| 摘要 |
PROBLEM TO BE SOLVED: To produce cooked rice, improved in viscosity and excellent in throat passableness and palatability and suitable especially for business use by adding a specific ingredient thereto. SOLUTION: This cooked rice is obtained by adding (a) a transglutaminase extracted from, e.g. an animal liver, etc., (b) one or more of a partially hydrolyzed protein, e.g. a wheat gluten partial hydrolyzate (preferably having <=10,000 molecular weight), e.g. oligosaccharides such as a trehalose and a sugaralcohol, e.g. sorbitol to rice cooking water and cooking the rice. The ingredient (a) is added in an amount of 0.1-20 units based on 1g protein in raw rice and the ingredient (b) is added in an amount of 0.1-10wt.% based on the rice. |
