EAT TASTE-IMPROVING AGENT FOR COOKED RICE, AND COOKED RICE

摘要

PROBLEM TO BE SOLVED: To improve the smell, taste and eat feeling of cooked rice such as pure cooked rice for lunch which is refrigerated after the cooking and heated by a microwave oven just before eating, or a rice ball eaten after passing 20-40 hr in a room temperature.

SOLUTION: This eat taste-improving agent is provided by adding a non-volatile organic acid, a water soluble high molecular weight polysaccharide, reduced millet jelly and/or dextrin into the rice on immersing raw rice with water or on cooking.

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