| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide nonglutinous rice enabling its boiling in a non-soaking way( i.e. without the need of soaking ) without undergoing steaming, or the like, in advance, and also ensuring affording taste and palate feeling similar to those enjoyed when nonglutinous rice is ordinarily boiled( that is, boiled with a midway soaking like a common boiling procedure ) with no core left behind even if boiled in the non-soaking way( i.e. without the need of soaking ). <P>SOLUTION: The rice is to be used so as to be boiled in a non-soaking way, with an amylose content of 8-13 wt.%. Thus, the rice can immediately be boiled merely by adjusting the amount of water without soaking( i.e. in a non-soaking way ) after washed and adding water thereto, and the resultant boiled rice contains no core left behind, being soft, glutinous, and hard to get grainy even after cooled. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
