PROBLEM TO BE SOLVED: To provide a blended rice capable of not only reducing color shading to color evenly to a reddish purple but also improving taste in a cooked boiled rice, and further capable of producing a boiled rice mixed with a black rice rich in nutrients such as anthocyanin, protein, vitamin B1, B2, E, niacin, lysine, tryptophan, and the like, further iron, zinc, calcium, magnesium, and the like inherent to the black rice, and a boiled rice obtained by cooking the blended rice.SOLUTION: A blended rice includes: a brown rice obtained by removing a wax layer, or a partially pounded rice, or a germ-containing rice, or a polished rice and an unpolished black rice obtained by removing at least not less than one part of a wax layer blended together. A method of manufacturing a blended rice includes: a process of removing at least not less than one part of a wax layer of an unpolished black rice and a process of blending the unpolished black rice, and a brown rice obtained by removing a wax layer, or a partially pounded rice, or a germ-containing rice, or a polished rice. The boiled rice is obtained by cooking the blended rice.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】炊飯した米飯において色むらが低減されて、均一に赤紫色に着色されているだけでなく、食味を向上させることができ、しかも黒米特有のアントシアニン、タンパク質、ビタミンB1、B2、E、ナイアシン、リジン、トリプトファン等やさらに、鉄分、亜鉛、カルシウム、マグネシウムなどの栄養価が高い黒米入りの米飯を製造することができる混合米および前記混合米を炊飯して得られる米飯を提供すること。【解決手段】ロウ層を剥離した玄米、または分搗き米、または胚芽米、または白米と、ロウ層の少なくとも一部以上が除かれている黒米の玄米とが混ざった混合米、黒米の玄米のロウ層の少なくとも一部以上を除く工程、および前記黒米の玄米と、ロウ層を剥離した玄米、または分搗き米、または胚芽米、または白米とを混合する工程を有する混合米の製造方法、並びに前記混合米を炊飯した米飯。【選択図】なし
