JP6779575B2 - Wash-free rice and manufacturing method of wash-free rice - Google Patents

Description

The present invention relates to non-washed rice that improves the looseness, luster, and texture of cooked rice and can obtain cooked rice with excellent flavor, and a method for producing the same.

Conventionally, cooking oil has been added to raw rice soaked in water at the time of cooking rice in order to improve the looseness, luster, flavor and the like of the rice. In order to obtain these sufficient effects, it is necessary to uniformly disperse edible oil having poor affinity with water, a method of adding an emulsifier to edible oil (Patent Document 1), medium-chain fatty acid triglyceride in edible oil. (Patent Document 2) has been proposed. However, since the dispersibility of cooking oil is affected by the shape of the rice cooking scale and the rice cooking pot, it is necessary to finely adjust the amount of oil and fat to be added, the content of emulsifier, and the like.
Japanese Unexamined Patent Publication No. 2002-153209 Japanese Unexamined Patent Publication No. 2015-198590

An object of the present invention is to provide non-washed rice capable of obtaining cooked rice having uniform loosening property, luster, flavor and the like without adding cooking oil at the time of cooking rice.

As a result of diligent studies, the present inventors have adhered a solid oil / fat composition satisfying a specific condition to the surface of raw rice, so that cooking oil is not added at the time of cooking rice, and further, rice is cooked. The present invention was completed by finding that a uniform looseness, luster, flavor, etc. can be obtained later.

That is, the present invention provides the following [1] to [9].
[1] Non-washed rice in which a solid fat composition at 15 ° C. containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil adheres to the surface of raw rice. ..
[2] The non-washed rice according to [1], wherein the fat and oil composition solidified at 15 ° C. is a powder.
[3] The wash-free rice according to [2], wherein the loosening bulk density of the powder is 0.1 to 0.6 g / cm ³ .
[4] When the total amount of all triglycerides contained in the solid oil / fat composition is 100% by mass, XXX-type triglycerides having a linear saturated fatty acid residue X having a carbon number x at the 1st to 3rd positions are 65 to 5 99% by mass and 35 to 1% by mass of one or more X2Y type triglycerides in which one of the linear saturated fatty acid residues X of the XXX type triglyceride is replaced with the linear saturated fatty acid residue Y having the number of carbon atoms y. In the fat and oil composition contained, the carbon number x is an integer selected from 10 to 12, and the carbon number y is an integer selected independently from x + 2 to x + 12 and y ≦ 22. The non-washed rice according to any one of [1] to [4].
[5] The non-washed rice according to any one of [1] to [4], wherein the XXX-type triglyceride is 80 to 99% by mass, and the total of the one or more X2Y-type triglycerides is 20 to 1% by mass.
[6] The non-washed rice according to any one of [1] to [5], wherein y is an integer selected independently from x + 2 to x + 10 and y ≦ 22.
[7] The wash-free rice according to any one of [1] to [6], wherein y is an integer selected independently from x + 4 to x + 8 and y ≦ 22.
[8] Any of [1] to [7], wherein the fat and oil composition solid at 15 ° C. is attached to the raw rice at a ratio of 0.3 to 15 parts by mass with respect to 100 parts by mass of the raw rice. Wash-free rice described in Crab.
[9] A solid fat or oil composition containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat or oil is dissolved at 15 ° C., sprayed on unwashed rice, and then cooled. How to make non-washed rice.
[10] Non-washed rice in which a powder of a fat and oil composition containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms and being solid at 15 ° C. is mixed with the non-washed rice. Manufacturing method.

According to the present invention, by adhering a solid oil / fat composition satisfying a specific condition to the surface of raw rice, cooking oil is not added at the time of cooking rice, and moreover, uniform loosening property after cooking rice. It is possible to provide a wash-free rice that can be used to cook rice having a gloss, flavor, etc., and a method for producing the wash-free rice.

Hereinafter, the "wash-free rice" of the present invention will be described in detail. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.
<Musenmai>
In the present invention, the non-washed rice is in a state where the solid oil / fat composition described later is attached to the surface of the raw rice. In the present invention, the non-washed rice is rice that has been processed so that it can be eaten simply by adding water and cooking without polishing, and the skin bran that remains a little after polishing has been removed in advance. Therefore, it is rice that does not need to be sharpened to wash off this bran. The method for removing the skin bran in advance is not particularly limited, and examples thereof include a washing / drying method / wet method, a dry method, a BG manufacturing method, and an NTWP manufacturing method. As the rice used for non-washed rice, Japonica rice, Indica rice, Japanica rice and varieties produced by crossing them can be used.

