JP3381745B2 - Cooking fats and oils - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooking fats and oils. More specifically, the present invention relates to cooking fats and oils containing a specific ratio of lecithin, glycerin fatty acid ester and / or polyglycerin fatty acid ester and animal and vegetable waxes as emulsifiers in fats and oils, and the variability and thawing of cooked rice used for freezing during freezing. An object of the present invention is to improve the releasability and scorching when stir-fried, and to reduce the so-called greasy feeling that does not feel greasy when eaten. 2. Description of the Related Art Conventionally, when cooking rice at home or in a mechanical continuous rice cooking line, for the purpose of improving the flavor, texture, gloss, stickiness and looseness of the cooked rice after washing or heating the rice. A method of adding an oil or fat and an emulsifier, an organic acid, an amino acid or the like to the oil or fat has been reported. Examples of cooking rice by adding an oil or fat to which an emulsifier is added or an emulsified emulsion thereof are described in (A) JP-A-1-262762 and (B) 3-17.
5940, (C) and 3-175937, and (D)
Fats and oils used for cooking rice, stir-fry rice and noodles are known as water-in-oil emulsions obtained by adding an amino acid or an organic acid to a fat or oil and an emulsifier (JP-A-4-179451).
Recently, rice cooked by steaming in a continuous rice cooking line has been preliminarily frozen and stored, then thawed and used, and a technology for preventing the deterioration of the properties of cooked rice accompanying it has been desired. Various methods (E) are disclosed in Japanese Patent Application Laid-Open No. 4-117248 in order to maintain the looseness, texture, gloss, and flavor afterwards.
Etc. are considered. Further, in order to prevent scorching or splashing of oil (spattering) when frying or baking foods or vegetables mainly containing proteins such as meat, an oil or fat composition comprising lecithin and other emulsifiers added to an oil or fat ( F) JP-A-4-271748 is also known. [0003] However, each of the conventional cooking fats and oils has a problem. That is, (A)
Since oils and fats are added as an O / W type emulsion, the gloss deteriorates because it penetrates into the inside of cooked rice, and many surfactants for emulsifying other than the emulsifier required for cooked rice are added. Therefore, there is a disadvantage that the taste is reduced. Further, since it is an emulsion, emulsification destruction occurs depending on the temperature during storage thereof, and there is a possibility that bacteria and fungi may be generated. Therefore, there is a disadvantage that refrigerated storage is required and the taste becomes oily. (B) is an oil and fat for cooked rice obtained by adding polyglycerin condensed ricinoleate and another emulsifier to the oil and fat as an emulsifier, but it is difficult to form a uniform film on the surface of cooked rice from the combination of the emulsifier and the emulsifier. , The dispersibility of oils and fats during cooking is low, so that it is difficult to obtain a uniform effect. (C) is a cooking oil obtained by adding lecithin and other surfactants for food to fats and oils, and a certain effect can be obtained by uniformly dispersing and adsorbing on cooked rice. There is a problem that the dispersibility is not sufficient and the uniformity of the film formation on the cooked rice grains is poor, so that the water evaporation property is increased.
(D) takes a W / O type emulsified form, uses a polyglycerin condensed ricinoleate as an emulsifier, and adds an amino acid or an organic acid to an aqueous phase to emulsify. There are drawbacks such as occurrence of such a phenomenon and deterioration of storage stability. (E) increases the variability after freezing by using an emulsifier consisting of fats and oils, glycerin fatty acid ester, lecithin and the like during cooking of frozen rice, and increasing the friability after freezing, and the taste and food after thawing. The purpose is to improve the feeling, but there are problems such as easy burning and poor releasability because of the use of sugar alcohol and wheat protein. The oil / fat composition (F) is excellent in emulsification and dispersibility because lecithin, polyglycerin condensed ricinoleate and fatty acid monoglyceride are dissolved in oil / fat, but the coating strength is low, and thus the releasability is low. There is a disadvantage that the flavor of the emulsifier is inferior. As a result of studying to solve the problems of the prior art as described above, the present invention has been achieved. [0004] That is, the present invention provides a method for freezing
Cooking fats and oils for coating the surface of cooked rice grains,
A cooking fat or oil containing lecithin, glycerin fatty acid ester and / or polyglycerin fatty acid ester, and animal and plant wax in oils and fats respectively of 0.1 to 8% by weight, 0.1 to 5% by weight and 0.1 to 5% by weight. is there. The fats and oils used in the present invention are mainly animal and vegetable fats and oils, such as soybean oil, cottonseed oil, rapeseed oil, rice bran oil, safflower oil, kapok oil, peanut oil, sesame oil and the like. Oils and fats obtained by directly or fractionating solid or semi-solid fats or oils at room temperature, such as oils, palm oils, beef tallow, lard and hardened oils of the above animal and vegetable fats and oils, can also be used. In addition, fats and oils obtained by transesterification between fats and oils, or fats and oils obtained by fractionation can be used. Further, a medium-chain fatty acid triglyceride (MCT) in which a fatty acid having 4 to 10 carbon atoms is incorporated into triglyceride by a reaction such as transesterification can be used. These fats and oils can be used alone or in combination of two or more. The fat is preferably liquid at normal temperature. As lecithin, soybean lecithin and egg yolk lecithin are used, and either crude lecithin or purified lecithin can be used, but high-purity lecithin is preferred. The glycerin fatty acid ester is an ester of glycerin and a fatty acid having 10 to 22 carbon atoms, which is obtained by an esterification reaction between glycerin and the fatty acid, or a transesterification reaction between oil and fat (triglyceride) and glycerin. The composition has a monoester as a main component, but may contain a diester. The monoester may have a content of 65 to 95%, and the diester may have a content of 5 to 95%.
Those containing 30% are preferred, and those containing almost no triester are preferred. Fatty acids have 1 carbon
It may contain 0 to 22 saturated fatty acids or unsaturated fatty acids or both of them. Distilled fatty acids obtained from natural fats and oils as raw materials or mixed fatty acids containing fatty acids having many carbon atoms may be used as they are. As a simple fatty acid, for example, lauric acid, palmitic acid, oleic acid, stearic acid and the like, and as a mixed fatty acid obtained from natural fats and oils, tallow fatty acid, lard fatty acid, palm oil fatty acid, cottonseed oil fatty acid, rapeseed oil fatty acid, and the like Fatty acids and the like obtained from hydrogenated fats and oils obtained by hydrogenating the above-mentioned natural fats and oils and the like are exemplified. Examples of the fats and oils used in the transesterification reaction include fats and oils which are raw materials of the above-mentioned natural fats and oils and their hardened fats and oils. The polyglycerin fatty acid esters include polyglycerin having a polymerization degree of glycerin of 2 to 15 and saturated or unsaturated fatty acids having 12 to 24 carbon atoms.
