JP2003092987A - Oil and fat composition for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition imparting boiled rice or fried food with favorable disaggregativeness and taste with neither offensive taste nor odor. SOLUTION: This oil and fat composition is obtained by formulating 0.1-5.0 wt.% of lecithin, 0.01-1 wt.% of a polyglycerol fatty acid ester, and 0.1-40 wt.% of a flavorous oil and fat; wherein the flavorus oil and fat is preferably at least one kind selected from flavorous oil, unrefined beef tallow and unrefined lard.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat composition for cooking, and more specifically, when stir-fried rice or other foods such as fried rice or other food materials is cooked, there is no off-taste and no odor and taste and food It has a good feeling and the looseness of rice grains and ingredients is good,
In addition, even when cooked rice such as cooked rice is cooked and cooked, there is no offensive odor, excellent taste and texture,
The present invention relates to an oil and fat composition for cooking which retains the luster of rice grains and has good loosening properties of rice and ingredients.

[0002]

2. Description of the Related Art Fried rice is said to have a smooth texture and rich taste in rice, and it is said that it is good that the rice grains do not adhere to each other and that the stir-fry oil does not adhere to the surface of the rice grains. It takes skill to realize the condition. For this reason, in meal cooking and frozen food factories where mass production is made by unskilled people, a method of producing fried rice with a dedicated stir fry machine using salad oil or lard as stir fry oil, or stir fry dedicated oil, or white rice Fried rice is produced by adding the ingredients of fried rice to the stir-fried rice cooked by adding oil and fat for cooking rice and mixing them. As a prior art relating to stir-frying oil, in Japanese Patent Laid-Open No. 4-117248, lecithin is added to fats and oils in order to prevent charring and oil splashing when stir-fried or grilled foods and vegetables mainly containing protein such as meat. And an oil and fat composition containing the other emulsifier have been reported.

On the other hand, in the case of producing cooked cooked rice such as cooked rice, quality problems such as the gloss and luster of the rice grains disappearing over time after cooking, and in the case of mass production for commercial use, a rice cooker is used. There is a problem of workability such as rice grains sticking.
As a prior art for solving this, for example, JP-A-3-175937, JP-A-3-175938, JP-A-7-274859, and JP-A-8-8918.
No. 6, JP-A-11-155484, etc., oil and fat compositions in which various emulsifiers are mixed with edible oils and fats have been proposed. However, in such a conventional stir-fry oil or cooking oil and fat, the loosening property is improved, on the other hand, the emulsifier to be blended is in most cases mainly composed of lecithin and polyglycerin condensed ricinoleic acid ester, In these, there is a problem that the offensive odor and taste derived from the emulsifier adhere to the cooked rice.

Further, it is usually difficult to apply the same oil and fat composition to both the stir-frying oil and fat and the rice cooking oil and fat because the purpose of obtaining them, for example, the taste and taste of cooked rice is different. Therefore, the fried rice produced by the rice cooking method using the oil and fat for cooking rice has a soft texture and is similar to cooked rice, and there is a problem that the fried rice prepared by frying differs from the crisp texture.

Further, in addition to fried rice, there are similar problems with all seasoned cooked rice such as chicken rice, pilaf, and savory rice.

[0006]

DISCLOSURE OF THE INVENTION The object of the present invention is to eliminate the above-mentioned off-flavors and off-flavors in cooked rice, to improve the richness and looseness of the cooked rice, and to utilize it for both cooking and stir-fry cooking. An object is to provide an oil and fat composition for cooking.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above objects can be achieved by using edible oils and fats to which lecithin, polyglycerin fatty acid ester and flavor oils and fats are added. .

That is, the first aspect of the present invention is to add 0.1 to 5.0% by weight of lecithin, 0.01 to 1% by weight of polyglycerin fatty acid ester, and 0.1 to 40% by weight of flavor oil and fat in an oil and fat composition. The present invention relates to a cooking oil composition. In a preferred embodiment, the flavor oil and fat is flavor oil, unrefined beef tallow,
The oil and fat composition for cooking as described above, which is one or more kinds selected from unrefined lard.

The second aspect of the present invention relates to cooked rice using the cooking oil composition.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The oil and fat composition for cooking according to the present invention comprises, in the oil and fat composition, 0.1 to 5.0% by weight of lecithin, 0.01 to 1% by weight of polyglycerin fatty acid ester, and 0.1% of flavored oil and fat. It is necessary to include ˜40% by weight.

