JP2020137434A - Improvement of oil and fat composition for rice cooking - Google Patents
Improvement of oil and fat composition for rice cooking Download PDFInfo
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本発明は、米飯類等を炊飯する際に用いる炊飯用油脂組成物の改良技術に関する。 The present invention relates to an technique for improving an oil / fat composition for cooking rice used when cooking cooked rice or the like.
近年、コンビニエンスストアやスーパーにおいて総菜や弁当が手軽に入手できることから、加工米飯類の生産量が飛躍的に増加している。こうした米飯類については、時間が経つと水分が逃げてしまい、粘りや艶、ふっくらとした食感が低下してしまうことから、食用油脂を配合して炊飯することが多い。 In recent years, the production of processed cooked rice has increased dramatically because side dishes and bento boxes are easily available at convenience stores and supermarkets. As for such cooked rice, moisture escapes over time, and the stickiness, luster, and plump texture deteriorate. Therefore, cooked rice is often mixed with edible oils and fats.
炊飯用の油脂に関しては、例えば、特許文献１には、炒飯用米飯を製造するための米飯の炊飯工程で用いられる炊飯用油脂組成物であって、該油脂組成物中に、ＨＬＢ値が３．０以上８．０未満であり、かつ１．０質量％を超え１８．０質量％以下の量のポリグリセリン脂肪酸エステル、及び２．０〜１５．０質量％の量のレシチンを含むことを特徴とする炊飯用油脂組成物が記載されている。また、特許文献２には、構成脂肪酸が中鎖脂肪酸であるトリグリセリドを１５〜９９．９質量％、ポリグリセリン脂肪酸エステルを０．１〜３質量％含有し、前記中鎖脂肪酸が、炭素数６〜１２の直鎖飽和脂肪酸であることを特徴とする、炊飯用油脂組成物が記載されている。 Regarding fats and oils for cooking rice, for example, Patent Document 1 describes a cooked rice fats and oils composition used in a cooked rice cooking process for producing cooked rice, and the HLB value of the cooked rice is 3 in the cooked rice. Containing an amount of polyglycerin fatty acid ester of more than .0 and less than 8.0 and more than 1.0% by mass and not more than 18.0% by mass, and 2.0 to 15.0% by mass of lecithin. A characteristic oil / fat composition for cooking rice is described. Further, Patent Document 2 contains 15 to 99.9% by mass of triglyceride, which is a medium-chain fatty acid, and 0.1 to 3% by mass of polyglycerin fatty acid ester, and the medium-chain fatty acid has 6 carbon atoms. A fat and oil composition for rice cooking, which is characterized by being a linear saturated fatty acid of ~ 12, is described.
しかしながら、食用油脂を配合した炊飯では、得られる米飯類が油っぽくなりがちであるため、これを改善する技術の開発が望まれていた。この点、上記特許文献１，２は、かかる技術を提供するものではなかった。 However, in cooked rice containing edible oils and fats, the cooked rice obtained tends to be oily, and development of a technique for improving this has been desired. In this respect, Patent Documents 1 and 2 do not provide such a technique.
また、加工米飯類においては、該油脂組成物中の乳化剤に起因する臭み、及び鶏肉等の具材に起因する具材の臭みを低減したいという要望があった。 Further, in processed cooked rice, there has been a demand to reduce the odor caused by the emulsifier in the oil / fat composition and the odor of the ingredients caused by the ingredients such as chicken.
そこで、本発明の目的は、食用油脂を配合して炊飯する場合であっても、得られる米飯類の油っぽさを低減することを可能にする技術を提供することにある。 Therefore, an object of the present invention is to provide a technique capable of reducing the oiliness of the obtained cooked rice even when cooking rice by blending edible oils and fats.
また、乳化剤入り米飯類の乳化剤の臭み、及び具材入り米飯類の該具材の臭みを低減することを可能にすることを目的とする。 Another object of the present invention is to make it possible to reduce the odor of the emulsifier of cooked rice containing an emulsifier and the odor of the ingredient of cooked rice containing an ingredient.
本発明は、その第１の観点においては、炊飯用油脂組成物を配合して炊飯する米飯類の製造方法を提供するものであって、前記炊飯用油脂組成物は、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有することを特徴とする。 From the first aspect, the present invention provides a method for producing cooked rice by blending an oil / fat composition for cooking rice, and the oil / fat composition for rice cooking accounts for n in the total amount of constituent fatty acids. It is characterized by containing n-3 edible fats and oils having a -3 fatty acid content of 30% by mass or more and 80% by mass or less.
上記製造方法においては、前記ｎ−３系食用油脂は、えごま油、あまに油、及びしそ油からなる群から選ばれる１種又は２種以上であることが好ましい。 In the above production method, the n-3 edible oil / fat is preferably one or more selected from the group consisting of sesame oil, sesame oil, and perilla oil.
上記製造方法においては、前記米飯類の炊飯材料として生米を含むことが好ましい。 In the above production method, it is preferable to include raw rice as a rice cooking material for the cooked rice.
上記製造方法においては、前記炊飯用油脂組成物中に、前記ｎ−３系食用油脂を０．０５質量％以上８質量％以下含有することが好ましい。 In the above production method, it is preferable that the n-3 edible oil / fat is contained in the rice cooking oil / fat composition in an amount of 0.05% by mass or more and 8% by mass or less.
上記製造方法においては、前記炊飯用油脂組成物を、生米１００質量部に対して０．１質量部以上５質量部以下添加して炊飯することが好ましい。 In the above production method, it is preferable to add 0.1 part by mass or more and 5 parts by mass or less of the above-mentioned oil / fat composition for cooking rice to 100 parts by mass of raw rice to cook rice.
上記製造方法においては、前記炊飯用油脂組成物中に、乳化剤を０．０１質量％以上１０質量％以下含むことが好ましい。 In the above production method, it is preferable that the oil / fat composition for cooking rice contains 0.01% by mass or more and 10% by mass or less of the emulsifier.
本発明は、その第２の観点においては、炊飯用油脂組成物を配合し炊飯して米飯類を得る際に、前記炊飯用油脂組成物に、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有させることを特徴とする米飯類の油っぽさ低減方法を提供するものである。 From the second aspect of the present invention, when cooked rice is obtained by blending an oil / fat composition for cooking rice, the oil / fat composition for cooking contains n-3 fatty acids in the total amount of constituent fatty acids. It is an object of the present invention to provide a method for reducing the oiliness of cooked rice, which comprises containing an n-3 type edible oil / fat having an amount of 30% by mass or more and 80% by mass or less.
上記油っぽさ低減方法においては、前記ｎ−３系食用油脂は、えごま油、あまに油、及びしそ油からなる群から選ばれる１種又は２種以上であることが好ましい。 In the oiliness reduction method, the n-3 edible oils and fats are preferably one or more selected from the group consisting of sesame oil, sesame oil, and perilla oil.
上記油っぽさ低減方法においては、前記米飯類の炊飯材料として生米を含むことが好ましい。 In the method for reducing oiliness, it is preferable to include raw rice as a cooking material for cooked rice.
上記油っぽさ低減方法においては、前記炊飯用油脂組成物中に、前記ｎ−３系食用油脂を０．０５質量％以上８質量％以下含有させることが好ましい。 In the oiliness reduction method, it is preferable that the n-3 edible oil / fat is contained in the rice cooking oil / fat composition in an amount of 0.05% by mass or more and 8% by mass or less.
上記油っぽさ低減方法においては、前記炊飯用油脂組成物を、生米１００質量部に対して０．１質量部以上５質量部以下添加して炊飯することが好ましい。 In the method for reducing oiliness, it is preferable to add 0.1 part by mass or more and 5 parts by mass or less of the oil-and-fat composition for cooking rice to 100 parts by mass of raw rice to cook rice.
上記油っぽさ低減方法においては、前記炊飯用油脂組成物中に、乳化剤を０．０１質量％以上１０質量％以下含むことが好ましい。 In the oiliness reducing method, it is preferable that the oil-and-fat composition for cooking rice contains 0.01% by mass or more and 10% by mass or less of an emulsifier.
本発明は、その第３の観点においては、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂と、前記ｎ−３系食用油脂以外の食用油脂からなるベース油脂とを含む油脂組成物であって、前記ｎ−３系食用油脂を前記油脂組成物中に０．０５質量％以上８質量％以下含有することを特徴とする炊飯用油脂組成物を提供するものである。 From the third viewpoint, the present invention comprises n-3 edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, and the n-3 edible fats and oils. An oil / fat composition containing a base oil / fat composed of an edible oil / fat other than the oil / fat, wherein the n-3 type edible oil / fat is contained in the oil / fat composition in an amount of 0.05% by mass or more and 8% by mass or less. It provides an oil / fat composition for rice cooking.
