JPH0728817B2 - Cooked rice warmer - Google Patents
Cooked rice warmerInfo
- Publication number
- JPH0728817B2 JPH0728817B2 JP61183706A JP18370686A JPH0728817B2 JP H0728817 B2 JPH0728817 B2 JP H0728817B2 JP 61183706 A JP61183706 A JP 61183706A JP 18370686 A JP18370686 A JP 18370686A JP H0728817 B2 JPH0728817 B2 JP H0728817B2
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- rice
- spoilage
- cooked rice
- time
- 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 - Lifetime
Links
Landscapes
- Cookers (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は米飯保温中の腐敗防止を行なった電子ジャー炊
飯器等の米飯保温器に関するものである。TECHNICAL FIELD The present invention relates to a cooked rice warmer such as an electronic jar cooker that prevents spoilage while keeping cooked rice warm.
従来の技術 米飯の保温では粘弾性，色，臭気の三要素の変化を小さ
く抑えることが重要である。腐敗はこのうち特に臭気の
発生原因となる。Conventional technology It is important to keep the changes in the three factors of viscoelasticity, color, and odor small in the heat retention of cooked rice. Of these, spoilage is a cause of odor.
米飯保温中の腐敗原因細菌は胞子を形成する中等度好熱
細菌であり、分類上はBacillusstaerothermophillusに
属する。またこの種の細菌の生育上限温度は最高75℃で
ある。またこの細菌は空気中からの落下により米飯に感
染し、あるいはしゃもじ等の器具を介して米飯へと感染
するものである。The causative bacteria of spoilage during heat preservation of rice are spore-forming moderately thermophilic bacteria, and belong to Bacillus staerothermophillus taxonomically. The maximum growth temperature of this type of bacterium is 75 ℃. In addition, this bacterium infects cooked rice when dropped from the air, or infects cooked rice through a device such as rice scoop.
一方、米飯の保温温度については、粘弾性，色，臭気の
変化及び温度制御の精度を考慮して、JISC9212（1976）
に71±６℃（65〜77℃）と規格化されており、現存する
すべての市販電子ジャー炊飯器がこの規格に適合する保
温温度の設定を行なっている。しかし、実際の保温中の
温度は数度の温度巾をもって変動しており、腐敗原因細
菌の生育上限温度（75℃）以上の高い温度を保持するも
のはない。On the other hand, regarding the heat retention temperature of cooked rice, JISC9212 (1976), considering the viscoelasticity, color, odor change, and temperature control accuracy.
Is standardized to 71 ± 6 ° C (65-77 ° C), and all existing commercial electronic jar rice cookers set the heat retention temperature to comply with this standard. However, the temperature during actual heat retention fluctuates within a temperature range of several degrees, and there is no one that maintains a high temperature above the upper growth temperature (75 ° C) of the decay-causing bacteria.
発明が解決しようとする問題点 したがって、現行のいずれの電子ジャー炊飯器にあって
も、多少とも腐敗原因細菌が増殖し、保温時間が長びく
につれ、腐敗臭の発生は避けられないものであった。DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Therefore, in any of the current electronic jar rice cookers, the decay-causing bacteria proliferate to some extent, and as the heat retention time increases, the occurrence of rotten odor was inevitable. .
本発明はこのような従来の問題点を解決するものであ
り、高温高圧あるいは殺菌剤の使用等の強い条件を用い
ずに腐敗防止の機能を付与し、腐敗臭の発生を抑えた米
飯保温を提供しようとするものである。The present invention is to solve such a conventional problem, imparts a function of preventing spoilage without using strong conditions such as high temperature and high pressure or use of a bactericide, and keeps cooked rice warm while suppressing the occurrence of spoilage odor. It is the one we are trying to provide.
