OIL-AND/OR-FAT COMPOSITION FOR COOKING RICE, COOKED RICE, AND METHOD FOR MANUFACTURING COOKED RICE
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United States of America
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Dec 5, 2024
app pub date -
Oct 12, 2022
filing date -
Oct 12, 2022
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Abstract
A rice cooking oil that suppresses the stickiness of cooked rice; cooked rice having suppressed stickiness; and a method for manufacturing cooked rice having suppressed stickiness. An oil-and/or-fat composition for cooking rice containing 2 to 14 mass % of a triglyceride in which the constituent fatty acid is a medium chain fatty acid, and 0.6 to 4 mass % of a polyglycerol fatty acid ester. The medium chain fatty acid is a straight chain saturated fatty acid having 6 to 12 carbon atoms.
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