| 摘要 |
PURPOSE:After dipped in hot water over the gelatinization temperature, rice is steamed and converted into alpha-form, then dried, thus producing dried rice that has no damage in grain particles and can readily return to boiled rice with the same appearance and taste and texture as just boiled rice in a short time. CONSTITUTION:Rice grains are immersed in hot water over the gelatinization temperature so that the water content of rice grains becomes about 45-70%. Then, they are steamed and the starch is converted into alpha-form. The resulting rice grains are dried by usual method to be less than 10% water content. |
