WO2012132079A1 - Oil and fat composition for cooking rice - Google Patents
Oil and fat composition for cooking rice Download PDFInfo
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- WO2012132079A1 WO2012132079A1 PCT/JP2011/074216 JP2011074216W WO2012132079A1 WO 2012132079 A1 WO2012132079 A1 WO 2012132079A1 JP 2011074216 W JP2011074216 W JP 2011074216W WO 2012132079 A1 WO2012132079 A1 WO 2012132079A1
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Classifications
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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
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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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
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- 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
- the present invention is not only intended to improve the gloss, looseness, and flavor of rice immediately after cooking by adding it during rice cooking, but also reduces the looseness, gloss and flavor of the rice after storage at low temperatures for a long time. Further, the present invention relates to an oil / fat composition for cooking rice which has less looseness, gloss and flavor deterioration after reheating.
- Patent Document 1 polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and lecithin
- Patent Document 2 polyglycerin condensed ricinoleic acid ester and monoglycerin fatty acid esters, citrate monoglycerin
- Patent Document 3 is a method of blending one or more selected from fatty acid esters, diacetyltartaric acid monoglycerin fatty acid esters, sucrose fatty acid esters and polyglycerin fatty acid esters having oleic acid as a main constituent fatty acid
- JP 2011-50301 A Japanese Patent No. 3995140 Japanese Patent Laid-Open No. 3-175940
- the object of the present invention is not only to improve the gloss, looseness, and flavor of cooked rice immediately after cooking, but also to improve the looseness, gloss and flavor of rice after long-term storage at low temperatures.
- An object of the present invention is to provide an oil and fat composition for cooking rice that has little deterioration and can reduce the looseness, gloss and flavor of the rice after reheating.
- emulsifiers (D) specific glycerin monofatty acid esters, emulsifiers (E) and specific sorbitan fatty acid esters, emulsifiers (A) and emulsifiers (B) include one or two of emulsifiers (C) to (E).
- Rice cooked by adding a small amount of an oil and fat composition containing a specific amount of emulsifiers combined with a specific amount of each kind is found to have less gloss and flavor deterioration even when stored for a long time at low temperatures and reheated. It came to complete. That is, according to the first aspect of the present invention, the following emulsifier (A) is 3.0 to 5.0 parts by weight and the emulsifier (B) is 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. Furthermore, it is an oil and fat composition for rice cooking in which 0.5 to 2.0 parts by weight of one or more emulsifiers (C) to (E) is blended.
- the second aspect of the present invention is rice cooked by adding 0.1 to 0.5 parts by weight of the oil and fat composition for rice cooking described in the first aspect to 100 parts by weight of polished rice.
- the third aspect of the present invention is a processed food obtained by processing the rice described in the second aspect.
- rice is produced by adding 0.1 to 0.5 parts by weight of the oil and fat composition for rice cooking according to the first aspect to 100 parts by weight of polished rice and cooking. This is a method for producing rice.
- the oil and fat composition for rice cooking of the present invention comprises an emulsifier (A) a specific polyglycerin condensed ricinoleic acid ester, an emulsifier (B) a specific sucrose fatty acid ester, an emulsifier (C) a specific polyglycerin fatty acid ester, an emulsifier ( D) Among glycerin monofatty acid esters and emulsifiers (E) and specific sorbitan fatty acid esters, emulsifier (A) and emulsifier (B) are identified as one or more of emulsifiers (C) to (E). It is characterized by blending an emulsifier in a combined amount.
- the liquid fat used in the present invention is liquid at 5 ° C. and is produced from a vegetable raw material. Specifically, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut Oil, olive oil, sesame oil and the like. Moreover, liquid oil obtained by fractionating the fat and oil containing a solid component near freezing point, for example, fractionated oils, such as palm oil, coconut oil, and hydrogenated oil, can also be used. Furthermore, fats and oils obtained by transesterification of the above-mentioned vegetable fats and oils or a mixture of two or more kinds of oils, or liquid oils obtained by fractionating them as necessary can be used in the same manner.
- the emulsifier (A) polyglycerin condensed ricinoleic acid ester used in the present invention is an ester of polyglycerin having a degree of glycerin polymerization of 6 or more and 8 or less and condensed ricinoleic acid, preferably polyglycerin having a degree of glycerin polymerization of 6 and condensed ricinolein.
- the content in the oil and fat composition for cooking rice is 3 to 5 parts by weight, preferably 3 to 4 parts by weight, more preferably 3 to 3 parts by weight with respect to 100 parts by weight of the liquid fat. 5 parts by weight.
- the emulsifier (B) sucrose fatty acid ester used in the present invention is an ester of a monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sucrose, preferably a monovalent unsaturated fatty acid having 18 carbon atoms and sucrose.
- the content in the oil and fat composition for cooking rice is 0.5 to 2 parts by weight, preferably 0.5 to 1.5 parts by weight, more preferably 100 parts by weight of the liquid fat and oil. 0.5 to 1.0 part by weight.
- the emulsifier (C) polyglycerol fatty acid ester used in the present invention is an ester of a polyglycerol having a glycerol polymerization degree of 4 or more and 10 or less and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms, preferably glycerol polymerization. It is an ester of polyglycerol having a degree of 5 or more and 10 or less and a monovalent unsaturated fatty acid having 18 carbon atoms.
- the emulsifier (D) glycerin monofatty acid ester used in the present invention is an ester of glycerin and a fatty acid having a saturated fatty acid content of 15% by weight or less in all constituent fatty acids.
- the emulsifier (E) sorbitan fatty acid ester used in the present invention is an ester of a monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sorbitan, preferably a monovalent unsaturated fatty acid having 18 carbon atoms and sorbitan. Ester.
- the total amount of the emulsifiers (C) to (E) used in the present invention is 0.5 to 2.0 parts by weight, preferably 0.5 to 1.5 parts by weight per 100 parts by weight of the liquid fat. Part by weight, more preferably 0.5 to 1.0 part by weight.
- the emulsifier (A) is 3.0 to 5.0 parts by weight with respect to 100 parts by weight of the liquid oil and fat
- the emulsifier (B) is 100 parts by weight of the liquid oil and fat.
- an oil / fat composition added in a combination of 0.5 to 2.0 parts by weight and an emulsifier (C) in an amount of 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid oil / fat. is there.
- an emulsifier (A) is 3.0 to 5.0 weight part with respect to 100 weight part of liquid fats and oils
- an emulsifier (B) is 100 weight parts of liquid fats and oils.
- the fat composition added in a combination of 0.5 parts by weight to 2.0 parts by weight and 0.5 parts by weight to 2.0 parts by weight of the emulsifier (D) with respect to 100 parts by weight of the liquid fat. It is a thing.
