669 results about "Rice dishes" patented technology

The invention discloses a temperature control system of an electric heating rice steaming cabinet, which not only can acquire and analyze key characteristic data in a heating process in real time, but also can dynamically adjust PID parameters according to the data by introducing a parameter self-adaption and staged self-adaption control mechanism. The flexible and accurate regulation and control of the heating process of the rice steaming cabinet under different working conditions are realized. Specifically, the system carries out deep analysis on data acquired in an initial heating stage by utilizing time sequence feature coding and a machine learning model, so that an optimal target temperature curve and a PID parameter set corresponding to each stage are generated, and the most suitable control strategy is automatically switched according to the current stage. By means of the mode, the response capacity of the electric heating rice steaming cabinet to environment disturbance and load sudden change can be effectively improved, and intelligent and self-adaptive temperature management under wider working conditions is achieved while the rice quality and energy consumption optimization are guaranteed.

The utility model discloses a meal serving unit of a continuous meal delivery vending machine, which comprises a rack, a meal storage device arranged on the rack, a meal distribution device arranged below the meal storage device, and a rice shaping device arranged at the tail end of a conveying belt and used for shaping rice, the steam components are arranged on the two sides of the rice distributing device so that rice in the rice distributing device can be in a constant-temperature state, the steam components are communicated with the constant-temperature heating water tank, and the rice shaping device and the rice distributing device are matched with each other in space; the rice shaping device comprises a rice cup assembly arranged below the tail end of the rice distributing device and provided with a rice containing space, a rice cutting and scraping plate assembly arranged above the tail end of the rice distributing device and a rice shaping assembly arranged above the rice cup assembly, the lower end of the rice shaping assembly extends into the rice cup assembly, and the rice shaping assembly shapes rice. Through cooperative work of all the assemblies of the whole system, automatic distribution, heat preservation and shaping of rice are achieved, and the automation degree and working efficiency of the vending machine and the attractiveness of the rice are greatly improved. Meanwhile, through constant-temperature control of the steam component, the palatable temperature and freshness of the rice are ensured, and the dining experience of a user is improved.

The invention discloses a method for improving the eating quality of rice based on variety compounding and microwave modification. The method comprises the steps of optimal variety screening, compounding proportion optimization, microwave modification and multi-dimensional evaluation. The defects of a single variety are overcome through variety compounding, starch gelatinization and flavor release are promoted through microwave modification, and synchronous optimization of'taste-flavor 'is achieved through cooperation of the two; by adopting household and industrial common microwave equipment, the compounding proportion is flexible, the operation only needs two steps of compounding and microwave, the preparation method can be applied to families, restaurants and food factories, and the problem of equipment dependence in the prior art is solved; multiple indexes are measured through a texture analyzer, an SPME-GC-MS and other instruments, a quantitative basis is provided for process optimization, and the defect of fuzzy evaluation in the prior art is avoided; the method is not only suitable for terminal cooking, but also can guide breeding through a compounding rule, assists quality grading through an evaluation system, and promotes multi-link technology upgrading of a rice industry chain.

The invention discloses a preparation method of black coat red yeast rice. The method comprises the following steps: steaming long-shaped rice serving as a raw material into medium-well rice, mixing black-skin red yeast seed powder and red yeast mother slurry to obtain yeast seed rice, spreading the yeast seed rice on a ventilated yeast bed, carrying out front, main and rear three-stage fermentation culture on the yeast seed rice, and adjusting the temperature and humidity of a fermentation product according to the modes of gradient color of rice grains obtained by fermentation culture of the yeast seed rice, yeast turning, spreading and three-time yeast liquid spraying. The black-coat red yeast rice is fermented and cultured, and the black-coat red yeast rice which is stable in quality and high in saccharifying power and fermenting power and is prepared by a new process is obtained through a warm-air large-ventilation-quantity drying technology. The brewed black coat red koji wine has the advantages of being rich in fragrance, good in flavor and high in wine yield. The new production process of the black-skin red yeast rice reduces the pollution of aspergillus niger to the environment and protects the health of workers.

