JP5754620B2 - α化米の製造方法 - Google Patents

α化米の製造方法 Download PDF

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Publication number
JP5754620B2
JP5754620B2 JP2011022118A JP2011022118A JP5754620B2 JP 5754620 B2 JP5754620 B2 JP 5754620B2 JP 2011022118 A JP2011022118 A JP 2011022118A JP 2011022118 A JP2011022118 A JP 2011022118A JP 5754620 B2 JP5754620 B2 JP 5754620B2
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JP
Japan
Prior art keywords
rice
drying
grains
cooking
rice grains
Prior art date
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Application number
JP2011022118A
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English (en)
Japanese (ja)
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JP2012161251A5 (enExample
JP2012161251A (ja
Inventor
武 福森
武 福森
敬士 若林
敬士 若林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Satake Corp
Original Assignee
Satake Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Satake Corp filed Critical Satake Corp
Priority to JP2011022118A priority Critical patent/JP5754620B2/ja
Priority to US13/352,890 priority patent/US8871290B2/en
Priority to ES201230100A priority patent/ES2386793B2/es
Priority to KR1020120010655A priority patent/KR20120089596A/ko
Priority to CN201210023872.0A priority patent/CN102626204B/zh
Publication of JP2012161251A publication Critical patent/JP2012161251A/ja
Publication of JP2012161251A5 publication Critical patent/JP2012161251A5/ja
Application granted granted Critical
Publication of JP5754620B2 publication Critical patent/JP5754620B2/ja
Priority to KR1020180147456A priority patent/KR102083743B1/ko
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
JP2011022118A 2011-02-03 2011-02-03 α化米の製造方法 Active JP5754620B2 (ja)

Priority Applications (6)

Application Number Priority Date Filing Date Title
JP2011022118A JP5754620B2 (ja) 2011-02-03 2011-02-03 α化米の製造方法
US13/352,890 US8871290B2 (en) 2011-02-03 2012-01-18 Method for producing alpharized rice and alpharized rice produced by the method
ES201230100A ES2386793B2 (es) 2011-02-03 2012-01-25 Método para producir arroz alfarizado y arroz alfarizado producido por el método.
KR1020120010655A KR20120089596A (ko) 2011-02-03 2012-02-02 α 화미의 제조 방법 및 그 제조 방법에 의해 제조된 α 화미
CN201210023872.0A CN102626204B (zh) 2011-02-03 2012-02-03 α化米的制造方法及通过该制造方法制造的α化米
KR1020180147456A KR102083743B1 (ko) 2011-02-03 2018-11-26 α 화미의 제조 방법 및 그 제조 방법에 의해 제조된 α 화미

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2011022118A JP5754620B2 (ja) 2011-02-03 2011-02-03 α化米の製造方法

Publications (3)

Publication Number Publication Date
JP2012161251A JP2012161251A (ja) 2012-08-30
JP2012161251A5 JP2012161251A5 (enExample) 2014-03-20
JP5754620B2 true JP5754620B2 (ja) 2015-07-29

Family

ID=46584735

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2011022118A Active JP5754620B2 (ja) 2011-02-03 2011-02-03 α化米の製造方法

Country Status (5)

