COOKED RICE WITH IMPROVED LOOSENING PROPERTY AND METHOD FOR IMPROVING LOOSENING PROPERTY OF COOKED RICE

摘要

PROBLEM TO BE SOLVED: To provide cooked rice preventing mutual sticking of rice grains and improving loosening properties without deteriorating the appearance, taste and texture of the cooked rices. SOLUTION: This cooked rice is obtained by adding a lipase in an amount of 350-8,000 LUN based on 100 g of rice during dipping of the rice and cooking the rice.