| 摘要 |
PURPOSE:To obtain dried rice, having improved reconstituting property of rice grains and capable of being used as OCHAZUKE (boiled rice with tea) and ordinary cooked rice, by subjecting rice to specific treatment, quenching the rice containing water, removing amylopectin, loosening the rice, adding heat denatured and processed egg yolk fat or oil, etc., to cold water, dipping the loosened rice in the water and washing and drying the resultant dipped rice. CONSTITUTION:Discolored rice grains, parts damaged from insects, foreign materials, etc., are removed, and rice grains are washed with water and dipped in water for 30min-2hr. Water in an amount of 1.1-1.3 times based on the rice is added thereto and 0.1-2wt% heat denatured and processed egg yolk fat and, as necessary, an additive, e.g. an enzyme, are added. The rice grains are then cooked with steam, etc., for 20-40min and then steamed for 20-40min to level the moisture content of the rice grains. The steamed rice grains are then quenched to 20-40 deg.C to remove amylopectin and loosened into each grain at the same time. The loosened rice grains are then dipped in cold water containing heat 0.2-2% heat denatured and processed egg yolk fat or oil and vegetable fat or oil added thereto at 0-10 deg.C for 20-60min, charged into a dryer to wash off the oil and additive on the surface thereof by the shower method, etc. The resultant rice grains are primarily dried in hot air at 80-150 deg.C for 10-40min to give 5-30% moisture content. The primarily dried rice grains are then secondarily dried in warm air at 40-60 deg.C to afford the aimed product with <=10% moisture content. |
