| 摘要 |
Provided is a method for preparing a packaged cooked rice which uses short grain of rice that is a main food of Korean, and exhibits a good mixing compatibility, a texture similar to that of sterilized, packaged cooked rice using general short grain of rice, and improved digestion/absorption. The method comprises the steps of (i) washing white rice with water and dipping the rice in water, (ii) putting the rice into vessel and retorting the rice, (iii) introducing cooking water to the vessel and steaming the rice, (iv) sealing the vessel, and (v) cooking the rice thoroughly and cooling the rice, wherein the cooking water is a mixture of enzyme having an activity of CGTase and pure water at ambient temperature. The white rice has short grains. The enzyme having an activity of CGTase is Toruzyme. |
