| 摘要 |
A process for producing quick-cooking rice of good taste providing the same flavor of steaming rice as in common rice cooking simply in a short time with the use of a pot, a microwave oven or the like even if the amount thereof is small, which quick-cooking rice can be distributed at ordinary temperature. This quick-cooking rice can be produced by a process comprising the steps of immersing rice having been immersed in water in hot water of 70ºC or above so as to effect water absorption of rice to a water content of 40 to 52 wt.%; charging the rice having been immersed in hot water in a pressure and heat resisting package, sealing the same and effecting pressure heating sterilization thereof; and maintaining the package after the pressure heating sterilization at 2 to 15ºC for 10 to 96 hr so as to lower the conversion of rice to starch. |
