Development of vegetable oil by supplementation with soybean lecithin Parting oil for cooking rice (rice cooking oil) (Part III)

Abstract

In this study, we compared the distribution of corn oil and that of rice cooking oil before and after cooking rice, and the hourly variation in the texture of cooked rice to develop a rice cooking oil. The following are the results of this study. (1) Rice cooking oil mixed with soybean lecithin uniformly dispersed better than corn oil in a pan. (2) Rice cooking oil also uniformly dispersed even in large-scale cooking better than corn oil in an iron pot and in a pan. (3) The variation in the texture of cooked rice supplemented with rice cooking oil with aging was less than that of the nonsupplemented rice the former also exhibited little moisture loss.