Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1992-09-08
1995-04-11
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426507, A23B 900
Patent
active
054056357
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INDUSTRIAL APPLICATION
The present invention relates to a method of preparing pressure-treated rice and containers for cooking the rice in a microwave oven.
PRIOR ART AND PROBLEMS INVOLVED
When to be eaten, rice must usually be treated by the following steps.
Rice is washed in the washing step a., and water is allowed to fully penetrate into the rice in the steeping step b. These steps require about one hour. The boiling step c. and the step d. of allowing the rice to stand as boiled require about 50 minutes. Thus, the entire process takes about 1 hour and 50 minutes.
Accordingly, the cooking process requires much labor and time before eating and is cumbersome especially to unmarried persons. Rice could be cooked in a shortened period of time by omitting the step b. of steeping and the step d. of standing, but this is usually undesirable since the rice would then taste very poor.
To ensure savings in labor and time for cooking rice, rice is retorted or otherwise processed and prepared as enclosed, for example, in pouches. More specifically, rice is cooked by the steps a. to d. and enclosed in packets in units of one to several meals. When purchased and heated again in a household microwave oven, the processed rice is ready for eating. The rice can therefore be cooked with reduced labor in a shortened period of time. However such processed food is preserved after having been heated and needs to be heated again for eating. This not only results in a greatly impaired taste but also seriously breaks down nutrients such as vitamins and calcium.
SUMMARY OF THE INVENTION
An object of the present invention is to overcome these problems of the prior art and to provide a method of preparing rice which is eatable with reduced labor and time and which is so treated as not to impair the taste, flavor and nutrients, the invention further providing utensils needed for the preparation.
To fulfill the above object, the present invention provides a method of preparing pressure-treated rice characterized by placing washed polished rice into water within a pressure chamber and applying a high pressure to the pressure chamber for a suitable period of time.
The present invention further provides a method of preparing pressure-treated rice characterized by placing washed polished rice into an enclosing container along with a suitable amount of water and hermetically sealing off the container with air removed from its interior, immersing the container into a liquid, and applying a high pressure to the liquid for a suitable period of time to subject the container in the liquid to the pressure uniformly from outside.
The present invention also provides a container for cooking pressure-treated rice in a microwave oven characterized in that the cooking container comprises a container body, a closure for the container body, and a partition provided inside the container body, the partition having a multiplicity of steam ports and being disposed in the interior of the container body for dividing the interior into an upper portion for accommodating the rice therein and a lower portion for accommodating therein water for steaming the rice.
In the method of the present invention for preparing pressure-treated rice, washed polished rice is placed into water within a pressure chamber, which is then subjected to a high pressure for a suitable period of time, or washed polished rice and a suitable amount of water are placed into an enclosing container, which is then hermetically sealed off with air removed from inside the container and immersed in a liquid, followed by application of a high pressure to the liquid for a suitable period of time, so that the high pressure applied for the suitable period of time denatures the polished rice as a characteristic effect of the high pressure. (Denaturation under high pressure is described in detail in "High Pressure Use in Food," published by San-Ei Shuppan Co., on Jul. 15, 1989.) The denaturation breaks down the three-dimensional molecular structure of raw starch, rendering the starch
REFERENCES:
patent: 4952416 (1990-08-01), Abraham et al.
Foods and Their Developments, No. 12, vol. 23, 1988, "Process Reservation Sterilization of Foods with Use of a High Pressure-Present Status and View", Rikimaru Hayashi, pp. 40-45.
Food Processing Machinery, No. 2, vol. 25, 1988, "Use of a High Pressure in Food Industry", Rikimaru Hayashi, pp. 53-59.
Starch Science, No. 3, vol. 34, 1987, "Use of Phenomena under a High Pressure in Food Processing (4): Digestion of Amylase in a High Pressure Treated Starch", Hayashi et al., p. 261.
Chemistry and Organisms, No. 11, vol. 25, 1987, "Seeking for Possibility of Use of a High Pressure in the Food Processing Field--Various Uses for Cooking, Processing, Reservation, etc, likewise Heat".
Hayashi et al., "Application of High Pressure to Food Processing: . . . ", Agric. Biol. Chem., 53(11), 2935-2939, 1989.
Okamoto et al., "Application of High Pressure to Food Processing: . . . " Agric. Biol. Chem. 54(1), 183-189, 1990.
Hayashi, "Application of High Pressure to Food Processing and Preservation: . . . ", Engineering and Food, vol. 2, pp. 815-826, 1989.
Hayashi et al., "Increased Amylase Digestibility of Pressure--Treated Starch", Agric. Biol. Chem., 53(9), 2543-2544, 1989.
Inoue Tadashi
Yeung George
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