EMULSIFIED SEASONING FOR COOKED RICE AND METHOD FOR SEASONING OF COOKED RICE

摘要

PURPOSE:To provide the titled seasoning obtained by emulsifying a specific amount of oil and fat with a seasoning liquid in an O/W-type emulsion, suitable for mixing in the cooking water of rice, dispersible easily and uniformly in the rice by a seasoning process, and effective to prevent the scorching of the rice. CONSTITUTION:The objective seasoning can be prepared by emulsifying (A) 20- 80(wt)% oil or fat (e.g. soybean oil) with (B) 80-20% seasoning liquid (e.g. an aqueous solution containing water and a water-soluble seasoning component such as salt) in the form fo an O/W-type emulsion by conventional process. The seasoning is added to the water for the cooking of rice, prior to the cooking. USE:KAMAMESHI (seasoned rice cooked in a small pot), fried rice, pilaf, and various other seasoned rice.