VERFAHREN ZUR HERSTELLUNG VON SCHNELL KOCHENDEM REIS

• Main Authors: KAWASAKI,KANAGAWA, MIURA,CHIAKI, KANO,ETSUO, KAMADA,HIDEMOTO, UTENA,MAKOTO
• Format: Patent
• Language: German
• Published: 27.01.1977
• Edition: 2
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

1519418 Treating rice CALPIS SHOKUHIN KOGYO KK 12 July 1976 [16 July 1975 (2)] 28901/76 Heading A2Q Fast cooling rice is produced by puffing hulled rice to a volume of 6 to 16 times the original rice, adding an aqueous thickener, drying and shrinking the puffed and thickened rice; the thickener may form a gel in the presence of a metal ion, which may be added before or after the thickener. The thickener may be agar, carragheenin, propylene glycol alginate, glucomannan, methyl cellulose, a salt of carboxymethyl cellulose, a gum, pectin, other cellulose derivatives or sodium polyacrylate. The fast cooling rice may have added to it salad oil, curry powder and raisins, hardened sea weed, powdered green tea, calcium lactate, salmon flakes, chicken soup, salt and seasoning.