Ajinomoto Co., Ltd.

Hiroshi Mizuno

Takao Kida

Masaru Okutsu

Yoshiyuki Takahara

Yoshiteru Hirose

Toshiro Shida

Tatuya Yamamoto

Zuisho Terahara

A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10&#xb0; C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.

Method of producing cooked rice by intermittent heating

Fungicidal compositions for agricultural and horticultural use are provided which contain as an active ingredient thereof the antibiotics angustmycin A or angustmycin C. They exhibit excellent protective effects against attack by plant disease fungi or bacteria, have no phytotoxicity and cause no pollution in the environment. A method for protecting plants by the use thereof is also provided.

Fungicidal and bactericidal compositions and method for protecting

A herbicidal composition comprising a herbicidal amount of an active compound selected from the group consisting of acid addition salts of higher alkyl esters of amino acids, acid addition salts of N-lower alkyl substitution products of said esters and quaternary ammonium salts of N-lower alkyl substitution products of said esters, and a diluent or carrier, and a method for controlling weeds using said herbicidal composition.

Herbicidal composition of amino acid higher alkyl ester type and method

Method for controlling weeds with amino acid higher alkyl esters

Growing community of inventors

Yokohama, Japan

Hiroshi Mizuno