JP2019129731A - Oil/fat composition for cooked rice, cooked rice and method for producing cooked rice - Google Patents
Oil/fat composition for cooked rice, cooked rice and method for producing cooked rice Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 128
- 235000009566 rice Nutrition 0.000 title claims abstract description 128
- 239000000203 mixture Substances 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241000209094 Oryza Species 0.000 title claims abstract 23
- 238000010411 cooking Methods 0.000 claims abstract description 75
- -1 ricinoleic acid ester Chemical class 0.000 claims abstract description 67
- 239000003921 oil Substances 0.000 claims abstract description 54
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 49
- 239000000194 fatty acid Substances 0.000 claims abstract description 49
- 229930195729 fatty acid Natural products 0.000 claims abstract description 49
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 28
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 24
- 229960003656 ricinoleic acid Drugs 0.000 claims abstract description 24
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003925 fat Substances 0.000 claims description 68
- 235000013339 cereals Nutrition 0.000 claims description 13
- 150000004665 fatty acids Chemical class 0.000 claims description 8
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 6
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 6
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 6
- 239000005642 Oleic acid Substances 0.000 claims description 6
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 6
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 abstract description 6
- 240000007594 Oryza sativa Species 0.000 description 105
- 235000019198 oils Nutrition 0.000 description 47
- 235000019197 fats Nutrition 0.000 description 42
- 235000013305 food Nutrition 0.000 description 10
- 238000004321 preservation Methods 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008162 cooking oil Substances 0.000 description 3
- 229940105990 diglycerin Drugs 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 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
- DUUKZBGYNMHUHO-UHFFFAOYSA-N 253MC0P0YV Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO DUUKZBGYNMHUHO-UHFFFAOYSA-N 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
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- 238000003756 stirring Methods 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- XZIIFPSPUDAGJM-UHFFFAOYSA-N 6-chloro-2-n,2-n-diethylpyrimidine-2,4-diamine Chemical compound CCN(CC)C1=NC(N)=CC(Cl)=N1 XZIIFPSPUDAGJM-UHFFFAOYSA-N 0.000 description 1
- 101100124417 Arabidopsis thaliana HLB1 gene Proteins 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- MVMUILAMQJPXSF-PAPYVOJUSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O MVMUILAMQJPXSF-PAPYVOJUSA-N 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 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
- 230000000694 effects Effects 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 229940035044 sorbitan monolaurate Drugs 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、炊飯用油脂組成物、飯類、及びその製造方法に関する。 The present invention relates to an oil and fat composition for cooking rice, rice, and a method for producing the same.
従来、炊飯した米飯は炊飯後数時間で食されることが多かったが、衛生性の向上、低温流通の発達により、食されるまでの保存期間が長くなってきた。一方、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, cooked rice has often been eaten within a few hours after cooking, but due to improved hygiene and development of low-temperature circulation, the storage period until it is eaten has become longer. On the other hand, 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、これら従来の油脂組成物によれば、炊飯した米飯を保存すると、米飯の食感が低下するという問題があった。 However, according to these conventional oil and fat compositions, there is a problem that when the cooked cooked rice is stored, the texture of the cooked rice is lowered.
本発明者らは、鋭意検討を行った結果、特定のポリグリセリン縮合リシノール酸エステルと特定のジグリセリン脂肪酸エステルとを特定量含有させることにより、炊飯した米飯を保存しても、保存後の米飯の食感の低下が抑制されることを見出し、本発明を完成させた。 As a result of intensive studies, the present inventors have included a specific amount of a specific polyglycerin-condensed ricinoleic acid ester and a specific diglycerin fatty acid ester, so that even after storing cooked rice, As a result, the present inventors have found that the decrease in food texture is suppressed.
