| 摘要 |
PURPOSE:To obtain cooked rice without deteriorating texture and taste for a long period after preparation by a simple means, by adding tri- - pentasaccharides or sugaralcohols thereof to rice before or after cooking thereof. CONSTITUTION:One or more of trisaccharides (preferably maltotriose or isomaltotriose), tetrasaccharides (preferably maltotetraose) and pentasaccharides (preferably maltopentaose) or sugaralcohols thereof (preferably sugaralcohol of maltotriose, isomaltotriose, maltotetraose or maltopentaose) in an amount of 1-30(wt./wt.)% are added to rice before and/or after cooking thereof. |
