SolutionsThis invention mixing the United States and the milled rice which are fried after sterilizing, in the United States which is fried producing the ge hot water densely including the hot water extraction preparation water, in aseptic condition sealing up this, steaming/evaporation after making mature, cooling, sterile conversion instant packing densely relates to the method of producing the ge hot water, sterile conversion instant packing which is produced attendant upon this is dense the ge hot water mothballing of 6 months or more being possible at normal temperature by passing sterilization process, the fragrance of the United States which is fried spreading the ge hot water peculiar fragrance being maximized densely, the starch of the United States gushing with the preparation water, peculiarityComing to the point of having viscosity, densely the fragrance of the ge hot water having lived, diffusivity being superior, having the feature where the food impression is soft, the ge which it produces with traditional home cooking type method hot water being very equal densely, qualitatively long term retention is possible.< Selective figure >Figure 1【解決手段】本発明は炒めた米と白米を混合して殺菌した後、炒めた米に熱水抽出炊飯水を加えておこげ湯を製造して、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おこげ湯を製造する方法に係り、これに伴い製造された無菌化即席包装おこげ湯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、炒めた米の香りが広がっておこげ湯特有の香りが極大化されて、米の澱粉が炊飯水で湧出されて特有の粘度を持つことになっておこげ湯の香りが生きていて、拡散性が優れて食感がやわらかい特徴を持っていて伝統的な家庭料理式方法で製造したおこげ湯と品質的に非常に同等で長期間保存が可能だ。【選択図】図1
