JP3995140B2 - Oil composition for cooking rice - Google Patents
Oil composition for cooking rice Download PDFInfo
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- JP3995140B2 JP3995140B2 JP2000299729A JP2000299729A JP3995140B2 JP 3995140 B2 JP3995140 B2 JP 3995140B2 JP 2000299729 A JP2000299729 A JP 2000299729A JP 2000299729 A JP2000299729 A JP 2000299729A JP 3995140 B2 JP3995140 B2 JP 3995140B2
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- rice
- acid ester
- oil
- cooking
- polyglycerin
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Description
【０００１】
【産業上の利用分野】
本発明は、炊飯用油脂組成物に関する。より詳細には、本発明は、米飯の離型性、ほぐれなどの作業性やつや、食感などを向上させるための炊飯用油脂組成物に関する。
【０００２】
【従来技術】
これまで、家庭での炊飯や業務用の大型炊飯ラインにおいて、主に作業性と米飯の風味を向上させるための炊飯用油脂が提案されている。しかしながら、従来の炊飯用油脂は、炊飯時に米飯へ均一に分散されにくいため、作業性や品質にむらが生じてしまう場合が多かった。また、油脂を均一に分散させるためには米飯への添加量を多くする必要があり、米飯の油っぽさが強くなったり、風味が悪くなるなどの問題があった。
特開平３−１７５９３７号では、炊飯用油脂においてレシチンとレシチン以外の食品用界面活性剤を１種または２種以上を組み合わせて用いると、油脂が水面上に油膜となって拡がり、沸騰と共に炊飯水とエマルジョンを形成し、分散することが提案されている。しかしながら、沸騰によるエマルジョン形成だけでは十分な分散性が安定して得られなかった。また、特開平８−１５４６０３号ではポリグリセリン縮合リシノレイン酸エステルとレシチンとを併用し、使用量を従来の２分の１以下にできる炊飯用油脂が提案されているが、油脂中の乳化剤の配合量が５〜１５重量％と多いため、乳化剤による米飯の風味への影響が避けられなかった。
一方、乳化油脂の形態にすることも提案されている（特開平４−１７９４５１号、特開平５−３１６９７１号、特開平８−１４０６０１号など）。しかし、乳化油脂は分散性に優れるが、米飯粒の中まで油脂が浸透してしまい米飯のつやがなくなり、ほぐれにくくなってしまっていた。また、乳化油脂自体の保存性や安定性に欠けるなどの問題があった。
【０００３】
【発明が解決しようとする課題】
本発明は、通常の食用油脂と同様の作業性を有し、乳化油脂の形態をとることなく、炊飯釜中での油脂の分散性を改善する炊飯用油脂組成物を提供することを目的とする。
また、本発明は、米飯の離型性やほぐれに優れ、米飯全体に均一につやを与え、風味を損なうことなく食感を向上させる炊飯用油脂組成物を提供することを目的とする。
【０００４】
【課題を解決するための手段】
本発明者らは、ポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステル、レシチン、もしくはこれにジグリセライドを加えたものを油脂中に添加した油脂組成物を炊飯時に使用することにより、炊飯釜中での分散性に優れ、炊飯後の米飯全体に均一に離型性、ほぐれ、つやなどの機能を付与し、風味を損なうことなく、食感を向上できることを見いだした。
【０００５】
本発明は、ポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステルおよびレシチンを必須成分として含有することを特徴とする炊飯用油脂組成物を要旨としている。
【０００６】
さらにジグリセライドを含有することを特徴としており、その場合、本発明は、ポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステル、レシチンおよびジグリセライドを必須成分として含有することを特徴とする炊飯用油脂組成物を要旨としている。
【０００７】
上記各成分の食用油脂への添加量の合計が０．８〜４．０重量％であり、その場合、本発明は、ポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステルおよびレシチン、もしくはこれにジグリセライドを必須成分として含有し、これら各成分の食用油脂への添加量の合計が０．８〜４．０重量％であることを特徴とする炊飯用油脂組成物を要旨としている。
【０００８】
【発明の実施の形態】
本発明の炊飯用油脂組成物に用いる油脂としては、特に制限はないが、菜種油、コーン油、綿実油、パーム油、大豆油、ひまわり油、紅花油、米油、豚脂、牛脂、乳脂、中鎖脂肪酸トリグリセライド（ＭＣＴ）など、食用の油脂の中から１種または２種以上を組合せて使用することができる。
【０００９】
本発明で用いるポリグリセリン縮合リシノレイン酸エステルは、グリセリンの重合度２〜１６、好ましくは３〜１０、リシノレイン酸の縮合度２〜１６、好ましくは２〜１０のものが適している。
【００１０】
本発明で用いるポリグリセリン脂肪酸エステルは、グリセリンの重合度２〜１６、好ましくは２〜６のポリグリセリンと、炭素数１２〜２４、好ましくは１６〜２２の脂肪酸とのエステル化物であり、エステル化度１〜１０、好ましくは１〜６のものが適している。構成脂肪酸は、飽和、不飽和を問わないが、リシノレイン酸以外の不飽和脂肪酸を主体とすることが好ましい。
【００１１】
本発明で用いるレシチンは、食品に用いることができるものであれば特に限定されず、改質などの特殊な手段を用いることなく使用することができる。
【００１２】
本発明で用いるジグリセライドは、炭素数８〜２４の飽和または不飽和の脂肪酸で構成されるものが好ましい。
【００１３】
本発明におけるポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステル、レシチン、もしくはこれにジグリセライドを加えたものの油脂への添加量の合計は、０．８〜４．０重量％が好ましい。４．０重量％より多くなると、乳化剤由来の不快な風味が感じられるようになり、０．８重量％より少なくなると、油脂の米飯への分散性が不十分となり、米飯全体に均一な離型性、ほぐれ、つやなどが得られにくくなる。
【００１４】
本発明の各成分の構成比は、ポリグリセリン縮合リシノレイン酸エステル１に対してポリグリセリン脂肪酸エステルが０．１〜２０の重量比で含まれることが好ましく、さらにポリグリセリン縮合リシノレイン酸エステル１に対してポリグリセリン脂肪酸エステルが１〜１０の重量比で含まれることがより好ましい。ポリグリセリン縮合リシノレイン酸エステルに対するポリグリセリン脂肪酸エステルの構成比が、これより少なくなると分散性やほぐれの効果が弱くなる。逆に、これより多くなると米飯のつやが劣る傾向がみられる。
また、レシチン１に対してポリグリセリン脂肪酸エステルが０．１〜２０の重量比で含まれることが好ましく、レシチン１に対してポリグリセリン脂肪酸エステルが１〜１０の重量比で含まれることがより好ましい。レシチンに対するポリグリセリン脂肪酸エステルがこれより少ないと分散性、風味が劣り、逆にこれより多くなると、ほぐれ、つやが劣る傾向がみられる。
さらに、ポリグリセリン縮合リシノレイン酸エステル１に対してレシチンが０．１〜１０の重量比で含まれることが好ましい。レシチンの割合がこれより少なくなるとポリグリセリン縮合リシノレイン酸エステルによる風味が感じられ、また多くなると分散性やほぐれの効果が弱くなり、レシチンの風味が目立つようになる。
本発明では、ポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステルおよびレシチンに、さらにジグリセライドを組み合わせることによって、米飯の食感を向上させることができる。すなわちジグリセライドと上記成分が相乗的に作用することによって、米飯は噛み応えのある、好ましい食感になる。
ジグリセライドの油脂への添加量は、求められる米飯の種類や状態に応じて各成分の添加量の合計の範囲内で適宜調整することができるが、好ましくは油脂に対して３重量％まで、より好ましくは２重量％までが適している。
ジグリセライドの添加量が多すぎると分散性やほぐれ、つやなどの効果が得られにくくなる。
【００１５】
本発明の炊飯用油脂組成物には、上記成分のほかに、他の乳化剤、例えばクエン酸モノグリセリン脂肪酸エステル、コハク酸モノグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、モノグリセライド、プロピレングリコール脂肪酸エステルなどを併用することができる。また、調味料、香辛料、着色料あるいは抗酸化剤などを添加することもできる。
