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公开(公告)号：US20080254186A1
公开(公告)日：2008-10-16
申请号：US12155749
申请日：2008-06-09
申请人： Tatuya Yamamoto , Fumihiko Sano , Hiroshi Mizuno
发明人： Tatuya Yamamoto , Fumihiko Sano , Hiroshi Mizuno
IPC分类号： A23L1/0522
CPC分类号： A23L7/198 , A23L7/1975
摘要： The present invention provides an improving agent for cooked rice, which can provide a frozen cooked rice having similar quality not only in mouthfeel and appearance but also in taste and smell to the ordinary cooked rice when the frozen cooked rice is thawed and heated by microwave heating. The improving agent for cooked rice is prepared by pulverizing a nonglutinous rice to obtain a rice powder which retains the cellular structure of each cell in the nonglutinous rice, which cell structure retains the cell wall; mixing the obtained rice powder with water to a rice powder content of 1 to 10 wt % in water; and heating the obtained mixture such that a degree of gelatinization thereof becomes not less than 85%, preferably not less than 90%. The rice powder having a mesh size of between 100 and 300 mesh is used as the above-mentioned rice powder, and the viscosity of the improving agent is adjusted to not more than ⅓ of the maximum value of the viscosity which is observed when the rice powder-water mixture is heated continuously measuring the viscosity of the mixture with time.
摘要翻译： 本发明提供了一种熟米改良剂，其可以提供一种具有类似质量的冷冻熟米，不仅口感和外观，而且当冷冻米饭通过微波加热解冻并加热时，可以提供普通米饭的味道和气味 。 通过粉碎糯米来制备米饭改良剂，得到保留细胞结构保持细胞壁的每个细胞的细胞结构的米粉， 将得到的米粉与水混合，使其在水中的粉末含量为1〜10重量％ 加热得到的混合物，使糊化度为85％以上，优选为90％以上。 使用网眼尺寸为100〜300目的米粉作为上述米粉，将改性剂的粘度调整为不大于粘度最大值的1/3， 连续加热米粉 - 水混合物，随时间测量混合物的粘度。
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公开(公告)号：US20050019465A1
公开(公告)日：2005-01-27
申请号：US10879036
申请日：2004-06-30
申请人： Tatuya Yamamoto , Fumihiko Sano , Kouju Matsuo
发明人： Tatuya Yamamoto , Fumihiko Sano , Kouju Matsuo
CPC分类号： A23L7/1965
摘要： Cooked rice having an improved quality and reduced amounts of broken cooked rice and/or crumbled cooked rice and suppressed unpleasant odors such as rice bran odor and old rice odor may be prepared by subjected rice to a steaming treatment at a temperature of from 100 to 250° C. for a period of from 0.1 to 60 seconds and, then, boiling the steamed rice.
摘要翻译： 可以通过在100-250℃的温度下进行蒸煮处理来制备具有改善的质量和减少量的破碎的米饭和/或破碎的米饭并且抑制令人不愉快的气味如米糠气味和老米味的熟米饭 ℃，时间为0.1至60秒，然后煮蒸米饭。
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公开(公告)号：US20050276902A1
公开(公告)日：2005-12-15
申请号：US11147170
申请日：2005-06-08
申请人： Fumihiko Sano , Tatuya Yamamoto , Kenji Tomita
发明人： Fumihiko Sano , Tatuya Yamamoto , Kenji Tomita
CPC分类号： A23L15/20 , A23L7/1965
摘要： A method for producing a cooked rice having not only a composite flavor to be generated when an edible oil, an egg and cooked rice are simultaneously heated but also an egg flavor which is excellent in storage stability of the flavor. A mixture in which an egg liquid and an edible oil are mixed with each other is heated and foamed and, then, cooked rice is charged in the thus-foamed mixture and, thereafter, heat-cooked. It is preferable that the above-described mixture is a mixture in which, after an egg yolk liquid and an edible oil are mixed with each other, an egg white liquid or a whole egg liquid is further added. Further, in an egg content in the mixture, it is appropriate that an egg white component is in the range, based on 100 parts by weight of an egg yolk component, of from 10 to 200 parts by weight. Further, it is preferable that charging of the cooked rice is performed at the time a yield of an egg content deprived of an edible oil content in the mixture in a foamed state is 60 to 85%.
