JP4187877B2 - Oil and fat composition for cooked rice and cooked rice containing the same - Google Patents

Description

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以上の結果から明らかなように、本発明品は比較例の製品と比較して全ての評価項目にわたって優れていることが理解される。本発明に使用するエルカ酸エステルの効果が明確に示されている。
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【発明の効果】
本発明において、食用油脂に乳化剤としてエルカ酸エステル、例えば特にしょ糖エルカ酸エステル、グリセリンエルカ酸エステル、ポリグリセリンエルカ酸エステル等を添加した油脂組成物は、米飯類の炊飯に際して添加使用することにより米飯類中に優れた分散性を発揮し、炊飯したときに米飯類の離形性，ほぐれ性，光沢性（つや）等が極めて良好で優れた食味性のある米飯類を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel oil / fat composition for cooked rice, more specifically, a cooked oil / fat composition containing erucic acid ester as an emulsifier in an edible fat / oil, a cooked rice containing the same (cooked cooked rice, such cooked rice, and the like Food, processed foods, etc.) and an emulsifier containing an erucic acid ester that can be used or used in the oil composition.
[0002]
For example, by adding the oil and fat composition of the present invention at the time of cooking of cooked rice, the amount used (added) is the same or less than the emulsifier conventionally used by showing excellent dispersion in cooked rice, Since the flavor, color, luster, taste, etc. of the cooked rice are further improved and the looseness is further improved, it is possible to improve the workability such as prevention of adhesion to equipment used for cooking rice and a rice cooker.
[0003]
[Prior art]
Conventionally, by adding edible oils and fats during cooking of cooked rice, the gloss of cooked rice, the taste, etc. are improved, and the looseness is improved. As a result, the cooked rice used at the time of cooking, the adhesion of cooked rice to other equipment, etc. It is known to prevent workability and improve workability. However, when edible fats and oils are added at the time of cooking rice, it is difficult to uniformly disperse the whole, or the effect cannot be exerted on the whole cooked rice in the cooking pot used.
[0004]
As an improvement measure, (1) an emulsifier is added for the purpose of further improving dispersibility when using edible fats and oils (Japanese Patent Laid-Open Nos. 49-110845, 58-36355, 61-158755). No. 1, JP-A-1-1212971, JP-A-3-175940, JP-A-7-298843, JP-A-8-51940, JP-A-8-154603, JP-A-10-225282, etc.); (2) O / W type emulsified oil is added (see JP-A-61-158755 etc.)
A method of cooking rice is known.
[0005]
[Problems to be solved by the present invention]
None of the conventional techniques is sufficiently satisfactory in dispersibility or the like, and the fats and oils to which the emulsifier of (1) is added are effective compared to the method of adding edible fats and oils alone. The composition and combination of emulsifiers used in the past have low dispersibility in cooked rice, and have not yet been fully effective.
[0006]
Moreover, about the method of adding and cooking O / W type | mold emulsified oil of said (2), since fats and oils osmose | permeate the inside of cooked rice, there is a concern that the cooked rice may become bad or bacteria may be generated due to emulsion breakage. Is done.
[0007]
As described above, the conventional technology is required to improve the emulsifier and the emulsified oil added to the oil and fat.
[0008]
The object of the present invention is to develop an emulsifier that is added to or used together with oils and fats that can exhibit an excellent function with respect to cooked rice. It is to provide food (processed food such as frozen food, etc.) using
[0009]
[Means for Solving the Problems]
As a result of intensive studies to solve the problems existing in such conventional techniques, the present inventors have screened for an emulsifier that sufficiently exhibits the function of dispersing edible fats and oils in cooked rice. Preferably, an oil or fat composition in which a polyhydric alcohol ester of erucic acid such as glycerin erucic acid ester, polyglycerin erucic acid ester and sucrose erucic acid ester is added to edible fats and oils is a conventional fatty acid ester as known in the art. It has been found that the oil and fat composition to which an emulsifier is added exhibits an extremely excellent function, and the present invention has been completed based on this finding.
[0010]
That is, the present invention
I. An oil and fat composition for cooked rice containing edible oil and fat and erucic acid ester as an emulsifier;
B. Cooked cooked rice containing the cooked rice and the oil and fat composition contained therein, and food using the cooked rice; and c. It exists in the emulsifier which can be used for the said oil-fat composition containing an erucic acid ester, or is used.
[0011]
By using the oil and fat composition of the present invention for the production of cooked rice, it is possible to coat the cooked rice evenly with a small amount of use compared to conventional products, and it is difficult for the cooked rice to adhere to the rice cooker. Less. Furthermore, the cooked cooked rice has a plump and delicious luster, and maintains its deliciousness even when refrigerated or frozen.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The cooked rice used in the present invention may be rice, rice, or anything mainly containing these. For example, white rice, brown rice, glutinous rice, rice with wheat and the like are used.
[0013]
There is no restriction | limiting in particular as fats and oils used for this invention, What is necessary is just an edible fat and oil. For example, it can be selected from soybean oil, rapeseed oil, corn oil, safflower oil, sesame oil, safflower oil, palm oil, beef tallow, lard, etc. and all animal and plant oils and fats processed by hydrogenation, enzyme modification, etc. . Furthermore, fats and oils developed in the future can also be used. As fats and oils used in this way, one kind or a combination of two or more kinds can be used.
[0014]
Normally, liquid fats and oils (one type or a mixture of two or more types) are used. This is because the liquid used is preferably a liquid when dispersed in water. Solid fat is difficult to disperse in water when it is difficult to disperse in water, but can be dispersed during rice cooking, or can be dispersed or emulsified as an oil / fat mixture such as those in a liquid state as the oil / fat mixture used The class can be used.
[0015]
The erucic acid ester used in the present invention is used as an emulsifier. First, it is necessary to be edible, and further physical properties as an emulsifier are required. Various alcohols of erucic acid, preferably esters of polyhydric alcohol (having about 2 to 30 carbon atoms) are employed. As an ester body to be used, one kind or a plurality of mixtures may be used.
[0016]
Examples of the polyhydric alcohol include glycerin, polyglycerin, and sucrose. The structure of the erucic acid ester in that case is one between at least one hydroxyl group of the polyhydric alcohol constituting the ester. Alternatively, it may be a compound having a structure in which a plurality of erucic acids are ester-bonded. Therefore, as long as it has physical properties as an emulsifier, a compound in a form in which all the hydroxyl groups of the polyhydric alcohol are esterified can be used.
[0017]
As mentioned above, glycerin erucic acid ester, polyglycerin erucic acid ester, sucrose erucic acid ester and the like are particularly preferable among erucic acid esters.
[0018]
