| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing boiled rice having the same qualities such as taste, texture and smell, when eaten, as those of just-boiled rice and capable of being preserved for a long period by immersing washed rice in immersion water containing adipic acid and then treating the rice under specific conditions to kill heat-resistant spore bearing bacteria. SOLUTION: This method for producing boiled rice capable of being preserved for a long period comprises immersing 12 washed rice 11 in an adipic acid- containing immersion water (the concentration and the pH value of adipic acid are preferably 0.05-1% and 4-8, respectively) for >=2 min, draining 13 the immersion water, washing 14 the immersed rice with 5-70 deg.C water, while applying an ultrasonic treatment to the immersed rice, charging 15 the washed rice in a container, adding water to the charged rice, and then applying a thermal treatment 16 to the rice mixture. It is preferable that the boiled rice is sealed 17 in a gas barrier film to prepare the packed boiled rice, and the adipic acid content and pH value of the packed boiled rice are preferably <=0.07 wt.% and 5-8, respectively. |
