JP2005333915A - Method for masking vinegar smell of cooked rice by using aromatic rice - Google Patents

Method for masking vinegar smell of cooked rice by using aromatic rice Download PDF

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JP2005333915A
JP2005333915A JP2004159251A JP2004159251A JP2005333915A JP 2005333915 A JP2005333915 A JP 2005333915A JP 2004159251 A JP2004159251 A JP 2004159251A JP 2004159251 A JP2004159251 A JP 2004159251A JP 2005333915 A JP2005333915 A JP 2005333915A
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rice
vinegar
cooked
scented
odor
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Katsuaki Ohashi
且明 大橋
Fuyuki Yagi
芙雪 八木
Kenichi Ohata
賢一 尾畑
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Mc Foodtech Kk
Mcフードテック株式会社
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Abstract

<P>PROBLEM TO BE SOLVED: To mask the vinegar smell of cooked rice mixed with rice vinegar for aiming at the improvement of the cooked rice. <P>SOLUTION: This method for masking the vinegar smell of the cooked rice caused by the mixed rice vinegar is provided by adding aromatic rice or extract liquid obtained from the aromatic rice to the rice before cooking or after cooking to reduce the vinegar smell. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は米飯酢を添加した米飯であって、米飯酢臭がマスキングされた米飯の製造方法に関する。また、本発明は米飯酢臭をマスキングするための組成物に関する。   The present invention relates to a method for producing cooked rice to which cooked rice vinegar is added, and the cooked rice vinegar odor is masked. The present invention also relates to a composition for masking rice vinegar odor.
スーパーやコンビニにおいて販売されている米飯類は主に、炊飯直後に販売し、賞味期限12〜36時間前後のいわゆる日配米飯類である。これらの米飯類は食感が著しく低下することから、流通温度を十分に下げることができず、他の食品に比べ食中毒の原因となる変敗菌の制御が困難である。   Cooked rice sold at supermarkets and convenience stores is mainly so-called daily rice that is sold immediately after cooking and has a shelf life of about 12 to 36 hours. Since the texture of these cooked rices is remarkably lowered, the distribution temperature cannot be lowered sufficiently, and it is difficult to control the spoilage bacteria that cause food poisoning compared to other foods.
食酢は酢酸を主要成分とする調味料であるが、強い殺菌力、防腐力があり食品の腐敗を防止するために有用であることが経験的に知られている。事実、米飯の基本的な変敗菌はBacillus属細菌であるが、本細菌は有機酸によって増殖が抑制され、食品に用いられる有機酸の中では酢酸が最も増殖抑制効果が優れている。したがって、変敗菌の増殖を防止する目的で日配米飯に食酢を添加することが広く一般に行われている。   Vinegar is a seasoning mainly composed of acetic acid, but it has been empirically known that it has a strong bactericidal and antiseptic properties and is useful for preventing food spoilage. In fact, the basic spoilage of cooked rice is a bacterium belonging to the genus Bacillus, but the growth of this bacterium is suppressed by organic acids, and among organic acids used in foods, acetic acid is most effective in suppressing growth. Therefore, vinegar is widely added to daily rice for the purpose of preventing the growth of spoilage bacteria.
しかし、食酢には酢酸に起因する刺激臭があり、とくに電子レンジなどによる加熱後の酢酸臭が食欲を減退させることから、美味しい米飯類を提供するうえで大きな支障を来たしている。   However, vinegar has an irritating odor caused by acetic acid, and especially the acetic odor after heating with a microwave oven or the like reduces appetite.
従来より米の風味を改善するために種々の方法が検討されており、たとえば古米臭や外米臭などの米自体が有する好ましくない臭いは、デンプン分解物とマルトースを添加することによって減弱させ得ることが報告されている(特許文献1参照)。しかし、米本来の臭いとは異なり食酢の酢酸臭は非常に刺激が強く、従来技術によって酢酸臭を減弱させることは不可能である。
特開平7−236435号公報
Various methods have been studied in order to improve the flavor of rice. For example, unpleasant odors of rice such as old rice odor and outer rice odor can be attenuated by adding starch degradation products and maltose. Has been reported (see Patent Document 1). However, unlike the original odor of rice, the odor of acetic acid in vinegar is very irritating, and it is impossible to reduce the odor of acetic acid by conventional techniques.
JP 7-236435 A
本発明は、従来技術によっては減弱させることが不可能であった酢酸臭を減弱させることにより、品質が改良された米飯を提供することをその課題とするものである。   An object of the present invention is to provide cooked rice with improved quality by attenuating the odor of acetic acid, which could not be attenuated by the prior art.
本発明者は、米飯に添加した食酢の酢酸臭をマスキングし得る添加物の探索を実施した結果、香り米を米飯に混和することによりその独特の香りによって酢酸臭がマスキングされることを確認した。   As a result of searching for an additive capable of masking the acetic acid odor of vinegar added to the cooked rice, the present inventor confirmed that the acetic acid odor is masked by the unique scent by mixing the scented rice with the cooked rice. .
従って、本発明は以下の手段を提供することによって上記課題を解決する。
1.米に香り米または香り米抽出液を添加することを特徴とする米飯酢臭がマスキングされた米飯の製造方法。
2.米飯に対する香り米の添加量が0.01質量%以上50質量%以下である1に記載の方法。
3.米飯に対する香り米の添加量が0.1質量%以上50質量%以下である1に記載の方法。
4.香り米抽出液を含有する、米飯酢臭をマスキングするための組成物。
Therefore, the present invention solves the above problems by providing the following means.
1. A method for producing cooked rice having a masked rice vinegar odor characterized by adding scented rice or a scented rice extract to rice.
2. 2. The method according to 1, wherein the amount of scented rice added to the cooked rice is 0.01% by mass or more and 50% by mass or less.
3. 2. The method according to 1, wherein the amount of scented rice added to the cooked rice is 0.1% by mass or more and 50% by mass or less.
4). A composition for masking a rice vinegar odor containing a scented rice extract.
米飯酢臭がマスキングされた米飯の製造方法
米飯酢を添加した米飯に香り米または香り米抽出液を添加することにより米飯酢臭がマスキングされた米飯を製造することができる。本明細書において「米飯酢臭がマスキングされる」とは、米飯を食する場合に感じる米飯酢臭が軽減されるあるいは消失することを意味し、必ずしも米飯酢の臭い成分自体が減少あるいは消失することを意味するものではない。
Method for producing cooked rice with masked rice vinegar odor Cooked rice with masked rice vinegar odor can be produced by adding scented rice or scented rice extract to cooked rice to which cooked rice vinegar is added. In the present specification, “rice vinegar odor is masked” means that the rice vinegar odor that is felt when eating rice is reduced or eliminated, and the odor component of rice vinegar itself is necessarily reduced or eliminated. It doesn't mean that.
1.米飯
米飯酢臭をマスキングする対象となる米飯は、米を煮る、蒸すまたは炒めることにより調理したものの総称であり、もち状に加工したものや他の食材や調味料を添加し加工したいわゆる米飯類も含まれる。
1. Cooked rice Cooked rice for masking the vinegar odor is a general term for cooked rice cooked, steamed or fried, and so-called cooked rice that has been processed into rice cakes and other ingredients and seasonings. Is also included.
米は、一般に食用に供されるイネの種実であれば、ジャポニカ米、インディカ米、ジャバニカ米などいずれの種類であってもよく、また、うるち米、もち米のいずれであってもよい。   The rice may be any kind of rice, such as japonica rice, indica rice, and jabonica rice, as long as it is the seed of rice that is generally used for food, and may be either sticky rice or glutinous rice.
2.米飯酢
マスキングの対象となる米飯酢は食酢である醸造酢、合成酢のいずれであってもよく、食品添加物である酢酸、氷酢酸、酢酸塩およびこれらの混合物を含む。
2. Rice vinegar The rice vinegar to be masked may be either brewed vinegar or synthetic vinegar, which is a food vinegar, and includes acetic acid, glacial acetic acid, acetate salt and a mixture thereof as food additives.
