BOILED BROWN RICE

PROBLEM TO BE SOLVED: To obtain boiled brown rice excellent in taste and quality. SOLUTION: The boiled brown rice is obtained by mixing and boiling nonglutinuous brown rice and glutinous brown rice each subjected to a sprouting treatment. The boiled rice can sustain a delicious palate feeling even b...

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Bibliographische Detailangaben
Hauptverfasser:	SUGINO TOMOMI, ISHIWATARI KENICHI, KISE MITSUO, AOTO HIROMICHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	PROBLEM TO BE SOLVED: To obtain boiled brown rice excellent in taste and quality. SOLUTION: The boiled brown rice is obtained by mixing and boiling nonglutinuous brown rice and glutinous brown rice each subjected to a sprouting treatment. The boiled rice can sustain a delicious palate feeling even being thawed after frozen, and also a moist and soft palate feeling even after the lapse of time and reproduce palate feeling of being just boiled after reheated. When glutinous rice is formulated with the brown rice, the smell peculiar to glutinous rice becomes a problem, but since the nasty smell is reduced with the sprouting treatment, the brown rice is excellent in palatability as normal boiled rice.