| 摘要 |
PURPOSE: To obtain boiled rice having improved flavor from any nonglutinous rice by adding starch coated with oil and fat which is a solid at a normal temperature. CONSTITUTION: Nonglutinous rice is mixed with starch coated with oil and fat which is a solid at a normal temperature and has >=40 deg.C melting point and is cooked. Preferably Indica rice is mixed with pregelatinized starch having 100% amylopectin coated with hardened oil and fat and cooked. The amount of the starch added is about 0.5-15wt.%, preferably 2-10wt.%. When the starch is coated with oil and fat in an amount of about 10-60wt.%, preferably 20-40wt.% of the starch, viscosity of boiling water in rice cooking of large lot is reduced to facilitate occurrence of heat convection during rice cooking. |
