Oil and fat composition for rice cooking

Abstract

To provide an oil and fat composition for cooking rice, capable of suppressing water migration from a sauce to cooked rice in cooked rice on which a sauce is put, and retaining excellent texture of cooked rice, and to provide cooked rice on which a sauce is put, suppressed in water transition from the sauce to the cooked rice.SOLUTION: An oil and fat composition for rice cooking for sauce-on-rice dishes contains an emulsifier A and an emulsifier B in edible oil and fat. The oil and fat composition for rice cooking is such that: the emulsifier A is a polyglyceryl fatty acid ester in which 50 mass% or more of the constituent fatty acid is an unsaturated fatty acid having 18 or more and 22 or less carbon atoms; and the emulsifier B is one kind or two or more kinds selected from an emulsifier with HLB of 5 or less, and a polyglycerol condensed ricinoleic acid ester (excluding the emulsifier A).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition used for cooking rice for use in rice dishes with sauce. [Background technology]

[0002] In recent years, sales of processed rice products at convenience stores and supermarkets have been increasing. These processed rice products are generally distributed in a frozen or chilled state and are eaten by reheating at the store or at home. Among these processed rice products, those sold with sauces, such as doria, Chinese rice bowls, and curry rice, have a problem in that the moisture from the sauce transfers to the rice over time after production and when reheating, resulting in a deterioration in the texture of the rice.

[0003] To prevent this phenomenon, for example, Patent Document 1 discloses a method of controlling the baking temperature and time by topping a pre-baked cheese sheet, etc. Also, Patent Document 2 discloses a method of adjusting the viscosity of a sauce by adding a starch hydrolyzate having a DE of 2 to 40 to the sauce. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-38135 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-60860 Summary of the Invention [Problem to be solved by the invention]

[0005] However, these methods have problems such as complicated manufacturing processes and the texture of the sauce changing when the viscosity is adjusted. [Means for solving the problem]

[0006] As a result of extensive research, the inventors have found that by adding rice cooking oil containing a specific emulsifier and cooking the rice, the transfer of moisture from the sauce to the rice is suppressed during storage and reheating, and the good texture of the rice is maintained when the sauce is poured over the rice.

[0007] That is, the present invention provides the following [1] to

[16] . [1] An oil and fat composition for cooking rice for sauce-topped rice, comprising an edible oil and fat, an emulsifier A, and an emulsifier B, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB value of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The oil and fat composition for cooking rice. [2] The oil and fat composition for cooking rice according to [1], wherein the unsaturated fatty acid of the emulsifier A is oleic acid. [3] The oil and fat composition for cooking rice according to [1] or [2], wherein the emulsifier A contains palmitic acid as a constituent fatty acid. [4] The oil and fat composition for cooking rice according to any one of [1] to [3], wherein the emulsifier B having an HLB value of 5 or less is a sucrose fatty acid ester. [5] The oil and fat composition for cooking rice according to any one of [1] to [4], wherein the amount of emulsifier A is 0.01 to 10% by mass, and the amount of emulsifier B is 0.01 to 10% by mass. [6] The oil and fat composition for cooking rice according to any one of [1] to [5], wherein the total amount of emulsifier A and emulsifier B is more than 0 and not more than 3 parts by mass per 100 parts by mass of water added during cooking. [7] A method for producing rice for sauce cooking, in which an oil and fat composition for cooking rice is added to raw rice and cooked, The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB value of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The manufacturing method. [8] The method according to [7], wherein the unsaturated fatty acid of the emulsifier A is oleic acid. [9] The method according to [7] or [8], wherein the emulsifier A contains palmitic acid as a constituent fatty acid.

[10] The method according to any one of [7] to [9], wherein the emulsifier B having an HLB of 5 or less is a sucrose fatty acid ester.

[11] The manufacturing method according to any one of [7] to

[10] , wherein the blending amount of the emulsifier A is 0.01 to 10 mass% and the blending amount of the emulsifier B is 0.01 to 10 mass%.

[12] The method according to any one of [7] to

[11] , wherein the total amount of emulsifier A and emulsifier B is more than 0 and not more than 3 parts by mass per 100 parts by mass of water added during rice cooking.

[13] A method for producing rice with sauce, comprising a step of pouring sauce over rice prepared by the method according to any one of [7] to

[12] .

[14] A method for suppressing moisture transfer from sauce to rice when cooking rice with sauce, comprising: The oil and fat composition for cooking rice is added to raw rice and cooked; The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB value of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The method.

[15] A method for maintaining and improving the graininess of rice in sauce-covered rice, comprising: The oil and fat composition for cooking rice is added to raw rice and cooked; The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB value of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The method.

[16] A method for maintaining and improving the looseness of rice with sauce, comprising: The oil and fat composition for cooking rice is added to raw rice and cooked; The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB value of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The method. [Effects of the Invention]

[0008] According to the present invention, it is possible to obtain an oil and fat composition for cooking rice that can suppress the transfer of moisture from sauce to rice when the sauce is poured over rice such as doria, and rice with sauce in which the deterioration in the texture of the rice due to the transfer of moisture from the sauce is suppressed, as well as a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail. Note that, when an upper limit and a lower limit of a numerical range are indicated in the embodiments of the present invention, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0010] [Oil and fat composition for cooking rice] <Edible fats and oils> The edible oil and fat used in this embodiment is a base oil for the oil and fat composition for cooking rice. The type of edible oil and fat is not particularly limited, and examples thereof include vegetable oils such as soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, perilla oil, linseed oil, palm oil, palm olein, sunflower oil, olive oil, palm kernel oil, coconut oil, and cocoa butter; animal oils such as beef tallow, lard, fish oil, and milk fat; and synthetic oils such as medium-chain fatty acid triglycerides. Furthermore, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hardening, fractionation, and interesterification can also be used. These edible oils and fats may be used alone or in combination of two or more.

[0011] From the viewpoint of workability during production and use of the rice cooking oil and fat composition, the edible oil and fat is preferably liquid at 25°C. For example, it preferably contains one or more oils and fats selected from oils and fats having an iodine value of 60 or more, such as soybean oil, rapeseed oil, corn oil, palm olein, rice bran oil, sunflower oil, and sesame oil, and medium-chain fatty acid triglycerides, and more preferably contains one or more oils and fats selected from soybean oil, rapeseed oil, corn oil, and rice bran oil. The content of these oils and fats in the edible oil and fat is preferably 60% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more, with no particular upper limit, but preferably 100% by mass or less.

[0012] The content of the edible oil and fat in the oil and fat composition for rice cooking is preferably 80% by mass or more, more preferably 88% by mass or more, and even more preferably 92% by mass or more, and although there is no particular upper limit, the total of the edible oil and fat and emulsifier is 100% by mass or less. The water content of the oil and fat composition for rice cooking is, for example, 1% by mass or less.

[0013] <Emulsifier A> The emulsifier A in the present invention is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms. Polyglycerol fatty acid esters are polyglycerols having different degrees of polymerization to which various fatty acids are ester-bonded. From the viewpoint of maintaining liquid properties, the content of unsaturated fatty acids having from 18 to 22 carbon atoms in the constituent fatty acids of emulsifier A is more preferably 70% by mass or more, even more preferably 80% by mass or more, and most preferably 85% by mass or more. Furthermore, the unsaturated fatty acids having from 18 to 22 carbon atoms are preferably one or more selected from oleic acid, linoleic acid, linolenic acid, erucic acid, arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), more preferably one or more selected from oleic acid, linoleic acid, and linolenic acid, each of which has 18 carbon atoms, and most preferably oleic acid, a monounsaturated fatty acid. Furthermore, in order to protect the starch granules of rice, emulsifier A preferably contains palmitic acid, a saturated fatty acid, as one of its constituent fatty acids. The palmitic acid content is not particularly limited, but is preferably more than 0 and not more than 20% by mass, more preferably 1 to 10% by mass, and most preferably 3 to 6% by mass.

