| 摘要 |
PURPOSE: To obtain such rice, that when the rice is hydrated again, it shows desired hardness while each grain of the rice keeps its independent state by dipping cooked rice in a sugar soln., washing the rice, and then freezing and drying with hot air blow. CONSTITUTION: Rice is cooked and dipped in a sugar soln. (20 to 75wt.% and preferably 30 to 60wt.% concn. at 60 to 80 deg.C) for within 7min, preferably 2 to 5min while stirring. The sugar used is sucrose, fructose, glucose, lactose, maltose, dextrose, corn syrup, maltdextrin, etc., and dextrose is preferable. Then the rice is dewatered, washed to remove the cohesive sugar soln., frozen and dried by hot air glow till the water content becomes 5 to 10wt.%. Thus instant rice or a food containing the instant rice can be obtd. |
