The bright Yi Seed that are to provide of this Hair boil Rice Yong You Zhi Group into object, even if the additive amount of its phase Right what highed milled rice is few, remain to be promoted color Ze, the Pine San Like Condition of rice Rice whats Gang cookings completion Hou Ji Wind taste Bu Only are such, the Pine that It Neng Enough Minus lack rice Rice whats Di Warm Long Time Inter preservation Hous dissipates property, color Ze He the deterioration , And Minus of Wind tastes lack the deterioration that rice Rice whats add the Pine of Hot Hous to dissipate property, color Ze He Wind tastes again.Yi Seed boil Rice Yong You Zhi Group at object Qi Department phase Right what liquid Like greases 100 parts by weight Er Tone with emulsification Elixirs (A) that is, specific Ju Gan You Shrink close 3.0~5.0 Chong Liang Fen With of ricinoleate ester emulsifications Elixirs (B) that is, specific sucrose fatty ester 0.5~2.0 parts by weight , And Jin Er Tone is with emulsification Elixirs (C) that is, specific polyglyceryl fatty acid ester, emulsification Elixirs (D) that is, specific glycerol Single aliphatic esters and emulsification Elixirs (E) that is, specific 0.5~2.0 parts by weight of sorbitan carboxylic esters Zhong Yi Seed Huo bis- Seed or more form.本發明是提供一種煮飯用油脂組成物,其即便相對於精白米的添加量少,仍能提升米飯於剛炊煮完成後的色澤、鬆散狀況及風味,不僅如此,還能夠減少米飯於低溫長時間保存後的鬆散性、色澤和風味的劣化,並減少米飯於再加熱後的鬆散性、色澤和風味的劣化。一種煮飯用油脂組成物,其係相對於液狀油脂100重量份而調配乳化劑(A)亦即特定的聚甘油縮合蓖麻油酸酯3.0~5.0重量份與乳化劑(B)亦即特定的蔗糖脂肪酸酯0.5~2.0重量份,並進而調配乳化劑(C)亦即特定的聚甘油脂肪酸酯、乳化劑(D)亦即特定的甘油單脂肪酸酯及乳化劑(E)亦即特定的山梨醇酐脂肪酸酯中之一種或二種以上0.5~2.0重量份而成。
