| 摘要 |
The present invention relates to a rice water composition for improving the taste of cooked rice. The rice water composition of the present invention: comprises a kelp extract, L-lysine monohydrochloride, magnesium chloride, and dietary fiber, thereby improving the taste of cooked rice such as savory taste, gloss, glutinousness, etc.; and reinforces nutrients such as dietary fiber, vitamins, amino acids, mineral, etc., thereby improving both nutrition and taste of cooked rice. |
