A Method for Preparation of Instant Cooked Grains by Using Superheated Steam
The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excel...
Gespeichert in:
| Hauptverfasser: | , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | CHOI SO MANG JEONG HYO YOUNG KIM HYUNG SU YOON IN WON KIM SANG YOU OH YEJIN LEE EUNJEE |
| description | The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excellent appearance quality and improved hardness and texture. One aspect of the present application comprises the following steps: washing raw materials and immersing the same in water, wherein the raw materials include at least one of rice and grains other than rice; cooking the immersed raw material using superheated steam; sealing a container containing the cooked raw material; and retort heating the sealed container.
본 출원은 즉석밥의 제조방법 및 이에 따라 제조된 즉석밥에 관한 것으로, 취반 과정에서 과열증기를 이용함으로써, 밥알의 터짐이 개선되어 외관 품질이 우수하며 경도 및 조직감이 개선된 특징이 있는 즉석밥을 제공한다. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20230011201A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20230011201A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20230011201A3</originalsourceid><addsrcrecordid>eNqNyj0OwjAMQOEuDAi4gyVmpCQ9QVXxJ0BCFObKtA6NADtKzMDtYeAATG_43rjYV3AgHaQHLwmOiSIm1CAM4mHLWZEVapE79bBOGDjD9Q2XHPgGzStSGgj1a40SPqfFyOMj0-zXSTFfLc_1ZkFRWsoRO2LSdndyxpXGWOuMrcr_rg_ZbTV5</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>A Method for Preparation of Instant Cooked Grains by Using Superheated Steam</title><source>esp@cenet</source><creator>CHOI SO MANG ; JEONG HYO YOUNG ; KIM HYUNG SU ; YOON IN WON ; KIM SANG YOU ; OH YEJIN ; LEE EUNJEE</creator><creatorcontrib>CHOI SO MANG ; JEONG HYO YOUNG ; KIM HYUNG SU ; YOON IN WON ; KIM SANG YOU ; OH YEJIN ; LEE EUNJEE</creatorcontrib><description>The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excellent appearance quality and improved hardness and texture. One aspect of the present application comprises the following steps: washing raw materials and immersing the same in water, wherein the raw materials include at least one of rice and grains other than rice; cooking the immersed raw material using superheated steam; sealing a container containing the cooked raw material; and retort heating the sealed container.
본 출원은 즉석밥의 제조방법 및 이에 따라 제조된 즉석밥에 관한 것으로, 취반 과정에서 과열증기를 이용함으로써, 밥알의 터짐이 개선되어 외관 품질이 우수하며 경도 및 조직감이 개선된 특징이 있는 즉석밥을 제공한다.</description><language>eng ; kor</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>2023</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=20230120&DB=EPODOC&CC=KR&NR=20230011201A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230120&DB=EPODOC&CC=KR&NR=20230011201A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHOI SO MANG</creatorcontrib><creatorcontrib>JEONG HYO YOUNG</creatorcontrib><creatorcontrib>KIM HYUNG SU</creatorcontrib><creatorcontrib>YOON IN WON</creatorcontrib><creatorcontrib>KIM SANG YOU</creatorcontrib><creatorcontrib>OH YEJIN</creatorcontrib><creatorcontrib>LEE EUNJEE</creatorcontrib><title>A Method for Preparation of Instant Cooked Grains by Using Superheated Steam</title><description>The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excellent appearance quality and improved hardness and texture. One aspect of the present application comprises the following steps: washing raw materials and immersing the same in water, wherein the raw materials include at least one of rice and grains other than rice; cooking the immersed raw material using superheated steam; sealing a container containing the cooked raw material; and retort heating the sealed container.
본 출원은 즉석밥의 제조방법 및 이에 따라 제조된 즉석밥에 관한 것으로, 취반 과정에서 과열증기를 이용함으로써, 밥알의 터짐이 개선되어 외관 품질이 우수하며 경도 및 조직감이 개선된 특징이 있는 즉석밥을 제공한다.</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyj0OwjAMQOEuDAi4gyVmpCQ9QVXxJ0BCFObKtA6NADtKzMDtYeAATG_43rjYV3AgHaQHLwmOiSIm1CAM4mHLWZEVapE79bBOGDjD9Q2XHPgGzStSGgj1a40SPqfFyOMj0-zXSTFfLc_1ZkFRWsoRO2LSdndyxpXGWOuMrcr_rg_ZbTV5</recordid><startdate>20230120</startdate><enddate>20230120</enddate><creator>CHOI SO MANG</creator><creator>JEONG HYO YOUNG</creator><creator>KIM HYUNG SU</creator><creator>YOON IN WON</creator><creator>KIM SANG YOU</creator><creator>OH YEJIN</creator><creator>LEE EUNJEE</creator><scope>EVB</scope></search><sort><creationdate>20230120</creationdate><title>A Method for Preparation of Instant Cooked Grains by Using Superheated Steam</title><author>CHOI SO MANG ; JEONG HYO YOUNG ; KIM HYUNG SU ; YOON IN WON ; KIM SANG YOU ; OH YEJIN ; LEE EUNJEE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230011201A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</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>CHOI SO MANG</creatorcontrib><creatorcontrib>JEONG HYO YOUNG</creatorcontrib><creatorcontrib>KIM HYUNG SU</creatorcontrib><creatorcontrib>YOON IN WON</creatorcontrib><creatorcontrib>KIM SANG YOU</creatorcontrib><creatorcontrib>OH YEJIN</creatorcontrib><creatorcontrib>LEE EUNJEE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHOI SO MANG</au><au>JEONG HYO YOUNG</au><au>KIM HYUNG SU</au><au>YOON IN WON</au><au>KIM SANG YOU</au><au>OH YEJIN</au><au>LEE EUNJEE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A Method for Preparation of Instant Cooked Grains by Using Superheated Steam</title><date>2023-01-20</date><risdate>2023</risdate><abstract>The present application relates to a method of manufacturing instant rice and instant rice manufactured according to the method. More specifically, the present invention provides instant rice which uses superheated steam in a cooking process, so that bursting of rice grains is improved to have excellent appearance quality and improved hardness and texture. One aspect of the present application comprises the following steps: washing raw materials and immersing the same in water, wherein the raw materials include at least one of rice and grains other than rice; cooking the immersed raw material using superheated steam; sealing a container containing the cooked raw material; and retort heating the sealed container.
본 출원은 즉석밥의 제조방법 및 이에 따라 제조된 즉석밥에 관한 것으로, 취반 과정에서 과열증기를 이용함으로써, 밥알의 터짐이 개선되어 외관 품질이 우수하며 경도 및 조직감이 개선된 특징이 있는 즉석밥을 제공한다.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20230011201A |
| source | esp@cenet |
| 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 | A Method for Preparation of Instant Cooked Grains by Using Superheated Steam |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T15%3A23%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=CHOI%20SO%20MANG&rft.date=2023-01-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20230011201A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |