Cooking oil composition, method for producing cooking oil composition, rice, method for producing rice, and method for suppressing residual oil in a pot after cooking

Abstract

The present application provides a kind of cooking oil composition. Furthermore, provide a kind of rice after cooking, and it is difficult for oil to remain in the pot. Furthermore, provide a kind of manufacturing method of rice using the cooking oil composition, and it is difficult for oil to remain in the pot when cooking. A kind of cooking oil composition, wherein the cooking oil composition is used for the addition of greater than 5 parts by mass relative to 100 parts by mass of raw grain before cooking, the cooking oil composition contains oil 90 parts by mass ~99.9 parts by mass, lecithin and / or emulsifier 0.1 parts by mass ~10 parts by mass with HLB 3.5 or more, satisfies the following (A) and / or (B). (A) for the oil, 50% or more of the constituent fatty acids of the oil is saturated straight-chain fatty acid with carbon number 6~12 (B) the emulsifier is polyglycerol fatty acid ester with HLB 10 or less.

Description

Technical Field

[0001] This invention relates to a cooking oil composition, a method for manufacturing the cooking oil composition, rice, a method for manufacturing rice, and a method for inhibiting oil residue in the pot after cooking rice. Background Technology

[0002] Patients recovering from illness or those in a state of malnutrition often struggle to obtain sufficient nutrients through diet. Furthermore, individuals like athletes require efficient conversion of their dietary intake into energy. Therefore, high-calorie foods, especially those containing high-calorie fats, are considered promising options. On the other hand, measures to reduce food waste (the amount of food waste) are being promoted, such as adding oil to rice to inhibit quality deterioration and improve shelf life. For example, in order to suppress the decline in the taste of rice, a type of rice that is cooked by adding 0.1% to 5.0% by mass of a cooking oil composition containing polyglycerol condensed castor oil ester and polyglycerol fatty acid ester (Patent Document 1) has been proposed. Existing technical documents Patent documents

[0003] Patent Document 1: Japanese Patent Application Publication No. 2019-129731 Summary of the Invention The technical problem that the invention aims to solve

[0004] However, if the oil does not adhere to the pot after cooking rice, you can directly or lightly wash the pot before cooking rice again. But if you increase the amount of cooking oil to provide high-calorie rice, the oil will remain in the pot, causing the pot to become dirty.

[0005] Therefore, the technical problem of the present invention is to provide a new technology for suppressing oil residue in the rice cooker during the cooking of rice with a large amount of added oil. Technical means to solve technical problems

[0006] The inventors conducted in-depth research and found that by including a specific amount of specific oils and emulsifiers in the raw grains before cooking, the oil is unlikely to remain in the pot even when added during cooking, thus completing this invention.

[0007] That is, the present invention provides the following [1] to [7]. [1] A cooking oil composition, wherein, The cooking oil composition is used to add at a rate greater than 5 parts by weight relative to 100 parts by weight of raw grains before cooking. The cooking oil composition contains 90 to 99.9 parts by weight of oil, 0.1 to 10 parts by weight of lecithin and / or an emulsifier with an HLB content of 3.5 or higher. Satisfy the following (A) and / or (B). (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10. [2] The cooking oil composition as described in [1], wherein, The cooking oil composition is used to add up to 25 parts by weight or less relative to 100 parts by weight of raw grains before cooking. [3] The cooking oil composition as described in [1] or [2], wherein, The cooking oil composition is used for cooking rice or raw grains containing rice. [4] A method for manufacturing a cooking oil composition, wherein, The method for manufacturing the cooking oil composition is used for adding more than 5 parts by weight relative to 100 parts by weight of raw grains before cooking. The method for manufacturing the cooking oil composition includes a step of adding 0.1 to 10 parts by weight of lecithin and / or an emulsifier with an HLB of 3.5 or higher relative to 90 to 99.9 parts by weight of the oil, wherein the oil and the emulsifier are (A) and / or (B) below. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10. [5] A type of rice dish, in which, The rice contains more than 5 parts by weight of an oil composition relative to 100 parts by weight of raw grains before cooking, the oil composition containing 90 to 99.9 parts by weight of oil, 0.1 to 10 parts by weight of lecithin and / or an emulsifier with HLB 3.5 or higher, and satisfies (A) and / or (B) below. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10. [6] A method for preparing a type of rice dish, wherein, The method for manufacturing rice includes a cooking step of adding more than 5 parts by weight of a cooking oil composition relative to 100 parts by weight of raw grains before cooking, wherein the cooking oil composition contains 90 to 99.9 parts by weight of oil, and 0.1 to 10 parts by weight of lecithin and / or an emulsifier with HLB 3.5 or higher, satisfying (A) and / or (B) below. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10. [7] A method for inhibiting oil residue in a pot after cooking rice, wherein, The method inhibits oil residue in the pot after cooking when more than 5 parts by weight of an oil composition are added relative to 100 parts by weight of raw grains before cooking. As an added oil composition, an oil composition containing 90 to 99.9 parts by weight of oil, 0.1 to 10 parts by weight of lecithin and / or an emulsifier with HLB 3.5 or higher, and satisfying (A) and / or (B) below is used. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10. Beneficial effects

