PROCESSED RICE FOR HOTCHPOTCH AND PRODUCTION OF PROCESSED RICE FOR HOTCHPOTCH

• Main Author: SAWADA SACHIKO
• Format: Patent
• Language: English
• Published: 04.02.1997
• Edition: 6
• 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

PROBLEM TO BE SOLVED: To obtain a processed rice for hotchpotch to be deliciously eatable without deteriorating the taste and flavor by pouring hot water on it and waiting for several minutes and a process for the production of the processed rice. SOLUTION: This processed rice for hotchpotch is produced by washing a blended rice consisting of glutinous rice and a standard rice, immersing in water to adjust the water content from 32-33wt.% to about 27wt.%, removing the water attached to the surface of the rice grains, irradiating the blended rice with microwave radiation, immersing in water and steaming or cooking the rice after draining to effect the absorption of water to a water content of about 68%. This invention also relates to the production process. The weight ratio of the glutinous rice to the standard rice in the blended rice is 2 to 8.