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1. 发明授权

US5316783A Parboiled rice product and method of making same 失效
标题翻译：蒸煮米制品及其制作方法
公开(公告)号：US5316783A
公开(公告)日：1994-05-31
申请号：US979809
申请日：1992-11-20
申请人： Cynthia P. Kratochvil , Yah Hwa E. Lin , Thomas J. Novak
发明人： Cynthia P. Kratochvil , Yah Hwa E. Lin , Thomas J. Novak
IPC分类号： A23L7/196 , A23L1/182
CPC分类号： A23L7/196
摘要： Parboiled rice having the beneficial properties of parboiled rice, such as intact grain structure and texture, and having improved color vis-a-vis a typical parboiled rice, and further in the case of a brown rice starting material being substantially without the characteristic parboiled flavor and color, and methods of making same.
摘要翻译：具有煮熟米饭的有益性质的蒸煮米，例如完整的谷粒结构和质地，并且相对于典型的经煮沸的米饭而言具有改进的颜色，并且在糙米起始材料基本上没有特征的沸腾味道的情况下颜色和制作方法。

2. 发明授权

US06416802B1 Method of making quick cooking and instant rice 有权
标题翻译：快速烹饪和即食饭的方法
公开(公告)号：US06416802B1
公开(公告)日：2002-07-09
申请号：US09322657
申请日：1999-05-28
申请人： Yah Hwa E. Lin , Luc Jacops
发明人： Yah Hwa E. Lin , Luc Jacops
IPC分类号： A23L1182
CPC分类号： A23L7/196
摘要： The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferably by wet milling the rice to remove the bran, followed by drying. The wet milling results in a product with quick cooking properties, superior cook yield and eating properties. The mechanically manipulated wet rice can also be instantized after the wet flexing step to produce an instant rice. Accordingly, the invention provides quick cooking and instant rices obtainable by the claimed processes.
摘要翻译：本发明提供了一种具有自然外观和口感平滑的快煮米饭的制备方法。稻米是通过以大于17％至32％（重量）的水分含量机械操作湿稻而制备的，优选通过湿磨米除去麸皮，然后干燥。湿研磨产生具有快速烹饪性能，优异的煮制产量和进食性能的产品。机械操作的湿糯米也可以在湿弯曲步骤之后实现，以产生即食米。因此，本发明提供了可由所要求保护的方法获得的快速烹饪和即时通道。

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