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1. WO2000040099 - PROCESS FOR INDUSTRIAL PREPARATION OF VACUUM COOKED RICE

Publication Number WO/2000/040099
Publication Date 13.07.2000
International Application No. PCT/ES1999/000408
International Filing Date 29.12.1999
Chapter 2 Demand Filed 20.07.2000
IPC
A23L 1/182 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
182Products in which the original granular shape is maintained, e.g. par-boiled rice
CPC
A23L 7/1965
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
196Products in which the original granular shape is maintained, e.g. parboiled rice
1965Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
Applicants
  • ARROCERIAS HERBA, S.A. [ES/ES]; Calle Real, 43 E-41920 San Juan de Aznalfarache, ES (AllExceptUS)
  • HERNANDEZ CALLEJAS, Antonio [ES/ES]; ES (UsOnly)
  • HERNANDEZ CALLEJAS, Felix [ES/ES]; ES (UsOnly)
  • FRANCO BALIBREA, Onofre [ES/ES]; ES (UsOnly)
Inventors
  • HERNANDEZ CALLEJAS, Antonio; ES
  • HERNANDEZ CALLEJAS, Felix; ES
  • FRANCO BALIBREA, Onofre; ES
Agents
  • BUCETA FACORRO, Luis; Bravo Murillo, 219-1ºB E-28020 Madrid, ES
Priority Data
P 990002808.01.1999ES
Publication Language Spanish (ES)
Filing Language Spanish (ES)
Designated States
Title
(EN) PROCESS FOR INDUSTRIAL PREPARATION OF VACUUM COOKED RICE
(ES) PROCESO PARA LA PREPARACION INDUSTRIAL DE ARROZ COCINADO AL VACIO
(FR) PROCEDE DE PREPARATION INDUSTRIELLE DU RIZ CUISINE SOUS VIDE
Abstract
(EN)
The invention relates to a process for industrial preparation of vacuum cooked rice. According to said method, the rice is initially cleaned by decanting (1) using cold water and is then subjected to heating (2) using hot water. The rice is subsequently subjected to cooling (3) using refrigerated water and is then subjected to draining and drying (4) with microfiltrated air. The rice is then subjected to frying (5) by pulverizing it with oil at a high temperature and by mixing (6) the rice with the appropriate sauces and solids and finally performing vacuum packaging (7). After allowing a given time for maceration, the rice is cooked and sterilized (8) in a rotating autoclave.
(ES)
Proceso para la preparación industrial de arroz cocinado al vacío, según el cual el arroz se limpia por decantación (1) mediante ducha de agua fría, realizándose después un escaldado (2) con agua caliente, tras lo cual se lleva a acabo un enfriamiento (3) mediante ducha de agua refrigerada, con posterior escurrido y secado (4) con aire microfiltrado, para después efectuar una fritura (5) pulverizando el arroz con aceite a alta temperatura, mezclándole (6) a continuación con las salsas y sólidos que correspondan, para finalizar con un envasado (7) al vacío y tras un tiempo de maceración, efectuar el cocinado y esterilización (8) en autoclave rotativo.
(FR)
L'invention concerne un procédé de préparation industrielle du riz cuisiné sous vide. Selon ce procédé, le riz est lavé par décantation (1) à l'aide d'un système de pulvérisation d'eau froide avant d'être échaudé (2) à l'eau chaude, puis d'être refroidi (3) à l'aide d'un système de pulvérisation d'eau réfrigérée. Ensuite, ce procédé consiste à égoutter le riz puis à le sécher (4) par de l'air microfiltré avant d'assurer sa friture (3), en pulvérisant de l'huile à température élevée sur le riz, et de le mélanger (6) avec des sauces et des aliments solides appropriés. Enfin, selon l'invention, pour terminer, le riz est emballé sous vide (7), puis, après un certain temps de macération, il est cuisiné et stérilisé (8) dans un autoclave rotatif.
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