The invention provides a cooking control method, an electric cooker, a storage medium and a product, and relates to the technical field of cooking electric cookers. The method comprises the following steps: in response to a cooking instruction, performing preheating treatment on rice added with water, heating the preheated rice to a first temperature range, and keeping for a first preset time; raising the temperature of the heated rice to the boiling temperature of water based on second preset time; the third preset time is shorter than the second preset time, the rice can be subjected to low-temperature soaking treatment before the rice is rapidly heated, a water pre-absorption channel is formed in the rice, the rice expansion effect is improved, temperature transfer can be more uniform, and the rice quality is improved. The half-cooking risk of the rice is reduced, the gelatinization effect is improved, the texture and taste of the rice are effectively improved, the overall quality of the rice is greatly improved, and the eating experience of a user is improved.

To provide cooked rice for freeze-drying having excellent grain mouthfeel, grain separation, and fluffiness, as well as freeze-dried rice and freeze-dried processed food using the cooked rice.SOLUTION: Cooked rice for freeze-drying of the present invention is prepared by cooking 100 pts.mass of raw rice having an amylose content of 19.2 mass% or less and a protein content of 7.5 mass% or less (dry basis), followed by adjustment to 210 to 290 pts.mass through water-washing adjustment and draining steps. Freeze-dried rice or freeze-dried processed food of the present invention is prepared by freeze-drying the cooked rice for freeze-drying, or by adding a seasoning liquid thereto.SELECTED DRAWING: Figure 1

The utility model relates to the technical field of rice and vegetable roll production, and particularly discloses an automatic feeding device for rice and vegetable roll production, which comprises a machine body, a conveying shell is fixed above the machine body, one side of the top end of the conveying shell is connected with a material barrel, a hydraulic rod is embedded in the top end of the material barrel, and the power output end of the hydraulic rod is connected with a pressing plate. A material distributing mechanism is arranged in the conveying shell; the distributing mechanism comprises a mounting shell, the mounting shell is fixed to one side of the bottom end of the interior of the conveying shell, a storage barrel penetrates out of the top end of the mounting shell, through cooperation of a material barrel, a hydraulic rod and a pressing plate, rice enters the storage barrel to be stored and stacked, through contraction of an electric push rod, a connecting plate drives a partition plate to move, and the rice is conveyed to the conveying shell; the through holes are staggered with the material barrel and the storage barrel, rice is cut and separated, so that the rice in the storage barrel keeps uniform quantity, and influence on later processing and packaging due to different sizes of discharged materials is avoided.

The invention relates to the field of plant growth regulators, in particular to a conditioner group for improving the grain quality and the rice quality of direct seeding rice and a preparation and use method thereof.The preparation method of a conditioner in the initial heading stage comprises the following steps that 1, 6-benayl aminopurine is dissolved in a diluted hydrochloric acid solution in a assisted mode, and a 6-benayl aminopurine solution is obtained; step 2, adding choline chloride into the solution obtained in the step 1, stirring to obtain a mixed solution, transferring the mixed solution into a volumetric flask, and adjusting the pH value; 3, abscisic acid powder is dissolved with absolute ethyl alcohol, volume metering is carried out after dissolution to form a stock solution, and then PH adjustment is carried out. Two conditioners are included and sprayed in the initial heading stage and the full heading stage respectively, glumous flower degeneration can be reduced, the photosynthetic production capacity of the upper three leaves after flowering can be improved, assimilation substances are promoted to be transferred to grains, especially the filling state of vulnerable grains is improved, and the yield of the seedlings is increased. Finally, the grain number, the maturing rate, the grain weight and the yield are improved, meanwhile, the head rice rate of rice can be improved, and the protein content is reduced, so that the palatability of rice is improved.

The utility model discloses an aspergillus oryzae fermentation extraction device, which belongs to the technical field of fermentation devices and comprises a water tank, an electric heating box fixedly connected to the top end of the water tank and a mixing box fixedly connected to the top end of the electric heating box, a steam box is arranged above the mixing box, and a pressing block is arranged above the steam box. According to the utility model, the electric heating box, the mixing box, the steaming box and the pressing block are matched with one another, so that the processes of steaming, mixing and fermenting rice can be realized, the rice does not need to be transferred for many times, and the efficiency from steaming to fermenting of the rice is obviously improved; according to the rice steaming machine, when the rice is steamed, the steamed rice is driven to move upwards, the rice penetrates through a net plate under the downward pressing action of a pressing block, the rice can be cut up under the cutting action of the net plate, and meanwhile the mixing difficulty of the rice and aspergillus oryzae strains can be remarkably reduced under the mixing action of a comb plate.

