Method of producing cooked rice by intermittent heating
AssigneeAjinomoto Co., Inc.
InventorsHiroshi Mizuno, Tatuya Yamamoto
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Abstract
A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.
Claims16
A method of producing cooked rice, said method comprising, in the order mentioned, a first heating step of heating a rice-cooking pot containing rice and water to boil said rice;
- a first cooling step of cooling said rice for 1 to 10 minutes such that an inner temperature of said rice-cooking pot during the first cooling step is lower than the inner temperature of said rice-cooking pot at a start of said first cooling step by 0.1° C. to 10° C.;
- and a second heating step of boiling said rice.
Dependencies are inferred from the claim text.