JP7254439B2 - Fat and oil composition for cooking rice - Google Patents
Fat and oil composition for cooking rice Download PDFInfo
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Description
本発明は、炊飯用油脂組成物に関する。 TECHNICAL FIELD The present invention relates to a fat and oil composition for rice cooking.
炊飯は、炊き上げ直後のご飯の艶、ほぐれ具合、風味の向上を図るために、炊飯時に炊飯油を添加することが行われている。炊飯は、炊いた直後に食するだけでなく、例えば、室温で、あるいは冷却した後、電子レンジ等で再加熱して食することが多い。そのため、保存後の風味劣化を抑えることが必要であり、例えば、特許文献１には、再加熱後の、ほぐれ性、艶や風味の劣化を少なくした特定の乳化剤を配合して炊飯用油脂組成物が提案されている。 Rice cooking is performed by adding cooking oil during cooking in order to improve the luster, looseness and flavor of rice immediately after cooking. Cooked rice is not only eaten immediately after cooking, but is often eaten at room temperature, or after being cooled and then reheated in a microwave oven or the like. Therefore, it is necessary to suppress the deterioration of flavor after storage. things are proposed.
しかし、特許文献１は、再加熱時の風味については、乳化剤の効果により改善されるものの、さらなる風味改善が求められるようになった。特に、炊飯は油脂により、コク等の風味を付与されるものの、白米などの米本来の風味が求められるような炊飯に対しては、不要の風味であることもあった。 However, in Patent Document 1, although the flavor during reheating is improved by the effect of the emulsifier, there is a demand for further flavor improvement. In particular, when cooking rice, oil or fat imparts a flavor such as richness, but the flavor is sometimes unnecessary for cooking rice, such as polished rice, which requires the original flavor of rice.
そこで、本発明は、風味が良好な炊飯を得る炊飯用油脂組成物及び炊飯の製造方法を提供することを目的とする。特に、炊飯の保存後において、再加熱しても風味が良好な炊飯用油脂組成物及び炊飯の製造方法を提供することを目的とする。 Then, an object of this invention is to provide the manufacturing method of the oil-and-fat composition for rice cooking which obtains the cooked rice with favorable flavor, and cooked rice. In particular, it is an object of the present invention to provide an oil-and-fat composition for cooking rice that retains a good flavor even after being reheated after storage of cooked rice, and a method for producing cooked rice.
本発明は、上記目的を達成するために、下記の方法及び製造方法を提供する。 In order to achieve the above object, the present invention provides the following method and manufacturing method.
[１] 炊飯用油脂組成物において、グリセリドを構成する脂肪酸中のオレイン酸含有率が６５～９５質量％である、炊飯用油脂組成物。
[２] 炊飯用油脂組成物のヨウ素価が８０～１００である、[１]の炊飯用油脂組成物。
[３] 炊飯用油脂組成物が、ひまわり油、菜種油、大豆油、紅花油、オリーブ油から選ばれる１種以上を含有する、[１]又は[２]のいずれかの炊飯用油脂組成物。
[４] 炊飯用油脂組成物中に、全トコフェロールを４５０～１３００質量ｐｐｍ含有する、前記 [１]～[３]のいずれかの炊飯用油脂組成物。
[５] 炊飯用油脂組成物中に、δ-トコフェロールを１５０～５００質量ｐｐｍ含有する、[１]～[４]のいずれかの炊飯用油脂組成物。
[６] 乳化剤を０．２～１０．０質量％含有する、[１]～[５]のいずれかの炊飯用油脂組成物。
[７] 前記[１]～[６]のいずれかに記載の炊飯用油脂組成物を精白米１００質量部に対して、０．１～０．５質量部添加し、さらに炊飯する、炊飯の製造方法。
[1] An oil-and-fat composition for rice-cooking, wherein the oleic acid content in the fatty acid constituting the glyceride is 65 to 95% by mass.
[2] The oil-and-fat composition for rice-cooking according to [1], wherein the oil-and-fat composition for rice-cooking has an iodine value of 80-100.
[3] The oil-and-fat composition for rice-cooking according to either [1] or [2], which contains at least one selected from sunflower oil, rapeseed oil, soybean oil, safflower oil, and olive oil.
