The texture of the boiled rice foods does not deteriorate when returned to ... Soybean polysaccharides are believed to contribute to an increase of water absorbed ...

... fat composition, method for producing food using oil-and-fat composition, and method for improving flavor of food. JP7334410B2 * 2018-12-25 2023-08-29 味の素 ...

... weight to raw rice before cooking rice. 【0011】クエン酸は一般にリンゴ ... rice-cooking method for improving taste of old rice using the modifier.

... weight of rice become lowered, which means swelling of the rice has increased. ... US5194277A 1993-03-16 Process for preparing low fat potato chips and shoestring ...

Calcium chloride provides the further benefit of serving as a desiccant to deter loss of moisture from rice grains and thus reduce weight loss of the rice ...

... boil rice on an industrial scale to improve the properties of the rice. ... weight based on the wet weight of the rice. Advantageously, after the pressure ...

The lightness (L) value of rice flour, which did not contain bamboo shoot powder, was the highest at 90.55 and the darkness was increased as ...

Brown rice powder of the present invention 40 to 55 parts by weight, boiled ... boiled onion pulverization increases, so that it does not break easily.

99-83) ABSTRACT OF THE DISCLOSURE Substantially dry rice mixed with water to increase the surface moisture thereof from about to by Weight, a substantially dry ...

... improve from pot, break away from and make rice grain loose improve effect. ... Zero: the grain of rice that bubble rises does not almost have, and feels ...

(2) boiling rice: add rice material dry weight 0.1% betaine or 0.05% betaine ... increase storage or the adhesive starch retrogradation inhibitor of fresh-keeping ...

at which the water does not boil. However, the final temperature in the ... The weight in the rice-cooking pot at the end of the first heating step ...

Weight%, 0.5-1.0 weight% of salt, and 10-40 ... JPH07274865A 1995-10-24 Quality improver of boiled rice and method for improving quality of boiled rice.

The present invention provides a method of producing parboiled rice that does not require a process for increasing the moisture content of the raw material ...

... weight with respect to 100 parts by weight of raw rice during cooking. Add ... rice or old and old rice that does not match Japanese tastes. , And can ...

PURPOSE:In boiling polished rice, to improve the quality of low-quality rice or old rice in the preparation of boiled rice, by using an enzyme such as ...

Alternatively, rice may become cooked by steaming. Parboiled rice will typically absorb from 65 to 75 weight percent water during cooking. Water is taken up ...

Prepare a kind of rice Flavor flavored milk that does not contain boiled fragrant rice ... weight portion, fragrant rice juice 10-15 weight portion ...

Particularly, rice starch is advantageous in that it does not affect main characteristics of ice cream, such as a chewing taste or soft texture of ice cream.

... weight of rice bran oil, 0.35 to 0.55 percent by weight of water ... Boiling: the quality-improving agent solution that rice material after will ...