RICE COOKING METHOD AND RICE COOKER USING THE METHOD

摘要

PROBLEM TO BE SOLVED: To provide a rice cooking method capable of changing gluten physical property to be decided only by the brand name of rice heretofore. SOLUTION: This method has a process for raising a heating temperature to >=100 deg.C and holding the temperature in a heating step. At >=100 deg.C, cell walls in the embryo cells of rice grains are collapsed and starch grains existing in the cells can be allowed to flow out, thereby the gluten characteristic of the rice grains is increased.