3.香り米
香り米とは炊飯時に独特の香ばしい匂いを発する米の総称であり、本発明で用いる香り米は、「香り米」の範疇に含まれるいずれの品種であってもよい。たとえば、現在知られている香り米には以下に例示する品種があるが、本発明で用いる香り米はこれら品種に限定されるものではない。
3. Scented rice Scented rice is a general term for rice that emits a unique scented odor when cooking rice, and the scented rice used in the present invention may be any varieties included in the category of “scented rice”. For example, there are varieties exemplified below in currently known fragrant rice, but the fragrant rice used in the present invention is not limited to these varieties.
米飯に混合する香り米の添加量は、香り米の品種、食酢の添加量等に応じて適宜調整するが、米飯に対して0.01質量%以上、好ましくは0.1質量%以上50質量%以下の量を添加することによって本発明の効果が十分に得られる。 The amount of scented rice to be mixed with cooked rice is appropriately adjusted according to the varieties of scented rice, the amount of vinegar added, etc., but 0.01% by mass or more, preferably 0.1% by mass or more and 50% by mass with respect to cooked rice The effect of the present invention can be sufficiently obtained by adding an amount of not more than%.
4.香り米の抽出液
香り米の抽出液とは、溶媒に香り米成分を溶出させたものを意味し、抽出方法は、アルコールなどの溶媒抽出法、水抽出法、油で揚げて香りを油に移す方法、酢などの有機酸類で抽出する方法など、食品業界で一般に使用されているいずれの方法であってもよい。
4). Extract of fragrant rice The extract of fragrant rice means that the scented rice components are eluted in a solvent, and the extraction methods include solvent extraction methods such as alcohol, water extraction methods, and frying in oil to make the fragrance oil. Any method commonly used in the food industry, such as a method of transferring, a method of extracting with an organic acid such as vinegar, may be used.
5.香り米および香り米抽出液の添加方法
香り米または香り米抽出液は、炊飯前に添加して米と一緒に炊飯することによって十分な効果が得られる。また、別途炊飯した香り米または香り米抽出液を炊飯後の米飯に添加しても同様の効果が得られる。
5). Addition method of scented rice and scented rice extract A scented rice or scented rice extract is added before cooking rice and cooked together with rice to obtain a sufficient effect. The same effect can be obtained by adding separately cooked scented rice or scented rice extract to cooked rice.
米飯酢臭をマスキングするための組成物
香り米の抽出液を主成分として、任意に保存料、酸化防止剤、pH調整剤など食品業界で一般に使用されている添加剤を加え、米飯酢臭をマスキングするための組成物を調製する。
Composition for masking rice vinegar odor The main component is a scented rice extract, optionally adding additives commonly used in the food industry, such as preservatives, antioxidants, pH adjusters, etc. A composition for masking is prepared.
香り米および香り米抽出液はともに食酢を添加した米飯の酢酸臭を抑え、刺激臭による不快感を軽減する効果がある。また、米の甘みや食感を改善する効果もあり、米飯の品質を総合的に向上させる効果がある。   Both scented rice and scented rice extract have the effect of suppressing the odor of acetic acid in cooked rice to which vinegar is added and reducing discomfort due to pungent odors. It also has the effect of improving the sweetness and texture of rice, and has the effect of comprehensively improving the quality of cooked rice.
以下の実施例により、本発明の効果を詳細に説明するが、本発明の範囲を限定するものではない。   The effects of the present invention will be described in detail by the following examples, but are not intended to limit the scope of the present invention.
試験1
1.試料
香り米は福島県産の「萩の香り米」を使用し、米は一般に市販されているコシヒカリブレンド米を使用した。食酢は酸度10%の市販品を使用した。
Test 1
1. Sample As the scented rice, “scented scented rice” produced in Fukushima Prefecture was used, and the commercially available Koshihikari blended rice was used. The vinegar used the commercial item of acidity 10%.
2.試験方法
コシヒカリブレンド米のみ(比較例)またはコシヒカリブレンド米に0.5%の香り米を加えた生米(実施例)を洗浄し、30分間水に浸した。その後、1%の食酢を含む水を生米の1.5倍量(質量比)加え、電気炊飯器を用いて炊飯しむらした後、官能試験に供した。
2. Test Method Koshihikari blended rice alone (Comparative Example) or fresh rice (Example) obtained by adding 0.5% fragrant rice to Koshihikari blended rice was washed and immersed in water for 30 minutes. Thereafter, water containing 1% vinegar was added 1.5 times the amount (mass ratio) of raw rice, cooked evenly using an electric rice cooker, and then subjected to a sensory test.
官能試験は、パネラーに比較例および実施例の両米飯を食させた後に、(i)酸臭が強い方、(ii)米の甘さがある方、(iii)雑味(苦味)がある方、(iv)総合的に味質が良い方、の4つの質問項目について比較例と実施例のいずれかを選択させることにより行った。   In the sensory test, after both the rice of the comparative examples and the examples were eaten by the panelist, (i) one with a strong acid odor, (ii) one with sweetness of rice, (iii) miscellaneous taste (bitter taste) This was done by selecting one of the comparative example and the example for the four question items of (1) and (iv) one having a better taste quality overall.
3.結果
試験結果を下記表に示す。
3. Results The test results are shown in the following table.
12名のパネラー全員が比較例に対して実施例の酢酸臭が弱いと回答した。また、総合評価でも11名が実施例の方が味質が優れていると回答した。これら指標については有意差が認められた。 All 12 panelists answered that the acetic acid odor of the example was weaker than the comparative example. In the overall evaluation, 11 persons answered that the examples had better taste quality. Significant differences were observed for these indicators.
試験2
古米臭を減弱させることが知られているマルトデキストリンとマルトースの混合物(特許文献1)が、香り米と同様に米飯酢臭をマスキングする効果を有するか確認した。
Test 2
It was confirmed that a mixture of maltodextrin and maltose (Patent Document 1), which is known to attenuate old rice odor, has an effect of masking the rice vinegar odor in the same manner as scented rice.
1.試料
香り米および食酢は試験1と同一のものを使用した。米は、新米として1年もののコシヒカリブレンド、古米として2〜3年ものの備蓄米を使用した。マルトデキストリンとマルトースの混合物は、マルトデキストリン(DE10〜12)とマルトースを7:3の比率で混合したものを使用した。
1. Sample The same scented rice and vinegar as in Test 1 were used. As rice, 1 year old Koshihikari blend was used as new rice and 2 to 3 years old stockpiled rice was used as old rice. As the mixture of maltodextrin and maltose, a mixture of maltodextrin (DE10-12) and maltose in a ratio of 7: 3 was used.
2.試験方法
古米臭のマスキング効果の検討は、古米のみを炊飯したもの(比較例1)を基準として古米にマルトデキストリンとマルトースの混合物を添加した後に炊飯したもの(比較例2)において、(i)古米臭の強弱、(ii)米の甘さ、(iii)柔らかさ、(iv)総合評価を指標として表3の基準に基づきパネラー3名による7段階評価を行った。
2. Test method Examination of the masking effect of old rice odors was made by adding a mixture of maltodextrin and maltose to old rice (Comparative Example 2) based on the cooking of only old rice (Comparative Example 1). Based on the criteria in Table 3, seven-level evaluation was performed by three panelists using the strength of old rice odor, (ii) sweetness of rice, (iii) softness, and (iv) overall evaluation as indices.