The lecithin which can be used in the present invention is obtained from oil seeds such as soybeans and rapeseed or animal raw materials such as egg yolk, and the main component is a general term for acylglyceride phospholipids. It is one that is usually used in the field of food additives. The content of lecithin in the oil / fat composition of the present invention is 0.1 to 5.0% by weight, and preferably 0.2 to 3% by weight in the oil / fat composition. If the lecithin content is less than 0.1% by weight, the looseness of the rice grains during or after cooking will be poor, and if it exceeds 5.0% by weight, the lecithin will have an offensive odor and the flavor will deteriorate.

The term "polyglycerin fatty acid ester" as used in the present invention means polyglycerin which is a polymer of glycerin and a fatty acid is ester-bonded. The degree of polymerization of glycerin is not particularly limited, but the degree of polymerization of 2 to 10 is preferable, and the degree of polymerization of 4 to 6 is particularly preferable. The esterification rate of glycerin and fatty acid is not particularly limited, but is preferably 20% or less, more preferably 10 to 20%. The type of constituent fatty acid is not particularly limited, but those having an iodine value of 40 or more are desirable. The HLB is not particularly limited, but 8
It is preferable that those having an HLB of from 12 to 12 are used because they do not cloud the entire oil or fat when dissolved in the oil or fat, and do not cause crystallization or precipitation in a low temperature range. The content of glycerin fatty acid ester in the oil and fat composition for cooking of the present invention is 0.0 in the oil and fat composition.
It is 1 to 1.0% by weight, preferably 0.1 to 0.8% by weight. When the content of glycerin fatty acid ester is less than 0.01% by weight, the looseness of rice grains during or after cooking becomes poor, and when it exceeds 1.0% by weight, the emulsifier has a particularly strong flavor and the flavor is deteriorated. It will be noticeable.

The flavor oils and fats referred to in the present invention refer to oils and fats imparted with or inherently possessing a unique flavor, and specifically, flavor oils, unrefined beef tallow, unrefined lard and the like are used. Preferably.

The flavor oil referred to in the present invention is obtained by mixing and heating an edible oil and fat and a flavor raw material or spice to transfer the flavor of the flavor raw material to the edible oil and fat, and removing solid substances such as the flavor raw material or spice by centrifugation or the like. Say something. As the flavor raw material, vegetables such as leeks, herbs such as laurel, grains such as rice bran and wheat flour, marine products such as shrimp, and powdered dairy products such as skim milk powder can be used. Among them, cereals and powdered milk are particularly preferable, roasted rice bran, wheat flour, whole milk powder and skim milk powder are more preferable, and roasted rice bran is most preferable. For example,
To obtain roasted rice bran, fresh rice bran (acid value 3 or less) is placed in a pan and roasted at 100 to 130 ° C. for 10 to 60 minutes. It is preferable to produce the flavored oil and fat by using the roasted product in this manner. Roasting of wheat flour or skim milk powder can be performed under the same conditions.

The unrefined beef tallow and the unrefined lard as used in the present invention are fats and oils that are simply oiled from the fat of beef or lard by a wet method or a dry method, and are not purified by ordinary decolorization and deodorization. Or say lard.

The amount of the flavor oil, unrefined beef tallow, and unrefined lard in the flavored oil and fat is not particularly limited, and may be appropriately selected depending on the desired taste and texture of the cooked rice and physical properties (unraveling property). I can. That is, when a strong kokumi or a strong flavor of vegetables is desired, it is preferable to add a large amount of flavor oil and fat. In addition, since unrefined beef tallow and / or unpurified lard has a strong effect of imparting a rich flavor to cooked rice, when undesired to give a strong and rich flavor, unrefined beef tallow and / or unpurified lard are often used. It is preferable. Among them, the ratio of flavor oil: unrefined beef tallow and / or unrefined lard is preferably 95: 5 to 10:90, and further 9
It is preferably 0:10 to 50:50.

The flavor oil / fat content in the cooking oil / fat composition of the present invention is 0.1 to 40% by weight in the oil / fat composition.
It is preferable to add 30% by weight. Flavored oil is 0.1
If it is less than 10% by weight, the emulsifier has a strong odor and the flavor is significantly deteriorated, and the effect of imparting a richness to cooked rice is insufficient. If it exceeds 40% by weight, the flavor and fat flavor becomes too strong, and the flavor of cooked rice becomes heterogeneous, resulting in a problem of high cost.