すなわち、本発明は、下記の[１]〜[９]を提供する。
[１] 食用油脂１００質量部に対して、ポリグリセリンの重合度が２〜６のポリグリセリン縮合リシノール酸エステルを０．１〜５．５質量部、ポリグリセリンの重合度が２〜１０のポリグリセリン脂肪酸エステルを０．１〜９．０質量部含有する、炊飯用油脂組成物。
[２] 前記ポリグリセリン縮合リシノール酸エステルの前記ポリグリセリンの重合度が３〜４である、[１]に記載の炊飯用油脂組成物。
[３] 前記ポリグリセリン脂肪酸エステルが、ポリグリセリンの重合度が２のポリグリセリン脂肪酸エステルである、[１]又は[２]に記載の炊飯用油脂組成物。
[４] 前記ポリグリセリン脂肪酸エステルが、構成脂肪酸として不飽和脂肪酸を含む、[１]乃至[３]の何れか一項に記載の炊飯用油脂組成物。
[５] 前記ポリグリセリン脂肪酸エステルの前記構成脂肪酸が、オレイン酸を含む、[４]に記載の炊飯用油脂組成物。
[６] 前記食用油脂１００質量部に対して、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、及び、モノグリセリン脂肪酸エステルのうちの少なくとも１つを０．１〜３．０質量部、さらに含有する、[１]乃至[５]の何れか一項に記載の炊飯用油脂組成物。
[７] 米飯用であることを特徴とする、請求項[１]乃至[６]の何れか一項に記載の炊飯用油脂組成物。
[８] [１]乃至[７]の何れか一項に記載の炊飯用油脂組成物を、炊飯前の生穀類に対して、０．１〜５．０質量％添加して炊飯した、飯類。
[９] [１]乃至[７]のいずれか一項に記載の炊飯用油脂組成物を、炊飯前の生穀類に対して、０．１〜５．０質量％添加して炊飯する、飯類の製造方法。
That is, the present invention provides the following [1] to [9].
[1] 0.1 to 5.5 parts by mass of a polyglycerin condensed ricinoleic acid ester having a polyglycerin degree of polymerization of 2 to 6 and a polyglycerin degree of polymerization of 2 to 10 parts per 100 parts by mass of edible fats and oils An oil and fat composition for cooking rice containing 0.1 to 9.0 parts by mass of glycerin fatty acid ester.
[2] The fat composition for cooking rice according to [1], wherein the polyglycerin condensed ricinoleic acid ester has a degree of polymerization of the polyglycerin of 3 to 4.
[3] The oil and fat composition for cooking rice according to [1] or [2], wherein the polyglycerol fatty acid ester is a polyglycerol fatty acid ester having a polymerization degree of polyglycerol of 2.
[4] The oil and fat composition for cooking rice according to any one of [1] to [3], wherein the polyglycerin fatty acid ester contains an unsaturated fatty acid as a constituent fatty acid.
[5] The oil and fat composition for cooking rice according to [4], wherein the constituent fatty acid of the polyglycerol fatty acid ester contains oleic acid.
[6] 0.1 to 3.0 parts by mass of at least one of a sorbitan fatty acid ester, a sucrose fatty acid ester, and a monoglycerin fatty acid ester is further contained with respect to 100 parts by mass of the edible oil and fat. [1] The oil-fat composition for cooking rice according to any one of [5].
[7] The oil composition for cooking rice according to any one of [1] to [6], which is for cooked rice.
[8] Rice cooked by adding 0.1 to 5.0% by mass of the oil and fat composition for cooking rice according to any one of [1] to [7] to raw cereal before cooking. Kind.
[9] Rice cooked by adding 0.1 to 5.0% by mass of the oil and fat composition for cooking rice according to any one of [1] to [7] to raw cereal before cooking. Manufacturing method.
本発明によれば、炊飯後に保存しても、米飯の食感の低下を抑制することができる炊飯用油脂組成物、及び、食感の低下が抑制された米飯類と米飯類の製造方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, even if it preserve | saves after cooking rice, the oil-fat composition for rice cooking which can suppress the fall of the food texture of cooked rice, and the cooked rice and the manufacturing method of cooked rice which the fall of the food texture was suppressed Can be provided.
以下、本発明について詳細に例示説明する。なお、本発明の実施の形態において、Ａ（数値）〜Ｂ（数値）は、Ａ以上Ｂ以下を意味する。 Hereinafter, the present invention will be described in detail. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.
[炊飯用油脂組成物]
＜油脂＞
本実施の形態に係る炊飯用油脂組成物は、主成分として通常の食用油脂を用いることができる。例えば、大豆油、菜種油、綿実油、サフラワー油、コーン油、米油、ゴマ油、オリーブ油、えごま油、亜麻仁油、落花生油、ぶどう種子油、ヤシ油、パーム核油、パーム油等の植物油脂、乳脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等の合成油を単独で、あるいは混合して用いることができる。また、パームオレイン、パームスーパーオレイン、パームミッドフラクション、パームステアリン等の植物油の分別油や、油脂あるいは油脂と脂肪酸低級アルコールエステルを原料にしたエステル交換油等を用いることができる。なお、エステル交換油は、エステル交換後に分別を行ったものも用いることができる。
[Oil composition for cooking rice]
<Oil and fat>
The cooking oil / fat composition according to the present embodiment can use normal edible fat / oil as a main component. For example, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, corn oil, rice oil, sesame oil, olive oil, sesame oil, linseed oil, peanut oil, grape seed oil, coconut oil, palm kernel oil, palm oil, Animal oils and fats such as milk fat and lard, and synthetic oils such as medium chain fatty acid triglycerides can be used alone or in combination. Moreover, fractionated oils of vegetable oils such as palm olein, palm super olein, palm mid-fraction, and palm stearin, and transesterified oils using oils or fats and fatty acid lower alcohol esters as raw materials can be used. In addition, what was fractionated after transesterification can also be used for transesterification oil.
＜ポリグリセリン縮合リシノール酸エステル＞
本実施の形態に係る炊飯用油脂組成物は、食用油脂１００質量部に対して、ポリグリセリン縮合リシノール酸エステルを０．１〜５．５質量部含有する。この範囲であれば、本実施の形態に係る炊飯用油脂組成物を添加して炊飯した米飯を保存しても、保存後の米飯の食感の低下を抑制することができる。本実施の形態に係る炊飯用油脂組成物は、食用油脂１００質量部に対して、ポリグリセリン縮合リシノール酸エステルを０．２〜４．５質量部含有することが好ましく、０．３〜２．５質量部含有することがより好ましい。
<Polyglycerin condensed ricinoleic acid ester>
The oil-fat composition for rice cooking which concerns on this Embodiment contains 0.1-5.5 mass parts of polyglycerin condensed ricinoleic acid ester with respect to 100 mass parts of edible fats and oils. If it is this range, even if the cooked rice which added the oil-fat composition for rice cooking which concerns on this Embodiment is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed. The oil and fat composition for cooking according to the present embodiment preferably contains 0.2 to 4.5 parts by mass of the polyglycerin-condensed ricinoleic acid ester with respect to 100 parts by mass of the edible oil and fat. It is more preferable to contain 5 parts by mass.
本実施の形態に係る炊飯用油脂組成物に含有されるポリグリセリン縮合リシノール酸エステルは、ポリグリセリンの重合度が２〜６である。この範囲であれば、本実施の形態に係る炊飯用油脂組成物を添加して炊飯した米飯を保存しても、保存後の米飯の食感の低下を抑制することができる。本実施の形態に係る炊飯用油脂組成物に含有されるポリグリセリン縮合リシノール酸エステルは、ポリグリセリンの重合度が３〜５であることが好ましく、ポリグリセリンの重合度が３〜４であることがより好ましい。 The polyglycerin condensed ricinoleic acid ester contained in the oil and fat composition for rice cooking according to the present embodiment has a polymerization degree of polyglycerin of 2 to 6. If it is this range, even if the cooked rice which added the oil-fat composition for rice cooking which concerns on this Embodiment is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed. The polyglycerin-condensed ricinoleic acid ester contained in the oil and fat composition for rice cooking according to the present embodiment preferably has a polyglycerin polymerization degree of 3 to 5, and a polyglycerin polymerization degree of 3 to 4. Is more preferable.
本実施の形態において、ポリグリセリン縮合リシノール酸エステルは、市販のものを用いることができる。なお、ポリグリセリン縮合リシノール酸エステルのポリグリセリン部分は、複数のグリセリンが重合した構造を有し、ポリグリセリン部分の重合度が異なる複数の成分が混合したポリグリセリン縮合リシノール酸エステルが市販されている。本実施の形態において、ポリグリセリンの重合度という語は、ポリグリセリン部分の平均重合度を意味する。なお、ポリグリセリン部分の重合度は、例えば、混合物の水酸基価から算出することができる。 In the present embodiment, a commercially available polyglycerin condensed ricinoleic acid ester can be used. The polyglycerin condensed ricinoleic acid ester of the polyglycerin condensed ricinoleic acid ester has a structure in which a plurality of glycerin is polymerized, and a polyglycerin condensed ricinoleic acid ester in which a plurality of components having different degrees of polymerization of the polyglycerin part are mixed is commercially available. . In the present embodiment, the term polyglycerin polymerization degree means the average polymerization degree of the polyglycerin moiety. In addition, the polymerization degree of a polyglycerin part can be calculated from the hydroxyl value of a mixture, for example.
