20240016192. COOKED RICE IMPROVER AND METHOD OF PRODUCING COOKED RICE simplified abstract (KEWPIE CORPORATION)
Contents
COOKED RICE IMPROVER AND METHOD OF PRODUCING COOKED RICE
Organization Name
Inventor(s)
Hideaki Kobayashi of Tokyo (JP)
Wataru Urushibata of Tokyo (JP)
COOKED RICE IMPROVER AND METHOD OF PRODUCING COOKED RICE - A simplified explanation of the abstract
This abstract first appeared for US patent application 20240016192 titled 'COOKED RICE IMPROVER AND METHOD OF PRODUCING COOKED RICE
Simplified Explanation
The abstract describes a cooked rice improver that enhances the emulsification of fat and oil when added to cooked rice. This improver improves the release of cooked rice, reduces breakage of rice grains, and enhances the graininess of rice. It also prevents the aging of cooked rice and improves its richness and flavor. The cooked rice improver contains fat and oil, an ionic surfactant, and a polyhydric alcohol. The fat and oil content in the improver ranges from 8% to 65% by mass. The positive difference between the L2 value (lightness value of the emulsion obtained by adding water to the improver) and the L1 value (lightness value of the improver) at 20°C indicates the effectiveness of the improver.
- The cooked rice improver enhances the emulsification of fat and oil in cooked rice.
- It improves the release of cooked rice and reduces breakage of rice grains.
- The graininess of rice is enhanced by using this improver.
- Aging of cooked rice is suppressed.
- The cooked rice obtained using this improver has improved richness and flavor.
Potential applications of this technology:
- Food industry: The cooked rice improver can be used in food processing companies that produce rice-based products, such as ready-to-eat meals, rice cakes, and sushi.
- Restaurants and catering services: The technology can be applied in commercial kitchens to improve the quality and texture of cooked rice dishes.
Problems solved by this technology:
- Difficulty in emulsifying fat and oil in cooked rice.
- Poor release of cooked rice from cooking utensils.
- Breakage of rice grains during cooking.
- Aging of cooked rice, leading to a decline in quality.
Benefits of this technology:
- Improved emulsification of fat and oil in cooked rice.
- Enhanced release of cooked rice.
- Reduced breakage of rice grains.
- Improved graininess of rice.
- Suppressed aging of cooked rice.
- Enhanced richness and flavor of cooked rice.
Original Abstract Submitted
a cooked rice improver, which allows fat and oil to be easily emulsified immediately after being added, is excellent in the effect of releasing cooked rice, reduces breakage of rice grains and makes the graininess of rice excellent, suppresses aging of cooked rice, and allows cooked rice with improved richness and excellent flavor to be obtained. the cooked rice improver contains fat and oil, an ionic surfactant, and a polyhydric alcohol, wherein a content of the fat and oil is 8% by mass or more and 65% by mass or less with respect to a total amount of the cooked rice improver, and a difference of l2 value−l1 value calculated at 20� c. according to the following definition is positive: l1 value: lightness value of cooked rice improver; l2 value: lightness value of emulsion obtained by adding 100 times by mass of fresh water to the cooked rice improver.
