JP4275382B2 - Cooked rice improver - Google Patents
Cooked rice improver Download PDFInfo
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- JP4275382B2 JP4275382B2 JP2002303327A JP2002303327A JP4275382B2 JP 4275382 B2 JP4275382 B2 JP 4275382B2 JP 2002303327 A JP2002303327 A JP 2002303327A JP 2002303327 A JP2002303327 A JP 2002303327A JP 4275382 B2 JP4275382 B2 JP 4275382B2
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- cooked rice
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Description
【０００１】
【産業の属する技術分野】
本発明は米飯改良剤、より詳細には米飯の食感を改良し、常温や冷蔵で保存しても、炊飯直後の良好な食感、食味を保持することができる米飯または米飯加工食品用改良剤に関する。
【０００２】
【従来の技術】
近年、コンビニエンスストア、スーパーをはじめとする中食市場の拡大に伴い、米飯の状態での流通が増加している。米飯、米飯を調理した食品、おにぎり等の成型米などの米飯加工食品といった様々な形態で、常温から冷凍までの広範な温度帯で流通されている。しかし、特に中食市場での主な流通が行われている１０〜２５℃の常温から、０〜１０℃の冷蔵での温度帯での流通・保存において、食感および外観の著しい低下という問題があり、その品質改良方法が求められている。
【０００３】
米飯の品質、保存性を改良する方法として、澱粉分解物を用いる方法が開示されている。例えば、澱粉の分解度を表すデキストロース当量（ＤＥ）を１０〜１５程度に酵素変性させたワキシーコーンスターチを添加する方法（特許文献１）、１０％水溶液の浸透圧が約８〜１００mOsmolの澱粉分解物を添加する方法（特許文献２）、ＤＥ５〜３５の澱粉分解物とマルトースとを含有する方法（特許文献３）、また、単糖、二糖、三糖を含有しない澱粉分解物を含有する米飯食品（特許文献４）などが開示されている。しかしながら、同じＤＥや浸透圧をもつ糖組成物であっても、その構成糖の組成により、糖類の性質が異なるため、一様な改良効果を得ることができなかった。さらに、常温から冷蔵の広い温度範囲において２４時間以上保存した場合でも、再加熱によって炊きたての食感、味を得られるものはなかった。
【特許文献１】
特開昭５５−１４８０６８
【特許文献２】
特開平７−１３５９１４
【特許文献３】
特開平７−２３６４３５
【特許文献４】
特開２０００−４１５９８
【０００４】
【発明が解決しようとする課題】
本発明は、米飯の食感を改良し、常温または冷蔵で保存しても、電子レンジなどで再加熱することによって炊飯直後の良好な食感および外観を得ることができる米飯または米飯加工食品用の改良剤を提供することを目的とする。
【０００５】
【課題を解決するための手段】
本発明は、重合度２０以上の構成糖を２５〜５５重量％、重合度２〜１０の構成糖を３０〜６５重量％含有する糖組成物を含有する米飯改良剤を要旨としている。
【０００６】
また、本発明は、重合度２０以上の構成糖２５〜５５重量％、重合度２〜１０の構成糖３０〜６５重量％であって、重合度が２０以上の構成糖と重合度２〜１０の構成糖の合計が５５〜１００重量％である糖組成物を含有する米飯改良剤を要旨としている。
【０００７】
また、本発明は、重合度２０以上の構成糖を２５〜５５重量％、重合度２〜１０の構成糖を３０〜６５重量％含有する糖組成物を含有する米飯改良剤、好ましくは重合度２０以上の構成糖２５〜５５重量％、重合度２〜１０の構成糖３０〜６５重量％であって、重合度が２０以上の構成糖と重合度２〜１０の構成糖の合計が５５〜１００重量％である糖組成物、を含有する米飯改良剤を精白米１００ｇに対して糖組成物として０.１〜１０ｇ添加する米飯の改良方法を要旨としている。
【０００８】
さらにまた、本発明は、重合度２０以上の構成糖を２５〜５５重量％、重合度２〜１０の構成糖を３０〜６５重量％含有する糖組成物を含有する米飯改良剤、好ましくは重合度２０以上の構成糖２５〜５５重量％、重合度２〜１０の構成糖３０〜６５重量％であって、重合度が２０以上の構成糖と重合度２〜１０の構成糖の合計が５５〜１００重量％である糖組成物、を含有する米飯改良剤を用いた、好ましくは精白米１００ｇに対して糖組成物として０.１〜１０ｇとなるように添加した米飯または米飯加工食品、具体的には常温、冷蔵で保存しても、再加熱により炊きたての食感、食味を得ることができる米飯または米飯加工食品である。
【０００９】
【発明の実施の形態】
本発明の米飯改良剤に用いる糖組成物は、澱粉を原料としており、その原料の種類としては、コーンスターチ、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、サゴ澱粉、甘藷澱粉、それらのワキシー種などがあげられるが、天然物由来の澱粉であれば特に制限はない。
【００１０】
本発明の糖組成物の製造方法としては、澱粉を酸や酵素で加水分解し、精製、濃縮することによって得られ、さらに必要に応じて乾燥し、固形状にしたものを用いることができる。その形状は液状、或いは粉末状、フレーク状、顆粒状などの固形状のいずれであってもよい。また、本発明の糖組成物はグルコースおよびグルコースの重合度が２以上の構成糖からなるものが望ましい。また、上記糖組成物に水素添加して得られる還元糖組成物を用いることもできる。
なお、本発明の糖組成物中の構成糖の糖組成および含有量は市販のカラム（例えば、ＭＣＩｇｅｌＣＫ０２ＡＳ：三菱化学株製)を用いて測定して求めることができる。
【００１１】
本発明の米飯改良剤に含まれる糖組成物は、重合度２０以上の構成糖を２５〜５５重量％、重合度２〜１０の構成糖を３０〜６５重量％含有するものであり、好ましくは重合度が２０以上の構成糖を２５〜５５重量％、重合度が２〜１０の構成糖を３０〜６５重量％含有するもので、このとき重合度２０以上の構成糖と２〜１０の構成糖の合計が５５〜１００重量％の範囲の糖組成物であることが望ましい。
重合度２０以上の構成糖の含有率が５５重量％を超える場合には、硬くぼそぼそした食感になり、糊臭やでんぷん臭が感じられるようになる。逆に２５重量％未満の場合には柔らかくなりすぎて、特に炊飯直後にはべたつきが非常に強くなる。重合度が２〜１０の構成糖が３０重量％より少なくなると、保存時の老化が著しく、ぼそぼそとした食感となり、外見も白く濁って見える。逆に２〜１０の構成糖の含有量が６５重量％を超えると、糖の甘味が強くなり、食感も柔らかくなってしまう。
より好ましい糖組成は、重合度２０以上の構成糖を３０〜４５重量％および重合度２〜１０の構成糖を４５〜６０重量％の範囲で含有し、このとき重合度２０以上の構成糖と２〜１０の構成糖の合計が８５〜９５％の範囲であるもので、特に、常温または冷蔵で保存した後の食感や風味および外観の低下を防止する効果がより大きくなる。
なお、本発明の糖組成物の構成糖の含有量は、全て固形物に換算した値である。
【００１２】
本発明の米飯改良剤は精白米１００ｇに対して、糖組成物として０.１〜１０ｇ添加するのが好ましく、０.５ｇ〜５ｇであれば更に好ましい。これよりも少なくなると十分な改良効果が得られず、多く添加すると、べたつきがおこりやすくなる。但し、糖組成物が液状の場合は、その濃度から固形物に換算して用いる添加量を設定する。
【００１３】
本発明の米飯改良剤は、特に常温（１０〜２５℃）から冷蔵（０〜１０℃）の温度帯で３０時間以上保存した後でも、電子レンジなどで再加熱することによって、炊きたての良好な食感・食味および外観を、具体的には、米飯の弾力や粘り、粒感、旨味、さらに米飯の艶、透明感などを得ることができる。さらに、冷凍保存しても同様の効果を得ることができ、３ヶ月以上保存しても良好な食感、食味を保持することができる。
また、本発明の米飯改良剤は、炊飯時に添加することで、米飯全体に均一に分散させることができ、より大きな効果を発揮することができる。また、炊飯後の米飯に添加し、混合して用いることもできる。また、必要に応じて、炊飯時または炊飯後に、油脂や調味料、日持ち向上剤などを添加することができ、その場合、本発明の効果に影響はない。
【００１４】
本発明の米飯改良剤は、炊飯しただけの米飯、炊飯時に調味する食品(五目飯など)、炊飯後に調味する食品(すしめし、焼き飯など)、おにぎり等の成型米など様々な米飯加工食品に用いることができる。米飯加工食品においても、常温から冷蔵の温度帯での保存後も粘り、弾力性、粒感のある良好な食感を保持する効果を得ることができる。
【００１５】
【作用】
本発明は、糖組成物の構成糖の組成に注目して、重合度が２０以上の構成糖の含有割合と重合度が２〜１０の構成糖の含有割合が特定の範囲である糖組成物を用いる場合において、米飯の粘り、弾力、粒感などの食感が改良されるとともに、艶や透明感などの外観が優れ、特に、常温から冷蔵での保存における劣化を防止し、炊きたての食感を保持することができる顕著な改良効果が得られることを見いだし、完成されるに至った。
【００１６】
本発明の米飯改良剤は、重合度が２０以上の構成糖を２５〜５５重量％、重合度２〜１０の構成糖を３０〜６５重量％含有する糖組成物であり、好ましくはさらに重合度が２０以上の構成糖と重合度２〜１０の構成糖の合計が５５〜１００重量％である糖組成物であり、この糖組成物が米飯の粘り、弾力、粒感などの食感、特に常温や冷蔵で保存しても炊きたての食感を保持することができるものである。
【００１７】
【実施例】
本願発明の詳細を実施例で説明する。本願発明はこれら実施例によって何ら限定されるものではない。
【００１８】
試験例１
（実施例１〜８および比較例１〜８）
精白米８００ｇに対して、表１に示す糖組成をもつ糖組成物(試料１〜試料１６)をそれぞれ１６ｇを加えた後、合計で１９２０ｇになるように加水を行い、ガス炊飯器（パロマ製ガス炊飯器５升炊き）にて炊飯した。炊飯直後、密閉容器に移し、恒温槽にて２０℃および５℃で３０時間保存した。
炊飯直後、および２０℃、５℃で保存し、電子レンジで再加熱した後の米飯の評価を５名の専門パネラーにより以下に示す項目について行った。その結果を表２〜４に示す。
【００１９】
＜評価項目＞
外観
５：透明感があり、艶がある
４：透明感があるが、艶が少ない
３：透明感あるが、艶がない
２：くすみが生じている
１：透明感がなく、全体に白い（白蝋化）
におい
５：炊きたての好ましさ
４：焦げ臭なし
３：若干の焦げ臭
２：焦げ臭い
１：焦げ臭が強い
弾力・粘り
５：弾力があり、強い粘りがある
４：弾力はあるが、粘りが少ない
３：やや弾力があり、粘りは少ない
２：弾力も粘りも少ない
１：かたく、ぼそつく
粒感
５：一粒一粒が適度なかたさ
４：やややわらかいが、粒感あり
３：粒感はあるが、かたすぎる
２：やわらかく、粒感が少ない
１：水っぽく、粒感なし
味
５：ごはん本来の旨み
４：旨みが少ない
３：旨みは少ないが、甘みは感じられない
２：若干の甘み
１：強い甘み（糖による強い甘み）
【００２０】
【表１】
【表２】
【表３】
【表４】
試験例２
（実施例９〜１２および比較例９〜１０）
精白米８００ｇに対して、糖組成物を表５に示す割合で添加した他は実施例１と同様に炊飯した。これを同様に保存し、評価した。評価方法は実施例１と同様に行った。その結果を表６〜８に示す。なお、糖組成物は固形物での添加量である。
【００２５】
【表５】
【表６】
【表７】
【表８】
【発明の効果】
米飯の粘り、弾力、粒感などの食感が改良されるとともに、艶や透明感などの外観に優れ、特に、常温から冷蔵での保存における劣化を防止し、炊きたての食感および外観を保持することができる米飯または米飯加工食品用改良剤、それを用いた米飯の改良方法、またはそれを用いた米飯または米飯加工食品を提供することができる。[0001]
[Technical field to which industry belongs]
The present invention is a cooked rice improver, more specifically, improved texture of cooked rice, improved cooked rice or cooked rice food that can maintain a good texture immediately after cooking, even if stored at room temperature or refrigerated It relates to the agent.
