PROBLEM TO BE SOLVED: To make rice cake having non-glutinous rice as the main raw material preservable for a long period by pressurizing and heat sterilizing steamed rice before pounding so as to remove heat-resistant bacteria which possibly remain in steamed rice before pounding, and to prevent shape change of a rice cake commodity having non-glutinous rice as the main raw material, caused by repeated melting due to heating, of the rice cake having non-glutinous rice as the main raw material, by pressurizing and heat sterilizing at the stage of steamed rice without heating the solidified rice cake commodity having non-glutinous rice as the main raw material, and deterioration of the flavor and taste of the rice cake having non-glutinous rice as the main raw material.SOLUTION: Rice cake M having non-glutinous rice as the main raw material is obtained by using raw material rice R made by mixing 0-10 wt.% of glutinous rice with non-glutinous rice, washing the raw material rice, soaking the washed raw material rice in water, hydrating the soaked raw material rice, steaming the hydrated raw material rice to prepare steamed rice H, and pounding the steamed rice to bring into rice cake. The steamed rice before pounding is pressurized and heat sterilized.COPYRIGHT: (C)2014,JPO&INPIT【課題】搗く前の蒸米を加圧加熱殺菌するから、搗く前の蒸米に残存する可能性のある耐熱性菌を除去することができ、これによりうるち米を主原料とする餅の長期保存が可能となると共に固化したうるち米を主原料とする餅商品を加熱するのではなく、蒸米の段階で加圧加熱殺菌するのであるから、加熱により生ずるうるち米を主原料とする餅の再度溶解によってうるち米を主原料とする餅商品の形状が変化してしまったり、うるち米を主原料とする餅の風味や食味が悪くなることを防ぐことができる。【解決手段】原料米Rとして、うるち米に餅米を0重量%~10重量%混合したものを使用し、原料米を洗米し、洗米した原料米を水に浸漬し、浸漬した原料米を水切りし、水切りした原料米を蒸して蒸米Hを調製し、蒸米を搗いて餅化してなるうるち米を主原料とする餅Mであって、搗く前の蒸米が加圧加熱殺菌されている。【選択図】図1
