PROBLEM TO BE SOLVED: To maintain flavor of unpolished rice to the equivalent degree to new rice, even when a time has passed after harvesting.SOLUTION: A preservation method of unpolished rice has a constitution including a first step S1 of keeping the unpolished rice in a temperature range of -10°C or higher and 0°C or lower in a period of 10 days or longer and 90 days or shorter, and a second step S2 of keeping the unpolished rice to which the first step S1 is applied in a temperature range of 1°C or higher and 18°C or lower. By constituting the preservation method of unpolished rice in this way, change of the unpolished rice into rice of old crop, or proliferation of an insect or mold can be prevented, and sweetness of the unpolished rice is increased, and its flavor can be maintained equally to or higher than that of new rice.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】収穫から時間が経過しても、玄米の風味を新米と同等程度に維持すること。【解決手段】玄米を-10℃以上0℃以下の温度範囲で、10日以上90日以下の期間保持する第一工程S1と、第一工程S1を施した玄米を1℃以上18℃以下の温度範囲で保持する第二工程S2と、を含む玄米の保存方法を構成する。玄米の保存方法をこのように構成することにより、玄米の古米化や、虫やカビの繁殖を防止するとともに、玄米の甘みを増大して、その風味を新米と同等以上に維持することが可能となる。【選択図】図1
