PROBLEM TO BE SOLVED: To provide a method for producing lyphilizated instant rice with tea poured on it, when being poured with hot water and restored, in which the part of the liquid being low viscosity and transparency is high, and further, the shape of rice grains is firmly retained, and having suitable hardness and a springy feeling, and having stability.SOLUTION: Provided is a method for producing instant rice with tea poured on it successively provided with: a pressure digestion step where raw material rice is subjected to pressure digestion to pregelatinize the surfaces of the rice grains a heat mixing step where the rice grains after the pressure mixing and a seasoning liquid are preliminarily frozen, and are further freeze-dried. A pre-boil step where the rice grains after the pressure digestion are further boiled may be interposed between the pressure digestion step and the heat mixing step. The raw material rice preferably being non-washed rice.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】お湯をかけて復元させた際、液体の部分が低粘度で透明度が高く、米粒の形状もしっかり保たれているとともに食感においても適度な硬さともちもち感とを有しており、復元性も良好な凍結乾燥即席お茶漬けの製造方法を提供することを目的とする。【解決手段】原料米を加圧蒸煮して米粒の表面をα化する加圧蒸煮工程と、加圧蒸煮工程後の米粒と調味液とを混合するとともに加熱して該米粒の中心部までα化する加熱混合工程と、加熱混合工程後の米粒と調味液とを予備凍結し、さらに凍結乾燥する凍結乾燥工程とを順次設けてなる即席お茶漬けの製造方法である。加圧蒸煮工程と加熱混合工程との間に、加圧蒸煮工程後の米粒をさらにボイルするプレボイル工程を介在させてもよい。原料米は無洗米であることが好ましい。【選択図】なし
