PROBLEM TO BE SOLVED: To provide konjak-containing rice having familiar texture with eating and retaining a larger amount to give high satisfaction in a prescribed calorie while suppressing an ingestion calorie.SOLUTION: A method for producing konjak-containing rice includes: sealing konjak-containing rice in a pack 2 determining a rice amount as an amount of sprout brown rice 10, on the basis of a set calorie previously set determining S12 of an added amount of water as an amount of water 20 according to the determined rice amount subtracting the rice amount and the added amount of water from the total amount as a previously set food total amount calculating S13 a konjak amount as an amount of konjak 30 formed in a granular shape boiling S10 the sprout brown rice 10 of the determined rice amount, the konjak 30 of the calculated konjak amount, and the water 20 of the determined added amount of water and sealing S15 boiled konjak-containing boiled rice 1 in a pack 2 by each prescribed amount followed by heating S16.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2016,JPO&INPIT【課題】摂取カロリーを抑えつつ、所定カロリー内において、食べ慣れた食感でより多くの量を維持できる満足感の高い蒟蒻入り米飯の提供。【解決手段】蒟蒻入り米飯は、パック2に密封され、予め設定した設定カロリーに基づき、発芽玄米10の量である米量を決定し、決定した米量に応じた水20の量である加水量を決定しS12、予め設定した食品全体の量である全体量から米量及び加水量を減算して、粒状に形成された蒟蒻30の量である蒟蒻量を算出しS13、決定した米量の発芽玄米10と、算出した蒟蒻量の蒟蒻30と、決定した加水量の水20と、を炊飯S10し、炊飯した炊飯蒟蒻入り米飯1’を所定量ずつパック2に密封S15してから加熱するS16ことで生産する蒟蒻入り米飯の製造方法。【選択図】図2