The utility model discloses an electric cooker capable of accurately measuring temperature, which belongs to the technical field of electric cookers and comprises an electric cooker body, a cooker cover is mounted at the upper end of the electric cooker body, a handle is fixedly mounted at the upper end of the cooker cover, a buffer mechanism and a temperature measuring mechanism are arranged on the inner side of the cooker cover, and a resistance temperature sensor body is fixedly mounted in the cooker cover. The electric cooker capable of accurately measuring the temperature is additionally provided with the buffering mechanism and the temperature measuring mechanism, the buffering mechanism adopts a transmission mode and can drive the stirring blade plate to stir, when the electric cooker body is used for cooking porridge, in order to prevent foam from overflowing during porridge cooking, the stirring blade plate can be used for continuously stirring the porridge body, then foam generation is avoided, foam splashing is reduced, and the temperature measuring accuracy is improved. Meanwhile, due to the stirring effect, rice and water can be mixed more quickly, the porridge cooking efficiency is higher, the temperature measuring mechanism adopts a resistance temperature sensor body to dive into rice or porridge, the precise temperature measuring effect is achieved, and the temperature measuring mechanism is different from a traditional temperature measuring mode that the temperature cannot be directly measured, and only the temperature of the whole electric cooker can be measured.

To provide a packaged mixed cooked rice containing brown cooked rice retaining deliciousness like that of just-cooked rice even when being cold, and excellent in taste, and to provide a production method of the same.SOLUTION: A packaged mixed cooked rice in which cooked brown rice (hereinafter cooked brown rice) and cooked polished rice (hereinafter cooked polished rice) are filled is such that: the yellowness of the cooked brown rice is 27 or more and 32 or less; and the yellowness of the cooked polished rice is 22 or less. The packaged mixed cooked rice is produced by cooking brown rice to produce cooked brown rice, cooking polished rice to produce cooked polished rice, and filling a package with the cooked polished rice having a cooked rice temperature of 75°C or more and the cooked brown rice.SELECTED DRAWING: Figure 1

The utility model provides an intelligent automatic continuous steaming machine, which belongs to the technical field of food processing, and comprises a feeding module provided with a food material feeding end and an inlet end box body, a first gas collecting hood arranged on the inlet end box body, and a first heat exchanger arranged in the first gas collecting hood; the discharging module is provided with a food material discharging end and an outlet end box body, a second gas collecting hood is arranged on the outlet end box body, and a second heat exchanger is arranged in the second gas collecting hood; the steaming module comprises a steaming chamber, and a water supplementing system and a steam system are arranged in the steaming chamber; the conveying module comprises a conveying mesh belt used for bearing cooked food materials, the water outlet end of the water supplementing system is located above the conveying mesh belt, and the air outlet end of the steam system is located between the upper side and the lower side of the conveying mesh belt. Through the cooperation of the water supplementing system and the steam system, the taste of rice is improved.

The present invention discloses a rice soaking device and process for improving the quality of instant rice, which relates to the technical field of rice processing. It includes a frame base, on the top of which a water purification bin, a moving water bin, a constant temperature bin and a draining bin are fixedly installed in sequence. It also includes a feeding component, a plurality of hanging components and a plurality of crankshafts. The feeding component is arranged above the frame base. The feeding component includes two pairs of side frames fixedly installed on the surface of the frame base, and a pair of tension rollers are rotatably installed between each pair of side frames. A pair of cross beams are also arranged above the frame base, and hanging frames are fixedly installed at the bottoms of the cross beams; the through openings provided in the present invention facilitate the hanging components to avoid movement interference with the provided pressure rollers when moving along with the conveyor belt; the conveyor belt can quickly drive the subsequent net boxes to pass through the water purification bin, the moving water bin, the constant temperature bin and the draining bin in sequence through the hanging components, effectively increasing the coherence of rice soaking and processing, and thus greatly improving the efficiency of this rice soaking.

