How to make rice suitable for freezing
By cooling white rice uniformly after polishing, the method addresses the issue of temperature fluctuations and starch aging in refrigerated rice, ensuring high quality and suitability for freezing and commercial use.
JP7650908B2Active Publication Date: 2025-03-25OOI TRANSPORTATION CO LTD
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Patent Information
- Application Number
- JP2023014994
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2023-02-03
- Publication Date
- 2025-03-25
- Estimated Expiration
- 2040-05-08
AI Technical Summary
Technical Problem
Existing methods for producing refrigerated rice struggle to maintain quality due to temperature fluctuations, leading to starch aging and poor texture when thawed, making it unsuitable for commercial use.
Method used
A method involving a cooling step after the rice polishing process, where white rice is cooled within a specified time to even out temperature and moisture distribution within each grain, preventing ice crystal growth and starch aging.
Benefits of technology
This method ensures refrigerated rice can handle temperature fluctuations, maintains the quality of freshly cooked rice upon thawing, and extends the shelf life, making it suitable for freezing and commercial applications.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a method for producing rice suitable for freezing that can adapt to fluctuations in environmental temperature and has the ability or function suitable for freezing. [Solution] The method for producing freezing-suitable rice includes a cooling process for cooling the white rice produced by the rice polishing process within a predetermined time after the end of the rice polishing process, in which the bran layer is scraped off from brown rice to turn the brown rice into white rice.
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