Oil and fat composition for rice cooking, method for producing oil and fat composition for rice cooking, method for imparting stickiness to cooked rice, and method for producing cooked rice

Abstract

To provide an oil and fat composition for rice cooking for producing cooked rice having strong stickiness and excellent texture.SOLUTION: The oil and fat composition for rice cooking comprises (a) 0.01-5 mass% propylene glycol fatty acid ester, (b) 0.01-5 mass% glycerol organic acid fatty acid ester and (c) 0.1-3 mass% polyglycerol fatty acid ester in edible oil and fat.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Stickiness is one of the characteristics that determine the texture of cooked rice. Sticky cooked rice is perceived as having a good texture. To improve the texture of cooked rice, a method of adding an oil or fat composition for rice cooking is known.

[0003] For example, Patent Document 1 discloses an oil and fat composition for cooked rice containing edible oil and fat and an erucic acid ester as an emulsifier. When a small amount of this oil and fat composition is used in the production of cooked rice, the cooked rice can be evenly coated, making it less likely for the cooked rice to stick to the rice cooker, reducing waste. Furthermore, the cooked rice is said to be fluffy and glossy, and to maintain its deliciousness even when refrigerated or frozen. However, the stickiness-inducing effect of this composition is insufficient.

[0004] Patent Document 2 discloses an oil and fat composition containing two specific polyglycerol fatty acid esters, a sorbitan fatty acid ester, and a sucrose fatty acid ester. It is said that rice cooked with this oil and fat composition remains soft and maintains its excellent texture even after storage for more than one day. However, Patent Document 2 does not examine the effects of the oil and fat composition, focusing on stickiness.

[0005] Patent Document 3 discloses a quality improver for cooked rice, which is characterized by containing edible oils and fats, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and glycerol acetate fatty acid esters. Rice cooked using this quality improver for cooked rice is said to have excellent loosening properties, luster, and texture. However, the effect of improving stickiness was insufficient. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-17100 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-209887 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-192658 Summary of the Invention [Problem to be solved by the invention]

[0007] Although conventional oil and fat compositions for rice cooking have been found to have a certain effect in making cooked rice sticky after cooking, it has not been sufficient. The object of the present invention is to provide an oil and fat composition for rice cooking that will produce cooked rice with better stickiness. By using the oil and fat composition for rice cooking of the present invention, cooked rice with greater stickiness can be produced than cooked rice obtained by conventional techniques. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have found that the use of an oil and fat composition containing a plurality of specific emulsifiers can impart strong stickiness to cooked rice after cooking.

[0009] That is, according to the present invention, the following fat and oil compositions for cooking rice [1] to

[14] are provided. [1] An oil and fat composition for cooking rice, comprising the following (a) to (c) in edible oil and fat: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester [2] The oil and fat composition for cooking rice according to [1], further comprising the following (d): (d) 0.1% by mass or more and 3% by mass or less of polyglycerol condensed ricinoleic acid ester [3] The oil and fat composition for cooking rice according to [1] or [2], wherein the constituent fatty acids of the (a) propylene glycol fatty acid ester include oleic acid or behenic acid. [4] The oil and fat composition for cooking rice according to any one of [1] to [3], wherein the organic acid constituting the (b) glycerin organic acid fatty acid ester is citric acid or acetic acid, and the (b) glycerin organic acid fatty acid ester is an organic acid monoglyceride. [5] The oil and fat composition for cooking rice according to any one of [1] to [4], wherein the constituent fatty acid of the (c) glycerin fatty acid ester is oleic acid, has an HLB of 3 or more and 10 or less, and has a degree of polymerization of 2 or more and 10 or less. [6] The fat and oil composition for cooking rice according to any one of [2] to [5], wherein the degree of polymerization of the polyglycerol condensed ricinoleate (d) is 2 or more and 10 or less. [7] A method for producing an oil and fat composition for cooking rice, comprising adding the following (a) to (c) to edible oil and fat: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester [8] The method for producing an oil and fat composition for cooking rice according to [7], further comprising adding the following (d): (d) 0.1% by mass or more and 3% by mass or less of polyglycerol condensed ricinoleic acid ester [9] An oil and fat composition for cooking rice, which contains the following (a) to (c) in edible oils and fats, and is used to impart stickiness to cooked rice after cooking: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester

[10] The oil and fat composition for cooking rice for imparting stickiness to cooked rice according to [9], further comprising the following (d): (d) 0.1% by mass or more and 3% by mass or less of polyglycerol condensed ricinoleic acid ester

[11] A method for imparting stickiness to cooked rice, comprising adding the following (a) to (d) to edible oils and fats, adding the obtained oil and fat composition to cooked rice before cooking, and then cooking the rice: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester (d) 0.1% by mass or more and 3% by mass or less of polyglycerol condensed ricinoleic acid ester

[12] Cooked rice containing the oil and fat composition for cooking rice according to any one of [1] to [6].

[13] A method for producing cooked rice, characterized by adding 0.5 to 5 parts by mass of an oil and fat composition for cooking rice, which contains the following (a) to (c) in edible oils and fats, per 100 parts by mass of raw rice, and cooking the rice: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester

[14] The method for producing cooked rice according to

[13] , further comprising the following (d) in the oil and fat composition for cooking rice: (d) 0.1% by mass or more and 3% by mass or less of polyglycerol condensed ricinoleic acid ester [Effects of the Invention]

[0010] By using the oil and fat composition for cooking rice of the present invention, cooked rice having strong stickiness and excellent texture can be produced. Also, a method for producing cooked rice having strong stickiness and excellent texture can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] The following describes embodiments of the present invention. Note that any combination of these configurations and conversion of the present invention between methods, devices, etc. are also valid aspects of the present invention. Furthermore, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0012] (edible fats and oils) The edible oils and fats used in the oil and fat composition for rice cooking of the present invention serve as the base oil of the oil and fat composition for rice cooking. Examples of edible oils and fats include vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, olive oil, peanut oil, kabak oil, sesame oil, evening primrose oil, cacao butter, shea butter, monkey fat, beef tallow, milk fat, lard, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these oils to one or more treatments selected from hydrogenation, fractionation, and interesterification. Furthermore, from the viewpoint of improving the flavor of cooked rice after cooking, rapeseed oil, soybean oil, corn oil, cottonseed oil, and rice oil are preferred, and rapeseed oil, soybean oil, and rice oil are more preferred.

[0013] (Propylene glycol fatty acid ester) The oil and fat composition for cooking rice of the present invention contains a propylene glycol fatty acid ester as an emulsifier. The propylene glycol fatty acid ester is formed by esterifying a fatty acid to propylene glycol. The constituent fatty acids of the propylene glycol fatty acid ester are not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferable that it contains one or more fatty acids selected from palmitic acid, stearic acid, oleic acid and behenic acid, it is more preferable that it contains one or two fatty acids selected from oleic acid and behenic acid, and it is even more preferable that it contains oleic acid. The HLB of the propylene glycol fatty acid ester is not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferably 1 or more and 6 or less, more preferably 2.5 or more and 5.5 or less, even more preferably 2.8 or more and 5 or less, and even more preferably 3 or more and 4.5 or less. The HLB can be determined by a conventional method, and examples of methods for calculating the HLB include the Atlas method, the Griffin method, the Davis method, and the Kawakami method. The method for calculating the HLB can be appropriately selected depending on various conditions such as the type of emulsifier. The propylene glycol fatty acid ester used in the present invention may be composed of one selected type alone or two or more types in combination. The total content of propylene glycol fatty acid esters contained in the oil and fat composition for rice cooking is 0.01% by mass or more and 5% by mass or less, preferably 0.05% by mass or more and 4% by mass or less, more preferably 0.07% by mass or more and 3% by mass or less, even more preferably 0.1% by mass or more and 2% by mass or less, and even more preferably 0.3% by mass or more and 1% by mass or less.

