JPH0226316Y2 - - Google Patents
Info
- Publication number
- JPH0226316Y2 JPH0226316Y2 JP1984096710U JP9671084U JPH0226316Y2 JP H0226316 Y2 JPH0226316 Y2 JP H0226316Y2 JP 1984096710 U JP1984096710 U JP 1984096710U JP 9671084 U JP9671084 U JP 9671084U JP H0226316 Y2 JPH0226316 Y2 JP H0226316Y2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- frozen
- container
- heat
- seasoning soup
- 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.)
- Expired
Links
- 241000209094 Oryza Species 0.000 claims description 57
- 235000007164 Oryza sativa Nutrition 0.000 claims description 57
- 235000009566 rice Nutrition 0.000 claims description 57
- 235000011194 food seasoning agent Nutrition 0.000 claims description 32
- 235000014347 soups Nutrition 0.000 claims description 27
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000003779 heat-resistant material Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 description 8
- 238000010411 cooking Methods 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 6
- 238000010257 thawing Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000077 insect repellent Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
Description
【考案の詳細な説明】
技術分野
本考案は、丼物を凍結状態で包装して流通に供
することができるようにした丼物用包装凍結体に
関する。[Detailed Description of the Invention] Technical Field The present invention relates to a frozen packaging for rice bowl dishes that can be packaged in a frozen state and distributed.
背景技術
耐熱容器内の底部に調味汁を凍結し、その上に
凍結したうどんを配置して包装した包袋冷凍麺
（実公昭56−35020）が公知であり、同麺はコンロ
で直接加熱するだけで美味なうどんが得られるこ
とが開示されている。BACKGROUND TECHNOLOGY There is a well-known packaged frozen noodle package (Jetkotsu 56-35020) in which seasoning soup is frozen at the bottom of a heat-resistant container and frozen udon noodles are placed on top of it, and the noodles are heated directly on a stove. It has been disclosed that delicious udon noodles can be obtained by using only this method.
一方、ばら凍結米（米を炊いたいわゆる米飯を
−50〜−100℃で急速凍結したものをいう。以下
同じ）は市販されているが、その利用の態様は、
電子レンジ、フライパン、蒸し器、オーブン等
で、ばら凍結米を直接解凍するものであり本考案
に係る利用例はない。 On the other hand, bulk frozen rice (cooked rice that is rapidly frozen at -50 to -100℃; the same applies hereinafter) is commercially available, but its usage is as follows:
This method involves directly thawing bulk frozen rice using a microwave oven, frying pan, steamer, oven, etc., and there are no examples of its use in accordance with the present invention.
解決しようとする問題点
コンロ等の直火で加熱するだけで美味な丼物が
手軽に得られる流通性のある食品を得べく鋭意研
究をし本考案に至つた。すなわち、上述の実公昭
56−35020に示すうどんを単に公知のばら凍結米
に置換を試みたが水分量とばら凍結米の比をいか
にするかによつて得られる味は全く違つてきた。
うどんは解凍時ばら凍結米よりも膨潤しにくかつ
た。すなわち凍結米のとき、水分量は、うどんの
ときよりも重要であることが判つた。Problems to be Solved We conducted intensive research to create a food product that can be distributed easily and deliciously by simply heating it over an open flame, such as on a stove, and came up with this invention. In other words, the above-mentioned Jikoaki
An attempt was made to simply replace the udon noodles shown in No. 56-35020 with known bulk frozen rice, but the taste obtained was completely different depending on the ratio of moisture content to bulk frozen rice.
Udon noodles were less likely to swell when thawed than bulk frozen rice. In other words, it was found that the moisture content of frozen rice is more important than that of udon noodles.
一方、ばら凍結米は水分量が少ないと十分解凍
しないまま焦げつきが起り適正な水分量が存在す
ることが必要であることが判り、本考案に至つ
た。 On the other hand, if the moisture content of bulk frozen rice is low, it will burn without being sufficiently thawed, so it was found that it is necessary to have an appropriate moisture content, which led to the present invention.
