| 摘要 |
PROBLEM TO BE SOLVED: To obtain a cooked rice having various advantages as compared with conventional ones by improving the granular shape. SOLUTION: The cooked rice is characterized by setting the shape of cooked rice grains as follows, reducing the major axis and increasing the minimum minor axis of the cross section as compared with those of the conventional cooked rice and providing the round cooked rice grains nearly similar to that of milled rice grains. The shape is set so as to provide 2.0 <=L/S0<=3.0 when the minor axis to be the maximum width expressed in terms of trunk part outside diameter of the cooked rice grains is S, the major axis to be the length is L and the minimum minor axis in the cross section in the minor axis direction to be the maximum thickness of the cooked rice grains is S0. |
