| abstract |
Provided is an oil and fat composition for cooking rice with which, by adding a small amount to polished rice, it is not only possible to improve rice luster, separation of grains, and flavor immediately after cooking, but also to minimize deterioration of separation of grains, luster, and flavor of cooked rice after long-term storage at a low temperature and to minimize deterioration of separation of grains, luster, and flavor of cooked rice after reheating. The oil and fat composition for cooking rice is obtained by adding, per 100 parts of liquid oil and fat, 3.0 to 5.0 parts by weight of a specific polyglycerine condensed ricinoleic acid ester as emulsifier (A), 0.5 to 2.0 parts by weight of a specific sucrose fatty acid ester as emulsifier (B), and further, 0.5 to 2.0 parts by weight of one, two or more selected from the group consisting of a specific polyglycerine fatty acid ester as emulsifier (C), a specific glycerine mono fatty acid ester as emulsifier (D), and a specific sorbitan fatty acid ester as emulsifier (E). |