本考案は、大略的に偏平であり、外向きフラン
ジを有する耐熱容器１と、
容器１の底部に凍結した状態で位置される調味
汁２と、
調味汁２の位置される凍結米３であつて、調味
汁２の重量が凍結米３の重量の0.25倍以上、0.5
倍以下に選ばれる、そのような凍結米３と
凍結米３の上に位置され、調味汁２よりも少量
である具４と、
容器１の上部を塞ぐ耐熱材料製中蓋９と、
中蓋４の上方に空間１１を形成し、容器１の外
向きフランジ１０を覆つて取付けられる耐熱材料
製蓋７とを含むことを特徴とする丼物用包装冷凍
体である。 The present invention comprises a heat-resistant container 1 which is generally flat and has an outward flange, a seasoning soup 2 placed in a frozen state at the bottom of the container 1, and frozen rice 3 in which the seasoning soup 2 is placed. If the weight of seasoning soup 2 is at least 0.25 times the weight of frozen rice 3, then 0.5
Such frozen rice 3 is selected to be less than twice as large as the seasoning soup 2. An ingredient 4 placed on the frozen rice 3 and having a smaller amount than the seasoning soup 2, an inner lid 9 made of a heat-resistant material that closes the upper part of the container 1, and an inner lid. 4, and a lid 7 made of a heat-resistant material that is attached to cover the outward flange 10 of the container 1.
問題を解決するための手段
本考案を一実施例で説明する。第１図はその断
面図である。耐熱容器であるアルミニウム製容器
１内の底部に、常温では液体である調味汁２を凍
結した状態で位置する。この凍結調味汁２の上に
ばら凍結米３を配置し、ばら凍結米３の上または
下に具４を位置する。Means for Solving the Problem The present invention will be explained by one example. FIG. 1 is a sectional view thereof. Seasoning soup 2, which is liquid at room temperature, is placed in a frozen state at the bottom of an aluminum container 1, which is a heat-resistant container. Bulk frozen rice 3 is placed on top of this frozen seasoning 2, and ingredients 4 are placed above or below the bulk frozen rice 3.
具４は、牛丼、天丼等それぞれの丼物に適した
材料、たとえばかまぼこ、ねぎ、かしわ、牛肉、
天ぷら等である。 Ingredients 4 are ingredients suitable for each rice bowl such as beef bowl and tempura bowl, such as kamaboko, green onion, kashiwa, beef, etc.
Tempura etc.
耐熱容器１には、蓋７を装着して包装してい
る。蓋７は耐熱材料で作りコンロ等で加熱すると
きにいわゆるむし効果を狙う。具の上に、耐熱材
料で作つた中蓋９を設ける。容器１は大略的に偏
平であり、外向きフランジ１０を有する。具は、
調味汁２よりも少量である。中蓋９は、容器１の
上部を塞ぐ。蓋７は、中蓋９の上方に空間１１を
形成し、容器１の外向きフランジ１０を覆つて取
付けられる。 The heat-resistant container 1 is packaged with a lid 7 attached thereto. The lid 7 is made of a heat-resistant material and is intended to have a so-called insect repellent effect when heated on a stove or the like. An inner lid 9 made of a heat-resistant material is provided on top of the filling. The container 1 is generally flat and has an outwardly facing flange 10. The ingredients are
The amount is smaller than seasoning soup 2. The inner lid 9 closes the upper part of the container 1. The lid 7 forms a space 11 above the inner lid 9 and is attached to cover the outward flange 10 of the container 1.
具４は、予め凍結したものを使用してもよい
が、通常具４の熱容量は小さいため、低温でかつ
熱容量の大きい凍結調味汁２およびばら凍結米３
の上に置くだけで凍結状態にすることも可能であ
る。 The ingredient 4 may be frozen in advance, but since the ingredient 4 usually has a small heat capacity, the frozen seasoning soup 2 and bulk frozen rice 3, which have a low temperature and a large heat capacity, are used.
It is also possible to freeze it by simply placing it on top of it.
通常、調味汁２には塩分が入つているので、調
味汁２が液体のままであれば、容器１がアルミニ
ウム等の金属製としたとき、腐食することがある
けれども、本考案では、調味汁２は凍結されてい
るので、容器１がアルミニウム製の金属製であつ
ても、腐食のおそれはない。 Normally, the seasoning soup 2 contains salt, so if the seasoning soup 2 remains liquid, it may corrode if the container 1 is made of metal such as aluminum. Since container 2 is frozen, there is no risk of corrosion even if container 1 is made of aluminum metal.
また、風味を有する半流動性調味料の代表であ
る味噌を配置してもよい。味噌は本考案での作用
温度−10〜−20℃でも半流動性を示すが本考案で
はこの状態をも凍結と呼ぶものとする。 Furthermore, miso, which is a typical semi-liquid seasoning having flavor, may be placed. Miso exhibits semi-fluidity even at the working temperature of -10 to -20°C in the present invention, but in the present invention this state is also referred to as freezing.
蓋７は、耐熱容器１の開口周辺８を包むように
取付けられている。 The lid 7 is attached so as to surround the opening 8 of the heat-resistant container 1.
食用時は、蓋７が耐熱材料であるので、その状
態で、コンロにて加熱する。この加熱時に、まず
底部の凍結調味汁２が解凍される。この解凍液化
した調味汁は次第に沸謄に近づき、このときばら
凍結米３が調味汁２に溶け出す。このようにばら
凍結米３が調味汁２に溶け出すと、第２図（２）
に示すようにばら凍結米３が調味汁２に混合す
る。また具４は、凍結米３が溶け出すことによつ
て解凍される。このようにして熱を加えていく
と、ばら凍結米３はご飯となり、牛丼や天丼の美
味しい丼物などができ上がる。 When eating, since the lid 7 is made of heat-resistant material, it is heated in that state on a stove. During this heating, the frozen seasoning soup 2 at the bottom is first thawed. This thawed and liquefied seasoning soup gradually approaches boiling, and at this time, the bulk frozen rice 3 begins to dissolve into the seasoning soup 2. When the bulk frozen rice 3 dissolves into the seasoning soup 2 in this way, Figure 2 (2)
As shown in Figure 3, the frozen rice 3 is mixed into the seasoning soup 2. In addition, the filling 4 is thawed as the frozen rice 3 begins to melt. By applying heat in this way, the bulk frozen rice 3 becomes rice, and delicious rice bowls such as gyudon and tempura are made.
調味汁２は、水であつてもよい。調味汁２の重
量は、凍結米３の重量の0.25倍以上、0.5倍以下
とすることによつて、いわば通常のやわらかさの
ご飯ができ上がる。 Seasoning soup 2 may be water. By setting the weight of seasoning soup 2 to 0.25 times or more and 0.5 times or less the weight of frozen rice 3, rice with normal softness can be obtained.
第３図に示すグラフは、ご飯のおいしさの度合
を示すもので、つまり10人の官能検査による平均
のご飯のおいしさを５段階で表現したものであ
る。第３図に示す横軸をばら凍結米の重量に対す
る調味汁の重量比を示し、重量比が大きくなるほ
ど、でき上がつたご飯はやわらかくなる。たとえ
ば重量比が0.25〜0.5までの範囲Ｂでは適度なや
わらかさのご飯ができ、重量比が0.25未満の範囲
Ａではご飯が焦げつき、ばら凍結米の解凍調理が
困難になる。重量比1.0〜1.5までの範囲Ｃではお
かゆになり、重量比1.5以上の範囲Ｄではぞうす
いになる。 The graph shown in Figure 3 shows the degree of deliciousness of rice, that is, it expresses the average deliciousness of rice based on a sensory test of 10 people on a five-point scale. The horizontal axis shown in FIG. 3 indicates the weight ratio of seasoning soup to the weight of frozen rice, and the larger the weight ratio, the softer the finished rice. For example, range B, where the weight ratio is between 0.25 and 0.5, produces rice with appropriate softness, while range A, where the weight ratio is less than 0.25, causes the rice to burn, making it difficult to defrost and cook bulk frozen rice. Range C, which is a weight ratio of 1.0 to 1.5, results in rice porridge, and range D, which has a weight ratio of 1.5 or more, results in rice porridge.
本考案は手軽な丼物を得ることが目的であるの
で解凍中に焦げつきが生じてはならない。つま
り、適正なご飯に解凍できたかと思うとすぐ焦げ
つきが始つては商品価値が激減する。第４図は、
適正な解凍調理完了後、焦げつきが開始するまで
の時間と、凍結調味汁／ばら凍結米の重量比関係
を示したものである。同図から重量比が0.25以上
ないと解凍完了即焦げつき開始となり不具合であ
ることがわかる。なお、第４図はばら凍結米が
200gで、コンロの火力が1700〜2300kcal／ｈの
ときのデータである。 Since the purpose of this invention is to obtain a convenient bowl of rice, it must not burn during thawing. In other words, as soon as you think you have thawed the rice properly, it starts to burn and the value of the product decreases dramatically. Figure 4 shows
This figure shows the relationship between the time from when proper thawing and cooking is completed until charring starts, and the weight ratio of frozen seasoning juice/bulk frozen rice. From the figure, it can be seen that if the weight ratio is not 0.25 or more, burning starts immediately after thawing, which is a problem. In addition, Figure 4 shows bulk frozen rice.
This data is for 200g and the stove heat power is 1700-2300kcal/h.
