Oil and fat composition for rice cooking and method for manufacturing boiled rice
AssigneeJ-Oil Mills, Inc.
InventorsTakeshi SUZUKI, Hiroatsu HAGIRI, Kenichi WATANABE
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Abstract
[Problem] It is an object of the present invention to provide an oil and fat composition for rice cooking, which can suppress hardening of boiled rice during chilled storage and with which boiled rice with reduced odor specific to rice species in Indica rice or the like can be cooked, by adding the composition when cooking raw rice. [Solution] The present invention is an oil and fat composition for rice cooking, characterized by containing oils and fats as well as 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound.
Claims11
An oil and fat composition for rice cooking, containing oils and fats as well as 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound.
A method for manufacturing boiled rice, comprising adding, relative to 100 parts by mass of raw rice, 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound, and cooking the raw rice with the oil and fat composition added.
A method for suppressing Indica rice-specific odor of boiled rice, comprising adding, relative to 100 parts by mass of the raw rice, 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of the ascorbic acid analog compound, when manufacturing boiled rice by cooking raw rice containing Indica rice.
A method for suppressing hardening of boiled rice during chilled storage, comprising comprises adding, relative to 100 parts by mass of the raw rice, 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound, when manufacturing boiled rice by cooking raw rice.
A method for suppressing undesirable odor of boiled rice, comprising adding, relative to 100 parts by mass of the raw rice, 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound, when manufacturing boiled rice by cooking raw rice containing Japonica rice.
Dependencies are inferred from the claim text.