| 摘要 |
PURPOSE:To produce a packaged cooked rice excellent in texture without partially forming residual hard half-boiled parts or causing stickiness by heat- treating rice grains having fats or oils sticking thereto, subjecting the resultant rice grains to seasoning, water absorption and pregelatinizing treatment and filling the obtained cooked rice in a container. CONSTITUTION:Washed rice grains are dipped in water to regulate moisture therein to 30-45wt.%, preferably 32-34wt.%. Fats or oils are then applied to the rice grains with regulated moisture and the rice grains are subsequently heat-treated under conditions of 130-230 deg.C so as to provide 15-25wt.% moisture of the above-mentioned rice grains. The heat-treated rice grains are seasoned with a seasoning solution and water is absorbed therein. The rice grains after seasoning and absorbing water are then subjected to pregelatinizing treatment, regulated to preferably 52-60wt.% moisture, filled, hermetically sealed in a heat-resistant container and subjected to hot-pressing and sterilizing treatment. |
