| abstract |
(57) [Summary] [Structure] The present invention is a granular gel formed by using an edible gelling agent to a grain size almost equal to that of rice grains, more specifically, 1 to 30% by weight of starch and 20% by weight or less of dextrin. , Cooked rice-like food obtained by extruding and cutting a semi-solid product having a composition of 0.1 to 7% by weight of a gelling agent, 1 to 20% by weight of a clouding agent and 40 to 97% by weight of water to form a granule. The present invention provides a method for producing retort cooked rice, which comprises adding and blending the above ingredients to rice, and further adding water as required to a container capable of being heat sterilized and performing heat sterilization or retort treatment. [Effect] According to the present invention, it can be stored for a long period of time, and has the same appearance and texture as natural rice without showing the stickiness of rice cake due to the mutual adhesion of rice grains, easy to remove from the container, and cooked rice. It is possible to provide low-calorie retort rice whose gelatinization and hardening are suppressed. |