WO2006001101A1 - Fat composition for boiled rice - Google Patents

Fat composition for boiled rice Download PDF

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Publication number
WO2006001101A1
WO2006001101A1 PCT/JP2005/003643 JP2005003643W WO2006001101A1 WO 2006001101 A1 WO2006001101 A1 WO 2006001101A1 JP 2005003643 W JP2005003643 W JP 2005003643W WO 2006001101 A1 WO2006001101 A1 WO 2006001101A1
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Prior art keywords
oil
fat composition
rice
perilla
taste
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PCT/JP2005/003643
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French (fr)
Japanese (ja)
Inventor
Junji Nagao
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Kobayashi Pharmaceutical Co., Ltd.
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Publication of WO2006001101A1 publication Critical patent/WO2006001101A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil

Definitions

  • ⁇ -linolenic acid is converted into eicosapentaenoic acid ( ⁇ ) and docosahexaenoic acid (DHA), which are useful for the brain and nervous system, by metabolism in vivo.
  • ⁇ eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • it is more difficult to store in fat cells than other fats and oils.
  • fats and oils rich in ⁇ -linolenic acid such as perilla oil and linseed oil
  • perilla oil and linseed oil are easily oxidized by heating in air. Therefore, if the cooked rice is kept warm after cooking, the fats and oils may become sour and the oily taste may increase and the taste may deteriorate.
  • vitamin E when vitamin E is added to the oil composition, the acidity of the oil is more effectively suppressed. In addition, it is possible to obtain an oil and fat composition with little change with time during heating. This effect can be exhibited not only when brown rice germ oil and perilla oil are used in combination, but also when brown rice germ oil, perilla oil and flaxseed oil are used alone.
  • vitamin E is a general term for four types of tocopherols ( ⁇ -, 13-, ⁇ -, ⁇ -tocopherol).
  • Example 1 Six types of cooked oil and fat capsules having the composition shown in Table 1 were prepared.
  • brown rice germ and perilla oil were used as fats and oils, and these were used alone or in combination to produce four types of capsules (Sample 1-14).
  • rapeseed oil or cottonseed oil was used as fats and oils, and two types of capsules were prepared (Sample 5-6). All of these capsules use 4000 mg of the contents, and this is used as gelatin shell 500 mg. Sealed off.
  • the sample 3 using both brown rice germ oil and perilla oil has a taste of 4.9 immediately after cooking, which is higher than the samples 1 and 2 used alone. It can be seen that, even after 10 hours, the savory strength is maintained better than that of Sample 2.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Cereal-Derived Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

[PROBLEMS] To provide a fat composition for boiled rice which is reduced in oily taste and is hence tasty and which is useful for keeping the health. [MEANS FOR SOLVING PROBLEMS] The fat composition for boiled rice is characterized by containing rice germ oil, perilla oil, or flax seed oil, preferably containing rice germ oil and either perilla oil or flax seed oil.

Description

明 細 書  Specification
米飯用油脂組成物  Oil and fat composition for cooked rice
技術分野  Technical field
[0001] 本発明は、炊飯時に添加して米飯の風味や旨味を改善する米飯用油脂糸且成物に 関するものである。  [0001] The present invention relates to an oil-and-fat yarn for cooked rice which is added during cooking to improve the flavor and umami of cooked rice.
背景技術  Background art
[0002] 従来、米飯の風味や旨味を改善するものとして、特許文献 1に示すように、冷水に 不溶でかつ熱水に可溶なる蛋白質製のカプセルに食用油を充填するか又は蛋白質 と食用油とを均質混合するかしてなる炊飯助剤を外米に添加して炊飯する炊飯方法 が知られている。食用油としては、大豆油、胡麻油、落花生油、菜種油、ォリーブ油、 綿実油、トウモロコシ油などが使用されている。  [0002] Conventionally, as a method for improving the flavor and umami of cooked rice, as shown in Patent Document 1, a protein capsule that is insoluble in cold water and soluble in hot water is filled with edible oil or edible with protein A rice cooking method is known in which rice cooking aids made by mixing oil with oil are added to the rice. As edible oils, soybean oil, sesame oil, peanut oil, rapeseed oil, olive oil, cottonseed oil, corn oil and the like are used.
特許文献 1：特公平 45— 25253号公報  Patent Document 1: Japanese Patent Publication No. 45-25253
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0003] し力しながら、上記炊飯方法においては、食用油が有する油味 (油っぽさ）を抑える のが困難であると 、う問題が生じて!/ヽた。 [0003] However, in the above rice cooking method, if it is difficult to suppress the oily taste (oiliness) of edible oil, a problem arises!
[0004] そこで、本発明においては、油味を抑えることにより食味に優れ、しかも健康維持に 有用な米飯用油脂組成物を提供することを目的とする。 [0004] Therefore, an object of the present invention is to provide an oil and fat composition for cooked rice that is excellent in taste by suppressing oily taste and is useful for maintaining health.
課題を解決するための手段  Means for solving the problem
[0005] 本発明者が種々検討した結果、植物油のなかでも、特に玄米胚芽油、シソ油、亜 麻仁油を用いると油味を抑えることができるとの知見を基に本発明を完成させたもの である。すなわち、本発明に係る米飯用油脂組成物は、玄米胚芽油、シソ油又は亜 麻仁油を含有することを特徴とする。 [0005] As a result of various studies by the present inventors, the present invention has been completed based on the knowledge that brown rice germ oil, perilla oil, and linseed oil can be used to suppress oily taste among vegetable oils. It is a thing. That is, the oil and fat composition for cooked rice according to the present invention contains brown rice germ oil, perilla oil or linseed oil.
[0006] ここで玄米胚芽油は、米胚芽から抽出、精製した油であり、ビタミン Eのほかに、玄 米胚芽油に特有の成分として γ -オリザノールを 1一 1. 5%含有している。特に、 γ - オリザノールは血中コレステロール低下作用及び過酸ィヒ脂質の生成抑制作用に優 れているといわれている。 [0007] また、シソ油（シソ科シソ属の種子力 得られる油）と亜麻仁油は、他の植物油と比 ベて a -リノレン酸を多量に含有して 、る。 a -リノレン酸は、 n-3系不飽和脂肪酸に分 類される油脂であり、生体内ではリノール酸に代表される n-6系脂肪酸や、ォレイン酸 に代表される飽和 ·一価不飽和脂肪酸とは異なる経路で代謝される。 [0006] Here, brown rice germ oil is extracted and refined from rice germ, and in addition to vitamin E, it contains 1.5% γ-oryzanol as a component unique to brown rice germ oil. . In particular, γ-oryzanol is said to be excellent in blood cholesterol lowering action and peroxyhypolipid production inhibitory action. [0007] In addition, perilla oil (oil obtained from the power of Lamiaceae) and flaxseed oil contain a-linolenic acid in a larger amount than other vegetable oils. a-Linolenic acid is an oil classified as an n-3 unsaturated fatty acid. In vivo, n-6 fatty acids represented by linoleic acid and saturated / monounsaturated typical by oleic acid It is metabolized by a different pathway than fatty acids.
[0008] すなわち、 α -リノレン酸は、生体内で代謝により脳や神経系に有用なエイコサペン タエン酸 (ΕΡΑ)、ドコサへキサェン酸 (DHA)に変化する。また、他の油脂に比べて 脂肪細胞に貯えられにく 、と 、う性質を有して 、る。  That is, α-linolenic acid is converted into eicosapentaenoic acid (ΕΡΑ) and docosahexaenoic acid (DHA), which are useful for the brain and nervous system, by metabolism in vivo. In addition, it is more difficult to store in fat cells than other fats and oils.
[0009] 以上説明したように、玄米胚芽油、シソ油又は亜麻仁油を含有する油脂組成物は、 食味に優れているだけでなぐ健康維持に優れた効果を発揮する。  [0009] As described above, the oil and fat composition containing brown rice germ oil, perilla oil or linseed oil exhibits an excellent health maintenance effect as well as an excellent taste.
[0010] ただ、シソ油や亜麻仁油のように、 α -リノレン酸を多く含む油脂は、空気中で加熱 することにより酸化されやすい。したがって、炊飯後、米飯を保温状態にしておくと油 脂が酸ィ匕して油味が増し、食味が低下するおそれが生じる。  [0010] However, fats and oils rich in α-linolenic acid, such as perilla oil and linseed oil, are easily oxidized by heating in air. Therefore, if the cooked rice is kept warm after cooking, the fats and oils may become sour and the oily taste may increase and the taste may deteriorate.
[0011] そこで、さらに本発明者が試験を重ねた結果、 α -リノレン酸を多量に含有するシソ 油や亜麻仁油に玄米胚芽油を併用すると、それぞれ単独に使用したときよりも油味 を抑えることができ、より優れた食味になるとともに、シソ油や亜麻仁油の酸化を抑制 するため、保温状態での食味の低下を効果的に抑えることができることを見い出した  [0011] Thus, as a result of further tests by the present inventors, when perilla oil or linseed oil containing a large amount of α-linolenic acid is used in combination with brown rice germ oil, the oily taste is suppressed compared to when each is used alone. It has been found that it is possible to effectively reduce the deterioration of the taste in the heat-retaining state in order to suppress the oxidation of perilla oil and linseed oil as well as to improve the taste.
[0012] すなわち、本発明では、玄米胚芽油と、シソ油及び Ζ又は亜麻仁油とを含有するこ とを特徴とし、これにより上述したシソ油又は亜麻仁油と玄米胚芽油とがそれぞれ有 する特長を兼ね備えるとともに、長時間保温した状態で置いたままにしても風味、食 味を良好に維持可能な油脂組成物を得ることができる。 [0012] That is, the present invention is characterized by containing brown rice germ oil, perilla oil and cocoon or linseed oil, whereby the above-mentioned perilla oil or linseed oil and brown rice germ oil are provided. In addition, it is possible to obtain an oil / fat composition capable of maintaining good flavor and taste even when left in a state of being kept warm for a long time.
[0013] さらに、玄米胚芽油にはほとんど α -リノレン酸は含まれていないが、シソ油と併用 することにより、リノール酸と α -リノレン酸とを同時に摂取することができる。すなわち 、第六次改訂「日本人の栄養所要量 ·食事摂取基準」中に、 n-6系多価不飽和脂肪 酸 (n-6)と、 n-3系多価不飽和脂肪酸 (n-3)との摂取比率 n-6Zn-3が 4程度とするの が好ましいと記載されているように、玄米胚芽油と、シソ油及び Z又は亜麻仁油とを 併用することでバランスのとれた油脂の摂取が可能となる。  Furthermore, although brown rice germ oil hardly contains α-linolenic acid, linoleic acid and α-linolenic acid can be ingested simultaneously when used in combination with perilla oil. In other words, in the 6th revision “Japanese Nutritional Requirements and Dietary Intake Criteria”, n-6 polyunsaturated fatty acids (n-6) and n-3 polyunsaturated fatty acids (n- The intake ratio of n-6Zn-3 to 3) is described as being preferable to be around 4, and balanced fats and oils are obtained by using brown rice germ oil in combination with perilla oil and Z or linseed oil. Can be consumed.
[0014] さらに、上記油脂組成物にビタミン Eを加えると、油脂の酸ィ匕をより効果的に抑制し 、加熱時の経時変化の少ない油脂組成物を得ることができる。この効果については、 玄米胚芽油及びシソ油を併用する場合のみならず、玄米胚芽油、シソ油、亜麻仁油 をそれぞれ単独で使用する場合についても発揮することができる。ここで、ビタミン E とは、 4種類のトコフエロール（α -、 13 -、 Ύ -、 δ -トコフエロール）の総称である。 [0014] Further, when vitamin E is added to the oil composition, the acidity of the oil is more effectively suppressed. In addition, it is possible to obtain an oil and fat composition with little change with time during heating. This effect can be exhibited not only when brown rice germ oil and perilla oil are used in combination, but also when brown rice germ oil, perilla oil and flaxseed oil are used alone. Here, vitamin E is a general term for four types of tocopherols (α-, 13-, Ύ-, δ -tocopherol).
[0015] ここで重要なのは、玄米胚芽油あるいはシソ油にも元々ビタミン Εは含まれているが 、それとは別にビタミン Εを追加して添加することであり、これにより保温中の米飯に対 して優れた酸化防止効果を発揮し、良好な食味を維持することが可能となる。ビタミ ン Εの配合量は、シソ油及び玄米胚芽油の混合油脂 lgに対して 3mg— 150mgが好 ましぐ 15mg— 52mgがより好ましい。この範囲未満では米飯保温中に酸化により食 味が低下するおそれが生じる。一方、この範囲を超えるとビタミン E自身の油味により 米飯の食味が低下するおそれが生じる。  [0015] It is important here that brown rice germ oil or perilla oil originally contains vitamin koji, but in addition to this, additional vitamin koji is added, which makes it possible for cooked rice to be kept warm. It exhibits an excellent antioxidant effect and can maintain a good taste. The blending amount of the vitamin cocoon is preferably 3 mg-150 mg, more preferably 15 mg-52 mg with respect to lg mixed oil of perilla oil and brown rice germ oil. If it is less than this range, there is a risk that the taste will be lowered due to oxidation during the heat preservation of the cooked rice. On the other hand, if this range is exceeded, the taste of cooked rice may deteriorate due to the oily taste of vitamin E itself.
[0016] 以上説明した油脂組成物は、液状のまま炊飯器に滴下してもよいが、ゼラチン等の 可食性の被包材内に封入すれば取り扱いが容易な米飯用油脂カプセルを得ること ができる。  [0016] The oil and fat composition described above may be dropped in a rice cooker while still in a liquid state, but if it is enclosed in an edible enveloping material such as gelatin, an oil and fat capsule for rice can be obtained that is easy to handle. it can.
発明の効果  The invention's effect
[0017] 本発明に係る米飯用油脂組成物は、玄米胚芽油、シソ油又は亜麻仁油を含有す るため、食味に優れるとともに、健康維持に有用であり、特に玄米胚芽油と、シソ油及 び Z又は亜麻仁油とを含有したものは、保温中の食味の低下を効果的に防止するこ とが可能となる。  [0017] The oil and fat composition for cooked rice according to the present invention contains brown rice germ oil, perilla oil or linseed oil, so that it has excellent taste and is useful for maintaining health. In particular, brown rice germ oil, perilla oil and perilla oil And Z or linseed oil can effectively prevent the deterioration of the taste during the incubation.
実施例  Example
[0018] 以下、本発明の実施例について具体的に説明するが、本発明はこれに限定される ものではない。  [0018] Examples of the present invention will be specifically described below, but the present invention is not limited thereto.
[米飯用油脂カプセルの作製]  [Preparation of oil and fat capsules for cooked rice]
表 1記載の組成を有する 6種類の米飯用油脂カプセルを調製した。本発明に係る 米飯用油脂カプセルとしては、油脂として玄米胚芽とシソ油を用い、これらを単独あ るいは組み合わせて 4種類のカプセルを作製した (試料 1一 4)。比較材としては、油 脂として菜種油又は綿実油を用い、 2種類のカプセルを作製した (試料 5— 6)。これ らのカプセルはいずれも内容物として 4000mg使用し、これをゼラチン外皮 500mg に封人した。 Six types of cooked oil and fat capsules having the composition shown in Table 1 were prepared. As the oil and fat capsules for cooked rice according to the present invention, brown rice germ and perilla oil were used as fats and oils, and these were used alone or in combination to produce four types of capsules (Sample 1-14). As a comparative material, rapeseed oil or cottonseed oil was used as fats and oils, and two types of capsules were prepared (Sample 5-6). All of these capsules use 4000 mg of the contents, and this is used as gelatin shell 500 mg. Sealed off.
[0019] [表 1]  [0019] [Table 1]
(単位： m )  (Unit: m)
Figure imgf000005_0001
Figure imgf000005_0001
※"！… 0? -トコフエ口一ル 67%含有植物油  ※ "! ... 0?-Tokofue 67% vegetable oil
※ …ゼラチン及びグリセリン使用  *… Using gelatin and glycerin
[0020] [油脂カプセルの評価] [0020] [Evaluation of oil capsule]
米 2合を洗米後、炊飯器に入れ、そこに水を加えて、水と米との合計が 800gになる ように調整し、そこへ上記米飯用油脂カプセル 1粒を加えて炊飯して米飯を得た。米 飯は炊飯直後と、炊飯後 10時間保温した後の計 2回、 10名のパネラーが食して油 味の評価を行い、その平均値を求めた。油味の評価基準は以下の通りである。 (食味の評価基準）  After washing 2 rice, put it in a rice cooker, add water to it, adjust so that the total of water and rice is 800 g, add 1 above-mentioned rice oil capsule to the rice and cook rice Got. The cooked rice was eaten by 10 panelists, immediately after cooking and after being kept warm for 10 hours after cooking, and the oiliness was evaluated. The evaluation criteria for oily taste are as follows. (Evaluation criteria for taste)
5 :油味がなぐ非常においしい  5: Very delicious with oily taste
4 :油味がなぐおいしい  4: Delicious oily taste
3 :普通  3: Normal
2 :油味がしてやや不味い  2: Oily and slightly tasty
1 :油味がして不味い  1: Oily and tasteless
[0021] [評価結果] [0021] [Evaluation results]
評価結果を表 1に示す。この結果によると、玄米胚芽油とシソ油とをそれぞれ単独 で使用した試料 1及び 2は、菜種油と綿実油とをそれぞれ単独で使用した試料 5及び 6に比べて炊飯直後の食味が優れているのがわかる。ただ、シソ油を配合した試料 2 については、シソ油が酸ィ匕されやすいため、 10時間経過後の食味は、試料 5及び 6 と同程度にまで低下して 、る。 Table 1 shows the evaluation results. According to this result, samples 1 and 2 using brown rice germ oil and perilla oil alone are superior in taste immediately after cooking compared to samples 5 and 6 using rapeseed oil and cottonseed oil respectively. I understand. However, for sample 2 containing perilla oil, since perilla oil is easily oxidized, the taste after 10 hours is It drops to the same level as
[0022] それに対して、玄米胚芽油とシソ油とを併用した試料 3については、炊飯直後の食 味が 4. 9と、それぞれ単独で使用した試料 1及び 2に比べて評価が高くなつており、 し力も 10時間経過後も試料 2に比べると良好な食味を維持していることがわかる。  [0022] On the other hand, the sample 3 using both brown rice germ oil and perilla oil has a taste of 4.9 immediately after cooking, which is higher than the samples 1 and 2 used alone. It can be seen that, even after 10 hours, the savory strength is maintained better than that of Sample 2.
[0023] 玄米胚芽油とシソ油とを併用し、さらにそこにビタミン Eを添加した試料 4については 、炊飯直後の食味が試料 3と同等であり、し力も 10時間経過後の食味は試料 3よりも 良好な値となっているのが確認された。し力も、試料 3及び 4における n-6/n-3比は、 3. 4 : 1となっており、これにより健康維持に有用な油脂組成物を提供することができ る。  [0023] For sample 4 in which brown rice germ oil and perilla oil were used in combination, and vitamin E was further added thereto, the taste immediately after cooking was the same as that of sample 3, and the strength after 10 hours had passed was sample 3 It was confirmed that the value was better than that. However, the n-6 / n-3 ratio in Samples 3 and 4 is 3.4: 1, which can provide a fat composition useful for maintaining health.

Claims

請求の範囲 The scope of the claims
[1] 玄米胚芽油を含有することを特徴とする米飯用油脂組成物。  [1] An oil / fat composition for cooked rice containing brown rice germ oil.
[2] シソ油及び Z又は亜麻仁油を含有することを特徴とする米飯用油脂組成物。 [2] An oil / fat composition for cooked rice comprising perilla oil and Z or linseed oil.
[3] 玄米胚芽油と、シソ油及び Z又は亜麻仁油とを含有することを特徴とする米飯用油 脂組成物。 [3] An oil / fat composition for cooked rice comprising brown rice germ oil, perilla oil and Z or linseed oil.
[4] さらにビタミン Eを含有することを特徴とする請求項 1、 2又は 3記載の米飯用油脂組 成物。  [4] The oil composition for cooked rice according to claim 1, 2 or 3, further comprising vitamin E.
[5] 請求項 1一 4の 、ずれかに記載の油脂組成物を可食性被包材に封入してなる米飯 用油脂カプセル。  [5] An oil / fat capsule for cooked rice comprising the oil / fat composition according to any one of claims 1 to 4 enclosed in an edible enveloping material.
PCT/JP2005/003643 2004-09-30 2005-03-03 Fat composition for boiled rice WO2006001101A1 (en)

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JP2004-289367 2004-09-30
JP2004289367A JP3679109B1 (en) 2004-09-30 2004-09-30 Oil composition for cooked rice

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JP4767919B2 (en) * 2006-12-28 2011-09-07 日清オイリオグループ株式会社 Oil and fat composition and food and drink containing the oil and fat composition
JP7311980B2 (en) * 2019-02-27 2023-07-20 株式会社Ｊ－オイルミルズ Improvement of Oil and Fat Composition for Cooking Rice

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0551593A (en) * 1991-08-26 1993-03-02 Nisshin Oil Mills Ltd:The Production of edible oil
JPH07255393A (en) * 1994-03-24 1995-10-09 Chikuno Shokuhin Kogyo Kk Agent for improving quality of boiled rice
JP2000316473A (en) * 1999-05-11 2000-11-21 Nisshin Oil Mills Ltd:The Production of edible oil

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0551593A (en) * 1991-08-26 1993-03-02 Nisshin Oil Mills Ltd:The Production of edible oil
JPH07255393A (en) * 1994-03-24 1995-10-09 Chikuno Shokuhin Kogyo Kk Agent for improving quality of boiled rice
JP2000316473A (en) * 1999-05-11 2000-11-21 Nisshin Oil Mills Ltd:The Production of edible oil

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