Paste composition for stir-frying cooked rice and method for producing the same

Abstract

To provide compositions, etc., that can modify cooked rice used in stir-frying. [Solution] A paste composition for stir-frying cooked rice, comprising (A) a vegetable oil that is fluid at room temperature in an amount of 20% by weight or more relative to the paste composition, and (B) an emulsifier having an HLB greater than 2.5 and 7.5 or less in an amount of 0.5% by weight or more relative to the paste composition, substantially free of water, and having an air content of 10% or more.

Description

Technical Field

[0001] The present invention relates to a paste composition for stir-frying cooked rice, and more specifically, to a paste composition for stir-frying cooked rice that is useful for modifying cooked rice to be subjected to stir-frying, improving the work efficiency of the stir-frying operation for cooked rice, and improving the texture of stir-fried cooked rice. The present invention also relates to a method for producing the paste composition.

Background Art

[0002] There are a wide variety of needs related to the physical properties and texture of cooked rice, and the physical properties demanded by consumers and the like vary greatly depending on the scene in which the cooked rice is eaten, the cooking method for the cooked rice, and the type of dish using the cooked rice. For cooked rice in Japanese cuisine, chewy physical properties, moderate viscosity, and the so-called rice slime (a carbohydrate film with high water retention that forms on the surface of cooked rice) are preferred. For fried rice and pilaf, it is considered preferable that a distinct grainy feel and elasticity are perceived, and fried rice in particular is considered preferable to have a texture that loosens in a light, separate manner in the mouth. For fried rice, not only the texture at the time of eating but also during cooking, the rice grains do not adhere to each other and loosen in a light, separate manner, which can significantly improve cooking suitability. On the other hand, for rice balls, it is important that the rice grains can adhere to each other moderately to ensure moldability, but since rice balls are often consumed some time after being prepared, there is a demand for suppressing the dry, crumbly texture of cooked rice over time, that is, suppressing retrogradation. In order to meet these diverse consumer needs, a very large number of technologies for modifying the physical properties of cooked rice have been conventionally developed.

[0003] For example, several reports have been made on cooked rice modifiers containing oils and fats and emulsifiers, which aim to improve the loosening property of cooked rice subjected to stir-frying and improve the work efficiency of the stir-frying operation for cooked rice, as described below.

[0004] Patent Document 1 discloses a W / O emulsion composition characterized by containing an emulsifier having an HLB of 2 or less and a melting point of less than 50°C, and an emulsifier having an HLB of 4 to 10 and a melting point of 50 to 70°C. However, Patent Document 1 makes no reference to the air content or physical properties of the emulsion composition.

[0005] Patent Document 2 discloses a composition containing an emulsifier with an HLB of 4.7 to 8, an emulsifier with an HLB of 2.5 or less, and edible oil, wherein the total amount of emulsifiers is 1.5 to 20% by weight relative to the edible oil. However, Patent Document 2 does not mention the air content or physical properties of the composition.

[0006] Patent Document 3 discloses a seasoning oil containing one or more selected from gum arabic, cross-linked starch, soybean polysaccharides, agar, and pullulan, and one or more components selected from egg yolk oil in which the ratio of glucose to the mass of phospholipids is 0.1% or less, and an ester-type nonionic surfactant. However, Patent Document 3 does not mention the physical properties of the seasoning oil.

[0007] Patent Document 4 discloses a method for producing stir-fried rice products, which includes the steps of adding an oil and fat composition containing 0.1% to 5% by mass of lecithin and 0.3% to 7% by mass of an emulsifier with an HLB of 4.5 to 10 to cooked rice, and heating the cooked rice. However, Patent Document 4 does not mention the physical properties of the oil and fat composition.

[0008] None of the rice modifiers disclosed in the above patent documents can spread evenly over the entire rice in a short time during stir-frying. As a result, uneven coating on the surface of the rice is likely to occur, and the ability to separate the rice during stir-frying cannot be sufficiently improved.

[0009] As described above, although there have been many studies on the effect of the components of rice modifiers on the looseness of cooked rice, there has been no discussion at all about how the physical properties of rice modifiers significantly affect how easily the modifier spreads throughout the cooked rice during stir-frying, or the uniform coating of the rice surface.

[0010] Furthermore, there have been many more reports on rice modifiers containing oils and emulsifiers, intended to improve the looseness of cooked rice, and which are not limited to stir-frying as a cooking method.

[0011] For example, Patent Document 5 discloses a quality improver for starch-containing foods, which contains 0.1 to 14.9% by mass of oil and fat, and a total of 99.9 to 85.1% by mass of three types of emulsifiers: polyglycerol fatty acid esters with an HLB of 5 to 10, polyglycerol fatty acid esters with an HLB of 12 to 16, and organic acid monoglycerides.

[0012] Patent Document 6 discloses a rice quality improver characterized by containing edible oils and fats, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and glycerol acetate fatty acid esters. However, Patent Document 6 does not mention the air content or physical properties of the improver.

[0013] Patent Document 7 discloses a rice cooking additive containing 92-99% by mass of edible oils and fats, 0.4-2% by mass of polyglycerol fatty acid esters with an HLB of 2-12, 0.1-5% by mass of glycerol organic acid fatty acid esters, and 0.1-1% by mass of phospholipids. However, this additive is added to raw rice during cooking and does not improve the workability of stir-frying cooked rice by being added to cooked rice after cooking. Furthermore, Patent Document 7 does not mention the physical properties of the additive.

[0014] Patent Document 8 discloses a paste-like spice containing 12-65% edible oil and fat, 5-25% water, 5-50% spices (on a solids basis), powder, emulsifier, and sugar alcohol, wherein the powder makes up 5-50% of the paste-like spice, and the sugar alcohol is 14-200 parts on a solids basis per 100 parts of the edible oil and fat. However, this paste-like spice requires water as an essential component and is not intended to modify the physical properties of the target product.

[0015] Patent Document 9 discloses a paste-like oily food containing 26-70% by weight of oil, an emulsifier, and having a yield value of 32-60 Pa, a plastic viscosity of 0.3-1.3, and a yield value / plastic viscosity ratio of 30-70 at 40°C. However, this paste-like oily food is not intended to modify the physical properties of the target material.

[0016] Patent Document 10 discloses an oil and fat composition comprising oils and ingredients, characterized in that the oil content is 30% by weight or more, the ingredient content is 0.01 to 20% by weight in terms of solid content, the salt content is 0.1% by weight or more, the moisture content is 5% by weight or less, and the emulsifier content of HLB 11 or higher is 0.01% by weight or more. However, this oil and fat composition has an emulsifier of HLB 11 or higher as an essential component and is not intended to modify the physical properties of the target product.