[0008] According to the present invention, it is possible to suppress the oil residue in the pot after cooking rice when the amount of cooking oil is increased in order to supply high-calorie rice.

[0009] By utilizing this invention, oil is unlikely to remain in the pot after cooking rice, thus allowing for easy cleaning or even skipping the next cooking session. Furthermore, the lack of oil adhesion to the pot ensures efficient oil content in the rice, reducing oil waste. Additionally, in this invention, "oil residue in the pot" preferably refers to oil adhering to any one or all of the pot, inner lid, and main body lid. Furthermore, by adding oil to rice dishes, their shelf life or "best before" period can be extended. Quality degradation is suppressed, preservation is improved, and thus food waste is reduced. These measures are also part of the international goals aimed at achieving a sustainable and better world by 2030, in line with the Sustainable Development Goals (SDGs). Detailed Implementation

[0010] The present invention will now be described in detail with examples. Furthermore, in embodiments of the present invention, A (numerical value) ~ B (numerical value) means A or more and B or less. Moreover, regardless of expressions such as "for example," "preferred," and "more preferred," the preferred and more preferred methods illustrated below can be appropriately combined with each other. Furthermore, the description of numerical ranges is merely an example; it is also preferable to use ranges that appropriately combine the upper and lower limits of each range with the numerical values ​​of the embodiments (for example, in the case of A~B, C~D, combinations of A~D or C~B can be used). Further, terms such as "containing" or "comprising" can be replaced with "consisting essentially of..." or "consisting only of...".

[0011] [Cooking oil composition] The cooking oil composition of the present invention contains 90 to 99.9 parts by weight of oil, 0.1 to 10 parts by weight of lecithin and / or an emulsifier with HLB 3.5 or higher, and has the following (A) and / or (B) as essential components. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10.

[0012] The total content of the oil and lecithin and / or emulsifier with HLB 3.5 or higher in the cooking oil composition of the present invention is 99.3 parts by weight to 106.7 parts by weight, preferably 100 parts by weight.

[0013] The cooking oil composition of the present invention may contain other ingredients besides these. The total content of oil and lecithin and / or emulsifier with HLB 3.5 or higher is preferably 50% by mass or more relative to the whole composition, more preferably 80% by mass or more or 90% by mass or more, and even more preferably 95% by mass or more or 98% by mass or more or 99% by mass or more.

[0014] The cooking oil composition of the present invention is added at least 5 parts by weight relative to 100 parts by weight of raw grains before cooking. The amount of cooking oil composition added relative to 100 parts by weight of raw grains before cooking is suitable for applications where it is preferably added at 6 parts by weight or more, more preferably at 7 parts by weight or more, more preferably at 12 parts by weight or more, and even more preferably at 17 parts by weight or more. By adding the cooking oil composition of the present invention in the above-mentioned amounts, rice dishes that can efficiently absorb calories can be prepared. The upper limit of the amount of the cooking oil composition of the present invention added is preferably 25 parts by weight or less, preferably 20 parts by weight or less, and preferably 18 parts by weight or less, relative to 100 parts by weight of raw grains before cooking. If the cooking oil composition of the present invention is used, the rice cooked with the oil composition added in the above amount can reduce the amount of oil residue in the pot after cooking, compared with rice cooked without the cooking oil composition of the present invention.

[0015] As described above, the present invention is essentially composed of oils and greases as defined in (A) and / or emulsifiers as defined in (B). Hereinafter, after a general description of oils and greases that can be used as components of the oil and grease compositions of the present invention, as well as lecithin and / or emulsifiers with an HLB content of 3.5 or higher, specific embodiments of (A) and (B) will be described.

[0016] <Fats> The cooking oil composition of the present invention can use ordinary edible oils as the oil. The oil content in the cooking oil composition of the present invention is 90 parts by weight to 99.9 parts by weight relative to the content of lecithin and / or emulsifier with HLB 3.5 or higher (described later) (0.1 parts by weight to 10 parts by weight). If it falls within this range, then rice with the cooking oil composition of the present invention can be made into rice that allows for efficient calorie intake. The lower limit of the oil content relative to the content of lecithin and / or emulsifiers with HLB 3.5 or higher (0.1 parts by weight to 10 parts by weight) is preferably 93 parts by weight or more, more preferably any one of 95 parts by weight or more, 98 parts by weight or more, and 99 parts by weight or more. Furthermore, the upper limit of the oil content relative to the content of lecithin and / or emulsifiers with HLB 3.5 or higher (0.1 parts by weight to 10 parts by weight) is more preferably any one of 99 parts by weight or less, 98 parts by weight or less, and 95 parts by weight or less.

[0017] The oil content in the cooking oil composition of the present invention is preferably 90% to 99.9% by mass. Furthermore, the lower limit of the oil content in the cooking oil composition of the present invention is more preferably any one of 93% by mass or more, 95% by mass or more, 98% by mass or more, and 99% by mass or more, and the upper limit is more preferably any one of 99.5% by mass or less, 99% by mass or less, 98% by mass or less, and 95% by mass or less.

[0018] The edible oil can be any commercially available oil. As edible oils, they can be used alone or in combination, including animal and vegetable oils, microbial oils, oils synthesized from glycerol and fatty acids, as well as their fractionated oils (separate oils), transesterified oils, hydrogenated oils, etc.

[0019] Examples of animal and vegetable oils include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice bran oil, sesame oil, perilla oil, flaxseed oil, peanut oil, grapeseed oil, tallow, dairy fat, fish oil, coconut oil, palm oil, and palm kernel oil. Additionally, fractionated oils from these sources can also be used (e.g., palm oil extract, palm super oil extract, palm stearin, palm oil middle fraction, etc., fractionated oils from palm oil). Furthermore, vegetable oils can also be obtained from plant varieties with specific high or low fatty acid content (e.g., canola oil, high-oleic canola oil, high-oleic soybean oil, vegetable oils rich in n-3 fatty acids, high-oleic palm oil, etc.). Microbial oils can be exemplified by oils produced by microorganisms such as yeast and algae. As oils synthesized from glycerol and fatty acids, examples include oils containing straight-chain saturated fatty acids with 6 to 12 carbon atoms (preferably 8 to 10 carbon atoms), such as medium-chain triglycerides (MCT) with 8 to 10 carbon atoms.

[0020] Ester exchange oils are oils that have undergone ester exchange as raw materials. For example, ester exchange oils can be made from palm oil or palm oil fractions and other liquid oils, or ester exchange oils can be made from MCT and vegetable oils. In the case of hydrogenated oils, in addition to hydrogenated oils of animal and vegetable oils and hydrogenated oils derived from animal and vegetable oils, hydrogenated oils of transesterified oils can also be cited.

[0021] Edible oils can be either unrefined or refined. Refined oils can be oils that have undergone one or more of the following refining processes: degumming, deacidification, decolorization, deodorization, and dewaxing. Preferably, oils that have not undergone degumming, deacidification, or decolorization after the deodorization process are used. Unrefined oils are oils that have not undergone the aforementioned refining processes. Besides virgin oils such as olive oil and camellia oil, which are characterized by their flavor derived from the raw materials, unrefined oils can also include roasted oils such as roasted sesame oil, roasted rapeseed oil, and roasted peanut oil, which are characterized by their roasted flavor. Furthermore, unrefined oils can also be those that have undergone one or more processes selected from those used to remove solid components from virgin oils or roasted oils, such as filtration, settling, centrifugation, washing, and drying.

[0022] Based on the premise that oil stains in the pot are easy to remove and can be easily converted into energy, the oils used in this invention are particularly preferred to be saturated straight-chain fatty acids in which 50% or more by mass of the fatty acids are carbon atoms of 6 to 12.

