PROBLEM TO BE SOLVED: To provide a quality improving agent for cooked rice, improving the loosening property of cooked rice and obtaining cooked rice of excellent quality such as a puffy feel in the mouth and suppressed quality degradation associated with aging of starch during preservation, and to provide processed cooked rice food of high quality by using the quality improving agent.SOLUTION: The loosening property is improved by using, as an active ingredient, a water-soluble protein contained in an extract extracted from pork, chicken, beef, etc. and concentrated, and lower than 50 g in jelly strength. The processed cooked rice food with a further puffy feel and less quality degradation during preservation can be obtained by using this extract in combination with water-soluble polysaccharides derived from soybeans as the quality improving agent for cooked rice.COPYRIGHT: (C)2013,JPO&INPIT【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
