| 摘要 |
PURPOSE:To provide a cooked rice flavor-holding agent containing a specific tocopherol homologue as an active ingredient, not affecting the taste and smell of the cooked rice, having high safety, and excellent in an effect for allowing the processed cooked rice such as white cooked rice, red cooked rice, pilaf or CHAHAN (a Chinese dish of fried rice with eggs, shrimps, etc.,) to hold its cooking flavor. CONSTITUTION:The cooked rice flavor-holding agent facilitating mixing of a substantially water-immiscible tocopherol homologue with water comprises a tocopherol homologue of the formula (R is H, methyl) and alanine or its salt as active ingredients and further an emulsifier such as glycerol, a fatty acid ester or saponin. The cooked rice flavor-holding agent is added to water in an amount of 0.2%. Rice is washed with water, immersed in water and subsequently subjected to the drainage of water. The washed rice is mixed with the cooked rice flavor-holding agent mixture, and subsequently cooked by the use of an electric rice cooker to prepare a processed rice such as white cooked rice, red cooked rice, rice balls, rice gruel, the porridge of rice and vegetables, sushi, pilaf, CHAHAN or rice boiled with rye, thus providing the highly safe cooked rice capable of holding the cooking flavor of the cooked rice without affecting the taste and smell of the cooked rice. |
