Oil and fat composition for rice and rice-based food

Abstract

To provide an oil and fat composition for rice capable of preparing rice-based food having less feeling of oiliness while maintaining a fluffy texture.SOLUTION: An oil and fat composition for rice contains 50-99 wt.% of oil and fat, and 0.1-11 wt.% of an emulsifier. A melting point of the entirety of the oil and fat contained in the oil and fat composition for rice is 29-38°C, and SFC at 35°C of the entirety of the oil and fat is 1.5-13%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for cooked rice and a cooked rice food product. [Background technology]

[0002] Rice foods such as fried rice and pilaf are preferred for their freshly cooked, flaky texture. Convenience stores and supermarkets are selling pre-cooked rice foods that can be easily heated in a microwave oven, and demand for these foods has been increasing in recent years due to factors such as an increase in dual-income households and small households. However, the flaky texture of freshly cooked rice tends to be lost over time, resulting in a sticky texture. Reheating rice in a microwave oven does not improve this sticky texture. Therefore, there is a need for technology that can maintain the flaky texture of freshly cooked rice.

[0003] To date, techniques for coating the surface of rice grains with oils and various emulsifiers have been investigated as a method for maintaining a flaky texture. In most cases, the focus has been on uniformly coating the surface of the rice grains, and oils that are liquid at room temperature, such as highly fluid rapeseed oil or soybean oil, have generally been used. While this has been effective in maintaining a flaky texture to a certain extent, a large amount of oil must be used to achieve a uniform coating, which can make the rice feel oily when eaten. Furthermore, oils that are liquid at room temperature remain fluid even in the chilled temperature range, and therefore tend to drip from the rice grains during storage. This reduces the amount of oil that adheres to the rice grains when eaten, reducing the flaky texture, or they can accumulate at the bottom of the container, resulting in an unsightly appearance.

[0004] Patent Document 1 discloses a technique for improving the loosening properties of no-wash rice by adhering an oil or fat composition that is solid at 15°C and contains 10 to 100% by mass of linear saturated fatty acids having 10 to 12 carbon atoms among the constituent fatty acids of the oil or fat to the surface of the rice. While this technique is effective in maintaining the fluffy texture of cooked rice to a certain extent, when cooking cooked rice with ingredients, such as in fried rice, the amount of oil or fat composition adhering to the rice grains may decrease, making the rice less fluffy. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-93842 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above problems, we have been studying oil and fat compositions for cooked rice that can coat the surface of rice to impart a light and fluffy texture to the rice, and that do not feel oily when eaten. The object of the present invention is to provide an oil and fat composition for cooked rice that can prepare cooked rice foods that maintain a light and fluffy texture while not feeling oily. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors have discovered that a cooked rice food product that maintains a flaky texture while not feeling oily can be prepared by using an oil and fat composition for cooked rice containing specific amounts of specific oils and fats and emulsifiers, and have thus completed the present invention.

[0008] That is, a first aspect of the present invention relates to an oil-and-fat composition for cooked rice containing 50 to 99% by weight of an oil and 0.1 to 11% by weight of an emulsifier, wherein the melting point of the entire oil and fat contained in the oil-and-fat composition for cooked rice is 29 to 38°C, and the SFC at 35°C of the entire oil and fat is 1.5 to 13%. A preferred embodiment relates to the oil-and-fat composition for cooked rice described above, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. More preferably, the present invention relates to the oil-and-fat composition for cooked rice described above, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or higher. Even more preferably, the present invention relates to the oil-and-fat composition for cooked rice described above, which is a water-in-oil emulsified composition. A second aspect of the present invention relates to a cooked rice food product in which 0.5 to 10 parts by weight of the above-described oil and fat composition for cooked rice is mixed with 100 parts by weight of cooked rice. A third aspect of the present invention relates to a method for producing an oil and fat composition for cooked rice, in which the entire oil and fat composition for cooked rice contains 50 to 99% by weight of oils and fats and 0.1 to 11% by weight of an emulsifier, the melting point of the entire oil and fat is 29 to 38°C, and the SFC at 35°C of the entire oil and fat is 1.5 to 13%, the method comprising a step of mixing the oil and fat and the emulsifier. More preferably, the present invention relates to a method for producing the above-described oil and fat composition for cooked rice, in which the oil and fat composition for cooked rice is a water-in-oil emulsified composition, and the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or higher. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an oil and fat composition for cooked rice that can be used to prepare cooked rice foods that maintain a light and fluffy texture while not feeling oily. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments. The oil and fat composition for cooked rice according to this embodiment contains specific amounts of oils and fats with melting points and SFCs within specific ranges, and an emulsifier. This oil and fat composition for cooked rice allows for the preparation of cooked rice foods that maintain a light, fluffy texture while not feeling oily, and is therefore suitable for use in cooked rice foods that are intended to be eaten some time after cooking. Here, "cooking by heating" refers to any method of cooking food by applying heat to ingredients, and is not particularly limited as long as it is a cooking method that raises the temperature of the ingredients, and examples of cooking methods that can be used include baking, simmering, steaming, boiling, stir-frying, cooking rice, frying, and smoking.

