KR960009715B1 - Processing method of instant rice - Google Patents
Processing method of instant rice Download PDFInfo
- Publication number
- KR960009715B1 KR960009715B1 KR88017425A KR880017425A KR960009715B1 KR 960009715 B1 KR960009715 B1 KR 960009715B1 KR 88017425 A KR88017425 A KR 88017425A KR 880017425 A KR880017425 A KR 880017425A KR 960009715 B1 KR960009715 B1 KR 960009715B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- degree
- water content
- processing method
- instant rice
- Prior art date
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- Cereal-Derived Products (AREA)
Abstract
The method for instant cooked rice (I) consists of (1) soaking rice at 10-30 degree.C to have 25-32% water content, (2) cooking in 15-30 volume of 0.5-4% sugar solution (II) for 15-25 min. to have 65-85% water content, (3) freezing at -15 degree.C for 4-8 hours, (4) thawing at room temperature and (5) freeze-drying at -50 degree.C to have 6-14% water content. In the processes of (3)-(4), the ice crystals in rice are formed minimally for keeping the shapes of rice, when cooking.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR88017425A KR960009715B1 (en) | 1988-12-24 | 1988-12-24 | Processing method of instant rice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR88017425A KR960009715B1 (en) | 1988-12-24 | 1988-12-24 | Processing method of instant rice |
Publications (1)
Publication Number | Publication Date |
---|---|
KR960009715B1 true KR960009715B1 (en) | 1996-07-23 |
Family
ID=19280659
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR88017425A KR960009715B1 (en) | 1988-12-24 | 1988-12-24 | Processing method of instant rice |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR960009715B1 (en) |
-
1988
- 1988-12-24 KR KR88017425A patent/KR960009715B1/en not_active IP Right Cessation
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