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1. 发明专利

JP2004049216A Method for producing boiled rice, method for producing molded boiled rice, and the molded boiled rice 有权
标题翻译：生产煮沸米的方法，生产模制煮沸的米的方法，以及模制的煮沸的米
公开(公告)号：JP2004049216A
公开(公告)日：2004-02-19
申请号：JP2003032983
申请日：2003-02-10
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , OHASHI HIROTOMO , HAYAMIZU RYOICHI , TAOKA KOICHI , KITAGAWA YASUHIRO , UEDA KYOKO , MASUYAMA CHIE
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing boiled rice capable of preventing the rice from being sticky, to provide molded cooked rice prevented from being sticky and scarcely causing adhesion to the hand and a container, and provide a method for producing the molded boiled rice. SOLUTION: This method for producing the boiled rice comprises boiling water-absorbed rice which is given by making raw material rice absorb water in an amount necessary for boiling the rice, without using boiling water. The method for producing the molded boiled rice comprises preparing the water-absorbed rice by making the raw material rice absorb the water in the amount necessary for boiling the rice, packing the water-absorbed rice into the container so that the container has a gas content of 5-35 vol% after the container is packed with the rice and sealed, sealing the container without adding the boiling water, and boiling the packed water-absorbed rice. The molded boiled rice has an extracted solid content of the boiled rice particles of 1-5 wt%. COPYRIGHT: (C)2004,JPO
摘要翻译：解决问题的方法：提供一种能够防止米糊状的煮饭的制造方法，能够防止糊状的熟米糊粘，几乎不引起与手和容器的粘合，提供一种方法生产模制的水煮饭。解决方案：这种煮米饭的制造方法包括：煮沸的水分吸收米，这是通过使原料米以不需要沸水的方式吸收煮米饭所需的量的水而得到的。制造成型水稻的方法包括：通过使原料米以水煮沸所需的量吸收水分来制备吸水米，将吸水米包装到容器中，使得容器具有气体含量在容器装满米饭后密封5-35体积％，密封容器而不加入沸水，煮沸包装的吸水米。煮熟的米饭具有1-5重量％的煮米饭颗粒的提取固体含量。版权所有（C）2004，JPO

2. 发明专利

JP2012170376A Method for producing instant dry rice and instant dry rice produced thereby 有权
标题翻译：生产干旱稻米和即将生产的干米的方法
公开(公告)号：JP2012170376A
公开(公告)日：2012-09-10
申请号：JP2011034047
申请日：2011-02-19
申请人： House Foods Corp , ハウス食品株式会社
发明人： HAYAMIZU RYOICHI , TAOKA KOICHI
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing instant dry rice, and instant dry rice.SOLUTION: In the method for producing instant dry rice, moisture inside rice grains is evaporated by subjecting raw material rice to a dry heat treatment on the way of a pregelatinization step and gaps are formed in the internal tissue of the rice grains in producing the instant dry rice by pregelatinizing the raw material rice in the pregelatinization step and drying the pregelatinized raw material rice. The instant dry rice produced in this method has such characteristics that: a. the gaps are formed in the internal tissue of rice grains by the heat treatment during the step; b. the specific volume is not more than 2 (ml/g); and c. the stress (g/cm) in five minutes after injection of hot water is at least 70% of the stress of boiled rice using the same raw-material rice. The high-quality instant dry rice having both convenience such as to be restored with hot water in five minutes and an excellent texture (stress value) equal to the texture (stress value) of boiled rice can be provided.
摘要翻译：待解决的问题：提供一种生产即食干米和即时干米的方法。解决方案：在制备速溶干米的方法中，通过在预胶化步骤中对原料米进行干热处理，蒸发米粒内的水分，并在米粒的内部组织中形成间隙通过在预胶化步骤中预胶化原料米并干燥预胶化的原料米来生产即食干米。该方法生产的即时干米具有以下特点：a。通过步骤中的热处理在米粒的内部组织中形成间隙; 湾比体积不超过2（ml / g）; 和c。注射热水后五分钟内的应力（g / cm 2 ）至少是使用相同原料米的煮饭的70％。可以提供五分钟内用热水恢复的优质即食干米，并且可以提供等于煮饭的质地（应力值）的优异的质地（应力值）。版权所有（C）2012，JPO＆INPIT