Country Link
US (1) US8871290B2 (enExample)
JP (1) JP5754620B2 (enExample)
KR (2) KR20120089596A (enExample)
CN (1) CN102626204B (enExample)
ES (1) ES2386793B2 (enExample)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5790334B2 (ja) * 2011-09-01 2015-10-07 株式会社サタケ インスタントライスの製造方法
KR101416607B1 (ko) 2012-12-26 2014-07-08 주식회사농심 즉석 조리용 건조 팽화미의 제조방법
JP6115165B2 (ja) * 2013-02-06 2017-04-19 株式会社サタケ インスタントライスの製造方法、及びその製造方法で使用する装置
WO2014168811A1 (en) * 2013-04-12 2014-10-16 Process Partners, Inc. Method of processing a grain product
CN103704578B (zh) * 2014-01-15 2016-06-22 昆明五谷王食品有限公司 一种苦荞麦全营养米及制备方法
JP6614436B2 (ja) * 2015-07-31 2019-12-04 株式会社サタケ 早戻りインスタントライス及びその製造方法
JP2017205027A (ja) * 2016-05-16 2017-11-24 アサヒグループ食品株式会社 即席お茶漬けの製造方法
NL2017097B1 (en) * 2016-07-04 2018-01-10 Solutherm Beheer B V Steam treatment apparatus
JP6784165B2 (ja) * 2016-12-15 2020-11-11 株式会社サタケ インスタントライスの製造方法
JP2018174780A (ja) * 2017-04-11 2018-11-15 株式会社永谷園ホールディングス 即席米およびその製造方法
JP6582074B2 (ja) * 2018-02-20 2019-09-25 株式会社永谷園ホールディングス 即席米の製造方法
SE544201C2 (en) * 2020-06-08 2022-03-01 Anders Fredlund Apparatus and method for steam frying food snack pieces

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5921362A (ja) 1982-07-26 1984-02-03 Kikkoman Corp フライバツタ−用粉
JPS6214753A (ja) * 1985-07-12 1987-01-23 Ibaraki Shokuhin Gaaritsuku Kogyo:Kk 乾燥御飯の加工法
JP2890044B2 (ja) 1989-03-01 1999-05-10 永田醸造機械株式会社 酒造用原料米の処理方法
JP2849833B2 (ja) 1989-10-16 1999-01-27 日本酸素株式会社 即席乾燥米の製造方法
JPH0670707A (ja) 1992-08-25 1994-03-15 Satake Eng Co Ltd 早炊き米及びその製造方法
TW332186B (en) * 1995-10-25 1998-05-21 Shinwa Kikai Kk Manufacturing method for sterile rice package
JPH10146160A (ja) 1996-11-18 1998-06-02 Hisaka Works Ltd 無菌炊飯米の製造方法
JPH10151071A (ja) 1996-11-22 1998-06-09 Aiho:Kk 炊飯処理装置
JP2001120199A (ja) 1999-10-22 2001-05-08 Ikeda Shokken Kk 乾燥α化米及びその製造方法
JP4099036B2 (ja) * 2002-11-13 2008-06-11 株式会社サタケ インスタントライスの製造方法及びそのインスタントライス
CN1313022C (zh) 2003-09-12 2007-05-02 赵明伟 α化处理大米的制造方法
KR20060090033A (ko) * 2005-02-04 2006-08-10 연천농업협동조합 절단된 율무쌀의 제조방법
ES2332686B2 (es) * 2007-03-09 2010-10-26 Satake Corporation Metodo de produccion de arroz vaporizado y arroz vaporizado producido por este metodo.
JP4673866B2 (ja) 2007-03-30 2011-04-20 有限会社 エコ・ライス新潟 乾燥α化米の製造方法
JP2011000056A (ja) * 2009-06-18 2011-01-06 Satake Corp パーボイル米の製造方法及びその製造方法によって製造されたパーボイル米
ES2367965B2 (es) * 2009-06-18 2012-06-07 Satake Corporation Método para producir arroz de cocción rápida y arroz de cocción rápida producido por el método.
CN102423076B (zh) 2011-12-16 2013-04-10 四川得益绿色食品集团有限公司 一种营养强化型方便米饭及制备方法

Also Published As

Publication number Publication date
KR20120089596A (ko) 2012-08-13
CN102626204A (zh) 2012-08-08
KR102083743B1 (ko) 2020-03-02
ES2386793A1 (es) 2012-08-30
CN102626204B (zh) 2015-04-15
US20120201946A1 (en) 2012-08-09
JP2012161251A (ja) 2012-08-30
ES2386793B2 (es) 2013-04-02
US8871290B2 (en) 2014-10-28
KR20180128880A (ko) 2018-12-04

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