Improver for cereal processed food product

Abstract

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

Claims

1. A method of producing a cereal processed food product, comprising: adding an improver to an unprocessed cereal product or to a cereal processed food product so as to maintain a fresh flavor and/or texture, wherein: the improver contains maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B), a mass ratio of the component (B) with respect to the component (A) is 0.01 to 500 when the component (B) consists of 5-Hydroxymethylfurfural, the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of dimethyl sulfide, and the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of 3-methylbutanal.

2. The method according to claim 1, wherein the improver is added to the unprocessed cereal product or to the cereal processed food product such that a content of maltol with respect to the unprocessed cereal product is 0.001 ppm to 20 ppm.

3. The method according to claim 1, wherein the cereal processed food product is plain cooked rice, salted rice, sushi rice, red rice, kamameshi, pasta, soba, or Chinese noodles.

4. A method of maintaining a fresh flavor and/or texture of a cereal processed food product for long term storage, or suppressing a deteriorated odor of a cereal processed food product produced with an edible oil and fat, comprising: adding an improver to an unprocessed cereal product or to a cereal processed food product such that a content of maltol with respect to the unprocessed cereal product is 0.001 ppm to 20 ppm, wherein: the improver contains maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B), a mass ratio of the component (B) with respect to the component (A) is 0.01 to 500 when the component (B) consists of 5-Hydroxymethylfurfural, the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of dimethyl sulfide, and the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of 3-methylbutanal.

5. The method according to claim 1, wherein the cereal processed food product is obtained from at least one cereal selected from the group consisting of rice, wheat, barley, corn, millet, Japanese barnyard millet, Fabaceae cereal, and Polygonaceae cereal.

6. The method according to claim 1, wherein the improver contains 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as the component (B).

7. The method according to claim 1, wherein the cereal processed food product is cooked rice products, and wherein the adding comprises adding the improver to raw rice or cooked rice products such that a content of maltol with respect to the raw rice is 0.001 ppm to 20 ppm, and the method further comprises a step of washing and soaking the raw rice.

8. The method according to claim 7, further comprising a step of adding an edible oil and fat to the raw rice such that a content of the edible oil and fat with respect to the raw rice is 0.05 wt. % or more and 5.0 wt. % or less.

9. The method according to claim 1, wherein the cereal processed food product is noodles, and wherein the adding comprises adding the improver to boiled noodles such that a content of maltol with respect to dried or raw noodles is 0.001 ppm to 20 ppm.

10. The method according to claim 9, further comprising a step of adding an edible oil and fat to the boiled noodles such that a content of the edible oil and fat with respect to the boiled noodles is 0.05 wt. % or more and 5.0 wt. % or less.

11. The method according to claim 1, wherein maltol is produced by enzymatically decomposing or hydrolyzing cereals.

12. The method according to claim 1, wherein the improver is a liquid improver, and the method further comprises a step of mixing and stirring a liquid that contains the component (A) and the component (B) at a temperature of 35 C. or more and 100 C. or less to produce the liquid improver.

Description

EXAMPLES

(1) Hereinafter, the disclosure will be described in detail with reference to examples. It should be understood that these examples are merely examples for convenience of explanation, and the disclosure is not limited to these examples in any sense.

Example 1: Study of Amounts of Component (A) and of Component (B) in Improver for Cereal Processed Food Product

(2) (1) Preparations of Test Products: Maltol as the component (A) and 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal (all manufactured by Tokyo Chemical Industry Co., Ltd.) as the component (B) were added to ion-exchanged water and were sufficiently stirred to prepare a 1000 ppm solution. The combinations and the compound ratios of the obtained solution were changed and diluted with water to prepare the improvers for cereal processed food products (Test Products No. 1 to 45) having predetermined concentrations shown in the following Table 1-1 to Table 3-4.

(3) (2) Evaluation Procedure and Evaluation Results of Test Products: For the test products No. 1 to 45 prepared in accordance with the above item (1), sensory tests on the flavor balance were conducted. The sensory tests were conducted by a panel consisting of ten experts using the following three degrees of criteria. The panel members conducted the sensory tests were well familiar with the commercially available improvers that are usually on the market and were skilled enough to fully understand the general level (normal in evaluation) of a flavor balance. The results of the sensory tests are shown in Table 1-1 to Table 3-4. POOR Having a poor flavor balance and not favorable as an improver for cereal processed food product GOOD Having a good flavor balance and favorable as an improver for cereal processed food product EXCELLENT Having an excellent flavor balance and particularly favorable as an improver for cereal processed food product

Example 2: Study of Amounts of Component (A) and of Component (B) in Cooked Rice

(4) (1) Preparations of Test Products: The test products having the flavor balance of GOOD or EXCELLENT as an improver for cereal processed food product in the sensory evaluations of Example 1 (i.e., test products No. 1 to 9, 11 to 14, 16 to 24, 26 to 29, 31 to 39, and 41 to 44) were added to raw rice after washing and soaking in water. Here, the adding amount of the improver for cereal processed food product with respect to the raw rice before washing and soaking in water was 1% by mass. The raw rice was then added with 1.25 pts. mass of water (normal additional amount of water) per 1 pt. mass of raw rice and cooked with a commercially available rice cooker in a normal way. Further, a cooked rice product to which neither the component (A) nor the component (B) was added was used as a control (Comparative Example 1). (2) Evaluation Procedure of Test Products: For the test products prepared in accordance with the item (1) (i.e., test products No. 1 to 9, 11 to 14, 16 to 24, 26 to 29, 31 to 39, and 41 to 44), sensory tests on fresh flavor immediately after cooking, flavor 6 hours after cooking, flavor 12 hours after cooking, flavor 24 hours after cooking, and flavor 48 hours after cooking were conducted. Further, the test products were reheated in a microwave at 500 W for 1 minute after storing them at room temperature or at 4 C. for 6 hours, 12 hours, 24 hours, and 48 hours, and then the sensory tests on scent 6 hours after cooking, scent 12 hours after cooking, scent 24 hours after cooking, and scent 48 hours after cooking were conducted. The sensory tests on the flavor and scent were conducted by a panel consisting of ten experts using the following five levels of criteria. Level 1 Having no or little flavor/scent Level 2 Having significantly weaker flavor/scent than cooked rice immediately after cooking Level 3 Having weaker flavor/scent than cooked rice immediately after cooking Level 4 Having slightly weaker flavor/scent than cooked rice immediately after cooking Level 5 Having similar flavor/scent to cooked rice immediately after cooking

(5) Additionally, the sensory tests on the texture of the test products were conducted in accordance with the following five levels of criteria. The panel members conducted the sensory tests were well familiar with the commercially available cooked rice that is usually on the market and were skilled enough to fully understand the general level (normal in evaluation) of each evaluation item. Level 1 Very unfavorable due to overall dry/crumbly texture Level 2 Unfavorable due to partially dry/crumbly texture Level 3 No dry/crumbly texture but a little unfavorable since rice grains are dry Level 4 Favorable since rice grains are not dry and having glutinous texture Level 5 Very favorable due to moist and glutinous texture similar to cooked rice immediately after cooking

(6) (3) Evaluation Results of Test Products: The compositions of the test products (No. 1 to 9, 11 to 14, 16 to 24, 26 to 29, 31 to 39, and 41 to 44), the mass compounding ratios of the component (A) and the component (B), the adding amounts of the improver for cereal processed food product with respect to the raw rice, the contents of maltol with respect to the raw rice, and the results of the sensory tests are shown in Table 1-1 to Table 3-4. It should be noted that similar sensory evaluations were conducted to the cooked rice to which the improver was added after cooking, and the results thereof were similar to those of the above cooked rice to which the improver was added before cooking. The cooked rice to which the improver was added after cooking was obtained by adding 1.25 pts. mass of water (normal additional amount of water) per 1 pt. mass of raw rice after washing and soaking in water. In this case, the adding amount of the improver with respect to the raw rice before washing and soaking in water was 1% by mass.

Example 3: Study of Amounts of Component (A) and of Component (B) in Cooked Rice

(7) (1) Preparations of Test Products: Water was added to 20 kg of commercially available rice flour so as to be 50 L. A general -amylase (weight ratio to rice flour was 0.1% by mass) was added thereto, and the mixture was heated at 80 C. for 20 minutes. After cooling to room temperature, the mixture was added with -amylase (weight ratio to rice flour was 0.1% by mass) and protease (weight ratio to rice flour was 0.1% by mass) and processed overnight at 58 C. The processed results were then solid-liquid separated (filtered by filter paper) to prepare a starch decomposition product (hereinafter referred to as saccharification liquid). The test products of improvers No. 46 to 49 shown in Table 4-1 to Table 4-5 were prepared by adding the component (A) prepared in accordance with the item (1) of Example 1 and 10000 ppm of solution of the component (B) to the prepared saccharification liquid.

(8) (2) Evaluation Procedure of Test Products; Contents and Mass Ratio of Component (A) and Component (B) in Seasoning Liquid: For the test products No. 46 to 49 prepared in accordance with the item (1), the quantitative values were calculated based on peak areas measured by gas chromatography-mass spectrometry (GC-MS), and the content mass ratio of the component (B) to the component (A) were determined based on the calculated values. The GC/MS measurement conditions are as follows.

