| 摘要 |
PURPOSE:To obtain cooked rice with highly favorable palate feeling, hard to putrefy, even from rice having been said to be unpalatable with high harvest per planted area, thus leading to also economical advantages such as improving rice productivity, by degrading the cell wall of nondigestible cellulose to permeate water into rice followed by cooking the rice. CONSTITUTION:Rice is immersed in an aqueous solution of a food additive acidulant adjusted to pH 2.7 to 4.3 for 50-160min followed by addition of water to bring the pH value of the solution to a bit lower than 5 followed by boiling and cooking the rice. |
