JP2008118986A - Oil and fat composition for cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for cooking which imparts cooked rice with improved rice-grain disaggregation, luster, palate feeling and taste in fry cooking such as fried rice, etc., and in cooking boiled rice such as rice ball, rice containing ingredient such as fish and vegetables, etc., by adding the composition to rice. <P>SOLUTION: The oil and fat composition for cooking is free from emulsifier, and contains rice oil and MCT (medium chain fatty acid triglyceride), and used to boiled rice such as plain boiled rice, salted rice, vinegared rice, boiled rice containing ingredient, fried rice, etc. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a cooking oil / fat composition, and more specifically, when fried rice and other food materials such as fried rice are cooked and cooked, there is no off-flavor odor and excellent taste and texture, rice grains and ingredients The rice has good looseness, and when cooking rice such as white rice, onigiri salted rice, sushi rice, and cooked rice, etc. It is related with the oil-fat composition for cooking which has the glossiness of rice and has the favorable looseness of rice and ingredients.

Examples of conventional oil and fat compositions for cooked rice include, for example, a method of blending lecithin in edible fat (Patent Document 1), a method of blending polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin in edible fat (Patent Document 2), edible Many proposals have been made, such as a method of blending polyglycerin-condensed ricinoleate and lecithin with fats and oils (Patent Document 3). However, it is essential that any composition contains an emulsifier such as lecithin, and by reducing the interfacial tension of the fats and oils by the action of these emulsifiers, the fats and oils are uniformly dispersed during rice cooking, and the adhesion between the rice grains The flavor of rice is improved, but on the other hand, the flavor of the emulsifier appears in the rice, and depending on the oil used, the oil itself may adversely affect the rice, resulting in a significant increase in the flavor of the rice. The current situation is losing.
JP-A-3-175937 JP 2002-153209 A JP-A-8-154603

  The present invention not only improves the looseness, luster and texture of rice by adding it to any of the cooked rice such as fried rice or cooked rice such as rice balls and cooked rice, but also very flavorful. It aims at providing the oil-fat composition for cooking from which the outstanding cooked rice is obtained.

  As a result of intensive research to solve the above problems, the present inventors have blended rice oil and MCT as edible fats and oils in a specific ratio, so that rice can be loosened without using an emulsifier such as lecithin. In addition to improving the properties, luster and texture, the present inventors have found that cooked rice having a very excellent flavor can be obtained, and the present invention has been completed.

  That is, the first of the present invention relates to a cooking oil / fat composition containing no emulsifier and containing rice oil and MCT (medium chain fatty acid triglyceride). A preferred embodiment relates to the above-described cooking oil / fat composition further comprising palm kernel oil and / or coconut oil. More preferably, the content of MCT is 1 to 30% by weight in the entire cooking fat composition, and more preferably, the content of rice oil in the entire cooking fat composition is as described above. The oil composition for cooking as described above, wherein the content of palm kernel oil and / or coconut oil is 40% by weight or less in the whole cooking oil composition. The present invention relates to a cooking oil / fat composition.

  According to the present invention, in any of the fried cooking of cooked rice such as fried rice or cooked rice such as rice balls and cooked rice, adding not only improves the looseness, gloss and texture of rice, but also very The cooking oil-and-fat composition from which the cooked rice excellent in flavor can be obtained can be provided.

  Hereinafter, the present invention will be described in more detail. The cooking oil / fat composition of the present invention contains rice oil and MCT (medium chain fatty acid triglyceride) mainly, and does not contain an emulsifier. From the viewpoint of cost, it is preferable to contain palm kernel oil and / or coconut oil. Further, a small amount of edible oils and fats other than those mentioned above, antioxidants such as vitamin E and rosemary extract, antifoaming agents such as silicone oil, etc. may be added to stabilize the composition. Furthermore, in order to improve the flavor of seasoned rice such as cooked rice, blended with flavored oil such as rice bran flavor oil that is obtained by transferring the flavor of roasted rice bran to oil and fat, and onion and garlic that are cooked in oil It is also possible to do. In addition, if content of edible fats and oils other than the above is 10 weight% or less in the whole cooking fat and oil composition including the case where flavor oil is used, there will be no problem in the expression of the effect of the present invention.

  The fats and oils used when preparing the flavor oil are not limited to rice oil, palm kernel oil, coconut oil, MCT, for example, high oleic rapeseed (canola) oil, palm oil, olive oil, sunflower oil, safflower oil, Vegetable oils such as high oleic safflower oil can also be used.

