JPH03175937A - Rice-boiling oil - Google Patents
Rice-boiling oilInfo
- Publication number
- JPH03175937A JPH03175937A JP1314046A JP31404689A JPH03175937A JP H03175937 A JPH03175937 A JP H03175937A JP 1314046 A JP1314046 A JP 1314046A JP 31404689 A JP31404689 A JP 31404689A JP H03175937 A JPH03175937 A JP H03175937A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- oil
- lecithin
- cooking
- fats
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000009835 boiling Methods 0.000 title abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 50
- 235000009566 rice Nutrition 0.000 claims abstract description 50
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 24
- 235000010445 lecithin Nutrition 0.000 claims abstract description 24
- 239000000787 lecithin Substances 0.000 claims abstract description 24
- 229940067606 lecithin Drugs 0.000 claims abstract description 24
- 239000003921 oil Substances 0.000 claims abstract description 22
- 239000004094 surface-active agent Substances 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 239000003925 fat Substances 0.000 claims description 22
- 239000008162 cooking oil Substances 0.000 claims description 11
- 235000014593 oils and fats Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 9
- -1 glycerin fatty acid ester Chemical class 0.000 abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 6
- 229930195729 fatty acid Natural products 0.000 abstract description 6
- 239000000194 fatty acid Substances 0.000 abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 48
- 238000010411 cooking Methods 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 20
- 235000019197 fats Nutrition 0.000 description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 239000000839 emulsion Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 240000004668 Valerianella locusta Species 0.000 description 2
- 235000003560 Valerianella locusta Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 206010034133 Pathogen resistance Diseases 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、炊飯時に加えた食用油脂が米飯に均一に分散
吸着する炊飯油に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a cooking oil in which edible fats and oils added during rice cooking are uniformly dispersed and adsorbed on cooked rice.
（従来の技術）
米飯の粘り、艶などの品質改良の目的で食用油脂を炊飯
時に添加するという方法が報告されている。(Prior Art) A method has been reported in which edible oils and fats are added during rice cooking for the purpose of improving the quality of cooked rice, such as its stickiness and luster.
例えば、特開昭５６−６８３６６ （古米の炊飯方法）
、特開昭６ｌ−９２６１（油脂カプセルおよびそれを用
いた炊飯方法）、特開平１−２６２７６２（炊飯方法）
などある。For example, JP-A-56-68366 (method for cooking old rice)
, JP-A-6L-9261 (oil/fat capsule and method for cooking rice using the same), JP-A-1-262762 (method for cooking rice)
And so on.
しかし、これらは単にお米を炊飯する時に一般的食用油
脂を加える方法であって、炊飯中水面上に大きな油滴と
なって炊飯釜全体に均一に拡がらず、炊き上がり米飯へ
の食用油脂の吸収は極めて不均一となったままであると
か、食用油脂をカプセル化することにより油脂添加の作
業性改善には役立つが、食用油脂を米飯に均一に吸収さ
せる効果がないものであるとか、食用油脂を水中油型エ
マルジョンにしたものを炊飯時に加え、分散性を向上さ
せたがエマルジョンの均一性を保つための乳化性の向上
や腐敗防止のための耐細菌性の向上などに高度の技術と
高性能な製造設備が必要であるなどの問題が未だ解決さ
れていない方法であって、本発明のように炊飯時に加え
た食用油脂が米飯に均一分散吸着し、且つ簡単な加温、
攪拌溶解設備で製造可能な炊飯油は知られていない。However, these methods simply add general edible oils and fats when cooking rice, and during cooking, large oil droplets form on the water surface and do not spread evenly throughout the rice cooker. The absorption of edible oil remains extremely uneven; encapsulating edible oil helps improve the workability of adding oil; An oil-in-water emulsion of oil and fat is added to the rice during cooking to improve dispersibility, but advanced technology is required to improve emulsification to maintain the uniformity of the emulsion and to improve bacterial resistance to prevent spoilage. This method has unresolved problems such as the need for high-performance production equipment, and as in the present invention, the edible fats and oils added during rice cooking are uniformly dispersed and adsorbed to the cooked rice, and the method uses simple heating and
There is no known cooking oil that can be produced using stirring and dissolving equipment.
