JP2014138578A - Oil and fat composition for rice cooking, rice and its manufacturing method, and processed food - Google Patents

Abstract

[PROBLEMS] To provide an oil and fat composition for cooking rice that is soft even when stored for more than one day, and cooked using the oil and fat composition for cooking rice, a method for producing the same, and Provide processed foods produced by processing the rice.
SOLUTION: 100 parts by mass of liquid fat / oil, emulsifier (A): poly which is an ester of polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and unsaturated fatty acid or saturated fatty acid having 12 to 24 carbon atoms 0.2 to 2.5 parts by mass of glycerin fatty acid ester, emulsifier (B): 0 polyglycerin fatty acid ester which is an ester of polyglycerin having a degree of glycerin polymerization of 2 and an unsaturated fatty acid having 18 to 22 carbon atoms. .5 to 2.5 parts by mass, emulsifier (C): Oil for cooking rice containing 0.2 to 1.0 parts by mass of glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all the constituent fatty acids Composition.
[Selection figure] None

Description

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

  Conventionally, as an oil / fat composition used for cooking rice, an oil / fat composition containing diglycerin monofatty acid ester and decaglycerin pentafatty acid ester (Patent Document 1), an oil / fat composition containing oil / fat, monoglyceride and polyglycerin fatty acid ester A thing (patent document 2) etc. are known.

Japanese Patent Laid-Open No. 9-191839 JP 2008-245637 A

  However, according to the conventional oil and fat composition, when cooked rice is stored for 1 day or more, it becomes hard and it is difficult to maintain an excellent texture.

  Accordingly, an object of the present invention is to provide a rice cooking oil and fat composition that is soft even if the cooked rice is stored for one day or more, and can maintain an excellent texture, and rice cooked using the rice cooking oil and fat composition and The manufacturing method and the processed food manufactured by processing the said rice are provided.

  In order to achieve the above object, the present invention provides the following [1] to [7].

[1] 0.2 to 2.5 parts by mass of the following emulsifier (A), 0.5 to 2.5 parts by mass of the following emulsifier (B), Oil composition for cooking rice containing 0.2 to 1.0 part by mass of C).
Emulsifier (A): Polyglycerol fatty acid ester emulsifier (B) which is an ester of polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and an unsaturated fatty acid or saturated fatty acid having 12 to 24 carbon atoms. Polyglycerin fatty acid ester emulsifier (C) which is an ester of polyglycerin and unsaturated fatty acid having 18 to 22 carbon atoms: glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all constituent fatty acids [2] The above-mentioned emulsifier (A) is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a glycerol polymerization degree of 10 and a monovalent unsaturated fatty acid or saturated fatty acid having 18 to 22 carbon atoms [1] ] The oil-fat composition for rice cooking of description.
[3] The above [1] or [2], wherein the emulsifier (B) is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a glycerol polymerization degree of 2 and a monovalent unsaturated fatty acid having 18 carbon atoms. The oil-fat composition for cooking rice as described in 2.
[4] The rice cooker according to any one of [1] to [3], wherein the emulsifier (C) is a glycerin monofatty acid ester having an unsaturated fatty acid content of 80% by mass or more in all the constituent fatty acids. Oil and fat composition.
[5] Rice cooked by adding 0.2 to 2.0 parts by mass of the oil / fat composition for rice cooking according to any one of [1] to [4] to 100 parts by mass of polished rice.
[6] A processed food obtained by processing the rice according to [5].
[7] Rice is cooked by adding 0.2 to 2.0 parts by mass of the oil and fat composition for rice cooking according to any one of [1] to [4] to 100 parts by mass of polished rice. The manufacturing method of the rice to manufacture.

  According to the present invention, even if the cooked rice is stored for 1 day or longer, it is soft and can provide a long-lasting texture, cooked rice using the cooked oil and fat composition, and a method for producing the same. And the processed food manufactured by processing the said rice can be provided.

