PROBLEM TO BE SOLVED: To provide a seasoned cooked rice that hardly becomes hard by the aging of starch, and can maintain the just made taste, even when stored under low temperatures.SOLUTION: Provided is a seasoned cooked rice having a measured value for the glutinousness at the surface layer of a cooked rice grain as obtained by compression test method, of 500 to 20000 dyn, and coated with an oil-in-water type emulsion containing edible oil by 5 to 30%, vinegar and octenyl succinic oxidation processed starch, and having pH of 2 to 4.5 or less and viscosity (20°C) of 10 to 5000 mPa-s and a method for producing the seasoned cooked rice.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】低温下で保存された場合でも、澱粉の老化により硬くなり難く、出来立ての食味の維持ができる調味米飯、調味米飯の製造方法及び調味米飯用品質改良剤の提供。【解決手段】圧縮試験法で得られた米飯粒の表層の粘りの測定値が500~20000dynである調味米飯であって、食用油脂5~30%、食酢、オクテニルコハク酸化処理澱粉を含有し、pHが2~4.5以下、粘度(20℃)が10~5000mPa・sである、水中油型乳化液で被覆されている調味米飯、及び、該調味米飯の製造方法。【選択図】なし
