| 摘要 |
PURPOSE:To prepare cooked rice resistant to the browning and deterioration of taste and flavor in a state maintained at a high temperature and having improved preservability in the case preserved without heating by cooking rice after adjusting the pH of the system with a specific organic acid. CONSTITUTION:In the cooking of rice in water by conventional method, the pH of the cooking system is adjusted to <=6.5 (especially <=5.5) by adding an aliphatic organic acid (excluding acetic acid, butyric acid and other fatty acids) such as citric acid, malic acid or tartaric acid or a substance containing the organic acid such as plum extract, apple vinegar and fruit juice. |
