JP2023095809A - Fat composition, method for producing starchy food product, and method for suppressing moisture loss of starchy food product - Google Patents

Abstract

To provide a material capable of suppressing moisture loss of a starchy food product by a simpler method, a method for producing a starchy food product capable of suppressing moisture loss, and a method for suppressing moisture loss of a starchy food product.SOLUTION: A fat composition contains an edible oil and an emulsifier, and suppresses moisture loss of a starchy food product, wherein a content of the edible oil is 87 mass% or more with respect to the whole fat composition, and the emulsifier is one or two or more kinds selected from a group consisting of a polyglycerol condensed ricinoleic acid ester, a polyglyceryl fatty acid ester, an organic acid monoglyceride, a sucrose fatty acid ester, a sorbitan fatty acid ester and lecithin.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition, a starchy food, a method for producing the oil and fat composition, a method for producing a starchy food, and a method for inhibiting microwave burn of a starchy food.

A microwave oven is a cooking appliance that irradiates food with microwaves to vibrate the water molecules contained in the food, and heats the food with the frictional heat generated at that time. Microwave ovens are often used to heat and eat frozen, chilled, and refrigerated foods, but when heated in a microwave oven, the food is partially overheated, resulting in dryness, scorching, uneven heating, etc. This phenomenon is called "microwave burn".

As a technique for improving such microwave burn, Patent Document 1 discloses that the surface of food is coated with a composition for microwave thawing/heating food containing specific amounts of water, fats and oils, polyhydric alcohol and emulsifier. It is described that the problem of microwave thawing/heating food can be eliminated. In Patent Document 2, when cooking rice, 0.1% by mass or more and 5% by mass or less of a high oil emulsified oil composition obtained by emulsifying an emulsifier, a polyhydric alcohol, and water at a specific ratio is added to all ingredients before cooking rice. By doing so, it is possible to produce frozen cooked rice that is less prone to microwave burn.

Japanese Unexamined Patent Application Publication No. 2016-2024 JP 2015-8647 A

However, the compositions described in Patent Literatures 1 and 2 both contain water and a polyhydric alcohol as essential components, require a heating step, and are complicated to manufacture, leaving room for improvement.

Therefore, the object of the present invention is to provide a material capable of suppressing microwave oven burn of starchy food, a method for producing starchy food capable of suppressing microwave oven burn, and microwave oven burn of starchy food by a simpler method. To provide a method for suppressing

As a result of intensive research, the present inventors have found that microwave burn of starchy foods can be suppressed by using a fat composition containing an edible fat and a specific emulsifier, and have completed the present invention.

That is, according to the present invention, the following oil and fat composition, starchy food, method for producing the oil and fat composition, method for producing starchy food, and method for inhibiting microwave burn of starchy food are provided.
[1] An oil and fat composition containing an edible oil and an emulsifier for suppressing microwave burn of starchy foods,
The content of the edible oil is 87% by mass or more with respect to the entire oil and fat composition,
The oil and fat composition, wherein the emulsifier is one or more selected from the group consisting of polyglycerin condensed ricinoleate, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and lecithin.
[2] The polyglycerin fatty acid ester is one or more selected from the group consisting of diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester and hexaglycerin fatty acid ester, The oil and fat composition according to [1].
[3] The oil-and-fat composition according to [1] or [2], wherein the content of the emulsifier is 0.05% by mass or more relative to the entire oil-and-fat composition.
[4] The oil and fat composition according to any one of [1] to [3], wherein the starchy food is one or two selected from the group consisting of noodles and cooked rice.
[5] A starchy food comprising the fat and oil composition according to any one of [1] to [4].
[6] A method for producing a fat composition containing an edible fat and an emulsifier for suppressing microwave burn of starchy foods,
mixing the edible fat and the emulsifier;
The content of the edible oil is 87% by mass or more with respect to the entire oil and fat composition,
The emulsifier is one or more selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and lecithin. Production method.
[7] A method for producing a starchy food, comprising the step of adhering the oil and fat composition according to any one of [1] to [4] to the surface of the starchy food.
[8] A method for suppressing microwave burn of starchy foods, comprising the step of adhering the oil and fat composition according to any one of [1] to [4] to the surface of starchy foods.

