This invention roasting and the United States and the milled rice and drying mixing the ge densely and after sterilizing, wet process producing the ge densely including the concentrated liquid and the amadokoro concentrated liquid and adds the rice starch the preparation water which it extracts from the roasting United States, in aseptic condition sealing up this, steaming/evaporation after making mature, cooling, sterile conversion instant packing wet process densely by the fact that regarding the method of producing the ge, the sterile conversion instant packing wet process which is produced attendant upon this, densely mothballing of 6 months or more being possible at normal temperature by passing sterilization process, it roasts the ge and, the United States and is dense the geThe fragrance spreading, the ge peculiar fragrance being maximized densely, the starch of the ge being liquated densely with the preparation water, coming to the point of having fixed turbidity, densely the fragrance of the ge having lived, the character which spreads being superior, having the ge specific food impression densely with feature, being very equal qualitatively densely by comparison with the ge which it produces with traditional home cooking method juice, long term retention is possible.本発明は、煎り米と白米そして乾燥おこげを混合して殺菌した後、煎り米から抽出した濃縮液とアマドコロ濃縮液および米澱粉を添加した炊飯水を加えて湿式おこげを製造して、これを無菌状態で密封して蒸熟させた後冷却して無菌化即席包装湿式おこげを製造する方法に関することで、これに伴い、製造された無菌化即席包装湿式おこげは、殺菌工程を経ることによって常温で6ヶ月以上の長期保存が可能で、煎り米およびおこげの香りが広がっておこげ特有の香りが極大化されて、おこげの澱粉が炊飯水で溶出されて一定の濁度を持つことになっておこげの香りが生きていて、広がる性質が優れておこげ固有の食感を特徴で持っていて、伝統的な家庭調理法で製造したおこげ汁と比較して品質的に非常に同等で長期間保存が可能だ。