[4] The oil and fat composition for rice cooking according to any one of the above [1] to [3], which contains 450 to 1300 mass ppm of total tocopherols in the oil and fat composition for rice cooking.
[5] The oil and fat composition for rice cooking according to any one of [1] to [4], which contains 150 to 500 ppm by mass of δ-tocopherol.
[6] The oil and fat composition for rice cooking according to any one of [1] to [5], containing 0.2 to 10.0% by mass of an emulsifier.
[7] Add 0.1 to 0.5 parts by mass of the oil and fat composition for cooking rice according to any one of the above [1] to [6] per 100 parts by mass of polished rice, and then cook the rice. Production method.
本発明によれば、風味が良好な炊飯、特に、炊飯の保存後において、再加熱しても風味が良好な炊飯を製造することができる。 According to the present invention, it is possible to produce cooked rice with good flavor, especially cooked rice with good flavor even after reheating after storage of the cooked rice.
本発明者らは、炊飯用油脂組成物のグリセリドを構成する脂肪酸中のオレイン酸含有量を６５～９５質量％とすることで、炊飯の風味を改善できることを見出した。特に、米本来の風味を引き出し、炊飯後に保存し、さらに再加熱しても風味良好な炊飯を得られることを見出した。この知見に基づき、本願発明の炊飯用油脂組成物及び炊飯の製造方法を完成するに至った。 The present inventors have found that the flavor of cooked rice can be improved by adjusting the oleic acid content in the fatty acid constituting the glyceride of the oil and fat composition for rice cooking to 65 to 95% by mass. In particular, the present inventors have found that the original flavor of rice can be drawn out, and cooked rice with a good flavor can be obtained even if the rice is stored after cooking and then reheated. Based on this finding, the inventors have completed the oil-and-fat composition for rice cooking and the method for producing rice of the present invention.
以下、本発明の油脂組成物、及びその製造方法について、詳説する。なお、本発明の実施の形態において、Ａ（数値）～Ｂ（数値）は、Ａ以上Ｂ以下を意味する。 Hereinafter, the oil and fat composition of the present invention and the method for producing the same will be described in detail. In addition, in the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.
＜炊飯用油脂組成物＞
（油脂）
本発明の炊飯用油脂組成物は、グリセリドを構成する脂肪酸中のオレイン酸含有率が６５～９５質量％であり、同範囲の油脂を用いることで、炊飯の風味及び風味安定性を高めることができる。グリセリドを構成する脂肪酸中のオレイン酸含有率が６５～９５質量％の油脂として、高オレイン酸品種の植物油を用いることができる。該オレイン酸含有率が６５～９５質量％の品種として、ひまわり、菜種、大豆、紅花、オリーブなどを単独、あるいは混合して用いることができる。なお、酸化安定性の点から、該オレイン酸含有率は高いほうが好ましいが、これらの品種は天然由来であり、６５～９５質量％の範囲で変動する。グリセリドを構成する脂肪酸中のオレイン酸含有率が７０～９０質量％であることが好ましく、７８～８５質量％であることがより好ましい。なお、グリセリドは、モノグリセリド、ジグリセリド、トリグリセリドからなり、通常は、トリグリセリドが９５質量％以上を占める。より好ましくは、トリグリセリドが９８質量％以上である。グリセリドを構成する脂肪酸中のオレイン酸以外の脂肪酸の含有率は、パルミチン酸とステアリン酸からなる飽和脂肪酸が５～１５質量％であることが好ましく、リノール酸が２～１０質量％であることが好ましく、リノレン酸が０～５質量％であることが好ましい。なお、油脂のヨウ素価は、炊飯の風味及び風味安定性を高める点から、８０～１００であることが好ましく、８２～８８であることがより好ましい。
<Oil and fat composition for rice cooking>
(fat)
The oil and fat composition for rice cooking of the present invention has an oleic acid content of 65 to 95% by mass in the fatty acid constituting the glyceride, and by using the oil and fat in the same range, the flavor and flavor stability of rice cooking can be enhanced. can. Vegetable oils of high oleic acid varieties can be used as fats and oils having an oleic acid content of 65 to 95% by mass in fatty acids constituting glycerides. Sunflowers, rapeseeds, soybeans, safflowers, olives and the like can be used alone or in combination as varieties having an oleic acid content of 65 to 95% by mass. From the viewpoint of oxidation stability, the oleic acid content is preferably as high as possible. The oleic acid content in the fatty acid constituting the glyceride is preferably 70-90% by mass, more preferably 78-85% by mass. Glycerides are composed of monoglycerides, diglycerides and triglycerides, and usually triglycerides account for 95% by mass or more. More preferably, triglyceride is 98% by mass or more. The content of fatty acids other than oleic acid in the fatty acids constituting the glyceride is preferably 5 to 15% by mass of saturated fatty acids composed of palmitic acid and stearic acid, and 2 to 10% by mass of linoleic acid. Preferably, the linolenic acid is from 0 to 5% by weight. The iodine value of the oil is preferably 80 to 100, more preferably 82 to 88, from the viewpoint of improving the flavor and flavor stability of rice cooking.
油脂は、通常の搾油、精製工程を経て得られる精製油を用いることが好ましい。 As fats and oils, it is preferable to use refined oils obtained through normal oil expression and refining steps.
本発明の炊飯用油脂組成物は、炊飯用油脂組成物中の全トコフェロール含有量が４５０～１３００質量ｐｐｍであることが、油脂の酸化をより抑え、炊飯の風味安定性を高める点から好ましい。炊飯用油脂組成物中にδ-トコフェロールを１５０～５００質量ｐｐｍ含有することが、油脂の酸化を抑え、炊飯の風味安定性を高める点から、より好ましい。全トコフェロール含有量は、α-トコフェロール、β-トコフェロール、γ-トコフェロール、δ-トコフェロールの合計量（質量）である。例えば、炊飯用油脂組成物中の、α-トコフェロール含有量が３０～６００質量ｐｐｍ、β-トコフェロール含有量が０～８０質量ｐｐｍ、γ-トコフェロール含有量が１０～６００質量ｐｐｍ、δ-トコフェロール含油量が１００～４００質量ｐｐｍ、全トコフェロール含有量が５５０～１０００質量ｐｐｍである、ことが好ましい。炊飯用油脂組成物中の、α-トコフェロール含有量が３０～２５０質量ｐｐｍ、β-トコフェロール含有量が０～４０質量ｐｐｍ、γ-トコフェロール含有量が３００～５００質量ｐｐｍ、δ-トコフェロール含油量が１０～３００質量ｐｐｍ、全トコフェロール含有量が５５０～９００質量ｐｐｍである、ことがより好ましい。炊飯用油脂組成物中の、α-トコフェロール含有量が４０～９０質量ｐｐｍ、β-トコフェロール含有量が０～３０質量ｐｐｍ、γ-トコフェロール含有量が３５０～４５０質量ｐｐｍ、δ-トコフェロール含油量が１５０～２５０質量ｐｐｍ、全トコフェロール含有量が６００～８００質量ｐｐｍである、ことがさらに好ましい。また、炊飯用油脂組成物中のδ-トコフェロール含油量は、α-トコフェロール含油量の２倍以上（質量比）であることが好ましく、γ-トコフェロール含油量の１／３以上（質量比）であることが好ましい。 The oil and fat composition for rice cooking of the present invention preferably has a total tocopherol content of 450 to 1,300 ppm by mass from the viewpoint of further suppressing oxidation of the oil and enhancing the flavor stability of rice cooking. It is more preferable to contain 150 to 500 ppm by mass of δ-tocopherol in the fat and oil composition for cooking rice from the viewpoint of suppressing oxidation of the fat and enhancing flavor stability of rice cooking. The total tocopherol content is the total amount (mass) of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol. For example, the oil and fat composition for cooking rice has an α-tocopherol content of 30 to 600 mass ppm, a β-tocopherol content of 0 to 80 mass ppm, a γ-tocopherol content of 10 to 600 mass ppm, and δ-tocopherol oil. Preferably, the amount is between 100 and 400 ppm by weight and the total tocopherol content is between 550 and 1000 ppm by weight. In the oil and fat composition for cooking rice, the α-tocopherol content is 30 to 250 mass ppm, the β-tocopherol content is 0 to 40 mass ppm, the γ-tocopherol content is 300 to 500 mass ppm, and the δ-tocopherol oil content is More preferably 10 to 300 ppm by weight and a total tocopherol content of 550 to 900 ppm by weight. In the oil and fat composition for cooking rice, the α-tocopherol content is 40 to 90 mass ppm, the β-tocopherol content is 0 to 30 mass ppm, the γ-tocopherol content is 350 to 450 mass ppm, and the δ-tocopherol oil content is More preferably 150-250 ppm by weight and a total tocopherol content of 600-800 ppm by weight. In addition, the δ-tocopherol oil content in the oil and fat composition for cooking rice is preferably at least twice the α-tocopherol oil content (mass ratio), and at least 1/3 the γ-tocopherol oil content (mass ratio). Preferably.
