FAT COMPOSITION FOR RICE COOKING, RICE, AND METHOD FOR PRODUCING RICE
PROBLEM TO BE SOLVED: To provide a rice cooking oil improving the loosening properties and flavor of rice upon cooking, also to provide methods for producing rice cooking oil and rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining rice cooking oil and cooked...
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| description | PROBLEM TO BE SOLVED: To provide a rice cooking oil improving the loosening properties and flavor of rice upon cooking, also to provide methods for producing rice cooking oil and rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining rice cooking oil and cooked rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining cooked rice uniform in loosening properties, flavor or the like even on a large rice cooking scale.SOLUTION: Provided is a fat composition for rice cooking comprising triglyceride in which constituting fatty acid being middle chain acid by 15 to 99.9 mass% and polyglyceryl fatty acid ester by 0.1 to 3 mass%, and in which the middle chain fatty acid being 6 to 12C straight chain saturated fatty acid.SELECTED DRAWING: None
【課題】本発明の課題は、炊飯時に飯類のほぐれ性、風味を向上させる炊飯油、さらに、ほぐれ性、風味が向上した飯類、及びその製造方法を提供することである。また、炊飯油の炊飯時の分散性を向上させ、大きな炊飯スケールでも、ほぐれ性や風味等が均一な炊飯を得ることができる炊飯油と飯類の製造方法を提供することである。【解決手段】構成脂肪酸が中鎖脂肪酸であるトリグリセリドを１５〜９９．９質量％、ポリグリセリン脂肪酸エステルを０．１〜３質量％含有し、前記中鎖脂肪酸が、炭素数６〜１２の直鎖飽和脂肪酸であることを特徴とする、炊飯用油脂組成物。【選択図】なし |
| format | Patent |
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【課題】本発明の課題は、炊飯時に飯類のほぐれ性、風味を向上させる炊飯油、さらに、ほぐれ性、風味が向上した飯類、及びその製造方法を提供することである。また、炊飯油の炊飯時の分散性を向上させ、大きな炊飯スケールでも、ほぐれ性や風味等が均一な炊飯を得ることができる炊飯油と飯類の製造方法を提供することである。【解決手段】構成脂肪酸が中鎖脂肪酸であるトリグリセリドを１５〜９９．９質量％、ポリグリセリン脂肪酸エステルを０．１〜３質量％含有し、前記中鎖脂肪酸が、炭素数６〜１２の直鎖飽和脂肪酸であることを特徴とする、炊飯用油脂組成物。【選択図】なし</description><language>eng ; jpn</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180712&DB=EPODOC&CC=JP&NR=2018108052A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180712&DB=EPODOC&CC=JP&NR=2018108052A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OKADA TAKAHIRO</creatorcontrib><creatorcontrib>JIBIKI YUMIKO</creatorcontrib><title>FAT COMPOSITION FOR RICE COOKING, RICE, AND METHOD FOR PRODUCING RICE</title><description>PROBLEM TO BE SOLVED: To provide a rice cooking oil improving the loosening properties and flavor of rice upon cooking, also to provide methods for producing rice cooking oil and rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining rice cooking oil and cooked rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining cooked rice uniform in loosening properties, flavor or the like even on a large rice cooking scale.SOLUTION: Provided is a fat composition for rice cooking comprising triglyceride in which constituting fatty acid being middle chain acid by 15 to 99.9 mass% and polyglyceryl fatty acid ester by 0.1 to 3 mass%, and in which the middle chain fatty acid being 6 to 12C straight chain saturated fatty acid.SELECTED DRAWING: None
【課題】本発明の課題は、炊飯時に飯類のほぐれ性、風味を向上させる炊飯油、さらに、ほぐれ性、風味が向上した飯類、及びその製造方法を提供することである。また、炊飯油の炊飯時の分散性を向上させ、大きな炊飯スケールでも、ほぐれ性や風味等が均一な炊飯を得ることができる炊飯油と飯類の製造方法を提供することである。【解決手段】構成脂肪酸が中鎖脂肪酸であるトリグリセリドを１５〜９９．９質量％、ポリグリセリン脂肪酸エステルを０．１〜３質量％含有し、前記中鎖脂肪酸が、炭素数６〜１２の直鎖飽和脂肪酸であることを特徴とする、炊飯用油脂組成物。【選択図】なし</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHB1cwxRcPb3DfAP9gzx9PdTcPMPUgjydHYFCvp7e_q564B5OgqOfi4Kvq4hHv4uYCUBQf4uoc5AebA0DwNrWmJOcSovlOZmUHJzDXH20E0tyI9PLS5ITE7NSy2J9wowMjC0MDSwMDA1cjQmShEAlSIr3Q</recordid><startdate>20180712</startdate><enddate>20180712</enddate><creator>OKADA TAKAHIRO</creator><creator>JIBIKI YUMIKO</creator><scope>EVB</scope></search><sort><creationdate>20180712</creationdate><title>FAT COMPOSITION FOR RICE COOKING, RICE, AND METHOD FOR PRODUCING RICE</title><author>OKADA TAKAHIRO ; JIBIKI YUMIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2018108052A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2018</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>OKADA TAKAHIRO</creatorcontrib><creatorcontrib>JIBIKI YUMIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OKADA TAKAHIRO</au><au>JIBIKI YUMIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FAT COMPOSITION FOR RICE COOKING, RICE, AND METHOD FOR PRODUCING RICE</title><date>2018-07-12</date><risdate>2018</risdate><abstract>PROBLEM TO BE SOLVED: To provide a rice cooking oil improving the loosening properties and flavor of rice upon cooking, also to provide methods for producing rice cooking oil and rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining rice cooking oil and cooked rice improving the dispersibility upon cooking of rice cooking oil, and capable of obtaining cooked rice uniform in loosening properties, flavor or the like even on a large rice cooking scale.SOLUTION: Provided is a fat composition for rice cooking comprising triglyceride in which constituting fatty acid being middle chain acid by 15 to 99.9 mass% and polyglyceryl fatty acid ester by 0.1 to 3 mass%, and in which the middle chain fatty acid being 6 to 12C straight chain saturated fatty acid.SELECTED DRAWING: None
【課題】本発明の課題は、炊飯時に飯類のほぐれ性、風味を向上させる炊飯油、さらに、ほぐれ性、風味が向上した飯類、及びその製造方法を提供することである。また、炊飯油の炊飯時の分散性を向上させ、大きな炊飯スケールでも、ほぐれ性や風味等が均一な炊飯を得ることができる炊飯油と飯類の製造方法を提供することである。【解決手段】構成脂肪酸が中鎖脂肪酸であるトリグリセリドを１５〜９９．９質量％、ポリグリセリン脂肪酸エステルを０．１〜３質量％含有し、前記中鎖脂肪酸が、炭素数６〜１２の直鎖飽和脂肪酸であることを特徴とする、炊飯用油脂組成物。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FAT COMPOSITION FOR RICE COOKING, RICE, AND METHOD FOR PRODUCING RICE |
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