JP6764979B2 - Oil composition for stir-fry cooking - Google Patents

Description

The present invention relates to an oil / fat composition used for stir-frying and cooking starch-based ingredients such as cooked rice and noodles. In particular, the present invention relates to an oil / fat composition which is used when stir-frying a starch-based food material and can facilitate stir-fry cooking and improve the texture and deliciousness of the stir-fried food.

In general, starch-based foodstuffs such as cooked rice and noodles do not have a strong binding property immediately after cooking, but over time, the starches tend to bind each other and the foodstuffs tend to become sticky. This is because the stickiness of the gelatinized starch causes the foodstuffs to adhere to each other.

Conventionally, some techniques have been proposed in order to suppress the adhesion of starch-based foodstuffs such as noodles and improve the looseness. For example, it has been proposed to use edible oils and fats to suppress the adhesion of noodles, but it is difficult to uniformly attach the edible oils and fats simply by adding the edible oils and fats, and unevenness may occur.

Therefore, in order to enhance the adhesion of edible fats and oils to noodles, it has been proposed to use a composition in which an emulsifier is added to edible fats and oils as an agent for improving the looseness of noodles. For example, Patent Documents 1 to 3 describe that a specific polyglycerin fatty acid ester is used, and Patent Document 4 describes that a diglycerin fatty acid ester is used. Further, Patent Document 5 describes that a polyglycerin fatty acid ester and a polyoxyethylene sorbitan fatty acid ester are used in combination.

It has also been proposed to use lecithin in oil and fat compositions used during cooking such as stir-fry. For example, Patent Documents 6 to 8 describe that a cooking oil / fat composition is prepared by adding lecithin to an edible oil / fat.

Further, it has been proposed to use an emulsifier in an oil / fat composition used during cooking such as stir-fry cooking. For example, Patent Document 9 describes an oil / fat composition for stir-fried foods in which an oleic acid ester of glycerin is blended with an edible oil / fat.

Japanese Patent Application Laid-Open No. 07-039332 Japanese Patent Application Laid-Open No. 07-298847 JP-A-11-22103 JP-A-09-037728 Japanese Unexamined Patent Publication No. 2006-006132 Japanese Patent Application Laid-Open No. 8-89186 Japanese Unexamined Patent Publication No. 2009-039021 Japanese Unexamined Patent Publication No. 2012-249621 JP-A-2007-105035

Conventionally, as a technical issue when stir-frying starch-based ingredients, prevention of adhesion to cooking utensils such as frying pans and woks has been emphasized, and various proposals have been made. For example, as for fats and oils (stir-fry oil) used in stir-fry cooking, it has been proposed to improve the peelability to cooking utensils by blending lecithin and an emulsifier as described above (Patent Documents 6 to 6). 9).

In recent years, from the viewpoint of cooking utensils, cooking equipment, and cooking methods, improvements have been made in the technology for preventing the adhesion between ingredients and cooking utensils during stir-fry cooking, and cooking with ingredients without much dependence on stir-fry oil. It is also possible to prevent the attachment of equipment.

Under these circumstances, the needs for fats and oils (stir-fry oil) used during stir-fry cooking are changing, and not only the prevention of adhesion of starch-based ingredients to cooking utensils, which has been emphasized in the past, but also the stir-fry food ingredients. There is a demand for oils and fats for stir-fry that can add value to the food. For example, by using it during stir-fry cooking, it is possible to prevent the adhesion of starch-based foodstuffs to cooking utensils, and to give the foodstuffs a fluffy feeling for stir-fried rice and a smooth feeling for noodles. There is a demand for oil and fat compositions that also improve the deliciousness of foods.

As described above, it is conventionally known that lecithin is blended as an oil / fat composition for stir-fry cooking, but when stir-fry cooking is performed using an oil / fat composition containing lecithin, the taste and odor are affected. In addition, there is a problem that coloring (heat coloring) occurs due to heat during stir-fry cooking. That is, the oil and fat composition containing lecithin, which has been conventionally used, can improve the peelability between the cooking utensil and the food material during stir-fry cooking, but may impair the value of the food after cooking. ..

