JP4516420B2 - Cooked rice and method for producing cooked rice - Google Patents

Description

  The present invention relates to cooked rice and a method for producing cooked rice.

Cooked rice is hardened over time and the texture is impaired. This is due to the aging of the starch, the hydrogen bonds between the starch molecules loosened by rice cooking, the starch molecules gelatinized (α-ized) by water absorption and swelling, recombined (β-ized) over time and hard, It becomes fragile.

  Patent Document 1 proposes a cooked rice food using cooked rice that is hard to be hardened even when stored at a low temperature and maintains stickiness. This patent document 3 clarifies that increasing the amount of water added to the cooked rice food is most effective in suppressing the change in texture in the low temperature range. Specifically, 1.20 times water-cooked rice (water content 58%), which is a common water content, quickly becomes harder as time passes during low-temperature storage, whereas the water content of rice It is disclosed that the quality retention period is increased by increasing from 58% to 60% and 62%.

  Moreover, patent document 2 has proposed the method of suppressing the taste fall of the rice cooked by having cooked rice by polyhydration and being preserve | saved comparatively low temperature. In this method, when cooking rice, transglutaminase is allowed to act on the rice, and the amount of water at the time of cooking is larger than the general amount of water, and the amount of the rice water is 1.5 times the amount of raw rice after washing. By cooking, the change in taste of rice over time is suppressed.

  By the way, brown rice is obtained by removing rice husks from harvested rice, and is rich in nutrients such as dietary fiber and vitamin E compared to polished rice, and has been attracting attention as a health food material in recent years.

Japanese Patent Laid-Open No. 11-75732 Japanese Patent Laid-Open No. 7-147917

  Patent Document 1 and Patent Document 2 disclose that increasing the amount of water when cooking rice is effective in preventing aging of starch. However, when the present inventor cooked brown rice by increasing the amount of water added in order to prevent aging of the cooked rice cooked with brown rice, it was found that there were the following problems.

That is, when this cooked rice was observed, it was found that the grains were too swelled or deformed and soaked, and the rice grains with little moisture and not swelled sufficiently. In addition, the former rice grains suppressed starch aging over time, but the latter rice grains were hardened and hardened with the aging of starch being accelerated over time.

  When the above problem was examined, the cause is considered as follows. That is, (1) when water is added to brown rice and cooked, water permeates from the cracked part of the skin without water absorption from the hydrophobic skin part, and (2) water penetrates from the cracked part of the fruit skin. The rice grains absorb water excessively in the vicinity of the cracked part, resulting in cracking of the grains and a large amount of solids such as starch leaching, and (3) cracks in the skin. The rice without a portion hardly absorbs water, so that it does not swell sufficiently with little moisture, and as time passes, the aging of the starch is promoted and becomes hard and brittle.

An object of the present invention is to provide a method for producing cooked rice and a cooked rice that are rich in nutrients and can prevent starch aging over a long period of time.
Another object of the present invention is to provide a method for producing cooked rice and rice in which the rice grains are not broken and the rice grains absorb water uniformly and swell sufficiently.

Such a technical problem, according to the first aspect of the present invention,
This is achieved by a method for producing cooked rice characterized in that cooked rice obtained by grinding brown rice to an average rice bran accuracy of 92.0 to 99.3% is cooked after water necessary for cooking rice is absorbed.

According to the second aspect of the present invention,
A first water-absorbing step of performing water-absorbing treatment on polished rice obtained by grinding brown rice to an average rice bran accuracy of 92.0 to 99.3%;
A heating step of performing heat treatment on the milled rice after the first water absorption step;
A second water absorption step of performing water absorption treatment on the polished rice after the heating step;
And a rice cooking step of subjecting the milled rice after the second water absorption step to a rice cooking process.

According to the third aspect of the present invention,
A first heating step in which heat treatment is performed on milled rice obtained by grinding brown rice to an average milling accuracy of 92.0 to 99.3%;
A first water absorption step of performing water absorption treatment on the milled rice after the first heating step;
A second heating step of performing heat treatment on the milled rice after the first water absorption step;
A second water absorption step of performing water absorption treatment on the milled rice after the second heating step;
And a rice cooking step of subjecting the milled rice after the second water absorption step to a rice cooking process.

Furthermore, according to the fourth aspect of the present invention,
It is a cooked rice prepared by polishing polished rice obtained by grinding brown rice to an average rice bran accuracy of 92.0 to 99.3%, and is achieved by cooked rice characterized by having a CV value of the major axis of the cooked rice grain of 12.8% or less. The

  In the present invention, polished rice obtained by grinding brown rice to an average kneading accuracy of 92.0 to 99.3%, more preferably 93.0 to 99.0%, and even more preferably 94.5 to 98.8% is used for cooking rice. Provided is a method for producing cooked rice, characterized by cooking rice after absorbing necessary moisture. The cooked rice produced by this method has a long diameter CV value of 12.8% or less, more preferably 12.0% or less, still more preferably 5.0 to 11.0%. Is rich and can prevent starch aging over a long period of time.

Here, in the present invention, “average rice bran accuracy” and “CV value of major axis of cooked rice grain” can be obtained by the following equations. Moreover, in the following formula | equation, "the major axis of a rice grain" refers to the major axis of the vertical direction which passes along the center of a rice grain, as shown in FIG. However, when measuring the “long diameter of cooked rice grains” here, cracked cooked rice grains or cooked rice grains that are significantly deformed are excluded.
Average milling accuracy (%) = Weight of milled rice after milling / Weight of brown rice before milling x 100
CV value of major diameter of cooked rice grains = standard deviation of major diameter of cooked rice grains / average value of major diameter of cooked rice grains (N = 30 grains) × 100

  In addition, “cooking rice” means that the starch in the grain of rice is sufficiently pregelatinized, and in this specification, “moisture content (%)” of rice or cooked rice is a weighing can. About 3 g of rice or cooked rice was weighed (the inner diameter of the mouth was 55 mm, the inner diameter of the bottom was 50 mm, the depth was 35 mm, and the constant weight was determined), and this was dried at 105 ° C. for 16 hours, thereby evaporating the water The amount (g / 100 g) measured.

  Moreover, the “eluting solid content” of the cooked rice grains refers to the solid contents eluted from the cooked rice grains. Moreover, the “eluting solid content (%)” of the rice grains can be measured by the following method. That is, (1) The cooked rice is heated to a product temperature of 70 ° C. or higher using a microwave oven. (2) Leave the cooked rice in a sealed room temperature (25 ° C.) and adjust the product temperature to 25 ° C. so as not to dry. (3) About 25 g of this cooked rice and 100 ml of distilled water (25 ° C.) are put into a 200 ml beaker. (4) Carefully unravel the cooked rice in the beaker using chopsticks so as not to crush the cooked rice as much as possible. (5) The mixture of cooked rice and distilled water in a beaker is passed through a 1 mm mesh sieve to separate the cooked rice grains and the aqueous phase. (6) About 10 g of the separated aqueous phase portion was weighed into a weighing can, dried at 105 ° C. for 16 hours, and the weight of the obtained dried product was measured. The amount (%) can be determined. Eluted solid content of cooked rice grains (%) = weight of dried product (g) × weight of aqueous phase (g) / weight of cooked rice (g)

  The brown rice that can be used as a raw material in the present invention is preferably sticky rice having a low amylose content or sticky rice in order to prevent aging of starch. More specifically, the sticky rice includes varieties of rice such as Hanabusa, Ayahime, Milky Queen and Snow Pearl. In addition, it is desirable to use varieties with short side chains of amylopectin as the sticky rice. Specific varieties include rice cakes.

  The method for producing cooked rice to which the present invention is applied can be specifically implemented according to a preferred embodiment disclosed below. First, the first aspect will be described with reference to FIG. As shown in FIG. 1, the first aspect includes a milling process (100), a first water absorption process (101), a heating process (102), a second water absorption process (103), and a rice cooking process (104 ). Hereinafter, the first aspect will be described in detail.

  In the first aspect, first, in the milling step (100), the average grain accuracy of brown rice is 92.0 to 99.3%, more preferably 93.0 to 98.8%, still more preferably 94.5 to 98.98. Prepare milled rice ground to 6%. As a result, it contains abundant nutrients such as dietary fiber and vitamin E, can prevent starch aging over a long period of time, and the rice grains do not break, and the rice grains absorb water uniformly and expand sufficiently. Can produce cooked rice with a good texture. The polished rice includes embryonic rice.

  The semen of the scouring step (100) can be performed using a known scouring machine. For example, it can be properly scoured using a grinding-type scouring machine (manufactured by Satake Co., Ltd.). In this aspect, the milling process (100) is adopted. However, as the milled rice, it is also possible to purchase and use one that has been previously ground to the average milling accuracy. (100) is not necessary.

  In the first aspect, next, in the first water absorption step (101), the milled rice is subjected to water absorption treatment to contain water. In the first water absorption step (101), the water content of the rice is preferably adjusted to 25 to 50%, more preferably 28 to 42%. By absorbing water until such a water content is reached, water can be sufficiently contained in the second water absorption step described later.

  The water absorption process of a 1st water absorption process (101) should just immerse polished rice in water, for example. Specifically, when the polished rice is immersed in water at room temperature (25 ° C.) for about 30 to 120 minutes, the water content of the rice can be adjusted to the above range. However, this water absorption treatment should be performed under conditions where the water temperature does not exceed 60 ° C. This is because if the water absorption treatment is performed under such conditions that the water temperature exceeds 60 ° C., starch gelatinization easily proceeds. That is, in this water absorption treatment, it is preferable that the milled rice absorbs water so as not to gelatinize the starch.

  When a large amount of water adheres to the surface of the polished rice subjected to the water absorption treatment, the adhering water is preferably removed before the heating step (102) of the next step. The removal of the water may be performed by, for example, leaving the milled rice pulled up from the immersion water on a sieve or leaving it, or by shaking the sieve. Alternatively, the surface of the rice can be dried by blowing it over polished rice pulled up from the immersion water, or drained by centrifugation.

  Next, in the heating step (102), the milled rice after the first water absorption step (101) is subjected to heat treatment. Thereby, in the 2nd water absorption process (103) of the next process, it becomes possible to make the polished rice absorb water to the moisture content necessary for rice cooking. In this heating step (102), it is preferable to heat-treat the milled rice after the first water absorption step (101) without substantially adding water so that the starch is not gelatinized as much as possible. Here, performing heat treatment without substantially adding water means performing heat treatment without adding water to such an extent that rice grains are immersed in water.

  From such a point of view, examples of the heat treatment in the heating step (102) include a method in which saturated steam is brought into contact with polished rice and heated. As another method, the heated rice can be heated by bringing superheated steam into contact therewith. As still another method, the milled rice in the container can be heated by housing and sealing the milled rice in a container and bringing the container into contact with hot water.

  Examples of the heating condition in the heating step (102) include a condition of 60 to 130 ° C. for 30 seconds to 120 minutes, preferably 100 to 110 ° C. for 10 minutes to 60 minutes. In particular, when the heat treatment is performed under preferable conditions, the milled rice can absorb water to the water content described later in the second water absorption step (103) of the next step without changing the color tone and flavor of the rice. .

    Next, in the second water-absorbing step (103), the milled rice is again subjected to a water-absorbing treatment so that substantially all the water necessary for cooking rice is absorbed by the milled rice. Therefore, in the next rice cooking step (104), it is not necessary to add water to the milled rice. By this second water absorption step (103), water can be uniformly and sufficiently contained in the rice grains, rather than being locally biased and contained in the rice grains.

In this 2nd water absorption process, in order to prevent aging of starch, in the case of sticky rice, the moisture content of polished rice is adjusted to 62-75%, more preferably 64-72%, and still more preferably 65-70%. It is good. In the case of polished rice, the moisture content of polished rice is preferably adjusted to 57 to 70%, more preferably 58 to 68%, and still more preferably 58 to 67%.

  The water absorption treatment in the second water absorption step (103) can be carried out, for example, by adding water in an amount corresponding to the water content to the polished rice after the heating step (102) and holding it for a certain period of time. Examples of the fixed time in this case include about 30 to 180 minutes. Moreover, the water absorption process of a 2nd water absorption process (103) may immerse the milled rice after a heating process (102) in a lot of water for a fixed time, for example. However, this water absorption treatment is preferably performed under conditions where the water temperature does not exceed 60 ° C. so as not to cause gelatinization of starch. In addition, when the polished rice is soaked in a large amount of water and a large amount of water is attached to the surface, the adhering water is preferably removed before the next rice cooking step (104). . As described above, this water may be removed by, for example, placing the milled rice pulled up from the immersion water on a sieve or leaving it, or shaking the sieve to drain the water.

  Next, in the rice cooking process (104), the rice cooking process is performed on the milled rice after the second water absorption process (103). Thus, after making all the water | moisture content required for rice cooking in a 2nd water absorption process (103) water-absorbed polished rice, the CV value of the major axis of a rice grain is 12.8% or less by giving rice cooking processing after that, More preferably, 12.0% or less, more preferably 5.0 to 11.0% of cooked rice can be obtained.

