Cooked-rice improver having flavor improving action
AssigneesMizkan Holdings Co., Ltd., Mizkan Co., Ltd.
InventorsKenta Hagiwara, Natsuko Yoshida, Yuhei Takayama
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Abstract
This invention provides a cooked-rice improver having flavor sustaining and/or flavor enhancement effects of cooked rice. The improver is obtained by mixing low-decomposition starch having a predetermined molecular weight and dextrin having a predetermined DE value at a predetermined ratio. This invention provides a cooked-rice improver flavor sustaining and/or flavor enhancement actions on cooked rice, and cooked rice produced by using the same. The cooked-rice improver contains low-decomposition starch having the molecular weight of 500,000 to 5,000,000 and dextrin having a DE value greater than one and equal to or lower than fifty at a ratio of 1:9 to 9:1 in a mass ratio.
Claims17
A cooked-rice, flavor-improving composition comprising:
- (a) a starch having a weight average molecular weight of 500,000 to 4,000,000 daltons, in an amount of 20-60 wt % of the composition, and
- (b) a dextrin having a dextrose equivalent (DE) value of from 1 to 15 in an amount of 40-80 wt % of the composition.
A method of producing a powdered cooked-rice flavor-improving composition comprising:
- mixing starch having a weight average molecular weight of 500,000 to 4,000,000 daltons and dextrin having a DE value of from 1 to 15, wherein the low decomposition starch is in an amount of 20-60 wt % of the composition and the dextrin is an amount of 40-80 wt % of the powdered cooked-rice flavor-improving composition.
Dependencies are inferred from the claim text.