As tie of the boiled rice is prevented, the satisfactory stickiness is granted to the boiled rice. It can prepare the tasty boiled rice where by the fact that preparation it does, it prevents the tie of the boiled rice making use of water soluble soybean polysaccharide, and the boiled rice improving agent who designates the kelp extract as the active ingredient to eat and there is being sticky easily. By the fact that preparation it does, furthermore you can obtain the satisfactory boiled rice in this case adding water tonnage at the time of preparation vis-a-vis, making use of the water of 1.0 - 1.5 time weight usually. As for the boiled rice improving agent vis-a-vis the boiled rice after the preparation as 1 - 500ppm included as a separation glutamic acid, it is desirable to add.< Choice figure >It is not米飯の結着を防止するとともに、米飯に良好な粘りを付与する。水溶性大豆多糖類と昆布エキスを有効成分とした米飯品質改良剤を用いて炊飯することで、米飯同士の結着を防止し、食べ易くまた粘りのある美味しい米飯が調製できる。この際に通常炊飯時の加水量に対し、1.0~1.5倍重量の水を用いて炊飯することで、更に良好な米飯が得られる。米飯品質改良剤は炊飯後米飯に対して遊離グルタミン酸として1~500ppm含むように添加することが好ましい。【選択図】なし
