| 摘要 |
PURPOSE:To prepare cooked rice having palatability comparable to that of ordinary cooked rice by boiling high-amylase rice. CONSTITUTION:Cooked rice having palatability nearly comparable to that of japonica type rice is prepared by immersing high-amylase rice having an amylase content of >=24.5% in an aqueous solution of a food additive acidulant adjusted to pH2.7-4.3 for 50-160min and cooking the rice after washing with water. |
