Problems after Cooking Rice
Even if rice is cooked perfectly, its nice taste may be lost depending on the conditions after that. The major causes are deterioration (aging) and the growth of bacteria.
Why cooked rice undergoes deterioration?
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The cause of deterioration in the nice tasty
In the cases of rice center or the out-pack service and feeding service industries, it may be difficult to control the temperature after cooking rice because the rice they cook has to be delivered and displayed on the shelves for sale.
As bacteria easily develop between 30 and 40°C, leaving rice as it is at those temperatures may cause food poisoning.
Therefore the method of instant cooling of rice to 30 °C or lower just after it is cooked is often used in order to avoid those temperatures.However, the lower the rice temperature is, the more easily it undergoes deterioration in starch, resulting in dry and crumbly rice.
In particular, as deterioration of rice goes further between 5 and 10℃, it is more important to maintain the properties of rice by temperature control and additives in delivering at low temperatures or in the cold season.
