| abstract |
(57) [Summary] [Problem] To provide an oil and fat composition for cooking rice which is added at the time of cooking rice, is uniformly dispersed, and improves looseness, luster, texture and taste of rice grains. SOLUTION: Based on 100 parts by weight of edible oil and fat, 0.05 to 1 part by weight of polyglycerin fatty acid ester, 0.05 to 2 parts by weight of sucrose fatty acid ester, and 0.05 to 1 part by weight of lecithin are blended. An oil or fat composition for cooking rice. |