【００１６】
【作用】
本発明の炊飯用油脂組成物は、炊飯時に添加することで、油脂を米飯全体に均一に分散させ、米飯粒のほぐれやつやを良くすることができる。炊飯時に添加することによって、油脂の分散性がより向上し、より大きな効果が得られるが、炊飯後に米飯に添加し、混合して用いることもできる。また必要に応じて、炊飯時又は炊飯後に、具、調味料などを添加することができる。
本発明の炊飯用油脂組成物は、家庭での炊飯や業務用の大型炊飯ラインでの通常の米飯以外にも、冷凍白飯、冷凍ピラフ、冷凍炒飯、冷凍おにぎりなどの冷凍米飯やレトルト米飯などにも、作業性の向上、つや出し効果、固結防止などを目的として用いることができる。
炊飯用油脂の添加量は、米（乾物）１００重量部あたり１〜２重量部が一般的であるが、本発明における炊飯用油脂組成物の添加量は、０．２〜１．０重量部、好ましくは０．３〜０．８重量部であり、従来使用されてきた炊飯用油脂よりも少量の添加量で十分な効果が発揮される。この場合、添加量がこれより少ないと、十分な機能を発揮することができず、多くなると米飯に対する油脂の量が多くなるため、食べたときに油っぽさが感じられ、好ましくない。また本発明の炊飯用油脂組成物の添加量は、白飯やピラフなど米飯の種類により適宜調整して使用することができる。
【００１７】
【実施例】
本発明を実施例によって説明する。本発明はこの実施例によって何ら限定されるものではない。
【００１８】
実施例１〜２６および比較例１〜７
表１に示した各成分を配合した炊飯用油脂および油脂添加量で、下記の炊飯試験および米飯への分散性試験を行った。
評価は表２、および表３の欄外に示した基準により行い、結果を表３に示した。
【００１９】
〔炊飯試験〕
表１に示す配合の炊飯用油脂を精白米１００重量部当たり０．１〜２．０重量部の範囲で加えて炊飯した（実施例１〜２６、比較例１〜７）。
精白米８ｋｇに対して、水と炊飯用油脂を加えて、１９．７ｋｇになるように加水を行い、常圧でガス炊飯器（パロマ製ガス炊飯器５升炊き）を用いて炊飯した。炊飯後の米飯について、分散性、ほぐれ、つや、風味、食感を評価した。さらに、炊飯直後、密閉容器（ポリプロピレン製）に移し、５℃で２０時間保存後、電子レンジにて加熱し同様に評価した。
分散性、ほぐれは目視により、つや、風味、食感は官能検査により１０名の専門パネラーが評価を行った。
【００２０】
〔米飯への分散性試験〕
表１に示す配合の炊飯用油脂に、βカロチン（β−カロチン３００：東京田辺製薬）を２％添加して着色し、上記炊飯試験を行った。炊飯後の米飯の着色状態から、米飯への分散性を表２の基準に従って評価した。
【００２１】
【表１】
【表２】
【表３】
◎：米飯の９割以上にまんべんなく分散。
〇：７〜８割程度まで分散。
△：５〜７割程度分散。
×：５割未満しか分散していない。
＜米飯のほぐれ＞
◎：米粒がばら状で作業性が良い。
〇：小さなかたまりがあるが作業できる。
△：大きなかたまりがあり作業しにくい。
×：全体的にかたまっており作業性が非常に悪い。
＜米飯のつや＞
◎：光沢があり、つやつやしている。
〇：やや光沢がある。
△：光沢がない。
×：くすんでいる。
＜米飯の風味＞
◎：おいしい。不快な臭いがない。
〇：不快な味や臭いがない。
△：若干不快な味や臭いがある。
×：不快な味や臭いがする。
【００２４】
【発明の効果】
本発明によれば、炊飯釜中での油脂の分散性を改善した炊飯用油脂組成物を提供することができる。また、米飯の離型性やほぐれにすぐれ、米飯全体に均一につやを与え、風味を損なうことなく食感を向上させる炊飯用油脂組成物を提供することができる。[0001]
[Industrial application fields]
The present invention relates to an oil and fat composition for cooking rice. More specifically, the present invention relates to an oil and fat composition for cooking rice for improving the releasability of cooked rice, workability such as loosening, and texture.