[0011] (Oils and fats) The fats and oils contained in the fat and oil composition for cooked rice are not particularly limited as long as the melting point of the entire fat and oil is 29 to 38°C and the SFC at 35°C of the entire fat and oil is in the range of 1.5 to 13%.

[0012] The melting point of the entire oil and fat is preferably 31 to 37°C, more preferably 33 to 36°C. If the melting point of the entire oil and fat is below 29°C, the oil and fat may run off the rice during storage of the cooked rice food, or the rice may not feel sufficiently crispy. If the melting point of the entire oil and fat exceeds 38°C, the cooked rice food may feel oily when eaten. In the present disclosure, the term "crispy" refers to a state in which the rice grains contained in the cooked rice food do not adhere well to each other, to other optionally contained foods, or to the rice and other optionally contained foods contained in the cooked rice food, and the rice as a whole is moderately loosened. In the present disclosure, the term "oily" refers to the sensation of oil and fat clinging to the mouth when eating the cooked rice food.

[0013] The melting point of the entire fat or oil can be measured in accordance with "Standard Test Methods for Analysis of Fats, Oils, and Related Materials 2.2.4.2 (1996) 1996 Edition, Established by the Japan Oil Chemists' Society."

[0014] The SFC at 35°C of the entire fat or oil is preferably 2.0 to 7.0%, more preferably 3.5 to 5.5%. If the SFC at 35°C of the entire fat or oil is less than 1.5%, the cooked rice food may not feel sufficiently crispy when eaten. If the SFC at 35°C of the entire fat or oil is more than 13%, the cooked rice food may feel oily when eaten.

[0015] The SFC can be measured according to the measurement method of "2.2.9-2003 Solid Fat Content (NMR Method)" in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Society. The SFC requirement needs to be satisfied by all of the fats and oils contained in the oil-in-water emulsified fat composition, and when multiple types of fats and oils are used, the SFCs of the individual fats and oils are not particularly limited.

[0016] The content of the oil / fat in the entire oil / fat composition for cooked rice may be 50 to 99% by weight, preferably 65 to 95% by weight, and more preferably 80 to 90% by weight. If the content of the oil / fat is less than 50% by weight, the cooked cooked rice food may not feel sufficiently flaky when eaten. If the content of the oil / fat is more than 99% by weight, the cooked cooked rice food may feel oily or may not feel sufficiently flaky when eaten.

[0017] The type of oil or fat is not particularly limited as long as it is an edible oil or fat, and examples thereof include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, hyercin rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil; animal oils and fats such as milk fat, beef tallow, lard, and fish oil; and those which have been processed by hardening, fractionation, interesterification, or the like; and at least one selected from these groups can be used.

[0018] It is particularly preferred to use a suitable combination of multiple types of oils and fats so as to satisfy the melting point and SFC values ​​described above. Examples of suitable oil and fat combinations include interesterified palm oil and coconut oil, and interesterified rapeseed oil, palm oil, and coconut oil.

[0019] (emulsifier) The emulsifier contained in the oil and fat composition for cooked rice is not particularly limited as long as it is generally used in foods and approved for use as a food additive. Examples include glycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (soybean lecithin, sunflower lecithin, egg yolk lecithin, etc.), enzymatically hydrolyzed lecithin (soybean lysolecithin, egg yolk lysolecithin, etc.). Among these, from the viewpoint of imparting a better flaky texture to cooked cooked rice foods when eaten, at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin is preferred, and at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters with an HLB of 8 or higher is more preferred.

[0020] The content of the emulsifier in the oil and fat composition for cooked rice may be 0.1 to 11 wt %, preferably 0.5 to 7 wt %, and more preferably 2 to 5 wt %, of the total oil and fat composition for cooked rice. If the content of the emulsifier is less than 0.1 wt %, the cooked cooked rice food may not have a sufficiently fluffy texture when eaten. If the content of the emulsifier is more than 11 wt %, the cooked cooked rice food may have a poor flavor due to the emulsifier being more noticeable when eaten, or the cooked cooked rice food may be more likely to feel oily when eaten.