問題点を解決するための手段 上記問題点を解決するために本発明は、米飯の保温中
に、温度T,時間をｔとしたとき米飯腐敗細菌栄養細胞の
死滅する条件を（Ｔ−74）２・ｔ≧270とし、米飯腐敗
細菌の増殖する条件を温度60℃〜70℃を20分以上400分
以内とした場合、前記米飯腐敗細菌栄養細胞の死滅する
条件を行った後前記米飯腐敗細菌の増殖する条件を設定
し、再び米飯腐敗細菌栄養細胞の死滅する条件を行う設
定を少なくとも１サイクル設定することにより腐敗を防
止するものである。Means for Solving the Problems In order to solve the above problems, the present invention provides a condition for killing the rice spoilage bacterial vegetative cells (T-74) when the temperature T and the time are set to be t while keeping the rice warm (T-74). When 2 · t ≧ 270 and the condition for growing rice spoilage bacteria is at a temperature of 60 ° C. to 70 ° C. for 20 minutes or more and 400 minutes or less, the rice spoilage bacteria are killed after the conditions for killing the rice spoilage bacteria vegetative cells. The decay is prevented by setting the conditions for the growth of the above and again setting the conditions for killing the rice spoilage bacterial vegetative cells for at least one cycle.
作用 米飯腐敗細菌は空中からの落下により米飯に感染し、あ
るいはしゃもじ等の器具を介して米飯に感染するもの
で、このように感染した米飯を保温する場合に、本発明
の手段を用いると、米飯の温度変化は基本的には第１図
のようになる。Action Rice spoilage bacteria infect rice by falling from the air, or infect rice through a device such as rice scoops, when keeping the infected rice warm in this way, using the means of the present invention, The temperature change of cooked rice is basically as shown in Fig. 1.
第１図中の１は腐敗細菌の生育温度、２は腐敗細菌栄養
細胞の死滅温度、３は生育温度保持時間、４は死滅温度
保持時間である。In FIG. 1, 1 is the growth temperature of spoilage bacteria, 2 is the death temperature of spoilage bacteria vegetative cells, 3 is the growth temperature retention time, and 4 is the death temperature retention time.
さて、最初の死滅温度保持時間４の感に腐敗細菌栄養細
胞は死滅する。ただし米飯腐敗細菌は胞子形成能を有し
ており、この胞子は代謝や増殖は行なわないが、著しく
熱に耐性であって高圧蒸気滅菌程度の強い熱条件を与え
なければ死滅しない。Now, the putrefactive bacterial vegetative cells die due to the feeling of the first killing temperature holding time 4. However, rice spoilage bacteria have the ability to form spores, and although these spores do not undergo metabolism or growth, they are extremely resistant to heat and do not die unless subjected to strong heat conditions such as high-pressure steam sterilization.
次に生育温度保持時間３に移行すると、生存した胞子は
ラグタイムの後に発芽して栄養細胞に変化し、以後二分
裂を繰り返して指数的な生育を行なう。Next, when the growth temperature retention time 3 is reached, the surviving spores germinate after the lag time and change into vegetative cells, and thereafter, the spores undergo exponential growth by repeating bisection.
さらに次の死滅温度保持時間４に移行すると、栄養細胞
が死滅し結局のところ栄養細胞と胞子を含めた全米飯腐
敗細菌が死滅するのである。また保温中に容器の間隙よ
り小量の腐敗細菌が侵入し感染するが、以上のような二
つの温度条件を繰り返して設定することにより米飯腐敗
細菌は死滅し、腐敗が防止されるのである。Further, when the next killing temperature retention time 4 is reached, the vegetative cells are killed and eventually the whole rice spoilage bacteria including vegetative cells and spores are killed. In addition, a small amount of spoilage bacteria invades and infects during the heat retention, and by repeatedly setting the two temperature conditions as described above, the spoilage bacteria of cooked rice are killed and spoilage is prevented.
