< Topic > Improving the fray characteristic of the boiled rice, furthermore the boiled rice supplies quality revised medicine in order to obtain the boiled rice of the satisfactory quality which controls the quality deterioration which accompanies the food impression and aging of doing portly of the starch in the time of retention profit, it designated that the boiled rice processed food whose quality is good because of this is obtained as topic.Solutions The pig, it extracted from the chicken, the cow and the fish etc and gelly strength fray characteristic was improved with the extract which is concentrated the water soluble protein under 50g as the active ingredient by using, furthermore was an impression portly in addition the water soluble polysaccharide of this extract and soybean origin collectively as the boiled rice supplies quality revised medicine by using, could obtain the boiled rice processed food whose quality deterioration with retention is little.< Selective figure >It is not【課題】米飯のほぐれ性を向上させる事、更にはふっくらとした食感や、保存時における澱粉の老化に伴う品質劣化を抑制した良好な品質の米飯類を得るための米飯用品質改良剤を得、これにより品質の良い米飯加工食品を得ることを課題とした。【解決手段】豚、鶏、牛、魚等から抽出し濃縮されたエキスでゼリー強度が50g未満の水溶性蛋白質を有効成分として用いることにより、ほぐれ性が改善され、またこのエキスと大豆由来の水溶性多糖類を併せて米飯用品質改良剤として用いることにより、さらにふっくら感があり保存での品質劣化の少ない米飯加工食品を得ることが出来た。【選択図】なし
