PROBLEM TO BE SOLVED: To provide a fat composition for rice cooking, which allows cooked rice to be preserved in a soft state for 1 day or more, with a long-lasting, excellent texture a cooked rice using the fat composition for rice cooking and the manufacturing method thereof and a processed food manufactured by processing the rice.SOLUTION: The fat composition for rice cooking includes: 0.2 to 2.5 parts by mass of polyglycerol fatty acid ester (emulsifier (A)), i.e. an ester of a polyglycerol having a polymerization degree of glycerol of 10 and a univalent unsaturated or saturated fatty acid having a carbon number of 18 or more and 22 or less and/or 0.5 to 2.5 parts by mass of polyglycerol fatty acid ester (emulsifier (B)), i.e. an ester of a polyglycerol having a polymerization degree of glycerol of 2 and a univalent unsaturated fatty acid having a carbon number of 18 and 0.2 to 1.0 part by mass of sorbitan fatty acid ester (emulsifier (C)), i.e. an ester of sorbitan and a saturated or univalent unsaturated fatty acid having a carbon number of 18 and 0.2 to 1.0 part by mass of sucrose fatty acid ester (emulsifier (D)), i.e. an ester of sucrose and a univalent unsaturated fatty acid having a carbon number of 18 or more and 22 or less, only as emulsifier relative to 100 parts by mass of liquid oil.COPYRIGHT: (C)2015,JPO&INPIT【課題】炊飯したご飯を1日以上保管しても軟らかく、優れた食感を長持ちさせることができる炊飯用油脂組成物、当該炊飯用油脂組成物を用いて炊飯したご飯及びその製造方法、並びに当該ご飯を加工して製造した加工食品を提供する。【解決手段】液状油脂100質量部に対して、乳化剤として、グリセリン重合度が10のポリグリセリンと、炭素数18以上22以下の一価の不飽和脂肪酸又は飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル(乳化剤(A))0.2~2.5質量部及び/又はグリセリン重合度が2のポリグリセリンと、炭素数18の一価の不飽和脂肪酸とのエステルであるポリグリセリン脂肪酸エステル(乳化剤(B))0.5~2.5質量部、並びに、ソルビタンと、炭素数18の飽和脂肪酸又は一価の不飽和脂肪酸とのエステルであるソルビタン脂肪酸エステル(乳化剤(C))0.2~1.0質量部及び/又はショ糖と、炭素数18以上22以下の一価の不飽和脂肪酸とのエステルであるショ糖脂肪酸エステル(乳化剤(D))0.2~1.0質量部のみを含有する炊飯用油脂組成物。【選択図】なし