[0023] <Emulsifier> The cooking oil composition of the present invention may use lecithin and / or emulsifiers with HLB 3.5 or higher. Relative to 90 to 99.7 parts by weight of oil in the composition, the content of lecithin and / or emulsifier with HLB 3.5 or higher in the cooking oil composition of the present invention is preferably any one of 0.3 parts by weight or more, 0.5 parts by weight or more, 0.8 parts by weight or more, 1 part by weight or more, 2 parts by weight or more, and 3 parts by weight or more. Furthermore, the upper limit is preferably any one of 8 parts by weight or less, 6 parts by weight or less, 5 parts by weight or less, 3 parts by weight or less, 2 parts by weight or less, 1.75 parts by weight or less, 1.5 parts by weight or less, and 1.25 parts by weight or less. More preferably, the content of lecithin and / or emulsifier with HLB 3.5 or higher is 0.5 to 5 parts by weight, relative to 90 to 99.7 parts by weight of oil in the composition. If it falls within this range, then rice cooked with the cooking oil composition of the present invention can reduce the amount of oil residue in the pot after cooking compared to rice cooked without the cooking oil composition of the present invention.

[0024] The cooking oil composition of the present invention may be an embodiment containing an emulsifier with HLB 3.5 or higher but not containing lecithin, an embodiment containing lecithin but not containing an emulsifier with HLB 3.5 or higher, or an embodiment containing an emulsifier with HLB 3.5 or higher and lecithin.

[0025] The content of lecithin and / or emulsifier with HLB 3.5 or higher in the cooking oil composition of the present invention is preferably 0.1% to 10% by mass. Furthermore, the lower limit of the content of said lecithin and / or said emulsifier in the cooking oil composition of the present invention is preferably 0.25% by mass or more, preferably 0.5% by mass or more, preferably 0.75% by mass or more, more preferably 1% by mass or more, and the upper limit is preferably 9% by mass or less, preferably 7% by mass or less, preferably 6% by mass or less, and more preferably 5% by mass or less.

[0026] The emulsifier has an HLB of 3.5 or more, preferably 4 or more, more preferably 4.2 or more, even more preferably 5 or more, and even more preferably 6 or more. Furthermore, the HLB content of the emulsifier is preferably 10 or less, preferably 9 or less, preferably 8.8 or less, and preferably 8 or less.

[0027] HLB is an abbreviation for Hydrophilic-Hydrophobic Balance, an indicator of whether an emulsifier is hydrophilic or lipophilic, with values ​​ranging from 0 to 20. A lower HLB value indicates stronger lipophilicity. In this invention, the HLB value is calculated using the Atlas method. The Atlas method refers to the calculation of... HLB = 20 × (1 - S / A) S: Saponification value A: The neutralization value of fatty acids in esters The method for calculating HLB values. Hereinafter, the term HLB in this specification means HLB calculated by the Atlas method described above.

[0028] <Polyglycerol fatty acid esters> Polyglycerol fatty acid esters are preferably used as emulsifiers in this invention. When using polyglycerol fatty acid esters as emulsifiers, the average degree of polymerization of the polyglycerol portion is preferably 2 or more, preferably 3 or more, preferably 4 or more, preferably 5 or more, and preferably 6 or more. Furthermore, the average degree of polymerization of the polyglycerol portion is preferably 12 or less, preferably 11 or less, preferably 10 or less, preferably 9 or less, preferably 8 or less, and preferably 7 or less.

[0029] Here, polyglycerol fatty acid esters can be commercially available polyglycerol fatty acid esters, or they can be synthesized by esterification of polyglycerol and fatty acids. Polyglycerol used as a raw material for polyglycerol fatty acid esters is generally obtained by dehydrating and condensing glycerol at high temperature in the presence of an alkaline catalyst such as sodium hydroxide, followed by distillation, deodorization, and decolorization as needed. This raw material for polyglycerol fatty acid esters, also known as reactive polyglycerol, is a mixture of polyglycerols with varying degrees of polymerization, exhibiting a wide degree of polymerization distribution. Furthermore, those with a degree of polymerization of 4 or higher are particularly difficult to separate, thus resulting in a mixture of polyglycerol fatty acid esters with various degrees of polymerization. Additionally, the purity of polyglycerol with a degree of polymerization of 3 or lower can be improved through methods such as molecular distillation.

[0030] When using polyglycerol fatty acid esters, they can be manufactured by adjusting the ratio of fatty acids to polyglycerol so that 20×(1-S / A) is 3.5 or higher (S / A is 0.825 or lower) and then performing an esterification reaction. Alternatively, polyglycerol fatty acid esters with different HLB values ​​can be mixed to create a glycerol fatty acid ester with an overall HLB value of 3.5 or higher.

[0031] Furthermore, the polyglycerol portion of the polyglycerol fatty acid ester has a structure with multiple glycerol polymers, containing polyglycerol components with multiple degrees of polymerization. Therefore, in this application, the degree of polymerization of the polyglycerol portion is expressed as the average degree of polymerization (percentage), which is a value calculated based on the hydroxyl value of the polyglycerol portion (the raw material of the polyglycerol fatty acid ester, i.e., polyglycerol), and can be derived, for example, by the following formulas (Formula 1) and (Formula 2). (Equation 1) Molecular weight = 74 × n + 18 (Equation 2) Hydroxyl value = 56110 × (n + 2) / molecular weight

[0032] As an emulsifier contained in the cooking oil composition of the present invention, when using polyglycerol fatty acid esters, it is preferable that 50% by mass or more of the constituent fatty acids are saturated or unsaturated fatty acids with 14 to 22 carbon atoms. Examples of such saturated fatty acids include myristic acid, stearic acid, and palmitic acid, while examples of such unsaturated fatty acids include oleic acid and linoleic acid. Furthermore, the polyglycerol fatty acid ester preferably has 1 to 10 ester groups, more preferably 1 to 8 groups, more preferably 1 to 7 groups, and even more preferably 3 to 5 groups.

[0033] [Lecithin] The lecithin used in this invention can be lecithin manufactured using egg yolk lecithin or lecithin derived from plants as raw materials. Plant-derived lecithin is preferred. Plant-derived lecithin can be obtained from: crude oil obtained by pressing and / or extracting oilseeds (oilseeds) such as soybeans, rapeseed, corn, sunflower, safflower, sesame, and flaxseed; oil residue obtained as a precipitate by blowing water or steam into the crude oil; crude lecithin obtained by drying the separated oil residue; mixed lecithin from which neutral oil components are removed by known methods such as solvent fractionation; concentrated lecithin or high-purity lecithin obtained by further concentrating and fractionating specific phospholipids from the mixed lecithin.

[0034] The lecithin used in this invention can also be the acetone-insoluble matter determined according to the "Standard Oil Analysis Test Method 4.3.1-2013 Acetone Insoluble Matter" established by the Japan Oil Chemistry Society. The aforementioned determination method is not suitable for substances with acetone-insoluble content below 5% by mass. Therefore, the phosphorus content can be determined and converted into lecithin content. For example, the phosphorus content of cooking oil compositions containing phosphorus can also be quantified by a light-emitting spectrophotometric method (ICP luminescence analyzer) using high-frequency inductively coupled plasma (ICP) as the light source. The atomic weight of phosphorus to the molecular weight of lecithin is approximately 1:25, so the phosphorus content can be calculated by multiplying by 25.

[0035] <Method (A)> The present invention can be configured to have an embodiment that meets the condition (A). That is, it can be configured to use an oil containing 50% by mass or more of the constituent fatty acids of the oil, which are saturated straight-chain fatty acids with 6 to 12 carbon atoms. If it falls within this range, the grease in the pot is easy to remove. More preferably, the fatty acids constituting the oil are 80% or more by mass or 90% or more by mass of saturated straight-chain fatty acids having 6 to 12 carbon atoms, and more preferably, the fatty acids constituting the oil are 95% or more by mass of saturated straight-chain fatty acids having 6 to 12 carbon atoms. Furthermore, although the constituent fatty acids of oils do not cause significant differences in their calorie value, straight-chain saturated fatty acids with 6 to 10 carbon atoms are preferred as they can be rapidly converted into energy in the body. Therefore, for the cooking oil composition of the present invention, when using method (A), it is more preferable that the oil contains 50% by mass or more of the constituent fatty acids as saturated straight-chain saturated fatty acids with 8 to 10 carbon atoms. Furthermore, when using method (A), the fat preferably contains one or more fatty acids selected from the group consisting of caproic acid, caprylic acid, capric acid, or lauric acid. It is particularly preferred that it contains one or more fatty acids selected from the group consisting of caprylic acid and capric acid as constitutive fatty acids. Furthermore, when using oils containing caprylic acid and capric acid as oils, the preferred fatty acid composition ratio is in the range of 10:90 to 90:10 (mass ratio), and more preferably in the range of 50:50 to 85:15 (mass ratio). Oils and fats that are (A) can be exemplified by medium-chain triglycerides (MCT).

