COOKED RICE HAING GOOD KEEPING QUALITIES AT LOW TEMPERATURE AND METHOD FOR PRODUCING THE SAME

摘要

It is intended to provide a cooked rice product which suffers from no worsening in qualities such as taste and texture in the case of being preserved or distributed in a chilled or frozen environment followed by chill-thawing, and is free from any sanitary problems. This object is achieved by using water-soluble soybean polysaccharides and sugar alcohol together with a starch-digesting enzyme to thereby highly effectively relieve worsening in qualities (for example, taste, texture and flavor) of a cooked rice product due to distribution in a chilled or frozen state, compared with the existing methods. Before taking, moreover, the product can be thawed by the chill-thawing method which is free from such sanitary problems as occurring in thawing at room temperature.