（発明が解決しようとする課題）
前述したように食用油脂を米飯の粘り、艶などの品質改
良の目的で炊飯時に添加することは知られている。(Problems to be Solved by the Invention) As mentioned above, it is known that edible oils and fats are added to rice during cooking for the purpose of improving the quality of rice, such as its stickiness and luster.
しかしながら、炊飯時に加えた食用油脂が米飯に均一分
散吸着し、且つ簡単な加温、攪拌溶解設備で製造可能な
炊飯油は確立されていない。However, no rice cooking oil has been established in which edible fats and oils added during rice cooking are uniformly dispersed and adsorbed on cooked rice, and which can be produced using simple heating, stirring, and dissolving equipment.
そこで本発明は品質良好な米飯を製造する目的で炊飯時
に添加して均一に分散吸着し、作業性が良く、簡単な設
備で製造可能な炊飯油を提供することにある。Therefore, the object of the present invention is to provide a cooking oil that can be added at the time of rice cooking to be uniformly dispersed and adsorbed, has good workability, and can be manufactured using simple equipment for the purpose of producing cooked rice of good quality.
（課題を解決する為の手段）
本発明者らは鋭意検討の結果、レシチンとレシチンを除
く食品用界面活性剤との相乗作用により、油脂に対する
表面張力低下能が高まることに着目し、これを活用して
、炊飯釜水面での食用油脂の分散性を高め、且つ沸騰時
にはその食用油脂が炊飯水と軽いエマルジョンを形成し
て米飯全体に均一に分散吸着することを見出し本発明を
完成した。(Means for Solving the Problems) As a result of intensive studies, the present inventors noticed that the synergistic effect of lecithin and food surfactants other than lecithin increases the surface tension lowering ability for fats and oils. The present invention was completed by discovering that the dispersibility of edible oil and fat on the water surface of a rice cooking pot is improved by utilizing the method, and that the edible oil and fat forms a light emulsion with the rice cooking water when boiling, and is uniformly dispersed and adsorbed throughout the cooked rice.
本発明に用いる食用油脂は、大豆油、菜種油、コーン油
、サフラワー油、パーム油及び中鎖脂肪酸トリグリセリ
ドなどの植物油脂、牛脂、肝脂及び魚油などの動物油脂
、植物油脂又は動物油脂の水素添加油脂、エステル交換
油脂などの加工油脂、或いは分別油脂、又はこれらの組
合せでも良い。Edible oils and fats used in the present invention include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, safflower oil, palm oil, and medium-chain fatty acid triglycerides, animal oils and fats such as beef tallow, liver fat, and fish oil, and hydrogenated vegetable oils or animal fats. Added oils and fats, processed oils and fats such as transesterified oils and fats, fractionated oils and fats, or a combination thereof may be used.
レシチンとしては例えば大豆レシチンなど植物性のもの
や卵黄レシチンなど動物性のものなどレシチン分（リン
脂質）を含有するものであればいずれも用いられる。レ
シチンを除く食品用界面活性剤としてグリセリン脂肪酸
エステル、ソルビタン脂肪酸エステル、蔗塘脂肪酸エス
テル及びプロピレングリコール脂肪酸エステルの内、１
種或いは２種以上を用いることができる。As the lecithin, any lecithin containing a lecithin component (phospholipid) can be used, such as a vegetable lecithin such as soybean lecithin or an animal lecithin such as egg yolk lecithin. Food grade surfactants other than lecithin include glycerin fatty acid ester, sorbitan fatty acid ester, Canton fatty acid ester, and propylene glycol fatty acid ester.
One species or two or more species can be used.
食用油脂に対する添加量はレシチン０１〜５重量％、レ
シチンを除く食品用界面活性剤は００１〜３重量％であ
る。The amount of lecithin added to edible fats and oils is 01 to 5% by weight, and the amount of food grade surfactants other than lecithin is 001 to 3% by weight.
使用するレシチン及びレシチンを除く食品用界面活性剤
の量が規定量以下では前記の分散性は十分得られず、規
定量以上では炊飯油の透明性が損われ、且つ食品用界面
活性剤の析出により炊飯油の成分が不均一となる。更に
使用量が多いと食品用界面活性剤の風味が強くなるため
好ましくない。If the amount of lecithin or food-grade surfactant other than lecithin used is less than the specified amount, the above-mentioned dispersibility will not be sufficiently obtained, and if it exceeds the specified amount, the transparency of the cooking oil will be impaired and the food-grade surfactant will precipitate. This causes the ingredients of the cooking oil to become uneven. Furthermore, if the amount used is too large, the flavor of the food surfactant becomes strong, which is not preferable.
本発明の炊飯油は食用油脂と食品用界面活性剤が均一に
溶解している状態になればよい。The rice cooking oil of the present invention may be in a state in which the edible oil and fat and the food grade surfactant are uniformly dissolved.
例えば食用油脂にレシチン及びレシチンを除く食品用界
面活性剤を添加し８０°Ｃ以下で加温、攪拌溶解する簡
単な設備で製造したものが使用できる。For example, it is possible to use a product manufactured using simple equipment in which lecithin and a food-grade surfactant other than lecithin are added to edible oil and fat, heated at 80° C. or less, and dissolved by stirring.
以下に、本発明の実施例を示し、本発明を具体的に説明
するが、本発明はこれらの実施例に限定されるものでは
ない。EXAMPLES Below, the present invention will be specifically explained by showing examples of the present invention, but the present invention is not limited to these examples.
（実施例）
実施例１
コーンサラダ油を６０℃に加温し、第１表に示す配合割
合の食品用界面活性剤を添加し、３００ＲＰＭで５分間
攪拌溶解して本発明方法及び対照方法による炊飯油を製
造した。(Example) Example 1 Corn salad oil was heated to 60°C, a food grade surfactant in the proportion shown in Table 1 was added, and the mixture was stirred and dissolved at 300 RPM for 5 minutes to cook rice according to the method of the present invention and the control method. produced oil.
第１表
実施例２
実施例１によって得られた各種炊飯油油滴の炊飯釜水面
上での拡がり状態を見るため、生米及び炊飯水を入れた
釜（直径１８．５ｃｍ、深さ９ 、５ｃｍ１炊飯水表面
積２１３．７ｃｉ）に、生米（３５０ｇ）の１％相当（
３，５ｇ）の炊飯部を加え、攪拌することなく、その炊
飯部の油滴が自然に拡がった状態の面積を測定した。Table 1 Example 2 In order to see how the various rice cooking oil droplets obtained in Example 1 spread on the rice cooking pot water surface, a pot (diameter 18.5 cm, depth 9 cm) containing raw rice and rice cooking water was prepared. The equivalent of 1% of raw rice (350g) is added to 5cm1 (surface area of 213.7ci) of cooking water (213.7ci).
3.5 g) of the rice-cooking portion was added, and the area of the rice-cooking portion where the oil droplets naturally spread was measured without stirring.
又、得られた炊飯部の透明性及び米飯への炊飯部の分散
吸着状態を肉眼で観察した。In addition, the transparency of the resulting rice-cooking part and the state of dispersion and adsorption of the rice-cooking part onto cooked rice were observed with the naked eye.
米飯への吸着状態観察には油溶性色素で着色した炊飯部
を用いた。A rice cooking section colored with an oil-soluble dye was used to observe the adsorption state on cooked rice.
結果を第２表に示す。The results are shown in Table 2.
（以下余白） 第２表 （注１） （ ） 内％は、 油膜が炊飯水表面を覆っ た割合を示す。(Margin below) Table 2 (Note 1) ( ) The percentage of An oil film covers the surface of the cooking water. It shows the proportion of
本発明による炊飯部の水面上での拡散性は、レシチンと
レシチンを除いた食品用界面活性剤との表面張力低下相
乗作用により、コーンサラダ油単体に対しては４〜６倍
、レシチン或いは他の食品用界面活性剤のみ添加のもの
に対して４倍前後向上した。The dispersibility on the water surface of the rice cooking part according to the present invention is 4 to 6 times that of corn salad oil alone, due to the synergistic effect of surface tension reduction between lecithin and the food-grade surfactant other than lecithin, and that of lecithin or other food-grade surfactants. It was improved by about 4 times compared to the one with only food-grade surfactant added.
炊き上がり米飯への炊飯部分散状態は著しく改善され、
米飯全体に均一に分散吸着されるため、炊飯釜全面、上
層部及び下層部での食用油脂の均一性が保たれ、米飯の
風味、食感、艶及びベトッキの状態が均一になった。The state of dispersion of cooked rice into cooked rice has been significantly improved,
Because it is evenly dispersed and adsorbed throughout the rice, the edible oil and fat remain uniform throughout the rice cooker, in the upper and lower layers, and the flavor, texture, gloss, and stickiness of the rice become uniform.
（発明の効果）
本発明により製造した炊飯部は、食用油脂に添加したレ
シチンとその他の食品用界面活性剤との相乗作用により
、油脂の表面張力が低下しているため、炊飯釜に加えた
時、水面上の一部分に油滴となって偏ることなく、薄い
油膜となって広範囲に拡がる。炊飯水の沸騰と共に、油
膜は炊飯水とエマルジョンを形成し、米飯全体に均一に
分散吸着される。この事により、炊飯釜全面、上層部及
び下層部での食用油脂の均一性が保たれ、米飯の風味、
食感、艶及びベトッキの状態が均一になった。(Effect of the invention) The rice cooking section manufactured according to the present invention has a synergistic effect between the lecithin added to the edible fat and other food surfactants, which lowers the surface tension of the oil. When this occurs, the oil does not form as oil droplets on one area of the water surface, but instead forms a thin oil film that spreads over a wide area. As the cooking water boils, the oil film forms an emulsion with the cooking water and is uniformly dispersed and adsorbed throughout the cooked rice. This maintains the uniformity of the edible oil and fat on the entire surface of the rice cooker, in the upper and lower layers, and improves the flavor of the cooked rice.
The texture, gloss and stickiness became uniform.
加えた食用油脂が、米飯内でバラツキがなくなることに
より、米飯への食用油脂添加効果が十分発揮されて、炊
飯釜、はぐし機、包装容器及び包装紙などへの付着がな
くなり作業性が改善された。Since the added edible oil and fat is uniform within the cooked rice, the effect of adding edible oil and fat to the cooked rice is fully demonstrated, and it no longer sticks to rice cookers, strainers, packaging containers, wrapping paper, etc., and workability is improved. It was done.
本発明の炊飯部の物性は、一般食用油脂と変わらないた
め、炊飯時の作業上で特別の配慮は必要としない。又、
炊飯部の均質性が常に保たれているから、エマルジョン
タイプとは異なり、分離や腐敗などの心配もなく粘性も
低いので容器などへの付着も少なく扱いやすい。Since the physical properties of the rice cooking part of the present invention are the same as those of general edible fats and oils, no special consideration is required during rice cooking operations. or,
Because the rice cooking part always maintains homogeneity, unlike emulsion types, there is no need to worry about separation or spoilage, and the viscosity is low, making it easy to handle and less likely to stick to containers.
Claims (2)
用界面活性剤を１種或いはは２種以上を添加、溶解する
ことを特徴とする炊飯油。(1) A cooking oil characterized by adding and dissolving lecithin and one or more food-grade surfactants other than lecithin in edible fats and oils.
レシチン０．１〜５％、その他の食品用界面活性剤が０
．０１〜３％であることを特徴とする特許請求の範囲第
１項記載の炊飯油。(2) The amount of food-grade surfactants added is 0.1-5% lecithin based on edible oil and fat, and 0% of other food-grade surfactants.
．． 2. The rice cooking oil according to claim 1, wherein the cooking oil has a content of 0.01 to 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1314046A JPH03175937A (en) | 1989-12-02 | 1989-12-02 | Rice-boiling oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1314046A JPH03175937A (en) | 1989-12-02 | 1989-12-02 | Rice-boiling oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03175937A true JPH03175937A (en) | 1991-07-31 |
Family
ID=18048565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1314046A Pending JPH03175937A (en) | 1989-12-02 | 1989-12-02 | Rice-boiling oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03175937A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209725A (en) * | 1992-07-02 | 1994-08-02 | Yoshiaki Nagasuna | Additive for rice cooking |
| JPH08154603A (en) * | 1994-06-23 | 1996-06-18 | Miyoshi Oil & Fat Co Ltd | Fatty oil for cooking rice |
| JPH08154602A (en) * | 1994-06-23 | 1996-06-18 | Miyoshi Oil & Fat Co Ltd | Fatty oil for cooking rice |
| KR20060079895A (en) * | 2005-01-03 | 2006-07-07 | 주식회사오뚜기 | Edible cooking oil |
| WO2014024642A1 (en) * | 2012-08-08 | 2014-02-13 | 日清オイリオグループ株式会社 | Method for manufacturing low-protein rice and food using low-protein rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5668366A (en) * | 1979-11-08 | 1981-06-09 | Aji No Mansei:Kk | Boiling of old rice |
| JPH01228434A (en) * | 1988-03-07 | 1989-09-12 | Satake Eng Co Ltd | Method for improving taste of rice |
| JPH01262762A (en) * | 1988-04-11 | 1989-10-19 | Nippon Oil & Fats Co Ltd | Method for cooking rice |
-
1989
- 1989-12-02 JP JP1314046A patent/JPH03175937A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5668366A (en) * | 1979-11-08 | 1981-06-09 | Aji No Mansei:Kk | Boiling of old rice |
| JPH01228434A (en) * | 1988-03-07 | 1989-09-12 | Satake Eng Co Ltd | Method for improving taste of rice |
| JPH01262762A (en) * | 1988-04-11 | 1989-10-19 | Nippon Oil & Fats Co Ltd | Method for cooking rice |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209725A (en) * | 1992-07-02 | 1994-08-02 | Yoshiaki Nagasuna | Additive for rice cooking |
| JPH08154603A (en) * | 1994-06-23 | 1996-06-18 | Miyoshi Oil & Fat Co Ltd | Fatty oil for cooking rice |
| JPH08154602A (en) * | 1994-06-23 | 1996-06-18 | Miyoshi Oil & Fat Co Ltd | Fatty oil for cooking rice |
| KR20060079895A (en) * | 2005-01-03 | 2006-07-07 | 주식회사오뚜기 | Edible cooking oil |
| WO2014024642A1 (en) * | 2012-08-08 | 2014-02-13 | 日清オイリオグループ株式会社 | Method for manufacturing low-protein rice and food using low-protein rice |
| JPWO2014024642A1 (en) * | 2012-08-08 | 2016-07-25 | 日清オイリオグループ株式会社 | Method for producing low protein rice and food using low protein rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101641017B (en) | Oil and fat composition for improving texture | |
| TWI241891B (en) | Process for producing fried instant noodles | |
| CN104719505B (en) | Oil and fat composition for cooking by heating and process for producing the same | |
| JP3946086B2 (en) | Oil composition for cooking rice | |
| TW200915994A (en) | Edible oil and fat composition | |
| JPH03175937A (en) | Rice-boiling oil | |
| JPH03133337A (en) | Spreads containing chlorophyll | |
| JP2017153472A (en) | Oil-and-fat composition for rice cooking and method for producing cooked rices | |
| US3721570A (en) | Milk-free margarine | |
| US3489573A (en) | Preparation of colored fatty compositions | |
| JP2709741B2 (en) | Cooking oil | |
| JP6116248B2 (en) | Oil and fat composition for processed seafood and processed seafood using the same | |
| JP2004173614A (en) | Oil and fat composition for deep-fried material | |
| JP5325051B2 (en) | Oil composition for cooking rice, fried rice obtained using the same, and method for producing fried rice | |
| JP2002153209A (en) | Oil composition for cooking rice | |
| JPS62181738A (en) | Oil for meat roasted on hot plate | |
| JPH01262762A (en) | Method for cooking rice | |
| JPH07274859A (en) | Fats and oils composition for cooking boiled rice | |
| JP2001029050A (en) | Oil or fat composition for water-containing solid roux | |
| JP7055676B2 (en) | Oil composition for cooking | |
| JP2019141007A (en) | Texture improving fat composition and manufacturing method therefor, manufacturing method of heat cooked food, and method for improving texture of heat cooked food | |
| JP7312618B2 (en) | Oil and fat composition for separated liquid dressing, separated liquid dressing, and method for producing the same | |
| JP7000071B2 (en) | Oil composition for cooking | |
| JPS6054010B2 (en) | Manufacturing method of oil for teppanyaki | |
| JP4338658B2 (en) | Production method of acidic seasoning with cheese-like grains |