JPS5526831A - Preparation of rice having improved texture - Google Patents

Preparation of rice having improved texture

Info

Publication number
JPS5526831A
JPS5526831A JP9909878A JP9909878A JPS5526831A JP S5526831 A JPS5526831 A JP S5526831A JP 9909878 A JP9909878 A JP 9909878A JP 9909878 A JP9909878 A JP 9909878A JP S5526831 A JPS5526831 A JP S5526831A
Authority
JP
Japan
Prior art keywords
rice
incorporated
cooked
processed
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP9909878A
Other languages
Japanese (ja)
Other versions
JPS617311B2 (en
Inventor
Hiroshi Ishikawa
Hisao Ishii
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nichirei Corp
NIPPON REIZO KK
Original Assignee
Nichirei Corp
NIPPON REIZO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nichirei Corp, NIPPON REIZO KK filed Critical Nichirei Corp
Priority to JP9909878A priority Critical patent/JPS5526831A/en
Publication of JPS5526831A publication Critical patent/JPS5526831A/en
Publication of JPS617311B2 publication Critical patent/JPS617311B2/ja
Granted legal-status Critical Current

Links

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To obtain a rice having improved texture as a processed or frozen one, and a sense of solid fulfillment, with a slight surface tack, by cooking rice incorporated with a specific substance.
CONSTITUTION: Raw rice (R) rinsed with water or water in an amount necessary to cook the rice is incorporated with 0.1W5wt% based on R of gelatin or 2W15wt% of edible fats and oils alone or in combination, and the mixture is cooked. The addition of ingredients, e.g. seasonings, meat, fish meat, and vegetables, to the raw materials or cooked rice provides a processed rice. The rice thus obtained is sealed in a container and sterilized by heat and pressure to maintain the improved loosening property and quality as they are.
COPYRIGHT: (C)1980,JPO&Japio
JP9909878A 1978-08-16 1978-08-16 Preparation of rice having improved texture Granted JPS5526831A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9909878A JPS5526831A (en) 1978-08-16 1978-08-16 Preparation of rice having improved texture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9909878A JPS5526831A (en) 1978-08-16 1978-08-16 Preparation of rice having improved texture

Publications (2)

Publication Number Publication Date
JPS5526831A true JPS5526831A (en) 1980-02-26
JPS617311B2 JPS617311B2 (en) 1986-03-05

Family

ID=14238381

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9909878A Granted JPS5526831A (en) 1978-08-16 1978-08-16 Preparation of rice having improved texture

Country Status (1)

Country Link
JP (1) JPS5526831A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0549419A (en) * 1991-08-27 1993-03-02 Kowa Sangyo Kk Food additive
WO2006129691A1 (en) * 2005-06-03 2006-12-07 Fuji Oil Company, Limited Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof
JP2023095372A (en) * 2021-12-24 2023-07-06 味の素株式会社 Method for producing frozen fried rice

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63166093U (en) * 1987-04-20 1988-10-28
JPH04101593U (en) * 1991-02-04 1992-09-02 進展産業株式会社 One point mark that makes a sound
JP3280916B2 (en) * 1998-08-25 2002-05-13 株式会社ニチレイ Production method of steamed cooked rice

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS49133539A (en) * 1973-04-28 1974-12-21
JPS506733A (en) * 1973-05-29 1975-01-23
JPS5144659A (en) * 1974-10-14 1976-04-16 Dai Ichi Kogyo Seiyaku Co Ltd Seimaino hinshitsukairyozai

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS49133539A (en) * 1973-04-28 1974-12-21
JPS506733A (en) * 1973-05-29 1975-01-23
JPS5144659A (en) * 1974-10-14 1976-04-16 Dai Ichi Kogyo Seiyaku Co Ltd Seimaino hinshitsukairyozai

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0549419A (en) * 1991-08-27 1993-03-02 Kowa Sangyo Kk Food additive
WO2006129691A1 (en) * 2005-06-03 2006-12-07 Fuji Oil Company, Limited Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof
JP5141250B2 (en) * 2005-06-03 2013-02-13 不二製油株式会社 Cooked rice quality improver, cooked rice using the same, and production method thereof
JP2023095372A (en) * 2021-12-24 2023-07-06 味の素株式会社 Method for producing frozen fried rice

Also Published As

Publication number Publication date
JPS617311B2 (en) 1986-03-05

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