Oil or fat composition for rice cooking and method for producing same, cooked rice and method for producing same, and method for increasing stickiness of rice food after storage

Abstract

The present invention addresses the problem of providing: a rice food that has sufficient stickiness even when boiled rice or a rice food containing boiled rice is stored; an oil or fat composition for rice cooking, with which the rice food can be produced; and a method for producing the oil or fat composition for rice cooking. The present invention also addresses the problem of providing: a method for increasing the stickiness of a rice food when boiled rice or a rice food containing boiled rice is stored, wherein the oil for fat composition for rice cooking is used; and a method for producing a rice food.　This oil or fat composition for rice cooking contains 90-99.8 parts by mass of an oil or fat, 0.1-5.5 parts by mass of a polyglycerin condensed ricinoleic acid ester having an HLB value of 3 or more, and 0.1-9.0 parts by mass of a polyglycerin fatty acid ester having an HLB value of 4-10. It is preferable that a polyglycerin constituting the polyglycerin fatty acid ester has a degree of polymerization of 2-10 and an unsaturated fatty acid makes up 60 mass% or more of the constituent fatty acids.

Description

Oil and fat composition for cooking rice and its manufacturing method, cooked rice and its manufacturing method, and method for increasing stickiness of cooked rice after storage

[0001] The present invention relates to an oil and fat composition for cooking rice and a method for producing the same, cooked rice and a method for producing the same, and a method for increasing the stickiness of cooked rice after storage.

[0002] In recent years, the Sustainable Development Goals (SDGs) have been established as international goals aiming to achieve a sustainable and better world by 2030. Therefore, as part of efforts to achieve these goals, the food industry is also working to reduce food waste by suppressing quality deterioration and improving shelf life. While cooked rice was often eaten within a few hours of cooking, improvements in hygiene and the development of low-temperature distribution have led to a demand for food with a longer shelf life before consumption. For example, a rice cooking oil and fat composition containing a polyglycerol condensed ricinoleic acid ester and a polyglycerol fatty acid ester has been proposed to suppress deterioration in the texture of cooked rice (Patent Document 1).

[0003] Japanese Patent Application Laid-Open No. 2019-129731

[0004] However, although these conventional oil and fat compositions can prevent the deterioration of texture (hardness) of cooked rice due to storage, they cannot prevent the deterioration of stickiness of cooked rice.

[0005] Therefore, an object of the present invention is to provide cooked rice or cooked rice-containing rice products that have sufficient stickiness even after storage. It is also an object of the present invention to provide an oil and fat composition for cooking rice that can be used to produce the cooked rice products, and a method for producing the same. It is also an object of the present invention to provide a method for increasing the stickiness of cooked rice or cooked rice-containing rice products even after storage, using the rice-cooking oil and fat composition, and a method for producing the cooked rice products.

[0006] In the present invention, "stickiness" refers to the texture characteristics related to the adhesiveness and elasticity of cooked rice when eaten. Furthermore, "increasing the stickiness of cooked rice after storage" means that the stickiness of cooked rice after storage is increased compared to that of cooked rice cooked without the rice-cooking oil and fat composition.

[0007] As a result of extensive research, the present inventors have found that by incorporating specific amounts of a specific polyglycerol condensed ricinoleic acid ester and a specific diglycerol fatty acid ester, deterioration in the texture of cooked rice after storage can be suppressed, even when cooked rice is stored, and have completed the present invention.

[0008] That is, the present invention provides the following [1] to

[10] . [1] A fat and oil composition for cooking rice, comprising 90 to 99.8 parts by mass of fats and oils, 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleate ester having an HLB of 3 or more, and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10. [2] The fat and oil composition for cooking rice according to [1], in which the degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester is 2 to 10. [3] The fat and oil composition for cooking rice according to [1] or [2], in which 60% by mass or more of the fatty acids constituting the polyglycerol fatty acid ester are unsaturated fatty acids. [4] The fat and oil composition for cooking rice according to any of [1] to [3], in which the degree of polymerization of the polyglycerol constituting the polyglycerol condensed ricinoleate ester is 2 to 6. [5] The oil and fat composition for cooking rice according to any one of [1] to [4], which is used for cooking rice or raw grains containing rice. [6] The oil and fat composition for cooking rice according to any one of [1] to [4], which increases the stickiness of cooked rice after storage. [7] A method for producing an oil and fat composition for cooking rice, which comprises adding 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleic acid ester with an HLB of 3 or more and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester with an HLB of 4 to 10 to 90 to 99.8 parts by mass of an oil or fat. [8] A method for producing cooked rice, which comprises adding 0.1 to 5.0 parts by mass of the oil and fat composition for cooking rice according to any one of [1] to [4] to 100 parts by mass of raw grains before cooking, and cooking the resulting rice, wherein the raw grains are rice or raw grains containing rice. [9] A method for increasing the stickiness of cooked rice after storage, wherein 0.1 to 5.0 parts by mass of the oil or fat composition for cooking rice according to any one of [1] to [4] is added to 100 parts by mass of raw grains before cooking, and the raw grains are rice or raw grains containing rice, and the rice is cooked.

[10] Cooked rice, wherein the oil or fat composition for cooking rice according to any one of [1] to [4] is contained in cooked rice.

[0009] According to the present invention, it is possible to provide an oil and fat composition for rice cooking that can produce rice with sufficient stickiness even when the cooked rice is stored, and a method for producing the same. In addition, it is possible to provide a method for increasing the stickiness of rice after storage compared to rice that does not use the oil and fat composition for rice cooking of the present invention, and rice that enhances or maintains stickiness after storage and a method for producing the same. By using the present invention, rice can be produced that can maintain "stickiness," one element of the deliciousness of rice, for a long period of time, so that the period during which the rice can be enjoyed deliciously or the expiration date can be set longer.

[0010] The present invention will be described in detail below. 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 "for example," "preferred," and "more preferred." Numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​in the examples can also be used (for example, A to B and C to D can be used in combination with A to D or C to B). Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0011] [Oil and fat composition for rice cooking] The oil and fat composition for rice cooking of the present invention contains 90 to 99.8 parts by mass of an oil, 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleate ester having an HLB of 3 or more, and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10. The oil and fat composition for rice cooking of the present invention may contain components other than these, but it is preferable that the total amount of oil-soluble components in the oil and fat composition for rice cooking is 100 parts by mass.

[0012] <Oils and Fats> The oil and fat composition for rice cooking of the present invention can use conventional edible oils and fats as the main component. Examples of edible oils and fats that can be used include animal and vegetable oils, microbial oils, oils synthesized from glycerin and fatty acids, and their fractionated oils, interesterified oils, and hydrogenated oils, either singly or in combination. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice bran oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Fractionated oils from these oils (e.g., fractionated palm oils such as palm olein, palm superolein, palm stearin, and palm midfraction) can also be used. The vegetable oil may be a vegetable oil obtained from a plant variety having a high or low content of a specific fatty acid (e.g., canola oil, high oleic canola oil, high oleic soybean oil, vegetable oils rich in n-3 fatty acids, high oleic palm oil, etc.). Microbial oils include oils produced by microorganisms such as yeast and algae. Examples of oils synthesized from glycerin and fatty acids include oils containing linear saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, such as medium-chain triglycerides (MCTs) having 8 to 10 carbon atoms. Interesterified oils are oils obtained by interesterification using oils as raw materials, such as interesterified oils of palm oil or fractionated palm oil with other liquid oils, or interesterified oils of MCT and vegetable oil. Hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated animal and vegetable oils, and hydrogenated oils of interesterified oils.

[0013] <Polyglycerol condensed ricinoleate> The rice cooking oil / fat composition of the present invention contains 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleate having an HLB of 3 or higher per 90 to 99.8 parts by mass of oil. Within this range, rice cooked with the addition of the rice cooking oil / fat composition of the present invention can have a higher stickiness after storage than rice cooked without the rice cooking oil / fat composition of the present invention. The rice cooking oil / fat composition of the present invention preferably contains 0.2 to 4.5 parts by mass, and more preferably 0.3 to 2.5 parts by mass, of the polyglycerol condensed ricinoleate per 90 to 99.8 parts by mass of oil.

[0014] The polyglycerol condensed ricinoleate is an ester of a polyglycerol and a polymer of ricinoleic acid, and is obtained, for example, by an esterification reaction between ricinoleic acid, which is obtained mainly from castor oil, and polyglycerol. The polyglycerol condensed ricinoleate contained in the oil and fat composition for rice cooking of the present invention has an HLB of 3 or more, so that cooked rice can be prepared with sufficient viscosity even after storage.

[0015] HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index used to determine whether an emulsifier is hydrophilic or lipophilic, taking on a value between 0 and 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 a method of calculating the HLB value from the following: HLB = 20 x (1 - S / A), where S is the saponification value and A is the neutralization value of the fatty acid in the ester. Hereinafter, the term HLB in this specification refers to the HLB calculated using the Atlas method.

[0016] The polyglycerol condensed ricinoleate esters used in the present invention having an HLB of 3 or higher can be produced by esterification after adjusting the ratio of ricinoleic acid to polyglycerol so that 20×(1−S / A) is 3 or higher (S / A is 0.85 or lower). Alternatively, polyglycerol condensed ricinoleate esters having different HLBs can be mixed to form a polyglycerol fatty acid ester having an HLB of 3 or higher as a whole.

[0017] The polyglycerin moiety of the polyglycerin condensed ricinoleate has a structure in which multiple glycerins are polymerized, and contains polyglycerin components with multiple degrees of polymerization. Therefore, in the present application, the degree of polymerization of the polyglycerin moiety is expressed as an average degree of polymerization (percentage), which is a value calculated from the hydroxyl value of the polyglycerin moiety (polyglycerin, which is the raw material for the polyglycerin condensed ricinoleate). For example, the average degree of polymerization (n) can be derived from the following formulas (Formula 1) and (Formula 2): (Formula 1) Molecular weight = 74 × n + 18 (Formula 2) Hydroxyl value = 56110 × (n + 2) / molecular weight

[0018] The average degree of polymerization of the polyglycerol moiety of the polyglycerol condensed ricinoleate is preferably 2 to 12 or 2 to 10, preferably 3 to 8 or 3 to 6, more preferably 3 to 5, and particularly preferably 3 to 4.

[0019] <Polyglycerol fatty acid ester> The rice cooking oil / fat composition of the present invention contains 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10 relative to 90 to 99.8 parts by mass of oil. Within this range, rice cooked with the addition of the rice cooking oil / fat composition of the present invention can have a higher stickiness after storage than rice cooked without the rice cooking oil / fat composition of the present invention. The rice cooking oil / fat composition of the present invention preferably contains 0.3 to 5.0 parts by mass, more preferably 0.5 to 2.5 parts by mass, of the polyglycerol fatty acid ester relative to 90 to 99.8 parts by mass of oil.

[0020] Polyglycerol fatty acid esters are synthesized by esterifying polyglycerol with fatty acids. Polyglycerol, which is used as a raw material for polyglycerol fatty acid esters, is generally obtained by dehydration condensation of glycerol as a raw material at high temperatures in the presence of an alkaline catalyst such as caustic soda, followed by distillation, deodorization, and decolorization as necessary. Polyglycerol, which is the raw material for these polyglycerol fatty acid esters, is also called reactive polyglycerol and is a mixture of polyglycerols with different degrees of polymerization and has a wide distribution of degrees of polymerization. In particular, polyglycerols with a degree of polymerization of 4 or higher are difficult to isolate, so they are a mixture of polyglycerol fatty acid esters with various degrees of polymerization. Furthermore, the purity of polyglycerols with a degree of polymerization of 3 or lower can be increased by techniques such as molecular distillation.

