QUALITY IMPROVER FOR COOKED RICE AND METHOD FOR IMPROVING QUALITY

摘要

PURPOSE: To obtain a quality improver for cooked rice, containing a polydextrose as an active ingredient, capable of approximating the texture of a cooked raw material rice such as Indica-type rice, blended or low-grade rice to that of Japonica-type rice and suppressing the occurrence of a dry feeling and excellent in properties of preventing starch from retrograding. ;CONSTITUTION: This quality improver for cooked rice contains a polydextrose and further an amylase as active ingredients. The amounts of the active ingredients based on the weight of raw rice are preferably 0.1-2wt.% polydextrose and 0.005-0.5wt.% amylase. Furthermore, this method for improving the quality of the cooked rice is to preferably cook a foreign rice or a low-grade rice raw material in the presence of the quality improver.;COPYRIGHT: (C)1995,JPO