JP7316749B2 - Method for producing cooked rice, emulsion for rice cooking, and cooked rice - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing cooked rice, an emulsion for rice cooking, and cooked rice.

In the field of cooking and processing cooked rice, in order to improve workability, cooked rice is required that is easy to separate from the kettle and less sticks to machines during weighing, molding, and other processes. A technique of adding edible fats and oils during the production of cooked rice is known to improve the separation from the boiler and prevent the rice from adhering to the machine. Furthermore, a technique for improving the taste, texture, and luster of boiled rice by adding edible oils and fats has been proposed. Patent Document 1 discloses an oil-in-water emulsion obtained by emulsifying and dispersing 0.1 to 50% by weight of oil in a water phase in the form of oil droplets with respect to the total amount, and the average particle diameter of the oil droplets is 1 μm or less, a modifier for cooked rice is disclosed. Patent Literature 2 discloses a moisturizing agent for cooked rice comprising edible oil emulsified in water using an emulsifier, pregelatinized starch, and an organic acid.

JP-A-7-163306 JP-A-11-178523

It is desirable that cooked rice used for rice balls and boxed lunches sold at convenience stores, supermarkets, etc. has good workability and is delicious even after a long period of time after cooking.
Accordingly, the main object of the present invention is to provide cooked rice which is excellent in workability and has good flavor and texture even after a certain period of time has passed after cooking.

That is, the present invention includes water, an edible oil, an emulsifier with an HLB of 3 to 9, and an ascorbic acid fatty acid ester, and an emulsified emulsion prepared so that the median diameter of the edible oil is 40 μm or less 30 minutes after emulsification. To provide a method for producing boiled rice including a step of heating an object and uncooked rice.
The present invention also provides an emulsion for rice cooking, comprising water, edible oil, an emulsifier with an HLB of 3 to 9, and an ascorbic acid fatty acid ester, wherein the edible oil has a median diameter of 40 μm or less 30 minutes after emulsification. do.
The present invention also provides cooked rice having an edible oil attached to the surface and having an absorbance of 0.30 or more at 600 nm of the supernatant of a solution obtained by mixing 3 g of cooked rice, 50 mL of water, and 100 μL of a 0.05 mol/L iodine solution. offer.

According to the present invention, it is possible to obtain cooked rice that is excellent in workability and has good flavor and texture even after a certain period of time has passed after cooking.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated. The embodiment described below is an example of the embodiment of the present invention, and the scope of the present invention should not be construed narrowly.

<1. Method for producing cooked rice>
The method for producing cooked rice of the present embodiment includes water, edible oil, an emulsifier with an HLB of 3 to 9, and an ascorbic acid fatty acid ester, and the average particle size of the edible oil 30 minutes after emulsification is 40 μm or less. and the step of heating the prepared emulsion and uncooked rice.

(1) Composition of emulsion (1-1) Edible oil Edible oil is not particularly limited, and examples include soybean oil, rapeseed oil, safflower oil, sunflower oil, corn oil, cottonseed oil, sesame oil, olive oil, coconut oil, and palm. It may be one or more selected from vegetable fats and oils such as oil, palm kernel oil and rice oil, animal fats and oils such as beef tallow, pork fat and fish fat, and processed fats and the like thereof. Edible fats and oils are preferably liquid at room temperature (25° C.) from the viewpoint of flavor and ease of handling, and more preferably vegetable oils and fats that are liquid at room temperature.

(1-2) Emulsifier The emulsifier is not particularly limited as long as it is a food emulsifier with an HLB of 3 to 9, but polyglycerin fatty acid esters and/or sorbitan fatty acid esters are preferred from the aspect of emulsifying function.

The type of fatty acid constituting the polyglycerol fatty acid ester is not particularly limited, but fatty acids having 12 to 18 carbon atoms are preferable, and at least one selected from the group consisting of lauric acid, stearic acid and oleic acid is more preferable. Oleic acid is more preferred. The type of fatty acid constituting the sorbitan fatty acid ester is not particularly limited, but fatty acids having 12 to 18 carbon atoms are preferable, and at least one selected from the group consisting of lauric acid, stearic acid and oleic acid is more preferable. and/or stearic acid is more preferred.

