| 摘要 |
PURPOSE: To produce the so-called aseptic cooked rice, cookable in a short time, capable of minimizing the deterioration in quality without any retort odor, capable of regulating the moisture content on the side of consumers and having a high F value (heating time required to kill all the microorganisms in the food when heating thereof at a prescribed temperature). CONSTITUTION: Raw rice 1, washed and dipped in water for a prescribed time is drained and housed in a pressure container 4. The interior of the pressure container 4 is once evacuated and high-temperature steam is filled therein to steam the raw rice 1 by pressurizing and heating. The interior of the pressure container 4 is reevacuated to cool the steamed rice 1a in a vacuum. The interior of the pressure container 4 is returned to the atmospheric pressure and the steamed rice 1a in the interior thereof is subdivided into sealable containers 5 and housed therein. |