It is explanatory drawing of the method of evaluating the loosening degree and stickiness of the rice ball which concerns on embodiment of this invention with a rheometer. It is a figure which shows the measurement result (an example) by the rheometer in the evaluation method of FIG. It is explanatory drawing of the method of evaluating the hardness (softness) of the rice ball which concerns on embodiment of this invention with a rheometer. It is a figure which shows the measurement result (an example) by the rheometer in the evaluation method of FIG.

[Oil composition for cooking rice]
The oil and fat composition for rice cooking which concerns on embodiment of this invention is 0.2-2.5 mass parts of the following emulsifiers (A) with respect to 100 mass parts of liquid fats and oils, and the following emulsifier (B) is 0.00. 5 to 2.5 parts by mass and 0.2 to 1.0 parts by mass of the following emulsifier (C) are contained.

  The emulsifier (A) is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and an unsaturated fatty acid or a saturated fatty acid having 12 to 24 carbon atoms. A polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 10 to 12 and a monovalent unsaturated fatty acid or saturated fatty acid having 16 to 24 carbon atoms is preferable. More preferably, it is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 10 and a monovalent unsaturated fatty acid or saturated fatty acid having 18 to 22 carbon atoms.

  Content of an emulsifier (A) is 0.2-2.5 mass parts with respect to 100 mass parts of liquid fats and oils, It is preferable that it is 1.0-2.0 mass parts, 1.0-1 More preferably, it is 5 parts by mass.

  The emulsifier (B) is a polyglycerin fatty acid ester which is an ester of polyglycerin having a degree of glycerin polymerization of 2 and an unsaturated fatty acid having 18 to 22 carbon atoms. Preferably, it is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 2 and a monovalent unsaturated fatty acid having 18 to 20 carbon atoms. More preferably, it is a polyglycerol fatty acid ester which is an ester of a polyglycerol having a degree of glycerol polymerization of 2 and a monovalent unsaturated fatty acid having 18 carbon atoms.

  Content of an emulsifier (B) is 0.5-2.5 mass parts with respect to 100 mass parts of liquid fats and oils, It is preferable that it is 0.5-2.0 mass parts, 0.6-1 More preferably, it is 0.0 parts by mass.

  The emulsifier (C) is a glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all the constituent fatty acids. Preferably, it is a glycerin monofatty acid ester having an unsaturated fatty acid content of 80% by mass or more in all constituent fatty acids. The unsaturated fatty acid preferably contains 75% or more of an unsaturated fatty acid having 18 to 22 carbon atoms, 60% or more of a divalent unsaturated fatty acid having 18 to 22 carbon atoms, and 18 to 22 carbon atoms. It is more preferable that it contains 10% or more of a monovalent unsaturated fatty acid.

  Content of an emulsifier (C) is 0.2-1.0 mass part with respect to 100 mass parts of liquid fats and oils, It is preferable that it is 0.2-0.5 mass part, 0.3-0 More preferably, it is 5 parts by mass.

  Although the liquid fat used in the embodiment of the present invention is not particularly limited, it is preferably a fat that is liquid at 5 ° C. and manufactured from a plant raw material. Specific examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, olive oil, and sesame oil. 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 two or more mixed oils, and liquid oils obtained by separating the transesterified oils as necessary can be used in the same manner. It is.

  The total amount of the emulsifiers (A) to (C) used in the present invention is preferably 0.9 to 6.0 parts by mass, and 1.5 to 5.0 parts by mass with respect to 100 parts by mass of the liquid fat. More preferably, it is 2.0-5.0 mass parts.

  The manufacturing method of the oil-fat composition for rice cooking which concerns on embodiment of this invention is not specifically limited, Usually, it can manufacture by making each emulsifier stir and dissolve 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.

[Rice and its manufacturing method]
The rice according to the embodiment of the present invention has the above-described oil and fat composition for cooking rice in an amount of 0.2 to 2.0 parts by mass, preferably 0.5 to 1.0 parts by mass, based on 100 parts by mass of polished rice. Preferably, 1.0 part by mass is added and cooked.

