LIQUID HUMECTANT FOR COOKED RICE

PROBLEM TO BE SOLVED: To obtain a humectant for cooked rice, capable of providing proper glutinousness to cooked rice, preventing lowering of taste of rice after cooking and improving gloss and shelf life by including edible oil emulsified in water by using an emulsifier, pregelatinized starch and a...

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Bibliographic Details
Main Authors KAI TATSUO, YAMAMOTO SEIJI, UETAKA TOMOKI
Format Patent
LanguageEnglish
Published 06.07.1999
Edition6
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
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Abstract PROBLEM TO BE SOLVED: To obtain a humectant for cooked rice, capable of providing proper glutinousness to cooked rice, preventing lowering of taste of rice after cooking and improving gloss and shelf life by including edible oil emulsified in water by using an emulsifier, pregelatinized starch and an organic acid. SOLUTION: This humectant for cooked rice comprises preferably 20-60% edible oil such as salad oil emulsified in water by using preferably 0.1-10% (based on preparation) glycerol fatty acid ester, preferably 1-10% pregelatinized starch and preferably 5-30% organic acid such as anhydrous sodium acetate, lactic acid, malic acid or citric acid.
AbstractList PROBLEM TO BE SOLVED: To obtain a humectant for cooked rice, capable of providing proper glutinousness to cooked rice, preventing lowering of taste of rice after cooking and improving gloss and shelf life by including edible oil emulsified in water by using an emulsifier, pregelatinized starch and an organic acid. SOLUTION: This humectant for cooked rice comprises preferably 20-60% edible oil such as salad oil emulsified in water by using preferably 0.1-10% (based on preparation) glycerol fatty acid ester, preferably 1-10% pregelatinized starch and preferably 5-30% organic acid such as anhydrous sodium acetate, lactic acid, malic acid or citric acid.
Author KAI TATSUO
YAMAMOTO SEIJI
UETAKA TOMOKI
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Snippet PROBLEM TO BE SOLVED: To obtain a humectant for cooked rice, capable of providing proper glutinousness to cooked rice, preventing lowering of taste of rice...
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SubjectTerms 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
Title LIQUID HUMECTANT FOR COOKED RICE
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