[0021] The polyglycerin moiety of the polyglycerin fatty acid ester is expressed by an average degree of polymerization, similar to the aforementioned polyglycerin condensed ricinoleic acid ester. The average degree of polymerization of the polyglycerin moiety of the polyglycerin fatty acid ester is preferably 2 to 10, more preferably 2 to 3, and even more preferably 2.

[0022] The polyglycerol fatty acid ester contained in the oil and fat composition for rice cooking of the present invention is not particularly limited in terms of constituent fatty acids, but at least does not contain ricinoleic acid. Because the oil and fat composition for rice cooking is easily liquid, it is preferable that 50% by mass or more of the constituent fatty acids be unsaturated fatty acids having 16 to 22 carbon atoms, and it is more preferable that the unsaturated fatty acids be oleic acid, linoleic acid, linolenic acid, or erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are even more preferable. For example, oleic acid ester of pentaglycerol, oleic acid ester of decaglycerol, etc. can be used.

[0023] The polyglycerol fatty acid ester contained in the oil and fat composition for rice cooking of the present invention is not particularly limited, but from the viewpoints of solubility in oils and fats and dispersibility of the oil and fat composition for rice cooking in water during rice cooking, it is preferable that the polyglycerol fatty acid ester has an HLB of 4.0 to 9.0, and more preferably an HLB of 6.0 to 8.0.

[0024] Although the oil and fat composition for rice cooking of the present invention is not particularly limited thereto, the total content of the polyglycerol condensed ricinoleate ester and the polyglycerol fatty acid ester relative to 90 to 99.8 parts by mass of oil or fat is preferably 0.3 to 10.0 parts by mass, more preferably 0.7 to 8.0 parts by mass, and even more preferably 1.0 to 6.0 parts by mass. Within this range, rice cooked with the oil and fat composition for rice cooking of the present invention can have a higher stickiness after storage than rice cooked without the oil and fat composition for rice cooking of the present invention.

[0025] The rice cooking fat and oil composition of the present invention may contain, in addition to the polyglycerol condensed ricinoleic acid ester and the polyglycerol fatty acid ester, at least one of sorbitan fatty acid ester, sucrose fatty acid ester, monoglycerol fatty acid ester, polysorbate, and propylene glycol fatty acid ester. The contents of the sorbitan fatty acid ester, sucrose fatty acid ester, monoglycerol fatty acid ester, polysorbate, and propylene glycol fatty acid ester in the rice cooking fat and oil composition according to this embodiment are not particularly limited, but are 0.1 to 1.0 part by mass, preferably 0.2 to 0.8 part by mass, and more preferably 0.4 to 0.6 part by mass, per 90 to 99.8 parts by mass of the fat or oil.

[0026] In addition to the above components, the rice cooking oil / fat composition of the present invention can also contain raw materials commonly incorporated into rice cooking oil / fat compositions. Specifically, for example, pH adjusters, seasonings, colorants, flavorings, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers, water, alcohol, etc. can be used. The amount of these components can be any amount as long as it does not impair the effects of the present embodiment. For example, the oil / fat composition preferably contains 9.8 parts by mass or less of oil-soluble components, more preferably 0 to 3 parts by mass, and even more preferably 0 to 1 part by mass, per 90 to 99.8 parts by mass of oil / fat in the rice cooking oil / fat composition. Furthermore, the oil / fat composition preferably contains 100 parts by mass or less of oil-insoluble components, more preferably 20 parts by mass or less, even more preferably 0 to 5 parts by mass, and even more preferably 0 to 1 part by mass, per 90 to 99.8 parts by mass of oil / fat in the rice cooking oil / fat composition.

[0027] [Method for Producing an Oil / Fat Composition for Rice Cooking] In the method for producing an oil / fat composition for rice cooking of the present invention, 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleate ester having an HLB of 3 or higher and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10 are added to 90 to 99.8 parts by mass of an oil / fat. The definitions and preferred embodiments of the oil / fat, polyglycerol condensed ricinoleate ester having an HLB of 3 or higher, and polyglycerol fatty acid ester having an HLB of 4 to 10 are as described above. There are no particular limitations on the method for adding 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleate ester having an HLB of 3 or higher and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10 to 90 to 99.8 parts by mass of an oil / fat, but it is preferable to add them while stirring at a temperature in the range of 5 to 30°C. Alternatively, they may be added and mixed to an oil / fat moving through a pipe using a line mixer or the like.