上記炊飯用油脂組成物においては、前記ｎ−３系食用油脂は、えごま油、あまに油、及びしそ油からなる群から選ばれる１種又は２種以上であることが好ましい。 In the above-mentioned oil / fat composition for cooking rice, the n-3 type edible oil / fat is preferably one or more selected from the group consisting of sesame oil, sesame oil, and perilla oil.
上記炊飯用油脂組成物は米飯類用であることが好ましい。 The oil / fat composition for cooking rice is preferably for cooked rice.
上記炊飯用油脂組成物においては、前記炊飯用油脂組成物中に、乳化剤を０．０１質量％以上１０質量％以下含むことが好ましい。 In the above-mentioned oil / fat composition for cooking rice, it is preferable that the oil / fat composition for cooking rice contains 0.01% by mass or more and 10% by mass or less of an emulsifier.
本発明は、その第４の観点においては、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を有効成分とする、食用油脂を配合して炊飯した米飯類の油っぽさ低減剤を提供するものである。 From the fourth viewpoint, the present invention comprises n-3 edible fats and oils having an n-3 fatty acid content of 30% by mass or more and 80% by mass or less in the total amount of constituent fatty acids as an active ingredient. Provided is an agent for reducing the oiliness of cooked rice cooked by blending the above.
上記油っぽさ低減剤においては、前記ｎ−３系食用油脂は、えごま油、あまに油、及びしそ油からなる群から選ばれる１種又は２種以上であることが好ましい。 In the oiliness reducing agent, the n-3 edible oil / fat is preferably one or more selected from the group consisting of sesame oil, sesame oil, and perilla oil.
本発明は、その第５の観点においては、乳化剤含有の炊飯用油脂組成物を配合し炊飯して米飯類を得る際に、前記炊飯用油脂組成物に、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有させることを特徴とする乳化剤入り米飯類における該乳化剤の臭みの低減方法を提供するものである。 From the fifth aspect of the present invention, when cooked rice is obtained by blending an emulsifier-containing oil / fat composition for cooking rice, the oil / fat composition for cooking rice contains an n-3 system that accounts for the total amount of constituent fatty acids. The present invention provides a method for reducing the odor of an emulsifier in cooked rice containing an emulsifier, which comprises containing n-3 edible oils and fats having a fatty acid content of 30% by mass or more and 80% by mass or less.
上記乳化剤の臭みの低減方法においては、前記ｎ−３系食用油脂は、えごま油及びあまに油から選ばれる１種又は２種であることが好ましい。 In the method for reducing the odor of the emulsifier, the n-3 edible oil / fat is preferably one or two selected from sesame oil and sesame oil.
本発明は、その第６の観点においては、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を有効成分とする、乳化剤含有の食用油脂を配合して炊飯した乳化剤入り米飯類における該乳化剤の臭みの低減剤を提供するものである。 From the sixth viewpoint, the present invention contains an emulsifier containing n-3 edible fats and oils having an n-3 fatty acid content of 30% by mass or more and 80% by mass or less in the total amount of constituent fatty acids as an active ingredient. The present invention provides an agent for reducing the odor of an emulsifier in cooked rice containing an emulsifier, which is prepared by blending the above edible fats and oils.
上記乳化剤の臭みの低減剤においては、前記ｎ−３系食用油脂は、えごま油及びあまに油から選ばれる１種又は２種であることが好ましい。 In the odor reducing agent of the emulsifier, the n-3 edible oil and fat is preferably one or two selected from sesame oil and sesame oil.
本発明は、その第７の観点においては、炊飯用油脂組成物を配合し炊飯して具材入り米飯類を得る際に、前記炊飯用油脂組成物に、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有させることを特徴とする具材入り米飯類における該具材の臭みの低減方法を提供するものである。 From the seventh aspect of the present invention, when cooked rice is obtained by blending a cooked rice oil / fat composition and cooking cooked rice, the n-3 system in the total amount of constituent fatty acids is added to the cooked rice oil / fat composition. It is an object of the present invention to provide a method for reducing the odor of an ingredient in cooked rice containing an ingredient, which comprises an n-3 type edible oil / fat having a fatty acid content of 30% by mass or more and 80% by mass or less.
上記具材の臭みの低減方法においては、前記ｎ−３系食用油脂は、えごま油であることが好ましい。 In the method for reducing the odor of the ingredients, the n-3 edible oil and fat is preferably sesame oil.
本発明は、その第８の観点においては、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を有効成分とする、食用油脂を配合して炊飯した具材入り米飯類の該具材の臭みの低減剤を提供するものである。 From the eighth viewpoint, the present invention contains n-3 edible fats and oils having an n-3 fatty acid content of 30% by mass or more and 80% by mass or less in the total amount of constituent fatty acids as an active ingredient. The present invention provides an agent for reducing the odor of the ingredients of cooked rice containing the ingredients prepared by blending the above.
上記具材の臭みの低減剤においては、前記ｎ−３系食用油脂は、えごま油であることが好ましい。 In the odor reducing agent for the ingredients, the n-3 edible oil and fat is preferably sesame oil.
本発明によれば、食用油脂を配合して炊飯する場合であっても、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を用いることにより、得られる米飯類の油っぽさを低減することができる。また、乳化剤含有の食用油脂を配合して炊飯する場合には、その乳化剤に起因する臭みを低減することができる。また、食用油脂を配合して具材入り米飯類を炊飯する場合には、その具材に起因する臭みを低減することができる。 According to the present invention, even when cooked rice is mixed with edible fats and oils, the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. By using, the oiliness of the obtained cooked rice can be reduced. Further, when rice is cooked by blending an edible oil or fat containing an emulsifier, the odor caused by the emulsifier can be reduced. In addition, when cooked rice containing ingredients is mixed with edible oils and fats, the odor caused by the ingredients can be reduced.
本明細書において「ｎ−３系食用油脂」とは、油脂を構成する脂肪酸ｎ末端のメチル基から３番目と４番目の炭素鎖に不飽和結合を有するｎ−３系（オメガ３）脂肪酸を高含有に含む食用油脂のことをいう。より具体的には、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であり、好ましくは３５質量％以上７５質量％以下であり、より好ましくは４０質量％以上７０質量％以下である食用油脂のことをいう。 As used herein, the term "n-3 edible fats and oils" refers to n-3 (omega-3) fatty acids having unsaturated bonds at the 3rd and 4th carbon chains from the methyl group at the n-terminal of the fatty acids constituting the fats and oils. It refers to edible fats and oils contained in high content. More specifically, the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, preferably 35% by mass or more and 75% by mass or less, and more preferably 40% by mass. It refers to edible fats and oils having a mass of 70% by mass or more.
上記のようなｎ−３系食用油脂としては、例えば、えごま油、あまに油、しそ油、ＤＨＡ（ドコサヘキサエン酸）を含む油脂（魚油）、ＥＰＡ（エイコサペンタエン酸）を含む油脂（魚油）、チアシード油、藻類油、微生物油等が挙げられる。なかでも、本発明で用いるｎ−３系食用油脂としては、えごま油、あまに油、しそ油、魚油等を含むことが好ましい。ｎ−３系食用油脂としては、１種類を単独で用いてもよく、２種類以上を併用してもよい。 Examples of the n-3 edible oils and fats as described above include sesame oil, linseed oil, sardine oil, oils and fats containing DHA (docosahexaenoic acid) (fish oil), and oils and fats containing EPA (eicosapentaenoic acid) (fish oil). Examples include chia seed oil, algae oil, and microbial oil. Among them, the n-3 edible oil and fat used in the present invention preferably contains sesame oil, sesame oil, perilla oil, fish oil and the like. As the n-3 type edible fats and oils, one type may be used alone, or two or more types may be used in combination.
構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量は、例えば、日本油化学会、「基準油脂分析試験法２．４．１．４−２０１３」に準じて測定することができる。なお、ｎ−３系食用油脂に含まれるｎ−３系脂肪酸としては、例えば、α−リノレン酸、ＤＨＡ（ドコサヘキサエン酸）、ＥＰＡ（エイコサペンタエン酸）、ＤＰＡ（ドコサペンタエン酸）、ステアリドン酸等が挙げられ、通常、複数種類で構成される。よって、ｎ−３系脂肪酸の含有量とは、これらｎ−３系脂肪酸の合計含有量のことである。 The content of n-3 fatty acids in the total amount of constituent fatty acids can be measured according to, for example, the Japan Oil Chemists' Society, "Standard Oil and Fat Analysis Test Method 2.4.1.4-2013". Examples of the n-3 fatty acids contained in the n-3 edible fats and oils include α-linolenic acid, DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid), stearidonic acid and the like. Is mentioned, and is usually composed of a plurality of types. Therefore, the content of n-3 fatty acids is the total content of these n-3 fatty acids.
一方、上記のようなｎ−３系食用油脂に属しない食用油脂としては、例えば、菜種油、コーン油、大豆油、パームオレイン、ゴマ油、落花生油、紅花油、ひまわり油、綿実油、ぶどう種子油、マカデミアナッツ油、ヘーゼルナッツ油、胡桃油、カボチャ種子油、椿油、茶実油、オリーブ油、米油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、豚脂、鶏油、乳脂及びこれら油脂のエステル交換油、水素添加油、分別油等が挙げられる。なかでも、本発明で用いるｎ−３系食用油脂以外の食用油脂としては、菜種油、コーン油、大豆油、米油、パームオレイン、高オレイン酸菜種油等を含むことが好ましい。ｎ−３系食用油脂以外の食用油脂としては、１種類を単独で用いてもよく、２種類以上を併用してもよい。 On the other hand, edible oils and fats that do not belong to the above n-3 type edible oils and fats include, for example, rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, red flower oil, sunflower oil, cottonseed oil, and grape seed oil. Macademia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, beef fat, pork fat, chicken oil, milk fat Examples thereof include ester-exchanged oils, hydrogenated oils, and fractionated oils of these fats and oils. Among them, the edible oils and fats other than the n-3 type edible oils and fats used in the present invention preferably include rapeseed oil, corn oil, soybean oil, rice oil, palm olein, high oleic acid rapeseed oil and the like. As the edible oils and fats other than the n-3 type edible oils and fats, one type may be used alone, or two or more types may be used in combination.
本発明により提供される炊飯用油脂組成物は、上記したｎ−３系食用油脂を、上記したｎ−３系食用油脂以外の食用油脂からなるベース油脂に混合することにより製造することができる。ここで、ｎ−３系食用油脂は、炊飯用油脂組成物中に０．０５質量％以上８質量％以下含有させることが好ましく、０．１質量％以上７質量％以下含有させることがより好ましく、０．２質量％以上５質量％以下含有させることが更に好ましい。 The rice-cooking oil / fat composition provided by the present invention can be produced by mixing the above-mentioned n-3 type edible oil / fat with a base oil / fat made of an edible oil / fat other than the above-mentioned n-3 type edible oil / fat. Here, the n-3 edible oil / fat is preferably contained in the rice cooking oil / fat composition in an amount of 0.05% by mass or more and 8% by mass or less, and more preferably 0.1% by mass or more and 7% by mass or less. , 0.2% by mass or more and 5% by mass or less is more preferable.
本発明により提供される炊飯用油脂組成物には、上記した食用油脂の他に、更に、乳化剤を含有させてもよい。 In addition to the above-mentioned edible oils and fats, the rice-cooking oil and fat composition provided by the present invention may further contain an emulsifier.
乳化剤としては、特に限定されないが、例えば、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖エルカ酸エステル、モノグリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン等が挙げられる。乳化剤としては、１種類を単独で用いてもよく、２種類以上を併用してもよい。 The emulsifier is not particularly limited, but for example, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose erucic acid ester, monoglycerin fatty acid ester, organic acid glycerin fatty acid ester, propylene. Glyceride fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin and the like can be mentioned. As the emulsifier, one type may be used alone, or two or more types may be used in combination.
本発明により提供される炊飯用油脂組成物において、乳化剤は、炊飯用油脂組成物中に０．０１質量％以上１０質量％以下含有させることが好ましく、０．１質量％以上８質量％以下含有させることがより好ましく、０．２質量％以上６質量％以下含有させることが更に好ましい。 In the oil / fat composition for rice cooking provided by the present invention, the emulsifier is preferably contained in the oil / fat composition for rice cooking in an amount of 0.01% by mass or more and 10% by mass or less, and preferably 0.1% by mass or more and 8% by mass or less. It is more preferable to add 0.2% by mass or more and 6% by mass or less.
本発明により提供される炊飯用油脂組成物は、これを配合して米飯類を炊飯することで、得られる米飯類にふっくらとした食感と粒感を与えることができ、一方で油脂を使用していてもその油っぽさが低減されている。ここで、米飯類とは、白ごはん、赤飯、酢飯、炊き込みご飯等の生米を原料とするもののほか、これらと同様に炊飯により調理される、小豆等の豆類や、ひえ、粟、麦等の雑穀類、澱粉やグルコマンナン等を米状に成形加工した米類似物等を原料とするものを含む意味である。また、米飯類には、鶏肉等の肉類や、タイ等の魚介類や、油揚げ、ヒジキ等の具材を含んでいてもよい。 The oil and fat composition for rice cooking provided by the present invention can give a plump texture and graininess to the obtained cooked rice by blending it and cooking cooked rice, while using oil and fat. Even if it does, its oiliness is reduced. Here, cooked rice is not only cooked rice made from raw rice such as white rice, red rice, vinegared rice, and cooked rice, but also beans such as azuki beans, which are cooked by cooking rice in the same manner as these, and hie, awa, and wheat. It is meant to include those made from miscellaneous grains such as azuki beans, rice-like products obtained by molding starch, glucomannan, etc. into rice. In addition, cooked rice may contain meat such as chicken, seafood such as Thailand, and ingredients such as fried tofu and hijiki seaweed.
よって、米飯類を得るための炊飯材料としては、生米のほか、上記した豆類、雑穀類、米類似物等の通常炊飯調理される材料が挙げられるほか、例えば炊き込みご飯のように、これに付随して炊飯調理される上記した具材等が挙げられる。このうち生米としては、種類や産地なども特に制限されず、例えば、稲の系統としてはジャポニカ米、インディカ米、ジャバニカ米なども含まれる。澱粉成分で分類した場合にはうるち米、もち米も含み、種類としては赤米、黒米などの古代米も含まれる。また、生米の精米度合や加工も特に制限されない。白米だけでなく、玄米、五分づき米等の精米度合の違う米も含まれるし、発芽玄米、無洗米などの加工米も含まれる。 Therefore, as the cooked rice material for obtaining cooked rice, in addition to raw rice, the above-mentioned ingredients such as beans, miscellaneous grains, and rice-like substances that are normally cooked can be mentioned, and for example, cooked rice can be used. Examples thereof include the above-mentioned ingredients that are cooked with rice. Of these, the type and production area of raw rice are not particularly limited, and for example, the rice line includes japonica rice, indica rice, and Javanica rice. When classified by starch component, it also includes glutinous rice and glutinous rice, and also includes ancient rice such as red rice and black rice. In addition, the degree of rice polishing and processing of raw rice are not particularly limited. Not only white rice, but also rice with different degrees of milling such as brown rice and five-minute rice, and processed rice such as germinated brown rice and non-washed rice are also included.
米飯類を炊飯する方法は、炊飯用油脂組成物を添加する点を除き、公知の方法で行うことができる。炊飯用油脂組成物は、炊飯する前に炊飯材料に加えて使用する。具体的な一例を挙げると、生米を洗米し、これに水と炊飯用油脂組成物とを加え、炊飯器にて炊飯する。 The method of cooking cooked rice can be carried out by a known method except that an oil / fat composition for cooking rice is added. The oil / fat composition for cooking rice is used in addition to the rice cooking material before cooking rice. To give a specific example, raw rice is washed, water and a fat composition for cooking rice are added to the rice, and the rice is cooked in a rice cooker.
この際、炊飯用油脂組成物は、生米１００質量部に対して、０．１質量部以上５質量部以下添加して炊飯することが好ましく、０．２質量部以上４質量部以下添加して炊飯することがより好ましく、０．３質量部以上３．５質量部以下添加して炊飯することが更に好ましい。 At this time, the oil / fat composition for cooking rice is preferably added in an amount of 0.1 part by mass or more and 5 parts by mass or less with respect to 100 parts by mass of raw rice, and 0.2 parts by mass or more and 4 parts by mass or less is added. It is more preferable to cook rice by adding 0.3 parts by mass or more and 3.5 parts by mass or less.
本発明により提供される炊飯用油脂組成物には、本発明による作用効果を害しない範囲であれば、適宜、抗酸化剤、香料、香辛料抽出物、消泡剤等の添加素材を、更に配合していてもよい。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ−オリザノール、トコフェロール、シリコーン、色素、脂肪酸等が挙げられる。 The oil / fat composition for cooking rice provided by the present invention is further blended with additive materials such as antioxidants, flavors, spice extracts, and defoamers, as long as it does not impair the action and effect of the present invention. You may be doing it. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone, pigment, fatty acid and the like.
以上説明したように、本発明によれば、食用油脂を配合して炊飯して米飯類を得る際、上記したｎ−３系食用油脂を用いることで、得られる米飯類の油っぽさを低減することができる。よって、本発明は、別の観点からは、上記したｎ−３系食用油脂を有効成分とする、食用油脂を配合して炊飯した米飯類の油っぽさ低減剤を提供するものである。また、上記したｎ−３系食用油脂を有効量で用いる、食用油脂を配合して炊飯した米飯類の油っぽさ低減方法を提供するものである。 As described above, according to the present invention, when cooking rice by blending edible oils and fats, the oiliness of the cooked rice obtained by using the above-mentioned n-3 type edible oils and fats can be obtained. It can be reduced. Therefore, from another point of view, the present invention provides an oiliness reducing agent for cooked rice, which contains the above-mentioned n-3 edible oil and fat as an active ingredient and is cooked by blending the edible oil and fat. Further, the present invention provides a method for reducing the oiliness of cooked rice, which is prepared by blending edible oils and fats and using the above-mentioned n-3 type edible oils and fats in an effective amount.
一方で、後述の実施例で示されるように、上記のような油っぽさの低減効果以外にも、乳化剤含有の食用油脂を配合して炊飯して米飯類を得る際、上記したｎ−３系食用油脂を用いることで、得られる米飯類の該乳化剤に起因した臭みを低減することができる。ｎ−３系食用油脂は、炊飯用油脂組成物中に０．０５質量％以上８質量％以下含有させることが好ましく、０．１質量％以上７質量％以下含有させることがより好ましく、０．２質量％以上５質量％以下含有させることが更に好ましい。よって、本発明は、別の観点からは、上記したｎ−３系食用油脂を有効成分とする、乳化剤入り米飯類における該乳化剤の臭みの低減剤を提供するものである。また、上記したｎ−３系食用油脂を有効量で用いる、乳化剤入り米飯類における該乳化剤の臭みの低減方法を提供するものである。 On the other hand, as shown in Examples described later, in addition to the above-mentioned oiliness-reducing effect, when cooking rice by blending an emulsifier-containing edible oil and fat, the above-mentioned n- By using the 3rd edible oil and fat, the odor caused by the emulsifier of the obtained cooked rice can be reduced. The n-3 edible fats and oils are preferably contained in the rice cooking fats and oils composition in an amount of 0.05% by mass or more and 8% by mass or less, more preferably 0.1% by mass or more and 7% by mass or less. It is more preferable to contain 2% by mass or more and 5% by mass or less. Therefore, from another point of view, the present invention provides an agent for reducing the odor of the emulsifier in cooked rice containing an emulsifier, which contains the above-mentioned n-3 edible oil and fat as an active ingredient. Further, the present invention provides a method for reducing the odor of the emulsifier in cooked rice containing an emulsifier, which uses the above-mentioned n-3 edible oil and fat in an effective amount.
更には、後述の実施例で示されるように、上記のような油っぽさの低減効果や乳化剤の臭みの低減効果以外にも、食用油脂を配合して炊飯して具材入り米飯類を得る際、上記したｎ−３系食用油脂を用いることで、得られる具材入り米飯類の該具材に起因した臭みを低減することができる。ｎ−３系食用油脂は、炊飯用油脂組成物中に０．０５質量％以上８質量％以下含有させることが好ましく、０．１質量％以上７質量％以下含有させることがより好ましく、０．２質量％以上５質量％以下含有させることが更に好ましい。よって、本発明は、別の観点からは、上記したｎ−３系食用油脂を有効成分とする、食用油脂を配合して炊飯した具材入り米飯類の該具材の臭みの低減剤を提供するものである。また、上記したｎ−３系食用油脂を有効量で用いる、具材入り米飯類における該具材の臭みの低減方法を提供するものである。 Furthermore, as shown in Examples described later, in addition to the above-mentioned effect of reducing oiliness and the effect of reducing the odor of emulsifiers, cooked rice containing edible oils and fats is mixed and cooked to prepare cooked rice containing ingredients. By using the above-mentioned n-3 type edible oil and fat at the time of obtaining, it is possible to reduce the odor caused by the ingredients of the obtained cooked rice containing the ingredients. The n-3 edible fats and oils are preferably contained in the rice cooking fats and oils composition in an amount of 0.05% by mass or more and 8% by mass or less, more preferably 0.1% by mass or more and 7% by mass or less. It is more preferable to contain 2% by mass or more and 5% by mass or less. Therefore, from another point of view, the present invention provides an agent for reducing the odor of the ingredients of cooked rice containing ingredients prepared by blending the above-mentioned n-3 edible fats and oils as an active ingredient. To do. Further, the present invention provides a method for reducing the odor of an ingredient in cooked rice containing the ingredient, which uses the above-mentioned n-3 edible oil and fat in an effective amount.
なお、本明細書における「油っぽさ」とは、食した時に感じる、油が口の中に残るような後引き感と加熱調理後の不快な油の風味とが、複合的に合わさって感覚器に作用して生ずるものである。上記したｎ−３系食用油脂が油っぽさを低減する有効量で用いられているかどうかは、専門パネラー等による任意の官能試験により、適宜それを配合しない場合と比較することで決定することができる。また、乳化剤を用いた場合のその乳化剤に起因した臭みの低減効果や、炊飯材料として用いた具材に起因した臭みの低減効果についても同様である。 In addition, the "greasyness" in the present specification is a combination of a lingering sensation that the oil remains in the mouth when eating and an unpleasant oily flavor after cooking. It occurs by acting on the sensory organs. Whether or not the above-mentioned n-3 edible oils and fats are used in an effective amount for reducing oiliness should be determined by an arbitrary sensory test by a specialized panelist or the like by comparing with the case where it is not appropriately mixed. Can be done. The same applies to the effect of reducing the odor caused by the emulsifier when the emulsifier is used and the effect of reducing the odor caused by the ingredients used as the rice cooking material.
以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明を何ら限定するものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the present invention in any way.
以下の例に使用した食用油脂は次のとおりである。 The edible oils and fats used in the following examples are as follows.
〔１．食用油脂〕
菜種油：オレイン酸含有率５９質量％、AJINOMOTOさらさらキャノーラ油（株式会社Ｊ−オイルミルズ製）
大豆油：AJINOMOTOコクとうまみの大豆の油（株式会社Ｊ−オイルミルズ製）
コーン油：AJINOMOTO胚芽の恵みコーン油（株式会社Ｊ−オイルミルズ製）
米油：AJINOMOTO健康米油（株式会社Ｊ−オイルミルズ製）
パームオレイン：ヨウ素価６７、社内調製品
高オレイン酸菜種油：オレイン酸含有率７１質量％、社内調製品
えごま油：精製えごま油（太田油脂株式会社製）
あまに油：精製あまに油（太田油脂株式会社製）
しそ油：紫蘇油一番搾り（紅花食品株式会社製）
ＤＨＡ／ＥＰＡ高含有組成物：安定化ＤＨＡ（不二製油株式会社製）
[1. Edible oils and fats]
Rapeseed oil: oleic acid content 59% by mass, AJINOMOTO smooth canola oil (manufactured by J-Oil Mills Co., Ltd.)
Soybean oil: AJINOMOTO Rich and delicious soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Corn oil: AJINOMOTO Germ blessing Corn oil (manufactured by J-Oil Mills Co., Ltd.)
Rice oil: AJINOMOTO Healthy rice oil (manufactured by J-Oil Mills Co., Ltd.)
Palm olein: Iodine value 67, In-house prepared product High oleic acid Rapeseed oil: Oleic acid content 71% by mass, In-house prepared sesame oil: Refined sesame oil (manufactured by Ota Oil & Fat Co., Ltd.)
Amani oil: Refined Amani oil (manufactured by Ota Oil & Fat Co., Ltd.)
Shiso oil: Shiso oil Ichiban Shibori (manufactured by Benihana Foods Co., Ltd.)
DHA / EPA high content composition: Stabilized DHA (manufactured by Fuji Oil Co., Ltd.)
〔２．脂肪酸組成分析〕
上記油脂について、脂肪酸組成を確認した。具体的には、基準油脂分析試験法２．４．１．４−２０１３に従いメチルエステル化を行い、油脂の構成脂肪酸総量に占めるｎ−３系脂肪酸（α−リノレン酸、ＥＰＡ、及びＤＨＡ）の含量（質量％）を測定した。分析条件は、以下のとおりとした。
[2. Fatty acid composition analysis]
The fatty acid composition of the above fats and oils was confirmed. Specifically, methyl esterification was performed according to the standard fat and oil analysis test method 2.4.1.4-2013, and n-3 fatty acids (α-linolenic acid, EPA, and DHA) in the total amount of constituent fatty acids of fats and oils. The content (% by mass) was measured. The analysis conditions were as follows.
（分析条件）
機器名：ＧＣ−２０１０ ｐｌｕｓ（株式会社島津製作所製）
カラム：ＴＣ−７０（長さ３０ｍ、内径０．２５ｍｍ、液相膜厚０．２５μｍ）（ジーエルサイエンス株式会社製）
カラム昇温条件：表１参照
(Analysis conditions)
Device name: GC-2010 plus (manufactured by Shimadzu Corporation)
Column: TC-70 (length 30 m, inner diameter 0.25 mm, liquid phase film thickness 0.25 μm) (manufactured by GL Sciences Co., Ltd.)
Column temperature rise conditions: See Table 1.
カラム圧力：７９．７ｋＰａ／ｍｉｎ
キャリアガス：Ｎ２
気化室温度：２３０℃
ＦＩＤ温度：２４０℃
スプリット比：１：５０
注入量：１μＬ
Column pressure: 79.7 kPa / min
Carrier gas: N 2
Vaporization chamber temperature: 230 ° C
FID temperature: 240 ° C
Split ratio: 1:50
Injection volume: 1 μL
その結果、表２に示すとおり、えごま油、あまに油、しそ油、ＤＨＡ／ＥＰＡ高含有組成物では、構成脂肪酸総量に占めるｎ−３系脂肪酸の含量（質量％）はおおむね５０質量％以上であり、ｎ−３系食用油脂としての適性があることが確認できた。一方、菜種油、大豆油、コーン油、米油、パームオレイン、高オレイン酸菜種油では、構成脂肪酸総量に占めるｎ−３系脂肪酸の含量（質量％）はおおむね１０質量％以下であった。 As a result, as shown in Table 2, in the composition containing high content of sesame oil, sesame oil, sardine oil, and DHA / EPA, the content (mass%) of n-3 fatty acids in the total amount of constituent fatty acids is approximately 50% by mass or more. It was confirmed that it is suitable as an n-3 edible oil and fat. On the other hand, in rapeseed oil, soybean oil, corn oil, rice oil, palm olein, and high oleic acid rapeseed oil, the content (% by mass) of n-3 fatty acids in the total amount of constituent fatty acids was about 10% by mass or less.
〔３．米飯類の製造と評価（１）〕
ベース油脂として菜種油を使用し、これにｎ−３系食用油脂であるえごま油を下記表５（又は表６）に示す含有量（質量％）となるように添加して、更に所定の乳化剤を配合して、実施例１−１〜１−３の炊飯用油脂組成物を調製した。また、えごま油を添加しない対照として、比較例１−１の炊飯用油脂組成物を調製した。なお、以下では「炊飯用油脂組成物」を単に「油脂組成物」という場合がある。
[3. Manufacture and evaluation of cooked rice (1)]
Rapeseed oil is used as the base fat and oil, and sesame oil, which is an n-3 edible fat and oil, is added to the content (mass%) as shown in Table 5 (or Table 6) below, and a predetermined emulsifier is further added. By blending, the oil and fat composition for cooking rice of Examples 1-1 to 1-3 was prepared. Moreover, as a control to which sesame oil was not added, the oil and fat composition for cooking rice of Comparative Example 1-1 was prepared. In the following, the "rice cooking oil / fat composition" may be simply referred to as the "oil / fat composition".
生米４００ｇを洗米し、炊飯釜に入れ、米と水の合計重量が９７２ｇとなるように水を加えた。そこに試験する油脂組成物８ｇを加え、炊飯釜を炊飯器（圧力ＩＨ炊飯ジャーＮＰ−ＮＴ１０型 象印マホービン株式会社製）にセットした。通常モードで炊飯をスタートし、米飯を得た。 400 g of raw rice was washed, placed in a rice cooker, and water was added so that the total weight of rice and water was 972 g. 8 g of the oil / fat composition to be tested was added thereto, and the rice cooker was set in a rice cooker (pressure IH rice cooker NP-NT10 type Zojirushi Mahobin Co., Ltd.). I started cooking rice in normal mode and got rice.
炊飯完了後、米飯を混ぜ、真空冷却器（CMJ-20QE 三浦工業株式会社製）にて２３℃まで冷却した直後の米飯（Ｄ０）、及び２４時間経過後の米飯（Ｄ１）を、専門パネラー４名にて試食し、さらっと感及び油のネガティブ風味について官能評価を行った。 After cooking the cooked rice, mix the cooked rice and cool it to 23 ° C with a vacuum cooler (manufactured by CMJ-20QE Miura Co., Ltd.), and then cook the cooked rice (D0) and the cooked rice (D1) after 24 hours. After tasting by name, sensory evaluation was performed on the smooth feeling and the negative flavor of the oil.
官能評価では、下記表３に示す７段階の評価基準で採点して、その平均点を算出し、更に、その平均点を下記表４に示す水準に従ってランク付けし、最終評価とした。なお、官能評価においては油っぽさを評価するために、食した時に油が口の中に残るような後引き感として「さらっと感」、炊飯後の不快な油の風味として「油のネガティブ風味」の項目を設けた。 In the sensory evaluation, scoring was performed according to the seven evaluation criteria shown in Table 3 below, the average score was calculated, and the average score was further ranked according to the level shown in Table 4 below to obtain the final evaluation. In the sensory evaluation, in order to evaluate the oiliness, a "smooth feeling" is given as a lingering feeling that the oil remains in the mouth when eaten, and an unpleasant oil flavor after cooking is "oil. The item "Negative flavor" was added.
その結果、表５、６に示したように、えごま油を０．３乃至３質量％の含有量となるように添加した油脂組成物（実施例１−１乃至１−３）では、えごま油を添加しない油脂組成物（比較例１−１）に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において、より良好な評価となった。また、特にＤ１評価にみられるように、実施例１−１乃至１−３の米飯は、炊飯から２４時間後においても、比較例１−１の米飯に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において良好であった。 As a result, as shown in Tables 5 and 6, in the oil and fat composition (Examples 1-1 to 1-3) in which sesame oil was added so as to have a content of 0.3 to 3% by mass, sesame oil was used. Compared with the oil and fat composition (Comparative Example 1-1) to which no sesame oil was added, the evaluation was better in terms of improving the smooth feeling and suppressing the negative flavor of the oil. Further, as particularly seen in the D1 evaluation, the cooked rice of Examples 1-1 to 1-3 has a smoother feeling and oiliness than the cooked rice of Comparative Example 1-1 even 24 hours after cooking. It was good in terms of suppressing the negative flavor.
以上から、食用油脂を配合して炊飯する場合であっても、えごま油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できることが明らかとなった。そして、えごま油を含有する炊飯用油脂組成物を用いることによる米飯の油っぽさ低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 From the above, it was clarified that the oiliness of the cooked rice obtained can be reduced by using the cooked rice oil / fat composition containing sesame oil even when the cooked rice is cooked by blending the edible oil / fat. Then, it was clarified that the effect of reducing the oiliness of cooked rice by using the oil-and-fat composition for cooking rice containing sesame oil was maintained even after 24 hours had passed from the cooking of cooked rice.
〔４．米飯類の製造と評価（２）〕
ベース油脂として菜種油を使用し、これにｎ−３系食用油脂であるえごま油を０．８質量％となるように添加して、実施例２−１の炊飯用油脂組成物を調製した。また、えごま油を添加しない対照として、比較例２−１の炊飯用油脂組成物を調製した。
[4. Manufacture and evaluation of cooked rice (2)]
Rapeseed oil was used as the base fat and oil, and sesame oil, which is an n-3 edible fat and oil, was added to the base fat and oil so as to be 0.8% by mass to prepare the oil and fat composition for cooking rice of Example 2-1. Moreover, as a control to which sesame oil was not added, the oil and fat composition for cooking rice of Comparative Example 2-1 was prepared.
生米４００ｇを洗米し、炊飯釜に入れ、米と水の合計重量が９７２ｇとなるように水を加えた。そこに、静菌剤としてのお酢４ｇ、及び試験する油脂組成物４ｇを加え、炊飯釜を炊飯器（圧力ＩＨ炊飯ジャーＮＰ−ＮＴ１０型 象印マホービン株式会社製）にセットした。通常モードで炊飯をスタートし、米飯を得た。 400 g of raw rice was washed, placed in a rice cooker, and water was added so that the total weight of rice and water was 972 g. 4 g of vinegar as a bacteriostatic agent and 4 g of the fat and oil composition to be tested were added thereto, and the rice cooker was set in a rice cooker (pressure IH rice cooker NP-NT10 type Zojirushi Mahobin Co., Ltd.). I started cooking rice in normal mode and got rice.
炊飯完了後、米飯を混ぜ、真空冷却器（CMJ-20QE 三浦工業株式会社製）にて２３℃まで冷却した直後の米飯（Ｄ０）を、専門パネラー４名にて試食し、さらっと感及び油のネガティブ風味について、上記〔３．米飯類の製造と評価（１）〕と同様に官能評価を行った。 After cooking the rice, mix the cooked rice and cool it to 23 ° C with a vacuum cooler (CMJ-20QE, manufactured by Miura Co., Ltd.). Immediately after tasting the cooked rice (D0) with four specialized panelists, it feels smooth and oily. Regarding the negative flavor of the above [3. The sensory evaluation was carried out in the same manner as in the production and evaluation of cooked rice (1)].
その結果、表７に示したように、えごま油を０．８質量％の含有量となるように添加した油脂組成物（実施例２−１）では、えごま油を添加しない油脂組成物（比較例２−１）に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において、より良好な評価となった。 As a result, as shown in Table 7, in the fat and oil composition (Example 2-1) in which sesame oil was added so as to have a content of 0.8% by mass, the fat and oil composition to which sesame oil was not added (comparative). Compared with Example 2-1), the evaluation was better in terms of improving the smooth feeling and suppressing the negative flavor of oil.
よって、生米１００重量部に対して油脂組成物の添加量を１重量部配合した場合においても、生米１００重量部に対して油脂組成物を２重量部配合した上記〔３．米飯類の製造と評価（１）〕の場合と同様に、えごま油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できることが明らかとなった。 Therefore, even when 1 part by weight of the fat and oil composition is added to 100 parts by weight of raw rice, 2 parts by weight of the fat and oil composition is mixed with 100 parts by weight of raw rice [3. As in the case of the production and evaluation of cooked rice (1)], it was clarified that the oiliness of the obtained cooked rice can be reduced by using the oil and fat composition for cooking rice containing sesame oil.
〔５．米飯類の製造と評価（３）〕
ベース油脂として高オレイン酸菜種油を使用し、これにｎ−３系食用油脂であるえごま油を０．８質量％となるように添加して、更に所定の乳化剤を配合して、実施例３−１の炊飯用油脂組成物を調製した。また、えごま油を添加しない対照として、えごま油の代わりに菜種油を添加して比較例２−１の炊飯用油脂組成物を調製した。
[5. Manufacture and evaluation of cooked rice (3)]
High oleic acid rapeseed oil was used as the base fat and oil, and sesame oil, which is an n-3 edible fat and oil, was added so as to be 0.8% by mass, and a predetermined emulsifier was further added to the mixture. The oil and fat composition for cooking rice of No. 1 was prepared. Further, as a control to which sesame oil was not added, rapeseed oil was added instead of sesame oil to prepare a fat composition for cooking rice of Comparative Example 2-1.
上記〔３．米飯類の製造と評価（１）〕と同様にして米飯を得、官能評価を行った。具体的には、生米１００重量部に対して試験する油脂組成物を２重量部配合して、炊飯器で炊飯し、米飯を得た。炊飯完了後、米飯を混ぜ、真空冷却器（CMJ-20QE 三浦工業株式会社製）にて２３℃まで冷却した直後の米飯（Ｄ０）、及び２４時間経過後の米飯（Ｄ１）を、専門パネラー４名にて試食し、さらっと感及び油のネガティブ風味について官能評価を行った。 Above [3. Production and evaluation of cooked rice (1)] Cooked rice was obtained and sensory evaluation was performed. Specifically, 2 parts by weight of the oil / fat composition to be tested was mixed with 100 parts by weight of raw rice and cooked with a rice cooker to obtain cooked rice. After cooking the cooked rice, mix the cooked rice and cool it to 23 ° C with a vacuum cooler (manufactured by CMJ-20QE Miura Co., Ltd.), and then cook the cooked rice (D0) and the cooked rice (D1) after 24 hours. After tasting by name, sensory evaluation was performed on the smooth feeling and the negative flavor of the oil.
また、油脂組成物に配合した乳化剤の臭みに関しても官能評価を行った。具体的には、下記表８に示す７段階の評価基準で採点して、その平均点を算出し、更に、その平均点を下記表９に示す水準に従ってランク付けし、最終評価とした。 In addition, sensory evaluation was also performed on the odor of the emulsifier blended in the oil and fat composition. Specifically, the scores were scored according to the seven evaluation criteria shown in Table 8 below, the average score was calculated, and the average score was further ranked according to the level shown in Table 9 below to obtain the final evaluation.
その結果、表１０、１１に示したように、えごま油を０．８質量％の含有量となるように添加した油脂組成物（実施例３−１）では、えごま油を添加しない油脂組成物（比較例３−１）に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において、より良好な評価となった。また、特にＤ１評価にみられるように、実施例３−１の米飯は、炊飯から２４時間経過後においても、比較例３−１の米飯に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において良好であった。 As a result, as shown in Tables 10 and 11, in the fat and oil composition (Example 3-1) in which sesame oil was added so as to have a content of 0.8% by mass, the fat and oil composition to which sesame oil was not added was added. Compared with (Comparative Example 3-1), the evaluation was better in terms of improving the smooth feeling and suppressing the negative flavor of oil. In addition, as seen in the D1 evaluation, the cooked rice of Example 3-1 has a smoother feeling and a negative oil flavor than the cooked rice of Comparative Example 3-1 even after 24 hours have passed since the cooked rice. It was good in terms of suppression.
よって、ベース油脂として高オレイン酸菜種油を使用した場合においても、ベース油脂として菜種油を使用した上記〔３．米飯類の製造と評価（１）〕の場合と同様に、えごま油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できることが明らかとなった。そして、えごま油を含有する炊飯用油脂組成物を用いることによる米飯の油っぽさ低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 Therefore, even when high oleic acid rapeseed oil is used as the base fat and oil, rapeseed oil is used as the base fat and oil as described above [3. As in the case of the production and evaluation of cooked rice (1)], it was clarified that the oiliness of the obtained cooked rice can be reduced by using the oil and fat composition for cooking rice containing sesame oil. Then, it was clarified that the effect of reducing the oiliness of cooked rice by using the oil-and-fat composition for cooking rice containing sesame oil was maintained even after 24 hours had passed from the cooking of cooked rice.
また、表１２に示したように、えごま油を０．８質量％の含有量となるように添加した油脂組成物（実施例３−１）では、えごま油を添加しない油脂組成物（比較例３−１）に比べ、乳化剤の臭みが弱かった。また、特にＤ１評価にみられるように、実施例３−１の米飯は、炊飯から２４時間経過後においても、比較例３−１の米飯に比べ、乳化剤の臭みが弱かった。 Further, as shown in Table 12, in the oil / fat composition (Example 3-1) in which sesame oil was added so as to have a content of 0.8% by mass, the oil / fat composition in which sesame oil was not added (Comparative Example). Compared with 3-1), the odor of the emulsifier was weaker. Further, as particularly seen in the D1 evaluation, the cooked rice of Example 3-1 had a weaker odor of the emulsifier than the cooked rice of Comparative Example 3-1 even after 24 hours had passed from the cooked rice.
以上から、食用油脂を配合して炊飯する場合、えごま油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できるとともに、配合した乳化剤の臭みの低減効果が得られることが明らかとなった。そして、えごま油を含有する炊飯用油脂組成物を用いることによる乳化剤の臭み低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 From the above, when cooking rice by blending edible oil and fat, by using the oil and fat composition for cooking rice containing sesame oil, the oiliness of the obtained cooked rice can be reduced and the odor of the blended emulsifier can be reduced. It became clear that it could be obtained. Then, it was clarified that the effect of reducing the odor of the emulsifier by using the oil / fat composition for cooking rice containing sesame oil was maintained even after 24 hours had passed from the cooking of rice.
〔６．米飯類の製造と評価（４）〕
ベース油脂としてコーン油を使用し、これにｎ−３系食用油脂であるあまに油を０．８質量％となるように添加して、更に所定の乳化剤を配合して、実施例４−１の炊飯用油脂組成物を調製した。また、あまに油を添加しない対照として、あまに油の代わりに菜種油を添加して比較例４−１の炊飯用油脂組成物を調製した。
[6. Manufacture and evaluation of cooked rice (4)]
Corn oil was used as the base fat and oil, and oil was added to the n-3 edible fat and oil so as to be 0.8% by mass, and a predetermined emulsifier was further added to the mixture. The oil and fat composition for cooking rice was prepared. Further, as a control in which no oil was added to the candy, rapeseed oil was added instead of the oil to prepare the oil and fat composition for cooking rice of Comparative Example 4-1.
上記〔３．米飯類の製造と評価（１）〕と同様にして米飯を得、官能評価を行った。具体的には、生米１００重量部に対して試験する油脂組成物を２重量部配合して、炊飯器で炊飯し、米飯を得た。炊飯完了後、米飯を混ぜ、真空冷却器（CMJ-20QE 三浦工業株式会社製）にて２３℃まで冷却した直後の米飯（Ｄ０）、及び２４時間経過後の米飯（Ｄ１）を、専門パネラー４名にて試食し、さらっと感及び油のネガティブ風味について官能評価を行った。更に、油脂組成物に配合した乳化剤の臭みに関しても、上記〔５．米飯類の製造と評価（３）〕と同様にして官能評価を行った。 Above [3. Production and evaluation of cooked rice (1)] Cooked rice was obtained and sensory evaluation was performed. Specifically, 2 parts by weight of the oil / fat composition to be tested was mixed with 100 parts by weight of raw rice and cooked with a rice cooker to obtain cooked rice. After cooking the cooked rice, mix the cooked rice and cool it to 23 ° C with a vacuum cooler (manufactured by CMJ-20QE Miura Co., Ltd.), and then cook the cooked rice (D0) and the cooked rice (D1) after 24 hours. After tasting by name, sensory evaluation was performed on the smooth feeling and the negative flavor of the oil. Furthermore, regarding the odor of the emulsifier blended in the oil / fat composition, the above [5. Sensory evaluation was performed in the same manner as in the production and evaluation of cooked rice (3)].
その結果、表１３、１４に示したように、あまに油を０．８質量％の含有量となるように添加した油脂組成物（実施例４−１）では、あまに油を添加しない油脂組成物（比較例４−１）に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において、より良好な評価となった。また、特にＤ１評価にみられるように、実施例４−１の米飯は、炊飯から２４時間経過後においても、比較例４−１の米飯に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において良好であった。 As a result, as shown in Tables 13 and 14, in the fat and oil composition (Example 4-1) in which oil was added to the flax so as to have a content of 0.8% by mass, the fat and oil to which the oil was not added to the flax was not added. Compared with the composition (Comparative Example 4-1), the evaluation was better in terms of improving the smooth feeling and suppressing the negative flavor of the oil. In addition, as seen in the D1 evaluation, the cooked rice of Example 4-1 has a smoother feeling and a negative oil flavor than the cooked rice of Comparative Example 4-1 even after 24 hours have passed since the cooked rice. It was good in terms of suppression.
よって、ベース油脂としてコーン油を使用し、ｎ−３系食用油脂としてあまに油を使用した場合においても、ベース油脂として菜種油を使用し、ｎ−３系食用油脂としてえごま油を使用した上記〔３．米飯類の製造と評価（１）〕の場合と同様に、あまに油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できることが明らかとなった。そして、あまに油を含有する炊飯用油脂組成物を用いることによる米飯の油っぽさ低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 Therefore, even when corn oil is used as the base fat and oil and sesame oil is used as the n-3 edible fat and oil, rapeseed oil is used as the base fat and oil and sesame oil is used as the n-3 edible fat and oil. 3. 3. As in the case of the production and evaluation of cooked rice (1)], it was clarified that the oiliness of the obtained cooked rice can be reduced by using the oil-and-fat composition for cooking rice containing oil. Then, it was clarified that the effect of reducing the oiliness of cooked rice by using the oil-and-fat composition for cooked rice containing oil was maintained even after 24 hours had passed since the cooked rice.
また、表１５に示したように、あまに油を０．８質量％の含有量となるように添加した油脂組成物（実施例４−１）では、あまに油を添加しない油脂組成物（比較例４−１）に比べ、乳化剤の臭みが弱かった。また、特にＤ１評価にみられるように、実施例４−１の米飯は、炊飯から２４時間経過後においても、比較例４−１の米飯に比べ、乳化剤の臭みが弱かった。 Further, as shown in Table 15, in the oil / fat composition (Example 4-1) in which oil was added to the emulsifier so as to have a content of 0.8% by mass, the oil / fat composition in which no oil was added to the emulsifier (Example 4-1) Compared with Comparative Example 4-1), the odor of the emulsifier was weaker. Further, as particularly seen in the D1 evaluation, the cooked rice of Example 4-1 had a weaker emulsifier odor than the cooked rice of Comparative Example 4-1 even after 24 hours had passed from the cooked rice.
以上から、食用油脂を配合して炊飯する場合、あまに油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できるとともに、配合した乳化剤の臭みの低減効果が得られることが明らかとなった。そして、あまに油を含有する炊飯用油脂組成物を用いることによる乳化剤の臭み低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 From the above, when cooking rice by blending edible oil and fat, by using the oil and fat composition for cooking rice containing oil, the oiliness of the obtained cooked rice can be reduced and the odor of the blended emulsifier can be reduced. It became clear that Then, it was clarified that the effect of reducing the odor of the emulsifier by using the oil-and-fat composition for cooking rice containing oil was maintained even after 24 hours had passed from the cooking of rice.
〔７．米飯類の製造と評価（５）〕
ベース油脂として高オレイン酸菜種油を使用し、これにｎ−３系食用油脂であるえごま油を０．８質量％となるように添加して、実施例５−１の炊飯用油脂組成物を調製した。また、えごま油を添加しない対照として、えごま油の代わりに菜種油を添加して比較例５−１の炊飯用油脂組成物を調製した。
[7. Production and evaluation of cooked rice (5)]
High oleic acid rapeseed oil is used as the base fat and oil, and sesame oil, which is an n-3 edible fat and oil, is added to the base fat and oil so as to be 0.8% by mass to prepare the oil and fat composition for cooking rice of Example 5-1. did. Further, as a control to which sesame oil was not added, rapeseed oil was added instead of sesame oil to prepare a fat composition for cooking rice of Comparative Example 5-1.
生米４００ｇを洗米し、炊飯釜に入れ、米と水の合計重量が９７２ｇとなるように水を加えた。そこに鶏もも肉２００ｇ、醤油２０ｇ、酒２０ｇ、みりん１０ｇを加え、更に試験する油脂組成物８ｇを加えて、炊飯釜を炊飯器（圧力ＩＨ炊飯ジャーＮＰ−ＮＴ１０型 象印マホービン株式会社製）にセットした。通常モードで炊飯をスタートし、炊き込みご飯を得た。 400 g of raw rice was washed, placed in a rice cooker, and water was added so that the total weight of rice and water was 972 g. Add 200 g of chicken thigh, 20 g of soy sauce, 20 g of sake, and 10 g of mirin, add 8 g of the fat and oil composition to be tested, and set the rice cooker in a rice cooker (pressure IH rice cooker NP-NT10 type Zojirushi Mahobin Co., Ltd.). did. I started cooking rice in normal mode and got cooked rice.
炊飯完了後、炊き込みご飯を混ぜ、真空冷却器（CMJ-20QE 三浦工業株式会社製）にて２３℃まで冷却した直後の炊き込みご飯（Ｄ０）、及び２４時間経過後の炊き込みご飯（Ｄ１）を、専門パネラー４名にて試食し、さらっと感及び油のネガティブ風味について、上記〔３．米飯類の製造と評価（１）〕と同様に官能評価を行った。 After the rice has been cooked, mix the cooked rice and cool the cooked rice (D0) immediately after cooling to 23 ° C with a vacuum cooler (manufactured by CMJ-20QE Miura Co., Ltd.), and the cooked rice (D1) after 24 hours. After tasting with 4 specialized panelists, the smooth feeling and the negative flavor of the oil were described in [3. The sensory evaluation was carried out in the same manner as in the production and evaluation of cooked rice (1)].
また、炊き込みご飯に配合した具材の臭みに関しても官能評価を行った。具体的には、下記表１６に示す７段階の評価基準で採点して、その平均点を算出し、更に、その平均点を下記表１７に示す水準に従ってランク付けし、最終評価とした。 In addition, sensory evaluation was also performed on the odor of the ingredients mixed in the cooked rice. Specifically, the scores were scored according to the seven evaluation criteria shown in Table 16 below, the average score was calculated, and the average score was further ranked according to the level shown in Table 17 below to obtain the final evaluation.
その結果、表１８、１９に示したように、えごま油を０．８質量％の含有量となるように添加した油脂組成物（実施例５−１）では、えごま油を添加しない油脂組成物（比較例５−１）に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において、より良好な評価となった。また、特にＤ１評価にみられるように、実施例５−１の炊き込みご飯は、炊飯から２４時間経過後においても、比較例５−１の炊き込みご飯と比べ、さらっと感の向上や油のネガティブ風味の抑制の点において良好であった。 As a result, as shown in Tables 18 and 19, in the fat and oil composition (Example 5-1) in which sesame oil was added so as to have a content of 0.8% by mass, the fat and oil composition to which sesame oil was not added was added. Compared with (Comparative Example 5-1), the evaluation was better in terms of improving the smooth feeling and suppressing the negative flavor of oil. In addition, as seen in the D1 evaluation, the cooked rice of Example 5-1 has a smoother feeling and a negative oil even after 24 hours have passed since the rice was cooked, as compared with the cooked rice of Comparative Example 5-1. It was good in terms of suppressing flavor.
よって、炊き込みご飯を炊飯する場合においても、えごま油を含有する炊飯用油脂組成物を用いることにより、得られる炊き込みご飯の油っぽさを低減できることが明らかとなった。そして、えごま油を含有する炊飯用油脂組成物を用いることによる炊き込みご飯の油っぽさ低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 Therefore, it has been clarified that the oiliness of the obtained cooked rice can be reduced by using the oil-and-fat composition for cooking rice containing sesame oil even when the cooked rice is cooked. Then, it was clarified that the effect of reducing the oiliness of the cooked rice by using the oil-and-fat composition for cooking rice containing sesame oil was maintained even 24 hours after the rice was cooked.
また、表２０に示したように、えごま油を０．８質量％の含有量となるように添加した油脂組成物（実施例５−１）では、えごま油を添加しない油脂組成物（比較例５−１）に比べ、炊き込みご飯に配合した具材の臭みが弱かった。また、特にＤ１評価にみられるように、実施例５−１の炊き込みご飯は、炊飯から２４時間経過後においても、比較例５−１の炊き込みご飯と比べ、具材の臭みが弱かった。 Further, as shown in Table 20, in the fat and oil composition (Example 5-1) in which sesame oil was added so as to have a content of 0.8% by mass, the fat and oil composition to which sesame oil was not added (Comparative Example). Compared to 5-1), the odor of the ingredients mixed in the cooked rice was weaker. Further, as particularly seen in the D1 evaluation, the cooked rice of Example 5-1 had a weaker odor of the ingredients than the cooked rice of Comparative Example 5-1 even 24 hours after the rice was cooked.
以上から、食用油脂を配合して炊き込みご飯を炊飯する場合、えごま油を含有する炊飯用油脂組成物を用いることにより、得られる炊き込みご飯の油っぽさを低減できるとともに、炊き込みご飯に配合した具材の臭みの低減効果が得られることが明らかとなった。そして、えごま油を含有する炊飯用油脂組成物を用いることによる炊き込みご飯の具材の臭み低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 From the above, when cooking rice cooked with edible oils and fats, by using the oil and fat composition for cooking rice containing sesame oil, the oiliness of the obtained cooked rice can be reduced and the cooked rice is blended. It was clarified that the effect of reducing the odor of the ingredients can be obtained. Then, it was clarified that the effect of reducing the odor of the ingredients of the cooked rice by using the oil / fat composition for cooking rice containing sesame oil was maintained even after 24 hours had passed from the cooking of the rice.
〔８．米飯類の製造と評価（６）〕
ベース油脂として米油を使用し、これにｎ−３系食用油脂であるしそ油を表２１（又は表２２）に示す含有量（質量％）となるように添加して、実施例６−１の炊飯用油脂組成物を調製した。また、しそ油を添加しない対照として、しそ油の代わりに菜種油を添加して比較例６−１の炊飯用油脂組成物を調製した。
[8. Production and evaluation of cooked rice (6)]
Rice oil was used as the base oil, and shiso oil, which is an n-3 edible oil, was added to the oil so as to have the content (mass%) shown in Table 21 (or Table 22), and Example 6-1 The oil and fat composition for rice cooking was prepared. Further, as a control to which no perilla oil was added, rapeseed oil was added instead of perilla oil to prepare a fat composition for cooking rice of Comparative Example 6-1.
生米２合（２８２ｇ）を洗米し、炊飯釜に入れ、米と水の合計重量が８００ｇとなるように水を加えた。そこに試験する油脂組成物４ｇを加え、炊飯釜を炊飯器（圧力ＩＨ炊飯ジャーＮＰ−ＮＴ１０型 象印マホービン株式会社製）にセットした。通常モードで炊飯をスタートし、米飯を得た。 2 go (282 g) of raw rice was washed, put into a rice cooker, and water was added so that the total weight of rice and water was 800 g. 4 g of the oil / fat composition to be tested was added thereto, and the rice cooker was set in a rice cooker (pressure IH rice cooker NP-NT10 type Zojirushi Mahobin Co., Ltd.). I started cooking rice in normal mode and got rice.
炊飯完了後、米飯を混ぜ、真空冷却器（CMJ-20QE 三井工業株式会社製）にて２３℃まで冷却した直後の米飯（Ｄ０）、及び２４時間経過後の米飯（Ｄ１）を、専門パネラー４名にて試食し、さらっと感及び油のネガティブ風味について、上記〔３．米飯類の製造と評価（１）〕と同様に官能評価を行った。 After cooking the cooked rice, mix the cooked rice and cool it to 23 ° C with a vacuum cooler (manufactured by CMJ-20QE Mitsui Kogyo Co., Ltd.), and then cook the cooked rice (D0) and the cooked rice (D1) after 24 hours. After tasting by name, the smooth feeling and the negative flavor of the oil were described in [3. The sensory evaluation was carried out in the same manner as in the production and evaluation of cooked rice (1)].
その結果、表２１、２２に示したように、しそ油を０．８質量％の含有量となるように添加した油脂組成物（実施例６−１）では、しそ油を添加しない油脂組成物（比較例６−１）に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において、より良好な評価となった。また、特にＤ１評価にみられるように、実施例６−１の米飯は、炊飯から２４時間経過後においても、比較例６−１の米飯に比べ、さらっと感の向上や油のネガティブ風味の抑制の点において良好であった。 As a result, as shown in Tables 21 and 22, in the fat and oil composition (Example 6-1) in which the perilla oil was added so as to have a content of 0.8% by mass, the fat and oil composition to which the perilla oil was not added. Compared with (Comparative Example 6-1), the evaluation was better in terms of improving the smooth feeling and suppressing the negative flavor of the oil. In addition, as seen in the D1 evaluation, the cooked rice of Example 6-1 has a smoother feeling and a negative oil flavor than the cooked rice of Comparative Example 6-1 even after 24 hours have passed since the cooked rice. It was good in terms of suppression.
よって、ベース油脂として米油を使用し、ｎ−３系食用油脂としてしそ油を使用した場合においても、ベース油脂として菜種油を使用し、ｎ−３系食用油脂としてえごま油を使用した上記〔３．米飯類の製造と評価（１）〕の場合と同様に、しそ油を含有する炊飯用油脂組成物を用いることにより、得られる米飯の油っぽさを低減できることが明らかとなった。そして、しそ油を含有する油脂組成物を用いることによる米飯の油っぽさ低減効果は、炊飯から２４時間経過後においても維持されていることが明らかとなった。 Therefore, even when rice oil is used as the base fat and oil and perilla oil is used as the n-3 edible fat, rapeseed oil is used as the base fat and sesame oil is used as the n-3 edible fat. .. As in the case of the production and evaluation of cooked rice (1)], it was clarified that the oiliness of the obtained cooked rice can be reduced by using the oil and fat composition for cooking rice containing perilla oil. Then, it was clarified that the effect of reducing the oiliness of cooked rice by using the oil / fat composition containing perilla oil was maintained even after 24 hours had passed since the cooked rice.
Claims (26)
前記炊飯用油脂組成物は、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有することを特徴とする米飯類の製造方法。 It is a method for producing cooked rice by blending an oil / fat composition for cooking rice.
The cooked rice composition is characterized by containing n-3 edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. Method.
前記炊飯用油脂組成物に、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有させることを特徴とする米飯類の油っぽさ低減方法。 When blending oil and fat composition for cooking rice and cooking rice to obtain cooked rice
The oil for cooked rice is characterized by containing n-3 edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. How to reduce the taste.
前記炊飯用油脂組成物に、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有させることを特徴とする乳化剤入り米飯類における該乳化剤の臭みの低減方法。 When blending an emulsifier-containing oil and fat composition for cooking and cooking rice to obtain cooked rice,
Cooked rice containing an emulsifier, which comprises containing n-3 edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. A method for reducing the odor of the emulsifier.
前記炊飯用油脂組成物に、構成脂肪酸総量に占めるｎ−３系脂肪酸の含有量が３０質量％以上８０質量％以下であるｎ−３系食用油脂を含有させることを特徴とする具材入り米飯類における該具材の臭みの低減方法。 When blending the oil and fat composition for cooking rice and cooking rice to obtain cooked rice with ingredients,
The cooked rice with ingredients is characterized by containing n-3 edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. A method for reducing the odor of the ingredients in the class.
The agent according to claim 25, wherein the n-3 edible oil is sesame oil.
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