TW201825000A - Rice cooking oil composition, rice food, method of making rice food capable of improving fluffiness property and flavor of rice at the time of rice cooking - Google Patents

Abstract

The object of the present invention is to provide a rice cooking oil capable of improving fluffiness appearance and flavor of rice at the time of rice cooking, a rice food with improved fluffiness appearance and flavor, and a method of making the same. In addition, the present invention further provides a rice cooking oil having a higher dispersion at the time of rice cooking and obtaining cooked rice with uniform fluffiness appearance and flavor even on a large rice cooking scale, and a method of making rice food. The rice cooking oil composition is characterized in comprising triglyceride of 15 mass% to 99.9 mass% in which the constituent fatty acid is a medium chain fatty acid, and polyglycerin fatty acid ester of 0.1 mass% to 3 mass%, wherein the medium chain fatty acid is a straight chain saturated fatty acid having a carbon number of 6 to 12.

Description

Fat composition for cooking rice, rice and method for producing rice

The present invention relates to cooking oil for improving the fluffiness and taste of rice, and rice with improved fluffiness and taste, and a method for manufacturing the same.

Previously, in order to improve the fluffiness, gloss, and taste of rice, cooking oil was added to raw rice placed in water during cooking. In order to obtain these sufficient effects, it is necessary to uniformly disperse an edible oil having poor affinity with water, and a method of adding an emulsifier such as a polyglyceryl fatty acid ester to the edible oil is proposed (Patent Document 1). On the other hand, in order to improve the taste derived from the emulsifier, a method of using a cooking oil containing a vegetable oil and a triglyceride containing a medium chain fatty acid without using an emulsifier is proposed (Patent Document 2). However, if a cooking oil containing vegetable oil is used, there is a problem that a plant-derived odor is generated in the rice. Furthermore, the dispersibility of the cooking oil is also affected by the scale of the rice or the shape of the rice cooker. In the case of large-scale cooking, it is necessary to increase the amount of cooking oil added or the content of emulsifier. [Patent Document 1] Japanese Patent Laid-Open No. 2002-153209 [Patent Document 2] Japanese Patent Laid-Open No. 2015-198590

[Problems to be Solved by the Invention] An object of the present invention is to provide a cooking oil that improves the fluffiness and taste of rice during cooking, and rice with improved fluffiness and taste, and a method for producing the same. In addition, the present invention provides a method and a method for producing rice oil, which can improve the dispersibility of rice oil during cooking, and can obtain rice meal with a uniform fluffiness and taste even on a large scale. [Means for solving problems]

The present inventors conducted diligent research, and as a result, found that by containing a specific amount of a specific triglyceride and a polyglycerol fatty acid ester, the fluffiness of the rice is improved, and the deterioration of the taste caused by the ingredients of the cooking oil can be suppressed Further, it was found that uniform fluffiness and improved taste after cooking can be obtained, thereby completing the present invention.

That is, the present invention provides the following [1] to [8]. [1] A fat and oil composition for cooking, comprising 15 to 99.9% by mass of a triglyceride constituting a fatty acid that is a medium chain fatty acid, and 0.1 to 3% by mass of a polyglycerol fatty acid ester, the medium chain The fatty acid is a linear saturated fatty acid having 6 to 12 carbon atoms. [2] The fat and oil composition for cooking according to [1], wherein the cooking composition contains a vegetable oil in an amount of 5 to 66.9% by mass. [3] The fat and oil composition for cooking according to [1] or [2], wherein the polyglycerol fatty acid ester is a polyglycerol fatty acid ester having an HLB of 3 to 8. [4] The fat and oil composition for cooking according to any one of [1] to [3], wherein 50% by mass or more of the constituent fatty acids of the polyglycerol fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms . [5] The fat and oil composition for cooking according to any one of [1] to [4], wherein the medium-chain fatty acid is composed of only linear saturated fatty acids having 8 and / or 10 carbon atoms. [6] The fat and oil composition for cooking according to any one of [1] to [5], wherein the fat and oil composition for cooking is used for rice. [7] A rice cooked by adding 0.1 to 5% by mass of the fat composition for cooking rice according to any one of [1] to [6] to the cooked rice before cooking the rice, and cooking the rice . [8] A method for producing rice, comprising: adding 0.1 to 5% by mass of the fat for cooking rice according to any one of [1] to [6] with respect to raw cereals before cooking. To cook. [Effect of the invention]

According to the present invention, there can be provided a fat composition for cooking rice, and a method for producing fluffy and good-quality rice and rice. The fat composition for cooking contains a specific amount of a specific triglyceride and a polysaccharide. Glycerin fatty acid esters, even when cooked on a large scale, have a uniform fluffiness of the rice, and further suppress the deterioration of the taste caused by the ingredients of the cooking oil.

