JP3376442B2 - Anti-binding agent for cooked rice - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an anti-binding agent for cooked rice, and mainly to an anti-binding agent for frozen or chilled-distributed cooked rice. More specifically, it relates to cooked rice and ingredients such as pilaf, fried rice and mixed rice. The present invention relates to a mixture, an anti-binder agent (hoggle improving agent) for white rice or seasoned rice used for rice balls, grilled rice balls, bento, etc.

[0002]

2. Description of the Related Art Conventionally, in the production of processed rice such as retort or frozen pilaf, fried rice, mixed rice, and chicken rice, there have been problems such as binding of rice grains and uneven distribution of oils and fats. .

Several methods have been proposed in the past as a method for solving such problems. For example, a method of using 1 emulsifier (surfactant) (Japanese Patent Publication No. 60-8103), a method of forming an O / W type emulsion when adding fats and oils (JP-A-60-49754), and an emulsifier for fats and oils. Was proposed (Japanese Patent Laid-Open No. 3-175940).

[0004]

However, the above-mentioned 1
JP-B-60-8103, which discloses the technology of
No mention was made of addition of fats and oils for improving the hoggle property of cooked rice, and it was necessary to prepare an emulsifier by dissolving it in water once.

Many emulsifiers approved in Japan are poorly soluble in water, and operations such as heating are required to prepare an aqueous solution, which complicates the manufacturing process. In addition, when rice is cooked by adding only an emulsifier without adding fats and oils,
Since the emulsifier has a strong penetrating power, the surface of the cooked cooked rice was markedly damaged, resulting in practical problems such as the gloss of the cooked rice being completely lost. Therefore, in order to retain (apply) gloss, it is necessary to add oil and fat separately.

In the case of forming an emulsion as in the method 2), not only a separate manufacturing step for the emulsion is required, but also problems such as stability over time of the emulsion itself and prevention of spoilage must be solved. There were many.

When an emulsifier is added to fats and oils as in the method of 3, the emulsifier used is mainly oil-soluble. That is, it is an emulsifier having a low HLB value. However, when fats and oils are used for cooking rice, since the fats and oils are dispersed in water, an emulsifier having a low HLB value lacks the O / W emulsifying power. Therefore, the method of adding an emulsifier to fats and oils did not spread the fats and oils evenly to the cooked rice, and the expected effect was not obtained.

[0008] As described above, none of the conventional methods has obtained sufficiently satisfactory results regarding the hoggle property of cooked rice, which results in poor texture.

That is, in the production of frozen cooked rice, the cooked rice is cooled in a cooling step after it is cooked, but due to the binding of the cooked rice, the dumpling-shaped portion is insufficiently cooled and is frozen as a lump. Will end up. The formed lump portion was not untangled even when thawed, and had a bad appearance (appearance) and texture. Alternatively, when the cooked rice is filled in the container, there is a problem that if the hog of the cooked rice is bad, the container cannot be quantitatively filled. Further, when the rice (or liquid) is mixed with the cooked rice and eaten, if the hogle of the cooked rice is bad, the mixture of the rice and the liquid is poor, and the appearance and texture are bad.

Although the above problems can be solved to some extent by mixing the oil and fat with the cooked rice, the surface of the cooked rice is hydrophilic, and it is very difficult to uniformly mix the lipophilic oil and fat with the cooked rice. Also, they cannot enter the small gaps between cooked rice. It is possible to add a large amount of oil and fat to deal with this problem, but as a result, an oily texture is obtained. This can be improved by emulsifying the oil or fat, but it is complicated to emulsify the oil or fat in advance and add it to the cooked rice, and it is generally difficult to adopt.

Therefore, as a result of intensive studies made by the present inventors in view of the above-mentioned circumstances, as a result of spray drying an emulsion, that is, by adopting a method of drying while maintaining the form of the emulsion, the spray drying obtained can be obtained. It was discovered that the product can be dissolved in low temperature water without requiring a heating dissolution step, and an emulsion can be easily obtained. But again, new problems arose. That is, in the production conditions of powdered fats and oils conventionally proposed, proteins such as sodium caseinate are generally used in order to improve the spray drying efficiency, but they have an adverse effect on the hogle property of cooked rice, which is important.
The effect of addition was insufficient. Further, although the average particle size of the liquid obtained by dispersing the powdered fat and oil in water is very small,
Even if it was too small, the effect on the hogle resistance was small.