[0021] The fat and oil composition for cooked rice is preferably an emulsified composition containing water, particularly when it contains a sucrose fatty acid ester with an HLB of 8 or more, and may be either a water-in-oil emulsified composition or an oil-in-water emulsified composition, but is more preferably a water-in-oil emulsified composition from the viewpoint of imparting a better fluffiness.

[0022] When the fat and oil composition for cooked rice is a water-in-oil emulsion composition or an oil-in-water emulsion composition, it is sufficient that the emulsifier is contained in at least one of the oil phase and the aqueous phase, and it is preferable that the emulsifier is contained in both the oil phase and the aqueous phase. Note that the emulsifier is contained in the oil phase if it is lipophilic, or in the aqueous phase if it is hydrophilic.

[0023] A lipophilic emulsifier means an emulsifier that dissolves or disperses in oil, and a hydrophilic emulsifier means an emulsifier that dissolves or disperses in water. HLB is used as a measure of the lipophilicity and hydrophilicity of an emulsifier, and the HLB of a lipophilic emulsifier is approximately 0 to 9, while the HLB of a hydrophilic emulsifier is approximately 7 to 20. However, the lipophilicity and hydrophilicity are not determined solely by the HLB.

[0024] When the oil and fat composition for cooked rice is an emulsified composition containing water, the content of water in the oil and fat composition for cooked rice is preferably 1 to 50% by weight, more preferably 5 to 40% by weight, and even more preferably 10 to 30% by weight, of the entire oil and fat composition for cooked rice, from the viewpoint of stabilizing the emulsion of the oil and fat composition for cooked rice.

[0025] (Optional raw materials) The fat and oil composition for cooked rice may contain, as optional ingredients, food ingredients or food additives such as flavorings, colorings, antioxidants, pH adjusters, thickening stabilizers, sugars, salt, sweeteners, acidulants, spices, flavoring materials, dairy ingredients, etc. If the optional ingredient is a lipophilic ingredient, it is contained in the oil phase, and if it is a hydrophilic ingredient, it is contained in the aqueous phase.

[0026] The flavoring is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and any of natural flavorings, synthetic flavorings, mixtures thereof, flavor powders, etc. Examples include butter flavoring, vanilla flavoring, cheese flavoring, milk flavoring, mayonnaise flavoring, garlic flavoring, ginger flavoring, mustard flavoring, fruit flavor powder, cocoa powder, matcha powder, black tea powder, coffee powder, caramel powder, etc. At least one selected from these groups can be used.

[0027] The coloring agent is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include natural coloring agents such as carotene color, caramel color, monascus color, cochineal color, safflower color, and gardenia color; and synthetic coloring agents such as food tar-based coloring agents, and at least one selected from these groups can be used.

[0028] The antioxidant is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include tocopherol, β-carotene, tea extracts such as catechin, and the like, and at least one selected from these groups can be used.

[0029] The pH adjuster is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include succinic acid, gluconic acid, citric acid, trisodium citrate, lactic acid, sodium lactate, adipic acid, phosphoric acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium bicarbonate, etc. At least one selected from these groups can be used.

[0030] The thickening stabilizer is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include guar gum, locust bean gum, xanthan gum, gum arabic, gellan gum, tara gum, tamarind seed gum, psyllium seed gum, carrageenan, pectin, glucomannan, curdlan, pullulan, gelatin, agar, alginic acids, starch, etc. At least one selected from these groups can be used.

[0031] Examples of the sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohols, etc., and at least one selected from these groups can be used.

[0032] Examples of the salt include refined salt, high-quality salt, white salt, raw salt, and crushed salt, and at least one selected from these groups can be used.

[0033] The sweetener is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. At least one selected from these groups can be used.

[0034] The acidulant is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include sodium acetate, glacial acetic acid, adipic acid, citric acid, trisodium citrate, DL-malic acid, sodium DL-malate, phosphoric acid, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, fumaric acid, monosodium fumarate, succinic acid, monosodium succinate, disodium succinate, glucono-delta-lactone, lactic acid, sodium lactate, gluconic acid, potassium gluconate, sodium gluconate, citrus juice, and citrus powder, and at least one selected from these groups can be used.

[0035] The spices that can be used include spices that are commonly used in foods, and mixtures thereof. Examples of the spices include black pepper, white pepper, green pepper, garlic, ginger, sesame, chili pepper, horseradish, mustard, nutmeg, cinnamon, paprika, cardamom, cumin, coriander, turmeric, saffron, allspice, cloves, Japanese pepper, orange peel, lemon, yuzu, fennel, licorice, fenugreek, dill seeds, watercress, green onions, coriander, shiso, celery, tarragon, chives, chervil, Chinese chives, parsley, mustard, myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, wasabi leaves, and Japanese pepper leaves. At least one spice selected from the group consisting of these can be used.

[0036] The flavoring ingredients include flavor extracts and other flavoring ingredients, excluding the sugars, sweeteners, acidulants, and dairy ingredients. Examples of the flavor extracts include kelp extract and fermented seasonings. Examples of the other flavoring ingredients include egg yolk, whole egg, coffee, cacao ingredients, matcha, green tea, bean paste, fruit juice, fruit pulp, vegetable paste, and powdered vegetables. At least one selected from these groups can be used.

[0037] Examples of the dairy raw material include milk, fresh cream, yogurt, sour cream, whole milk powder, skim milk powder, skim milk, condensed milk powder, sweetened condensed milk, fermented milk, butter, buttermilk powder, cheese, heat-treated or enzyme-treated milk fat, etc., and at least one selected from this group can be used.

[0038] (Manufacturing method) An embodiment of the method for producing the oil and fat composition for cooked rice will be exemplified below. One embodiment relates to a method for producing an oil and fat composition for cooked rice, in which the entire oil and fat composition contains 50 to 99% by weight of oil and fat, and 0.1 to 11% by weight of an emulsifier, the melting point of the entire oil and fat is 29 to 38°C, and the SFC at 35°C of the entire oil and fat is 1.5 to 13%, and the production method includes a step of mixing the oil and fat and the emulsifier.

[0039] The fat and oil, the emulsifier, and optionally other raw materials (e.g., lipophilic raw materials) are mixed together. The fat and oil are preferably melted in advance. The temperature at which the fat and oil are melted may be 60 to 90°C, and the temperature at which the oil phase mixture is stirred may be maintained at 60 to 80°C.

[0040] Furthermore, when the oil and fat composition for cooked rice is an emulsified composition containing water, one embodiment of the method for producing the oil and fat composition for cooked rice comprises 50 to 99% by weight of oils and 0.1 to 11% by weight of an emulsifier in the entire oil and fat composition, the melting point of the entire oil and fat is 29 to 38°C, and the SFC at 35°C of the entire oil and fat is 1.5 to 13%, the method comprising the steps of obtaining an oil phase containing the oil and fat, obtaining an aqueous phase containing water, and mixing and emulsifying the oil phase and the aqueous phase, wherein the oil phase and / or the aqueous phase contains an emulsifier.

[0041] When the oil and fat composition for cooked rice is an emulsified composition containing water, the oil and fat composition for cooked rice as a whole only needs to contain an emulsifier. In the production method, when the aqueous phase contains an emulsifier, the oil phase may be composed of oil and fat only, or may be composed of a mixture containing oil and fat and a lipophilic emulsifier. Furthermore, whether the oil phase is composed of oil and fat only, or a mixture containing oil and fat and a lipophilic emulsifier, it may also contain other lipophilic ingredients. Furthermore, in the production method, when the oil phase contains an emulsifier, the aqueous phase may be composed of water only, or may be composed of a mixture containing water and a hydrophilic emulsifier. Furthermore, whether the aqueous phase is composed of water only, or a mixture containing water and a hydrophilic emulsifier, it may also contain other hydrophilic ingredients.

[0042] Even when the oil / fat composition for cooked rice is an emulsified composition containing water, in the step of obtaining the oil phase, it is sufficient to mix all of the ingredients constituting the oil phase, and it is preferable that the oil / fat is melted in advance. The temperature at which the oil / fat is melted and the temperature at which the oil / fat mixture is stirred may be within the above-mentioned ranges.

[0043] In the step of obtaining the aqueous phase, all of the raw materials constituting the aqueous phase are mixed together. The temperature of the water may be 50 to 80°C, and the temperature of the aqueous phase mixture during stirring may be maintained at 65 to 80°C. Maintaining the temperature of the aqueous phase mixture at 65 to 80°C for about 20 to 35 minutes is preferred because sterilization can be achieved.

[0044] In the step of mixing and emulsifying the oil phase and the aqueous phase, the mixing is preferably carried out at 65 to 75°C.

[0045] After the step of mixing and emulsifying the oil phase and the water phase, it is preferable to knead the mixture while cooling it to 5 to 20° C. The kneading can be carried out using a cooling kneader.

[0046] (Rice food) The present embodiment relates to a cooked rice food product in which the oil and fat composition for cooked rice is mixed in an amount of 0.5 to 10 parts by weight per 100 parts by weight of cooked rice.

[0047] The cooked rice foods include cooked rice itself, which is made by cooking rice such as non-glutinous rice or glutinous rice, and foods containing cooked rice. Foods containing cooked rice include cooked rice topped with or mixed with ingredients, cooked rice that has been seasoned and cooked, and cooked mixtures of rice and other foods. Specific examples include fried rice, pilaf, paella, seasoned rice, omelet rice, nasi goreng, biryani, jambalaya, oyakodon (chicken and egg rice bowl), gyudon (beef bowl), phat kapao rice, khao man gai (chicken stew), bibimbap, and sirpancho (simmered rice dish).

[0048] The amount of the oil and fat composition for cooked rice mixed in the cooked rice food product may be 0.5 to 10 parts by weight, preferably 0.5 to 5 parts by weight, and more preferably 0.5 to 3 parts by weight, per 100 parts by weight of cooked rice. If the amount is less than 0.5 parts by weight, the cooked cooked rice food may not have a sufficient flaky texture. If the amount is more than 10 parts by weight, the cooked cooked rice food may tend to feel oily when eaten.

[0049] The method of mixing the cooked rice food with the oil and fat composition for cooked rice is not particularly limited, but in order to more effectively achieve the effect of imparting a crispy texture to the cooked rice food of the present invention, it is preferable to mix the cooked rice food and the oil and fat composition for cooked rice when at least one of them is at 40°C or higher, and it is more preferable to mix both the cooked rice food and the oil and fat composition for cooked rice when they are at 40°C.

[0050] The oil and fat composition for cooked rice can be used as an oil and fat for cooking such as frying oil or rice cooking oil.

[0051] The frying oil can be used in the same way as oils commonly used as frying oils when frying.

[0052] The use as a rice cooking oil and fat includes both cases in which the oil and fat composition for cooked rice is added before cooking rice and cases in which the oil and fat composition for cooked rice is added after cooking rice.

[0053] Even when a cooked rice food is cooled and then reheated immediately after cooking, the rice food can maintain the same crispy texture as immediately after cooking. The cooling of the cooked rice food immediately after cooking may be to a temperature range generally referred to as freezing or refrigerating (chilled). Here, "frozen" may be, for example, below 0°C, such as -10°C or below, or -18°C or below, and "chilled" may be a low temperature that does not freeze, such as 0 to 15°C. Here, "reheating" refers to heating a frozen or refrigerated cooked rice food to a temperature suitable for eating, such as 50 to 100°C. Such reheating is not particularly limited as long as it is a method that raises the temperature of the cooked rice food, and can be carried out, for example, using a microwave oven, a toaster oven, or the like.

[0054] In addition to the oil and fat composition for cooked rice containing the oil and fat and the emulsifier, the cooked rice food product may contain, as necessary, the flavoring, coloring, antioxidant, pH adjuster, thickener stabilizer, sugar, sweetener, spice, seasoning, ingredients, etc., as long as the effects of the present invention are not impaired.

[0055] The seasoning may be any of those generally used in food to adjust the flavor, such as sugar, salt, soy sauce, miso, mirin, sake, Worcestershire sauce, oyster sauce, umami seasoning, bonito stock, kelp stock, meat extract, marine extract, vegetable extract, yeast extract, etc., and at least one selected from this group may be used.

[0056] The ingredients may be either plant-based or animal-based. For example, vegetables such as onion, chive, green onion, shiso leaf, lettuce, cabbage, Chinese cabbage, tomato, potato, carrot, green pepper, spinach, broccoli, corn, zucchini, eggplant, pumpkin, radish, asparagus, bamboo shoot, ginkgo, etc., mushrooms such as shiitake mushroom, shimeji mushroom, maitake mushroom, mushroom, etc., beans such as soybean, adzuki bean, kidney bean, pea, broad bean, lentil, chickpea, etc., meat such as beef, pork, chicken, lamb, etc., bacon, ham, sausage, roast pork, Examples of suitable raw materials include processed meat products such as corned beef, eggs such as chicken eggs, quail eggs, salmon roe, caviar, herring roe, cod roe, trout roe, flying fish roe, and dried mullet roe, seafood such as shrimp, cherry shrimp, whitebait, crab, squid, octopus, scallops, and salmon, processed fish products such as kamaboko, hanpen, imitation crab sticks, and chikuwa, seaweed such as wakame seaweed, kelp, nori seaweed, and hijiki seaweed, fermented foods such as natto and kimchi, and pickles such as umeboshi (pickled plum), takuan (pickled radish), and takana (green mustard greens). At least one selected from these groups can be used.

