| 摘要 |
PROBLEM TO BE SOLVED: To provide an odor inhibitor for cooked rice, capable of inhibiting the occurrence of unpleasant odor of cooked rice in long-term storage after rice cooking and preserving the flavor and taste inherent to milled rice; and cooked rice using the same.SOLUTION: An odor inhibitor for cooked rice and cooked rice using the same are disclosed. The odor inhibitor for cooked rice includes flavonoid as active ingredient. The present invention allows cooked rice which can be stored for a long period to be manufactured. The odor inhibitor is useful as, for example, a seasoning in rice cooking at home or eating facilities such as takeout lunch shops and restaurants, or a food additive for a retort cooked rice in food industries. |