[0014] (glycerin organic acid fatty acid ester) The oil and fat composition for cooking rice of the present invention contains a glycerin organic acid fatty acid ester as an emulsifier. The glycerin organic acid fatty acid ester is a monoglyceride (monoglycerin fatty acid ester) to which an organic acid is bonded. In this embodiment, the constituent organic acid of the glycerin organic acid fatty acid ester is not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferably one or more selected from the group consisting of citric acid, acetic acid, lactic acid, succinic acid and tartaric acid, more preferably citric acid or acetic acid, and even more preferably citric acid. Furthermore, the constituent fatty acids of the glycerin organic acid fatty acid ester are not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, they are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 16 to 18 carbon atoms, even more preferably fatty acids having 18 carbon atoms, and even more preferably oleic acid. The hydrophilic-lipophilic balance (HLB) of the glycerin organic acid fatty acid ester is not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferably 12 or less, more preferably 10 or less, and even more preferably 8 or less. It is also preferably 1 or more, more preferably 2 or more. The HLB can be determined by a conventional method, as with the propylene glycol fatty acid ester. The glycerin organic acid fatty acid ester used in the present invention may be composed of one selected type alone or two or more types in combination. The total content of glycerin organic acid fatty acid esters contained in the oil and fat composition for rice cooking is 0.01% by mass or more and 5% by mass or less, preferably 0.05% by mass or more and 4% by mass or less, more preferably 0.07% by mass or more and 3% by mass or less, and even more preferably 0.1% by mass or more and 2% by mass or less.

[0015] (Polyglycerol fatty acid ester) The oil and fat composition for cooking rice of the present invention contains a polyglycerol fatty acid ester as an emulsifier. The polyglycerol fatty acid ester is formed by esterifying various fatty acids to polyglycerols having different degrees of polymerization. The constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, they are preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, more preferably one or two selected from the group consisting of oleic acid, palmitic acid, and stearic acid, and more preferably oleic acid. The hydrophilic-lipophilic balance (HLB) of the polyglycerol fatty acid ester is not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferably from 3 to 10, more preferably from 4 to 9, and even more preferably from 5 to 8. The HLB can be determined by a conventional method, similar to that of the propylene glycol fatty acid ester. The degree of polymerization of the polyglycerol fatty acid ester is not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferably from 2 to 10, more preferably from 2 to 8, even more preferably from 2 to 6, and even more preferably from 2 to 5. The polyglycerol fatty acid ester used in the present invention may be composed of one selected type alone or two or more types in combination. The total content of polyglycerol fatty acid esters contained in the oil and fat composition for rice cooking is 0.1% by mass or more and 3% by mass or less, preferably 0.2% by mass or more and 2% by mass or less, more preferably 0.3% by mass or more and 1.5% by mass or less, and even more preferably 0.4% by mass or more and 1% by mass or less.

[0016] (Polyglycerol condensed ricinoleate) The rice-cooking fat and oil composition of the present invention can contain a polyglycerol condensed ricinoleate as an emulsifier. The polyglycerol condensed ricinoleate is formed by an ester bond between polyglycerol and condensed ricinoleic acid. The degree of polymerization of the polyglycerol condensed ricinoleic acid ester is not particularly limited, but from the viewpoint of improving the stickiness of cooked rice, it is preferably 2 or more and 10 or less, more preferably 2 or more and 8 or less, even more preferably 2 or more and 7 or less, and even more preferably 3 or more and 6 or less. The polyglycerol condensed ricinoleic acid ester used in the present invention may be composed of one selected type alone or two or more types in combination. The total content of polyglycerol condensed ricinoleic acid esters contained in the oil and fat composition for rice cooking is preferably 0.1% by mass or more and 3% by mass or less, more preferably 0.2% by mass or more and 2% by mass or less, even more preferably 0.3% by mass or more and 1.5% by mass or less, and even more preferably 0.4% by mass or more and 1% by mass or less.

[0017] (Other additives) The fat and oil composition for cooking rice of the present invention may contain, in addition to the edible fat and oil and the emulsifier, any other component within the range that does not impair the effects of the present invention. Examples of such ingredients include emulsifiers such as monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and polysorbates; antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts; colorants such as carotene; fragrances; seasonings; silicones; and the like.

[0018] (Manufacturing method) The method for producing the oil / fat composition for rice cooking of the present invention preferably includes a step of mixing the edible oil / fat with the emulsifier. When the other optional components described above are included, the method may further include a step of mixing the components. The mixing step can be performed using a well-known method.

