To obtain the subject product having excellent functionality, capable of being eaten by simple heating or extremely short time heating, and having sufficient water content by including heated all grain rice, an acid and an oil, and further specifying the pH thereof.
This rice product has pH 3.5-4.5, preferably 3.8-4.3, and comprises (previously) heated all grain rice having 30-55 wt.% dry weight, an acid and an oil. The acid is preferably citric acid or the like and the oil is preferably rapeseed oil or the like. The proportion of the added oil is preferably 0.5-5 wt.% based on the amount of the (previously) heated all grain rice. The objective product is obtained by dipping the all grain rice in water, separating the dipped rice, blanching the separated rice, cooling the blanched rice with water, subjecting the cooled rice to a dipping treatment and an oil treatment in order, packing the treated rice and sterilizing the packed rice. The rice in an amount of 1 pt. wt. is preferably dipped in water in an amount of 1-4 pts.wt. at 30-60°C for 30 min to 5 hr. The blanching is carried out at 95-100°C for 1-10 min preferably while cooking by 98-100°C steam and spraying the water with pH 3.5-5 at 95-98°C.
HALDEN JONAS PETER
JAELMINGER GOERAN
EHRENBERG EVA
