Patent ID: 8834950
Filing Date: 2014-09-16
Classification: A23L

Abstract:
1. A method for producing a cooked rice, comprising the steps of: (a) boiling a raw rice, (b) keeping the resulting boiled rice to 70 to 90° C., and (c) adding a solution of a saccharide mixture comprising (i) maltose, (ii) α,α-trehalose, and (iii) one or more saccharides selected from the group consisting of maltotetraose containing maltooligosaccharides and α-maltosyl α,α-trehalose, said mixture being in an amount of 5 to 15% (w/w) of the weight of said raw rice, on a dry solid basis, to said boiled rice, said solution having been heated at a temperature of 70 to 90° C., so that said saccharide mixture permeates into said boiled rice, said saccharide mixture comprising maltose and α,α-trehalose at a total content of 30 to 70% (w/w), on a dry solid basis, and the weight ratio of said maltose to said α,α-trehalose is 7:3 to 2:3, whereby a cooked rice, in which the retrogradation and hardening of the resulting gelatinized starch are inhibited without increasing sweetness, is produced.