KR101877603B1 - 저단백질 쌀의 제조방법 및 저단백질 쌀을 사용한 식품 - Google Patents

저단백질 쌀의 제조방법 및 저단백질 쌀을 사용한 식품 Download PDF

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Publication number
KR101877603B1
KR101877603B1 KR1020157003647A KR20157003647A KR101877603B1 KR 101877603 B1 KR101877603 B1 KR 101877603B1 KR 1020157003647 A KR1020157003647 A KR 1020157003647A KR 20157003647 A KR20157003647 A KR 20157003647A KR 101877603 B1 KR101877603 B1 KR 101877603B1
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KR
South Korea
Prior art keywords
rice
protein
oil
low
steamed
Prior art date
Application number
KR1020157003647A
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English (en)
Korean (ko)
Other versions
KR20150036543A (ko
Inventor
세이지 세키네
테츠오 타카기
Original Assignee
닛신 오일리오그룹 가부시키가이샤
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Application filed by 닛신 오일리오그룹 가부시키가이샤 filed Critical 닛신 오일리오그룹 가부시키가이샤
Publication of KR20150036543A publication Critical patent/KR20150036543A/ko
Application granted granted Critical
Publication of KR101877603B1 publication Critical patent/KR101877603B1/ko

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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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
KR1020157003647A 2012-08-08 2013-07-12 저단백질 쌀의 제조방법 및 저단백질 쌀을 사용한 식품 KR101877603B1 (ko)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP2012176505 2012-08-08
JPJP-P-2012-176505 2012-08-08
JPJP-P-2012-223444 2012-10-05
JP2012223444 2012-10-05
PCT/JP2013/069182 WO2014024642A1 (ja) 2012-08-08 2013-07-12 低蛋白質米の製造方法及び低蛋白質米を用いた食品

Publications (2)

Publication Number Publication Date
KR20150036543A KR20150036543A (ko) 2015-04-07
KR101877603B1 true KR101877603B1 (ko) 2018-07-11

Family

ID=50067878

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020157003647A KR101877603B1 (ko) 2012-08-08 2013-07-12 저단백질 쌀의 제조방법 및 저단백질 쌀을 사용한 식품

Country Status (8)

Country Link
JP (1) JP6204914B2 (ja)
KR (1) KR101877603B1 (ja)
CN (2) CN104519753A (ja)
IN (1) IN2015DN00836A (ja)
MY (1) MY171693A (ja)
PH (1) PH12015500223B1 (ja)
TW (1) TWI605763B (ja)
WO (1) WO2014024642A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210123936A (ko) * 2020-04-06 2021-10-14 이상무 귀뚜라미 사료 조성물 및 이의 제조방법

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146315A (zh) * 2015-07-02 2015-12-16 嘉兴恒杰生物制药有限公司 低蛋白大米及大米肽的制备工艺
CN107920564A (zh) * 2015-08-28 2018-04-17 厚利加食品株式会社 加工米饭的制造方法
CN105707703A (zh) * 2016-04-14 2016-06-29 杭州富义仓米业有限公司 一种低蛋白重组米及其制作方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0838077A (ja) * 1994-08-04 1996-02-13 Horinouchi Kanzume Kk 低蛋白質米、その製造方法及びその加工方法
JPH09182A (ja) * 1995-06-23 1997-01-07 Toyo Suisan Kaisha Ltd 炊飯用低タンパク米の製造方法
JP2001340057A (ja) * 2000-05-31 2001-12-11 Nitto Best Kk 冷凍低たんぱくごはんの製造方法
JP2012130271A (ja) * 2010-12-21 2012-07-12 Yamazaki Baking Co Ltd 炊飯油を用いる炊飯方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4810519A (en) * 1986-08-20 1989-03-07 Uncle Ben's Inc. Non-aqueous processing of rice
JPH03175937A (ja) * 1989-12-02 1991-07-31 Honen Corp 炊飯油
JPH0466064A (ja) * 1990-07-07 1992-03-02 Takeo Tamura 即席米飯の製法
CN1077351A (zh) * 1993-03-02 1993-10-20 赵博光 油炸快餐米和油炸快餐米的加工方法
JP3473200B2 (ja) * 1995-07-28 2003-12-02 株式会社島津製作所 頭部固定具
JPH1156270A (ja) * 1997-08-25 1999-03-02 Daiki Foods Kk レトルト食品及び温熱食品の製造方法
JP4645888B2 (ja) * 2004-11-08 2011-03-09 東洋製罐株式会社 容器詰め食品の製造方法
JP4098815B2 (ja) * 2006-04-20 2008-06-11 日下 幸三 高栄養価α化加工米
JP2009005599A (ja) * 2007-06-27 2009-01-15 Naoko Sato ほぐしやすい米飯の製造方法
JP2010227094A (ja) * 2009-03-02 2010-10-14 The Deriken:Kk 冷凍米の製造方法及び冷凍米
CN102334625A (zh) * 2011-08-01 2012-02-01 浙江工商大学 一种用于冷冻米饭的品质改良剂
CN102599506A (zh) * 2012-03-16 2012-07-25 南昌大学 一种低蛋白质构米的制备方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0838077A (ja) * 1994-08-04 1996-02-13 Horinouchi Kanzume Kk 低蛋白質米、その製造方法及びその加工方法
JPH09182A (ja) * 1995-06-23 1997-01-07 Toyo Suisan Kaisha Ltd 炊飯用低タンパク米の製造方法
JP2001340057A (ja) * 2000-05-31 2001-12-11 Nitto Best Kk 冷凍低たんぱくごはんの製造方法
JP2012130271A (ja) * 2010-12-21 2012-07-12 Yamazaki Baking Co Ltd 炊飯油を用いる炊飯方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210123936A (ko) * 2020-04-06 2021-10-14 이상무 귀뚜라미 사료 조성물 및 이의 제조방법
KR102410164B1 (ko) 2020-04-06 2022-06-20 이상무 귀뚜라미 사료 조성물 및 이의 제조방법

Also Published As

Publication number Publication date
TW201408220A (zh) 2014-03-01
JP6204914B2 (ja) 2017-09-27
PH12015500223A1 (en) 2015-04-06
PH12015500223B1 (en) 2015-04-06
TWI605763B (zh) 2017-11-21
CN108669456A (zh) 2018-10-19
WO2014024642A1 (ja) 2014-02-13
JPWO2014024642A1 (ja) 2016-07-25
KR20150036543A (ko) 2015-04-07
MY171693A (en) 2019-10-23
IN2015DN00836A (ja) 2015-06-12
CN104519753A (zh) 2015-04-15

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