| 摘要 |
PURPOSE:To produce short rice grains exhibiting a texture and a flavor similar to those of the boiled rice grains of long polished rice when boiled, by changing the characteristics of the short polished rice grains CONSTITUTION:Short polished rice grains having a water content of 11-17wt.% is subjected to a wet-thermal treatment under a relative moisture of 100% at 110-120 deg.C for 10-18min. When the short polished rice grains thus subjected to the wet-thermal treatment are boiled, the hardness and the gum property of the boiled short rice grains approach those of long polished rice grains, and the adhesivity of the boiled short rice grains become approximately the same as that of the long polished rice grains. |
