Oil and fat composition for cooking rice, rice dishes, and method for producing rice dishes

Abstract

To provide rice food cooking oil that curbs stickiness of a rice food, a rice food in which stickiness is curbed, and a production method of the rice food in which stickiness is curbed.SOLUTION: An oil composition for cooking a rice food includes 2-14 mass% of triglyceride, constituent fatty acid of which is medium chain fatty acid, and 0.6-4 mass% of polyglyceryl fatty acid ester, the medium chain fatty acid being normal chain saturated fatty acid of the carbon number of 6-12.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a rice cooking oil that reduces the stickiness of cooked rice, and further to cooked rice with reduced stickiness and a method for producing cooked rice. [Background technology]

[0002] The deliciousness of cooked rice depends on its sweetness, stickiness, hardness, etc., and it is often said that the higher the stickiness, the better. However, when eaten at low temperatures, such as in rice balls or white rice in bento lunches, not only do the rice grains themselves harden, but the stickiness of the rice also makes it difficult for the rice to disintegrate when chewed, making the rice feel even harder. Therefore, there has been a demand for rice with less stickiness to improve the texture of cooked rice at low temperatures, even if only slightly. Meanwhile, in order to improve the loosening properties, luster, flavor, etc. of rice, edible oil is added to soaked raw rice during cooking. To fully achieve these effects, edible oil, which has poor affinity with water, must be uniformly dispersed, and a method of adding an emulsifier such as polyglycerol fatty acid ester to edible oil has been proposed (Patent Document 1). Also proposed is rice cooking oil containing 15 to 99.9 mass % of triglycerides whose constituent fatty acids are medium-chain fatty acids and 0.1 to 3 mass % of polyglycerol fatty acid ester (Patent Document 2). Although these rice cooking oils reduce the adhesion of rice grains to each other, the adhesion between rice grains does not necessarily match the stickiness of the rice (lump), so these rice cooking oils cannot immediately solve the problem. [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-153209 [Patent Document 2] Japanese Patent Application Publication No. 2018-108052 Summary of the Invention [Problem to be solved by the invention]

[0003] An object of the present invention is to provide a rice cooking oil that reduces the stickiness of cooked rice, cooked rice with reduced stickiness, and a method for producing cooked rice with reduced stickiness. [Means for solving the problem]

[0004] As a result of extensive research, the present inventors have discovered that the stickiness of cooked rice can be suppressed by adding specific amounts of a specific triglyceride and a polyglycerol fatty acid ester, and have thus completed the present invention.

[0005] That is, the present invention provides the following [1] to [9]. [1] Contains 2 to 14% by mass of triglycerides whose constituent fatty acids are medium-chain fatty acids and 0.6 to 4% by mass of polyglycerol fatty acid esters; The oil and fat composition for cooking rice, wherein the medium-chain fatty acid is a straight-chain saturated fatty acid having 6 to 12 carbon atoms. [2] The fat and oil composition for cooking rice according to [1], wherein the polyglycerol fatty acid ester has an HLB value of 3 to 8. [3] The fat and oil composition for cooking rice according to [1] or [2], wherein 50% by mass or more of the constituent fatty acids of the polyglycerol fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms, and the degree of polymerization of the constituent polyglycerol is 4 to 12. [4] The fat and oil composition for cooking rice according to any one of [1] to [3], wherein the medium-chain fatty acids are composed solely of linear saturated fatty acids having 8 and / or 10 carbon atoms. [5] The oil and fat composition for cooking rice according to any one of [1] to [4], wherein the oil and fat in the oil and fat composition for cooking rice is liquid at 10°C. [6] The oil and fat composition for cooking rice according to any one of [1] to [5], which is for cooking rice. [7] Rice containing the oil and fat composition for cooking rice according to any one of [1] to [6]. [8] A method for producing cooked rice, comprising adding 0.1 to 5 mass % of the oil and fat composition for cooking rice according to any one of [1] to [6] to raw grains before cooking, and cooking the resulting raw grains. [Effects of the Invention]

[0006] According to the present invention, rice with reduced stickiness can be provided, and the texture and flavor of rice in a cold state (room temperature) can be improved. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferable" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used, regardless of expressions such as "preferable" or "more preferred." Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of," as appropriate.

[0008] [Oil and fat composition for cooking rice] <Oils> The oil and fat composition for rice cooking of the present invention contains 2 to 14% by mass of triglycerides whose constituent fatty acids are medium-chain fatty acids. The medium-chain fatty acids are straight-chain saturated fatty acids having 6 to 12 carbon atoms. Examples of medium-chain fatty acids include caproic acid, caprylic acid, capric acid, and lauric acid. However, straight-chain saturated fatty acids having 6 to 10 carbon atoms are preferred because they have a low melting point and are liquid or easily become liquid. On the other hand, triglycerides of medium-chain fatty acids with a small number of carbon atoms can cause irritation to the throat and stomach after eating in some people, so it is preferable that the triglyceride contains a large amount of straight-chain saturated fatty acids having 8 or more carbon atoms, and more preferably a large amount of straight-chain saturated fatty acids having 10 or more carbon atoms. It is particularly preferable that the medium-chain fatty acids constituting the triglyceride are composed exclusively of straight-chain saturated fatty acids having 8 and / or 10 carbon atoms.

[0009] The oil and fat composition for cooking rice of the present invention contains 2 to 14% by mass of triglycerides whose constituent fatty acids are medium-chain fatty acids, and if the triglyceride content is 2% by mass or more, rice with reduced stickiness can be obtained by coexisting with the polyglycerol fatty acid ester described below. Also, if the triglyceride content is 14% by mass or less, rice with reduced stickiness and appropriate stickiness can be obtained. The oil and fat composition for rice cooking of the present invention preferably contains 4 to 14 mass % of triglycerides whose constituent fatty acids are medium-chain fatty acids, more preferably 5 to 12 mass %, and even more preferably 8 to 12 mass %.

[0010] The triglyceride whose constituent fatty acids are medium-chain fatty acids can be obtained by dehydration condensation of medium-chain fatty acids and glycerol, or by transesterification of alkyl esters of medium-chain fatty acids with glycerol, and commercially available products such as medium-chain triglycerides (MCTs) can be used. Similarly to MCTs, products can be obtained by dehydration condensation of medium-chain fatty acids, fatty acids having 14 to 22 carbon atoms, and glycerol, or by transesterification of alkyl esters of the same fatty acids with glycerol. Furthermore, refined oils and fats that have undergone at least a deodorization process are preferred.

[0011] The "oil and fat composition for rice cooking" of the present invention may further contain any other oil and fat raw material as long as the content of triglycerides whose constituent fatty acids are medium-chain fatty acids satisfies the above-mentioned specific range, and animal and vegetable oils can be used. For example, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, grape seed oil, coconut oil, palm kernel oil, and palm oil, and animal oils such as milk fat and lard can be used alone or in combination of two or more. Also usable are fractionated vegetable oils such as palm olein, palm superolein, palm midfraction, and palm stearin, as well as interesterified oils made from oils or fats or oils and fatty acid lower alcohol esters. Interesterified oils that have been fractionated after interesterification can also be used. Oils that are liquid at 10°C are preferred, and refined oils that have undergone at least a deodorizing process are preferred.

[0012] When the oil and fat composition for rice cooking of the present invention contains vegetable oil, the content of the vegetable oil is preferably 82 to 97.4 mass%, more preferably 85 to 94.3 mass%, and even more preferably 86 to 91.2 mass%. In the present invention, by adding a triglyceride whose constituent fatty acids are medium-chain fatty acids and a polyglycerol fatty acid ester, deterioration of flavor derived from vegetable oil due to cooking can be suppressed.

[0013] <Polyglycerin fatty acid ester> The oil and fat composition for rice cooking of the present invention contains 0.6 to 4 mass% of a polyglycerol fatty acid ester. Within this range, rice can be obtained that has moderate viscosity while suppressing stickiness, and the rice also has a good flavor. The amount of polyglycerol fatty acid ester blended in the oil and fat composition for rice cooking of the present invention is preferably 0.7 to 3 mass%, more preferably 0.8 to 2 mass%.