[0017] As described above, although many reports have been made regarding rice modifiers containing oils and emulsifiers, none of them have been able to achieve sufficient effects in terms of modifying rice used for stir-frying, improving the workability of stir-frying rice, or improving the texture of stir-fried rice. [Prior art documents] [Patent Documents]

[0018] [Patent Document 1] Patent No. 3769239 [Patent Document 2] Patent No. 6764979 [Patent Document 3] Patent No. 6608554 [Patent Document 4] Patent No. 5685338 [Patent Document 5] Japanese Patent Publication No. 2023-135880 [Patent Document 6] Patent No. 6529789 [Patent Document 7] Japanese Patent Publication No. 2013-51916 [Patent Document 8] Patent No. 6276801 [Patent Document 9] Republished Gazette No. 2016-132756 [Patent Document 10] Patent No. 3109068 [Overview of the project] Problem to be Solved by the Invention

[0019] The present invention has been made in view of the above circumstances, and the problem to be solved is to newly provide a composition capable of modifying cooked rice to be subjected to stir-fry cooking, and a method for producing the same. Specifically, an object of the present invention is to provide a composition that can modify cooked rice for stir-fry cooking and improve the loosening property of the cooked rice during stir-fry cooking, and a method for producing the same. In addition, in one aspect, the present invention has an object of newly providing a composition capable of improving the workability of stir-fry cooking of cooked rice, and a method for producing the same. In addition, in one aspect, the present invention has an object of newly providing a composition capable of improving the texture of stir-fry cooked rice, and a method for producing the same. In addition, in one aspect, the present invention has an object of newly providing a method for producing a stir-fry cooked rice product, by which a stir-fry cooked rice product having a suitable texture can be obtained. In addition, in one aspect, the present invention has an object of newly providing a method for producing a stir-fry cooked rice product with good workability. Means for Solving the Problem

[0020] As a result of intensive studies to solve the above-described problems, the present inventors have found that a paste composition that contains specific amounts of vegetable oils and fats having fluidity at normal temperature and an emulsifier having an HLB in a specific range, is substantially free of water, and has a specific air content, can easily spread over the entire cooked rice to uniformly coat the surface of the cooked rice when added to the cooked rice during stir-fry cooking, and can improve the loosening property of the cooked rice for stir-fry cooking. They also found that the paste composition can improve the workability of stir-fry cooking of cooked rice and the texture of stir-fry cooked rice. The present inventors have further conducted studies based on these findings, thereby completing the present invention. That is, the present invention is as follows.

[0021] [Item 1] A paste composition for stir-fry cooking of cooked rice, (A) A vegetable oil that is fluid at room temperature is contained in an amount of 20% by weight or more relative to the paste composition, and (B) an emulsifier having an HLB greater than 2.5 and 7.5 or less is contained in an amount of 0.5% by weight or more relative to the paste composition. It contains virtually no water, and A paste composition having an air content of 10% or more. [Item 2] The paste composition according to Item 1, wherein the content of (A) is 20 to 40% by weight relative to the paste composition. [Item 3] The paste composition according to item 1 or 2, wherein the content of (B) is 0.5 to 8% by weight relative to the paste composition. [Clause 4] The paste composition according to any one of Claims 1 to 3, wherein (B) is at least one selected from the group consisting of glycerin fatty acid esters and polyglycerin fatty acid esters. [Item 5] The paste composition according to any one of items 1 to 4, wherein the paste composition is for modifying cooked rice that is to be used for stir-frying. [Item 6] The paste composition according to Item 5, wherein the modification of the cooked rice is to improve the looseness of the cooked rice during stir-frying. [Clause 7] The paste composition according to any one of Clauses 1 to 6, wherein the paste composition is for improving the workability of stir-frying cooked rice and / or the texture of stir-fried cooked rice. [Item 8] A method for producing a stir-fried rice product, comprising adding the paste composition described in any one of items 1 to 7 to cooked rice and then stir-frying it. [Item 9] The manufacturing method according to Item 8, wherein the stir-fried cooked rice product is fried rice. [Item 10] A method for producing a paste composition for stir-frying cooked rice, A step of preparing a precursor composition of the paste composition by a method that includes at least 20% by weight or more of (A) a vegetable oil that is fluid at room temperature and (B) an emulsifier having an HLB greater than 2.5 and 7.5 or less relative to the paste composition, and not including water, and A manufacturing method comprising the step of stirring and mixing the aforementioned precursor composition so that its air content is 10% or more. [Item 11] The manufacturing method according to item 10, wherein the amount of (A) is 20 to 40% by weight relative to the paste composition. [Item 12] The manufacturing method according to item 10 or 11, wherein the amount of (B) is 0.5 to 8% by weight relative to the paste composition. [Clause 13] The manufacturing method according to any one of Clauses 10 to 12, wherein (B) is at least one selected from the group consisting of glycerin fatty acid esters and polyglycerin fatty acid esters. [Clause 14] The manufacturing method according to any one of Clauses 10 to 13, wherein the paste composition is for modifying cooked rice to be used for stir-frying. [Clause 15] The manufacturing method according to Clause 14, wherein the modification of the cooked rice is to improve the looseness of the cooked rice when used for stir-frying. [Clause 16] The manufacturing method according to any one of Clauses 10 to 15, wherein the paste composition is for improving the workability of stir-frying cooked rice and / or the texture of stir-fried cooked rice. [Effects of the Invention]

[0022] The present invention provides a composition that can modify cooked rice used for stir-frying, and a method for producing the same. The composition can be added to cooked rice used for stir-frying, suppressing the sticking of rice grains together during stir-frying and improving the ease with which the rice can be separated during the cooking process. Furthermore, the composition can improve the workability of stir-frying the rice. Furthermore, the composition can improve the texture of the stir-fried rice. Furthermore, the present invention can also provide a method for producing stir-fried rice products that have a desirable texture. According to this method, the texture of the stir-fried rice is improved, and stir-fried rice products with a desirable, less sticky, and fluffy texture can be obtained. This method may also improve the ease with which the rice separates during stir-frying, resulting in better workability during the stir-frying process. [Modes for carrying out the invention]

[0023] The present invention's paste composition for stir-frying cooked rice (which may be referred to as "the present invention's paste composition" in this specification) is characterized by containing (A) a vegetable oil that is fluid at room temperature, and (B) an emulsifier whose HLB is within a specific range. In this specification, "vegetable oils and fats that are fluid at room temperature" and "emulsifiers with an HLB in a specific range" may be simply referred to as "(A)" and "(B)" respectively for convenience of explanation.

[0024] In the present invention, "paste composition" means a semi-solid composition that can deform or flow when stress is applied at room temperature (20°C). The paste composition may have viscosity that can hold gas (air) mixed into the composition during its manufacture or other processes.

[0025] In this invention, "vegetable oils that are fluid at room temperature" means vegetable oils with a melting point of 20°C or lower. In this invention, the melting point of vegetable oils is measured by differential scanning calorimetry (DSC).