＜ポリグリセリン脂肪酸エステル＞
本実施の形態に係る炊飯用油脂組成物は、食用油脂１００質量部に対して、ポリグリセリン脂肪酸エステルを０．１〜９．０質量部含有する。この範囲であれば、本実施の形態に係る炊飯用油脂組成物を添加して炊飯した米飯を保存しても、保存後の米飯の食感の低下を抑制することができる。本実施の形態に係る炊飯用油脂組成物は、食用油脂１００質量部に対して、ポリグリセリン脂肪酸エステルを０．３〜５．０質量部含有することが好ましく、０．５〜２．５質量部含有することがより好ましい。
<Polyglycerin fatty acid ester>
The cooking oil / fat composition according to the present embodiment contains 0.1-9.0 parts by mass of a polyglycerol fatty acid ester with respect to 100 parts by mass of the edible oil / fat. If it is this range, even if the cooked rice which added the oil-fat composition for rice cooking which concerns on this Embodiment is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed. The oil and fat composition for rice cooking according to the present embodiment preferably contains 0.3 to 5.0 parts by mass of polyglycerol fatty acid ester, and 0.5 to 2.5 parts by mass with respect to 100 parts by mass of edible oils and fats. It is more preferable to contain part.
本実施の形態に係る炊飯用油脂組成物に含有されるポリグリセリン脂肪酸エステルは、ポリグリセリンの重合度が２〜１０である。この範囲であれば、本実施の形態に係る炊飯用油脂組成物を添加して炊飯した米飯を保存しても、保存後の米飯の食感の低下を抑制することができる。本実施の形態に係る炊飯用油脂組成物に含有されるポリグリセリン脂肪酸エステルは、ポリグリセリンの重合度が２〜３であることが好ましく、ポリグリセリンの重合度が２であることがより好ましい。なお、ポリグリセリン脂肪酸エステルのポリグリセリンの重合度は、ポリグリセリン部分の平均重合度を意味する。 The polyglycerol fatty acid ester contained in the oil and fat composition for rice cooking according to the present embodiment has a polymerization degree of 2 to 10 for polyglycerol. If it is this range, even if the cooked rice which added the oil-fat composition for rice cooking which concerns on this Embodiment is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed. The polyglycerol fatty acid ester contained in the oil composition for cooking according to the present embodiment preferably has a polyglycerol polymerization degree of 2 to 3, more preferably a polyglycerol polymerization degree of 2. In addition, the polymerization degree of polyglycerol of polyglycerol fatty acid ester means the average polymerization degree of a polyglycerol part.
本実施の形態に係る炊飯用油脂組成物に含有されるポリグリセリン脂肪酸エステルは、特に構成脂肪酸を限定するものではないが、少なくともリシノール酸は含まない。炊飯用油脂組成物が液状になりやすいことから、構成脂肪酸の５０質量％以上が炭素数１６〜２２の不飽和脂肪酸であることが好ましく、不飽和脂肪酸がオレイン酸、リノール酸、リノレン酸、エルカ酸であることがより好ましい。酸化安定性の点から、オレイン酸、エルカ酸がさらに好ましい。例えば、ペンタグリセリンのオレイン酸エステル、デカグリセリンのオレイン酸エステル等を用いることができる。 The polyglycerin fatty acid ester contained in the oil and fat composition for rice cooking according to the present embodiment does not particularly limit constituent fatty acids, but at least does not contain ricinoleic acid. It is preferable that 50% by mass or more of the constituent fatty acid is an unsaturated fatty acid having 16 to 22 carbon atoms, since the fatty oil composition for cooking rice is likely to be liquid, and the unsaturated fatty acid is oleic acid, linoleic acid, linolenic acid, Elca More preferably, it is an acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferable. For example, oleic acid ester of pentaglycerin, oleic acid ester of decaglycerin, etc. can be used.