  That is, when brown rice is not refined, firstly, cooked rice that has locally absorbed water from the cracked portion of the skin and cooked rice that has no cracked portion in the skin and hardly absorbs water. Secondly, as in the conventional case, when rice is cooked by adding the amount of water required for rice cooking (so-called cooked water) to the milled rice, the rice grains are immersed in the water and the starch is absorbed while heated. Gelatinization proceeds. If it does so, solid content, such as starch, will elute to the surface of a rice grain through the water phase around a rice grain with gelatinization of starch, and this elution solid content will prevent water absorption of a rice grain. As a result, it is considered that the moisture content of the rice grains is biased toward the surface portion, and the moisture content of the central portion of the rice grains is low. As a result, it is considered that the CV value of the major axis of the obtained cooked rice grains exceeds the above range.

  On the other hand, in this invention, since the water absorption of a rice grain does not concentrate on one point by grinding brown rice with the predetermined drought precision, the bias | inclination of a water | moisture content can be suppressed. In addition, in the second water absorption step (103), when all the necessary moisture is absorbed by the milled rice in advance, when cooking rice, there is no aqueous phase around the rice grains, so that starch gelatinization proceeds by heating. However, it is considered that elution of solids such as starch is suppressed. Therefore, water can be uniformly and sufficiently contained from the surface portion to the central portion of the rice grain without hindering water absorption to the central portion of the rice grain by the eluted solid content. As a result, it is considered that the CV value of the major axis of the obtained cooked rice grains falls within the above range.

  Specific examples of the rice cooking process in the rice cooking step (104) include a method of directly steaming the milled rice after the second water absorption step (103) by bringing saturated steam into contact therewith. As another method, after the second water absorption step (103), the milled rice is accommodated and sealed in a container, and the whole container is heated. Moreover, in a rice cooking process (104), a heat sterilization process can also be given together with a rice cooking process. In this case, the rice cooking process may be performed under heating conditions that achieve a predetermined sterilization value. Thereby, the cooked rice which can be preserve | saved for a long time at normal temperature can be provided.

  Next, the second aspect will be described with reference to FIG. This second aspect is different from the first aspect in that a heating step is included before the first water absorption step. Hereinafter, the heating process performed before the first water absorption process is referred to as a “first heating process”, and the heating process performed after the first water absorption process is referred to as a “second heating process”. Therefore, as shown in FIG. 2, the second aspect includes a finening step (200), a first heating step (201), a first water absorption step (202), a second heating step (203), 2 water absorption process (204) and rice cooking process (205) are included. Below, a 2nd aspect is demonstrated in detail. In addition, about the 2nd aspect, it abbreviate | omits suitably about description of the part which overlaps with a 1st aspect.

  In the second embodiment, the milling process (200) is the same as the milling process (100) of the first embodiment, but the first heating is performed on the milled rice before the first water absorption process (202). Step (201) is employed. Thereby, the bias | inclination of the water | moisture content of a rice grain can be suppressed further than the 1st aspect. In the first heating step (201), it is preferable to perform heat treatment without substantially adding water to the milled rice so that starch gelatinization does not proceed as much as possible.

  From such a point of view, examples of the heat treatment method include a method in which saturated steam is brought into contact with polished rice and heated. Moreover, as another method, superheated steam can be contacted with the milled rice and heated. Furthermore, as another method, the milled rice in the container can be heated, for example, by sealing the milled rice in a container and bringing the container into contact with hot water.

  Examples of the heating condition of the first heating step (201) include a condition of 60 to 130 ° C. for 30 seconds to 120 minutes, preferably 100 to 110 ° C. for 10 minutes to 60 minutes.

  Next, in the first water absorption step (202), the milled rice is subjected to water absorption treatment to contain water. When the first heating step (201) is adopted, more water is added to the milled rice in the first water absorption step (202) than when the first heating step (201) is not adopted (in the case of the first aspect). Can be included. Therefore, in the first water absorption step (202), the moisture content of the milled rice is preferably adjusted to 30 to 55%, more preferably 33 to 53%.

  The water absorption treatment in the first water absorption step (202) may be performed by immersing the milled rice in water as in the case of the first aspect. Moreover, this water absorption treatment should be performed under conditions where the water temperature does not exceed 60 ° C. in order not to gelatinize the starch. And when much water is adhering to the surface of the polished rice after the 1st water absorption process (202), the adhering water is removed before the 2nd heating process (203) of the next process. It is good.

