| 摘要 |
PROBLEM TO BE SOLVED: To provide cooked rice food not causing the deterioration of eating quality even when being distributed/preserved at an ordinary temperature or at a chilled temperature. SOLUTION: This cooked rice food is produced by adding trehalose or water- soluble hemicellulose in a quantity of 0.1-30 wt.% based on the weight of rice to water for dipping or cooking rice. The hemicellulose is preferably derived from soybean or corn. |
