| 摘要 |
PROBLEM TO BE SOLVED: To provide a seasoned cooked rice that hardly becomes hard by the aging of starch, and can maintain the just made taste, even when stored under low temperatures.SOLUTION: Provided is a seasoned cooked rice having a measured value for the glutinousness at the surface layer of a cooked rice grain as obtained by compression test method, of 500 to 20000 dyn, and coated with an oil-in-water type emulsion containing edible oil by 5 to 30%, vinegar and octenyl succinic oxidation processed starch, and having pH of 2 to 4.5 or less and viscosity (20°C) of 10 to 5000 mPa-s; and a method for producing the seasoned cooked rice.SELECTED DRAWING: None |
