JP3561169B2

JP3561169B2 - Additives for cooked rice

Info

Publication number: JP3561169B2
Application number: JP04440699A
Authority: JP
Inventors: 優司岡内; 健後藤; 説二郎稲岡
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 1999-02-23
Filing date: 1999-02-23
Publication date: 2004-09-02
Anticipated expiration: 2019-02-23
Also published as: JP2000236824A

Description

【０００１】
【発明の属する技術分野】
本発明は米飯に良好な弾力性を付与する米飯用添加剤の改良に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
米飯の炊飯時に食用油脂を添加すると、米飯のつや、食味等が向上するとともに米飯の釜への付着、ほぐれ性等の作業性が改善されることが知られている。
米飯への食用油脂の分散性を高め、これらの効果をさらに向上するために各種乳化剤の添加が試みられている。例えば、特開平７−２９８８４３号公報では、乳化剤としてグリセリンクエン酸脂肪酸エステルとその他の乳化剤を併用することが提案されている。
しかし、おにぎり等を機械で製造する場合の機械耐性が未だ十分でなく、これを改善するために米飯に適度な弾力性を付与する必要があった。
【０００３】
【課題を解決するための手段】
本発明は、
(a) 食用油脂
(b) グリセリンコハク酸脂肪酸エステル 0.1 〜５重量％（添加剤全量中）
(c) ショ糖脂肪酸エステル 0.1 〜１重量％（添加剤全量中）
を含有する（但し、グリセリンクエン酸脂肪酸エステルは含有しない）米飯用添加剤により、上記課題を解決するものである。
【０００４】
【発明の実施の形態】
本発明の添加剤は（ａ）食用油脂を主成分とする。
食用油脂としては、大豆油、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、パーム油、米油、ひまわり油、胡麻油等の植物油、ラード、牛脂等の動物油、及びそれらの硬化油が挙げられる。大豆油、菜種油、コーン油が特に好ましい。
【０００５】
（ｂ）グリセリンコハク酸脂肪酸エステルは、脂肪酸組成が不飽和脂肪を主体とするのが好ましく、特に飽和脂肪酸を少量含む、脂肪酸の組成が炭素数１４〜２２で、しかも全構成脂肪酸中の７０〜９５重量％が不飽和脂肪酸であり、且つ全不飽和脂肪酸中の７０重量％以上がオレイン酸であるものが好ましい。
該エステル（ｂ）は添加剤中に０．１〜５重量％、特に０．５〜３重量％、更に１〜３重量％配合することが好ましい。
【０００６】
（ｃ）ショ糖脂肪酸エステルはＨＬＢが５〜１０、特に６〜８のものが好ましい。該エステルは添加剤中に０．１〜１重量％、特に０．１〜０．５重量％配合することが好ましい。
【０００７】
本発明の添加剤の配合により、米飯に弾力性が付与できるとともに米飯への食用油脂の分散性が高まり、米飯の外観、食味が改善され、炊飯器からのご飯の離れもよく、さらにベタつくことなくほぐれ性のよい米飯を得ることができる。
【０００８】
また、本添加剤中には更に（ｄ）グリセリン脂肪酸ジエステルを５〜３０重量％、特に１０〜２５重量％％添加することが、（ｂ）グリセリンコハク酸脂肪酸エステルの油脂への溶解性を向上し、本発明の効果を安定に維持する上で好ましい。また、グリセリン脂肪酸ジエステルの添加は機械への付着性をさらに軽減する効果を有する。グリセリン脂肪酸ジエステルは、構成脂肪酸が炭素数８〜２２であり、全構成脂肪酸中の不飽和脂肪酸が７０重量％以上のものが好ましい。特に菜種油及び大豆油由来の脂肪酸組成のものが好ましい。
【０００９】
【実施例】
実施例１〜３、比較例１〜５
生米（新潟産コシヒカリ、平成９年産）６００ｇを洗米後、２０℃の水に１．５時間浸漬した。次いで、ざるに上げ水切りした後、浸漬米７００ｇに水６９０ｇを加え、更にコーン油、或いはコーン油に表１に示す各種乳化剤を配合した添加剤を夫々６ｇ加え、軽くかき混ぜた後、炊飯した。
炊飯後、釜内で良くほぐした後、パット上に広げ、室温まで冷却し、試験用米飯とした。
（米飯の物性測定）
米飯の物性は、（株）山電社製ＲＥ３３００５を使用し、テクスチャー解析モードで測定した。プランジャー及びサンプルステージの材質はガラスとし、炊飯米の中から任意に３粒を選び、ステージの上に並べ、更に圧縮比率を米飯高さの５０％に設定し、０．５ｍｍ／秒の速度でプランジャーの降下・上昇を２度繰り返した。この時の測定チャートを図１に示す。
図１中、縦軸は力（応力）、横軸は時間（プランジャー総移動距離）を夫々表す。そして、基線の上方Ａ１及びＡ２が硬さ、下方Ａ３及びＡ４が米飯粘り（付着性）を表し、Ａ２／Ａ１の面積比を米飯の弾力性係数とした。
ここで、米飯の弾力性係数を、専門パネラー１５名により相対的に評価したところ、表２に示すような結果となり、弾力性係数０．６５超０．７０以下が最も優れていた。
【００１０】
【表１】