実施例 電子ジャー炊飯器について説明する。まず第１図を用い
て、本発明が効果を発揮するための具体的な条件を述べ
る。但し、本発明が効果を発揮するのは通常の使用法、
すなわち洗浄した器具を用い、清掃した台所で使用する
通常の家庭の使用法の場合であり、空気中に多量の高温
細菌胞子が浮遊する堆肥製造施設内での使用や、あるい
はすでに腐敗臭を発する米飯を新しく炊いた米飯と混合
して保温するような使用法までは考慮していない。本発
明を実施するには、第１図の腐敗細菌の生育温度1,腐敗
細菌栄養細胞の死滅温度2,生育温度保持時間3,死滅温度
保持時間４を効果のある範囲ね設定する必要がある。Example An electronic jar rice cooker will be described. First, specific conditions for the effect of the present invention will be described with reference to FIG. However, the present invention is effective in normal usage,
That is, in the case of normal household use where the equipment is washed and used in a cleaned kitchen, it is used in a compost manufacturing facility where a large amount of high temperature bacterial spores float in the air, or it already emits a putrid odor. It does not consider how to mix cooked rice with newly cooked rice to keep it warm. To carry out the present invention, it is necessary to set the growth temperature of spoilage bacteria 1, the death temperature of spoilage bacteria nutrient cells 2, the growth temperature retention time 3, and the death temperature retention time 4 in the effective range of FIG. .
第２図は温度と米飯腐敗細菌栄養細胞の死滅時間との関
係を示すものである。図中、実線は実測によるものであ
って、温度をＴ℃，時間をｔ分と置けば、ほぼ （Ｔ−74）２・ｔ＝270 の関係が成立している。破線は実線からの予想値であ
る。図中の斜線部は腐敗細菌栄養細胞の死滅条件であっ
て、腐敗細菌栄養細胞死滅温度２と死滅温度保持時間４
の組がこの斜線部になければならない。また図中78℃未
満の温度については、実験結果が不安全側（時間が伸び
る方向）にずれ、かつ大きくばらつくために現実的には
使用できない範囲として図中には示していない。FIG. 2 shows the relationship between temperature and the dead time of vegetative cells of spoiled rice spoilage bacteria. In the figure, the solid line is based on actual measurement, and if the temperature is T ° C. and the time is t minutes, the relationship of (T−74) 2 · t = 270 is established. The dashed line is the expected value from the solid line. The shaded area in the figure is the condition for killing the putrefactive bacterial vegetative cells, and the putrefactive bacterial vegetative cell death temperature 2 and the kill temperature retention time 4
Must be in this shaded area. Further, in the figure, temperatures less than 78 ° C. are not shown in the figure as a range that cannot be practically used because the experimental result shifts to the unsafe side (the direction in which the time increases) and largely fluctuates.
次に米飯腐敗細菌の生育温度は40℃付近から最高75℃で
ある。但し、電子ジャー炊飯器の保温の目的は米飯澱粉
の老化を抑えて米飯の粘弾性を良好に保持するものであ
るから、最低限、米飯澱粉の糊化温度以上の高温が必要
であり、この温度は約60℃である。従って60〜70℃が有
効な腐敗細菌の生育温度１である。Secondly, the growth temperature of rice spoilage bacteria is around 40 ℃ to a maximum of 75 ℃. However, the purpose of keeping the temperature of the electronic jar rice cooker is to suppress the aging of cooked rice starch and maintain the viscoelasticity of cooked rice well, so at least a high temperature above the gelatinization temperature of cooked rice starch is required. The temperature is about 60 ° C. Therefore, 60 to 70 ° C is an effective growth temperature 1 for spoilage bacteria.
第３図は温度と腐敗細菌のダブリングタイム（一回の二
分裂に要する時間）との関係を示したものである。図よ
り腐敗細菌栄養細胞のダブリングタイムは最短でも20分
である。一方、腐敗臭を人が感知するのは、腐敗細菌の
生育濃度が106細胞/g米飯のオーダーに達してからであ
る。また通常の家庭では、１細胞/g米飯以下の希薄な腐
敗細菌の感染しか見られない。そこで１細胞/g米飯の腐
敗細菌の感染を見積ることとすると、人が腐敗臭を感知
するのに約400分を要することになる。下式のｘは人が
腐敗臭を感知するのに要する時間（分）である。FIG. 3 shows the relationship between the temperature and the doubling time of spoilage bacteria (the time required for one mitosis). From the figure, the doubling time of spoilage vegetative cells is at least 20 minutes. On the other hand, humans perceive the rotten odor only after the growth concentration of spoilage bacteria reaches the order of 10 6 cells / g cooked rice. Also, in ordinary households, only infection with dilute spoilage bacteria of less than 1 cell / g cooked rice is observed. If we estimate the infection of spoilage bacteria in 1 cell / g cooked rice, it takes about 400 minutes for a person to perceive the spoilage odor. The x in the following equation is the time (minutes) required for a person to sense the rotten odor.
１×２x/20＝106 ｘ＝398.63≒400 従って有効な生育温度保持時間３の最長は400分であ
り、これ以内であれば腐敗臭の発生を抑えることができ
るのである。但し、異常な使われ方、例えばすでに腐敗
臭のしている米飯を、新しく炊き上げた米飯に混合して
保温するような例では、満足のゆく結果は得られない。1 × 2 x / 20 = 10 6 x = 398.63≈400 Therefore, the maximum effective growth temperature retention time 3 is 400 minutes, and if it is within this range, the generation of putrid odor can be suppressed. However, in an abnormal manner of use, for example, when cooked rice having a rotten odor is mixed with freshly cooked cooked rice and kept warm, satisfactory results cannot be obtained.
さらに腐敗細菌胞子が生育条件に置かれた場合、発芽を
開始して耐熱性を失うのに少なくとも８分以上の時間を
要する。従って生育温度保持時間３は少なくとも８分以
上必要であり、これ以下では次に腐敗細菌栄養細胞死滅
温度に移行しても滅菌効果が得られないのである。すな
わち、有効な生育温度保持時間３の範囲は８分〜400分
である。Furthermore, when putrefactive bacterial spores are placed under growth conditions, it takes at least 8 minutes or more to start germination and lose heat resistance. Therefore, the growth temperature holding time 3 is required to be at least 8 minutes or more, and if it is less than this, the sterilizing effect cannot be obtained even if the temperature is lowered to the spoilage bacterium nutrient cell killing temperature. That is, the range of effective growth temperature retention time 3 is 8 minutes to 400 minutes.
以上述べた範囲に腐敗細菌の生育温度1,腐敗細菌栄養細
胞の死滅温度2,生育温度保持時間3,死滅温度保持時間４
を設定すれば、腐敗を防止し、腐敗臭の発生を抑えるこ
とができるのであるが、そのもととなった第１図の温度
変化のパターンは特殊な実験条件の下でしか再現できな
いものである。すなわち設定温度の移行にともなう昇温
時間，降温時間が現実的には無視し得ないものである。
従って以下、現実にそくした温度変化のパターンについ
ての条件の設定を述べる。Within the range described above, the growth temperature of spoilage bacteria 1, the death temperature of spoilage bacteria nutrient cells 2, the growth temperature retention time 3, the death temperature retention time 4
By setting, it is possible to prevent spoilage and suppress the generation of spoiled odor, but the temperature change pattern that is the basis of that can be reproduced only under special experimental conditions. is there. In other words, the temperature rise time and temperature decrease time that accompany the shift of the set temperature cannot be ignored in reality.
Therefore, the setting of the conditions for the actual temperature change pattern will be described below.
本発明を電子ジャー炊飯器に適用した場合、その保温中
の温度変化は、現実的には第４図のａまたはｂのように
なる。図中５及び７は生育温度保持時間であって、第１
図な生育温度保持時間３と等価である。従ってこの間の
温度及び時間の設定は、それぞれ前述の60〜75℃と８〜
400分であることには変わりない。第４図中の６及び８
は死滅温度保持時間であるが、これは第１図中の死滅温
度保持時間４とは等価ではないので次にこれについて詳
述する。When the present invention is applied to the electronic jar rice cooker, the temperature change during the heat retention is actually as shown in a or b of FIG. In the figure, 5 and 7 are the growth temperature holding time,
This is equivalent to the growth temperature holding time 3 shown in the figure. Therefore, the temperature and time settings during this period should be 60-75 ℃ and 8-
It's still 400 minutes. 6 and 8 in FIG.
Is the killing temperature holding time, which is not equivalent to the killing temperature holding time 4 in FIG. 1 and will be described in detail below.
第２図では、Ｔ≧78℃の場合は、（Ｔ−74）２・ｔ＝27
0の関係がほぼ成立することを述べた。そこでｔをｘ軸
に、（Ｔ−74）２をｙ軸にとって第４図を書き直し、第
５図を得た。図中のa,bは夫々第４図のa,bに対応するも
のである。第５図中の9,10の生育温度保持時間であっ
て、第１図の3,第４図の5,7と同じである。第５図中の1
0,14は昇温時間、12,16は降温時間であり、11,15は死滅
温度保持時間である。また10,11,12の和は第４図の６に
等しく、14,15,16の和は第４図の８に等しい。In Figure 2, if T ≥ 78 ° C, (T-74) 2 · t = 27
It was stated that the relationship of 0 is almost established. Therefore, FIG. 5 was obtained by rewriting FIG. 4 with t as the x-axis and (T-74) 2 as the y-axis. The letters a and b in the figure correspond to the letters a and b in FIG. 4, respectively. The growth temperature holding times of 9 and 10 in FIG. 5 are the same as 3 of FIG. 1 and 5 and 7 of FIG. 1 in Figure 5
0 and 14 are temperature rising times, 12 and 16 are temperature decreasing times, and 11 and 15 are death temperature holding times. The sum of 10,11,12 is equal to 6 in FIG. 4, and the sum of 14,15,16 is equal to 8 in FIG.
さて今11,15の死滅温度保持時間を問題にするならば、1
1,15はＴ≧78℃を満足する区間であり、第１図の３の死
滅温度保持時間に対応するものである。この11,15の死
滅温度保持時間に含まれる斜線部の面積をいずれもＳと
置くと、Ｓ≧270という条件が、第１図の腐敗細菌栄養
細胞死滅温度２と死滅温度保持時間４の組が第５図の斜
線部にあるという条件と等価となる。従ってＳ≧270が
腐敗細菌の死滅条件である。Now, if we consider the dead temperature hold time of 11,15, then 1
1,15 is a section satisfying T ≧ 78 ° C., which corresponds to the dead temperature holding time of 3 in FIG. If the areas of the shaded areas included in the death temperature retention time of 11, 15 are set to S, the condition of S ≧ 270 is the combination of the spoilage bacteria nutrient cell death temperature 2 and the death temperature retention time 4 of FIG. Is equivalent to the condition that is in the shaded area in FIG. Therefore, S ≧ 270 is a condition for killing spoilage bacteria.
以上の本発明の内容を具体化するための電子ジャー炊飯
器としては特殊な構造は必要なく、通常一般に知られて
いる電子ジャー炊飯器であればよい。また制御に関して
は、上記温度条件と時間条件を満足するための、温調機
能とタイマー機能が付与されておれば、本発明の目的を
達し得るのであって具体的な制御方法は問わない。The electronic jar rice cooker for embodying the contents of the present invention described above does not need to have a special structure, and may be an electronic jar rice cooker that is generally known. Regarding the control, if the temperature control function and the timer function for satisfying the temperature condition and the time condition are provided, the object of the present invention can be achieved, and a specific control method is not limited.
