PROBLEM TO BE SOLVED: To provide rice mainly containing rice with characteristic starch property such as amylose rice or super hard rice, good in taste and having blood glucose increase inhibitory effect expected after eating.SOLUTION: There is provided rice containing hardly digestible starch of 2.0% or more by impregnating Hokuriku powder No.243 (Variety name: Konayukinomai) which is powdery rice and amylopectin long-chain-type super hard rice in non-saltiness miso dispersion, conducting a high-pressure treatment with 1000 atmospheric pressure or more on the same and then rice cooking and a manufacturing method of the rice. There is provided rice having hardness of a rice surface layer of 76 to less than 120 gw/cm2, viscousness of the rice surface layer of 4.0 to less than 15.0 gw/cm2, hardness of the whole rice of 1600 to less than 2000 gw/cm2 and viscousness of the whole rice of 270 to less than 500 gw/cm2.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】高アミロース米や超硬質米などのデンプン特性に特徴のある米を原料とし、食味が良好であって、食後、血糖上昇抑制効果の期待できる米飯及びその製造方法の提供。【解決手段】粉状質米であるアミロペクチン長鎖型の超硬質米である北陸粉243号(品種名:こなゆきの舞)を、無塩味噌懸濁液に浸漬し、次いで1000気圧以上の高圧処理を施し、その後に炊飯した、難消化性澱粉を2.0%以上含有する米飯、及びその製造方法米飯の製造方法。米飯表層の硬さが76~120gw/cm2未満で、粘りが4.0~15.0gw/cm2未満であり、米飯全体の硬さが1600~2000gw/cm2未満で、粘りが270~500gw/cm2未満である米飯。【選択図】なし