米飯酢のマスキング効果の検討は、新米にマルトデキストリンとマルトースの混合物(比較例4)または香り米(実施例1)を添加し、更に生米に対して1%量の食酢を添加した後に炊飯し、新米のみに1%量の食酢を添加して炊飯したもの(比較例3)を基準として同様の官能試験を行った。   Examination of the masking effect of cooked rice vinegar was conducted after adding a mixture of maltodextrin and maltose (Comparative Example 4) or fragrant rice (Example 1) to fresh rice, and further adding 1% vinegar to fresh rice. And the same sensory test was done on the basis of what cooked rice by adding 1% amount of vinegar only to new rice (Comparative Example 3).
3.結果
官能試験の結果を表4および5に記す。
3. Results The results of the sensory test are shown in Tables 4 and 5.
古米にマルトデキストリンとマルトースの混合物を添加することにより古米臭が減弱するとともに、米の甘さ、総合評価において改善効果が認められた(比較例1対比較例2)。しかし、米飯酢のマスキング効果においては、マルトデキストリンとマルトースの混合物を添加することによってむしろ酢酸臭が増強される結果となった(比較例3対比較例4)。 Addition of a mixture of maltodextrin and maltose to old rice attenuated the old rice odor, and improved sweetness and comprehensive evaluation of rice (Comparative Example 1 vs. Comparative Example 2). However, in the masking effect of cooked rice vinegar, the acetic acid odor was rather enhanced by adding a mixture of maltodextrin and maltose (Comparative Example 3 vs. Comparative Example 4).
試験3
香り米の抽出液を用いて試験1と同様の官能試験を実施した。
Test 3
A sensory test similar to Test 1 was performed using the scented rice extract.
1.試料
香り米、米および食酢は試験1と同一のものを使用した。抽出溶媒として水、95%エタノール、酸度20の高純度酢酸および菜種油を使用した。
1. Sample The same scented rice, rice and vinegar as those used in Test 1 were used. Water, 95% ethanol, high purity acetic acid having an acidity of 20 and rapeseed oil were used as extraction solvents.
2.試験方法
2−1.香り米抽出液の作製
ミルを用いて香り米を粉砕し、水、水エタノール混合液または酢酸を加え、25℃で24時間静置後ろ過し、香り米抽出液を得た。
2. Test method 2-1. Preparation of scented rice extract The scented rice was pulverized using a mill, water, a water ethanol mixed solution or acetic acid was added, and the mixture was allowed to stand at 25 ° C. for 24 hours and filtered to obtain a scented rice extract.
また、菜種油を用いた抽出は、香り米を粉砕後水を加えて混合し、菜種油を用いて130℃または180℃で15分間油ちょうし、更に24℃で3日間静置した後に油こしペーパーでろ過することによって抽出液を得た。   In addition, extraction using rapeseed oil is carried out by pulverizing aromatic rice, adding water, mixing, oiling using rapeseed oil at 130 ° C or 180 ° C for 15 minutes, and then allowing to stand at 24 ° C for 3 days. An extract was obtained by filtration.
抽出に使用した各溶媒の質量を下記表に記す。   The mass of each solvent used for extraction is shown in the following table.
2.試験方法
コシヒカリブレンド米を洗浄し、30分間水に浸した。その後、下記表7および8に記す配合で水および香り米抽出液を加えて炊飯し、むらした後に官能試験に供した。
2. Test Method Koshihikari blended rice was washed and soaked in water for 30 minutes. Thereafter, water and scented rice extract were added in the formulations shown in Tables 7 and 8 below, cooked, and subjected to a sensory test.
官能試験は、実施例1は2点比較法、実施例2から4は7段階評価法により行った。即ち、実施例1においてはパネラー12名に比較例および実施例の両米飯を食させた後に、(i)酢酸臭の臭い立ちの弱い方、(ii)米の甘さがある方、(iii)やわらかい方、(iv)総合的に味質が良い方、の4つの質問項目について比較例と実施例のいずれかを選択させることにより行った。実施例2から4においては、パネラー3名に、比較例に対する実施例の品質を、(i)酢酸臭の臭い立ちの強弱、(ii)米の甘さ、(iii)米の柔らかさ、(iv)総合評価について共同で下記の基準に基づき7段階の評価をさせた。 The sensory test was carried out by a two-point comparison method in Example 1 and a seven-step evaluation method in Examples 2 to 4. That is, in Example 1, after 12 panelists had eaten both of the cooked rices of the comparative example and the example, (i) one with a weak smell of acetic acid odor, (ii) one with sweetness of rice, (iii This was done by selecting one of the comparative examples and the examples for the four question items, i.e., softer, and (iv) better overall taste. In Examples 2 to 4, three panelists were given the quality of the examples for the comparative examples: (i) strength of odor of acetic acid odor, (ii) sweetness of rice, (iii) softness of rice, iv) The overall evaluation was conducted jointly based on the following criteria, with a 7-level evaluation.
