| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve problems that cooking rice, being a staple food in Japan, in a large amount, especially in mixed cooked rice, rice with vegetables and meat, seasoned rice, pilaf, or the like, is liable to cause burned rice, the burned rice is followed by reduction in flavor, reduction in yield, acceleration of deterioration of rice cooking equipment, increase in operation process, and the like. <P>SOLUTION: The subject preparation for preventing burned rice is an enzyme preparation containing both α-amylase and a protease and effectively prevents burned rice on the bottom of a rice kettle by its addition when cooking rice. Consequently, yield in cooking rice is improved, deterioration of the rice kettle, and the like, by burned rice is prevented, labor for keeping such as cleaning of the rice kettle stuck with burned rice is reduced and reduction in flavor of cooked rice is prevented. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
