| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a seasoning liquid as a commodity closer to a natural raw material, and intended for solving such a problem that a technique to improve palate feeling through using an emulsified liquid as an additive at the time of cooking rice in a conventional seasoning liquid for cooking rice and cooked rice requires further using an emulsifier as a food additive to emulsify a water soluble protein liquid and oil and fat, but there are many cases when the use is restricted or disapproved because of being an additive since consumers are sensitive to the indication of raw materials. <P>SOLUTION: The seasoning liquid for cooked rice and a cooked rice commodity each having physical properties closer to natural materials is obtained by adjusting a water soluble protein liquid and oil and fat to a percentage content excellent in emulsification and bringing to an emulsified liquid by mechanically and physically forced emulsification starting with a homogenizer. The seasoning liquid and the cooked rice commodity has improving function of palate feeling and texture without inferiority to a seasoning liquid and cooked rice using an emulsifier, and uniformly act. As a result of this, the cooked rice commodity which is safe, relieved and delicious to satisfy consumers' desire is easily obtained. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