【００１１】
＊１；菜種油を分解して得た脂肪酸（脂肪酸組成；パルミチン酸３．９％、ステアリン酸１．７％、オレイン酸５７．０％、リノール酸２１．９％、リノレン酸１２．８％）とグリセリンを用い、１，３位選択的リパーゼの存在下、エステル化反応で得られたもの（モノグリセリド０．７％、ジグリセリド８９．８％、トリグリセリド９．５％）
＊２；ショ糖脂肪酸エステル、ＨＬＢ約６、脂肪酸；オレイン酸、モノエステル微量、ジエステル約４０％、トリエステル約６０％
＊３；ホスファチジン酸（関東化学工業（株）試薬）
【００１２】
【表２】

【図面の簡単な説明】
【図１】実施例で得た米飯の物性測定チャートである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an improvement in an additive for cooked rice that imparts good elasticity to cooked rice.
[0002]
Problems to be solved by the prior art and the invention
It is known that the addition of edible fats and oils during cooking of cooked rice improves the gloss and taste of the cooked rice and also improves the workability such as adhesion of the cooked rice to the pot and looseness.
Attempts have been made to add various emulsifiers to enhance the dispersibility of edible oils and fats in cooked rice and further improve these effects. For example, Japanese Patent Application Laid-Open No. 7-298843 proposes to use a glycerin citrate fatty acid ester and another emulsifier in combination as an emulsifier.
However, the mechanical resistance when rice balls and the like are manufactured by a machine is not yet sufficient, and in order to improve this, it has been necessary to impart moderate elasticity to cooked rice.
[0003]
[Means for Solving the Problems]
The present invention
(a) Edible fats and oils
(b) Glycerin succinic acid fatty acid ester 0.1 to 5% by weight (in the total amount of additives)
(c) sucrose fatty acid ester 0.1 to 1 wt% (in the additive total)
The above problem is solved by an additive for cooked rice containing (but not containing glycerin citrate fatty acid ester) .
[0004]
BEST MODE FOR CARRYING OUT THE INVENTION
The additive of the present invention comprises (a) an edible fat / oil as a main component.
Edible oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, vegetable oils such as sesame oil, lard, animal oils such as tallow, and their hardened oils. . Soybean oil, rapeseed oil and corn oil are particularly preferred.
[0005]
(B) The glycerin succinic acid fatty acid ester preferably has a fatty acid composition mainly composed of unsaturated fats, and particularly contains a small amount of saturated fatty acids, and has a fatty acid composition of 14 to 22 carbon atoms, and 70 to 70% of all constituent fatty acids. It is preferred that 95% by weight is unsaturated fatty acids and 70% by weight or more of the total unsaturated fatty acids is oleic acid.
The ester (b) is preferably added to the additive in an amount of 0.1 to 5% by weight, particularly 0.5 to 3% by weight, more preferably 1 to 3% by weight.
[0006]
(C) The sucrose fatty acid ester preferably has an HLB of 5 to 10, particularly preferably 6 to 8. It is preferable that the ester is incorporated in the additive in an amount of 0.1 to 1% by weight, particularly 0.1 to 0.5% by weight.
[0007]
By the addition of the additive of the present invention, it is possible to impart elasticity to the cooked rice and enhance the dispersibility of the edible oil and fat in the cooked rice, improve the appearance and taste of the cooked rice, improve the separation of the cooked rice from the cooker, and further improve the stickiness. It is possible to obtain cooked rice without looseness.
[0008]