Examples of the polyglycerin constituting the polyglycerin erucic acid ester include various polyglycerins such as tetraglycerin, hexaglycerin and decaglycerin.
[0019]
About the usage-amount of such an erucic acid ester, Preferably it is about 0.01-5 weight part with respect to 100 weight part of edible fats and oils to be used, erucic acid ester, More preferably, 0.1-3 weight About 0.2 parts by weight, more preferably about 0.2 to 2 parts by weight can be used.
[0020]
If the amount of the emulsifier used in the present invention is less than 0.01 parts by weight, the dispersibility of fats and oils in the cooked rice becomes worse, and if it exceeds 5 parts by weight, the emulsifier affects the flavor and texture of the cooked rice. Therefore, it is not preferable.
[0021]
In addition to the erucic acid ester used in the present invention, another emulsifier can also be used, but the use of the product of the present invention is preferred in that many of the effects of the present invention can be obtained. In addition, an emulsification adjuvant and another additive can be added if necessary.
[0022]
There is no particular difficulty in the method of using the oil and fat composition of the present invention, for example, the method of cooking and producing cooked rice, and conventionally known as a method of using fats and oils or an emulsifier as an additive for cooked cooked rice. A rice cooking method can be utilized or applied (refer to the patent publications cited in the above-mentioned conventional technology).
[0023]
About the usage-amount in the case of using the oil-fat composition of this invention for cooked rice, the usage-amount of a fat-and-oil composition can be suitably selected with the kind of cooked rice, the compound other than cooked rice, water addition, etc. For example, the use amount of edible oils and fats is preferably about 0.01 to 5%, more preferably about 0.05 to 3%, and still more preferably 0.1% by weight with respect to the raw rice in the intended cooked rice. About 2%.
[0024]
When using the oil / fat composition of the present invention, it is preferable to use it in the form of a uniform composition containing an erucic acid ester, since the oil / fat is easily dispersed uniformly, but the edible oil / fat and the erucic acid ester are separated separately, for example, before cooking. It can also be used by uniformly mixing with rice. Naturally, the oil composition of such a separate form is also included in the present invention.
[0025]
The cooked rice is also included in the present invention, and foods using cooked rice such as white rice, such as processed food, red rice, cooked rice, pilaf, dry curry, rice gratin, etc. are also included in the present invention. include.
[0026]
Emulsifiers containing erucic acid esters that can be used for or used for the above purposes are also included in the present invention. In this case, the erucic acid ester used may be a single compound of erucic acid ester or a mixture thereof. Furthermore, you may contain the emulsification adjuvant and other additives as needed.
[0027]
【Example】
Hereinafter, the present invention will be described in more detail using examples and comparative examples.
After washing 500 g of raw rice, 650 g of water was added thereto and immersed for 20 minutes. 2.5 g of the oil and fat compositions of Examples 1 to 11 and Comparative Examples 1 to 16 were added, and rice cooking was performed using a rice cooker.
[0028]
(Evaluation methods)
About dispersibility, the dispersion | distribution to the cooked rice after cooking rice was observed with each oil-fat composition colored with (beta) carotene.
About releasability, the cooking of the cooked rice was confirmed visually.
Sensory evaluation by 20 panelists was performed on the looseness, gloss, flavor, and texture.
[0029]
As edible fats and oils, corn oil: rapeseed oil = 50: 50 mixed fats and oils (2.5 g) were used, and the following emulsifiers were added to give Examples and Comparative Examples.
[0030]
The emulsifiers used as examples are as follows.
<Examples 1-4>
Oil and fat added with sucrose erucic acid ester ER290 (Mitsubishi Chemical Foods).
<Examples 5-6>
Oil mixed with sucrose erucic acid ester ER290 (Mitsubishi Chemical Foods Co., Ltd.) and polyglycerin ester (oleic acid ester).
[0031]
<Examples 7 to 8>
Oil mixed with sucrose erucic acid ester ER190 (Mitsubishi Chemical Foods Co., Ltd.) and polyglycerin ester (oleic acid ester).
<Examples 9 to 11>
Decaglycerin hexaerucic acid ester ER60D (Mitsubishi Chemical Foods) added fat.
[0032]
The emulsifiers used as comparative examples are as follows.
<Comparative Examples 1-4>
Oil added with sucrose oleate O-270 (Mitsubishi Chemical Foods).
O-270 is an oleic acid emulsifier of the same type as ER290.
<Comparative Examples 5-6>
Oil mixed with sucrose oleate O-270 (Mitsubishi Chemical Foods Co., Ltd.) and polyglycerol ester (oleate).
The polyglycerin ester used is the same as in Examples 5-6.
[0033]
<Comparative Examples 7-8>
Oil mixed with sucrose oleate 0-170 (Mitsubishi Chemical Foods Co., Ltd.) and polyglycerol ester.
O-170 is an oleic acid emulsifier of the same type as ER-190.
The polyglycerin ester is the same as in Examples 7-8.
<Comparative Examples 9-11>
Oil added to decaglyceryl pentaoleate “Decaglyn 5-O” (Nikko Chemicals Co., Ltd.).
[0034]
<Comparative Examples 12-14>
Decaglyceryl heptaoleate “Decaglyn 7-O” (Nikko Chemicals) added fat.
<Comparative Example 15>
Example of adding only fats and oils <Comparative Example 16>
An example with no addition of fats and oils and emulsifiers.
Table 1 shows the oil and fat compositions used in the examples, Table 2 shows the evaluation results, Table 3 shows the oil and fat compositions used in the comparative examples, and Table 4 shows the evaluation results.
[0036]
In addition, the evaluation criteria are as follows, specifically, as in paragraph 0037 and the following.
A: Very good; B: Good; B: Slightly bad; X: Bad
<Dispersibility>
◎: After cooking, the oil spreads over the whole cooked rice in the kettle and there is no unevenness in the fat ○: After cooked rice, the fat spreads over the whole cooked rice in the kettle, but there is a little unevenness △: After cooking the fat in the kettle State localized in cooked rice ×: State in which oil and fat is remarkably localized in cooked rice after cooking
<Unraveling>
◎: The rice is very easy to loose and easy to work ○: The rice is well loose and easy to work △: The rice is littered when the rice is loosened and the workability is poor ×: Rice A large lump of cooked rice is produced when unraveling.
<Releasability>
◎: Cooked rice does not adhere to the kettle, equipment, etc., with very good releasability ○: Cooked rice, slightly attached to the kettle, equipment, etc. Adhesion and poor releasability x: Rice is remarkably adhered to the kettle and equipment, etc.
<Glossy>
◎: Rice grain with excellent gloss ○: Rice grain with gloss △: Rice grain with low gloss ×: Rice grain with no gloss [0041]
<Flavor>
◎: A state having a very good flavor ○: A state having a good flavor △: A state in which a different flavor is felt and the flavor is impaired ×: A state in which a different flavor is strongly felt and the flavor is significantly impaired [0042]
<Food texture>
A: Moderately sticky and very good texture ○: Moderately sticky and good texture △: Less sticky and slightly sticky texture ×: Sticky and poorly textured [0043]
[Table 1]

[0044]
[Table 2]

[0045]
[Table 3]

[0046]
[Table 4]

[0047]
As is clear from the above results, it is understood that the product of the present invention is superior in all evaluation items as compared with the product of the comparative example. The effect of erucic acid ester used in the present invention is clearly shown.
[0048]
【The invention's effect】
In the present invention, an oleic acid ester such as sucrose erucic acid ester, glycerin erucic acid ester, polyglycerin erucic acid ester and the like added as an emulsifier to edible fats and oils is added and used in cooking rice. It exhibits excellent dispersibility in rice, and it is possible to obtain cooked rice with excellent taste and excellent releasability, looseness, glossiness, etc. of cooked rice when cooked.

Claims (5)

An oil / fat composition for cooked rice comprising edible oil / fat and 0.01 to 2 % by weight of erucic acid ester as an emulsifier for the edible oil / fat.   The oil and fat composition according to claim 1, wherein the erucic acid ester is a polyhydric alcohol ester of erucic acid.   The oil and fat composition according to claim 1 or 2, wherein the erucic acid ester is at least one selected from the group consisting of glycerin erucic acid ester, polyglycerin erucic acid ester and sucrose erucic acid ester.   The oil / fat composition according to claim 1, comprising 0.2 to 2% by weight of erucic acid ester relative to the edible oil / fat.   Cooked cooked rice and food using the same, comprising cooked rice and the oil or fat composition according to any one of claims 1 to 4 contained therein.