| 摘要 |
PURPOSE:To improve the taste of cooked low-quality rice without causing scorch of rice, by spraying gelatinized starch sol of high-quality rice to cooked rice and maintaining the rice to a hot state, thereby letting the rice to absorb water from the gelatinized starch sol and forming a gelatinous film of gelatinized starch on the surface of cooked rice grain. CONSTITUTION:Gelatinized starch sol composed of high-quality rice or a component containing high-quality rice is heated at 100 deg.C and sprayed to cooked rice. The rice is maintained at 100 deg.C to effect the absorption of water from the gelatinized starch sol to the cooked rice and to form a gelatinous film of gelatinized starch on the surface of the cooked rice grain. |