[0057] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] An oil and fat composition for cooked rice containing 50 to 99% by weight of oil and fat and 0.1 to 11% by weight of an emulsifier, The fat and oil composition for cooked rice, wherein the melting point of the entire fat and oil contained in the fat and oil composition is 29 to 38°C, and the SFC at 35°C of the entire fat and oil is 1.5 to 13%. [Item 2] Item 2. The fat and oil composition for cooked rice according to Item 1, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. [Item 3] 3. The fat and oil composition for cooked rice according to item 1 or 2, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or higher. [Item 4] 4. The fat and oil composition for cooked rice according to any one of items 1 to 3, which is a water-in-oil emulsion composition. [Item 5] A cooked rice food product, in which the oil and fat composition for cooked rice according to any one of items 1 to 4 is mixed in an amount of 0.5 to 10 parts by weight per 100 parts by weight of cooked rice. [Item 6] A method for producing an oil and fat composition for cooked rice, the oil and fat composition as a whole containing 50 to 99% by weight of oil and fat and 0.1 to 11% by weight of emulsifier, the melting point of the entire oil and fat is 29 to 38 ° C, and the SFC at 35 ° C of the entire oil and fat is 1.5 to 13%, A production method comprising a step of mixing the oil or fat and the emulsifier. [Item 7] The oil and fat composition for cooked rice is a water-in-oil emulsion composition, Item 7. The method for producing an oil and fat composition for cooked rice according to Item 6, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or higher. [Example]

[0058] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0059] The raw materials used in the examples and comparative examples are as follows. 1) Interesterified oil 1 (Production Example 1) 2) Interesterified oil 2 (Production Example 2) 3) Interesterified oil 3 (Production Example 3) 4) Interesterified oil 4 (Production Example 4) 5) Kaneka Corporation "Palm Fractionated Oil Softener" 6) Kaneka Corporation "Rapeseed Oil" 7) Riken Vitamin Co., Ltd. "Emulgy MP" (glycerin fatty acid ester) (HLB: 4.3) 8) Mitsubishi Chemical Foods Corporation "Ryoto Sugar Ester S-1170" (sucrose stearate) (HLB: 11)

[0060] <Fluffy feeling> 3 g of the oil and fat composition for cooked rice prepared in the Examples and Comparative Examples and 300 g of cooked rice at 60°C were added to a frying pan and fried at 180°C for 5 minutes, and then refrigerated at 4°C for 24 hours. The cooked rice food was then heated at 500W for 3 minutes in a microwave oven (Sharp Corporation, Model RE-NK2-H), and eaten by 10 experienced panelists who evaluated the food according to the following criteria. The average evaluation scores of each panelist are shown in Table 1. 5 points: The rice grains are not stuck together at all, and are very easy to separate and have a fluffy texture. 4 points: The rice grains are not stuck together and are easy to separate, giving them a fluffy texture. 3 points: The rice grains are hardly stuck together, and the texture is slightly loose and fluffy. 2 points: The rice grains are partially stuck together, making them difficult to separate and giving them a sticky texture. 1 point: The rice grains are stuck together to form clumps, which are very difficult to separate and have a sticky texture.

[0061] <Oily> 3 g of the oil and fat composition for cooked rice prepared in the Examples and Comparative Examples and 300 g of cooked rice at 60°C were added to a frying pan and fried at 180°C for 5 minutes, then refrigerated at 4°C for 24 hours. The cooked rice food was then heated at 500W for 3 minutes in a microwave oven (Sharp Corporation, Model RE-NK2-H), and eaten by 10 experienced panelists. The oily feeling remaining in the mouth after swallowing the fried rice was evaluated according to the following criteria. The average evaluation scores for each panelist are shown in Table 1. 5 points: No oil or grease sticks to the mouth and there is no oily feeling at all. 4 points: No oily feeling in the mouth, no greasy feeling. 3 points: There is almost no oil or fat sticking to the inside of the mouth, and the texture is almost not oily. 2 points: The oil clings to the inside of the mouth, giving it an oily texture. 1 point: A large amount of oil clings to the mouth, giving it a very oily texture.

[0062] (Production Example 1) Preparation of Oil 1 (Interesterified Oil 1) A mixture of 76 parts by weight of palm oil (Kaneka Corporation) and 24 parts by weight of coconut oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random interesterification. After washing with water, the mixture was decolorized at 90°C under a reduced pressure of 500 Pa by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals Co., Ltd.), and deodorized for 1 hour at 250°C and 200 Pa to obtain interesterified oil 1.

[0063] (Production Example 2) Preparation of Oil 2 (Interesterified Oil 2) 100 parts by weight of palm oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to perform random interesterification. After washing with water, 2 parts by weight of white clay (Mizusawa Industrial Chemicals) was added at 90°C under a reduced pressure of 500 Pa to decolorize the oil, and deodorized at 250°C and 200 Pa for 1 hour to obtain interesterified oil 2.

[0064] (Production Example 3) Preparation of Oil 3 (Interesterified Oil 3) A mixture of 17 parts by weight of coconut oil (Kaneka Corporation), 30 parts by weight of rapeseed oil (Kaneka Corporation), 47 parts by weight of palm oil (Kaneka Corporation), and 6 parts by weight of hyercin rapeseed hardened oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random interesterification. After washing with water, the mixture was decolorized by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals Co., Ltd.) at 90°C under a reduced pressure of 500 Pa, and deodorized for 1 hour at 250°C and 200 Pa to obtain interesterified oil 3.

[0065] (Production Example 4) Preparation of palm-based interesterified oil 4 (palm-based IE oil 4) 100 parts by weight of palm stearin (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to perform random interesterification. After washing with water, the mixture was decolorized by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals) at 90°C under a reduced pressure of 500 Pa, and deodorized for 1 hour at 250°C and 200 Pa to obtain interesterified oil 4.

[0066] <Melting point of fats and oils> The melting point of the entire fat and oil in the fat and oil composition was measured by the above test method.

[0067] <SFC for oils and fats> The SFC of all the fats and oils in the fat and oil composition was measured by the above test method.

[0068] Example 1 A water-in-oil emulsified oil and fat composition was obtained according to the formulation in Table 1. That is, 1:86.5 parts of the interesterified oil of Production Example 1 and 3.0 parts of a glycerin fatty acid ester having an HLB of 4.3 were mixed and heated at 70°C to prepare an oil phase. Also, an aqueous phase was prepared by mixing 0.5 parts of a sucrose glycerin fatty acid ester having an HLB of 11 and 10 parts of water, and sterilized at 70°C for 20 minutes. While stirring the oil phase, the sterilized aqueous phase was added to the oil phase to emulsify, and the mixture was quenched and kneaded in a quenching kneader to prepare a water-in-oil emulsified oil and fat composition.

[0069] [Table 1]

[0070] (Examples 2 and 3) Water-in-oil emulsified oil and fat compositions were prepared in the same manner as in Example 1, except that the amounts of interesterified oil 1 and water were changed to 50.0 parts and 46.5 parts (Example 2), and 90.0 parts and 6.5 parts (Example 3), respectively.

[0071] (Examples 4 to 5) Water-in-oil emulsified oil compositions were prepared in the same manner as in Example 1, except that the amounts of interesterified oil 1 and glycerin fatty acid ester having an HLB of 4.3 were changed to 89.4 parts and 0.1 parts (Example 4), and 79.5 parts and 10.0 parts (Example 5), respectively.

[0072] Examples 6 and 7 Water-in-oil emulsified oil compositions were prepared in the same manner as in Example 1, except that interesterified oil 1 was changed to interesterified oil 3 (Example 6) from Production Example 3 or interesterified oil 2 (Example 7) from Production Example 2.

[0073] Example 8 A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the amount of glycerin fatty acid ester with an HLB of 4.3 was changed to 3.5 parts and the sucrose glycerin fatty acid ester with an HLB of 11 was not added.

[0074] Example 9 An oil and fat composition was prepared in the same manner as in Example 1, except that the amount of oil and fat was changed to 97.0 parts by weight and the sucrose glycerin fatty acid ester having an HLB of 11 and water were not added.

[0075] The melting points of all the fats and oils contained in the water-in-oil emulsified fat compositions obtained in Examples 1 to 9, and the SFC values ​​of all the fats and oils at 35°C were measured, and the results of evaluating the flaky texture and oiliness of the cooked rice foods prepared using the water-in-oil emulsified fat compositions obtained are shown in Table 1.

[0076] (Comparative Example 1) A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the blending amounts of interesterified oil 1 and water were changed to 40.0 parts and 56.5 parts (Comparative Example 1), respectively.

[0077] (Comparative Example 2) An oil and fat composition was prepared in which the amount of interesterified oil 1 was set to 100 parts and no other raw materials were blended other than interesterified oil 1.

