| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cooked rice food having puffy and delicious eat feelings at the both of a day of production and also after preservation, not sticky, capable of feeling the grain feeling of the cooked rice appropriately in a mouth and giving not too hard cooked rice grains, and a method for producing such the cooked rice food. <P>SOLUTION: This cooked rice food is characterized by including 0.12 to 3.00 pts.wt. pectin based on 100 pts.wt. solid part of the cooked rice, and 64 to 68 wt.% water content. The preferable points of the cooked rice food are characterized in that the pectin content is 0.30 to 2.00 pts.wt., the pectin is an HM pectin, the pectin is a block-wise type HM pectin, or the pectin is the LM pectin and de-esterified by the treatment with ammonia or by an enzymatic treatment. The method for producing the cooked rice food is characterized by adding 170 to 220 pts.wt. water to 100 pts.wt. raw material rice and also blending 0.12 to 3.00 pts.wt. pectin with 100 pts.wt. solid part of the raw material rice. <P>COPYRIGHT: (C)2011,JPO&INPIT |