[0002]
[Prior art]
Up to now, cooking oils and fats for improving workability and flavor of cooked rice have been proposed mainly for cooking rice at home and large cooking lines for business use. However, since the conventional fats and oils for cooking rice are difficult to uniformly disperse into cooked rice during cooking, there are many cases where unevenness in workability and quality occurs. Moreover, in order to disperse | distribute fats and oils uniformly, it is necessary to increase the addition amount to cooked rice, There existed problems, such as the oiliness of cooked rice becoming strong, or a flavor worsening.
In Japanese Patent Laid-Open No. 3-175937, when using one or more kinds of surfactants for food other than lecithin and lecithin in cooking oils and fats, the oils and fats spread as an oil film on the water surface, and cooked water with boiling It has been proposed to form and disperse emulsions. However, sufficient dispersibility was not stably obtained only by emulsion formation by boiling. Japanese Patent Laid-Open No. 8-154603 proposes an oil for cooking rice that uses polyglycerin-condensed ricinoleic acid ester and lecithin in combination and can reduce the amount to be less than half of the conventional amount. Since the amount is as large as 5 to 15% by weight, the influence of the emulsifier on the flavor of cooked rice was inevitable.
On the other hand, it has also been proposed to use emulsified oils and fats (JP-A-4-179451, JP-A-5-316971, JP-A-8-140601, etc.). However, emulsified oils and fats are excellent in dispersibility, but the fats and oils penetrated into the cooked rice grains, making the cooked rice no longer glossy and becoming difficult to loosen. Moreover, there existed problems, such as lack of the preservability and stability of emulsified oil itself.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide an oil and fat composition for rice cooking that has the same workability as that of a normal edible oil and fat and that improves the dispersibility of the oil and fat in a rice cooker without taking the form of an emulsified oil and fat. To do.
Another object of the present invention is to provide an oil and fat composition for cooking rice that is excellent in mold releasability and loosening of cooked rice, uniformly glosses the whole cooked rice, and improves the texture without impairing the flavor.
[0004]
[Means for Solving the Problems]
The present inventors use polyglycerin-condensed ricinoleic acid ester, polyglycerin fatty acid ester, lecithin, or an oil / fat composition obtained by adding diglyceride to the oil / fat at the time of rice cooking. It has been found that it has excellent dispersibility, and evenly gives functions such as releasability, loosening, and gloss to the entire cooked rice after cooking, and can improve the texture without losing the flavor.
[0005]
The gist of the present invention is an oil / fat composition for rice cooking characterized by containing polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and lecithin as essential components.
[0006]
Furthermore, it is characterized by containing diglyceride, and in that case, the present invention comprises a fat composition for cooking rice, characterized by containing polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, lecithin and diglyceride as essential components. It is a summary.
[0007]
The total amount of the above components added to the edible fat is 0.8 to 4.0% by weight. In this case, the present invention provides a polyglycerin condensed ricinoleic acid ester, a polyglycerin fatty acid ester and lecithin, or a diglyceride thereto. As an essential component, the gist of the oil composition for cooking rice is characterized in that the total amount of these components added to the edible fat is 0.8 to 4.0% by weight.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The oil and fat used in the oil composition for cooking rice of the present invention is not particularly limited, but rapeseed oil, corn oil, cottonseed oil, palm oil, soybean oil, sunflower oil, safflower oil, rice oil, pork fat, beef fat, milk fat, medium One or two or more kinds of edible fats and oils such as chain fatty acid triglyceride (MCT) can be used.
[0009]
The polyglycerol condensed ricinoleic acid ester used in the present invention is suitable to have a glycerin polymerization degree of 2 to 16, preferably 3 to 10, and a ricinoleic acid condensation degree of 2 to 16, preferably 2 to 10.
[0010]
The polyglycerol fatty acid ester used in the present invention is an esterified product of a glycerol polymerization degree of 2 to 16, preferably 2 to 6, and a fatty acid having 12 to 24 carbon atoms, preferably 16 to 22 carbon atoms. A degree of 1 to 10, preferably 1 to 6, is suitable. The constituent fatty acid may be saturated or unsaturated, but is preferably mainly composed of an unsaturated fatty acid other than ricinoleic acid.
[0011]
The lecithin used in the present invention is not particularly limited as long as it can be used in foods, and can be used without using special means such as modification.
[0012]
The diglyceride used in the present invention is preferably composed of a saturated or unsaturated fatty acid having 8 to 24 carbon atoms.
[0013]
In the present invention, the total amount of polyglycerin-condensed ricinoleic acid ester, polyglycerin fatty acid ester, lecithin, or diglyceride added to the oil is preferably 0.8 to 4.0% by weight. When the amount exceeds 4.0% by weight, an unpleasant flavor derived from the emulsifier can be felt. When the amount is less than 0.8% by weight, the dispersibility of fats and oils in the cooked rice becomes insufficient, and the mold release is uniform throughout the cooked rice. Sex, loosening, and gloss are difficult to obtain.
[0014]
The composition ratio of each component of the present invention is preferably such that the polyglycerin fatty acid ester is contained in a weight ratio of 0.1 to 20 relative to the polyglycerin condensed ricinoleic acid ester 1, and further relative to the polyglycerin condensed ricinoleic acid ester 1. More preferably, the polyglycerol fatty acid ester is contained in a weight ratio of 1 to 10. When the composition ratio of the polyglycerol fatty acid ester to the polyglycerol condensed ricinoleate is less than this, the dispersibility and the loosening effect are weakened. On the other hand, when it exceeds this, the gloss of cooked rice tends to be inferior.
Moreover, it is preferable that polyglycerin fatty acid ester is contained in the weight ratio of 0.1-20 with respect to lecithin 1, and it is more preferable that polyglycerol fatty acid ester is contained in the weight ratio of 1-10 with respect to lecithin 1. . If the amount of polyglycerin fatty acid ester relative to lecithin is less than this, dispersibility and flavor are inferior, and conversely, if it is more than this, loosening and gloss tend to be inferior.
Furthermore, it is preferable that lecithin is contained in a weight ratio of 0.1 to 10 with respect to polyglycerin condensed ricinoleic acid ester 1. When the proportion of lecithin is less than this, the flavor due to the polyglycerin condensed ricinoleic acid ester is felt, and when it is increased, the dispersibility and loosening effect are weakened and the flavor of lecithin becomes conspicuous.
In the present invention, the texture of cooked rice can be improved by further combining diglyceride with polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and lecithin. That is, by the synergistic action of diglyceride and the above components, the cooked rice becomes a chewy and preferable texture.
The amount of diglyceride added to the fats and oils can be adjusted as appropriate within the total amount of each component added depending on the type and state of the cooked rice, but preferably up to 3% by weight with respect to the fats and oils. Preferably up to 2% by weight is suitable.
When the amount of diglyceride added is too large, it becomes difficult to obtain effects such as dispersibility, loosening, and gloss.
[0015]
In addition to the above components, the oil and fat composition for cooking rice of the present invention includes other emulsifiers such as citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride, propylene glycol fatty acid. Esters can be used in combination. In addition, seasonings, spices, coloring agents, antioxidants, and the like can be added.
[0016]
[Action]
By adding the oil / fat composition for rice cooking of the present invention at the time of rice cooking, the oil / fat can be uniformly dispersed in the whole cooked rice to improve the looseness and gloss of the cooked rice grains. By adding at the time of cooking, the dispersibility of fats and oils is further improved and a greater effect can be obtained. However, it can be added to the cooked rice after cooking and used. Moreover, an ingredient, a seasoning, etc. can be added at the time of rice cooking or after rice cooking as needed.
The oil and fat composition for rice cooking of the present invention can be used for frozen cooked rice such as frozen white rice, frozen pilaf, frozen fried rice, frozen rice balls, retort cooked rice, etc. In addition, it can be used for the purpose of improving workability, polishing effect, preventing caking.
The amount of oil for cooking rice is generally 1 to 2 parts by weight per 100 parts by weight of rice (dry matter), but the amount of oil and fat composition for rice cooking in the present invention is 0.2 to 1.0 part by weight. The amount is preferably 0.3 to 0.8 parts by weight, and a sufficient effect is exhibited with a smaller amount of addition than conventionally used oils and fats for rice cooking. In this case, if the addition amount is less than this, a sufficient function cannot be exhibited, and if the addition amount is large, the amount of fats and oils with respect to the cooked rice increases, so that oiliness is felt when eaten, which is not preferable. Moreover, the addition amount of the oil-fat composition for rice cooking of this invention can be used by adjusting suitably with kinds of cooked rice, such as white rice and a pilaf.
[0017]
【Example】
The invention is illustrated by examples. The present invention is not limited in any way by this example.
[0018]
Examples 1-26 and Comparative Examples 1-7
The following rice cooking test and dispersibility test to cooked rice were conducted with the fats and oils for cooking rice and the addition amount of fats and oils containing each component shown in Table 1.
Evaluation was performed according to the criteria shown in the margins of Table 2 and Table 3, and the results are shown in Table 3.
[0019]
[Cooking rice test]
Rice cooking fats and oils having the composition shown in Table 1 were added in the range of 0.1 to 2.0 parts by weight per 100 parts by weight of polished rice (Examples 1 to 26, Comparative Examples 1 to 7).
Water and oil for cooking rice were added to 8 kg of polished rice, water was added to 19.7 kg, and rice was cooked at normal pressure using a gas cooker (Paloma gas cooker cooked 5 kg). Dispersibility, loosening, gloss, flavor, and texture of the cooked rice were evaluated. Furthermore, immediately after cooking rice, it moved to the airtight container (product made from a polypropylene), and after storing for 20 hours at 5 degreeC, it heated in the microwave oven and evaluated similarly.
Ten specialist panelists evaluated dispersibility and loosening by visual inspection, and gloss, flavor, and texture by sensory inspection.
[0020]
[Dispersibility test for cooked rice]
2% of β-carotene (β-carotene 300: Tokyo Tanabe Seiyaku) was added to the oil and fat for cooking with the composition shown in Table 1 for coloring, and the above rice cooking test was performed. The dispersibility to cooked rice was evaluated according to the criteria in Table 2 from the colored state of cooked rice after cooking.
[0021]
[Table 1]
[Table 2]
[Table 3]
A: Evenly distributed over 90% of cooked rice.
A: Dispersed to about 70-80%.
Δ: Dispersed by about 50 to 70%.
X: Less than 50% is dispersed.
<Dishes of cooked rice>
A: Rice grains are loose and workability is good.
〇: There is a small lump but it can work.
(Triangle | delta): There is a big lump and it is difficult to work.
X: It is clumpy as a whole and workability is very poor.
<Grilled rice>
A: Glossy and glossy.
○: Slightly glossy.
Δ: No gloss.
X: It is dull.
<Rice of rice>
A: Delicious. There is no unpleasant odor.
○: There is no unpleasant taste or smell.
Δ: Slightly unpleasant taste or smell
X: Unpleasant taste and smell.
[0024]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition for rice cooking which improved the dispersibility of the fats and oils in a rice cooker can be provided. Moreover, it is excellent in the releasability and loosening of cooked rice, and can provide the fat and oil composition for cooking rice which gives the whole cooked rice a uniform gloss, and improves texture without impairing flavor.
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| JP2000299729A JP3995140B2 (en) | 1999-10-01 | 2000-09-29 | Oil composition for cooking rice |
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| JP2000299729A JP3995140B2 (en) | 1999-10-01 | 2000-09-29 | Oil composition for cooking rice |
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| JP3995140B2 true JP3995140B2 (en) | 2007-10-24 |
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| JP4693139B2 (en) * | 2000-04-21 | 2011-06-01 | 昭和産業株式会社 | Emulsifier composition and oil and fat composition containing the same |
| JP4516363B2 (en) * | 2004-07-07 | 2010-08-04 | 昭和産業株式会社 | Oil composition for cooking |
| JP4551298B2 (en) * | 2005-09-07 | 2010-09-22 | 昭和産業株式会社 | Method for inhibiting heat coloring of lecithin |
| JP4682106B2 (en) * | 2006-08-21 | 2011-05-11 | 株式会社Ｊ−オイルミルズ | How to gloss noodles |
| JP4663696B2 (en) * | 2007-08-08 | 2011-04-06 | 株式会社Ｊ−オイルミルズ | Oil composition for cooking |
| WO2012132079A1 (en) * | 2011-03-30 | 2012-10-04 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking rice |
| JP4980501B1 (en) * | 2011-03-30 | 2012-07-18 | 日清オイリオグループ株式会社 | Oil composition for cooking rice |
| JP2013051916A (en) * | 2011-09-02 | 2013-03-21 | Kao Corp | Additive for cooked rice |
| JP2013066392A (en) * | 2011-09-21 | 2013-04-18 | J-Oil Mills Inc | Method for producing cooked rice |
| JP6960033B2 (en) * | 2016-08-30 | 2021-11-05 | 花王株式会社 | Oil composition |
| JP2018033335A (en) * | 2016-08-30 | 2018-03-08 | 花王株式会社 | Oil-and-fat composition |
| JP6925701B2 (en) * | 2017-01-04 | 2021-08-25 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking rice, cooked rice, and method for manufacturing cooked rice |
| JP7118524B2 (en) * | 2017-11-20 | 2022-08-16 | 日清オイリオグループ株式会社 | Emulsifier-containing fat composition and method for inhibiting separation of emulsifier in emulsifier-containing fat composition |
| JP7427354B2 (en) * | 2018-01-29 | 2024-02-05 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking rice, rice, and method for producing rice |
| JP2020124156A (en) * | 2019-02-05 | 2020-08-20 | 日清オイリオグループ株式会社 | Composition for cooking, and cooking method |
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| JPH03175940A (en) * | 1989-09-28 | 1991-07-31 | Nippon Oil & Fats Co Ltd | Oil and fat for cooked rice |
| JP2785156B2 (en) * | 1990-10-01 | 1998-08-13 | 花王株式会社 | Additives for cooked rice |
| JPH07274859A (en) * | 1994-04-01 | 1995-10-24 | Nisshin Oil Mills Ltd:The | Fats and oils composition for cooking boiled rice |
| JPH08154603A (en) * | 1994-06-23 | 1996-06-18 | Miyoshi Oil & Fat Co Ltd | Fatty oil for cooking rice |
| JP3381745B2 (en) * | 1994-09-20 | 2003-03-04 | ミヨシ油脂株式会社 | Cooking fats and oils |
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