| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition for rice which allows an edible oil to be uniformly dispersed in and adsorbed to rice without use of an emulsifier when added to rice, improves loosening properties, gloss, texture and flavor of rice after having a rice meal, and is suppressed in aging to provide rice having improved shelf stability.SOLUTION: An oil and fat composition contains no emulsifier and has a content of a triacyl glycerol having a middle-chain fatty acid of 30 mass% or higher. Preferably, the constituent fatty acids of the triacyl glycerol consist of 6-12C middle-chain fatty acids alone, and, more preferably, the constituent fatty acids of the triacyl glycerol consist of 8C and/or 10C middle-chain fatty acids alone. |
