| 摘要 |
PURPOSE:To enable the preparation of cooked rice having the taste and glutinousness of the freshly cooked rice from frozen cooked rice, by adding a mixture of starch and edible dispersion medium to nonglutinous rice during cooking. CONSTITUTION:In the series of preparation process of frozen cooked rice comprising the washing, boiling and processing of nonglutinous rice 3, a mixture of starch 1 and an edible dispersion medium 2 (e.g. edible oil) is added during the cooking stage, to enable the heating of the starch constantly in dispersed state throughout the cooking stage. The cooked rice is discharged from the cooker in the processing line 8, formed to rice balls by hand or by a machine, and frozen instantaneously. The addition of the starch may be carried out just after the completion of cooking in place of being carried out before the heating of the washed rice. The processed frozen rice ball gives a rice ball having the flavor and taste of the freshly cooked rice by thawing and heating, and can be easily formed by a processing line thus resulting in the reduction of loss. |
