Title:
METHOD OF PRODUCING PRESSURIZED RICE AND CONTAINER FOR COOKING THE SAME
Document Type and Number:
WIPO Patent Application WO/1991/002464
Kind Code:
A1
Abstract:
A method of producing pressurized rice characterized in that washed and polished rice is put into a solution in a pressurizing chamber as such or after being put into a sealed container, and a high pressure is applied to the pressurizing chamber for a suitable time. The present invention provides also a container for cooking the pressurized rice in a microwave oven. The container is constituted of a container body, a cover for the container body and a partition housed inside the container body, wherein the partition has a large number of steam passages and is disposed inside the container body in such a manner as to divide the inside of the container body into an upper portion for storing the pressurized rice and a lower portion for storing steaming water. Thus the pressurized rice can be obtained easily and cooked to a state suitable for eating by heating it for a short period without losing much the taste and nutrients. The use of this container serves cook and steam rice effectively by heating in a microwave oven and a satisfactory cooking state can be obtained within an extremely short period.
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Inventors:
HAYASHI RIKIMARU (JP)
Application Number:
PCT/JP1990/000576
Publication Date:
March 07, 1991
Filing Date:
May 01, 1990
Export Citation:
Assignee:
INOUE TADASHI (JP)
International Classes:
A23L5/10; A23L7/10; A23L7/196; A47J27/088; (IPC1-7): A23L1/10
Foreign References:
| JPS6413955A | 1989-01-18 | |||
| JPS5672655A | 1981-06-16 |
Other References:
FOODS AND THEIR DEVELOPMENTS, No. 12, Vol. 23, 1988, "Process.Reservation.Sterilization of Foods With Use of a High Pressure - Present Status and View", (Author: RIKIMARU HAYASHI), pages 40-45.
FOOD PROCESSING MACHINERY, No. 2, Vol. 25, 1988, "Use of a High Pressure in Food Industry", (Author: RIKIMARU HAYASHI), pages 53-59.
STARCH SCIENCE, No. 3, Vol. 34, 1987, (Authors: RIKIMARU HAYASHI et al.), "Use of Phenomena Under a High Pressure in Food Processing (4): Digestion of Amylase in a High Pressure Treated Starch", page 261.
CHEMISTRY AND ORGANISMS, No. 11, Vol. 25, 1987, (Author: RIKIMARU HAYASHI), "Seeking for Possibility of Use of a High Pressure in the Food Processing Field - Various Uses for Cooking, Processing, Reservation, etc. Likewise Heat", p.703-705.
FOOD PROCESSING MACHINERY, No. 2, Vol. 25, 1988, "Use of a High Pressure in Food Industry", (Author: RIKIMARU HAYASHI), pages 53-59.
STARCH SCIENCE, No. 3, Vol. 34, 1987, (Authors: RIKIMARU HAYASHI et al.), "Use of Phenomena Under a High Pressure in Food Processing (4): Digestion of Amylase in a High Pressure Treated Starch", page 261.
CHEMISTRY AND ORGANISMS, No. 11, Vol. 25, 1987, (Author: RIKIMARU HAYASHI), "Seeking for Possibility of Use of a High Pressure in the Food Processing Field - Various Uses for Cooking, Processing, Reservation, etc. Likewise Heat", p.703-705.
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