<Solid oil and fat composition>
In the present invention, as a solid fat / oil composition adhering to the surface of raw rice, a solid state at 15 ° C. containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat or oil. Use the oil and fat composition of. Since the fat and oil composition to be attached to the raw rice is in contact with air (oxygen) for a long period of time, it is preferably a saturated fatty acid in order to prevent oxidation, and the fat and oil composition attached to the raw rice runs off during storage. In order to prevent this from happening, it is preferable that the fat and oil composition is in a solid state in order to improve handling such as stickiness during work. Therefore, it is preferable to use an oil / fat composition that is solid at 15 ° C.
On the other hand, if an oil / fat composition having an excessively high melting point is used, the solid oil / fat composition is melted by heating during rice cooking, but there is a possibility that rice grains may be granulated by cooling and solidifying during meals. is there. Therefore, an oil / fat composition containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms showing an appropriate melting point in the constituent fatty acids of the oil / fat is used. When the melting point of the oil / fat composition is 40 ° C. or lower, it is preferable that it does not solidify immediately at meal time, the melting point is more preferably 15 to 35 ° C., and the melting point is further preferably 25 to 35 ° C. The linear saturated fatty acid having 10 to 12 carbon atoms is more preferably capric acid. The content of the linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids is more preferably 50 to 100% by mass, further preferably 60 to 100% by mass.

The solid oil / fat composition used in the present invention is that the solid oil / fat composition adhering to the surface of the raw rice is in the form of powder when or after adhering to the raw rice. Is preferable in that it does not granulate.
The loose bulk density of the solid oil / fat composition used in the present invention when powdered is, for example, 0.1 to 0.6 g / cm ³ , preferably 0.15 to 0.5 g / cm when it is substantially composed of only oil and fat. It is cm ³ , more preferably 0.2 to 0.4 g / cm ³ . Here, the "loose bulk density" is the packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured, for example, by dropping an appropriate amount of the powdered oil / fat composition for coating onto a graduated cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the graduated cylinder. Then, the filled mass (g) is measured and the volume (cm ³ ) is read, and the mass (g) of the powdered oil / fat composition for coating per cm ³ can be calculated. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring instrument manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, the sample 120 cm ³ is dropped onto the receiver from a position 38 mm above the upper opening of the receiver (100 cm ³ cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample raised from the receiver is scraped off, the mass (Ag) of the sample for the internal volume (100 cm ³ ) of the receiver is weighed, and the loose bulk density can be obtained from the following formula.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
It is preferable to perform the measurement three times and take the average value.

As a fat and oil composition solid at 15 ° C. containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil, tricaprin, trilaurin, and other fatty acids are added to these triglycerides. Synthetic oils containing coconut oil, coconut oil, palm oil fractionated oil, and hydrogenated palm oil fractionated oil can be used. The solid oil / fat composition used in the present invention may contain other triglycerides as long as the effects of the present invention are not impaired. The other triglyceride may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl dicaprylate monocaprate. Examples of natural fats and oils include rapeseed oil, soybean oil, sunflower oil, corn oil, sesame oil, cottonseed oil, red flower oil, palm oil, palm kernel oil, palm oil or palm kernel oil fractionated oil, and cocoa butter. When the total triglyceride in the fat and oil composition of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 50% by mass, preferably 0 to 30% by mass, more preferably 0 to 18% by mass, still more preferably 0 to 15% by mass, and most preferably 0 to 8% by mass. Is.