  The rice oil of the present invention is also called rice bran oil or rice oil. This oil is obtained by pressing or extracting fresh rice bran. The fatty acid composition is known to contain oleic acid, linoleic acid, palmitic acid and the like as a main component, and also contain abundant natural components such as γ-oryzanol and plant sterol, and has a good flavor. The content of the rice oil is preferably 40 to 90% by weight in the whole cooking oil / fat composition. If the amount is less than 40% by weight, the flavor of the rice may be impaired. If the amount is more than 90% by weight, the blending ratio of MCT will decrease in a balanced manner, and the looseness of the rice may decrease.

  The palm kernel oil of the present invention is an oil obtained from oil palm seeds by a pressing method. It has properties similar to coconut oil and is used for almost the same purpose as coconut oil, but most are used for food. The fatty acid composition is mainly composed of lauric acid, myristic acid, palmitic acid, oleic acid and the like, as with coconut oil. The larger the content of palm kernel oil and / or palm oil, the better from the viewpoint of cost, but 40% by weight or less is preferable. If the amount is more than 40% by weight, the amount of solid fat increases, so that the oil itself becomes hard even at room temperature, which may impair workability.

  The MCT of the present invention refers to a fatty acid having 6 to 12 carbon atoms, particularly a saturated fatty acid. Examples include caproic acid, caprylic acid, capric acid and lauric acid, and saturated fatty acids having 8 to 10 carbon atoms, particularly caprylic acid and capric acid are preferred. The content of MCT is preferably 1 to 30% by weight, and more preferably 2 to 20% by weight. If the amount is less than 1% by weight, the looseness of the rice may be reduced. If the amount is more than 30% by weight, a packing phenomenon may occur due to the similarity of the crystal structure of palm kernel oil and / or palm oil. Since it becomes high, fats and oils themselves are hardened even at room temperature, and workability may be impaired.

  The cooking oil / fat composition of the present invention can be widely used as long as it is cooked rice mainly composed of rice. Specifically, it can be used for ordinary white rice for bento products, salted rice for rice balls, vinegared rice for sushi, cooked rice, fried rice such as fried rice, and Western-flavored rice such as pilaf and chicken rice. As a method of use, it is added as a stir-fried oil during cooking. When cooking rice, it can be added either before or after cooking, but for white rice, salted rice, vinegared rice, cooked rice, etc., industrially, add rice before cooking to cook rice Is common. 0.3-8 weight part is preferable with respect to 100 weight part of rice, and, as for the usage-amount of the oil-fat composition for cooking, 0.5-5 weight part is more preferable. In addition, when the flavor and taste of rice itself such as white rice, rice balls, and sushi rice are important in cooking rice, the amount of cooking oil composition used is as low as 0.3 to 1 part by weight per 100 parts by weight of rice. It is preferable to keep it. On the other hand, in the case of seasoned rice such as cooked rice and pilaf, or in the case of fried cooking, the amount of cooking oil composition used may be 0.8 to 5 parts by weight with respect to 100 parts by weight of rice. Even if it is used to a certain extent, the effect on flavor and taste is small.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of looseness of rice>
The rice (white rice) and cooked rice obtained in the examples and comparative examples were visually evaluated. The evaluation criteria at that time were as follows. ◎: Rice grains do not stick to each other and are loosened, ○: Rice grains do not stick so much and are loosened, △: Some lump of rice grains are recognized in some places, ×: The whole rice is sticky and becomes a lump, I'm not unraveled.

<Eating texture evaluation of rice>
The cooked rice obtained in the examples and comparative examples was eaten by five panelists, and the sensory evaluation results were collected. The evaluation criteria at that time were as follows. ◎: Each grain of rice has stickiness and feels the original texture without adding any oil or fat. ○: The rice grain remains sticky and has the original texture without adding any oil or fat. Close, Δ: rice grain is less sticky and does not feel the original texture of rice, ×: rice grain is not sticky and is not the original texture of rice.

<Eating quality evaluation of rice>
The rice (white rice) and cooked rice obtained in the examples and comparative examples were eaten by five panelists, and the sensory evaluation results were collected. The evaluation criteria at that time were as follows. A: There is an original taste of rice, and there is no off-flavor, odor: The original taste of rice remains, and there is not much off-flavor, △: The original taste of rice is not felt, a little off-flavor is felt, × : There is no original taste of rice, and it has a nasty smell.