(9) Method and Conditions of Measuring Maltol and 5-Hydroxymethylfurfural

(10) Extract Method of Aroma Component (Solvent Extraction):

(11) The sample and dichloromethane were mixed at a ratio of 1:1 and shaken. The mixture was then centrifuged, and the dichloromethane layer was used as analytical sample.
Analytical Method of Aroma Components: In accordance with the following conditions, a peak area of each aroma component was analyzed using gas chromatography and mass spectrometry. [Gas Chromatography Conditions] Measuring Device: Agilent 7980B GC System (Agilent Technologies, Inc.) GC Column: DB-WAX UI (Agilent Technologies, Inc.) Length 30 m, Column Inner Diameter 0.25 mm, Film Thickness 0.25 m Carrier: Helium (He) gas at 1.0 mL/min. Temperature Condition: Hold 40 C. (3 min.).fwdarw.Heat up to 250 C. at 10 C./min..fwdarw.Hold for 10 minutes and inject 1 l of sample [Mass Spectrometry Conditions] Measuring Device: Agilent 5977B MSD (Agilent Technologies, Inc.) Ionization Method: EI Measuring Mode: SIM
Quantification Method of Aroma Component: Each aroma component with a known concentration was analyzed as a standard sample, and a calibration curve was created based on the detected peak area. The content of the component (B) was then calculated by applying the analysis results of the analytical sample to the calibration curve.

(12) Method and Conditions of Measuring Dimethyl Sulfide and 3-Methylbutanal Separation and Concentration Method of Aroma Components In accordance with the following conditions, the aroma components were separated and concentrated. Here, 100 g of the sample was weighted into a 1 L vial. After sealing the vial, the sample was preheated at 30 C. for 30 min. Then, 200 ml of the gas phase in the vial was introduced into a concentrator as a sample. Volatile Component Concentrator: Entech 7200 (Entech Instruments, Inc.) Concentration Mode: Cold Trap Dehydration (CTD) M1 (Empty) Temperature: Trap at 40 C..fwdarw.Desorb at 0 C. M2 (Tenax) Temperature: Trap at 50 C..fwdarw.Desorb at 200 C. M3 (Cyro Focus) Temperature: Trap at 160 C..fwdarw.Desorb at 100 C.
Analytical Method of Aroma Components: In accordance with the following conditions, a peak area of each aroma component was analyzed using gas chromatograph method and mass spectrometry. [Gas Chromatograph Conditions] Measuring Device: Agilent 7980B GC System (Agilent Technologies, Inc.) GC Column: DB-1 (Agilent Technologies, Inc.) Length 60 m, Column Inner Diameter 0.32 mm, Film Thickness 1.0 m Carrier: Helium (He) gas at 1.0 mL/min. Temperature Condition: Hold 35 C. (5 min.).fwdarw.Heat up to 220 C. at 10 C./min..fwdarw.Hold for 5 minutes. [Mass Spectrometry Conditions] Measuring Device: Agilent 5977B MSD (Agilent Technologies, Inc.) Ionization Method: EI Measuring Mode: SIM
Quantification Method of Aroma Component: Each aroma component with a known concentration was analyzed as a standard sample, and a calibration curve was created based on the detected peak area. The content of the component (B) was then calculated by applying the analysis results of the analytical sample to the calibration curve.

(13) Next, the test products No. 46 to 69 prepared in accordance with the item (1) and a rice cooking oil (J-Oil Mills, Inc.) were added to raw rice after washing and soaking in water. Here, the adding amount of each test products No. 46 to 69 with respect to the raw rice before washing and soaking in water was 1% by mass, and the adding amount of the rice cooking oil with respect thereto was 2% by mass. The raw rice was then added with 1.25 pts. mass of water (normal additional amount of water) per 1 pt. mass of the raw rice. After mixing the added water and the raw rice, the rice was cooked with a commercially available rice cooker in a normal way to produce the cooked rice products. Further, a cooked rice product to which neither the component (A) nor the component (B) was added was used as a control (Comparative Example 2).

(14) Sensory Tests: For the cooked rice products as prepared above, the sensory tests on fresh flavor immediately after cooking, flavor 6 hours after cooking, flavor 12 hours after cooking, flavor 24 hours after cooking, flavor 48 hours after cooking, strength of rice cooking oil odor immediately after cooking, and strength of rice cooking oil odor 24 hours after cooking were conducted. Further, the cooked rice was reheated in a microwave at 500 W for 1 minute after storing it at room temperature or at 4 C. for 6 hours, 12 hours, 24 hours, and 48 hours, and then the sensory tests on scent 6 hours after cooking, scent 12 hours after cooking, scent 24 hours after cooking, scent 48 hours after cooking, texture 48 hours after cooking, and strength of deteriorated odor of cooking oil 24 hours after cooking were conducted. The sensory tests on the flavor and scent of the cooked rice products were conducted by a panel consisting of ten experts using the following five levels of criteria. Level 1 Having no or little flavor/scent Level 2 Having significantly weaker flavor/scent than cooked rice immediately after cooking Level 3 Having weaker flavor/scent than cooked rice immediately after cooking Level 4 Having slightly weaker flavor/scent than cooked rice immediately after cooking Level 5 Having similar flavor/scent to cooked rice immediately after cooking

(15) The textures of the cooked rice products were also evaluated using the following five levels of criteria. Level 1 Very unfavorable due to overall dry/crumbly texture Level 2 Unfavorable due to partially dry/crumbly texture Level 3 No dry/crumbly texture but a little unfavorable since rice grains are dry Level 4 Favorable since rice grains are not dry and having glutinous texture Level 5 Very favorable due to moist and glutinous texture similar to cooked rice immediately after cooking

(16) Additionally, the strengths of cooking oil odor were evaluated using the following five levels of criteria. Level 1 Having no or little odor Level 2 Having a little odor Level 3 Having an odor Level 4 Having a strong odor Level 5 Having a very strong odor

(17) It should be noted that the panel members conducted the sensory tests were familiar with the commercially available cooked rice that are usually on the market and were skilled enough to fully understand the general level (normal in evaluation) of each evaluation item. (3) Evaluation Results of Test Products: The compositions of the test products No. 46 to 69, the mass compounding ratios of the component (A) and the component (B), the adding amounts of the improver for cereal processed food product with respect to the raw rice, the contents of maltol with respect to the raw rice, and the results of the sensory tests are shown in Table 4-1 to Table 4-5. It should be noted that similar sensory evaluations were conducted to the cooked rice products which have been cooked by adding 1% by mass or 5% by mass of the commercially available rice cooking oil (J-Oil Mills Inc.) to the raw rice before washing and soaking in water, and the results thereof were similar to those of the above cooked rice products which have been cooked by adding 2% by mass of the commercially available rice cooking oil (J-Oil Mills Inc.) to the raw rice. Further, the sensory evaluation results of the cooked rice products to which the improver was added before cooking were also similar to the sensory evaluation results of the cooked rice products to which the improver was added after cooking.

Example 4: Study 1 of Amounts of Component (A) and of Component (B) in Noodles

(18) (1) Preparations of Test Products: The test products having the flavor balance of GOOD or EXCELLENT as an improver for cereal processed food product in the sensory evaluations of Example 1 (i.e., test products No. 1 to 9, 11 to 14, 16 to 24, 26 to 29, 31 to 39, and 41 to 44) were added to and mixed with boiled pastas to obtain noodle test products (No. 70 to 78, 80 to 83, 85 to 93, 95 to 98, 100 to 108, and 110 to 113). The above pastas were prepared by boiling dried noodles (Nissin Foods Inc., MA-MA Pasta 1.6 mm) for 7 minutes, soaking in cold water for 30 minutes to remove the heat, and draining the water well with a sieve. The adding amount of the improver for cereal processed food product with respect to the dried noodles was 1% by mass. Further, noodles to which neither the component (A) nor the component (B) was added was used as a control (Comparative Example 3). (2) Evaluation Procedure of Test Products: For the test products prepared in accordance with the above item (1) (i.e., test products No. 70 to 78, 08 to 83, 85 to 93, 95 to 98, 100 to 108, and 110 to 113), sensory tests on fresh flavor immediately after boiling, flavor 6 hours after boiling, flavor 12 hours after boiling, flavor 24 hours after boiling, and flavor 48 hours after boiling were conducted. Further, the boiled noodles were reheated in a microwave at 500 W for 1 minute after storing them at room temperature or at 4 C. for 6 hours, 12 hours, 24 hours, and 48 hours, and then the sensory tests on scent 6 hours after boiling, scent 12 hours after boiling, scent 24 hours after boiling, scent 48 hours after boiling, and texture 48 hours after boiling were conducted. The sensory tests on the flavor and scent of the boiled noodles were conducted by a panel consisting of ten experts using the following five levels of criteria. Level 1 Having no or little flavor/scent Level 2 Having significantly weaker flavor/scent than boiled noodles immediately after boiling Level 3 Having weaker flavor/scent than boiled noodles immediately after boiling Level 4 Having slightly weaker flavor/scent than boiled noodles immediately after boiling Level 5 Having similar flavor/scent to boiled noodles immediately after boiling

(19) The textures of the boiled noodles were also evaluated using the following five levels of criteria. Level 1 Very unfavorable due to overall dry/crumbly texture Level 2 Unfavorable due to partially dry/crumbly texture Level 3 No dry/crumbly texture but a little unfavorable since noodles are dry Level 4 Favorable since noodles are not dry and having glutinous texture Level 5 Very favorable due to moist and glutinous texture similar to noodles immediately after boiling

(20) It should be noted that the panel members conducted the sensory tests were familiar with the commercially available noodles that are usually on the market and were skilled enough to fully understand the general level (normal in evaluation) of each evaluation item. (3) Evaluation Results of Test Products: The compositions of the test products (No. 70 to 78, 80 to 83, 85 to 93, 95 to 98, 100 to 108, and 110 to 113), the mass compounding ratios of the component (A) and the component (B), the adding amounts of the improver for cereal processed food product with respect to the dried noodles, the contents of maltol with respect to the dried noodles, and the results of the sensory tests are shown in Table 5-1 to Table 7-4. It should be noted that similar sensory evaluations were conducted to boiled noodles which have been produced by adding 1% by mass of the improver with respect to the dried noodles to hot water, and the results thereof were similar to those of the above boiled noodles to which the improver was added after boiling.

Example 5: Study 2 of Amounts of Component (A) and of Component (B) in Noodles

(21) (1) Preparations and Evaluation Procedure of Test Products: The improvers for cereal processed food product prepared in accordance with the item (1) of Example 3 (i.e., test products No. 46 to 49) were added to boiled noodles together with a soybean shirashimeyu (refined rapeseed oil) (J-Oil Mills Inc.). By properly stirring the noodles with the added improvers and oil, test products (No. 115 to 138) were prepared. The boiled noodles were prepared by boiling dried noodles (Nissin Foods Inc., MA-MA Pasta 1.6 mm) for 7 minutes, soaking in cold water for 30 minutes to remove the heat, and draining the water well with a sieve. The adding amount of the improver for cereal processed food product with respect to the dried noodles was 1% by mass. The adding amount of the soybean shirashimeyu with respect to the boiled noodles was 2% by mass. Further, noodles to which neither the component (A) nor the component (B) was added was used as a control (Comparative Example 4).

(22) For the test products prepared as described above, sensory tests on fresh flavor immediately after boiling, flavor 6 hours after boiling, flavor 12 hours after boiling, flavor 24 hours after boiling, flavor 48 hours after boiling, strength of oil odor immediately after boiling, and strength of oil odor 24 hours after boiling were conducted. Further, the boiled noodles were reheated in a microwave at 500 W for 1 minute after storing them at room temperature or at 4 C. for 6 hours, 12 hours, 24 hours, and 48 hours, and then the sensory tests on scent 6 hours after boiling, scent 12 hours after boiling, scent 24 hours after boiling, scent 48 hours after boiling, texture 48 hours after boiling and strength of deteriorated oil odor 24 hours after boiling were conducted. The sensory tests on the flavor and scent of the boiled noodles were conducted by a panel consisting of ten experts using the following five levels of criteria. Level 1 Having no or little flavor/scent Level 2 Having significantly weaker flavor/scent than boiled noodles immediately after boiling Level 3 Having weaker flavor/scent than boiled noodles immediately after boiling Level 4 Having slightly weaker flavor/scent than boiled noodles immediately after boiling Level 5 Having similar flavor/scent to boiled noodles immediately after boiling

(23) The textures of the boiled noodles were also evaluated using the following five levels of criteria. Level 1 Very unfavorable due to overall dry/crumbly texture Level 2 Unfavorable due to partially dry/crumbly texture Level 3 No dry/crumbly texture but a little unfavorable since noodles are dry Level 4 Favorable since noodles are not dry and having glutinous texture Level 5 Very favorable due to moist and glutinous texture similar to noodles immediately after boiling

(24) Additionally, the strengths of oil odor 24 hours after boiling were evaluated using the following five levels of criteria. Level 1 Having no or little odor Level 2 Having a little odor Level 3 Having an odor Level 4 Having a strong odor Level 5 Having a very strong odor

(25) It should be noted that the panel members conducted the sensory tests were familiar with the commercially available noodles that are usually on the market and were skilled enough to fully understand the general level (normal in evaluation) of each evaluation item. (2) Evaluation Results of Test Products: The compositions of the test products No. 115 to 138, the mass compounding ratios of the component (A) and the component (B), the adding amounts of the improver for cereal processed food product with respect to the dried noodles, the contents of maltol with respect to the dried noodles, and the results of the sensory tests are shown in Table 8-1 to Table 8-5. It should be noted that similar sensory evaluations were conducted to the boiled noodles which have been produced by adding 1% by mass or 5% by mass of the commercially available soybean shirashimeyu (J-Oil Mills Inc.) to the dried noodle, and the results thereof were similar to those of the pastas which have been produced by adding 1% by mass of the commercially available soybean shirashimeyu (J-Oil Mills Inc.) to the boiled pastas. Further, the sensory evaluation results of the boiled noodles to which the improver was added before boiling were also similar to the sensory evaluation results of the boiled noodles to which the improver was added after boiling.

Example 6: Study on Salted Rice Products

(26) In addition to the studies on the plain cooked rice and pastas in the above Examples, a study on salted rice products was conducted. First, the improvers for cereal processed food product prepared in accordance with the item of Example 1 (i.e., test products No. 49 to 51), salt water with a salt concentration of 24% by mass, and the rice cooking oil (J-Oil Mills Inc.) were added to raw rice after washing and soaking in water. Here, the adding amount of each component with respect to the raw rice before washing and soaking in water was 1% by mass for the improvers, 8% by mass for the salt water, and 2% by mass for the rice cooking oil. The raw rice was then added with 1.25 pts. mass of water (normal additional amount of water) per 1 pt. mass of the raw rice. After mixing the added water and the raw rice, the rice was cooked with a commercially available rice cooker in a normal way to produce the salted rice products. Further, a salted rice product to which neither the component (A) nor the component (B) was added was used as a control. These salted rice products were evaluated in accordance with the abovementioned evaluation procedures, and the effects of this disclosure were confirmed as a result.

Example 7: Study on Red Rice Products

(27) Similarly, a study on red rice products was conducted. First, raw rice after washing and soaking in water and raw glutinous rice were mixed at a ratio of 1:3. The improvers for cereal processed food product prepared in accordance with the item of Example 1 (i.e., test products No. 49 to 51) and the rice cooking oil (J-Oil Mills Inc.) were then added to the mixed raw rice and the raw glutinous rice. Here, the adding amount of the improves was 1% by mass of the total weight of the raw rice and the raw glutinous rice. The adding amount of the rice cooking oil with respect to the total weight of the raw rice and the raw glutinous rice before washing and soaking in water was 2% by mass. The rice was then added with 1.45 pts. mass of water (normal additional amount of water) per 1 pt. mass of the total weight of the raw rice and the raw glutinous rice. Additionally, a mixture of well-cooked red beans and their broth was added at a ratio of 1:2. The total amount of the red beans and their broth added thereto was 1% by mass of the total weight of the raw rice and the raw glutinous rice. After mixing, the rice was cooked with a commercially available rice cooker in a normal way to produce the red rice products. Further, a red rice product to which neither the component (A) nor the component (B) was added was used as a control. These red rice products were evaluated in accordance with the abovementioned evaluation procedures, and the effects of this disclosure were confirmed as a result.

Example 8: Study on Kamameshi Products

(28) Similarly, a study on kamameshi (rice boiled with various ingredients in a small pot) was conducted. First, the improvers for cereal processed food product prepared in accordance with the item (1) of Example 1 (i.e., test products No. 49 to 51), chicken thighs, and rice cooking oil (J-Oil Mills Inc.) were added to raw rice after washing and soaking in water. Additionally, a little sugar and ginger juice were added to the rice after adding soy source, sake, mirin (rice wine with low alcohol and high sugar content) thereto. Here, the adding amount of each component with respect to the raw rice before washing and soaking in water was 1% by mass for the improvers, 25% by mass for the chicken thighs, 2% by mass for the rice cooking oil, 5% by mass for soy source, 2% by mass for sake and 2% by mass for mirin. The rice was then added with 1.3 pts. mass of water (normal additional amount of water) per 1 pt. mass of the raw rice. After mixing, the rice was cooked with a commercially available rice cooker in a normal way to produce the kamameshi products. Further, a kamameshi product to which neither the component (A) nor the component (B) was added was used as a control. These kamameshi products were evaluated in accordance with the abovementioned evaluation procedures, and the effects of this disclosure were confirmed as a result.

Example 9: Study on Soba Products

(29) Similarly, a study on soba products was conducted. First, boiled noodles were prepared by boiling raw noodles in hot water for 1 minute, removing the heat with running water, and draining the water well with a sieve. The boiled noodles were then added with the improvers for cereal processed food product prepared in accordance with the item (1) of Example 1 (i.e., test products No. 49 to 51) and soybean shirashimeyu (J-Oil Mills Inc.) to prepare soba products. Here, the adding amount of the improver with respect to the raw noodles was 1% by mass. The adding amount of the soybean shirashimeyu with respect to the boiled noodles was 2% by mass. Further, a soba product to which neither the component (A) nor the component (B) was added was used as a control. These soba products were evaluated in accordance with the abovementioned evaluation procedures, and the effects of this disclosure were confirmed as a result.

Example 10: Study on Chinese Noodles Products

(30) Similarly, a study on Chinese noodles products was conducted. First, boiled noodles were prepared by boiling raw noodles in hot water for 2 minutes, removing the heat with running water, and draining the water well with a sieve. The boiled noodles were then added with the improvers for cereal processed food product prepared in accordance with the item (1) of Example 1 (i.e., test products No. 49 to 51) and sesame oil (J-Oil Mills Inc.) to prepare Chinese noodles products. Here, the adding amount of the improver with respect to the raw noodles was 1% by mass. The adding amount of the sesame oil with respect to the boiled noodles were 2% by mass. Further, a Chinese noodles product to which neither the component (A) nor the component (B) was added was used as a control. These Chinese noodles products were evaluated in accordance with the abovementioned evaluation procedures, and the effects of this disclosure were confirmed as a result.

