Rice food hardening inhibitor, and method for producing rice food
JP7874956B2Active Publication Date: 2026-06-17SHOWA SANGYO CO LTD
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- SHOWA SANGYO CO LTD
- Filing Date
- 2021-12-10
- Publication Date
- 2026-06-17
Smart Images
Figure 0007874956000001 
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Abstract
To provide a rice food hardening inhibitor that inhibits the hardening of texture of rice food when it is preserved in the temperature range of normal temperature or cold storage, the rice food hardening inhibitor containing food material as an active ingredient, and a method for producing rice food by inhibiting the hardening of texture of rice food when it is preserved in the temperature range of normal temperature or cold storage.SOLUTION: The present invention provides a rice food hardening inhibitor containing heated soybean germs and a method for producing rice food including a rice cooking step. In the method, during and / or after the rice cooking step, heated soybean germs 0.1-4.5 pts.mass are added to raw rice 100 pts.mass.SELECTED DRAWING: None
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Claims
1. A rice food hardening inhibitor characterized by containing heated soybean germ.
2. A method for manufacturing rice food products, including a rice cooking process, A method for producing cooked rice food, characterized in that, during the cooking step and / or after the cooking step, 0.4 to 4.4 parts by mass of heated soybean germ is added per 100 parts by mass of raw rice.
3. A method for producing a rice food product according to claim 2, using the rice food product hardening inhibitor according to claim 1.
4. A method for suppressing the hardening of cooked rice food over time, A method characterized by adding 0.4 to 4.4 parts by mass of heated soybean germ per 100 parts by mass of raw rice during and / or after cooking.