[0019] The oil and fat composition for rice cooking of the present invention can impart stickiness to raw rice by, for example, adding water to the rice and then adding the oil and fat composition for rice cooking and cooking the rice. The amount of the oil and fat composition for rice cooking added to 100 parts by mass of raw rice is preferably 0.1 to 10 parts by mass, more preferably 0.3 to 8 parts by mass, even more preferably 0.6 to 5 parts by mass, and still more preferably 0.8 to 3 parts by mass.

[0020] The cooked rice cooked using the oil and fat composition for rice cooking may contain, in addition to ordinary rice, beans such as adzuki beans, miscellaneous grains such as barnyard millet, foxtail millet, and wheat, rice analogues kneaded with nutritionally functional components such as glucomannan, calcium, and iron and shaped into a rice-like form, meat such as chicken, seafood such as sea bream, fried tofu, hijiki seaweed, and the like. The cooked rice of the present invention includes, for example, white rice, red rice, vinegared rice, and seasoned rice. [Example]

[0021] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0022] (emulsifier) The emulsifiers used in the following tests are listed below. <Propylene glycol fatty acid ester> Rikemal PO-100V (manufactured by Sakamoto Pharmaceutical Co., Ltd., abbreviation: PO-100V, fatty acid content: oleic acid, HLB: 3.6) Sunsoft No. 25-ODV (manufactured by Taiyo Kagaku Co., Ltd., abbreviation: 25-ODV, fatty acid content: oleic acid, HLB: 3.0) Rikemal PB-100 (manufactured by Riken Vitamin Co., Ltd., abbreviated name: PB-100, fatty acid content: behenic acid, HLB: 3.4) <Glycerin organic acid fatty acid ester> Sunsoft 623M (manufactured by Taiyo Kagaku Co., Ltd., abbreviation: 623M, constituent organic acid: citric acid, contained constituent fatty acid: oleic acid, HLB: 7) Poem G-002 (manufactured by Riken Vitamin Co., Ltd., abbreviation: G-002, constituent organic acid: acetic acid, contained constituent fatty acid: lauric acid, HLB: 2) Poem K-37V (manufactured by Riken Vitamin Co., Ltd., abbreviation: K-37V, constituent organic acid: citric acid, contained constituent fatty acid: oleic acid, HLB: 6) <Polyglycerin fatty acid ester> Poem DO-100V (manufactured by Riken Vitamin Co., Ltd., abbreviation: DO-100V, HLB: 7.4, degree of polymerization: 2, constituent fatty acid: oleic acid) <Polyglycerin condensed ricinoleate> SY Glystar CRS-75 (manufactured by Sakamoto Pharmaceutical Co., Ltd., abbreviation: CRS-75, degree of polymerization: 6) Sunsoft No. 818JC (manufactured by Taiyo Kagaku Co., Ltd., abbreviation: 818JC, degree of polymerization: 3) Sunsoft 818SK (manufactured by Taiyo Kagaku Co., Ltd., abbreviation: 818SK, degree of polymerization: 6)

[0023] (edible fats and oils) The edible oils and fats used in the test are shown below. Rapeseed oil: Refined rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)

[0024] (Method for preparing oil and fat composition for rice cooking) The emulsifier was added to the edible oil and fat so as to obtain a predetermined blend ratio, thereby obtaining oil and fat compositions for cooking rice of Examples and Comparative Examples. Specifically, they were prepared by the following method. (1) A predetermined amount of the emulsifier was added to the edible oil or fat. (2) The above (1) was heated to 70°C and completely dissolved.

[0025] (Method for evaluating the stickiness of cooked rice) (1) I measured the raw rice into a colander and washed it. (I washed it 10 times and discarded the water three times.) (2) 400 g of the washed rice in (1) was placed in a rice cooker (Zojirushi Corporation, NP-BG10 type). (3) 4 g of rice vinegar (Kewpie Corporation) was measured out, dissolved in water, and added to (2). (4) Water was poured into (3) so that the amount of water in the kettle reached 620g. (5) The surface of the rice in the pot was leveled. (6) 4 g of the oil and fat composition for rice cooking was added and mixed lightly. (7) I cooked rice. (8) After cooking, transfer the rice to a tray and mix well. (9) Vacuum cooled to 25°C. (10) Once the rice had cooled, it was divided into 30g portions, packed into white packs (CB Chemical Co., Ltd. BF-76), and stored at 20°C for one day. (11) The rice samples (10) were evaluated for the stickiness of cooked rice felt when eaten. The evaluation was conducted by a sensory panel of three experts. The evaluation was based on the following evaluation criteria, with scores given in increments of 0.5 points, and the average of the three people was obtained as the result. -3 points: No stickiness at all. -2 points: Weaker than the comparative example. -1 point: Slightly weaker than the comparative example. 0 points: Same as the comparative example. 1 point: Slightly stronger than the comparative example. 2 points: Stronger than the comparative example. 3 points: Very strong compared to the comparative example.

[0026] Tables 1 to 3 show the compositions of the oil and fat compositions and the results of evaluating the stickiness of cooked rice after cooking for each composition. From the results in Tables 1 to 3, Examples 1 to 3 containing propylene glycol fatty acid esters showed stronger stickiness than Comparative Examples 1 and 2 containing no propylene glycol fatty acid esters.

[0027] [Table 1]

[0028] [Table 2]

[0029] [Table 3]

Claims

1. An oil and fat composition for cooking rice, comprising the following (a) to (c) in edible oil and fat: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester

2. The oil and fat composition for cooking rice according to claim 1, further comprising the following (d): (d) 0.1% by mass or more and 3% by mass or less of polyglycerin condensed ricinoleic acid ester

3. The (a) propylene glycol fatty acid ester contains a constituent fatty acid of oleic acid or behenic acid. The oil and fat composition for cooking rice according to claim 1 or 2.

4. the organic acid constituting the (b) glycerin organic acid fatty acid ester is citric acid or acetic acid, and the (b) glycerin organic acid fatty acid ester is an organic acid monoglyceride; The oil and fat composition for cooking rice according to claim 1 or 2.

5. The (c) glycerin fatty acid ester has a constituent fatty acid of oleic acid, an HLB of 3 or more and 10 or less, and a degree of polymerization of 2 or more and 10 or less. The oil and fat composition for cooking rice according to claim 1 or 2.

6. The degree of polymerization of the (d) polyglycerol condensed ricinoleic acid ester is 2 or more and 10 or less. The oil and fat composition for cooking rice according to claim 2.

7. A method for producing an oil and fat composition for cooking rice, comprising adding the following (a) to (c) to edible oil and fat: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester

8. The method for producing an oil and fat composition for cooking rice according to claim 7, further comprising adding the following (d): (d) 0.1% by mass or more and 3% by mass or less of polyglycerin condensed ricinoleic acid ester

9. A rice cooking oil and fat composition for imparting stickiness to cooked rice, comprising the following (a) to (c) in an edible oil and fat: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester

10. The oil and fat composition for cooking rice for imparting stickiness to cooked rice according to claim 9, further comprising the following (d): (d) 0.1% by mass or more and 3% by mass or less of polyglycerin condensed ricinoleic acid ester

11. A method for imparting stickiness to cooked rice, comprising adding the following (a) to (d) to edible oils and fats, adding the obtained oil and fat composition to cooked rice before cooking, and cooking the rice: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester (d) 0.1% by mass or more and 3% by mass or less of polyglycerin condensed ricinoleic acid ester

12. Cooked rice comprising the oil and fat composition for cooking rice according to claim 1 or 2.

13. A method for producing cooked rice, comprising adding 0.5 to 5 parts by mass of an oil and fat composition for cooking rice, the oil and fat composition containing the following (a) to (c) in edible oils and fats, per 100 parts by mass of raw rice, and cooking the rice: (a) 0.01% by mass or more and 5% by mass or less of propylene glycol fatty acid ester (b) 0.01% by mass or more and 5% by mass or less of glycerin organic acid fatty acid ester (c) 0.1% by mass or more and 3% by mass or less of polyglycerol fatty acid ester

14. The method for producing cooked rice according to claim 13, further comprising the following (d) in the oil and fat composition for cooking rice: (d) 0.1% by mass or more and 3% by mass or less of polyglycerin condensed ricinoleic acid ester

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