JPS5696670A - Agent for treating cooking rice, and method for treating cooking rice using the same - Google Patents

Agent for treating cooking rice, and method for treating cooking rice using the same

Info

Publication number
JPS5696670A
JPS5696670A JP17196879A JP17196879A JPS5696670A JP S5696670 A JPS5696670 A JP S5696670A JP 17196879 A JP17196879 A JP 17196879A JP 17196879 A JP17196879 A JP 17196879A JP S5696670 A JPS5696670 A JP S5696670A
Authority
JP
Japan
Prior art keywords
rice
agent
water
cooking rice
treating
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.)
Granted
Application number
JP17196879A
Other languages
Japanese (ja)
Other versions
JPS5714137B2 (en
Inventor
Sadaji Fukumoto
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP17196879A priority Critical patent/JPS5696670A/en
Publication of JPS5696670A publication Critical patent/JPS5696670A/en
Publication of JPS5714137B2 publication Critical patent/JPS5714137B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare an agent for treating rice, and giving cooked rice having improved taste, nutritive value, and qualities, by mixing refined rice bran oil as a main component with β-cyclodextrin, food-grade dextrin CH, natural vitamin E and water.
CONSTITUTION: The objective rice-treating emulsion agent can be prepared by mixing 40wt% of refined rice bran oil, 6wt% of β-cyclodextrin, 20wt% of food-grade dextrin CH, 1.2wt% of natural vitamin E and 32.8wt% of water, and homogenizing with a mixer. When the emulsion is diluted with water and mixed to rice, the emulsified edible oil permeates easily into the rice particles and covers the surface together with dextrin. The rice particles treated with the agent has gloss, clear and smooth surface appearance and high resistance to cracking. The loss of the permeated edible oil during the washing with water before cooking is very low, and the cooked rice has improved nutritive value and taste.
COPYRIGHT: (C)1981,JPO&Japio
JP17196879A 1979-12-28 1979-12-28 Agent for treating cooking rice, and method for treating cooking rice using the same Granted JPS5696670A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP17196879A JPS5696670A (en) 1979-12-28 1979-12-28 Agent for treating cooking rice, and method for treating cooking rice using the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17196879A JPS5696670A (en) 1979-12-28 1979-12-28 Agent for treating cooking rice, and method for treating cooking rice using the same

Publications (2)

Publication Number Publication Date
JPS5696670A true JPS5696670A (en) 1981-08-04
JPS5714137B2 JPS5714137B2 (en) 1982-03-23

Family

ID=15933086

Family Applications (1)

Application Number Title Priority Date Filing Date
JP17196879A Granted JPS5696670A (en) 1979-12-28 1979-12-28 Agent for treating cooking rice, and method for treating cooking rice using the same

Country Status (1)

Country Link
JP (1) JPS5696670A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003105600A1 (en) * 2002-06-14 2003-12-24 General Mills, Inc. Food product having increased bile acid binding capacity

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63220234A (en) * 1987-03-10 1988-09-13 Fuji Photo Film Co Ltd Scanning and exposure device
KR102231997B1 (en) 2020-03-20 2021-03-26 주식회사 리켐솔루션 Eco-Friendly Antibacterial Deodorant

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003105600A1 (en) * 2002-06-14 2003-12-24 General Mills, Inc. Food product having increased bile acid binding capacity

Also Published As

Publication number Publication date
JPS5714137B2 (en) 1982-03-23

Similar Documents

Publication Publication Date Title
EP1522576A1 (en) Fermented, refreshing beverage
CN105495432A (en) Preparation method of chili oil bamboo shoots
CN105747126A (en) Making method of braised pigeon
JPS5696670A (en) Agent for treating cooking rice, and method for treating cooking rice using the same
CN108771187A (en) A kind of old altar sauerkraut preparation seasoning red oil and preparation method thereof
JP3072102B1 (en) Brown rice component strengthened processed rice
CN107912719B (en) Method for producing Cantonese sausage with high unsaturated fatty acid by using camellia oil to partially replace lard oil
JPS5791172A (en) Preparation of oil-in-water type emulsified food
SE443494B (en) PROCEDURES FOR SUSTAINABILITY TREATMENT OF NEW-CORDED TREDGARDS, COCES AND SPICES WITH USE OF SOME OIL
CN104137915A (en) Peanut blending oil with function of preventing and treating alopecia
CN110623217A (en) A tablet for treating diseases of the male and the female, and its preparation method
JPS55124481A (en) Mixed drink and its preparation
JPS5716663A (en) Preparation of "tempura"
CN1105535A (en) Flavouring material for braised fish
CN108244496A (en) A kind of camellia seed blueness group and preparation method thereof
JPS5558078A (en) Vinegared soybean containing tangle, useful as health food
CN106562307A (en) Preparation method of crisp dried Chinese yam chips
CN109998081A (en) Braised Pork, Sichuan Style sauce and its production technology
BE1013278A6 (en) Paste carrots a high-fiber processed into product quality nutritional.
JPS6460358A (en) Production of source of solid white sauce
JPS572662A (en) Meat boiled down in soy and its preparation
CN1105536A (en) Flavouring material for stewed chicken
CN104012927A (en) Mutton flavored compound seasoning prepared by combining vacuum frying and microencapsulating technology
JP2002010743A (en) Brown rice ingredient-enriched processed glutinous rice
JPS5712966A (en) Mixed cake from rice and barley