Hereinafter, the present invention will be described in detail. In the embodiment of the present invention, A (numerical value) to B (numerical value) means A or more and B or less.

[Fat Oil Composition for Cooking Rice] <Fat Oil> The fat and oil composition for cooking rice of the present invention contains 15% to 99.9% by mass of triglyceride in which the constituent fatty acid is a medium-chain fatty acid. The medium-chain fatty acid is a linear saturated fatty acid having 6 to 12 carbon atoms. Examples of the medium-chain fatty acid include hexanoic acid, caprylic acid, capric acid, and lauric acid. In terms of a low melting point, a liquid state, or a liquid state, a linear saturated fatty acid having 6 to 10 carbon atoms is preferred. On the other hand, there are also people who have triglycerides of medium-chain fatty acids with small carbon numbers that cause irritation of the throat and stomach after eating. Therefore, it is preferably straight-chain saturated fatty acids with a carbon number of 8 or more, more preferably carbon. Number of linear saturated fatty acids above 10. The medium-chain fatty acid constituting the triglyceride is particularly preferably composed of a straight-chain saturated fatty acid having 8 and / or 10 carbon atoms.

Regarding the fat and oil composition for cooking of the present invention, the fat and oil composition for cooking contains 15% by mass to 99.9% by mass of triglycerides that constitute fatty acids that are medium-chain fatty acids, but if the triglycerides are 15% by mass Above, coexistence with the polyglycerol fatty acid ester described later can obtain a good-quality cooked rice. In addition, when cooking rice on a large-scale cooked rice scale such as business use, the cooking oil is sufficiently dispersed to obtain a uniform fluffy rice. Sex or taste. Regarding the fat and oil composition for cooking of the present invention, it is preferred that the fat and oil composition for cooking contains 15% to 95% by mass of triglyceride, which is a medium-chain fatty acid, and more preferably contains 33% by mass to 95%. It is more preferably 40% by mass to 60% by mass.

The triglyceride constituting the fatty acid as a medium-chain fatty acid may be a product obtained by dehydrating and condensing a medium-chain fatty acid and glycerol, or a product obtained by transesterifying an alkyl ester of a medium-chain fatty acid with glycerol. Acid glyceride (MCT), commercially available. In addition, like MCT, a product obtained by dehydrating and condensing a medium-chain fatty acid with a fatty acid having 14 to 22 carbon atoms and glycerol, and a product obtained by transesterifying an alkyl ester of the fatty acid with glycerol can be used.

The "fat composition for cooking rice" of the present invention may further contain other arbitrary raw materials of fats and oils, as long as the content of triglyceride whose fatty acid is a medium-chain fatty acid satisfies the specified range, and animal and vegetable oils can be used. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, palm middle distillate, palm stearin, etc.), shea butter, shea tree fractionated oil, salobis Resin, salicylic oil, illipe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, Peanut oil, cottonseed oil, milk fat, cocoa butter, etc., or a mixture of these, processed fats, etc.

When the fat and oil composition for cooking of the present invention contains a vegetable oil, the content of the vegetable oil is preferably 5 mass% to 84.9 mass%, more preferably 5 mass% to 66.9 mass%, and even more preferably 30 mass% to 65 mass%. , The best is 37% to 59.9% by mass. Since the present invention contains triglycerides and polyglycerol fatty acid esters which constitute fatty acids as medium-chain fatty acids, it is possible to suppress deterioration in taste derived from vegetable oils caused by cooking.

<Polyglycerol fatty acid ester> The fat and oil composition for cooking of this invention contains 0.1 to 3 mass% of polyglycerol fatty acid ester. If it is this range, even if it cooks on a large-scale cooking scale, it can have the uniform fluffiness of a rice, and when the fat composition for cooking contains a vegetable oil etc., the deterioration of the taste derived from a vegetable oil can be suppressed. The blending amount of the polyglycerin fatty acid ester is preferably 0.5 to 2% by mass, and more preferably 0.5 to 1% by mass in the fat and oil composition for cooking of the present invention.

The polyglyceryl fatty acid ester used in the fat and oil composition for cooking of the present invention is preferably 3 to 8 in terms of dissolution in fats and oils and the dispersibility in water during cooking of the fat and oil composition for cooking. . The HLB is an abbreviation of Hydrophile Lipophile Balance (Hydrophile Lipophile Balance), which is an index for understanding whether an emulsifier is hydrophilic or lipophilic. A value of 0 to 20 is used. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value is a calculation method using an atlas method. The map method is a method of calculating the HLB value according to the following formula. HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester

Regarding the polyglycerol fatty acid ester used in the fat and oil composition for cooking of the present invention, since the fat and oil composition for cooking easily becomes a liquid, it is preferred that 50% by mass or more of the fatty acid is an unsaturated fatty acid having 16 to 22 carbon atoms. The unsaturated fatty acids are more preferably oleic acid, linoleic acid, hypolinolenic acid, and erucic acid. In terms of oxidative stability, oleic acid and erucic acid are more preferred. For example, pentaglycerol oleate, decaglycerol oleate, and the like can be used.

In addition to the above components, the fat and oil composition for cooking of the present invention can also use raw materials that are usually formulated into the fat and oil composition for cooking. Specifically, for example, a pH adjuster, a flavoring agent, a colorant, a flavor, an antioxidant, a sugar, a sugar alcohol, a stabilizer, an emulsifier, and the like can be used. As long as the effect of the present invention is not impaired, the amount of these components can be set to any amount. For example, it can contain 10% by mass or less in the fat and oil composition for cooking, preferably 0% to 3% by mass, more Preferably, it may contain 0% by mass to 1% by mass.

[Rice and its manufacturing method] The rice of the present invention is characterized by adding the fat composition for cooking rice "adding 0.1% by mass to 5% by mass with respect to raw cereals before cooking" to use the so-called process Product-by-process form description (oil fat composition for cooking contains components such as glycerin fatty acid esters or vegetable oils that are degraded by heating during cooking. The purpose of the present invention is to suppress taste deterioration caused by these. However, since there are a large amount of trace components, it is impossible to determine a degraded component or a component that suppresses degraded taste. Furthermore, it is considered that a part of the fat composition for cooking penetrates into the interior rather than the surface of the rice, but the degree cannot be specified. Furthermore, If it is added after cooking, heating deterioration can be suppressed, but it cannot be uniformly applied to rice with adhesiveness, so it must be added before cooking.)

<Raw cereals before cooking> As the raw cereals used in the present invention, rice, millet, gardenia, quinoa, wheat, and usually rice, millet, gardenia, and wheat can be used for threshing. One of the purposes of using the fat and oil composition for cooking is to improve the fluffiness of rice. Therefore, it is preferred that raw rice having adhesiveness be 50% by mass or more, and more preferably all raw rice. There is no particular restriction on the type or origin of raw rice. For example, not only japonica rice, indica rice, javanica rice, but also these mated varieties can be used. In addition, the polished rice degree of raw rice is not particularly limited. Not only white rice, but also brown rice, white rice with 50% accuracy, germinated brown rice, no-wash rice, etc. can also be used in the present invention.

<Cooked Rice> In the present invention, the fat and oil composition for cooking shown in the above [oil and fat composition for cooking] is added to raw cereals and water before cooking. There is no particular limitation on the order of adding raw cereals, water, and the fat and oil composition for cooking. It is also possible to stir after the addition, but the raw grains are sometimes broken, so it is preferable not to stir. The fat and oil composition for cooking has good dispersibility, and is sufficiently dispersed only by water convection during cooking. The rice of the present invention is added in an amount of 0.1% to 5% by mass based on the raw cereals before cooking. If it is this range, the rice which is fluffy or good taste can be obtained. It is more preferably 0.3% to 2% by mass, and even more preferably 0.5% to 1.5% by mass. The amount of water, heating temperature, heating time, and the like at the time of cooking are performed in the same manner as in ordinary cooking. [Example]

Next, the present invention will be described in more detail with examples, comparative examples, and reference examples, but the present invention is not limited to these examples. In addition, unless otherwise stated in the following, "%" means mass%.

[Fat composition 1 to fat composition 14] Blend rapeseed salad oil (manufactured by Nisshin oillio group Co., Ltd.), MCT (Nisshin Oliyou (Nisshin) oillio) Co., Ltd .: Caprylic acid: Capric acid = 75: 25 triglyceride), sunsoft A-173E (manufactured by Sun Chemical Co., Ltd .: pentaglycerol trioleate HLB7), sunsoft Q-175S (Sun Chemical Manufacturing Co., Ltd .: Deca glycerol oleate 4.5 (HLB4.5), thereby obtaining a fat composition 1 to a fat composition 14.

[Table 1] ※ The numerical values in the table indicate the mass% in the oil and fat composition. [Cooking rice test] Put 450 g (3 cups) of raw rice with water in a household rice cooker or 4.5 kg (3 liters) of raw rice with water in an IH rice cooker for business use, as shown in Table 2 And the recipe of Table 3 was added to the fat composition 1 to the fat composition 14 for cooking. The cooked rice was transferred to a mat and left at 15 ° C for 1 hour, so that the fluffiness, odor, and off-flavour of the rice were functionally evaluated. The results of 450 g of raw rice are shown in Table 2, and the results of 4.5 kg of raw rice are shown in Table 3.

<Sensory evaluation> The sensory evaluation of the rice obtained in the above-mentioned manner was performed by 5 professional observers. The viewpoint of the sensory evaluation is as follows. <Evaluation of the fluffiness of rice> ◎: Each grain of rice is not close to each other, showing fluffy ○: The rice is not so close to each other, showing fluffy △: Rice pieces are seen everywhere ×: The whole rice is sticky to form a block, Not fluffy <The smell of rice> ◎: The original taste of the residual rice is not strange. ○: The original taste of the residual rice is not very strange. △: The original taste of the rice is not felt, and the strange taste is slightly. ×: None The original taste of the rice is strange. <The taste of the rice> ◎: Has the original taste of the rice, but does not feel the odor. ○: Has the original taste of the rice, and does not feel the odor. ×: Original taste without rice, odor

[Table 2]

[table 3]

As is clear from the results of Tables 2 and 3, the oil and fat composition 3 to oil and fat composition 10 and the oil and fat composition 12 to oil and fat composition containing a fixed amount of constituent fatty acids of triglycerides and polyglycerol fatty acid esters of medium chain fatty acids are included. In the item 15, the fluffiness of the rice is good, and even if the scale of the cooking rice is large, the fluffiness of the rice is also good. This is considered to be because the fat and oil composition is uniformly dispersed. In addition, compared with triglycerides or polyglycerol fatty acid esters whose constituent fatty acids are medium chain fatty acids, fat and oil composition 1, fat and oil composition 2, fat and oil composition 10, and fat and oil composition 11 are not appropriate amounts, and fat and oil composition 3 ~ Fat composition 9 and fat composition 12 ~ Fat composition 15 The stench of rice or the off-flavor of rice were improved.

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Claims (8)

A fat and oil composition for cooking, characterized in that it contains 15% to 99.9% by mass of triglycerides constituting medium-chain fatty acids, and 0.1% to 3% by mass of polyglycerin fatty acid esters, and The chain fatty acid is a linear saturated fatty acid having 6 to 12 carbon atoms. The fat and oil composition for cooking according to item 1 of the scope of application for a patent, wherein a vegetable oil is contained in the cooking composition for 5 to 66.9% by mass. The fat and oil composition for cooking according to item 1 or item 2 of the scope of the patent application, wherein the polyglycerol fatty acid ester is a polyglycerol fatty acid ester having a hydrophilic-lipophilic balance value of 3-8. The fat and oil composition for cooking according to any one of claims 1 to 3, wherein 50% by mass or more of the constituent fatty acids of the polyglycerol fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms . The fat and oil composition for cooking according to any one of claims 1 to 4, wherein the medium-chain fatty acid is composed of only straight-chain saturated fatty acids having 8 and / or 10 carbon atoms. The fat and oil composition for cooking according to any one of claims 1 to 5 of the scope of application for a patent, wherein the fat and oil composition for cooking is used for rice. A rice product characterized by adding 0.1% to 5% by mass of the fat composition for cooking rice according to any one of claims 1 to 6 of the patent application scope to the raw cereal before cooking the rice to cook the rice . A method for manufacturing rice, comprising: adding 0.1% to 5% by mass of the fat for cooking rice according to any one of claims 1 to 6 of the scope of patent application, with respect to raw cereals before cooking. To cook.