| 摘要 |
PURPOSE: To improve the taste of a boiled rice by masking the offensive smell of short, middle or long grain species rice, the smell of rice bran, the storage smell of boiled rice and the smell of a packaging material (hemp bag) for transportation. CONSTITUTION: A boiled rice flavor-improving composition contains furfuryl alcohol. The boiled rice flavor-improving composition comprises one or more kinds of an acid-saccharified starch syrup, an enzyme-saccharified starch syrup, a malt starch syrup and their powdery starch syrups, and a boiled rice flavor- improving agent contains furfuryl alcohol as an active ingredient. Before or after rice is boiled, the boiled rice flavor-improving composition or boiled rice flavor-improving agent is added to the rice to obtain the boiled rice improved in the flavor. |