[0002]
[Prior art]
In recent years, with the expansion of the prepared food market, including convenience stores and supermarkets, the distribution of cooked rice has increased. It is distributed in a wide range of temperatures from room temperature to freezing in various forms, such as cooked rice, cooked rice, and cooked rice such as rice balls. However, in the distribution and storage in the temperature range of 10 to 25 ° C., which is mainly distributed in the prepared food market, and in the refrigerated temperature range of 0 to 10 ° C., the texture and appearance are significantly reduced. There is a need for a quality improvement method.
[0003]
As a method for improving the quality and shelf life of cooked rice, a method using a starch degradation product is disclosed. For example, a method of adding waxy corn starch in which dextrose equivalent (DE) representing the degree of starch degradation is enzymatically modified to about 10 to 15 (Patent Document 1), a starch degradation product having a 10% aqueous solution osmotic pressure of about 8 to 100 mOsmol (Patent Document 2), a method containing DE5-35 starch decomposition products and maltose (Patent Document 3), and a rice containing starch decomposition products containing no monosaccharide, disaccharide or trisaccharide Food (patent document 4) etc. are indicated. However, even a saccharide composition having the same DE or osmotic pressure cannot obtain a uniform improvement effect because the saccharide properties differ depending on the composition of the constituent saccharides. Furthermore, even when stored for 24 hours or more in a wide temperature range from room temperature to refrigeration, there was nothing that could provide a freshly cooked texture and taste by reheating.
[Patent Document 1]
JP 55-148068 A
[Patent Document 2]
JP-A-7-135914
[Patent Document 3]
JP-A-7-236435
[Patent Document 4]
JP2000-41598
[0004]
[Problems to be solved by the invention]
The present invention improves the food texture of cooked rice, and can be used for cooked rice or cooked rice foods that can obtain a good texture and appearance immediately after cooking by reheating with a microwave oven or the like even when stored at room temperature or refrigerated It aims at providing the improvement agent of.
[0005]
[Means for Solving the Problems]
The gist of the present invention is a cooked rice improving agent containing a sugar composition containing 25 to 55% by weight of a constituent sugar having a degree of polymerization of 20 or more and 30 to 65% by weight of a constituent sugar having a degree of polymerization of 2 to 10.
[0006]
The present invention also relates to constituent sugars having a polymerization degree of 20 or more and 25 to 55% by weight, constituent sugars having a polymerization degree of 2 to 10 and 30 to 65% by weight. The gist of the rice improving agent is a sugar composition containing a sugar composition having a total of 55 to 100% by weight of the constituent sugars.
[0007]
The present invention also provides a cooked rice improver containing a sugar composition containing 25 to 55% by weight of a constituent sugar having a degree of polymerization of 20 or more and 30 to 65% by weight of a constituent sugar having a degree of polymerization of 2 to 10, preferably the degree of polymerization. Constituent sugar of 20 or more and 25 to 55% by weight of constituent sugar, 30 to 65% by weight of constituent sugar of polymerization degree 2 to 10, and the sum of constituent sugars of polymerization degree of 20 or more and constituent sugar of polymerization degree 2 to 10 is 55 to 55% by weight. The gist is a method for improving cooked rice in which 0.1 to 10 g of a rice composition improving agent containing 100% by weight of a sugar composition is added as a sugar composition to 100 g of polished rice.
[0008]
Furthermore, the present invention provides a cooked rice improver containing a sugar composition containing 25 to 55% by weight of a constituent sugar having a degree of polymerization of 20 or more and 30 to 65% by weight of a constituent sugar having a degree of polymerization of 2 to 10, preferably polymerization. Constituent sugars having a degree of polymerization of 20 or more and 25 to 55% by weight of constituent sugars and 30 to 65% by weight of constituent sugars having a degree of polymerization of 2 to 10, and the sum of constituent sugars having a degree of polymerization of 20 or more and constituent sugars having a degree of polymerization of 2 to 10 is 55. A cooked rice or cooked rice food using a cooked rice improver containing a sugar composition of ˜100% by weight, preferably 0.1 to 10 g as a sugar composition with respect to 100 g of polished rice, specifically Specifically, even if it preserve | saved at normal temperature and refrigeration, it is the cooked rice or cooked rice food which can obtain the fresh texture and taste by reheating.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The sugar composition used in the cooked rice improving agent of the present invention uses starch as a raw material. Examples of the raw material include corn starch, potato starch, wheat starch, tapioca starch, sago starch, sweet potato starch, and waxy varieties thereof. However, there is no particular limitation as long as it is a starch derived from a natural product.
[0010]
As a method for producing the sugar composition of the present invention, it is possible to use a starch obtained by hydrolyzing starch with an acid or enzyme, purifying and concentrating, and further drying and solidifying the starch as necessary. The shape may be liquid or solid such as powder, flakes or granules. Further, the sugar composition of the present invention is preferably composed of glucose and a constituent sugar having a polymerization degree of glucose of 2 or more. Moreover, the reducing sugar composition obtained by hydrogenating the said sugar composition can also be used.
In addition, the sugar composition and content of the constituent sugar in the sugar composition of the present invention can be determined by measurement using a commercially available column (for example, MCIgelCK02AS: manufactured by Mitsubishi Chemical Corporation).
[0011]
The sugar composition contained in the cooked rice improving agent of the present invention contains 25 to 55% by weight of a constituent sugar having a polymerization degree of 20 or more, and 30 to 65% by weight of a constituent sugar having a polymerization degree of 2 to 10, preferably Constituent sugars having a degree of polymerization of 20 or more are contained in an amount of 25 to 55% by weight, and constituent sugars having a degree of polymerization of 2 to 10 are contained in an amount of 30 to 65% by weight. It is desirable for the sugar composition to have a total sugar in the range of 55 to 100% by weight.
When the content of the constituent sugar having a degree of polymerization of 20 or more exceeds 55% by weight, the texture becomes hard and fluffy, and a paste odor and starch odor can be felt. On the other hand, if it is less than 25% by weight, it becomes too soft, and stickiness becomes very strong especially immediately after cooking. When the constituent sugars having a degree of polymerization of 2 to 10 are less than 30% by weight, the aging during storage is remarkable, the texture becomes loose and the appearance looks cloudy white. On the other hand, when the content of the constituent sugars of 2 to 10 exceeds 65% by weight, the sweetness of the sugar becomes strong and the texture becomes soft.
A more preferred sugar composition contains 30 to 45% by weight of a constituent sugar having a polymerization degree of 20 or more and 45 to 60% by weight of a constituent sugar having a polymerization degree of 2 to 10, and at this time, The total of 2 to 10 constituent sugars is in the range of 85 to 95%, and in particular, the effect of preventing deterioration of texture, flavor and appearance after storage at room temperature or refrigeration is further increased.
In addition, content of the saccharide | sugar of the saccharide | sugar composition of this invention is all the values converted into the solid substance.
[0012]
The cooked rice improving agent of the present invention is preferably added in an amount of 0.1 to 10 g as a sugar composition with respect to 100 g of polished rice, and more preferably 0.5 to 5 g. If it is less than this, a sufficient improvement effect cannot be obtained, and if it is added in a large amount, stickiness tends to occur. However, when the sugar composition is in a liquid state, the amount to be used is set in terms of the concentration and converted to a solid.
[0013]
The cooked rice improving agent of the present invention is particularly good after being cooked by reheating in a microwave oven or the like even after being stored for 30 hours or more in a temperature range from room temperature (10 to 25 ° C.) to refrigeration (0 to 10 ° C.). The texture, taste and appearance, specifically, the elasticity and stickiness of the cooked rice, the grain feel, the umami, the gloss of the cooked rice, the transparency, etc. can be obtained. Furthermore, the same effect can be obtained even when stored frozen, and a good texture and taste can be maintained even when stored for 3 months or longer.
Moreover, the cooked rice improving agent of this invention can be uniformly disperse | distributed to the whole cooked rice by adding at the time of rice cooking, and can exhibit a bigger effect. Moreover, it can also add and use for the cooked rice after cooking. Moreover, fats and oils, a seasoning, a shelf life improving agent, etc. can be added at the time of rice cooking or after rice cooking as needed, and in that case, the effect of the present invention is not affected.
[0014]
The cooked rice improving agent of the present invention is used for various cooked rice foods such as cooked rice, foods seasoned during cooking (such as Gomoku rice), foods seasoned after cooking (sushimeshi, baked rice, etc.), and shaped rice such as rice balls. be able to. Even in the cooked rice processed food, it is possible to obtain an effect of maintaining a good texture with stickiness, elasticity, and graininess even after storage in a temperature range from room temperature to refrigeration.
[0015]
[Action]
The present invention pays attention to the composition of the constituent sugars of the sugar composition, and the content ratio of the constituent sugars having a polymerization degree of 20 or more and the content ratio of the constituent sugars having a polymerization degree of 2 to 10 are in a specific range. In addition to improving the texture of cooked rice, such as stickiness, elasticity, graininess, etc., it also has an excellent appearance such as gloss and transparency. It has been found that a remarkable improvement effect that can maintain a feeling can be obtained, and has been completed.
[0016]
The cooked rice improving agent of the present invention is a sugar composition containing 25 to 55% by weight of a constituent sugar having a degree of polymerization of 20 or more, and 30 to 65% by weight of a constituent sugar having a degree of polymerization of 2 to 10, preferably a degree of polymerization. Is a sugar composition in which the total of constituent sugars of 20 or more and constituent sugars having a polymerization degree of 2 to 10 is 55 to 100% by weight, and this sugar composition has a texture such as stickiness, elasticity, graininess, etc. Even when stored at room temperature or refrigerated, it can retain the freshly cooked texture.
[0017]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0018]
Test example 1
(Examples 1-8 and Comparative Examples 1-8)
After adding 16 g of each sugar composition (sample 1 to sample 16) having the sugar composition shown in Table 1 to 800 g of polished rice, water was added to a total of 1920 g, and a gas rice cooker (manufactured by Paloma) The rice was cooked with a gas cooker (cooked with 5kg). Immediately after cooking, it was transferred to a sealed container and stored in a thermostatic bath at 20 ° C. and 5 ° C. for 30 hours.
Immediately after cooking, the cooked rice was stored at 20 ° C. and 5 ° C. and reheated with a microwave oven, and the following items were evaluated by five specialized panelists. The results are shown in Tables 2-4.
[0019]
<Evaluation items>
Appearance 5: Transparent, glossy 4: Transparent, but less glossy 3: Transparent but not glossy 2: Dullness 1: No transparency, white overall ( White wax)
Smell 5: Freshly cooked preference 4: No burning odor 3: Slight burning odor 2: Burnt odor 1: Elasticity / stickiness with strong burning odor 5: Elasticity, strong stickiness 4: Elasticity but stickiness Less 3: There is a little elasticity, less stickiness 2: Less elasticity and less stickiness 1: Grainy feeling that is hard and stiff 5: Each grain is moderately firm 4: Somewhat soft but graininess 3: Graininess 2 is too soft 2: soft and grainy 1: watery, grainless taste 5: original umami of rice 4: little umami 3: little umami, but no sweetness 2: little Sweetness 1: Strong sweetness (strong sweetness with sugar)
[0020]
[Table 1]
[Table 2]
[Table 3]
[Table 4]
Test example 2
(Examples 9-12 and Comparative Examples 9-10)
Rice was cooked in the same manner as in Example 1 except that the sugar composition was added at a ratio shown in Table 5 to 800 g of polished rice. This was similarly stored and evaluated. The evaluation method was the same as in Example 1. The results are shown in Tables 6-8. In addition, a saccharide | sugar composition is the addition amount in a solid substance.
[0025]
[Table 5]
[Table 6]
[Table 7]
[Table 8]
【The invention's effect】
Improved texture such as stickiness, elasticity and graininess of cooked rice, and excellent appearance such as gloss and transparency. Especially, it prevents deterioration during storage from room temperature to refrigeration, and maintains the texture and appearance of freshly cooked rice. An improved agent for cooked rice or processed rice food, a method for improving cooked rice using the same, or a cooked rice or processed rice food using the same can be provided.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002303327A JP4275382B2 (en) | 2002-10-17 | 2002-10-17 | Cooked rice improver |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002303327A JP4275382B2 (en) | 2002-10-17 | 2002-10-17 | Cooked rice improver |
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| Publication Number | Publication Date |
|---|---|
| JP2004135580A JP2004135580A (en) | 2004-05-13 |
| JP4275382B2 true JP4275382B2 (en) | 2009-06-10 |
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|---|---|---|---|
| JP2002303327A Expired - Lifetime JP4275382B2 (en) | 2002-10-17 | 2002-10-17 | Cooked rice improver |
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| Country | Link |
|---|---|
| JP (1) | JP4275382B2 (en) |
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| Publication number | Publication date |
|---|---|
| JP2004135580A (en) | 2004-05-13 |
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