PROBLEM TO BE SOLVED: To provide cooked rice which is less susceptible to aging even after a long period of time elapses after boiling, prevented from drying and less susceptible to deterioration in grain separation properties.SOLUTION: An improving agent for cooked rice quality contains an enzymolysis product of guar gum as an active component. By boiling a mixture containing the cooked rice quality improving agent, rice and water, the cooked rice can be obtained which is edible even if stored, in particular, in a chilling temperature range (0-10°C) for a long period of time (e.g., 12 hours or more), is less likely to cause problems for a container and ingredients even if microwave-heated, and is suppressed from aging and deterioration in grain separation properties.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT
