JP3679109B1 - Oil composition for cooked rice - Google Patents

Abstract

The present invention provides an oil and fat composition for cooked rice that is excellent in taste by suppressing oily taste and is useful for maintaining health.
The oil composition for cooked rice contains brown rice germ oil, perilla oil or linseed oil, and preferably contains brown rice germ oil and perilla oil or linseed oil.

Description

  The present invention relates to an oil and fat composition for cooked rice that is added during cooking to improve the flavor and umami of cooked rice.

Conventionally, as improving the flavor and umami of cooked rice, as shown in Patent Document 1, a protein capsule that is insoluble in cold water and soluble in hot water is filled with edible oil or protein and edible oil. There is known a rice cooking method in which a rice cooking aid formed by homogeneous mixing is added to the outer rice to cook rice. As edible oil, soybean oil, sesame oil, peanut oil, rapeseed oil, olive oil, cottonseed oil, corn oil and the like are used.
Japanese Patent Publication No. 45-25253

  However, the above rice cooking method has a problem that it is difficult to suppress the oily taste (oiliness) of edible oil.

  Then, in this invention, it aims at providing the fat and oil composition for cooked rices which is excellent in the taste by suppressing oily taste, and is useful for health maintenance.

  As a result of various studies by the present inventor, the present invention has been completed based on the knowledge that brown oil, perilla oil, and linseed oil can be used to suppress oily taste among vegetable oils. That is, the oil and fat composition for cooked rice according to the present invention is characterized by containing brown rice germ oil, perilla oil or linseed oil.

  Here, brown rice germ oil is oil extracted and purified from rice germ, and contains 1 to 1.5% of γ-oryzanol as a component specific to brown rice germ oil in addition to vitamin E. In particular, γ-oryzanol is said to be excellent in blood cholesterol lowering action and lipid peroxide production inhibiting action.

  Perilla oil (oil obtained from the seeds of Lamiaceae) and flaxseed oil contain a larger amount of α-linolenic acid than other vegetable oils. α-Linolenic acid is an oil classified as an n-3 unsaturated fatty acid. In vivo, n-6 fatty acids represented by linoleic acid and saturated / monounsaturated fatty acids represented by oleic acid It is metabolized by a different route.

  That is, α-linolenic acid is converted into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are useful for the brain and nervous system by metabolism in vivo. Moreover, it has the property that it is hard to be stored in a fat cell compared with other fats and oils.

  As described above, the fat and oil composition containing brown rice germ oil, perilla oil or linseed oil is not only excellent in taste but also exhibits an effect of maintaining health.

  However, fats and oils rich in α-linolenic acid, such as perilla oil and linseed oil, are easily oxidized by heating in air. Accordingly, if the cooked rice is kept warm after cooking, the fats and oils are oxidized and the oily taste is increased, and the taste may be lowered.

  Therefore, as a result of further tests by the inventor, when brown rice germ oil is used in combination with perilla oil or linseed oil containing a large amount of α-linolenic acid, the oily taste can be suppressed more than when used alone. It has been found that, since the taste becomes superior and the oxidation of perilla oil and linseed oil is suppressed, it is possible to effectively suppress the deterioration of the taste in the heat-retaining state.

  That is, the present invention is characterized by containing brown rice germ oil and perilla oil and / or linseed oil, thereby combining the above-mentioned characteristics of perilla oil or linseed oil and brown rice germ oil, respectively, An oil and fat composition capable of maintaining good flavor and taste even when left in a state where the temperature is kept warm can be obtained.

  Furthermore, although brown rice germ oil contains almost no α-linolenic acid, linoleic acid and α-linolenic acid can be taken at the same time when used in combination with perilla oil. That is, in the 6th revision “Japanese nutritional requirements and dietary intake standards”, n-6 polyunsaturated fatty acids (n-6) and n-3 polyunsaturated fatty acids (n-3 ) And the intake ratio n-6 / n-3 is preferably about 4, it was balanced by using brown rice germ oil and perilla oil and / or flaxseed oil in combination. Oil and fat can be ingested.

  Furthermore, when vitamin E is added to the oil composition, it is possible to more effectively suppress oxidation of the oil and fat and obtain an oil and fat composition with little change with time during heating. This effect can be exhibited not only when brown rice germ oil and perilla oil are used in combination, but also when brown rice germ oil, perilla oil and linseed oil are used alone. Here, vitamin E is a general term for four types of tocopherols (α-, β-, γ-, δ-tocopherol).

  The important thing here is that brown rice germ oil or perilla oil originally contains vitamin E, but in addition to this, vitamin E is added in addition to this, and this makes it an excellent oxidizer for warming cooked rice It is possible to exert a preventive effect and maintain a good taste. The compounding amount of vitamin E is preferably 3 mg to 150 mg, more preferably 15 mg to 52 mg, based on 1 g of mixed fat of perilla oil and brown rice germ oil. If it is less than this range, there is a risk that the taste will be lowered by oxidation during the rice rice warming. On the other hand, if this range is exceeded, the taste of the cooked rice may be lowered due to the oily taste of vitamin E itself.

  The oil and fat composition described above may be dropped in a rice cooker while still in a liquid state, but if it is enclosed in an edible wrapping material such as gelatin, an oil and fat capsule for cooked rice that is easy to handle can be obtained.

  The oil and fat composition for cooked rice according to the present invention contains brown rice germ oil, perilla oil or linseed oil, so that it has excellent taste and is useful for maintaining health. It becomes possible to prevent effectively the fall of the taste during heat retention.

Examples of the present invention will be specifically described below, but the present invention is not limited thereto.
[Preparation of oil and fat capsules for cooked rice]
Six types of cooked oil and fat capsules having the composition shown in Table 1 were prepared. As the oil and fat capsules for cooked rice , brown rice germ and perilla oil were used as fats and oils, and these were used alone or in combination to prepare four types of capsules (Samples 1 to 4). As a comparative material, rapeseed oil or cottonseed oil was used as fats and oils, and two types of capsules were prepared (Samples 5 to 6). All of these capsules used 4000 mg as the contents, and this was enclosed in 500 mg of gelatin shell.

[Evaluation of oil capsule]
After washing 2 rice, put it in a rice cooker, add water to it, adjust it so that the total of water and rice is 800 g, add 1 above-mentioned rice oil fat capsule to there and cook rice Got. The cooked rice was eaten twice by a total of 10 panelists immediately after cooking and after being kept warm for 10 hours after cooking, and the average value was determined. The evaluation criteria for oily taste are as follows.
(Evaluation criteria for taste)
5: No oily taste, very delicious 4: No oily taste, delicious 3: Normal 2: Oily and slightly tasteless 1: Oily and tasteless

[Evaluation results]
The evaluation results are shown in Table 1. According to this result, samples 1 and 2 using brown rice germ oil and perilla oil alone are superior in taste immediately after cooking compared to samples 5 and 6 using rapeseed oil and cottonseed oil respectively. I understand. However, for sample 2 blended with perilla oil, since perilla oil is easily oxidized, the taste after 10 hours has decreased to the same level as samples 5 and 6.

  On the other hand, the sample 3 using both brown rice germ oil and perilla oil has a taste of 4.9 immediately after cooking, which is higher than that of the samples 1 and 2 used alone, and 10 It can be seen that even after the passage of time, a good taste is maintained as compared to Sample 2.

For sample 4 using the oil capsule for cooked rice according to the present invention in which brown rice germ oil and perilla oil are used together and vitamin E is further added thereto, the taste immediately after cooking is equivalent to that of sample 3, and for 10 hours. It was confirmed that the taste after the lapse of time was better than that of Sample 3. Moreover, the n-6 / n-3 ratio in Samples 3 and 4 is 3.4: 1, which can provide a fat composition useful for maintaining health.

Claims (3)

And vitamin E, rice fats composition characterized by containing a perilla oil and / or linseed oil. An oil / fat composition for cooked rice comprising vitamin E, brown rice germ oil, perilla oil and / or linseed oil. Rice fats capsules a fat composition formed by sealing the edible encapsulation material according to claim 1 or 2.