PROBLEM TO BE SOLVED: To provide novel cooked rice which gives out a declined odor of rice cake to gain a taste which makes eating easier even if its raw material is glutinous rice and to provide a method for producing the same.SOLUTION: The method for producing cooked rice includes: a process in which cooking water, which contains a soluble polysaccharide having at least trisaccharides and an organic acid, is added for boiling to raw material rice which contains glutinous rice, and then cooking is made to the mixture thus obtained to gain boiled rice and a process in which loosening processing is made to the boiled rice thus gained to gain the cooked rice. The cooked rice is made from glutinous rice at least as part of the raw material and contains a soluble polysaccharide having at least trisaccharides. In this case, the measured value of the viscosity of the cooked rice granules is 300-3,000 gf-cm/cm2, and the measured value of the hardness of the surface layer thereof is 100-300 gf/cm2.COPYRIGHT: (C)2013,JPO&INPIT【課題】もち米を原料とした米飯であって、もち臭が低減して食べやすい食味とされた従来にない米飯、及びその製造方法を提供する。【解決手段】もち米を含む原料米に、3糖以上の可溶性多糖類、及び有機酸を含む炊水を加えて炊飯して炊飯米を得る工程、次いで、得られた炊飯米にほぐし処理を施して米飯を得る工程を有する米飯の製造方法。少なくとも原料の一部としてもち米を用いた米飯であって、3糖以上の可溶性多糖類が配合されており、圧縮試験法で得られた米飯粒の粘りの測定値が300~3000gf・cm/cm2、及び表層硬さの測定値が100~300gf/cm2である米飯。【選択図】 なし
