Oil and fat composition for fried rice

Abstract

To provide an oil and fat composition for fried rice which prevents the fried rice obtained in fry-cooking with cookware such as a frying pan from burning thereon and has excellent storage stability.SOLUTION: An oil and fat composition for fried rice contains 3 to 10 mass% of diglycerin fatty acid ester, 0.1 to 5 mass% of glycerin citric acid fatty acid ester, and oil and fat and contains no lecithin.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition for fried rice. [Background technology]

[0002] Fried rice, chicken rice, and other fried rice dishes are prone to burning when fried using cooking utensils such as frying pans. Recently, attempts have been made to cook at higher temperatures in consideration of improving production efficiency and the effect on texture, and as a result, cases in which fried rice burns have become a problem have been increasing. In response to this, fat and oil compositions for stir-frying have been proposed that aim to suppress burning by adding emulsifiers to fat and oil, but there is a problem that components in the fat and oil composition are likely to separate and precipitate during storage when stored at low temperatures such as refrigeration to prevent deterioration of the fat and oil. Therefore, there is a demand for a technology related to fat and oil compositions used for fried rice that have both a burning suppression effect and storage stability.

[0003] Disclosed technologies relating to oil and fat compositions used in fried rice include, for example, an oil and fat composition containing 50% by mass or more of diacylglycerol and a predetermined amount of a phospholipid containing phosphadic acid and phosphatidylinositol in a certain mass ratio (Patent Document 1), an oil and fat composition for stir-frying starch-based ingredients containing an emulsifier with an HLB of 4.7 to 8 and edible oil and fat (Patent Document 2), and a composition for stir-frying containing one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, lecithin, an aqueous seasoning, and edible oil and fat (Patent Document 3).

[0004] However, these techniques do not necessarily provide sufficient anti-burning effect and storage stability, and there is a demand for a more practical and effective technique for an oil and fat composition for use in fried rice. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2009-159829 A [Patent Document 2] JP 2019-150068 A [Patent Document 3] Patent Publication No. 2022-70778 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide an oil and fat composition for fried rice, which prevents fried rice cooked in a cooker such as a frying pan from burning and has excellent storage stability. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by an oil and fat composition that does not contain lecithin and contains a specified amount of each of a diglycerol fatty acid ester and a glycerin citric acid fatty acid ester, and have completed the present invention based on this finding.

[0008] That is, the present invention provides (1) An oil and fat composition for fried rice, comprising 3 to 10% by mass of a diglycerol fatty acid ester, 0.1 to 5% by mass of a glycerol citric acid fatty acid ester, and an oil and fat, but not comprising lecithin; (2) A method for producing fried rice, comprising the step of frying rice using the oil and fat composition for fried rice described in (1) above when the heating surface temperature of a cooking utensil is more than 150°C; It consists of: Effect of the Invention

[0009] The oil and fat composition for fried rice of the present invention inhibits scorching of fried rice cooked by stir-frying in a cooking utensil such as a frying pan, and has excellent storage stability. In particular, it is excellent in the effect of inhibiting scorching of fried rice when fried at a high temperature range (for example, the heating surface temperature of the cooking utensil is more than 150°C, 170°C or more, or 190°C or more), and has excellent storage stability when stored at a low temperature range (for example, 10°C or less, 5°C or less). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The diglycerol fatty acid ester used in the oil and fat composition for fried rice of the present invention is an esterification reaction product of diglycerol and a fatty acid, and is produced by a method known per se, such as an esterification reaction.

[0011] The diglycerin constituting the diglycerin fatty acid ester used in the oil and fat composition for fried rice of the present invention can be a diglycerin mixture having an average degree of polymerization of glycerin of preferably 1.5 to 2.4, more preferably 2.0, obtained by adding a small amount of acid or alkali as a catalyst to glycerin and heating the mixture at a temperature of preferably 180°C or higher under an atmosphere of any inert gas such as nitrogen or carbon dioxide to cause a polycondensation reaction. The diglycerin may also be obtained from raw materials such as glycidol or epichlorohydrin. After the reaction is completed, treatments such as neutralization, desalting, and decolorization may be performed as desired. In the present invention, it is preferable to use high-purity diglycerin obtained by purifying the diglycerin mixture using distillation, column chromatography, etc., and increasing the concentration of diglycerin consisting of two glycerin molecules to preferably 50% by mass or more, more preferably 80% by mass or more.

[0012] The fatty acid constituting the diglycerol fatty acid ester used in the oil and fat composition for fried rice of the present invention is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils, and examples thereof include saturated fatty acids and unsaturated fatty acids having 6 to 24 carbon atoms. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, and ricinoleic acid. Among these, unsaturated fatty acids having 12 to 22 carbon atoms are preferred, unsaturated fatty acids having 16 to 22 carbon atoms are more preferred, and unsaturated fatty acids having 16 to 18 carbon atoms are even more preferred. The diglycerol fatty acid ester may contain only one of these fatty acids as the constituent fatty acid, or may contain any two or more of these fatty acids as the constituent fatty acids.

[0013] The method for producing the diglycerol fatty acid ester used in the oil and fat composition for fried rice of the present invention is not particularly limited, but for example, the following production method by esterification reaction can be mentioned. First, diglycerol and fatty acid are charged in a molar ratio of 1:1 in a reaction vessel equipped with a stirrer, a heating jacket, a baffle plate, etc., and sodium hydroxide or the like is added as a catalyst, stirred and mixed, and heated at preferably 180 to 260 ° C, more preferably 200 to 250 ° C, under a nitrogen gas atmosphere while removing water generated by the esterification reaction from the system. The reaction time is preferably 0.5 to 15 hours, more preferably 1 to 3 hours. The end point of the reaction is preferably measured by measuring the acid value of the reaction mixture, and an acid value of 12 or less is used as a guide. The obtained reaction mixture is a mixture containing unreacted fatty acid, unreacted diglycerol, diglycerol mono fatty acid ester (monoester form), diglycerol di fatty acid ester (diester form), diglycerol tri fatty acid ester (triester form), diglycerol tetra fatty acid ester (tetraester form), etc.

[0014] Thereafter, if desired, the catalyst remaining in the reaction mixture may be neutralized. In this case, when the temperature of the esterification reaction is 200°C or higher, it is preferable to cool the liquid temperature to 180 to 200°C before carrying out the neutralization treatment. When the reaction temperature is less than 200°C, the neutralization treatment may be carried out at the same temperature. When unreacted diglycerin is separated into the lower layer, it is preferable to remove it.

[0015] It is preferable to further purify the diglycerol fatty acid ester obtained by the above-mentioned production method to increase the content of monoester. The method for increasing the content of monoester is not particularly limited, but examples thereof include a method of molecular distillation of diglycerol fatty acid ester using a falling thin film molecular distillation apparatus, a centrifugal molecular distillation apparatus, etc., a method of purifying using column chromatography, liquid-liquid extraction, etc. The content of monoester in the diglycerol fatty acid ester is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more.

[0016] As a diglycerol fatty acid ester, Poem DO-100V (product name; diglycerol oleate; monoester content approximately 80% by mass; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially available and can be used in the present invention.

[0017] The glycerin citric acid fatty acid ester used in the oil and fat composition for fried rice of the present invention is a type of glycerin organic acid fatty acid ester, which is a compound in which at least one citric acid and one fatty acid are ester-bonded to any one of the hydroxyl groups of glycerin, and is produced by a method known per se, such as a reaction between a glycerin mono fatty acid ester and citric acid (or anhydrous citric acid), or a reaction between glycerin, citric acid, and a fatty acid.

[0018] The fatty acid constituting the glycerin citrate fatty acid ester used in the oil and fat composition for fried rice of the present invention is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils, and examples thereof include saturated fatty acids and unsaturated fatty acids having 6 to 24 carbon atoms. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, and ricinoleic acid. Among these, unsaturated fatty acids having 12 to 22 carbon atoms are preferred, unsaturated fatty acids having 16 to 22 carbon atoms are more preferred, and unsaturated fatty acids having 16 to 18 carbon atoms are even more preferred. The glycerin citrate fatty acid ester may contain only one of these fatty acids as the constituent fatty acid, or may contain any two or more of these fatty acids as the constituent fatty acids.

[0019] As the glycerin citrate fatty acid ester, Poem K-37V (trade name: glycerin citrate oleate; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially available, and these can be used in the present invention.

[0020] The oils and fats used in the oil and fat composition for fried rice of the present invention are not particularly limited, and examples thereof include vegetable oils and fats, animal oils and fats, processed oils and fats, and medium-chain fatty acid triglycerides. Examples of vegetable oils and fats include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, and sesame oil. Examples of animal oils and fats include lard, beef tallow, fish oil, milk fat, and butter. Examples of processed oils and fats include vegetable oils and fats and fats that have been subjected to fractionation, hydrogenation, ester exchange, and other treatments, and specifically include hardened oils and fats such as palm hardened oils and fats, coconut hardened oils and fats, soybean hardened oils and fats, and rapeseed hardened oils and fats, and fractionated oils and fats such as palm fractionated oils and fats, coconut fractionated oils and fats, soybean fractionated oils and fats, and rapeseed fractionated oils and fats. Examples of medium-chain fatty acid triglycerides include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride. The fats and oils may be used alone or in combination of any two or more. As described below, the fats and oils for fried rice composition of the present invention do not contain lecithin, so it is preferable to use refined fats and oils as the fats and oils used in the fats and oils for fried rice composition of the present invention. Generally, commercially available fats and oils have undergone a refining process, so lecithin is not detected.

[0021] The oil and fat composition for fried rice of the present invention does not contain lecithin. Lecithin may affect the texture and flavor of fried rice and may cause a decrease in the luster of fried rice, but the oil and fat composition for fried rice of the present invention does not contain lecithin, and is therefore superior in that it does not affect the quality of fried rice due to lecithin. The lecithin referred to here is not particularly limited as long as it is composed mainly of phospholipids obtained from oil seeds such as soybeans and rapeseed, or animal raw materials such as egg yolk [for example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, or enzyme-treated products thereof (for example, lysophosphatidylcholine, which is an enzymatic hydrolysis product of phosphatidylcholine)], and may be crude lecithin (crude lecithin) containing simple lipids such as glycolipids and triglycerides, free sugars, pigments, etc. in addition to phospholipids, high-purity lecithin (purified lecithin) obtained by removing simple lipids, etc. from crude lecithin to increase the purity of phospholipids, fractionated lecithin that has been further fractionated or enzymatically treated, enzymatically decomposed lecithin, enzyme-treated lecithin, etc. Incidentally, "not containing lecithin" means that it does not contain an amount that may affect the texture or flavor of the fried rice or that may cause a decrease in the luster of the fried rice. Specifically, the lecithin content in the oil and fat composition for fried rice is less than 0.005% by mass, preferably less than 0.001% by mass, more preferably less than 0.0001% by mass, and it is particularly preferable that no lecithin is detectable (0% by mass).

[0022] The oil and fat composition for fried rice of the present invention is not particularly limited in its form, but is preferably in a liquid, paste, semi-solid or the like form from the viewpoint of dispersibility in fried rice during stir-frying.

[0023] The diglycerol fatty acid ester contained in the oil and fat composition for fried rice of the present invention is not particularly limited as long as it is 3 to 10% by mass in the oil and fat composition for fried rice, but for example, 3.5 to 9% by mass is preferable, 4 to 9% by mass is more preferable, and 5 to 9% by mass is even more preferable.

[0024] The amount of the glycerin citric acid fatty acid ester contained in the oil and fat composition for fried rice of the present invention is not particularly limited as long as it is 0.1 to 5 mass% in the oil and fat composition for fried rice, but for example, 0.5 to 4.5 mass% is preferable, 1 to 4 mass% is more preferable, and 2 to 3.5 mass% is even more preferable.

[0025] The amount of the oil or fat contained in the oil or fat composition for fried rice of the present invention is preferably 85 to 96.9 mass %, more preferably 86.5 to 96 mass %, and even more preferably 87 to 95 mass % in the oil or fat composition for fried rice.

[0026] The oil and fat composition for fried rice of the present invention may contain any component within the range that does not impair the effects of the present invention. Examples of such components include food emulsifiers and antioxidants.

[0027] Examples of food emulsifiers include food emulsifiers other than diglycerol fatty acid esters and glycerol citric acid fatty acid esters, such as polyglycerol fatty acid esters other than diglycerol fatty acid esters, glycerol fatty acid esters, glycerol succinic acid fatty acid esters, glycerol diacetyltartaric acid fatty acid esters, glycerol acetate fatty acid esters, glycerol lactate fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and sucrose fatty acid esters.

[0028] Examples of the antioxidant include tocopherol and L-ascorbic acid fatty acid esters.

[0029] The method for producing the oil and fat composition for fried rice of the present invention is not particularly limited, and any method known per se can be used. For example, a method in which a diglycerol fatty acid ester and a glycerol citrate fatty acid ester are dissolved in an oil and fat to prepare a liquid, paste, or semi-solid preparation can be mentioned.

[0030] A method for producing fried rice, which comprises a step of frying rice using the oil and fat composition for fried rice of the present invention at a heating surface temperature of a cooking utensil exceeding 150°C, is also one embodiment of the present invention.

[0031] The step of frying cooked rice in the method for producing fried rice of the present invention refers to a step of cooking cooked rice in a state where the oil and fat composition for fried rice of the present invention is in contact with the cooked rice on the heating surface of a cooking utensil having a heating surface temperature of more than 150° C., preferably 170° C. or higher, more preferably 190° C. or higher, and fried rice is obtained through the step of frying cooked rice. The heating surface refers to the surface where the oil and fat composition for fried rice of the present invention and cooked rice are in direct contact with the cooking utensil.

[0032] When cooking the oil and fat composition for fried rice of the present invention and cooked rice on a heating surface, seasonings, ingredients, etc. may be added and cooked. The cooking utensils used in the process of frying cooked rice are not particularly limited, and examples thereof include frying pans, hot plates, and iron plates. Examples of cooked rice used in the process of frying cooked rice include white rice obtained by cooking raw rice, as well as brown rice, red rice, sticky rice, and cooked rice. In addition, formed cooked rice obtained by processing these cooked rice, such as rice balls, is also included in cooked rice.

[0033] The seasonings used in the process of frying cooked rice are not particularly limited, and examples thereof include salt, sugar, sodium glutamate, soy sauce, miso, sauce, curry, ketchup, tomato sauce, seafood extract, meat extract, yeast extract, and commercially available combined seasonings containing these. The ingredients used in the process of frying cooked rice are not particularly limited, and examples thereof include seafood such as fish, shellfish, shrimp, crab, and squid, meat such as beef, pork, and chicken, vegetables such as green onions, onions, ginger, garlic, carrots, bean sprouts, sesame, and mushrooms, and eggs. The heating time in the process of frying cooked rice is not particularly limited, and is preferably, for example, 10 to 1800 seconds, more preferably 10 to 600 seconds, and even more preferably 10 to 300 seconds.

[0034] The amount of the oil and fat composition for fried rice of the present invention added in the process of frying cooked rice is preferably 0.1 to 15 parts by mass, more preferably 0.5 to 10 parts by mass, and even more preferably 1 to 8 parts by mass, per 100 parts by mass of cooked rice.

[0035] The fried rice obtained by the method for producing fried rice of the present invention is not particularly limited, and examples thereof include fried rice, chicken rice, stone-grilled bibimbap, dry curry, grilled rice balls, and the like, as well as frozen fried rice obtained by freezing these.

[0036] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these. EXAMPLES

[0037] [Preparation of oil and fat composition for fried rice] (1) Raw materials 1) Diglycerol fatty acid ester (product name: Poem DO-100V; diglycerol oleate; monoester content approximately 80% by mass; manufactured by Riken Vitamin Co., Ltd.) 2) Glycerin citrate fatty acid ester (product name: Poem K-37V; glycerin citrate oleate; manufactured by Riken Vitamin Co., Ltd.) 3) Glycerin fatty acid ester (product name: Emulgy OL-100H; glycerin oleate; manufactured by Riken Vitamin Co., Ltd.) 4) Hexaglycerin fatty acid ester (hexaglycerin oleate) 5) Sorbitan fatty acid ester (product name: Poem O-80V; sorbitan oleate; manufactured by Riken Vitamin Co., Ltd.) 6) Sucrose fatty acid ester A (product name: Ryoto Sugar Ester B-370; sucrose behenate; manufactured by Mitsubishi Chemical Corporation) 7) Sucrose fatty acid ester B (product name: Ryoto Sugar Ester O-170; sucrose oleate; manufactured by Mitsubishi Chemical Corporation) 8) Rapeseed oil (product name: edible rapeseed oil; manufactured by Boso Oil Co., Ltd.)

