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JPS59216553A Improved rice gruel 失效
标题翻译：改进的米饭
公开(公告)号：JPS59216553A
公开(公告)日：1984-12-06
申请号：JP9054183
申请日：1983-05-23
申请人： Aiko Endo , Masao Endo
发明人： ENDOU AIKO , ENDOU MASAO
IPC分类号： A23L7/10
摘要： PURPOSE: Improved rice gruel having improved taste and nutritive value, proper hardness, providing a feeling of fullness, consisting of specific amounts of rice, buckwheat flour, and water.
CONSTITUTION: 50pts.wt. rice (preferably polished rice) is blended with 200W 300pts.wt. water (may be blended with soup of fishes and shellfishes, vegetables, etc.), boiled by a low fire, and blended with 40W60pts.wt. buckwheat flour (preferably white first flour), and, if necessary, sweetener, salty seasoning, inorganic substance, etc., heating is stopped, and the boiled rice is allowed to settle by its own heat.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：改善米饭的味道和营养价值，适当的硬度，提供丰满的感觉，由特定量的米，荞麦面粉和水组成。组成：50pts.wt。米（优选抛光米）与200-300pts.wt。水（可与鱼，贝类，蔬菜等汤混合），低火煮沸，混合40-60pts.wt。荞麦面粉（优选白色第一面粉），如果需要，甜味剂，咸味调味料，无机物质等，停止加热，通过自身的加热使煮过的米饭沉降。

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