Nissin Foods Holdings Co., Ltd.

Kentaro Saeki

Mitsuru Tanaka

Shigeru Yasuda

Masashi Komatsu

Noriyuki Machida

Yuichiro Takagi

Hiroshi Kasuga

Natsuki Noguchi

Takashi Nogami

[Problem] To provide a method for producing processed cooked rice that renders cooked rice excellent in terms of both easiness to be loosened and texture, and is useful for stabilization of both steps and quality. [Solution] A method for producing processed cooked rice comprising the step of cooking rice using two or more amylases having different optimum acting temperatures to thereby improve the easiness of cooked rice to be loosened and the texture. Preferably, the method for producing processed cooked rice comprises the step of cooking rice using one or more heat-resistant amylases having an optimum acting temperature of 60 to 100&#xb0; C. and one or more amylases having an optimum acting temperature of 30 to 60&#xb0; C.

Method for producing processed cooked rice, and processed cooked rice

A device includes a loosening room into which cooked rice is fed, an air blowing port which is configured to blow high-speed air toward the cooked rice in the loosening room; and a collecting room provided adjacent to the loosening room with a wall therebetween, the high-speed air is blown from the blowing port and is blown to the cooked rice in the loosening room such that the cooked rice is scatted and floated by blowing the air, and the cooked rice floating and moving over the wall is collected by the collecting room.

Loosening method and loosening device for cooked rice

Growing community of inventors

Osaka, Japan

Kentaro Saeki