CPC A23L 7/196 (2016.08) [A23L 3/3508 (2013.01); A23L 3/358 (2013.01); A23L 3/36 (2013.01); A23L 7/107 (2016.08); A23P 20/20 (2016.08); A23V 2002/00 (2013.01)] | 6 Claims |
1. A method for preparing carbohydrate-based-sweetener-free, artificial-sweetener free, sugar-substitute-free, acidified sweet rice that, when used in a sushi food product, is stable when stored, the method comprising:
receiving uncooked sweet rice;
cooking the sweet rice in water until the sweet rice absorbs at least 80% of its dry weight in water;
acidifying the cooked sweet rice using a sufficient amount of an acidifying agent to maintain the pH of the cooked rice at or below a threshold pH of 4.3;
cooling the acidified sweet rice to below 175° F.; and
adding a solution of β-amylase in water, at a ratio of between 6 and 9 grams of β-amylase to 1100 grams of water, to the cooled acidified sweet rice to inhibit retrogradation of the sushi food product made during storage of from less than 1 month to less than 2 years.
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