本実施の形態に係る炊飯用油脂組成物に含有されるポリグリセリン脂肪酸エステルは、特にこれに限定されるものではないが、油脂への溶解及び炊飯用油脂組成物の炊飯時の水への分散性の点からＨＬＢ４．０〜９．０であることが好ましく、ＨＬＢ６．０〜８．０であることがより好ましい。なお、ＨＬＢとは、親水性疎水性バランス（Ｈｙｄｒｏｐｈｉｌｅ Ｌｉｐｏｐｈｉｌｅ Ｂａｌａｎｃｅ）の略であって、乳化剤が親水性か親油性かを知る指標となるもので、０〜２０の値をとる。ＨＬＢ値が小さい程、親油性が強いことを示す。本発明において、ＨＬＢ値の算出はアトラス法の算出法を用いる。アトラス法の算出法は、
ＨＬＢ＝２０×（１−Ｓ／Ａ）
Ｓ：ケン化価
Ａ：エステル中の脂肪酸の中和価
からＨＬＢ値を算出する方法を言う。以降、本明細書においてＨＬＢという語は、上記アトラス法により算出されたＨＬＢを意味するものとする。
The polyglycerin fatty acid ester contained in the oil composition for cooking rice according to the present embodiment is not particularly limited to this, but is dissolved in oil and fat and dispersed in water during cooking of the oil composition for cooking rice. From the viewpoint of properties, it is preferably HLB 4.0 to 9.0, and more preferably HLB 6.0 to 8.0. HLB is an abbreviation for Hydrophilic Lipophilic Balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. It shows that lipophilicity is so strong that an HLB value is small. In the present invention, the calculation method of the atlas method is used for the calculation of the HLB value. The calculation method of the Atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method for calculating the HLB value from the neutralization value of the fatty acid in the ester. Hereinafter, the term “HLB” in this specification means the HLB calculated by the above-described Atlas method.
本実施の形態に係る炊飯用油脂組成物は、特にこれに限定されるものではないが、食用油脂１００質量部に対するポリグリセリン縮合リシノール酸エステルとポリグリセリン脂肪酸エステルの含有量の合計が、０．３〜１０．０質量部であることが好ましく、０．７〜８．０質量部であることがより好ましく、１．０〜６．０であることがさらに好ましい。この範囲であれば、本実施の形態に係る炊飯用油脂組成物を添加して炊飯した米飯を保存しても、保存後の米飯の食感の低下を一層抑制することができる。 Although the oil-fat composition for rice cooking which concerns on this Embodiment is not specifically limited to this, The sum total of content of polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester with respect to 100 mass parts of edible fats and oils is 0.00. It is preferably 3 to 10.0 parts by mass, more preferably 0.7 to 8.0 parts by mass, and even more preferably 1.0 to 6.0. If it is this range, even if the cooked rice which added the oil-fat composition for rice cooking which concerns on this Embodiment is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed further.
本実施の形態に係る炊飯用油脂組成物は、ポリグリセリン縮合リシノール酸エステルおよびポリグリセリン脂肪酸エステルに加え、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、及び、モノグリセリン脂肪酸エステルのうちの少なくとも１つを含有することができる。本実施の形態に係る炊飯用油脂組成物における、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、及び、モノグリセリン脂肪酸エステルのうちの少なくとも１つの含有量は、特にこれに限定されるものではないが、食用油脂１００質量部に対して、０．１〜１．０質量部、好ましくは、０．２〜０．８質量部、より好ましくは、０．４〜０．６質量部である。この範囲であれば、本実施の形態に係る炊飯用油脂組成物を添加して炊飯した米飯を保存しても、保存後の米飯の食感の低下を一層抑制することができる。 The oil and fat composition for rice cooking according to the present embodiment contains at least one of sorbitan fatty acid ester, sucrose fatty acid ester, and monoglycerin fatty acid ester in addition to polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester. can do. The content of at least one of sorbitan fatty acid ester, sucrose fatty acid ester, and monoglycerin fatty acid ester in the oil and fat composition for rice cooking according to the present embodiment is not particularly limited to this, but is edible It is 0.1-1.0 mass part with respect to 100 mass parts of fats and oils, Preferably, it is 0.2-0.8 mass part, More preferably, it is 0.4-0.6 mass part. If it is this range, even if the cooked rice which added the oil-fat composition for rice cooking which concerns on this Embodiment is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed further.
本実施の形態に係る炊飯用油脂組成物は、上記成分以外にも、炊飯用油脂組成物に一般的に配合される原材料を使用することができる。具体的には、例えば、ｐＨ調整剤、調味剤、着色料、香料、酸化防止剤、糖類、糖アルコール類、安定剤、乳化剤等を使用することができる。これらの成分の量は、本実施の形態の効果を損なわない限り任意の量とすることができるが、例えば、炊飯用油脂組成物中に１０質量％以下含有させることができ、好ましくは０〜３質量％、より好ましくは０〜１質量％含有させることができる。 The oil-fat composition for rice cooking which concerns on this Embodiment can use the raw material generally mix | blended with the oil-fat composition for rice cooking other than the said component. Specifically, for example, a pH adjuster, a seasoning, a colorant, a fragrance, an antioxidant, a saccharide, a sugar alcohol, a stabilizer, an emulsifier, and the like can be used. Although the quantity of these components can be made into arbitrary quantity, unless the effect of this Embodiment is impaired, For example, 10 mass% or less can be contained in the oil-fat composition for rice cooking, Preferably it is 0- 3 mass%, More preferably, 0-1 mass% can be contained.
