JP2017195872A - Oil and fat composition for cooking rice and method for producing rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for cooking rice which can suppress hardening of rice at the time of refrigerating by added at the time of rice cooking, and can cook the rice having reduced smells inherent to Indica rice and the like.SOLUTION: An oil and fat composition for cooking rice contains 0.1 mass% or more and 3 mass% or less of lecithin and 0.002 mass% or more and 1 mass% or less of an ascorbic acid compound.SELECTED DRAWING: None

Description

  The present invention relates to a cooking oil and fat composition and a method for producing cooked rice.

  Examples of conventional oil and fat compositions for cooking rice include, for example, a method of blending polyglycerin condensed ricinolein ester with fats and oils (Patent Document 1), a method of blending organic acid monoglycerides (Patent Document 2), or a method of using these emulsifiers together ( Patent Documents 3 and 4) have been proposed. However, some of these compositions are difficult to disperse fats and oils uniformly in cooked rice, and all of these compositions are disclosed for suppressing curing during refrigerated storage of cooked rice and for suppressing odors peculiar to indica rice and the like. Absent.

Japanese Patent Laid-Open No. 3-175940 Japanese Patent Laid-Open No. 7-298443 Japanese Patent Laid-Open No. 7-274859 JP-A-8-154603

  The present invention is an oil / fat composition for cooking rice that can be added during cooking to suppress the curing of the cooked rice during refrigerated storage and that can cook cooked rice with a unique smell such as indica rice. The purpose is to provide goods.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors add a fat composition containing a predetermined amount of lecithin and an ascorbic acid-related compound at the time of cooking to suppress hardening during refrigerated storage. In addition, the present inventors have found that cooked rice having a reduced characteristic odor such as indica rice can be cooked, and the present invention has been completed.

  That is, this invention is an oil-fat composition for rice cooking characterized by containing lecithin in an amount of 0.1% by mass to 3% by mass and an ascorbic acid related compound in an amount of 0.002% by mass to 1% by mass.

  The ascorbic acid-related compound is preferably an ascorbic acid ester.

  The lecithin insoluble in acetone is preferably 50% by mass or more and 100% by mass or less.

  Moreover, it is preferable that the said oil-fat composition for rice cooking contains 1 type, or 2 or more types chosen from rice oil, rapeseed oil, and soybean oil.

  The total amount of the rice oil, the rapeseed oil and the soybean oil is preferably 80% by mass or more.

  In addition, the present invention provides an oil or fat composition containing lecithin in an amount of 0.1% by mass to 3% by mass and an ascorbic acid related compound in an amount of 0.002% by mass to 1% by mass with respect to 100 parts by mass of raw rice. .1 mass parts or more and 5 mass parts or less are added, and it is a rice cooking method characterized by cooking rice.

  In addition, the present invention, when cooking raw rice containing indica rice, contains 0.1 to 3% by mass of lecithin and 0.002 to 1% by mass of an ascorbic acid-related compound. It is a method of suppressing the smell peculiar to cooked indica rice, characterized by adding 0.1 to 5 parts by mass to 100 parts by mass of raw rice. In particular, the odor peculiar to indica rice generated after refrigerated storage can be suppressed.

  The raw rice preferably contains 50% by mass or more and 100% by mass or less of Indica rice, more preferably 80% by mass or more and 100% by mass or less, further preferably 90% by mass or more and 100% by mass or less, and more preferably 100% by mass. % Is most preferable.

  Further, the present invention provides an oil and fat composition containing 0.1 to 3% by mass of lecithin and 0.002 to 1% by mass of an ascorbic acid related compound when cooking raw rice. It is a method of suppressing hardening at the time of refrigerated storage of cooked rice characterized by adding 0.1 to 5 parts by mass with respect to 100 parts by mass of raw rice. Here, refrigerated storage is storage at 2 ° C. or higher and 10 ° C. or lower.

  In addition, the present invention provides an oil and fat composition containing 0.1 to 3% by mass of lecithin and 0.002 to 1% by mass of an ascorbic acid related compound when cooking raw rice containing japonica rice. This is a method for suppressing an unpleasant odor of cooked rice, characterized by adding 0.1 to 5 parts by mass of a product to 100 parts by mass of the raw rice. In particular, an unpleasant odor of cooked rice generated after refrigerated storage can be suppressed.

  The raw rice preferably contains 50% by mass or more and 100% by mass or less of japonica rice, more preferably 80% by mass or more and 100% by mass or less, further preferably 90% by mass or more and 100% by mass or less, and more preferably 100% by mass. % Is most preferable.

  By adding a cooking oil composition containing a predetermined amount of lecithin and an ascorbic acid-related compound at the time of cooking, it is possible to suppress the curing of the cooked rice during refrigerated storage, and the unique smell of indica rice is reduced. Cooked rice can be cooked.

  Fats and oils used in the present invention are not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, and peanut oil. , Kapok oil, sesame oil, evening primrose oil, cacao fat, shea fat, monkey fat, beef fat, milk fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and these are selected from hydrogenation, fractionation and transesterification And processed oils and fats that have been subjected to one or more treatments. In the present invention, one or more selected from these can be used, but selected from rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, high oleic sunflower oil, and palm fractionated oil. It is preferable to use 1 type or 2 types or more, It is more preferable to use 1 type, or 2 or more types selected from rapeseed oil, soybean oil, rice oil, corn oil, and fractionated palm oil, and rice oil, rapeseed oil and soybean oil It is more preferable that 1 type or 2 types or more chosen from are included. The total amount of rice oil, rapeseed oil and soybean oil is preferably 80% by mass or more, and more preferably 80% by mass or more of soybean oil.

Moreover, 80 mass% or more is preferable, as for the content of the fat contained in the fat composition of this invention, 90 mass% or more is more preferable, and 94 mass% or more is further more preferable. Although there is no upper limit in particular, fats and oils are included so that the content of a lecithin, an ascorbic-acid related compound, and fats and oils may be 100 mass% or less.
The water content of the oil and fat composition of the present invention is 0% by mass or more and 2% by mass or less, preferably 0% by mass or more and 1% by mass or less, more preferably 0% by mass or more and 0.5% by mass or less. More preferably, it is 0 mass% or more and 0.2 mass% or less.

The lecithin used in the present invention is a generic term for lecithin conventionally used in the field of food or food additives. Pasty lecithin prepared from raw materials such as soy, rapeseed, corn, sunflower, palm, peanut and other vegetable oil refined by-products (eg hydrates generated in the degumming process) and egg yolk, and this crude material as a solvent It is possible to use lecithin consisting of a mixture containing phospholipid as a main component, such as fractionated lecithin obtained by fractionation in step 1, and enzymatically decomposed lecithin obtained by enzymatic treatment of this raw material. In the present invention, lecithin is not particularly limited, but pasty lecithin is preferable.
In addition, lecithin derived from soybean or sunflower is preferred.

  The content of the lecithin in the cooking oil / fat composition is 0.1% by mass to 3% by mass, preferably 0.1% by mass to 2% by mass, and more preferably 0.3% by mass to 2% by mass. More preferred.

  Further, the acetone insoluble matter content of the lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 80% by mass or less, and further preferably 55% by mass or more and 70% by mass or less.

  The acetone insoluble matter content of lecithin can be measured by a food additive official method analytical test method. Specifically, it is an acetone insoluble matter conversion value obtained by the following measurement.

  Weigh accurately about 2 g of lecithin (A), put it in a 50 mL graduated stoppered centrifuge tube, add 3 mL of petroleum ether to dissolve, add 15 mL of acetone and stir well, and then leave it in ice water for 15 minutes. . Acetone previously cooled to 0 to 5 ° C. is added thereto to make 50 mL, and the mixture is stirred well, left in ice water for 15 minutes, centrifuged at about 3000 rpm for 10 minutes, and the upper layer solution is taken into a flask. Further, acetone at 0 to 5 ° C. is added to the sediment in the stoppered centrifuge tube to make 50 mL, and the mixture is stirred well while cooling in ice water, and then centrifuged in the same manner. The upper layer liquid is combined with the previous flask, distilled on a water bath, the residue is dried at 105 ° C. for 1 hour, and its mass (B) is accurately measured.

By this measurement, the acetone insoluble matter content in lecithin is calculated by the following mathematical formula.

Acetone insoluble matter (mass%) = (1-B / A) × 100

  Ascorbic acid-related compounds used in the present invention mean ascorbic acid, ascorbate, and ascorbate. Preferred is ascorbic acid and / or ascorbic acid ester, more preferred is ascorbic acid ester, and still more preferred is ascorbic acid palmitate. Ascorbic acid ester has good solubility in fats and oils and is easy to handle.

  The content of the ascorbic acid-related compound in the oil and fat composition for cooking rice is 0.002% by mass or more and 1% by mass or less, preferably 0.003% by mass or more and 0.8% by mass or less, and more preferably 0.005% by mass or more. 0.5 mass% or less is more preferable.

  Moreover, the rice cooking method of the cooked rice in this invention can use a normal rice cooking method except the point which adds the fats and oils composition containing a lecithin and an ascorbic acid related compound. The addition amount of the oil and fat composition to 100 parts by mass of raw rice is 0.1 part by mass or more and 5 parts by mass or less, preferably 0.3 part by mass or more and 3 parts by mass or less.

  The cooked rice described in the present invention is a product obtained by cooking cooked rice containing japonica rice and / or indica rice. When cooking rice, it may contain millet grains such as millet, rice bran, wheat, etc., rice analogues kneaded with nutritional functional ingredients such as glucomannan, calcium, iron, etc. The rice analog is included in the mass of the raw rice.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention.

In the implementation, the following were used.

Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Rice oil (manufactured by J-Oil Mills Co., Ltd.)
Lecithin (lecithin AY; manufactured by J-Oil Mills, Inc., acetone insoluble matter content: 60% by mass)
Ascorbyl palmitate (Roche Vitamin Japan Co., Ltd., product name: ascorbyl palmitate)

(Dispersibility test)
400 g of raw rice (Thai indica rice; Kamikura Co., Ltd.) was washed, immersed in water at 25 ° C. for 90 minutes, transferred to a sieve and drained. Water was added to this rice to make the total amount 1000 g. Furthermore, 1% β-carotene preparation (Mitsubishi Chemical Foods Co., Ltd.) 1% was heated and dissolved in the oil composition shown in Table 1 to prepare a red oil composition, 2 g of this composition was added, and a gas cooker (Rinnai) Cooked rice). The rice was opened in a bat and the degree of coloring was evaluated in a spread state. The results of the evaluation are as follows: ◎ for uniformly dispersed (uniform red), ◯ for some unevenly distributed oil (partly dark red), △ for some poorly oiled (partly white) The oil was unevenly distributed as a whole (there were many dark red parts and many white parts).

(Eating quality evaluation of rice 1)
400 g of raw rice (Thai indica rice) was washed, immersed in water at 25 ° C. for 90 minutes, transferred to a sieve and drained. Water was added to this rice to make the total amount 1000 g. Furthermore, 4 g of the oil and fat composition in Table 1 (both water contents are 0.1% by mass or less) were added and mixed, and then cooked in a gas rice cooker (Rinnai Co., Ltd.) (without adding the oil and fat composition). ) The rice was transferred to a vat and cooled to room temperature with a vacuum cooler. After storage in a refrigerator (5 ° C.) for 3 days, it was heated to about 40 ° C. with a microwave oven, and the taste was evaluated according to the following evaluation criteria.

<Food texture>
○ Soft △ Slightly hard × Hard

<Odor>
◎ Slightly peculiar smell of Indica rice ○ Little peculiar smell of Indica rice △ Slightly peculiar smell of Indica rice × Smell peculiar to Indica rice

  It was found that by adding the oil and fat composition used in Examples 1-1 and 2 at the time of rice cooking, the texture of the rice was good even in refrigerated storage, and the smell peculiar to indica rice could be reduced. On the other hand, it was found that when rapeseed oil was added during cooking, the texture of the rice became harder due to refrigerated storage, and the smell peculiar to indica rice could not be reduced.

