| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide emulsifying seasoning for cooked rice, easy to mix with cooked rice while suppressing an amount of an emulsifier used to the minimum, homogeneously seasoning, letting the cooked rice have puffy palate feeling instead of sticky palate feeling or loose palate feeling, giving the cooked rice luster, and deliciously eatable without feeling taste and flavor peculiar to an emulsifier. <P>SOLUTION: The emulsifying seasoning for the cooked rice with assorted mixture has HLB value of 7-14 and an emulsification average particle diameter of 10-100 μm, and contains ≥0.001 mass% and <0.10 mass% of at least one kind of an emulsifier selected from the group consisting of glycerol fatty acid esters, sucrose fatty acid esters and enzymolytic soybean lecithin, ≥0.5 mass% and ≤10.0 mass% of edible oil and fat and ≥0.001 mass% and ≤0.40 mass% of water-soluble hemicellulose. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
