WO2012132079A1 - Composition d'huile et de graisse pour la cuisson du riz - Google Patents

Composition d'huile et de graisse pour la cuisson du riz Download PDF

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Publication number
WO2012132079A1
WO2012132079A1 PCT/JP2011/074216 JP2011074216W WO2012132079A1 WO 2012132079 A1 WO2012132079 A1 WO 2012132079A1 JP 2011074216 W JP2011074216 W JP 2011074216W WO 2012132079 A1 WO2012132079 A1 WO 2012132079A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
rice
parts
emulsifier
fatty acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2011/074216
Other languages
English (en)
Japanese (ja)
Inventor
孝宏 岡田
朋子 小澤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Priority to JP2012505913A priority Critical patent/JP4980501B1/ja
Priority to CN201180059132.6A priority patent/CN103260420B/zh
Publication of WO2012132079A1 publication Critical patent/WO2012132079A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil

Definitions

  • the present invention is not only intended to improve the gloss, looseness, and flavor of rice immediately after cooking by adding it during rice cooking, but also reduces the looseness, gloss and flavor of the rice after storage at low temperatures for a long time. Further, the present invention relates to an oil / fat composition for cooking rice which has less looseness, gloss and flavor deterioration after reheating.
  • Patent Document 1 polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and lecithin
  • Patent Document 2 polyglycerin condensed ricinoleic acid ester and monoglycerin fatty acid esters, citrate monoglycerin
  • Patent Document 3 is a method of blending one or more selected from fatty acid esters, diacetyltartaric acid monoglycerin fatty acid esters, sucrose fatty acid esters and polyglycerin fatty acid esters having oleic acid as a main constituent fatty acid
  • JP 2011-50301 A Japanese Patent No. 3995140 Japanese Patent Laid-Open No. 3-175940
  • the object of the present invention is not only to improve the gloss, looseness, and flavor of cooked rice immediately after cooking, but also to improve the looseness, gloss and flavor of rice after long-term storage at low temperatures.
  • An object of the present invention is to provide an oil and fat composition for cooking rice that has little deterioration and can reduce the looseness, gloss and flavor of the rice after reheating.
  • emulsifiers (D) specific glycerin monofatty acid esters, emulsifiers (E) and specific sorbitan fatty acid esters, emulsifiers (A) and emulsifiers (B) include one or two of emulsifiers (C) to (E).
  • Rice cooked by adding a small amount of an oil and fat composition containing a specific amount of emulsifiers combined with a specific amount of each kind is found to have less gloss and flavor deterioration even when stored for a long time at low temperatures and reheated. It came to complete. That is, according to the first aspect of the present invention, the following emulsifier (A) is 3.0 to 5.0 parts by weight and the emulsifier (B) is 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. Furthermore, it is an oil and fat composition for rice cooking in which 0.5 to 2.0 parts by weight of one or more emulsifiers (C) to (E) is blended.
  • the second aspect of the present invention is rice cooked by adding 0.1 to 0.5 parts by weight of the oil and fat composition for rice cooking described in the first aspect to 100 parts by weight of polished rice.
  • the third aspect of the present invention is a processed food obtained by processing the rice described in the second aspect.
  • rice is produced by adding 0.1 to 0.5 parts by weight of the oil and fat composition for rice cooking according to the first aspect to 100 parts by weight of polished rice and cooking. This is a method for producing rice.
  • the oil and fat composition for rice cooking of the present invention comprises an emulsifier (A) a specific polyglycerin condensed ricinoleic acid ester, an emulsifier (B) a specific sucrose fatty acid ester, an emulsifier (C) a specific polyglycerin fatty acid ester, an emulsifier ( D) Among glycerin monofatty acid esters and emulsifiers (E) and specific sorbitan fatty acid esters, emulsifier (A) and emulsifier (B) are identified as one or more of emulsifiers (C) to (E). It is characterized by blending an emulsifier in a combined amount.
  • the liquid fat used in the present invention is liquid at 5 ° C. and is produced from a vegetable raw material. Specifically, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut Oil, olive oil, sesame oil and the like. Moreover, liquid oil obtained by fractionating the fat and oil containing a solid component near freezing point, for example, fractionated oils, such as palm oil, coconut oil, and hydrogenated oil, can also be used. Furthermore, fats and oils obtained by transesterification of the above-mentioned vegetable fats and oils or a mixture of two or more kinds of oils, or liquid oils obtained by fractionating them as necessary can be used in the same manner.
  • the emulsifier (A) polyglycerin condensed ricinoleic acid ester used in the present invention is an ester of polyglycerin having a degree of glycerin polymerization of 6 or more and 8 or less and condensed ricinoleic acid, preferably polyglycerin having a degree of glycerin polymerization of 6 and condensed ricinolein.
  • the content in the oil and fat composition for cooking rice is 3 to 5 parts by weight, preferably 3 to 4 parts by weight, more preferably 3 to 3 parts by weight with respect to 100 parts by weight of the liquid fat. 5 parts by weight.
  • the emulsifier (B) sucrose fatty acid ester used in the present invention is an ester of a monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sucrose, preferably a monovalent unsaturated fatty acid having 18 carbon atoms and sucrose.
  • the content in the oil and fat composition for cooking rice is 0.5 to 2 parts by weight, preferably 0.5 to 1.5 parts by weight, more preferably 100 parts by weight of the liquid fat and oil. 0.5 to 1.0 part by weight.
  • the emulsifier (C) polyglycerol fatty acid ester used in the present invention is an ester of a polyglycerol having a glycerol polymerization degree of 4 or more and 10 or less and a monovalent unsaturated fatty acid having 18 to 22 carbon atoms, preferably glycerol polymerization. It is an ester of polyglycerol having a degree of 5 or more and 10 or less and a monovalent unsaturated fatty acid having 18 carbon atoms.
  • the emulsifier (D) glycerin monofatty acid ester used in the present invention is an ester of glycerin and a fatty acid having a saturated fatty acid content of 15% by weight or less in all constituent fatty acids.
  • the emulsifier (E) sorbitan fatty acid ester used in the present invention is an ester of a monovalent unsaturated fatty acid having 18 to 22 carbon atoms and sorbitan, preferably a monovalent unsaturated fatty acid having 18 carbon atoms and sorbitan. Ester.
  • the total amount of the emulsifiers (C) to (E) used in the present invention is 0.5 to 2.0 parts by weight, preferably 0.5 to 1.5 parts by weight per 100 parts by weight of the liquid fat. Part by weight, more preferably 0.5 to 1.0 part by weight.
  • the emulsifier (A) is 3.0 to 5.0 parts by weight with respect to 100 parts by weight of the liquid oil and fat
  • the emulsifier (B) is 100 parts by weight of the liquid oil and fat.
  • an oil / fat composition added in a combination of 0.5 to 2.0 parts by weight and an emulsifier (C) in an amount of 0.5 to 2.0 parts by weight with respect to 100 parts by weight of the liquid oil / fat. is there.
  • an emulsifier (A) is 3.0 to 5.0 weight part with respect to 100 weight part of liquid fats and oils
  • an emulsifier (B) is 100 weight parts of liquid fats and oils.
  • the fat composition added in a combination of 0.5 parts by weight to 2.0 parts by weight and 0.5 parts by weight to 2.0 parts by weight of the emulsifier (D) with respect to 100 parts by weight of the liquid fat. It is a thing.
  • an emulsifier (A) is 3.0 to 5.0 weight part with respect to 100 weight part of liquid fats and oils
  • an emulsifier (B) is 100 weight parts of liquid fats and oils.
  • the fat composition added in a combination of 0.5 parts by weight to 2.0 parts by weight with respect to 100 parts by weight and the emulsifier (E) from 0.5 parts by weight to 2.0 parts by weight with respect to 100 parts by weight of the liquid fat. It is a thing.
  • the total amount of the emulsifiers (A) to (E) used in the present invention is preferably 4 to 9 parts by weight, preferably 4 to 8 parts by weight, based on 100 parts by weight of the liquid fat. Is more preferable, and 4.5 to 7.5 parts by weight is most preferable.
  • the method for producing the oil composition for cooking rice according to the present invention is not particularly limited, and can usually be produced by stirring and dissolving each emulsifier in liquid oil. Although it is possible to increase the temperature in order to increase the solubility at the time of dissolution, it is preferable to dissolve at a temperature of 90 ° C. or less in order to prevent deterioration of the oil composition for cooking rice. In particular, it is more preferable to dissolve at 70 ° C to 80 ° C.
  • the oil-fat composition for rice cooking of the present invention is 0.1 to 0.5 parts by weight, preferably 0.1 to 0.4 parts by weight, more preferably 0.2 to 0.4 parts by weight with respect to 100 parts by weight of polished rice.
  • Cooked rice can be processed to produce processed foods such as rice balls.
  • Examples 1 to 10 and Comparative Examples 1 to 4 Corn oil was used as the liquid oil, and the oil compositions for cooking rice of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared according to the formulations shown in Tables 1 and 2.
  • Evaluation method for reheating rice (24 hours later) About 40 g was packed into a round rice ball molding machine so as not to crush the rice grains obtained by the above rice cooking method, and rice balls were formed. Place the obtained rice ball on an aluminum cup, measure the weight, put it in a side dish pack, cover it, remove the rice ball stored in a 5 ° C thermostatic bath after 24 hours, reheat it in a 500 W microwave oven for 1 minute, Evaluation was carried out by the following four evaluation standards by four expert panelists. Tables 3 and 4 show the consensus results of the expert panelists. In addition, the evaluation result of the rice of Comparative Example 5 was x.
  • Tables 5 and 6 show the consensus results of the expert panelists.
  • the evaluation result of the rice of Comparative Example 5 was x.
  • processed foods such as rice or rice balls that retain the looseness, gloss, and flavor even when reheated after being cooked for a long time after cooking can be provided.
  • rice it is possible to easily provide various processed foods with little looseness, flavor and appearance deterioration at homes, lunch boxes, convenience stores and other retail stores.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention concerne une composition d'huile et de graisse pour la cuisson du riz avec laquelle, par addition d'une petite quantité au riz poli, il est non seulement possible d'augmenter l'éclat du riz, la séparation des grains, et la saveur immédiatement après la cuisson, mais aussi de minimiser la détérioration de la séparation des grains, de l'éclat, et de la saveur du riz cuit après un stockage à long terme à une température basse et de minimiser la détérioration de la séparation des grains, de l'éclat, et de la saveur du riz cuit après réchauffage. La composition d'huile et de graisse pour la cuisson du riz est obtenue en ajoutant, par 100 parties d'huile et de graisse liquides, 3,0 à 5,0 parties en poids d'un ester d'acide ricinoléique condensé de polyglycérine spécifique en tant qu'émulsifiant (A), 0,5 à 2,0 parties en poids d'un ester d'acide gras de sucrose spécifique en tant qu'émulsifiant (B), et en outre, 0,5 à 2,0 parties en poids d'un, deux ou plus de deux sélectionnés dans le groupe constitué d'un ester d'acide gras de polyglycérine spécifique en tant qu'émulsifiant (C), un ester de monoacide gras de glycérine spécifique en tant qu'émulsifiant (D), et un ester d'acide gras de sorbitan spécifique en tant qu'émulsifiant (E).
PCT/JP2011/074216 2011-03-30 2011-10-20 Composition d'huile et de graisse pour la cuisson du riz Ceased WO2012132079A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2012505913A JP4980501B1 (ja) 2011-03-30 2011-10-20 炊飯用油脂組成物
CN201180059132.6A CN103260420B (zh) 2011-03-30 2011-10-20 一种煮饭用油脂组合物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011-074524 2011-03-30
JP2011074524 2011-03-30

Publications (1)

Publication Number Publication Date
WO2012132079A1 true WO2012132079A1 (fr) 2012-10-04

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PCT/JP2011/074216 Ceased WO2012132079A1 (fr) 2011-03-30 2011-10-20 Composition d'huile et de graisse pour la cuisson du riz

Country Status (4)

Country Link
JP (1) JP4980501B1 (fr)
CN (1) CN103260420B (fr)
TW (1) TWI429402B (fr)
WO (1) WO2012132079A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014138578A (ja) * 2012-12-19 2014-07-31 Nisshin Oillio Group Ltd 炊飯用油脂組成物、ご飯及びその製造方法、並びに加工食品
JP2014209887A (ja) * 2013-04-19 2014-11-13 日清オイリオグループ株式会社 炊飯用油脂組成物、ご飯及びその製造方法、並びに加工食品
JP2015192658A (ja) * 2014-03-19 2015-11-05 理研ビタミン株式会社 米飯用品質改良剤
JP2017153472A (ja) * 2016-02-29 2017-09-07 株式会社Ｊ−オイルミルズ 炊飯用油脂組成物及び米飯類の製造方法
JP2018134001A (ja) * 2017-02-20 2018-08-30 株式会社Ｊ−オイルミルズ 炊飯用油脂組成物
JP2019058086A (ja) * 2017-09-25 2019-04-18 日清オイリオグループ株式会社 炊飯用油脂組成物
JP2019129731A (ja) * 2018-01-29 2019-08-08 日清オイリオグループ株式会社 炊飯用油脂組成物、飯類、及び飯類の製造方法
JP2021151225A (ja) * 2020-03-19 2021-09-30 日清オイリオグループ株式会社 艶だし剤及び食品の艶だし方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103875828B (zh) * 2012-12-19 2018-12-21 日清奥利友集团株式会社 煮饭用油脂组合物、米饭及其制造方法、以及加工食品
JP6925701B2 (ja) * 2017-01-04 2021-08-25 日清オイリオグループ株式会社 炊飯用油脂組成物、飯類、及び飯類の製造方法
JP7797077B2 (ja) * 2021-10-12 2026-01-13 日清オイリオグループ株式会社 炊飯用油脂組成物、飯類、及び飯類の製造方法

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JPH0220247A (ja) * 1988-07-06 1990-01-23 Dai Ichi Kogyo Seiyaku Co Ltd 高水分含有油中水型乳化剤
JPH03175940A (ja) * 1989-09-28 1991-07-31 Nippon Oil & Fats Co Ltd 米飯類用油脂
JPH11155484A (ja) * 1997-12-03 1999-06-15 Dai Ichi Kogyo Seiyaku Co Ltd 炊飯用油脂組成物
JP2001017100A (ja) * 1999-07-06 2001-01-23 Ajinomoto Co Inc 米飯類用油脂組成物及びそれを含む米飯類等
JP2001161266A (ja) * 1999-10-01 2001-06-19 Showa Sangyo Co Ltd 炊飯用油脂組成物
JP2003339317A (ja) * 2002-05-23 2003-12-02 Honen Corp 炊飯用油脂組成物
JP2004283031A (ja) * 2003-03-20 2004-10-14 Nof Corp 米飯改質用油脂組成物

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JPS59130527A (ja) * 1983-01-17 1984-07-27 Asahi Denka Kogyo Kk 流動状油中水型乳化油脂組成物の製造法
JPS6091939A (ja) * 1983-10-24 1985-05-23 Yoshihara Seiyu Kk 調理用油脂製品の製造法
JPS61119137A (ja) * 1984-11-14 1986-06-06 Asahi Denka Kogyo Kk ロ−ルイン用マ−ガリンの製造法
JPH069462B2 (ja) * 1985-05-27 1994-02-09 日本油脂株式会社 流動状マ−ガリン

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0220247A (ja) * 1988-07-06 1990-01-23 Dai Ichi Kogyo Seiyaku Co Ltd 高水分含有油中水型乳化剤
JPH03175940A (ja) * 1989-09-28 1991-07-31 Nippon Oil & Fats Co Ltd 米飯類用油脂
JPH11155484A (ja) * 1997-12-03 1999-06-15 Dai Ichi Kogyo Seiyaku Co Ltd 炊飯用油脂組成物
JP2001017100A (ja) * 1999-07-06 2001-01-23 Ajinomoto Co Inc 米飯類用油脂組成物及びそれを含む米飯類等
JP2001161266A (ja) * 1999-10-01 2001-06-19 Showa Sangyo Co Ltd 炊飯用油脂組成物
JP2003339317A (ja) * 2002-05-23 2003-12-02 Honen Corp 炊飯用油脂組成物
JP2004283031A (ja) * 2003-03-20 2004-10-14 Nof Corp 米飯改質用油脂組成物

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014138578A (ja) * 2012-12-19 2014-07-31 Nisshin Oillio Group Ltd 炊飯用油脂組成物、ご飯及びその製造方法、並びに加工食品
JP2014209887A (ja) * 2013-04-19 2014-11-13 日清オイリオグループ株式会社 炊飯用油脂組成物、ご飯及びその製造方法、並びに加工食品
JP2015192658A (ja) * 2014-03-19 2015-11-05 理研ビタミン株式会社 米飯用品質改良剤
JP6996852B2 (ja) 2016-02-29 2022-01-17 株式会社Ｊ－オイルミルズ 炊飯用油脂組成物及び米飯類の製造方法
JP2017153472A (ja) * 2016-02-29 2017-09-07 株式会社Ｊ−オイルミルズ 炊飯用油脂組成物及び米飯類の製造方法
JP2018134001A (ja) * 2017-02-20 2018-08-30 株式会社Ｊ−オイルミルズ 炊飯用油脂組成物
JP6996851B2 (ja) 2017-02-20 2022-01-17 株式会社Ｊ－オイルミルズ 炊飯用油脂組成物
JP2019058086A (ja) * 2017-09-25 2019-04-18 日清オイリオグループ株式会社 炊飯用油脂組成物
JP7254439B2 (ja) 2017-09-25 2023-04-10 日清オイリオグループ株式会社 炊飯用油脂組成物
JP2019129731A (ja) * 2018-01-29 2019-08-08 日清オイリオグループ株式会社 炊飯用油脂組成物、飯類、及び飯類の製造方法
JP7427354B2 (ja) 2018-01-29 2024-02-05 日清オイリオグループ株式会社 炊飯用油脂組成物、飯類、及び飯類の製造方法
JP2021151225A (ja) * 2020-03-19 2021-09-30 日清オイリオグループ株式会社 艶だし剤及び食品の艶だし方法
JP7653811B2 (ja) 2020-03-19 2025-03-31 日清オイリオグループ株式会社 艶だし剤及び食品の艶だし方法

Also Published As

Publication number Publication date
CN103260420A (zh) 2013-08-21
TW201238491A (en) 2012-10-01
JP4980501B1 (ja) 2012-07-18
JPWO2012132079A1 (ja) 2014-07-24
CN103260420B (zh) 2015-04-01
TWI429402B (zh) 2014-03-11

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