JP5982032B2 - Cooking rice using cooking oil - Google Patents

Description

  The present invention relates to rice cooking technology, and more particularly to rice cooking technology using rice cooking oil.

  Conventionally, edible oils and fats have been added before cooking to improve the mechanical resistance of cooked rice during cooking, improve the separation of cooked rice after cooking, and improve the looseness, gloss, texture, and taste of cooked rice. The technology to cook rice is known. Such edible oils and fats are called rice cooking oil and are widely used when cooking a relatively large amount of rice.

  For example, a large amount of rice cooked when manufacturing bento boxes or rice balls sold at mass retailers, convenience stores, etc., will be cooked in large quantities, but in the normal rice cooking method without adding edible oils and fats, , When the method of performing vacuum cooling etc. in the cooling process is adopted, especially when the method of performing the cooling process is poor, the cooked rice tends to adhere to the machine in each step of weighing, filling, and molding, This causes a decrease in quality and yield and deterioration in workability. In addition, take-out products such as lunch boxes and rice balls often require a long time from manufacture to eating, and are required to be delicious even if the time has passed since cooking.

  In order to cope with such a problem, a method of adding rice cooking oil and cooking rice is known. For example, it is known to use an edible oil and fat as an oil-in-water emulsion (Patent Document 1). Patent Document 2 proposes that the average particle size of emulsified oils and fats be 1 to 35 μm in order to improve the separation of cooked rice. Further, Patent Document 3 proposes that oily and oily odors remain on the cooked rice by finely emulsifying the average particle size of the fat emulsion to 1 μm or less.

JP-A-1-262762 JP 2000-116344 A JP 7-163306 A

  As mentioned above, cooking oil has been used as an oil-in-water emulsion, but the cooking oil is not fully dispersed in the cooking pot and the effect of cooking oil is not fully utilized was there. Moreover, when using rice cooking oil in the form of an emulsion, generally additives, such as an emulsifier and an emulsion stabilizer, are used, but an additive, such as an emulsifier, may adversely affect the taste of cooked rice after cooking. From this point of view, from the viewpoint of improving the taste, it is desirable to make the addition amount as small as possible or not to use it, but usually, the rice cooking oil manufacturer improves the dispersibility of fats and oils when distributing it to the market. In reality, an emulsifier and an emulsion stabilizer are added so that the emulsion is stably maintained for a long time.

Thus, there is a limit only by examining the composition and additive of an edible oil / fat composition as in the past, and it is necessary to study an efficient rice cooking method using rice cooking oil from another viewpoint.
In view of such a situation, the problem of the present invention is to examine edible oils and fats from a viewpoint different from their composition and composition, efficiently disperse the cooking oil in the cooked rice, and maximize the effect of the cooking oil It is to develop such rice cooking technology.

  In view of the above-mentioned problems, the present inventor has intensively studied rice cooking techniques for maximizing the effect of rice cooking oil, and in particular, studied in detail how to disperse rice oil and how to add it. The effect of the rice cooking oil is obtained by preparing a suspension so that the average particle size of the oil and fat is 10 to 120 μm and then adding the suspension to the rice before cooking within 1 hour. It has been found that it can be efficiently and maximized, and the present invention has been completed.

Although not limited to the following, the present invention includes the following inventions.
(1) After preparing the suspension containing water and fats and oils and suspending edible fats and oils in water so that the average particle diameter of fats and oils will be 10-120 micrometers A rice cooking method comprising: adding the suspension together with rice before cooking within 1 hour to cook rice.
(2) The rice cooking method according to (1), wherein an average particle size of the fats and oils in the suspension is 30 to 80 μm.
(3) The rice cooking method as described in (1) or (2) which prepares the suspension which suspends edible fats and oils in water by jetting and mixing water with respect to edible fats and oils.
(4) The rice cooking method according to any one of (1) to (3), in which when the suspension is adjusted, water is sprayed 1.5 to 10 times the weight 1 of the edible oil and fat. .
(5) The rice cooking method according to (1) to (4), wherein the amount of the edible oil / fat is 0.3 to 3.0% by weight based on the weight of raw rice.
(6) The rice cooking method according to any one of (1) to (5), wherein 0.1 to 2.5% by weight of an emulsifier is added to the edible fat / oil in the whole edible fat / oil.
(7) A mixing container having a tapered structure that forms a suspension obtained by mixing edible oils and water and suspending the edible oils in water, and a feeder for supplying the edible oils and fats to the mixing container. , An injection device for injecting and mixing water to the edible oil / fat supplied in the mixing container, and a suspension feeder for supplying the suspension prepared in the mixing container to the rice cooker And a rice cooker for adding rice to the suspension, rice, water and the like.
(8) The rice cooker according to (7), wherein an angle formed by an outer side surface of the mixing container with a tapered structure portion in a horizontal direction is 45 ° or more.

