JPS5554864A - Method of making food utilizing rice - Google Patents

Method of making food utilizing rice

Info

Publication number
JPS5554864A
JPS5554864A JP12852178A JP12852178A JPS5554864A JP S5554864 A JPS5554864 A JP S5554864A JP 12852178 A JP12852178 A JP 12852178A JP 12852178 A JP12852178 A JP 12852178A JP S5554864 A JPS5554864 A JP S5554864A
Authority
JP
Japan
Prior art keywords
food
rice
water
saccharified
koji
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
JP12852178A
Other languages
Japanese (ja)
Inventor
Takuya Takeuchi
Iwao Kanetani
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.)
Takasago International Corp
Takasago Corp
Original Assignee
Takasago Perfumery Industry Co
Takasago Corp
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 Takasago Perfumery Industry Co, Takasago Corp filed Critical Takasago Perfumery Industry Co
Priority to JP12852178A priority Critical patent/JPS5554864A/en
Publication of JPS5554864A publication Critical patent/JPS5554864A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE:Rice is boiled together with water and converted into the alpha-form, cooled, liquefied with ''koji'' or saccharified with an enzyme, subjected to lactic fermentation, treated with heated, then emulsified, thus making a milk-like food with good taste. CONSTITUTION:Rice together with water is boiled to convert the starch into the alpha-form, combined with water to form a slurry, to which koji or an starch saccharification enzyme as amylase is added at 55-60 deg.C and the rice is saccharified at a pH of 4.5-5 for about 12hr. Before the saccharification, fruit or vegetable juice may be added thereto. Then, a lectobacillus, such as lactobacillus vulgaricus or lactobacillus acidophilus, is inoculated to the product and they are subjected to the fermentation for 2 or 3 days. Then, they are heated over 90 deg.C for over 30min to kill the bacteria and then preemulsified with a homomixer. Further, they are emulsified with a high-pressure homogenizer to give said milk-like food with good taste. When the food is spray-dried, a powdered food is produced.
JP12852178A 1978-10-20 1978-10-20 Method of making food utilizing rice Pending JPS5554864A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12852178A JPS5554864A (en) 1978-10-20 1978-10-20 Method of making food utilizing rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12852178A JPS5554864A (en) 1978-10-20 1978-10-20 Method of making food utilizing rice

Publications (1)

Publication Number Publication Date
JPS5554864A true JPS5554864A (en) 1980-04-22

Family

ID=14986792

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12852178A Pending JPS5554864A (en) 1978-10-20 1978-10-20 Method of making food utilizing rice

Country Status (1)

Country Link
JP (1) JPS5554864A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1198991A1 (en) * 2000-10-20 2002-04-24 Nutriz N.V: Non-dairy products derived from rice
WO2002065855A3 (en) * 2001-02-15 2002-11-21 Cereal Base Ceba Ab Non-dairy containing milk substitute products
CN102960619A (en) * 2012-12-10 2013-03-13 李润芝 Vegetable steamed bun and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1198991A1 (en) * 2000-10-20 2002-04-24 Nutriz N.V: Non-dairy products derived from rice
US7435442B2 (en) 2000-10-20 2008-10-14 Nutriz N.V. Non-dairy products derived from rice and method of making
WO2002065855A3 (en) * 2001-02-15 2002-11-21 Cereal Base Ceba Ab Non-dairy containing milk substitute products
CN102960619A (en) * 2012-12-10 2013-03-13 李润芝 Vegetable steamed bun and preparation method thereof

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