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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

JP2008220215A Neutral protein-containing composition preventing protein from aggregating, and method for producing the same 有权
标题翻译：含有蛋白质的中性蛋白质组合物从聚集中分离蛋白质及其生产方法
公开(公告)号：JP2008220215A
公开(公告)日：2008-09-25
申请号：JP2007060570
申请日：2007-03-09
申请人： House Foods Corp , ハウス食品株式会社
发明人： IWAHATA KATSUYUKI , HIRAYAMA YOSHITAKE , KISHI TAKANORI , TAOKA KOICHI
IPC分类号： A23C9/152
摘要： PROBLEM TO BE SOLVED: To provide a neutral protein-containing composition free from producing aggregate even if mixing a raw material containing Ca and/or Mg and providing heat sterilization at ≥100°C, and excellent in palate feeling and flavor, and to provide a method for producing the protein-containing composition. SOLUTION: This composition having pH in a neutral area contains either Ca or Mg, or both of them, and protein and is heat sterilized. Furthermore, the composition contains pectin with a low methyl esterification degree to prevent aggregate of protein, and contains no other additive for aggregate prevention. The method for producing the neutral protein-containing composition which prevents protein from aggregating, includes mixing a raw material which contains Ca or Mg, or both of them and a protein-containing raw material with pectin with a low methyl esterification degree, heat-sterilizing the mixture thus obtained at ≥100°C, aseptically filling or hot packing the mixture thus obtained after heat sterilizing. Alternatively, the method for producing the neutral protein-containing composition which prevents protein from aggregating, includes mixing a raw material which contains Ca or Mg, or both of them and a protein-containing raw material with pectin with a low methyl esterification degree, and filling and sealing the mixture thus obtained in a container followed by heat-sterilizing. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：为了提供一种不含生成骨料的中性蛋白质组合物，即使混合含有Ca和/或Mg的原料，并且在≥100℃下进行加热灭菌，并且具有优异的口感和风味，并提供生产含蛋白质的组合物的方法。解决方案：这种在中性区域中具有pH的组合物含有Ca或Mg，或两者均含有蛋白质并被热灭菌。此外，该组合物含有低甲基酯化度的果胶，以防止蛋白质聚集，并且不含其他添加剂以防止聚集。含有中和蛋白质的组合物的制造方法，其特征在于，防止蛋白质聚集，包括将含有Ca或Mg的原料，或其两者与含蛋白质的原料混合，低甲基酯化度的果胶，热灭菌在≥100℃下得到的混合物，在热灭菌后无菌地填充或热包装所得到的混合物。另外，防止蛋白质聚集的含中性蛋白质的组合物的制造方法包括将含有Ca或Mg的原料，或其二者与含蛋白质的原料混合，低甲基酯化度的果胶，以及将由此获得的混合物填充并密封在容器中，随后进行热灭菌。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JP2011239753A Method of producing cooked rice in container 有权
标题翻译：在集装箱中生产烹饪米的方法
公开(公告)号：JP2011239753A
公开(公告)日：2011-12-01
申请号：JP2010117247
申请日：2010-05-21
申请人： House Foods Corp , ハウス食品株式会社
发明人： TAOKA KOICHI , KITAGAWA YASUHIRO
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To produce a method of producing cooked rice which makes little difference in textures of cooked rice grains at the upper part and the lower part inside a container or pouch, and has excellent textures in the method of producing the cooked rice for cooking or sterilizing in an air-contained state in a container.SOLUTION: The method of producing the cooked rice seals the container in the air-contained state, and cooks and sterilizes with heat in the air-contained state after putting the rice and cooking water in the container. In the method of producing the cooked rice in a seasoning container, the cooking water includes insoluble and water-retentive food material whose specific gravity is determined to be 1.3 or less, water and dextrine.
摘要翻译：待解决的问题：为了制造在容器或小袋内部的上部和下部的米饭纹理几乎没有差别的米饭的制造方法，并且在制造方法中具有优异的织构用于在容器中以含气状态烹饪或灭菌的米饭。解决方案：制造米饭的方法将容器密封在空气容纳状态，并且在将米饭和烹饪水放入容器之后，在空气容纳状态下通过加热烹调和消毒。在调味容器中制作米饭的方法中，烹调水包含比重为1.3以下的不溶性和保水性食品，水和糊精。版权所有（C）2012，JPO＆INPIT

4. 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

5. 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

6. 发明专利

JP2004057030A Packaged cereal, and method for producing the cereal 有权
公开(公告)号：JP2004057030A
公开(公告)日：2004-02-26
申请号：JP2002216899
申请日：2002-07-25
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , UEDA KYOKO , TAOKA KOICHI , AOKI MIYO
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide a packaged cereal having no peculiar steamed smell emitted when cooking a mixture of rice and cereal together, enhancing the taste and the sense of existence of the cereal when cooked as a mixture with rice, enabling a user to readily cook cereal-containing cooked rice according to quantity needed, and easily usable in good handling properties for home use. SOLUTION: The packaged cereal is mixed with or sprinkled on cooked rice which is separately cooked, and is made by packaging at least one kind of cereal into a package. The cereal is such as to be cooked into an eatable and specific-moistened condition, and contains 30-70 wt.% of moisture content. COPYRIGHT: (C)2004,JPO

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