Rice-cooking oil / fat composition, method for producing rice-cooking oil / fat composition, rice dish, method for producing rice dish, and method for preventing oil from remaining in pot after rice cooking

Abstract

Provided is a rice-cooking oil / fat composition. Also provided is a rice dish having high calories and leaving little oil behind in a pot after the rice is cooked. Also provided is a method for producing a rice dish, the method using the rice-cooking oil / fat composition and being configured such that oil less likely to remain in a pot when rice is cooked.　The rice-cooking oil / fat composition: is used by being added to 100 parts by mass of raw, uncooked grain, in an amount of more than 5 parts by mass; and contains 90-99.9 parts by mass of oil / fat and 0.1-10 parts by mass of lecithin and / or an emulsifier having an HLB of 3.5 or more, and satisfies (A) and / or (B).　(A) The oil / fat is configured such that 50 mass% or more of the constituent fatty acid is C6-12 saturated straight chain fatty acid. (B) The emulsifier is a polyglycerin fatty acid ester having an HLB of 10 or less.

Description

Oil and fat composition for cooking rice, method for producing oil and fat composition for cooking rice, rice dishes, method for producing rice dishes, and method for suppressing oil remaining in rice cooker after cooking rice

[0001] The present invention relates to an oil and fat composition for cooking rice, a method for producing an oil and fat composition for cooking rice, cooked rice, a method for producing cooked rice, and a method for suppressing oil remaining in a rice cooker after cooking rice.

[0002] Patients undergoing medical treatment or those in a state of malnutrition have difficulty consuming sufficient amounts of food. Athletes and other individuals also need to efficiently convert the food they consume into energy. Therefore, high-calorie foods are in demand, and foods containing high-calorie fats and oils are considered promising. Meanwhile, efforts have been made to reduce food loss (reduce food waste) by suppressing quality deterioration and improving shelf life through the addition of fats and oils to rice. For example, in order to suppress deterioration in the texture of cooked rice, a rice dish has been proposed in which 0.1 to 5.0% by mass of a rice cooking fat and oil composition containing a polyglycerol condensed ricinoleic acid ester and a polyglycerol fatty acid ester has been added (Patent Document 1).

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

[0004] However, if there is no oil on the pot after cooking rice, the pot can be used as is or lightly cleaned before cooking the next batch of rice. However, if the amount of cooking oil is increased to serve higher-calorie rice, oil remains in the pot, causing the problem of pot contamination.

[0005] Therefore, an object of the present invention is to provide a new technology that suppresses the amount of oil and fat remaining in a rice cooker when cooking rice with a large amount of oil and fat added.

[0006] As a result of extensive research, the inventors discovered that by adding specific amounts of specific oils and fats and emulsifiers to raw grains before cooking, even if they are added during cooking, oil is less likely to remain in the pot, and thus completed the present invention.

[0007] That is, the present invention provides the following [1] to [7]. [1] A fat and oil composition for cooking rice to be added in an amount of more than 5 parts by mass per 100 parts by mass of raw grains before cooking, the fat and oil composition containing 90 to 99.9 parts by mass of fats and oils, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier having an HLB of 3.5 or higher, and satisfying the following (A) and / or (B): (A) 50% or more by mass of the constituent fatty acids of the fat and oil are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and (B) the emulsifier is a polyglycerol fatty acid ester with an HLB of 10 or lower. [2] The fat and oil composition for cooking rice according to [1], to be added in an amount of 25 parts by mass or less per 100 parts by mass of raw grains before cooking. [3] The fat and oil composition for cooking rice according to [1] or [2], which is for cooking rice or raw grains containing rice. [4] A method for producing an oil and fat composition for rice cooking, to be added in an amount of more than 5 parts by mass per 100 parts by mass of raw grains before cooking, comprising a step of adding 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or higher per 90 to 99.9 parts by mass of oil and fat, wherein the oil and fat and emulsifier are (A) and / or (B) below: (A) The oil and fat are saturated straight-chain fatty acids having 6 to 12 carbon atoms in amounts of 50% or more; (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of 10 or lower [5] A rice dish containing 90 to 99.9 parts by mass of oil and fat, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or higher, and containing more than 5 parts by mass of an oil and fat composition with respect to 100 parts by mass of raw grains before cooking: (A) The fat and oil in which 50% by mass or more of the constituent fatty acids of the fat and oil are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and (B) The emulsifier is a polyglycerol fatty acid ester having an HLB of 10 or less [6] A method for producing cooked rice, comprising a rice cooking step of adding more than 5 parts by mass of a fat and oil composition for cooking rice, which is (A) and / or (B) below, to 100 parts by mass of raw grains before cooking, and cooking the rice.(A) The oil and fat, in which 50% by mass or more of the constituent fatty acids of the oil and fat are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and (B) the emulsifier is a polyglycerol fatty acid ester having an HLB of 10 or less [7] A method for suppressing oil remaining in a pot after cooking rice when more than 5 parts by mass of an oil and fat composition is added to 100 parts by mass of raw grain before cooking and then cooking the rice, wherein the oil and fat composition to be added contains 90 to 99.9 parts by mass of oil and fat, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or more, and the method uses an oil and fat composition that satisfies the following (A) and / or (B): (A) The oil and fat, in which 50% by mass or more of the constituent fatty acids of the oil and fat are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and (B) the emulsifier is a polyglycerol fatty acid ester having an HLB of 10 or less.

[0008] According to the present invention, when the amount of rice cooking oil is increased to serve high-calorie rice, the amount of oil remaining in the pot after cooking can be reduced.

[0009] By utilizing the present invention, oil is less likely to remain in the pot after cooking rice, making it easier to clean the pot or allowing the next cooking session without cleaning. Furthermore, since oil is less likely to adhere to the pot, oil and fat can be efficiently incorporated into the rice, reducing the loss of oil and fat. In this invention, "oil remaining in the pot" preferably refers to oil adhering to any or all of the pot, inner lid, and main body lid. Furthermore, by adding oil and fat to rice, the period during which the rice remains delicious or the expiration date can be extended. Quality deterioration is suppressed and the storage life is long, reducing food waste. These are also part of efforts toward the Sustainable Development Goals (SDGs), international goals aiming for a sustainable and better world by 2030.

[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, 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 ​​of the examples can also be used (for example, when A to B or C to D is stated, the combinations A to D or C to B can be used). 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 99.9 parts by mass of an oil and fat, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or higher, and has the following (A) and / or (B) as essential components: (A) The oil and fat contains 50% by mass or more of the constituent fatty acids of the oil and fat, which are saturated straight-chain fatty acids having 6 to 12 carbon atoms; and (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of 10 or lower.

[0012] The total content of the fat and oil, lecithin and / or emulsifier having an HLB of 3.5 or more in the fat and oil composition for cooking rice of the present invention is 99.3 to 106.7 parts by mass, and preferably 100 parts by mass.

[0013] The oil and fat composition for rice cooking of the present invention may contain components other than those mentioned above, but the total content of the oil and fat and lecithin and / or emulsifier having an HLB of 3.5 or more is preferably 50% by mass or more, more preferably 80% by mass or more or 90% by mass or more, and even more preferably 95% by mass or more, 98% by mass or more, or 99% by mass or more, based on the total content of the composition.

[0014] The oil and fat composition for rice cooking of the present invention is added in an amount of at least 5 parts by mass per 100 parts by mass of raw grains before cooking. The amount of the oil and fat composition for rice cooking added per 100 parts by mass of raw grains before cooking is preferably 6 parts by mass or more or 7 parts by mass or more, more preferably 12 parts by mass or more, and even more preferably 17 parts by mass or more, which is suitable for applications in which the oil and fat composition for rice cooking is added in an amount of 6 parts by mass or more or 7 parts by mass or more, more preferably 12 parts by mass or more, and even more preferably 17 parts by mass or more. By adding the oil and fat composition for rice cooking of the present invention in the above amount, rice dishes can be made from which calories can be efficiently ingested. The upper limit of the amount of the oil and fat composition for rice cooking of the present invention added is preferably 25 parts by mass or less, preferably 20 parts by mass or less, and preferably 18 parts by mass or less, per 100 parts by mass of raw grains before cooking. By using the oil and fat composition for rice cooking of the present invention, rice dishes cooked with the above amount of the oil and fat composition added can have less oil remaining in the pot after cooking than rice dishes cooked without the oil and fat composition for rice cooking of the present invention.

[0015] As described above, the present invention is essentially constituted by including the fat or oil defined in (A) above and / or the emulsifier defined in (B) above. Below, a general description will be given of the fat or oil, and lecithin and / or emulsifier with an HLB of 3.5 or more that can be used as components of the fat or oil composition of the present invention, followed by a description of individual specific embodiments of (A) and (B).

[0016] <Oils and Fats> The oil and fat composition for rice cooking of the present invention can use ordinary edible oils and fats as the oil and fat. The content of the oil and fat in the oil and fat composition for rice cooking of the present invention is 90 to 99.9 parts by mass relative to the content (0.1 to 10 parts by mass) of the lecithin and / or emulsifier with an HLB of 3.5 or higher, as described below. Within this range, rice dishes to which the oil and fat composition for rice cooking of the present invention has been added can be made to provide efficient calorie intake. The lower limit of the oil and fat content relative to the content (0.1 to 10 parts by mass) of the lecithin and / or emulsifier with an HLB of 3.5 or higher is preferably 93 parts by mass or more, and more preferably 95 parts by mass or more, 98 parts by mass or more, or 99 parts by mass or more. Furthermore, the upper limit of the oil and fat content relative to the content (0.1 to 10 parts by mass) of the lecithin and / or emulsifier with an HLB of 3.5 or higher is more preferably 99 parts by mass or less, 98 parts by mass or less, or 95 parts by mass or less.

[0017] The content of the oil or fat in the oil and fat composition for rice cooking of the present invention is preferably 90 to 99.9% by mass. The lower limit of the content of the oil or fat in the oil and fat composition for rice cooking of the present invention is more preferably 93% by mass or more, 95% by mass or more, 98% by mass or more, or 99% by mass or more, and the upper limit is more preferably 99.5% by mass or less, 99% by mass or less, 98% by mass or less, or 95% by mass or less.

[0018] The edible oils and fats that can be used include those commercially available, such as animal and vegetable oils, microbial oils, oils synthesized from glycerin and fatty acids, fractionated oils thereof, interesterified oils, and hydrogenated oils, which can be used alone or in combination.

[0019] Examples of animal and vegetable oils include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. Fractionated oils of these (e.g., palm olein, palm superolein, palm stearin, palm midfraction, etc.) can also be used. Vegetable oils may also be obtained from plant varieties with a high or low content of specific fatty acids (e.g., canola oil, high oleic canola oil, high oleic soybean oil, vegetable oils with high n-3 fatty acids, high oleic palm oil, etc.). Microbial oils include oils produced by microorganisms such as yeast and algae. Examples of fats and oils synthesized from glycerin and fatty acids include fats and 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.

[0020] Interesterified fats and oils are fats and oils that have undergone interesterification using fats and oils as raw materials, and examples thereof include interesterified fats and oils between palm oil or palm oil fractions and other liquid fats, or interesterified fats and oils between MCT and vegetable oil, etc. Examples of hydrogenated fats and oils include hydrogenated fats and oils of animal and vegetable oils and fractionated fats and oils of animal and vegetable oils, as well as hydrogenated fats and oils of interesterified fats and oils.

[0021] The edible oils and fats may be unrefined or refined. The refined oils and fats may be those that have undergone one or more refining steps, such as a degumming step, a deacidification step, a bleaching step, a deodorization step, or a dewaxing step. Preferably, the deodorization step is followed by a degumming step, a deacidification step, or a bleaching step. Unrefined oils and fats are those that have not undergone the above-mentioned refining steps. Examples of unrefined oils and fats include virgin oils characterized by a flavor derived from raw materials such as olive oil and camellia oil, as well as roasted oils and fats characterized by a roasted flavor, such as roasted sesame oil, roasted rapeseed oil, and roasted peanut oil. The unrefined oil may also be virgin oil or roasted oil that has undergone one or more steps selected from a step of removing solids by filtration, settling separation, centrifugation, or the like, a water washing step, and a drying step.

[0022] As the oil and fat of the present invention, those in which 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids having 6 to 12 carbon atoms are particularly preferred, as they are easy to remove oily stains from a pot and can be easily converted into energy.

[0023] <Emulsifier> The rice-cooking fat and oil composition of the present invention may contain lecithin and / or an emulsifier with an HLB of 3.5 or higher. The content of the lecithin and / or emulsifier with an HLB of 3.5 or higher in the rice-cooking fat and oil composition of the present invention is preferably at least 0.3 parts by mass, at least 0.5 parts by mass, at least 0.8 parts by mass, at least 1 part by mass, at least 2 parts by mass, or at least 3 parts by mass, relative to 90 to 99.7 parts by mass of the oil or fat in the composition. The upper limit of the content is preferably at most 8 parts by mass, at most 6 parts by mass, at most 5 parts by mass, at most 3 parts by mass, at most 2 parts by mass, at most 1.75 parts by mass, at most 1.5 parts by mass, or at most 1.25 parts by mass. The content of the lecithin and / or emulsifier with an HLB of 3.5 or higher is more preferably 0.5 to 5 parts by mass relative to 90 to 99.7 parts by mass of the oil or fat in the composition. Within this range, rice cooked with the addition of the oil and fat composition for rice cooking of the present invention can have less oil remaining in the pot after cooking than rice cooked without the oil and fat composition for rice cooking of the present invention.

[0024] The oil and fat composition for rice cooking of the present invention may be an embodiment containing an emulsifier with an HLB of 3.5 or more but not containing lecithin, an embodiment containing lecithin but not containing an emulsifier with an HLB of 3.5 or more, or an embodiment containing an emulsifier with an HLB of 3.5 or more and lecithin.

[0025] The content of lecithin and / or emulsifier having an HLB of 3.5 or more in the oil and fat composition for rice cooking of the present invention is preferably 0.1 to 10% by mass. The lower limit of the content of the lecithin and / or emulsifier in the oil and fat composition for rice cooking of the present invention is preferably 0.25% by mass or more, preferably 0.5% by mass or more, preferably 0.75% by mass or more, and more preferably 1% by mass or more, and the upper limit is preferably 9% by mass or less, preferably 7% by mass or less, preferably 6% by mass or less, and more preferably 5% by mass or less.

[0026] The HLB of the emulsifier is 3.5 or more, preferably 4 or more, more preferably 4.2 or more, even more preferably 5 or more, and still more preferably 6 or more. The HLB of the emulsifier is preferably 10 or less, preferably 9 or less, preferably 8.8 or less, and even more preferably 8 or less.

[0027] 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.

[0028] <Polyglycerol fatty acid ester> Preferred examples of the emulsifier of the present invention include polyglycerol fatty acid esters. When a polyglycerol fatty acid ester is used as the emulsifier, the average degree of polymerization of the polyglycerol moiety is preferably 2 or more, preferably 3 or more, preferably 4 or more, preferably 5 or more, and preferably 6 or more. In addition, the average degree of polymerization of the polyglycerol moiety is preferably 12 or less, preferably 11 or less, preferably 10 or less, preferably 9 or less, preferably 8 or less, and preferably 7 or less.

[0029] Here, commercially available polyglycerol fatty acid esters may be used, or they may be synthesized by esterifying polyglycerol with a fatty acid. 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, and therefore 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.

[0030] When a polyglycerol fatty acid ester is used, it can be produced by esterification reaction after adjusting the ratio of fatty acid to polyglycerol so that 20×(1−S / A) is 3.5 or more (S / A is 0.825 or less). It is also possible to mix polyglycerol fatty acid esters with different HLBs to produce a glycerol fatty acid ester with an HLB of 3.5 or more as a whole.

[0031] The polyglycerin moiety of the polyglycerin fatty acid ester 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 fatty acid ester). 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

[0032] When a polyglycerol fatty acid ester is used as an emulsifier contained in the rice-cooking fat and oil composition of the present invention, it is preferable that 50% by mass or more of the constituent fatty acids are saturated or unsaturated fatty acids having 14 to 22 carbon atoms. Examples of such saturated fatty acids include myristic acid, stearic acid, and palmitic acid, and examples of unsaturated fatty acids include oleic acid and linoleic acid. Furthermore, the number of ester groups in the polyglycerol fatty acid ester is preferably 1 to 10, more preferably 1 to 8, more preferably 1 to 7, and even more preferably 3 to 5.