The present application discloses a rice adding, measuring and transporting mechanism for a rice preparation device, compared with the prior art, comprising: a rice moving shaft located below a rice bin; a rice measuring block structure mounted on the rice moving shaft; a rice supporting plate structure located below the rice measuring block structure; a rice measuring through hole provided on the rice measuring block structure; a rice measuring driving mechanism connected to the rice moving shaft and used to drive the rice measuring block structure to rotate; a rice transport transmission mechanism located on the rice bin close to the inner wall of a pot body; a rice transport hopper mounted on the rice transport transmission mechanism; a rice transport driving mechanism for driving the rice transport hopper to move up and down along the rice transport transmission mechanism; a rice pouring driving mechanism for driving the rice transport hopper to tilt and pour rice toward the inner wall of the pot body; the rice measuring through hole having a first state of being located below the rice bin and above the rice supporting plate structure for receiving rice; and a second state of rotating to above the rice transport hopper and separating from the rice supporting plate structure for dropping rice. Compared with the prior art, the rice adding, measuring and transporting mechanism for a rice preparation device provided by the present application can realize automatic quantitative rice adding and transporting, thereby improving the degree of automation of the rice preparation device.

The invention relates to the technical field of traditional fermented food processing, and discloses flavor-improved fish tea and a low-salt fermentation preparation method thereof.The preparation method comprises the steps that pretreated freshwater fish blocks and steamed rice are mixed, aspergillus oryzae is inoculated for aerobic culture, and fish tea koji is prepared; then mixing with a low-salt seasoning group, inoculating lactobacillus plantarum and other safe and basic flavor bacteria, and carrying out anaerobic lactic acid fermentation; adding dormant-state saccharomyces cerevisiae spore particles, carrying out pressure difference activation treatment, and continuously carrying out yeast aroma-producing fermentation; and finally, after-ripening and sterilizing to obtain a finished product. Through the synergistic effect of fish tea koji pre-enzymolysis, functional bacterial system sequential inoculation and differential pressure activated yeast, high biological safety under the low-salt condition is achieved, the flavor layering sense and the taste fullness of the product are remarkably improved, and the accuracy and stability of the fermentation process are improved.

This product is a rice cooking aid made of silicone rubber that is placed together with the rice when cooking.

To provide a mold for forming a rice ball and a method for producing the rice ball, capable of sufficiently improving workability when producing the rice ball.SOLUTION: The rice ball forming mold has a receiving mold unit and a pressing mold part. The receiving mold unit is composed of a rice mold part 20 and a lower mold part. When the rice mold part 20 is superposed on and integrated with the lower mold part, a recessed space having the lower mold part as a bottom surface and an opened top surface is formed with respect to the five through-holes 201a to 201e, and this becomes a first rice ball mold in which cooked rice is stored. Further, the press die has five second rice molds, i.e., a second rice mold, a second rice mold, a second rice mold, a second rice mold, and a second rice mold, which are circumferentially formed over the middle plate portion and a part of the inner peripheral edge of the flange portion. When the pressing mold is superposed on and pressed against the receiving mold unit from above, the respective lower ends of the second rice molds are inserted into the corresponding first rice molds and pressed against the cooked rice housed in the first rice molds, by which the rice ball is formed.SELECTED DRAWING: Figure 3

According to the kitchen system, exhaust of the power equipment is used for heating a clean water source formed by converging condensate water of the air conditioning system and hot condensate water of the steam heating equipment, waste is turned into wealth, heat energy is generated to heat drinking water, rice or dishes, the kitchen system is more healthy for human bodies, and the cabin environment of a kitchen is protected; meanwhile, the secondarily utilized hot water source can also be used for self-cleaning and fire extinguishing of a smoke exhaust and drainage system of a kitchen; in addition, temperature tracing can be carried out on an air cooler condensate pipe in a food freezer and piping systems in low-temperature environments such as two outer board empty cabins or exposed decks, so that the piping systems are not frozen. According to the kitchen system, exhaust of the power equipment, condensate water of the air conditioning system and hot condensate water of the steam heating equipment are recycled, so that the electric load of the ship is reduced, the kitchen system conforms to the trend of green and low-carbon development of the current ship industry, various defects in the prior art are effectively overcome, and the kitchen system has high industrial utilization value.

To provide a delicious and beautiful decorative food capable of being easily attached to a rice ball, an egg or the like when decorating the rice ball, the egg or the like, and hardly falling off.SOLUTION: The edible powder is mixed with an edible pigment raw material, common salt, etc., and the mixture is formed into a thin rod-like shape, etc., so as to be readily inserted into the white rice and readily folded when used and the formed product is baked or dried. Further, by using a food color raw material having a particle diameter of 500 μm or less, the folded cross section can be formed into a smooth hemisphere or a substantially flat surface. As a result, the decorative food in which the "eye prepared by cutting and sticking the sheet laver" is replaced with the "insertable rod-shaped or wedge-shaped eye" is provided.SELECTED DRAWING: Figure 8

The utility model relates to the technical field of the pot, specifically is a kind of pot for easy steaming, including pot, the inside of pot is equipped with placing mechanism, adjusting mechanism is installed on placing mechanism, adjusting mechanism includes shell, the bottom of placing mechanism is fixedly connected with shell, screw is threadedly connected on shell, placing mechanism is equipped with taking mechanism, taking mechanism includes hook plate, two groups of hook plates are oppositely equipped on placing mechanism, two groups of hook plate are fixedly connected with connecting plate, two groups of connecting plate are fixedly connected with fixed shell, adjusting mechanism with adjusting tableware placing height is provided, it is beneficial to adjust support height according to the quantity of cooking rice, avoid rice and steaming and cooking dish mutual influence, it is convenient for support to be taken out.

The present application provides an electric rice cooker, which includes a housing, a baffle, an inner pot, a first heating source, a second heating source and a third heating source; the baffle is arranged near the bottom of the housing, the first heating source is arranged below the baffle, the second heating source is arranged on the baffle, and the third heating source is arranged near the upper side wall of the housing; the inner pot has a first position and a second position relative to the housing; when the inner pot is in the first position relative to the housing, the first heating source or the second heating source heats the inner pot; when the inner pot is in the second position relative to the housing, the first heating source or the third heating source heats the inner pot. The electric rice cooker of the present application includes a plurality of heating sources, and the corresponding heating sources can be turned on according to a preset program to heat the inner pot, so that the food in the inner pot can be heated evenly, and the rice can be prevented from being boiled dry, and rice with a uniform taste can be made, and the processing methods such as adding water, washing rice, soaking rice, boiling rice, steaming rice, and washing pot are integrated into a fully intelligent electric rice cooker.

The utility model is suitable for the technical field of self-heating rice production, and provides a drying and dewatering device which comprises a drying box fixedly provided with a feeding hopper. The two belt wheels are both rotationally mounted in the drying box; the conveying belt is arranged on the two belt wheels in a sleeving manner; the driving motor is fixedly mounted on the drying box, and an output shaft of the driving motor is fixedly connected with any belt pulley; the fixing frame is fixedly mounted at the bottom of the drying box; the bearing disc is rotationally mounted on the fixing frame and is arranged corresponding to the conveying belt; and the reciprocating motor is fixedly installed on the fixing frame, and an output shaft of the reciprocating motor is fixedly connected with the bearing disc. According to the drying and dewatering device, rice grains can move, it is guaranteed that the rice grains make full contact with cold air, and the rice grain dewatering effect is guaranteed.

To provide a rice cooker capable of performing a rice cooking process coping with deteriorated rice, and supporting a user so that deteriorated rice is not cooked.SOLUTION: A rice cooker includes: a heating part for heating a container that stores a material to be heated including rice and water; a detection part for detecting the temperature of the container; an acquisition part for acquiring a moisture content of rice on the basis of a difference in time between first timing when the detection part detects the maximum temperature in the rice cooking process and second timing determined beforehand when the temperature of the container reaches the maximum temperature in the rice cooking process; an analysis part for analyzing an analysis object related to the moisture content acquired by the acquisition part; a display part for displaying a result of the analysis by the analysis part; and a rice cooking control part for controlling the rice cooking process on the basis of the result of the analysis by the analysis part.SELECTED DRAWING: Figure 2

The invention belongs to the field of plant engineering technology and crop germplasm resource innovation, and particularly relates to a rice BEIIb gene mutant, application of the rice BEIIb gene mutant in improving rice resistant starch and an improving method. A mutant material with high resistant starch content is created by knocking out the rice BEIIb gene, and compared with a wild type, mutant seeds show an obvious chalky phenotype, composite starch particles are abnormal in a spherical or ellipsoidal shape, the amylose content is remarkably increased, the protein content is remarkably reduced, the resistant starch content is remarkably increased, and the resistant starch content is remarkably reduced. The hardness of cooked rice is remarkably increased, and the elasticity is remarkably reduced. Through transcriptomics analysis, the protein mainly participates in biological pathways such as carbohydrate metabolism, chloroplast photosynthesis, calmodulin combination and secondary metabolite synthesis, and the expression level of endosperm starch synthesis related genes is obviously changed. The method can provide theoretical basis and method reference for breeding of high-quality rice varieties with high resistant starch.

