JP5876438B2 - Oil composition for cooking rice, method for producing rice, and method for producing processed food - Google Patents

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 [6].

[1] The following emulsifier (A) 0.2 to 2.5 parts by mass and / or the following emulsifier (B) 0.5 to 2.5 parts by mass, The emulsifier (A) or the emulsifier (B) contains only 0.2 to 1.0 parts by mass of the following emulsifier (C) and / or 0.2 to 1.0 parts by mass of the following emulsifier (D). Is larger than the content of the emulsifier (C) and / or the emulsifier (D), and the total content of the emulsifiers (A) to (D) is based on 100 parts by mass of the liquid fat. The oil composition for cooking rice which is 1.0-5.0 mass parts.
Emulsifier (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. Emulsifier (B): degree of glycerol polymerization being 2. Polyglycerin fatty acid ester which is an ester of polyglycerin and monovalent unsaturated fatty acid having 18 carbon atoms. Emulsifier (C): Ester of sorbitan and saturated fatty acid having 18 carbon atoms or monovalent unsaturated fatty acid. Sorbitan fatty acid ester emulsifier (D): Sucrose fatty acid ester which is an ester of sucrose and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms [2] The content of the emulsifier (A) The oil and fat composition for cooking rice according to [1], which is larger than the content of C) and / or the emulsifier (D).
[3] The fat composition for cooking rice according to [1] or [2], wherein the content of the emulsifier (B) is larger than the content of the emulsifier (C) and / or the emulsifier (D). object.
[4] 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 [3] to 100 parts by mass of polished rice . The manufacturing method of the rice to manufacture .
[5] A method for producing a processed food obtained by processing the rice produced by the method for producing rice described in [4] .

  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 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 the following emulsifier (A) 0.2-2.5 mass part and / or the following emulsifier (B) as an emulsifier with respect to 100 mass parts of liquid fats and oils. ) 0.5 to 2.5 parts by mass and the following emulsifier (C) 0.2 to 1.0 part by mass and / or the following emulsifier (D) 0.2 to 1.0 part by mass only. .

  As the emulsifier (A) in the embodiment of the present invention, 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. Use. Among them, it is preferable to use 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 having 18 carbon atoms or a saturated fatty acid having 22 carbon atoms, and having a degree of glycerol polymerization of 10. It is more preferable to use a polyglycerol fatty acid ester which is an ester of polyglycerol and a monovalent unsaturated fatty acid having 18 carbon atoms.

  Content of the emulsifier (A) in the oil-fat composition for rice cooking is 0.2-2.5 mass parts with respect to 100 mass parts of liquid fats and oils, and it is 0.5-2.5 mass parts. Preferably, it is 0.8-2.5 mass parts, More preferably, it is 1.0-2.5 mass parts. When used in combination with the emulsifier (B), it is preferably 0.3 to 2.0 parts by mass, more preferably 0.5 to 1.5 parts by mass, and 0.7 to 1.3 parts by mass. More preferably, it is a part. Moreover, it is preferable that content of an emulsifier (A) is more than the content of an emulsifier (C) and an emulsifier (D), and is larger than content of an emulsifier (C) and an emulsifier (D). It is more preferable that it is 2 to 4 times the content of the emulsifier (C) or the emulsifier (D).

  As the emulsifier (B) in the embodiment of the present invention, polyglycerol fatty acid ester which is an ester of polyglycerol having a glycerol polymerization degree of 2 and a monovalent unsaturated fatty acid having 18 carbon atoms is used.

  Content of the emulsifier (B) in the oil-fat composition for rice cooking is 0.5-2.5 mass parts with respect to 100 mass parts of liquid fats and oils, and it is 1.0-2.5 mass parts. Preferably, it is 1.3-2.5 mass parts, More preferably, it is 1.5-2.5 mass parts. When used in combination with the emulsifier (A), the amount is preferably 0.8 to 2.0 parts by mass, more preferably 1.0 to 2.0 parts by mass, and 1.2 to 1.8 parts by mass. More preferably, it is a part. Moreover, it is preferable that content of an emulsifier (B) is more than the content of an emulsifier (C) and an emulsifier (D), and is larger than content of an emulsifier (C) and an emulsifier (D). It is more preferable that it is 2 to 4 times the content of the emulsifier (C) or the emulsifier (D).

  As the emulsifier (C) in the embodiment of the present invention, a sorbitan fatty acid ester which is an ester of sorbitan and a saturated fatty acid having 18 carbon atoms or a monovalent unsaturated fatty acid is used. Among them, it is preferable to use a sorbitan fatty acid ester which is an ester of sorbitan and a monovalent unsaturated fatty acid having 18 carbon atoms.

  Content of the emulsifier (C) in the fats and oils composition for rice cooking is 0.2-1.0 mass part with respect to 100 mass parts of liquid fats and oils, and it is 0.5-1.0 mass part. Preferably, it is 0.7-1.0 mass part. When using together with an emulsifier (D), it is preferable that it is 0.2-0.8 mass part, and it is more preferable that it is 0.3-0.7 mass part.

