JPH03130044A - Production of instant dried rice - Google Patents
Production of instant dried riceInfo
- Publication number
- JPH03130044A JPH03130044A JP1268424A JP26842489A JPH03130044A JP H03130044 A JPH03130044 A JP H03130044A JP 1268424 A JP1268424 A JP 1268424A JP 26842489 A JP26842489 A JP 26842489A JP H03130044 A JPH03130044 A JP H03130044A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- pressure
- heat
- water
- cooking
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 101
- 235000009566 rice Nutrition 0.000 title claims abstract description 101
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 100
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 238000007796 conventional method Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 24
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 14
- 238000010025 steaming Methods 0.000 abstract description 10
- 239000001569 carbon dioxide Substances 0.000 abstract description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、家庭用、産業用のインスタント食品の原料と
して好適な即席乾燥米の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing instant dried rice suitable as a raw material for instant foods for home and industrial use.
例えば通常の米飯は、精白米を水洗し、２０〜３０分間
浸水した後、２０〜３０分間炊飯等の加熱処理を行い、
更に、蒸らすことにより製造されるが、良好な米飯を得
るには、このように約１時間以上の調理時間が必要であ
るため、数分で調理可能な即席乾燥米が求められている
。For example, regular cooked rice is prepared by washing polished rice, soaking it in water for 20 to 30 minutes, and then subjecting it to heat treatment such as cooking for 20 to 30 minutes.
Furthermore, although it is produced by steaming, it requires a cooking time of about one hour or more to obtain good cooked rice, so there is a need for instant dried rice that can be cooked in a few minutes.
このような要望に対し、精白米を蒸煮した後、乾燥処理
したα化米、精白米を高温高圧の水蒸気で処理した後、
常温常圧下に放出して膨化、乾燥処理したパフドライス
等の製品が市販されているがいずれも食味、外観または
食感において不満足なものであった。In response to these demands, after steaming and drying polished rice, gelatinized rice, and after treating polished rice with high-temperature, high-pressure steam,
Products such as puffed rice that are discharged at room temperature and pressure, expanded, and dried are commercially available, but all of them are unsatisfactory in terms of taste, appearance, and texture.
そこで本出願人は、先に、水分調整した精白米を高圧ガ
ス中で加熱処理した後常温常圧状態に戻して多孔質米と
し、次いで、乾燥処理する方法を提案した。（特願昭６
３−１２９５４２）この方法によって製造した即席乾燥
米は、多孔質であるため吸水性が良く、水を加えれば急
速に吸収し、この後、電子レンジ等で加熱処理すれば、
従来より食味、外観、食感等が著しく改善された米飯を
短時間で得ることができる。Therefore, the present applicant first proposed a method in which polished rice, whose moisture content has been adjusted, is heat-treated in high-pressure gas and then returned to a normal temperature and pressure state to form porous rice, and then dried. (Tokugan Sho 6
3-129542) The instant dried rice produced by this method has good water absorption because it is porous, and if water is added, it will rapidly absorb it, and if it is then heated in a microwave oven etc.
It is possible to obtain cooked rice in a short time with significantly improved taste, appearance, texture, etc. compared to conventional rice.
しかし、この提案方法により製造した即席乾燥米は乾燥
によって強度が低下するため、移動時の振動等によって
破砕することがあった。また、この即席乾燥米を調理し
て得られる米飯は粘りや強度が弱く、通常の米飯より食
感がやや劣る不都合があった。However, the strength of the instant dried rice produced by this proposed method decreases due to drying, so it may break due to vibrations during transportation. In addition, the cooked rice obtained by cooking this instant dried rice has low stickiness and strength, and has a disadvantage that the texture is slightly inferior to that of ordinary cooked rice.
本発明の即席乾燥米の製造方法はこのような不都合を解
決することを目的とする。The instant dry rice production method of the present invention aims to solve these disadvantages.
