PROBLEM TO BE SOLVED: To provide rice or cooked rice additionally added with active ingredients contained in spices so as to facilitate ingestion of the ingredients, and free from causing lowering of taste even by especially stimulative ingredients.SOLUTION: A method for producing the rice or cooked rice includes the pretreatment process of making pores, cracks or other gaps in rice tissue in raw material rice, the absorption process of soaking the product after the pretreatment process, in a mixed solution made by mixing polysaccharide and desired spices so as to impregnate the gap of the raw material rice with the mixed solution, and put spices in an applied state to the surface of the raw material rice together with polysaccharide, and a drying process of drying the raw material rice finishing the absorption process to appropriate moisture content.COPYRIGHT: (C)2011,JPO&INPIT【課題】米又は米飯に、香辛料等に含まれる有効成分を添加含有させて、前記成分の摂取を容易にすると共に、特に刺激の強い成分であっても、食味の低下が起こらないようにする。【解決手段】原料米に、微細孔やひび割れその他米組織において間隙を生じさせる前処理工程と、前記前処理工程後に、多糖類と所望の香辛料等を混合した混合液に浸漬して、前記原料米の間隙に前記混合液を浸透させると共に、原料米の表面に香辛料等を多糖類と共に塗布状態とする吸着工程と、吸着工程を終えた原料米を適宜な水分量に乾燥する乾燥工程とで構成する。【選択図】図1
