MATERIAL FOR RETAINING TASTE OF COOKED RICE KEPT WARM

PURPOSE:To obtain a taste-retaining raw material capable of removing odor ingredient produced during thermal insulation only by putting on cooked rice kept warm or setting in the upper space by carrying an edible vegetable deodorizing ingredient on a sheet material. CONSTITUTION:An edible vegetable...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	YAMANAKA SUKETOSHI, EKUMA SHINJI, ISHIDA TASAKU
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To obtain a taste-retaining raw material capable of removing odor ingredient produced during thermal insulation only by putting on cooked rice kept warm or setting in the upper space by carrying an edible vegetable deodorizing ingredient on a sheet material. CONSTITUTION:An edible vegetable deodorizing ingredient, e.g. dry distillation content distilled by boiling at 20mmHg and 180-200 deg.C when mainly leaf part of Theaceae plant is dry-distilled under pressure is carried on a sheet material containing entangled body layer of paper, nonwoven fabric, knitted cloth, etc., and formed to planar shape or non-planar shape having single layer or plural layers at an amount of about 0.002-5g per 100cm sheet material and if desired, at least face of the side of carrying sheet contacting with the cooked rice is subjected to processing for preventing adhesion of the cooked rice or pattern by an edible ink is applied to the carrying sheet.