To provide a food material using as its raw material rice low in an eating quality level, having Mg/K chemical equivalent ratio lower than that of a regular rice level, nutritionally and more preferably modified in its mineral composition and improved in eating quality, and to provide a method for producing the food material.
This food material is improved in eating quality through decreasing kalium content of the raw material rice low in the eating quality level and having a chemical equivalent ratio of magnesium chemical equivalent to kalium chemical equivalent (Mg/K chemical equivalent ratio) of 0.8-1.48, and enriching magnesium content so as to bring Mg/K chemical equivalent ratio to 1.15-1.58 times. The method for producing the food material improved in eating quality comprises soaking for 1-12 h the raw material rice low in the eating quality level in an aqueous solution containing magnesium chloride in a concentration of ≥0.02% (weight/volume) and ≤0.5% (weight/volume).
NOGATA YOICHI
YASUI TAKESHI
Yuya Yano