FROZEN COOKED RICE AND METHOD FOR PREPARING THEREOF

The present invention relates to: frozen rice comprising molded rice and a moisture anti-migration layer formed on at least a part of the surface of the molded rice, wherein after the frozen rice is defrosted for one day at room temperature under normal pressure, a difference between the amount of m...

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Bibliographische Detailangaben
Hauptverfasser:	SHINE, Sung Woo, SAGONG, Hun Gu, PARK, Sung Yong, SON, Eun Yeong, JEONG, Da Woon, LEE, Jong Il
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to: frozen rice comprising molded rice and a moisture anti-migration layer formed on at least a part of the surface of the molded rice, wherein after the frozen rice is defrosted for one day at room temperature under normal pressure, a difference between the amount of moisture on the surface of the frozen rice and the amount of moisture in the core of the frozen rice is 5 wt% or higher on the basis of the total weight of the frozen rice; and a method for preparing frozen rice, the method comprising: forming a moisture anti-migration layer on at least a part of the surface of molded rice; hardening at least part of the surface of the frozen rice, on which the moisture anti-migration layer is formed; and freezing the hardened molded rice.