METHOD FOR KEEPING TASTE AND FLAVOR OF RICE WITH SILICA GEL

摘要

PURPOSE: To prevent the generation of musty smell and the deterioration of quality of rice by placing a specific type-B silica gel in rice in a closed vessel, thereby adsorbing water from the rice and efficiently keeping the taste and flavor of rice. ;CONSTITUTION: The taste and flavor of rice are maintained by placing a type-B silica gel in rice in a closed vessel under a condition to keep the value of the formula, A(100-Z)+Bz to 1350-1450 [A is water-content of the rice; B is water- content of the type-B silica gel (wet basis); z is distribution ratio of the type-B silica gel] according to the water-content of the rice. For example, type-B silica gel having a water-content of 30% and particle diameter of about 3mm is wrapped with a nonwoven cloth and put into new crop of rice having a water-content of 14% at a silica/rice ratio of 1% and the rice is sealed in a PP bag and preserved while keeping the water content of the rice to 14%. The preserved rice is cooked and tasted to find that the rice has delicious taste similar to the original taste and flavor of the new crop of rice.;COPYRIGHT: (C)1995,JPO