| 摘要 |
PURPOSE:To obtain a taste-modifying material useful for subtle seasoning on boiled polished rice, by extracting taste components from rice bran with warm water. CONSTITUTION:Taste components are extracted from rice bran, esp. roasted or parched rice bran with warm water. The temperature of the warm water is pref. 50-80 deg.C, and extraction at 60 deg.C for 30min or so can derive favorable taste components. By this method, the objective tasty and ever-enjoyable taste- modifying material can be obtained. |
