JP2015228844A - Production method of fried processed rice - Google Patents
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Abstract
Description
本発明は、炒め加工米飯類の製造方法に関する。 The present invention relates to a method for producing stir-fried cooked rice.
チャーハンは、炊飯した米飯と具材や調味料とともにフライパン等で加熱することで製造される炒め加工米飯類のひとつである。中華料理店等の専門店のチャーハンは、加熱時に米飯の水分を飛ばすことで、パラっとした食感とともに均一な味付けがなされている。一方、家庭等の場合、火力不十分等のため、米飯粒同士が結着し、充分な食感や均一な味付けがなされていないという問題があった。 Fried rice is one of stir-fried cooked rice that is produced by heating it in a frying pan with cooked rice and ingredients and seasonings. The fried rice of specialty stores such as Chinese restaurants are seasoned with a uniform texture by removing moisture from the cooked rice during heating. On the other hand, in the case of homes and the like, there is a problem that the cooked rice grains are bound to each other due to insufficient thermal power and the like, and a sufficient texture and uniform seasoning are not achieved.
また、近年、コンビニエンスストア等では、チャーハン等の炒め加工米飯類が販売されるようになった。しかしながら、チャーハン等を大量に一度で調理製造するため、家庭等の場合と同様の問題に加え、さらに、炒め調理装置の焦げ付きが作業性の点で大きな問題となっている。 In recent years, fried rice such as fried rice has been sold at convenience stores and the like. However, since fried rice and the like are cooked and manufactured in large quantities at once, in addition to the same problems as in homes and the like, the scorching of the stir-fry cooking apparatus is a major problem in terms of workability.
このような問題を解決するために、特許文献1(特開2011−50301)には、炒飯用米飯を製造するにあたり、米飯の炊飯工程に、HLB値が3.0以上8.0未満であり、かつ1.0質量%を超え18.0質量%以下の量のポリグリセリン脂肪酸エステル、及び2.0〜15.0質量%の量のレシチンを含む油脂組成物を添加することが開示されている。しかしながら、米飯の炊飯時に添加するため、充分な効果が得られず、また、食感も十分ではなかった。 In order to solve such a problem, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2011-50301), in producing cooked rice for fried rice, the HLB value is 3.0 or more and less than 8.0 in the rice cooking process. And adding an oil and fat composition comprising a polyglycerin fatty acid ester in an amount of more than 1.0% by weight and not more than 18.0% by weight, and lecithin in an amount of 2.0-15.0% by weight. Yes. However, since it is added during cooking of cooked rice, a sufficient effect cannot be obtained, and the texture is not sufficient.
また、特許文献2(特開2003−92987)には、米飯を炊飯する際に用いる炊飯油として、レシチンやポリグリセリン脂肪酸エステルのような乳化剤と風味油脂とを添加した調理用油脂組成物が開示されている。しかしながら、米飯の炊飯時に添加するため、炊飯後の米飯に付与されるほぐれ性が悪化する傾向にあるため、炒め工程時における米飯の作業性を充分に向上させることができず、改善の余地があった。 Moreover, patent document 2 (Unexamined-Japanese-Patent No. 2003-92987) discloses the oil composition for cooking which added the emulsifier and flavor oil and fats, such as a lecithin and a polyglycerol fatty acid ester, as rice cooking oil used when cooking rice. Has been. However, since it is added during cooking of cooked rice, the looseness imparted to cooked rice after cooking is likely to deteriorate, so the workability of cooked rice during the frying process cannot be sufficiently improved, and there is room for improvement. there were.
また、特許文献3(特開平8−89186)には、油脂中にレシチン、グリセリン脂肪酸エステル及び又はポリグリセリン脂肪酸エステル、動植物性ワックスを、各々0.1〜8重量%、0.1〜5重量%、0.1〜5重量%含有することを特徴とする調理用油脂が開示されている。実施例では、米飯に散布して炒めた時の評価をおこなっている。しかしながら、当該発明は、所定量の動物性ワックスを含有することが必須であり(段落0010)、実施例を参酌すると、レシチンとポリグリセリン脂肪酸エステルのみでは、充分な効果が発揮できないことが記載されている(比較例7)。さらに、本願実施例で示したように、前記調理用油脂は、特に、外観と食感の点で充分でなかった。 In Patent Document 3 (Japanese Patent Laid-Open No. 8-89186), lecithin, glycerin fatty acid ester and / or polyglycerin fatty acid ester, and animal and vegetable wax are added in 0.1 to 8% by weight and 0.1 to 5% by weight, respectively. %, 0.1 to 5% by weight is disclosed. In the examples, evaluation is performed when the rice is spread and fried. However, it is essential that the present invention contains a predetermined amount of animal wax (paragraph 0010), and it is described that sufficient effects cannot be exhibited only with lecithin and polyglycerin fatty acid ester, taking into account the examples. (Comparative Example 7). Furthermore, as shown in the Examples of the present application, the cooking oils and fats were not particularly satisfactory in terms of appearance and texture.
このように、従来のチャーハン等の製造方法では、炒め時の作業性の点で十分ではなく、さらに、得られたチャーハン等の外観や喫食時の食感の点でも十分ではなかった。そこで、本発明では、チャーハン等の炒め加工米飯類製造時の炒め工程の作業性向上や外観と喫食時の食感に優れた炒め加工米飯類を得るための製造方法を提供することを目的とする。 Thus, the conventional method for producing fried rice or the like is not sufficient in terms of workability at the time of frying, and further, the appearance of the obtained fried rice or the like and the texture at the time of eating are not sufficient. Therefore, in the present invention, an object is to provide a production method for obtaining a stir-fried cooked rice excellent in workability improvement and appearance and texture at the time of eating at the time of producing a fried rice such as fried rice. To do.
本発明者らは、鋭意研究の結果、炒め加工米飯類の製造方法であって、
レシチンを0.1質量%以上5質量%以下とHLB 4.5〜10の乳化剤を0.3質量%以上7質量%以下、含有する油脂組成物を米飯に添加する工程、および、
前記油脂組成物を添加した前記米飯を加熱する工程、
を含む、前記製造方法により、炒め加工米飯類製造時の炒め工程の作業性が向上するとともに、外観と喫食時の食感に優れた炒め加工米飯類を得ることができることを見出した。
As a result of earnest research, the present inventors are a method for producing stir-fried cooked rice,
Adding 0.1 to 5% by mass of lecithin and 0.3 to 7% by mass of an emulsifier of HLB 4.5 to 10, and adding the fat composition containing the lecithin to the cooked rice; and
Heating the cooked rice to which the oil / fat composition has been added,
In addition to improving the workability of the stir-fry process during the production of stir-fried cooked rice, it has been found that stir-fried cooked rice excellent in appearance and texture during eating can be obtained.
本発明の製造方法によれば、炒め加工米飯類製造時の炒め工程の作業性が向上するとともに、外観と喫食時の食感に優れた炒め加工米飯類を得ることができる。 According to the production method of the present invention, it is possible to obtain stir-fried cooked rice having an improved appearance and texture at the time of eating while improving the workability of the stir-fried process during the production of fried cooked rice.
本発明は、炒め加工米飯類の製造方法であって、
レシチンを0.1質量%以上5質量%以下とHLB 4.5〜10の乳化剤を0.3質量%以上7質量%以下、含有する油脂組成物を米飯に添加する工程、および、
前記油脂組成物を添加した前記米飯を加熱する工程、
を含む、前記製造方法である。
The present invention is a method for producing stir-fried cooked rice,
Adding 0.1 to 5% by mass of lecithin and 0.3 to 7% by mass of an emulsifier of HLB 4.5 to 10, and adding the fat composition containing the lecithin to the cooked rice; and
Heating the cooked rice to which the oil / fat composition has been added,
It is the said manufacturing method containing.
前記乳化剤がポリグリセリン脂肪酸エステルであることが好ましい。 The emulsifier is preferably a polyglycerol fatty acid ester.
前記ポリグリセリン脂肪酸エステルの脂肪酸がオレイン酸であることが好ましい。 The fatty acid of the polyglycerol fatty acid ester is preferably oleic acid.
前記ポリグリセリン脂肪酸エステルの重合度が2以上8以下であることが好ましい。 The polymerization degree of the polyglycerol fatty acid ester is preferably 2 or more and 8 or less.
前記レシチンのホスファチジン酸含量が3質量%以上であることが好ましい。 It is preferable that the phosphatidic acid content of the lecithin is 3% by mass or more.
前記油脂組成物を前記米飯100質量部に対し、0.2質量部以上5質量部以下添加することが好ましい。 It is preferable to add 0.2 to 5 parts by mass of the oil and fat composition to 100 parts by mass of the cooked rice.
前記加熱する温度が120℃以上280℃以下であることが好ましい。 The heating temperature is preferably 120 ° C. or higher and 280 ° C. or lower.
また、本発明は、
レシチンを0.1質量%以上5質量%以下とHLB 4.5〜10の乳化剤を0.3質量%以上7質量%以下、含有する油脂組成物を米飯に添加する工程、および、
前記油脂組成物を添加した前記米飯を加熱する工程、
を含む、製造方法で得られた炒め加工米飯類である。
The present invention also provides:
Adding 0.1 to 5% by mass of lecithin and 0.3 to 7% by mass of an emulsifier of HLB 4.5 to 10, and adding the fat composition containing the lecithin to the cooked rice; and
Heating the cooked rice to which the oil / fat composition has been added,
Fried processed cooked rice obtained by a production method.
本発明の炒め加工米飯類とは、炊飯した米飯をフライパン等で加熱調理した米飯類を意味する。例えば、チャーハン、焼き飯、ドライカレー、チキンを米飯とともに炒めたチキンライス、米飯を炒める際にガーリックで風味をつけたガーリックライス等である。米飯を炒めることにより加熱し、少なくとも加熱前、加熱中、または加熱後に調味し、調理する。好ましくは、米飯以外の他の具材を含むものであり、例えば、チャーハン、焼き飯、ドライカレー、チキンライスである。調理時に、玉ねぎ等の野菜類、豚肉、鶏肉等の肉類、海老等の海鮮類等を加えることができる。また、加熱理調理工程の後、目玉焼き、調理済みの具材等を載せる等をおこなってもよい。 The stir-fried cooked rice of the present invention means cooked rice cooked with a frying pan or the like. For example, fried rice, baked rice, dry curry, chicken rice fried with chicken and rice, garlic flavored with garlic when fried rice, and the like. Cook by cooking rice and season and cook at least before, during or after heating. Preferably, it contains ingredients other than cooked rice, such as fried rice, fried rice, dry curry, and chicken rice. During cooking, vegetables such as onions, meat such as pork and chicken, and seafood such as shrimp can be added. Further, after the heating cooking step, fried eggs, cooked ingredients, etc. may be placed.
また、本発明で使用する米飯には、ひえ、粟、麦などの雑穀類、グルコマンナンやカルシウム、鉄などの栄養機能成分を練りこみ米状に成形加工した米類似物などを含んでいてもよい。 In addition, the cooked rice used in the present invention may include rice grains such as millet, rice bran, wheat, etc., and rice analogues that are kneaded and processed into nutritional functional ingredients such as glucomannan, calcium, and iron. Good.
