JPS56151471A - Preparation of instant dried rice - Google Patents

Preparation of instant dried rice

Info

Publication number
JPS56151471A
JPS56151471A JP5312080A JP5312080A JPS56151471A JP S56151471 A JPS56151471 A JP S56151471A JP 5312080 A JP5312080 A JP 5312080A JP 5312080 A JP5312080 A JP 5312080A JP S56151471 A JPS56151471 A JP S56151471A
Authority
JP
Japan
Prior art keywords
rice
keeping
gelatinized
moisture
moisture content
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.)
Pending
Application number
JP5312080A
Other languages
Japanese (ja)
Inventor
Shito Takeshita
Yasuyuki Kurosawa
Iwai Eguchi
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP5312080A priority Critical patent/JPS56151471A/en
Publication of JPS56151471A publication Critical patent/JPS56151471A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: To obtain an instant dried rice capable being reconstituted in a short time after pouring hot water thereon, by gelatinizing rice, keeping the rice in a given range of moisture, content keeping the rice at ordinary temperature for a while, and drying the rice.
CONSTITUTION: Water is added to rice at a weight ratio between the water and the rice of about 1.5, preferably about 2W20, and the rice is gelatinized to keep the moisture content of the rice at 65W85% after the gelatinization. The gelatinized rice is then kept at a temperature of 25W80°C for 30min or longer while keeping the moisture content at such a value as not to be beyond the range of 50W85%. The rice is then dried to a moisture content of 2W15% by the hot-air drying, vacuum drying methods, etc. while keeping the moisture in the gelatinized rice from freezing.
COPYRIGHT: (C)1981,JPO&Japio
JP5312080A 1980-04-22 1980-04-22 Preparation of instant dried rice Pending JPS56151471A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5312080A JPS56151471A (en) 1980-04-22 1980-04-22 Preparation of instant dried rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5312080A JPS56151471A (en) 1980-04-22 1980-04-22 Preparation of instant dried rice

Publications (1)

Publication Number Publication Date
JPS56151471A true JPS56151471A (en) 1981-11-24

Family

ID=12933935

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5312080A Pending JPS56151471A (en) 1980-04-22 1980-04-22 Preparation of instant dried rice

Country Status (1)

Country Link
JP (1) JPS56151471A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6051993U (en) * 1983-09-19 1985-04-12 ソ−ラ−産業株式会社 Sticky rice that is easy to prepare
JPS62155060A (en) * 1985-12-26 1987-07-10 Ajinomoto Co Inc Production of instant dried rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6051993U (en) * 1983-09-19 1985-04-12 ソ−ラ−産業株式会社 Sticky rice that is easy to prepare
JPS62155060A (en) * 1985-12-26 1987-07-10 Ajinomoto Co Inc Production of instant dried rice

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