PROBLEM TO BE SOLVED: To provide a composition for preventing cooked rice from aging (especially, aging by refrigerated storage), and for improving a texture thereof at the same time, and aging prevention using the composition, and a texture improving method.SOLUTION: The composition (agent) that contains 3 components as active ingredients, that are, marine algae powder or a marine algae extract containing 1.0% (w/w) or more of an alginic acid, an oligosaccharide of di- to tri-saccharide, and a &beta-amylase, are added upon cooking rice, so that thereby the cooked rice is prevented from aging (especially, aging by the refrigerated storage) and the texture thereof is improved (for instance, moisture feeling and lumpy texture are maintained etc.).COPYRIGHT: (C)2012,JPO&INPIT【課題】炊飯米の老化(特に冷蔵保存による老化)を防止し、同時に食感を改善するための組成物、及び、当該組成物を用いた老化防止及び食感改善方法を提供する。【解決手段】アルギン酸を1.0%(w/w)以上含有する海藻粉末又は海藻エキス、2~3糖類のオリゴ糖、β-アミラーゼの3成分を有効成分として含有してなる組成物(剤)を炊飯時に添加することで、炊飯米の老化(特に冷蔵保存による老化)を防止し且つその食感改善(例えば、しっとり感や粒感の維持など)をする。【選択図】なし
