Additive for cooked rice
The use of roasted corn wet germ oil or heated crude oil additives during cooking addresses the off-flavors in cooked rice caused by emulsifiers, improving flavor and texture.
JP2025153894APending Publication Date: 2025-10-10J OIL MILLS INC
Patent Information
- Application Number
- JP2024056601
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-03-29
- Publication Date
- 2025-10-10
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Figure 2025153894000001 
Figure 2025153894000002
Abstract
To provide an additive for cooked rice, capable of reducing strange flavor of cooked rice after cooking, and reducing especially, strange flavor derived from an emulsifier, and to provide a production method of cooked rice.SOLUTION: An additive for cooked rice contains as the active ingredient, roasted oil obtained by roasting and squeezing corn wet germ without pulverizing, or crude oil containing either one of pressed oil of an oil and fat raw material or extracted oil of the oil and fat raw material, or heated oil obtained by heat-treating at 120°C or more oil and fat that has passed through a degumming step, a deacidification step or a decoloration step in a refining step of the crude oil.SELECTED DRAWING: None
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Citation Information
Patent Citations
Oil-and-fat composition for rice cooking and method for producing cooked rices
JP2017153472A
Oil / fat composition for cooked rice, cooked rice and method for producing cooked rice
JP2019129731A