RICE FOOD HARDENING INHIBITOR, AND METHOD FOR PRODUCING RICE FOOD

To provide a rice food hardening inhibitor that inhibits the hardening of texture of rice food when it is preserved in the temperature range of normal temperature or cold storage, the rice food hardening inhibitor containing food material as an active ingredient, and a method for producing rice food...

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Bibliographische Detailangaben
Hauptverfasser:	TAMAGAWA YURI, ASAOKA TAKUYA
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a rice food hardening inhibitor that inhibits the hardening of texture of rice food when it is preserved in the temperature range of normal temperature or cold storage, the rice food hardening inhibitor containing food material as an active ingredient, and a method for producing rice food by inhibiting the hardening of texture of rice food when it is preserved in the temperature range of normal temperature or cold storage.SOLUTION: The present invention provides a rice food hardening inhibitor containing heated soybean germs and a method for producing rice food including a rice cooking step. In the method, during and/or after the rice cooking step, heated soybean germs 0.1-4.5 pts.mass are added to raw rice 100 pts.mass.SELECTED DRAWING: None 【課題】米飯食品を常温又は冷蔵の温度帯で保存した際の食感の硬化を抑制する米飯食品硬化抑制剤であって、食品素材を有効成分とする米飯食品硬化抑制剤、及び常温又は冷蔵の温度帯で保存した際の食感の硬化が抑制された米飯食品の製造方法を提供する。【解決手段】加熱大豆胚芽を含むことを特徴とする米飯食品硬化抑制剤、及び炊飯工程を含む米飯食品の製造方法であって、前記炊飯工程及び／又は前記炊飯工程後において、加熱大豆胚芽を生米１００質量部に対して０．１～４．５質量部添加することを特徴とする米飯食品の製造方法。【選択図】なし