  According to this invention, the effect of rice cooking oil can be exhibited to the maximum. Specifically, according to the present invention, the adhesion of cooked rice to the machine can be suppressed, the mechanical resistance of cooked rice in the loosening process and the molding process can be improved, and rice crushing can be more efficiently suppressed. Moreover, according to this invention, since the rice surface is coated with rice cooking oil, evaporation of a water | moisture content can be suppressed and aging of rice can be suppressed. Furthermore, according to the present invention, the rice cooking oil can be distributed more efficiently and uniformly on the rice surface, so the amount of rice cooking oil used can be reduced.

FIG. 1 is a photograph showing a dispersed state of rice cooking oil when cooked using a rice cooking oil colored with a pigment. The upper part is a photograph of the case where the conventional non-emulsified rice cooking oil is used as it is, and the lower part is a photograph when the edible oil / fat suspension of the present invention is used. FIG. 2 is a photograph showing rice grains with cracks and chips (crushed grains) and rice grains without cracks and chips (sized grains). FIG. 3 is a graph showing the particle size distribution of the edible oil / fat suspension (samples A to C) prepared in Experiment 4. FIG. 4 is a photomicrograph of the edible oil / fat suspension (samples A and C) prepared in Experiment 4. The left is sample A and the right is sample C. FIG. 5 is a schematic view showing the entire rice cooking apparatus of the present invention. FIG. 6 is a view showing a state of preparing an edible oil / fat suspension using the rice cooker of the present invention (FIG. 6a: edible oil / fat supply, FIG. 6b: water injection and mixing, FIG. 6c: mixing completed) ).

  The present invention is a rice cooking method, comprising water and fats and oils, and preparing a suspension in which edible fats and oils are suspended in water such that the average particle size of the fats and oils is 10 to 120 μm; And adding the suspension to the rice before cooking, water, etc. within 1 hour after cooking. In one embodiment, in the present invention, raw rice for cooking rice is immersed in water as it is without being washed after washing or without washing rice, and if necessary, put into a rice cooker together with other raw materials and antibacterial agents. Add the edible oil / fat suspension in water and cook rice.

  In the present invention, the rice cooking method is not particularly limited, and a known method can be used. There is no particular restriction on the cooking pot used for cooking rice. According to the conventional method, compared to a small rice cooker, a large commercial rice cooker has a large capacity and it was difficult to spread edible fats and oils to the whole cooked rice. On the other hand, when the present invention is applied, the capacity is 10 L or more. Even when a large rice cooker is used, it is easy to spread edible oils and fats over the entire cooked rice. Therefore, particularly when using a large rice cooker, the effect of the present invention can be greatly enjoyed, which is preferable. . In general, when cooking rice, water flows from the bottom to the top due to heat inside the rice cooker, and the cooking oil and fat, which is rice cooking oil, has a lower specific gravity than water, so it is easy to float, and it is difficult to spread the rice cooking oil to the bottom of the rice cooker. However, according to the present invention, since a suspension in which the edible fats and oils are suspended in water is prepared and added, the dispersibility is excellent and the edible fats and oils can be distributed uniformly throughout the cooked rice. is there.

  In general, when rice is cooked to produce rice balls, etc., rice is produced from raw rice through steps such as washing rice, soaking, weighing, adding water, heating (cooking rice), steaming, loosening, cooling, and molding. Usually, rice cooking oil is generally added in the measuring step or the water addition step, but in the present invention, it may be added in any step as long as it is added before rice cooking. According to the present invention, edible oils and fats are sufficiently dispersed in the rice cooker during rice cooking and spread to the rice. To do.

  In the present invention, first, an edible oil / fat suspension in water is prepared. The method for preparing the suspension of edible fats and oils in water is not particularly limited as long as the suspension can be prepared so that the average particle size of the fats and oils is 10 to 120 μm, and it can be based on a known method for preparing emulsions. For example, using a high-pressure homogenizer, a stirring emulsifier, an ultrasonic emulsifier, a colloid mill, etc., a method for preparing a suspension by reducing the number of rotations when stirring or lowering the frequency of ultrasonic waves, etc. Can be mentioned.

  In the preferable aspect of this invention, the suspension in water of edible fats and oils is prepared by injecting and mixing water with respect to edible fats and oils. When a suspension is prepared using a homogenizer or the like, many small oil droplets having a particle diameter of less than 5 μm are generated. When prepared, the particle size of the oil and fat is not excessively small, which is preferable. As will be described later, when the particle diameter of the edible oil / fat oil droplets becomes too small, the effect of improving the mechanical resistance and moldability of the edible oil / fat tends to decrease.

  In the present invention, when a suspension is prepared by jetting water to edible fats and oils and mixing them, it is preferable to use water having a weight of 1.5 times or more with respect to the weight 1 of the edible fats and oils. More preferred. However, if the amount of water to be sprayed is too large, a large number of bubbles are generated, and the oils and fats adhere to the bubbles, and the dispersibility of the oils and fats may be impaired. It is preferred to use the following weight of water: In addition, when preparing a suspension of edible oils and fats by jetting and mixing water, the shape of the mixing container is not particularly limited, but if a mixing container having a tapered structure whose diameter decreases toward the bottom is used, it is edible Both are suitable for easy mixing when water is sprayed onto the oil.

  The edible oil and fat used in the present invention is not particularly limited as long as it is an edible fat and oil. For example, rapeseed oil, corn oil, soybean oil, coconut oil, cottonseed oil, rice oil, sesame oil, palm oil, safflower oil Vegetable oils such as vegetable oils, pig oils, beef tallow, fish oils and the like, or processed oils such as hydrogenated fats and transesterified fats and oils, and combinations thereof.

  In the present invention, a suspension of edible fats and oils in which the average particle size of fats and oils is 10 to 120 μm is prepared, but the average particle size of fats and oils is more preferably 30 to 80 μm, and 40 to 70 μm. Is most preferred. When the suspension of edible fats and oils having such a particle size is used, the dispersibility in cooked rice is good and the effects of the edible fats and oils can be maximized. In particular, fine oil droplets having a particle diameter of less than 10 μm do not stay on the surface of the rice grain and easily penetrate into the inside of the rice grain, so that edible fats and oils may not be effectively used. In addition, it is common that emulsified rice cooking oil marketed conventionally is emulsified until the average particle diameter of fats and oils becomes less than 20 micrometers considering the stability at the time of distribution, etc. As will be described later, the oil / fat suspension is used within 1 hour after the adjustment, so that no particular problem occurs.

  Here, there are various methods for measuring the average particle size of the oil and fat, but it is convenient to use a commercially available measuring machine. As such an average particle size measuring device, there are various types such as those using a laser diffraction method, a centrifugal sedimentation method, a dynamic light scattering method and a Coulter method, and among these, an average particle size suitable for the present invention. As a measuring instrument, it is preferable to use a laser diffraction method that is widely used because it has a relatively wide particle size range that can be measured, sample preparation is easy, and data reproducibility is high.

  Moreover, even if the emulsifier and other additives are added as edible fats and oils which are cooking rice oils in the present invention, and / or the emulsified with emulsifiers is used to improve the stability of the suspension of edible fats and oils. Well, when using such an emulsifier, the type of the emulsifier to be used is not particularly limited, and general emulsifiers used in foods can be used. Examples of suitable emulsifiers include glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, saponin, and the like, and combinations thereof can also be used. The amount of the emulsifier is not particularly limited, but is preferably small in terms of taste, and is preferably 5.0% by weight or less, more preferably 2.5% by weight or less, based on the total edible fat. On the other hand, if the amount of the emulsifier is too small, the added effect becomes difficult to be recognized. These addition amounts are insufficient as normal emulsified edible fats and oils distributed in the market in the emulsified state, but according to the method of the present invention, these addition amounts are too small. Even if it exists, the dispersibility of fats and oils and the stability of the suspended state can be ensured. In the present invention, after preparing the edible oil / fat suspension, it is used in a relatively short time and does not circulate itself, so there is no need to increase the stability of the suspended state of the suspension more than necessary. However, it is preferable that the suspension is stable enough not to separate for at least 15 minutes or more so that the suspended state is maintained from the addition of the suspension to the time of cooking. In the present invention, an emulsion stabilizer such as alcohol or saccharide may be added to the rice cooking oil, and an organic acid, a salt thereof, an inorganic salt, or the like may be added as appropriate in order to improve preservability and seasoning. .

In the present invention, the edible oil / fat suspension prepared as described above is added and cooked within 1 hour after preparation. For example, when adding at a hydration process, it adds to a rice cooker with immersion rice, water, and other raw materials. After the addition, it may be lightly stirred before cooking, thereby further improving dispersibility. In the present invention, the time from the preparation of the edible oil / fat suspension to the addition is within 1 hour, preferably within 45 minutes, more preferably within 30 minutes, and within 15 minutes. More preferably it is. As described above, in the present invention, since the suspension of edible fats and oils having a relatively large average particle size of fats and oils is used, the suspension stability of the suspension is lowered, and the suspension is stored for a long time. Then, the average particle size of the fats and oils of the suspension increases with time, and if it becomes too large, the fats and oils may be separated from the water and cannot maintain the suspended state, but within 1 hour from the preparation of the suspension. There is no such a risk if used. Further, in the present invention, since the suspension of edible fats and oils is prepared and used within one hour, the additive is used in comparison with the usual emulsified edible fats and oils distributed in the market in an emulsified state. Therefore, it is possible to avoid that the taste of cooked rice is deteriorated by an additive such as an emulsifier.

  In the present invention, the amount of rice cooking oil added is not particularly limited, but preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and 0.5% by weight or more based on the weight of raw rice. This is more preferable because the properties and mechanical resistance of cooked rice are greatly improved. The upper limit of the amount of addition is not particularly limited, but is preferably 5.0% by weight or less because of less influence on the taste of cooked rice by cooking oil, more preferably 3.0% by weight or less, and 1.0% by weight or less. Is more preferable.

  Moreover, this invention is a rice cooking apparatus for performing the said rice cooking method from another viewpoint. In a certain aspect, the rice cooker of the present invention comprises a mixing container having a tapered structure that forms a suspension in which edible fats and oils are mixed and suspended in water, and edible fats and oils are mixed in the mixing container. An oil / fat feeder for supplying, an injection device for injecting and mixing water to the edible oil / fat supplied in the mixing container, and the suspension prepared in the mixing container with a rice cooker And a rice cooker for adding rice to the suspension, rice and water.

  One embodiment of the rice cooker of the present invention is shown in FIGS. Specifically, for example, as shown in FIG. 5, the mixing container includes a tapered structure at least in a lower portion. The overall structure may be a taper structure, or a combination may be made such that the upper part has a cylindrical structure and the lower part has a taper structure as shown in FIG. Here, it is desirable that the angle formed by the outer side surface of the tapered structure portion with respect to the horizontal direction is 45 ° or more, so that mixing by water injection is sufficiently performed, and the oil and fat are uniformly dispersed and suspended. The suspension of the suspension is well maintained and cannot be separated for at least 20 minutes. When the angle is less than 45 °, mixing by jetting of water becomes insufficient, the fats and oils are difficult to disperse uniformly, it becomes difficult to maintain the suspension state of the suspension, and the fats and oils are easily separated. There is a case.

  Moreover, although the rice cooker of this invention is equipped with the fat supply machine for supplying edible fats and oils to a mixing container, as shown in FIG. 5, an fat supply machine, for example, the edible fat and oil tank 2, the edible fat and oil delivery pipe 3, The edible oil / fat pump 4 and the edible oil / fat check valve 5 provided in the edible oil / fat delivery pipe 3 may be used.

  And the said injection device for injecting water with respect to edible fats and oils is the water tank 6, the water delivery pipe 7, the water pump 8 provided in this water delivery pipe 7, the water check valve 9, and water, for example The injection nozzle 10 can be used. Although not shown, the water injection nozzle 10 may be provided with a shutter nozzle structure using air, whereby the amount of water to be injected can be stabilized.

