The addition tonnage for the polished rice being small, to make, gloss of the boiled rice immediately after, fray condition, flavor it can improve not only, it is to offer the oil and fat constituent for preparation which fray Characteristic of the boiled rice after the long haul retaining, degradation of gloss and flavor fray Characteristic of the boiled rice after the re-heating, can be little in low temperature, decrease the degradation of gloss and flavor. Vis-a-vis the liquefied oil and fat 100 weight section, the emulsifier (A): Polyglycerin condensation ricinoleic acid ester of specification 3.0 - 5.0 weight sections, emulsifier (B): Sucrose fatty acid ester of specification 0.5 - 2.0 weight sections, furthermore emulsifier (C): Polyglyceryl fatty acid ester of specification, emulsifier (D): Glycerine mono fatty acid ester of specification, emulsifier (E): The inside kind of the sorbitan fatty acid ester of specification or two genera or more 0.5 - 2.0 weight sections the oil and fat constituent for preparation which is blendinged. < Choice figure >It is not精白米に対する添加量が少なくても、炊き上げ直後のご飯の艶、ほぐれ具合、風味を向上できるだけでなく、低温に長時間保存後のご飯のほぐれ性、艶や風味の劣化が少なく、再加熱後のご飯のほぐれ性、艶や風味の劣化を少なくすることが出来る炊飯用油脂組成物を提供することである。 液状油脂100重量部に対して、乳化剤(A):特定のポリグリセリン縮合リシノレイン酸エステルを3.0~5.0重量部、乳化剤(B):特定のショ糖脂肪酸エステルを0.5~2.0重量部、さらに乳化剤(C):特定のポリグリセリン脂肪酸エステル、乳化剤(D):特定のグリセリンモノ脂肪酸エステル、乳化剤(E):特定のソルビタン脂肪酸エステルのうち一種又は二種以上を0.5~2.0重量部配合した炊飯用油脂組成物。【選択図】なし