摘要翻译： 当食用油，鸡蛋和熟饭同时加热时，不仅可以产生复合风味剂的米饭的制造方法，而且还具有香味保存稳定性优异的鸡蛋香味。 将蛋液和食用油相互混合的混合物加热发泡，然后将米饭装入如此发泡的混合物中，然后加热煮熟。 优选上述混合物是将蛋黄液和食用油混合后，进一步添加蛋白液或全蛋液的混合物。 此外，在混合物中的蛋含量中，基于100重量份的蛋黄成分，蛋白成分为10〜200重量份的范围为宜。 此外，优选的是，在发泡状态的混合物中，食用油含量的卵含量的产率为60〜85％时，进行米饭的充填。
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公开(公告)号：US20050129818A1
公开(公告)日：2005-06-16
申请号：US11008139
申请日：2004-12-10
申请人： Tatuya Yamamoto , Fumihiko Sano , Kouju Matsuo
发明人： Tatuya Yamamoto , Fumihiko Sano , Kouju Matsuo
摘要： A thin rice sheet with a thickness of 10 mm or less which maintains a soft and full mouthfeel and a smooth surface shape of boiled rice and has appropriate strength and flexibility is disclosed. Rice rinsed in a rice rinsing step 11 is boiled with hot water for a short period of time in a first heating step 12 to produce surface-gelatinized rice. In a dipping and draining step 13, the surface-gelatinized rice is put on a bamboo basket, immediately cooled with water, and left to stand for a few minutes to make the surface half-dry. Then, in a measuring step 14, a weight of the surface-gelatinized rice is measured for sectioning. In a shaping step 15, the sectioned surface-gelatinized rice is lightly kneaded, and then extended to form a surface-gelatinized rice sheet. In a steam heating step 17a of a second heating step 17, the surface-gelatinized rice sheet is steamed. In a hot water heating step 17b of the second heating step 17 which is performed simultaneously with the steam heating step 17a, hot water is sprinkled on the surface-gelatinized rice sheet at several minutes intervals to completely cook the surface-gelatinized rice sheet.
摘要翻译： 公开了一种厚度为10mm以下的薄的米片，其保持了柔软和充分的口感，并且具有适当的强度和柔性的煮米饭的光滑表面形状。 在第一加热步骤12中，在水煮漂洗步骤11中漂洗的米饭用热水煮沸短时间以产生表面糊化的米饭。 在浸渍和排水步骤13中，将表面糊化的米放在竹篮上，立即用水冷却，放置几分钟使表面半干。 然后，在测量步骤14中，测量表面糊化米的重量进行切片。 在成形步骤15中，将切片的表面糊化的米轻轻捏合，然后延伸以形成表面糊化的米片。 在第二加热步骤17的蒸汽加热步骤17a中，将表面糊化的米片蒸。 在与蒸汽加热步骤17aa同时进行的第二加热步骤17的热水加热步骤17b中，以几分钟的间隔将热水喷洒在表面糊化的米片上，以完全烹调表面糊化的米片 。
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公开(公告)号：US20050266133A1
公开(公告)日：2005-12-01
申请号：US11135436
申请日：2005-05-24
CPC分类号： A23L7/1965
摘要： A method of preparing industrially and inexpensively fried rice having nice-smelling, well-harmonized taste, soft on the inner side of the grains of the cooked rice and lightly separated at the surfaces thereof, and also suited to be freeze-preserved is disclosed. The method of preparing fried rice, including a rice washing step, a rice immersion step, a rice cooking step and a rice frying step. In this method, two frying steps 11, 15 are carried out in at least two stages out of a stage between a rice washing step 10 and rice immersion step 13, a stage between the immersion step 13 and cooking step 14, an intermediate stage of the cooking stage 14, and a latter stage of the cooking step 14, for example, in a stage between the washing step 10 and immersion step 13, and the latter stage of the cooking step 14.
摘要翻译： 公开了一种制备工业上和廉价的炒饭的方法，其具有良好的气味，良好协调的味道，在米饭的谷粒的内侧是柔软的，并且在其表面上轻微分离，并且也适合于冷冻保存。 制备炒饭的方法，包括米饭洗涤步骤，米浸渍步骤，米饭烹饪步骤和炒饭步骤。 在这种方法中，两个油炸步骤11,15在大米洗涤步骤10和米浸渍步骤13之间的阶段中至少两个阶段进行，浸渍步骤13和烹饪步骤14之间的阶段，中间阶段 烹饪台14和烹调步骤14的后段，例如在洗涤步骤10和浸渍步骤13之间的阶段以及烹调步骤14的后一阶段。
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公开(公告)号：US08252355B2
公开(公告)日：2012-08-28
申请号：US12076484
申请日：2008-03-19
申请人： Hiroshi Mizuno , Tatuya Yamamoto
发明人： Hiroshi Mizuno , Tatuya Yamamoto
IPC分类号： A23L1/20
摘要： A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.
摘要翻译： 公开了一种生产米饭的方法，通过该方法可以提高米饭的味道和口感以及耐老化性。 在这种方法中，在烹调过程中插入一个或多个冷却步骤，以多个步骤间歇地进行饭饭的处理。 在每个冷却步骤中，米不加热。 每个冷却步骤在加热0.1至10℃的内部温度低于内部温度下进行1至10分钟。在最终冷却步骤之后，进行最终加热步骤以完成煮饭过程。
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公开(公告)号：US20080233258A1
公开(公告)日：2008-09-25
申请号：US12076484
申请日：2008-03-19
申请人： Hiroshi Mizuno , Tatuya Yamamoto
发明人： Hiroshi Mizuno , Tatuya Yamamoto
摘要： A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.
摘要翻译： 公开了一种生产米饭的方法，通过该方法可以提高米饭的味道和口感以及耐老化性。 在这种方法中，在烹调过程中插入一个或多个冷却步骤，以多个步骤间歇地进行饭饭的处理。 在每个冷却步骤中，米不加热。 每个冷却步骤在加热0.1至10℃的内部温度低于内部温度下进行1至10分钟。在最终冷却步骤之后，进行最终加热步骤以完成煮饭过程。
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