JP6784165B2 - インスタントライスの製造方法 - Google Patents

インスタントライスの製造方法 Download PDF

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Publication number
JP6784165B2
JP6784165B2 JP2016243254A JP2016243254A JP6784165B2 JP 6784165 B2 JP6784165 B2 JP 6784165B2 JP 2016243254 A JP2016243254 A JP 2016243254A JP 2016243254 A JP2016243254 A JP 2016243254A JP 6784165 B2 JP6784165 B2 JP 6784165B2
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JP
Japan
Prior art keywords
rice
pressure
cooking
grains
seconds
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
JP2016243254A
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English (en)
Japanese (ja)
Other versions
JP2018093815A (ja
Inventor
慧先 孫
慧先 孫
彩 永山
彩 永山
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 JP2016243254A priority Critical patent/JP6784165B2/ja
Priority to KR1020170170305A priority patent/KR102499223B1/ko
Priority to CN201711339443.3A priority patent/CN108208553A/zh
Publication of JP2018093815A publication Critical patent/JP2018093815A/ja
Application granted granted Critical
Publication of JP6784165B2 publication Critical patent/JP6784165B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
JP2016243254A 2016-12-15 2016-12-15 インスタントライスの製造方法 Active JP6784165B2 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2016243254A JP6784165B2 (ja) 2016-12-15 2016-12-15 インスタントライスの製造方法
KR1020170170305A KR102499223B1 (ko) 2016-12-15 2017-12-12 인스턴트 라이스의 제조 방법
CN201711339443.3A CN108208553A (zh) 2016-12-15 2017-12-14 速食米饭的制造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2016243254A JP6784165B2 (ja) 2016-12-15 2016-12-15 インスタントライスの製造方法

Publications (2)

Publication Number Publication Date
JP2018093815A JP2018093815A (ja) 2018-06-21
JP6784165B2 true JP6784165B2 (ja) 2020-11-11

Family

ID=62631987

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2016243254A Active JP6784165B2 (ja) 2016-12-15 2016-12-15 インスタントライスの製造方法

Country Status (3)

Country Link
JP (1) JP6784165B2 (ko)
KR (1) KR102499223B1 (ko)
CN (1) CN108208553A (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7250246B2 (ja) * 2018-11-21 2023-04-03 株式会社サタケ 炊飯設備

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5699757A (en) * 1979-12-17 1981-08-11 Kikkoman Corp Preparation of readily cookable unpolished rice
JPS61209558A (ja) * 1985-03-12 1986-09-17 Nagatanien Honpo:Kk 即席米の製造法
JPS6287063A (ja) * 1985-10-14 1987-04-21 Kikkoman Corp 即席米の製造法
JPH08252070A (ja) * 1995-03-16 1996-10-01 Miura Co Ltd 米飯の製造方法
JP3653132B2 (ja) * 1995-12-29 2005-05-25 越後製菓株式会社 低アレルゲン化米の製造方法及び加工食品の製造方法
JP3171812B2 (ja) * 1996-03-13 2001-06-04 キユーピー株式会社 即席玄米及びその製造方法
CN1313022C (zh) * 2003-09-12 2007-05-02 赵明伟 α化处理大米的制造方法
JP4408733B2 (ja) * 2004-03-26 2010-02-03 キッコーマン株式会社 膨化米の製造法
JP4319598B2 (ja) * 2004-08-17 2009-08-26 石井食品株式会社 レトルト米飯の製造方法
CN100512672C (zh) * 2006-10-18 2009-07-15 大闽食品（漳州）有限公司 一种速食米饭的加工方法
KR101189641B1 (ko) * 2010-04-27 2012-10-12 씨제이제일제당 (주) 알파화 건조미의 제조방법
BR112013006477A2 (pt) * 2010-10-05 2020-08-04 Satake Corporation método de fabricação de arroz em embalagem flexível esterilizável, e arroz em embalagem flexível esterilizável.
JP5754620B2 (ja) * 2011-02-03 2015-07-29 株式会社サタケ α化米の製造方法
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
KR101596812B1 (ko) * 2013-12-26 2016-02-23 대상 주식회사 즉석 식품용 건조밥의 제조방법

Also Published As

Publication number Publication date
KR102499223B1 (ko) 2023-02-10
JP2018093815A (ja) 2018-06-21
CN108208553A (zh) 2018-06-29
KR20180069714A (ko) 2018-06-25

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