  Next, in the second heating step (203), the milled rice after the first water absorption step (202) is subjected to heat treatment. This 2nd heating process (202) is the same as that of the case of a 1st aspect. Therefore, it is preferable to heat-treat the polished rice after the first water absorption step (202) without substantially adding water. From such a viewpoint, the heat treatment method and the heating conditions are the same as in the first embodiment.

  Next, in the second water absorption step (204), the milled rice is subjected to a water absorption treatment to cause the milled rice to absorb substantially all of the water necessary for cooking. Therefore, in the next rice cooking step (205), it is not necessary to add water to the milled rice. By this second water absorption step (204), water can be uniformly and sufficiently contained in the rice grains, rather than being locally biased and contained in the rice grains.

  In the second water absorption step (204), in order to prevent aging of starch, in the case of polished rice, the moisture content of polished rice is 62 to 75%, more preferably 64 to 72%, still more preferably 65 to 70%. It is good to adjust to. In the case of polished rice, the moisture content of polished rice is preferably adjusted to 57 to 70%, more preferably 58 to 68%, and still more preferably 58 to 67%.

  In the water absorption treatment of the second water absorption step (204), for example, as in the case of the first aspect, for example, water of an amount that becomes the above water content is added to the polished rice after the second heating step (203) for a certain period of time. This can be done by holding. Examples of the fixed time in this case include about 30 to 180 minutes. Moreover, the water absorption process of a 2nd water absorption process (204) may immerse the polished rice after a 2nd heating process (203) for a fixed time in a lot of water, for example. However, this water absorption treatment is preferably performed under conditions where the water temperature does not exceed 60 ° C. so as not to cause gelatinization of starch. Moreover, when the polished rice is soaked in a large amount of water and a large amount of water adheres to the surface, the adhering water should be removed before the next rice cooking step (205). .

  Next, in the rice cooking step (205), the rice-milled rice is subjected to a rice cooking process. Thus, after making all the water | moisture content required for rice cooking in a 2nd water absorption process (204) absorb rice milling rice, the CV value of the long diameter of a rice rice grain is 12.8% or less, More preferably 12.0% or less, more preferably 5.0 to 11.0% of cooked rice can be obtained. The method of the rice cooking process is the same as in the case of the first aspect, and in the rice cooking process (205), the heat sterilization process can be performed together with the rice cooking process.

  The present invention described above can be applied not only to white rice but also to various types of cooked rice such as red rice, rice bran, chimaki, and ogi. In this case, the seasoning components necessary for seasoning can be appropriately added in an appropriate process such as the second water absorption process or the rice cooking process. In addition to the above steps, a seasoning step may be added. Moreover, a rice-washing process may be added as an initial process, and unwashed rice may be used.

  The present invention can also be applied to the production of shaped cooked rice such as rice balls. For example, in the rice cooking process, when performing the rice cooking process by storing and sealing the glutinous rice in a container, prepare the container according to the shape and size of the rice to be molded, and use the container as a mold, Molded rice can be produced while cooking rice.

(Example corresponding to the first aspect)
(1) Milling process The surface layer of brown rice (variety: hanabusa, amylose content 16%) was ground to obtain milled rice having an average milling accuracy of 99.0%.

(2) The 1st water absorption process The polished rice after the polishing process was immersed in water at 25 ° C. for 120 minutes, then placed on a sieve and drained to obtain polished rice having a moisture content of 34%.

(3) Heating process The polished rice after the 1st water absorption process was heat-processed on 100 degreeC and the conditions for 60 minutes using saturated water vapor | steam.

(4) 2nd water absorption process To the polished rice after the heating process, water (25 ° C.) in an amount that makes this rice water content 67% is added and held for 90 minutes to absorb water, and the water content is 67%. I got the milled rice.

(5) Rice cooking process The milled rice after the 2nd water absorption process was accommodated and sealed in the container, the calorie | heat amount which F0 value became 3.1 or more was added, the heat sterilization process was given with the rice cooking process, and the cooked rice in the container was manufactured. This container-containing cooked rice had a water content of 67% and a major axis CV value of the cooked rice grain of 10.6%.

(Example corresponding to the first aspect)
Cooked rice in a container was produced in the same manner as in Example 1 except that milled rice having an average milling accuracy of 98.1% was obtained in the milling process. This container-containing cooked rice had a CV value of 9.9% of the major axis of the cooked rice grain.

