| 摘要 |
PROBLEM TO BE SOLVED: To make it possible to change the glutinous property by raising and holding the heating temperature to and at a specific value or above in a heating stage. SOLUTION: Rice cooking is executed by soaking rice in water at about 60 deg.C to have the water absorbed at a moisture content necessary for gelatinization, for example, about 30%, raising the heating temperature to >=100 deg.C, for example, to about 100 to 110 deg.C and heating the rice for about 15 minutes. As a result, the glutinous properties are improved. Namely, a rice cooking pan 32 is heated by a heating coil 33 of a rice cooking device 31 provided with a temperature sensor 35, a control circuit 36, a pressure sensor 38, etc., to heat the rice and water. The inside of the rice cooking pan 32 is then controlled to 100 deg.C and 1 atm by the pressure sensor 38. The temperature is thereafter raised to >=100 deg.C, for example, 150 deg.C and the cooking pan is heated for about 5 minutes. After the pressure in the rice cooking pan 32 is controlled to about 1.24 atm, the temperature is again restored to 100 deg.C and the heating is execute under 1 atm. The glutinous properties are thus optimized.
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