| 摘要 |
PROBLEM TO BE SOLVED: To solve a problem that recently, Japanese foods, especially sushi is internationally and widely known as a low-calorie healthy food, abroad, new sushi in various forms is designed without being taken by a fixed concept as Japanese, boiled rice does not necessarily require a white color and rice not simply being white may be obtained by adding a coloring matter to rice, however, no improvement in quality of boiled rice is meaningless. SOLUTION: This new improver for boiled rice is obtained by combining three of amylase, fine powder of laver, and trehalose and can provide boiled rice having visual effect and enriched nutrition and excellent oxidation resistance to active oxygen. |