[0014] The constituent fatty acid composition of an emulsifier can be measured, for example, by derivatizing it according to the method specified in 2.4.1.2 of the Standard Methods for Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society, the same applies hereinafter) and then measuring it according to the method specified in 2.4.2.3 of the Standard Methods for Analysis of Fats, Oils, and Related Materials.

[0015] The hydrophilic-lipophilic balance (HLB) of emulsifier A in the present invention is not particularly limited, but is preferably from 0 to 20, more preferably from 1 to 10, even more preferably from 2.5 to 10, even more preferably from 5 to 10, and most preferably from 6 to 8. The average degree of polymerization of the polyglycerol of emulsifier A is also not particularly limited, but is, for example, from 2 to 20, preferably from 2 to 15, more preferably from 2 to 10, even more preferably from 2 to 6, even more preferably from 2 to 5, and most preferably 2. The HLB (Hydrophilic-Lipophilic Balance) is a value that represents the degree of affinity of an emulsifier for water and oil, and is calculated, for example, by the Atlas method according to the following formula: The saponification value in this formula can be measured, for example, by the method described in Standard Fats and Oils Analysis Test Method 2.3.2, and the neutralization value can be measured, for example, by the method described in Standard Fats and Oils Analysis Test Method 3.3.1. <Calculation formula> HLB=20×(1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters In the present invention, emulsifier A does not include polyglycerol condensed ricinoleate.

[0016] There are no particular restrictions on the method for producing the emulsifier A, and it can be produced by a known method such as an esterification reaction. Distillation may be carried out to increase the concentration of the emulsifier A. The molar ratio of fatty acid to polyglycerin during production is not particularly limited, and is, for example, 1 to 1 / polyglycerin, 1 to 2 / polyglycerin, and 10 to 8 / polyglycerin, 6 to 5 / polyglycerin, 3 to 1 / polyglycerin, or the like.

[0017] The content of emulsifier A in the oil and fat composition for rice cooking is 0.01 to 10% by mass, preferably 0.05 to 7% by mass, more preferably 0.1 to 5% by mass, even more preferably 0.5 to 3% by mass, still more preferably 1 to less than 3% by mass, and even more preferably more than 1 to less than 3% by mass.

[0018] <Emulsifier B> One of the emulsifiers B in the present invention is an emulsifier with an HLB of 5 or less (excluding emulsifier A). Emulsifiers with a low HLB have a lower affinity for water, and the addition of these emulsifiers can suppress the transfer of moisture from the sauce to the rice. The type of emulsifier is not limited, but examples include glycerin fatty acid esters, glycerin organic acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. One or more emulsifiers selected from glycerin fatty acid esters, glycerin organic acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin can be used. Furthermore, one or two emulsifiers selected from sucrose fatty acid esters and propylene glycol fatty acid esters are preferred, with sucrose fatty acid esters being more preferred. The HLB of the emulsifier is preferably 4 or less, more preferably 3 or less, and even more preferably 2.5 or less. The lower limit is not particularly limited, but is, for example, 0.1 or more.

[0019] Another emulsifier B in the present invention is a polyglycerol condensed ricinoleate. The polyglycerol condensed ricinoleate is an ester obtained by reacting polyglycerol having an average glycerol polymerization degree of 2 to 20 with condensed ricinoleic acid, and the average glycerol polymerization degree is preferably 2 to 10, more preferably 2 to 8, and most preferably 3 to 6.

[0020] The content of emulsifier B in the oil and fat composition for rice cooking is 0.01 to 10% by mass, preferably 0.05 to 7% by mass, more preferably 0.1 to 5% by mass, even more preferably 0.5 to 3% by mass, still more preferably 1 to less than 3% by mass, even more preferably more than 1 to less than 3% by mass, and even more preferably 2 to less than 3% by mass.

