| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing, cooling or cooling-freezing, and preserving the cooked rice, by which the cooked rice can be preserved, while highly maintaining a water-retaining property even in a cooling-freezing step and while holding good yield, taste and delicious ingredients. <P>SOLUTION: The method for producing and preserving the cooked rice, includes an immersion step 14 for immersing rice in immersion water, a cooking step 16 for cooking the rice after immersed in the water, and a cooling step 18 for cooling the cooked rice, wherein the immersion water contains a very small amount of a sugar in the immersion step 14, and the rice is immersed in the immersion water under a reduced pressure. The sugar is replaced by water (free water) in the rice to infiltrate in the rice, and adheres to the outer surface of the rice, in the immersion step 14. Thus, the rice grains are impregnated not only with the water but also with the sugar to uniformize the water contents and sugar contents. The rice grains can thereby be ripened, and adjusted to give a uniform degree of ripeness to the rice grains having non-uniform degrees of ripeness. Thereby, heat is uniformly transmitted to the centers of the rice gains, respectively, to improve their water-retaining properties, their tastes and deliciousness, even in the subsequent cooking step 16 and in the subsequent cooling step 18. <P>COPYRIGHT: (C)2010,JPO&INPIT |