Further, (d) glycerin fatty acid diester is further added to the additive in an amount of 5 to 30% by weight, particularly 10 to 25% by weight, thereby improving the solubility of the glycerin succinic acid fatty acid ester in fats and oils. However, it is preferable to stably maintain the effects of the present invention. The addition of the glycerin fatty acid diester has the effect of further reducing the adhesion to the machine. The glycerin fatty acid diester preferably has a constituent fatty acid having 8 to 22 carbon atoms and an unsaturated fatty acid in all constituent fatty acids of 70% by weight or more. Particularly, those having a fatty acid composition derived from rapeseed oil and soybean oil are preferable.
[0009]
【Example】
Examples 1-3, Comparative Examples 1-5
600 g of unpolished rice (Koshihikari from Niigata, produced in 1997) was washed and immersed in water at 20 ° C. for 1.5 hours. Then, after the water was drained, 690 g of water was added to 700 g of the immersed rice, and 6 g of corn oil or an additive obtained by blending various emulsifiers shown in Table 1 with corn oil was added. did.
After cooking the rice, it was loosened in a pot, spread on a pad, cooled to room temperature, and used as rice for testing.
(Measurement of physical properties of cooked rice)
The physical properties of cooked rice were measured in a texture analysis mode using RE33005 manufactured by Sanden Co., Ltd. The material of the plunger and the sample stage is glass, three grains are arbitrarily selected from cooked rice, arranged on the stage, the compression ratio is set to 50% of the height of the cooked rice, and the speed is 0.5 mm / sec. The plunger was lowered and raised twice. FIG. 1 shows a measurement chart at this time.
In FIG. 1, the vertical axis represents force (stress), and the horizontal axis represents time (plunger total moving distance). A1 and A2 above the baseline represent hardness, A3 and A4 below represent stickiness (adhesion) of cooked rice, and the area ratio of A2 / A1 was defined as the elasticity coefficient of cooked rice.
Here, the elasticity coefficient of cooked rice was relatively evaluated by 15 specialized panelists, and the result was as shown in Table 2. The elasticity coefficient was more than 0.65 and 0.70 or less, which was the most excellent.
[0010]
[Table 1]

[0011]
* 1: Fatty acid obtained by decomposing rapeseed oil (fatty acid composition: palmitic acid 3.9%, stearic acid 1.7%, oleic acid 57.0%, linoleic acid 21.9%, linolenic acid 12.8%) And glycerin, obtained in an esterification reaction in the presence of 1,3-position selective lipase (monoglyceride 0.7%, diglyceride 89.8%, triglyceride 9.5%)
* 2: Sucrose fatty acid ester, HLB about 6, fatty acid: oleic acid, monoester trace, diester about 40%, triester about 60%
* 3: Phosphatidic acid (Kanto Chemical Industry Co., Ltd. reagent)
[0012]
[Table 2]

[Brief description of the drawings]
FIG. 1 is a physical property measurement chart of cooked rice obtained in an example.

Claims

(a) Edible fats and oils
(b) Glycerin succinic acid fatty acid ester 0.1 to 5% by weight (in the total amount of additives)
(c) Sucrose fatty acid ester 0.1-1 % by weight (in the total amount of additives)
(But not glycerin citrate fatty acid ester) .

(b) The fatty acid constituting the component has 14 to 22 carbon atoms, 70 to 95% by weight of the total fatty acids are unsaturated fatty acids, and 70% or more of the total unsaturated fatty acids is oleic acid. The additive for cooked rice according to claim 1, which is:

The additive for cooked rice according to claim 1 or 2, further comprising (d) 5 to 30 % by weight (based on the total amount of the additive ) of glycerin fatty acid diester.