COOKED RICE HAING GOOD KEEPING QUALITIES AT LOW TEMPERATURE AND METHOD FOR PRODUCING THE SAME

Title:

COOKED RICE HAING GOOD KEEPING QUALITIES AT LOW TEMPERATURE AND METHOD FOR PRODUCING THE SAME

Document Type and Number:

WIPO Patent Application WO/2005/051096

Kind Code:

A1

Abstract:

It is intended to provide a cooked rice product which suffers from no worsening in qualities such as taste and texture in the case of being preserved or distributed in a chilled or frozen environment followed by chill-thawing, and is free from any sanitary problems. This object is achieved by using water-soluble soybean polysaccharides and sugar alcohol together with a starch-digesting enzyme to thereby highly effectively relieve worsening in qualities (for example, taste, texture and flavor) of a cooked rice product due to distribution in a chilled or frozen state, compared with the existing methods. Before taking, moreover, the product can be thawed by the chill-thawing method which is free from such sanitary problems as occurring in thawing at room temperature.

Inventors:

TAKAHASHI TARO (JP)
ISHIBASHI KEIKO (JP)
SATO YOKO (JP)
ASANO HIROKAZU (JP)
MAEDA HIROKAZU (JP)
FUKUDA YOUICHI (JP)
FURUTA HITOSHI (JP)

Application Number:

PCT/JP2004/017137

Publication Date:

June 09, 2005

Filing Date:

November 18, 2004

Export Citation:

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Assignee:

FUJI OIL CO LTD (JP)
TAKAHASHI TARO (JP)
ISHIBASHI KEIKO (JP)
SATO YOKO (JP)
ASANO HIROKAZU (JP)
MAEDA HIROKAZU (JP)
FUKUDA YOUICHI (JP)
FURUTA HITOSHI (JP)

International Classes:

A23L7/10; A23L7/104; A23L7/196; C12H1/00; (IPC1-7): A23L1/10

Foreign References:

JP2000166491A	2000-06-20
JPH11285350A	1999-10-19
JPH10234320A	1998-09-08
JPH06284871A	1994-10-11

Other References: