| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cooked-rice modifier improving palate feeling and/or physicality of cooked rice to increase product value of the cooked rice, making the cooked rice softly be boiled without causing stickiness even when an amount of water added is increased, inhibiting deterioration in product quality of the cooked rice such as palate feeling and luster after room temperature storage, refrigeration or frozen storage, imparting health function through addition of dietary fibers so as to contribute to health promotion: and to provide cooked rice obtained by addition of the cooked rice modifier. <P>SOLUTION: The cooked-rice modifier contains fructan. The fructan comprises inulin, and the average polymerization degree of the fructose in the inulin structure is preferably 8-12. <P>COPYRIGHT: (C)2007,JPO&INPIT |
