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    Method for preparing instant dried scorched rice with excellent resilience
    13.
    发明授权
    Method for preparing instant dried scorched rice with excellent resilience 有权
    具有优异弹性的速溶干烧焦米制备方法

    公开(公告)号：US08652554B2

    公开(公告)日：2014-02-18

    申请号：US13142777

    申请日：2009-12-28

    Applicant: Jong-Wook Kim ,  Chang-Yong Lee

    Inventor： Jong-Wook Kim ,  Chang-Yong Lee

    IPC: A23L1/168

    CPC classification number: A23L7/196 ,  A23L7/10 ,  A23L7/161

    Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice. As the instant dried scorched rice prepared according to the method of the present invention has an internal texture having a developed network structure, and the scorched rice exhibits superior spreading and soft texture and the starch of the scorched rice is easily eluted to provide a predetermined turbidity, and to enrich the inherent flavor as well, and also the scorched rice soup exhibits superior qualities, comparable to traditional homemade scorched rice soup, and can be stored for a long period of time, thus being considerably useful for the food industry.

    Abstract translation: 本发明涉及一种具有优异回弹性的速溶干烧焦米制备方法，其特征在于，将洗涤水稻和糯米的混合物进行洗涤，然后作为分离方法浸泡，加入浓缩米粉和大米淀粉， 米饭烹饪水，然后进行米饭烹制以制备米饭，将煮熟的米与净化水混合在烧焦的米饭形成装置中，以制备烧焦米并研磨以制备速溶干烧焦米。 由于根据本发明的方法制备的速溶干烧焦米具有发达的网状结构的内部纹理，并且烧焦的水稻表现出优异的铺展和柔软的质感，并且焦烧的米的淀粉容易被洗脱以提供预定的浊度 ，并丰富其固有的味道，烧焦的米汤也具有优良的品质，与传统的自制烧焦米汤相当，可长期储存，对食品行业十分有用。

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