PROBLEM TO BE SOLVED: To provide processed cooked rice to be heated upon using the same, capable of maintaining excellent softness and stickiness for a long period of preservation.SOLUTION: Processed cooked rice that is normally preserved in refrigeration or at a room temperature and is heated upon using, is produced by cooking rice wherein Aspergillus oryzae, a species of rice koji, is added and thereafter refrigerating the resulting cooked rice. Preferably, white koji, another species of rice koji, is further added to the rice upon cooking. More preferably starch is further added to the rice upon cooking. There are provided a processed cooked rice product prepared by storing or packing the processed cooked rice in a container or in a packaging material made from a heat resistant material capable of withstanding heating by a microwave, a texture improver for use in the processed cooked rice comprising Aspergillus oryzae, a species of rice koji as an effective component, and a method of improving the texture of the processed cooked rice using the texture improver.COPYRIGHT: (C)2014,JPO&INPIT【課題】使用時に加熱される加工米飯において、保存の期間が長時間となっても優れた柔らかさと粘りを保持できる加工米飯を提供する。【解決手段】常時は冷蔵保存又は常温保存され、使用時に加熱される加工米飯であって、米麹である黄麹を米に添加して炊飯し、得られた米飯を冷蔵加工した加工米飯が提供される。炊飯時において、米麹である白麹をさらに添加した構成が好ましく、さらにデンプンを添加した構成がより好ましい。本発明の加工米飯を、マイクロ波加熱が可能な耐熱性材料からなる容器又は包装材に収容又は包装してなる加工米飯製品、米麹である黄麹を有効成分として含有する加工米飯の食感改善剤、当該食感改善剤を用いる加工米飯の食感改善方法も提供される。【選択図】図4