また第２図に示したように、本発明に用いる温度条件
は、特に高いものではなく、また圧力に関しても大気開
放条件下で充分に行なえるものであって、家庭用品とし
ての安全性には問題がない。Further, as shown in FIG. 2, the temperature condition used in the present invention is not particularly high, and the pressure can be sufficiently performed under the atmosphere open condition, and it is safe for household products. there is no problem.
そしてまた、実施例では電子ジャー炊飯器における保温
について示したが、保温機能のみを有するものであって
もよいことは詳述するまでもないところである。Further, in the embodiment, the heat retention in the electronic jar rice cooker is shown, but it goes without saying that it may have only the heat retention function.
発明の効果 以上のように本発明によれば、米飯保温中の腐敗を防止
して、腐敗臭の発生を抑えることができる。また本発明
は高温，高圧，殺菌剤等の強い条件を用いないという点
で安全であり、米飯保温器としての要求を満たすもので
ある。Effects of the Invention As described above, according to the present invention, it is possible to prevent spoilage during heat retention of cooked rice and suppress the generation of spoilage odor. Further, the present invention is safe in that it does not use strong conditions such as high temperature, high pressure, and a bactericide, and satisfies the requirements as a cooked rice warmer.
第１図は保温中の温度変化の概念を示す図、第２図は温
度と米飯腐敗細菌栄養細胞死滅時間の相関を示す図、第
３図は米飯腐敗細菌ダブリングタイムと温度の関係を示
す図、第４図a,bは現実の電子ジャー炊飯器での保温中
の温度変化を示す図、第５図a,bは米飯腐敗細菌栄養細
胞死滅の有効範囲を示す図である。Fig. 1 is a diagram showing the concept of temperature change during heat retention, Fig. 2 is a diagram showing the correlation between temperature and the time of killing vegetative cells of cooked rice spoilage bacteria, and Fig. 3 is a diagram showing the relationship between doubling time of cooked rice spoilage bacteria and temperature. 4a and 4b are diagrams showing temperature changes during heat retention in an actual electronic jar rice cooker, and FIGS. 5a and 5b are diagrams showing effective ranges of rice spoilage bacteria vegetative cell killing.
Claims (1)
とき米飯腐敗細菌栄養細胞の死滅する条件を（Ｔ−74）
２・ｔ≧270とし、米飯腐敗細菌の増殖する条件を温度6
0℃〜70℃を20分以上400分以内とした場合、前記米飯腐
敗細菌栄養細胞の死滅する条件を行った後前記米飯腐敗
細菌の増殖する条件を設定し、再び米飯腐敗細菌栄養細
胞の死滅する条件を行う設定を少なくとも１サイクル設
定する米飯保温器。1. A condition for killing vegetative cells of putrefactive bacterial rice (T-74), where T is temperature T and time is T in heat retention of cooked rice.
And 2 · t ≧ 270, temperature 6 the conditions for the growth of rice spoilage bacteria
When the temperature of 0 ° C to 70 ° C is set to 20 minutes or more and 400 minutes or less, after the conditions for killing the rice spoilage bacteria vegetative cells are set, the conditions for growing the rice spoilage bacteria are set, and the rice spoilage bacteria vegetative cells are killed again. A rice cooker that sets the conditions to perform at least one cycle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61183706A JPH0728817B2 (en) | 1986-08-05 | 1986-08-05 | Cooked rice warmer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61183706A JPH0728817B2 (en) | 1986-08-05 | 1986-08-05 | Cooked rice warmer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6340511A JPS6340511A (en) | 1988-02-20 |
| JPH0728817B2 true JPH0728817B2 (en) | 1995-04-05 |
Family
ID=16140528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61183706A Expired - Lifetime JPH0728817B2 (en) | 1986-08-05 | 1986-08-05 | Cooked rice warmer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0728817B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3036366U (en) * | 1996-10-01 | 1997-04-15 | 高崎製紙株式会社 | Assembled paper box |
| JP2017080054A (en) * | 2015-10-27 | 2017-05-18 | 三菱電機株式会社 | Heat cooker |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2891118B2 (en) * | 1994-10-24 | 1999-05-17 | 松下電器産業株式会社 | Cooked rice warming method and cooked rice warmer using the method |
