| 摘要 |
PURPOSE:To obtain the subject product not causing the mutual binding and collapse of rice grains in its production process and distribution stage, not generating any foreign taste and smell even when stored for a long period and having an excellent palatability by adjusting the pH of boiled rice grains to a specific value. CONSTITUTION:Polished rice is washed with water, immersed in immersion water, taken out from the immersion water, mixed with boiling water just before boiled and subsequently boiled. In the processes, gluconodelta lactone, an edible organic acid (salt) or their mixture are added to the immersion water and/or boiling water to adjust the pH of the boiled rice grains to 4-4.8. After boiled, the boiled rice is charged together with a deoxidizing agent in a gas- barrier and heat-resistant container an aseptic installation and subsequently perfectly sealed. Preferably, washed polished rice is immersed in the immersion water containing the gluconodelta lactone, etc., mixed with the boiling water containing the gluconodelta lactone, etc., and subsequently boiled. Citric acid, etc., is preferable as the organic acid. |
