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JPS5581558A - Rice cooking - Google Patents

Rice cooking

Info

Publication number
JPS5581558A
JPS5581558A JP15456478A JP15456478A JPS5581558A JP S5581558 A JPS5581558 A JP S5581558A JP 15456478 A JP15456478 A JP 15456478A JP 15456478 A JP15456478 A JP 15456478A JP S5581558 A JPS5581558 A JP S5581558A
Authority
JP
Japan
Prior art keywords
rice
hot water
water
pressure
immersed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP15456478A
Other languages
Japanese (ja)
Inventor
Takeji Kawahara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP15456478A priority Critical patent/JPS5581558A/en
Publication of JPS5581558A publication Critical patent/JPS5581558A/en
Pending legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To obtain cooked rice for sushi which has been difficult to prepare technically, and to eliminate the steps of adjusting the amount of water and steaming, by immersing rice in high-pressure hot water for a sufficiently long time.
CONSTITUTION: Rice, e.g. unpolished, polished, old, new, foreign, homegrown, nonglutinous, or glutinous rice, is immersed in hot water at a high temperature, e.g. 110°C or above, preferably 120°C or above, under pressure for a time sufficient for gelatinization of starch with absorbed water, and boiled at least once while releasing the pressure slowly. The cooked rice is separated from the hot water, put into a container, and aged. The supply of high-temperature water to the immersed rice for preventing the temperature drop of the hot water during releasing pressure eliminates the aging step described above.
COPYRIGHT: (C)1980,JPO&Japio
JP15456478A 1978-12-11 1978-12-11 Rice cooking Pending JPS5581558A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15456478A JPS5581558A (en) 1978-12-11 1978-12-11 Rice cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15456478A JPS5581558A (en) 1978-12-11 1978-12-11 Rice cooking

Publications (1)

Publication Number Publication Date
JPS5581558A true JPS5581558A (en) 1980-06-19

Family

ID=15586990

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15456478A Pending JPS5581558A (en) 1978-12-11 1978-12-11 Rice cooking

Country Status (1)

Country Link
JP (1) JPS5581558A (en)

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