RICE HAVING IMPROVED TASTE AND ITS PREPARATION

PURPOSE:To obtain the titled rice having improved storage stability and taste raising properties, having much nutrient, by keeping rice together with a slightly acidic aqueous solution having dissolved a nutrient, and a taste raising agent in a pressure container at reduced pressure, making the rice...

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Bibliographische Detailangaben
Hauptverfasser:	IWATA FUMIO, INOUE ISABUROU
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:	PURPOSE:To obtain the titled rice having improved storage stability and taste raising properties, having much nutrient, by keeping rice together with a slightly acidic aqueous solution having dissolved a nutrient, and a taste raising agent in a pressure container at reduced pressure, making the rice absorb the solution under specific conditions, drying it. CONSTITUTION:Rice together with a slightly acidic aqueous solution having dissolved a nutrient (preferably sodium glutamate) and/or a taste raising agent (preferably, glycine, alanine, phytate obtained by extraction of rice-bran oil, etc.) are kept in a pressure container for a given time, the pressure is restored to a normal pressure, and the rice is made to absorb the solution at normal temperature for >=1hr. The rice is dehydrated, and dried, to give the desired rice.