PRESERVATION OF COOKED RICE IMMEDIATELY AFTER COOKING

摘要

PURPOSE:To enable thorough preservation of a cooked rice immediately after cooking and to obtain a cooked rice having an excellent taste same as that of the cooked rice immediately after cooking only by heating using an electronic range by tightly sealing a container while keeping the inside thereof to a negative pressure and producing a circumstance where the growth of bacteria is inhibited due to a vacuum and a low temperature. CONSTITUTION:A cooked rice immediately after cooking is warm charged into the body 3 of a container composed of the body 3 made of a synthetic resin having heat resistance, cold resistance, barrier properties, microwave permeability and flexibility and a cover 1 having a vent hole 5 opened therethrough and equipped with an umbrella-shaped check valve 4 for shutting off the vent hole 5 made of a heat-resistant and cold-resistant rubbery elastomer having barrier properties and with a peripheral continuous packing case 2. Pressure (P) is then applied to the cover 1 to discharge most part of expanded gas in the container through the check valve 4 to the outside. The inside is made a negative pressure thereby and the container is then tight sealed and cooled. By the above-mentioned procedures, a higher vacuum is realized in the inside of the container and the outside is entirely excluded. The cooked rice is preserved at a low temperature thereafter.