PROBLEM TO BE SOLVED: To provide a method for manufacturing Sushi rice using low protein rice excellent in mechanical aptitude such as a rolling machine without pasty texture.SOLUTION: There is provided a manufacturing method of Sushi rice using low protein rice including following processes: (1) a first Sushi vinegar mixing process for mixing Sushi vinegar with rice made by cooking low protein rice, (2) a process for cooling the Sushi rice after the first Sushi vinegar mixing process, (3) a process for storing the Sushi rice after cooling at 2 to 15°C for 3 hr. or more and (4) a second Sushi vinegar mixing process for mixing Sushi vinegar with Sushi rice after storage, and weight ratio of the first Sushi vinegar and the second Sushi vinegar is 3:7 to 8:2.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】糊状の食感にならず、巻き機などの機械適性に優れた低タンパク質米を用いた寿司飯を製造する方法を提供すること。【解決手段】以下の工程: (1) 低タンパク質米を炊飯した米飯に寿司酢を混合する1回目の寿司酢混合工程 (2) 1回目の寿司酢混合後の寿司飯を冷却する工程 (3) 冷却後の寿司飯を2~15℃で3時間以上保管する工程 (4) 保管後の寿司飯に寿司酢を混合する2回目の寿司酢混合工程を含み、1回目の寿司酢と2回目の寿司酢の割合が、重量比で3:7~8:2である、低タンパク質米を用いた寿司飯の製造方法。【選択図】なし