[0021] The oil and fat composition for rice cooking may contain additives used in ordinary edible oils and fats, such as ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, silicones, and tocopherol, within the range that does not impair the effects of the present invention.

[0022] [Rice with sauce and its manufacturing method] <Rice dishes to put sauce on> The rice to be sauced in the present invention is rice-based food such as white rice, red rice, vinegared rice, seasoned rice, etc. In addition to rice, the food may contain beans such as adzuki beans, miscellaneous grains such as barnyard millet, foxtail millet, and wheat, rice analogues kneaded with nutritional functional components such as glucomannan, calcium, and iron and processed into a rice-like form, meat such as chicken, seafood such as sea bream, ingredients such as fried tofu and hijiki seaweed, seasonings such as bouillon, dashi, soy sauce, and salt, and spices.

[0023] <Rice with sauce> The rice dishes with sauce to which the present invention is applicable are foods in which seasoning sauce is poured over rice and served, and specific examples include doria, curry rice, Chinese rice bowls, etc. Examples of seasoning sauces include white sauce, tomato sauce, curry sauce, demi-glace sauce, etc., as well as seasoning liquids and bean pastes seasoned with seasonings such as sugar, salt, soy sauce, vinegar, sake, mirin, oyster sauce, and pepper. The method of storing rice with sauce is not particularly limited, and may be frozen, refrigerated, chilled, at room temperature, or heated, but preferably is one or more selected from refrigerated, chilled, and at room temperature.

[0024] <How to cook rice for sauce> The oil and fat composition for rice cooking of the present invention is preferably not mixed directly with cooked rice, but is added in a predetermined amount together with water and the like to raw rice before cooking. The oil and fat composition for rice cooking exerts its effects when heated at high temperature for a certain period of time while dispersed in water. If added after cooking, dispersion in water and heating do not occur, and the expected effect is not exerted. The oil and fat composition for rice cooking may be added before or after adding water to raw rice, and from the viewpoint of ease of dispersion, it is more preferable to add it after adding water. Stirring after addition is also acceptable. The heating temperature during cooking preferably reaches 90°C or higher, 95°C or higher, 98°C or higher, 100°C or higher, as in normal rice cooking. The heating time during cooking is not particularly limited, and is carried out for 10 minutes to 120 minutes, as in normal rice cooking, and a steaming process can be carried out as appropriate after cooking. The amount of the oil and fat composition for rice cooking added is preferably 0.01 to 10 parts by mass, more preferably 0.03 to 5 parts by mass, even more preferably 0.1 to 3 parts by mass, and even more preferably 0.3 to 3 parts by mass, per 100 parts by mass of raw rice.

[0025] The texture of the rice with sauce deteriorates when stored or reheated due to the starch in the rice dissolving in the moisture of the sauce. If the amount of water added when cooking the rice to be topped with sauce is small, the moisture in the sauce is trapped inside the rice and the starch is less likely to dissolve, so the texture is less likely to deteriorate. If the amount of water added when cooking is large, the rice with sauce cannot absorb the moisture in the sauce and the starch on the surface dissolves, making the texture more likely to deteriorate. Therefore, the amount of water added when cooking the rice to be topped with sauce has a significant impact on the texture of the rice with sauce. In the present invention, the amount of water added when cooking raw rice is preferably no more than twice the weight of the raw rice. From the viewpoint of maintaining a favorable texture even when the amount of water added is increased, the amount of the oil and fat composition for rice cooking added is preferably more than 0 and not more than 3 parts by mass, more preferably 0.2 to 2.5 parts by mass, even more preferably 0.3 to 2 parts by mass, even more preferably 0.4 to 1.5 parts by mass, and most preferably 0.5 to 1 part by mass. If the amount of the oil and fat composition for rice cooking added is excessive, dispersibility during cooking will not be maintained, and the expected effect will not be achieved.

