| 摘要 |
PURPOSE:To improve taste of low-quality rice such as oil rice kept in storage for a long time to that of rice close to new rice and to suppress reduction in taste resulting from preservation in a frozen state by treating polished rice with a composition containing a polysaccharide having gelatinizing properties. CONSTITUTION:Polished rice or boiled rice is treated with a composition containing a polysaccharide (e.g. furcellaran, carrageenan, psyllium seed gum, sodium alginate, agar or pectin) to improve taste of boiled rice. |
