LOW-CALORIE RICE, RICE BALL AND MIXED RICE
To provide a novel and low-calorie rice, rice ball and the like in which konjac is used.SOLUTION: Provided is a low-calorie rice obtained by: using a konjac rice that is shaped to the same size as the size of a rice grain after cooking as a chief material; washing a raw rice of a weight of 0.85 to 0...
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| creator | KUDO SEIYA |
| description | To provide a novel and low-calorie rice, rice ball and the like in which konjac is used.SOLUTION: Provided is a low-calorie rice obtained by: using a konjac rice that is shaped to the same size as the size of a rice grain after cooking as a chief material; washing a raw rice of a weight of 0.85 to 0.9 times the konjac rice, followed by mixing into the konjac rice; and adding, to this mixture, a water of an amount of 1.1 to 1.2 times the amount of the raw rice, followed by cooking. Also provided is a low-calorie rice ball that is molded into a rice ball by using said low-calorie rice.SELECTED DRAWING: None
【課題】こんにゃくを使用した新しくて低カロリーのご飯、おにぎりなどの提供。【解決手段】炊飯した後の米粒の大きさと同程度の大きさに成形したこんにゃく米を主材料とし、こんにゃく米の０.８５〜０.９倍の重量の生米を水洗してからこんにゃく米に混合し、この混合物に上記生米量の１.１〜１.２倍の水を加えて炊飯した低カロリーご飯。及び、該低カロリーご飯を使用し、おにぎりに成形した低カロリーおにぎり。【選択図】なし |
| format | Patent |
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【課題】こんにゃくを使用した新しくて低カロリーのご飯、おにぎりなどの提供。【解決手段】炊飯した後の米粒の大きさと同程度の大きさに成形したこんにゃく米を主材料とし、こんにゃく米の０.８５〜０.９倍の重量の生米を水洗してからこんにゃく米に混合し、この混合物に上記生米量の１.１〜１.２倍の水を加えて炊飯した低カロリーご飯。及び、該低カロリーご飯を使用し、おにぎりに成形した低カロリーおにぎり。【選択図】なし</description><language>eng ; jpn</language><subject>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</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191024&DB=EPODOC&CC=JP&NR=2019180349A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191024&DB=EPODOC&CC=JP&NR=2019180349A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KUDO SEIYA</creatorcontrib><title>LOW-CALORIE RICE, RICE BALL AND MIXED RICE</title><description>To provide a novel and low-calorie rice, rice ball and the like in which konjac is used.SOLUTION: Provided is a low-calorie rice obtained by: using a konjac rice that is shaped to the same size as the size of a rice grain after cooking as a chief material; washing a raw rice of a weight of 0.85 to 0.9 times the konjac rice, followed by mixing into the konjac rice; and adding, to this mixture, a water of an amount of 1.1 to 1.2 times the amount of the raw rice, followed by cooking. Also provided is a low-calorie rice ball that is molded into a rice ball by using said low-calorie rice.SELECTED DRAWING: None
【課題】こんにゃくを使用した新しくて低カロリーのご飯、おにぎりなどの提供。【解決手段】炊飯した後の米粒の大きさと同程度の大きさに成形したこんにゃく米を主材料とし、こんにゃく米の０.８５〜０.９倍の重量の生米を水洗してからこんにゃく米に混合し、この混合物に上記生米量の１.１〜１.２倍の水を加えて炊飯した低カロリーご飯。及び、該低カロリーご飯を使用し、おにぎりに成形した低カロリーおにぎり。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDy8Q_XdXb08Q_ydFUI8nR21QGTCk6OPj4Kjn4uCr6eEa4uYDEeBta0xJziVF4ozc2g5OYa4uyhm1qQH59aXJCYnJqXWhLvFWBkYGhpaGFgbGLpaEyUIgBMXSRn</recordid><startdate>20191024</startdate><enddate>20191024</enddate><creator>KUDO SEIYA</creator><scope>EVB</scope></search><sort><creationdate>20191024</creationdate><title>LOW-CALORIE RICE, RICE BALL AND MIXED RICE</title><author>KUDO SEIYA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2019180349A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2019</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KUDO SEIYA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KUDO SEIYA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LOW-CALORIE RICE, RICE BALL AND MIXED RICE</title><date>2019-10-24</date><risdate>2019</risdate><abstract>To provide a novel and low-calorie rice, rice ball and the like in which konjac is used.SOLUTION: Provided is a low-calorie rice obtained by: using a konjac rice that is shaped to the same size as the size of a rice grain after cooking as a chief material; washing a raw rice of a weight of 0.85 to 0.9 times the konjac rice, followed by mixing into the konjac rice; and adding, to this mixture, a water of an amount of 1.1 to 1.2 times the amount of the raw rice, followed by cooking. Also provided is a low-calorie rice ball that is molded into a rice ball by using said low-calorie rice.SELECTED DRAWING: None
【課題】こんにゃくを使用した新しくて低カロリーのご飯、おにぎりなどの提供。【解決手段】炊飯した後の米粒の大きさと同程度の大きさに成形したこんにゃく米を主材料とし、こんにゃく米の０.８５〜０.９倍の重量の生米を水洗してからこんにゃく米に混合し、この混合物に上記生米量の１.１〜１.２倍の水を加えて炊飯した低カロリーご飯。及び、該低カロリーご飯を使用し、おにぎりに成形した低カロリーおにぎり。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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| subjects | 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 |
| title | LOW-CALORIE RICE, RICE BALL AND MIXED RICE |
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