[0036] For the cooking oil composition of the present invention, when using the method described in (A) above, the definition and preferred method of the emulsifier to be used in combination with the oil in (A) can be found in the description of the <Emulsifier> section.

[0037] The composition of the present invention can be configured to have only condition (A) but not condition (B), or it can be configured to have both condition (A) and condition (B).

[0038] <Method (B)> The present invention can be configured to have an embodiment that meets condition (B). That is, an embodiment containing polyglycerol fatty acid esters of HLB10 or less can be used. For the cooking oil composition of the present invention, when using the method described in (B) above, the definition and preferred method of the corresponding oil can be found in the description of the item <Oils>.

[0039] In the case of the cooking oil composition of the present invention, when using the method described in (B) above, the HLB of the polyglycerol fatty acid ester is 3.5 or more, preferably 4 or more, more preferably 4.2 or more, even more preferably 5 or more, and even more preferably 6 or more. Furthermore, when using the method described in (B) above, the HLB of the polyglycerol fatty acid ester is 10 or less, preferably 9 or less, more preferably 8.8 or less, and even more preferably 8 or less. In addition, the definition and preferred method of polyglycerol fatty acid esters can be found in the section on polyglycerol fatty acid esters.

[0040] Furthermore, when using the above-described (B) method, and using an oil in which 50% by mass or more of the fatty acids are unsaturated fatty acids with 16 to 22 carbon atoms as the oil, the HLB of the emulsifier is preferably 4 or more, preferably 5 or more, preferably 6 or more, and more preferably 7 or more. Furthermore, when using oils containing 50% or more by mass of unsaturated fatty acids with 16 to 22 carbon atoms as the oil, the HLB of the emulsifier is preferably 8.8 or less, more preferably 8 or less. Examples of unsaturated fatty acids with 16 to 22 carbon atoms include oleic acid and linoleic acid. Vegetable oils are examples of oils containing such fatty acids. Examples include rapeseed oil, soybean oil, corn oil, and palm oil; rapeseed oil is particularly preferred.

[0041] The composition of the present invention can be configured to have only condition (B) without condition (A), or it can be configured to have both condition (A) and condition (B).

[0042] In addition to the above-mentioned components, the cooking oil composition of the present invention may also use raw materials commonly used in cooking oil compositions. Specifically, for example, pH adjusters, flavoring agents, coloring agents, fragrances, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers, water, alcohols, etc. can be used. The amounts of these components can be set arbitrarily as long as they do not impair the effects of this embodiment. For example, relative to 90 to 99.9 parts by weight of oil in the cooking oil composition, as an oil-soluble component, it is preferable to contain 9.8 parts by weight or less, more preferably 0 to 3 parts by weight, and even more preferably 0 to 1 part by weight. Furthermore, relative to 90 to 99.9 parts by weight of oil in the cooking oil composition, as a non-oil-soluble component, it is preferable to contain 100 parts by weight or less, more preferably 20 parts by weight or less, even more preferably 0 to 5 parts by weight, and particularly preferably 0 to 1 part by weight.

[0043] [Method for manufacturing cooking oil composition] The method for manufacturing the cooking oil composition of the present invention is characterized by adding 0.1 to 10 parts by weight of lecithin and / or an emulsifier with an HLB content of 3.5 or higher, relative to 90 to 99.9 parts by weight of the oil. The definitions and preferred methods of the oil and emulsifier are as described above. There are no particular limitations on the method of adding 0.1 to 10 parts by weight of lecithin and / or emulsifier with HLB 3.5 or higher relative to 90 to 99.9 parts by weight of the oil. It is preferred to add the oil while stirring in the range of 5°C to 30°C. Alternatively, the oil moving in the pipeline can be added and mixed using a pipeline mixer or the like.

[0044] [Methods for preparing rice dishes] The method for manufacturing rice according to the present invention is characterized in that more than 5 parts by weight of the above-mentioned cooking oil composition are added relative to 100 parts by weight of raw grains before cooking. If the amount added is within this range, it can reduce the amount of oil residue in the pot after cooking. The preferred range for the amount of cooking oil composition added relative to 100 parts by weight of raw grains before cooking is as described above.

[0045] In this invention, the preferred raw grain is rice or a raw grain containing rice. Furthermore, the amount of rice in the raw grain is not particularly limited, but is preferably 10 parts by weight or more, more preferably 40 parts by weight or more, and even more preferably 80 parts by weight or more. Particularly preferred is that it is entirely made of raw rice.