The content of the emulsifier in the emulsion is preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, more preferably 0.2 parts by mass or more, based on 100 parts by mass of the edible oil or fat, since the emulsifiability is satisfactorily exhibited. 3 parts by mass or more is more preferable. In order to further reduce the influence on the taste and aroma of boiled rice, it is preferably 3 parts by mass or less, more preferably 2.5 parts by mass or less per 100 parts by mass of edible oil.

(1-3) Ascorbic Acid Fatty Acid Esters Ascorbic acid fatty acid esters are used to maintain the median diameter of edible oils and fats at 40 μm or less in emulsions 30 minutes after emulsification. Emulsions containing no ascorbic acid fatty acid ester may have a median diameter of more than 40 μm 30 minutes after emulsification, even if the median diameter of the edible oil immediately after emulsification is 40 μm or less.

Examples of the ascorbic acid fatty acid ester include ascorbyl palmitate, ascorbyl stearate, ascorbyl laurate, and ascorbyl behenate. Among these, ascorbyl palmitate and/or ascorbate stearate, which are food additives, are preferable.

The content of the ascorbic acid fatty acid ester is preferably 0.0001 parts by mass or more, more preferably 0.0002 parts by mass or more, based on 100 parts by mass of the edible fat, in order to prevent the oil droplets of the edible fat from becoming large. In order to further reduce the influence on the taste and aroma of cooked rice, it is preferably 0.02 parts by mass or less, more preferably 0.015 parts by mass or less, based on 100 parts by mass of edible oil.

(2) Emulsion An emulsion containing water, edible fats and oils, an emulsifier with an HLB of 3 to 9, and an ascorbic acid fatty acid ester is prepared by mixing and emulsifying these raw materials. If emulsification is incomplete even after the raw materials are mixed, the resulting boiled rice will be inferior in flavor and texture after a certain period of time. In addition, by emulsification, the edible oil is evenly dispersed throughout the cooked rice, so that the edible oil adheres thinly and uniformly to the surface of the rice grains. Therefore, it is possible to obtain boiled rice which is easy to separate from the kettle, does not easily adhere to the machine, and has excellent workability even in mass production. In addition, the cooked rice has good texture and flavor, and is glossy.

The preparation procedure of the emulsion is not particularly limited, but it is efficient and preferable to emulsify by mixing an oil and fat composition containing an edible oil and fat, an emulsifier with an HLB of 3 to 9 and an ascorbic acid fatty acid ester, and water. The emulsifying means is not particularly limited, and known means such as a stirring emulsifier, a high-pressure homogenizer, an ultrasonic emulsifier, and a colloid mill can be used.

The ratio of the oil and fat composition to water is preferably 25:75 to 5:95, more preferably 20:80 to 5:95. By setting it as such a range, the stability of an emulsion and the dispersibility at the time of rice cooking become more favorable.

The emulsion is prepared so that the median diameter of the edible oil is 40 μm or less 30 minutes after emulsification. If the median diameter is more than 40 µm, the quality of the obtained cooked rice will be poor after a certain period of time. In order to make the median diameter of the edible oil 30 minutes after emulsification 40 μm or less, the median diameter of the edible oil immediately after emulsification is preferably 40 μm or less.

(3) Procedure for producing cooked rice In the method for producing cooked rice according to the present embodiment, the emulsion is added to uncooked rice and water, and the mixture is heated. The timing of adding the emulsion may be at the start of heating (immediately before the start of heating) or a certain time before the start of heating. The emulsion added at the start of heating may be either immediately after emulsification or after some time has passed. That is, if the emulsion is confirmed to have a median diameter of 40 μm or less of edible oil and fat 30 minutes after emulsification, the emulsion prepared in the same manner as the emulsion is added to uncooked rice immediately after emulsification. It may be added to uncooked rice after some time has passed after emulsification. In Examples described later, it was confirmed that good cooked rice was obtained even when rice was cooked by adding an emulsion 120 minutes after emulsification. Thus, the emulsion added during heating can be from 0 to 120 minutes after emulsification.

When the emulsion is added a certain time before the start of heating, it takes time to start heating after adding the emulsion. In addition, it is preferable to adjust the heating start time and the addition timing of the emulsion.

The amount of emulsion to be added is preferably 10.0 parts by mass or more, more preferably 12.5 parts by mass or more based on 100 parts by mass of uncooked rice, in order to obtain cooked rice with better flavor and texture. In addition, in order to obtain cooked rice with less oiliness and better texture, the amount of emulsion added is preferably 50.0 parts by mass or less, and 40.0 parts by mass or less per 100 parts by mass of uncooked rice. more preferred.

The addition amount of the fat composition containing edible fat, emulsifier and ascorbic acid fatty acid ester, which is a raw material other than water contained in the emulsion, is preferably 0.5 parts by mass with respect to 100 parts by mass of uncooked rice. Above, it is more preferably 0.6 parts by mass or more, and the upper limit is preferably 3.0 parts by mass or less, more preferably 2.5 parts by mass or less. When the amount of the oil and fat composition added is 0.5 parts by mass or more, better cooked rice can be obtained.

The uncooked rice may or may not be soaked in water before starting heating, but soaking in water is preferable because the quality of the cooked rice is improved. The immersion time is not particularly limited, and can be, for example, 30 minutes or longer.

<2. Emulsion for cooking rice>
The rice-cooking emulsion of the present embodiment is the emulsion described in the method for producing cooked rice. That is, the rice-cooking emulsion contains water, edible oil and fat, an emulsifier with an HLB of 3 to 9, and an ascorbic acid fatty acid ester, and the median diameter of the edible oil and fat 30 minutes after emulsification is 40 μm or less. The rice-cooking emulsion is suitably used to improve workability in producing cooked rice and improve the quality of cooked rice after a certain period of time has passed after cooking.

<3. Rice>
The cooked rice obtained by the method for producing cooked rice described above has edible oil and fat adhered thinly and uniformly, and is easy to separate from the kettle and is difficult to adhere to machines, so that it is excellent in workability. In addition, the cooked rice is neither too hard nor too soft, is sticky and has a good texture, and since it has a large amount of water, it does not easily have a dry texture even after a long period of time.

Furthermore, the cooked rice has a sweet flavor, a good flavor, and a glossy finish. The reason why the cooked rice has a high water content and a good luster is considered to be that a large amount of starch (also referred to as "oneba") having a high water retention property adheres to the surface of the cooked rice. If the edible oil itself or the edible oil with large oil droplets is added during cooking, the oil adheres to the surface of the cooked rice unevenly, which may suppress the occurrence of stickiness. However, by adding the edible oil dispersed in the emulsion, the edible oil thinly and evenly adheres to the surface of the cooked rice, so it is thought that stickiness is generated sufficiently. In addition, it is known that starch (sticky rice) contains ingredients that give sweetness and aroma to cooked rice. It is thought that this is because it occurs and adheres to the surface of the cooked rice.

As a method for judging the amount of starch adhering to the surface of cooked rice, there is a method using an iodine-starch reaction. In the present embodiment, 3 g of cooked rice and 50 mL of distilled water (20 ° C.) are mixed and stirred, 100 μL of a 0.05 mol / L iodine solution is added and stirred for 30 seconds. The absorbance is used as an index of the starch content. Specifically, the cooked rice of this embodiment has an absorbance of 0.30 or more. Cooked rice with an absorbance of 0.30 or more has a large amount of starch attached to the surface of the cooked rice and has good water retention. Hard to become. Furthermore, the flavor (sweetness and aroma) of cooked rice is also improved.

The amount of edible oil/fat attached to 100 parts by mass of cooked rice is preferably 0.25 to 1.2 parts by mass, more preferably 0.4 to 1.0 parts by mass, and even more preferably 0.5 to 0.8 parts by mass.

The present invention will be described in more detail below based on examples. It should be noted that the examples described below are examples of representative examples of the present invention, and the present invention is not limited to the following examples.

<raw materials>
Edible oil: canola oil (Showa Sangyo Co., Ltd.)
Polyglycerol fatty acid ester: Sunsoft Q17D (Taiyo Kagaku Co., Ltd.)
Ascorbic acid fatty acid ester: L-ascorbic acid palmitate (Mitsubishi Chemical Foods Co., Ltd.)
<Homogenizer>
HIGHT FLEX HOMOGENIZER HF-93 (SMT Co., Ltd.)

In each test example, when evaluating the dispersibility and workability of cooked rice after cooking, the cooked rice was cooked using edible oil colored by adding 0.2% by mass of β-carotene. . When carrying out sensory evaluation and physical property evaluation, cooked rice cooked with edible fats and oils to which β-carotene was not added was used as an object.

<Test Example 1>
In Test Example 1, the influence of different emulsion preparation methods on cooked rice was examined.

An oil and fat composition comprising 100 parts by mass of edible oil, 0.3 parts by mass of polyglycerin fatty acid ester, and 0.0005 parts by mass of ascorbic acid fatty acid ester was combined with water at a ratio of 25:75, and was mixed with a homogenizer at a rotation speed of 10000 rpm. Mixed for 1 minute to prepare an emulsion. After immersing 800 g of uncooked rice in 1160 g of water for 40 minutes, 40 g of the above emulsion was added and heated to obtain the cooked rice of Example 1.

A mixture was prepared by combining an oil and fat composition comprising 100 parts by mass of edible oil, 0.3 parts by mass of polyglycerol fatty acid ester, and 0.0005 parts by mass of ascorbic acid fatty acid ester with water at a ratio of 25:75. The mixture was not emulsified. After immersing 800 g of uncooked rice in 1160 g of water for 40 minutes, 40 g of the above mixture was added, stirred lightly and then heated to obtain cooked rice of Comparative Example 1.

800 g of uncooked rice was immersed in 1200 g of water for 40 minutes and then heated to obtain the cooked rice of Reference Example.

Using the cooked rice, the dispersibility of fats and oils and the workability of the cooked rice were evaluated as follows. In addition, sensory evaluation and physical property evaluation of the cooked rice were performed as follows for the cooked rice whose temperature was adjusted to 25° C. with a vacuum cooler after cooking, and the cooked rice which was packed in a container after temperature adjustment and stored at 20° C. for 24 hours.

[Evaluation of dispersibility of fats and oils]
Regarding the dispersibility of fats and oils, the color of the rice after cooking (the color of the colored edible fats and oils) is visually checked. ” he decided.

[Evaluation of workability]
After the rice was cooked, the cooked rice was taken out from the kettle to evaluate the separation of the cooked rice from the kettle. When the separation from the kettle was good, it was evaluated as "○", and when it was bad, it was evaluated as "X".
After the rice was cooked, 3 kg of cooked rice adjusted to 25° C. was charged into a molding machine (small molding machine GKT3000, Fuji Seiki Co., Ltd.) and adjusted to 95 g per piece to produce rice balls. A rice ball weighing 90 to 100 g per piece was regarded as a good product, and the yield of good products (number of good products/number of products produced) was calculated. It was evaluated that the more the number of non-defective products and the better the yield of non-defective products, the less likely cooked rice adhered to the machine.

[sensory evaluation]
For the sensory evaluation, evaluation items were hardness, stickiness, luster/sweetness/aroma of cooked rice, and overall evaluation. Cooked rice with good hardness and stickiness is judged to have good texture. Glossy cooked rice has a large amount of starch attached to the surface, so it is less likely to have a dry texture. Cooked rice with good sweetness and aroma is judged to have good flavor. In the comprehensive evaluation, hardness, stickiness, luster, sweetness, and fragrance were comprehensively considered and evaluated.

Each evaluation item was evaluated by 10 expert panelists according to the criteria shown in Table 1 below, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation score. Regarding the hardness of cooked rice, if it was too hard or too soft, the hardness was judged to be "bad". .