  As the emulsifier (D) in the embodiment of the present invention, sucrose fatty acid ester which is an ester of sucrose and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms is used. Among them, it is preferable to use a sucrose fatty acid ester which is an ester of sucrose and a monovalent unsaturated fatty acid having 18 or 22 carbon atoms, and an ester of sucrose and a monovalent unsaturated fatty acid having 22 carbon atoms. It is more preferable to use a sucrose fatty acid ester.

  Content of the emulsifier (D) in the fats and oils composition for rice cooking is 0.2-1.0 mass part with respect to 100 mass parts of liquid fats and oils, and it is 0.25-1.0 mass part. Preferably, it is 0.3-1.0 mass part. When using together with an emulsifier (C), it is preferable that it is 0.2-0.8 mass part, and it is more preferable that it is 0.2-0.5 mass part.

  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 emulsifiers (A) to (D) used in the present invention is preferably 0.6 to 6.0 parts by mass, and 1.0 to 5.0 parts by mass with respect to 100 parts by mass of the liquid fat. More preferably, it is 1.2-4.0 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. Examples 3, 4, and 8 are reference examples.

[Production of oil composition for cooking rice]
Corn oil was used as the liquid oil and fat, and the oil and fat compositions for rice cooking of Examples 1 to 8 and Comparative Examples 1 to 3 were prepared according to the formulations shown in Tables 1 and 2. The compounding amounts in Tables 1 and 2 are numerical values 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)
Emulsifier (B): Diglycerin monooleate (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.)
Emulsifier (C): sorbitan monooleate (trade name: Sunsoft No. 81S, manufactured by Taiyo Chemical Co., Ltd.)
Emulsifier (D): Sucrose erucic acid ester (trade name: ER-290, manufactured by Mitsubishi Chemical Foods)

[Manufacture of rice (cooked rice)]
After adding water 1.4 times the amount of polished rice to polished rice and immersing for 1 hour, each of the obtained oil and fat compositions for cooking rice in Examples 1 to 8 and Comparative Examples 1 to 3 is polished rice. It added so that it might become 1.0 mass part (Example 8 is 0.5 mass part) with respect to 100 mass parts, and stirred well. Then, rice was manufactured by cooking with an electric rice cooker.

  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]
Packed around 60g in a sugar beet container so as not to crush the rice grains of the resulting rice, and evaluated the looseness and stickiness after 1 hour with 5 panelists based on the evaluation criteria shown in Table 3 below (discussed by 5 people) 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]
Rice 35 obtained in the range of 80 to 85 g was packed into a 35 mm triangular rice ball molding machine 1, covered, and rice balls 10 were molded. It was allowed to stand at 20 ° C. for 48 hours.
FIG. 1 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. 2 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 10 is not removed from the molding machine 1 but placed on the measuring table 2 of the rheometer together with the molding machine 1, and using a plunger 3 having a diameter of 3 cm, the speed is 60 mm / min. Under the measurement conditions, compression of the rice ball 10 was started (point a in FIG. 2), and the plunger 3 was pushed down to 70% compression (onigiri height 28 mm) (to point b in FIG. 2). Thereafter, the plunger 3 was pulled up until the plunger 3 was separated from the rice ball 10. The torque between ab (kgf · m) was measured over time with a rheometer, and the hardness area shown in FIG. 2 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.

10: Onigiri, 1: Onigiri molding machine, 2: Measuring table, 3: Plunger

Claims (5)

The following emulsifier (A) 0.2-2.5 parts by mass and / or the following emulsifier (B) 0.5-2.5 parts by mass, and It contains only 0.2 to 1.0 parts by mass of the emulsifier (C) and / or 0.2 to 1.0 parts by mass of the following emulsifier (D),
The content of the emulsifier (A) or the emulsifier (B) is greater than the content of the emulsifier (C) and / or the emulsifier (D),
The total content of the emulsifiers (A) to (D) is 1.0 to 5.0 parts by mass with respect to 100 parts by mass of the liquid oil and fat.
Emulsifier (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. Emulsifier (B): degree of glycerol polymerization being 2. Polyglycerin fatty acid ester which is an ester of polyglycerin and monovalent unsaturated fatty acid having 18 carbon atoms. Emulsifier (C): Ester of sorbitan and saturated fatty acid having 18 carbon atoms or monovalent unsaturated fatty acid. Sorbitan fatty acid ester Emulsifier (D): Sucrose fatty acid ester which is an ester of sucrose and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms The fat composition for cooking rice according to claim 1, wherein the content of the emulsifier (A) is larger than the content of the emulsifier (C) and / or the emulsifier (D). The oil and fat composition for cooking rice according to claim 1 or 2, wherein the content of the emulsifier (B) is larger than the content of the emulsifier (C) and / or the emulsifier (D). 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 1-3 with respect to 100 mass parts of polished rice. . Method for manufacturing a processed food obtained by processing the rice produced by the production method of rice according to claim 4.

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