BOILED RICE MODIFIER AND METHOD FOR PRODUCING BOILED RICE FOOD

摘要

PROBLEM TO BE SOLVED: To provide a boiled rice modifier having functions of enhancing quality (taste and physical properties) just after producing a boiled rice food and inhibiting a change of palatability caused by long term warming in a rice cooker, and a method for producing the boiled rice food with improved quality.;SOLUTION: The boiled rice food is produced by using α-glucosidase and/or β-amylase and starch containing 75% or more of amylopectin.;COPYRIGHT: (C)2012,JPO&INPIT