| 摘要 |
PROBLEM TO BE SOLVED: To obtain a frozen cooked rice excellent in aptitude for a quantitative filling property, while maintaining the suitable tackiness of the cooked rice particles each other, also having a suitable flowing property necessary for maintaining the dished up shape of the cooked rice formed at the filling in a container, and suitable for cooking by an electronic oven. SOLUTION: This frozen cooked rice in a container is obtained by cooking raw material rice with approximately 1.2-1.5 fold weight water, cooling the obtained cooked rice to approximately <=30 deg.C, then adding cooling water at <=20 deg.C in an amount of approximately 10-20 wt.% based on the cooked rice, filling the obtained cooked rice for freezing in a prescribed amount into a container for the cooking by an electronic oven, freezing rapidly, and then closing a lid thereof. |
