Being the boiled rice supplies quality revised medicine and

摘要

PROBLEM TO BE SOLVED: To provide a quality improving agent for cooked rice enabling production of cooked rice having a remarkably good loosening property when reheated, fried, steamed or boiled when eaten without being cooked again, having proper hardness, elasticity (viscoelasticity), hardness to masticate, smoothness, favorable palate feeling to the throat and no influence on the cooked rice taste, and reduced in reheating time or restoring time for frozen cooked rice.;SOLUTION: The quality improving agent for cooked rice is produced so as to have a ≥50% degradation rate of phospholipids by a phospholipase processed product of egg yolk or whole egg. This quality improving agent brings extremely excellent improvement effect on the loosening property without spoiling the taste and palate feeling of the cooked rice before or after being cooked again.;COPYRIGHT: (C)2004,JPO