PREPARATION OF COOKED AND FROZEN RICE CONTAINING RICE STARCH FIXED IN GELATINIZED STATE

摘要

PURPOSE: To produce cooked and frozen rice containing rice starch fixed in gelatinized state by washing polished rice, immersing the rice in water over a sufficiently long time, draining the rice, putting into a pot together with water treated with a reverse-osmosis membrane filter, an enzyme and corn oil, cooking the rice over a strong fire, cooling and freezing the cooked rice and sealing in a bag. ;CONSTITUTION: Polished rice is washed by conventional method, sufficiently immersed in water, drained and put into a pot. Water passed through a reverse- osmosis membrane to reduce the size of water molecule cluster to be smaller than that of the rice starch (2-9μm) is poured into the pot in an amount of 105-120% based on the immersed rice together with 5cc of an enzyme and 5cc of corn oil. The temperature in the pot is raised to the boiling point within 10min after starting the heating by using fire stronger than the fire of conventional method, the content of the pot is heated at about 98°C for 10-120min, steamed for about 15min, cooled, frozen until the core temperature of the cooked rice reaches ≤-18°C and put into a multilayer film bag. The opening part of the bag is heat-sealed after deaeration to obtain the objective cooked rice.;COPYRIGHT: (C)1995,JPO