| 摘要 |
PROBLEM TO BE SOLVED: To obtain a porridge of rice and vegetables or a rice gruel, capable of maintaining the appearance and texture of a boiled rice grain for a long time and hardly providing an unpleasant odor by filling the container with a specific cooked rice and a sterilization-finished liquid seasoning and sealing the container under an asepsis atmosphere. SOLUTION: A steamed rice is obtained by soaking the rice for about 10 min to 3 hr in water at about 5-40 deg.C to provide the soaked rice containing about 25-35 wt.% water and bringing a steam at 80-120 deg.C into directly contact with the soaked rice for 5-60 min to carry out previous steam treatment. The obtained steamed rice is, if necessary, subjected to drying treatment to regulate the water content so as to be about 5-20 wt.%, and is brought into directly contact with a pressurized steam of about 0.40-2.80 kg/cm<2> at 105-140 deg.C for 10 sec to 200 min to carry out a pressurized steam treatment and to provide a cooked rice. The cooked rice is filled with a sterilized seasoning liquid preferably having 0.7-7.0 solute concentration in a container and hermetically sealed to provide the objective porridge of rice and vegetables or rice gruel in the method for producing the porridge of rice and vegetables or rice gruel. As the rice, half-milled rice, 70%-polished rice, polished rice and brown rice of nonglutinous kind or glutinous kind are preferably used. |