- an emulsifier (A) is 3.0 to 5.0 weight part with respect to 100 weight part of liquid fats and oils
- an emulsifier (B) is 100 weight parts of liquid fats and oils.
- the fat composition added in a combination of 0.5 parts by weight to 2.0 parts by weight with respect to 100 parts by weight and the emulsifier (E) from 0.5 parts by weight to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. It is a thing.
- the total amount of the emulsifiers (A) to (E) used in the present invention is preferably 4 to 9 parts by weight, preferably 4 to 8 parts by weight, based on 100 parts by weight of the liquid fat. Is more preferable, and 4.5 to 7.5 parts by weight is most preferable.
- the method for producing the oil composition for cooking rice according to the present invention is not particularly limited, and can usually be produced by stirring and dissolving each emulsifier in liquid oil. Although it is possible to increase the temperature in order to increase the solubility at the time of dissolution, it is preferable to dissolve at a temperature of 90 ° C. or less in order to prevent deterioration of the oil composition for cooking rice. In particular, it is more preferable to dissolve at 70 ° C to 80 ° C.
- the oil-fat composition for rice cooking of the present invention is 0.1 to 0.5 parts by weight, preferably 0.1 to 0.4 parts by weight, more preferably 0.2 to 0.4 parts by weight with respect to 100 parts by weight of polished rice.
- Cooked rice can be processed to produce processed foods such as rice balls.
- Examples 1 to 10 and Comparative Examples 1 to 4 Corn oil was used as the liquid oil, and the oil compositions for cooking rice of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared according to the formulations shown in Tables 1 and 2.
- Evaluation method for reheating rice (24 hours later) About 40 g was packed into a round rice ball molding machine so as not to crush the rice grains obtained by the above rice cooking method, and rice balls were formed. Place the obtained rice ball on an aluminum cup, measure the weight, put it in a side dish pack, cover it, remove the rice ball stored in a 5 ° C thermostatic bath after 24 hours, reheat it in a 500 W microwave oven for 1 minute, Evaluation was carried out by the following four evaluation standards by four expert panelists. Tables 3 and 4 show the consensus results of the expert panelists. In addition, the evaluation result of the rice of Comparative Example 5 was x.
- Tables 5 and 6 show the consensus results of the expert panelists.
- the evaluation result of the rice of Comparative Example 5 was x.
- processed foods such as rice or rice balls that retain the looseness, gloss, and flavor even when reheated after being cooked for a long time after cooking can be provided.
- rice it is possible to easily provide various processed foods with little looseness, flavor and appearance deterioration at homes, lunch boxes, convenience stores and other retail stores.
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
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- Edible Oils And Fats (AREA)
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Abstract
Provided is an oil and fat composition for cooking rice with which, by adding a small amount to polished rice, it is not only possible to improve rice luster, separation of grains, and flavor immediately after cooking, but also to minimize deterioration of separation of grains, luster, and flavor of cooked rice after long-term storage at a low temperature and to minimize deterioration of separation of grains, luster, and flavor of cooked rice after reheating. The oil and fat composition for cooking rice is obtained by adding, per 100 parts of liquid oil and fat, 3.0 to 5.0 parts by weight of a specific polyglycerine condensed ricinoleic acid ester as emulsifier (A), 0.5 to 2.0 parts by weight of a specific sucrose fatty acid ester as emulsifier (B), and further, 0.5 to 2.0 parts by weight of one, two or more selected from the group consisting of a specific polyglycerine fatty acid ester as emulsifier (C), a specific glycerine mono fatty acid ester as emulsifier (D), and a specific sorbitan fatty acid ester as emulsifier (E).
Description
本発明は、米の炊飯時に添加することにより、炊き上げ直後のご飯の艶、ほぐれ具合、風味の向上を図るだけでなく、低温に長時間保存後のほぐれ性、艶や風味の劣化が少なく、また再加熱後のご飯のほぐれ性、艶や風味の劣化が少ない炊飯用油脂組成物に関する。
The present invention is not only intended to improve the gloss, looseness, and flavor of rice immediately after cooking by adding it during rice cooking, but also reduces the looseness, gloss and flavor of the rice after storage at low temperatures for a long time. Further, the present invention relates to an oil / fat composition for cooking rice which has less looseness, gloss and flavor deterioration after reheating.
従来のご飯の艶、ほぐれ性、食感、風味の改善を目的とした炊飯用油脂組成物としては、液状油脂に乳化剤を配合するものが知られており、例えば、ポリグリセリン脂肪酸エステルとレシチンとを配合する方法（特許文献１）、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン脂肪酸エステルとレシチンを配合する方法（特許文献２）、ポリグリセリン縮合リシノレイン酸エステルとモノグリセリン脂肪酸エステル類、クエン酸モノグリセリン脂肪酸エステル、ジアセチル酒石酸モノグリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びオレイン酸を主構成脂肪酸に持つポリグリセリン脂肪酸エステルの中から選ばれる一種以上を配合する方法（特許文献３）、等が知られている。
しかしながら、特許文献１等の方法では、精白米に対する炊飯用油脂組成物の添加量が多いため、ご飯本来の風味を生かしきれないものであった。また、これまでにご飯を低温にて長時間保存した場合、再加熱後、食した際のほぐれ性や艶・風味劣化の課題があった。従って、少量の添加で効果があり、特に再加熱においてもご飯のほぐれ性、艶、風味が良好な炊飯用油脂組成物の開発が望まれていた。 As an oil composition for cooking rice for the purpose of improving the gloss, looseness, texture, and flavor of conventional rice, it is known to mix an emulsifier with liquid oil, such as polyglycerin fatty acid ester and lecithin. (Patent Document 1), polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and lecithin (Patent Document 2), polyglycerin condensed ricinoleic acid ester and monoglycerin fatty acid esters, citrate monoglycerin Known is a method of blending one or more selected from fatty acid esters, diacetyltartaric acid monoglycerin fatty acid esters, sucrose fatty acid esters and polyglycerin fatty acid esters having oleic acid as a main constituent fatty acid (Patent Document 3), and the like. .
However, in the method of Patent Document 1 and the like, since the amount of the cooking oil / fat composition added to the polished rice is large, the original flavor of rice cannot be fully utilized. In addition, when rice has been stored for a long time at a low temperature until now, there have been problems of looseness and gloss / flavor deterioration when eating after reheating. Therefore, it has been desired to develop an oil and fat composition for cooking rice that is effective when added in a small amount and has good looseness, gloss, and flavor even when reheated.
