PROBLEM TO BE SOLVED: To provide a red rice additive having a color required for red rice, excellent flavor, and suppressed metallic taste and suppressed astringent taste, and a production method thereof a red rice with use of the red rice additive and a production method thereof and a kit for production of red rice additive for use in production of the red rice additive.SOLUTION: The production method of a red rice additive includes the steps of: heating a mixed liquid including a bean-containing composition which contains at least any one of adzuki beans (Vigna angularis) and black-eyed peas (Vigna unguiculata), a potassium carbonate-containing composition, and an iron-containing yeast extract-containing composition adjusting the mixed liquid to a pH of 7 to 9 and oxidizing the mixed liquid. The red rice additive, a red rice and the production method thereof, and a kit for production of the red rice additive are also provided.COPYRIGHT: (C)2015,JPO&INPIT【課題】赤飯として求められる色調を有し、風味に優れ、かつ、金属味及び収斂味が抑制された赤飯の素及びその製造方法、前記赤飯の素を使用した赤飯及びその製造方法、並びに、前記赤飯の素の製造に用いる赤飯の素製造用キットの提供。【解決手段】アズキ(Vignaangularis)及びササゲ(Vignaunguiculata)の少なくともいずれかを含有する豆含有組成物と、炭酸カリウム含有組成物と、鉄含有酵母抽出物含有組成物とを含有する混合液を加熱する工程と、前記混合液のpHを7~9に調整する工程と、前記混合液を酸化する工程とを含む赤飯の素の製造方法、赤飯の素、赤飯及びその製造方法、並びに赤飯の素製造用キットである。【選択図】なし
