| 摘要 |
A rapid cooking food product, especially a rice or a pasta is produced by treating the food product with a starch degrading enzyme under starch degrading conditions. The enzyme is an enzyme which attacks either the 1,4-glucoside links or the 1,6-glucoside links in the starch molecules and is preferably alpha -amylase or pullulanase or a mixture thereof. Rice that can be cooked merely by pouring on boiling water and leaving it to stand can be produced by the process. |
