JPWO2018020634A1 - 即席食品 - Google Patents
即席食品 Download PDFInfo
- Publication number
- JPWO2018020634A1 JPWO2018020634A1 JP2018530280A JP2018530280A JPWO2018020634A1 JP WO2018020634 A1 JPWO2018020634 A1 JP WO2018020634A1 JP 2018530280 A JP2018530280 A JP 2018530280A JP 2018530280 A JP2018530280 A JP 2018530280A JP WO2018020634 A1 JPWO2018020634 A1 JP WO2018020634A1
- Authority
- JP
- Japan
- Prior art keywords
- rice
- puffed
- water
- eat
- dry rice
- 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
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 241000209094 Oryza Species 0.000 claims abstract description 146
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 146
- 235000009566 rice Nutrition 0.000 claims abstract description 146
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 93
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 49
- 239000007787 solid Substances 0.000 claims abstract description 34
- 230000005484 gravity Effects 0.000 claims abstract description 23
- 235000021487 ready-to-eat food Nutrition 0.000 claims abstract description 14
- 239000006260 foam Substances 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims 1
- 235000021438 curry Nutrition 0.000 abstract description 6
- 235000015067 sauces Nutrition 0.000 abstract description 6
- 238000001035 drying Methods 0.000 description 29
- 239000000843 powder Substances 0.000 description 15
- 238000010411 cooking Methods 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 14
- 238000000034 method Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 238000010521 absorption reaction Methods 0.000 description 11
- 230000008961 swelling Effects 0.000 description 8
- 238000003825 pressing Methods 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 101150076104 EAT2 gene Proteins 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose fatty acid ester Chemical class 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
嵩比重の違いによる膨化乾燥米の挙動について確認した。
次に、膨化乾燥米を用いた即席食品について官能試験を行った。実施例および比較例は以下のとおりである。
膨化度0.47g/mlの膨化乾燥米72gをカップ状の容器に入れ、固形のシーズニング38g、乾燥具材8gを加えて、膨化乾燥米を用いた即席食品とした。
膨化度0.53g/mlの膨化乾燥米72gをカップ状の容器に入れ、固形のシーズニング38g、乾燥具材8gを加えて、膨化乾燥米を用いた即席食品とした。
固形のシーズニングに代えて、粉末シーズニング38gにしたこと以外は実施例1と同じである。
固形のシーズニングに代えて、粉末シーズニング38gにしたこと以外は実施例2と同じである。
膨化度0.47g/mlの膨化乾燥米に代えて、膨化度0.60g/mlの膨化乾燥米にしたこと以外は実施例1と同じである。
固形のシーズニングに代えて、粉末シーズニング38gにしたこと以外は比較例3と同じである。
評価
5:均一に湯戻りしていた
4:湯戻りしているが、僅かに湯戻りが不十分であった
3:湯戻りしているが、一部湯戻りが不十分であった
2:全体的に湯戻りが不十分であった
1:ほとんど湯戻りしていなかった
評価
5:湯戻りの極端に悪い米が存在しない
4:湯戻りの極端に悪い米が極めて僅かに存在する
3:湯戻りの極端に悪い米が僅かに存在する
2:湯戻りの極端に悪い米が一定量存在する
1:湯戻りの極端に悪い米が多量に存在する
評価
5:喫食可能であり、商品価値が高い
4:喫食可能であり、商品価値がある
3:喫食可能である
2:喫食可能であるが、商品価値はない
1:喫食できない
Claims (3)
- 注湯することで喫食可能な膨化乾燥米を用いた即席食品であって、
前記膨化乾燥米は固形シーズニングとともに容器に直接収納されている、即席食品。 - 前記膨化乾燥米の嵩比重が0.43〜0.53g/ml、最終水分が5質量%以上10質量%以下である、請求項1記載の即席食品。
- 容器が発泡断熱紙製容器である、請求項1または請求項2に記載の即席食品。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2016/072130 WO2018020634A1 (ja) | 2016-07-28 | 2016-07-28 | 即席食品 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPWO2018020634A1 true JPWO2018020634A1 (ja) | 2019-05-09 |
