FORMED RICE USING OILY COOKED RICE

PROBLEM TO BE SOLVED: To obtain cooked rice free from getting out of shape by vibration during transportation after forming and having excellent taste in the case of bringing cooked rice fried with oil to formed rice such as a rice ball. SOLUTION: The cooked rice is obtained by adding pregelatinized...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHIKOSHI TAKUHO, AMANO HARUYUKI
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 cooked rice free from getting out of shape by vibration during transportation after forming and having excellent taste in the case of bringing cooked rice fried with oil to formed rice such as a rice ball. SOLUTION: The cooked rice is obtained by adding pregelatinized starch and/or pregelatinized processed starch before forming rice cooked with oil obtained by frying raw rice or cooked rice after cooking with oil. COPYRIGHT: (C)2006,JPO&NCIPI