PROBLEM TO BE SOLVED: To obtain a calcium-enriched cooked rice having good taste and suppressed in roughness due to aggregation of protein and thus free from rough feeling.SOLUTION: This calcium-enriched rice is obtained by cooking rice after adding thereto urea and a dairy material containing calcium derived from milk at a high concentration. It is preferable to add 0.013-0.6 wt.% urea and 0.005-0.6 wt.% calcium derived from milk per 100 wt.% cooked rice. The frozen calcium- enriched rice obtained by freezing treatment of the calcium-enriched rice is also provided.COPYRIGHT: (C)2001,JPO(修正有)【課題】 風味が良好であり、タンパク質の凝集による米飯のざらつきが抑制され、ざらつきの感じないカルシウム強化米飯の提供。【解決手段】 乳由来のカルシウムを高濃度に含有する乳素材及び尿素を米に添加して炊飯することにより得る。添加量は、米飯100重量%に対して、乳由来のカルシウムを0.005~0.6重量%及び尿素を0.013~0.33重量%がよい。さらに上記カルシウム強化米飯を凍結処理した、凍結カルシウム強化米飯も含む。