しかしながら、特許文献１等の方法では、精白米に対する炊飯用油脂組成物の添加量が多いため、ご飯本来の風味を生かしきれないものであった。また、これまでにご飯を低温にて長時間保存した場合、再加熱後、食した際のほぐれ性や艶・風味劣化の課題があった。従って、少量の添加で効果があり、特に再加熱においてもご飯のほぐれ性、艶、風味が良好な炊飯用油脂組成物の開発が望まれていた。 As an oil composition for cooking rice for the purpose of improving the gloss, looseness, texture, and flavor of conventional rice, it is known to mix an emulsifier with liquid oil, such as polyglycerin fatty acid ester and lecithin. (Patent Document 1), polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and lecithin (Patent Document 2), polyglycerin condensed ricinoleic acid ester and monoglycerin fatty acid esters, citrate monoglycerin Known is a method of blending one or more selected from fatty acid esters, diacetyltartaric acid monoglycerin fatty acid esters, sucrose fatty acid esters and polyglycerin fatty acid esters having oleic acid as a main constituent fatty acid (Patent Document 3), and the like. .
However, in the method of Patent Document 1 and the like, since the amount of the cooking oil / fat composition added to the polished rice is large, the original flavor of rice cannot be fully utilized. In addition, when rice has been stored for a long time at a low temperature until now, there have been problems of looseness and gloss / flavor deterioration when eating after reheating. Therefore, it has been desired to develop an oil and fat composition for cooking rice that is effective when added in a small amount and has good looseness, gloss, and flavor even when reheated.
本発明の課題は、精白米に対する添加量が少なくても、炊き上げ直後のご飯の艶、ほぐれ具合、風味を向上できるだけでなく、低温に長時間保存後のご飯のほぐれ性、艶や風味の劣化が少なく、再加熱後のご飯のほぐれ性、艶や風味の劣化を少なくすることが出来る炊飯用油脂組成物を提供することである。
The object of the present invention is not only to improve the gloss, looseness, and flavor of cooked rice immediately after cooking, but also to improve the looseness, gloss and flavor of rice after long-term storage at low temperatures. An object of the present invention is to provide an oil and fat composition for cooking rice that has little deterioration and can reduce the looseness, gloss and flavor of the rice after reheating.
本発明者らは上記課題を解決すべく鋭意検討を行った結果、乳化剤（Ａ）特定のポリグリセリン縮合リシノレイン酸エステル、乳化剤（Ｂ）特定のショ糖脂肪酸エステル、乳化剤（Ｃ）特定のポリグリセリン脂肪酸エステル、乳化剤（Ｄ）特定のグリセリンモノ脂肪酸エステル、乳化剤（Ｅ）特定のソルビタン脂肪酸エステルのうち、乳化剤（Ａ）と乳化剤（Ｂ）に、乳化剤（Ｃ）～（Ｅ）のうち一種又は二種以上をそれぞれ特定量組み合わせた乳化剤を配合した油脂組成物を少量添加して炊飯したご飯は、低温に長時間保存し再加熱してもご飯の艶や風味劣化が少ないことを見出し、本発明を完成するに至った。
即ち本発明の第一の態様は、液状油脂１００重量部に対して、以下の乳化剤（Ａ）を３．０～５．０重量部、乳化剤（Ｂ）を０．５～２．０重量部、さらに乳化剤（Ｃ）～（Ｅ）のうち一種又は二種以上を０．５～２．０重量部配合した炊飯用油脂組成物である。
乳化剤（Ａ）グリセリン重合度が６以上８以下のポリグリセリンと、縮合リシノレイン酸とのエステルであるポリグリセリン縮合リシノレイン酸エステル
乳化剤（Ｂ）炭素数１８以上２２以下の一価の不飽和脂肪酸と、ショ糖とのエステルであるショ糖脂肪酸エステル
乳化剤（Ｃ）グリセリン重合度が４以上１０以下のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｄ）全構成脂肪酸中、飽和脂肪酸の含量が１５重量％以下であるグリセリンモノ脂肪酸エステル
乳化剤（Ｅ）炭素数１８以上２２以下の一価の不飽和脂肪酸とソルビタンとのエステルであるソルビタン脂肪酸エステル。 As a result of intensive studies to solve the above problems, the present inventors have found that an emulsifier (A) specific polyglycerin condensed ricinoleic acid ester, an emulsifier (B) a specific sucrose fatty acid ester, and an emulsifier (C) a specific polyglycerin. Among fatty acid esters, emulsifiers (D) specific glycerin monofatty acid esters, emulsifiers (E) and specific sorbitan fatty acid esters, emulsifiers (A) and emulsifiers (B) include one or two of emulsifiers (C) to (E). Rice cooked by adding a small amount of an oil and fat composition containing a specific amount of emulsifiers combined with a specific amount of each kind is found to have less gloss and flavor deterioration even when stored for a long time at low temperatures and reheated. It came to complete.
That is, according to the first aspect of the present invention, the following emulsifier (A) is 3.0 to 5.0 parts by weight and the emulsifier (B) is 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. Furthermore, it is an oil and fat composition for rice cooking in which 0.5 to 2.0 parts by weight of one or more emulsifiers (C) to (E) is blended.
Emulsifier (A) polyglycerol having a degree of polymerization of glycerol of 6 to 8 and a polyglycerin condensed ricinoleic acid ester emulsifier which is an ester of condensed ricinoleic acid (B) a monovalent unsaturated fatty acid having 18 to 22 carbon atoms, Sucrose fatty acid ester emulsifier which is an ester with sucrose (C) Polyglycerol fatty acid ester which is an ester of polyglycerol having a glycerol polymerization degree of 4 or more and 10 or less and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms Emulsifier (D) Glycerin monofatty acid ester emulsifier whose saturated fatty acid content is 15% by weight or less in all constituent fatty acids (E) Sorbitan fatty acid which is an ester of monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sorbitan ester.
即ち本発明の第一の態様は、液状油脂１００重量部に対して、以下の乳化剤（Ａ）を３．０～５．０重量部、乳化剤（Ｂ）を０．５～２．０重量部、さらに乳化剤（Ｃ）～（Ｅ）のうち一種又は二種以上を０．５～２．０重量部配合した炊飯用油脂組成物である。
乳化剤（Ａ）グリセリン重合度が６以上８以下のポリグリセリンと、縮合リシノレイン酸とのエステルであるポリグリセリン縮合リシノレイン酸エステル
乳化剤（Ｂ）炭素数１８以上２２以下の一価の不飽和脂肪酸と、ショ糖とのエステルであるショ糖脂肪酸エステル
乳化剤（Ｃ）グリセリン重合度が４以上１０以下のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｄ）全構成脂肪酸中、飽和脂肪酸の含量が１５重量％以下であるグリセリンモノ脂肪酸エステル
乳化剤（Ｅ）炭素数１８以上２２以下の一価の不飽和脂肪酸とソルビタンとのエステルであるソルビタン脂肪酸エステル。 As a result of intensive studies to solve the above problems, the present inventors have found that an emulsifier (A) specific polyglycerin condensed ricinoleic acid ester, an emulsifier (B) a specific sucrose fatty acid ester, and an emulsifier (C) a specific polyglycerin. Among fatty acid esters, emulsifiers (D) specific glycerin monofatty acid esters, emulsifiers (E) and specific sorbitan fatty acid esters, emulsifiers (A) and emulsifiers (B) include one or two of emulsifiers (C) to (E). Rice cooked by adding a small amount of an oil and fat composition containing a specific amount of emulsifiers combined with a specific amount of each kind is found to have less gloss and flavor deterioration even when stored for a long time at low temperatures and reheated. It came to complete.
That is, according to the first aspect of the present invention, the following emulsifier (A) is 3.0 to 5.0 parts by weight and the emulsifier (B) is 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. Furthermore, it is an oil and fat composition for rice cooking in which 0.5 to 2.0 parts by weight of one or more emulsifiers (C) to (E) is blended.
Emulsifier (A) polyglycerol having a degree of polymerization of glycerol of 6 to 8 and a polyglycerin condensed ricinoleic acid ester emulsifier which is an ester of condensed ricinoleic acid (B) a monovalent unsaturated fatty acid having 18 to 22 carbon atoms, Sucrose fatty acid ester emulsifier which is an ester with sucrose (C) Polyglycerol fatty acid ester which is an ester of polyglycerol having a glycerol polymerization degree of 4 or more and 10 or less and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms Emulsifier (D) Glycerin monofatty acid ester emulsifier whose saturated fatty acid content is 15% by weight or less in all constituent fatty acids (E) Sorbitan fatty acid which is an ester of monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sorbitan ester.
本発明の第二の態様は、前記第一の態様に記載の炊飯用油脂組成物を精白米１００重量部に対して０．１～０．５重量部添加し炊飯したご飯である。
The second aspect of the present invention is rice cooked by adding 0.1 to 0.5 parts by weight of the oil and fat composition for rice cooking described in the first aspect to 100 parts by weight of polished rice.
本発明の第三の態様は、前記第二の態様に記載のご飯を加工して得られる加工した食品である。
The third aspect of the present invention is a processed food obtained by processing the rice described in the second aspect.
本発明の第四の態様は、前記第一の態様に記載の炊飯用油脂組成物を精白米１００重量部に対して０．１～０．５重量部添加し炊飯することによりご飯を製造するご飯の製造方法である。
According to a fourth aspect of the present invention, rice is produced by adding 0.1 to 0.5 parts by weight of the oil and fat composition for rice cooking according to the first aspect to 100 parts by weight of polished rice and cooking. This is a method for producing rice.
精白米に対する添加量が少なくても、炊き上げ直後のご飯の艶、ほぐれ具合、風味を向上できるだけでなく、低温に長時間保存後のご飯のほぐれ性、艶や風味の劣化が少なく、再加熱後のご飯のほぐれ性、艶や風味の劣化を少なくすることが出来る炊飯用油脂組成物を提供できる。
Even if the amount added to the polished rice is small, it not only improves the gloss, looseness, and flavor of the rice immediately after cooking, but also reduces the looseness of the rice after storage for a long time at low temperatures, and the deterioration of the gloss and flavor, reheating. An oil / fat composition for cooking rice that can reduce the looseness, gloss and flavor of later rice can be provided.
以下、本発明を詳細に説明する。
本発明の炊飯用油脂組成物は、液状油脂に乳化剤（Ａ）特定のポリグリセリン縮合リシノレイン酸エステル、乳化剤（Ｂ）特定のショ糖脂肪酸エステル、乳化剤（Ｃ）特定のポリグリセリン脂肪酸エステル、乳化剤（Ｄ）特定のグリセリンモノ脂肪酸エステル、乳化剤（Ｅ）特定のソルビタン脂肪酸エステルのうち、乳化剤（Ａ）と乳化剤（Ｂ）に、乳化剤（Ｃ）～（Ｅ）のうち一種又は二種以上をそれぞれ特定量組み合わせた乳化剤を配合することを特徴とする。 Hereinafter, the present invention will be described in detail.
The oil and fat composition for rice cooking of the present invention comprises an emulsifier (A) a specific polyglycerin condensed ricinoleic acid ester, an emulsifier (B) a specific sucrose fatty acid ester, an emulsifier (C) a specific polyglycerin fatty acid ester, an emulsifier ( D) Among glycerin monofatty acid esters and emulsifiers (E) and specific sorbitan fatty acid esters, emulsifier (A) and emulsifier (B) are identified as one or more of emulsifiers (C) to (E). It is characterized by blending an emulsifier in a combined amount.
本発明の炊飯用油脂組成物は、液状油脂に乳化剤（Ａ）特定のポリグリセリン縮合リシノレイン酸エステル、乳化剤（Ｂ）特定のショ糖脂肪酸エステル、乳化剤（Ｃ）特定のポリグリセリン脂肪酸エステル、乳化剤（Ｄ）特定のグリセリンモノ脂肪酸エステル、乳化剤（Ｅ）特定のソルビタン脂肪酸エステルのうち、乳化剤（Ａ）と乳化剤（Ｂ）に、乳化剤（Ｃ）～（Ｅ）のうち一種又は二種以上をそれぞれ特定量組み合わせた乳化剤を配合することを特徴とする。 Hereinafter, the present invention will be described in detail.
The oil and fat composition for rice cooking of the present invention comprises an emulsifier (A) a specific polyglycerin condensed ricinoleic acid ester, an emulsifier (B) a specific sucrose fatty acid ester, an emulsifier (C) a specific polyglycerin fatty acid ester, an emulsifier ( D) Among glycerin monofatty acid esters and emulsifiers (E) and specific sorbitan fatty acid esters, emulsifier (A) and emulsifier (B) are identified as one or more of emulsifiers (C) to (E). It is characterized by blending an emulsifier in a combined amount.
本発明で用いる液状油脂は、５℃で液状のものであり、植物性原料から製造される油脂であり、具体的には、大豆油、菜種油、コーン油、綿実油、紅花油、ヒマワリ油、落花生油、オリーブ油、ゴマ油などが挙げられる。また、氷点下付近で固体成分を含む油脂を分別することによって得られる液体油、例えばパーム油、椰子油、水添油等の分別油を用いることも出来る。さらに上記植物性油脂の単品もしくは２種以上の混合油をエステル交換することによって得られる油脂、或はそれを必要に応じて分別することで得られる液体油も同様に用いることが可能である。
The liquid fat used in the present invention is liquid at 5 ° C. and is produced from a vegetable raw material. Specifically, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut Oil, olive oil, sesame oil and the like. Moreover, liquid oil obtained by fractionating the fat and oil containing a solid component near freezing point, for example, fractionated oils, such as palm oil, coconut oil, and hydrogenated oil, can also be used. Furthermore, fats and oils obtained by transesterification of the above-mentioned vegetable fats and oils or a mixture of two or more kinds of oils, or liquid oils obtained by fractionating them as necessary can be used in the same manner.
本発明で用いる乳化剤（Ａ）ポリグリセリン縮合リシノレイン酸エステルは、グリセリン重合度が６以上８以下のポリグリセリンと縮合リシノレイン酸とのエステルであり、好ましくはグリセリン重合度が６のポリグリセリンと縮合リシノレイン酸とのエステルである。炊飯用油脂組成物中の含量は、液状油脂１００重量部に対して３重量部から５重量部であり、好ましくは３重量部から４重量部であり、より好ましいのは３重量部から３．５重量部である。
The emulsifier (A) polyglycerin condensed ricinoleic acid ester used in the present invention is an ester of polyglycerin having a degree of glycerin polymerization of 6 or more and 8 or less and condensed ricinoleic acid, preferably polyglycerin having a degree of glycerin polymerization of 6 and condensed ricinolein. An ester with an acid. The content in the oil and fat composition for cooking rice is 3 to 5 parts by weight, preferably 3 to 4 parts by weight, more preferably 3 to 3 parts by weight with respect to 100 parts by weight of the liquid fat. 5 parts by weight.
本発明で用いる乳化剤（Ｂ）ショ糖脂肪酸エステルは、炭素数１８以上２２以下の一価の不飽和脂肪酸とショ糖とのエステルであり、好ましくは炭素数１８の一価の不飽和脂肪酸とショ糖とのエステルである。炊飯用油脂組成物中の含量は、液状油脂１００重量部に対して０．５重量部から２重量部であり、好ましくは０．５重量部から１．５重量部であり、より好ましいのは０．５重量部から１．０重量部である。
The emulsifier (B) sucrose fatty acid ester used in the present invention is an ester of a monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sucrose, preferably a monovalent unsaturated fatty acid having 18 carbon atoms and sucrose. An ester with sugar. The content in the oil and fat composition for cooking rice is 0.5 to 2 parts by weight, preferably 0.5 to 1.5 parts by weight, more preferably 100 parts by weight of the liquid fat and oil. 0.5 to 1.0 part by weight.
本発明で用いる乳化剤（Ｃ）ポリグリセリン脂肪酸エステルは、グリセリン重合度が４以上１０以下のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸とのエステルであり、好ましくはグリセリン重合度が５以上１０以下のポリグリセリンと炭素数１８の一価の不飽和脂肪酸とのエステルである。
The emulsifier (C) polyglycerol fatty acid ester used in the present invention is an ester of a polyglycerol having a glycerol polymerization degree of 4 or more and 10 or less and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms, preferably glycerol polymerization. It is an ester of polyglycerol having a degree of 5 or more and 10 or less and a monovalent unsaturated fatty acid having 18 carbon atoms.
本発明で用いる乳化剤（Ｄ）グリセリンモノ脂肪酸エステルは、グリセリンと全構成脂肪酸中の飽和脂肪酸の含量が１５重量％以下である脂肪酸とのエステルである。
The emulsifier (D) glycerin monofatty acid ester used in the present invention is an ester of glycerin and a fatty acid having a saturated fatty acid content of 15% by weight or less in all constituent fatty acids.
本発明で用いる乳化剤（Ｅ）ソルビタン脂肪酸エステルは、炭素数１８以上２２以下の一価の不飽和脂肪酸と、ソルビタンとのエステルであり、好ましくは炭素数１８の一価の不飽和脂肪酸とソルビタンとのエステルである。
The emulsifier (E) sorbitan fatty acid ester used in the present invention is an ester of a monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sorbitan, preferably a monovalent unsaturated fatty acid having 18 carbon atoms and sorbitan. Ester.
本発明で用いる乳化剤（Ｃ）～（Ｅ）の合計量は、液状油脂１００重量部に対して０．５重量部から２．０重量部であり、好ましくは０．５重量部から１．５重量部であり、より好ましいのは０．５重量部から１．０重量部である。
The total amount of the emulsifiers (C) to (E) used in the present invention is 0.5 to 2.0 parts by weight, preferably 0.5 to 1.5 parts by weight per 100 parts by weight of the liquid fat. Part by weight, more preferably 0.5 to 1.0 part by weight.
本発明の油脂組成物の好ましい態様の一つは、乳化剤（Ａ）が液状油脂１００重量部に対して３．０重量部から５．０重量部、乳化剤（Ｂ）が液状油脂１００重量部に対して０．５重量部から２．０重量部で、乳化剤（Ｃ）が液状油脂１００重量部に対して０．５重量部から２．０重量部である組み合わせにて添加した油脂組成物である。
One of the preferable embodiments of the oil and fat composition of the present invention is that the emulsifier (A) is 3.0 to 5.0 parts by weight with respect to 100 parts by weight of the liquid oil and fat, and the emulsifier (B) is 100 parts by weight of the liquid oil and fat. On the other hand, an oil / fat composition added in a combination of 0.5 to 2.0 parts by weight and an emulsifier (C) in an amount of 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid oil / fat. is there.
また、本発明の油脂組成物の好ましい態様の一つは、乳化剤（Ａ）が液状油脂１００重量部に対して３．０重量部から５．０重量部、乳化剤（Ｂ）が液状油脂１００重量部に対して０．５重量部から２．０重量部で、乳化剤（Ｄ）が液状油脂１００重量部に対して０．５重量部から２．０重量部である組み合わせにて添加した油脂組成物である。
Moreover, one of the preferable aspects of the oil-fat composition of this invention is that an emulsifier (A) is 3.0 to 5.0 weight part with respect to 100 weight part of liquid fats and oils, and an emulsifier (B) is 100 weight parts of liquid fats and oils. The fat composition added in a combination of 0.5 parts by weight to 2.0 parts by weight and 0.5 parts by weight to 2.0 parts by weight of the emulsifier (D) with respect to 100 parts by weight of the liquid fat. It is a thing.
また、本発明の油脂組成物の好ましい態様の一つは、乳化剤（Ａ）が液状油脂１００重量部に対して３．０重量部から５．０重量部、乳化剤（Ｂ）が液状油脂１００重量部に対して０．５重量部から２．０重量部で、乳化剤（Ｅ）が液状油脂１００重量部に対して０．５重量部から２．０重量部である組み合わせにて添加した油脂組成物である。
Moreover, one of the preferable aspects of the oil-fat composition of this invention is that an emulsifier (A) is 3.0 to 5.0 weight part with respect to 100 weight part of liquid fats and oils, and an emulsifier (B) is 100 weight parts of liquid fats and oils. The fat composition added in a combination of 0.5 parts by weight to 2.0 parts by weight with respect to 100 parts by weight and the emulsifier (E) from 0.5 parts by weight to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. It is a thing.
本発明で用いる乳化剤（Ａ）～（Ｅ）の合計量は、液状油脂１００重量部に対して４重量部から９重量部以下であることが好ましく、４重量部から８重量部以下であることがより好ましく、４．５重量部から７．５重量部以下であることが最も好ましい。
The total amount of the emulsifiers (A) to (E) used in the present invention is preferably 4 to 9 parts by weight, preferably 4 to 8 parts by weight, based on 100 parts by weight of the liquid fat. Is more preferable, and 4.5 to 7.5 parts by weight is most preferable.
本発明の炊飯用油脂組成物の製造方法は特に限定されるものではなく、通常、液状油脂にそれぞれの乳化剤を攪拌溶解させることで製造可能である。溶解時、溶解性を上げるために温度を高くすることは可能であるが、９０℃以下の温度で溶解させることが炊飯用油脂組成物の劣化を防止する上で好ましい。特に７０℃から８０℃で溶解することがより好ましい。
The method for producing the oil composition for cooking rice according to the present invention is not particularly limited, and can usually be produced by stirring and dissolving each emulsifier in liquid oil. Although it is possible to increase the temperature in order to increase the solubility at the time of dissolution, it is preferable to dissolve at a temperature of 90 ° C. or less in order to prevent deterioration of the oil composition for cooking rice. In particular, it is more preferable to dissolve at 70 ° C to 80 ° C.
炊飯方法としては、例えば、精白米の１．３～１．５倍量の水、好ましくは１．４倍量の水を加えて０．５～２時間、好ましくは１時間浸漬させた後に、本発明の炊飯用油脂組成物を精白米１００重量部に対して０．１から０．５重量部、好ましくは０．１から０．４重量部、より好ましくは０．２から０．４重量部となるように添加し、炊飯器にて炊飯できる。炊飯したご飯は、加工することで例えばおにぎり等のような加工した食品を製造することができる。
As a rice cooking method, for example, after adding 1.3 to 1.5 times the amount of polished rice, preferably 1.4 times the amount of water and soaking for 0.5 to 2 hours, preferably 1 hour, The oil-fat composition for rice cooking of the present invention is 0.1 to 0.5 parts by weight, preferably 0.1 to 0.4 parts by weight, more preferably 0.2 to 0.4 parts by weight with respect to 100 parts by weight of polished rice. Can be cooked with a rice cooker. Cooked rice can be processed to produce processed foods such as rice balls.
以下に、実施例を提示することにより、本発明を更に具体的に説明する。ただし、実施例によって本発明は何ら制限されるものではない。
Hereinafter, the present invention will be described more specifically by presenting examples. However, the present invention is not limited to the examples.
実施例1～10、比較例1～4
液状油脂としてはコーン油を用い、表１、２に示した配合に従って実施例1～10、比較例1～4の炊飯用油脂組成物を調製した。 Examples 1 to 10 and Comparative Examples 1 to 4
Corn oil was used as the liquid oil, and the oil compositions for cooking rice of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared according to the formulations shown in Tables 1 and 2.
液状油脂としてはコーン油を用い、表１、２に示した配合に従って実施例1～10、比較例1～4の炊飯用油脂組成物を調製した。 Examples 1 to 10 and Comparative Examples 1 to 4
Corn oil was used as the liquid oil, and the oil compositions for cooking rice of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared according to the formulations shown in Tables 1 and 2.
炊飯方法
精白米を一定量計量し、表面全体が隠れるよう１．４倍量の水を加え、１時間浸漬させた後、上記調合により得られた炊飯用油脂組成物を精白米１００重量部に対して０．６重量部（比較例１）、０．４重量部（実施例１、２、４、７、８、１０。比較例２、３）、０．２重量部（実施例３、５、６、９。比較例４）にてそれぞれ添加しよく攪拌した。その後電気炊飯器にて炊飯した。また、比較例５として、炊飯用油脂組成物を添加せずに、精白米を電気炊飯器にて炊飯した。炊き上がりから３０分後にボウルへ空け、米粒を潰さぬように杓文字で底から大きく混ぜ、湯気が出なくなるまで５分に１回の間隔で攪拌し、その後は１５分に1回攪拌し、ご飯の温度が４０℃付近になったらラップをかけ次の評価に供した。 Rice cooking method Weighing a certain amount of polished rice, adding 1.4 times the amount of water so that the entire surface is hidden, and immersing for 1 hour, then the oil composition for rice cooking obtained by the above blending to 100 parts by weight of polished rice On the other hand, 0.6 parts by weight (Comparative Example 1), 0.4 parts by weight (Examples 1, 2, 4, 7, 8, 10; Comparative Examples 2 and 3), 0.2 parts by weight (Example 3, 5, 6, and 9. Each was added in Comparative Example 4) and stirred well. Then, it cooked with the electric rice cooker. Moreover, as Comparative Example 5, polished rice was cooked with an electric rice cooker without adding the oil composition for cooking rice. After 30 minutes of cooking, empty in the bowl, mix a large amount from the bottom with rice cake so as not to crush the rice grains, stir once every 5 minutes until steam stops, then stir once every 15 minutes, When the temperature of the rice was around 40 ° C., it was wrapped and used for the next evaluation.
精白米を一定量計量し、表面全体が隠れるよう１．４倍量の水を加え、１時間浸漬させた後、上記調合により得られた炊飯用油脂組成物を精白米１００重量部に対して０．６重量部（比較例１）、０．４重量部（実施例１、２、４、７、８、１０。比較例２、３）、０．２重量部（実施例３、５、６、９。比較例４）にてそれぞれ添加しよく攪拌した。その後電気炊飯器にて炊飯した。また、比較例５として、炊飯用油脂組成物を添加せずに、精白米を電気炊飯器にて炊飯した。炊き上がりから３０分後にボウルへ空け、米粒を潰さぬように杓文字で底から大きく混ぜ、湯気が出なくなるまで５分に１回の間隔で攪拌し、その後は１５分に1回攪拌し、ご飯の温度が４０℃付近になったらラップをかけ次の評価に供した。 Rice cooking method Weighing a certain amount of polished rice, adding 1.4 times the amount of water so that the entire surface is hidden, and immersing for 1 hour, then the oil composition for rice cooking obtained by the above blending to 100 parts by weight of polished rice On the other hand, 0.6 parts by weight (Comparative Example 1), 0.4 parts by weight (Examples 1, 2, 4, 7, 8, 10; Comparative Examples 2 and 3), 0.2 parts by weight (Example 3, 5, 6, and 9. Each was added in Comparative Example 4) and stirred well. Then, it cooked with the electric rice cooker. Moreover, as Comparative Example 5, polished rice was cooked with an electric rice cooker without adding the oil composition for cooking rice. After 30 minutes of cooking, empty in the bowl, mix a large amount from the bottom with rice cake so as not to crush the rice grains, stir once every 5 minutes until steam stops, then stir once every 15 minutes, When the temperature of the rice was around 40 ° C., it was wrapped and used for the next evaluation.
ご飯再加熱時の評価法（２４時間後）
上記炊飯方法で得られたご飯の米粒を潰さぬよう丸型おにぎり成型器へ４０ｇ前後詰め、おにぎりを成形した。得られたおにぎりをアルミカップに乗せ、重量を測定し、惣菜パックに入れ蓋をした後、５℃の恒温槽で保存したおにぎりを、２４時間後に取り出し、５００Ｗ電子レンジで１分間再加熱し、専門パネラー４名にて以下の評価基準により評価を実施した。専門パネラーの総意結果を表３、４に示す。なお、比較例５のご飯はいずれの評価結果も×であった。
〔ニオイ〕◎：炊き上げ時とほぼ変化なし、○：炊き上げ臭が少し減少、△：炊き上げ臭が大きく減少、×：ニオイが悪い
〔艶〕◎：炊き上げ時と同等の艶あり、○：艶あり、△：艶に若干のかげりあり、×：艶なし
〔ほぐれ性〕◎：炊き上げ時と同等のほぐれ感あり、○：ほぐれ感あり、△：ほぐれにくい、×：ほぐれない
〔総合評価〕◎：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時と同等、○：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時とほぼ同等、△：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時よりやや劣る、×：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時より明らかに劣る
Evaluation method for reheating rice (24 hours later)
About 40 g was packed into a round rice ball molding machine so as not to crush the rice grains obtained by the above rice cooking method, and rice balls were formed. Place the obtained rice ball on an aluminum cup, measure the weight, put it in a side dish pack, cover it, remove the rice ball stored in a 5 ° C thermostatic bath after 24 hours, reheat it in a 500 W microwave oven for 1 minute, Evaluation was carried out by the following four evaluation standards by four expert panelists. Tables 3 and 4 show the consensus results of the expert panelists. In addition, the evaluation result of the rice of Comparative Example 5 was x.
[Smell] ◎: Almost unchanged from when cooked, ○: Slightly reduced odor, △: Slightly decreased odor, ×: Bad odor [Gloss] ◎: Gloss equivalent to when cooked, ○: Glossy, △: Glossy slightly, ×: Glossy [Looseness] ◎: Looseness equivalent to that at the time of cooking, ○: Looseness, △: Difficult to loosen, X: No loosening [ Comprehensive evaluation] ◎: Overall, the balance of physical properties including flavor and gloss including odor, and physical properties including loosening properties are the same as when cooked, ○: Flavor and gloss including odor Overall, almost the same as when cooked, considering overall balance of physical properties including appearance and looseness. △: Balance of physical properties including flavor and gloss including odor. Overall, slightly inferior than when cooked, x: odor included In view of the balance of physical properties, including appearance and unraveling property, including the taste-gloss Overall, less obvious than when overall cook up
上記炊飯方法で得られたご飯の米粒を潰さぬよう丸型おにぎり成型器へ４０ｇ前後詰め、おにぎりを成形した。得られたおにぎりをアルミカップに乗せ、重量を測定し、惣菜パックに入れ蓋をした後、５℃の恒温槽で保存したおにぎりを、２４時間後に取り出し、５００Ｗ電子レンジで１分間再加熱し、専門パネラー４名にて以下の評価基準により評価を実施した。専門パネラーの総意結果を表３、４に示す。なお、比較例５のご飯はいずれの評価結果も×であった。
〔ニオイ〕◎：炊き上げ時とほぼ変化なし、○：炊き上げ臭が少し減少、△：炊き上げ臭が大きく減少、×：ニオイが悪い
〔艶〕◎：炊き上げ時と同等の艶あり、○：艶あり、△：艶に若干のかげりあり、×：艶なし
〔ほぐれ性〕◎：炊き上げ時と同等のほぐれ感あり、○：ほぐれ感あり、△：ほぐれにくい、×：ほぐれない
〔総合評価〕◎：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時と同等、○：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時とほぼ同等、△：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時よりやや劣る、×：ニオイを含めた風味・艶を含めた外観・ほぐれ性を含めた物性のバランスを全体的に鑑み、総合的に炊き上げ時より明らかに劣る
Evaluation method for reheating rice (24 hours later)
About 40 g was packed into a round rice ball molding machine so as not to crush the rice grains obtained by the above rice cooking method, and rice balls were formed. Place the obtained rice ball on an aluminum cup, measure the weight, put it in a side dish pack, cover it, remove the rice ball stored in a 5 ° C thermostatic bath after 24 hours, reheat it in a 500 W microwave oven for 1 minute, Evaluation was carried out by the following four evaluation standards by four expert panelists. Tables 3 and 4 show the consensus results of the expert panelists. In addition, the evaluation result of the rice of Comparative Example 5 was x.
[Smell] ◎: Almost unchanged from when cooked, ○: Slightly reduced odor, △: Slightly decreased odor, ×: Bad odor [Gloss] ◎: Gloss equivalent to when cooked, ○: Glossy, △: Glossy slightly, ×: Glossy [Looseness] ◎: Looseness equivalent to that at the time of cooking, ○: Looseness, △: Difficult to loosen, X: No loosening [ Comprehensive evaluation] ◎: Overall, the balance of physical properties including flavor and gloss including odor, and physical properties including loosening properties are the same as when cooked, ○: Flavor and gloss including odor Overall, almost the same as when cooked, considering overall balance of physical properties including appearance and looseness. △: Balance of physical properties including flavor and gloss including odor. Overall, slightly inferior than when cooked, x: odor included In view of the balance of physical properties, including appearance and unraveling property, including the taste-gloss Overall, less obvious than when overall cook up
ご飯再加熱時の評価法（４０時間後）
上記炊飯方法にて得られたご飯の米粒を潰さぬよう惣菜パックに５０ｇずつ詰め、５℃の恒温槽で４０時間保存した後、５００Ｗ電子レンジで１分間再加熱し、専門パネラー４名にて上記２４時間後の評価基準と同様の評価基準により評価を実施した。専門パネラーの総意結果を表５、６に示す。なお、比較例５のご飯はいずれの評価結果も×であった。
Evaluation method when reheating rice (after 40 hours)
Packed 50g each in a side dish pack so as not to crush the rice grains obtained by the above rice cooking method, stored for 40 hours in a constant temperature bath at 5 ° C, then reheated in a 500W microwave oven for 1 minute, with 4 expert panelists Evaluation was performed according to the same evaluation criteria as the evaluation criteria after 24 hours. Tables 5 and 6 show the consensus results of the expert panelists. In addition, the evaluation result of the rice of Comparative Example 5 was x.