10 to 10 esters are used, and condensed ricinoleate of polyglycerin can also be used. The degree of condensation of ricinoleic acid is preferably 2 to 7. The animal and vegetable waxes include candelilla wax, carnauba wax, rice wax, jojoba oil and the like as vegetable, and beeswax and spermaceti as animal. One or more of these can be used in combination. The composition of the cooking fat or oil according to the present invention comprises, as an emulsifier in the fat or oil, 0.1 to 8% by weight of lecithin, 0.1 to 5% by weight of glycerin fatty acid ester or polyglycerin fatty acid ester and animal and vegetable wax. 0.1 to 5% by weight, lecithin is 0.2 to 5.0% by weight, glycerin fatty acid ester or polyglycerin fatty acid ester is 0.1 to 3.0% by weight, and animal and plant wax is 0 to 5% by weight. More preferably, it contains 0.5 to 3.5% by weight. If the lecithin content is less than 0.1% by weight, uniform coating properties cannot be obtained, and if it exceeds 8% by weight, problems such as increased scorch, reduced flavor, and increased cost are undesirable. . In addition, glycerin fatty acid ester or polyglycerin fatty acid ester is 0.1%
When the amount is less than% by weight, there is a disadvantage that the dispersibility is insufficient and the emulsion is not uniformly emulsified, so that the dispersing property and the loosening property are not sufficient. On the other hand, if the content exceeds 5% by weight, the flavor of the emulsifier becomes strong, so that the flavor of the fat or oil is significantly inhibited. Further, if the amount of the animal and plant wax is less than 0.1% by weight, a strong film cannot be obtained, so that the releasability is not sufficient, and the looseness and looseness are poor. The viscosity of the oil and fat increases, the emulsifying dispersibility decreases, the uniformity of the effect is lost, and the cost is further increased. The method for producing the cooking fats and oils of the present invention is not particularly limited, but lecithin, glycerin fatty acid ester or polyglycerin fatty acid ester and wax are sequentially added to the fat and dissolved, or the emulsifier and the wax are dissolved by heating. It can also be obtained by adding fats and oils from above and stirring, but it is preferable to heat when dissolving,
The temperature is preferably heated to about 40 to 80 ° C. Emulsifiers other than those described above can also be used in combination. Other emulsifiers include sucrose fatty acid esters and sorbitan fatty acid esters. The method of using the cooking fat or oil of the present invention is to mix the fat or oil with the washed rice or add a required amount of fat after adding rice and specified water to a rice cooker or the like. First, add oils and fats, then add washing rice. In order to obtain a uniform and high effect, it is preferable to add the fat and oil and then mix them gently so as to be dispersed. In the case of application to rice washing in a continuous rice cooking line, the rice is similarly added to the rice washing and mixed, or sprayed from above and mixed. When adding to steamed rice cooked in a continuous rice cooking line, the cooked rice is heated while it is hot, or cooled and sprayed and stirred, so that the oil and fat uniformly cover the cooked rice grains. In that case, the fats and oils can be used as they are, but it is possible to cover rice grains evenly with less fats and oils when sprayed as an emulsion. In the emulsion,
By using a seasoning liquid for pilaf or cooking instead of water, rice can be seasoned to make it easier to use for later cooking. When used for cooking rice, the amount of cooking fat added to the rice is preferably 0.2 to 7.0% by weight, more preferably 0.5 to 5% by weight, based on the rice.
The cooked rice cooked as described above is frozen and preserved, and then used as it is or thawed for cooking, but when cooked and frozen, and after cooking, especially when fried,
A cooked rice with no scorching and excellent releasability can be obtained at the same time. Hereinafter, the present invention will be described in detail with reference to examples. Examples 1 to 8 and Comparative Examples 2 to 10 As shown in Table 1, glycerin fatty acid ester or polyglycerin fatty acid ester, lecithin (high-purity lecithin) and animal and plant wax were added to single or mixed fats and oils. , And heated and melted at 70 to 80 ° C. to obtain cooking fats and oils (1 to 8) of Examples and cooking fats and oils of Comparative Examples 2 to 10. Comparative Example 1 is an example in which nothing is added. [Table 1] Measurement Example 1 1 kg of polished rice was mixed with water so that the total weight would be 2.5 kg, and the mixture was allowed to stand for 120 minutes. After that, Examples 1 to 8 and Comparative Examples 2 to 10 shown in Table 1 were prepared. The cooking fat was added in the range of 0.3 to 5.0% by weight based on the weight of the polished rice, and the rice was cooked at normal pressure using an electric rice cooker. In Comparative Example 1, rice was cooked without adding fats and oils. Then they are placed at -40 ° C for 3 hours.