The cooking oil / fat composition of the present invention comprises the above-mentioned lecithin, polyglycerin fatty acid ester, and flavor oil / fat mixed with edible oil / fat. The edible oils and fats referred to in the present invention include corn oil, soybean oil, rapeseed oil, palm oil, safflower oil, vegetable oils such as sunflower oil, or lard, animal oils such as beef tallow, fish oil or hardened oils of these oils, transesterified oils and fats. , Fractionated oil, hardened fractionated oil, etc., which are refined and deodorized fats and oils. These can be used alone or in a mixture.

The method for producing the oil and fat composition for cooking of the present invention comprises:
Although it is not particularly limited, lecithin, polyglycerin fatty acid ester, flavor oil and fat are sequentially added to edible oil and fat to 40 to 60.
It can be obtained by heating and stirring at a temperature of 1 to 10 minutes.

As described above, the cooking oil / fat composition of the present invention can be obtained, and the cooking oil / fat composition of the present invention can be used as long as it is cooked rice mainly containing rice. Specifically, it can be used for fried rice such as gomeme rice, western-style cooked rice such as pilaf and chicken rice, cooked rice such as gomeme rice, cherry rice, chestnut rice, mushroom rice and bean rice.

The method for using the cooking oil and fat composition of the present invention is as follows:
When used for stir-fry cooking, the oil-fat composition for cooking according to the present invention can be used to prepare stir-fry by using in the same manner as ordinary salad oil. For example, put the cooking oil composition in a stir-fry pot or the like heated to the stir temperature, then add ingredients,
Add seasoning and rice and fry as usual. The amount of the cooking oil composition used is 0.5 to 10% by weight based on the rice.
Is preferable, and more preferably 2 to 8% by weight.

When used for cooking rice, rice, ingredients, seasonings and a prescribed amount of water are put in a rice cooker and the oil composition for cooking is added and mixed lightly to cook rice as usual. .
The amount of the cooking oil composition used is 0.5 to 10 relative to rice.
It is preferably in the range of% by weight, more preferably 2 to 8% by weight.

[0023]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

(Production Example 1) Preparation of flavor oil (rice bran flavor oil) 100 g of rice bran (acid value 1.5) was placed in a pan and roasted at 110 ° C for 15 minutes while gently stirring. Corn oil 72
0 g was added, and the mixture was further heated and stirred at 110 ° C. for 60 minutes to transfer the flavor of rice bran to oil and fat. Finally, the rice bran was removed by centrifugation to produce a rice bran flavor oil. (Example 1) Paste-type lecithin 1.0g (made by Tru lecithin industry Co., Ltd., brand name "S" to 73.5g corn oil)
LP paste "), polyglycerin fatty acid ester 0.
5g (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name "SY Glister MO-310", degree of polymerization 4, HLB9), 20 g of rice bran flavor oil of Production Example 1 and 5 g of unrefined beef tallow were added and dissolved by heating at 60 ° C. Then, an oil and fat composition for cooking was obtained. (Examples 2 to 5, Comparative Examples 1 to 9) In the same manner as in Example 1, the oil and fat compositions for cooking were prepared with the formulations shown in Table 1.

[0025]

[Table 1]

(Example 6) (Preparation of fried rice by rice cooking method) 100 g of white rice was cut off with water, immersed for 60 minutes, drained with water and transferred to a rice cooker. Next, add 95g of water to the rice cooker,
7 g of the cooking oil and fat composition of Example 1, 3.5 g of soy sauce,
Granule broth (Nestlé Japan Co., Ltd., trade name "Maggie broth") 3.5g, compound seasoning (Takeda Pharmaceutical Co., Ltd.)
Made, product name "Ino Ichiban") 0.3 g was added, mixed lightly, and cooked as usual. The ingredients were adjusted as follows.
12 g of the cooking oil and fat composition of Example 1 was placed in a frying pan, and 60 g of whole eggs, which were well mixed by stirring, were sautéed, and salt 1 was added.
g and 20 g of grilled pork are added and the mixture is further fried. 6 g of chopped green onion was added to and mixed with the fried material to prepare fried rice ingredients. Finally, the cooked rice and ingredients were mixed to obtain fried rice by the cooked rice cooking method. Immediately after cooking, the fried rice was packed in a small bag and frozen. The frozen fried rice was stored at -18 ° C for 1 month and then reheated in a microwave oven to evaluate the flavor. The evaluation items were looseness, dry texture, flavor (flavor and taste peculiar to rice and ingredients), and off-flavor. The loosening property was evaluated on a three-grade scale by observing the degree of adhesion of rice to rice scoops with the naked eye when the rice taken out from the rice cooker and the ingredients were mixed. For the dry texture, flavor (flavor and taste peculiar to rice and ingredients), and off-flavor, fried rice reheated in a microwave oven was also evaluated on a 3-point scale by a sensory evaluation method. (Examples 7 to 9 and Comparative Examples 10 to 16) (Preparation of Fried Rice by Cooking Cooking Method) Instead of the oil and fat composition for cooking of Example 1 used in Example 6, Examples 2 to 4 and Comparative Example. Except for using the cooking oil and fat composition of 1 to 7, fried rice was prepared by the rice cooking method in the same manner as in Example 6, and the same evaluation was performed. The results are shown in Table 2.

[0027]

[Table 2]

(Example 10) (Preparation of fried rice by stir-cooking method) 100 g of white rice was cut with water and immersed for 60 minutes, then water was added so that the total amount was 200 g, and rice was cooked as usual to obtain cooked rice. It was Cooking oil composition 1 of Example 1 in a frying pan
Take 2g and stir well to make 60g whole egg, 180g cooked rice, 1g salt as seasoning, soy sauce 3.5
g, granule broth (manufactured by Nestle Japan Co., Ltd., trade name “Maggie bouillon”) 3.5 g, and complex seasoning (Takeda Food Industry Co., Ltd., trade name “Ino Ichiban”) 0.3 g were added in order and fried. . Immediately before finishing the frying, 6 g of chopped green onion was added and mixed to prepare stir-fried rice by the stir-fry cooking method. Immediately after cooking, the fried rice was packed in a small bag and frozen. Frozen fried rice
In the same manner as in Example 1, after storing at -18 ° C for 1 month, it was reheated in a microwave oven and flavor evaluation was performed. (Comparative Examples 17 to 19) In the same manner as in Example 10, except that the oil and fat composition for cooking used in Example 10 was replaced with the oil and fat composition of Comparative Examples 1, 8, and 9, Table 3
Cooking oils and fats were prepared with the composition shown in, and stir-fried cooking method fried rice was prepared and evaluated. The results are shown in Table 3.

[0029]

[Table 3]

Example 11 (Preparation of Mushroom Rice) 100 g of white rice was cut with water and immersed for 60 minutes, drained with water and transferred to a rice cooker. Next, add 95g of water to the rice cooker,
5 g of the cooking oil and fat composition of Example 5, 33 g of finely fried oil, 16 g of shiitake mushroom, 16 g of enoki mushroom, 12 soy sauce
g, 7 g of sake, 4 g of mirin, and 0.3 g of complex seasoning (trade name "Ino Ichiban" manufactured by Takeda Pharmaceutical Co., Ltd.) were added, mixed lightly, and cooked as usual. After the rice was cooked, it was gently stirred and the ingredients were uniformly dispersed to prepare mushroom rice. Mushroom rice was packed in small bags and frozen immediately after cooking. The frozen fried rice was stored at -18 ° C for 1 month and then reheated in a microwave oven to evaluate the flavor. The evaluation items were dry texture, flavor (flavor and taste peculiar to rice and ingredients), and off-flavor. (Comparative Examples 20 to 22) Mushroom rice in the same manner as in Example 11 except that the oil and fat composition for cooking used in Example 11 was replaced with the oil and fat composition for Comparative Examples 1, 8 and 9. Was produced. The evaluation results are shown in Table 4.

[0031]

[Table 4]

[0032]

EFFECTS OF THE INVENTION By using the cooking oil composition of the present invention for stir-fry cooking of cooked rice, the looseness of the rice grains is good,
No off-taste or off-odor originating from the emulsifier is felt, and cooked rice with a rich taste and taste is obtained. In addition, the cooked rice obtained by the cooking method using the product of the present invention, such as simmered rice, does not have an offensive or offensive odor of the emulsifier, and has a strong richness and taste. Further, since the product of the present invention can be used both for cooking rice and for stir-fried cooking, even the fried rice prepared by cooking rice has the same looseness, texture, and flavor as the fried rice prepared by fried cooking. can get. Further, it can be applied to stir-fried foods such as stir-fried vegetables as well as cooked rice.

Claims (3)

[Claims] 1. Lecithin 0.1-5.0 in an oil or fat composition.
An oil and fat composition for cooking, which comprises 0.1% by weight of polyglycerin fatty acid ester in an amount of 0.01 to 1% by weight and flavor oil and fat of 0.1 to 40% by weight. 2. The cooking oil and fat composition according to claim 1, wherein the flavor oil and fat is one or more selected from flavor oil, unrefined beef tallow, and unrefined lard. 3. Cooked rice using the cooking oil composition according to claim 1.