公开(公告)号：US20090004361A1

公开(公告)日：2009-01-01

申请号：US11890069

申请日：2007-08-03

申请人： Hyo-Young Jeong ,  Chang Yong Lee ,  Hun Woong Jung

发明人： Hyo-Young Jeong ,  Chang Yong Lee ,  Hun Woong Jung

IPC分类号： A23L1/182

CPC分类号： A23B9/02 ,  A23L3/10 ,  A23L7/196

摘要： The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.

摘要翻译： 本发明涉及一种在无菌包装过程中用大麦制备米饭的方法，包括将已经用非糯米灭菌处理然后干燥的大麦混合。 在根据本发明的无菌包装系统中用大麦制备米饭的方法的特征在于，通过使用已经首先凝胶化然后再熟化的大麦，具有大麦的熟米具有降低的大麦中初始水平的微生物， 导致对微生物的极好的稳定性，在环境温度下6个月或更长的储存寿命，优异的外观，令人愉快的风味以及柔软，柔软和粘稠的质地。

公开(公告)号：US20100255161A1

公开(公告)日：2010-10-07

申请号：US12739811

申请日：2008-10-24

申请人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

发明人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

IPC分类号： A21D10/00 ,  A23L1/01

CPC分类号： A21D10/005 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/40 ,  A23L7/198

摘要： The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

摘要翻译： 本发明涉及在微波炉中烘烤的糯米饼预混合物及其制备方法，本发明对提供加热后具有良好形状保持性的糯米饼预混物组合物和保持柔软度24 使用含有平均粒度为200〜400μm，含有小于5重量％的糯米的糯米编码器，在室温下分配6个月以上的含水量低于15％的糯米， 200目以下的粉末和200〜400目的40〜70重量％的糯米粉末。

公开(公告)号：US20110200724A1

公开(公告)日：2011-08-18

申请号：US12745338

申请日：2008-11-27

申请人： Hyo-Young Jeong ,  Chang Yong Lee ,  Tae Hyeong Kim ,  Jun Bong Choi ,  Hye-Won Shin ,  Min-Soo Kim

发明人： Hyo-Young Jeong ,  Chang Yong Lee ,  Tae Hyeong Kim ,  Jun Bong Choi ,  Hye-Won Shin ,  Min-Soo Kim

IPC分类号： A23L1/182

CPC分类号： A23L7/196

摘要： A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice's flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or longer.

摘要翻译： 提供了一种制备即时胚芽保留白米制品的方法。 使用低速，均匀的压力方法将米饭像白米抛光，以保持胚芽，营养丰富，并具有白米的味道。 其脂质氧化与白米相似。 控制胚芽保留白米的浸泡时间，以便在浸渍后不产生粘性物质，从而允许米的有效灭菌。 因此，即时胚芽保留白米可以在室温下储存6个月以上。

公开(公告)号：US08753701B2

公开(公告)日：2014-06-17

申请号：US12739811

申请日：2008-10-24

申请人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

发明人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

IPC分类号： A21D13/00 ,  A21D2/00

CPC分类号： A21D10/005 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/40 ,  A23L7/198

摘要： The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

摘要翻译： 本发明涉及在微波炉中烘烤的糯米饼预混合物及其制备方法，本发明对提供加热后具有良好形状保持性的糯米饼预混物组合物和保持柔软度24 在不添加老化抑制剂的情况下，通过使用平均粒度为200〜400μm，含有小于5重量％的糯米的糯米粉，在室温下分配含水量低于15％的糯米6个月以上 200目以下的粉末和200〜400目的40〜70重量％的糯米粉末。

公开(公告)号：US07931927B2

公开(公告)日：2011-04-26

申请号：US11890069

申请日：2007-08-03

申请人： Hyo-Young Jeong ,  Chang Yong Lee ,  Heon Woong Jung

发明人： Hyo-Young Jeong ,  Chang Yong Lee ,  Heon Woong Jung

IPC分类号： A23L1/10 ,  B65B55/12

CPC分类号： A23B9/02 ,  A23L3/10 ,  A23L7/196

摘要： The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.

摘要翻译： 本发明涉及一种在无菌包装过程中用大麦制备米饭的方法，包括将已经用非糯米灭菌处理然后干燥的大麦混合。 在根据本发明的无菌包装系统中用大麦制备米饭的方法的特征在于，通过使用已经首先凝胶化然后再熟化的大麦，具有大麦的熟米具有降低的大麦中初始水平的微生物， 导致对微生物的极好的稳定性，在环境温度下6个月或更长的储存寿命，优异的外观，令人愉快的风味以及柔软，柔软和粘稠的质地。