In view of such a situation, an object of the present invention is to provide an oil / fat composition for use in stir-fry cooking, which can enhance the value of the food after stir-fry and cook the starch-based food material.

As a result of diligent studies on the above-mentioned problems, the present inventors have found that by using an oil / fat composition in which an emulsifier having an HLB of 4.7 to 8 is mixed with an edible oil / fat, a food product obtained by frying and cooking a starch-based ingredient deliciously can be obtained. The present invention has been completed.

The present invention includes, but is not limited to, the following aspects.
(1) An oil / fat composition for stir-frying cooking of starch-based foodstuffs, which contains an emulsifier (a) having an HLB of 4.7 to 8 and an edible oil / fat.
(2) The oil / fat composition according to (1), which further contains an emulsifier (b) having an HLB of 2.5 or less.
(3) The oil / fat composition according to (1) or (2), wherein the starch-based foodstuff is cooked rice or noodles.
(4) The oil / fat composition according to (2), wherein the total amount of the emulsifiers (a) and (b) is 0.3 to 20% by weight based on the edible oil / fat.
(5) The oil / fat composition according to (2), wherein the weight ratio of (a) and (b) is 90:10 to 10:90.
(6) The fat or oil composition according to any one of (1) to (5), wherein the emulsifier (a) contains one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester.
(7) The oil / fat composition according to any one of (1) to (6), wherein the emulsifier (a) contains one or more selected from a citric acid monooleic acid ester and a diglycerin fatty acid ester.
(8) The oil / fat composition according to (2), wherein the emulsifier (b) contains one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.
(9) The oil / fat composition according to any one of (1) to (8), which is used as a stir-fry oil during stir-fry cooking.
(10) The oil / fat composition according to any one of (1) to (8), which is used in combination with other stir-fry oils during stir-fry cooking.
(11) The oil / fat composition according to any one of (1) to (8), which is used for stir-fry cooking after being previously attached to a starch-based food material.
(12) The oil / fat composition according to any one of (1) to (8), which is used by adhering to food when reheating a food prepared by frying starch-based ingredients.
(13) A method for cooking a starch-based ingredient, which comprises adding the oil-and-fat composition according to any one of (1) to (8) and stir-frying the starch-based ingredient.
(14) Food obtained by cooking by the method of (13).

According to the present invention, not only can the adhesion between the starch-based foodstuff and the cooking utensil during stir-fry cooking be suppressed, but also the foodstuff can be stir-fried and cooked deliciously. According to the oil and fat composition of the present invention, for example, stir-fried rice (charhan) can be easily stir-fried so as to give a crisp feeling of cooked rice, and noodles such as fried noodles and pasta can be cooked after stir-fry. It is easy to make the noodles feel smooth. In particular, when the oil / fat composition of the present invention is used during stir-fry cooking, the oil / fat, seasonings, heat, etc. are efficiently distributed to the starch-based foodstuff, so that the adhesion between the starch-based foodstuff and the cooking utensil can be suppressed, and the stir-fry is of course possible. Cooking makes it easier to obtain delicious food.

The present invention relates to an oil / fat composition for use in stir-fry cooking of starch-based foodstuffs, in which an emulsifier (a) having an HLB of 4.7 to 8 is blended with an edible oil / fat.

The oil and fat composition of the present invention is used for stir-frying and cooking starch-based ingredients. For example, the oil and fat composition of the present invention can be used as a stir-fry oil when stir-frying and cooking starch-based foodstuffs. In another aspect, the oil and fat composition of the present invention can be used in combination with other stir-fry oils when the starch-based foodstuffs are stir-fried and cooked. In another aspect, the oil and fat composition of the present invention may be attached to a starch-based food material in advance, and the composition may be fried and cooked.

Further, the oil and fat composition of the present invention is used when reheating a food prepared by frying a starch-based ingredient. As a result, it is possible to impart good quality such as a fluffy feeling in the case of cooked rice and a smooth feeling of noodles in the case of noodles to the food prepared by frying starch-based ingredients. For example, good quality can be imparted by adhering the oil and fat composition of the present invention to a food prepared by frying a starch-based food material in advance and subjecting it to reheating in a microwave oven or the like at the time of eating. In another aspect, good quality can be imparted by adhering the oil and fat composition of the present invention before reheating the food prepared by frying starch-based ingredients in a microwave oven or the like.

In the present invention, the starch-based foodstuff is a foodstuff mainly composed of starch, and examples thereof include noodles, cooked rice, and potatoes. In the present invention, noodles contain grain flour such as wheat flour, buckwheat flour, rice flour and the like as raw materials, and noodles made by kneading these raw materials, or noodles made from starch such as green beans and horse bells. It means the one prepared in. Specific examples include pasta, udon, kishimen, hiyamugi, somen, buckwheat noodles, Chinese noodles, rice noodles (rice noodles, pho, etc.), vermicelli, and the like. Further, the noodles in the present invention may be used in the form of boiled noodles or steamed noodles, and the boiled noodles or steamed noodles include chilled noodles (low temperature distribution noodles), frozen distribution noodles or normal temperature distribution noodles. (LL noodles) and the like.

The fats and oils used in the fats and oils composition of the present invention are not particularly limited as long as they are edible, and may be derived from plants, animals, or synthetic products. For example, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, red flower oil, corn oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil. , Walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao fat, beef fat, pork fat, chicken fat, milk fat, fish oil, pearl oyster fat , Corn oil, etc. can be used alone or in combination. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils and the like can also be appropriately used. Further, it may be extracted from a plant whose variety has been improved by using a gene recombination technique. Of these, edible oils and fats that are liquid at room temperature are preferable from the viewpoint of usability.

The oil / fat composition according to the present invention contains an emulsifier (a) having an HLB of 4.7 to 8. In the present invention, the emulsifier HLB is an abbreviation for Hydrophilic Lipophilic Balance, and has a numerical value of 0 (in the case of only a lipophilic group) to 20 (in the case of only a hydrophilic group). In the case of the Griffin method, the HLB can be calculated by HLB = 20 × [1- (the saponification value of the ester / the neutralization value of the raw material fatty acid)]. If the HLB of the emulsifier exceeds 8, the emulsifier becomes difficult to dissolve in fats and oils and may become cloudy. On the other hand, if the HLB of the emulsifier is less than 4.7, it is difficult to cook the starch-based food when it is fried and cooked, and the starch-based food after cooking becomes sticky. For the emulsifier (a) having an HLB of 4.7 to 8, in one embodiment the HLB may be 5.5 or higher, and in another preferred embodiment the HLB may be 6.0 or higher.

The amount of the emulsifier (a) having an HLB of 4.7 to 8 is not particularly limited, but for example, it is preferable to add 0.1 to 20% by weight of the emulsifier in total with respect to 100% by weight of the edible fat. It is more preferably 0.5 to 15% by weight, further preferably 1.0 to 12% by weight, and may be 1.5 to 10% by weight.

The emulsifier (a) having an HLB of 4.7 to 8 is not limited to this, and for example, one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester may be used. Can be done. Among them, one or more selected from polyglycerin fatty acid ester and organic acid fatty acid ester is preferable. Among the organic acid fatty acid esters, citric acid is preferable as the organic acid, oleic acid is preferable as the fatty acid, and citric acid monooleic acid ester (glycerin citrate monooleate) is particularly preferable. Further, as the polyglycerin fatty acid ester, a diglycerin fatty acid ester is preferable, a diglycerin monofatty acid ester is more preferable, and oleic acid is particularly preferable as a fatty acid of the fatty acid ester.

The polyglycerin fatty acid ester is an esterification product of polyglycerin and a fatty acid, and can generally be produced by a method such as an esterification reaction. Polyglycerin can be obtained, for example, by heating glycerin, glycidol, epichlorohydrin, or the like and causing a polycondensation reaction. As the polyglycerin used in the present invention, one having an average degree of polymerization of about 2 to 10 may be used. Specifically, for example, diglycerin (average degree of polymerization 2) and triglycerin (average degree of polymerization 3). , Tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10), and preferably diglycerin, triglycerin or tetra. Glycerin, more preferably diglycerin. The fatty acid is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and is, for example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a linear fatty acid having 8 to 18 carbon atoms. Saturated or unsaturated fatty acids, more preferably linear unsaturated fatty acids with 18 carbon atoms. For example, specific examples thereof include one or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid.

In a preferred embodiment of the present invention, an emulsifier (b) having an HLB of 2.5 or less is used together with an emulsifier (a) having an HLB of 4.7 to 8. The lower limit of the HLB of the emulsifier (b) to be used in combination is not particularly limited, but the HLB may be 0.1 or more, and the effect of the present invention may be obtained even if an emulsifier having an HLB of about 0.5 is used as shown in Examples described later. It is fully demonstrated. The emulsifier (b) used in combination with the emulsifier (a) having an HLB of 4.7 to 8 has an HLB of 2.5 or less, but in one embodiment the HLB can be 1.9 or less, and in another embodiment. In, the HLB can be set to 1.5 or less.

The emulsifier (b) having an HLB of 2.5 or less is not limited to this, but for example, one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester is preferable, and poly. One or more selected from glycerin condensed ricinoleic acid ester and sucrose fatty acid ester is particularly preferable.

When both the emulsifier (a) having an HLB of 4.7 to 8 and the emulsifier (b) having an HLB of 2.5 or less are used in combination, the combined ratio of the two is not particularly limited, but for example, (a) and ( The weight ratio of b) can be 90:10 to 10:90, preferably 85: 15 to 15:85, and may be 70:30 to 30:70. Further, in the present invention, the total amount of the emulsifier (a) having an HLB of 4.7 to 8 and the emulsifier (b) having an HLB of 2.5 or less is, for example, 0 in total with respect to 100% by weight of fats and oils. It is preferable to add 3 to 20% by weight of the emulsifier, more preferably 1 to 15% by weight, further preferably 1.5 to 12% by weight, and may be 2 to 10% by weight.

The oil and fat composition according to the present invention can be appropriately produced by a general method. For example, but not limited to this, an emulsifier (a) having an HLB of 4.7 to 8 is added to an edible oil or fat, or an emulsifier (a) having an HLB of 4.7 to 8 and an HLB of 2 are added. The oil / fat composition according to the present invention can be produced by adding the emulsifier (b) having a thickness of .5 or less to an edible oil / fat and stirring the mixture. Further, in a preferred embodiment, the fat or oil according to the present invention is obtained by heating the edible fat or oil and mixing it with an emulsifier at, for example, about 20 to 100 ° C., more preferably about 40 to 95 ° C., still more preferably 50 to 90 ° C. The composition can be easily prepared. Further, mixing and stirring can be performed under pressure, reduced pressure, and normal pressure, and in some embodiments, mixing is performed under normal pressure.

The device for producing the oil / fat composition according to the present invention is not particularly limited, and for example, a normal stirring / mixing device provided with a stirrer, a heatable stirring tank equipped with a jacket for heating, a baffle plate, or the like. Can be used. Stirring conditions such as rotation speed and stirring time are not particularly limited as long as the raw materials are uniformly mixed. The shape of the stirring blade in the stirrer is not particularly limited, and may be, for example, a propeller type, a cross-shaped cross, a fan turbine type, a disc turbine type, or an anchor type.

When a starch-based foodstuff is fried and cooked using the fat-and-fat composition of the present invention, it is necessary to attach the fat-and-fat composition of the present invention to the starch-based foodstuff. In one embodiment, the fat and oil composition of the present invention can be placed in a cooking utensil such as a frying pan or a wok, and then a starch-based ingredient can be added and fried and cooked. In another embodiment, the fat and oil of the present invention can be cooked. It is also possible to attach the composition to a starch-based ingredient and then stir-fry it in a cooking utensil.

In the present invention, the amount of the fat and oil composition used is not particularly limited, but it can be appropriately set in consideration of the type of starch-based foodstuff, the amount of foodstuff for stir-fry cooking, and the like. In one embodiment, it may be used in an amount of 0.1 to 5% by weight, preferably 0.5 to 4% by weight, more preferably 1 to 3% by weight, based on the starch-based foodstuff.

In one embodiment, the present invention is a method for improving the cookability when stir-frying a starch-based food material, and specifically, it is possible to suppress adhesion between the starch-based food material and a cooking utensil. In another aspect, the present invention is a method for reducing the adhesiveness of foods obtained by stir-frying and cooking noodle-based foods. Specifically, for example, in the case of rice, the feeling of stir-fried rice is felt. It can be improved, and in the case of noodles, the adhesion of the noodle strings after stir-fry cooking can be suppressed, and the smoothness of the noodle strings can be improved. Further, when producing crepes, okonomiyaki, etc., it is also possible to apply the oil and fat composition of the present invention to a cooking utensil and then bake the dough for cooking.

Further, the fat and oil composition of the present invention can exhibit the same effect as when used during stir-fry cooking by adhering to the starch-based food when reheating the starch-based food after stir-fry cooking. That is, the oil and fat composition of the present invention is attached in advance to the noodle-based food after roasting and cooking, and the noodle-based food is subjected to reheating in a microwave oven or the like at the time of eating. By adhering the oil and fat composition of the present invention before reheating in a microwave oven or the like, for example, it is possible to improve the fluffy feeling of rice after fried cooking for rice, and after fried cooking for noodles. It is possible to suppress the adhesion of the noodle strings and improve the smoothness of the noodle strings.

Further, the fat and oil composition of the present invention is lecithin-free in a preferred embodiment. Lecithin may give a unique color and flavor to foodstuffs by heating, but by using a lecithin-free oil and fat composition, starch-based foodstuffs are roasted and cooked without impairing the color and flavor of the foodstuffs. Lecithin can be provided.

The oil and fat composition of the present invention is particularly suitable for stir-frying and cooking starch-based ingredients, but is also preferably used for stir-frying and cooking ingredients other than starch-based ingredients such as vegetables, meat and fish. It can be done.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. Unless otherwise specified, the concentration and the like are based on weight in the present specification, and the numerical range is described as including the end points thereof.

Emulsifier In the following experimental examples, the following emulsifier was used. The HLB of each emulsifier is a numerical value described in the catalog.
・ Diglycerin monooleate (HLB: 7.4, RIKEN Vitamin, Poem DO100V)
・ Glycerin monooleate citrate (HLB: 6.0, RIKEN Vitamin, Poem K-37V)
・ Sugar ester (oleic acid ester) (HLB: 1, Mitsubishi Chemical Foods, O-170)
・ Hexaglycerin condensed ricinolate (HLB: 0.5, RIKEN Vitamin, Poem PR300)
・ Tetraglycerin condensed ricinolate (HLB: 1.0, RIKEN Vitamin, Poem PR100)
Test 1: Various emulsifiers were added to fried rice edible rapeseed oil (canola oil, Showa Sangyo) and heated to 60 ° C. with stirring in a heatable container to obtain a uniform oil and fat composition. The types and amounts of emulsifiers used are shown in the table below. The amount of various emulsifiers in the table is% by weight based on edible rapeseed oil.

Water was added to Koshihikari produced in Chiba prefecture (145% water added), and cooked rice was prepared using a rice cooker. Put 10 g of oil and fat composition in a stainless frying pan, heat it with an electromagnetic cooker, and when it reaches 150 ° C, add 500 g of cooked rice kept at 50-60 ° C and stir-fry for 2 minutes to stir-fry rice (without ingredients, Unseasoned fried rice) was manufactured. The unraveled state (unraveling property) of cooked rice during stir-fry cooking was evaluated on a 4-point scale.

