Quality preserving agent for cooked rice and quality preserving method for cooked rice

摘要

PROBLEM TO BE SOLVED: To provide a quality preserving agent for cooked rice and a method for maintaining the quality of cooked rice, which can make cooked rice excellent in softness while maintaining the graininess of cooked rice even after refrigerated storage. SOLUTION: This is a quality-maintaining agent for cooked rice containing α-glucosyltransferase and glucoamylase, and a method for maintaining the quality of cooked rice by allowing α-glucosyltransferase and glucoamylase to act on cooked rice during or after cooking. It is preferable to use α-glucosyltransferase 10 to 900 U and glucoamylase 30 to 500 U with respect to 100 g of raw rice. [Selection diagram] None