PROBLEM TO BE SOLVED: To provide a rice modifier capable of preventing reduction of texture when storing rice food in a temperature band of at ordinary temperature or refrigeration for long time, a manufacturing method of the rice food using the same and the rice food.SOLUTION: There is provided a rice modifier containing rice flour and/or rice starch having damaged starch content of 20 to 50 mass% and amylograph gelatinization viscosity (V10min) of 100 BU or more, where the rice flour and/or rice starch contains rice flour and/or rice starch derived from nonglutinous rice. There is provided a manufacturing method of rice food by rice cooking the rice flour and/or rice starch derived from nonglutinous rice having damaged starch content of 20 to 50 mass% and amylograph gelatinization viscosity (V10min) of 100 BU or more. There is provided a manufacturing method of rice food with added amount of the rice flour and/or rice starch derived from nonglutinous of 0.1 to 3.0 pts.mass based on 100 pts.mass of the rice.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】米飯食品を常温又は冷蔵の温度帯で長時間保存した際の食感の低下を防止することができる米飯改良剤、それを用いた米飯食品の製造方法、及び米飯食品の提供。【解決手段】損傷澱粉含有量が20~50質量%、且つアミログラフ糊化粘度(V10min)が100BU以上である、米粉及び/又は米澱粉を含有し、前記米粉及び/又は米澱粉が、うるち米由来の米粉及び/又は米澱粉を含む米飯改良剤。損傷澱粉含有量が20~50質量%、且つアミログラフ糊化粘度(V10min)が100BU以上である、うるち米由来の米粉及び/又は米澱粉を添加して炊飯する米飯食品の製造方法。前記うるち米由来の米粉及び/又は米澱粉の添加量が、米100質量部に対して、0.1~3.0質量部である米飯食品の製造方法。【選択図】なし