[飯類及びその製造方法]
本実施の形態の飯類は、上述の炊飯用油脂組成物を、「炊飯前の生穀類に対して、０．１〜５質量％添加して炊飯した」ことを特徴とし、いわゆるプロダクトバイプロセスの形式で記述している（炊飯用油脂組成物中には、グリセリン脂肪酸エステルや植物油等の炊飯時の加熱により変性する成分を含んでおり、多数の微量成分が存在するため、保存後の米飯の食感の低下を抑制する成分の特定ができない。さらに、炊飯用油脂組成物の一部は、飯類の表面でなく、内部に染み込むと考えられるが、その程度が規程できない）。
[Rice and its manufacturing method]
The rice according to the present embodiment is characterized in that the above-described oil and fat composition for cooking rice is “cooked by adding 0.1 to 5 mass% to the raw cereal before cooking”, so-called product-by-process. (The oil composition for cooking rice contains ingredients that are denatured by heating during cooking, such as glycerin fatty acid esters and vegetable oils, and there are many trace ingredients, so the cooked rice after storage In addition, it is not possible to specify a component that suppresses the deterioration of the texture of rice.Further, a part of the oil and fat composition for cooking rice is considered to permeate not inside the surface of rice, but the degree cannot be regulated).
＜炊飯前の生穀類＞
本実施の形態で用いる生穀類として、米、粟、ひえ、キヌア、麦等、周知の生穀類を用いることができる。特に限定されるものではないが、粘着性を有する生米が５０質量％以上の生穀類であることが好ましく、全てが生米であることがより好ましい。生米の種類や産地なども特に制限されない。例えば、ジャポニカ米、インディカ米、ジャバニカ米だけでなく、これらの交配品種等を用いることができる。また、生米の精米度合も特に制限されない。白米だけでなく、玄米、五分づき米、発芽玄米、無洗米なども本実施の形態で用いることができる。
<Raw cereals before cooking>
As raw cereals used in the present embodiment, known raw cereals such as rice, rice bran, barnyard, quinoa, wheat and the like can be used. Although it does not specifically limit, It is preferable that the raw rice which has adhesiveness is 50 mass% or more of raw cereals, and it is more preferable that all are raw rice. There are no particular restrictions on the type or production area of raw rice. For example, not only japonica rice, indica rice, and jabanica rice, but also their hybrid varieties can be used. Also, the degree of polished rice is not particularly limited. In addition to white rice, brown rice, five-minute rice, germinated brown rice, wash-free rice, and the like can also be used in this embodiment.
＜炊飯＞
本実施の形態では、前述の[炊飯用油脂組成物]で示した炊飯用油脂組成物を、炊飯前に、生穀類と水に添加する。生穀類と水と炊飯用油脂組成物の添加順序は、特に限定されない。添加後に撹拌してもかまわないが、生穀物が破損することがあるので、撹拌しないことが好ましい。
本実施の形態の飯類は、炊飯前の生穀類に対して、０．１〜５質量％添加する。この範囲であれば、炊飯した米飯を保存しても、保存後の米飯の食感の低下を抑制することができる。より好ましくは、０．３〜２質量％であり、より好ましくは、０．５〜１．５質量％である。
炊飯時の、水量、加熱温度、加熱時間等は通常の炊飯と同様に行う。
<Cooking rice>
In this Embodiment, the oil-fat composition for rice cooking shown by the above-mentioned [oil-fat composition for rice cooking] is added to raw cereals and water before cooking rice. The order of adding raw cereals, water, and a cooking oil / fat composition is not particularly limited. Stirring may be performed after the addition, but it is preferable not to stir since raw grains may be damaged.
The rice of this embodiment is added in an amount of 0.1 to 5 mass% with respect to the raw cereal before cooking. If it is this range, even if the cooked cooked rice is preserve | saved, the fall of the food texture of the cooked rice after a preservation | save can be suppressed. More preferably, it is 0.3-2 mass%, More preferably, it is 0.5-1.5 mass%.
The amount of water, the heating temperature, the heating time, etc. at the time of rice cooking are the same as for ordinary rice cooking.
次に、実施例及び比較例を挙げ、本実施の形態を更に詳しく説明するが、本発明はこれらに何ら限定されるものではない。また。以下において「％」とは、特別な記載がない場合、質量％を示す。 Next, although an Example and a comparative example are given and this Embodiment is demonstrated in more detail, this invention is not limited to these at all. Also. In the following, “%” indicates mass% unless otherwise specified.
＜炊飯用油脂組成物の製造＞
食用油脂としては菜種油を用い、表１乃至５に示した配合に従って菜種油に所定の乳化剤を配合して、実施例１乃至２０及び比較例１乃至７の炊飯用油脂組成物を調整した。尚、表１乃至５中の配合量は、菜種油１００質量部に対する質量部で表した数値である。
<Manufacture of oil composition for cooking rice>
The rapeseed oil was used as the edible oil and fat, and a predetermined emulsifier was blended with the rapeseed oil according to the formulation shown in Tables 1 to 5 to prepare the oil and fat compositions for cooking rice of Examples 1 to 20 and Comparative Examples 1 to 7. In addition, the compounding quantity in Tables 1 thru | or 5 is a numerical value represented with the mass part with respect to 100 mass parts of rapeseed oil.
＜使用原料＞
食用油脂：菜種サラダ油（日清オイリオグループ株式会社製）
ポリグリセリン縮合リシノール酸エステル：サンソフトＮｏ．８１８Ｈ（太陽化学株式会社製、ヘキサグリセリン縮合リシノール酸エステル）、サンソフトＮｏ．８１８ＪＣ（太陽化学株式会社製、トリグリセリン縮合リシノール酸エステル）、ＳＹグリスターＣＲ３１０（阪本薬品工業株式会社製、テトラグリセリン縮合リシノール酸エステル）、ＳＹグリスターＣＲＳ−７５（阪本薬品工業株式会社製、ポリグリセリン縮合リシノール酸エステル）
ポリグリセリン脂肪酸エステル：ポエムＤＯ−１００Ｖ（理研ビタミン株式会社製、ジグリセリンモノオレート、ＨＬＢ７．０）、サンソフトＡ−１７３Ｅ（太陽化学株式会社製、ペンタグリセリントリオレート、ＨＬＢ７．０）、サンソフトＱ−１７５Ｓ（太陽化学株式会社製、デカグリセリンペンタオレート、ＨＬＢ４．５）、サンソフトＱ−１８Ｄ（太陽化学株式会社製、ジグリセリンモノステアレート、ＨＬＢ７．０）
ソルビタン脂肪酸エステル：サンソフトＮｏ．８１Ｓ（太陽化学株式会社製、ソルビタンモノオレート、ＨＬＢ５．１）、サンソフトＮｏ．６１Ｓ（太陽化学株式会社製、ソルビタンモノステアレート、ＨＬＢ５．０）、エマゾールＬ−１０Ｖ（花王株式会社製、ソルビタンモノラウレート、ＨＬＢ８．６）、ソルマンＳ−３００（理研ビタミン株式会社製、ソルビタンモノステアレート、ＨＬＢ８．０）
ショ糖脂肪酸エステル：リョートーシュガーエステルＯ−１７０（三菱ケミカルフーズ株式会社製、ショ糖オレイン酸エステル、ＨＬＢ１）
モノグリセリン脂肪酸エステル：エマルジーＭＵ（理研ビタミン株式会社製、蒸留モノグリセライド）
<Raw materials>
Edible fats and oils: rapeseed salad oil (Nisshin Oillio Group, Inc.)
Polyglycerin condensed ricinoleic acid ester: Sunsoft No. 818H (manufactured by Taiyo Kagaku Co., Ltd., hexaglycerin condensed ricinoleic acid ester), Sunsoft No. 818JC (manufactured by Taiyo Kagaku Co., Ltd., triglycerin condensed ricinoleic acid ester), SY glycerase CR310 (manufactured by Sakamoto Pharmaceutical Co., Ltd., tetraglycerin condensed ricinoleic acid ester), SY glycerine CRS-75 (manufactured by Sakamoto Pharmaceutical Co., Ltd., polyglycerin) Condensed ricinoleic acid ester)
Polyglycerin fatty acid ester: Poem DO-100V (manufactured by Riken Vitamin Co., Ltd., diglycerin monooleate, HLB7.0), Sunsoft A-173E (manufactured by Taiyo Kagaku Co., Ltd., pentaglycerin trioleate, HLB7.0), Sunsoft Q-175S (manufactured by Taiyo Kagaku Co., Ltd., decaglycerin pentaoleate, HLB4.5), Sunsoft Q-18D (manufactured by Taiyo Kagaku Co., Ltd., diglycerin monostearate, HLB7.0)
Sorbitan fatty acid ester: Sunsoft No. 81S (manufactured by Taiyo Chemical Co., Ltd., sorbitan monooleate, HLB5.1), Sunsoft No. 61S (manufactured by Taiyo Kagaku Co., Ltd., sorbitan monostearate, HLB5.0), Emazole L-10V (manufactured by Kao Corporation, sorbitan monolaurate, HLB8.6), Solman S-300 (manufactured by Riken Vitamin Co., Ltd., sorbitan) Monostearate, HLB 8.0)
Sucrose fatty acid ester: Ryoto sugar ester O-170 (manufactured by Mitsubishi Chemical Foods Co., Ltd., sucrose oleate, HLB1)
Monoglycerin fatty acid ester: Emulgie MU (manufactured by Riken Vitamin Co., Ltd., distilled monoglyceride)
＜飯類の製造（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乃至２０及び比較例１乃至７の炊飯用油脂組成物のそれぞれを、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米飯を製造した。炊きあがり後、炊飯された米飯をバットに移し軽くほぐし、２５℃で真空冷却した。
<Manufacture of rice (cooking rice)>
After adding 1.4 times the amount of polished rice water to the polished rice and immersing it for 1 hour, each of the obtained oil and fat compositions for cooking rice of Examples 1 to 20 and Comparative Examples 1 to 7 was used to add 100% polished rice. It added so that it might become 1.0 mass part with respect to a mass part, and stirred well. Then, cooked rice was manufactured by cooking with an electric rice cooker. After cooking, the cooked cooked rice was transferred to a vat, loosened gently, and vacuum-cooled at 25 ° C.
＜評価＞
得られた米飯８０ｇ前後を、３５ｍｍ三角型おにぎり成形器内に詰め、おにぎりを成形した。成形したおにぎりはラップで包み、１０℃で１日（以下、「１０℃ Ｄ＋１」という）、又は、５℃で１日（以下、「５℃ Ｄ＋１」という）保存した。保存後のおにぎりの食感を専門パネラー５名にて、以下の評価基準（５名の話し合い）により評価を実施した。尚、評価は、それぞれの温度で保存したおにぎりを、電子レンジ等で温めることなく、そのまま食することで行った。評価結果を表１乃至５に示す。
５：軟らかい
４：やや軟らかい
３：僅かに軟らかい
２：やや硬い
１：硬い
<Evaluation>
About 80 g of the obtained cooked rice was packed in a 35 mm triangular rice ball molding machine to mold a rice ball. The molded rice balls were wrapped in wraps and stored at 10 ° C. for 1 day (hereinafter referred to as “10 ° C. D + 1”) or at 5 ° C. for 1 day (hereinafter referred to as “5 ° C. D + 1”). The texture of rice balls after storage was evaluated by 5 panelists based on the following evaluation criteria (discussed by 5 people). In addition, evaluation was performed by eating the rice ball preserve | saved at each temperature as it is, without heating with a microwave oven etc. The evaluation results are shown in Tables 1 to 5.
5: Soft 4: Slightly soft 3: Slightly soft 2: Slightly hard 1: Hard
表１乃至５の結果から明らかなように、ポリグリセリン部分の重合度が所定の範囲内である特定のポリグリセリン縮合リシノール酸エステルと、ポリグリセリン部分の重合度が所定の範囲内である特定のポリグリセリン脂肪酸エステルとを一定量含有する炊飯用油脂組成物は、保存後の米飯の食感の低下を抑制することができる。 As is apparent from the results of Tables 1 to 5, a specific polyglycerin condensed ricinoleic acid ester in which the polymerization degree of the polyglycerol part is within a predetermined range and a specific polymerization degree of the polyglycerin part in the predetermined range. The oil and fat composition for cooking rice containing a certain amount of polyglycerin fatty acid ester can suppress a decrease in texture of cooked rice after storage.
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