Method for producing long-term preserved cooked rice and method for producing long-term preserved rice ball

摘要

Provided are a method for producing long-term preserved cooked rice and a method for producing long-term preserved rice balls that can be preserved for a long period of time and can be eaten as they are without losing the taste. The long-term storage rice ball manufacturing method includes a step of cooking rice (S20), a step of cooling the cooked rice to 90 ° C. or less (S30), a step of adding starch degrading enzyme to the cooled rice (S40), The step of forming rice with rice starch-degrading enzyme into rice balls (S50), the step of decomposing α-starch in the rice balls formed into rice balls (S60), and the rice balls that have decomposed α-starch are put in a heat-resistant bag and sealed. And a step of heating to 95 ° C. or higher after sealing (S90, S110). [Selection] Figure 1