When the following fat and oil composition is used as a fat and oil composition solid at 15 ° C. containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil, the fat and oil composition is cooled. This is preferable because it becomes a powder without using special processing means such as mechanical crushing. Due to these effects, even if the oil / fat composition adhered to the non-washed rice is temporarily melted by friction during work or heating during storage and resolidified, the oil / fat composition that adheres the non-washed rice to the non-washed rice Since it becomes a powder and disintegrates, it prevents granulation of non-washed rice, which is preferable.
The above-mentioned fat and oil composition is one kind or more XXX type having a linear saturated fatty acid residue X having a carbon number x at the 1st to 3rd positions when the total amount of triglyceride contained in the fat and oil composition is 100% by mass. One or more X2Y-type triglycerides in which triglyceride is 65 to 99% by mass and one of the linear saturated fatty acid residues X of the XXX-type triglyceride is replaced with a linear saturated fatty acid residue Y having y carbon atoms are 35 to 1 In the fat and oil composition containing mass%, the carbon number x is an integer selected from 8 to 20, and the carbon number y is an integer selected independently from x + 2 to x + 12. It is an oil / fat composition selected from the conditions that y ≦ 22. The fat and oil composition containing the above two types of triglycerides in the above mass% can be easily powdered without containing additives such as emulsifiers and excipients. The fat and oil composition is described in detail as the fat and oil composition and the powdered fat and oil composition in PCT / JP2015 / 070850 (Japanese Patent Application No. 2014-149168), which was previously applied for, and therefore the details are omitted here.

The above-mentioned XXX type triglyceride is a single type or a plurality of types, preferably a single type (one type) of the XXX type triglyceride. The XXX type triglyceride is a triglyceride having a linear saturated fatty acid residue X having a carbon number x at the 1st to 3rd positions, and each fatty acid residue X is the same as each other. Here, the number of carbon atoms x is an integer selected from 10 to 12, preferably capric acid and / or lauryl acid, and more preferably capric acid.
The XXX type triglyceride is contained in an amount of 65 to 99% by mass when the total amount of triglyceride in the oil / fat composition is 100% by mass. The content of the XXX-type triglyceride is preferably 75 to 99% by mass, more preferably 80 to 99% by mass, further preferably 83 to 98% by mass, and particularly preferably 85 to 98% by mass. , Especially preferably 90 to 98% by mass.

The X2Y-type triglyceride contains one or more X2Y-type triglycerides in which one of the fatty acid residues X of the XXX-type triglyceride is replaced with a fatty acid residue Y having a carbon number of y. Here, each fatty acid residue X contained in one X2Y type triglyceride is the same as each other, and is also the same as the fatty acid residue X of the XXX type triglyceride. The carbon number y of the fatty acid residue Y contained in the one X2Y type triglyceride is an integer selected from the conditions of x + 2 to x + 12 and y ≦ 22. The number of carbon atoms y is an integer selected from the conditions that preferably satisfy y = x + 2 to x + 10, and more preferably y = x + 4 to x + 8. Further, the upper limit of the number of carbon atoms y is preferably y ≦ 20, more preferably y ≦ 18. The oil and fat composition of the present invention may contain a plurality of, for example, 2 to 5 types, preferably 3 to 4 types of X2Y type triglycerides, and the definition of each X2Y type triglyceride in that case is as described above. The carbon number y of the fatty acid residue Y of each X2Y type triglyceride is independently selected for each X2Y type triglyceride from the above range. For example, when the oil and fat composition of the present invention is produced by transesterifying tricaprin and palm kernel stearin extremely hardened oil, x is common x = 10, but y is y = 12, 14, respectively. Contains four types of X2Y-type triglycerides, 16 and 18.
The fatty acid residue Y may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue Y include, but are not limited to, residues such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. The fatty acids are more preferably myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, and even more preferably myristic acid, palmitic acid and stearic acid.
The fatty acid residue Y of this X2Y type triglyceride may be arranged at any of the 1st to 3rd positions.
The X2Y type triglyceride is contained in an amount of 35 to 1% by mass when the total amount of triglyceride in the oil / fat composition is 100% by mass. The content of the X2Y type triglyceride is, for example, 25 to 1% by mass, preferably 20 to 1% by mass, more preferably 17 to 1% by mass, and further preferably 15 to 2% by mass. , Especially preferably 10 to 2% by mass. When the oil / fat composition of the present invention contains a plurality of X2Y-type triglycerides, the amount of the X2Y-type triglyceride is the total amount of the contained X2Y-type triglyceride.

The fat and oil composition containing the XXX-type triglyceride and the X2Y-type triglyceride is arbitrarily heated and melted to obtain a melted fat and oil composition, and when cooled thereafter, it has voids having an increased volume as compared with the melted fat and oil composition. A solid is formed. The solid oil / fat composition is easily pulverized by pulverizing (relaxing) the obtained solid by applying a light impact from the outside. The particle size of the powdered oil / fat composition is not particularly limited, but a range in which a JIS standard sieve passes 100 mesh or more, preferably 120 mesh or more, more preferably 170 mesh or more can be exemplified. ..