[0026] The type of vegetable oil (A) used in the present invention is not particularly limited as long as its melting point is 20°C or lower, but examples include olive oil, safflower oil, soybean oil, rapeseed oil, salad oil, camellia oil, avocado oil, sesame oil, corn oil, refined corn oil, linseed oil, peanut oil, almond oil, perilla oil, grapeseed oil, walnut oil, rice bran oil, argan oil, castor oil, sunflower oil, macadamia nut oil, etc.

[0027] The method for producing (A) (i.e., vegetable oils that are fluid at room temperature) is not particularly limited, and products produced by known methods or similar methods may be used. Alternatively, (A) used in the present invention may be a commercially available product (a commercially available product).

[0028] The content of (A) (i.e., vegetable oil that is fluid at room temperature) in the paste composition of the present invention is preferably 20% by weight or more, more preferably 20-40% by weight, and even more preferably 20-35% by weight, relative to the paste composition of the present invention. When the content of (A) is 20% by weight or more relative to the paste composition of the present invention, the paste composition of the present invention can have a specific air content (described later), and when such a paste composition of the present invention is added to cooked rice during stir-frying, it can easily spread throughout the rice, and the surface of the rice can be uniformly coated, thereby significantly improving the ease with which the rice can be separated.

[0029] The HLB of (B) used in the present invention (i.e., an emulsifier whose HLB is within a specific range) is preferably greater than 2.5 and 7.5 or less, and more preferably greater than 2.5 and 7.0 or less. When the HLB of (B) is within this range, the paste composition of the present invention may have a specific air content (described later). In this invention, "HLB" refers to the hydrophilic-lipophilic balance of an amphiphilic substance such as an emulsifier. HLB is expressed as a value from 0 to 20, with a value closer to 0 indicating higher lipophilicity and a value closer to 20 indicating higher hydrophilicity. In this invention, the HLB of an emulsifier is determined according to the formula proposed by WCGriffin (see WCGriffin, J.Soc. Cosmetic Chemists, 1, 311-326 (1949)).

[0030] The type of emulsifier (B) used in the present invention is not particularly limited as long as the HLB is within the specific range described above, but examples include glycerin fatty acid esters (monoglycerides), polyglycerin fatty acid esters, polyglycerin esters, organic acid monoglycerides, sucrose fatty acid esters (sugar esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, higher fatty acid monoglycerides, medium-chain fatty acid monoglycerides, and the like.

[0031] In the present invention, (B) (i.e., an emulsifier having an HLB in a specific range) may, in a preferred embodiment, be at least one selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin esters, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, higher fatty acid monoglycerides, and medium-chain fatty acid monoglycerides, having an HLB greater than 2.5 and 7.5 or less (preferably greater than 2.5 and 7.0 or less). In a more preferred embodiment, it may be at least one selected from the group consisting of glycerin fatty acid esters and polyglycerin fatty acid esters, having an HLB greater than 2.5 and 7.5 or less (preferably greater than 2.5 and 7.0 or less).

[0032] The method for producing (B) (i.e., an emulsifier in which HLB is within a specific range) is not particularly limited, and a product manufactured by a known method or a similar method may be used. Alternatively, (B) used in the present invention may be a commercially available product (a commercial product).

[0033] The content of (B) (i.e., an emulsifier whose HLB is in a specific range) in the paste composition of the present invention is preferably 0.5% by weight or more, more preferably 0.5 to 8% by weight, and even more preferably 1 to 8% by weight, relative to the paste composition of the present invention. When the content of (B) is 0.5% by weight or more relative to the paste composition of the present invention, the paste composition of the present invention can have a specific air content (described later), and when such a paste composition of the present invention is added to cooked rice during stir-frying, it can easily spread throughout the rice, and the surface of the rice can be uniformly coated, thereby significantly improving the ease with which the rice can be separated.

[0034] The paste composition of the present invention may contain, in addition to (A) (i.e., vegetable oils and fats that are fluid at room temperature) and (B) (i.e., emulsifiers with an HLB in a specific range), other materials. Other materials that may be contained in the paste composition of the present invention include, but are not limited to, seasonings such as salt, sugar, amino acids, nucleic acids, umami seasonings, yeast extract powder, animal extract powder (e.g., meat extract powder, etc.), and plant extract powder (e.g., vegetable extract powder, etc.); excipients such as dextrin and lactose; proteins such as vegetable protein, gluten, egg white powder, egg yolk powder, gelatin, and casein; starches such as protein hydrolysates, partially hydrolyzed proteins, modified starch, and pregelatinized starch; thickening polysaccharides such as xanthan gum and guar gum; pigments, enzymes, and flavorings. Any one of these materials may be used alone, or two or more may be used in combination. The paste composition of the present invention preferably contains substantially no water, as described later. If the paste composition of the present invention contains materials other than (A) and (B), the form of such materials at room temperature is preferably solid (e.g., powder, crystals, granules, etc.).

[0035] The paste composition of the present invention preferably contains substantially no water. By containing substantially no water, when the paste composition of the present invention is added to cooked rice during stir-frying, the hydration of sugars such as amylose adhering to the surface of the cooked rice and the resulting increase in viscosity can be suppressed, thereby preventing a decrease in the ease with which the cooked rice can be separated. In the present invention, "substantially no water" in the paste composition of the present invention means either (i) the paste composition of the present invention contains no water at all, or (ii) the paste composition of the present invention contains a very small amount of water (for example, less than 3% by weight relative to the paste composition of the present invention) that does not affect the function, physical properties, etc. of the paste composition of the present invention. Here, the water content in the paste composition of the present invention may be calculated from the amount of water in the materials used in the manufacture of the paste composition of the present invention, but it may also be measured using, for example, a Karl Fischer moisture meter.

[0036] One of the features of the paste composition of the present invention is that it has a specific air content. In the present invention, "air content" means the ratio of gas (air) mixed in the paste composition of the present invention to the total amount of the paste composition of the present invention. Because the paste composition of the present invention has a specific air content, when added to cooked rice during stir-frying, it can easily spread throughout the rice and uniformly coat the surface of the rice, thereby significantly improving the ease with which the rice can be separated during stir-frying. Furthermore, it can also improve the workability of stir-frying the rice and the texture of the stir-fried rice. Specifically, the air content of the paste composition of the present invention is preferably 10% or more, more preferably 11% or more, and even more preferably 11 to 25%.

[0037] The aeration content of the paste composition of the present invention can be determined by measuring the weight of a certain volume of the paste composition of the present invention before and after degassing, and calculating the change in weight before and after degassing. Specifically, it can be measured and calculated by the following procedure. Specifically, first, the paste composition of the present invention (product temperature: approximately 20°C), which has been manufactured at least one hour ago, is filled to the brim into a container (e.g., a cup, etc.) having a certain capacity (e.g., 50 mL), and the weight (X) of the paste composition of the present invention filled into the container is measured. Next, this paste composition of the present invention is degassed using a vacuum packaging machine. In detail, the degassing of the paste composition of the present invention can be performed by placing the paste composition of the present invention into an open bag, and then placing the open bag into the chamber of a chamber-type vacuum packaging machine (e.g., the "MULTIVAC C200" chamber-type vacuum packaging machine manufactured by Multivac Japan Co., Ltd.), and completely removing the air from the chamber. Once all the air in the chamber has been removed and all the air in the paste composition has been removed, the movement of the paste composition will stop even if degassing continues, so it can be visually confirmed that all the air in the paste composition has been removed. The degassed paste composition of the present invention (product temperature: approximately 20°C) is filled to the brim into the same container as described above, and the weight (Y) of the paste composition of the present invention filled into the container is measured. From the weight X (weight of the paste composition of the present invention in a certain volume before degassing) and weight Y (weight of the paste composition of the present invention in a certain volume after degassing) measured in this way, the aeration rate is calculated using the following formula. Air content (%)=(YX) / Y×100 Needless to say, the units of weight X and Y are the same when calculating the air content. For example, if the measured weight (X) of the paste composition of the present invention before degassing is 50g and the measured weight (Y) of the paste composition of the present invention after degassing is 57g, the air content is calculated to be 12% (=(57-50) / 57×100).

[0038] The air content of the paste composition of the present invention can be adjusted, for example, by adjusting the content of (A) (i.e., a vegetable oil that is fluid at room temperature) and (B) (i.e., an emulsifier with an HLB in a specific range) in the paste composition of the present invention. By increasing or decreasing the content of (A) or (B) in the paste composition of the present invention, the paste composition of the present invention can have a higher air content. The air content of the paste composition of the present invention can also be adjusted, for example, by adjusting the stirring conditions (e.g., stirring speed, stirring time, etc.) of the precursor composition (described later) of the paste composition of the present invention when manufacturing the paste composition of the present invention. If the stirring speed of the precursor composition increases or the stirring time increases, a larger amount of air is more easily incorporated, and the paste composition of the present invention can have a higher air content. Furthermore, the air content of the paste composition of the present invention can also be adjusted by using emulsifiers with different HLBs as (B).

[0039] The paste composition of the present invention may be produced by preparing a precursor composition of the paste composition of the present invention (which may be simply referred to herein as the "precursor composition") by a method that includes at least blending (A) (i.e., a vegetable oil that is fluid at room temperature) and (B) (i.e., an emulsifier whose HLB is in a specific range) and not blending water, and then stirring and mixing the obtained precursor composition. The method for preparing the precursor composition used in the production of the paste composition of the present invention may further include other preparation steps, as long as they do not impair the purpose of the present invention, as long as they include at least blending (A) and (B) and not blending water. For example, the method for preparing the precursor composition may further include blending materials other than (A), (B) and water in addition to blending (A) and (B). The method for preparing the precursor composition may also include heating (A), (B), and materials other than (A), (B) and water before or after blending. For example, heating after blending (A) and (B) allows (B) to dissolve sufficiently in (A) in a short time. In the production of the paste composition of the present invention, stirring and mixing of the precursor composition may be carried out so that the resulting paste composition of the present invention has a specific aeration ratio. Stirring and mixing of the precursor composition may be carried out in one embodiment using a stirrer, and there are no particular limitations on the type of stirrer that can be used, but examples include household or commercial tabletop mixers and hand mixers, industrially used paddle mixers, disper mixers, homo mixers and ultra mixers, etc. When a stirrer is used, there are no particular limitations on the shape of the stirring blades, and any shape is acceptable. The various conditions for stirring and mixing the precursor composition are not particularly limited as long as the resulting paste composition of the present invention has a specific air content. For example, the stirring speed, stirring time, and stirring temperature may be any speed, time, and temperature, respectively, but the stirring speed is usually 10 to 150 rpm, preferably 15 to 120 rpm, the stirring time is usually 1 to 120 minutes, preferably 3 to 100 minutes, and the stirring temperature is usually 5 to 80°C, preferably 10 to 70°C.

[0040] The paste composition of the present invention is for stir-frying cooked rice. In the present invention, "cooked rice" means rice (raw rice) that has been cooked with water. In other words, cooked rice is a concept that is distinct from rice that has been cooked and is not cooked before or during cooking. Furthermore, in this invention, the "composition for stir-frying cooked rice" refers to a composition that is added to cooked rice (cooked rice to be stir-fried) when the rice is being prepared for stir-frying; in other words, it is a composition that is prepared for stir-frying together with the cooked rice. As mentioned above, since the cooked rice has already been cooked, the composition for stir-frying cooked rice is not added to the rice before or during cooking. Furthermore, in this invention, "stir-frying" of cooked rice means a cooking method in which cooked rice is heated while being stirred. The utensils (cooking equipment) that can be used for stir-frying cooked rice are not particularly limited, but examples include frying pans, pots (e.g., woks, etc.), griddles, rotary kilns, continuous stir-frying machines, etc. Stir-frying of cooked rice means that at least cooked rice is subjected to stir-frying, and is a concept that also includes cases in which other ingredients, oils and fats (stir-frying oil), seasonings, food additives, etc. are subjected to stir-frying along with the cooked rice.

[0041] The amount of the paste composition of the present invention used in stir-frying cooked rice is not particularly limited, but is usually 1 to 10 parts by weight, preferably 1.5 to 9 parts by weight, and more preferably 2 to 8 parts by weight, per 100 parts by weight of cooked rice to be stir-fried. When stir-frying cooked rice using the paste composition of the present invention, the various conditions of the stir-frying are not particularly limited. For example, the heating temperature and cooking time (heating time) may be any temperature and time, but the heating temperature is usually 140 to 250°C, preferably 150 to 240°C, and the cooking time is usually 0.5 to 15 minutes, preferably 1 to 10 minutes.

[0042] The paste composition of the present invention can be added to cooked rice for stir-frying to modify the cooked rice. Specifically, the paste composition of the present invention can, for example, suppress the sticking of rice grains together during stir-frying, thereby improving the looseness of the cooked rice during stir-frying. In the present invention, the method for evaluating the looseness of the cooked rice is not particularly limited, but it can be evaluated, for example, by sensory evaluation by a panel of experts. Alternatively, the looseness of the cooked rice can also be evaluated by measuring the resistance value when moving a jig through the cooked rice while rotating it using a rheometer.

[0043] In one embodiment, the paste composition of the present invention may be for modifying cooked rice that is to be used for stir-frying. Alternatively, the paste composition of the present invention may be for improving the ability of cooked rice to separate during stir-frying.

[0044] The paste composition of the present invention can improve the workability of stir-frying cooked rice. In the present invention, "workability of stir-frying cooked rice" refers to how easily the cooked rice can be stirred during stir-frying. In other words, the paste composition of the present invention makes it easier to stir the cooked rice during stir-frying. In the present invention, there are no particular limitations on the method for evaluating the workability of stir-frying cooked rice, but it can be evaluated, for example, by sensory evaluation by a panel of experts.

[0045] The paste composition of the present invention can improve the texture of stir-fried rice. Stir-fried rice (rice after stir-frying) is generally preferred to have a loose, non-sticky texture. In other words, the paste composition of the present invention can make stir-fried rice have a desirable loose, non-sticky texture. In the present invention, there are no particular limitations on the method for evaluating the texture of stir-fried rice, but it can be evaluated, for example, by sensory evaluation by a panel of experts.

[0046] In one embodiment, the paste composition of the present invention may be for improving the workability of stir-frying cooked rice and / or the texture of stir-fried cooked rice.

[0047] As described above, the paste composition of the present invention can be added to cooked rice that is to be stir-fried. Therefore, the present invention also provides a method for producing a stir-fried rice product (which may be referred to herein as the "production method of the present invention"), which includes adding the paste composition of the present invention to cooked rice and then stir-frying it.

[0048] In this invention, "stir-fried rice product" refers to a food (dish) whose manufacturing method includes at least a step of stir-frying rice; in other words, it refers to a food that can be obtained by a manufacturing method that includes at least a step of stir-frying rice. Specific examples of stir-fried rice products include, but are not limited to, fried rice, yakimeshi (Japanese fried rice), nasi goreng, etc.

[0049] In the manufacturing method of the present invention, the timing (period) of adding the paste composition of the present invention to the cooked rice to be stir-fried is not particularly limited as long as it is before the stir-frying of the cooked rice is completed. For example, in the manufacturing method of the present invention, the paste composition of the present invention may be added to cooked rice that has not been stir-fried at all after cooking, and then the cooked rice may be stir-fried, or the paste composition of the present invention may be added to cooked rice in the middle of stir-frying, and then the stir-frying may be continued.

[0050] In the manufacturing method of the present invention, the amount of the paste composition of the present invention added to the cooked rice for stir-frying is not particularly limited and can be adjusted as appropriate depending on the type of stir-fried rice product, but is usually 1 to 10 parts by weight, preferably 1.5 to 9 parts by weight, and more preferably 2 to 8 parts by weight, per 100 parts by weight of cooked rice for stir-frying.

[0051] In the manufacturing method of the present invention, the various conditions for stir-frying cooked rice (e.g., heating temperature, cooking time, etc.) are not particularly limited and can be set appropriately depending on the type of stir-fried cooked rice product, but the heating temperature is usually 140 to 250°C, preferably 150 to 240°C, and the cooking time (heating time) is usually 0.5 to 15 minutes, preferably 1 to 10 minutes.

[0052] The manufacturing method of the present invention may further include other manufacturing and processing steps in addition to adding the paste composition of the present invention to cooked rice and stir-frying it. These steps are not particularly limited as long as they do not impair the objective of the present invention and may be carried out as appropriate depending on the type of stir-fried cooked rice product. Furthermore, the manufacturing method of the present invention may use ingredients other than cooked rice in addition to cooked rice. These ingredients are not particularly limited as long as they do not impair the objective of the present invention and may be selected as appropriate depending on the type of stir-fried cooked rice product.

[0053] According to the manufacturing method of the present invention, the texture of stir-fried rice is improved, and a stir-fried rice product with a desirable, non-sticky, and fluffy texture can be obtained. Furthermore, the manufacturing method of the present invention improves the looseness of the rice during stir-frying, resulting in improved workability during the stir-frying process.

[0054] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. Unless otherwise specified, the materials used in the following examples are all commercially available. In this specification, "%" refers to "weight %" unless otherwise specified. [Examples]

[0055] <Experimental Example 1> (Preparation of compositions for test sections 1-1 to 1-6) Vegetable oil (corn oil, manufactured by Ota Oil Co., Ltd., "Corn Oil", melting point: -10℃) and an emulsifier (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 2500", HLB: 3) were placed in a stainless steel jug in the proportions shown in Table 1 (unit: weight%) and heated to 80℃ using a water bath. Next, the mixture was stirred at 100 rpm for 1 minute using an electric stirrer (manufactured by Shinto Kagaku Co., Ltd., "Three One Motor BL300") to thoroughly dissolve the emulsifier in the vegetable oil. After cooling to room temperature, sodium chloride and dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., "PineDix #1") were added to the jug in the proportions shown in Table 1 and stirred with an electric stirrer at 100 rpm for 5 minutes to obtain a paste composition that was substantially free of water (hereinafter also referred to as "Composition of Test Section 1-1" to "Composition of Test Section 1-6", respectively).

[0056] (Measurement and calculation of air content) The air content of the compositions in test sections 1-1 to 1-6 was measured and calculated according to the following procedures (1) to (4). (1) Each of the compositions from test sections 1-1 to 1-6 (product temperature: approximately 20°C), which had been prepared for about one hour, was filled into a 50 mL container using a spatula to the brim, and the weight (weight X) of each composition filled into the container was measured. (2) Each of the compositions from test sections 1-1 to 1-6 was placed in an open bag, and the bag was placed in the chamber of a chamber-type vacuum packaging machine (MULTIVAC C200, manufactured by Multivac Japan Co., Ltd.) with the bag still open, and the air in the chamber was completely removed to degass each composition. (3) Each of the compositions from test sections 1-1 to 1-6 (product temperature: approximately 20°C) that were degassed in (2) above were filled into the same container as in (1) above using a spatula to the brim, and the weight (weight Y) of each composition filled into the container was measured. (4) The air content was calculated from the weight X measured in (1) and the weight Y measured in (3) using the following formula. Air content (%)=(YX) / Y×100

[0057] The calculated air content of the compositions for test sections 1-1 to 1-6 is shown in Table 1 below.

[0058] (Preparation of stir-fried dishes in test sections 1-1 to 1-6) A frying pan was placed on an induction cooktop, oil (3.6g) was added, and it was preheated over medium heat for 1 minute. Next, freshly cooked rice (400g) was added to the preheated frying pan and heated for 1 minute while stirring with a wooden spatula. Then, each of the compositions 1-1 to 1-6 (17g) was added to the center of the frying pan and heated for 1 minute while stirring with a wooden spatula to obtain stir-fried rice (hereinafter, the stir-fried rice prepared using each of the compositions 1-1 to 1-6 will also be referred to as "stir-fried rice from test section 1-1" to "stir-fried rice from test section 1-6," respectively).

[0059] (Sensory evaluation of the crumbly texture) A panel of three experts, each well-versed in the physical properties and texture of cooked rice, passed a spoon through each of the stir-fried dishes from Test Sections 1-1 to 1-6, spread out on a frying pan, and evaluated the looseness of the rice with the unanimous agreement of all panelists. Furthermore, after each of the stir-fried dishes from Test Sections 1-1 to 1-6 was served on a large plate, the expert panel members tasted them and evaluated the texture of the rice (how easily it loosened in the mouth, etc.) with the unanimous agreement of all panelists. Since the evaluation results of the looseness of the rice on the frying pan and the evaluation results of the texture of the rice tasted generally coincided, these were collectively referred to as "fluffiness," and the fluffiness of the stir-fried dishes from Test Sections 1-1 to 1-6 was evaluated according to the following criteria. [Criteria for evaluating the "fluffiness" of the texture] ◎: Noticeably crumbly physical properties ○: A crumbly physical property △: Slightly crumbly physical properties ×: The rice grains stick together and are not separate.

