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Fat composition for rice cooking and cooking method of rice food

A technology of oil composition and food, which is applied in the direction of edible oil/fat, food preparation, food science, etc. It can solve the problems that oil is difficult to disperse evenly, and the effect of oil cannot be fully exerted, so as to achieve the effect of improving softness

Inactive Publication Date: 2013-03-06
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, above-mentioned composition, its grease is difficult to disperse evenly in the rice, can not bring into full play the effect of grease

Method used

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  • Fat composition for rice cooking and cooking method of rice food
  • Fat composition for rice cooking and cooking method of rice food
  • Fat composition for rice cooking and cooking method of rice food

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Experimental program
Comparison scheme
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Embodiment

[0032] Hereinafter, the present invention will be further described in detail with reference to examples and comparative examples. However, the following examples do not limit the present invention.

[0033] Next, the edible fats and oils used the following ones.

[0034] Corn oil (manufactured by J-Oil Co., Ltd.)

[0035] Rapeseed oil (manufactured by J-Oil Co., Ltd.)

[0036] Cottonseed oil (manufactured by J-Oil Co., Ltd.)

[0037] Sunflower oil (high oleic acid) (manufactured by J-Oil Co., Ltd.)

[0038] Peanut oil (manufactured by J-Oil Co., Ltd.)

[0039] Fractionated palm oil (manufactured by J-Oil Co., Ltd., iodine value 67).

[0040] In addition, as emulsifiers and the like, the following are used.

[0041] Sucrose fatty acid ester (produced by Mitsubishi Chemical Foods Co., Ltd., trade name: O-170, main fatty acid: oleic acid, HLB=1)

[0042] Sucrose fatty acid ester (produced by Mitsubishi Chemical Foods Co., Ltd., trade name: ER-290, main constituent fatty a...

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Abstract

The invention provides a fat composition for rice cooking and a cooking method of rice food. The composition is good in preservation stability. By adding the composition at rice cooking, the fat can be dispersed uniformly even though the water convection is weak or uneven, so that a good flavor of rice can be cooked. The fat composition for rice cooking contains a specified amount of sucrose fatty acid ester, and the cooking method of rice food comprises adding the specified amount of sucrose fatty acid ester relative to uncooked rice.

Description

technical field [0001] The invention relates to a cooking oil composition and a cooking method of rice food, in particular, the present invention relates to a cooking oil composition and a cooking method of rice food with a specified amount of active ingredients of the oil composition The method, the storage stability of the composition is good, by adding the composition when cooking the rice food, it can be evenly dispersed in the rice food even under the condition of weak or uneven water convection, and the interaction of rice grains is suppressed. Sticking, improving the softness and flavor of rice-based foods. Background technique [0002] As conventional oil and fat compositions for cooking, there have been proposed methods such as a method of using lecithin in combination with fats and oils (Patent Document 1), a method of using polyglycerol condensed ricinoleate (Patent Document 2), A method of using organic acid monoglycerides (Patent Document 3) or a method of usin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23L1/01A23L1/10A23L5/10A23L7/10
Inventor 竹内茂雄奈良淑子叶桐宏厚
Owner J OIL MILLS INC