PRODUCTION OF CHILLED COOKED RICE EXCELLENT IN QUALITY RETAINING PROPERTY AND ITS APPLICATION

摘要

PROBLEM TO BE SOLVED: To produce a chilled cooked rice having suppressed deterioration of quality even in a chilled state and useful for a food distributed and stored in the chilled state such as a lunch in a convenience store, and the like, by including a specific chilled quantity retaining agent in a chilled cooked rice. ;SOLUTION: A chilled cooked rice is produced by including (B) 0.05-1 wt.% of a specific chilled quality retaining agent in (A) a chilled cooked rice. One or more kinds selected from pullulan, a water-soluble hemicellulose and gum arabic are preferably used as the ingredient B. Among them, the pullulan and water-soluble hemicellulose, however, are preferably used in combination. The chilled cooked rice is referred to a cooked rice such as a white rice, a rice ball, a white rice for Suchi (vinegard rice with ingredients thereon) or a Chinese dish of fried rice and kept in a chilled state, i.e., at a refrigeration temperature for at least ≥1 h. Although the distribution in the chilled state is carried out at 2-4°C for suppressing the propagation of various germs without producing ice crystals, the deterioration of the cooked rice in the temperature zone is especially marked.;COPYRIGHT: (C)2001,JPO