JPH11123056A - Emulsifying agent composition for boiling rice and rice boiling using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsifying agent composition for boiling rice capable of being used without particularly changing a production process, uniformly dispersing oils and fats and effectively improving appearance, a sense of taste, loosening properties, etc. SOLUTION: This powdery or granular emulsifying agent composition for boiling rice is obtained by preparing an aqueous solution or a water dispersion which contains (A) a sucrose fatty acid ester having >=10 HLB value, (B) at least one selected from the group consisting of a glycol fatty acid ester, an organic acid monoglyceride, a polyglycerol fatty acid ester and a sorbitan fatty acid ester and (C) a saccharide compound, comprises 0-100 pts.wt. of the component B based on 100 pts.wt. of the component A and is composed of 10-50 wt.% of an emulsifying agent comprising the component A and the component B and 90-50 wt.% of the component C and spray-drying the aqueous solution or the water dispersion.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsifier composition for cooking rice and a method of cooking rice using the same. The present invention relates to an emulsifier composition for rice cooked with an aim of improvement, and a rice cooking method using the same.

[0002]

2. Description of the Related Art Conventionally, in the production of cooked cooked rice such as retort, frozen pilaf, fried rice, chicken rice, rice flour, etc., problems such as bonding of cooked rice grains and oils and fats are not uniform. There were problems such as non-dispersion.

Several methods for improving the quality of processed cooked rice have been proposed in the past. For example, cooked rice without adding fats and oils, but using a surfactant (Japanese Patent Publication No. 60-8103, JP-A-8-519)
No. 40) When adding fats and oils, a method of forming an O / W emulsion (JP-A-60-49754, JP-A-1-26)
No. 2762) A method of dissolving an emulsifier in fats and oils (JP-A-3-1759)
No. 37, JP-A-3-175940, JP-A-7-298
No. 843, JP-A-7-274859, JP-A-8-15
No. 4603) has been proposed.

[0004] In this case, however, there is no mention of the addition of fats and oils, and it is necessary to once prepare an aqueous solution to add a surfactant. Many surfactants (emulsifiers) for foods approved in Japan are poorly soluble in water, and it is necessary to improve the manufacturing process for practical use, such as the need to heat to prepare an aqueous solution. Did not. In addition, when rice is cooked with a surfactant added without adding fats and oils, the surfactant exerts a penetrating action, not an emulsifying action, so that the state of the surface of cooked rice particles is significantly changed. For this reason, although stickiness of the cooked rice particles is reduced, there is a practical obstacle such as a loss of gloss on the surface.

In the case of using an emulsion as in the method described above, there are many problems that must be solved, such as stability of the emulsion itself and prevention of spoilage.

In the method of adding an emulsifier to fats and oils, the emulsifier to be used is mainly oil-soluble. That is, the emulsifier has a low HLB value. However, when oils and fats are used for cooking rice, the oils and fats are dispersed in water, so that an oil-soluble emulsifier has insufficient emulsifying power. Therefore, even if the emulsifier was added, the fats and oils did not disperse as much as expected, and the effect was insufficient.

[0007] As described above, the conventionally known methods cause inconveniences such as inconveniences, insufficient effects, and the necessity of incorporating a new process into the production line, which is not practical. There were many points.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and has as its object to be able to be used without any change in a special manufacturing process and to disperse fats and oils uniformly. Moreover, it is an object of the present invention to provide a rice-cooking emulsifier composition capable of effectively improving the appearance, texture, looseness and the like, and a rice-cooking method using the same.

[0009]

The emulsifier composition for cooking rice according to claim 1 comprises a sucrose fatty acid ester (A) having an HLB value of 10 or more, a glycerin fatty acid ester, an organic acid monoglyceride, a polyglycerin fatty acid ester, and a sorbitan fatty acid ester. An aqueous solution or dispersion containing at least one component (B) selected from the group consisting of and the saccharide compound (C), wherein the component (B) is in an amount of 0 to 100 based on 100 parts by weight of the component (A). It is an emulsifier composition for cooking rice in the form of powder or granules obtained by preparing an aqueous solution or aqueous dispersion in which parts by weight are blended and spray-drying the prepared aqueous solution or aqueous dispersion.

[0010] The rice cooking emulsifier composition according to the second aspect is the composition according to the first aspect, wherein the total of the component (A) and the component (B) is 10 to 50% by weight and the component (C) 9
0 to 50% by weight.

A rice cooking method according to a third aspect is a method for cooking rice by adding the rice cooking emulsifier composition according to the first or second aspect, wherein the component (A) and the component (B) in the rice cooking emulsifier composition are added.
The total amount of the components is 0.05 to 2.0% by weight based on rice.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION

[Requirements Constituting Means] (A) Component The sucrose fatty acid ester which is the component (A) used in the present invention has an HLB value of 10 or more. If the HLB value of the sucrose fatty acid ester is less than 10, the emulsifying power is insufficient, and the desired performance cannot be obtained.

The fatty acids to be used include saturated fatty acids or unsaturated fatty acids having 12 to 22 carbon atoms or mixtures thereof.

Component (B) The component (B) of the present invention comprises a glycerin fatty acid ester, an organic acid monoglyceride, a polyglycerin fatty acid ester,
It is at least one compound selected from the group consisting of sorbitan fatty acid esters.

The glycerin fatty acid ester (monoglyceride) is a monoester of glycerin and a fatty acid, and the fatty acid includes a saturated fatty acid or an unsaturated fatty acid having 12 to 22 carbon atoms, or a mixture thereof.

The organic acid monoglyceride is obtained by further esterifying an organic acid with the above-mentioned glycerin fatty acid ester, and is composed of lactic acid monoglyceride, citric acid monoglyceride,
Succinic acid monoglyceride, diacetyltartaric acid monoglyceride and the like can be mentioned.

The polyglycerin fatty acid ester is a polyglycerin having an average degree of polymerization of 3 to 10 in which a fatty acid is ester-bonded. Constituting fatty acids have 12 to 2 carbon atoms
2 saturated fatty acids or unsaturated fatty acids or a mixture thereof.

The sorbitan fatty acid ester is a sorbitan, sorbitol, or sorbide esterified with a fatty acid. Constituent fatty acids include saturated fatty acids or unsaturated fatty acids having 12 to 22 carbon atoms or mixtures thereof.

Component (C) The component (C) of the present invention is a saccharide compound. Examples of the saccharide compounds include monosaccharides such as fructose and glucose, disaccharides such as sucrose and lactose, polysaccharides such as dextrin, and sugar alcohols such as sorbitol and malbit. These may be used alone or as a mixture of two or more.

The mixing ratio of the component (B) such as the mixing ratio is 0 to 100 parts by weight based on 100 parts by weight of the component (A). When the amount of the component (B) exceeds the amount of the component (A), the emulsifying power becomes insufficient,
Desired performance cannot be obtained, for example, the loosening property becomes extremely poor.

The mixing ratio of the emulsifier component (A component and B component) and the saccharide compound (C component) in the emulsifier composition of the present invention is such that the emulsifier component is 10 to 50% by weight and the saccharide compound is 90 to 50% by weight. %. When the amount of the emulsifier is less than 10%, the amount of the emulsifier composition to be added at the time of cooking must be increased, the cost is increased, and the texture tends to be disadvantageous. And granulation may be difficult.

In the present invention, the emulsifier component is added to raw rice in an amount of 0.1%.
The emulsifier composition is used so as to be added in an amount of from 0.5 to 2.0% by weight. When the amount of the emulsifier is less than 0.05% by weight, the dispersion of the fat or oil becomes insufficient, and when the amount exceeds 2% by weight, the cost increases and the flavor of the emulsifier increases, which is disadvantageous.

The emulsifier composition according to the present invention is preferably used by dispersing it in water added during rice cooking, but is not limited thereto.

The rice as the raw material for processed cooked rice according to the present invention may be either japonica rice or indica rice.

The fats and oils to be added include vegetable oils such as soybean oil, corn oil, rapeseed oil, palm oil, coconut oil, palm kernel oil, animal oils such as lard, tallow, milk fat, fish oil and the like, mixed oils thereof, hardened oils, esters Exchange oil and the like,
There is no particular limitation.

These fats and oils may contain additives in addition to the emulsifier as long as the effects of the emulsifier composition according to the present invention are not hindered. These oils and fats are preferably added in an amount of 0.01 to 5.0% by weight based on the raw rice.

The processed cooked rice according to the present invention includes shrimp,
Crab, shellfish, chicken, beef, pork, vegetables, salt, spices,
Seasonings and the like can be used freely.

[0028]

The present inventors have conducted intensive studies on the effect of emulsifiers on cooked cooked rice and found that the emulsifier has two problems: a strong O / W type emulsifying power, and excellent dispersibility and solubility in water. It was found to be an important point for solution.

In the emulsifier preparation according to the present invention, a sucrose fatty acid ester having an HLB value of 10 or more is essential as an emulsifier component, and when mixed with a sucrose fatty acid ester, the overall HLB value may be slightly reduced. However, it is a combination of emulsifiers whose emulsifying power is synergistically improved by blending.

Further, the emulsifier component is mixed with a saccharide compound,
After forming an aqueous solution or aqueous dispersion, the emulsifier composition obtained by spray drying is excellent in dispersibility in water, and found to be effective in improving the dispersibility of fats and oils by being added during rice cooking, and its practical use. Range of typical addition amount was found.

[0031]

The following is an example of the present invention, but the present invention is not limited thereto.

[0032] 1. Preparation of Emulsifier Composition An emulsifier (A component + B component) and a saccharide compound (C component) described in the following [Table 1] and [Table 2] are blended in the proportions shown in the table, and a total of 100 parts by weight of a mixture is prepared. I got Water was added at a ratio of 150 parts by weight to 100 parts by weight of this mixture, and the mixture was stirred while being humidified to prepare a dispersion. This dispersion was dropped on a rotating disk (Atomizer: 10,000 rpm), and hot air at 150 ° C. was fed while atomizing, and spray drying was performed to obtain a powdery emulsifier composition.

[0033]

[Table 1]

[Table 2] .

[0034] 2. 1 kg of a mixture of cooked rice Japonica rice (Koshihikari) and Indica rice (Pakistan) in 1/1 was washed, and water was added so that the total amount of water was 1.3 times that of rice. The above-mentioned emulsifier composition is mixed with an emulsifier component (A component + B component)
Was added to rice in such an amount as to give the ratios shown in [Table 3] and [Table 4], followed by gentle stirring.

Further, 35 g of corn salad oil colored with β-carotene was added and cooked with a commercially available electric rice cooker. After the rice was cooked, the vat was opened to remove coarse heat and cooled to 25 ° C.

[0036] 3. Evaluation The obtained rice was evaluated according to the following items (1) to (4).

(1) Dispersibility of fats and oils: Rice cooked from a kettle was cut, and the degree of dispersion of fats and oils on the surface and inside was visually observed.

(2) Unraveling property: The surface of the rice cooled to 25 ° C. was removed, and the inner rice was used as an evaluation sample. The sample was weighed, placed on a 25 mm sieve and shaken. The amount of the sample passing through the sieve was weighed, and the passing rate was regarded as looseness.

(3) Appearance: The presence or absence of gloss was observed.

(4) Texture: Ten panelists judged the oiliness, hardness, off-taste and the like of the rice comprehensively.

The above (1), (3) and (4) were evaluated on a scale of 1 to 5, and the rice cooked without adding the emulsifier composition was used as a reference 3. The higher the value, the better.

[0042] 4. The results of the evaluation are shown in the following [Table 3] and [Table 4].

[0043]

[Table 3]

[Table 4]

[0044]

Industrial Applicability According to the present invention, it can be used without any special production process change, and can uniformly disperse fats and oils, and can effectively improve appearance, texture, looseness, etc. And a rice cooking method using the same.

Claims (3)

[Claims] (A) a sucrose fatty acid ester having an HLB value of 10 or more; (B) at least one selected from the group consisting of glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester and sorbitan fatty acid ester; A) An aqueous solution or aqueous dispersion containing a saccharide compound is prepared by mixing 0 to 100 parts by weight of the component (B) with respect to 100 parts by weight of the component (A). A powdery or granular emulsifier composition for rice cooked by spray drying. 2. An emulsifier comprising 10 to 50% by weight of the component (A) and the component (B),
The emulsifier composition for cooking rice according to claim 1, comprising 50% by weight. 3. A method for cooking rice by adding the rice cook emulsifier composition according to claim 1 or 2, wherein the total amount of the components (A) and (B) in the rice cook emulsifier composition is rice. A rice cooking method characterized by being 0.05 to 2.0% by weight based on the weight of the rice.