| 摘要 |
PROBLEM TO BE SOLVED: To obtain an improver for cooked rice, comprising a citrate and a sugar-alcohol and capable of remarkably suppressing the retrogradation of starch when chilling and preserving the cooked rice and producing the cooked rice excellent in texture and taste. SOLUTION: This improver for cooked rice comprises (A) a citrate such as sodium citrate and (B) a sugar-alcohol such as a reducing thick malt syrup and further preferably (C) maltose. The blending ratios of the ingredients A to C are 1/(1-20) weight ratio of the ingredients A/B and 1/(0.2-2) weight ratio of the ingredients C/(A+B). The improver for the cooked rice in an amount of 0.3-8 pts.wt. based on 100 pts.wt. raw rice before absorbing water is preferably added thereto to cook the rice. Thereby, the cooked rice is preferably produced. |