3. 发明专利

JP2004229580A Formed food of cereal 审中-公开
公开(公告)号：JP2004229580A
公开(公告)日：2004-08-19
申请号：JP2003023247
申请日：2003-01-31
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , HAYAMIZU RYOICHI , KITAGAWA YASUHIRO , TAOKA KOICHI , UEDA KYOKO
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To enable various eating methods to be imaged and to enable the eating method to be enjoyed by free ideas at a time from getting the food to conveying the food to the mouth. SOLUTION: A retort boiled rice sheet 1 has a size of about 90 mm×about 90 mm×about 7 mm (equivalent to the thickness of three layers obtained by horizontally laying rice grains) in length (L1)×width (L2)×height(H), and a porosity of 5-30 vol.%, preferably 7-26 vol.%, most preferably 14-20 vol.%. The weight of the boiled rice sheet 1 is about 40-65 g equivalent to about 1/3 bowl of the boiled rice. COPYRIGHT: (C)2004,JPO&NCIPI

4. 发明专利

JP2003038110A Boiled rice sheet and method for producing the same 审中-公开
标题翻译：沸腾的米片及其生产方法
公开(公告)号：JP2003038110A
公开(公告)日：2003-02-12
申请号：JP2001228549
申请日：2001-07-27
申请人： House Foods Corp , ハウス食品株式会社
发明人： HAYAMIZU RYOICHI , MASUYAMA CHIE , HAMANO TAKUYA
IPC分类号： A23L7/10 , A23L35/00 , A23L1/10 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a boiled rice sheet excellently sustaining the shape of boiled rice grains, having soft palate feeling and appearance as the whole sheet and hardly breaking even being bent in order to wind or wrap ingredients, and to provide a method for producing the boiled rice sheet. SOLUTION: This boiled rice sheet with flexibility is composed of a lot of rice grains and has a porosity of 7 vol.%-26 vol.%. The method for producing the boiled rice sheet with a porosity of 7 vol.%-26 vol.% comprises filling rice and water to boil in a package followed by sealing it so as to give a head space of 7 vol.%-31 vol.% thereto and boiling and forming the resultant product through heating the package.
摘要翻译：要解决的问题：提供一种煮熟的米片，其具有良好的维持煮米饭的形状，具有柔软的腭感和外观作为整个片材，并且几乎不会弯曲，以便缠绕或包裹成分，并且提供一种方法生产煮米饭。解决方案：这种具有柔软性的水煮米片由大量的米粒组成，孔隙率为7体积％〜26体积％。制造孔隙率为7体积％〜26体积％的煮饭水稻的方法，包括将米饭和水充填到包装中，然后密封，以产生7体积％〜31体积的顶部空间沸腾并通过加热包装形成所得产物。

5. 发明专利

JPH09154540A CONTAINER MADE OF SYNTEHTIC RESIN FOR HEATING AND COOKING, PACKED WITH THERMALLY COAGULABLE PROTEINCONTAINING FOOD 失效
公开(公告)号：JPH09154540A
公开(公告)日：1997-06-17
申请号：JP32060795
申请日：1995-12-08
申请人： HOUSE FOODS CORP
发明人： MIZUGUCHI TAKESHI , HIRANO YOSHITAKA , OOTSUKA ATSUHIRO , KATO KUMIKO , HAYAMIZU RYOICHI
IPC分类号： B65D81/34 , A23L15/00 , A23L35/00 , B32B1/02 , B32B27/00 , B32B27/08 , B32B27/32 , B65D1/00 , B65D1/09 , B65D85/50 , C08L23/12 , C08L83/04 , C08L87/00 , A23L1/32
摘要： PROBLEM TO BE SOLVED: To obtain the objective container by forming a synthetic resin layer containing a silicone oil inside and an ordinary synthetic resin layer outside, not sticking a thermally coagulable proteincontaining food to the inside when the food is packed and heated. SOLUTION: A synthetic resin layer containing a silicone oil obtained by mixing a polypropylene, etc., with a silicone oil is formed inside. The outside of a container 1 comprises a layer of a synthetic resin such as a polypropylene or a polyethylene terephthalate to give the objective container 1 made of the synthetic resin. The container is packed with a thermally coagulable protein- containing food such as an egg-containing food and heated in a stored state in the container as it is in cooking. The egg is half-boiled or softly finished in the egg-containing food.

6. 发明专利

JP2003102410A MOLDED BOILED RICE AND METHOD FOR PRODUCING THE SAME 审中-公开
公开(公告)号：JP2003102410A
公开(公告)日：2003-04-08
申请号：JP2001301348
申请日：2001-09-28
申请人： HOUSE FOODS CORP
发明人： MASUYAMA CHIE , HAYAMIZU RYOICHI , HAMANO TAKUYA
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide molded rice having soft palate feeling and appearance and conveniently eatable with feeling of snack, and to provide a method for producing the rice. SOLUTION: This molded boiled rice is composed of boiled rice grains and has a void ratio of 5-30 vol.%. The method for producing the boiled rice comprises filling rice and water for boiling in a packaging container and sealing the packaging container so as to give a head space thereto followed by heating the resultant product, thus boiling and molding are done in the packaging container.