[0026] Furthermore, by setting the total amount of emulsifier A and emulsifier B added during rice cooking to more than 0 and not more than 3 parts by mass per 100 parts by mass of added water, the yield can be improved and the texture of rice with sauce can be maintained to be favorable. The total amount added is more preferably not more than 1 part by mass, even more preferably not more than 0.5 parts by mass, even more preferably not more than 0.1 parts by mass, and most preferably not more than 0.05 parts by mass per 100 parts by mass of added water.

[0027] <Method of making rice with sauce> The method for producing rice with sauce of the present invention is not particularly limited, and the rice with sauce is produced by pouring sauce over rice cooked with the oil and fat composition for rice cooking in a conventional manner. After pouring the sauce, the rice and the sauce may be mixed, or the rice may be baked.

[0028] [Method for evaluating moisture transfer] In the present invention, the method for evaluating moisture transfer from sauces to rice is not particularly limited, and can be evaluated, for example, by measuring the change in moisture content of sauces and rice by the heat-drying method described in 1.4.1 of the Standard Methods for Analysis of Fats, Oils, and Related Materials or the Karl Fischer method described in 2.1.3.4 of the Standard Methods for Analysis of Fats, Oils, and Related Materials. Furthermore, since moisture transfer changes the texture and flavor intensity of sauces and rice, the degree of moisture transfer can be evaluated using devices such as texture analyzers and taste sensors, as well as by sensory evaluation. For example, the more moisture transfers, the less granular the rice becomes, and the more rice grains stick together, reducing the degree of loosening. [Example]

[0029] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these. In the following, "%" indicates % by mass unless otherwise specified.

[0030] [Test Example 1] <Preparation of oil and fat composition for rice cooking> Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) was used as the edible oil for the oil and fat composition for cooking rice of the present invention. The emulsifiers used are shown in Table 1.

[0031] (Identification of the composition of fatty acids constituting fatty acid esters) After derivatization using the boron trifluoride methanol method described in Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.1.2, the constituent fatty acids of the fatty acid esters that make up each emulsifier were identified using the method described in Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3.

[0032] [Table 1]

[0033] Oil and fat compositions for cooking rice (each containing 1% by mass or less of water, the same applies hereinafter) were prepared according to the formulations shown in Table 2.

[0034] <Preparation of Doria> Using the fat and oil composition for cooking rice prepared above, doria was prepared according to the following procedure. (1) Measure 400g of raw rice into a colander and wash it. (2) After draining the water, the raw rice was placed in a pot, 550 g of water (1.4 times the amount of raw rice) and 4 g of the oil / fat composition for rice cooking were added, and after lightly mixing, the rice was cooked in a household rice cooker (pressure IH rice cooker NP-BG10 model, manufactured by Zojirushi Corporation, vinegar rice mode (no pressure), temperature reached 100°C). (3) After cooking, the cooked rice was poured into a tray, lightly mixed, and then vacuum cooled at a temperature of 27°C. (4) 150 g of cooked rice was placed in a container for doria, 100 g of white sauce was poured over it, and doria was prepared, followed by covering with a lid. The prepared doria was stored at 4°C for one day, then reheated in a household microwave oven at 600W for three minutes and subjected to a sensory evaluation. The sensory evaluation was conducted in accordance with the scoring method specified in JIS Z 9080:2004, Sensory Evaluation Analysis Method, in which three expert panelists evaluated the "graininess" and "looseness" of the cooked rice in the doria on a ratio scale from 0 (none) to 5 (strong), and calculated the average. The results are shown in Table 2.

[0035] [Table 2]

[0036] It was shown that the cooked rice in the doria made using rice cooked with the rice cooking oil and fat composition containing emulsifier A and emulsifier B retained the graininess and loosening degree better, and the migration of moisture from the sauce was suppressed.

[0037] (Test Example 2) The fat and oil compositions for rice cooking were prepared according to the formulations shown in Table 3. Doria was prepared and evaluated in the same manner as in Test Example 1, except that the ratio of the fat and oil composition for rice cooking to the amount of raw rice was added in the proportions shown in Table 3. The results are shown in Table 3.

