MANUFACTURING METHOD OF COOKED RICE

Provided is cooked rice or a cooked rice processed food in which aging is suppressed.　A method for manufacturing cooked rice or a cooked rice processed product in which aging is suppressed, the method including a step for treating a starting material which is uncooked rice with 4-α-glucanotransferas...

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Bibliographische Detailangaben
Hauptverfasser:	YANG Minghong, YAMASHIRO Kan
Format:	Patent
Sprache:	eng ; fre ; 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:	Provided is cooked rice or a cooked rice processed food in which aging is suppressed.　A method for manufacturing cooked rice or a cooked rice processed product in which aging is suppressed, the method including a step for treating a starting material which is uncooked rice with 4-α-glucanotransferase and/or β-amylase and a step for cooking the rice with an increased amount of water. L'invention concerne du riz cuit ou un aliment transformé de riz cuit dans lequel le vieillissement est inhibé.　Procédé de fabrication de riz cuit ou d'un produit transformé de riz cuit dans lequel le vieillissement est inhibé, le procédé comprenant une étape de traitement d'une matière de départ qui est du riz non cuit à l'aide de 4-α-glucanotransférase et/ou de β-amylase et une étape de cuisson du riz avec une quantité accrue d'eau. 老化が抑制された米飯又は米飯加工食品の提供。　生米である原料に４－α－グルカノトランスフェラーゼ及び／又はβ－アミラーゼを作用させる工程と水量を増加して炊飯する工程を含む、老化が抑制された米飯又は米飯加工品の製造方法。