In addition, the stir-fried cooked rice was evaluated for its crunchy texture and texture (mouthfeel) on a 4-point scale immediately after cooking and 1 hour after vacuum cooling. The evaluation criteria are as follows.
[Unraveled state of cooked rice during stir-fry]
◎: Good loosening during stir-fry, no lumps, and the whole is fluffy.
◯: It loosens without solidification when stir-fried.
Δ: There is no lump when frying, but the rice is highly sticky to each other.
×: Rice is stuffy when stir-fried, and it does not loosen easily.
[Sautéed rice]
⊚: Very good.
◯: Good.
Δ: Slightly inferior.
×: Not fluttering.
[Texture (mouthfeel)]
◎: The surface of cooked rice is smooth and the taste is very good.
◯: The surface of cooked rice is smooth and has a pleasant taste.
Δ: The surface of cooked rice is not smooth and the mouthfeel is inferior.
×: The surface of cooked rice is dry and has a bad taste.

As is clear from the above table, when an oil / fat composition in which an emulsifier having an HLB of 4.7 to 8 is mixed with an edible oil / fat is used as a stir-fry oil, the unraveling property of cooked rice during stir-fry cooking is good, and also. The texture and texture of the stir-fried rice immediately after cooking and after cooling storage were also excellent.

On the other hand, when an oil / fat composition in which only an emulsifier having a low HLB is mixed with an edible oil / fat is used (Test 1).
-6, Test 1-7), the looseness of cooked rice during stir-fry cooking, and the crunchy texture and texture of stir-fried cooked rice immediately after cooking and after cooling storage did not give good results.

However, even if the emulsifier has a low HLB, when used in combination with an emulsifier having an HLB of 4.7 to 8 (Tests 1-8 to 1-13), the cooked rice is loosened during stir-fry, immediately after cooking, and cooled. Good results were obtained in both the texture and texture of the stir-fried rice after storage. Although the details of the reason why a particularly excellent effect can be obtained when emulsifiers with different HLBs are used in combination are not clear, the combined use of emulsifiers with significantly different HLBs can be used for both starch-based foodstuffs and cooking utensils with different properties. However, it is presumed that an excellent effect was achieved because the fat and oil composition can be quickly adapted.

Test 2: Stir-fried rice (2)
Cooked rice was prepared in the same manner as in Test 1. Put 5 g of salad oil (without adding emulsifier) as stir-fry oil in a frying pan coated with Teflon (registered trademark), heat it with an electromagnetic cooker, and when it reaches 150 ° C, add 500 g of cooked rice kept at 50-60 ° C. After stir-frying for 1 minute, 10 g of the oil and fat composition shown in the table below was added from the pan skin and stir-fried for another 1 minute to produce fried rice (without ingredients, without seasoning). Here, the preparation of the fat and oil composition and the evaluation of the fried cooked rice were carried out in the same manner as in Test 1.

Test 3: Stir-fried rice (3)
Cooked rice was prepared in the same manner as in Test 1, 2% by weight of the oil and fat composition was added to the cooked rice, and the cooked rice was stored in an environment of 20 ° C. for 2 hours.

Put 5 g of salad oil (without emulsifier added) as stir-fry oil in a frying pan coated with Teflon (registered trademark), heat it with an electromagnetic cooker, and when it reaches 150 ° C, add 500 g of cold rice to which the oil and fat composition has been added in advance. It was added and fried for 2 minutes to produce fried rice (without ingredients, without seasoning). Here, the preparation of the fat and oil composition and the evaluation of the fried cooked rice were carried out in the same manner as in Test 1.

Test 4: Stir-fried rice (4, ketchup price)
Cooked rice was prepared in the same manner as in Test 1. Put 10 g of the oil and fat composition in a stainless steel frying pan, heat it with an electromagnetic cooker to reach 150 ° C, add 500 g of cooked rice kept at 50-60 ° C, fry for 1 minute, add 5 g of salt and 25 g of ketchup. Fry for another 1 minute. Here, the preparation of the fat and oil composition and the evaluation of the fried cooked rice were carried out in the same manner as in Test 1.

Test 5: Stir-fried rice (No. 5)
Put 10g of salad oil as stir-fry oil in a stainless steel frying pan, heat it with an electromagnetic cooker and when it reaches 150 ℃, add chopped onion (1 ball) and fry lightly, then sliced wieners (2 pieces) (Min) and finely chopped cabbage (1/8 ball) were added and fried until the whole was cooked. After adding a little salt and pepper, 500 g of cooked rice kept at 50 to 60 ° C. was added, and then 10 g of the oil and fat composition was added so as to sprinkle the whole cooked rice. After stir-frying for 1 minute while mixing the whole evenly, 1 tablespoon of Worcestershire sauce was added and stir-fried for another 1 minute to produce fried rice. In this test, the rice and fat composition were prepared in the same manner as in Test 1, but the fat composition was diglycerin monooleate (HLB: 7.4) 2% by weight and monocitrate with respect to edible rapeseed oil. A mixture of 3% by weight of glycerin oleate (HLB: 6.0) and 3% by weight of hexaglycerin condensed ricinolate (HLB: 0.5) was used.

This stir-fried rice was finished in a good condition so that you could feel the fluffy feeling of the cooked rice when serving it on a plate. Also, when I ate it, I had a very good feeling of para-para, and I was able to eat it deliciously.

Test 6: Stir-fried rice (6)
Cooked rice was prepared in the same manner as in Test 1. In a frying pan coated with Teflon (registered trademark), 10 g of salad oil was added as frying oil, and when the temperature reached 150 ° C., chopped onions (1 ball) were added and lightly fryed. Next, 500 g of cooked rice kept at 50 to 60 ° C. was added and fried for 2 minutes, the taste was adjusted with salt and pepper, the heat was turned off, and the fried rice was cooked.

The fried rice was transferred to a stainless steel vat to remove the rough heat, and then the whole was divided into two equal parts. Add 5 g of the fat and oil composition (same as Test 3-1) to one side, mix lightly, serve in a plastic container, cover and store in an environment of 20 ° C. for 4 hours (Test 6-1). .. The other was placed in a plastic container as it was without adding the fat and oil composition, covered, and stored in an environment of 20 ° C. for 4 hours (Test 6-2).

The stir-fried rice of Test 6-1 was reheated in a microwave oven before being eaten. On the other hand, the stir-fried rice of Test 6-2 was eaten by adding 5 g of the fat and oil composition (same as Test 3-1) so as to sprinkle it on the whole and then reheating it in a microwave oven.

Both of the stir-fried rice in Test 6-1 and Test 6-2 were finished in a state in which the cooked rice felt a fluffy feeling after being reheated in a microwave oven. In addition, when I ate it, all of them had a very good feeling of para-para, and I was able to eat deliciously.

Test 7: Yakisoba An oil and fat composition was prepared in the same manner as in Test 1 based on the formulation shown in the table below. The amount of various emulsifiers in the table is% by weight based on edible rapeseed oil.

Put 3g of oil and fat composition in a stainless steel frying pan, heat it with an electromagnetic cooker, and when it reaches 150 ℃, add 150g of Chinese boiled noodles (refrigerated) and fry for 2 minutes to make fried noodles (without ingredients, without seasoning). did. The unraveled state of the noodle strings during stir-fry cooking was evaluated on a 4-point scale.

In addition, the texture (smoothness) of the fried noodles was sensory-evaluated on a 4-point scale immediately after cooking and 1 hour after vacuum cooling. The evaluation criteria are as follows.
[Unraveled state of noodle strings during stir-fry]
◎: The noodle mass loosens quickly and well.
◯: The noodle mass is well loosened.
Δ: The lumps of noodles are loosened for the time being, but the noodle strings are attached to each other.
×: Noodle lumps are not easily loosened by the chopsticks.
[Texture (smoothness)]
⊚: Very good.
◯: Good.
Δ: Slightly inferior.
×: No feeling of slack.