The utility model relates to the technical field of electric rice cookers, and discloses an electric rice cooker capable of preventing bottom burning during cooking, which comprises an electric rice cooker body, the upper part of the electric rice cooker body is fixedly connected with a fixing ring, the fixing ring is internally provided with a sliding groove, the inner periphery of the sliding groove is fixedly connected with fixing blocks, the inner part of the electric rice cooker body is provided with an inner container, and the inner container is internally provided with a sealing ring. Connecting blocks are fixedly connected to the periphery of the exterior of the inner container, inserting blocks are fixedly connected to the sides, away from each other, of the multiple connecting blocks, the multiple inserting blocks are slidably connected to the interior of the fixing block, and a control panel is arranged on the front portion of the electric cooker body. According to the electric rice cooker, the inner container can be conveniently detached and thoroughly cleaned, residual rice grains and stubborn stains are removed, sanitation of the inner container is kept, rice can be heated more evenly, the bottom pasting phenomenon caused by local overheating is avoided, and the risk of bottom pasting is reduced.

The invention discloses a rice taste quality detection method and apparatus, an electronic device and a readable storage medium. The method comprises the steps of obtaining a physical and chemical index measurement value of to-be-detected rice, inputting the physical and chemical index measurement value of the to-be-detected rice into a pre-trained feedforward neural network MLP model to obtain a taste value, and determining the taste quality of the to-be-detected rice according to the taste value. According to the method, the taste quality of the rice is detected by combining the physical and chemical indexes of the rice based on the neural network, the method is not influenced by personnel experience and regional habits, the accuracy and the efficiency are high, an expensive rice taste instrument does not need to be arranged, and the cost is relatively low.

The present invention provides a control method, a device, a cooking device and a readable storage medium for a cooking device. The control method of the cooking device includes: after the heating device operates at a first power for a first duration, obtaining the temperature value of the pot body; based on the temperature value of the pot body being greater than a first set temperature value, determining that there is no food ingredient in the pot body. By running this control method, it is possible to realize the automatic judgment of whether there is a food ingredient in the pot body of the cooking device, so as to avoid the situation where there is cooked rice in the pot body of the cooking device and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

The invention discloses an electric heating lunch box and a control method thereof, and the electric heating lunch box comprises: a shell, which is internally provided with a heating cavity; the storage box is arranged at the top of the shell, a dish storage cavity capable of containing dishes is formed in the storage box, a dish outlet is formed in the bottom of the storage box, and the bottom end of the dish storage cavity leads to the top end of the heating cavity through the dish outlet; the first meal box and the second meal box are arranged in the heating cavity, and the first meal box is arranged above the second meal box and located below the dish outlet; the heating module is arranged on the shell and is used for heating the second meal box; the opening and closing mechanism is arranged at the bottom of the storage box and used for opening or closing the vegetable outlet so that the bottom end of the vegetable storage cavity can be communicated with or isolated from the heating cavity. According to the electric heating lunch box, dishes can be automatically put into the electric heating lunch box for heating after rice is heated for a period of time, the problem that a user needs to manually add the dishes halfway after rice steaming is solved, and the user experience feeling is improved.

To provide a rice cooker capable of suppressing low texture of boiled-up rice.SOLUTION: A rice cooker includes: a heating part for heating a container in which a material to be cooked including rice and water is stored; a temperature detection part for detecting the temperature of the container; an estimation part for estimating a starch outflow amount, which is an amount of starch flowing out of the rice stored in the container; and a rice cooking control part for controlling the heating part on the basis of the temperature of the container detected by the temperature detection part. The rice cooking control part changes the temperature of water stored in the container in a water absorption process constituting the rice cooking process or a process time in the water absorption process to values different from the values determined beforehand on the basis of the starch outflow amount estimated by the estimation part.SELECTED DRAWING: Figure 4