JPH07274859A - Fats and oils composition for cooking boiled rice - Google Patents

Abstract

PURPOSE:To obtain the composition free from causing reduction of the visual appearance, e.g. in boiling rice and capable of improving its flavor and workability in cooking by dissolving an aqueous ethanol solution-treated lecithin, a fatty acid monoglyceride and a specified ester in edible fats and oils. CONSTITUTION:This composition is obtained by dissolving (A) preferably 0.01 to 10wt.% lecithin treated with 20 to 80wt.%, preferably 45 to 80wt.% aqueous ethanol solution, (B) preferably 1 to 350wt.% (based on phospholipid in lecithin) fatty acid monoglyceride (preferably containing >=90wt.% unsaturated fatty acid having two or more C-C double bonds) and (C) preferably 20 to 500wt.% (based on phospholipid in lecithin) polyglycerin-condensed ricinolic acid ester in edible fats and oils. In addition, the mixture ratio of the component (B) to the component (C) is preferably 1:8 to 7:2.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for cooking cooked rice which can improve the taste and workability of cooked rice without damaging the appearance of cooked rice during cooking or seasoning. The effect of the product of the present invention is exhibited in all cooked rice regardless of domestic rice (short grain rice) and foreign rice (medium / long grain rice).

[0002]

2. Description of the Related Art Conventionally, in order to improve the taste (stickiness, aroma, softness, luster) and the like of cooked rice, and to improve workability when processing cooked rice for commercial use (separation of pot, separation of mold, etc.), A method of adding edible oil and fat when cooking rice (Japanese Patent Laid-Open No. 56-68366,
JP-A-61-29261 and JP-A-1-262762) have been reported. However, in that case, the edible fats and oils are not evenly distributed throughout the rice cooker, and the adhesion of the edible fats and oils to the cooked cooked rice is extremely uneven.Therefore, the lecithin should be added to the edible fats and oils to increase the dispersibility in water. A method of adding an emulsifier such as JP-A-3-175937 or a method of using an O / W type emulsion (JP-A-60-49754, JP-A-1-262762) has been reported.

However, according to the experiments conducted by the present inventors, the method of adding lecithin causes a problem that the cooked rice is colored brown when the cooked rice is kept warm for a long time, which significantly impairs the appearance of cooked rice. There is. In addition, the method using an emulsion has the problems that it is difficult to maintain hygiene and storability and it is costly, and at present, a sufficient oil and fat composition for cooking rice has not been obtained.

[0004]

DISCLOSURE OF THE INVENTION The present invention aims to maintain the appearance of cooked rice without coloring it brown even when the cooked rice is kept warm for a long time, and to improve the taste of the cooked rice (stickiness, aroma, softness, luster) and the like. An object of the present invention is to provide an oil and fat composition for cooking cooked rice, which has the same effect as that of the conventional method in the improvement and the workability in processing cooked rice for commercial use (separation from the pot, separation from the mold, etc.).

[0005]

Means for Solving the Problems As a result of intensive studies conducted by the present inventors, the edible oil and fat obtained by adding lecithin which has been subjected to a specific treatment and fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester has the above-mentioned object. I found that I can achieve. The present invention has been completed based on such findings, and is a cooking oil and fat prepared by dissolving lecithin treated with an aqueous ethanol solution of 20 to 80% by weight and fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester in cooking oil and fat. It is a composition.

The lecithin as used herein is obtained from animal seeds such as oil seeds such as soybeans and rapeseed or egg yolks, the main component of which is a general term for acylglyceride-type phospholipids.
It refers to one that is usually used in the field of food additives and the like, and does not refer to the chemical name phosphatidylcholine. As the raw material of lecithin used in the present invention, there are oil dregs (soybean oil dregs, rapeseed oil dregs, corn oil dregs, cottonseed oil dregs, etc.) generated during vegetable oil refining, or egg yolk, and pasty lecithin obtained from these, Either fractional lecithin obtained by solvent fractionation or enzyme-treated lecithin obtained by enzyme treatment may be used.

To these raw materials, an aqueous solution of 20 to 80% by weight of ethanol is added and washed by stirring.
If the ethanol concentration of the aqueous ethanol solution is less than 20% by weight, emulsification occurs during the treatment, which is not preferable. Also, 8
When it exceeds 0% by weight, the composition of lecithin after treatment is changed and the sugar component contained in lecithin is insufficiently removed, resulting in poor coloration-preventing effect of cooked rice.
The ethanol concentration of the aqueous ethanol solution is 45-80.
It is more preferable that the content is wt%. The amount of the aqueous ethanol solution to be added may be approximately equal to 10 times the amount of the raw material to be treated, and the stirring operation may be any of blade stirring, homomixer and line mixer. Then, the supernatant ethanol phase is discarded by decantation with an apparatus or centrifugation.

This operation can obtain the desired lecithin once, but if it is performed twice or more, lecithin having a lower sugar content can be obtained. The water-ethanol remaining after the washing operation is removed. This can be easily performed as it is under reduced pressure or by forming a thin film. It is desirable that this operation is performed at a temperature as low as possible, for example, 60 ° C. or lower.

The fatty acid monoglyceride referred to in the present invention is an ester in which a fatty acid is bonded to one of the three hydroxyl groups of glycerin. As the fatty acid monoglyceride used in the present invention, for example, monoglyceride containing 90% or more of unsaturated fatty acid having two or more carbon-carbon double bonds such as linoleic acid is preferable. Generally, cottonseed oil, sunflower oil, safflower are used. Those using fatty acids such as oil are easily available. Such monoglyceride is commercially available as high-purity distilled monoglyceride. In addition, polyglycerin condensed ricinoleic acid ester is obtained by polymerizing 2 to 10 glycerin and 3 to 5 ricinoleic acid derived from castor oil, which is an unsaturated fatty acid having 18 carbon atoms and one hydroxyl group. It is an ester composed of individually condensed polyricinoleic acid.

The above-mentioned treatment with the aqueous ethanol solution reduces the sugar content in lecithin. The sugar content in lecithin is preferably 0.01% by weight or less. If the amount is larger than this amount, the effects of the present invention described below may not be sufficiently exhibited. The amount of lecithin treated with an aqueous solution of ethanol and the amount of the above emulsifier used is 0.01 to 10% by weight of edible oil and fat, lecithin is 1 to 350% by weight of phospholipids in lecithin, and polyglycerin condensed ricinol. Acid ester is also 20-500
It is desirable that the content is% by weight, and although the effect is recognized outside this range, it may precipitate without being stably dissolved in the edible oil and fat, which may lead to the situation that only the edible oil and fat is added to the cooked rice at the stage of use. Therefore, the object of the invention may not be achieved as a result.

In addition, when the above three components are individually added to the edible oil and fat, although the effect is recognized, the lecithin and the fatty acid monoglyceride are not stably dissolved in the edible oil and fat and are precipitated, resulting in the above situation.
Further, the polyglycerin condensed ricinoleic acid ester alone is not preferable because it has a strong odor. Even when two of the above-mentioned three components are added to the edible oil and fat, the same results as described above are shown, so that the object of the invention is not achieved. The most desirable composition is 30 to 350% by weight of fatty acid monoglyceride and 50 to 4 of polyglycerin condensed ricinoleic acid ester based on the weight of phospholipid in lecithin.
50% by weight, and the amount ratio of fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester is 1: 8 to
This is the case when the ratio is 6: 3.

Edible oils and fats to which the above lecithin and these emulsifiers are added include olive oil, coconut oil, rapeseed oil,
One or a blend of two or more edible vegetable oils such as corn oil, soybean oil, rice bran oil, rice oil, safflower oil, cottonseed oil, sunflower oil, wheat germ oil, palm oil, peanut oil, sesame oil, and linseed oil. Alternatively, animal fats and oils such as beef tallow, lard, and fish oil may be blended alone or in combination of two or more, and further, blends of two or more of the aforementioned vegetable oils and animal fats and oils may be used.

[0013]

【Example】

Example 1 Paste lecithin in corn salad oil (Nisshin Oil Co., Ltd.)
Product name: Lecithin DX. The same shall apply hereinafter), or the above-mentioned pasty lecithin is washed with three times its volume of 65% ethanol aqueous solution three times, and then dried to obtain lecithin in which 0.5, 1 and 3% are added as phospholipids, respectively. , Fatty acid monoglyceride (manufactured by Riken Vitamin Co., Ltd., trade name: Emergy MU) and polyglycerin condensed ricinoleic acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: SY Glister CR310) were added at the ratios shown in Table 1. 60
Each sample was prepared by melting at 0 ° C.

[0014]

[Table 1] * Indicates the amount added as phospholipid.

Example 2 Each sample obtained in Example 1 was stored in an incubator at 80 ° C., and the coloring degree after 6 and 12 hours was compared by a Gardner colorimeter. The results are shown in Table 2. It should be noted that the numerical value of the Gardner colorimetric value is higher as the coloring is deeper.

[0016]

[Table 2]

Example 3 Each sample obtained in Example 1 was used as raw rice (domestic rice).
2% (9g) is added to 450g, and cooked rice is
The degree of coloring after heat retention in the rice cooker for 6 to 12 hours was compared by a color difference meter. The results are shown in Table 3. The color difference meter is
ND-300A manufactured by Nippon Denshoku Industries Co., Ltd. was used.

[0018]

[Table 3] * 1, 2, 3 L: brightness, a: red-green direction, b: yellow-blue direction (same below)

Example 4 The same experiment as in Example 3 was carried out using foreign rice (US rice 40%:
30% Chinese rice: 30% Thai rice blend). The results are shown in Table 4.

[0020]

[Table 4]

Example 5 Domestic rice cooked by adding sample No. 2, 3, 5 or 6 in Table 1 of Example 1 as in Example 3 and 250 g of domestic rice cooked without addition were added. After cooling to room temperature, fried rice cooked with 2.5 g of corn salad oil was subjected to a sensory test by a 15-person specialized panel on rice loosening (easiness of frying), appearance, texture, and flavor when cooking. Conducted and evaluated. The results are shown in Table 5.
The numbers in the table are “1: Excellent, 2: Good, 3: Good,” for each panel.
The average value of the scores given on the scale of "4: Impossible" is rounded off.

[0022]

[Table 5]

Example 6 A sample of Table 1 of Example 1 was added to 300 g of raw rice (domestic rice).
After adding 1% (3g) of No. 2, 3, 5 or 6 and stir-fry cooking, 2% of the same samples used for stir-fry cooking were added and cooked pilaf and cooked rice (domestic rice 3 g of corn salad oil was added to 300 g of rice, and the appearance, texture and flavor of the cooked pilaf cooked by stir-frying and then cooked without adding oils and fats were subjected to a sensory test by a panel of 15 persons for evaluation. The result is the fifth
Shown in the table. The method of calculating the numbers in the table is the same as in Table 5.

[0024]

[Table 6]

[0025]

EFFECTS OF THE INVENTION By using the oil and fat composition for cooking cooked rice of the present invention, the cooked rice is not colored brown even under a long-term heat-retaining state, and the taste of cooked rice (stickiness, aroma) is not deteriorated. , Softness, luster, etc., and workability when processing cooked rice for commercial use (separation of pot, mold release, etc.), the same effect as the conventional method, domestic rice (short grain rice), It can be used for all kinds of cooked rice regardless of foreign rice (medium / long grain rice). Further, the same effect can be seen when the present invention product is used for cooked rice or pilaf, and further, when the cooked rice cooked using the present invention product is used for stir-fry cooking such as fried rice, loosening of rice grains occurs. It is easy to cook well, has a smooth texture, and has a good flavor.

Claims (6)

[Claims] 1. An oil and fat composition for cooking rice, which is obtained by dissolving lecithin treated with an aqueous ethanol solution of 20 to 80% by weight, fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester in edible oil and fat. 2. A lecithin treated with the aqueous ethanol solution according to claim 1, wherein the lecithin has a sugar content of 0.01% by weight or less. 3. The amount of lecithin added to edible oil and fat is 0.01 to 10% by weight, the fatty acid monoglyceride is 1 to 350% by weight based on the weight of phospholipid in lecithin, and the polyglycerin condensed ricinoleic acid ester is phosphorus in lecithin. The oil and fat composition for cooking cooked rice according to claim 1, which is 20 to 500% by weight based on the weight of the lipid. 4. The oil and fat composition for cooking cooked rice according to claim 1, wherein the compounding ratio of the fatty acid monoglyceride and the polyglycerin condensed ricinoleic acid ester is 1: 8 to 7: 2. 5. The oil and fat composition for cooking rice according to claim 1, wherein the fatty acid monoglyceride contains 90% or more of unsaturated fatty acids having two or more carbon-carbon double bonds. 6. The oil and fat composition for cooking rice according to claim 1, wherein the polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin having a degree of polymerization of 2 or more and 10 or less and a condensate of ricinoleic acid.