| 摘要 |
PURPOSE:To promote conversion of rice such as nonglutinous rice or glutinous rice useful for rice cake, Japanese cracker, thick malt syrup, etc. into paste, and to improve taste of food, by adding cyclodextrin(inclusion compound) to the rice, making it into paste. CONSTITUTION:Rice such as nonglutinous rice or glutinous rice is blended with preferably 0.15-10wt% cyclodextrin and/or cyclodextrin inclusion compound (preferably inclusion compound of fats and oils, fatty acid, monoglyceride, lecithin or diglyceride and cyclodextrin). |