本発明の炊飯用油脂組成物は、炊飯用油脂組成物中のグリセリドを構成する脂肪酸中のオレイン酸含有率が６５～９５質量％になるのを妨げない範囲で、オレイン酸含有率の低い油脂を混合してもよい。例を挙げると、オレイン酸含有量が６５質量％未満の、パーム油、大豆油、菜種油、米油、ひまわり油、コーン油、紅花油、綿実油、ゴマ油、グレープシード油、落花生油、ヤシ油、及びこれらの分別油などの植物油が挙げられる。なお、室温で固形化するものは、使用時に加熱により溶解させる必要があるので、２０℃で液状の態様のものが好ましい。
該オレイン酸含有量が７５質量％未満の油脂は、炊飯用油脂組成物中に０～８０質量％配合してもよく、０～５０質量％配合することが好ましく、０～１０質量％配合することがより好ましい。
該オレイン酸含有率の低い油脂は、精製油であることが好ましい。
The oil and fat composition for rice cooking of the present invention has a low oleic acid content within a range that does not prevent the oleic acid content in the fatty acid constituting the glyceride in the oil and fat composition for rice cooking from 65 to 95% by mass. may be mixed. Examples include palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, corn oil, safflower oil, cottonseed oil, sesame oil, grapeseed oil, peanut oil, coconut oil, with an oleic acid content of less than 65% by mass. and vegetable oils such as fractionated oils thereof. Those that are solid at room temperature need to be dissolved by heating at the time of use, so those that are liquid at 20°C are preferred.
The oil and fat having an oleic acid content of less than 75% by mass may be blended in the rice cooking oil and fat composition at 0 to 80% by mass, preferably 0 to 50% by mass, and 0 to 10% by mass. is more preferable.
It is preferable that the fats and oils having a low oleic acid content are refined oils.
本発明において、グリセリドを構成する脂肪酸中の各脂肪酸含有量（例えば、オレイン酸）は、日本油化学会制定「基準油脂分析試験法 ２．４．２．２－１９９６ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法） に準拠して測定することができる。ヨウ素価は、日本油化学会制定「基準油脂分析試験法 ２．３．４．１－１９９６ ヨウ素価（ウィイス－シクロヘキサン法）に準拠して測定することができる。また、油脂組成物に含まれるトコフェロール含有量は、日本油化学会制定「基準油脂分析試験法 ２．４．１０－２００３ トコフェロール（蛍光検出器－高速液体クロマトグラフ法）」に準拠して測定することができる。 In the present invention, the content of each fatty acid (eg, oleic acid) in the fatty acids that make up the glycerides is determined by the Fatty Acid Composition (FID Heated Gas Chroma The iodine value can be measured according to the Japan Oil Chemists' Society "Standard Oil Analysis Test Method 2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method). In addition, the tocopherol content contained in the oil and fat composition is determined by the Japan Oil Chemistry Society "Standard Fat and Oil Analysis Test Method 2.4.10-2003 Tocopherol (Fluorescence Detector-High Performance Liquid Chromatograph Method)" can be measured according to
（乳化剤）
本発明の炊飯用油脂組成物は、炊飯の艶、ほぐれ性等を改善するために、乳化剤を０．２～１０．０質量％含有することができる。乳化剤は、炊飯用油脂組成物中に０．３～５．０質量％含有することが好ましく、０．３～２．０質量％含有することがより好ましく、０．３～１．０質量％含有することがさらに好ましい。乳化剤としては、油脂を分散できるものであれば、特に問題なく使用できる。例えば、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリソルベート、レシチンなどを１種以上、用いることができる。風味の点から、特許文献１の記載の乳化剤（グリセリン重合度が６以上８以下のポリグリセリンと、縮合リシノレイン酸とのエステルであるポリグリセリン縮合リシノレイン酸エステル、炭素数１８以上２２以下の一価の不飽和脂肪酸と、ショ糖とのエステルであるショ糖脂肪酸エステル、グリセリン重合度が４以上１０以下のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル、全構成脂肪酸中、飽和脂肪酸の含量が１５重量％以下であるグリセリンモノ脂肪酸エステル）を１種以上用いることがより好ましい。
(emulsifier)
The oil and fat composition for cooking rice of the present invention can contain 0.2 to 10.0% by mass of an emulsifier in order to improve gloss, loosening property, etc. of rice cooking. The emulsifier is preferably contained in the oil and fat composition for rice cooking in an amount of 0.3 to 5.0% by mass, more preferably 0.3 to 2.0% by mass, and more preferably 0.3 to 1.0% by mass. Containing is more preferable. Any emulsifier that can disperse oils and fats can be used without any particular problem. For example, one or more of sucrose fatty acid ester, polyglycerin fatty acid ester, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin and the like can be used. From the viewpoint of flavor, the emulsifier described in Patent Document 1 (polyglycerin condensed ricinoleic acid ester, which is an ester of polyglycerin having a glycerin polymerization degree of 6 or more and 8 or less and condensed ricinoleic acid, a monovalent Sucrose fatty acid ester, which is an ester of unsaturated fatty acid and sucrose, polyglycerin having a degree of polymerization of glycerin of 4 or more and 10 or less, and a monovalent unsaturated fatty acid having 18 or more carbon atoms and 22 or less Poly which is an ester It is more preferable to use one or more of glycerin fatty acid esters and glycerin monofatty acid esters having a saturated fatty acid content of 15% by weight or less in all constituent fatty acids.
（その他の成分）
本発明の炊飯用油脂組成物中には、本発明の効果を損ねない程度に、その他の成分を加えることができる。その他の成分とは、例えば、一般的な油脂に用いられる成分（食品添加物など）である。これらの成分としては、例えば、酸化防止剤、結晶調整剤、食感改良剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。
(other ingredients)
Other ingredients can be added to the oil and fat composition for rice cooking of the present invention to the extent that the effects of the present invention are not impaired. Other components are, for example, components used in general oils and fats (food additives, etc.). These components include, for example, antioxidants, crystal modifiers, and texture modifiers, and are preferably added after deodorization and before filling.
酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。 Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fukiic acid, gossypol, sesamol, terpenes and the like.
＜炊飯の製造方法＞
炊飯の製造方法としては、例えば、精白米の１．３～１．５倍量の水、好ましくは１．４倍量の水を加えて０．５～２時間、好ましくは１時間浸漬させた後に、本発明の炊飯用油脂組成物を精白米１００重量部に対して０．１から５．０重量部、好ましくは０．５から２．０重量部、より好ましくは０．５から１．５重量部となるように添加し、炊飯器にて炊飯できる。得られた炊飯は、加工することで例えばおにぎり等のような加工した食品を製造することができる。
<Method for producing cooked rice>
As a method for producing cooked rice, for example, 1.3 to 1.5 times the amount of water, preferably 1.4 times the amount of water, is added to the amount of polished rice, and the rice is soaked for 0.5 to 2 hours, preferably for 1 hour. After that, 0.1 to 5.0 parts by weight, preferably 0.5 to 2.0 parts by weight, more preferably 0.5 to 1.0 part by weight of the oil and fat composition for cooking rice of the present invention is added to 100 parts by weight of polished rice. It can be added so as to be 5 parts by weight and cooked in a rice cooker. The obtained cooked rice can be processed to produce processed foods such as rice balls.
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.
（サンプル）
キャノーラ油（精製菜種油：日清オイリオグループ株式会社製）、大豆油（精製大豆油：日清オイリオグループ株式会社製）、コーン油（精製コーン油：日清オイリオグループ株式会社製）、ＨＯＬＬ（精製高オレイン酸低リノレン酸菜種油：日清オイリオグループ株式会社製）、ＨＯヒマワリ油（精製高オレイン酸ヒマワリ油：日清オイリオグループ株式会社製）、ＨＯ大豆油（精製高オレイン酸大豆油）に、乳化剤（サンソフトＡ－１７３Ｅ：トリオレイン酸ペンタグリセリン：太陽化学株式会社製）を表１の質量比になるように配合し、炊飯用油脂組成物をえた。
(sample)
Canola oil (refined rapeseed oil: manufactured by Nisshin OilliO Group Inc.), soybean oil (refined soybean oil: manufactured by Nisshin OilliO Group Inc.), corn oil (refined corn oil: manufactured by Nisshin OilliO Group Inc.), HOLL (refined High oleic acid low linolenic acid rapeseed oil: manufactured by Nisshin OilliO Group Co., Ltd.), HO sunflower oil (refined high oleic acid sunflower oil: manufactured by Nisshin OilliO Group Co., Ltd.), HO soybean oil (refined high oleic acid soybean oil), An emulsifier (Sunsoft A-173E: pentaglyceryl trioleate: manufactured by Taiyo Kagaku Co., Ltd.) was blended so as to have the mass ratio shown in Table 1 to obtain an oil and fat composition for rice cooking.
（脂肪酸組成）
炊飯用油脂組成物の脂肪酸組成を日本油化学会制定「基準油脂分析試験法 ２．４．２．２－１９９６ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）に準拠して測定した。パルミチン酸とステアリン酸の合計値（Ｃ１６＋Ｃ１８）、オレイン酸、オレイン酸とリノール酸、リノレン酸の合計値（Ｃ１８不飽和）を表１に記載した。
(Fatty acid composition)
The fatty acid composition of the oil and fat composition for cooking rice was measured in accordance with the Japan Oil Chemistry Society "Standard Fat and Oil Analysis Test Method 2.4.2.2-1996 Fatty Acid Composition (FID Temperature Increased Gas Chromatograph Method). Palmitic acid and stearin. Table 1 shows the total acid value (C16+C18), the total value of oleic acid, the total value of oleic acid and linoleic acid, and the total value of linolenic acid (C18 unsaturated).
（ヨウ素価：ＩＶ）
炊飯用油脂組成物のヨウ素価を、日本油化学会制定「基準油脂分析試験法 ２．３．４．１－１９９６ ヨウ素価（ウィイス－シクロヘキサン法）に準拠して測定した。ヨウ素価（ＩＶ）の値が大きいほど、二重結合が多い。結果を表１に記載した。
(Iodine value: IV)
The iodine value of the oil and fat composition for cooking rice was measured in accordance with the Japan Oil Chemistry Society "Standard fat analysis test method 2.3.4.1-1996 iodine value (Wiiss-cyclohexane method). Iodine value (IV) The larger the value of the number of double bonds, the results are shown in Table 1.
（トコフェロール含有量）
炊飯用油脂組成物に含まれるトコフェロールの含有量を、日本油化学会制定「基準油脂分析試験法 ２．４．１０－２００３ トコフェロール（蛍光検出器－高速液体クロマトグラフ法）」に準拠して、α－トコフェロール（α－Ｔ．）、β－トコフェロール（β－Ｔ．）、γ－トコフェロール（γ－Ｔ．）、δ－トコフェロール（δ－Ｔ．）及びそれらの合計量（全Ｔ．）を測定した。結果を表１に記載した。
(Tocopherol content)
The content of tocopherol contained in the oil and fat composition for cooking rice is determined in accordance with the "Standard Fat and Oil Analysis Test Method 2.4.10-2003 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography Method)" established by the Japan Oil Chemistry Society. α-tocopherol (α-T.), β-tocopherol (β-T.), γ-tocopherol (γ-T.), δ-tocopherol (δ-T.) and their total amount (total T.) It was measured. The results are listed in Table 1.