JP6837485B2 JP6837485B2 (ja) | 2021-03-03 |
Family
ID=61015790
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2018530280A Active JP6837485B2 (ja) | 2016-07-28 | 2016-07-28 | 即席食品 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20190159489A1 (ja) |
EP (1) | EP3491936B1 (ja) |
JP (1) | JP6837485B2 (ja) |
CN (2) | CN115777872A (ja) |
BR (1) | BR112019001644A2 (ja) |
WO (1) | WO2018020634A1 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6873635B2 (ja) * | 2016-09-09 | 2021-05-19 | キッコーマン株式会社 | 膨化米 |
JP6582074B2 (ja) * | 2018-02-20 | 2019-09-25 | 株式会社永谷園ホールディングス | 即席米の製造方法 |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51121542A (en) * | 1975-04-15 | 1976-10-23 | Ando Giken Kk | Processing method of rice without labor consumption |
US4233327A (en) * | 1974-09-05 | 1980-11-11 | Momofuku Ando | Process for producing instant-cooking rice |
JPS61132148A (ja) * | 1984-11-29 | 1986-06-19 | Nissin Food Prod Co Ltd | 即席米の製造方法 |
JPS61173754A (ja) * | 1985-01-28 | 1986-08-05 | Iwao Yonekura | 即席ハトムギ雑炊 |
JPH09266761A (ja) * | 1996-03-29 | 1997-10-14 | Kao Corp | インスタント食品及び油揚げした米飯の製造法 |
WO2000044243A1 (en) * | 1999-01-26 | 2000-08-03 | Societe Des Produits Nestle S.A. | Method and apparatus for making flakes |
JP2000513221A (ja) * | 1996-06-27 | 2000-10-10 | アンクル ベンズ インコーポレーテッド | 簡易調理米およびインスタント米並びにその製造方法 |
JP2012214037A (ja) * | 2011-03-25 | 2012-11-08 | Nippon Paper Industries Co Ltd | 発泡断熱紙製容器用シート、及びそれを用いた発泡断熱紙製容器 |
JP2012214038A (ja) * | 2011-03-30 | 2012-11-08 | Nippon Paper Industries Co Ltd | 発泡断熱紙製容器用シート、及びそれを用いた発泡断熱紙製容器 |
WO2013146592A1 (ja) * | 2012-03-27 | 2013-10-03 | 日清食品ホールディングス株式会社 | 容器入り即席食品、容器入り即席食品の調理方法、及び即席食品用容器 |
JP2014158423A (ja) * | 2013-02-19 | 2014-09-04 | Nissin Foods Holdings Co Ltd | 即席食品 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62208247A (ja) * | 1986-03-07 | 1987-09-12 | Nippon Saitetsuku Kk | 糊化穀物の製造法 |
CN1340307A (zh) * | 2000-08-26 | 2002-03-20 | 朱艺多 | 营养快速复水方便米饭的加工方法 |
CN1317975C (zh) * | 2003-07-10 | 2007-05-30 | 郝虎龙 | 苦荞方便米及其生产方法 |
CN1897827B (zh) * | 2004-01-12 | 2010-08-25 | 弗门尼舍有限公司 | 含有调味微囊的食用产品 |
MX337806B (es) * | 2010-11-23 | 2016-03-18 | Quaker Oats Co | Granos y legumbres de rapida coccion. |
-
2016
- 2016-07-28 CN CN202211645526.6A patent/CN115777872A/zh active Pending
- 2016-07-28 EP EP16910537.6A patent/EP3491936B1/en active Active
- 2016-07-28 JP JP2018530280A patent/JP6837485B2/ja active Active
- 2016-07-28 BR BR112019001644-9A patent/BR112019001644A2/pt not_active Application Discontinuation
- 2016-07-28 CN CN201680087783.9A patent/CN109475157A/zh active Pending
- 2016-07-28 US US16/320,903 patent/US20190159489A1/en active Pending
- 2016-07-28 WO PCT/JP2016/072130 patent/WO2018020634A1/ja unknown
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4233327A (en) * | 1974-09-05 | 1980-11-11 | Momofuku Ando | Process for producing instant-cooking rice |
JPS51121542A (en) * | 1975-04-15 | 1976-10-23 | Ando Giken Kk | Processing method of rice without labor consumption |
JPS61132148A (ja) * | 1984-11-29 | 1986-06-19 | Nissin Food Prod Co Ltd | 即席米の製造方法 |
JPS61173754A (ja) * | 1985-01-28 | 1986-08-05 | Iwao Yonekura | 即席ハトムギ雑炊 |
JPH09266761A (ja) * | 1996-03-29 | 1997-10-14 | Kao Corp | インスタント食品及び油揚げした米飯の製造法 |
JP2000513221A (ja) * | 1996-06-27 | 2000-10-10 | アンクル ベンズ インコーポレーテッド | 簡易調理米およびインスタント米並びにその製造方法 |
WO2000044243A1 (en) * | 1999-01-26 | 2000-08-03 | Societe Des Produits Nestle S.A. | Method and apparatus for making flakes |
JP2012214037A (ja) * | 2011-03-25 | 2012-11-08 | Nippon Paper Industries Co Ltd | 発泡断熱紙製容器用シート、及びそれを用いた発泡断熱紙製容器 |
JP2012214038A (ja) * | 2011-03-30 | 2012-11-08 | Nippon Paper Industries Co Ltd | 発泡断熱紙製容器用シート、及びそれを用いた発泡断熱紙製容器 |
WO2013146592A1 (ja) * | 2012-03-27 | 2013-10-03 | 日清食品ホールディングス株式会社 | 容器入り即席食品、容器入り即席食品の調理方法、及び即席食品用容器 |
JP2014158423A (ja) * | 2013-02-19 | 2014-09-04 | Nissin Foods Holdings Co Ltd | 即席食品 |
Also Published As
Publication number | Publication date |
---|---|
WO2018020634A1 (ja) | 2018-02-01 |
US20190159489A1 (en) | 2019-05-30 |
EP3491936B1 (en) | 2024-05-01 |
BR112019001644A2 (pt) | 2019-05-07 |
JP6837485B2 (ja) | 2021-03-03 |
EP3491936A1 (en) | 2019-06-05 |
EP3491936A4 (en) | 2019-12-25 |
CN115777872A (zh) | 2023-03-14 |
CN109475157A (zh) | 2019-03-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6112897B2 (ja) | 即席食品 | |
US6136355A (en) | Process for producing as-packaged instant cooking pastas and noodles | |
WO2012029195A1 (ja) | 即席乾燥麺およびその製造方法 | |
WO2015060374A1 (ja) | 加工米飯の製造方法および加工米飯 | |
JP5749047B2 (ja) | 電子レンジ調理用即席麺類およびその製造方法 | |
AU728976B2 (en) | Process for producing quick-boiling pastas and noodles | |
JPWO2018020634A1 (ja) | 即席食品 | |
EP0021855B1 (en) | Process for the production of dehydrated rice | |
AU722757B2 (en) | Process for producing quick-boiling or instant cooking pastas and noodles | |
JP6632492B2 (ja) | 容器入り即席食品の調理方法 | |
JP5995489B2 (ja) | 乾燥麺の製造方法及び乾燥麺 | |
JP2015123030A (ja) | 麺類の製造方法 | |
JP7309290B2 (ja) | 消泡剤 | |
JP2010119380A (ja) | 加工米飯 | |
JP2001103915A (ja) | かゆとかゆの製造方法 | |
JP2012100596A (ja) | 電子レンジ加熱用容器入りパスタ加工食品 | |
WO2020003817A1 (ja) | 即席食品の調理方法 | |
JPH0565138B2 (ja) | ||
JP2005006641A (ja) | 米と炊飯可能な丸麦の製造方法 | |
JPH0310647A (ja) | 容器入りドリア | |
JPH0365142B2 (ja) | ||
JPH04166044A (ja) | 中華粥の製造方法 | |
JPH1080252A (ja) | 半熟包装米 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190710 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200507 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200630 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20201124 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20201201 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210208 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210209 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6837485 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |