FAST-COOKED RICE
To provide a production method of fast-cooked rice cookable without requiring treatment of rice washing and soaking, in which a functional component or a nutritive value is kept higher than hitherto without reducing taste.SOLUTION: Water addition is performed with a small amount of water in such a d...
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| creator | MIZUNO HIDENORI KAJIWARA KAZUNOBU |
| description | To provide a production method of fast-cooked rice cookable without requiring treatment of rice washing and soaking, in which a functional component or a nutritive value is kept higher than hitherto without reducing taste.SOLUTION: Water addition is performed with a small amount of water in such a degree that crack is not generated in brown rice with a moisture adjusted beforehand, and overheated steam overheated at 100°C or higher is radiated to the brown rice after water addition to perform an overheating treatment, thereafter, the brown rice is cooled and dried to perform moisture adjustment, and then milled.SELECTED DRAWING: Figure 1
【課題】食味を低下させることなく、従来よりも機能性成分や栄養価が高めに保持された、洗米及び浸漬の処理を不要とする炊飯が可能な早炊き米の製造方法を提供する。【解決手段】あらかじめ水分調整した玄米に胴割れが生じない微量な加水量によって加水を行い、加水後の玄米に１００℃以上に過熱した過熱蒸気を照射して過熱処理を行い、次いで、その玄米を冷却乾燥して水分調整を行った後に搗精する。【選択図】図１ |
| format | Patent |
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【課題】食味を低下させることなく、従来よりも機能性成分や栄養価が高めに保持された、洗米及び浸漬の処理を不要とする炊飯が可能な早炊き米の製造方法を提供する。【解決手段】あらかじめ水分調整した玄米に胴割れが生じない微量な加水量によって加水を行い、加水後の玄米に１００℃以上に過熱した過熱蒸気を照射して過熱処理を行い、次いで、その玄米を冷却乾燥して水分調整を行った後に搗精する。【選択図】図１</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>2021</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=20210415&DB=EPODOC&CC=JP&NR=2021058221A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210415&DB=EPODOC&CC=JP&NR=2021058221A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MIZUNO HIDENORI</creatorcontrib><creatorcontrib>KAJIWARA KAZUNOBU</creatorcontrib><title>FAST-COOKED RICE</title><description>To provide a production method of fast-cooked rice cookable without requiring treatment of rice washing and soaking, in which a functional component or a nutritive value is kept higher than hitherto without reducing taste.SOLUTION: Water addition is performed with a small amount of water in such a degree that crack is not generated in brown rice with a moisture adjusted beforehand, and overheated steam overheated at 100°C or higher is radiated to the brown rice after water addition to perform an overheating treatment, thereafter, the brown rice is cooled and dried to perform moisture adjustment, and then milled.SELECTED DRAWING: Figure 1
【課題】食味を低下させることなく、従来よりも機能性成分や栄養価が高めに保持された、洗米及び浸漬の処理を不要とする炊飯が可能な早炊き米の製造方法を提供する。【解決手段】あらかじめ水分調整した玄米に胴割れが生じない微量な加水量によって加水を行い、加水後の玄米に１００℃以上に過熱した過熱蒸気を照射して過熱処理を行い、次いで、その玄米を冷却乾燥して水分調整を行った後に搗精する。【選択図】図１</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>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBwcwwO0XX29_d2dVEI8nR25WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgZGhgamFkZGho7GRCkCACfVHaw</recordid><startdate>20210415</startdate><enddate>20210415</enddate><creator>MIZUNO HIDENORI</creator><creator>KAJIWARA KAZUNOBU</creator><scope>EVB</scope></search><sort><creationdate>20210415</creationdate><title>FAST-COOKED RICE</title><author>MIZUNO HIDENORI ; KAJIWARA KAZUNOBU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2021058221A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2021</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>MIZUNO HIDENORI</creatorcontrib><creatorcontrib>KAJIWARA KAZUNOBU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MIZUNO HIDENORI</au><au>KAJIWARA KAZUNOBU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FAST-COOKED RICE</title><date>2021-04-15</date><risdate>2021</risdate><abstract>To provide a production method of fast-cooked rice cookable without requiring treatment of rice washing and soaking, in which a functional component or a nutritive value is kept higher than hitherto without reducing taste.SOLUTION: Water addition is performed with a small amount of water in such a degree that crack is not generated in brown rice with a moisture adjusted beforehand, and overheated steam overheated at 100°C or higher is radiated to the brown rice after water addition to perform an overheating treatment, thereafter, the brown rice is cooled and dried to perform moisture adjustment, and then milled.SELECTED DRAWING: Figure 1
【課題】食味を低下させることなく、従来よりも機能性成分や栄養価が高めに保持された、洗米及び浸漬の処理を不要とする炊飯が可能な早炊き米の製造方法を提供する。【解決手段】あらかじめ水分調整した玄米に胴割れが生じない微量な加水量によって加水を行い、加水後の玄米に１００℃以上に過熱した過熱蒸気を照射して過熱処理を行い、次いで、その玄米を冷却乾燥して水分調整を行った後に搗精する。【選択図】図１</abstract><oa>free_for_read</oa></addata></record> |
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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 | FAST-COOKED RICE |
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