| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsifying agent composition for cooking rice capable of improving loosening properties of cooked rice without deteriorating the luster of the cooked rice even without separately adding oils and fats and without carrying out complicated operations at all. SOLUTION: This composition is an O/W emulsion containing (A) a sucrose ester of a fatty acid having >=10 value of hydrophile-lipophile balance(HLB), (B) at least one kind selected from the group consisting of a glycerol ester of a fatty acid an organic acid monoglyceride, a polyglycerol ester of a fatty acid, a sorbitan ester of a fatty acid and lecithin, (C) edible oils and fats and (D) a compound of saccharides. The composition is prepared by formulating 100 pts.wt. of the ingredient A with 0-100 pts.wt. of the ingredient B and further the ingredient C in an amount of 100-500 pts.wt. based on 100 pts.wt. of the emulsifying agent ingredients (the ingredients A and B), preparing the O/W emulsion and spray-drying the resultant O/W emulsion. The composition is composed of 10-60 wt.% of the total ingredients comprising the ingredients A, B and C, and 90-40 wt.% of the ingredient D. |