(31) TABLE-US-00001 TABLE 1-1 Comparative Test product Test product Test product Test product example 1 1 2 3 4 Improver for Content of maltol ppm 0 20 20 20 20 processed in improver cereal food Content of 5- ppm 0 0 0.2 1 2 product Hydroxymethylfurfural in improver Mass ratio of 5- 0 0 0.01 0.05 0.1 Hydroxymethylfurfural to maltol Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount to % 0 1 1 1 1 raw rice Adding amount of ppm 0 0.2 0.2 0.2 0.2 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 2.8 3.5 4.2 4.5 4.7 rice cooking Flavor 12 hrs. after 2.1 2.5 4.1 4.3 4.5 cooking Flavor 24 hrs. after 1.5 2.3 3.5 4.2 4.3 cooking Flavor 48 hrs. after 1 1.6 3.2 4.1 4.5 cooking Sensory Scent 6 hrs. after 2.5 3.4 4.3 4.6 5 evaluation cooking of reheated Scent 12 hrs. after 2.1 2.6 4.1 4.2 4.6 cooked rice cooking Scent 24 hrs. after 1.5 2.2 3.7 4.1 4.6 cooking Scent 48 hrs. after 1 1.5 3 3.9 4.6 cooking Texture 48 hrs. after 1 2.2 3.2 4.4 4.5 cooking

(32) TABLE-US-00002 TABLE 1-2 Test product Test product Test product Test product Test product 5 6 7 8 9 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of 5- ppm 20 200 2000 5000 10000 product Hydroxymethylfurfural in improver Mass ratio of 5- 1 10 100 250 500 Hydroxymethylfurfural to maltol Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT GOOD evaluation Remarks of improver Cooked rice Adding amount to % 1 1 1 1 1 raw rice Adding amount of ppm 0.2 0.2 0.2 0.2 0.2 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 4.8 5 4.8 4.6 4.2 rice cooking Flavor 12 hrs. after 4.5 4.6 4.7 4.4 4.1 cooking Flavor 24 hrs. after 4.4 4.5 4.6 4.1 3.7 cooking Flavor 48 hrs. after 4.5 4.3 4.4 4.2 3.5 cooking Sensory Scent 6 hrs. after 5 5 5 4.5 4.3 evaluation cooking of reheated Scent 12 hrs. after 4.8 4.9 5 4.2 4 cooked rice cooking Scent 24 hrs. after 4.7 4.7 4.9 4.1 3.7 cooking Scent 48 hrs. after 4.7 4.6 4.6 4 3.5 cooking Texture 48 hrs. after 4.6 4.6 4.6 4.4 3.6 cooking

(33) TABLE-US-00003 TABLE 1-3 Test Test Test product product product 10 11 112 Improver for Content of maltol ppm 20 50 100 processed in improver cereal food Content of 5- ppm 20000 100 200 product Hydroxy- methylfurfural in improver Mass ratio of 5- 1000 2 2 Hydroxy- methylfurfural to maltol Sensory Flavor of Evaluation POOR EXCELLENT EXCELLENT evaluation improver of improver Remarks Not favorable as aroma of 5-Hydroxy- methylfurfural is too strong Cooked rice Adding amount % 1 1 to raw rice Adding amount ppm 0.5 1 of maltol to raw rice Sensory Flavor immediately 5 5 evaluation of after cooking rice cooked rice Flavor 6 hrs. 4.8 4.9 after cooking Flavor 12 hrs. 4.6 4.8 after cooking Flavor 24 hrs. 4.6 4.7 after cooking Flavor 48 hrs. 4.5 4.5 after cooking Sensory Scent 6 hrs. after 5 5 evaluation cooking of reheated Scent 12 hrs. after 4.9 4.9 cooked rice cooking Scent 24 hrs. after 4.9 4.9 cooking Scent 48 hrs. after 4.6 4.5 cooking Texture 48 hrs. 4.6 4.7 after cooking

(34) TABLE-US-00004 TABLE 1-4 Test Test Test product product product 13 14 15 Improver for Content of maltol ppm 250 500 1000 processed in improver cereal food Content of 5- ppm 500 1000 2000 product Hydroxy- methylfurfural in improver Mass ratio of 5- 2 2 2 Hydroxy- methylfurfural to maltol Sensory Flavor of Evaluation EXCELLENT GOOD POOR evaluation improver Remarks Aroma of malto Not favorable of improver is too strong as aroma of maltol is too strong Cooked rice Adding amount % 1 1 to raw rice Adding amount ppm 2.5 5 of maltol to raw rice Sensory Flavor immediately 4.5 4.3 evaluation of after cooking rice cooked rice Flavor 6 hrs. 4.3 4.1 after cooking Flavor 12 hrs. 4.2 4 after cooking Flavor 24 hrs. 3.4 3.2 after cooking Flavor 48 hrs. 3.2 3.1 after cooking Sensory Scent 6 hrs. after 4.3 4.1 evaluation cooking of reheated Scent 12 hrs. after 4.2 4 cooked rice cooking Scent 24 hrs. after 3.4 3.2 cooking Scent 48 hrs. after 3.2 3.1 cooking Texture 48 hrs. 4.8 4.5 after cooking

(35) TABLE-US-00005 TABLE 2-1 Comparative Test product Test product Test product Test product example 1 16 17 18 19 Improver for Content of maltol ppm 0 20 20 20 20 processed in improver cereal food Content of ppm 0 0 0.0002 0.001 0.002 product dimethyl sulfide in improver Mass ratio of 0 0 0.00001 0.00005 0.0001 dimethyl sulfide to maltol Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount to % 0 1 1 1 1 raw rice Adding amount of ppm 0 0.2 0.2 0.2 0.2 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 2.7 3.6 4.2 4.6 4.7 rice cooking Flavor 12 hrs. after 2.2 2.6 4.1 4.5 4.5 cooking Flavor 24 hrs. after 1.6 2.2 3.3 4.3 4.5 cooking Flavor 48 hrs. after 1 1.5 3.1 4.2 4.5 cooking Sensory Scent 6 hrs. after 2.8 3.5 4.2 4.5 4.8 evaluation cooking of reheated Scent 12 hrs. after 2.1 2.5 4.1 4.3 4.7 cooked rice cooking Scent 24 hrs. after 1.5 2.3 3.5 4.2 4.6 cooking Scent 48 hrs. after 1 1.6 3.2 4.1 4.5 cooking Texture 48 hrs. after 1 2.3 3.5 4.4 4.6 cooking

(36) TABLE-US-00006 TABLE 2-2 Test product Test product Test product Test product Test product 20 21 22 23 24 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of ppm 0.02 0.2 2 10 20 product dimethyl sulfide in improver Mass ratio of 0.001 0.01 0.1 0.5 1 dimethyl sulfide to maltol Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT GOOD evaluation Remarks of improver Cooked rice Adding amount to % 1 1 1 1 1 raw rice Adding amount of ppm 0.2 0.2 0.2 0.2 0.2 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 4.8 4.8 4.8 4.7 4.3 rice cooking Flavor 12 hrs. after 4.6 4.7 4.7 4.5 4 cooking Flavor 24 hrs. after 4.5 4.6 4.7 4.2 3.7 cooking Flavor 48 hrs. after 4.5 4.5 4.6 4.1 3.5 cooking Sensory Scent 6 hrs. after 4.9 4.8 4.9 4.6 4.2 evaluation cooking of reheated Scent 12 hrs. after 4.8 4.6 4.8 4.4 4.1 cooked rice cooking Scent 24 hrs. after 4.7 4.8 4.9 4.1 3.7 cooking Scent 48 hrs. after 4.6 4.7 4.7 4.2 3.5 cooking Texture 48 hrs. after 4.8 4.5 4.6 4.4 3.5 cooking

(37) TABLE-US-00007 TABLE 2-3 Test Test Test product product product 25 26 27 Improver for Content of maltol ppm 20 50 100 processed in improver cereal food Content of ppm 100 0.1 0.2 product dimethyl sulfide in improver Mass ratio of 5 0.002 0.002 dimethyl sulfide to maltol Sensory Flavor of Evaluation POOR EXCELLENT EXCELLENT evaluation improver Remarks Not favorable of improver as aroma of dimethyl sulfide is too strong Cooked rice Adding amount % 1 1 to raw rice Adding amount ppm 0.5 1 of maltol to raw rice Sensory Flavor immediately 5 5 evaluation of after cooking cooked rice Flavor 6 hrs. 4.9 4.9 after cooking Flavor 12 hrs. 4.7 4.8 after cooking Flavor 24 hrs. 4.7 4.6 after cooking Flavor 48 hrs. 4.6 4.5 after cooking Sensory Scent 6 hrs. after 5 5 evaluation cooking of reheated Scent 12 hrs. after 4.9 5 cooked rice cooking Scent 24 hrs. after 4.8 4.9 cooking Scent 48 hrs. after 4.8 4.5 cooking Texture 48 hrs. 4.7 4.8 after cooking

(38) TABLE-US-00008 TABLE 2-4 Test Test Test product product product 28 29 30 Improver for Content of maltol ppm 250 500 1000 processed in improver cereal food Content of ppm 0.5 1 1 product dimethyl sulfide in improver Mass ratio of 0.002 0.002 0.01 dimethyl sulfide in maltol Sensory Flavor of Evaluation EXCELLENT Good POOR evaluation improver Remarks Aroma of Not favorable of improver malto is as aroma of strong maltol is too strong Cooked rice Adding amount % 1 1 to raw rice Adding amount ppm 2.5 5 of maltol to raw rice Sensory Flavor immediately 4.4 4.2 evaluation of after cooking cooked rice Flavor 6 hrs. 4.2 3.9 after cooking Flavor 12 hrs. 3.9 3.7 after cooking Flavor 24 hrs. 3.6 3.1 after cooking Flavor 48 hrs. 3.4 3 after cooking Sensory Scent 6 hrs. after 4.3 4.1 evaluation cooking of reheated Scent 12 hrs. after 4.2 4 cooked rice cooking Scent 24 hrs. after 3.4 3.2 cooking Scent 48 hrs. after 3.2 3.1 cooking Texture 48 hrs. 4.6 4.6 after cooking

