Other

Momofuku Ando

Fumio Ohnishi

Junichi Minami

Makoto Sawada

Mitsumune Takatsu

Mitsumune Takata

Shunichi Kawamoto

Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.

Process for producing instant-cooking rice

Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.

Manufacture of ready-to-eat rice

Growing community of inventors

Osaka, Japan

Fumio Ohnishi