IMPROVEMENT OF TASTE OF COOKED RICE AND TASTE-IMPROVING AGENT

Title:

IMPROVEMENT OF TASTE OF COOKED RICE AND TASTE-IMPROVING AGENT

Document Type and Number:

Japanese Patent JPH06205649

Kind Code:

A

Abstract:

PURPOSE: To improve the texture and the taste of cooked rice of, e.g. Indica type rice having an unpalatable taste for Japanese by removing proteins coating the starch grain of the rice.

CONSTITUTION: Protease exhibiting a substrate specificity to a hydrophobic amino acid residue is added to rice grains so as to decompose globulin and albumin and to hydrolyze and remove proteins coating the starch grain and the enzymatically treated rice is subsequently cooked.

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JPH0736691

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Inventors:

HOSAKA YUKIO
WATANABE MICHIKO
ARAI EIKO

Application Number:

JP1959093A

Publication Date:

July 26, 1994

Filing Date:

January 11, 1993

Export Citation:

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Assignee:

SATAKE ENG CO LTD

International Classes:

A23L7/10; (IPC1-7): A23L1/10

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