7. 发明专利

JPH08198235A SYNTHETIC RESIN CONTAINER 失效
公开(公告)号：JPH08198235A
公开(公告)日：1996-08-06
申请号：JP1436795
申请日：1995-01-31
申请人： HOUSE FOODS CORP
发明人： MIZUGUCHI TAKESHI , HIRANO YOSHITAKA , HAYAMIZU RYOICHI , OOTSUKA ATSUHIRO , KATO KUMIKO
IPC分类号： B65D81/34 , B65D1/26
摘要： PURPOSE: To pour ingredients onto rice or the like in an orderly state and reduce a residual amount of ingredients or seasoning by a method wherein an inner surface of a container is made of a synthetic resin layer containing silicone oil, and a cylindrical surface part having a horizontal axis is continuously formed from a flat bottom surface to an upper end of a container. CONSTITUTION: A container 1 for containing ingredients is opened at an upper part and is to be incorporated on a bowl container containing frozen rice or the like. The container 1 is composed of a synthetic resin inner layer containing silicone oil and a synthetic resin outer layer provided on the outer surface thereof. A side wall part 22 is composed of a cylindrical surface part 24 having a horizontal axis and being continuously formed from a flat bottom surface 20 to the upper end and a spherical surface part 26. The flat surface part 20, the cylindrical surface part 24, and the spherical surface part 26 are gently connected to each other. The size of the cylindrical surface part 24 is limited within the range of an angle of 30 to 60 degrees at the flat bottom part 20. In this manner, a corner part does not exist in the container, and there is little possibility that ingredient or seasoning may remain. Cooked hot ingredients can be poured onto rice or the like in an orderly state as arranged first.

8. 发明专利

JPH11332506A SEASONING FOR MICROWAVE OVEN COOKING 失效
公开(公告)号：JPH11332506A
公开(公告)日：1999-12-07
申请号：JP14103198
申请日：1998-05-22
申请人： HOUSE FOODS CORP
发明人： NAKANAGA RYUSUKE , KONISHI CHIHARU , MARIYAMA AKIKO , HAYAMIZU RYOICHI
IPC分类号： A23L1/0522 , A23L13/00 , A23L27/21 , A23L27/40 , A23L27/50 , A23L29/20 , A23L1/227 , A23L1/237 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To provide a seasoning for microwave cooking, capable of preventing the defects of the microwave cooking, namely the separation of water from a material such as meat or fish and the release of gravy, etc., and capable of thereby maintaining the soft texture and original good taste of the material by adding the seasoning to the material and subsequently cooking the material by the use of a microwave oven. SOLUTION: This seasoning for microwave oven cooking comprises a processed starch, salt and an amino acid or powder soy containing the salt and the amino acid. The seasoning for microwave oven cooking may comprise salt and an amino acid or powder soy containing the salt and the amino acid, a processed starch, and a starch and/or a grain, and further a thermally coagulating gelling agent. The seasoning can impart the same brown appearance as that of a conventional thermally cooked food such as fried bean curd. The powder seasoning can uniformly, simply and rapidly be sprinkled on each of materials and does not adhere to cooking tools, etc. Thereby, cooking works ranging the sprinkling of the powder seasoning on a material with a hand to the heating of the material with a microwave oven can be smoothened and simplified.

9. 发明专利

JP2002142705A METHOD FOR PRODUCING GRATED VEGETABLE AND FOOD CONTAINING GRATED VEGETABLE 失效
公开(公告)号：JP2002142705A
公开(公告)日：2002-05-21
申请号：JP2000345382
申请日：2000-11-13
申请人： HOUSE FOODS CORP
发明人： HAYAMIZU RYOICHI , HATTORI KAZUHIRO
IPC分类号： A23L19/00 , A23L27/60 , A23L1/212 , A23L1/24
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a grated vegetable such as Japanese radish, horseradish and apple having voluminous appearance compared with conventional grated vegetable and provide a food such as liquid seasoning and drink containing a grated vegetable obtained by the above method. SOLUTION: The objective grated vegetable is produced by heat-treating an edible vegetable suitable for grating and grinding the heat-treated vegetable.

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