白飯の食感改良方法
- 专利权人:
- 株式会社ADEKA
- 发明人:
- 滝波 祐介,奥村 佳史,小松 耕平,山▲崎▼ 秀将
- 申请号：
- JP2009266936
- 公开号：
- JP5385104B2
- 申请日:
- 2009.11.25
- 申请国别(地区):
- JP
- 年份:
- 2014
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a texture-improving agent for cooked rice with which cooked rice having springy texture can be stably obtained without bringing offensive taste nor coming under the influence of the brand of rice, a rice-cooking method and the like.
SOLUTION: The texture-improving agent for cooked rice food includes whey minerals (preferably satisfying the followings (a) to (e)) having a calcium content of less than 2 mass% in a solid, as an active ingredient: (a) the ash content in the solid of the whey minerals is 25-75 mass% (b) the calcium content in the ash content of the whey minerals is less than 5 mass% (c) the lactic acid content in the solid of the whey minerals is 1.0 mass% or more (d) the pH of an aqueous solution having 0.1 mass% of the solid of the whey minerals is 6.0-7.5 and (e) the lactose content in the solid of the whey minerals is less than 50 mass%.
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- 来源网站：
- 中国工程科技知识中心