[0060] Table 1 below shows the evaluation results for the crumbly texture of the stir-fried dishes in test sections 1-1 to 1-6.

[0061] (Evaluation of loosening properties using a rheometer) The stir-fried rice dishes (300g each) from test sections 1-1 to 1-6 were placed on a large plate, and a rotary rheometer (Anton Paar, MCR302) was used to move a jig (BM12 / Q1, 12mm in diameter) through each stir-fried rice dish while rotating it (rotation speed 5rpm, 10 rotations), and the resistance value (unit: mNm) was measured. The measurement results are shown in Table 1 below. Note that a lower resistance value indicates that the stir-fried rice dish (stir-fried rice) is more crumbly, while a higher resistance value indicates that the rice grains stick together more strongly and the stir-fried rice dish is not as crumbly.

[0062] [Table 1]

[0063] As shown in Table 1, the air content of the composition in Test Section 1-1, which contained 15.0% by weight of vegetable oil, was low, less than 10% (specifically 6%). On the other hand, the air content of the compositions in Test Sections 1-2 to 1-6, which contained 20.0 to 40.0% by weight of vegetable oil, was high, more than 10% (specifically 10 to 18%). In particular, the air content of the compositions in Test Sections 1-3 to 1-5, which contained 25.0 to 35.0% by weight of vegetable oil, was even higher. Furthermore, stir-fried rice prepared using the compositions in Test Sections 1-2 to 1-6, which had a high air content of 10% or more (i.e., stir-fried rice from Test Sections 1-2 to 1-6), was confirmed to have a crumbly texture, and the stir-fried rice prepared using the compositions in Test Sections 1-3 to 1-5, which had an even higher air content, showed a remarkably crumbly texture. These results suggest that the air content of the paste composition significantly contributes to the fluffy texture of stir-fried rice prepared using the composition. Furthermore, in order for stir-fried rice to have a fluffy texture, the paste composition used in its preparation preferably contains 20% by weight or more of vegetable oil that is fluid at room temperature, more preferably 20-40% by weight, and even more preferably 20-35% by weight. In addition, in order for stir-fried rice to have a fluffy texture, the paste composition used in its preparation preferably has an air content of 10% or more, more preferably 11% or more, and even more preferably 11-25%. Furthermore, the compositions of test groups 1-3 to 1-5, which were used to prepare stir-fried dishes in test groups 1-3 to 1-5 where a remarkable crumbly texture was observed, had resistance values ​​of around 15 mNm (specifically, 14.2 to 15.3 mNm) as measured by a rheometer, which tended to be lower than the compositions of the other test groups. Therefore, it was suggested that the sensory evaluation results for crumbliness have a high correlation with the evaluation results for looseness (resistance measurement results) using a rheometer.

[0064] <Experimental Example 2> (Preparation of the composition for test section 2-1) Vegetable oil (corn oil, manufactured by Ota Oil Co., Ltd., "Corn Oil", melting point: -10℃) and an HLB3 emulsifier (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 2500") were placed in a stainless steel jug in the proportions shown in Table 2 (unit: weight%) and heated to 80℃ using a water bath. Next, the mixture was stirred at 100 rpm for 1 minute using an electric stirrer (manufactured by Shinto Kagaku Co., Ltd., "Three One Motor BL300") to thoroughly dissolve the emulsifier in the vegetable oil. After cooling to room temperature, sodium chloride and dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., "PineDix #1") were added to the jug in the proportions shown in Table 2 and stirred with an electric stirrer at 100 rpm for 5 minutes to obtain a paste composition that was substantially free of water (hereinafter also referred to as "Composition of Test Section 2-1").

[0065] (Preparation of the composition for test section 2-2) A paste composition substantially free of water (hereinafter also referred to as "composition of test section 2-2") was obtained using the same procedure as for the composition of test section 2-1, except that an emulsifier of HLB4 (glycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft 2500V") was used instead of an emulsifier of HLB3.

[0066] (Preparation of compositions for test plots 2-3) A paste composition substantially free of water (hereinafter also referred to as "composition of test section 2-3") was obtained using the same procedure as for the composition of test section 2-1, except that an emulsifier of HLB7 (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft Q-175S") was used instead of an emulsifier of HLB3.

[0067] (Measurement of air content) The air content of the compositions in test sections 2-1 to 2-3 was measured and calculated using the same procedure as in Experimental Example 1. The calculated air content of the compositions in test sections 2-1 to 2-3 is shown in Table 2 below.

[0068] (Preparation of stir-fried dishes in test sections 2-1 to 2-3) Using the compositions of Test Sections 2-1 to 2-3, stir-fried rice dishes were prepared in the same manner as in Experimental Example 1 (hereinafter, the stir-fried rice dishes prepared using each of the compositions of Test Sections 2-1 to 2-3 will also be referred to as "stir-fried rice dish of Test Section 2-1" to "stir-fried rice dish of Test Section 2-3," respectively).

[0069] (Sensory evaluation of the crumbly texture) The texture of the stir-fried dishes in test sections 2-1 to 2-3 was evaluated using the same method as in Experimental Example 1. The evaluation results are shown in Table 2 below.

[0070] [Table 2]

[0071] As shown in Table 2, the air content of the compositions in test groups 2-1 to 2-3, which contained emulsifiers with an HLB of 7 or less, was high, at 15% or more (specifically 15-18%). Therefore, it was considered preferable to use an emulsifier with an HLB of 7.5 or less in order to obtain a paste composition with a sufficiently high air content. Furthermore, stir-fried rice dishes prepared using the compositions of test sections 2-1 to 2-3, which have a high air content (i.e., stir-fried dishes from test sections 2-1 to 2-3), all exhibited a remarkably crumbly texture. These results suggest that paste compositions produced using emulsifiers with an HLB of 7.5 or less can have a high air content (e.g., 10% or more), and that adding such a paste composition to cooked rice during stir-frying can significantly improve the looseness of the rice, as well as improve the workability of stir-frying the rice and the texture of the stir-fried rice. Furthermore, it was considered that any type of emulsifier with an HLB of 7.5 or less can be used in the production of the paste composition.

[0072] <Experimental Example 3> (Preparation of compositions for test sections 3-1 to 3-7) Vegetable oil (corn oil, manufactured by Ota Oil Co., Ltd., "Corn Oil", melting point: -10℃) and an emulsifier (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 2500", HLB: 3) were placed in a stainless steel jug in the proportions shown in Table 3 (unit: weight%) and heated to 80℃ using a water bath. Next, the mixture was stirred at 100 rpm for 1 minute using an electric stirrer (manufactured by Shinto Kagaku Co., Ltd., "Three One Motor BL300") to thoroughly dissolve the emulsifier in the vegetable oil. After cooling to room temperature, sodium chloride and dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., "PineDix #1") were added to the jug in the proportions shown in Table 3 and stirred with an electric stirrer at 100 rpm for 5 minutes to obtain a paste composition that was substantially free of water (hereinafter also referred to as "Composition of Test Section 3-1" to "Composition of Test Section 3-7", respectively).

[0073] (Measurement of air content) The air content of the compositions in test sections 3-1 to 3-7 was measured and calculated using the same procedure as in Experimental Example 1. The calculated air content of the compositions in test sections 3-1 to 3-7 is shown in Table 3 below.

[0074] (Preparation of stir-fried dishes in test sections 3-1 to 3-7) Using the compositions of Test Sections 3-1 to 3-7, stir-fried rice dishes were prepared in the same manner as in Experimental Example 1 (hereinafter, the stir-fried rice dishes prepared using each of the compositions of Test Sections 3-1 to 3-7 will also be referred to as "stir-fried rice dish of Test Section 3-1" to "stir-fried rice dish of Test Section 3-7," respectively).

[0075] (Sensory evaluation of the crumbly texture) The texture of the stir-fried dishes from test sections 3-1 to 3-7 was evaluated using the same method as in Experimental Example 1. The evaluation results are shown in Table 3 below.

[0076] [Table 3]

[0077] As shown in Table 3, the air content of the composition in Test Section 3-7, which contained 10% by weight of emulsifier, was low (less than 10%, specifically 7%), while the air content of the compositions in Test Sections 3-1 to 3-6, which contained 0.5 to 8.0% by weight of emulsifier, was high (10% or more, specifically 10 to 21%). In particular, the air content of the compositions in Test Sections 3-2 to 3-5, which contained 1.0 to 5.0% by weight of emulsifier, was even higher. Furthermore, stir-fried rice prepared using the compositions in Test Sections 3-1 to 3-6, which had a high air content of 10% or more (i.e., stir-fried rice from Test Sections 3-1 to 3-6), was confirmed to have a crumbly texture, and the crumbly texture was more clearly observed in the stir-fried rice prepared using the compositions in Test Sections 3-2 to 3-5, which had an even higher air content. These results suggest that the air content of the paste composition significantly contributes to the fluffy texture of stir-fried rice dishes prepared using the composition. Furthermore, a paste composition with a sufficiently high air content that can be added to cooked rice during stir-frying to produce stir-fried rice with a fluffy texture preferably contains 0.5% by weight or more, more preferably 0.5-8% by weight, and even more preferably 1-8% by weight, of an emulsifier having an HLB greater than 2.5 and 7.5 or less.

[0078] <Experimental Example 4> (Preparation of the composition for test section 4-1) Vegetable oil (corn oil, manufactured by Ota Oil Co., Ltd., "Corn Oil", melting point: -10℃) and an emulsifier (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 2500", HLB: 3) were placed in a stainless steel jug in the proportions shown in Table 4 (unit: weight%) and heated to 80℃ using a water bath. Next, the mixture was stirred at 100 rpm for 1 minute using an electric stirrer (manufactured by Shinto Kagaku Co., Ltd., "Three One Motor BL300") to thoroughly dissolve the emulsifier in the vegetable oil. After cooling to room temperature, sodium chloride and dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., "PineDix #1") were added to the jug in the proportions shown in Table 4 and stirred with an electric stirrer at 100 rpm for 5 minutes to obtain a paste composition that was substantially free of water (hereinafter also referred to as "Composition of Test Section 4-1").

[0079] (Preparation of the composition for test section 4-2) Except for not performing stirring and mixing with an electric stirrer (100 rpm, 5 minutes) after adding salt and dextrin to the jug, a liquid composition (hereinafter also referred to as "composition of test section 4-2") was obtained using the same procedure as for the composition of test section 4-1.

[0080] (Preparation of the composition for test section 4-3) Powdered vegetable oil (Emafat PA(N) manufactured by Riken Vitamin Co., Ltd., melting point: 35℃), emulsifier (polyglycerin fatty acid ester, Sunsoft No. 2500 manufactured by Taiyo Kagaku Co., Ltd., HLB: 3), salt, and dextrin (PineDix #1 manufactured by Matsutani Chemical Industry Co., Ltd.) were weighed into a bag in the proportions shown in Table 4 below, and the bag was shaken to mix uniformly to obtain a powder composition (hereinafter also referred to as "Composition of Test Section 4-3").

[0081] (Measurement of air content) The air content of compositions in test plots 4-1 and 4-2 was measured and calculated using the same procedure as in Experimental Example 1. The calculated air content of compositions in test plots 4-1 and 4-2 is shown in Table 4 below.

[0082] (Preparation of stir-fried dishes in test sections 4-1 to 4-3) Using the compositions of Test Sections 4-1 to 4-3, stir-fried rice dishes were prepared in the same manner as in Experimental Example 1 (hereinafter, the stir-fried rice dishes prepared using each of the compositions of Test Sections 4-1 to 4-3 will also be referred to as "stir-fried rice dish of Test Section 4-1" to "stir-fried rice dish of Test Section 4-3," respectively). In addition, the "Addition Amount (g)" in Table 4 below refers to the amount of each ingredient added per 400g of cooked rice for the compositions of Test Sections 4-1 to 4-3. In preparing the compositions of Test Sections 4-1 to 4-3, each ingredient was used in the minimum necessary weight required to produce uniformly, according to the "Formulation (%)" shown in Table 4.

[0083] (Sensory evaluation of the crumbly texture) The texture of the stir-fried dishes in test sections 4-1 to 4-3 was evaluated using the same method as in Experimental Example 1. The evaluation results are shown in Table 4 below.

[0084] [Table 4]

[0085] As shown in Table 4, stir-fried rice prepared using the composition of Test Section 4-1, which has an air content of 18% (i.e., stir-fried rice from Test Section 4-1), exhibited a remarkably crumbly texture. On the other hand, stir-fried rice prepared using the composition of Test Section 4-2, which has an air content of 0% (liquid), and stir-fried rice prepared using the powdery composition of Test Section 4-3, which is the stir-fried rice from Test Section 4-3, did not exhibit a crumbly texture. It was thought that adding a paste composition with a specific air content to cooked rice during stir-frying would allow it to easily spread throughout the rice, resulting in a uniform coating of the rice surface and thus a noticeable looseness. On the other hand, adding a paste composition with a low air content to cooked rice during stir-frying would make it difficult to spread throughout the rice, resulting in uneven coating of the rice surface and a decrease in the overall looseness of the stir-fried dish. Furthermore, adding a powdery composition to cooked rice during stir-frying would make it prone to forming localized clumps, making it difficult to spread throughout the rice, resulting in uneven coating of the rice surface and a decrease in the overall looseness of the stir-fried dish. Based on the above, it is important that a paste composition that can be added to cooked rice during stir-frying to produce stir-fried rice with a fluffy texture has an air content of 10% or more. It is suggested that even if the raw material composition is the same or similar, if the air content is low or the composition is in powder form, stir-fried rice with a fluffy texture cannot be obtained.

[0086] <Experimental Example 5> (Preparation of compositions for test sections 5-1 to 5-3) Vegetable oil (corn oil, manufactured by Ota Oil Co., Ltd., "Corn Oil", melting point: -10℃) and emulsifier (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd., "Sunsoft No. 2500", HLB: 3) were added to a stainless steel jug in the proportions shown in Table 5 (unit: weight%) and heated to 80℃ using a water bath. Next, the mixture was stirred at 100 rpm for 1 minute using an electric stirrer (manufactured by Shinto Kagaku Co., Ltd., "Three One Motor BL300") to thoroughly dissolve the emulsifier in the vegetable oil. After cooling to room temperature, salt, sugar, powdered umami seasoning and animal extract powder were added to the jug in the proportions shown in Table 5 and stirred and mixed at 100 rpm for 5 minutes using an electric stirrer. The resulting paste composition, which was substantially free of water, was degassed for a certain period of time using a chamber-type vacuum packaging machine (MULTIVAC C200, manufactured by Multivac Japan Co., Ltd.) to adjust the air content to the levels shown in Table 5 below (the compositions after air content adjustment will also be referred to as "Composition of Test Section 5-1" to "Composition of Test Section 5-3" below).

[0087] (Preparation of stir-fried dishes in test sections 5-1 to 5-3) Using the compositions of Test Sections 5-1 to 5-3, stir-fried rice dishes were prepared in the same manner as in Experimental Example 1 (hereinafter, the stir-fried rice dishes prepared using each of the compositions of Test Sections 5-1 to 5-3 will also be referred to as "stir-fried rice dish of Test Section 5-1" to "stir-fried rice dish of Test Section 5-3," respectively).

[0088] (Sensory evaluation of the crumbly texture) The texture of the stir-fried dishes from test sections 5-1 to 5-3 was evaluated using the same method as in Experimental Example 1. The evaluation results are shown in Table 5 below.

[0089] [Table 5]

[0090] As shown in Table 5, the stir-fried rice prepared using the composition of Test Section 5-1, which has an air content of 5% (i.e., the stir-fried rice prepared using Test Section 5-1), showed stickiness between the rice grains and lacked a loose, crumbly texture. On the other hand, the stir-fried rice prepared using the composition of Test Section 5-2, which has an air content of 10%, exhibited a loose, crumbly texture. Furthermore, the stir-fried rice prepared using the composition of Test Section 5-3, which has an air content of 15%, showed a remarkably loose, crumbly texture. From these results, it was concluded that differences in the air content of the paste composition significantly altered how easily it spread throughout the rice and how well it coated the rice surface when added during stir-frying. As described above, even with paste compositions containing exactly the same raw materials, differences in air content can lead to differences in their contribution to the fluffy texture of stir-fried rice. This suggests that for paste compositions to produce stir-fried rice with a fluffy texture, an air content of 10% or more is important.

[0091] The results from Experimental Examples 1-5 suggest that a paste composition containing specific amounts of (A) a vegetable oil that is fluid at room temperature and (B) an emulsifier with an HLB within a specific range, substantially free of water, and having a specific air content, can easily spread throughout the rice when added to stir-fried rice, uniformly coating the surface of the rice and improving the ease with which the rice can be separated during stir-frying. Furthermore, it was suggested that this paste composition can improve the workability of stir-frying rice and the texture of the stir-fried rice. [Industrial applicability]

[0092] The present invention provides a composition that can modify cooked rice used for stir-frying, and a method for producing the same. The composition can be added to cooked rice used for stir-frying, suppressing the sticking of rice grains together during stir-frying and improving the ease with which the rice can be separated during the cooking process. Furthermore, the composition can improve the workability of stir-frying the rice. Furthermore, the composition can improve the texture of the stir-fried rice. Furthermore, the present invention can also provide a method for producing stir-fried rice products that have a desirable texture. According to this method, the texture of the stir-fried rice is improved, and stir-fried rice products with a desirable, less sticky, and fluffy texture can be obtained. This method may also improve the ease with which the rice separates during stir-frying, resulting in better workability during the stir-frying process.

Claims

1. A paste composition for stir-frying cooked rice, (A) A vegetable oil that is fluid at room temperature is contained in an amount of 20% by weight or more relative to the paste composition, and (B) an emulsifier having an HLB greater than 2.5 and 7.5 or less is contained in an amount of 0.5% by weight or more relative to the paste composition. It contains virtually no water, and A paste composition having an air content of 10% or more.

2. The paste composition according to claim 1, wherein the content of (A) is 20 to 40% by weight relative to the paste composition.

3. The paste composition according to claim 1, wherein the content of (B) is 0.5 to 8% by weight relative to the paste composition.

4. The paste composition according to claim 1, wherein (B) is at least one selected from the group consisting of glycerin fatty acid esters and polyglycerin fatty acid esters.

5. The paste composition according to claim 1, wherein the paste composition is for modifying cooked rice that is to be used for stir-frying.

6. The paste composition according to claim 5, wherein the modification of the cooked rice is to improve the looseness of the cooked rice during stir-frying.

7. The paste composition according to claim 1, wherein the paste composition is for improving the workability of stir-frying cooked rice and / or the texture of stir-fried cooked rice.

8. A method for producing a stir-fried rice product, comprising adding the paste composition described in any one of claims 1 to 7 to cooked rice and then stir-frying it.

9. The manufacturing method according to claim 8, wherein the stir-fried cooked rice product is fried rice.

10. A method for producing a paste composition for stir-frying cooked rice, A step of preparing a precursor composition of the paste composition by a method that includes at least 20% by weight or more of (A) a vegetable oil that is fluid at room temperature and (B) an emulsifier having an HLB greater than 2.5 and 7.5 or less relative to the paste composition, and not including water, and A manufacturing method comprising the step of stirring and mixing the aforementioned precursor composition so that its air content is 10% or more.

11. The manufacturing method according to claim 10, wherein the amount of (A) is 20 to 40% by weight relative to the paste composition.

12. The manufacturing method according to claim 10, wherein the amount of (B) is 0.5 to 8% by weight relative to the paste composition.

13. The manufacturing method according to claim 10, wherein (B) is at least one selected from the group consisting of glycerin fatty acid esters and polyglycerin fatty acid esters.

14. The manufacturing method according to claim 10, wherein the paste composition is for modifying cooked rice to be used in stir-frying.

15. The manufacturing method according to claim 14, wherein the modification of the cooked rice is to improve the looseness of the cooked rice when used for stir-frying.

16. The manufacturing method according to claim 10, wherein the paste composition is for improving the workability of stir-frying cooked rice and / or the texture of stir-fried cooked rice.

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