Additive for rice grain, the eating quality revised United States and eating quality revised method null

摘要

PURPOSE:To obtain the subject additive effective for improving the impregnation property of cooking liquid, increasing the gelatinization efficiency and giving glutinous soft cooked rice when added to polished rice before cooking by mixing a protease to glucono-delta-lactone at a specific ratio. CONSTITUTION:The objective additive is produced by mixing 1 pt.wt. of glucono- delta-lactone with 0.05-0.5 pts.wt. of a protease. Preferably, 0.02-0.2wt.% of glucono-delta-lactone and 0.005-0.05wt.% of protease are added to polished rice before cooking.