| 摘要 |
PURPOSE:To prepare rice gruel slightly causing cracking phenomena, slightly producing swelling of rice granules during preservation and disappearance of liquid part, by boiling nonglutinous rice at >=100 deg.C under pressure, followed by boiling it together with water. CONSTITUTION:Nonglutinous rice is boiled at >=100 deg.C under pressure, and boiled together with water. Rice gruel slightly causing cracking phenomena, producing less swelling of rice granules and disappearance of liquid part during preservation than existing rice gruel, is prepared. In boiling the rice, the use of water containing a starch agent such as rice powder, etc. suppresses further the swelling during preservation. In boiling the nonglutinous rice under pressure, it would be better for the prevention of the cracking of rice granules to immerse previously nonglutinous rice to be used in water for 2-4hr to make the water content of the rice granules about 30-35wt%. |
