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公开(公告)号：EP4331380A1
公开(公告)日：2024-03-06
申请号：EP22796188.5
申请日：2022-04-28
发明人： OH, Ye Jin , JANG, Il Sang , KIM, Eun Hye , PARK, Hyeong Seon , JEONG, Hyo Young , CHOI, Hye Mi , JEONG, Sung Yoon , YOON, In Won
摘要： The present application relates to an instant rice and, more particularly, to an instant whole-grain rice, wherein even when the instant rice is prepared using raw ingredients which are that are susceptible to microbial contamination or difficult to sterilize, the microorganisms in the final instant rice are lower than a standard value, and thus a sufficient sterilization effect can be exhibited, and deterioration of rice quality, which may be caused due to strict sterilization, may not occur, and thus instant rice with excellent texture and taste quality can be provided.
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2.发明授权A METHOD OF PREPARING COOKED RICE CONTAINING INDIGESTIBLE MALTODEXTRIN FOR INHIBITING BLOOD SUGAR ELEVATION 有权一种制备含可溶性麦芽糊精的煮熟米用于抑制血糖升高的方法
公开(公告)号：EP2992763B1
公开(公告)日：2017-10-11
申请号：EP14791163.0
申请日：2014-04-30
CPC分类号： A23B9/02 , A23L7/115 , A23L7/196 , A23L7/1965 , A23L7/1975 , A23L33/22 , A23L33/40 , A23V2002/00
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3.发明公开
公开(公告)号：EP4331376A1
公开(公告)日：2024-03-06
申请号：EP22796187.7
申请日：2022-04-28
发明人： OH, Ye Jin , JANG, Il Sang , KIM, Eun Hye , PARK, Hyeong Seon , JEONG, Hyo Young , CHOI, Hye Mi , JEONG, Sung Yoon , YOON, In Won
摘要： The present application relates to a method for the preparation of an instant food and an instant food prepared according to same, wherein even when the instant food is prepared using raw ingredients and liquid sauces that are susceptible to microbial contamination or difficult to sterilize, the amount of microorganisms in the prepared instant food is lower than a threshold value, and thus a sufficient sterilization effect can be achieved, and the problem of reduced quality that may cause due to strict sterilization does not occur, and thus an instant food having excellent texture and taste can be provided.
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4.发明公开METHOD FOR PRODUCING INSTANT RICE FOR SUPPRESSING RISE IN BLOOD SUGARS BY CONTAINING INDIGESTIBLE MALTODEXTRIN 有权用于生产米饭，难消化性麦芽糊精防止血糖加快镜像CONTAINS
公开(公告)号：EP2992763A2
公开(公告)日：2016-03-09
申请号：EP14791163.0
申请日：2014-04-30
CPC分类号： A23B9/02 , A23L7/115 , A23L7/196 , A23L7/1965 , A23L7/1975 , A23L33/22 , A23L33/40 , A23V2002/00
摘要： The present invention relates to a method of preparing cooked rice containing indigestible maltodextrin for inhibiting blood sugar elevation. The method comprises the steps of: 1) washing raw rice, soaking the washed rice in water, dehydrating the soaked rice, and filling the dehydrated rice into a container; 2) heat-sterilizing the rice filled in the container; 3) supplying cooking water, which contains indigestible maltodextrin in an amount of 5.0-8.0 g based on 210 g of the cooked rice, into the rice-filled container, and cooking the rice with steam; and 4) sealing the cooked rice.
摘要翻译： 本发明涉及制备米饭含有抑制血糖升高的难消化的麦芽糊精的方法。 该方法包括如下步骤：1）洗涤生米，浸泡在水中的洗涤大米，脱水浸泡大米，并填充脱水米放入容器中; 2）加热杀菌填充在容器中的水稻; 3）供给烹饪水，其中含有难消化的麦芽糊精在基于210克米饭的5.0-8.0克量，到水稻填充容器，烹调用蒸汽水稻; 和4）密封所述米饭。
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5.发明公开
公开(公告)号：EP4331382A1
公开(公告)日：2024-03-06
申请号：EP22796191.9
申请日：2022-04-28
发明人： OH, Ye Jin , JANG, Il Sang , KIM, Eun Hye , PARK, Hyeong Seon , JEONG, Hyo Young , CHOI, Hye Mi , JEONG, Sung Yoon , YOON, In Won
摘要： The present application relates to an instant rice, and more particularly, to a nutritious rice mixed with mushrooms in the form of an instant rice, and the instant rice can exhibit sufficient sterilization effect due to microorganisms lower than a threshold value in the final instant rice, even when the instant rice is prepared using raw ingredients that are susceptible to microbial contamination of are difficult to sterilize, and does not cause the problem of deterioration in rice quality that may occur due to strict sterilization, and thus can exhibit excellent texture and taste.
