| 摘要 |
PROBLEM TO BE SOLVED: To obtain a boiled rice improver effective for preventing aging of boiled rice and/or preventing contamination of boiled rice with putrefactive bacteria and even in the case of chilled preservation of boiled rice, not losing excellent palatability and taste of boiled rice and to provide a method for producing boiled rice having excellent preventing effect on aging and antimicrobial effect without impairing excellent palatability and taste even in the case of chilled preservation. SOLUTION: The subject is solved by using both a potassium salt and a calcium salt in the boiled rice improver and adding a sodium salt besides the use of both the potassium salt and the calcium salt and using a vinegar having an acidity specified to raw rice as the boiled rice improver. The subject is solved by adding the boiled rice improver to raw rice and boiling the rice or adding the boiled rice improver to boiled rice cooked by an ordinary procedure. |