3.結果
試験結果を下記表に示す。
3. Results The test results are shown in the following table.
エタノール抽出液を添加した実施例1は、比較例に対して酢酸臭および総合評価において有意に改善効果が認められた。また、甘さおよび柔らかさにおいては有意な差はないものの、改善傾向が認められた(表10参照)。 In Example 1 to which the ethanol extract was added, a significant improvement effect was observed in the acetic acid odor and the comprehensive evaluation with respect to the comparative example. Moreover, although there was no significant difference in sweetness and softness, the improvement tendency was recognized (refer Table 10).
水抽出液、酸抽出液および油抽出液を添加した実施例2、3、4は、比較例に対していずれも酢酸臭、米の甘さ、総合評価において改善効果が認められた。一方、柔らかさについては酸抽出液添加においてやや改善効果が認められたが、水抽出液添加および油抽出液添加においては改善効果が認められなかった(表11参照)。   In Examples 2, 3, and 4 to which the water extract, the acid extract and the oil extract were added, the improvement effect was recognized in all of the comparative examples in acetic acid odor, rice sweetness, and comprehensive evaluation. On the other hand, with respect to softness, a slight improvement effect was observed when the acid extract was added, but no improvement effect was observed when the water extract and the oil extract were added (see Table 11).

Claims (4)

  1. 米に香り米または香り米抽出液を添加することを特徴とする米飯酢臭がマスキングされた米飯の製造方法。   A method for producing cooked rice with masked rice vinegar odor, which comprises adding scented rice or a scented rice extract to rice.
  2. 米飯に対する香り米の添加量が0.01質量%以上50質量%以下である請求項1に記載の方法。   The method according to claim 1, wherein the amount of scented rice added to the cooked rice is 0.01 mass% or more and 50 mass% or less.
  3. 米飯に対する香り米の添加量が0.1質量%以上50質量%以下である請求項1に記載の方法。   The method according to claim 1, wherein the amount of scented rice added to the cooked rice is 0.1% by mass or more and 50% by mass or less.
  4. 香り米抽出液を含有する、米飯酢臭をマスキングするための組成物。   A composition for masking a rice vinegar odor containing a scented rice extract.
JP2004159251A 2004-05-28 2004-05-28 Method for masking vinegar smell of cooked rice by using aromatic rice Pending JP2005333915A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011055750A (en) * 2009-09-09 2011-03-24 J-Oil Mills Inc Method for producing cooked rice
CN104026438A (en) * 2014-04-26 2014-09-10 五河童师傅食品有限公司 Liver-soothing and Qi-smoothening health-care rice and producing method of liver-soothing and Qi-smoothening health-care rice
JP2014166145A (en) * 2013-02-28 2014-09-11 Q P Corp Vinegar

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011055750A (en) * 2009-09-09 2011-03-24 J-Oil Mills Inc Method for producing cooked rice
JP2014166145A (en) * 2013-02-28 2014-09-11 Q P Corp Vinegar
CN104026438A (en) * 2014-04-26 2014-09-10 五河童师傅食品有限公司 Liver-soothing and Qi-smoothening health-care rice and producing method of liver-soothing and Qi-smoothening health-care rice
CN104026438B (en) * 2014-04-26 2016-02-10 五河童师傅食品有限公司 A kind of dispersing stagnated hepatoqi health-care rice and production method thereof

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