| 摘要 |
PURPOSE:To enhance permeability of water into total area of rice grain in the case of addition of additive for rice grain to white rice grain and uniform water content of the whole of rice grain, by blending an edible surfactant such as lecithin or sugar fatty acid ester to prepare the additive for rice grain. CONSTITUTION:An edible surfactant such as lecithin, saccharide fatty acid ester, mixture of lecithin with a saccharide fatty acid ester, amino acid ester or mixture of the amino acid ester with gelatin is blended with vitamins, calcium, etc., to prepare the aimed additive for rice grain. The surfactant is preferably used at an amount of <=0.003% and at wt. ratio of 0.0005-0.003% based on rice. Permeability of water is improved in the total area of white rice grain and water content sufficient for whole the grain can be uniformly kept and humidity control of rice grain can be efficiently and uniformly carried out by adding the above-mentioned additive for rice grain to white rice grain. |
