| 摘要 |
To provide a boiled rice food which is less likely to become hard even at low temperatures and boiled rice food or a frozen boiled rice food which can be eaten without heating. A boiled rice food capable of being distributed and sold at low temperatures, such as sushi, characterized in that a polished rice having a phosphorus content of not less than 1,200 ppm, preferably not less than 1,300 ppm, most preferably not less than 1,400 ppm, is selected as the starting rice material. The polished rice is preferably a non-glutinous rice having an amylose content of not more than 15%, most preferably a non-glutinous rice having an amylose content of not more than 12%, which is selected from those belonging to varieties of Ouu No.344, 343, or 354. The boiled rice food can be distributed and sold at low temperatures of 15 DEG C or below, preferably temperatures as low as 10 DEG C or below, still more preferably temperatures of 5 DEG C or below. The boiled rice food is prepared from a boiled rice prepared by boiling with a salt, such as calcium salt, added as a food additive. The salt is added by boiling using a salt-concentrated water or water with a salt added thereto. In this case no antimicrobial agent is used. <IMAGE> |