[0028] [Method for Producing Cooked Rice] The method for producing cooked rice of the present invention is characterized in that the oil and fat composition for cooking rice is added in an amount of 0.1 to 5% by mass to raw grains before cooking, and then cooked. If the amount added is within this range, it can have the effect of increasing the stickiness of the cooked rice of the present invention after storage.

[0029] In rice dishes, the stickiness of rice is also a characteristic of cooked rice, so in the method for producing rice dishes of the present invention, the raw grains must be rice or raw grains containing rice. The amount of rice in the raw grains is not particularly limited, but is preferably 10% by mass or more, more preferably 40% by mass or more, and even more preferably 80% by mass or more. It is particularly preferable that all of the raw grains be raw rice.

[0030] <Raw grains> Well-known raw grains such as rice, millet, barnyard millet, quinoa, and wheat can be used as raw grains in the present invention. There are no particular limitations on the type or place of 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 limitations 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 this embodiment.

[0031] <Rice Cooking> In the present invention, the rice cooking oil / fat composition shown above in [Rice Cooking Oil / Fat Composition] is added to raw grains and water before cooking. The order of adding the raw grains, water, and rice cooking oil / fat composition is not particularly limited. Stirring after addition is acceptable, but it is preferable not to stir as this may damage the raw grains. In this embodiment, 0.1 to 5 parts by mass of rice is added per 100 parts by mass of raw grains before cooking. Within this range, deterioration in the texture of cooked rice after storage can be suppressed even when the cooked rice is stored. The amount of rice cooking oil / fat composition added per 100 parts by mass of raw grains before cooking is more preferably 0.3 to 2 parts by mass, and even more preferably 0.5 to 1.5 parts by mass. The amount of water, heating temperature, heating time, etc. during rice cooking are the same as for normal rice cooking.

[0032] [Method for Increasing the Stickiness of Cooked Rice After Storage] The method for increasing the stickiness of cooked rice after storage of the present invention is characterized in that the aforementioned oil and fat composition for cooking rice is added in an amount of 0.1 to 5.0 parts by mass per 100 parts by mass of raw grains before cooking, and the raw grains are rice or raw grains containing rice. If the amount added is within this range, the stickiness of the cooked rice after storage can be increased compared to when the oil and fat composition for cooking rice is not used. Details are as described above.

[0033] The cooked rice of the present invention is characterized in that the cooked rice contains the above-mentioned oil and fat composition for rice cooking.

[0034] Next, the present embodiment will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following, "%" indicates % by mass unless otherwise specified.

[0035] <Production of oil and fat compositions for rice cooking> Rapeseed oil was used as the oil and fat, and predetermined emulsifiers were added to the rapeseed oil according to the formulations shown in Tables 1 to 3 to prepare compositions 1 to 10.

[0036] <Ingredients used> Oils and fats: rapeseed salad oil PGPR-1: Polyglycerol condensed ricinoleate (triglycerol condensed ricinoleate, HLB 0.3) PGPR-2: Polyglycerol condensed ricinoleate (hexaglycerol condensed ricinoleate, HLB 1.2) PGPR-3: Polyglycerol condensed ricinoleate (polyglycerol condensed ricinoleate, HLB 3.9) PGPR-4: Mixture of PGPR-2 and PGPR-3, HLB 2) PGPR-5: Mixture of PGPR-2 and PGPR-3, HLB 3.1) PG-1: Polyglycerol fatty acid ester (diglycerol monooleate, HLB 7) PG-2: Polyglycerin fatty acid ester (decaglycerin oleic acid ester, HLB 7) Lecithin: crude soybean lecithin

[0037] <Production of Rice Dishes (Rice Cooking)> After adding water in an amount 1.4 times the amount of polished rice to the polished rice and soaking for 1 hour, each of Compositions 1 to 10 was added in an amount of 1.0 part by mass per 100 parts by mass of polished rice and stirred thoroughly. The rice was then cooked in an electric rice cooker (SR-FC107, manufactured by Panasonic Corporation). After cooking, the cooked rice was transferred to a tray, lightly loosened, and vacuum cooled at 30°C to produce samples of Comparative Examples 1 to 3 and Examples 1 to 7. Furthermore, cooked rice was produced using the above procedure without adding any composition, and this was used as the sample of Reference Example 1.

[0038] <Storage Test> Cooked rice cooled to 30°C was stored at 10°C for one day.

[0039] <Sensory evaluation> Cooked rice before storage and after one day of storage was left at room temperature for 15 minutes, and then evaluated by five expert panelists according to the following evaluation criteria (discussion among the five panelists). The evaluation results are shown in Tables 1 to 3. 4: Same stickiness as before the storage test in Reference Example 1 3: Slightly inferior to the stickiness before the storage test in Reference Example 1, but still has sufficient stickiness 2: Slightly better than the stickiness after the storage test in Comparative Example 1, but still has insufficient stickiness 1: Same stickiness as after the storage test in Reference Example 1

[0040] <Stickiness value, hardness value> Stickiness was measured using a Tensipressor Lite (manufactured by Taketomo Electric Co., Ltd.). 10 g of the resulting cooked rice was packed into the included petri dish (Φ: 42 mm) and molded using the included cooked rice molding tool. Measurements were performed using the included cylindrical probe (contact area 2.5 cm2) and the "Cooked Rice 2 x 3 Measurement Analysis" program. The "stickiness" value is shown from the measurement results. The value is the average of four measurements. Note that the higher the stickiness (stickiness value) value, the stronger the stickiness. Also, the higher the hardness (hardness value) value, the harder the rice is.

[0041]

[0042]

[0043]

[0044] As is clear from the results in Tables 1 to 5, Examples 1 to 7 have better stickiness values ​​after storage than Reference Example 1 and Comparative Examples 1 to 3. There is no correlation between stickiness value and hardness value.

Claims

1. An oil and fat composition for cooking rice, comprising 90 to 99.8 parts by mass of an oil, 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleic acid ester having an HLB of 3 or more, and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10.

2. The oil and fat composition for cooking rice according to claim 1, wherein the degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is 2 to 10.

3. The oil and fat composition for cooking rice according to claim 1, wherein 60% by mass or more of the fatty acids constituting the polyglycerol fatty acid ester are unsaturated fatty acids.

4. The oil and fat composition for cooking rice according to claim 1, wherein the degree of polymerization of the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester is 2 to 6.

5. The oil and fat composition for cooking rice according to claims 1 to 4, which is used for cooking rice or raw cereals containing rice.

6. The oil and fat composition for cooking rice according to claim 5, which increases the viscosity of rice after storage.

7. A method for producing an oil and fat composition for cooking rice, comprising adding 0.1 to 5.5 parts by mass of a polyglycerol condensed ricinoleic acid ester having an HLB of 3 or more and 0.1 to 9.0 parts by mass of a polyglycerol fatty acid ester having an HLB of 4 to 10 to 90 to 99.8 parts by mass of an oil and fat.

8. A method for producing rice, comprising adding 0.1 to 5.0 parts by mass of the oil and fat composition for cooking rice according to any one of claims 1 to 4 to 100 parts by mass of raw grains before cooking, and cooking the raw grains, wherein the raw grains are rice or raw grains containing rice.

9. A method for increasing the stickiness of cooked rice after storage, comprising adding 0.1 to 5.0 parts by mass of the oil and fat composition for cooking rice according to any one of claims 1 to 4 to 100 parts by mass of raw grains before cooking, and cooking the raw grains, the raw grains being rice or raw grains containing rice.

10. A rice dish comprising cooked rice containing the oil and fat composition for cooking rice according to any one of claims 1 to 4.

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