Starch-containing food oil composition and starch-containing food containing the same

Abstract

This invention provides an oil and fat composition that is excellent in inhibiting the aging of starch-containing foods such as frozen or refrigerated rice, and in suppressing drying caused by microwave heating. [Solution] By using an oil and fat composition containing two types of emulsifiers, a polyglycerin unsaturated fatty acid ester with an HLB of 2 to 5 and a polyglycerin unsaturated fatty acid ester with an HLB greater than 5 and less than 8, aging due to refrigeration and freezing is suppressed, and when frozen rice or chilled rice is microwaved, drying is suppressed, making it possible to produce starch-containing foods with a good texture.

Description

Technical Field

[0001] The present invention relates to an oil / fat composition for starch-containing foods, particularly an oil / fat composition for starch-containing foods to be refrigerated or frozen, a starch-containing food comprising the same, and a method for producing the same. Background Art

[0002] As demand for starch-containing foods represented by cooked rice products, noodles and bakery products increases at convenience stores and competition between products intensifies, there is an increasing demand for quality improvement of these products. As quality improvers for starch-containing foods, oil / fat compositions containing emulsifiers have been conventionally used as loosening agents, rice cooking oils and the like.

[0003] For example, Patent Document 1 describes a loosening agent for starch-containing foods, which contains an oil / fat in an oil-soluble component and a polyglycerin fatty acid ester and / or a glycerin fatty acid ester, wherein 20% by mass or more of constituent fatty acids as an emulsifier is behenic acid, as a loosening agent for starch-containing foods that suppresses deterioration of texture and / or appearance during storage. In addition, Patent Document 2 describes an oil / fat composition for improving loosening properties of noodles, which contains a polyglycerin fatty acid ester having a degree of esterification of 30 to 80%, obtained by esterifying a polyglycerin having a polymerization degree of 2 or more with a fatty acid having an iodine value of 40 or more, as an oil / fat composition to be sprayed or immersed onto boiled or steamed noodles that provides good loosening properties of noodles and good taste and texture.

[0004] Furthermore, Patent Document 3 describes a cooking oil composition for rice that reduces deterioration of the looseness, gloss, and flavor of rice after long-term storage at low temperatures, and also reduces deterioration of the looseness, gloss, and flavor of rice after reheating, comprising a liquid oil blended with at least the following: (A) polyglycerin condensed ricinoleic acid ester, which is an ester of polyglycerin with a degree of polymerization of glycerin of 6 to 8 and condensed ricinoleic acid; and (B) sucrose fatty acid ester, which is an ester of a monounsaturated fatty acid having 18 to 22 carbon atoms and sucrose. Patent Document 4 describes a cooking oil composition for rice that has excellent resistance to aging, especially during refrigerated storage, and suppresses the decrease in stickiness, and contains edible oil, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester, for obtaining cooked rice. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-48506 [Patent Document 2] Japanese Patent Application Publication No. 7-298847 [Patent Document 3] Patent No. 4980501 [Patent Document 4] Japanese Patent Publication No. 2018-134001 [Overview of the project] [Problems that the invention aims to solve]

[0006] In recent years, refrigerated and frozen foods have become the mainstream for starch-containing foods sold in convenience stores, and there is a demand for improved quality in rice cooking oil suitable for refrigerated and frozen rice, as well as in refrigerated noodles. Rice balls sold in supermarkets are often manufactured in central kitchens and then delivered refrigerated, and the aging of the rice is a problem. Furthermore, when refrigerated or frozen and then heated in a microwave, the drying effect caused by microwave heating is a problem. However, currently, no significant improvement agents have been found for the quality of rice cooking oil and other products intended for refrigerated distribution and frozen storage. Therefore, the object of the present invention is to provide an oil and fat composition that is particularly excellent in suppressing the deterioration of texture, such as the feeling of aging of starch-containing foods such as cooked rice that has been frozen or refrigerated, and the feeling of drying due to microwave heating, and to provide starch-containing foods with a good texture. [Means for solving the problem]

[0007] The present inventors, through diligent development to solve the above problems, have discovered that by using an oil and fat composition containing two types of emulsifiers—a polyglycerol unsaturated fatty acid ester with an HLB of 2 to 5 and a polyglycerol unsaturated fatty acid ester with an HLB greater than 5 and less than 8—staling due to refrigeration and freezing is suppressed, drying is suppressed when frozen rice or chilled rice is microwaved, and a starch-containing food with a good texture can be obtained, thus completing the present invention.

[0008] The present invention relates to the following (1) to (5) starch-containing food oil compositions, or the (6) starch-containing food. (1) A starch-containing food oil composition comprising, per 100 parts by mass of edible oil, a total of 0.2 to 8 parts by mass of polyglycerol unsaturated fatty acid esters having an HLB of 2 or more and 5 or less, and polyglycerol unsaturated fatty acid esters having an HLB greater than 5 and 8 or less. (2) The oil and fat composition according to (1) above, comprising 0.1 to 5 parts by mass of a polyglycerin unsaturated fatty acid ester having an HLB of 2 or more and 5 or less, and 0.05 to 3 parts by mass of a polyglycerin unsaturated fatty acid ester having an HLB greater than 5 and 8 or less, per 100 parts by mass of edible oil and fat. (3) The oil and fat composition according to (1) above, wherein the unsaturated fatty acid is an unsaturated fatty acid having 16 to 20 carbon atoms. (4) The oil and fat composition according to (1) above, wherein the starch-containing food is cooked rice, noodles, bakery food, or coating for fried food. (5) The oil and fat composition described in (1) above, which is a starch-containing food that is stored refrigerated or frozen. (6) A starch-containing food comprising the starch-containing food oil composition described in any of (1) to (5) above.

[0009] Furthermore, the present invention relates to a method for producing starch-containing foods as described in (7) below, or to a method for suppressing retrogradation as described in (8) and (9). (7) A method for producing a starch-containing food product, comprising adding 0.05 to 15 parts by mass of the starch-containing food oil composition described in any of (1) to (5) above to 100 parts by mass of the starch-containing food product. (8) A method for suppressing deterioration of the texture of a starch-containing food product, comprising adding a starch-containing food oil composition described in any of (1) to (5) above during or after the production of the food product. (9) The method according to (8) above, wherein the deterioration of the texture of the starch-containing food is due to refrigeration or freezing. [Effects of the Invention]

[0010] Using the starch-containing food oil composition of the present invention, starch-containing foods with a good texture can be obtained. In particular, aging of starch-containing foods due to refrigeration and freezing is suppressed, and when frozen or refrigerated rice, etc., is microwaved, drying is suppressed, resulting in a good quality starch-containing food. Furthermore, since starch-containing foods with suppressed aging due to refrigeration and freezing can be enjoyed in the desired amount at the desired time, it contributes to reducing food waste. In this respect, the present invention can contribute to Sustainable Development Goal 12, "Responsible Consumption and Production." [Modes for carrying out the invention]

[0011] The starch-containing food oil composition of the present invention is technically characterized by containing a total of 0.2 to 8 parts by mass of polyglycerin unsaturated fatty acid esters having an HLB of 2 or more and 5 or less, and polyglycerin unsaturated fatty acid esters having an HLB greater than 5 and 8 or less, per 100 parts by mass of edible oil. Preferably, the composition contains 0.1 to 5 parts by mass of polyglycerin unsaturated fatty acid esters having an HLB of 2 or more and 5 or less, and 0.05 to 3 parts by mass of polyglycerin unsaturated fatty acid esters having an HLB greater than 5 and 8 or less, per 100 parts by mass of edible oil.