After quick freezing for 0 minutes, store at -10 ° C,
(3 ° C.) and immediately checked for looseness. Next, without adding any of these cooked rice, after half-thawing and frying in a frying pan at 150 to 200 ° C. for 3 minutes, the texture, burntness and releasability were checked. These test methods and criteria are as follows. Table 2 shows the results. Test method (1) Variation: 500 g of cooked rice was placed in a frying pan, cut back with a bamboo spatula, and the variation was evaluated according to the following criteria. A: Almost no sticking between cooked rice grains and extremely good variability. ：: There is a little adhesion between the cooked rice grains, but the dispersibility is good. Δ: Grains of cooked rice adhered considerably, resulting in lumps and poor scatter. ×: A large amount of rice grains adhered, resulting in large lumps and extremely poor variability. (2) Texture: The texture was determined only by "good" by 10 panelists, and the number of the panelists was determined according to the following criteria. ：: 10 to 9 out of 10 persons were judged as “good”. ：: 6 to 8 out of 10 persons were judged as “good”. Δ: 2 to 5 out of 10 persons were judged “good”. ×: 0 to 1 out of 10 persons were judged as “good”. (3) Releasability: 500 g of cooked rice in a frying pan (container) was taken, and the releasability of the cooked rice from the container when fried at 150 to 200 ° C. for 3 minutes was determined according to the following criteria. ：: There is no sticking of cooked rice in the container, and the releasability is extremely good. ：: The rice was slightly adhered to the container, but the releasability was good. Δ: There was considerable adhesion of cooked rice to the container, and the releasability was poor. X: The cooked rice was remarkably adhered to the container, and the releasability was extremely poor. (4) Burnt: From the burnt color of cooked rice after the release property was determined,
It was determined according to the following criteria. ：: There is almost no burnt color, or slightly brown. Δ: The color is dark brown or dark brown. ×: A dark brown to black color has been reached. [Table 2] Measurement Example 2 The cooking fats and oils obtained in Examples 1 to 3 and Comparative Examples 2 to 7 were heated in a conveyor-type rice cooker by steam heating, from the top of the cooked rice to 1 to the weight of rice. Spray in the range of 3% by weight, mix well, then cook and freeze at -40 ° C, then -1
It was stored at 0 ° C., and was measured in the same manner as in Measurement Example 1 for the looseness during freezing and the texture, releasability and scorching when the cooked rice was half-thawed in the same manner as described above. Comparative Example 1 was added as an example in which cooking fats and oils were not sprayed. Table 3 shows the results. [Table 3] Measurement Example 3 The emulsified liquid obtained by adding 10% by weight of the cooking fat or oil obtained in Examples 4 to 6 to the seasoning liquid for cooking and emulsifying the mixture was cooled and cooled. The mixture was sprayed at 1 to 4.5% by weight, then mixed, and stored frozen at -18 ° C in a sealed state. It was thawed after 7 days to measure the raggedness, and the texture, releasability and scorching when the half-thawed rice was cooked in the same manner as described above, and measured in the same manner as in Measurement Example 1. In the same manner as described above, Comparative Examples 2 to 4 were tested in addition to cooked rice. Comparative Example 1 is an example in which the emulsion was not sprayed. Table 4 shows the results. [Table 4] As described above, the fats and oils for cooking of the present invention contain a specific emulsifier and a specific animal and vegetable wax in a specific ratio in the fat or oil . Cooking rice of the present invention
By coating the grain surface, it is possible to improve the looseness and texture of cooked and cooked rice after freezing, and to produce cooked rice with less scorch and excellent releasability when cooking such as stir-fry. The effect is obtained. By using the cooking fats and oils of the present invention for the production of cooked rice, loosening, texture, prevention of scorching, and improved releasability, after cooking with a continuous rice cooker or the like,
Even after being frozen and stored for a long time and thawed, the improved properties are maintained, which contributes to the food quality and preservation of cooked rice for business use, and further enhances the merchantability at the store and at the same time increases the quality of the machine in mechanical manufacturing. There are also effects such as little adhesion, rationalization of the production process and improvement of the yield.

────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-1-228427 (JP, A) JP-A-3-175937 (JP, A) JP-A-1-187705 (JP, A) JP-A-4- 207143 (JP, A) JP-A-62-282545 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10 A23D 9/00

Claims (1)

(57) [Claims] (1) A method for coating the surface of rice grains for freezing.
Fats and oils containing lecithin, glycerin fatty acid ester and / or polyglycerin fatty acid ester, and animal and plant waxes in the oil and fat, respectively, in an amount of 0.1 to 8% by weight, 0.1 to 5% by weight, 0.1 to 5% by weight. %. Cooking fats and oils characterized by containing