The solid oil / fat composition used in the present invention may contain other components such as an optional emulsifier, an antioxidant, a fragrance, and dextrin in addition to the above triglyceride. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the fat and oil composition is 100% by mass, 0 to 70% by mass is preferable. It is 0 to 20% by mass, more preferably 0 to 5% by mass.

The solid oil / fat composition used in the present invention preferably adheres to 100 parts by mass of raw rice in an amount of 0.3 to 15 parts by mass, more preferably 0.3 to 3% by mass, and even more preferably. Is 0.5 to 1% by mass.

<Manufacturing method of wash-free rice>
In the method for producing wash-free rice of the present invention, a solid fat-and-fat composition containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil is dissolved at 15 ° C. to obtain wash-free rice. The production method (A) includes a step of spraying the dissolved fat and oil composition and then cooling the composition. Alternatively, it comprises a step of mixing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil and a powder of the fat and oil composition which is solid at 15 ° C. with unwashed rice. This is the manufacturing method (B).

In the method for producing non-washed rice of the present invention, raw rice from which the bran has been removed in advance is used, but the one described in <Wash-free rice> can be used. Further, the fat and oil composition solid at 15 ° C. containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil, or the powdered fat and oil composition is described in the above-mentioned <solid fat and oil. The composition described in> can be used.

The dissolution of the solid fat and oil composition in the production method (A) needs to be at least the melting point of the fat and oil, and is preferably heated to 40 ° C. or higher, more preferably 50 ° C. or higher, and even more preferably 60 ° C. or higher. Further, from the viewpoint of preventing thermal deterioration of the oil / fat composition, heating is preferably 150 ° C. or lower, more preferably 120 ° C. or lower, still more preferably 100 ° C. or lower. The most preferable range is preferably heating at 60 to 80 ° C.
As for the spray, it is preferable to spray the dissolved fat and oil composition while rotating the raw rice so that the raw rice adheres uniformly to the raw rice. For example, a method of spraying while mixing raw rice in a tank or while rolling raw rice can be mentioned.
Although it is cooled after spraying, the cooling temperature may be equal to or lower than the melting point of the fat or oil composition, but in order to efficiently solidify the fat or oil composition, a cooling temperature lower than the melting point of the fat or oil composition by 10 ° C. or more is preferable. For example, in the case of an oil / fat composition having a melting point of 40 to 60 ° C., the cooling temperature is preferably 0 to 25 ° C.
It is preferable to cool the raw rice in advance at the time of spraying because the solidification of the fat and oil composition is promoted.

In the production method (B), a powder of an oil / fat composition which is solid at 15 ° C. is used, but the oil / fat composition is pulverized by a method of pulverizing the oil / fat in liquid nitrogen or the like, or at room temperature of extremely hydrogenated oil or the like. In addition to the method of crushing fats and oils with a high solid fat content with a crusher and then aligning the particle size with a sieve, the method of melting fats and oils with a high solid fat content at room temperature such as extremely hydrogenated oil and spraying directly, the above-mentioned <solid fats and oils The powder described in the oil / fat composition of the shape> may be used.
In the step of mixing the powder of the fat and oil composition which is solid at 15 ° C. and the non-washed rice, it is preferable that the powdery fat and oil composition does not melt due to frictional heat or the like, and it is cooled to 40 ° C. or lower or the melting point or lower. It is preferable to stir while stirring.

Next, the present invention will be described in more detail with reference to Examples, Comparative Examples and Reference Examples, but the present invention is not limited thereto. Also. In the following, "%" means mass% unless otherwise specified.

<Ingredient oils and fats>
Raw material fat 1: Tricaprine raw material fat 2: Palm oil Hydrogenated oil Raw material fat 3: MCT (caprylic acid: capric acid = 75: 25 triglyceride raw material fat 4: Rapeseed salad oil raw fat 5: Powdered fat