According to the present invention, microwave burn of starchy foods can be suppressed. Furthermore, the texture of starchy foods can be improved.

Specific embodiments for carrying out the present invention will be described below. However, the following description is merely one aspect of the present invention, and does not limit the invention. In addition, "-" in a numerical range indicates from above to below unless otherwise specified, and includes both numerical values at both ends. When the upper and lower limits of a numerical range are given, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also disclosed. Moreover, each of the following components can be used alone or in combination of two or more.

(Fat composition)
In the present embodiment, the oil-and-fat composition contains edible oil and an emulsifier, and is an oil-and-fat composition for suppressing microwave burn of starchy foods. The content of the edible oil is 87% by mass or more relative to the entire oil and fat composition, and the emulsifier is polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin. One or more selected from the group consisting of

(Edible oils and fats)
In the present embodiment, the edible oil is not particularly limited as long as it is an edible oil, but it is preferably a liquid oil. Specifically, it is an oil that is liquid at 25° C. under 1 atmosphere, ie, fluid. An oil that is liquid at 15°C is more preferred, and an oil that is liquid at 5°C is even more preferred.

Edible oils and fats include rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, cocoa butter, palm kernel oil, coconut oil, Vegetable oils and fats such as camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil and poppy oil; Animal oils and fats such as beef tallow, lard, milk fat, chicken oil and fish oil; Synthetic oils and fats such as medium-chain fatty acid triglycerides, etc. Also included are processed oils and fats obtained by subjecting these edible oils and fats to fractionation, hydrogenation, transesterification, and the like.
From the viewpoint of suppressing microwave burn of starchy foods, one or two or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, corn oil, rice oil, sunflower oil and olive oil are preferable, and rapeseed oil and soybean oil. One or two selected from the group consisting of are more preferable.

The content of the edible oil in the oil and fat composition is 87% by mass or more, preferably 88% by mass or more, more preferably 89% by mass, relative to the entire oil and fat composition, from the viewpoint of suppressing microwave burn of starchy foods. % or more, more preferably 90 mass % or more. Also, from the same point of view, the % by mass or less, more preferably 99% by mass or less.

(emulsifier)
In the present embodiment, the emulsifier contained in the oil and fat composition is one selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and lecithin, or Two or more.
From the viewpoint of suppressing microwave burn of starchy foods, the emulsifier is one or more selected from the group consisting of polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters and lecithin. is preferred, and one or more selected from the group consisting of polyglycerin condensed ricinoleate, polyglycerin fatty acid ester, organic acid monoglyceride and lecithin are more preferred, and polyglycerin condensed ricinoleate, polyglycerin fatty acid ester and organic More preferably, one or more selected from the group consisting of acid monoglycerides.

Polyglycerin condensed ricinoleic acid ester is obtained by ester-bonding polyglycerin and condensed ricinoleic acid.
In the present embodiment, the polyglycerin-condensed ricinoleate is preferably one or more selected from the group consisting of hexaglycerin-condensed ricinoleate, pentaglycerin-condensed ricinoleate and tetraglycerin-condensed ricinoleate. and more preferably hexaglycerin condensed ricinoleic acid ester. Here, the hexaglycerin condensed ricinoleate ester has an average polymerization degree of polyglycerin of 6, the pentaglycerin condensed ricinoleate ester has an average polymerization degree of polyglycerin of 5, and the tetraglycerin condensed ricinoleate ester has an average degree of polymerization of polyglycerin. It means a polyglycerol condensed ricinoleic acid ester with an average degree of polymerization of 4.
Moreover, the hydrophilic-lipophilic balance (HLB) of the polyglycerol-condensed ricinoleic acid ester is not particularly limited, and any one may be used. HLB (Hydrophile Lipophile Balance) is a value representing the degree of affinity of a surfactant for water and oil.