前記目的を達成するため、本発明者等は前記提案方法を
改善すべく種々考究した結果、水分調整後の精白米を直
ちに高圧ガス中で加熱処理するのではなく、この加熱処
理に先だって、予め精白米を常法により加熱処理すると
、乾燥時の強度を高めると共に、復元調理後に弾力性が
増し、食味、外観の良好さを維持したまま食感を向上で
きることを見い出した。In order to achieve the above object, the present inventors conducted various studies to improve the proposed method, and found that instead of immediately heat-treating the polished rice in high-pressure gas after adjusting the moisture content, the present inventors conducted a heat treatment in advance in advance of this heat treatment. It has been found that when polished rice is heat-treated by a conventional method, its strength during drying is increased, and its elasticity is increased after reconstitution, and the texture can be improved while maintaining good taste and appearance.
本発明に係る即席乾燥米の製造方法は上記知見に基づい
てなされたもので、精白米を常法により水洗し水分調整
した後、該精白米を常法により加熱処理し、次いで、高
圧ガス中で加熱処理した後、常温常圧状態に戻し、次い
で乾燥処理することを特徴とし、更に、前記常法による
加熱処理を９分炊き以前の程度とすることを特徴とする
。The method for producing instant dried rice according to the present invention was made based on the above knowledge, and after washing polished rice with water to adjust the water content by a conventional method, the polished rice is heat-treated by a conventional method, and then heated in a high pressure gas. After the heat treatment, the food is returned to a normal temperature and pressure state, and then a drying process is performed.Furthermore, the heat treatment by the above-mentioned conventional method is carried out to the same level as before cooking for 9 minutes.
前記精白米としては、生産地、種類、品質は限定されず
、例えば、国内産米あるいは外国産米で良く、軟質米、
硬質米でも良く、また、新米の外、古米、古古米等を通
常の米飯として搗精したものでも良い。また、これらの
米は通常梗米であるが、糀米でも良イ、または両者を併
用してもよい。The polished rice is not limited in production area, type or quality, and may be domestically produced rice or foreign produced rice, soft rice, soft rice, etc.
It may be hard rice, or it may be rice that has been milled from new rice, old rice, aged rice, etc. to make regular cooked rice. In addition, although these rices are usually strained rice, koji rice may also be used, or both may be used in combination.
次に精白米の水分調整は、精白米を水中に１〜２時間浸
漬するか、または、精白米に水を噴霧する等適宜の方法
によって、精白米中の水分を２０〜３０％程度に調節す
る。なお、水に界面活性剤、エタノール等を混合し、浸
透性を速めることもできる。Next, adjust the moisture content of the polished rice to about 20-30% by soaking the polished rice in water for 1 to 2 hours or by spraying water onto the polished rice. do. Incidentally, the permeability can also be increased by mixing a surfactant, ethanol, etc. with water.
次に、常法による加熱処理としては、前記水分調整後の
精白米に蒸煮、煮沸、炊飯等を行う。まず蒸煮は、精白
米を蒸し器、せいろ等の任意の容器に入れて高温蒸気に
数分間曝すことによって行うもので、−段蒸煮、二段蒸
煮、常圧蒸煮、加圧蒸煮のいずれでも良い。Next, as heat treatment by a conventional method, the polished rice after the moisture adjustment is subjected to steaming, boiling, cooking, etc. First, steaming is carried out by placing polished rice in an arbitrary container such as a steamer or steamer and exposing it to high-temperature steam for several minutes, and may be any one of -stage steaming, two-stage steaming, normal pressure steaming, and pressure steaming.
また、煮沸は過剰な熱水に精白米を投入する等の方法に
よって該精白米を加熱処理するもの、炊飯は当量の水を
入れた炊飯釜に精白米を投入して蓋をした後該炊飯釜を
外側から加熱する等、大気圧よりやや高い圧力状態で精
白米を加熱するものである。In addition, boiling involves heat-treating the polished rice by pouring it into excess hot water, and cooking involves pouring the polished rice into a rice cooker containing an equivalent amount of water, covering the lid, and then cooking the rice. Polished rice is heated at a pressure slightly higher than atmospheric pressure, such as by heating the pot from the outside.
