TW201440656A - Grease composition for rice cooking, cooked rice and manufacturing method thereof, and processed food - Google Patents

Abstract

The subject of this invention is to provide a grease composition for rice cooking, cooked rice prepared by using the grease composition and a manufacturing method thereof, and processed food prepared by processing the cooked rice, wherein the cooked rice can be stored for one or more days yet still maintaining softness so as to keep excellent mouth feeling for a long time. To solve the problem above, the technical means of this invention is to provide a grease composition for rice cooking, in which, with respct to 100 mass parts of liquid grease, only the following emulsifiers are contained: ester of polyglycerol with glycerol polymerization degree of 10 and monovalent unsaturated fatty acid or saturated fatty acid with 18 to 22 carbons, i.e. polyglycerol fatty acid ester (emulsifier A) of 0.2 to 2.5 mass parts, and/or ester of polyglycerol with glycerol polymerization degree of 2 and monovalent unsaturated fatty acid with 18 carbons, i.e. polyglycerol fatty acid ester (emulsifier B) of 0.5 to 2.5 mass parts; and ester of sorbitan and monovalent unsaturated fatty acid or saturated fatty acid with 18 carbons, i.e. sorbitan fatty acid ester (emulsifier C) of 0.2 to 1.0 mass part, and/or ester of sucrose and monovalent unsaturated fatty acid with 18 to 22 carbons, i.e. sucrose fatty acid ester (emulsifier D) of 0.2 to 1.0 mass part.

Description

Oil composition for cooking rice, rice and its production method, and processed food

The present invention relates to a fat or oil composition for cooking rice, rice, a method for producing the same, and a processed food.

In the past, oil and fat composition for cooking rice containing diglycerin mono-fatty acid ester and decaglycerin penta fatty acid ester is known as a fat or oil composition used for cooking (Patent Document 1); And an oil-and-fat composition of a polyglyceryl fatty acid ester (patent document 2), etc.

[Advanced technical literature]

(Patent Literature)

Patent Document 1: Japanese Patent Laid-Open Publication No. Hei 9-191839

Patent Document 2: Japanese Laid-Open Patent Publication No. 2008-245637

However, according to the conventional fat or oil composition, if the cooked rice is stored for one day or more, it will become hard, and it is difficult to maintain an excellent texture for a long period of time.

Accordingly, an object of the present invention is to provide a fat composition for cooking rice which is soft and keeps a good mouthfeel for a long period of time even if the cooked rice is preserved for one day or more, and the rice cooked by using the fat or oil composition and the manufacture thereof square Process, and processed food obtained by processing the rice.

In order to achieve the above object, the present invention provides the following technical means of [1] to [6].

[1] A fat or oil composition for cooking rice, wherein the emulsifier contains only 0.2 to 2.5 parts by mass of the following emulsifier (A) and/or the following emulsifier (B) with respect to 100 parts by mass of the liquid fat or oil. 0.5 to 2.5 parts by mass, and the following emulsifier (C) 0.2 to 1.0 part by mass and/or the following emulsifier (D) 0.2 to 1.0 part by mass: emulsifier (A), which is a polymerization having a glycerin polymerization degree of 10 An ester of glycerin with a monovalent unsaturated fatty acid or a saturated fatty acid having 18 or more and 22 or less carbon atoms, that is, a polyglycerin fatty acid ester; an emulsifier (B) which is a polyglycerol having a degree of polymerization of glycerol of 2 and a carbon number An ester of monovalent unsaturated fatty acid of 18, that is, a polyglycerin fatty acid ester; an emulsifier (C) which is an ester of sorbitan with a saturated fatty acid or a monovalent unsaturated fatty acid having 18 carbon atoms, that is, a sorbent A sugar anhydride fatty acid ester; an emulsifier (D) which is an ester of sucrose and a monovalent unsaturated fatty acid having 18 or more and 22 or less carbon atoms, that is, a sucrose fatty acid ester.

[2] The oil for cooking according to the above [1], wherein the content of the emulsifier (A) is larger than the content of the emulsifier (C) and the emulsifier (D).

[3] The oil for cooking according to the above [1], wherein the content of the emulsifier (B) is larger than the content of the emulsifier (C) and the emulsifier (D).

[4] A cooked rice oil composition according to any one of the above [1] to [3], wherein the oil composition for cooking is 0.2 to 2.0, with respect to 100 parts by mass of the white rice. Quantities.

[5] A processed food obtained by processing the rice as described in the above [4].

[6] A method for producing a rice, which is prepared by adding 0.2 to 2.0 parts by mass of the oil and fat composition for cooking rice according to any one of the above [1] to [3], with respect to 100 parts by mass of the white rice. Cook rice to make rice.

According to the present invention, it is possible to provide a fat composition for rice cooking which is soft and keeps a good mouthfeel for a long period of time even if the cooked rice is stored for a long period of time, a rice cooked using the oil and fat composition, and a method for producing the same And processed foods produced by processing the rice.

10‧‧‧ rice balls

1‧‧‧ rice ball former

2‧‧‧ measuring station

3‧‧‧Plunger

Fig. 1 is an explanatory diagram of a method of evaluating the hardness (softness) of a rice ball according to an embodiment of the present invention by a rheometer.

Fig. 2 is a view showing a measurement result (an example) of a rheometer in the evaluation method of Fig. 1.

[oil composition for cooking]

In the oil and fat composition for cooking rice according to the embodiment of the present invention, the emulsifier contains only 0.2 to 2.5 parts by mass of the following emulsifier (A) and/or the following emulsifier as the emulsifier. (B) 0.5 to 2.5 parts by mass, and 0.2 to 1.0 part by mass of the emulsifier (C) described below and/or 0.2 to 1.0 part by mass of the emulsifier (D) described below.

The emulsifier (A) in the embodiment of the present invention is such that An ester of a polyglycerin having a glycerin polymerization degree of 10 and a monovalent unsaturated fatty acid or a saturated fatty acid having 18 or more and 22 or less carbon atoms, that is, a polyglycerin fatty acid ester. Among them, an ester of polyglycerin having a glycerin polymerization degree of 10 and a monovalent unsaturated fatty acid having 18 carbon atoms or a saturated fatty acid having 22 carbon atoms, that is, a polyglycerin fatty acid ester is preferably used. More preferably, it is an ester of polyglycerin having a glycerin polymerization degree of 10 and a monovalent unsaturated fatty acid having 18 carbon atoms, that is, a polyglycerin fatty acid ester.

The content of the emulsifier (A) in the oil-and-fat composition for cooking rice is 0.2 to 2.5 parts by mass, preferably 0.5 to 2.5 parts by mass, more preferably 0.8 to 2.5 parts by mass, based on 100 parts by mass of the liquid fat or oil. More preferably, it is 1.0 to 2.5 parts by mass. When used in combination with the emulsifier (B), the content of the emulsifier (A) is preferably from 0.3 to 2.0 parts by mass, more preferably from 0.5 to 1.5 parts by mass, still more preferably from 0.7 to 1.3 parts by mass. Further, the content of the emulsifier (A) is preferably at least the content of the emulsifier (C) or the emulsifier (D), more preferably more than the emulsifier (C) and the emulsifier (D), and further preferably The content of the emulsifier (C) and the emulsifier (D) is 2 to 4 times.

The emulsifier (B) in the embodiment of the present invention is an ester of a polyglycerin having a glycerin polymerization degree of 2 and a monovalent unsaturated fatty acid having 18 carbon atoms, that is, a polyglycerin fatty acid ester.

The content of the emulsifier (B) in the oil-and-fat composition for cooking is 0.5 to 2.5 parts by mass, preferably 1.0 to 2.5 parts by mass, more preferably 1.3 to 2.5 parts by mass, based on 100 parts by mass of the liquid fat or oil. More preferably 1.5 to 2.5 parts by mass. When used together with the emulsifier (A), the content of the emulsifier (B) is preferably from 0.8 to 2.0 parts by mass, more preferably from 1.0 to 2.0 parts by mass, and even more preferably from 1.2 to 1.8. Parts by mass. Further, the content of the emulsifier (B) is preferably at least the content of the emulsifier (C) or the emulsifier (D), more preferably greater than the emulsifier (C) or the emulsifier (D), and further preferably The content of the emulsifier (C) and the emulsifier (D) is 2 to 4 times.

The emulsifier (C) in the embodiment of the present invention is an ester of sorbitan with a saturated fatty acid having 18 or a monovalent unsaturated fatty acid, that is, a sorbitan fatty acid ester. Among them, an ester of sorbitan with a monovalent unsaturated fatty acid having 18 carbon atoms, that is, a sorbitan fatty acid ester, is preferably used.

The content of the emulsifier (C) in the oil and fat composition for cooking is 0.2 to 1.0 part by mass, preferably 0.5 to 1.0 part by mass, more preferably 0.7 to 1.0 part by mass, per 100 parts by mass of the liquid fat or oil. When used in combination with the emulsifier (D), the content of the emulsifier (C) is preferably 0.2 to 0.8 parts by mass, more preferably 0.3 to 0.7 parts by mass.

The emulsifier (D) in the embodiment of the present invention is an ester of sucrose and a monovalent unsaturated fatty acid having 18 or more and 22 or less carbon atoms, that is, a sucrose fatty acid ester. Among them, it is preferred to use an ester of sucrose and a monovalent unsaturated fatty acid having 18 or 22 carbon atoms, that is, a sucrose fatty acid ester, more preferably an ester of a sugar and a monovalent unsaturated fatty acid having 22 carbon atoms. It is sucrose fatty acid ester.

The content of the emulsifier (D) in the oil and fat composition for cooking is 0.2 to 1.0 part by mass, preferably 0.25 to 1.0 part by mass, more preferably 0.3 to 1.0 part by mass, based on 100 parts by mass of the liquid fat or oil. When used together with the emulsifier (C), the content of the emulsifier (D) is preferably 0.2 to 0.8 parts by mass, more preferably 0.2 to 0.5. Parts by mass.

The liquid fat or oil used in the embodiment of the present invention is not particularly limited, and is preferably a liquid fat which is liquid at 5 ° C and is produced from a vegetable material. Specific examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, olive oil, and sesame oil. Further, a liquid oil obtained by separating a fat or oil containing a solid component in the vicinity of the freezing point, for example, a separated oil such as palm oil, coconut oil or hydrotreated oil may be used. Furthermore, it is also possible to use a fat or oil obtained by subjecting a single or two or more kinds of mixed oils in the vegetable oil and fat to a transesterification reaction, or a liquid oil obtained by fractionating the transesterified oil as needed.

The total amount of the emulsifiers (A) to (D) used in the present invention is preferably 0.6 to 6.0 parts by mass, more preferably 1.0 to 5.0 parts by mass, most preferably 1.2, based on 100 parts by mass of the liquid fats and oils. ~4.0 parts by mass.

The method for producing the oil and fat composition for cooking rice according to the embodiment of the present invention is not particularly limited, and can be generally produced by stirring and dissolving each emulsifier in a liquid fat or oil. In the case of dissolving, it is possible to increase the temperature in order to improve the solubility. However, from the viewpoint of preventing deterioration of the oil and fat composition for cooking rice, it is preferably dissolved at a temperature of 90 ° C or lower. More preferably, it is dissolved at a temperature of from 70 ° C to 80 ° C.

[rice and its manufacturing method]

The rice of the embodiment of the present invention is a boiled rice, which is added in an amount of 0.2 to 2.0 parts by mass, preferably 0.5 to 1.0 part by mass, more preferably 0.5 to 1.0 part by mass, based on 100 parts by mass of the polished rice. 1.0 parts by mass.

As a method of producing the rice, for example, adding 1.3 of polished rice ~1.5 times the amount of water, preferably 1.4 times the amount of water, and soaked the white rice for 0.5 to 2 hours, preferably 1 to 1.5 hours, and then adding the embodiment of the present invention with respect to 100 parts by mass of the polished rice The cooking oil composition is used in an amount of 0.2 to 2.0 parts by mass, and is cooked by a rice cooker.

[manufactured food]

The processed food of the embodiment of the present invention is obtained by processing the above rice. Examples of the processed food include rice balls, oil tofu sushi, fried rice, and egg omelet.

[Effects of Embodiments of the Present Invention]

According to the oil-and-fat composition for rice cooking of the embodiment of the present invention, it is possible to cook a rice which is soft even when stored for one day or more and which can maintain an excellent texture for a long period of time. Further, the obtained rice can produce a rice ball or the like which is easy to loose, difficult to adhere, and has good moldability.

The invention is illustrated by the examples, but the invention is not limited by these examples.

[Examples] [Manufacture of fat composition for cooking rice]

The corn oil was used as the liquid fat and the composition for blending of the oils for cooking of Examples 1 to 8 and Comparative Examples 1 to 4 was prepared according to the ratios (mixing ratios) shown in Tables 1 and 2. The blending amounts of Tables 1 and 2 are values expressed by parts by mass relative to 100 parts by mass of corn oil.

<Materials used>

. Emulsifier (A): Ten glycerol pentaoleate (trade name: O-50D, produced by Mitsubishi Chemical Food Co., Ltd.

. Emulsifier (B): Diglycerin monooleate (trade name: Poem DO-100V, Riken Vitamin Co., Ltd.)

. Emulsifier (C): sorbitan monooleate (trade name: Sunsoft No.81S, produced by Sun Chemical Food Co., Ltd.

. Emulsifier (D): sucrose mustard (trade name: ER-290, manufactured by Mitsubishi Chemical Food Co., Ltd.)

[Manufacture of rice (cooking rice)]

After adding 1.4 times of water of white rice to the white rice, it was immersed for 1 hour, and then the obtained oils for cooking rice of Examples 1 to 8 and Comparative Examples 1 to 3 were respectively added to 100 parts by mass of the polished rice. 1.0 part by mass of any one of the materials (Example 8 is 0.5 parts by mass), and sufficiently stirred. Then use an electric cooker to cook rice to make rice.

After cooking for 30 minutes, pour into the basin, stir vigorously from the bottom with a ladle without crushing the rice, stir at intervals of 5 minutes and stir until no hot air is present, then stir for 1 minute, when the temperature of the rice changes. When it is around 40 ° C, it is covered with plastic wrap for further evaluation.

[Evaluation 1]

Take the obtained rice about 60g, under the condition that the rice is not crushed The food was placed in a cooked food container, and five professional evaluators evaluated the looseness and adhesion after one hour according to the evaluation criteria in Table 3 below (the five were negotiated). The evaluation results are shown in Tables 1 and 2.

[Evaluation 2]

The obtained rice was taken to about 60 g, and the rice was stuffed into the cooked food container under the condition that the rice was not crushed, and the taste was 48 hours after the evaluation by the five professional evaluators in accordance with the evaluation criteria in Table 3 below (5 consultations). Implementation evaluation. The evaluation results are shown in Tables 1 and 2.

[Evaluation 3]

In the 35 mm triangular rice ball shaper 1 having a size of 35 mm, the obtained rice in the range of 80 to 85 g was filled, and a lid was placed to shape the rice ball 10. This state was maintained at 20 ° C for 48 hours.

Fig. 1 is an explanatory diagram for evaluating the hardness (softness) of a rice ball according to an embodiment of the present invention by a rheometer. Moreover, Fig. 2 is a view showing a measurement result (an example) of the rheometer in the evaluation method of Fig. 1 .

After standing for 48 hours, the lid was opened, and in the case where the rice ball 10 was not taken out from the former 1, the rice ball together with the former 1 was placed on the measuring table 2 of the rheometer, and the plunger 3 having a diameter of 3 cm was used. At a speed of 60 mm/min, the plunger 3 was pressed to start compressing the rice ball 1 (point a in Fig. 2) until it was compressed to the original 70% (the rice ball height was 28 mm, i.e., to point b in Fig. 2). Then, the plunger 3 is raised until the plunger 3 leaves the rice ball 10. The torque (kgf.m) between the abs is measured by the rheometer according to the elapsed time, and the hardened area shown in Fig. 2 is calculated. Each was carried out 10 times, and the average value was calculated. The calculated results are shown in Tables 1 and 2. The lower the value, the softer the expression.

Claims (6)

An oil-and-fat composition for cooking rice, which contains, as an emulsifier, only 0.2 to 2.5 parts by mass of the following emulsifier (A) and/or the following emulsifier (B) 0.5 to 2.5 with respect to 100 parts by mass of the liquid fat or oil. The emulsifier (C) is 0.2 to 1.0 part by mass and/or the following emulsifier (D) is 0.2 to 1.0 part by mass: an emulsifier (A) which is a polyglycerol and carbon having a glycerin polymerization degree of 10 An ester of a monounsaturated fatty acid or a saturated fatty acid having an atomic number of 18 or more and 22 or less, that is, a polyglycerin fatty acid ester; an emulsifier (B) which is a polyglycerol having a polymerization degree of glycerol of 2 and a carbon number of 18 An ester of a valence unsaturated fatty acid, that is, a polyglycerol fatty acid ester; an emulsifier (C) which is an ester of sorbitan with a saturated fatty acid or a monovalent unsaturated fatty acid having 18 carbon atoms, that is, sorbitan A fatty acid ester; an emulsifier (D) which is an ester of sucrose and a monovalent unsaturated fatty acid having 18 or more and 22 or less carbon atoms, that is, a sucrose fatty acid ester. The fat or oil composition for rice cooking according to claim 1, wherein the content of the emulsifier (A) is larger than the content of the emulsifier (C) and the emulsifier (D). The fat or oil composition for rice cooking according to claim 1 or 2, wherein the content of the emulsifier (B) is larger than the content of the emulsifier (C) and the emulsifier (D). The boiled rice is added in an amount of 0.2 to 2.0 parts by mass of the oil-and-fat composition for cooking rice according to any one of claims 1 to 3, with respect to 100 parts by mass of the white rice. A processed food obtained by processing the rice as claimed in claim 4. A method for producing rice, which comprises adding 0.2 to 2.0 parts by mass of the oil-and-fat composition for cooking according to any one of claims 1 to 3 to 100 parts by mass of the polished rice, and cooking the rice to produce rice.