| 摘要 |
PROBLEM TO BE SOLVED: To provide processed cooked rice to be heated upon using the same, capable of maintaining excellent softness and stickiness for a long period of preservation.SOLUTION: Processed cooked rice that is normally preserved in refrigeration or at a room temperature and is heated upon using, is produced by cooking rice wherein Aspergillus oryzae, a species of rice koji, is added and thereafter refrigerating the resulting cooked rice. Preferably, white koji, another species of rice koji, is further added to the rice upon cooking. More preferably starch is further added to the rice upon cooking. There are provided a processed cooked rice product prepared by storing or packing the processed cooked rice in a container or in a packaging material made from a heat resistant material capable of withstanding heating by a microwave, a texture improver for use in the processed cooked rice comprising Aspergillus oryzae, a species of rice koji as an effective component, and a method of improving the texture of the processed cooked rice using the texture improver. |
