| 摘要 |
PURPOSE:To prepare boiled rice having a high balance degree, no smell, color, and an excellent taste by adding yeast to an acid or glucono delta lactone and subsequently adding the prepared additive to rice grains or boiled rice solution. CONSTITUTION:An acid, preferably a non-volatile acid, such as malic acid, citric acid or tartaric acid or glucono delta lactone is mixed with yeast such as bread yeast and, if desired, further with protein or/and protease to provide an additive for rice grains. The additive for the rice grains is added to boiled rice solution or rice grains and the rice grains are subsequently boiled. Or, the additive is added to the rice grains in air. |
