| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an improving agent of cooked rice and noodles preventing cooked rice granules in the cooked or steamed rice from adhesion to each other and also noodle lines in boiled or steamed noodles from adhesion to each other, further imparting a favorable eat feeling to the cooked rice, and inhibiting the boiling elongation of the boiled or steamed noodles for keeping a noodle having a spedific tough eat feeling. <P>SOLUTION: This improving agent of the rice and noodles is used by adding sodium stearoyl lactate and/or a polyoxyethylene (20) sorbitane fatty acid ester as it is, or by dissolving or emulsifying in water or oils and fats. <P>COPYRIGHT: (C)2004,JPO |
