| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide water absorbed rice which produces flavor like a steaming rice comparable with well steamed rice in a kettle by heat cooking while using the water absorbed rice with 85-35% of pregelatinization degree. <P>SOLUTION: The water absorbed rice with 80-43% of water content is produced by heating raw material rice such as soaked rice, washed rice, wash-free rice, unpolished rice, glutinous rice, etc., at a high temperature and in a short time to produce a layer of gelatinized rice on the surface of rice grain and then heating the material rice having gelatinized layer with water, hot water, boiling water or aqueous solution such as clear soup stock at 75-98°C (depending on kinds of products) for from 30 seconds to 20 minutes and then cooling or air-drying or cooling while air-drying. The water absorbed rice of the invention has rearranged starch granule groups of starch granules in the center by heat fluctuation, as a result the rice produces flavor like steaming rice by heat cooking. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