これら蒸煮、煮沸、炊飯等の常法による加熱処理の程度
は、通常の米飯とする程度、望ましくは９分（ぶ）炊き
以前の適宜な不完全処理の程度とし、精白米の量、蒸気
の量、蒸気の温度、炊飯時の加熱温度等を適宜定めて実
施する。また、この加熱処理後の米は塊になり易いので
、処理後はほぐしておくのが望ましい。The degree of heat treatment by conventional methods such as steaming, boiling, and cooking should be to the extent that normal cooked rice is prepared, preferably to an appropriate degree of incomplete treatment before cooking for 9 minutes, and the amount of polished rice and steam The amount, steam temperature, heating temperature during rice cooking, etc. are appropriately determined and carried out. Furthermore, since the rice after this heat treatment tends to form lumps, it is desirable to loosen it after the treatment.
次に、高圧ガス中での加熱処理とは、前記常法による加
熱処理後の米を容器内に投入し、該容器内に高温状態の
高圧ガスを導入したり、または、任意の加熱手段で高温
状態とされた容器内に高圧ガスを導入して加圧、加熱処
理するもので、使用ガスとしては、二酸化炭素、窒素、
アルゴン、ヘリウムのほか空気等、食品加工に使用可能
な任意のガスを選択することができる。Next, heat treatment in high-pressure gas means to put the rice that has been heat-treated by the above-mentioned conventional method into a container and introduce high-temperature high-pressure gas into the container, or by using any heating means. High-pressure gas is introduced into a high-temperature container for pressurization and heat treatment.The gases used include carbon dioxide, nitrogen,
Any gas that can be used for food processing, such as argon, helium, or air, can be selected.
また、加圧圧力、加圧温度、加圧時間は相互に影響があ
るので、処理後の減圧による米の膨化および最終的に即
席乾燥米を調理した米飯の出来具合い等を考慮して適宜
実験的に定めることが好ましい。In addition, since the pressurization pressure, pressurization temperature, and pressurization time have an effect on each other, it is necessary to conduct experiments as appropriate, taking into consideration the swelling of the rice due to the reduced pressure after processing and the quality of the cooked rice that is finally cooked from the instant dried rice. It is preferable to set the
例えば、二酸化炭素を用いた場合は、本発明者らの知見
によると、圧力は５０〜５００ｂａｒ、処理温度は２０
〜１５０℃の範囲内で行うのが望ましく、好ましくは５
０〜１００℃とするのが更に望ましい。For example, when carbon dioxide is used, the pressure is 50 to 500 bar and the treatment temperature is 20 bar, according to the findings of the present inventors.
It is desirable to conduct the temperature within the range of ~150°C, preferably 5°C.
More preferably, the temperature is 0 to 100°C.
次に乾燥処理としては、熱風乾燥、真空乾燥。The next drying process is hot air drying and vacuum drying.
凍結乾燥等任意で良い。Any method such as freeze-drying may be used.
〔作 用〕
高圧ガス中での加熱処理に先だって水分調整後の精白米
に常法による加熱処理を行うと、該加熱処理後の米は適
度に糊化が進み、米粒組織の微細なヒビの部分が糊化に
よる接着効果によって強度を増し、これによって、高圧
ガス中での加熱処理にて多孔質米としたときの強度が向
上し、ひいては乾燥米としたときの強度も向上すると共
に、結果的に食感の向上をもたらすものと思われる。な
お、蒸煮、煮沸、炊飯によっても食味、外観等に劣化は
生じない。[Function] If the polished rice after moisture adjustment is heat-treated in a conventional manner prior to heat treatment in high-pressure gas, the rice after the heat treatment will be moderately gelatinized, and fine cracks in the rice grain structure will be removed. The adhesive effect of gelatinization increases the strength of the parts, which improves the strength when heated in high-pressure gas to make porous rice, which in turn improves the strength when dried rice is made. It is thought that this will improve the texture. Furthermore, the taste, appearance, etc. do not deteriorate even when steamed, boiled, or cooked.
そして特に、前記常法による加熱処理の程度を９分炊き
以前の不完全処理の程度とすると、加熱処理後の米をほ
ぐす際に、完全に炊き上った場合より容易に、かつ米に
何らの損傷を与えずにほぐすことができると共に、調理
したときの米飯に弾力が残りより、食感が向上する。In particular, if the degree of heat treatment by the above-mentioned conventional method is the degree of incomplete treatment before 9 minutes of cooking, when loosening the rice after heat treatment, it will be easier to loosen the rice than when it is completely cooked, and there will be no damage to the rice. The rice can be loosened without damaging it, and the texture of the rice is improved since it retains its elasticity when cooked.
まず、精白米２００ｇを水洗し、水温２５℃の水に２時
間水浸した後、十分に水切りを行って精白米を水分調整
した後、常圧下で３０分間蒸煮して蒸煮米を得た。この
蒸煮米を直ちに２５℃の冷風に接触させながら攪拌を行
って米粒をほぐした後、図に例示した耐圧容器１内に導
入した。First, 200 g of polished rice was washed with water, immersed in water at a temperature of 25° C. for 2 hours, thoroughly drained to adjust the moisture content of the polished rice, and then steamed for 30 minutes under normal pressure to obtain steamed rice. The steamed rice was immediately brought into contact with cold air at 25° C. and stirred to loosen the rice grains, and then introduced into the pressure container 1 illustrated in the figure.
この耐圧容器１には、二酸化炭素を充填したボンベ２が
ポンプ３、熱交換器４を介して連設しており、該ボンベ
２内の二酸化炭素はポンプ３で２００ ｂａｒの圧力に
昇圧された後、熱交換器４で５５℃に加熱されて耐圧容
器１内に圧入されるようになっている。なお、図中５．
６は圧力調整弁、７は圧力計、８はガス放出弁であり、
また、耐圧容器１の外周にはヒータ９が取り付けられて
いる。A cylinder 2 filled with carbon dioxide is connected to the pressure container 1 via a pump 3 and a heat exchanger 4, and the carbon dioxide in the cylinder 2 is pressurized to a pressure of 200 bar by the pump 3. Thereafter, it is heated to 55° C. by a heat exchanger 4 and then press-fitted into the pressure container 1. In addition, 5.
6 is a pressure regulating valve, 7 is a pressure gauge, 8 is a gas release valve,
Further, a heater 9 is attached to the outer periphery of the pressure container 1.
なお、加熱処理を効率的に行うため、所定の圧力、温度
を維持しながら二酸化炭素を耐圧容器１中を通過させて
も良いし、耐圧容器１内に攪拌手段を設けても良い。In order to perform the heat treatment efficiently, carbon dioxide may be passed through the pressure vessel 1 while maintaining a predetermined pressure and temperature, or a stirring means may be provided within the pressure vessel 1.
このように、蒸煮米を耐圧容器１内で圧力２００ｂａｒ
、温度５５℃で３０分間加熱加圧処理を行った後、ガス
放出弁８を開けて耐圧容器１内の二酸化炭素を放出した
後、耐圧容器１から米を取り出して水分が１０℃程度に
なるまで９０℃程度の熱風で乾燥を行った。これによっ
て約１９０ｇの乳白色の処理米、即ち目的とする即席乾
燥米を得た。In this way, the steamed rice is heated to a pressure of 200 bar in the pressure container 1.
After heating and pressurizing the rice at a temperature of 55°C for 30 minutes, the gas release valve 8 is opened to release the carbon dioxide in the pressure-resistant container 1, and the rice is taken out from the pressure-resistant container 1 until the moisture content reaches about 10°C. It was dried with hot air at about 90°C. As a result, about 190 g of milky-white treated rice, that is, the desired instant dry rice, was obtained.
この即席乾燥米の乾燥時の強度を前記光に出願した方法
と比較するため、両方法により得た即席乾燥米を容器内
に入れて振動実験したところ、先に出願した方法の即席
乾燥米では全体の３０℃程度が破砕されたときに、本発
明方法による即席乾燥米では３％程度となり商品価値が
大幅に向上していた。In order to compare the drying strength of this instant dried rice with the method applied to the above-mentioned Hikari, the instant dried rice obtained by both methods was placed in a container and subjected to a vibration experiment. When the entire grain was crushed at about 30°C, the instant dried rice obtained by the method of the present invention had a crushing rate of about 3%, which significantly improved the commercial value.
またこの即席乾燥米８０ｇを１６０ｇの沸騰水中で７分
間加熱したところ完全に炊き上り、食味。Also, when I heated 80g of this instant dried rice in 160g of boiling water for 7 minutes, it was completely cooked and tasted good.
外観１食感のいずれにおいても通常の米飯と何等遜食の
ない米飯が得られた。The resulting cooked rice was comparable to regular cooked rice in both appearance and texture.
〔発明の効果〕
以上のように、本発明方法によれば、高圧ガス中での加
熱処理に先だって、常法による加熱処理を行うので、即
席乾燥としての乾燥時の強度を高めて破傷が少なく商品
価値の高い製品を得ると共に、調理後の食味、外観はも
ちろん、弾力性を有して食感においても通常の米飯に遜
色のない米飯を調理できる即席乾燥米を得られ、インス
タント食品としての品質を大きく向上することができる
。[Effects of the Invention] As described above, according to the method of the present invention, heat treatment is performed by a conventional method prior to heat treatment in high pressure gas, so the strength during drying as instant drying is increased and rupture is prevented. In addition to obtaining a product with a high commercial value, it is possible to obtain instant dried rice that can be used to prepare cooked rice that is comparable to regular cooked rice in taste, appearance, and texture after cooking, and is comparable to regular cooked rice. The quality can be greatly improved.
また、前記常法による加熱処理を９分炊き以前の程度に
行うと、加熱処理後の米のほぐしが容易になり、作業性
が向上すると共に、調理したときの食感がより高まる。In addition, if the heat treatment by the conventional method is performed to a level less than 9 minutes of cooking, the rice can be easily loosened after the heat treatment, workability is improved, and the texture when cooked is further enhanced.
図は本発明方法の一実施例を示す系統図である。 The figure is a system diagram showing one embodiment of the method of the present invention.
Claims (1)
米を常法により加熱処理し、次いで高圧ガス中で加熱処
理した後、常温常圧状態に戻し、次いで乾燥処理するこ
とを特徴とする即席乾燥米の製造方法。 ２、前記常法による加熱処理を９分炊き以前の程度とす
ることを特徴とする請求項１記載の即席乾燥米の製造方
法。[Scope of Claims] 1. After washing the polished rice with water and adjusting the water content by a conventional method, the polished rice is heat-treated by a conventional method, then heat-treated in high-pressure gas, returned to normal temperature and pressure, and then A method for producing instant dried rice, which is characterized by drying. 2. The method for producing instant dried rice according to claim 1, characterized in that the conventional heat treatment is carried out to a level that is less than 9 minutes of cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1268424A JP2849833B2 (en) | 1989-10-16 | 1989-10-16 | Instant dry rice production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1268424A JP2849833B2 (en) | 1989-10-16 | 1989-10-16 | Instant dry rice production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03130044A true JPH03130044A (en) | 1991-06-03 |
| JP2849833B2 JP2849833B2 (en) | 1999-01-27 |
Family
ID=17458296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1268424A Expired - Fee Related JP2849833B2 (en) | 1989-10-16 | 1989-10-16 | Instant dry rice production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2849833B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011083196A (en) * | 2009-10-13 | 2011-04-28 | Satake Corp | Method for producing quick-cooking rice and quick-cooking rice produced by the method |
| US8871290B2 (en) | 2011-02-03 | 2014-10-28 | Satake Corporation | Method for producing alpharized rice and alpharized rice produced by the method |
| JP2018046805A (en) * | 2016-09-22 | 2018-03-29 | 財団法人食品工業發展研究所 | Manufacturing method of puffed dried rice and puffed dried rice |
| US10136665B2 (en) | 2009-06-18 | 2018-11-27 | Satake Corporation | Method for producing quick-cooking rice and quick-cooking rice produced by the method |
-
1989
- 1989-10-16 JP JP1268424A patent/JP2849833B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10136665B2 (en) | 2009-06-18 | 2018-11-27 | Satake Corporation | Method for producing quick-cooking rice and quick-cooking rice produced by the method |
| JP2011083196A (en) * | 2009-10-13 | 2011-04-28 | Satake Corp | Method for producing quick-cooking rice and quick-cooking rice produced by the method |
| US8871290B2 (en) | 2011-02-03 | 2014-10-28 | Satake Corporation | Method for producing alpharized rice and alpharized rice produced by the method |
| JP2018046805A (en) * | 2016-09-22 | 2018-03-29 | 財団法人食品工業發展研究所 | Manufacturing method of puffed dried rice and puffed dried rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2849833B2 (en) | 1999-01-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |