| 摘要 |
PURPOSE: To obtain the subject composition totally improving qualities of boiled rice, such as external appearance, fragrance, glutinousness and proper softness in the mouth by promoting pregelatinization of starch, comprising a starch hydrolyzing enzyme preparation, a pH adjustor and a paste derived from grain flour as essential composnents. CONSTITUTION: This composition comprises a starch hydrolyzing enzyme preparation and/or a rice grain cell wall hydrolyzing enzyme preparation (preferably endo type α-amylase, exo type β-amylase or glucoamylase), a pH adjustor (preferably glycono delta lactone or gluconic acid) and a paste derived from grain flour as essential components. |