このように、ご飯に焦げつきが起らず、かつ、
美味しい丼物を得るには上記重量比が重要であ
る。 In this way, the rice will not burn, and
The above weight ratio is important to obtain delicious rice bowls.
効 果
以上のように本考案によれば、耐熱容器を鍋と
して用いることができ、この耐熱容器の底部に位
置してある凍結液体２上にばら凍結米３が位置さ
れているので、耐熱容器１の底部から加熱する
と、まず凍結液体２が解凍し、ばら凍結米３は液
体に均一に混合される。このようにばら凍結米３
が、液体に均一に混合され、加熱されるので部分
的に焦げついたり、また硬かつたりすることがな
くなり、風味の消失がなくなる。また耐熱容器１
を直接加熱することができるので、加熱調理が簡
単に行なうことができ、調理手間を省くことがで
きる。Effects As described above, according to the present invention, the heat-resistant container can be used as a pot, and since the bulk frozen rice 3 is placed on the frozen liquid 2 located at the bottom of the heat-resistant container, the heat-resistant container can be used as a pot. When heated from the bottom of rice 1, the frozen liquid 2 first thaws, and the bulk frozen rice 3 is evenly mixed into the liquid. Frozen rice in bulk like this 3
Since the liquid is uniformly mixed with the liquid and heated, it will not become partially burnt or hard, and the flavor will not be lost. Also, heat-resistant container 1
Since it can be directly heated, cooking can be easily carried out and cooking time can be saved.
耐熱容器１は大略的に偏平であるので、コンロ
などによつて加熱する際に、調味汁２を迅速に解
凍することができ、このことによつて調味時間の
短縮を図ることができる。 Since the heat-resistant container 1 is generally flat, the seasoning soup 2 can be quickly thawed when heated on a stove or the like, thereby shortening the seasoning time.
また本考案によれば、耐熱容器１には外向きフ
ランジ１０が形成されており、中蓋９はその容器
１の上部を塞ぎ、さらにその上に蓋７が外向きフ
ランジ１０を覆つて取付けられており、中蓋９と
蓋７とは、容器１と同様に耐熱材料製であるの
で、この状態のままで、コンロによつて加熱して
丼物を作ることができ、調理手間がきわめて簡便
である。 Further, according to the present invention, the heat-resistant container 1 is formed with an outward flange 10, the inner lid 9 closes the upper part of the container 1, and the lid 7 is attached thereon to cover the outward flange 10. Since the inner lid 9 and the lid 7 are made of heat-resistant material like the container 1, it is possible to make a rice bowl by heating it on the stove in this state, which greatly simplifies the cooking process. It is.
しかも本考案によれば、調味汁２の重量が凍結
米３の重量の0.25倍以上、0.5倍以下であるので、
第３図から明らかなように、おいしさが良好であ
り、しかも第４図から判るように、解凍完了後か
らしばらく加熱しすぎても、焦げ付きが生じてし
まうことはなく、加熱調味が容易である。 Moreover, according to the present invention, since the weight of the seasoning soup 2 is 0.25 times or more and 0.5 times or less the weight of the frozen rice 3,
As is clear from Figure 3, the taste is good, and as can be seen from Figure 4, even if it is overheated for a while after thawing, it will not burn and seasoning will be easy. be.
また本考案では、具４は調味汁２よりも少量で
あり、したがつてその具４の熱容量は小さく、し
たがつて凍結米３の上に置くだけで、凍結状態に
することもまた可能であり、製造が容易である。 Furthermore, in the present invention, the amount of the ingredient 4 is smaller than the seasoning soup 2, and therefore the heat capacity of the ingredient 4 is small. Therefore, it is also possible to freeze the rice 3 by simply placing it on top of the frozen rice 3. Yes, it is easy to manufacture.
さらに本考案によれば、中蓋９によつて容器１
の上部を塞ぎ、したがつて加熱調理時に、丼物が
作られるのは勿論、蓋７は中蓋９の上方に空間１
１を形成するので、その空間１１の空間層が形成
されることによつて、断熱が行われ、冷却が防が
れるので、ご飯のむし効果を達成することができ
このことは先行技術によつては達成することので
きない本考案の優れた効果の１つである。 Furthermore, according to the present invention, the container 1 is
The lid 7 closes the upper part of the inner lid 9, so that the rice bowl is not only made during cooking, but also has a space 1 above the inner lid 9.
1, the formation of a spatial layer in the space 11 provides insulation and prevents cooling, so that the rice-boiling effect can be achieved, and this has been shown in the prior art. This is one of the excellent effects of the present invention that would otherwise be impossible to achieve.
さらに本考案によれば、前述のように蓋７は容
器１の外向きフランジ１０を覆つて取付けられて
おり、したがつて蓋７を容器１に接着剤を用いて
取付ける必要がなく、この点で衛生的である。 Further, according to the present invention, as described above, the lid 7 is attached to cover the outward flange 10 of the container 1, so there is no need to attach the lid 7 to the container 1 using adhesive. It is hygienic.
第１図は本考案の一実施例の一部切欠き側面
図、第２図は解凍加熱状態を示す断面図、第３図
は重量比とでき上がりのご飯のおいしさとの関係
を示すグラフ、第４図は重量比と調理完了から焦
げつき開始までの時間との関係を示すグラフであ
る。
１……耐熱容器、２……調味汁、３……凍結
米、４……具、７……蓋、９……中蓋。
Fig. 1 is a partially cutaway side view of an embodiment of the present invention, Fig. 2 is a sectional view showing the thawing and heating state, Fig. 3 is a graph showing the relationship between weight ratio and the taste of the finished rice, and Fig. FIG. 4 is a graph showing the relationship between weight ratio and time from completion of cooking to start of burning. 1... Heat-resistant container, 2... Seasoning soup, 3... Frozen rice, 4... Ingredients, 7... Lid, 9... Inner lid.
Claims (1)
耐熱容器１と、 容器１の底部に凍結した状態で位置される調味
汁２と、 調味汁２の位置される凍結米３であつて、調味
汁２の重量が凍結米３の重量の0.25倍以上、0.5
倍以下に選ばれる、そのような凍結米３と、 凍結米３の上に位置され、調味汁２よりも少量
である具４と、 容器１の上部を塞ぐ耐熱材料製中蓋９と、 中蓋４の上方に空間１１を形成し、容器１の外
向きフランジ１０を覆つて取付けられる耐熱材料
製蓋７とを含むことを特徴とする丼物用包装冷凍
体。[Claims for Utility Model Registration] A heat-resistant container 1 that is generally flat and has an outward flange, a seasoning soup 2 that is placed in a frozen state at the bottom of the container 1, and a frozen state in which the seasoning soup 2 is placed. For rice 3, the weight of seasoning soup 2 is 0.25 times or more the weight of frozen rice 3, 0.5
such frozen rice 3, which is selected to be equal to or less than twice that amount; an ingredient 4 placed on top of the frozen rice 3 and having a smaller amount than the seasoning soup 2; an inner lid 9 made of a heat-resistant material that closes the upper part of the container 1; A packaged frozen body for rice bowl food characterized by comprising a lid 7 made of a heat-resistant material that forms a space 11 above the lid 4 and is attached to cover the outward flange 10 of the container 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1984096710U JPS6110685U (en) | 1984-06-26 | 1984-06-26 | Frozen packaging for rice bowls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1984096710U JPS6110685U (en) | 1984-06-26 | 1984-06-26 | Frozen packaging for rice bowls |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6110685U JPS6110685U (en) | 1986-01-22 |
| JPH0226316Y2 true JPH0226316Y2 (en) | 1990-07-18 |
Family
ID=30656214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1984096710U Granted JPS6110685U (en) | 1984-06-26 | 1984-06-26 | Frozen packaging for rice bowls |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6110685U (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2628055B2 (en) * | 1987-12-28 | 1997-07-09 | 株式会社ニチレイ | Risotto and manufacturing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5643333A (en) * | 1979-09-18 | 1981-04-22 | Kyodo Yakuhin Kk | Production of foam with rough-patterned surface |
| JPS5750465A (en) * | 1980-09-11 | 1982-03-24 | Fujitsu Ltd | Semiconductor memory device |
| JPS5836355A (en) * | 1981-08-25 | 1983-03-03 | House Food Ind Co Ltd | Treatment for boiled or cooked rice |
-
1984
- 1984-06-26 JP JP1984096710U patent/JPS6110685U/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5643333A (en) * | 1979-09-18 | 1981-04-22 | Kyodo Yakuhin Kk | Production of foam with rough-patterned surface |
| JPS5750465A (en) * | 1980-09-11 | 1982-03-24 | Fujitsu Ltd | Semiconductor memory device |
| JPS5836355A (en) * | 1981-08-25 | 1983-03-03 | House Food Ind Co Ltd | Treatment for boiled or cooked rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6110685U (en) | 1986-01-22 |
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