[0078] (Comparative Example 3) A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the amount of water was changed to 13.5 parts and the glycerin fatty acid ester having an HLB of 4.3 and the sucrose glycerin fatty acid ester having an HLB of 11 were not added.

[0079] Comparative Example 4 A water-in-oil emulsified oil composition was prepared in the same manner as in Example 1, except that the amounts of interesterified oil 1 and glycerin fatty acid ester having an HLB of 4.3 were changed to 74.5 parts and 15.0 parts, respectively.

[0080] (Comparative Example 5) A water-in-oil emulsified oil composition was prepared in the same manner as in Example 1, except that the amount of interesterified oil 1 was changed to 60.0 parts and 26.5 parts of rapeseed oil was mixed as a blending raw material when preparing the oil phase.

[0081] (Comparative Example 6) A water-in-oil emulsified oil composition was prepared in the same manner as in Example 1, except that interesterified oil 1 was not blended and the ratio of rapeseed oil to interesterified oil was changed to 56.5 parts and 4:30.0 parts.

[0082] (Comparative Example 7) A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that interesterified oil 1 was changed to 86.5 parts of the soft fraction of palm fractionated oil.

[0083] The melting points of the entire fats and oils contained in the water-in-oil emulsified fat compositions obtained in Comparative Example 1 and Comparative Examples 3 to 7, and the fat composition obtained in Comparative Example 2, and the SFC of the entire fats and oils at 35°C were measured, and the results of evaluating the flaky texture and oiliness of cooked rice foods prepared using the obtained water-in-oil emulsified fat compositions are shown in Table 2.

[0084] [Table 2]

[0085] As is clear from the results in Tables 1 and 2, the cooked rice foods prepared using the water-in-oil emulsified oil and fat compositions of Examples 1 to 9 maintained a good fluffy texture and were not easily perceived as oily.

[0086] On the other hand, the cooked rice food prepared using the water-in-oil emulsified oil and fat composition with a low oil content (Comparative Example 1) was rated low in terms of fluffiness. The cooked rice food prepared using the oil and fat composition with a high oil content and no emulsifier (Comparative Example 2) was rated low in terms of fluffiness and oiliness. The cooked rice food prepared using the water-in-oil emulsified oil and fat composition with no emulsifier (Comparative Example 3) was rated low in terms of fluffiness. The cooked rice food prepared using the water-in-oil emulsified oil and fat composition with a high emulsifier content (Comparative Example 4) was rated low in terms of oiliness. The cooked rice food prepared using the water-in-oil emulsified oil and fat composition (Comparative Example 5) in which the melting point of all the oils and fats contained in the oil and fat composition for cooked rice was low was rated low in terms of fluffiness. The cooked rice food prepared using the water-in-oil emulsified oil and fat composition (Comparative Example 6) in which the melting point of all the oils and fats contained in the oil and fat composition for cooked rice and the SFC at 35°C of all the oils and fats were high was rated low in terms of oiliness. The cooked rice food prepared using a water-in-oil emulsified oil and fat composition (Comparative Example 7) in which the melting point of the entire oil and fat contained in the cooked rice oil and fat composition and the SFC at 35°C of the entire oil and fat were low was rated as having a low degree of crispiness.

Claims

1. An oil and fat composition for cooked rice containing 50 to 99% by weight of oil and fat and 0.1 to 11% by weight of an emulsifier, The fat and oil composition for cooked rice has a melting point of 29 to 38°C for the entire fat and oil contained in the fat and oil composition, and an SFC at 35°C for the entire fat and oil is 1.5 to 13%.

2. The oil and fat composition for cooked rice according to claim 1, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin.

3. The fat and oil composition for cooked rice according to claim 1 or 2, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or more.

4. The fat and oil composition for cooked rice according to claim 1 or 2, which is a water-in-oil emulsion composition.

5. A cooked rice food product comprising 0.5 to 10 parts by weight of the oil and fat composition for cooked rice according to claim 1 or 2 mixed with 100 parts by weight of cooked rice.

6. A method for producing an oil and fat composition for cooked rice, the oil and fat composition as a whole containing 50 to 99% by weight of oil and fat and 0.1 to 11% by weight of an emulsifier, the melting point of the entire oil and fat is 29 to 38°C, and the SFC at 35°C of the entire oil and fat is 1.5 to 13%, A production method comprising a step of mixing the oil or fat and the emulsifier.

7. The oil and fat composition for cooked rice is a water-in-oil emulsion composition, The method for producing an oil and fat composition for cooked rice according to claim 6, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or more.

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