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1. 发明授权

US06534109B1 Instant rice nectar 失效
标题翻译：即食米花蜜
公开(公告)号：US06534109B1
公开(公告)日：2003-03-18
申请号：US08933166
申请日：1997-09-18
申请人： Jung-Man Kim , Bong-Jae Lee , Joung-Yeoul Lee , Sang-Hwan Han , Kwang-Ho Lee
发明人： Jung-Man Kim , Bong-Jae Lee , Joung-Yeoul Lee , Sang-Hwan Han , Kwang-Ho Lee
IPC分类号： A23L1105
CPC分类号： A23L2/38 , A23L2/56 , A23L7/107 , A23L7/25
摘要： The present invention relates to an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding amylase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches a Brix level of 32 to 68; steeping nonglutinous rice in water and boiling to form nectaring rice, adding 1 to 3 times by weight of water and amylase to the nectaring rice, and saccharifying; diluting said malt extract with water and adding the saccharified nectaring rice to the diluted malt extract, and filling up a container with rice nectar thus produced and sealing; and, putting said container filled with the rice nectar in a retort chamber and sterilizing.
摘要翻译：本发明涉及长时间保存的即食米花蜜。本发明的即时米花蜜通过以下步骤制备，该方法包括以下步骤：在搅拌下加入麦芽，过滤得到麦芽提取物，向麦芽提取物中加入淀粉酶，糖化，加热和冷却，过滤并加糖滤液使总糖含量达到32〜68的白利糖度水平; 在水中浸泡不匀，煮沸形成米饭，加入1〜3倍重量的水和淀粉酶加入米饭中，糖化; 用水稀释麦芽提取物，并将糖化的米饭加入到稀释的麦芽提取物中，并填充由此产生和密封的水稻花蜜的容器; 并将所述容器装满米饭花蜜放入蒸煮室并进行灭菌。

2. 发明授权

US5804232A Process for preparing an instant rice nectar 失效
标题翻译：制备即食米花蜜的方法
公开(公告)号：US5804232A
公开(公告)日：1998-09-08
申请号：US536220
申请日：1995-09-29
申请人： Jung-Man Kim , Bong-Jae Lee , Joung-Yeoul Lee , Sang-Hwan Han , Kwang-Ho Lee
发明人： Jung-Man Kim , Bong-Jae Lee , Joung-Yeoul Lee , Sang-Hwan Han , Kwang-Ho Lee
IPC分类号： A23L2/38 , A23L2/56 , A23L7/104 , A23L7/25 , A23L1/105 , A23L1/186
CPC分类号： A23L2/38 , A23L2/56 , A23L7/107 , A23L7/25
摘要： The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing. The present invention provides a novel process for preparing an instant rice nectar in a massive manner, in which the process is greatly simplified by raising the efficiency of saccharifying malt extract and nectaring rice. The instant rice nectar of the invention can be preserved for a long time, while maintaining its own delicious taste and characteristic flavor.
摘要翻译：本发明涉及一种可以长时间保存的即食米花蜜的制备方法。本发明的即时米花蜜通过包括以下步骤的方法制备：在搅拌下加入麦芽，过滤得到麦芽提取物，向麦芽提取物中加入淀粉水解酶，糖化，加热和冷却，过滤并加入糖使滤液中的总糖含量达到Brix 32至68; 在水中煮沸，煮沸，加水1〜3倍，淀粉水解酶加入到所得的米饭中，糖化; 用水糖化米饭将麦芽提取物稀释至所得混合物，并用如此生产和密封的水稻花蜜填充容器; 将装有米花蜜的容器放入蒸煮室中并进行灭菌。本发明提供了一种大规模制备即食米花蜜的新方法，其中通过提高糖化麦芽提取物和水稻的效率大大简化了该方法。本发明的即时米花蜜可以长时间保存，同时保持其自己的美味和特征风味。

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