FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE

PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the ma...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAZAKI NAGAHIRO, NIWA KIYOMI, KOIDE MOTONORI, UCHIDA TAKESHI, IMAMURA YOSHIHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the marine alga is ≤0.3% and the content of sodium is ≤10%. COPYRIGHT: (C)2004,JPO