Further, the method of adding fats and oils at the time of use has a problem that the average particle size of the emulsion is large due to insufficient emulsification, and therefore it is difficult for the fats and oils to penetrate into the cooked rice grains. Therefore, as in the above case, the effect on hog resistance was insufficient.

As a result of further study, the hogle property of cooked rice was only obtained when the median diameter of the particle size distribution of the liquid (regenerated liquid) when dispersed in water at the time of use was in the range of 5 to 120 μm. The present invention has been found to work effectively, and has led to the present invention.

[Object of the Invention] An object of the present invention is to provide an anti-binder agent for cooked rice which can improve the hogle resistance of cooked rice without any complicated operations.

[0015]

The binding inhibitor for cooked rice of the present invention comprises (A) edible oil and / or oil-soluble emulsifier,
It is obtained by spray-drying an oil-in-water emulsion containing (B) a sucrose fatty acid ester having an HLB of 10 or more , and (C) a dextrin having a starch decomposition degree (DE) of 5 to 80, and the dried product is water. The regenerated liquid obtained by emulsifying and dispersing is characterized in that the median diameter of the particle size distribution is 5 to 120 μm.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Component (A) [Edible oil and fat, oil-soluble milk
Agent] The edible oil / fat used in the component (A) of the present invention includes, for example, soybean oil, rapeseed oil, safflower oil, corn oil,
Examples thereof include vegetable oils such as palm oil, palm kernel oil, and palm oil, animal oils and fats such as beef tallow, lard, and fish oil, or those partially hydrogenated or completely hydrogenated. These may be used alone or in combination of two or more.

The oil-soluble emulsifier is a polyhydric alcohol or phospholipid having a hydrophilic group such as glycerin, polyglycerin, propylene glycol, sorbitan and sucrose, and a saturated or saturated fatty acid residue having 8 to 22 carbon atoms. Unsaturated ones can be used, and specific examples thereof include glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, polyglycerin fatty acid ester less than HLB8, and sorbitan fatty acid ester less than HLB5.

Hereinafter, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester,
And lecithin will be explained again.

The glycerin fatty acid ester (monoglyceride) is a monoester of glycerin and a fatty acid, and the fatty acid may be a saturated fatty acid having 8 to 22 carbon atoms, an unsaturated fatty acid, or a mixture thereof.

The polyglycerin fatty acid ester is a polyglycerin having an average degree of polymerization of 3 to 10 in which a fatty acid is ester-bonded. The constituent fatty acids have 8 to 22 carbon atoms.
Saturated fatty acids or unsaturated fatty acids or mixtures thereof.

The sorbitan fatty acid ester is an ester bond of sorbitan, sorbit or sorbide with a fatty acid. Examples of the constituent fatty acids include saturated fatty acids having 8 to 22 carbon atoms, unsaturated fatty acids, and mixtures thereof.

Lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and phosphatidylserine. Examples of lecithin include crude lecithin containing oil and fat, high-purity lecithin purified by a solvent, and the like, and any of them can be used.

Component (B) [hydrophilic emulsifier] The hydrophilic emulsifier used as component (B) is HLB1
It is 0 or more sucrose fatty acid ester. The fatty acid residue is
A saturated or unsaturated C (carbon number, the same applies below) 12 to C22 can be used. From the viewpoint of taste, C14 to C22 saturated fatty acids are more preferable. In addition, other hydrophilic emulsifier
You may include it. Specifically, the hydrophilic group is glycerin,
Polyglycerol a Sorubita emissions of any polyhydric alcohols or phospholipids, particularly organic acid monoglyceride,
Enzyme treatment lecithin, enzymatically decomposed lecithin emissions include sorbitan fatty acid esters or HLB8 more polyglycerol fatty acid esters or H LB5.

The organic acid monoglyceride is the above monoglyceride in which an organic acid is further ester-bonded.
Lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyl tartaric acid monoglyceride and the like can be mentioned.

Component (C) [Decomposed Starch, Dextrin] The decomposed starch used as the component (C) is a product obtained by hydrolyzing starch with an acid or an enzyme. Specifically, dextrin is Can be mentioned. If the degree of decomposition (DE, the same applies below) of the decomposed product is less than 5, the predetermined function cannot be exerted due to poor solubility, and therefore it is preferably 5 or more.
Need of This degree of decomposition is measured as% reducing sugar determined by the Somogi method and the Bertrand method. When reducing sugars are heated with an alkaline solution of copper sulfate, copper (II)
A part of the ions is reduced by sugar to copper (I), and the KI in the iodine solution added at the same time is reduced to I2. Titrated this I2 with sodium thiosulfate solution, the mixing ratio the calculating the amount of sugar (A), (B), and component (C) of the blending ratio (%) is 5 to 60/3 at a weight ratio of ~ 50 / 92-10
Is preferred, and 10-45 / 5-45 / 85-
It is more preferably 15. If the content of the component (A) is less than 5%, the effect cannot be expected sufficiently, and if it exceeds 60%, the median diameter of the particle size distribution of the regenerated liquid cannot be satisfied.
If the component (B) is less than 3%, the median diameter of the particle size distribution of the regenerant cannot be satisfied, and if it exceeds 50%, no further effect can be expected. If the content of the component (C) exceeds 92%, the amount of the active ingredient added is small, so the amount added increases, and if the content is less than 10%, the film formation is insufficient.
Solubility of the dried product deteriorates, and a sufficient effect cannot be expected.

Preparation Method and Others The above-mentioned components (B) and (C) are dissolved in water by heating, and the component (A) is dissolved or added dropwise while stirring.
Emulsify with a homomixer or homodisper.
Further, if necessary, the mixture is homogenized with a pressure homogenizer to prepare an oil-in-water emulsion, which is spray-dried by a known method to obtain a powdery or granular anti-binding agent.

The anti-binding agent of the present invention requires that the regenerated liquid emulsified and dispersed in water has a median diameter of 5 to 120 μm in the particle size distribution. This median diameter is measured with a particle size distribution measuring device such as SALD-2000 manufactured by Shimadzu or CAPA-300 manufactured by Horiba. Median diameter is 5
If it is less than μm, the particles become too small and the required performance cannot be exhibited. Further, if it exceeds 120 μm, the particles become too large and oils and fats are raised on the surface of rice, so that the commercial value is lowered.

The cooked rice food targeted by the binding preventive agent of the present invention relates to frozen or chilled cooked rice, and specifically, pilaf, fried rice, mixed rice, chicken rice and the like It is a mixed rice or white rice or seasoned rice used for rice balls, grilled rice balls, bento, etc.

The amount of the binding inhibitor of the present invention added to cooked rice is
0.01 to 10% by weight of raw rice is preferable, and 0.1 to 3
Weight percent is more preferred. If the amount is less than 0.01% by weight, the effect is not sufficient, and if the amount exceeds 10% by weight, no further effect can be expected, resulting in an economic disadvantage.

[Operation] The emulsion liquid spray-dried under predetermined conditions retains the emulsified state even in the regenerated liquid obtained by dissolving in water, and becomes an oil and fat emulsion having the hydrophilic group on the outside. Therefore, the emulsion can be finely oriented with respect to the surface of the cooked rice which is hydrophilic.
As a result, the oil and fat are densely dispersed between the cooked rice grains, which prevents the cooked rice grains from binding to each other and improves the hogle resistance of the cooked rice.

However, the size of oil particles at that time is a major factor that influences the expected effect, and the effect can be remarkably increased by being able to disperse the particles in the tissue appropriately. Therefore, even when the regenerated liquid contains a large amount of protein like ordinary powdered fats and oils and the average particle diameter of the regenerated liquid is too small, the effect cannot be expected. It is an essential condition that the particle size of the oil or fat or the oil-soluble emulsifier when added to food is an appropriate size.

[0032]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In Examples, Comparative Examples , and (Comparative) Reference Examples , parts and% are by weight unless otherwise specified.

Example 1 17.5 kg of sucrose fatty acid ester of HLB15 and 30 kg of dextrin (DE = 20) were added to 75 kg of tap water.
After room temperature dispersion, the mixture was heated to 70 ° C. with stirring to completely dissolve it. Then, stirring with TK Homo Disper (manufactured by Tokushu Kika Kogyo), 2.5 kg of stearic acid monoglyceride was dissolved in 24 kg of rapeseed oil at 70 ° C, and the mixture was emulsified dropwise and homogenized with a pressure homogenizer (pressure = 15 MPa). After that, it was dried by spray drying, whereby a powdery binding inhibitor of the present invention was obtained (spray drying conditions: inlet temperature = 1
50 ° C, atomizer rotation speed = 21000 rp
m).

10 g of the obtained binding inhibitor was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.

Next, 6 kg of rice was washed with water and soaked for 2 hours, and then 8.4 kg of water was added. After that, 60 g of the binding inhibitor was lightly dispersed and cooked with an automatic rice cooker.

On the other hand, prawns, carrots, onions and bell peppers were fried, and the cooked rice was added to the ingredients thus prepared and further fried. After taking rough heat with cold air, it is subjected to quick freezing, 2
The mixture was divided into 00 g and sealed, and then stored frozen at -30 ° C. After storing for 2 weeks, it was thawed in a microwave oven and subjected to a taste test. Further, a part of the cooked rice was transferred to a tray and cooled to room temperature, then 120 g was sieved with a mesh 26 mm JIS sieve, the passed weight was divided by 120 g, and the result was shown as a hogle ratio.

Example 2 11.5 kg of sucrose fatty acid ester of HLB11 and HL
B11.6 polyglycerin fatty acid ester (SY Glister MS-500) 6.5 kg, HLB7 sorbitan fatty acid ester (Solgen-FS-700) 1.2 k
g, 10 kg of dextrin (DE = 10), and 5 kg of powdered sorbit were dispersed in 75 kg of tap water at room temperature, and then heated and stirred to 70 ° C. to completely dissolve them. Then, while stirring with TK Homo Disper (made by Tokushu Kika Kogyo), corn oil 14
4 kg of lecithin dissolved in 70 kg at 70 ° C. was added dropwise to emulsify, homogenized with a pressure homogenizer (pressure = 15 MPa), and then dried by spray drying, whereby a powdery anti-binding agent of the present invention was obtained. (Spray drying conditions: inlet temperature = 150 ° C, atomizer rotation speed = 21000 rp
m).

Next, 6 kg of rice was washed with water and soaked for 2 hours, and then 8.6 kg of water was added. After that, 12 g of the binding inhibitor was lightly dispersed and cooked with an automatic rice cooker. The cooked rice was lightly loosened to remove coarse heat, and then filled into a bento container. After left at room temperature for 2 hours, it was subjected to a taste test. In addition, the median diameter and the hogle ratio were measured in the same manner as in Example 1.

Example 3 3.6 kg of sucrose fatty acid ester of HLB13, 8.6 kg of citric acid monoglyceride (Poem K-30), and 15 kg of dextrin (DE = 40) were dispersed in 75 kg of tap water at room temperature and then heated to 70 ° C. with stirring. And completely dissolved. After that, while stirring with TK Homo Disper (manufactured by Tokushu Kika Kogyo), 1 kg of polyglycerin fatty acid ester of HLB 5.5 (Poem J2681) was added to 4 kg of palm oil at 70 ° C.
What was dissolved in the above was dropped and emulsified, homogenized by a pressure homogenizer (pressure = 15 MPa), and then dried by spray drying to obtain a powdery binding inhibitor of the present invention (spray drying condition: inlet Temperature = 150 ° C., atomizer rotation speed = 21000 rpm).

Next, 6 kg of rice was washed with water and soaked for 2 hours, then 8.6 kg of water seasoned with thin soy sauce was added, 12 g of the binding inhibitor was lightly dispersed, and then cooked with an automatic rice cooker. The cooked rice was lightly loosened to remove coarse heat, and then a rice ball was molded with a molding machine, colored with a brown color, and then packaged. After left at room temperature for 2 hours, it was subjected to a taste test. In addition, the median diameter and the hogle ratio were measured in the same manner as in Example 1.

Example 4 HLB11 sucrose fatty acid ester 9.2 kg, enzyme-treated lecithin (Elmizer A) 1.6 kg, dextrin (DE = 10) 10 kg, sucrose 3 kg, tap water 75.
After being dispersed in kg at room temperature, the mixture was heated to 70 ° C. with stirring to completely dissolve it. After that, TK Homo Disper (made by Tokushu Kika Kogyo)
Stirred oil, soybean hydrogenated oil (melting point = 34 ° C.) 15.4
What was heated to 70 ° C. was dropped and emulsified, homogenized by a pressure homogenizer (pressure = 15 MPa), and then dried by spray drying, whereby a powdery binding inhibitor of the present invention was obtained (spray drying Conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000 rpm).

After washing 6 kg of rice with water and soaking it for 2 hours,
After adding 8.6 kg of water and lightly dispersing 48 g of the binding inhibitor, rice was cooked with an automatic rice cooker. The cooked rice was lightly loosened to remove coarse heat, then filled in a cup and rapidly frozen. A pork cutlet and a bowl of seasoning liquid prepared separately were packaged and sealed. Then, it was stored at -30 ° C for 2 weeks, thawed in a microwave oven, placed a tonkatsu on top of cooked rice, and sprinkled with a seasoning solution was subjected to a taste test. In addition, only for cooked rice, the median diameter and the hogle ratio were measured as in Example 1.

Reference Example 1 6.5 kg of sucrose fatty acid ester of HLB = 11, HL
B = 7 sorbitan fatty acid ester 6.5 kg, sorbitol 70% liquid 25 kg, sucrose 5 kg tap water 75 k
After being dispersed at room temperature in g, the mixture was heated to 70 ° C. with stirring to completely dissolve it. After that, 7.5 kg of rapeseed oil heated to 70 ° C. was added dropwise to the emulsion while stirring with TK Homo Disper (made by Tokushu Kika Kogyo), and a pressure homogenizer (pressure = 15 M
After homogenizing at (Pa), it was dried by spray drying to obtain the binding inhibitor of the present invention (spray drying conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000 rp).
m).

Next, 6 kg of rice was washed with water and soaked for 2 hours, and then 8.4 kg of water was added. After that, 60g of anti-binding agent
After lightly dispersing, rice was cooked with an automatic rice cooker.

On the other hand, prawns, carrots, onions and green peas were fried, and the cooked rice was added to the ingredients thus prepared, further fried and eggs were added to prepare fried rice. After taking crude heat with cold air, it was subjected to quick freezing, sealed in 200 g portions, and stored frozen at -30 ° C. After storing for 2 weeks, it was thawed in a microwave oven and subjected to a taste test. Also,
The median diameter and the hogle ratio were measured in the same manner as in Example 1.

The types and blending ratios of the components (A) to (C) in Examples 1 to 4 and Reference Example 1 are again shown in [Table 1] below.

[0047]

[Table 1]

Comparative Example 1 HLB15 sucrose fatty acid ester 0.2 kg, sodium caseinate 2.0 kg, dextrin (DE = 20)
After 30 kg was dispersed in 75 kg tap water at room temperature, the mixture was heated to 70 ° C. with stirring to completely dissolve it. Then, while stirring with TK Homo Disper (made by Tokushu Kika Kogyo), soybean oil 25 kg
Was heated to 70 ° C., and the mixture was added by drop emulsification, homogenized by a pressure homogenizer (pressure = 15 MPa), and then dried by spray drying to obtain a binding inhibitor for comparison (spray drying conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000 rpm).

A frozen pilaf was prepared in the same manner as in Example 1 except that the anti-binding agent was the anti-binding agent obtained in Comparative Example 1. In addition, the median diameter and the hogle ratio were measured in the same manner as in Example 1.

Comparative Example 2 2.5 kg sorbitan fatty acid ester of HLB7, 10 kg dextrin (DE = 10), 5 k powder sorbit
g was dispersed in 75 kg of tap water at room temperature, heated and stirred to 70 ° C. to completely dissolve it, and then heated and stirred to 70 ° C. to completely dissolve it. After that, pressure homogenizer (pressure = 15
After homogenizing at (MPa), it was dried by spray drying, whereby a binding inhibitor for comparison was obtained (spray drying conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000r).
pm).

10 g of the obtained modifier was dispersed in 990 g of water, then 3 g of corn oil was mixed, the particle size distribution was measured, and then the median diameter was measured.

A bento was prepared in the same manner as in Example 2 except that the binding inhibitor was the binding inhibitor obtained in Comparative Example 2. However, when adding an anti-binding agent, corn oil 3.2
g was added. In addition, the hogle ratio was measured in the same manner as in Example 1.

