JP2018134001A - Oil composition for cooking rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil / fat composition for cooking rice, which is excellent in aging resistance, particularly aging resistance during refrigerated storage, and further suppresses a decrease in stickiness, by using the cooked grain at the time of cooking, and the use thereof. Provides a method for producing cooked rice. SOLUTION: In the oil and fat composition for rice cooking of the present invention, edible oil and fat, polyglycerin condensed lysinoleic acid ester is 0.01% by mass or more and 1.5% by mass or less, and sorbitan fatty acid ester is 0.01% by mass or more and 2% by mass. It is characterized by containing 0.05% by mass or more and 2% by mass or less of sucrose erucic acid ester. The method for producing cooked rice of the present invention is characterized in that the above-mentioned oil / fat composition for cooking rice is added by 0.2 parts by mass or more and 4 parts by mass or less with respect to 100 parts by mass of raw rice to cook the rice. [Selection diagram] None

Description

  The present invention relates to an oil and fat composition for cooking rice and a method for producing cooked rice using the same, more specifically, an oil and fat composition for cooking rice that can provide cooked rice with excellent aging resistance and stickiness, and aging using the same. The present invention relates to a method for producing cooked rice having excellent resistance and stickiness.

  An oil and fat composition for cooking rice for improving the texture of cooked rice is known. For example, Patent Document 1 proposes an oil / fat composition for cooked rice containing edible oil / fat and erucic acid ester as an emulsifier. When this oil and fat composition is used in a small amount for the production of cooked rice, it can be coated evenly on the cooked rice, and it is difficult for the cooked rice to adhere to the rice cooker and waste is reduced. Furthermore, cooked cooked rice has a plump and delicious luster, and it is said that the deliciousness is maintained even during refrigeration and freezing. However, as shown in Comparative Example 1 described later, cooked rice cooked using an oil and fat composition containing an erucic acid ester has an aging flavor after 1 day of storage at 20 ° C and 4 days after storage at 4 ° C. Inferior point, it is not possible to obtain comprehensively excellent cooked rice. Moreover, patent document 1 is not examining suppression of the fall of the stickiness of cooked rice.

  Patent Document 2 proposes an oil and fat composition in which two types of specific polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters are blended. Rice cooked using this oil / fat composition is said to be soft even if stored for more than one day, and has an excellent texture. However, Patent Document 2 does not consider suppression of aging resistance and stickiness reduction during refrigerated storage.

  Patent Document 3 includes a specific polyglycerin condensed ricinoleic acid ester and a specific sucrose fatty acid ester, and a specific polyglycerin fatty acid ester, a specific glycerin monofatty acid ester, and a specific sorbitan fatty acid ester. A blended oil and fat composition for cooking rice is disclosed. When using this oil and fat composition at the time of cooking, even if the addition amount to the polished rice is small, not only can the gloss, looseness, and flavor of the rice immediately after cooking be improved, but also the looseness of the rice after storage at low temperatures for a long time, It is said that there is little deterioration of gloss and flavor, and it is possible to reduce the looseness of rice after reheating, and deterioration of gloss and flavor. Patent document 3 is not examining suppression of the fall of the viscosity of the cooked rice at the time of normal temperature and cold storage.

JP-A-2001-17100 (oil-fat composition for cooked rice and cooked rice containing the same) JP 2014-20987A (Oil composition for cooking rice, rice and its production method, and processed food) WO2012 / 132079 (Oil composition for cooking rice)

  Conventional oil and fat compositions for cooking rice are not sufficiently effective in suppressing aging of cooked rice after storage (particularly after refrigerated storage). It is important that the cooked rice to be refrigerated is kept sticky. However, conventional oil and fat compositions for cooking rice have not been studied from the viewpoint of stickiness maintenance. Then, an object of this invention is to provide the fats and oils composition for cooking rice for obtaining the cooked rice excellent in aging tolerance, especially the aging tolerance at the time of refrigeration preservation | save, and also the suppression of the viscosity reduction was suppressed.

  As a result of intensive investigations to solve the above problems, the present inventors have found that when the oil and fat composition for rice cooking contains specific amounts of polyglycerin-condensed ricinoleic acid ester, sorbitan fatty acid ester and sucrose erucic acid ester, when refrigerated. The present invention has been completed by finding that it is possible to obtain a comprehensively excellent cooked rice including the suppression of aging resistance and stickiness reduction.

  That is, the present invention relates to edible oil and fat, polyglycerin condensed ricinoleic acid ester of 0.01% by mass to 1.5% by mass, sorbitan fatty acid ester of 0.01% by mass to 2% by mass, and sucrose erucic acid ester. Is an oil-fat composition for cooking rice, characterized by containing from 0.05% by mass to 2% by mass.

