JPH07298843A - Oil and fat composition for rice cooking - Google Patents

Abstract

PURPOSE:To obtain oil and fat composition for rice cooking having good dispersibility to cooked rice and capable of improving workability such as loosening property of cooked rice or prevention of attachment to machine and improving gloss and taste such as texture and flavor of cooked rice and recognizing the effect, especially also under rice cooking conditions at low pH (3-5). CONSTITUTION:This oil and fat composition for rice cooking consists of 95.0-99.9 pts.wt. of edible oil and fat and 0.1-5.0 pts.wt. of a glycerin citric acid fatty acid ester as an emulsifier. In the oil and fat composition, other emulsifier can be used together with the glycerin citric acid fatty acid ester as the emulsifier and the glycerin citric acid fatty acid ester is used preferably in an amount of >=10 pts.wt. based on total amount of the emulsifier.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for improving the luster and taste of cooked rice, and more particularly to an oil and fat composition for cooking rice which is effective even under conditions of rice cooking at low pH, Glycerin citrate fatty acid ester is contained in edible oil and fat.

[0002]

2. Description of the Related Art The addition of edible oils and fats when cooking cooked rice improves the luster and taste of cooked rice, and adheres cooked rice to a pot.
It is known that workability such as loosening property is improved. However, in this case, since it is difficult to uniformly disperse the edible oil and fat in the cooked rice, there are problems in terms of quality and adhesion to a machine during mass production. On the other hand, in order to uniformly disperse the edible oil and fat in the cooked rice, a method of adding an edible oil and fat in an oil-in-water emulsion at the time of cooking is also performed,
In this case, since it is an oil-in-water emulsion, high technology and manufacturing equipment are required to prevent it from spoiling. Also vinegared rice,
When cooking rice under a low pH condition for the purpose of preventing spoilage of cooked rice, there is a problem that the effect is reduced.

To improve dispersibility in cooked rice and workability, lecithin and one or more kinds of food-grade surfactants other than lecithin are added to edible oils and fats and dissolved therein to prepare cooked rice oil (Japanese Patent Application Laid-Open No. Hei 3). No. 175937), cooked rice in which polyglycerin-condensed ricinoleic acid ester as an emulsifier and other emulsifiers are added to edible fats and oils in order to improve workability such as dispersibility in rice and looseness and improve luster and taste of cooked rice. Oils and fats for use (Japanese Patent Laid-Open No. 3-175940) and the like have been proposed, but the dispersibility in cooked rice and the disentangling property of cooked rice are not sufficient, and the effect is particularly great under cooked conditions at low pH. It was insufficient.

[0004]

DISCLOSURE OF THE INVENTION The present invention has good workability such as looseness of cooked rice and adhesion to a machine when added during cooking, and is evenly dispersed in cooked rice to improve gloss and taste. The present invention has been achieved as a result of earnest studies for the purpose of obtaining an oil and fat composition for cooking rice, and particularly an oil and fat composition for rice cooking effective under low pH rice cooking conditions.

[0005]

The present invention provides an edible oil and fat containing 9 parts.
5.0-99.9% by weight (hereinafter simply abbreviated as%), and 0.1% glycerin carboxylic acid fatty acid ester as an emulsifier.
To 5.0% of cooking oil and fat composition and glycerin carboxylic acid fatty acid ester and glycerin fatty acid ester as emulsifier, glycerine organic acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and polyglycerin condensed ricinoleic acid An oil and fat composition for cooking rice, which is used in combination with an emulsifier selected from polyglycerin fatty acid esters excluding esters. When the emulsifier is used in combination, 10 parts of glycerin carboxylic acid fatty acid ester is added to the total weight of the emulsifier.
% Or more.

The oils and fats used in the present invention include vegetable oils such as rapeseed oil, corn oil, soybean oil and palm oil, lard, beef tallow,
There are animal oils and fats such as milk fat and the like, and mixed oils of two or more kinds thereof, hydrogenated oils thereof, fractionated oils, transesterified oils are mentioned, and it is preferable to use salad oils such as rapeseed oil, corn oil and soybean oil.

There is no particular limitation on the glycerin carboxylic acid fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester used as the emulsifier of the present invention. Glycerin organic acid fatty acid ester is glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and glycerin succinic acid fatty acid ester, and polyglycerin fatty acid ester excluding sucrose fatty acid ester and polyglycerin condensed ricinoleic acid ester has low HLB (parent Oily) is used.

The fatty acid composition of the above-mentioned emulsifier may be mainly saturated fatty acid or unsaturated fatty acid, but the saturated fatty acid-based emulsifier is effective in functions such as loosening property and prevention of adhesion to a machine, and is mainly composed of unsaturated fatty acid. Since the emulsifier is effective in improving the luster and taste of cooked rice, it needs to be appropriately adjusted. The amount of the emulsifier in the oil / fat composition may be 0.1 to 5%, and may be 0.1.
If it is less than 1%, the dispersibility in rice and the unraveling property are poor, and the effect of adding an emulsifier cannot be obtained. Especially, the effect is not recognized under the condition of cooking rice at a low pH. On the other hand, if it exceeds 5%, the luster of cooked rice will be lost and the taste will be poor due to the odor of the emulsifier.

When the glycerin carboxylic acid fatty acid ester is used in combination with another emulsifier, the glycerin carboxylic acid fatty acid ester in the total weight of the emulsifier should be adjusted to 10% or more, preferably 10 to 95%. desirable. If it is less than 10%, the dispersibility of the oil / fat composition in cooked rice is poor, and if it is 95% or more, the synergistic effect of using another emulsifier in combination is poor.

In order to obtain the oil and fat composition for cooking rice of the present invention, edible oil and fat may be heated to about 50 to 60 ° C., and a predetermined amount of an emulsifier may be added and dissolved therein.
Other additives such as colorants or antioxidants can also be added. The oil / fat composition of the present invention is added during cooking to cook rice. When added to white rice, 0.5 to 2 relative to raw rice
%, 1-2% for molded cooked rice, and 2-5% for pilaf.

[0011]

【Example】

Examples 1 to 11 Corn salad oil was colored with β-carotene to confirm the dispersibility in cooked rice to obtain a raw fat and oil, which was used in Examples and Comparative Examples. First, after heating the raw fats and oils to 60 ° C., Table 1
The oil-and-fat composition of the examples (1-1
100 g each of 1) were produced. Next, after washing 300 g of raw rice, 450 g of tap water (pH 6.7) without pH adjustment
After adding and soaking for 1 hour, the oil and fat compositions (1 to 11) were added and cooked to obtain each cooked rice. Each of the obtained cooked rice was subjected to a sensory test by 15 panelists for dispersibility of oil and fat, loosening property of cooked rice, luster, texture and flavor. The evaluation criteria of the sensory test are shown in Table 2, and the results are shown in Table 3.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

[Table 3]

In Examples 1 to 11, the emulsifier content in the oil and fat composition was in the range of 0.1 to 5.0%, and glycerin carboxylic acid fatty acid ester alone and glycerin carboxylic acid fatty acid ester and other emulsifiers were used as the emulsifier. When the glycerin carboxylic acid fatty acid ester content is 10% or more based on the total weight of the emulsifier, the dispersibility of the oil / fat composition in cooked rice, looseness of cooked rice, luster, texture and flavor are all It was good. Among them, Examples 2, 4 in which a glycerin carboxylic acid fatty acid ester and another emulsifier are used in combination.
7, 11 were the best results.

Comparative Examples 1 to 20 The fat and oil compositions (1 to 20) of Comparative Examples were produced by adding the emulsifiers shown in Table 4 to the raw material fats and oils prepared in Examples. A sensory test was conducted by 15 panelists on the cooked rice obtained by cooking each in the same manner as in the example. The evaluation criteria of the sensory test are shown in Table 2, and the results are shown in Table 5. The polyglycerin condensed ricinoleic acid ester in Table 4 is S
Y Glister CR-310 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Was used.

[0017]

[Table 4]

[0018]

[Table 5]

Comparative Examples (1-6) in which the emulsifier content in the oil / fat composition is 0.1% or less (0.08%) and the emulsifier content in the oil / fat composition is 0.1%, but the total emulsifier Glycerin citrate fatty acid ester content is 10 with respect to weight
% Or less (5%) in Comparative Examples (13 to 18), the dispersibility of fats and oils in cooked rice and the loosening property of cooked rice tended to be inferior, and Comparative Examples 16 and 17 were inferior in texture and flavor. It was In addition, Comparative Examples 7 to 12 use the glycerin cenoic acid fatty acid ester as an emulsifier in the oil and fat composition in combination with another emulsifier, and the glycerin cenoic acid fatty acid ester content is 50% based on the total weight of the emulsifier, When the content of the emulsifier in the product was 5.0% or more (5.6%), even if the dispersibility of the fat and oil in the cooked rice and the loosening property of the cooked rice were good, the gloss, texture and flavor of the cooked rice were adversely affected. .

Comparative Example 19 is an example in which polyglycerin condensed ricinoleic acid ester and glycerin fatty acid ester are used in combination, and Comparative Example 20 is an example in which lecithin and glycerin fatty acid ester are used in combination. The luster, texture and flavor of the cooked rice were similar to those of the present invention, but the dispersibility of the oil and fat in the cooked rice and the looseness of the cooked rice were slightly inferior.

Example 12 and Comparative Example 21 An oil and fat composition (Example 2, Comparative Example 18) containing tap water whose pH was adjusted to pH 3, 4, and 5 with citric acid and an emulsifier shown in Table 6 was used. Then, the rice was cooked in the same manner as in the example to obtain each cooked rice. Each of the obtained cooked rice was subjected to a sensory test by 15 panelists. The evaluation criteria of the sensory test are shown in Table 2, and the results are shown in Table 7.

[0022]

[Table 6]

[0023]

[Table 7]

In Example 12, the emulsifier content in the oil / fat composition was in the range of 1.0% and 0.1-5.0%, and the glycerin cenoic acid fatty acid ester and other emulsifier were used in combination. Since the glycerin carboxylic acid fatty acid ester content is 70% and 10% or more based on the total weight of the emulsifier,
Even under the low-pH cooking conditions of pH 3 to 5, the dispersibility of fats and oils in cooked rice and the looseness of cooked rice were good, and the gloss, texture and flavor of cooked rice were good. On the other hand, in Comparative Example 21, it was recognized that the dispersibility of the oil and fat in the cooked rice and the loosening property of the cooked rice were clearly inferior as the pH was lower. The tendency is remarkable especially in the rice cooking condition of pH 3.
The texture and flavor of cooked rice were also inferior.

[0025]

EFFECTS OF THE INVENTION By adding the oil and fat composition for cooking rice of the present invention during the cooking of cooked rice, the dispersibility in cooked rice is good, and the workability such as the loosening property of the cooked rice and the adhesion to a machine is improved, and the cooked rice is cooked. The taste, such as luster, texture and flavor, can be improved. Especially, the effect is recognized even under the condition of cooking rice at low pH (3 to 5).

Claims (3)

[Claims] 1. Edible oil / fat is 95.0-99.9% by weight,
As an emulsifier, glycerin citrate fatty acid ester is less than 0.
An oil and fat composition for rice cooking, which comprises 1 to 5.0% by weight. 2. A polyglycerin fatty acid ester other than glycerin fatty acid ester and glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and polyglycerin condensed ricinoleic acid ester. The oil and fat composition for cooking rice according to claim 1, which is used in combination with an emulsifier selected from the inside. 3. The oil and fat composition for cooking rice according to claim 2, wherein the glycerin carboxylic acid fatty acid ester is 10% by weight or more based on the total weight of the emulsifier.