Comparative Example 3 Citric acid monoglyceride (Poem K-30) 0.6k
g, sodium caseinate 1.5 kg, dextrin (D
E = 40) After dispersing 15 kg in 75 kg tap water at room temperature,
The mixture was heated to 0 ° C. with stirring to completely dissolve it. Then, while stirring with TK Homo Disper (manufactured by Tokushu Kika Kogyo), 5 kg of palm oil heated to 70 ° C. was added dropwise to emulsify, homogenized with a pressure homogenizer (pressure = 15 MPa), and then dried by spray drying. Thus, a binding inhibitor for comparison was obtained (spray drying conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000 rpm).

A seasoned rice ball was prepared in the same manner as in Example 3 except that the binding inhibitor was the binding inhibitor obtained in Comparative Example 3. In addition, the median diameter and the hogle ratio were measured in the same manner as in Example 1.

Comparative Example 4 0.6 kg of enzyme-treated lecithin (Elmizer A), 0.2 kg of gum arabic, dextrin (DE = 10) 10
kg and sucrose 3 kg were dispersed in tap water 75 kg at room temperature.
The mixture was heated to 0 ° C. with stirring to completely dissolve it. Then, while stirring with TK Homo Disper (made by Tokushu Kika Kogyo), 15.4 kg of hydrogenated soybean oil (melting point = 34 ° C.) heated to 70 ° C. was dropped and emulsified, and a pressure homogenizer (pressure = 1)
After homogenizing at 5 MPa, it was dried by spray drying to obtain a binding inhibitor for comparison (spray drying conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000).
rpm).

A cup bowl was prepared in the same manner as in Example 4, except that the binding inhibitor was the binding inhibitor obtained in Comparative Example 4. Further, with respect to the cooked rice, the median diameter and the hogle ratio were measured in the same manner as in Example 1.

Comparative Reference Example 1 0.2 kg of sucrose fatty acid ester of HLB = 11, 2.0 kg of sodium caseinate, sorbitol 70% liquid 25
kg and 5 kg of sucrose were dispersed in 75 kg of tap water at room temperature.
The mixture was heated to 0 ° C. with stirring to completely dissolve it. Then, while stirring with TK Homo Disper (made by Tokushu Kika Kogyo), 7.5 kg of rapeseed oil heated to 70 ° C. was added dropwise to emulsify and homogenized with a pressure homogenizer (pressure = 15 MPa).
It was dried by spray drying, whereby a binding inhibitor for comparison was obtained (spray drying conditions: inlet temperature = 150 ° C., atomizer rotation speed = 21000 rpm).

Frozen fried rice was prepared in the same manner as in Reference Example 1, except that the binding inhibitor was the binding inhibitor obtained in Comparative Reference Example 1. Further, with respect to the cooked rice, the median diameter and the hogle ratio were measured in the same manner as in Example 1.

The respective results are shown in the following [Table 2] and [Table 3]. The taste test (texture evaluation test) was performed as follows.

That is, 15 panelists evaluated the comparative example (Example 1 is Comparative Example 1 and Example 2).
Comparative Example 2, Comparative Example 3 was compared with Example 3, Comparative Example 4 was compared with Example 4, and Comparative Example 1 was compared with Comparative Example 1. )

[0061] 5 points: very good (compared to the comparative example) 4 points: good (compared to the comparative example) 3 points: equivalent to the comparative example 2 points: worse (compared to the comparative example) 1 point: extremely worse (compared to the comparative example)

[Table 2]

[Table 3]

[0062]

Industrial Applicability According to the present invention, it is possible to provide an anti-binding agent for cooked rice, which can improve the hogle resistance of cooked rice without any complicated operations.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-10-191925 (JP, A) JP-A-9-271348 (JP, A) JP-A-7-147914 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/10 A23D 7/00 504

Claims (2)

(57) [Claims] 1. An oil-in-water emulsion containing (A) an edible oil and / or an oil-soluble emulsifier (B) a sucrose fatty acid ester having an HLB of 10 or more , and (C) a dextrin having a starch decomposition degree of 5 to 80. An anti-binding agent for cooked rice obtained by spray drying, wherein the median diameter of the particle size distribution of the liquid obtained by emulsifying and dispersing in water is 5 to 120 μm. Agent. 2. The oil-soluble emulsifier is glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin,
Polyglycerin fatty acid ester less than HLB8, and H
The anti-binding agent according to claim 1, which is at least one selected from the group consisting of sorbitan fatty acid esters having an LB of less than 5.