucic acid) was used instead of O-170 (fatty acid was oleic acid) in Example 7-1. It was confirmed that aging of cooked rice can be suppressed even when the constituent fatty acid of the sucrose fatty acid ester is changed from oleic acid to erucic acid. In particular, erucic acid (Example 7-2) can be said to be comprehensively superior in that the aging texture after 1 day of cooking is even better than oleic acid (Example 7-1).

Claims (10)

  Edible fats and oils, sucrose fatty acid ester 0.05 mass% to 1.5 mass%, polyglycerin condensed ricinoleic acid ester 0.01 mass% to 1.5 mass%, and sorbitan fatty acid ester 0.01 mass % Fat composition for cooking rice, characterized by containing 2% by weight or more and 2% by weight or less.   The fat and oil composition for cooking rice according to claim 1, wherein the fatty acid of the sucrose fatty acid ester is an unsaturated fatty acid.   The fat composition for cooking rice according to claim 1 or 2, wherein the fatty acid of the sorbitan fatty acid ester is an unsaturated fatty acid.   The oil-fat composition for rice cooking as described in any one of Claims 1 thru | or 3 containing 0.05 mass% or more and 2 mass% or less of polyglycerol fatty acid ester.   The fat composition for cooking rice according to claim 4, wherein the fatty acid of the polyglycerin fatty acid ester is an unsaturated fatty acid.   The oil-fat composition for rice cooking of Claim 4 or 5 whose glycerin polymerization degree of the said polyglyceryl fatty acid ester is 4-8.   An oil / fat composition for cooking rice according to any one of claims 1 to 6 is added to 0.2 to 4 parts by mass of 100 parts by mass of raw rice and cooked. Production method.   A method for suppressing aging of cooked rice, wherein the oil composition for cooking rice according to any one of claims 1 to 6 is added during cooking.   The method according to claim 8, wherein the suppression of aging of the cooked rice is suppression of aging in refrigerated storage.   The fat and oil composition for cooking rice according to claim 2, wherein the unsaturated fatty acid is one or two selected from oleic acid and erucic acid.