ABSORPTION OF EXCESS WATER FROM PICKLING RICE-BRAN PASTE

PURPOSE:To keep a pickling rice-bran paste always in a state free of excess water and prevent the putrefaction of the pickling rice-bran paste and change in taste of vegetables pickled in the rice-bran paste, by placing an air-permeable bag body containing a hermetically sealed water absorbing agent...

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Bibliographische Detailangaben
1. Verfasser:	TERAJIMA HIDEO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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 keep a pickling rice-bran paste always in a state free of excess water and prevent the putrefaction of the pickling rice-bran paste and change in taste of vegetables pickled in the rice-bran paste, by placing an air-permeable bag body containing a hermetically sealed water absorbing agent containing a highly water absorbing resin on the surface of the pickling rice-bran paste and successively absorbing excess water produced from the pickling rice-bran paste. CONSTITUTION:A bag body 2 containing a hermetically sealed water absorbing agent 1 (optionally mixed with defatted rice bran, salt, etc.) containing a highly water absorbing resin, e.g. starch flour, etc., is placed on the surface of a pickling rice-bran paste 4 to absorb and remove excess water produced from the pickling rice-bran paste 4.