| 摘要 |
PURPOSE:To improve the taste of cooked rice to excellent taste similar to that of cooked high-quality rice, by adding high-quality rice (or its component) to low-quality rice or long-stored rice and cooking the mixture under a specific condition, thereby forming a gelatinous layer of gelatinized starch of the high- quality rice, etc., on the surface of cooked rice grain having poor palatability. CONSTITUTION:High-quality rice or a component of high-quality rice composed of a mixture of starch having high amylopectin content and glucose and/or dextrin is used as an additive and added to low-quality rice or long-stored rice, etc. The mixture is heated in a rice cooker together with a specific amount of water. The heating is terminated while the rice in the rice cooker is boiled and convected under the water. Furthermore, the rice in the rice cooker is maintained at 100 deg.C for 20-40min to form a gelatinous layer of gelatinized starch of the additive on the surface of cooked rice grain. |