上記炊飯方法にて得られたご飯の米粒を潰さぬよう惣菜パックに５０ｇずつ詰め、５℃の恒温槽で４０時間保存した後、５００Ｗ電子レンジで１分間再加熱し、専門パネラー４名にて上記２４時間後の評価基準と同様の評価基準により評価を実施した。専門パネラーの総意結果を表５、６に示す。なお、比較例５のご飯はいずれの評価結果も×であった。
Evaluation method when reheating rice (after 40 hours)
Packed 50g each in a side dish pack so as not to crush the rice grains obtained by the above rice cooking method, stored for 40 hours in a constant temperature bath at 5 ° C, then reheated in a 500W microwave oven for 1 minute, with 4 expert panelists Evaluation was performed according to the same evaluation criteria as the evaluation criteria after 24 hours. Tables 5 and 6 show the consensus results of the expert panelists. In addition, the evaluation result of the rice of Comparative Example 5 was x.
本発明により、炊き上げ後低温下で長時間保存した後、再加熱した場合でも、ほぐれ性、艶や風味を保ったご飯又はおにぎり等の加工した食品を提供することができる。また、該ご飯を使用することで、家庭や弁当屋、コンビニエンスチェーンなどの小売店でも簡単にほぐれ性、風味や外観の劣化の少ない多彩な加工した食品の提供が可能となる。
According to the present invention, processed foods such as rice or rice balls that retain the looseness, gloss, and flavor even when reheated after being cooked for a long time after cooking can be provided. In addition, by using the rice, it is possible to easily provide various processed foods with little looseness, flavor and appearance deterioration at homes, lunch boxes, convenience stores and other retail stores.
Claims (4)
- 液状油脂１００重量部に対して、以下の乳化剤（Ａ）を３．０～５．０重量部、乳化剤（Ｂ）を０．５～２．０重量部、さらに乳化剤（Ｃ）～（Ｅ）のうち一種又は二種以上を０．５～２．０重量部配合した炊飯用油脂組成物。
乳化剤（Ａ）グリセリン重合度が６以上８以下のポリグリセリンと、縮合リシノレイン酸とのエステルであるポリグリセリン縮合リシノレイン酸エステル
乳化剤（Ｂ）炭素数１８以上２２以下の一価の不飽和脂肪酸と、ショ糖とのエステルであるショ糖脂肪酸エステル
乳化剤（Ｃ）グリセリン重合度が４以上１０以下のポリグリセリンと、炭素数１８以上２２以下の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル
乳化剤（Ｄ）全構成脂肪酸中、飽和脂肪酸の含量が１５重量％以下であるグリセリンモノ脂肪酸エステル
乳化剤（Ｅ）炭素数１８以上２２以下の一価の不飽和脂肪酸とソルビタンとのエステルであるソルビタン脂肪酸エステル The following emulsifier (A) is 3.0 to 5.0 parts by weight, the emulsifier (B) is 0.5 to 2.0 parts by weight, and the emulsifiers (C) to (E) with respect to 100 parts by weight of the liquid fat. An oil and fat composition for cooking rice containing 0.5 to 2.0 parts by weight of one or more of them.
Emulsifier (A) polyglycerol having a degree of polymerization of glycerol of 6 to 8 and a polyglycerin condensed ricinoleic acid ester emulsifier which is an ester of condensed ricinoleic acid (B) a monovalent unsaturated fatty acid having 18 to 22 carbon atoms, Sucrose fatty acid ester emulsifier which is an ester with sucrose (C) Polyglycerol fatty acid ester which is an ester of polyglycerol having a glycerol polymerization degree of 4 or more and 10 or less and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms Emulsifier (D) Glycerin monofatty acid ester emulsifier whose saturated fatty acid content is 15% by weight or less in all constituent fatty acids (E) Sorbitan fatty acid which is an ester of monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sorbitan ester - 請求項１に記載の炊飯用油脂組成物を精白米１００重量部に対して０．１～０．５重量部添加し炊飯したご飯。 Rice cooked by adding 0.1 to 0.5 parts by weight of the oil and fat composition for cooking rice according to claim 1 to 100 parts by weight of polished rice.
- 請求項２に記載のご飯を加工して得られる加工した食品。 Processed food obtained by processing the rice according to claim 2.
- 請求項１に記載の炊飯用油脂組成物を精白米１００重量部に対して０．１～０．５重量部添加し炊飯することによりご飯を製造するご飯の製造方法。 A method for producing rice in which rice is produced by adding 0.1 to 0.5 parts by weight of the oil / fat composition for cooking rice according to claim 1 to 100 parts by weight of polished rice.
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| JP2012505913A JP4980501B1 (en) | 2011-03-30 | 2011-10-20 | Oil composition for cooking rice |
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| JP2014138578A (en) * | 2012-12-19 | 2014-07-31 | Nisshin Oillio Group Ltd | Oil and fat composition for rice cooking, rice and its manufacturing method, and processed food |
| JP2014209887A (en) * | 2013-04-19 | 2014-11-13 | 日清オイリオグループ株式会社 | Fat composition for rice cooking, cooked rice and manufacturing method thereof, and processed food |
| JP2015192658A (en) * | 2014-03-19 | 2015-11-05 | 理研ビタミン株式会社 | Quality improver for rice |
| JP2017153472A (en) * | 2016-02-29 | 2017-09-07 | 株式会社Ｊ−オイルミルズ | Oil-and-fat composition for rice cooking and method for producing cooked rices |
| JP2018134001A (en) * | 2017-02-20 | 2018-08-30 | 株式会社Ｊ−オイルミルズ | Fat composition for rice cooking |
| JP2019058086A (en) * | 2017-09-25 | 2019-04-18 | 日清オイリオグループ株式会社 | Fat composition for cooked rice |
| JP2019129731A (en) * | 2018-01-29 | 2019-08-08 | 日清オイリオグループ株式会社 | Oil/fat composition for cooked rice, cooked rice and method for producing cooked rice |
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| CN103875828B (en) * | 2012-12-19 | 2018-12-21 | 日清奥利友集团株式会社 | It cooks with fat or oil composition, rice and its manufacturing method and processed food |
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| JP2014138578A (en) * | 2012-12-19 | 2014-07-31 | Nisshin Oillio Group Ltd | Oil and fat composition for rice cooking, rice and its manufacturing method, and processed food |
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| JP2019058086A (en) * | 2017-09-25 | 2019-04-18 | 日清オイリオグループ株式会社 | Fat composition for cooked rice |
| JP7254439B2 (en) | 2017-09-25 | 2023-04-10 | 日清オイリオグループ株式会社 | Fat and oil composition for cooking rice |
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Also Published As
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| CN103260420A (en) | 2013-08-21 |
| TW201238491A (en) | 2012-10-01 |
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| CN103260420B (en) | 2015-04-01 |
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