| 摘要 |
PROBLEM TO BE SOLVED: To produce pregelatinized boiled rice capable of keeping a pregelatinized state even in storing at normal temperature for more than 3 months without requiring cost for a drying process, etc., and enabling the eating of it as it is without taking time by boiling rice at a specific temperature of goods for a predetermined time. SOLUTION: The maximum body temperature of rice stored in a rice cooking container is set at 104 deg.C, and the rice is heated while the body temperature of the rice is kept at 102-104 deg.C for a predetermined time to cook it. Amylose and amylopectin in a starch grain swell to break crystal structure and the starch is pregelatinized. Even by cooling, the starch grain is not broken, and amylopectin is not eluted. This keeps the starch grain and enables the direct eating of the boiled rice without heating. |