As is clear from the table, according to the present invention, the noodle strings can be easily loosened during stir-fry cooking, and the texture (smoothness) is good both immediately after cooking and after cooling storage. In particular, by using an emulsifier with an HLB of 4.7 to 8 and an emulsifier with an HLB of 2.5 or less in combination, the noodle strings are easily loosened during stir-fry cooking, and the texture immediately after cooking and after cooling storage (smoothness). However, both have improved significantly.

Test 8: Pasta Put 3 g of olive oil as stir-fry oil in a stainless steel frying pan, heat it with an electromagnetic cooker, and when it reaches 150 ° C, add 200 g of pre-boiled and vacuum-cooled long pasta, and then add fat. 2 g of the composition was sprinkled on the long pasta and fried for 2 minutes. The oil and fat composition was prepared in the same manner as in Test 1, and the noodles were evaluated in the same manner as in Test 7.

Test 9: Pasta (Part 2)
Put 10g of salad oil as stir-fry oil in a stainless steel frying pan, heat it with an electromagnetic cooker and when it reaches 150 ℃, split it into pieces that are easy to eat (100g) and chopped peppers (1 piece). Add onion (1/2 ball), fry and lightly season with salt and pepper. Next, add 200 g of pre-boiled and vacuum-cooled long pasta, add 2 g of the fat and oil composition (same as in Test 7-8) by sprinkling on the long pasta, and stir-fry lightly for about 1 minute to make the pasta. Cooked.

The state of the noodle strings after cooking was very smooth. Also, when I ate it, the pasta had a very good smooth feeling, and I was able to eat it deliciously.

Claims (11)

An oil / fat composition for stir-frying cooked cooked rice, which contains an emulsifier (a) having an HLB of 4.7 to 8, an emulsifier (b) having an HLB of 2.5 or less, and an edible oil / fat.
The total amount of the emulsifiers (a) and (b) is 1.5 to 20% by weight based on the edible oil / fat, and the oil / fat composition for improving the fluffy feeling of cooked rice after cooking (however, W / (Except when it is an O-type emulsifying composition) . The fat or oil composition according to claim 1, wherein the total amount of the fats and oils (a) and (b) is 4.5% by weight or more based on the edible fats and oils. The oil / fat composition according to claim 1 or 2, wherein the weight ratio of (a) and (b) is 90:10 to 10:90. The oil / fat composition according to any one of claims 1 to 3, wherein the weight ratio of (a) and (b) is 70:30 to 30:70. The oil and fat composition according to any one of claims 1 to 4 , wherein the emulsifier (a) contains one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester. The oil and fat composition according to any one of claims 1 to 5 , wherein the emulsifier (a) contains one or more selected from a citric acid monooleic acid ester and a diglycerin fatty acid ester. The oil or fat composition according to any one of claims 1 to 6 , wherein the emulsifier (b) contains one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. The oil / fat composition according to any one of claims 1 to 7 , which is used in an amount of 0.1 to 5% by weight based on cooked rice. A method for cooking cooked rice, which comprises adding the oil / fat composition according to any one of claims 1 to 8 and stir-frying cooked cooked rice to improve the fluffy feeling of cooked rice after the stir-fry cooking. The oil and fat composition according to any one of claims 1 to 8 is as follows:
(1) The fat and oil composition is attached to a cooking utensil to be stir-fried as stir-fry oil;
(2) The oil / fat composition is attached to cooked rice in advance and then subjected to stir-fry cooking;
(3) The fat and oil composition is directly or indirectly attached to cooked rice being fried and cooked;
(4) The fat and oil composition is attached to the food when the food cooked by frying cooked rice is reheated;
A method for cooking cooked rice, which comprises using it in any one or more aspects of the above. The method according to claim 9 or 10 , wherein the fat and oil composition is used in an amount of 0.1 to 5% by weight based on cooked rice.