[0038] [Table 3]

[0039] It was shown that the cooked rice used in the doria made with rice cooked with the rice cooking oil and fat composition containing emulsifier A and emulsifier B maintained its graininess and loosening property regardless of the amount of emulsifier added, and that the migration of moisture from the sauce was suppressed.

[0040] (Test Example 3) A fat and oil composition for cooking rice was prepared according to the formulation shown in Table 4. Doria was prepared and evaluated in the same manner as in Test Example 1, except that the amount of water added was changed to 720 g (1.8 times the amount of raw rice).

[0041] [Table 4]

[0042] It was shown that the cooked rice used in the rice cooking doria, which was cooked with the rice cooking oil and fat composition containing emulsifier A and emulsifier B, maintained its graininess and loosening even when the amount of water added was increased, and that the migration of moisture from the sauce was suppressed.

Claims

1. An oil and fat composition for cooking rice for sauce-topped rice, comprising an edible oil and fat, an emulsifier A, and an emulsifier B, the emulsifier A is a polyglycerol fatty acid ester in which 50 mass% or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The oil and fat composition for cooking rice.

2. The oil and fat composition for cooking rice according to claim 1, wherein the unsaturated fatty acid of the emulsifier A is oleic acid.

3. The oil and fat composition for cooking rice according to claim 1 or 2, wherein the emulsifier A contains palmitic acid as a constituent fatty acid.

4. The oil and fat composition for cooking rice according to claim 1 or 2, wherein the emulsifier B having an HLB of 5 or less is a sucrose fatty acid ester.

5. The oil and fat composition for cooking rice according to claim 1 or 2, wherein the amount of the emulsifier A is 0.01 to 10% by mass, and the amount of the emulsifier B is 0.01 to 10% by mass.

6. The oil and fat composition for cooking rice according to claim 1 or 2, wherein the total amount of the emulsifier A and the emulsifier B is more than 0 and not more than 3 parts by mass per 100 parts by mass of water added during cooking.

7. A method for producing rice to be served with sauce, comprising adding an oil and fat composition for cooking rice to raw rice and cooking the rice, The oil and fat composition for rice cooking contains an edible oil and fat, an emulsifier A, and an emulsifier B, and the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The manufacturing method.

8. The method according to claim 7, wherein the unsaturated fatty acid of the emulsifier A is oleic acid.

9. The method according to claim 7 or 8, wherein the emulsifier A contains palmitic acid as a constituent fatty acid.

10. The method according to claim 7 or 8, wherein the emulsifier B having an HLB of 5 or less is a sucrose fatty acid ester.

11. The method according to claim 7 or 8, wherein the blending amount of the emulsifier A is 0.01 to 10 mass % and the blending amount of the emulsifier B is 0.01 to 10 mass %.

12. 9. The method according to claim 7, wherein the total amount of the emulsifier A and the emulsifier B is more than 0 and not more than 3 parts by mass per 100 parts by mass of water added during rice cooking.

13. A method for producing rice with sauce, comprising a step of pouring sauce onto rice prepared by the method according to claim 7 or 8.

14. A method for suppressing moisture transfer from sauce to rice when cooking rice with sauce, comprising: The oil and fat composition for cooking rice is added to raw rice and cooked; The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The method.

15. A method for maintaining and improving the graininess of rice in sauce-covered rice, comprising: The oil and fat composition for cooking rice is added to raw rice and cooked; The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The method.

16. A method for maintaining and improving the loosening degree of rice for sauce-covered rice, comprising: The oil and fat composition for cooking rice is added to raw rice and cooked; The oil and fat composition for cooking rice contains an emulsifier A and an emulsifier B in an edible oil and fat, the emulsifier A is a polyglycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having from 18 to 22 carbon atoms, the emulsifier B is one or more selected from emulsifiers having an HLB of 5 or less and polyglycerol condensed ricinoleic acid esters (excluding the emulsifier A); The method.

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