[0046] <Raw Grains> As the raw grain used in this invention, known raw grains such as rice, millet, barnyard grass, quinoa, and wheat can be used. There are no particular restrictions on the type or origin of the raw rice. For example, not only japonica rice, indica rice, and Javanese rice can be used, but also their hybrid varieties. Furthermore, there are no particular restrictions on the degree of polishing of the raw rice. Not only white rice, but also brown rice, 5-fen milled rice, sprouted brown rice, and pre-washed rice can be used in this embodiment.

[0047] <Cooking Rice> In this invention, the cooking oil composition shown above (as described in the [cooking oil composition]) is added to the raw grains and water before cooking rice. The order in which the raw grains, water, and cooking oil composition are added is not particularly limited. Stirring may be performed after addition, but since there is a possibility of damage to the raw grains, stirring is preferred. In this embodiment, more than 5 parts by weight of the cooking oil composition of the present invention are added to the rice relative to 100 parts by weight of the raw grains before cooking. If this range is met, it is possible to produce rice that is high in calories and has less oil residue in the pot after cooking. Furthermore, the preferred range for the amount of cooking oil composition added relative to 100 parts by weight of the raw grains before cooking is as described above. The amount of water, heating temperature, and heating time are the same as when cooking rice normally.

[0048] [Rice dishes] The rice product of the present invention is characterized in that the raw grains used for cooking rice contain the aforementioned cooking oil composition. Details are as described above.

[0049] [Methods to prevent oil residue in the pot after cooking rice] The method for suppressing oil residue in the pot after cooking rice according to the present invention is characterized by using the above-described [cooking oil composition] as an added oil composition. Through the present invention, when cooking rice with more than 5 parts by weight of the oil composition relative to 100 parts by weight of raw grains before cooking, the oil residue in the pot after cooking can be reduced. The definition, amount added, and preferred method of the cooking oil composition are as described above. The method for determining the residual oil content in the pot after cooking rice can be found in the embodiments described later. Example

[0050] Next, embodiments and comparative examples will be given to illustrate this implementation in more detail, but the invention is not limited to these. Furthermore, the figures in the following tables represent mass percentages unless otherwise specified.

[0051] <Preparation of Cooking Oil Composition> Oil compositions of Comparative Examples 1 to 5 and Examples 1 to 13 were prepared by combining the following raw materials with the combinations shown in Tables 1 and 2.

[0052] <Ingredients Used> ·grease Oil 1: Rapeseed salad oil (manufactured by Nissin Oliyo Group Co., Ltd.) Oil 2: Medium-chain triglycerides (composing fatty acids: approximately 75% caprylic acid and approximately 25% capric acid) (MCT oil, manufactured by Nissin Oliyo Group Co., Ltd.) Emulsifier Emulsifier 1: Tetraglyceride pentaoleate (HLB2.9) ("SY-Glyster (SYグリスター)PO-3S" Sakamoto Pharmaceutical Co., Ltd.) Emulsifier 2: Heptaoleyl oleate decaglyceride (HLB4.0) (manufactured by Sunsoft Q-177S, Taiyo Chemical Co., Ltd.) Emulsifier 3: Distilled monoglycerides (HLB4.2) (manufactured by EmulsyMU, Riken Vitamin Co., Ltd.) Emulsifier 4: Pentaoleic acid decaglyceryl ester (HLB7.0) ("RYOTO Polyglyceryl Ester (RYOTO Polyglyceryl Ester) O-50D" Mitsubishi Chemical Co., Ltd.) Emulsifier 5: Trimyristic acid pentaglyceride (HLB8.0) ("Sunsoft A-143E" Taiyo Chemical Co., Ltd.) Emulsifier 6: Tetraglyceride monooleate (HLB8.8) ("SY-Glyster MO-3S" Sakamoto Pharmaceutical Co., Ltd.) Emulsifier 7: Glyceryl monooleate (HLB10.5) ("Sunsoft Q-17F", Taiyo Chemical Co., Ltd.) Emulsifier 8: Soybean lecithin ("Nissin Lecithin (Nissin Lecithin) DX" manufactured by Nissin Oriyu Group Co., Ltd.)

[0053] <Residual proportions of cooking rice and oil mixtures> After soaking polished rice in 1.4 times its volume of water for 1 hour, the oil composition was added at 5%, 7%, and 17.1% of 100% of the polished rice (raw rice), and stirred thoroughly (Tables 1 and 2 show the amount of oil composition added relative to the raw rice). The rice was then cooked in a rice cooker (SR-FC107, manufactured by Panasonic Corporation), and the rice was transferred to a tray to measure the amount of residual oil composition. In addition, the residual percentage (mass%) of the oil composition was calculated by measuring the mass of the inner lid, pot, and main body of the rice cooker after the rice was transferred to a tray and dried overnight, and comparing it with the mass of the inner lid, pot, and main body of the rice cooker in an empty state as previously measured. Tables 1 and 2 record the ratio of the residual oil composition to the added oil composition (residual ratio: mass of residual oil composition ÷ mass of added oil composition × 100).

[0054] [Table 1]

[0055] Table 1 shows that if the HLB of the emulsifier is within the scope of the present invention, the residual proportion of the oil composition in the pan is reduced. Compared with Comparative Example 4, which used emulsifier 3 (distilled monoglyceride), the residual proportion of the oil composition in the pan was further reduced when polyglycerol fatty acid ester was used as an emulsifier.

[0056] According to Table 1, the residual proportion of the oil composition is reduced when either oil 1 or oil 2 is used, and the residual proportion of oil in the pot is further reduced when oil 2 is used. Furthermore, in the case of oil 2, even when using emulsifier 3 or emulsifier 7, there is little oil residue. In summary, it can be concluded that if medium-chain triglycerides are used as oils or polyglycerol fatty acid esters with HLB 10 or less are used as emulsifiers, the residual proportion of oil in the pot can be further reduced.

[0057] [Table 2]

[0058] Table 2 shows that when medium-chain triglycerides are used as the oil and lecithin is used as the emulsifier, the residue of the oil composition in the pan is also suppressed. Industrial applicability

[0059] This invention can be used to produce high-calorie foods (rice dishes) that are easily accessible not only to healthy people but also to patients recovering from illness, people in a state of low nutrition, athletes, etc.

Claims

1. A cooking oil composition, wherein, The cooking oil composition is used to add at a rate greater than 5 parts by weight relative to 100 parts by weight of raw grains before cooking. The cooking oil composition contains 90 to 99.9 parts by weight of oil, 0.1 to 10 parts by weight of lecithin and / or an emulsifier with an HLB content of 3.5 or higher. Satisfy the following (A) and / or (B). (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10.

2. The cooking oil composition according to claim 1, wherein, The cooking oil composition is used to add up to 25 parts by weight or less relative to 100 parts by weight of raw grains before cooking.

3. The cooking oil composition according to claim 1 or 2, wherein, The cooking oil composition is used for cooking rice or raw grains containing rice.

4. A method for manufacturing a cooking oil composition, wherein, The method for manufacturing the cooking oil composition is used for adding more than 5 parts by weight relative to 100 parts by weight of raw grains before cooking. The method for manufacturing the cooking oil composition includes a step of adding 0.1 to 10 parts by weight of lecithin and / or an emulsifier with an HLB of 3.5 or higher relative to 90 to 99.9 parts by weight of the oil, wherein the oil and the emulsifier are (A) and / or (B) below. (A) For the aforementioned oils, the fatty acids constituting the oils comprise at least 50% by mass of saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10.

5. A type of rice dish, in which, The cooked rice contains more than 5 parts by weight of an oil composition relative to 100 parts by weight of raw grains before cooking, and the oil composition contains 90 to 99.9 parts by weight of oil, 0.1 to 10 parts by weight of lecithin and / or an emulsifier with HLB 3.5 or higher, satisfying (A) and / or (B) below. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10.

6. A method for preparing a type of rice dish, wherein, The method for manufacturing the rice includes a cooking step of adding more than 5 parts by weight of a cooking oil composition relative to 100 parts by weight of raw grains before cooking, wherein the cooking oil composition contains 90 to 99.9 parts by weight of oil, and 0.1 to 10 parts by weight of lecithin and / or an emulsifier with HLB 3.5 or higher, satisfying (A) and / or (B) below. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10.

7. A method for inhibiting oil residue in a pot after cooking rice, wherein, The method inhibits oil residue in the pot after cooking when more than 5 parts by weight of an oil composition are added relative to 100 parts by weight of raw grains before cooking. As an added oil composition, an oil composition containing 90 to 99.9 parts by weight of oil, lecithin, and / or 0.1 to 10 parts by weight of an emulsifier with HLB 3.5 or higher, and satisfying (A) and / or (B) below, is used. (A) For the oils and fats, 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids with 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of less than 10.

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