FLAVOR QUALITY IMPROVER FOR COOKED RICE AND METHOD FOR IMPROVING COOKED RICE FLAVOR QUALITY USING THE SAME

摘要

PURPOSE:To obtain the subject improver remedying the palate feeling like glutinousness of cooked rice and capable of imparting cooked rice with both flavor and tastiness, consisting mainly of specific starch-decomposed product and/or reducing starch-decomposed product and maltose and/or reducing maltose. CONSTITUTION:This improver consists mainly of (A) ca.20-95wt.% of starch- decomposed product and/or reducing starch-decomposed product ca.5-35 in dextrose equivalent and <5 in specific volume and (B) ca.5-80wt.% of maltose and/or reducing maltose. This improver can also decrease the offensive odor such as old rice odor or imported rice odor.