A polyglycerin fatty acid ester is obtained by ester-bonding a fatty acid to a polyglycerin.
In the present embodiment, the polyglycerin fatty acid ester is preferably selected from the group consisting of diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester, hexaglycerin fatty acid ester and decaglycerin fatty acid ester. or two or more, more preferably one or two or more selected from the group consisting of diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester and hexaglycerin fatty acid ester. . Here, diglycerin fatty acid ester means that the average degree of polymerization of polyglycerin is 2, triglycerin fatty acid ester means that the average degree of polymerization of polyglycerin is 3, and tetraglycerin fatty acid ester means that the average degree of polymerization of polyglycerin is 4. Pentaglycerin fatty acid ester is polyglycerol with an average polymerization degree of 5, hexaglycerin fatty acid ester is polyglycerin with an average polymerization degree of 6, and decaglycerin fatty acid ester is polyglycerin with an average polymerization degree of 10. means that

The constituent fatty acid of the polyglycerol fatty acid ester is not particularly limited, but is preferably a fatty acid having 12 or more and 22 or less carbon atoms, more preferably a fatty acid having 18 or more and 22 or less carbon atoms, and still more preferably 18 carbon atoms. A fatty acid, and more preferably oleic acid.
The hydrophilic-lipophilic balance (HLB) of the polyglycerin fatty acid ester is not particularly limited, but is preferably 12 or less, more preferably 10 or less, and still more preferably 8 or less. Also, it is preferably 1 or more, and more preferably 2 or more.

An organic acid monoglyceride is a monoglyceride (monoglycerin fatty acid ester) bound to an organic acid.
In the present embodiment, the constituent organic acid of the organic acid monoglyceride is not particularly limited, but is preferably one or more selected from the group consisting of citric acid, acetic acid, lactic acid, succinic acid and tartaric acid, more preferably is citric acid. The constituent fatty acid of the organic acid monoglyceride is not particularly limited, but is preferably a fatty acid having 12 or more and 22 or less carbon atoms, more preferably a fatty acid having 16 or more and 18 or less carbon atoms, and still more preferably 18 carbon atoms. and more preferably oleic acid.
The hydrophilic-lipophilic balance (HLB) of the organic acid monoglyceride is not particularly limited, but is preferably 12 or less, more preferably 10 or less, and still more preferably 8 or less. Also, it is preferably 1 or more, and more preferably 3 or more.

A sucrose fatty acid ester is obtained by ester-bonding a fatty acid to sucrose.
In the present embodiment, the constituent fatty acid of the sucrose fatty acid ester is not particularly limited, but is preferably a fatty acid having 12 or more and 22 or less carbon atoms, more preferably a fatty acid having 18 or more and 22 or less carbon atoms, still more preferably It is one or two selected from the group consisting of oleic acid and erucic acid, and more preferably erucic acid.
The hydrophilic-lipophilic balance (HLB) of the sucrose fatty acid ester is not particularly limited, but is preferably 10 or less, more preferably 7 or less, and still more preferably 5 or less.

A sorbitan fatty acid ester is obtained by ester-bonding a fatty acid to sorbitan.
In the present embodiment, the fatty acid constituting the sorbitan fatty acid ester is not particularly limited, but is preferably a fatty acid having 12 or more and 22 or less carbon atoms, more preferably a fatty acid having 18 or more and 22 or less carbon atoms, and still more preferably carbon A number 18 fatty acid, even more preferably oleic acid.
The hydrophilic-lipophilic balance (HLB) of the sorbitan fatty acid ester is not particularly limited, but is preferably 10 or less, more preferably 8 or less, and still more preferably 7 or less.

Lecithin in the present embodiment is a general term for lecithins commonly used in the field of foods or food additives. Lecithin can be classified into crude lecithin (also called crude lecithin or paste lecithin), deoiled lecithin (also called powdered lecithin), fractionated lecithin (also called refined lecithin), and enzyme-treated lecithin, depending on the manufacturing method or the purity of the phospholipid. separated. In this embodiment, any lecithin may be used, but crude lecithin is preferred.

In addition, the lecithin in the present embodiment may be of animal origin or plant origin. Examples of animal-derived lecithins include egg yolk lecithin and the like. Examples of plant-derived lecithins include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, maize lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. In the present embodiment, the lecithin is preferably plant-derived lecithin, more preferably one or more selected from the group consisting of soybean lecithin, rapeseed lecithin and sunflower lecithin, and still more preferably soybean lecithin.

In addition, in the present embodiment, when two or more emulsifiers are included, the combination of emulsifiers is not particularly limited, but from the viewpoint of suppressing microwave burn of starchy foods, it is preferable to include at least polyglycerol condensed ricinoleate.

The content of the emulsifier in the oil and fat composition is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, relative to the entire oil and fat composition, from the viewpoint of suppressing microwave burn of starchy foods. , more preferably 0.1% by mass or more, still more preferably 0.5% by mass or more, and even more preferably 1% by mass or more. From the same viewpoint, it is 13% by mass or less, preferably 12% by mass or less, more preferably 11% by mass or less, and even more preferably 10% by mass or less.

In this embodiment, the fat and oil composition may contain components other than the edible fat and emulsifier. For example, it may contain ingredients commonly used in foods, such as fragrances, enzyme preparations, alkali preparations, phosphates, thickeners, pigments, antioxidants, bacteriostats, and seasonings. Moreover, in this embodiment, it is preferable that the oil-and-fat composition does not contain water.

(starch food)
In the present embodiment, starchy foods refer to foods processed using starchy substances such as wheat flour, starch, rice, rice flour, buckwheat flour and other cereals as main raw materials. Examples include noodles, boiled rice, breads, noodle skins, Chinese buns, rice cakes and dumplings, preferably one or two selected from the group consisting of noodles and boiled rice.

Noodles include pasta, udon, Chinese noodles, soba, somen, hiyamugi, cold noodles, rice vermicelli, kishimen, yakisoba, and the like. Examples of cooked rice include white rice, rice balls, fried rice, pilaf, red rice, mixed rice, and the like. Examples of starchy foods including noodles and cooked rice include buckwheat noodles. Breads include bread, roll bread, dog bread, sandwiches, steamed bread and the like. Noodle skins include dumpling skins, wonton skins, shumai skins, spring roll skins, and the like. Examples of Chinese steamed buns include steamed meat buns, steamed pork buns, steamed buns with red bean paste, and the like.

In this embodiment, the starchy food is preferably frozen or refrigerated. The freezing temperature can be, for example, -100°C or higher and lower than 0°C, preferably -50°C or higher and lower than 0°C. The refrigeration temperature can be, for example, 0° C. or higher and 15° C. or lower, preferably 0° C. or higher and 10° C. or lower.

(Method for producing oil composition)
In the present embodiment, the method for producing the oil and fat composition includes a step of mixing the above oil and fat composition and the above emulsifier. The mixing method may be any method, and is not particularly limited.

(Method for producing starchy food)
In this embodiment, the method for producing a starchy food includes the step of adhering the above-described oil and fat composition to the surface of the starchy food.

Any method may be used to attach the oil and fat composition to the surface of the starchy food, and there is no particular limitation.
When the starchy food is noodles, for example, a method of mixing (mixing) the oil and fat composition with the noodles, a method of applying the oil and fat composition to the noodles, a method of spraying the noodles with the oil and fat composition, and immersing the noodles in the oil and fat composition. and a method of boiling the noodles in water to which the oil and fat composition has been added to adhere the oil and fat composition to the surface of the noodles.
When the starchy food is cooked rice, for example, a method of mixing (mixing) the oil and fat composition with cooked rice, a method of applying the oil and fat composition to the cooked rice, a method of spraying the oil and fat composition onto the cooked rice, and a method of applying the oil and fat composition to the cooked rice. Examples include a method of immersion, and a method of making the oil and fat composition adhere to the surface of the cooked rice by cooking the rice in water to which the oil and fat composition has been added.

The amount of the fat composition to be added to the surface of the starchy food can be appropriately set depending on the type of starchy food, the method of attachment to the starchy food, and the like.
When the starchy food is noodles, it is, for example, 0.1 parts by mass or more, preferably 0.5 parts by mass or more, more preferably 1 part by mass or more, and even more preferably 100 parts by mass of the noodles (boiled noodles). is at least 1.5 parts by weight, more preferably at least 2 parts by weight. Moreover, it may be, for example, 100 parts by mass or less, 50 parts by mass or less, 10 parts by mass or less, or 5 parts by mass or less with respect to 100 parts by mass of noodles (boiled noodles).
When the starchy food is cooked rice, it is, for example, 0.1 parts by mass or more, preferably 0.2 parts by mass or more, more preferably 0.3 parts by mass or more per 100 parts by mass of cooked rice (after cooking). and more preferably 0.4 parts by mass or more. Moreover, 100 mass parts or less, 50 mass parts or less, 10 mass parts or less, 5 mass parts or less may be sufficient with respect to 100 mass parts of cooked rice (after rice cooking).

The method for producing a starchy food may further include a step of freezing or refrigerating after the step of adhering the above-described oil and fat composition to the surface of the starchy food. Freezing and refrigerating temperatures are as described above.

The present invention provides a method for suppressing microwave burn of a starchy food product, which comprises the step of adhering the above-described oil and fat composition to the surface of the starchy food product.
The heating conditions and the like for microwave cooking (microwave cooking) of the starchy food are not particularly limited, and may be appropriately set according to the type of the starchy food.

The present invention can also provide a method for improving the texture of a starchy food, comprising the step of adhering the above-described oil and fat composition to the surface of the starchy food. More specifically, a method for improving the firmness of starchy foods can be provided.
Furthermore, the present invention provides a method for improving the luster of starchy foods, and a method for improving smoothness and swallowability of starchy foods, comprising the step of attaching the above-mentioned oil and fat composition to the surface of starchy foods. can also The glossiness of starchy foods means a sizzling feeling like that of freshly prepared foods. The smoothness of the food in the throat means the smoothness of the food in the throat.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the gist of the present invention is not limited to these. In the following examples, "%" means "% by mass" unless otherwise specified. "Parts" means "parts by mass" unless otherwise specified.

As raw materials for the oil and fat composition, mainly the following were used.
[Edible oils and fats]
・ Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. (liquid at 5 ° C, rising melting point of 5 ° C or less)
・Soybean oil: AJINOMOTO soybean salad oil, manufactured by J-Oil Mills Co., Ltd. (liquid at 5°C, rising melting point of 5°C or less)

[emulsifier]
· Polyglycerin condensed ricinoleate: SY Glister CRS-75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (hexaglycerin condensed ricinoleate, HLB: unknown)
・ Diglycerin fatty acid ester: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 1, HLB: 7.4)
・ Organic acid monoglyceride: Sunsoft No. 623A, manufactured by Taiyo Kagaku Co., Ltd. (Constituent organic acid: citric acid, constituent fatty acid: oleic acid, HLB: 7)
・ Lecithin: J Lecithin CL, manufactured by J-Oil Mills Co., Ltd. (crude lecithin, derived from soybeans)
・ Sucrose fatty acid ester: Ryoto Sugar Ester ER-290, Mitsubishi Chemical Foods Co., Ltd. (constituent fatty acid: erucic acid, average number of fatty acid bonds in one molecule: 2, HLB: 2)
・ Propylene glycol fatty acid ester: Rikemal PO-100V, manufactured by Riken Vitamin Co., Ltd. (constituent fatty acid: oleic acid, HLB: 3.6)
・ Monoglycerin fatty acid ester: Poem M-100, manufactured by Riken Vitamin Co., Ltd. (constituent fatty acid: caprylic acid, HLB: 7)
・ Triglycerin fatty acid ester: Poem TRP-97RF, manufactured by Riken Vitamin Co., Ltd. (Constituent fatty acid: palmitic acid, average number of fatty acid bonds in one molecule: 1, HLB: 10)
・ Tetraglycerin fatty acid ester: SY Glister PO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 5, HLB: 2.9)
・Pentaglycerin fatty acid ester: Sunsoft A-173E, manufactured by Taiyo Kagaku Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 3, HLB: 7)
・ Hexaglycerin fatty acid ester: SY Glister PO-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 5, HLB: 4.7)
・ Decaglycerin fatty acid ester 1: Ryoto Polyglyester O-50D, manufactured by Mitsubishi Chemical Foods Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 5, HLB: 7)
・ Decaglycerin fatty acid ester 2: Sunsoft Q-175S, manufactured by Taiyo Kagaku Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 5, HLB: 4.5)
・ Sorbitan fatty acid ester: Sunsoft No. 81S, manufactured by Taiyo Kagaku Co., Ltd. (Constituent fatty acid: oleic acid, average number of fatty acid bonds in one molecule: 1, HLB: 5.1)

<Example 1>
The pasta was boiled and stored frozen by the following method.
(1) After weighing the edible fat and emulsifier in a bowl according to the composition shown in Table 1, the mixture was stirred to prepare the fat and oil composition of each example.
(2) Hot water (1 kg per 100 g of dried pasta noodles) was prepared in a pot, and salt (1% with respect to the weight of hot water) was added just before boiling the pasta.
(3) Pasta (Ma-Ma 1.8 mm, Nisshin Foods Co., Ltd.) was added to the hot water of (2) and boiled for 11 minutes.
(4) The boiled pasta was allowed to stand in a colander for 30 seconds and drained.
(5) The drained pasta of (4) was added to the bowl containing the oil and fat composition of each example prepared in (1) and mixed for 30 seconds (oil and fat composition 2 with respect to 100% by mass of boiled pasta mass%).
(6) The pasta of (5) was served evenly in a container.
(7) The pasta placed in the container of (6) was cooled with a shock freezer (blast chiller & shock freezer HBC-12A3, manufactured by Hoshizaki Denki Co., Ltd.) (inside set at −10° C., cooling for 30 minutes).
(8) Stored in a freezer (-18 to -20°C).

After one week, the frozen pasta was heated in a microwave oven (inverter microwave oven NE-1801 for commercial use, manufactured by Panasonic Corporation) at 1600 W for 1 minute. After heating, the pasta was evaluated by a panel of specialists in terms of oven burn, texture (hardness), gloss, smoothness and smoothness of the noodles according to the following criteria. The evaluation results are also shown in Table 1.
In addition, Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-2 were conducted by six expert panelists, Examples 1-4 to 1-5 were conducted by four expert panelists, and Example 1- 6 to 1-11 were evaluated by five expert panelists, and the average value of the expert panelists was used as the score.

[Microwave-baked noodles]
5: No oven burn 4: Less oven burn than control 3: Equivalent to control 2: More oven burn than control 1: Much more oven burn than control

[Noodle texture (hardness)]
5: Softer and better texture than the control 4: Softer and better texture than the control 3: Equivalent to the control 2: Harder and less texture than the control 1: Harder and less texture than the control

[Glossiness of noodles]
5: Much more glossy than the control 4: More glossy than the control 3: Equivalent to the control 2: Less glossy than the control 1: Much less glossy than the control

[Noodle Tsurumi/Throat]
5: Tsurumi and swallowing are much better than the control 4: Tsurumi and swallowing are better than the control 3: Equivalent to the control 2: Tsurumi and swallowing are worse than the control 1: Tsurumi is better than the control・Very bad swallowing

As a result, as shown in Table 1, each example was able to suppress microwave burn of noodles compared to the control example. Also, good results were obtained in each of the examples with respect to the texture (hardness) of the noodles, the glossiness of the noodles, and the smoothness and smoothness of the noodles.

<Example 2>
After preparing the oil and fat composition of each example in the same manner as in Example 1, the pasta was boiled and stored frozen. The composition of the oil and fat composition is as shown in Table 2.

After one week, the frozen pasta was heated in a microwave oven (inverter microwave oven NE-1801 for commercial use, manufactured by Panasonic Corporation) at 1600 W for 1 minute. The pasta after heating was evaluated by 6 expert panelists based on the same criteria as in Example 1. Table 2 also shows the evaluation results.

As a result, as shown in Table 2, microwave oven burn of noodles could be suppressed in each example compared to the control example. Also, good results were obtained in each of the examples with respect to the texture (hardness) of the noodles, the glossiness of the noodles, and the smoothness and smoothness of the noodles.

<Example 3>
After preparing the oil and fat composition of each example in the same manner as in Example 1, the pasta was boiled and stored frozen. The composition of the oil and fat composition is as shown in Table 3.

After one week, the frozen pasta was heated in a microwave oven (inverter microwave oven NE-1801 for commercial use, manufactured by Panasonic Corporation) at 1600 W for 1 minute. The pasta after heating was evaluated by five expert panelists based on the same criteria as in Example 1. Table 3 also shows the evaluation results.

As a result, as shown in Table 3, microwave oven burn of noodles could be suppressed in each example compared to the control example. Also, good results were obtained in each of the examples with respect to the texture (hardness) of the noodles, the glossiness of the noodles, and the smoothness and smoothness of the noodles.

<Example 4>
After preparing the oil and fat composition of each example by the same method as in Example 1, the pasta was boiled. In addition, in this example, the freezing treatment steps of Examples 1 (7) and (8) were not performed, and instead, refrigerated storage was performed in a refrigerator (4°C). The composition of the oil and fat composition is as shown in Table 4.

After one day had passed, the refrigerated pasta was heated in a microwave oven (commercial inverter microwave oven NE-1801, manufactured by Panasonic Corporation) at 1600 W for 50 seconds. The heated pasta was evaluated by four expert panelists based on the same criteria as in Example 1. Table 4 also shows the evaluation results.

As a result, as shown in Table 4, microwave oven burn of noodles could be suppressed in each example compared to the control example. Also, good results were obtained in each of the examples with respect to the texture (hardness) of the noodles, the glossiness of the noodles, and the smoothness and smoothness of the noodles.

<Example 5>
The rice was cooked and stored frozen by the following method.
(1) After weighing the edible fat and emulsifier into a bowl according to the formulation shown in Table 5, the mixture was stirred to prepare the fat and oil composition of each example.
(2) 400 g of uncooked rice (Koshihikari) was weighed in a colander and washed.
(3) Put the washed uncooked rice of (2) into the kettle.
(4) Water was added to (3) so that the total amount of uncooked rice and water was 940 g.
(5) 4 g of the fat composition prepared in (1) was added to (4).
(6) (5) was cooked with a rice cooker (Pressure IH rice cooker Kokume-daki NP-BF10, manufactured by Zojirushi Mahobin Co., Ltd.) (rice cooking time: about 53 minutes, white rice/normal cooking menu).
(7) The cooked rice was stirred and vacuum-cooled to 20°C (vacuum cooler CMJ-20QE, manufactured by Miura Kogyo Co., Ltd.).
(8) After transferring (7) to a container, it was cooled with a shock freezer (blast chiller & shock freezer HBC-12A3, manufactured by Hoshizaki Denki Co., Ltd.) (inside set at -10°C, cooling for 30 minutes).
(9) Stored in a freezer (-18 to -20°C).

After 1 week, the frozen rice was heated in a microwave oven (inverter microwave oven NE-1801 for commercial use, manufactured by Panasonic Corporation) at 1600 W for 1 minute and 20 seconds. With respect to the cooked rice after heating, the microwave burn of the cooked rice and the texture (hardness) of the cooked rice were evaluated by four expert panelists according to the following criteria. The average value of the expert panelists was used as the score. Table 5 also shows the evaluation results.

[Microwave-baked rice]
5: No oven burn 4: Less oven burn than control 3: Equivalent to control 2: More oven burn than control 1: Much more oven burn than control

[Texture of cooked rice (hardness)]
5: Softer and better texture than the control 4: Softer and better texture than the control 3: Equivalent to the control 2: Harder and less texture than the control 1: Harder and less texture than the control

As a result, as shown in Table 5, in each example, compared with the control example, microwave burning of the cooked rice could be suppressed, and the texture (hardness) of the cooked rice was also good.

<Example 6>
Rice was cooked by the following method and stored frozen.
(1) After weighing the edible fat and emulsifier in a bowl according to the composition shown in Table 6, the mixture was stirred to prepare the fat and oil composition of each example.
(2) 400 g of uncooked rice (Koshihikari) was weighed in a colander and washed.
(3) Put the washed uncooked rice of (2) into the kettle.
(4) Water was added to (3) so that the total amount of uncooked rice and water was 940 g.
(5) (4) was cooked with a rice cooker (Pressure IH rice cooker Kokume-daki NP-BF10, manufactured by Zojirushi Mahobin Co., Ltd.) (rice cooking time: about 53 minutes, white rice/normal cooking menu).
(6) The cooked rice was stirred and 180 g of cooked rice was measured.
(7) 1.8 g of the fat and oil composition prepared in (1) was added to (6) and mixed for 30 seconds.
(8) After transferring (7) to a container, it was cooled with a shock freezer (blast chiller & shock freezer HBC-12A3, manufactured by Hoshizaki Denki Co., Ltd.) (inside set at -10°C, cooling for 30 minutes).
(9) Stored in a freezer (-18 to -20°C).

After 2 weeks, the frozen rice was heated in a microwave oven (inverter microwave oven NE-1801 for commercial use, manufactured by Panasonic Corporation) at 1600 W for 1 minute and 20 seconds. The cooked rice after heating was evaluated by five expert panelists based on the same criteria as in Example 5. Table 6 also shows the evaluation results.

As a result, as shown in Table 6, in each example, compared with the control example, microwave burning of the cooked rice could be suppressed, and the texture (hardness) of the cooked rice was also good.

<Example 7>
After preparing the oil and fat composition of each example in the same manner as in Example 1, the pasta was boiled and stored frozen. The composition of the oil and fat composition is as shown in Table 7.

After 4 days, the frozen pasta was heated in a microwave oven (commercial inverter microwave oven NE-1801, manufactured by Panasonic Corporation) at 500 W for 2 minutes and 30 seconds. The heated pasta was evaluated by four expert panelists based on the same criteria as in Example 1. Table 7 also shows the evaluation results.

As a result, as shown in Table 7, microwave oven burn of noodles could be suppressed in each example compared to the control example. In addition, good results were obtained in each of the examples with respect to the texture (hardness) of the noodles, smoothness of the noodles, and ease of swallowing.

Claims (8)

An oil and fat composition containing an edible oil and an emulsifier for suppressing microwave burn of starchy foods,
The content of the edible oil is 87% by mass or more with respect to the entire oil and fat composition,
The oil and fat composition, wherein the emulsifier is one or more selected from the group consisting of polyglycerin condensed ricinoleate, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and lecithin. Claim 1, wherein said polyglycerin fatty acid ester is one or more selected from the group consisting of diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester and hexaglycerin fatty acid ester. The oil and fat composition according to . The oil and fat composition according to claim 1 or 2, wherein the content of the emulsifier is 0.05% by mass or more relative to the entire oil and fat composition. The oil and fat composition according to claim 1 or 2, wherein the starchy food is one or two selected from the group consisting of noodles and cooked rice. A starchy food comprising the fat and oil composition according to claim 1 or 2. A method for producing a fat composition containing an edible fat and an emulsifier for suppressing microwave burn of starchy foods,
mixing the edible fat and the emulsifier;
The content of the edible oil is 87% by mass or more with respect to the entire oil and fat composition,
The emulsifier is one or more selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and lecithin. Production method. A method for producing a starchy food, comprising the step of adhering the oil and fat composition according to claim 1 or 2 to the surface of the starchy food. 3. A method for inhibiting microwave burn of starchy foods, comprising the step of adhering the oil and fat composition according to claim 1 or 2 to the surface of starchy foods.