(39) TABLE-US-00009 TABLE 3-1 Comparative Test product Test product Test product Test product example 1 31 32 33 34 Improver for Content of maltol ppm 0 20 20 20 20 processed in improver cereal food Content of ppm 0 0 0.0002 0.001 0.002 product 3-methylbutanal in improver Mass ratio of 0 0 0.00001 0.00005 0.0001 3-methylbutanal to maltol Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount to % 0 1 1 1 1 raw rice Adding amount of ppm 0 0.2 0.2 0.2 0.2 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 2.9 3.7 4.3 4.7 4.8 rice cooking Flavor 12 hrs. after 2.2 2.6 4.2 4.5 4.6 cooking Flavor 24 hrs. after 1.6 2.4 3.9 4.5 4.5 cooking Flavor 48 hrs. after 1 1.5 3.6 4.5 4.6 cooking Sensory Scent 6 hrs. after 2.7 3.7 4.2 4.7 4.8 evaluation cooking of reheated Scent 12 hrs. after 2.1 2.7 4.1 4.6 4.6 cooked rice cooking Scent 24 hrs. after 1.7 2.2 3.7 4.5 4.4 cooking Scent 48 hrs. after 1.1 1.5 3.5 4.5 4.4 cooking Texture 48 hrs. after 1 2.2 3.7 4.6 4.6 cooking

(40) TABLE-US-00010 TABLE 3-2 Test product Test product Test product Test product Test product 35 36 37 38 39 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of ppm 0.02 0.2 2 10 20 product 3-methylbutanal in improver Mass ratio of 0.001 0.01 0.1 0.5 1 3-methylbutanal to maltol Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT GOOD evaluation Remarks of improver Cooked rice Adding amount to % 1 1 1 1 1 raw rice Adding amount of ppm 0.2 0.2 0.2 0.2 0.2 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 4.7 4.7 4.9 4.7 4.4 rice cooking Flavor 12 hrs. after 4.5 4.5 4.8 4.5 4.2 cooking Flavor 24 hrs. after 4.5 4.6 4.5 4.1 3.7 cooking Flavor 48 hrs. after 4.7 4.5 4.7 3.8 3.5 cooking Sensory Scent 6 hrs. after 4.9 4.9 4.8 4.6 4.4 evaluation cooking of reheated Scent 12 hrs. after 4.6 4.7 4.8 4.5 4.3 cooked rice cooking Scent 24 hrs. after 4.6 4.5 4.7 4.2 3.8 cooking Scent 48 hrs. after 4.5 4.4 4.4 4.1 3.6 cooking Texture 48 hrs. after 4.7 4.5 4.7 4.3 3.1 cooking

(41) TABLE-US-00011 TABLE 3-3 Test Test Test product product product 40 41 42 Improver for Content of maltol ppm 20 50 100 processed in improver cereal food Content of ppm 40 0.05 0.1 product 3-methylbutanal in improver Mass ratio of 2 0.001 0.001 3-methylbutanal t0 maltol Sensory Flavor of Evaluation POOR EXCELLENT EXCELLENT evaluation improver Remarks Not favorable of improver as aroma of 3-methylbutanal is too strong Cooked rice Adding amount % 1 1 to raw rice Adding amount ppm 0.5 1 of maltol to raw rice Sensory Flavor immediately 5 5 evaluation of after cooking cooked rice Flavor 6 hrs. 4.9 4.8 after cooking Flavor 12 hrs. 4.7 4.7 after cooking Flavor 24 hrs. 4.6 4.5 after cooking Flavor 48 hrs. 4.5 4.7 after cooking Sensory Scent 6 hrs. after 5 5 evaluation cooking of reheated Scent 12 hrs. after 5 5 cooked rice cooking Scent 24 hrs. after 4.9 4.7 cooking Scent 48 hrs. after 4.6 4.6 cooking Texture 48 hrs. 4.6 4.5 after cooking

(42) TABLE-US-00012 TABLE 3-4 Test Test Test product product product 43 44 45 Improver for Content of maltol ppm 250 500 1000 processed in improver cereal food Content of ppm 0.25 0.5 1 product 3-methylbutanal in improver Mass ratio of 0.001 0.001 0.01 3-methylbutanal to maltol Sensory Flavor of Evaluation EXCELLENT Good POOR evaluation improver Remarks Aroma of Not favorable of improver maltol is as aroma of strong maltol is too strong Cooked rice Adding amount % 1 to raw rice Adding amount ppm 2.5 5 of maltol to raw rice Sensory Flavor immediately 4.6 4.2 evaluation of after cooking cooked rice Flavor 6 hrs. 4.4 3.8 after cooking Flavor 12 hrs. 4.2 3.6 after cooking Flavor 24 hrs. 3.7 3.3 after cooking Flavor 48 hrs. 3.1 3 after cooking Sensory Scent 6 hrs. after 4.3 4.1 evaluation cooking of reheated Scent 12 hrs. after 4.2 4 cooked rice cooking Scent 24 hrs. after 3.4 3.2 cooking Scent 48 hrs. after 3.1 3 cooking Texture 48 hrs. 4.4 4.4 after cooking

(43) TABLE-US-00013 TABLE 4-1 Comparative Test product Test product Test product Test product example 2 46 47 48 49 Improver for Content of maltol in ppm 0 30 30 30 30 processed improver cereal food Content of 5- ppm 0 66 0 0 66 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0 0 0.09 0.09 0.03 sulfide in improver Content of 3- ppm 0 0 0 0.3 0.03 methylbutanal in improver Mass ratio of 5- 2.2 0 0 2.2 Hydroxymethylfurfural to maltol Mass ratio of dimethyl 0 0.003 0.003 0.001 sulfide r to maltol Mass ratio of 0 0 0.01 0.001 3-methylbutanal to maltol Mass ratio of Component 2.2 0.003 0.013 2.202 (B) to Component (A) Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount to % 0 1 1 1 1 raw rice Adding amount of ppm 0 0.3 0.3 0.3 0.3 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 2.8 4.8 4.9 4.9 5 rice cooking Flavor 12 hrs. after 2.1 4.7 4.9 4.8 4.9 cooking Flavor 24 hrs. after 1.5 4.6 4.6 4.8 4.9 cooking Flavor 48 hrs. after 1 4.5 4.5 4.8 4.9 cooking Strength of rice cooking 3.6 1.4 1.5 1.2 1 oil odor immediately after cooking Strength of rice cooking 5 2.7 2.6 2.1 1.1 oil 24 hrs. after cooking Sensory Scent 6 hrs. after 2.8 5 5 5 5 evaluation cooking of reheated Scent 12 hrs. after 2.1 4.9 4.9 5 4.9 cooked rice cooking Scent 24 hrs. after 1.5 4.8 4.9 4.8 4.9 cooking Scent 48 hrs. after 1 4.7 4.8 4.8 4.9 cooking Texture 48 hrs. after 1 4.4 4.5 4.8 5 cooking Strength of deteriorated 5 2.6 2.9 2.3 1 odor of rice cooking oil 24 hrs. after cooking

(44) TABLE-US-00014 TABLE 4-2 Test product Test product Test product Test product Test product 50 51 51 53 54 Improver for Content of maltol in ppm 30 30 10 10 10 processed improver cereal food Content of 5- ppm 90 150 22 22 22 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.09 0.15 0.01 0.01 0.01 sulfide in improver Content of 3- ppm 0.024 0.3 0.01 0.01 0.01 methylbutanal in improver Mass ratio of 5- 3 5 2.2 2.2 2.2 Hydroxymethylfurfural to maltol Mass ratio of dimethyl 0.003 0.005 0.001 0.001 0.001 sulfide r to maltol Mass ratio of 0.0008 0.01 0.001 0.001 0.001 3-methylbutanal to maltol Mass ratio of Component 3.0038 5.015 2.202 2.202 2.202 (B) to Component (A) Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount to % 1 1 0.1 0.5 1 raw rice Adding amount of ppm 0.3 0.3 0.01 0.05 0.1 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after 5 5 4.8 4.9 5 rice cooking Flavor 12 hrs. after 4.9 4.9 4.8 4.8 4.8 cooking Flavor 24 hrs. after 4.9 5 4.7 4.8 4.8 cooking Flavor 48 hrs. after 4.9 4.9 4.7 4.7 4.8 cooking Strength of rice cooking 1 1 1.6 1 1 oil odor immediately after cooking Strength of rice cooking 1.2 1.1 2.2 1.5 1.2 oil 24 hrs. after cooking Sensory Scent 6 hrs. after 5 5 5 5 5 evaluation cooking of reheated Scent 12 hrs. after 5 5 4.8 5 4.9 cooked rice cooking Scent 24 hrs. after 4.9 4.8 4.7 4.8 4.9 cooking Scent 48 hrs. after 4.8 4.7 4.7 4.7 4.9 cooking Texture 48 hrs. after 5 4.9 4.4 4.6 5 cooking Strength of deteriorated 1 1 2.5 1.5 1.1 odor of rice cooking oil 24 hrs. after cooking

(45) TABLE-US-00015 TABLE 4-3 Test product Test product Test product Test product Test product 55 56 57 58 59 Improver for Content of maltol in ppm 10 10 10 0.05 0.1 processed improver cereal food Content of 5- ppm 22 22 22 0.11 0.22 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.01 0.01 0.01 0.00005 0.0001 sulfide in improver Content of 3- ppm 0.01 0.01 0.01 0.00005 0.0001 methylbutanal in improver Mass ratio of 5- 2.2 2.2 2.2 2.2 2.2 Hydroxymethylfurfural to maltol Mass ratio of dimethyl 0.001 0.001 0.001 0.001 0.001 sulfide r to maltol Mass ratio of 0.001 0.001 0.001 0.001 0.001 3-methylbutanal to maltol Mass ratio of Component 2.202 2.202 2.202 2.202 2.202 (B) to Component (A) Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount to % 10 20 50 20 10 raw rice Adding amount of ppm 1 2 5 0.01 0.01 maltol to raw rice Sensory Flavor immediately 5 5 5 4.9 5 evaluation after cooking of cooked Flavor 6 hrs. after 5 4.9 4.7 4.9 4.9 rice cooking Flavor 12 hrs. after 4.8 4.8 4.7 4.9 4.9 cooking Flavor 24 hrs. after 4.8 4.6 4.6 4.7 4.6 cooking Flavor 48 hrs. after 4.9 4.4 4.6 4.6 4.5 cooking Strength of rice cooking 1 1.5 1.5 1.4 1.5 oil odor immediately after cooking Strength of rice cooking 1.1 1.8 2.4 2.6 1.6 oil 24 hrs. after cooking Sensory Scent 6 hrs. after 5 5 5 4.9 5 evaluation cooking of reheated Scent 12 hrs. after 4.9 4.8 4.8 4.8 4.9 cooked rice cooking Scent 24 hrs. after 4.9 4.8 4.7 4.8 4.9 cooking Scent 48 hrs. after 4.9 4.7 4.7 4.7 4.8 cooking Texture 48 hrs. after 4.8 4.5 4.5 4.5 4.5 cooking Strength of deteriorated 1 1.6 2.3 2.5 1.7 odor of rice cooking oil 24 hrs. after cooking

(46) TABLE-US-00016 TABLE 4-4 Test Test Test Test Test product product product product product 60 61 62 63 64 Improver for Content of maltol ppm 0.5 50 100 500 20 processed in improver cereal food Content of 5- ppm 1.1 110 220 1100 0.2 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.0005 0.05 0.1 0.5 0.0002 sulfide in improver Content of 3- ppm 0.0005 0.05 0.1 0.5 0.0002 methylbutanal in improver Mass ratio of 5- 2.2 2.2 2.2 2.2 0.01 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0.001 0.001 0.001 0.001 0.00001 sulfide r to maltol Mass ratio of 3- 0.001 0.001 0.001 0.001 0.00001 methylbutanal to maltol Mass ratio of Component 2.202 2.202 2.202 2.202 0.01002 (B) to Component (A) Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount % 2 10 5 1 0.05 to raw rice Adding amount of ppm 0.01 5 5 5 0.01 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after cooking 5 5 4.9 4.8 4.8 rice Flavor 12 hrs. after cooking 4.9 4.9 4.8 4.8 4.8 Flavor 24 hrs. after cooking 4.9 5 4.6 4.7 4.7 Flavor 48 hrs. after cooking 4.8 4.9 4.5 4.7 4.6 Strength of rice cooking oil 1 1 1.5 1.4 1.4 odor immediately after cooking Strength of rice cooking 1.1 1.1 1.8 2.7 2.7 oil 24 hrs. after cooking Sensory Scent 6 hrs. after cooking 5 5 5 5 5 evaluation Scent 12 hrs. after cooking 5 5 4.9 4.8 4.9 of reheated Scent 24 hrs. after cooking 4.9 5 4.7 4.7 4.8 cooked rice Scent 48 hrs. after cooking 4.8 5 4.7 4.7 4.7 Texture 48 hrs. after cooking 4.7 4.9 4.5 4.3 4.4 Strength of deteriorated 1 1 1.9 2.7 2.7 odor of rice cooking oil 24 hrs. after cooking

(47) TABLE-US-00017 TABLE 4-5 Test Test Test Test Test product product product product product 65 66 67 68 69 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of 5- ppm 1 2 2000 5000 10000 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.001 0.002 2 10 20 sulfide in improver Content of 3- ppm 0.001 0.002 2 10 20 methylbutanal in improver Mass ratio of 5- 0.05 0.1 100 250 500 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0.0005 0.0001 0.1 0.5 1 sulfide r to maltol Mass ratio of 3- 0.0005 0.0001 0.1 0.5 1 methylbutanal to maltol Mass ratio of Component 0.0501 0.1002 100.2 251 502 (B) to Component (A) Sensory Flavor of improver Evaluation EXCELLENT EXCELLENT EXCELLENT EXCELLENT EXCELLENT evaluation Remarks of improver Cooked rice Adding amount % 0.05 0.05 25 25 25 to raw rice Adding amount of ppm 0.01 0.01 5 5 5 maltol to raw rice Sensory Flavor immediately 5 5 5 5 5 evaluation after cooking of cooked Flavor 6 hrs. after cooking 4.9 4.9 5 4.9 4.9 rice Flavor 12 hrs. after cooking 4.9 4.9 4.8 4.9 4.8 Flavor 24 hrs. after cooking 4.6 4.9 4.7 4.6 4.7 Flavor 48 hrs. after cooking 4.5 4.8 4.6 4.5 4.6 Strength of rice cooking oil 1.5 1 1 1.5 1.4 odor immediately after cooking Strength of rice cooking 1.6 1.1 1.1 1.4 2.7 oil 24 hrs. after cooking Sensory Scent 6 hrs. after cooking 5 5 5 5 5 evaluation Scent 12 hrs. after cooking 4.9 4.9 5 4.9 4.8 of reheated Scent 24 hrs. after cooking 4.9 4.8 4.8 4.8 4.8 cooked rice Scent 48 hrs. after cooking 4.8 4.7 4.8 4.8 4.7 Texture 48 hrs. after cooking 4.5 4.7 5 4.5 4.4 Strength of deteriorated 1.5 1 1 1.3 2.7 odor of rice cooking oil 24 hrs. after cooking

(48) TABLE-US-00018 TABLE 5-1 Comparative Test Test Test Test example product product product product 3 70 71 72 73 Improver for Content of maltol ppm 0 20 20 20 20 processed in improver cereal food Content of 5- ppm 0 0 0.2 1 2 product Hydroxymethylfurfural in improver Mass ratio of 5- 0 0 0.01 0.05 0.1 Hydroxymethlylfurfural to maltol Noodles Adding amount to % 0 1 1 1 1 dried noodles Adding amount of ppm 0 0.2 0.2 0.2 0.2 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 2.9 3.5 4.4 4.6 4.8 of noodles Flavor 12 hrs. after boiling 2.2 2.6 4.1 4.3 4.7 Flavor 24 hrs. after boiling 1.5 2.3 3.5 4.3 4.4 Flavor 48 hrs. after boiling 1 1.6 3.2 4.1 4.3 Sensory Scent 6 hrs. after boiling 2.7 3.7 4.3 4.7 4.8 evaluation Scent 12 hrs. after boiling 2.2 2.8 4.3 4.6 4.6 of reheated Scent 24 hrs. after boiling 1.7 2.2 3.7 4.5 4.6 noodles Scent 48 hrs. after boiling 1.1 1.5 3.5 4.5 4.4 Texture 48 hrs. after boiling 1 2.2 3.7 4.6 4.6

(49) TABLE-US-00019 TABLE 5-2 Test Test Test Test Test product product product product product 74 75 76 77 78 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of 5- ppm 20 200 2000 5000 10000 product Hydroxymethylfurfural in improver Mass ratio of 5- 1 10 100 250 500 Hydroxymethlylfurfural to maltol Noodles Adding amount to % 1 1 1 1 1 dried noodles Adding amount of ppm 0.2 0.2 0.2 0.2 0.2 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 4.8 4.8 4.8 4.6 4.2 of noodles Flavor 12 hrs. after boiling 4.8 4.8 4.6 4.4 4.1 Flavor 24 hrs. after boiling 4.6 4.7 4.6 4.2 4.1 Flavor 48 hrs. after boiling 4.4 4.5 4.5 4.2 3.5 Sensory Scent 6 hrs. after boiling 4.9 4.9 4.8 4.6 4.4 evaluation Scent 12 hrs. after boiling 4.8 4.9 4.8 4.5 4.3 of reheated Scent 24 hrs. after boiling 4.6 4.5 4.5 4.5 4.3 noodles Scent 48 hrs. after boiling 4.6 4.4 4.4 4.1 3.6 Texture 48 hrs. after boiling 4.7 4.5 4.7 4.3 3.1

(50) TABLE-US-00020 TABLE 5-3 Test Test Test product product product 79 80 81 Improver for Content of maltol ppm 20 50 100 processed in improver cereal food Content of 5- ppm 20000 100 100 product Hydroxymethylfurfural in improver Mass ratio of 5- 1000 2 2 Hydroxymethylfurfural to maltol Noodles Adding amount to % 1 1 dried noodles Adding amount of ppm 0.5 1 maltol to dried noodles Sensory Flavor immediately 5 5 evaluation after boiling of noodles Flavor 6 hrs. after 4.8 4.8 boiling Flavor 12 hrs. after 4.7 4.8 boiling Flavor 24 hrs. after 4.7 4.6 boiling Flavor 48 hrs. after 4.3 3.6 boiling Sensory Scent 6 hrs. after 5 5 evaluation boiling of reheated Scent 12 hrs. after 5 4.9 noodles boiling Scent 24 hrs. after 4.9 4.9 boiling Scent 48 hrs. after 4.9 4.6 boiling Texture 48 hrs. 4.6 4.5 after boiling

(51) TABLE-US-00021 TABLE 5-4 Test Test Test product product product 82 83 84 Improver for Content of maltol ppm 250 500 1000 processed in improver cereal food Content of 5- ppm 500 1000 2000 product Hydroxymethylfurfural in improver Mass ratio of 5- 2 2 2 Hydroxymethylfurfural to maltol Noodles Adding amount to % 1 1 dried noodles Adding amount of ppm 2.5 5 maltol to dried noodles Sensory Flavor immediately 4.5 4.3 evaluation after boiling of noodles Flavor 6 hrs. after 4.3 4.1 boiling Flavor 12 hrs. after 3.4 4.1 boiling Flavor 24 hrs. after 3.4 3.2 boiling Flavor 48 hrs. after 3.2 3.1 boiling Sensory Scent 6 hrs. after 4.3 4.1 evaluation boiling of reheated Scent 12 hrs. after 4.2 4 noodles boiling Scent 24 hrs. after 4 3.2 boiling Scent 48 hrs. after 3.1 3 boiling Texture 48 hrs. 4.4 4.4 after boiling

(52) TABLE-US-00022 TABLE 6-1 Comparative Test Test Test Test example product product product product 3 85 86 87 88 Improver for Content of maltol ppm 0 20 20 20 20 processed in improver cereal food Content of dimethyl ppm 0 0 0.0002 0.001 0.002 product sulfide in improver Mass ratio of 0 0 0.00001 0.00005 0.0001 dimethyl sulfide to maltol Noodles Adding amount to % 0 1 1 1 1 dried noodles Adding amount of ppm 0 0.2 0.2 0.2 0.2 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 2.7 3.6 4.2 4.6 4.7 of noodles Flavor 12 hrs. after boiling 2.3 4 4.1 4.5 4.7 Flavor 24 hrs. after boiling 1.6 2.3 3.3 4.3 4.5 Flavor 48 hrs. after boiling 1 1.5 3.1 4.2 4.5 Sensory Scent 6 hrs. after boiling 2.8 3.5 4.2 4.5 4.8 evaluation Scent 12 hrs. after boiling 2.3 2.3 4 4.3 4.7 of reheated Scent 24 hrs. after boiling 1.5 2.3 3.5 4.2 4.6 noodles Scent 48 hrs. after boiling 1 1.6 3.2 4.1 4.5 Texture 48 hrs. after boiling 1 2.3 3.5 4.4 4.6

(53) TABLE-US-00023 TABLE 6-2 Test Test Test Test Test product product product product product 89 90 91 92 93 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of dimethyl ppm 0.02 0.2 2 10 20 product sulfide in improver Mass ratio of 0.001 0.01 0.1 0.5 1 dimethyl sulfide to maltol Noodles Adding amount to % 1 1 1 1 1 dried noodles Adding amount of ppm 0.2 0.2 0.2 0.2 0.2 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 4.8 4.8 4.8 4.7 4.3 of noodles Flavor 12 hrs. after boiling 4.7 4.7 4.7 4.5 4.3 Flavor 24 hrs. after boiling 4.5 4.6 4.5 4.2 3.5 Flavor 48 hrs. after boiling 4.5 4.5 4.6 4.1 3.5 Sensory Scent 6 hrs. after boiling 4.9 4.8 4.9 4.6 4.2 evaluation Scent 12 hrs. after boiling 4.8 4.6 4.8 4.4 4.1 of reheated Scent 24 hrs. after boiling 4.7 4.8 4.5 4.1 3.7 noodles Scent 48 hrs. after boiling 4.7 4.7 4.5 4.2 3.5 Texture 48 hrs. after boiling 4.8 4.5 4.6 4.4 3.5

(54) TABLE-US-00024 TABLE 6-3 Test Test Test product product product 94 95 96 Improver for Content of maltol ppm 20 50 100 processed in improver cereal food Content of ppm 100 0.1 0.2 product dimethyl sulfide in improver Mass ratio of 5 0.002 0.002 dimethyl sulfide to maltol Noodles Adding amount to % 1 1 dried noodles Adding amount of ppm 0.5 1 maltol to dried noodles Sensory Flavor immediately 5 5 evaluation after boiling of noodles Flavor 6 hrs. after 4.9 4.9 boiling Flavor 12 hrs. after 4.7 4.8 boiling Flavor 24 hrs. after 4.7 4.5 boiling Flavor 48 hrs. after 4.6 4.5 boiling Sensory Scent 6 hrs. after 5 5 evaluation boiling of reheated Scent 12 hrs. after 4.5 5 noodles boiling Scent 24 hrs. after 4.9 4.9 boiling Scent 48 hrs. after 4.8 4.9 boiling Texture 48 hrs. 4.7 4.8 after boiling

(55) TABLE-US-00025 TABLE 6-4 Test Test Test product product product 97 98 99 Improver for Content of maltol ppm 250 500 1000 processed in improver cereal food Content of ppm 0.5 1 1 product dimethyl sulfide in improver Mass ratio of 0.002 0.002 0.001 dimethyl sulfide to maltol Noodles Adding amount to % 1 1 dried noodles Adding amount of ppm 2.5 5 maltol to dried noodles Sensory Flavor immediately 4.4 4.2 evaluation after boiling of noodles Flavor 6 hrs. after 4.2 3.9 boiling Flavor 12 hrs. after 3.9 3.7 boiling Flavor 24 hrs. after 3.9 3.1 boiling Flavor 48 hrs. after 3.4 3 boiling Sensory Scent 6 hrs. after 4.3 4.1 evaluation boiling of reheated Scent 12 hrs. after 4.2 3.9 noodles boiling Scent 24 hrs. after 3.9 3.2 boiling Scent 48 hrs. after 3.2 3.1 boiling Texture 48 hrs. 4.6 4.6 after boiling

(56) TABLE-US-00026 TABLE 7-1 Comparative Test Test Test Test example product product product product 3 100 101 102 103 Improver for Content of maltol ppm 0 20 20 20 20 processed in improver cereal food Content of 3- ppm 0 0 0.0002 0.001 0.002 product methylbutanal in improver Mass ratio of 3- 0 0 0.00001 0.00005 0.0001 methylbutanal to maltol Noodles Adding amount to % 0 1 1 1 1 dried noodles Adding amount of ppm 0 0.2 0.2 0.2 0.2 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 2.8 3.9 4.4 4.6 4.9 of noodles Flavor 12 hrs. after boiling 2.1 2.8 3.9 4.2 4.7 Flavor 24 hrs. after boiling 1.5 2.3 3.7 4 4.7 Flavor 48 hrs. after boiling 1 1.6 3.5 3.8 4.5 Sensory Scent 6 hrs. after boiling 2.8 3.5 4.2 4.5 5 evaluation Scent 12 hrs. after boiling 2.1 2.8 4.4 4.4 4.9 of reheated Scent 24 hrs. after boiling 2 2.3 3.9 4.2 4.7 noodles Scent 48 hrs. after boiling 1.6 1.6 3.2 4.2 4.7 Texture 48 hrs. after boiling 1 2.3 3.7 4.4 4.5

(57) TABLE-US-00027 TABLE 7-2 Test Test Test Test Test product product product product product 104 105 106 107 108 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of 3- ppm 0.02 0.2 2 10 20 product methylbutanal in improver Mass ratio of 3- 0.001 0.01 0.1 0.5 1 methylbutanal to maltol Noodles Adding amount to % 1 1 1 1 1 dried noodles Adding amount of ppm 0.2 0.2 0.2 0.2 0.2 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 4.7 5 5 4.7 4.4 of noodles Flavor 12 hrs. after boiling 4.6 4.6 4.9 4.5 4.2 Flavor 24 hrs. after boiling 4.7 4.6 4.5 4.4 3.9 Flavor 48 hrs. after boiling 4.6 4.6 4.5 3.8 3.5 Sensory Scent 6 hrs. after boiling 5 5 5 4.6 4.2 evaluation Scent 12 hrs. after boiling 4.7 5 5 4.4 4.2 of reheated Scent 24 hrs. after boiling 4.6 4.6 4.9 4.2 3.9 noodles Scent 48 hrs. after boiling 4.7 4.7 4.6 4.2 3.5 Texture 48 hrs. after boiling 4.7 4.6 4.5 4.4 3.1

(58) TABLE-US-00028 TABLE 7-3 Test Test Test product product product 109 110 111 Improver for Content of maltol ppm 20 50 100 processed in improver cereal food Content of 3- ppm 40 0.05 0.1 product methylbutanal in improver Mass ratio of 3- 2 0.001 0.001 methylbutanal to maltol Noodles Adding amount to % 1 1 dried noodles Adding amount of ppm 0.5 1 maltol to dried noodles Sensory Flavor immediately 5 5 evaluation after boiling of noodles Flavor 6 hrs. after 4.8 4.9 boiling Flavor 12 hrs. after 4.7 5 boiling Flavor 24 hrs. after 4.5 4.7 boiling Flavor 48 hrs. after 4.5 4.5 boiling Sensory Scent 6 hrs. after 5 5 evaluation boiling of reheated Scent 12 hrs. after 4.8 4.9 noodles boiling Scent 24 hrs. after 4.7 5 boiling Scent 48 hrs. after 4.5 4.7 boiling Texture 48 hrs. 4.5 4.6 after boiling

(59) TABLE-US-00029 TABLE 7-4 Test Test Test product product product 112 113 114 Improver for Content of maltol ppm 250 500 1000 processed in improver cereal food Content of 3- ppm 0.25 0.5 1 product methylbutanal in improver Mass ratio of 3- 0.001 0.001 0.001 methylbutanal to maltol Noodles Adding amount to % 1 1 dried noodles Adding amount of ppm 2.5 5 maltol to dried noodles Sensory Flavor immediately 4.6 4.2 evaluation after boiling of noodles Flavor 6 hrs. after 4.4 3.9 boiling Flavor 12 hrs. after 3.9 3.5 boiling Flavor 24 hrs. after 3.6 3.1 boiling Flavor 48 hrs. after 3.1 3 boiling Sensory Scent 6 hrs. after 4.3 4.1 evaluation boiling of reheated Scent 12 hrs. after 4.2 3.9 noodles boiling Scent 24 hrs. after 3.4 3.2 boiling Scent 48 hrs. after 3.2 3.1 boiling Texture 48 hrs. 4.6 4.7 after boiling

(60) TABLE-US-00030 TABLE 8-1 Comparative Test Test Test Test example product product product product 4 115 116 117 118 Improver for Content of maltol ppm 0 30 30 30 30 processed in improver cereal food Content of 5- ppm 0 66 0 0 66 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0 0 0.09 0.09 0.03 sulfide in improver Content of 3- ppm 0 0 0 0.3 0.03 methylbutanal in improver Mass ratio of 5- 2.2 0 0 2.2 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0 0.003 0.003 0.001 sulfide r to maltol Mass ratio of 3- 0 0 0.01 0.001 methylbutanal to maltol Mass ratio of Component 2.2 0.003 0.013 2.202 (B) to Component (A) Noodles Adding amount to % 0 1 1 1 1 dried noodles Adding amount of ppm 0 0.3 0.3 0.3 0.3 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 2.8 4.7 4.8 4.8 5 of noodles Flavor 12 hrs. after boiling 2.1 4.7 4.8 4.8 4.9 Flavor 24 hrs. after boiling 1.5 4.7 4.8 4.8 4.8 Flavor 48 hrs. after boiling 1 4.4 4.2 4.3 4.8 Strength of rice cooking oil 3.6 1.4 1.3 1 1 odor immediately after boiling Strength of oil 24 hrs. 5 2.7 2.8 2.2 1 after boiling Sensory Scent 6 hrs. after boiling 2.8 5 5 5 5 evaluation Scent 12 hrs. after boiling 2.1 4.9 4.9 5 5 of reheated Scent 24 hrs. after boiling 1.5 4.7 4.9 4.9 4.9 noodles Scent 48 hrs. after boiling 1 4.7 4.7 4.8 4.8 Texture 48 hrs. after boiling 1 4.4 4.5 4.7 4.9 Strength of deteriorated odor 5 2.7 2.8 2.2 1 of oil 24 hrs. after boiling

(61) TABLE-US-00031 TABLE 8-2 Test Test Test Test Test product product product product product 119 120 121 122 123 Improver for Content of maltol ppm 30 30 10 10 10 processed in improver cereal food Content of 5- ppm 90 150 22 22 22 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.09 0.15 0.01 0.01 0.01 sulfide in improver Content of 3- ppm 0.024 0.3 0.01 0.01 0.01 methylbutanal in improver Mass ratio of 5- 3 5 2.2 2.2 2.2 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0.003 0.005 0.001 0.001 0.001 sulfide r to maltol Mass ratio of 3- 0.0008 0.01 0.001 0.001 0.001 methylbutanal to maltol Mass ratio of Component 3.0038 5.015 2.202 2.202 2.202 (B) to Component (A) Noodles Adding amount to % 1 1 0.1 0.5 1 dried noodles Adding amount of ppm 0.3 0.3 0.01 0.05 0.1 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 5 5 4.9 4.9 4.9 of noodles Flavor 12 hrs. after boiling 5 5 4.8 4.8 4.8 Flavor 24 hrs. after boiling 4.9 4.8 4.7 4.8 4.8 Flavor 48 hrs. after boiling 5 4.8 4.7 4.7 4.7 Strength of rice cooking oil 1 1 1.6 1 1 odor immediately after boiling Strength of oil 24 hrs. 1 1 2.2 1.5 1.2 after boiling Sensory Scent 6 hrs. after boiling 5 5 5 5 5 evaluation Scent 12 hrs. after boiling 5 5 4.8 5 4.9 of reheated Scent 24 hrs. after boiling 4.9 5 4.8 4.8 4.8 noodles Scent 48 hrs. after boiling 4.9 5 4.7 4.7 5 Texture 48 hrs. after boiling 4.9 4.9 4.4 4.6 4.9 Strength of deteriorated odor 1 1 2.5 1.5 1.1 of oil 24 hrs. after boiling

(62) TABLE-US-00032 TABLE 8-3 Test Test Test Test Test product product product product product 124 125 126 127 128 Improver for Content of maltol ppm 10 10 10 0.05 0.1 processed in improver cereal food Content of 5- ppm 22 22 22 0.11 0.22 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.01 0.01 0.01 0.00005 0.0001 sulfide in improver Content of 3- ppm 0.01 0.01 0.01 0.00005 0.0001 methylbutanal in improver Mass ratio of 5- 2.2 2.2 2.2 2.2 2.2 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0.001 0.001 0.001 0.001 0.001 sulfide r to maltol Mass ratio of 3- 0.001 0.001 0.001 0.001 0.001 methylbutanal to maltol Mass ratio of Component 2.202 2.202 2.202 2.202 2.202 (B) to Component (A) Noodles Adding amount to % 10 20 50 20 10 dried noodles Adding amount of ppm 1 2 5 0.01 0.01 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 5 4.9 4.7 4.9 4.9 of noodles Flavor 12 hrs. after boiling 4.8 4.9 4.7 4.9 4.9 Flavor 24 hrs. after boiling 4.8 4.6 4.6 4.6 4.6 Flavor 48 hrs. after boiling 4.8 4.4 4.7 4.6 4.5 Strength of rice cooking oil 1 1.5 1.5 1.4 1.5 odor immediately after boiling Strength of oil 24 hrs. 1.1 1.7 2.4 2.8 1.5 after boiling Sensory Scent 6 hrs. after boiling 5 5 5 4.9 5 evaluation Scent 12 hrs. after boiling 4.9 4.9 4.8 4.8 4.9 of reheated Scent 24 hrs. after boiling 4.9 4.8 4.7 4.8 4.9 noodles Scent 48 hrs. after boiling 4.8 4.7 4.7 4.7 4.8 Texture 48 hrs. after boiling 4.8 4.7 4.6 4.6 4.5 Strength of deteriorated odor 1 1.6 2.3 2.6 1.6 of oil 24 hrs. after boiling

(63) TABLE-US-00033 TABLE 8-4 Test Test Test Test Test product product product product product 129 130 131 132 133 Improver for Content of maltol ppm 0.5 50 100 500 20 processed in improver cereal food Content of 5- ppm 1.1 110 220 1100 0.2 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.0005 0.05 0.1 0.5 0.0002 sulfide in improver Content of 3- ppm 0.0005 0.05 0.1 0.5 0.0002 methylbutanal in improver Mass ratio of 5- 2.2 2.2 2.2 2.2 0.01 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0.001 0.001 0.001 0.001 0.00001 sulfide r to maltol Mass ratio of 3- 0.001 0.001 0.001 0.001 0.00001 methylbutanal to maltol Mass ratio of Component 2.202 2.202 2.202 2.202 0.01002 (B) to Component (A) Noodles Adding amount to % 2 10 5 1 0.05 dried noodles Adding amount of ppm 0.01 5 5 5 0.01 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 5 5 5 4.8 4.9 of noodles Flavor 12 hrs. after boiling 4.9 4.9 4.8 4.8 4.8 Flavor 24 hrs. after boiling 4.9 4.9 4.6 4.7 4.7 Flavor 48 hrs. after boiling 4.8 4.9 4.5 4.6 4.6 Strength of rice cooking oil 1 1 1.5 1.4 1.4 odor immediately after boiling Strength of oil 24 hrs. 1.1 1.1 1.8 2.7 2.7 after boiling Sensory Scent 6 hrs. after boiling 5 5 5 5 5 evaluation Scent 12 hrs. after boiling 5 5 4.9 4.8 4.9 of reheated Scent 24 hrs. after boiling 4.9 5 4.8 4.7 4.7 noodles Scent 48 hrs. after boiling 4.8 4.9 4.7 4.6 4.7 Texture 48 hrs. after boiling 4.7 4.9 4.5 4.2 4.4 Strength of deteriorated odor 1 1.1 1.8 2.7 2.7 of oil 24 hrs. after boiling

(64) TABLE-US-00034 TABLE 8-5 Test Test Test Test Test product product product product product 134 135 136 137 138 Improver for Content of maltol ppm 20 20 20 20 20 processed in improver cereal food Content of 5- ppm 1 2 2000 5000 10000 product Hydroxymethylfurfural in improver Content of dimethyl ppm 0.001 0.002 2 10 20 sulfide in improver Content of 3- ppm 0.001 0.002 2 10 20 methylbutanal in improver Mass ratio of 5- 0.05 0.1 100 250 500 Hydroxymethlylfurfural to maltol Mass ratio of dimethyl 0.00005 0.0001 0.1 0.5 1 sulfide r to maltol Mass ratio of 3- 0.00005 0.0001 0.1 0.5 1 methylbutanal to maltol Mass ratio of Component 0.0501 0.1002 100.2 251 502 (B) to Component (A) Noodles Adding amount to % 0.05 0.05 25 25 25 dried noodles Adding amount of ppm 0.01 0.01 5 5 5 maltol to dried noodles Sensory Flavor immediately after boiling 5 5 5 5 5 evaluation Flavor 6 hrs. after boiling 4.9 4.9 5 4.9 4.9 of noodles Flavor 12 hrs. after boiling 4.9 4.9 4.8 4.9 4.8 Flavor 24 hrs. after boiling 4.5 4.9 4.7 4.6 4.7 Flavor 48 hrs. after boiling 4.5 4.8 4.6 4.5 4.6 Strength of rice cooking oil 1.5 1 1 1.5 1.4 odor immediately after boiling Strength of oil 24 hrs. 1.6 1.1 1.1 1.4 2.7 after boiling Sensory Scent 6 hrs. after boiling 5 5 5 5 5 evaluation Scent 12 hrs. after boiling 4.9 4.9 5 4.9 4.8 of reheated Scent 24 hrs. after boiling 4.9 4.8 4.8 4.8 4.8 noodles Scent 48 hrs. after boiling 4.8 4.7 4.8 4.8 4.7 Texture 48 hrs. after boiling 4.5 4.7 5 4.5 4.4 Strength of deteriorated odor 1.5 1 1 1.3 2.7 of oil 24 hrs. after boiling