[0012] Polyglycerol unsaturated fatty acid esters are formed by esterifying polyglycerol with an unsaturated fatty acid. The unsaturated fatty acid is preferably one with 16 to 20 carbon atoms, and more preferably oleic acid. The degree of polymerization of glycerol is preferably between 2 and 14, and more preferably between 2 and 12. Furthermore, HLB (Hydrophilic-Lipophilic Balance) is a value that represents the hydrophilic-lipophilic balance, which is the degree of affinity of a surfactant to water and oil. Polyglycerin unsaturated fatty esters with HLB values ​​of 2 to 5 and those with HLB values ​​greater than 5 and less than 8 are used in combination. The polyglycerin unsaturated fatty ester with HLB values ​​of 2 to 5 is more preferably HLB values ​​of 3 to 5, and even more preferably HLB values ​​of 3.5 to 4.8. The polyglycerin unsaturated fatty ester with HLB values ​​greater than 5 and less than 8 is preferably HLB values ​​of 5.5 to 8, more preferably 6 to 7.8, and even more preferably 6.5 to 7.5.

[0013] The total content of polyglycerol unsaturated fatty acid esters is 0.2 to 8 parts by mass, preferably 0.5 to 6 parts by mass, more preferably 0.8 to 5 parts by mass, and even more preferably 1 to 4 parts by mass, per 100 parts by mass of edible oil. Furthermore, it is preferable to include 0.1 to 5 parts by mass of polyglycerin unsaturated fatty acid esters with an HLB of 2 to 5 per 100 parts by mass of edible oil and fat, more preferably 0.15 to 4 parts by mass, and even more preferably 0.3 to 3 parts by mass. It is also preferable to include 0.05 to 3 parts by mass of polyglycerin unsaturated fatty acid esters with an HLB greater than 5 and 8 or less, more preferably 0.08 to 2.5 parts by mass, and even more preferably 0.15 to 1.5 parts by mass. By adding an oil and fat composition with a polyglycerin unsaturated fatty acid ester content within this range to a starch-containing food, it is possible to obtain a starch-containing food with good flavor after refrigeration and freezing and excellent resistance to aging.

[0014] Edible oils used in the starch-containing food oil composition of the present invention include, for example, various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (including canola oil), rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, linseed oil, perilla oil, cocoa butter, shea butter, monkey fat, beef tallow, milk fat, lard, fish oil, and whale oil, as well as processed oils obtained by hydrogenating, fractionating, transesterifying, etc. Edible oils may also be extracted from plants that have been improved using genetic modification technology. For example, in the case of canola oil, sunflower oil, safflower oil, soybean oil, etc., oils obtained from high-oleic varieties with increased oleic acid content can be used. From the viewpoint of workability, it is preferable that the oil is liquid at 25°C. For example, soybean oil, rapeseed oil, corn oil, palm olein, rice bran oil, sunflower oil, safflower oil, olive oil, sesame oil, etc. are preferred.

[0015] The content of edible oils in the starch-containing food oil composition is preferably 88% by mass or more, more preferably 92% by mass or more, and even more preferably 96% by mass or more. Furthermore, the water content in the starch-containing food oil composition is preferably, for example, 1% by mass or less. The starch-containing food oil composition may contain additives commonly used in edible oils, to the extent that they do not impair the effects of the present invention. Specifically, these include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, silicones, tocopherols, polyglycerol unsaturated fatty acid esters with an HLB of 2 to 5 or polyglycerol unsaturated fatty acid esters other than those with an HLB greater than 5 and less than 8.

[0016] The starch-containing foods of the present invention are foods that contain a large amount of starches, and typical examples include rice dishes, noodles, bakery foods, batter for fried foods, and other foods that use grains and starches as their main ingredients, as well as foods that use potatoes, sweet potatoes, and other root vegetables as their main ingredients. The cooked rice may, in addition to ordinary rice, also contain rice-like products formed and processed into a rice shape by kneading beans such as adzuki beans, miscellaneous cereals such as barnyard millet, proso millet and wheat, and nutritionally functional ingredients such as glucomannan, calcium and iron. Further, the cooked rice of the present invention is, for example, plain cooked rice, red rice cooked with azuki beans, vinegared rice, seasoned rice cooked with ingredients, fried rice, and the like.

[0017] Examples of noodles include udon, cold wheat noodles, fine somen noodles, Chinese noodles, spaghetti, macaroni, short pasta and the like. Noodles also include noodle wrappers used for ravioli, gyoza, shumai, spring rolls and the like. Bakery products may be those produced from dough or those produced from batter, and examples include bread, rolls, table bread, French bread, sweet buns, prepared buns, Danish pastries, yeast donuts, Chinese steamed buns, cookies, pies, sponge cakes, castella sponge cakes, butter cakes, pancake batters, hot cakes, cake donuts, waffles, bouchées, crepes, steamed breads, steamed cakes, takoyaki octopus balls, taiyaki fish cakes, dorayaki pancakes, okonomiyaki savory pancakes and the like. Further, examples of fried foods include battered and breaded fried foods such as breaded fried cuts, fritters, karaage fried chicken, tempura, nuggets and the like. Further, examples of foods using potatoes and other tubers as the main raw material include mashed potatoes, potato salads, sweet potatoes and the like.

[0018] It is preferable to add the oil or fat composition for starch-containing foods to these starch-containing foods in an amount of 0.05 parts by mass or more and 15 parts by mass or less relative to 100 parts by mass of the starch-containing food, and 0.1 parts by mass or more and 10 parts by mass or less is more preferable. By setting the addition amount to the predetermined range, a starch-containing food with more excellent aging resistance can be obtained. Furthermore, the oil and fat composition for starch-containing foods of the present invention can be added during or after the production of starch-containing foods. When the starch-containing food is cooked rice, it may be added during rice cooking, or it may be mixed into cooked rice after rice cooking. Further, for example, when producing fried rice and the like, the oil and fat composition can be attached to cooked rice by being used as the oil for frying the cooked rice. The oil and fat composition for starch-containing foods is preferably used in an amount of 0.05 to 5 parts by mass, more preferably 0.1 to 2 parts by mass, relative to 100 parts by mass of cooked rice. When used during rice cooking, it is preferably used in an amount of 0.1 to 5 parts by mass, more preferably 0.3 to 3 parts by mass, relative to 100 parts by mass of raw rice.

[0019] When the starch-containing food is noodles, the oil and fat composition may be kneaded into noodle dough, or may be mixed after heating such as boiling cooking or steaming cooking. Further, for example, when producing stir-fried noodles such as yakisoba, the oil and fat composition can be attached to noodles by being used as the oil for frying the noodles. The oil and fat composition for starch-containing foods is preferably used in an amount of 0.2 to 8 parts by mass, more preferably 0.5 to 5 parts by mass, relative to 100 parts by mass of noodles. When the starch-containing food is a bakery product, the oil and fat composition may be kneaded into bakery dough, or may be sprayed or applied after heating such as baking or steaming. The oil and fat composition for starch-containing foods is preferably used in an amount of 0.5 to 25 parts by mass, more preferably 1 to 20 parts by mass, still more preferably 2 to 15 parts by mass, relative to 100 parts by mass of the bakery product. When the starch-containing food is a batter for fried food, the oil and fat composition may be added to the batter, or may be sprayed or applied after cooking. The oil and fat composition for starch-containing foods is preferably 0.5 to 15 parts by mass, more preferably 1 to 10 parts by mass, relative to 100 parts by mass of the batter for fried food. In the case of a food mainly made from tubers, the oil and fat composition may be applied to the surface before cooking, may be kneaded into the mashed tubers, or may be applied to the surface after cooking. The oil and fat composition for starch-containing foods is preferably used in an amount of 0.5 to 10 parts by mass, more preferably 1 to 5 parts by mass, relative to 100 parts by mass of the food mainly made from tubers.