[Manufacturing of raw material fats and oils 5: x = 10, y = 14]
44.4 g (0.482 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and myristic acid (Palmac98-14 (acidchem)) in a 500 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas blow tube and a water separator. 25.6 g (0.112 mol) and capric acid (Palmac99-10 (manufactured by Acid Chem)) 265.6 g (1.541 mol) were charged and reacted at a temperature of 250 ° C. for 15 hours under a nitrogen stream. .. Excess capric acid was distilled off at 190 ° C. under reduced pressure, and then decolorization, filtration and deodorization were performed to obtain 186 g of a pale yellow liquid reaction product at 50 ° C. (XXX type: 80.6% by mass, X2Y type). : 17.0% by mass). 80 g of the obtained reaction product and 120 g of tricaprin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw material fat (XXX type: 91.9% by mass, X2Y type: 6.8% by mass). After cooling the raw material fats and oils in a constant temperature bath of 27 until the product temperature reaches 27 ° C, the above tricaprin (manufactured by Nisshin Oillio Group Co., Ltd.) is cooled and solidified in liquid nitrogen and crushed by a freeze crusher (manufactured by AS ONE Co., Ltd.). 0.1% by mass of the obtained fat and oil powder was added to the raw material fat and oil, and the mixture was allowed to stand in a constant temperature bath at 20 ° C. for 6 hours to form a solid substance having voids with an increased volume. A crystal composition was obtained (loose bulk density: 0.2 g / cm ³ , average particle size 75 μm).
Here, the loose bulk density was calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring instrument manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample was dropped into the receiver from a position 38 mm above the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). Subsequently, the raised sample was scraped off from the receiver, the mass (Ag) of the sample for the internal volume (100 mL) of the receiver was weighed, and the bulk density was obtained by loosening from the following formula.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement was performed three times, and the average value was used as the measured value.
Here, the average particle size was measured by the Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd. based on the laser diffraction / scattering method (ISO133201, ISO9276-1).

<Musenmai 1>
"Wash-free rice Akitakomachi from Akita Prefecture" was designated as wash-free rice 1.
<Wash-free rice 2: Example 1>
The raw material fat 1 was dissolved at 60 ° C. The dissolved raw material fat 1 (25 g) was sprayed while stirring the unwashed rice 1 (5 kg). After spraying, it was cooled at 5 ° C. for 2 hours to obtain wash-free rice 2.
<Wash-free rice 3: Example 2>
Raw material fat 1 (100 g) and raw material fat 2 (100 g each) were mixed while being dissolved at 60 ° C. to obtain a mixed fat. The dissolved mixed fat (50 g) was sprayed while stirring the unwashed rice 1 (5 kg). After spraying, it was cooled at 5 ° C. for 2 hours to obtain wash-free rice 3.
<Wash-free rice 4: Example 3>
The raw material fat 1 was dissolved at 60 ° C. The dissolved raw material fat 1 (500 g) was sprayed while stirring the wash-free rice 1 (5 kg). After spraying, it was cooled at 5 ° C. for 2 hours to obtain wash-free rice 4.
<Wash-free rice 5: Comparative example 1>
The raw material fat and oil 3 (25 g) heated to 60 ° C. was sprayed while stirring the wash-free rice 1 (5 kg). After spraying, it was cooled at 5 ° C. for 2 hours to obtain wash-free rice 5.
<Wash-free rice 6: Comparative example 2>
While stirring 1 (5 kg) of unwashed rice, 4 (25 g) of raw material fat and oil heated to 60 ° C. was sprayed. After spraying, it was cooled at 5 ° C. for 2 hours to obtain wash-free rice 6.
<Wash-free rice 7: Example 4>
Raw material oil 5 (powder 100 g) and 5 kg of wash-free rice 1 (5 kg) were mixed with stirring to obtain wash-free rice 7.
<Rice cooking without washing rice in Examples 5 to 8 and Comparative Examples 3 to 5>
Wash-free rice 1 to 7 was stored in a tank at 20 ° C. for 2 months. Then, 450 g (3 go) of unwashed rice was cooked in a household rice cooker, or 4.5 kg (3 squares) of unwashed rice was cooked in a commercial IH rice cooker. The cooked cooked rice was transferred to a pad and left at 15 ° C. for 1 hour to sensoryly evaluate the looseness, luster, texture and flavor of the cooked rice. The results are shown in Table 2.

<Rice cooking without washing rice in Reference Example 1>
Wash-free rice 1 was stored in a tank at 20 ° C. for 2 months. Then, unwashed rice 1 was charged with 450 g (3 go) of water in a household rice cooker, 3.5 g of raw material fat and oil 1 was added, and the rice was cooked. The cooked cooked rice was transferred to a pad and left at 15 ° C. for 1 hour to evaluate the looseness, luster, texture and flavor of the cooked rice. In addition, the scale of rice cooking conditions was increased (commercial IH rice cooker 4.5 kg (3 squares) of unwashed rice, 122.5 g of raw material fat and oil), and the same evaluation was performed. The results are shown in Table 2.

[sensory evaluation]
The cooked rice obtained as described above was subjected to sensory evaluation by five specialized panelists. The viewpoint of sensory evaluation is as follows.
<Rice loosening evaluation>
◎: Each grain of rice does not stick to each other and is loosened ○: Rice does not stick to each other and is loosened △: A lump of rice is found here and there ×: The whole rice is sticky and becomes a lump and is not loosened <Rice gloss evaluation>
◎: Glossy and glossy ○: Slightly glossy △: Not glossy ×: Dull <Rice texture evaluation>
◎: Each rice grain is sticky and you can feel the original texture of rice without adding oils and fats ○: The stickiness remains in the rice grains and it is close to the original texture of rice without oils and fats added △ : Rice grains are less sticky and do not feel the original texture of rice ×: Rice grains are not sticky and have no original taste of rice, which is bad <smell of rice>
◎: The original flavor of the rice remains and no offensive odor is felt ○: The original flavor of the rice remains and the offensive odor is not felt so much △: The original flavor of the rice is not felt and the offensive odor is slightly felt ×: The original rice There is no flavor of rice, and you can feel a strange odor <Rice miscellaneous taste>
◎: Has the original taste of rice and does not feel the unpleasant taste ○: Has the original taste of rice and does not feel the unpleasant taste so much △: The original taste of rice is slightly impaired ×: The original flavor of rice I feel strange

As is clear from the results in Table 2, the washing-free rice 2 to 4 and 7 of the present invention can obtain cooked rice having better loosening property, luster, flavor and the like as compared with the washing-free rice 1, 5 and 6. did it. Furthermore, compared to the reference example in which fats and oils were added during rice cooking, uniform and good rice cooking could be obtained.

<Example 9: Cooking rice without washing>
200 unwashed rice 6 and 7 were placed in a paper bag, stored at 40 ° C. for 3 hours, and stored at 15 ° C. for 24 hours. Granulation was observed in a part of the unwashed rice 6, but no granulation was observed in the unwashed rice 7.

Claims (10)

Non-washed rice in which a solid fat composition at 15 ° C. containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat and oil adheres to the surface of the raw rice. The wash-free rice according to claim 1, wherein the fat and oil composition solid at 15 ° C. is a powder. The wash-free rice according to claim 2, wherein the loosening bulk density of the powder is 0.1 to 0.6 g / cm ³ . When the total amount of all triglycerides contained in the solid fat and oil composition is 100% by mass, 65 to 99% by mass of XXX-type triglyceride having a linear saturated fatty acid residue X having a carbon number x at the 1st to 3rd positions. An oil and fat containing 35 to 1% by mass of one or more X2Y-type triglycerides in which one of the linear saturated fatty acid residues X of the XXX-type triglyceride is replaced with a linear saturated fatty acid residue Y having y carbon atoms. In the composition, the carbon number x is an integer selected from 10 to 12, and the carbon number y is an integer selected independently from x + 2 to x + 12 and y ≦ 22. The wash-free rice according to any one of claims 1 to 3. The wash-free rice according to claim 4, wherein the XXX-type triglyceride is 80 to 99% by mass, and the total of the one or more types of X2Y-type triglyceride is 20 to 1 % by mass. The wash-free rice according to claim 4 or 5, wherein y is an integer independently selected from x + 2 to x + 10 and y ≦ 22. The wash-free rice according to any one of claims 4 to 6, wherein y is an integer selected independently from x + 4 to x + 8 and y ≦ 22. The method according to any one of claims 1 to 7, wherein the fat and oil composition solid at 15 ° C. is attached to the raw rice at a ratio of 0.3 to 15 parts by mass with respect to 100 parts by mass of the raw rice. Wash-free rice. A solid fat or oil composition containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms in the constituent fatty acids of the fat or oil is dissolved in the fat or oil composition at 15 ° C., sprayed on the non-washed rice, and then cooled. Production method. A method for producing non-washed rice, in which powder of a fat and oil composition containing 10 to 100% by mass of a linear saturated fatty acid having 10 to 12 carbon atoms and being solid at 15 ° C. is mixed with non-washed rice. ..