PROCESSING METHOD OF INSTANT RICE

摘要

The method for instant cooked rice (I) consists of (1) soaking rice at 10-30 degree.C to have 25-32% water content, (2) cooking in 15-30 volume of 0.5-4% sugar solution (II) for 15-25 min. to have 65-85% water content, (3) freezing at -15 degree.C for 4-8 hours, (4) thawing at room temperature and (5) freeze-drying at -50 degree.C to have 6-14% water content. In the processes of (3)-(4), the ice crystals in rice are formed minimally for keeping the shapes of rice, when cooking.