  The fatty acid of the sorbitan fatty acid ester is preferably an unsaturated fatty acid.

  It is preferable that the oil composition for cooking rice further contains 0.01% by mass or more and 2% by mass or less of polyglycerol fatty acid ester.

  The fatty acid of the polyglycerol fatty acid ester is preferably an unsaturated fatty acid.

  The degree of glycerol polymerization of the polyglycerol fatty acid ester is preferably 4 or more and 8 or less.

  The oil composition for cooking rice of the present invention may further contain a sucrose fatty acid ester other than sucrose erucic acid ester.

  The fatty acid of the sucrose fatty acid ester is preferably an unsaturated fatty acid.

  The present invention also provides an edible oil and fat, a polyglycerin condensed ricinoleic acid ester of 0.01% by mass to 1.5% by mass, a sorbitan fatty acid ester of 0.01% by mass to 2% by mass, and a sucrose erucic acid ester. , Which is cooked by adding 0.2 to 4 parts by mass to 100 parts by mass of the cooked oil and fat composition containing 0.05 to 2% by mass of rice. A method for producing the same is provided.

  The present invention also provides an edible oil and fat, a polyglycerin condensed ricinoleic acid ester of 0.01% by mass to 1.5% by mass, a sorbitan fatty acid ester of 0.01% by mass to 2% by mass, and a sucrose erucic acid ester. A method for suppressing a decrease in stickiness of cooked rice is provided, wherein an oil-fat composition for rice cooking containing 0.05 mass% or more and 2 mass% or less is added during rice cooking. In particular, it is possible to suppress a decrease in stickiness of cooked rice during refrigerated storage. Here, the temperature of refrigeration is more than 0 degreeC and 10 degrees C or less.

  The oil and fat composition for cooking rice of the present invention is used when cooking cooked rice, and is excellent in aging resistance of cooked rice, especially in aging control of cooked rice that has been refrigerated, and further reduced in stickiness. Can be provided. Therefore, according to the oil-fat composition for rice cooking of this invention, and the manufacturing method of cooked rice using the same, the cooked rice excellent in general can be provided.

  Hereinafter, embodiments of the present invention will be described in detail. The oil and fat composition for cooking rice of the present invention contains edible oil and fat, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester and sucrose erucic acid ester.

  The edible oil / fat is a base oil of the oil / fat composition for rice cooking of the present invention. Examples of edible oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kabok oil, sesame oil, evening primrose oil, 1 or 2 or more selected from vegetable oil and animal fats and oils such as cacao butter, shea butter, monkey fat, beef tallow, milk fat, pork fat, fish oil and whale oil, and hydrogenation, fractionation and transesterification Processed oils and fats that have been subjected to the above treatment are included.

  The edible fat / oil is preferably a liquid fat / oil at 25 ° C. from the viewpoint of workability during the production and use of the cooking oil / fat composition. For example, it is preferable to contain one or two or more kinds selected from oils and fats having an iodine value of 60 or more and medium chain fatty acid triglycerides such as soybean oil, rapeseed oil, corn oil, palm olein, rice oil, sunflower oil and sesame oil, More preferably, one or more selected from rapeseed oil and corn oil are included. The content of these fats and oils in the edible fats and oils is preferably 60% by mass or more, more preferably 80% by mass or more, and still more preferably 90% by mass or more. is there.

  The content of the edible fat / oil in the cooking oil / fat composition is preferably 88% by mass or more, more preferably 92% by mass or more, and the upper limit is not particularly limited, but the total of the oil / fat and the emulsifier is 100% by mass. % Or less. Moreover, the water content of the said oil-fat composition for rice cooking is 1 mass% or less, for example.

  The polyglycerin condensed ricinoleic acid ester is an ester bond of polyglycerin and condensed ricinoleic acid.

  The content of the polyglycerin-condensed ricinoleic acid ester in the cooking oil / fat composition is 0.01% by mass or more and 1.5% by mass or less, preferably 0.03% by mass or more and 1% by mass or less, and more. Preferably they are 0.03 mass% or more and 0.8 mass% or less, More preferably, they are 0.05 mass% or more and 0.5 mass% or less.

  The sorbitan fatty acid ester is obtained by esterifying a fatty acid with sorbitan. The type of the fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  The content of the sorbitan fatty acid ester in the oil and fat composition for cooking rice is 0.01% by mass or more and 2% by mass or less, preferably 0.05% by mass or more and 1.5% by mass or less, more preferably 0. It is 0.05 mass% or more and 1 mass% or less, More preferably, it is 0.05 mass% or more and 0.8 mass% or less, Most preferably, it is 0.08 mass% or more and 0.5 mass% or less.

  The oil composition for cooking rice of the present invention contains sucrose erucic acid ester together with the polyglycerin condensed ricinoleic acid ester and sorbitan fatty acid ester. By using these three types of emulsifiers together, it is possible not only to suppress the aging of cooked rice, but also to suppress the decrease in stickiness.

  The content of the sucrose erucic acid ester in the cooking oil / fat composition is 0.05% by mass or more and 2% by mass or less, preferably 0.05% by mass or more and 1.5% by mass or less, more preferably. Is 0.1 mass% or more and 1.2 mass% or less, More preferably, it is 0.2 mass% or more and 1 mass% or less.

  The oil composition for cooking rice of the present invention may contain a sucrose fatty acid ester other than sucrose erucic acid ester. The sucrose fatty acid ester is obtained by esterifying a fatty acid with sucrose. The type of the fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  When the oil and fat composition for cooking rice contains a sucrose fatty acid ester other than sucrose erucic acid ester, the total content of the sucrose fatty acid ester containing the sucrose erucic acid ester is 0.05% by mass or more and 2% by mass or less. Preferably, it is 0.05 mass% or more and 1.5 mass% or less, More preferably, it is 0.1 mass% or more and 1.2 mass% or less, More preferably, it is 0.2 mass% or more and 1 mass% It is as follows.

  The oil and fat composition for cooking rice of the present invention preferably contains a polyglycerin fatty acid ester. The polyglycerin fatty acid ester is obtained by esterifying a fatty acid with polyglycerin. The type of the fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  The degree of glycerol polymerization of the polyglycerol fatty acid ester is preferably 4 or more and 8 or less, more preferably 4 or more and 7 or less, still more preferably 5 or more and 7 or less, and most preferably 5. Further, the hydrophilic / lipophilic balance (HLB) is preferably 4 to 9, and more preferably 5 to 8. HLB (Hydrophilic-Lipophilic Balance) is a value representing the degree of affinity of the emulsifier to water and oil.

  The content of the polyglycerin fatty acid ester in the cooking oil / fat composition is preferably 0.01% by mass or more and 2% by mass or less, more preferably 0.05% by mass or more and 2% by mass or less, and still more preferably. Is 0.1 mass% or more and 1.5 mass% or less. By containing the polyglycerin fatty acid ester, the dispersibility of the oil composition for cooking rice during cooking is further improved.

  The oil-and-fat composition for rice cooking may contain an additive used for ordinary edible oils and fats as long as the effects of the present invention are not impaired. Specifically, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, silicone, tocopherol and the like can be mentioned.

  The present invention is also characterized by adding 0.2 to 4 parts by mass of the oil-fat composition for cooking rice to 100 parts by mass of raw rice and cooking the rice, which is excellent in suppressing stickiness reduction. A method for producing the same is provided.

  The amount of the oil composition for cooking rice is preferably 0.2 parts by mass or more and 3 parts by mass or less, more preferably 0.2 parts by mass or more and 2.5 parts by mass or less, with respect to 100 parts by mass of raw rice. It is. By setting it as a predetermined addition amount, a decrease in stickiness is suppressed, and cooked rice with excellent aging resistance can be obtained.

  The oil composition for rice cooking of the present invention is added before the rice cooking. Preferably, after adding water, the oil composition for rice cooking of the present invention is added. By doing in this way, the fall of stickiness is suppressed, and the cooked rice excellent in flavor and excellent in aging tolerance can be obtained.

  The cooked rice is a food mainly composed of rice such as white rice, red rice, vinegared rice, and cooked rice. In addition to rice, the cooked rice includes beans such as red beans; miscellaneous cereals such as bark, straw, and wheat; rice analogs that are kneaded with nutritional functional ingredients such as glucomannan, calcium, and iron; Meat such as; fish and shellfish such as Thailand; and ingredients such as fried chicken and hinoki.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples do not limit the present invention.

(Preparation of oil composition for cooking rice)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) was used as the edible oil / fat of the oil / fat composition for rice cooking of the present invention. The emulsifiers used are listed in Table 1.

  An oil and fat composition for cooking rice (both water contents are 1% by mass or less) was prepared with the formulation shown in Table 2 (unit: mass%).

(Evaluation of cooked rice)
Using the oil composition for cooking rice prepared above, a cooked rice was prepared according to the following procedure. 400 g of fresh rice (Niigata Koshihikari) was washed and immersed in water at 25 ° C. After 90 minutes, it was transferred to a sieve and drained. Water was added to this rice to make a total amount of 970 g and used as a cooked rice sample. 4 g of the oil / fat composition for cooking rice was added to the cooked rice sample and cooked in an electric rice cooker for home use. After cooking, the cooked rice with a bottom of 1 cm or more was lightly loosened and vacuum-cooled (23 ° C.). The packed rice was packed and covered. Eating after storage for 1 day at 20 ° C. (hereinafter referred to as “D + 1”) or after storage for 4 days at 4 ° C. (hereinafter referred to as “D + 4”), the evaluation was made based on the following evaluation criteria by the consultation of 3 persons. . D + 4 was evaluated after heating to about 65 ° C. with a microwave oven. The evaluation results are shown in Table 2.

(Flavor)
◎: The original flavor of the cooked rice is strong without any sense of incongruity. ○: Good without any sense of incongruity.

(Aging flavor)
◎: No aging flavor ○: Little aging flavor △: Little aging flavor ×: There is aging flavor

(Aging texture)
◎: No aging texture ○: Little aging texture △: A little aging texture ×: Aging texture

(Stickiness)
◎: Very sticky ○: Sticky △: Little sticky ×: Not sticky

  When using the oil and fat composition containing only the sucrose erucic acid ester of Comparative Example 1 as in Patent Document 1, the aging flavor deteriorated when stored at 20 ° C for 1 day and at 4 ° C for 4 days, and stored at 4 ° C for 4 days. The stickiness of time was also inferior. In Comparative Example 2 containing polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester instead of sucrose erucic acid ester of Comparative Example 1, aging during storage at 20 ° C. for 1 day and at 4 ° C. for 4 days Although the flavor was improved from Comparative Example 1, the stickiness during storage at 20 ° C. for 1 day deteriorated.

  On the other hand, in the oil and fat composition for rice cooking (Examples 1 and 2) containing a predetermined amount of sucrose erucic acid ester, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester according to the present invention, 20 ° C. for 1 day and 4 ° C. for 4 days. Aging during storage was suppressed, and a sticky good cooked rice could be obtained. In particular, from the comparison between Comparative Example 3 and Example 2, by using erucic acid as the fatty acid of the sucrose fatty acid ester as in the present invention, the stickiness of the cooked rice after storage at 20 ° C for 1 day and 4 ° C for 4 days is increased. It turns out that it can do well.

  Using the rice cooker obtained in Example 2, a rice ball was produced with a rice ball molding machine, and a rice ball could be produced without problems.

(Examination of the amount of sucrose erucic acid ester)
Except changing the compounding quantity of sucrose fatty acid ester, it is the same operation as Example 2, and prepared the oil-fat composition for rice cooking of Table 3 (all the content of water is 1 mass% or less). evaluated. The results are shown in Table 3.

  When the sucrose erucic acid ester of Comparative Example 2 was not contained, after storage at 4 ° C. for 4 days, there was an aging flavor and the stickiness was not good (Δ). On the other hand, according to the present invention, when 0.2 to 1.0% by mass of sucrose erucic acid ester is contained in the oil and fat composition for rice cooking, it is found that both aging flavor and stickiness after storage at 4 ° C. for 4 days are improved. (○).

Claims (9)

  Edible fats and oils, polyglycerin condensed ricinoleic acid ester 0.01% by mass to 1.5% by mass, sorbitan fatty acid ester 0.01% by mass to 2% by mass, and sucrose erucic acid ester 0.05% by mass The oil-fat composition for rice cooking characterized by containing 2 mass% or less above.   The fat composition for cooking rice according to claim 1, wherein the fatty acid of the sorbitan fatty acid ester is an unsaturated fatty acid.   Furthermore, the oil-fat composition for rice cooking of Claim 1 or 2 which contains 0.01 mass% or more and 2 mass% or less of polyglycerol fatty acid ester.   The fat composition for cooking rice according to claim 3, wherein the fatty acid of the polyglycerin fatty acid ester is an unsaturated fatty acid.   The oil-fat composition for rice cooking of Claim 3 or 4 whose glycerin polymerization degree of the said polyglyceryl fatty acid ester is 4-8.   Furthermore, the fats and oils composition for rice cooking as described in any one of Claims 1-5 containing sucrose fatty acid esters other than sucrose erucic acid ester.   The fat composition for cooking rice according to claim 6, wherein the fatty acid of the sucrose fatty acid ester is an unsaturated fatty acid.   Rice oil and fat composition for cooking according to any one of claims 1 to 7 is added to 0.2 to 4 parts by mass with respect to 100 parts by mass of raw rice, and cooked rice, Manufacturing method.   A method for suppressing a decrease in stickiness of cooked rice, wherein the oil-fat composition for cooking rice according to any one of claims 1 to 7 is added during cooking.