(Examples 1-8) Preparation of cooking fat composition A cooking fat composition was manufactured according to the formulation shown in Table 1. That is, after mixing rice oil, MCT, palm kernel oil, and coconut oil, they were heated and mixed at 40 ° C. to obtain a cooking oil / fat composition of the present invention.

(Examples 9 to 16 and Comparative Examples 1 to 4) Rice (white rice) taste test 100 parts by weight of fresh rice (Niigata Koshihikari) was washed and immersed in water at 20 ° C for 60 minutes. It was. 106 parts by weight of water and cooking oil / fat compositions of Examples 1 to 8 (Examples 9 to 16), soybean oil (Comparative Example 1), corn oil (Comparative Example 2), or rice 0.6 parts by weight of oil (Comparative Example 3) was added and cooked in a home electric rice cooker. In addition, what cooked rice without adding fats and oils was added as Comparative Example 4. After the rice was transferred to a vat and subjected to rough heat, it was sealed in a plastic bag and stored at 20 ° C. for 24 hours, and then the looseness, texture, and taste (flavor) were subjected to sensory evaluation. The sensory evaluation results are shown in Table 2.

(Examples 17 to 24 and Comparative Examples 5 to 8) Cooked rice 100 parts by weight of raw rice (Niigata Koshihikari) was washed, immersed in water at 20 ° C. for 60 minutes, transferred to a sieve, drained, and used for home use. Moved to electric rice cooker. Next, in a rice cooker, 95 parts by weight of water, the cooking oil / fat composition of Examples 1 to 8 (Examples 17 to 24), soybean oil (Comparative Example 5), corn oil (Comparative Example 6), or rice 2 parts by weight of oil (Comparative Example 7), 33 parts by weight of deep-fried minced meat, 16 parts by weight of shiitake mushrooms, 16 parts by weight of enoki mushrooms, 12 parts by weight of soy sauce, 7 parts by weight of sake, 4 parts by weight of mirin, 0 parts of sodium glutamate .3 parts by weight was added and lightly mixed and cooked. In addition, what was cooked without adding fats and oils was added as Comparative Example 8. After cooking the rice, it was lightly agitated, the ingredients were evenly dispersed, cooked rice was prepared, transferred to a bat, taken up with heat, wrapped in wraps and frozen. The frozen cooked rice was stored at −20 ° C. for 1 month, then reheated in a home microwave oven and taken out of the wrap, and subjected to sensory evaluation on looseness, texture, and taste (flavor). The sensory evaluation results are shown in Table 3.

(Examples 25 to 32 and Comparative Examples 9 to 11) Fried rice After 100 parts by weight of white rice was cut with water and immersed for 60 minutes, water was added so that the total amount would be 200 parts by weight. Obtained. 5 weights of cooking oil / fat compositions of Examples 1 to 8 (Examples 25 to 32), soybean oil (Comparative Example 9), corn oil (Comparative Example 10), or rice oil (Comparative Example 11) in a frying pan 60 parts by weight of whole egg that has been mixed and mixed well, 180 parts by weight of cooked rice, 1 part by weight of salt as seasoning, 3.5 parts by weight of soy sauce, granule bouillon (Nestlé Japan Co., Ltd., trade name “Maggie” "Buillon") 3.5 parts by weight and sodium glutamate 0.3 parts by weight were added in order and fried. Just before the frying was finished, 6 parts by weight of chopped green onions were added and mixed to prepare fried rice. Immediately after cooking, the fried rice was packed in a small bag and frozen. The frozen fried rice was stored at −20 ° C. for 1 month, then reheated in a home microwave oven and taken out from the sachet, and subjected to sensory evaluation on looseness, texture, and taste (flavor). The sensory evaluation results are shown in Table 4.

  From the results shown in Tables 2 to 4, by using the cooking oil / fat composition of the present invention for white rice, cooked rice, and fried rice, the looseness of the rice grains is good and the taste (flavor) is very good. Excellent cooked rice is obtained.

Claims (5)

  A cooking oil / fat composition containing no emulsifier and containing rice oil and MCT (medium chain fatty acid triglyceride).   Furthermore, the oil-fat composition for cooking of Claim 1 containing palm kernel oil and / or coconut oil.   The cooking fat composition according to claim 1 or 2, wherein the content of MCT is 1 to 30% by weight in the entire cooking fat composition.   The cooking oil / fat composition according to claim 1, wherein the content of rice oil is 40 to 90% by weight in the whole cooking fat / fat composition.   The cooking fat composition according to any one of claims 2 to 4, wherein the content of palm kernel oil and / or palm oil is 40% by weight or less in the entire cooking fat composition.