[0033] [Lecithin] The lecithin used in the present invention can be produced from egg yolk lecithin or plant-derived lecithin as raw material.Preferably, plant-derived lecithin is used, and the raw material of plant-derived lecithin can be crude oil obtained by squeezing and / or extracting oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame, linseed, etc., soapstock obtained by injecting water or steam into the crude oil to form a precipitate, crude lecithin obtained by drying the separated soapstock, mixed lecithin obtained by removing neutral fats and oils from the crude lecithin by a known method such as solvent fractionation, and further concentrated or high-purity lecithin obtained by concentrating and fractionating specific phospholipids from the mixed lecithin, etc.

[0034] The lecithin used in the present invention can also be the acetone insoluble matter measured according to the "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 4.3.1-2013, Acetone Insoluble Matter" established by the Japan Oil Chemists' Society. Since this measurement method is not suitable for measuring acetone insoluble matter of 5% by mass or less, the phosphorus content can be measured and converted to determine the lecithin content. For example, the phosphorus content of a phosphorus-containing rice cooking oil or fat composition can be quantified by optical emission spectroscopy (ICP optical emission analyzer) using inductively coupled plasma (ICP) as a light source. Since the ratio of the atomic weight of phosphorus to the molecular weight of lecithin is approximately 1:25, the phosphorus content can be calculated by multiplying the lecithin content by 25.

[0035] <Embodiment (A)> The present invention can be embodied as satisfying condition (A). That is, an embodiment can be adopted in which the oil or fat contains 50% by mass or more of the constituent fatty acids of the oil or fat, which are saturated straight-chain fatty acids having 6 to 12 carbon atoms. Within this range, oil stains on the pot are easily removed. More preferably, 80% by mass or more or 90% by mass or more of the constituent fatty acids of the oil or fat are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and even more preferably, 95% by mass or more of the constituent fatty acids of the oil or fat are saturated straight-chain fatty acids having 6 to 12 carbon atoms. Note that while the calorific value of the oil or fat does not vary significantly depending on the constituent fatty acids, saturated straight-chain fatty acids having 6 to 10 carbon atoms are preferred because they are rapidly converted into energy in the body. Therefore, when embodiment (A) is adopted in the oil or fat composition for cooking rice of the present invention, it is more preferable that the oil or fat contains 50% by mass or more of the constituent fatty acids as saturated straight-chain fatty acids having 8 to 10 carbon atoms. Furthermore, when the form (A) is adopted, the fat or oil preferably contains one or more fatty acids selected from the group consisting of caproic acid, caprylic acid, capric acid, or lauric acid. In particular, the fat or oil preferably contains one or more constituent fatty acids selected from the group consisting of caprylic acid and capric acid. Furthermore, when using fat or oil containing caprylic acid and capric acid, the constituent fatty acid ratio is preferably in the range of 10:90 to 90:10 (mass ratio), and more preferably in the range of 50:50 to 85:15 (mass ratio). Examples of fat or oil in (A) include medium-chain triglycerides (MCT).

[0036] When the above-mentioned form (A) is adopted in the oil and fat composition for rice cooking of the present invention, the definition and preferred embodiments of the emulsifier to be used in combination with the oil and fat of (A) can be found in the description under <Emulsifier>.

[0037] The composition of the present invention may be an embodiment that satisfies only condition (A) but not condition (B), or an embodiment that satisfies both conditions (A) and (B).

[0038] <Embodiment (B)> The present invention can be an embodiment that satisfies the condition (B). That is, an embodiment that includes a polyglycerol fatty acid ester having an HLB of 10 or less can be adopted. When the above embodiment (B) is adopted in the oil and fat composition for rice cooking of the present invention, the definition and preferred embodiments of the corresponding oil and fat can be found in the description under <Oil and fat>.

[0039] When the above-mentioned form (B) is adopted in the oil and fat composition for rice cooking of the present invention, the HLB of the polyglycerol fatty acid ester is 3.5 or more, preferably 4 or more, more preferably 4.2 or more, even more preferably 5 or more, and even more preferably 6 or more. Furthermore, when the above-mentioned form (B) is adopted, the HLB of the polyglycerol fatty acid ester is 10 or less, preferably 9 or less, more preferably 8.8 or less, and even more preferably 8 or less. For the definition and preferred embodiments of the polyglycerol fatty acid ester, please refer to the description in the section <Polyglycerol fatty acid ester>.

[0040] Furthermore, when the above-mentioned embodiment (B) is adopted and the fat or oil contains unsaturated fatty acids having 16 to 22 carbon atoms in an amount of 50% by mass or more, the HLB of the emulsifier is preferably 4 or more, more preferably 5 or more, more preferably 6 or more, and more preferably 7 or more. When the fat or oil contains unsaturated fatty acids having 16 to 22 carbon atoms in an amount of 50% by mass or more, the HLB of the emulsifier is preferably 8.8 or less, more preferably 8 or less. Examples of unsaturated fatty acids having 16 to 22 carbon atoms include oleic acid and linoleic acid. Examples of fat or oil containing such fatty acids include vegetable oils. These include rapeseed oil, soybean oil, corn oil, and palm oil, with rapeseed oil being particularly preferred.

[0041] The composition of the present invention may be an embodiment that satisfies only condition (B) but not condition (A), or an embodiment that satisfies both conditions (A) and (B).

[0042] In addition to the above-mentioned 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 amounts of these components can be any amount as long as the effects of the present embodiment are not impaired. For example, the rice cooking oil / fat composition preferably contains 9.8 parts by mass or less of oil-soluble components per 90 to 99.9 parts by mass of oil / fat in the rice cooking oil / fat composition, more preferably 0 to 3 parts by mass, and even more preferably 0 to 1 part by mass. Furthermore, the rice cooking oil / fat composition preferably contains 100 parts by mass or less of oil-insoluble components per 90 to 99.9 parts by mass of oil / fat in the rice cooking oil / fat composition, more preferably 20 parts by mass or less, even more preferably 0 to 5 parts by mass, and especially preferably 0 to 1 part by mass.

[0043] [Method for producing a rice-cooking oil / fat composition] The method for producing a rice-cooking oil / fat composition of the present invention is characterized by adding 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or higher to 90 to 99.9 parts by mass of oil / fat. The definitions and preferred embodiments of the oil / fat and emulsifier are as described above. There are no particular restrictions on the method for adding 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or higher to 90 to 99.9 parts by mass of oil / fat, but it is preferable to add it while stirring at a temperature in the range of 5 to 30°C. Alternatively, it may be added and mixed into oil / fat moving through a pipe using a line mixer or the like.

[0044] [Method for producing rice] The method for producing rice of the present invention is characterized in that the oil and fat composition for rice cooking is added in an amount of more than 5 parts by mass per 100 parts by mass of raw grains before cooking, and then the rice is cooked. This range of the added amount can have the effect of reducing the amount of oil remaining in the pot after cooking. The preferred range of the added amount of the oil and fat composition for rice cooking per 100 parts by mass of raw grains before cooking is as described above.

[0045] In the present invention, the raw grains are preferably rice or raw grains containing rice. The amount of rice in the raw grains is not particularly limited, but is preferably 10 parts by mass or more, more preferably 40 parts by mass or more, and even more preferably 80 parts by mass or more. It is particularly preferable that all of the raw grains be raw rice.

[0046] <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.

[0047] <Rice Cooking> In the present invention, the rice cooking oil / fat composition shown in the above-mentioned [Oil / Fat Composition for Rice Cooking] 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 the rice dish of this embodiment, more than 5 parts by mass of the rice cooking oil / fat composition of the present invention is added per 100 parts by mass of raw grains before cooking. Within this range, rice dishes that are high in calories and have little oil remaining in the pot after cooking can be produced. The preferred range of the amount of rice cooking oil / fat composition added per 100 parts by mass of raw grains before cooking is as described above. The amount of water, heating temperature, heating time, etc. during rice cooking are the same as for normal rice cooking.

[0048] [Rice dishes] The rice dishes of the present invention are characterized in that the aforementioned oil and fat composition for rice cooking is contained in cooked raw grains. Details are as described above.

[0049] [Method for suppressing oil remaining in a pot after rice cooking] The method of the present invention for suppressing oil remaining in a pot after rice cooking is characterized in that the aforementioned [oil and fat composition for rice cooking] is used as the oil and fat composition to be added. According to the present invention, when rice is cooked by adding more than 5 parts by mass of the oil and fat composition to 100 parts by mass of raw grains before cooking, it is possible to reduce the amount of oil remaining in the pot after cooking. The definition, amount added, and preferred embodiments of the oil and fat composition for rice cooking are as described above. For a method for measuring the proportion of oil remaining in the pot after cooking, please refer to the description in the Examples below.

[0050] 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. In the following, the numbers in the tables indicate mass % unless otherwise specified.

[0051] <Production of oil and fat compositions for rice cooking> The following raw materials were blended according to the formulations shown in Tables 1 and 2 to prepare oil and fat compositions of Comparative Examples 1 to 5 and Examples 1 to 13.

[0052] <Ingredients used> ・Fats and oils Oil 1: rapeseed salad oil (manufactured by Nisshin Oillio Group Co., Ltd.) Oil 2: medium-chain fatty acid triglyceride (constituent fatty acids: caprylic acid approx. 75%, capric acid approx. 25%) (MCT oil, manufactured by Nisshin Oillio Group Co., Ltd.) ・Emulsifiers Emulsifier 1: tetraglycerin pentaoleate (HLB 2.9) ("SY Glystar PO-3S" Sakamoto Pharmaceutical Industry Co., Ltd.) Emulsifier 2: decaglycerin heptaoleate (HLB 4.0) ("Sunsoft Q-177S" Taiyo Kagaku Co., Ltd.) Emulsifier 3: distilled monoglyceride (HLB 4.2) ("Emulgy MU" Riken Vitamin Co., Ltd.) Emulsifier 4: decaglycerin pentaoleate (HLB 7.0) ("Ryoto Polyglycerol O-50D" Mitsubishi Chemical Corporation) Emulsifier 5: pentaglycerin trimyrstate (HLB 8.0) ("Sunsoft A-143E" Taiyo Chemical Co., Ltd.) Emulsifier 6: tetraglycerin monooleate (HLB 8.8) ("SY Glystar MO-3S" Sakamoto Pharmaceutical Co., Ltd.) Emulsifier 7: hexaglycerin monooleate (HLB 10.5) ("Sunsoft Q-17F" Taiyo Chemical Co., Ltd.) Emulsifier 8: soybean lecithin ("Nissin Lecithin DX" manufactured by Nisshin Oillio Group, Inc.)

[0053] <Rice Cooking and Remaining Proportion of Oil and Fat Composition> After adding water in an amount 1.4 times the amount of polished rice to the polished rice and soaking for 1 hour, the oil and fat composition was added in amounts of 5%, 7%, and 17.1% by mass relative to 100% by mass of polished rice (raw rice) and stirred well (the amount of oil and fat composition added relative to the raw rice is shown in Tables 1 and 2). The rice was then cooked in an electric rice cooker (SR-FC107, manufactured by Panasonic Corporation), the cooked rice was transferred to a tray, and the amount of the remaining oil and fat composition was measured. The remaining proportion (mass%) of the oil and fat composition was calculated by measuring the mass of the inner lid, rice cooker lid, and main body of the electric rice cooker after transferring the cooked rice to the tray, drying it overnight, and comparing it with the mass of the inner lid, rice cooker lid, and main body of the electric rice cooker when empty, which had been measured in advance. Tables 1 and 2 show the ratio of the remaining oil and fat composition to the added oil and fat composition (residual ratio: mass of remaining oil and fat composition ÷ mass of added oil and fat composition × 100).

[0054]

[0055] Table 1 shows that when the HLB of the emulsifier is within the range of the present invention, the proportion of the oil or fat composition remaining in the pot is reduced. Compared with Comparative Example 4 using emulsifier 3 (distilled monoglyceride), the proportion of the oil or fat composition remaining in the pot was further reduced when polyglycerol fatty acid ester was used as the emulsifier.

[0056] As can be seen from Table 1, the residual proportion of the oil and fat composition decreased when either Oil 1 or Oil 2 was used, but the residual proportion of oil in the pot was further reduced when Oil 2 was used. Furthermore, in the case of Oil 2, the residual proportion of oil and fat was small even when emulsifiers 3 and 7 were used. From the above, it is thought that the residual proportion of oil in the pot can be further reduced by using a medium-chain fatty acid triglyceride as the oil or a polyglycerol fatty acid ester with an HLB of 10 or less as the emulsifier.

[0057]

[0058] Table 2 shows that the use of medium-chain fatty acid triglyceride as the fat and oil and lecithin as the emulsifier also suppresses the residue of the fat and oil composition in the pot.

[0059] The present invention can be used to produce and manufacture foods (rice dishes) that allow easy intake of high calories not only for healthy people but also for patients undergoing medical treatment, people in malnutrition, athletes, and the like.

Claims

1. An oil and fat composition for cooking rice to be added in an amount of more than 5 parts by mass per 100 parts by mass of raw grains before cooking, the oil and fat composition containing 90 to 99.9 parts by mass of an oil and fat, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier having an HLB of 3.5 or more, and satisfying the following (A) and / or (B): (A) 50% or more by mass of the constituent fatty acids of the oil and fat are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and (B) the emulsifier is a polyglycerol fatty acid ester with an HLB of 10 or less.

2. The oil and fat composition for cooking rice according to claim 1, which is to be added in an amount of not more than 25 parts by mass per 100 parts by mass of raw grains before cooking.

3. The oil and fat composition for cooking rice according to claim 1 or 2, which is used for cooking rice or raw cereals containing rice.

4. A method for producing an oil and fat composition for cooking rice, to be added in an amount of more than 5 parts by mass per 100 parts by mass of raw grains before cooking, comprising the step of adding 0.1 to 10 parts by mass of lecithin and / or an emulsifier having an HLB of 3.5 or more per 90 to 99.9 parts by mass of oil and fat, the oil and fat and emulsifier being (A) and / or (B) below: (A) The oil and fat is a saturated straight-chain fatty acid having 6 to 12 carbon atoms in an amount of 50% or more by mass of the constituent fatty acids of the oil and fat, and (B) the emulsifier is a polyglycerol fatty acid ester having an HLB of 10 or less.

5. Rice containing 90 to 99.9 parts by mass of fats and oils, 0.1 to 10 parts by mass of lecithin and / or an emulsifier with an HLB of 3.5 or more, and containing more than 5 parts by mass of an oil composition that is (A) and / or (B) below, per 100 parts by mass of raw grains before cooking: (A) The fats and oils contain 50% or more by mass of the constituent fatty acids of the fats and oils that are saturated straight-chain fatty acids having 6 to 12 carbon atoms, and (B) The emulsifier is a polyglycerol fatty acid ester with an HLB of 10 or less.

6. A method for producing rice, comprising a rice cooking step of adding more than 5 parts by mass of an oil and fat composition for cooking rice, which contains 90 to 99.9 parts by mass of oil and fat, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier having an HLB of 3.5 or more, and which is (A) and / or (B) below, to 100 parts by mass of raw grains before cooking, and cooking the rice: (A) The oil and fat is a saturated straight-chain fatty acid having 6 to 12 carbon atoms in an amount of 50% or more by mass of the constituent fatty acids of the oil and fat, and (B) the emulsifier is a polyglycerol fatty acid ester with an HLB of 10 or less.

7. A method for suppressing oil remaining in a pot after cooking rice when more than 5 parts by mass of an oil or fat composition is added to 100 parts by mass of raw grains before cooking and then cooking the rice, wherein the oil or fat composition to be added contains 90 to 99.9 parts by mass of an oil or fat, and 0.1 to 10 parts by mass of lecithin and / or an emulsifier having an HLB of 3.5 or higher, and uses an oil or fat composition that is (A) and / or (B) below: (A) The fat or oil has a fatty acid content of 50% by mass or more of saturated straight-chain fatty acids having 6 to 12 carbon atoms. (B) The emulsifier is a polyglycerol fatty acid ester having an HLB of 10 or less.

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