PROBLEM TO BE SOLVED: To provide a manufacturing method of rice large in moisture content and low in calorie and excellent in balance of hardness and browning inhibition degree, rice manufactured by the manufacturing method and a packaged rice product.SOLUTION: A manufacturing method of rice includes a process for conducting a heat treatment at a temperature of 125°C or more for less than 180 sec. on a raw material rice and a process of adding water to the raw material after the heat treatment so that moisture content after rice cooking is 66 mass% or more and rice cooking. There are provided rice and the manufacturing method of the rice, wherein the heat treatment is preferably a wet heat treatment, the heat treatment is preferably conducted at a temperature of 145°C or less for 70 sec. or less and rice cooking is preferably conducted at 100°C or more for 12 to 20 minutes.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】水分含有量が多く低カロリーであり、硬さと褐変化抑制程度のバランスに優れた米飯の製造方法、並びに、前記製造方法により製造された米飯及び容器入り米飯製品の提供。【解決手段】原料米に対して、125℃以上の温度で180秒未満の間、熱処理を行う工程と、熱処理後の原料米に対して、炊飯後の水分含有量が66質量%以上となるように加水を行った後に炊飯する工程と、を含む。熱処理は、湿熱処理であることが好ましく、また、熱処理を、145℃以下の温度で、70秒以下の間行うことが好ましく、炊飯は100℃以上で12~20分間行うことが好ましい、米飯及び、米飯の製造方法。【選択図】なし
