| 摘要 |
PURPOSE:To obtain the titled cooked rice preservable from the time of reheating to eating without disintegrating the formed rice, by using water containing dissolved polysaccharide in cooking the rice. CONSTITUTION:Rice is cooked with water containing polysaccharide neutral glucan and polysaccharide xanthan gum and formed, and the resultant cooked rice is quickly frozen at a temperature as low as <=-20 deg.C and vacuum sealed and packaged in an air-impermeable multilayered synthetic resin film. The packaged rice is then thawed rapidly with hot water at 50-80 deg.C, and the vacuum degree in the packaged rice is reduced to prevent the surface gelatinized film of the rice by suction. The resultant packaged rice is then heat sterilized at 112 deg.C retort sterilization temperature under 1.4kg/cm<2> gauge pressure while pressurizing and heating for 60min. |
