| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a texture-improving agent for cooked rice with which cooked rice having springy texture can be stably obtained without bringing offensive taste nor coming under the influence of the brand of rice, a rice-cooking method and the like. <P>SOLUTION: The texture-improving agent for cooked rice food includes whey minerals (preferably satisfying the followings (a) to (e)) having a calcium content of less than 2 mass% in a solid, as an active ingredient: (a) the ash content in the solid of the whey minerals is 25-75 mass%; (b) the calcium content in the ash content of the whey minerals is less than 5 mass%; (c) the lactic acid content in the solid of the whey minerals is 1.0 mass% or more; (d) the pH of an aqueous solution having 0.1 mass% of the solid of the whey minerals is 6.0-7.5; and (e) the lactose content in the solid of the whey minerals is less than 50 mass%. <P>COPYRIGHT: (C)2011,JPO&INPIT |