本発明において用いられるレシチンは、食品または食品添加物の分野で慣用的に用いられているレシチンを総称するものである。大豆、菜種、コーン、ヒマワリ、パーム、落花生などの植物油精製時の副産物(例えば、脱ガム工程で発生する水和物)や卵黄などの粗原料から調製したペースト状のレシチンや、この粗原料を溶剤で分別して得た分画レシチン、それにこの粗原料を酵素処理して得た酵素分解レシチンなど、リン脂質を主成分とした混合物からなるレシチンを使用することができる。なお、このリン脂質とは、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジルセリン、ホスファチジン酸(以下「PA」と略称することもある)や、これらのリゾ体を含むアシルグリセロ型リン脂質を指す。本発明で用いられるレシチンのPA含量は、3質量%以上が好ましく、4質量%以上がより好ましく、6質量%以上がさらに好ましい。PA含量に特に上限はないが、例えば、20質量%以下である。 The lecithin used in the present invention is a generic term for lecithin conventionally used in the field of food or food additives. Paste lecithin prepared from raw materials such as soybean, rapeseed, corn, sunflower, palm, peanut and other by-products (for example, hydrates generated in the degumming process) and egg yolk, etc. Lecithin comprising a mixture mainly composed of phospholipids such as fractionated lecithin obtained by fractionation with a solvent and enzyme-degraded lecithin obtained by subjecting this crude material to an enzyme can be used. The phospholipid refers to phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid (hereinafter sometimes abbreviated as “PA”), and acylglycero-type phospholipids containing these lyso forms. The PA content of the lecithin used in the present invention is preferably 3% by mass or more, more preferably 4% by mass or more, and further preferably 6% by mass or more. Although there is no upper limit in particular in PA content, it is 20 mass% or less, for example.
油脂組成物中の前記レシチンの含量は、0.1質量%以上5質量%以下である。含量の下限は、0.3質量%以上が好ましく、0.4質量%以上がより好ましい。また、含量の上限は、4質量%以下が好ましく、3質量%以下がより好ましい。 The content of the lecithin in the oil / fat composition is 0.1% by mass or more and 5% by mass or less. The lower limit of the content is preferably 0.3% by mass or more, and more preferably 0.4% by mass or more. Further, the upper limit of the content is preferably 4% by mass or less, and more preferably 3% by mass or less.
本発明において用いられる乳化剤のHLBは4.5〜10である。好ましくは4.5〜9であり、より好ましくは4.7〜8.8である。 The HLB of the emulsifier used in the present invention is 4.5-10. Preferably it is 4.5-9, More preferably, it is 4.7-8.8.
油脂組成物中の前記乳化剤の含量は、0.3質量%以上7質量%以下である。含量の下限は、炒め工程の作業性向上と喫食時のほぐれ性に優れた炒め加工米飯類を得る点で、0.5質量%以上が好ましく、1質量%以上がより好ましく、1.5質量%以上がさらに好ましい。また、含量の上限は、6質量%以下が好ましく、5質量%以下がより好ましく、3質量%以下がさらに好ましい。0.3質量%未満では、特に保存後の喫食時の食感が充分でない場合がある。7質量%より多いと、炒め加工米飯類の外観のツヤが弱く、ぼけた感じとなる場合がある。 The content of the emulsifier in the oil / fat composition is 0.3% by mass or more and 7% by mass or less. The lower limit of the content is preferably 0.5% by mass or more, more preferably 1% by mass or more, and more preferably 1.5% by mass in terms of obtaining stir-fried cooked rice excellent in workability improvement in the frying process and unraveling at the time of eating. % Or more is more preferable. Further, the upper limit of the content is preferably 6% by mass or less, more preferably 5% by mass or less, and further preferably 3% by mass or less. If it is less than 0.3 mass%, the texture at the time of eating especially after a preservation | save may not be enough. When it is more than 7% by mass, the gloss of the appearance of the stir-fried cooked rice is weak and may be blurred.
前記乳化剤はポリグリセリン脂肪酸エステルであることが好ましく、さらに、前記ポリグリセリン脂肪酸エステルの脂肪酸はオレイン酸であることが好ましい。ポリグリセリン脂肪酸エステルは、蒸留精製の有無は特に問わないが、炒め工程の作業性向上と喫食時の食感に優れた炒め加工米飯類を得る点で、蒸留精製工程を経たものが好ましい。 The emulsifier is preferably a polyglycerol fatty acid ester, and the fatty acid of the polyglycerol fatty acid ester is preferably oleic acid. The polyglycerin fatty acid ester is not particularly limited in the presence or absence of distillation purification. However, the polyglycerin fatty acid ester is preferably subjected to the distillation purification step in terms of improving the workability of the frying step and obtaining cooked rice with excellent texture during eating.
また、前記ポリグリセリン脂肪酸エステルの重合度は2以上8以下であることが好ましく、2以上6以下であることがより好ましい。炒め工程の作業性向上と喫食時のほぐれ性に優れた炒め加工米飯類を得る点で、最も好ましくはジグリセリン脂肪酸エステル(重合度 2)である。 The degree of polymerization of the polyglycerin fatty acid ester is preferably 2 or more and 8 or less, and more preferably 2 or more and 6 or less. Most preferred is diglycerin fatty acid ester (degree of polymerization 2) in terms of obtaining stir-fried cooked rice excellent in workability improvement in the stir-fry process and unraveling at the time of eating.
本発明で使用される油脂は、その種類には特に限定がなく食用油として用いられるものであればよい。具体例として、大豆油、菜種油、パーム油、コーン油、オリーブ油、ゴマ油、紅花油、ひまわり油、綿実油、米油、落花生油、パーム核油、ヤシ油などの植物油脂並びに牛脂、豚脂等の動物脂、並びにこれらを分別、水素添加、エステル交換等を施した加工油脂の単品又は、これらの二種類以上の混合したものでも良い。作業性の点で、大豆油、菜種油、コーン油、パームオレイン等のヨウ素価が60以上の油脂から選ばれる一種または二種以上を配合した油脂が好ましく、大豆油、菜種油、コーン油、パームオレイン等のヨウ素価が60以上の油脂から選ばれる一種または二種以上の配合量は、好ましくは60質量%以上、より好ましくは80質量%以上、さらに好ましくは90質量%以上であり、上限は特にないが、100質量%以下である。 The type of oil and fat used in the present invention is not particularly limited as long as it is used as an edible oil. Specific examples include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, beef fat, pork fat, etc. Animal fats and processed fats and oils that have been subjected to separation, hydrogenation, transesterification, etc., or a mixture of two or more of these may be used. From the viewpoint of workability, oils and fats containing one or more selected from oils and fats having an iodine value of 60 or more, such as soybean oil, rapeseed oil, corn oil, and palm olein, are preferable. Soybean oil, rapeseed oil, corn oil, and palm olein The blending amount of one or two or more selected from fats and oils having an iodine value of 60 or more is preferably 60% by mass or more, more preferably 80% by mass or more, further preferably 90% by mass or more, and the upper limit is particularly high Although it is not, it is 100 mass% or less.
また、前記油脂組成物中の前記油脂の含量は、好ましくは85質量%以上であり、さらに好ましくは88質量%以上である。油脂含量の上限は、特に限定されないが、レシチン、乳化剤及び油脂の合計が100質量%以下となるようにする。 Moreover, the content of the fat / oil in the fat / oil composition is preferably 85% by mass or more, and more preferably 88% by mass or more. Although the upper limit of fat content is not specifically limited, The sum total of a lecithin, an emulsifier, and fats and oils shall be 100 mass% or less.
前記油脂組成物には、本発明の効果を阻害しない範囲で、通常の油脂に用いられる添加剤が含まれていても良い。具体的には、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムQ、γ-オリザノール、シリコーン、トコフェロール等が挙げられる。 The oil / fat composition may contain additives used for normal oil / fat as long as the effects of the present invention are not impaired. Specifically, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, silicone, tocopherol and the like can be mentioned.
本発明の製造工程について述べる。本発明は、レシチンを0.1質量%以上5質量%以下とHLB 4.5〜10の乳化剤を0.3質量%以上7質量%以下、含有する油脂組成物を米飯に添加する工程、および、
前記油脂組成物を添加した前記米飯を加熱する工程、
を含む。
The manufacturing process of the present invention will be described. The present invention is a step of adding an oil or fat composition containing 0.1 to 5% by mass of lecithin and 0.3 to 7% by mass of an emulsifier of HLB 4.5 to 10, to the cooked rice, and ,
Heating the cooked rice to which the oil / fat composition has been added,
including.
前記油脂組成物を米飯に添加する工程では、炊飯した米飯に油脂組成物を添加、噴霧等することにより、前記油脂組成物が米飯に均一にまぶされるようにする。必要に応じて、米飯を混合する工程を加えてもよい。 In the step of adding the oil / fat composition to the cooked rice, the oil / fat composition is uniformly coated on the cooked rice by adding or spraying the oil / fat composition to the cooked cooked rice. As needed, you may add the process of mixing cooked rice.
前記油脂組成物は、前記米飯100質量部に対し、0.2質量部以上5質量部以下添加することが好ましく、0.5質量部以上3質量部以下であることがより好ましく、0.8質量部以上3質量部以下であることがさらに好ましい。 The oil / fat composition is preferably added in an amount of 0.2 parts by mass or more and 5 parts by mass or less, more preferably 0.5 parts by mass or more and 3 parts by mass or less, with respect to 100 parts by mass of the cooked rice. 0.8 More preferably, it is at least 3 parts by mass.
また、前記米飯は、炊飯後直ぐ(90℃程度)、あるいは、冷却したものを用いることができ、また、冷凍、冷蔵保存したものでも良い。前記油脂組成物は、30℃〜70℃である前記米飯に添加することが好ましい。また、前記油脂組成物を添加した米飯を冷凍、冷蔵保存の工程を経ずに、加熱する工程をおこなうことが好ましい。 The cooked rice can be used immediately after cooking (about 90 ° C.) or cooled, or it can be frozen or refrigerated. The oil / fat composition is preferably added to the cooked rice at 30 ° C to 70 ° C. Moreover, it is preferable to perform the process which heats the cooked rice which added the said oil-fat composition, without passing through the process of freezing and refrigerated storage.
前記油脂組成物を添加した前記米飯を加熱する工程では、フライパン、チャーハン製造機等を用いて加熱する。具体的には、米飯を加熱しながら、混合し、炒める。加熱温度は特に限定されないが、120℃以上280℃以下が好ましい。炒め工程の作業性向上と喫食時のほぐれ性に優れた炒め加工米飯類を得る点で、170℃以上230℃以下がより好ましい。 In the step of heating the cooked rice to which the oil / fat composition has been added, the cooked rice is heated using a frying pan, a fried rice manufacturing machine, or the like. Specifically, the rice is mixed and fried while heating. Although heating temperature is not specifically limited, 120 degreeC or more and 280 degrees C or less are preferable. 170 degreeC or more and 230 degrees C or less are more preferable at the point which obtains the stir-fry processing cooked rice excellent in the workability | operativity of a frying process and the looseness at the time of eating.
前記加熱工程において、フライパン、チャーハン製造機等を使用する際に、通常用いられる炒め用油脂をフライパン等に添加した後、前記米飯を加えてもよい。前記炒め用油脂には、大豆油、菜種油、離型油等を用いることができる。また、本発明で使用する前記油脂組成物を用いてもよい。 In the heating step, when using a frying pan, a fried rice production machine, or the like, after adding a commonly used oil for frying to a frying pan or the like, the cooked rice may be added. Soybean oil, rapeseed oil, mold release oil, etc. can be used for the oil for frying. Moreover, you may use the said fats and oils composition used by this invention.
以下に、本発明の実施例および比較例を示すが、本発明の主旨はこれらに限定されるものではない。なお、%は質量%を意味する。 Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these. In addition,% means the mass%.
実施に際しては、以下のものを使用した。 In the implementation, the following were used.
菜種油(株式会社J−オイルミルズ社製)
大豆油(株式会社J−オイルミルズ社製)
コーン油(株式会社J−オイルミルズ社製)
パームオレイン(ヨウ素価67;株式会社J−オイルミルズ社製)
レシチンA(レシチンAY;株式会社J−オイルミルズ社製、PA含量4.7質量%)
レシチンB(SLP−ホワイト;辻製油株式会社製、PA含量7質量%)
ライスワックス(精製ライスワックスS-100;東亜化成株式会社製)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Corn oil (manufactured by J-Oil Mills Co., Ltd.)
Palm olein (iodine value 67; manufactured by J-Oil Mills)
Lecithin A (lecithin AY; manufactured by J-Oil Mills, Inc., PA content 4.7% by mass)
Lecithin B (SLP-White; manufactured by Sakai Oil Co., Ltd., PA content: 7% by mass)
Rice wax (refined rice wax S-100; manufactured by Toa Kasei Co., Ltd.)
乳化剤は、表1に記載のものを用いた。 The emulsifier described in Table 1 was used.
(油脂組成物の調製)
レシチンおよび乳化剤は、予め、60℃程度に加温した(ただし、レシチンBとPS−3Sは加温せずに使用した)。200ml容量のビーカーにレシチン、乳化剤、ライスワックス、油脂の順に添加した。80℃で5分間攪拌し、油脂組成物を得た。ただし、ライスワックスは溶解しにくいため、ライスワックスを添加したものは85℃でおこなった。
(Preparation of oil and fat composition)
Lecithin and the emulsifier were previously heated to about 60 ° C. (however, lecithin B and PS-3S were used without heating). Lecithin, emulsifier, rice wax, and fat were added in this order to a 200 ml beaker. The mixture was stirred at 80 ° C. for 5 minutes to obtain an oil / fat composition. However, since rice wax was difficult to dissolve, the addition of rice wax was performed at 85 ° C.
(米飯の調製)
生米 2000gに対し、水 2900gを加え、1時間浸漬した。業務用炊飯器(SR−PGA54A;パナソニック株式会社製)で炊飯し、米飯を得た。
(Preparation of cooked rice)
2900 g of water was added to 2000 g of raw rice and immersed for 1 hour. Rice was cooked with a commercial rice cooker (SR-PGA54A; manufactured by Panasonic Corporation) to obtain cooked rice.
表2に記載の油脂組成物を調製し、炊飯後の米飯(約60℃)100質量部に対し油脂組成物を1質量部添加し、油脂組成物が均一に米飯にまぶされるように混合した。得られた米飯は、以下のように作業性の評価をおこなった。結果を表2に示す。 The oil / fat composition described in Table 2 was prepared, and 1 part by mass of the oil / fat composition was added to 100 parts by mass of cooked rice (about 60 ° C.), and mixed so that the oil / fat composition was evenly spread over the rice. . The obtained cooked rice was evaluated for workability as follows. The results are shown in Table 2.
<作業性>
ステンレスボウルに米飯300gを取り、プラスチック製のへらで切り返しを行い、ほぐれ性を評価した。
◎:米飯同士の付着が弱く、非常にほぐれやすい
○:米飯同士の付着がやや弱く、ほぐれやすい
△:米飯同士が付着し、ほぐれにくい
×:米飯同士がかなり付着し、非常にほぐれにくい
<Workability>
300 g of cooked rice was taken in a stainless steel bowl and cut back with a plastic spatula to evaluate the looseness.
◎: Adhesion between cooked rice is weak and very easy to loosen ○: Adhesion between cooked rice is slightly weak and easy to loosen △: Cooked rice adheres and is difficult to loosen
下記配合で、以下のようにチャーハンを作製した。
1.ステンレスフライパンをIHヒーター(中)にて中心の表面温度が200℃になるまで加熱した。
2.溶き卵、米飯の順に投入し、1分炒めた。
3.長ネギを投入し、30秒炒めた。
4.塩、こしょう、ウェイパーを投入し、1分30秒炒めた。
A fried rice was prepared with the following composition as follows.
1. The stainless steel frying pan was heated with an IH heater (middle) until the center surface temperature reached 200 ° C.
2. Melted eggs and cooked rice were added in this order and fried for 1 minute.
3. Long onions were added and fried for 30 seconds.
4). Salt, pepper, and a weaver were added and fried for 1 minute 30 seconds.
(チャーハンの配合)
米飯 300g
溶き卵 50g
長ネギ(みじん切り) 15g
塩 1g
こしょう 0.15g
ウェイパー 3g
(Fried rice formulation)
300g of cooked rice
50g beaten egg
Long leek (chopped) 15g
1g of salt
Pepper 0.15g
Waper 3g
得られたチャーハンは、以下のように評価をおこなった。 The obtained fried rice was evaluated as follows.
<離型性>
チャーハンを炒めた後のフライパンに付着した焦げ付きの状態を評価した。
◎:焦げ付きがなく、非常に良好
○:わずかに焦げ付きがあるが、ほぼ良好
△:焦げ付きがあり、良好ではない
×:焦げ付きが激しく、不良
<Releasability>
The burnt state attached to the frying pan after fried fried rice was evaluated.
◎: Not burnt and very good ○: Slightly burned but almost good △: Burned and not good ×: Burnt is severe and poor
<外観>
15℃で1日(D+1)保存後のチャーハンの外観を評価した。
○:ボケはなく、良好
△:ややボケており、ツヤが弱い
×:白くボケており、不良
<Appearance>
The appearance of the fried rice after storage at 15 ° C. for 1 day (D + 1) was evaluated.
○: No blurring, good △: Slightly blurred, weak gloss ×: White blurring, poor
<食感>
調理後、および、15℃で1日保存後(D+1)のチャーハンを食した際の食感を評価した。
◎:米飯同士の塊がほとんどなく、口の中で非常にほぐれやすい
○:米飯同士の塊が生じにくく、口の中でほぐれやすい
△:米飯同士が付着し、塊が生じて口の中でほぐれにくい
×:米飯同士がかなり付着し、大きな塊が生じて口の中で非常にほぐれにくい
<Food texture>
The texture when eating fried rice after cooking and after storage for 1 day at 15 ° C. (D + 1) was evaluated.
◎: There is almost no lump between cooked rice, and it is very easy to loosen in the mouth. ○: Lumps between cooked rice are difficult to loosen and easy to loosen in the mouth. △: Cooked rice adheres and lump is formed in the mouth. Difficult to loosen ×: Rice cooks very much and a large lump is formed, making it very difficult to loosen in the mouth
<風味>
調理後、および、15℃で1日保存後(D+1)のチャーハンを食した際の風味を評価した。
○:風味がよく、おいしい
△:食品本来とは異なる風味がやや感じられる
×:食品本来とは異なる風味がはっきりと感じられる
<Flavor>
The flavor when eating fried rice after cooking and after storage for 1 day at 15 ° C. (D + 1) was evaluated.
○: Flavor is good and delicious △: Flavor different from the original food is felt slightly ×: Flavor different from the original food is clearly felt
DO−100Vが0.1質量%である比較例1では、離型性が十分でなく、また保存後の食感が好ましくなかった。また、DO−100Vが8質量%である比較例2では、外観の点で好ましくなかった。
一方、DO−100Vが0.5質量%〜5質量%である実施例1〜3では、作業性、離型性、外観、食感、風味いずれも良好であった。DO−100Vが2質量%〜5質量%では、特に作業性と食感が良好であった。
In Comparative Example 1 in which DO-100V was 0.1% by mass, the releasability was not sufficient, and the texture after storage was not preferable. Moreover, in the comparative example 2 whose DO-100V is 8 mass%, it was not preferable at the point of the external appearance.
On the other hand, in Examples 1 to 3 in which DO-100V was 0.5% by mass to 5% by mass, workability, releasability, appearance, texture, and flavor were all good. When DO-100V was 2% by mass to 5% by mass, workability and texture were particularly good.
表3および表4に記載の油脂組成物を調製し、比較例1と同様に評価をおこなった。結果を表3および表4に示す。 The oil and fat compositions described in Table 3 and Table 4 were prepared and evaluated in the same manner as in Comparative Example 1. The results are shown in Table 3 and Table 4.
HLBが4、2.6、11.6および2である8070V、PS−3S、MO−5SおよびER−290を使用した比較例4〜7では、作業性と保存後の食感が共通して好ましくなかった。比較例6では、特に、離型性が好ましくなかった。
一方、HLBが4.7〜6.5であるQ−17B、MO−3S、PO−5Sを用いた実施例4〜6では、作業性、離型性、外観、食感、風味いずれも良好であった。
In Comparative Examples 4 to 7 using 8070V, PS-3S, MO-5S and ER-290 whose HLB is 4, 2.6, 11.6 and 2, the workability and the texture after storage are common. It was not preferable. In Comparative Example 6, the releasability was not particularly preferable.
On the other hand, in Examples 4 to 6 using Q-17B, MO-3S, and PO-5S with HLB of 4.7 to 6.5, workability, releasability, appearance, texture, and flavor are all good. Met.
表5に記載の油脂組成物を調製し、比較例1と同様に評価をおこなった。結果を表5に示す。 The oil and fat composition described in Table 5 was prepared and evaluated in the same manner as in Comparative Example 1. The results are shown in Table 5.
レシチンが0.33質量%〜3質量%のいずれにおいても、作業性、離型性、外観、食感、風味いずれも良好であった。特にPA含量7質量%であるレシチンBでは、作業性、離型性、食感の点で優れていた。また、レシチンやDO−100V単独では十分な効果が得られなかった。特に、作業性や調理後の食感の効果が充分でないレシチンと離型性の効果が充分でないDO−100Vを組み合わせているにもかかわらず、実施例に示したように非常に良好な結果を得ることができた。 In any of lecithin of 0.33 mass% to 3 mass%, workability, releasability, appearance, texture, and flavor were all good. In particular, lecithin B having a PA content of 7% by mass was excellent in terms of workability, releasability and texture. In addition, lecithin and DO-100V alone did not provide a sufficient effect. In particular, despite the combination of lecithin, which is not sufficiently effective for workability and texture after cooking, and DO-100V, which is not sufficiently effective for releasability, very good results are obtained as shown in the examples. I was able to get it.
(比較例10)
乳化剤とライスワックスを用いて、特開平8−89186の実施例に相当する表6に記載の油脂組成物を調製し、比較例1と同様に評価をおこなった。結果を表6に示す。
(Comparative Example 10)
Using the emulsifier and rice wax, the oil and fat composition described in Table 6 corresponding to the example of JP-A-8-89186 was prepared and evaluated in the same manner as in Comparative Example 1. The results are shown in Table 6.
外観が充分ではなく、食感も充分ではなく、特に保存後の食感が悪かった。 The appearance was not sufficient, the texture was not sufficient, and the texture after storage was particularly bad.
菜種油、大豆油、レシチンA,DO−100Vをそれぞれ48.75%、48.75%、0.5%、2%配合した油脂組成物Aを調製した。表7に示したように、炊飯後の米飯(約60℃)に油脂組成物Aを添加し、油脂組成物Aが均一に米飯にまぶされるように混合した。得られた米飯は、比較例1と同様に作業性の評価をおこなった。結果を表7に示す。 Oil and fat composition A was prepared by blending rapeseed oil, soybean oil, lecithin A and DO-100V with 48.75%, 48.75%, 0.5% and 2%, respectively. As shown in Table 7, the oil / fat composition A was added to the cooked rice (about 60 ° C.) after cooking, and mixed so that the oil / fat composition A was evenly sprinkled on the cooked rice. The obtained cooked rice was evaluated for workability as in Comparative Example 1. The results are shown in Table 7.
さらに、得られた米飯を用いて、下記条件でチャーハンを作製した。また、油脂組成物Aを添加せず、大豆油の代わりに炒め油として油脂組成物Aを使用してチャーハンを作製した(比較例11)。 Furthermore, the fried rice was produced on the following conditions using the obtained cooked rice. In addition, fried rice was prepared using the fat composition A as a fried oil instead of soybean oil without adding the fat composition A (Comparative Example 11).
1.ステンレスフライパンをIHヒーター(中)にて中心の表面温度が200℃になるまで加熱し、炒め油として大豆油または油脂組成物A(米飯100質量部に対し、3質量部)を添加した。
2.溶き卵、米飯の順に投入し、1分炒めた。
3.長ネギを投入し、30秒炒めた。
4.塩、こしょう、ウェイパーを投入し、1分30秒炒めた。
1. A stainless steel frying pan was heated with an IH heater (medium) until the center surface temperature reached 200 ° C., and soybean oil or fat composition A (3 parts by mass with respect to 100 parts by mass of cooked rice) was added as a fried oil.
2. Melted eggs and cooked rice were added in this order and fried for 1 minute.
3. Long onions were added and fried for 30 seconds.
4). Salt, pepper, and a weaver were added and fried for 1 minute 30 seconds.
(チャーハンの配合)
米飯 300g
溶き卵 50g
長ネギ(みじん切り) 15g
塩 1g
こしょう 0.15g
ウェイパー 3g
(Fried rice formulation)
300g of cooked rice
50g beaten egg
Long leek (chopped) 15g
1g of salt
Pepper 0.15g
Waper 3g
得られたチャーハンは「外観」、「食感(調理後)」、「風味(調理後)」の評価を比較例1と同じ評価基準でおこなった。結果を表7に示す。 The obtained fried rice was evaluated for “appearance”, “texture (after cooking)”, and “flavor (after cooking)” according to the same evaluation criteria as in Comparative Example 1. The results are shown in Table 7.
米飯に100質量部に対し、油脂組成物Aを0.5質量部〜3質量部添加することで、効果があることが判った。特に1質量部以上で、作業性、食感が好ましいことが判った。また、炒め油として油脂組成物Aを用いたほうが、焦げ付きの点でより好ましかった。
一方、油脂組成物Aを米飯に添加せずに、油脂組成物Aを炒め油として使用した比較例11では、充分な食感を得ることができなかった。
It turned out that there is an effect by adding 0.5-3 mass parts of fats and oils composition A to 100 mass parts of cooked rice. In particular, it was found that workability and texture were preferable at 1 part by mass or more. In addition, the use of the fat composition A as the stir-fried oil was more preferable in terms of scorching.
On the other hand, in Comparative Example 11 in which the fat composition A was used as the fried oil without adding the fat composition A to the cooked rice, a sufficient texture could not be obtained.
(比較例12:炊飯時に添加した場合)
生米 2000gに対し、水 2900gを加え、1時間浸漬した。菜種油、レシチンA,DO−100Vをそれぞれ97.5質量%、0.5質量%、2質量%配合した油脂組成物20gを添加し、軽く撹拌後、業務用炊飯器(SR−PGA54A;パナソニック株式会社製)で炊飯し、米飯を得た。
得られた米飯は、比較例1と同様に作業性の評価をおこなった。結果を表8に示す。
(Comparative Example 12: When added during cooking)
2900 g of water was added to 2000 g of raw rice and immersed for 1 hour. Add 20g of oil composition containing 97.5%, 0.5% and 2% rapeseed oil, lecithin A and DO-100V respectively, stir lightly, then cook rice for commercial use (SR-PGA54A; Panasonic Corporation) Cooked in a company) to obtain cooked rice.
The obtained cooked rice was evaluated for workability as in Comparative Example 1. The results are shown in Table 8.
さらに、得られた米飯を用いて、下記条件でチャーハンを作製した。
1.ステンレスフライパンをIHヒーター(中)にて中心の表面温度が200℃になるまで加熱し、炒め油として大豆油(米飯100質量部に対し、3質量部)を添加した。
2.溶き卵、米飯の順に投入し、1分炒めた。
3.長ネギを投入し、30秒炒めた。
4.塩、こしょう、ウェイパーを投入し、1分30秒炒めた。
Furthermore, the fried rice was produced on the following conditions using the obtained cooked rice.
1. The stainless steel frying pan was heated with an IH heater (medium) until the center surface temperature reached 200 ° C., and soybean oil (3 parts by mass with respect to 100 parts by mass of cooked rice) was added as a fried oil.
2. Melted eggs and cooked rice were added in this order and fried for 1 minute.
3. Long onions were added and fried for 30 seconds.
4). Salt, pepper, and a weaver were added and fried for 1 minute 30 seconds.
(チャーハンの配合)
米飯 300g
溶き卵 50g
長ネギ(みじん切り) 15g
塩 1g
こしょう 0.15g
ウェイパー 3g
(Fried rice formulation)
300g of cooked rice
50g beaten egg
Long leek (chopped) 15g
1g of salt
Pepper 0.15g
Waper 3g
得られたチャーハンは「離型性」、「外観」、「食感(調理後)」、「風味(調理後)」の評価を比較例1と同じ評価基準でおこなった。結果を表8に示す。 The obtained fried rice was evaluated according to the same evaluation criteria as Comparative Example 1 in terms of “release property”, “appearance”, “texture (after cooking)”, and “flavor (after cooking)”. The results are shown in Table 8.
炊飯時に油脂組成物を添加した比較例12では、作業性が充分でなく、また、離型性、食感も充分ではなかった。 In Comparative Example 12 in which the oil and fat composition was added at the time of cooking, workability was not sufficient, and releasability and texture were not sufficient.
(実施例16:チキンライスの作製)
菜種油、コーン油、パームオレイン、レシチンA,DO−100Vをそれぞれ39質量%、29質量%、29質量%、1質量%、2質量%配合した油脂組成物Bを調製した。炊飯後の米飯(約60℃)100質量部に油脂組成物Bを1質量部添加し、油脂組成物Bが均一に米飯にまぶされるように混合した。得られた米飯は、下記条件でチキンライスを作製した。
1.ステンレスフライパンをIHヒーター(中)にて中心の表面温度が200℃になるまで加熱し、炒め油として大豆油(米飯100質量部に対し、3質量部)を添加した。
2.玉ねぎ、米飯の順に投入し、1分炒めた。
3.鶏肉を投入し、1分炒めた。
4.塩、こしょう、ケチャップを投入し、1分30秒炒めた。
(Example 16: Preparation of chicken rice)
Oil and fat composition B was prepared by blending rapeseed oil, corn oil, palm olein, lecithin A, and DO-100V with 39 mass%, 29 mass%, 29 mass%, 1 mass%, and 2 mass%, respectively. 1 part by mass of the oil / fat composition B was added to 100 parts by mass of the cooked rice (about 60 ° C.) after cooking, and the oil / fat composition B was mixed so as to be evenly sprinkled on the rice. The obtained cooked rice produced chicken rice under the following conditions.
1. The stainless steel frying pan was heated with an IH heater (medium) until the center surface temperature reached 200 ° C., and soybean oil (3 parts by mass with respect to 100 parts by mass of cooked rice) was added as a fried oil.
2. Add onions and cooked rice in this order and fry for 1 minute.
3. Add chicken and fry for 1 minute.
4). Salt, pepper and ketchup were added and fried for 1 minute 30 seconds.
(チキンライスの配合)
米飯 200g
玉ねぎ(みじん切り) 50g
鶏肉 50g
塩 1g
こしょう 0.15g
ケチャップ 40g
(Combination of chicken rice)
200g of cooked rice
Onion (chopped) 50g
50g chicken
1g of salt
Pepper 0.15g
Ketchup 40g
得られたチキンライスは、外観、食感、風味いずれも良好であった。 The obtained chicken rice was good in appearance, texture and flavor.
Claims (8)
レシチンを0.1質量%以上5質量%以下とHLB 4.5〜10の乳化剤を0.3質量%以上7質量%以下、含有する油脂組成物を米飯に添加する工程、および、
前記油脂組成物を添加した前記米飯を加熱する工程、
を含む、前記製造方法。 A method for producing stir-fried cooked rice,
Adding 0.1 to 5% by mass of lecithin and 0.3 to 7% by mass of an emulsifier of HLB 4.5 to 10, and adding the fat composition containing the lecithin to the cooked rice; and
Heating the cooked rice to which the oil / fat composition has been added,
The said manufacturing method including.
前記油脂組成物を添加した前記米飯を加熱する工程、
を含む、製造方法で得られた炒め加工米飯類。 Adding 0.1 to 5% by mass of lecithin and 0.3 to 7% by mass of an emulsifier of HLB 4.5 to 10, and adding the fat composition containing the lecithin to the cooked rice; and
Heating the cooked rice to which the oil / fat composition has been added,
Stir-fried cooked rice obtained by the production method.
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JP2018161064A (en) * | 2017-03-24 | 2018-10-18 | 日清オイリオグループ株式会社 | Fat composition for stir-frying, stir-fried product and method for producing stir-fried product |
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JPH08154603A (en) * | 1994-06-23 | 1996-06-18 | Miyoshi Oil & Fat Co Ltd | Fatty oil for cooking rice |
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JP4651327B2 (en) * | 2004-08-19 | 2011-03-16 | 株式会社J−オイルミルズ | Release oil |
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JP2022001068A (en) * | 2017-03-24 | 2022-01-06 | 日清オイリオグループ株式会社 | Fat composition for stir-frying, stir-fried product and method for producing stir-fried product |
JP7221354B2 (en) | 2017-03-24 | 2023-02-13 | 日清オイリオグループ株式会社 | Stir-fried oil composition, stir-fried product, and method for producing stir-fried product |
WO2018224281A1 (en) | 2017-06-07 | 2018-12-13 | Unilever N.V. | Cooking aid composition for frying rice |
WO2021161818A1 (en) * | 2020-02-14 | 2021-08-19 | 株式会社J-オイルミルズ | Method for producing cooked rice and method for improving quality of cooked rice |
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