RICE TEXTURE DETERIORATION INHIBITOR, RICE SOFTNESS IMPROVER, AND RICE PRODUCTION METHOD

• Main Authors: YASUI SHINOBU, TOMIYAMA KAORI
• Format: Patent
• Language: English; Japanese
• Published: 06.04.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a technique for suppressing deterioration in rice texture accompanying the lapse of time after rice cooking and cryopreservation, and a technique for improving softness of rice.SOLUTION: There are provided a rice texture deterioration inhibitor containing cellulase as active ingredient, and a rice softness improver containing cellulase as active ingredient. The present invention can suppress deterioration in rice texture accompanying the lapse of time after rice cooking and cryopreservation. The present invention can improve rice softness. The present invention can contribute to suppression of deterioration in quality accompanying the lapse of time after production and cryopreservation, extension of an expiration date or reduction in food waste, for processed food such as rice.SELECTED DRAWING: Figure 3 【課題】 炊飯後の時間経過や低温保存に伴う米飯の食感劣化を抑制する技術、および、米飯の柔らかさを向上する技術を提供する。【解決手段】 セルラーゼを有効成分とする米飯の食感劣化抑制剤、および、セルラーゼを有効成分とする米飯の柔らかさ向上剤。本発明によれば、炊飯後の時間経過や低温保存に伴う米飯の食感劣化を抑制できる。また、本発明によれば、米飯の柔らかさを向上できる。よって、本発明によれば、米飯を含む加工食品について、製造後の時間経過や低温保存に伴う品質低下の抑制、賞味期限の延長、あるいは、フードロスの削減に寄与することができる。【選択図】 図３