(Eating quality evaluation of rice 2)
400 g of raw rice (Thai japonica rice; Dia merchandise Co., Ltd.) was washed, immersed in water at 25 ° C. for 90 minutes, transferred to a sieve and drained. Water was added to this rice to make the total amount 1000 g. Furthermore, 4 g of the oil and fat composition shown in Table 2 (both water contents were 0.1% by mass or less) were added and mixed, and cooked with a gas rice cooker (Rinnai Co., Ltd.). The rice was transferred to a vat and cooled to room temperature with a vacuum cooler. After storage in a refrigerator (5 ° C.) for 3 days, it was heated to about 40 ° C. with a microwave oven, and the taste was evaluated according to the following evaluation criteria.

<Food texture>
○ Soft △ Slightly hard × Hard

<Odor>
◎ Much less unpleasant odor (Nuka odor) ○ Little unpleasant odor (Nuka odor) △ Somewhat unpleasant odor (Nuka odor) × Unpleasant odor (Nuka odor)

  It was found that by adding the oil and fat composition used in Examples 2-1 and 2 at the time of rice cooking, the food texture of rice was good even in refrigerated storage, and an unpleasant odor (nuka odor) could be reduced. On the other hand, it was found that when rapeseed oil (Comparative Example 2-1) was added during rice cooking, the texture of the rice became hard due to refrigerated storage, and an unpleasant odor (nuka odor) could not be reduced.

Claims (11)

  A fat and oil composition for cooking rice comprising 0.1 to 3% by mass of lecithin and 0.002 to 1% by mass of an ascorbic acid related compound.   The oil and fat composition for cooking rice according to claim 1, wherein the ascorbic acid-related compound is an ascorbic acid ester.   The fat and oil composition for cooking rice according to claim 1 or 2, wherein the lecithin has an acetone insoluble matter content of 50% by mass or more and 100% by mass or less.   The fat and oil composition for rice cooking as described in any one of Claims 1 thru | or 3 containing 1 type, or 2 or more types chosen from rice oil, rapeseed oil, and soybean oil.   The oil composition for cooking rice according to claim 4, wherein the total amount of the rice oil, the rapeseed oil and the soybean oil is 80% by mass or more.   An oil and fat composition containing lecithin in an amount of 0.1 to 3% by mass and an ascorbic acid related compound in an amount of 0.002 to 1% by mass with respect to 100 parts by mass of raw rice The manufacturing method of cooked rice characterized by adding below a mass part and cooking rice.   When cooking raw rice containing Indica rice, the raw oil contains an oil or fat composition containing lecithin in an amount of 0.1% by mass to 3% by mass and an ascorbic acid related compound in an amount of 0.002% by mass to 1% by mass. The method of suppressing the smell peculiar to the cooked indica rice characterized by adding 0.1 to 5 parts by mass with respect to 100 parts by mass.   The said raw rice is a method of Claim 7 containing 50 mass% or more and 100 mass% or less of indica rice.   When cooking raw rice, an oil and fat composition containing lecithin in an amount of 0.1% by mass to 3% by mass and an ascorbic acid related compound in an amount of 0.002% by mass to 1% by mass is added to 100 parts by mass of the raw rice. On the other hand, 0.1 to 5 mass parts is added, The method to suppress hardening at the time of refrigerated storage of cooked rice.   When cooking raw rice containing japonica rice, an oil composition containing 0.1 to 3% by mass of lecithin and 0.002 to 1% by mass of an ascorbic acid related compound is added to the raw rice A method for suppressing an unpleasant odor of cooked rice, wherein 0.1 to 5 parts by mass is added to 100 parts by mass.   The said raw rice is a method of Claim 10 containing 50 mass% or more and 100 mass% or less of Japonica rice.