(Example corresponding to the second aspect)
(1) Milling process The surface layer of brown rice (variety: hanabusa, amylose content 16%) was ground to obtain milled rice having an average milling accuracy of 98.1%.

(2) First heating process The milled rice in the milling process was subjected to heat treatment using saturated steam at 100 ° C. for 60 minutes.

(1) First water absorption step The polished rice after the first heating step was immersed in water at 25 ° C. for 180 minutes, then placed on a sieve and drained to obtain rice having a moisture content of 39%.

(2) Second heating step The milled rice after the first water absorption step was subjected to a heat treatment using saturated steam at 100 ° C for 60 minutes.

(4) Second water absorption step The milled rice after the second heating step is added with water (25 ° C.) in an amount such that the water content of this rice becomes 67%, and held for 90 minutes to absorb water. % Rice.

(5) Rice cooking process The milled rice after the 2nd water absorption process was accommodated and sealed in the container, the calorie | heat amount which F0 value became 3.1 or more was added, the heat sterilization process was given with the rice cooking process, and the cooked rice in the container was manufactured. This container-containing cooked rice had a water content of 67% and a CV value of the major diameter of the cooked rice grains of 8.2%.

Comparative Example 1
(Comparative example of cooking rice by normal method without scouring brown rice)
Brown rice (variety: hanabusa, amylose content 16%) and water with a water content of 67% after cooking rice are cooked in an electric rice cooker for home use, and the resulting cooked rice is a container And heat-sterilization treatment was performed by adding a calorie with an F0 value of 3.1 or more to produce cooked rice in a container. This container-containing cooked rice had a CV value of 15.4% of the major axis of the cooked rice grain.

Comparative Example 2
(Comparative example in which brown rice is refined and cooked in the usual way)
Cooked rice in a container was produced in the same manner as in Comparative Example 1 except that brown rice was ground and refined to an average rice bran accuracy of 98.1%. This container-containing cooked rice had a CV value of 12.9% of the major axis of the cooked rice grain.

Comparative Example 3
(Comparative example with an average wrinkle accuracy of 99.7%)
The cooked rice in a container was produced in the same manner as in Example 1 except that brown rice was ground and refined to an average rice bran accuracy of 99.7%. This container-containing cooked rice had a CV value of the major axis of the cooked rice grain of 14.4%.

Comparative test The cooked rice of Examples 1 to 3 and Comparative Examples 1 to 3 was subjected to sensory evaluation immediately after production, and stored for 7 days in an atmosphere of 5C, and then subjected to sensory evaluation again. These results are shown in Table 1.

It is a flowchart of the 1st aspect to which this invention is applied. It is a flowchart of the 2nd aspect to which this invention is applied. A cross-sectional view of a rice grain is shown.

Claims (2)

A method for producing cooked rice for cooking cooked polished rice obtained by grinding brown rice to an average rice bran accuracy of 94.5 to 99.3% to obtain a cooked rice having a CV value of the major axis of the cooked rice grain of 12.8% or less,
A first water-absorbing step of subjecting polished rice obtained by grinding brown rice to an average rice bran accuracy of 94.5 to 99.3% to a water absorption treatment under conditions where the water temperature does not exceed 60 ° C;
A heating step of performing heat treatment without substantially adding water to the milled rice after the first water absorption step;
A second water absorption treatment for subjecting the polished rice after the heating step to a water absorption treatment under conditions where the water temperature does not exceed 60 ° C;
And a rice cooking step of performing rice cooking on the milled rice that has absorbed all the water necessary for rice cooking in the second water absorption treatment. A method for producing cooked rice for cooking cooked polished rice obtained by grinding brown rice to an average rice bran accuracy of 94.5 to 99.3% to obtain a cooked rice having a CV value of the major axis of the cooked rice grain of 12.8% or less,
A first heating step in which heat treatment is performed without substantially adding water to the milled rice obtained by grinding brown rice to an average milling accuracy of 94.5 to 99.3%;
A first water-absorbing step of subjecting the milled rice after the first heating step to a water-absorbing treatment under conditions where the water temperature does not exceed 60 ° C;
A second heating step of performing heat treatment without substantially adding water to the milled rice after the first water absorption step;
A second water absorption treatment for subjecting the polished rice after the second heating step to a water absorption treatment under conditions where the water temperature does not exceed 60 ° C;
And a rice cooking step of performing rice cooking on the milled rice that has absorbed all the water necessary for rice cooking in the second water absorption treatment.