QUALITY IMPROVER FOR COOKED RICE

PROBLEM TO BE SOLVED: To provide a quality improver for improving loosenable properties of cooked rice to provide the cooked rice having the good loosenable properties when carrying out the recooking such as reheating, frying, steaming and boiling of the cooked rice, also having proper hardness, ela...

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Bibliographische Detailangaben
Hauptverfasser:	KONO HIROMICHI, HANEKI TAKASHI, SUGINO TAKETOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a quality improver for improving loosenable properties of cooked rice to provide the cooked rice having the good loosenable properties when carrying out the recooking such as reheating, frying, steaming and boiling of the cooked rice, also having proper hardness, elasticity (viscoelasticity), resistance to the teeth, smoothness, and texture with good feeling at swallowing, hardly affecting the taste in a short reheating time or a short recovering time when the cooked rice is a frozen cooked rice because various kinds of present methods used for improving the loosenable properties of the cooked rice do not exhibit sufficiently satisfying effects. SOLUTION: This quality improver for the cooked rice is obtained by dispersing a phospholipase-treated product of a yolk or a whole egg in a neutral lipid. The cooked rice, and the like, are obtained by adding the quality improver for the cooked rice. COPYRIGHT: (C)2006,JPO&NCIPI