[Evaluation of the physical properties]
The physical properties were evaluated using hardness, stickiness, absorbance, and water content of the cooked rice. Hardness and adhesiveness were measured by a rheometer (SUN RHEO METER compac-100II, Sun Scientific Co., Ltd.). Fill a cup (5 cm in diameter, 2.8 cm in height) with 35 g of cooked rice, press with a 30 mmφ plunger at a speed of 1 mm/sec to a thickness of 10 mm, and return the plunger with the maximum stress during pressing as "hardness". The maximum stress at the time was defined as "stickiness". Absorbance is measured by mixing and stirring 3 g of cooked rice and 50 mL of distilled water (20 ° C.), adding 100 μL of 0.05 mol / L iodine solution and stirring for 30 seconds. (V-560, JASCO Corporation) was used for measurement at a fixed wavelength of 600 nm. Moisture was measured by a heat drying loss method using an infrared moisture meter (FD-800, Kett Science Institute) using 2 g of cooked rice as a sample.

The evaluation results of Example 1, Comparative Example 1 and Reference Example are shown in Table 2 below. "D+0" indicates the evaluation after temperature control (0 days after cooking), and "D+1" indicates the evaluation after storage at 20°C for 24 hours (1 day after cooking).

The boiled rice of the reference example was not easily removed from the kettle, but the cooked rice of Example 1 was easily removed from the kettle. It is considered that this is because the dispersibility of fats and oils was good. In addition, it was confirmed that the cooked rice of Example 1 yielded better quality rice balls than Comparative Example 1, and was less likely to adhere to the machine. This is probably because the dispersibility of fat and oil was good, and the fat and oil adhered thinly and uniformly over the entire cooked rice. Furthermore, it was confirmed that the cooked rice of Example 1 had good results in all evaluation items 0 days and 1 day after cooking, and that the flavor and texture were well maintained over time. On the other hand, the cooked rice of Comparative Example 1 did not yield favorable results in terms of luster, sweetness and aroma 0 days after cooking, and did not yield favorable results in any of the evaluation items 1 day after cooking.

The absorbance on day 0 and day 1 after cooking was 0.30 or more in Example 1 and less than 0.30 in Comparative Example 1. The absorbance of Reference Example was 0.30 or more 0 days after cooking, but less than 0.30 1 day after cooking. From the results in Table 2, it was confirmed that the cooked rice obtained by the production method of the present invention has excellent workability, and has good texture, flavor, and luster not only immediately after cooking but also after a certain period of time has passed after cooking. was done.

<Test Example 2>
In Test Example 2, the influence of the difference in median diameter of the edible oils and fats contained in the emulsion on cooked rice was examined.

An oil and fat composition consisting of 100 parts by mass of edible oil and 1 part by mass of an emulsifier shown in Table 3 below and water are combined at a ratio of 25:75, and mixed with a homogenizer at a rotation speed of 10000 rpm for 1 minute to form emulsions 1 to 4. was prepared.

An oil and fat composition comprising 100 parts by mass of edible fats and oils, 1 part by mass of an emulsifier shown in Table 3 below, and 0.0005 parts by mass of an ascorbic acid fatty acid ester was mixed with water at a ratio of 25:75, and the mixture was mixed using a homogenizer at a rotation speed of 10,000 rpm. Mixed for 1 minute to prepare Emulsions 5-8.

The median diameter of the edible oil contained in the emulsion was measured immediately after emulsification and 30 minutes after emulsification. For the measurement, a laser diffraction particle size distribution analyzer (Microtrac MT3300EXII, MicrotracBEL) was used to measure in a wet manner, and the particle diameter corresponding to 50% of the integrated analysis curve based on volume was taken as the median diameter of the edible oil. and

After immersing 800 g of uncooked rice in 1160 g of water for 40 minutes, 40 g of emulsion was added and heated to obtain boiled rice of Examples 2-5 and Comparative Examples 2-5. Regarding the cooked rice, the oil dispersibility was evaluated in the same manner as in Test Example 1. In addition, after the temperature of the cooked rice was adjusted to 25°C with a vacuum cooler, the temperature-adjusted cooked rice was packed in a container and stored at 20°C for 24 hours. rice field.

The median diameter of the edible oil in the emulsion and the evaluation results of Examples 2 to 5 and Comparative Examples 2 to 5 are shown in Table 4 below.

From the results in Table 4, it was confirmed that the addition of the ascorbic acid fatty acid ester to the emulsified product reduced the median diameter of the edible oil to 40 μm or less 30 minutes after emulsification. In addition, the cooked rice of Examples 2 to 5, to which an emulsion having a median diameter of 40 μm or less of edible oil and fat was added, had good oil and fat dispersibility, and even after 24 hours at 20 ° C. after temperature adjustment, Good results were obtained in all evaluation items of sensory evaluation and physical property evaluation. On the other hand, the cooked rice of Comparative Examples 2 to 5 had good fat and oil dispersibility, but the results of other evaluation items were inferior to those of Examples.

The absorbance of Examples 2-5 was 0.30 or more, and the absorbance of Comparative Examples 2-5 was less than 0.30. From the results in Table 4, it was confirmed that cooked rice with an absorbance of 0.30 or more had good texture, flavor, and luster.

<Test Example 3>
In Test Example 3, suitable contents of the emulsifier and the ascorbic acid fatty acid ester in the emulsion were verified.

100 parts by mass of edible oil and fat, an oil and fat composition composed of polyglycerin fatty acid ester and ascorbic acid fatty acid ester in the ratio shown in Table 5 below, and water were combined at a ratio of 5:95, and mixed with a homogenizer at a rotation speed of 10000 rpm for 1 minute. and prepared an emulsion. The median diameter of the edible oil contained in the emulsion was measured by the same procedure as in Test Example 2 30 minutes after emulsification.

After immersing 800 g of uncooked rice in 1000 g of water for 40 minutes, 200 g of the above emulsion was added and heated to obtain cooked rice of Examples 6 to 11. Regarding the cooked rice, the oil dispersibility was evaluated in the same manner as in Test Example 1. In addition, after the temperature of the cooked rice was adjusted to 25°C with a vacuum cooler, the temperature-adjusted cooked rice was packed in a container and stored at 20°C for 24 hours. rice field.

The composition of the oil and fat composition, the median diameter of the edible oil and fat, and the evaluation results of Examples 6 to 11 are shown in Table 5 below.

From the results in Table 5, when an emulsion having an emulsifier content of 0.5 to 1.5 parts by mass with respect to 100 parts by mass of edible oil is added during rice cooking, it is good even after 24 hours at 20 ° C. after adjusting the temperature. It was confirmed that good cooked rice can be obtained. It was also confirmed that good cooked rice can be obtained similarly when an emulsion having an ascorbic acid fatty acid ester content of 0.0002 to 0.0105 parts by mass based on 100 parts by mass of edible oil is used. Furthermore, it was confirmed that the cooked rice with an absorbance of 0.30 or more had good texture, flavor and luster.

<Test Example 4>
In Test Example 4, the amount of emulsion added to uncooked rice was verified.

An oil and fat composition comprising 100 parts by mass of edible oil, 0.3 parts by mass of polyglycerin fatty acid ester and 0.0005 parts by mass of ascorbic acid fatty acid ester and water were combined at a ratio of 5:95, and the mixture was mixed with a homogenizer at a rotation speed of 10000 rpm. Mixed for 1 minute to prepare an emulsion.

After immersing 800 g of uncooked rice in the amount of water shown in Table 6 below for 40 minutes, the amount of emulsion shown in Table 6 below was added and heated to obtain cooked rice of Examples 12 to 14. Regarding the cooked rice, the oil dispersibility was evaluated in the same manner as in Test Example 1. In addition, after the temperature of the cooked rice was adjusted to 25° C. with a vacuum cooler, sensory evaluation and physical property evaluation were performed in the same manner as in Test Example 1. In addition, the temperature-controlled boiled rice was packed in a container and stored at 20° C. for 24 hours.

The amounts of water and emulsion, and the evaluation results of Examples 12 to 14 are shown in Table 6 below.

The cooked rice of Example 12 was slightly inferior in terms of glossiness, sweetness, aroma and absorbance, and the cooked rice of Example 14 had a slightly oily texture, but was acceptable. From the results in Table 6, when the amount of emulsion added to 100 parts by mass of uncooked rice is 12.5 to 50.0 parts by mass, it is good even immediately after temperature control and after 24 hours at 20 ° C. It was confirmed that good cooked rice can be obtained. When converted to the added amount of the oil and fat composition containing edible fat, emulsifier and ascorbic acid fatty acid ester, when the added amount of the oil and fat composition is 0.625 to 2.5 parts by mass with respect to 100 parts by mass of uncooked rice, It was confirmed that good cooked rice was obtained. Moreover, from the results in Table 6, it was confirmed that cooked rice with an absorbance of 0.30 or more had good texture, flavor, and luster.

In addition, the amount of edible oil adhered to 100 parts by mass of cooked rice 0 days after cooking was 0.28 parts by mass for Example 12, 0.58 parts by mass for Example 13, and 1.15 parts by mass for Example 14. Met. From these results, it was confirmed that when the amount of edible oil adhering to 100 parts by mass of cooked rice was 0.25 to 1.2 parts by mass, the quality of the cooked rice was good.

<Test Example 5>
In Test Example 5, the time from the preparation of the emulsion to the start of heating was verified.

An oil and fat composition comprising 100 parts by mass of edible oil, 1 part by mass of polyglycerin fatty acid ester and 0.0005 part by mass of ascorbic acid fatty acid ester and water were combined at a ratio of 5:95, and the homogenizer was used to rotate at 10000 rpm for 1 minute. They were mixed to prepare an emulsion. The median diameter of the edible oil contained in the emulsion was measured in the same manner as in Test Example 2 immediately before adding to raw rice (immediately before cooking rice).

After immersing 800 g of uncooked rice in 1000 g of water for 40 minutes, 200 g of the above emulsion is added immediately after emulsification, 15 minutes, 30 minutes, 60 minutes, or 120 minutes after emulsification as shown in Table 7 below, and heated. to obtain the cooked rice of Examples 15-19. Regarding the cooked rice, the oil dispersibility was evaluated in the same manner as in Test Example 1. In addition, after the temperature of the cooked rice was adjusted to 25°C with a vacuum cooler, the temperature-adjusted cooked rice was packed in a container and stored at 20°C for 24 hours. rice field.

The elapsed time from emulsification to the start of heating, the median diameter of the edible oil, and the evaluation results of Examples 15 to 19 are shown in Table 7 below.

From the results in Table 7, it was confirmed that good cooked rice was obtained even when the emulsion was added 120 minutes after emulsification at the start of rice cooking. In addition, it was confirmed that cooked rice with an absorbance of 0.30 or more had good texture, flavor, and luster.

From the above results, it was confirmed that the present invention can provide cooked rice with excellent workability and good texture, flavor and luster.

Claims (4)

An emulsified emulsion containing water, edible oil, polyglycerol oleate having an HLB of 3 to 9, and ascorbate palmitate , and prepared so that the median diameter of the edible oil is 40 μm or less 30 minutes after emulsification. A method for producing cooked rice, comprising a step of heating a substance (excluding emulsions containing lecithin and polyhydric alcohol) and uncooked rice. The method for producing cooked rice according to claim 1 , wherein the polyglycerol oleate has an HLB of 7.5 to 8.8 . Rice cooking emulsion containing water, edible oil, polyglycerol oleate with HLB of 3 to 9, and ascorbate palmitate , wherein the median diameter of the edible oil is 40 μm or less 30 minutes after emulsification (however, , excluding emulsions containing lecithin and polyhydric alcohols). An emulsified emulsion containing water, edible oil, polyglycerol oleate having an HLB of 3 to 9, and ascorbate palmitate , and prepared so that the median diameter of the edible oil is 40 μm or less 30 minutes after emulsification. obtained using a substance (excluding emulsions containing lecithin and polyhydric alcohols),
Edible oil adheres to the surface,
Cooked rice in which the absorbance at 600 nm of the supernatant of a solution obtained by mixing 3 g of cooked rice, 50 mL of water, and 100 μL of a 0.05 mol/L iodine solution is 0.30 or more.