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IMPROVER FOR COOKED RICE, PRODUCTION OF COOKED RICE USING THE SAME AND COOKED RICE SUITABLE FOR CHILLED PRESERVATION
IMPROVER FOR COOKED RICE, PRODUCTION OF COOKED RICE USING THE SAME AND COOKED RICE SUITABLE FOR CHILLED PRESERVATION
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机译:熟米的开发,使用相同的熟米生产以及适于冷藏的米
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摘要
PROBLEM TO BE SOLVED: To obtain an improver for cooked rice, comprising a citrate and a sugar-alcohol and capable of remarkably suppressing the retrogradation of starch when chilling and preserving the cooked rice and producing the cooked rice excellent in texture and taste. ;SOLUTION: This improver for cooked rice comprises (A) a citrate such as sodium citrate and (B) a sugar-alcohol such as a reducing thick malt syrup and further preferably (C) maltose. The blending ratios of the ingredients A to C are 1/(1-20) weight ratio of the ingredients A/B and 1/(0.2-2) weight ratio of the ingredients C/(A+B). The improver for the cooked rice in an amount of 0.3-8 pts.wt. based on 100 pts.wt. raw rice before absorbing water is preferably added thereto to cook the rice. Thereby, the cooked rice is preferably produced.;COPYRIGHT: (C)1997,JPO
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