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公开(公告)号：EP4144226A1
公开(公告)日：2023-03-08
申请号：EP21847446.8
申请日：2021-10-21
发明人： OH, Ye Jin , LEE, Eun Jee , KIM, Hyung Su , CHOI, So Mang , YOON, In Won , JEONG, Hyo Young , KIM, Sang You
摘要： The present application relates to a method for preparing instant cooked grains and instant cooked grains prepared thereby, wherein superheated steams is used during a cooking process to prevent grains from popping, so that instant cooked grains with excellent appearance quality and improved hardness and texture are provided.
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公开(公告)号：EP4140314A1
公开(公告)日：2023-03-01
申请号：EP21847447.6
申请日：2021-10-21
发明人： OH, Ye Jin , LEE, Eun Jee , KIM, Hyung Su , CHOI, So Mang , YOON, In Won , JEONG, Hyo Young , KIM, Sang You
摘要： The present application relates to a method for preparing instant cooked grains and instant cooked grains prepared thereby, wherein superheated steams is used during a cooking process to prevent grains from popping, so that instant cooked grains with excellent appearance quality and improved hardness and texture are provided.
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公开(公告)号：EP4331381A1
公开(公告)日：2024-03-06
申请号：EP22796190.1
申请日：2022-04-28
发明人： OH, Ye Jin , JANG, Il Sang , KIM, Eun Hye , PARK, Hyeong Seon , JEONG, Hyo Young , CHOI, Hye Mi , JEONG, Sung Yoon , YOON, In Won
摘要： The present application relates to instant rice, and more particularly, to a honey Yakbab in the form of an instant rice, and the instant rice can exhibit sufficient sterilization effect due to microorganisms lower than a threshold value in the final instant rice, even when the instant rice is prepared using raw ingredients that are susceptible to microbial contamination of are difficult to sterilize, and does not cause the problem of deterioration in rice quality that may occur due to strict sterilization, and thus can exhibit excellent texture and taste.
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9.发明公开
公开(公告)号：EP4331379A1
公开(公告)日：2024-03-06
申请号：EP22796183.6
申请日：2022-04-28
发明人： OH, Ye Jin , JANG, Il Sang , KIM, Eun Hye , PARK, Hyeong Seon , JEONG, Hyo Young , CHOI, Hye Mi , JEONG, Sung Yoon , YOON, In Won
摘要： The present application relates to a method for preparing an instant rice and an instant rice prepared thereby, wherein even when the instant rice is prepared using raw ingredients that are susceptible to microbial contamination or difficult to sterilize, the amount of microorganisms in the prepared instant rice is lower than a threshold value, and thus a sufficient sterilization effect can be achieved, and the problem of reducing Bap quality that may cause due to strict sterilization does not occur, and thus an instant rice having excellent texture and taste quality can be provided.
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公开(公告)号：EP4331375A1
公开(公告)日：2024-03-06
申请号：EP22796186.9
申请日：2022-04-28
发明人： OH, Ye Jin , JANG, Il Sang , KIM, Eun Hye , PARK, Hyeong Seon , JEONG, Hyo Young , CHOI, Hye Mi , JEONG, Sung Yoon , YOON, In Won
摘要： The present application relates to a system for preparing an instant rice and an instant rice prepared by using the same, wherein even when instant rice is prepared by using raw ingredients that are vulnerable to microbial contamination or difficult to sterilize, the amount of microorganisms in the final instant rice is lower than a standard value, and thus a sufficient sterilization effect can be exhibited, and the issue of reducing Bap quality, which may cause due to strict sterilization, does not occur, and thus an instant rice with excellent texture and taste quality can be provided.
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