  In addition, as shown in FIG. 5, the suspension supply machine includes a suspension supply pipe 11 connected to the lowermost end of the mixing container 1, and a junction between the suspension supply pipe 11 and the mixing container 1. You may make it comprise the mixing container lower valve | bulb 12 provided, and the suspension supply valve | bulb 13 provided in the discharge side end part of this suspension supply pipe | tube 11 so that the supply port may be located above a rice cooker.

For example, using the mixing container 1, the oil / fat feeder, the injection device, and the suspension feeder, a suspension of edible oil / fat in water is prepared as follows and supplied to the rice cooker 14. Can do.
First, as shown in FIG. 6a, a predetermined amount of edible oil / fat is supplied from the edible oil / fat tank 2 of the oil / fat feeder to the mixing container 1 by the action of the edible oil / fat pump 4, and then, as shown in FIG. 6b, A predetermined amount of water supplied from 6 is jetted from the water jet nozzle 10 to the edible oil in the mixing container 1 by the action of the water pump 8 and mixed. When spraying a predetermined amount of water, as shown in FIG. 6c, the edible fat and water are mixed and suspended, resulting in a cloudy suspension.

  The suspension in the mixing container 1 prepared in this way is supplied to the rice cooker 14 by opening the mixing container lower valve 12 and the suspension supply valve 13, and both valves are turned on when a predetermined amount is supplied. Closed. As a supply method of this suspension, for example, a large number of rice cookers 14 containing rice, water and other raw materials are continuously and automatically moved to the rice cooker 14 in the middle of this sequential movement. A predetermined amount is supplied at a predetermined position. In this case, the suspension is supplied by repeatedly preparing the amount of suspension to be supplied to a plurality of kettles in the mixing container 1 and supplying each suspension to a predetermined number of kettles. Alternatively, the suspension may be prepared in the mixing container 1 for each pot and supplied one by one. Furthermore, if necessary, the inside of the mixing container 1 may be washed between the suspensions. For example, after supplying the suspension in the above-described suspension adjustment step, before the next suspension preparation, only water injection by the water injection nozzle 10 is performed on an empty mixing container 1 that does not supply edible oils and fats. The inside of the mixing container 1 can be easily washed by washing and discharging all the washed water.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples. Unless otherwise specified, in this specification,% and the like are based on weight, and numerical ranges are described as including the end points.

Experiment 1. Preparation of edible oil / fat suspension To an edible oil / fat composition (40 g) consisting of 98% by weight of vegetable oil and 2% by weight of an emulsifier, twice the amount of water (80 g) is added. Obtained. Specifically, water placed in a syringe was sprayed onto the edible oil / fat composition placed in a beaker and mixed using the pressure of the water flow to prepare a suspension. Here, water was sprayed through a 1.7 mm diameter spray nozzle under a pressure of 0.18 MPa. The average particle size of the oil and fat of the suspension thus prepared was measured with a laser diffraction type particle size measuring device (SALD-2000J, manufactured by Shimadzu Corporation), and the average particle size was 48.6 μm.

Experiment 2. Examination of dispersibility of edible oils and fats Add a pigment for confirming dispersibility in cooked rice (Roche Vitamin Japan, β-carotene 30% suspension), and add the amount of edible oil and fat composition and water 65g and 130g respectively
Otherwise, an edible fat and oil suspension was prepared in the same manner as in Experiment 1 (Example 1). Ten minutes after preparing 195 g of this edible fat and oil suspension, it was added to 8.2 kg of soaked rice, and 8.1 L of water and salt were added so that the salt concentration of the cooked rice was about 1%. 31L) cooked rice. Moreover, as Comparative Example 1, 65 g of the edible oil / fat composition of Experiment 1 to which the above pigment was added was simply added to the soaked rice without suspending it and cooked. Photographs of the inside of the kettle before cooking, the bottom of the cooked rice after cooking, and the cross section of the rice were taken to confirm the state of dispersion of the edible fats and oils (FIG. 1).

  As is clear from FIG. 1, as in Example 1, when an edible oil / fat suspension was prepared according to the present invention and added to cooked rice, the edible oil / fat spread efficiently and uniformly on the cooked rice surface. It was. On the other hand, as in Comparative Example 1, when the edible oil / fat composition is simply added to the immersed rice and cooked, the edible oil / fat is biased and does not spread over the entire cooked rice, resulting in unevenness, and the edible oil / fat adheres at all. There were some white parts that were not seen. That is, it was clarified that in the case of Example 1 to which the edible oil / fat suspension prepared according to the present invention was added, the rice cooking oil spreads uniformly in the rice cooking liquid and the rice cooking oil was sufficiently diffused to the bottom of the kettle.

Experiment 3. Examination of mechanical resistance and moldability of cooked rice The mechanical resistance of cooked rice cooked according to the present invention was examined. As Example 2 and Comparative Example 2, cooked rice was cooked in the same manner as Example 1 and Comparative Example 1 in Experiment 2 except that no pigment was used. The cooked rice was steamed for 20 to 30 minutes, loosened as appropriate, cooled, and molded with a rice ball molding machine to produce rice balls.

  Thereafter, 10 g of rice balls of rice balls were sampled, and the number of rice grains that were not chipped or cracked (hereinafter referred to as sized) was counted (see FIG. 2). Here, the larger the number of sized particles, the less the rice grains are broken in the rice cooking process and the subsequent molding process, which means less rice crushing in the manufacturing process and higher mechanical resistance. Moreover, the weight was measured about 50 rice balls selected at random among 130 produced rice balls, and the standard deviation of the weight was measured.

  Table 1 shows the evaluation results. As is apparent from Table 1, according to the present invention, the mechanical resistance and moldability of cooked rice are improved, so that there is little variation in the weight of the cooked cooked rice, and it is clear that the rice grains are not easily broken or chipped by molding or the like. became.

Experiment 4. Evaluation of particle diameter of edible oil / fat suspension The edible oil / fat composition of Experiment 1 was dispersed by various methods to prepare suspensions, and the effects of the respective suspensions were evaluated. The suspension prepared by the method of Experiment 1 is sample A (average particle size 48.6 μm), and the edible oil / fat composition of Experiment 1 is edible oil / fat composition using TK Robotics (Primics, stirring unit: TK Homomixer). Sample B (average particle size 22.6 μm) was obtained by stirring under the same weight of water and 10000 rpm for 5 minutes as the product, and the edible oil / fat composition of Experiment 1 was prepared by TK Robotics (manufactured by Primex, stirred) Part: TK homomixer) was used as sample C (average particle size 10.4 μm) as a suspension obtained by stirring the same amount of water as that of the edible oil and fat composition at 15000 rpm for 5 minutes.

  Using these edible fat and oil suspensions, rice was cooked in the same procedure as in Experiment 2. In order to evaluate the mechanical resistance of the cooked rice, it was passed three times through a table-top rice cooker (manufactured by Suzumo Kiko), and an excessive mechanical load was applied to the cooked rice. And the number of sizing is measured about the rice grain after passing with the rice grain before letting it pass through a table rice serving machine, and the number of sizing after rice cooking when the number of sizing before cooking is set to 100 (sizing ratio) Was calculated.

  The results are shown in Table 2 below. Sample A had the highest sizing rate and excellent mechanical resistance. However, when a suspension prepared using a homomixer with strong stirring power is used, the particle size reduction tends to decrease.

  Moreover, the result of having measured the particle size distribution about sample AC is shown in FIG. 3, and the microscope picture of sample A and sample C is shown in FIG. As can be seen from FIG. 3, when the dispersion condition is increased using a homomixer with a strong stirring force, the average particle size is reduced, and a peak of the particle size distribution is also generated in the vicinity of the particle size of 1 μm, so that the particle size is less than 10 μm. Oil droplets were generated. It was considered that fine oil droplets do not stay on the surface of the cooked rice and easily penetrate into the cooked rice, so that it does not contribute much to stickiness and adhesion of the cooked rice.

Experiment 5. Evaluation of cooked rice The cooked rice was cooked in the same manner as in Example 2 except that the amount of the edible oil and fat was reduced by half and a suspension was prepared with the apparatus shown in FIGS. 5 and 6 (Example 3). In Example 3, water (130 g) was sprayed onto the edible oil / fat composition (65 g) of Experiment 1 to obtain an edible oil / fat suspension in water (average particle size: 48.6 μm).

  First, the moldability of the cooked rice of Example 3 was evaluated in the same manner as in Experiment 3. Regarding the weight of cooked rice, the weight of 50 randomly selected rice balls was measured out of 130 rice balls produced, and the standard deviation was calculated. Moreover, about the sizing number, the sizing number in 10 g of cooked rice was measured. Table 3 shows the evaluation results. In Example 3, both the standard deviation of the rice ball weight and the number of sizing were superior to Comparative Example 2 in spite of the addition amount of edible oil and fat being half of Example 2 and Comparative Example 2. It was. Example 3 and Example 2 had almost the same results. From this result, according to the present invention, it was also clarified that the amount of edible oils and fats can be greatly reduced.

Next, the chewing response and stickiness of the cooked rice were evaluated. After cooking the cooked rice of Example 3 and Comparative Example 2 at 20 ° C. for 1 day, the bite response value (gw · cm / cm ² ) and stickiness value (gw · cm / cm) using a tensipresser (manufactured by Taketomo Electric) cm ² ). As shown in Table 4 below, in Example 3, both the chewing response value and the stickiness value were the same as those in Comparative Example 2 although the amount of edible oil and fat added was half.

Furthermore, about the rice ball using the cooked rice of Example 3 and Comparative Example 2, after manufacturing, it preserve | saved at 20 degreeC for 1 day, Then, sensory evaluation was performed. Evaluation items and evaluation criteria are as follows, with 4 being normal and 7 evaluations. Evaluation was performed by 21 panelists, and an average value was obtained for each evaluation item.
-Comprehensive evaluation, food texture: 1 was bad and 7 was good.
Hardness: 1 is soft and 7 is hard.
-Stickiness: 1 is weak and 7 is strong.

  Table 5 shows the results of sensory evaluation. The rice ball of Example 3 using cooked rice according to the present invention is superior to the rice ball of Comparative Example 2 in overall evaluation and texture although the amount of edible oil and fat added is half that of Comparative Example 2. It was an evaluation. The rice ball of Example 3 has the same hardness and stickiness as Comparative Example 2 although the amount of edible oil and fat added is half that of Comparative Example 2. The amount of addition of can be greatly reduced. In particular, the rice balls of Example 3 are highly evaluated in terms of overall evaluation and texture, although the hardness and stickiness are comparable to those of Comparative Example 2, and the uniformity and fluffiness of the whole rice Was excellent.

1: Mixing container 2: Edible oil / fat tank, 3: Edible oil / fat delivery pipe, 4: Edible oil / fat pump, 5: Edible oil / fat check valve 6: Water tank, 7: Water delivery pipe, 8: Water pump, 9 : Water check valve, 10: Water injection nozzle, 11: Suspension supply pipe, 12: Mixing container lower valve, 13: Suspension supply valve, 14: Rice cooker

Claims (9)

Including water and fats and oils, and preparing a suspension in which edible fats and oils are suspended in water such that the average particle size of the fats and oils is 40 to 120 μm;
Adding the suspension to the rice before cooking within 1 hour of preparing the suspension;
Rice cooking method. The rice cooking method according to claim 1, wherein an average particle diameter of the fats and oils in the suspension is 40 to 80 μm.   The rice cooking method according to claim 1 or 2, wherein the suspension is added to the rice before cooking within 45 minutes after the suspension is prepared.   The rice cooking method according to claim 1 or 2, wherein the suspension is added to the rice before cooking within 30 minutes after the suspension is prepared.   The method of cooking rice according to any one of claims 1 to 4, wherein the amount of the edible oil / fat is 0.3 to 3.0% by weight based on the weight of raw rice.   The method of cooking rice according to any one of claims 1 to 4, wherein the amount of the edible oil / fat is 0.5 to 1.0% by weight based on the weight of raw rice.   The rice cooking method according to any one of claims 1 to 6, wherein 0.1 to 2.5% by weight of an emulsifier is added to the edible oil / fat with respect to the entire edible oil / fat.   The rice cooking method according to any one of claims 1 to 7, wherein rice is cooked using a rice cooker having a capacity of 10L or more.   The process of cooking with the rice cooking method in any one of Claims 1-8, the process of unraveling the cooked cooked rice, and the molding process of molding the uncooked cooked rice with a molding machine, manufacture of molded cooked rice Method.