[0038] (2) Manufacturing method In each test group, all the raw materials were placed in a 1 L beaker according to the contents (mass%) shown in Tables 1 to 3 so that the obtained oil and fat composition for fried rice was 500 g, and heated and mixed at 80° C. for about 10 minutes. Then, the mixture was left to cool and oil and fat compositions for fried rice 1 to 21 were obtained. Note that oil and fat compositions for fried rice 1 to 7 are examples, and oil and fat compositions for fried rice 8 to 21 are comparative examples.

[0039] [Table 1]

[0040] [Table 2]

[0041] [Table 3]

[0042] [Preparation of fried rice (stone-grilled bibimbap)] 600g of raw rice (Koshihikari rice produced in Tochigi Prefecture, unwashed rice) and 840g of water were put into a rice cooker and cooked to obtain white rice. Next, 6g of any of the oil and fat compositions 1 to 21 for fried rice was put into an iron frying pan, and the temperature of the heating surface of the iron frying pan reached 190°C. Then, 150g of white rice and 10g of stone-grilled bibimbap base (product name: stone-grilled bibimbap base; manufactured by Yuuki Foods Co., Ltd.) were put into the iron frying pan and fried for 40 seconds while mixing with a wooden spatula to obtain fried rice. Next, when the fried rice was collected in a bowl, the amount of the part that was burned on the heating surface of the iron frying pan and could not be collected was measured, and the recovery rate (%) of the fried rice was calculated as follows.

[0043] Recovery rate (%) = [166 (g) - amount of burnt and unrecoverable part (g)] x 100 / 166 (g)

[0044] [Evaluation of anti-burning effect of oil and fat composition for fried rice] The evaluation of the inhibition of burning was carried out according to the following evaluation criteria. The higher the recovery rate (%), the more the inhibition of burning is shown. "◎" and "◯" were determined to satisfy the effects of the present invention. The evaluation results are shown in Table 4.

[0045] <Evaluation criteria> ◎: Recovery rate (%) is 95 or more ○: Recovery rate (%) is 90 to less than 95 △: Recovery rate (%) is 85 to less than 90 ×: Recovery rate (%) is less than 85

[0046] [Evaluation of storage stability of oil and fat compositions for fried rice] The storage stability evaluation was carried out by storing the oil and fat compositions for fried rice 1 to 21 in a beaker in a refrigerator set at 4°C and visually checking the change in state after 7 days of storage. The storage stability was evaluated according to the following evaluation criteria, and "○" was determined to satisfy the effects of the present invention. The evaluation results are shown in Table 4.

[0047] <Evaluation criteria> ○: No change compared to before storage ×: White precipitate formed during storage

[0048] [Table 4]

[0049] As shown in Table 4, the oil and fat compositions for fried rice 1 to 7, which are examples, were found to be excellent in both anti-burning and storage stability. Among these, the oil and fat compositions for fried rice 1 and 2 were found to have a high anti-burning effect and are particularly preferable. On the other hand, it was found that the comparative oil and fat compositions for fried rice 8 to 21 were poor in either the inhibition of burning or the storage stability, or in both the inhibition of burning and the storage stability.

Claims

1. The oil and fat composition for fried rice contains 3 to 10% by mass of a diglycerol fatty acid ester, 0.1 to 5% by mass of a glycerol citric acid fatty acid ester, and an oil and fat, but does not contain lecithin.

2. A method for producing fried rice, comprising a step of frying rice using the oil and fat composition for fried rice according to claim 1 at a heating surface temperature of a cooking utensil exceeding 150°C.

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