[0014] The polyglycerol fatty acid ester used in the fat and oil composition for rice cooking of the present invention preferably has an HLB of 3 to 8 from the viewpoints of solubility in fats and oils and dispersibility of the fat and oil composition for rice cooking in water during rice cooking. HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index for determining whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters This refers to the method for calculating the HLB value.

[0015] The polyglycerol fatty acid ester used in the oil and fat composition for rice cooking of the present invention is preferably an unsaturated fatty acid having 16 to 22 carbon atoms in an amount of 50% by mass or more of the constituent fatty acids, since the oil and fat composition for rice cooking is likely to become liquid, and the unsaturated fatty acid is more preferably oleic acid, linoleic acid, linolenic acid, or erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferred. For example, oleic acid ester of pentaglycerol, oleic acid ester of decaglycerol, etc. can be used.

[0016] The polyglycerol fatty acid ester used in the rice-cooking fat and oil composition of the present invention may contain polyglycerols with various degrees of polymerization in the polyglycerol moiety. Preferably, a fatty acid ester of polyglycerol (tetrapolyglycerol) having an average degree of polymerization of 4 or more is used. It is more preferable to use a fatty acid ester of polyglycerol having an average degree of polymerization of 4 to 40, and even more preferable to use a fatty acid ester of polyglycerol having an average degree of polymerization of 4 to 12.

[0017] In addition to the above-mentioned components, the rice-cooking fat and oil composition of the present invention can also use raw materials that are commonly blended into rice-cooking fat and oil compositions. Specific examples of the components that can be used include pH adjusters, seasonings, colorants, flavorings, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers, etc. The amount of these components can be any amount as long as it does not impair the effects of the present invention. For example, the rice-cooking fat and oil composition can contain 10% by mass or less of these components, preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[0018] [Rice dishes and their manufacturing methods] The cooked rice of the present invention is characterized by containing the above-mentioned oil and fat composition for cooking rice.

[0019] <Raw grains before cooking> The raw grains used in the present invention can include rice, millet, barnyard millet, quinoa, and wheat, and rice, millet, barnyard millet, and wheat are usually threshed. Since one of the purposes of using the oil and fat composition for rice cooking is to suppress the stickiness of cooked rice, it is preferable that the raw grains contain 50 mass% or more of sticky raw rice, and more preferably, all of the raw grains are raw rice. There are no particular restrictions on the type or origin of the raw rice. For example, not only japonica rice, indica rice, and javanica rice, but also hybrid varieties thereof can be used. There are also no particular restrictions on the degree of polishing of the raw rice. In addition to white rice, brown rice, half-polished rice, germinated brown rice, and no-wash rice can also be used in the present invention.

[0020] <Cooking rice> In the present invention, the oil and fat composition for cooking rice shown in the above [Oil and fat composition for cooking rice] is added to raw grains and water before cooking. The order of adding the raw grains, water, and oil and fat composition for cooking rice is not particularly limited. Stirring may be performed after addition, but it is preferable not to stir too vigorously as this may damage the raw grains. The rice of the present invention is added in an amount of 0.1 to 5% by mass to the raw grain before cooking. Within this range, rice with good loosening properties and flavor can be obtained. The amount is more preferably 0.3 to 2% by mass, and even more preferably 0.5 to 1.5% by mass. The amount of water, heating temperature, cooking time, etc., used for cooking rice are the same as for normal rice cooking. [Example]

[0021] The present invention will now be described in more detail with reference to examples, comparative examples, and reference examples, but the present invention is not limited to these examples. In the following, "%" indicates % by mass unless otherwise specified.

[0022] [Oil and fat compositions for cooking rice (compositions 1 to 10)] Rapeseed salad oil (manufactured by Nisshin Oillio Group, Ltd.), MCT (manufactured by Nisshin Oillio, Ltd.: triglyceride of caprylic acid:capric acid = 75:25), A-173E ("Sunsoft A-173E" manufactured by Taiyo Kagaku Co., Ltd.: pentaglycerin trioleate HLB7), and O-50D ("Ryoto Polyglycerol O-50D" manufactured by Mitsubishi Chemical Corporation: decaglycerin pentaoleate HLB7) were blended according to the formulations shown in Table 1 to obtain compositions 1 to 10. <Rice cooking test> Polished rice was soaked in water 1.4 times the mass of the polished rice for 1 hour. After soaking, 1 part by mass of the composition was added to 100 parts by mass of the polished rice and stirred. The rice was then cooked in an electric rice cooker ("SR-FC107" manufactured by Panasonic Corporation), transferred to a tray, lightly loosened, cooled to 30°C in a vacuum cooler, and allowed to cool at 20°C for 3 hours to obtain an evaluation sample. <Physical property measurement> The evaluation samples were measured for stickiness and adhesiveness using a texture measuring device (Taketomo Electric Co., Ltd.'s "Tensipressor Lite"). 10 g of the evaluation sample was placed in a petri dish (Φ: 42 mm) attached to the texture measuring device, and molded using the rice-molding tool attached to the texture measuring device. A cylindrical probe (contact area 2.5 cm) attached to the texture measuring device was used. 2 ) and "stickiness" and "adhesion" were measured using the "Cooked Rice 2x3 Measurement and Analysis" program. Measurements were performed three times, and the average values ​​are shown in Table 1. The higher the "stickiness" value, the stronger the stickiness, and the higher the "adhesion" value, the stronger the adhesiveness.

[0023] <Sensory evaluation> The evaluation samples were evaluated using the flavor profile method (a method in which a panel of five trained people taste-tested the products, exchanged opinions, and then came to a consensus to make a comprehensive evaluation). The evaluation details are as follows, and the results are shown in Table 1. (Tackiness) The evaluation was made on a scale of 1 to 5, with 1 being the stickiest cooked rice lump and 5 being the least sticky cooked rice lump. A rating of 3 or more was considered to be a cooked rice lump with appropriate stickiness. (taste) Those that did not have an unusual taste were marked with an ◯, and those that had an unusual taste were marked with an ×.

[0024] [Table 1]

[0025] As is clear from the results in Table 1, Examples 1 to 6, which contain a certain amount of triglyceride and polyglycerol fatty acid ester whose constituent fatty acids are medium-chain fatty acids, had reduced stickiness and a good flavor. Furthermore, a comparison of "stickiness" and "adhesion" confirmed that there is no correlation between the two.

Claims

1. The composition contains 2 to 14% by mass of a triglyceride whose constituent fatty acids are medium-chain fatty acids, and 0.6 to 4% by mass of a polyglycerol fatty acid ester, The oil and fat composition for cooking rice, wherein the medium-chain fatty acid is a straight-chain saturated fatty acid having 6 to 12 carbon atoms.

2. The oil and fat composition for cooking rice according to claim 1, wherein the polyglycerol fatty acid ester has an HLB of 3 to 8.

3. 3. The oil and fat composition for cooking rice according to claim 1, wherein 50% by mass or more of the constituent fatty acids of the polyglycerol fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms, and the degree of polymerization of the constituent polyglycerol is 4 to 12.

4. The oil and fat composition for cooking rice according to any one of claims 1 to 3, wherein the medium-chain fatty acids are composed only of straight-chain saturated fatty acids having 8 and / or 10 carbon atoms.

5. The oil and fat composition for cooking rice according to any one of claims 1 to 4, wherein the oil and fat in the oil and fat composition for cooking rice is liquid at 10°C.

6. The oil and fat composition for cooking rice according to any one of claims 1 to 5, which is for cooking rice.

7. A rice dish comprising the oil and fat composition for cooking rice according to any one of claims 1 to 6.

8. A method for producing rice, comprising adding 0.1 to 5 mass% of the oil and fat composition for cooking rice according to any one of claims 1 to 6 to raw grains before cooking, and cooking the resulting mixture.

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