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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

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

3. 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

4. 发明专利

JPH09187232A TWO-LAYER JELLY FOR EATING BY HEATING FOR DELICATESSEN 失效
公开(公告)号：JPH09187232A
公开(公告)日：1997-07-22
申请号：JP382896
申请日：1996-01-12
申请人： HOUSE FOODS CORP
发明人： IZAWA SHINICHI , UEDA KYOKO
IPC分类号： A23L29/20 , A23L21/10 , A23L1/06 , A23L1/05
摘要： PROBLEM TO BE SOLVED: To obtain a two-layer jelly for delicatessen having excellent palate feeling that comprises an upper gel layer composed of kappa carrageenan, etc., and xanthane gum, and a lower gel layer composed of gelan gum, and can be eaten by melting the upper layer completely at a temperature suitable for eating so as to cover the lower layer. SOLUTION: This two-layer jelly for delicatessen comprises an upper gel layer (A) composed of (i) preferably 0.6-1.2wt.% (based on the upper gel layer) of kappa-carrageenan and/or iota-carrageenan, and (ii) xanthane gum at a weight ratio (i)/(ii) of (3/1)-(6/1), and a lower layer (B) composed of gelan gum. The volume ratio of the upper to lower layers is preferably 1/4-1/10.

5. 发明专利

JPH11196770A SNACK FOOD 失效
公开(公告)号：JPH11196770A
公开(公告)日：1999-07-27
申请号：JP855098
申请日：1998-01-20
申请人： HOUSE FOODS CORP
发明人： NAKAGAWA NOBUHIDE , UEDA KYOKO
IPC分类号： A23G3/00 , A23G3/34 , A23L19/18 , A23L1/217
摘要： PROBLEM TO BE SOLVED: To prepare a snack food resistant to the occurrence of braking, having suitable chewiness and crispy palatability, and useful as a pub snack or the like by making each line part and the outer peripheral part have curved lines recessed toward one side. SOLUTION: This snack food has plural line parts 1, plural line parts 2 crossing the line parts 1 and outer peripheral parts, in which each of the line parts 1 and 2 and the outer peripheral parts have curved lines which are recessed toward one side. Preferably in the snack food that radius of curvature of the curved line formed on each of the line parts 1.2 is 5-40 mm, and the diameter of each of the line parts 1.2 is 2-8 mm. Further, this snack food is produced by swelling a raw material mixture consisting of 75-95 pts.wt. of a starchy material, 0.5-10 pts.wt. of a protein material and 0.5-10 wt.% of a fat and oil, and having a water content of 8-20 pts.wt. using an extruder.

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