| JP2820046B2 (en) * | 1994-12-14 | 1998-11-05 | 松下電器産業株式会社 | Rice cooker |
| JP2746156B2 (en) * | 1994-12-09 | 1998-04-28 | タイガー魔法瓶株式会社 | Rice cooker |
| JP2806298B2 (en) * | 1995-05-12 | 1998-09-30 | タイガー魔法瓶株式会社 | Rice cooker |
| CN104345752A (en) * | 2013-08-06 | 2015-02-11 | 美的集团股份有限公司 | Electric rice cooker and control method and heat insulation control device thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58125532U (en) * | 1982-02-17 | 1983-08-26 | 株式会社東芝 | thermal pot |
| JPS6261550A (en) * | 1985-09-12 | 1987-03-18 | Zojirushi Vacuum Bottle Co | Method of keeping warm boiled rice and device therefor |
-
1986
- 1986-08-05 JP JP61183706A patent/JPH0728817B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3036366U (en) * | 1996-10-01 | 1997-04-15 | 高崎製紙株式会社 | Assembled paper box |
| JP2017080054A (en) * | 2015-10-27 | 2017-05-18 | 三菱電機株式会社 | Heat cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6340511A (en) | 1988-02-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mazzotta | Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in fruit juices | |
| Anderson et al. | Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods | |
| Bahçeci et al. | Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis | |
| Bryan et al. | Hazards and critical control points of vending operations at a railway station and a bus station in Pakistan | |
| Guinebretiere et al. | Contamination flows of Bacillus cereus and spore-forming aerobic bacteria in a cooked, pasteurized and chilled zucchini purée processing line | |
| Thomas et al. | Effective use of nisin to control Bacillus and Clostridium spoilage of a pasteurized mashed potato product | |
| Tiwari et al. | Modelling the interaction of storage temperature, pH, and water activity on the growth behaviour of Listeria monocytogenes in raw and pasteurised semi-soft rind washed milk cheese during storage following ripening | |
| US5094864A (en) | Method for preparing food products for long-term preservation | |
| Whiting et al. | Time-to-turbidity model for non-proteolytic type B Clostridium botulinum | |
| JPH0728817B2 (en) | Cooked rice warmer | |
| Juneja et al. | Growth of Clostridium perfringens from spore inocula in sous-vide turkey products | |
| Hao et al. | Effect of slightly acidic electrolyzed water (SAEW) treatment on the microbial reduction and storage quality of fresh‐cut cilantro | |
| US20070059427A1 (en) | Extended refrigerated shelf life mashed potatoes | |
| US20190159491A1 (en) | Method for preparing fermented soybean products and fermented soybean products prepared thereby | |
| Lund et al. | Growth and formation of toxin by Clostridium botulinum in peeled, inoculated, vacuum‐packed potatoes after a double pasteurization and storage at 25° C | |
| JP2007222099A (en) | Method for producing pasteurized liquid whole egg, and food using liquid whole egg food | |
| JP2000032965A (en) | Sterilizing treatment of food sealed in container | |
| Draughon et al. | Microbial spoilage of Mexican-style sauces | |
| Murindamombe et al. | Presence of Bacillus cereus in street foods in Gaborone, Botswana | |
| BERRY JR et al. | Comparison of Sterilization Values from Heat Penetration and Spore Count Reduction in Agltating Retorts | |
| CA2023646C (en) | Method for preparing food products for long-term preservation | |
| JP3020837B2 (en) | Manufacturing method of packaged food | |
| JP3160636B2 (en) | Cooking utensils | |
| JPH09276134A (en) | Method for retaining warmth of foods in heat cooking instrument and heat cooking instrument | |
| Vlok | Effects of heat processing on product quality of sous-vide broccoli packs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |