| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve problems that when indica type rice is boiled in the same method as that of japonica type rice normally eaten in Japan, the indica type rice is boiled in an extremely dry state due to its properties, has a rancid flavor, when the indica type rice is boiled in a high water content, the boiled rice is very pasty, when oil and an emulsifying agent are added to the indica type rice in mass producing rice balls so as not attach rice grain to a machine, integrity of mutual boiled rice is reversely deteriorated and formability in mass producing rice balls, integrity of mutual boiled rice is reversely deteriorated, formability in making rice balls is also deteriorated and indica type rice has extreme difficulty in use for rice balls. <P>SOLUTION: The rice balls are produced by adding 1-5% of phosphate crosslinked starch to washed rice in boiling rice containing indica type rice. <P>COPYRIGHT: (C)2004,JPO |
