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QUALITY IMPROVING AGENT FOR COOKED RICE, COOKED RICE USING THE SAME, AND METHOD FOR PRODUCING THE COOKED RICE
QUALITY IMPROVING AGENT FOR COOKED RICE, COOKED RICE USING THE SAME, AND METHOD FOR PRODUCING THE COOKED RICE
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机译：煮米的品质改良剂，使用其的煮米以及制造煮米的方法
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摘要
PROBLEM TO BE SOLVED: To provide a quality improving agent for cooked rice, improving the loosening property of cooked rice and obtaining cooked rice of excellent quality such as a puffy feel in the mouth and suppressed quality degradation associated with aging of starch during preservation, and to provide processed cooked rice food of high quality by using the quality improving agent.SOLUTION: The loosening property is improved by using, as an active ingredient, a water-soluble protein contained in an extract extracted from pork, chicken, beef, etc. and concentrated, and lower than 50 g in jelly strength. The processed cooked rice food with a further puffy feel and less quality degradation during preservation can be obtained by using this extract in combination with water-soluble polysaccharides derived from soybeans as the quality improving agent for cooked rice.
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