| 摘要 |
PROBLEM TO BE SOLVED: To obtain a humectant for cooked rice, capable of providing proper glutinousness to cooked rice, preventing lowering of taste of rice after cooking and improving gloss and shelf life by including edible oil emulsified in water by using an emulsifier, pregelatinized starch and an organic acid. SOLUTION: This humectant for cooked rice comprises preferably 20-60% edible oil such as salad oil emulsified in water by using preferably 0.1-10% (based on preparation) glycerol fatty acid ester, preferably 1-10% pregelatinized starch and preferably 5-30% organic acid such as anhydrous sodium acetate, lactic acid, malic acid or citric acid. |