[0020] Starch-containing foods to which the oil and fat composition for starch-containing foods of the present invention has been added may be distributed at room temperature, but are particularly suitable for refrigerated and frozen distribution because deterioration of texture is suppressed by inhibiting aging through refrigeration and freezing. Furthermore, when frozen or refrigerated cooked rice, etc., is microwaved, deterioration of texture is suppressed by inhibiting drying, thus providing a good quality starch-containing food. [Examples]

[0021] The present invention will be described in more detail below with reference to examples. However, the following examples are not intended to limit the present invention. In the examples, canola oil was used as the base oil for the starch-containing food oil composition of the present invention, and was manufactured by Showa Sangyo Co., Ltd. The emulsifiers used are listed in Table 1.

[0022] [Table 1] In Table 1, (A) represents polyglycerol unsaturated fatty acid esters with an HLB of 2 or more and 5 or less, and (B) represents polyglycerol unsaturated fatty acid esters with an HLB greater than 5 and 8 or less. Decaglyceryl pentastearate and diglyceryl monostearate are polyglycerol saturated fatty acid esters, sorbitan monooleate is a sorbitan fatty acid ester, and polyglycerol condensed ricinoleic acid ester is not included in polyglycerol fatty acid esters in this invention.

[0023] [Manufacturing of starch-containing food oil and fat compositions] Edible oils and fats were mixed with emulsifiers according to the formulations shown in Tables 2, 3, and 4 to prepare the oil and fat compositions. [Table 2] [Table 3]

[0024] [Table 4]

[0025] [Rice dish evaluation] 100 parts by mass of uncooked rice (pre-washed rice) was immersed in 145 parts by mass of 25°C water for 40 minutes. For the control, comparative examples 1-15, and examples 1-14, 1 part by mass of oil composition was added and stirred, and the rice was cooked in an induction rice cooker. 220 parts by mass of cooked rice were obtained from 100 parts by mass of uncooked rice. For the control, comparative examples 1-15, and examples 1-14, 100g of the cooked rice was placed in a polypropylene container, covered, and evaluated under the following storage and consumption conditions. For Example 15, 0.45g of the oil composition described in Table 4 was added to 100g of cooked rice and mixed thoroughly. Then, 100g was placed in a polypropylene container, covered, and evaluated under the storage and consumption conditions described below. For Example 16, 0.45g of the oil composition described in Table 4 and 100g of cooked rice were placed in a frying pan, stir-fried at 180°C for 1 minute, and then 100g was placed in a polypropylene container, covered, and evaluated under the storage and consumption conditions described below. A panel of 10 experts evaluated the products according to the following criteria and calculated the average score. The evaluation focused primarily on the effect of suppressing the "dryness of rice" when microwaved after freezing or refrigeration, and the effect of suppressing the "staleness of rice" when eaten without reheating after refrigeration.

[0026] (Evaluation condition 1) After freezing, heating in a microwave oven. Cooked rice was rapidly frozen at -40°C in a container, then stored at -10°C for one week. The stored rice was heated in a microwave at 1500W for 40 seconds and consumed, and its dryness was evaluated. (Evaluation condition 2) After refrigeration, heating in a microwave oven. Cooked rice was stored in a container at 4°C for two days. After storage, the cooked rice was heated in a microwave at 1500W for 20 seconds and consumed, and its dryness was evaluated. (Evaluation condition 3) No heating after refrigeration. Cooked rice was stored in a container at 4°C for two days. The cooked rice was then eaten without heating, and the perception of aging was evaluated.

[0027] [Evaluation Criteria] feeling of dryness Dryness refers to the dry, crumbly texture that results from the loss of moisture during microwave heating. 4: Compared to the control, drying was significantly reduced, which is very good. 3: Compared to the control, dryness is reduced, and the results are good. 2: Compared to the control, dryness is slightly reduced, which is somewhat better. 1: Equivalent to control feeling of aging The term "aged texture" refers to the crumbly, dry texture that results from the aging of starch. 4: Compared to the control group, the appearance of aging is significantly reduced, which is very good. 3: Compared to the control group, the appearance of aging is reduced, and the results are good. 2: Compared to the control group, the appearance of aging is slightly reduced, which is a slight improvement. 1: Equivalent to control

[0028] The results of the rice evaluation are shown in Tables 2-4. Table 3 shows that when (A) polyglycerol unsaturated fatty acid esters with an HLB of 2 to 5 are combined with (B) polyglycerol unsaturated fatty acid esters with an HLB of greater than 5 and less than 8, the dryness and staleness of cooked rice are improved. Table 4 shows that when the total of (A) and (B) is 0.3 to 5.5 parts by mass per 100 parts by mass of edible oil, the dryness and staleness of cooked rice are improved, but when the total of (A) and (B) is 0.16 or 9 parts by mass, there is no improvement.

[0029] [Evaluation of sandwich bread] Sandwich bread was produced using the standard sponge and dough method with the formulations listed in Table 5. Specifically, the process was as follows: Place all the ingredients for the starter dough into a mixer bowl and knead at low speed for 3 minutes, then at medium speed for 3 minutes, until kneaded to 24°C. Next, ferment at 28°C and 75% RH for 4 hours. The pre-fermented dough and all other ingredients except margarine or fats were placed in a mixer bowl and kneaded at low speed for 3 minutes, then at medium speed for 3 minutes. After that, the margarine or fats were added and kneaded again at low speed for 3 minutes, then at medium speed for 3 minutes, until the dough reached 27°C. Subsequently, it was fermented at 28°C and 75% RH for 20 minutes. The dough was divided into 220g portions and rolled into balls. After letting it rest at room temperature for 20 minutes, it was shaped into a log using a mini molder. Six of these logs were then placed in a U-shape in a 3-loaf bread pan, and the dough was allowed to rise for 50 minutes at 38°C and 85% RH. The bread pan was covered and baked in a 200°C oven for 40 minutes. After the baked bread had cooled, it was placed in a bag, sliced ​​to a thickness of 12 mm the next day, filled with egg filling, and made into sandwiches. The finished sandwiches were stored at 4°C for one day. After storage, a panel of 10 experts tasted the sandwiches and evaluated the bread portion of the sandwiches according to the aforementioned criteria for "staleness," and the average score was calculated.

[0030] [Table 5]

[0031] The sandwich bread with added fat in the example showed significantly improved staleness after refrigeration compared to the control bread with added canola oil and the comparative example bread with added fat.

[0032] [Muffin Review] The ingredients listed in Table 6 were placed in a mixer and mixed at low speed for 3 minutes to prepare the muffin batter. The resulting muffin batter was dispensed in 120g portions into muffin molds (6cm inner diameter, 3cm height, lined with parchment paper) and baked in an oven at 180°C for 30 minutes to prepare the muffins. 92 parts by mass of muffin batter were obtained from 100 parts by mass of muffin batter. The muffins were sealed in a plastic bag and stored at 4°C for 2 days. After storage, the muffins were tasted by a panel of 10 experts without reheating and evaluated according to the "staleness" criteria described above, and the average score was calculated.

[0033] [Table 6]

[0034] The muffins in the example, to which fats and oils were added, showed significantly improved staleness after refrigeration compared to the control muffins to which canola oil was added and the comparative example muffins to which fats and oils were added.

[0035] [Tempura rating] The ingredients listed in Table 7 were mixed to prepare the tempura batter. Peeled raw shrimp (size 26 / 30) were dusted with tempura flour, and then approximately 20g of the prepared tempura batter was applied to each shrimp. These were then placed in canola oil heated to 170°C and fried for 2 minutes and 30 seconds to produce shrimp tempura. After frying, the tempura was removed from the oil and placed on a frying tray with a wire rack to cool slightly. It was then placed in a polypropylene container, covered, and stored at 4°C for 2 days. Ten expert panelists tasted the stored tempura without reheating and evaluated it according to the "staleness" criteria described above, and the average score was calculated.

[0036] [Table 7]

[0037] The tempura in which the oil in the example was added to the batter showed significantly improved signs of aging after refrigeration compared to the control and comparative examples in which canola oil was added to the batter.

[0038] [Evaluation of chilled ramen (kneaded into the dough)] The ingredients listed in Table 8 were mixed for 15 minutes using a horizontal pin mixer to prepare the dough. The resulting dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 20) to produce fresh noodles (Chinese noodles) with a thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water until the weight increase was 160%, then cooled in cold water and drained to obtain cooked Chinese noodles. The noodles were placed in a polypropylene container with a lid and stored at 4°C for 2 days. Ten expert panelists tasted the stored Chinese noodles without reheating and evaluated them according to the "staleness" criteria described above, and the average score was calculated.

[0039] [Table 8]

[0040] The Chinese noodles kneaded with oil in the example showed significantly improved aging after refrigeration compared to the control and comparative examples of Chinese noodles with added oil, which included canola oil.

[0041] [Evaluation of chilled ramen (mixed with noodles)] 100 parts by mass of semi-strong flour, 1 part by mass of lye water, 1 part by mass of salt, and 32 parts by mass of water were mixed for 15 minutes using a horizontal pin mixer to prepare the dough. The obtained dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 20) to produce fresh noodles (Chinese noodles) with a noodle thickness of 1.5 mm. The produced fresh noodles were boiled in boiling water until the weight increase was 160%, then cooled in cold water and drained to obtain boiled noodles. The boiled noodles were mixed with each oil and fat composition as described in Table 9, placed in a polypropylene container, covered, and stored at 4°C for 2 days. Ten expert panelists tasted the stored Chinese noodles without reheating and evaluated them according to the above-mentioned criteria for "staleness," and the average score was calculated.

[0042] [Table 9]

[0043] The Chinese noodles tossed with the oil in the example showed significantly improved signs of aging after refrigeration compared to the Chinese noodles tossed with canola oil (control) and the oil in the comparative example.

Claims

1. A starch-containing food oil composition comprising, per 100 parts by mass of edible oil, a total of 0.2 to 8 parts by mass of polyglycerol unsaturated fatty acid esters having an HLB of 2 to 5 and polyglycerol unsaturated fatty acid esters having an HLB greater than 5 and less than 8.

2. The oil and fat composition according to claim 1, comprising 0.1 to 5 parts by mass of a polyglycerin unsaturated fatty acid ester having an HLB of 2 or more and 5 or less, and 0.05 to 3 parts by mass of a polyglycerin unsaturated fatty acid ester having an HLB greater than 5 and 8 or less, per 100 parts by mass of edible oil and fat.

3. The oil and fat composition according to claim 1, wherein the unsaturated fatty acid is an unsaturated fatty acid having 16 to 20 carbon atoms.

4. The oil and fat composition according to claim 1, wherein the starch-containing food is cooked rice, noodles, bakery food, or a coating for fried food.

5. The oil and fat composition according to claim 1, which is a starch-containing food that is stored refrigerated or frozen.

6. A starch-containing food comprising the starch-containing food oil composition described in any one of claims 1 to 5.

7. A method for producing a starch-containing food, comprising adding 0.05 to 15 parts by mass of the starch-containing food oil composition described in any one of claims 1 to 5 to 100 parts by mass of the starch-containing food.

8. A method for suppressing deterioration of the texture of a starch-containing food product, comprising adding a starch-containing food oil composition according to any one of claims 1 to 5 during or after food production.

9. The method according to claim 8, wherein the deterioration of the texture of the starch-containing food is due to refrigeration or freezing.

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