| 摘要 |
PROBLEM TO BE SOLVED: To provide a technique for improving the preservability (keeling quality) of SEKIHAN (steamed rice mixed with red beans) without adversely affecting the color development of the SEKIHAN. SOLUTION: This preservability improving agent for SEKIHAN contains glycine and sodium acetate and further at least one kind selected from the group consisting of a lysozyme, thiamin lauryl sulfate, a glycerol ester of a fatty acid and an extract from Phyllostachys pubescens Mazel as active ingredients. In this case, the sodium acetate is formulated in an amount within the range of (1/200) to 200 times based on the glycine and at least one kind selected from the group consisting of the lysozyme, thiamin lauryl sulfate, glycerol ester of the fatty acid and extract from the Phyllostachys pubescens Mazel is formulated in an amount within the range of (1/20,000) to 50 times based on the glycine. |