  As the method for producing the rice, for example, 1.3 to 1.5 times as much water as polished rice, preferably 1.4 times the amount of water is added to polished rice for 0.5 to 2 hours, preferably 1 After being soaked for ~ 1.5 hours, the oil composition for cooking rice according to the embodiment of the present invention is added to 0.2 to 2.0 parts by mass with respect to 100 parts by mass of polished rice, and the rice cooker It can be manufactured by cooking rice.

〔processed food〕
The processed food according to the embodiment of the present invention is obtained by processing the rice. Examples of processed foods include rice balls, rice balls, fried rice, and omelet rice.

[Effect of the embodiment of the present invention]
According to the oil and fat composition for rice cooking which concerns on embodiment of this invention, even if it stores for 1 day or more, it can be cooked rice which is soft and can last long excellent texture. In addition, rice that can be easily cracked, not sticky, and can produce rice balls with good moldability can be obtained.

  EXAMPLES Next, although an Example demonstrates this invention, this invention is not restrict | limited at all by these Examples.

[Production of oil composition for cooking rice]
Corn oil was used as the liquid fat and oil, and the oil and fat compositions for rice cooking of Examples 1 to 7 and Comparative Examples 1 to 4 were prepared according to the formulation shown in Table 1. The compounding amount in Table 1 is a numerical value expressed in parts by mass with respect to 100 parts by mass of corn oil.

<Materials used>
Emulsifier (A): Decaglycerin pentaoleate (trade name: O-50D, manufactured by Mitsubishi Chemical Foods), Decaglycerin behenic acid ester (trade name: B-100D, manufactured by Mitsubishi Chemical Foods)
Emulsifier (B): Diglycerin monooleate (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.)
Emulsifier (C): Distilled monoglyceride (trade name: Emulgie MU, manufactured by Riken Vitamin Co., Ltd., content of unsaturated fatty acid in all constituent fatty acids 80% by mass)

[Manufacture of rice (cooked rice)]
After adding water of 1.4 times the amount of polished rice to polished rice and letting it soak for 1 hour, each of the obtained oil and fat compositions for cooking rice in Examples 1 to 7 and Comparative Examples 1 to 4 is polished rice. It added so that it might become 1.0 mass part with respect to 100 mass parts, and stirred well. Then, rice was manufactured by cooking with an electric rice cooker.

  Moreover, after adding water 1.4 times the amount of polished rice to polished rice and immersing for 1 hour, either of the obtained oil composition for cooking rice of Examples 2 and 3 and Comparative Example 3 was polished rice, respectively. It added so that it might become 0.5 mass part with respect to 100 mass parts, and stirred well. Then, rice was manufactured by cooking with an electric rice cooker (Examples A and B and Comparative Example A).

  30 minutes after cooking, move to a 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 no steam comes out, then stir once every 15 minutes, When the temperature of the rice was around 40 ° C., it was wrapped and subjected to the next evaluation.

[Evaluation 1]
A wrap was laid in a 35 mm triangular rice ball molding machine, and the rice obtained in the range of 80 to 85 g was packed therein, covered with a lid, and a rice ball was molded. It was allowed to stand at 20 ° C. for 1 hour.
FIG. 1 is an explanatory diagram of a method for evaluating the looseness and stickiness of a rice ball according to an embodiment of the present invention using a rheometer. Moreover, FIG. 2 is a figure which shows the measurement result (an example) by the rheometer in the evaluation method of FIG.
After standing for 1 hour, the rice ball 1 was taken out together with the wrap 2 from the rice ball molding machine, placed on the measuring table 3 of the rheometer, and the wrap 2 was peeled off from the side surface of the rice ball 1. Using the plunger 4 having a diameter of 3 cm, the compression of the rice ball 1 was started under the measurement conditions of a speed of 120 mm / min (point a in FIG. 2), and up to 60% compression (rice ball height 21 mm) (see FIG. 2). The plunger 4 was pushed down. Thereafter, the plunger 4 was pulled up until the plunger 4 was separated from the rice ball 1 (up to point c in FIG. 2). The torque between ab (kgf · m) is measured over time with a rheometer, the loosening area shown in FIG. 2 is calculated, and the torque between bc (kgf · m) is measured over time. The sticky area shown was calculated. Each was performed 10 times, and the average value was obtained. The calculation results are shown in Tables 1 and 2. The lower each value, the easier it is to loosen and it is harder to stick.
In addition, the rice grains of the resulting rice were packed in a sugar beet container around 60 g so as not to crush them, and the evaluation criteria shown in Table 3 below (discussed by 5 people) were determined by 5 panelists as to how loose and sticky after 1 hour. Evaluation was carried out. The evaluation results are shown in Tables 1 and 2.

[Evaluation 2]
The rice grains of the resulting rice were packed in a sugar beet container around 60 g so as not to be crushed, and the texture after 48 hours was evaluated by 5 expert panelists according to the evaluation criteria shown in Table 3 below (5 discussions). . The evaluation results are shown in Tables 1 and 2.

[Evaluation 3]
A rice ball molded in the same manner as in Evaluation 1 (without using wrap 2) was left at 20 ° C. for 48 hours.
FIG. 3 is an explanatory diagram of a method for evaluating the hardness (softness) of a rice ball according to an embodiment of the present invention using a rheometer. Moreover, FIG. 4 is a figure which shows the measurement result (an example) by the rheometer in the evaluation method of FIG.
After leaving for 48 hours, the lid is removed and the rice ball is not removed from the molding machine 5 but placed on the measuring table 3 of the rheometer together with the molding machine 5 and measured at a speed of 60 mm / min using a plunger 4 having a diameter of 3 cm. Under the conditions, compression of the rice ball 1 was started (point a in FIG. 4), and the plunger 4 was pushed down to 70% compression (onigiri height 28 mm) (to point b in FIG. 4). Thereafter, the plunger 4 was pulled up until the plunger 4 was separated from the rice ball 1. The torque between ab (kgf · m) was measured over time with a rheometer, and the hardness area shown in FIG. 4 was calculated. Each was performed 10 times, and the average value was obtained. The calculation results are shown in Tables 1 and 2. The lower the value, the softer it is.

1: Onigiri, 2: Lapping, 3: Measuring table, 4: Plunger, 5: Onigiri molding machine

Claims (7)

0.2 to 2.5 parts by mass of the following emulsifier (A), 0.5 to 2.5 parts by mass of the following emulsifier (B), and the following emulsifier (C) to 100 parts by mass of the liquid fat. An oil and fat composition for cooking rice containing 0.2 to 1.0 part by mass.
Emulsifier (A): Polyglycerol fatty acid ester emulsifier (B) which is an ester of polyglycerol having a glycerol polymerization degree of 8 or more and 12 or less and an unsaturated fatty acid or saturated fatty acid having 12 to 24 carbon atoms. Polyglycerin fatty acid ester emulsifier (C) which is an ester of polyglycerin and unsaturated fatty acid having 18 to 22 carbon atoms: glycerin monofatty acid ester having an unsaturated fatty acid content of 75% by mass or more in all constituent fatty acids   The said emulsifier (A) is a polyglycerol fatty acid ester which is an ester of polyglycerol having a glycerol polymerization degree of 10 and a monovalent unsaturated fatty acid or saturated fatty acid having 18 to 22 carbon atoms. Oil composition for cooking rice.   The said emulsifier (B) is polyglycerol fatty acid ester which is ester of polyglycerol with a glycerol polymerization degree of 2 and a C18 monovalent unsaturated fatty acid. For rice cooking of Claim 1 or Claim 2 Oil composition.   The oil and fat composition for cooking rice according to any one of claims 1 to 3, wherein the emulsifier (C) is a glycerin monofatty acid ester having an unsaturated fatty acid content of 80 mass% or more in all constituent fatty acids.   The rice which cooked the oil-fat composition for rice cooking of any one of Claims 1-4 by adding 0.2-2.0 mass parts with respect to 100 mass parts of polished rice.   Processed food obtained by processing the rice according to claim 5.   The manufacturing method of the rice which manufactures rice by adding 0.2-2.0 mass parts of the oil-fat composition for rice cooking of any one of Claims 1-4 with respect to 100 mass parts of polished rice. .

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