（炊飯方法）
精白米を２合計量し、水で研ぎ、白米の１．４倍量の水を加え、１時間浸漬させた後、上記調合により得られた炊飯用油脂組成物を精白米１００重量部に対して０．５～１．５質量部添加し、よく攪拌した。その後電気炊飯器（ＳＲ－ＨＤ１０１：パナソニック株式会社製）にて炊飯した。炊き上がったのち、バットへ空け、米粒を潰さぬように杓文字で底から大きく混ぜ、湯気が出なくなったら、１００ｇずつパック（ＢＦ－１１ホワイト：シーピー化成株式会社製）に詰めた。２４時間、５℃で冷蔵保管した後に、電子レンジで加熱し（５００Ｗ、１分）、風味評価を行った。
(Rice cooking method)
2 total amount of polished rice, ground with water, add 1.4 times the amount of water to the amount of polished rice, soak for 1 hour, then add the oil and fat composition for cooking rice obtained by the above preparation to 100 parts by weight of polished rice. 0.5 to 1.5 parts by mass were added and stirred well. After that, the rice was cooked in an electric rice cooker (SR-HD101: manufactured by Panasonic Corporation). After the rice was cooked, it was emptied into a vat, and the rice grains were thoroughly mixed from the bottom with a ladle so as not to crush the rice grains. After 24 hours of refrigerated storage at 5° C., it was heated in a microwave oven (500 W, 1 minute) and evaluated for flavor.
（風味評価）
風味評価は、社内の専門パネラー１０名で、以下の基準で評価し、その平均点を表１に示した。
１．ご飯の風味が非常に引き立っており、油脂特有のニオイも感じない。
２．ご飯の風味が引き立っており、油脂特有のニオイを極わずかに感じる。
３．ご飯の風味が感じられ、油脂特有のニオイもわずかに感じる。
４．ご飯の風味がやや感じ難い、油脂特有のニオイを感じる。
５．ご飯の風味が感じ難い、油脂特有のニオイを強く感じる。
(flavor evaluation)
The flavor was evaluated by 10 in-house specialist panelists according to the following criteria, and the average scores are shown in Table 1.
1. The flavor of the rice stands out very well, and you don't even feel the odor peculiar to oils and fats.
2. The flavor of the rice stands out, and you can feel the odor peculiar to oil and fat very slightly.
3. You can feel the flavor of rice, and you can also slightly feel the smell peculiar to oil.
4. The flavor of rice is somewhat difficult to perceive, and the odor peculiar to oil is felt.
5. It is difficult to perceive the flavor of rice, and a strong odor peculiar to oils and fats is felt.
表１から、実施例１～６は、比較例１～４に比べて、風味が良好であった。 From Table 1, Examples 1-6 had better flavor than Comparative Examples 1-4.
本発明により、炊き上げ後低温下で長時間保存した後、再加熱した場合でも、良好な風味を保ったご飯又はおにぎり等の加工した食品を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a processed food such as rice or rice ball that retains a good flavor even when reheated after being stored for a long time at a low temperature after cooking.
Claims (7)
α-トコフェロールの含有量が４０～９０質量ｐｐｍであり、
グリセリドを構成する脂肪酸中のオレイン酸含有率が６５～９５質量％であり、高オレイン酸大豆油を含有する、炊飯用油脂組成物。 In the oil and fat composition for cooking rice,
The content of α-tocopherol is 40 to 90 mass ppm,
An oil-and-fat composition for cooking rice , containing a high oleic acid soybean oil having an oleic acid content of 65 to 95% by mass in fatty acids constituting glycerides.
物。 The oil-and-fat composition for rice-cooking according to claim 1, wherein the oil-and-fat composition for rice-cooking has an iodine value of 80 to 100.
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Citations (3)
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|---|---|---|---|---|
| JP2003284515A (en) | 2002-03-29 | 2003-10-07 | Nisshin Oillio Ltd | Emulsifying composition for boiling rice |
| JP2006246857A (en) | 2005-03-14 | 2006-09-21 | Showa Sangyo Co Ltd | Oil and fat composition, and food |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003284515A (en) | 2002-03-29 | 2003-10-07 | Nisshin Oillio Ltd | Emulsifying composition for boiling rice |
| JP2006246857A (en) | 2005-03-14 | 2006-09-21 | Showa Sangyo Co Ltd | Oil and fat composition, and food |
| 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 |
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| ＪＡＯＣＳ，１９９７年，７４（１０），ｐｐ．１３１７－１３２２ |
| レシピサイト「ｃｏｏｋｐａｄ」に掲載されたレシピ「オリーブオイルでおいしいご飯を炊こう♪」，レシピＩＤ：２２９５５９３，２０１３年４月２３日，［オンライン］，検索日：２０２１年３月３日，ＵＲＬ，ｈｔｔｐｓ：／／ｃｏｏｋｐａｄ．ｃｏｍ／ｒｅｃｉｐｅ／２２９５５９３ |
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