A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm relies upon performing a series of differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains, followed by a re-shaping operation to compress the oat grains but not the foreign grains. Thereafter, the compressed oat grains are separated from the foreign grains to establish the gluten-free oats. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

A method of manufacturing instant porridge includes manufacturing stock by mixing and heating 1,000 parts by weight of water with 500 to 600 parts by weight of kelp, 100 to 150 parts by weight of white radishes, 120 to 130 parts by weight of onions, and 80 to 90 parts by weight of scallions for 60 to 70 minutes, manufacturing a stock mixture, manufacturing a porridge material by mixing and heating the stock mixture with main ingredients for 20 to 25 minutes, freeze-drying the porridge material for 70 to 80 hours, obtaining porridge material flakes by processing the freeze-dried porridge material, manufacturing rice porridge using mixed rice obtained by mixing glutinous rice with nonglutinous rice, and packing each of the porridge material flakes and the rice porridge.

A method of manufacturing instant porridge includes manufacturing stock by mixing and heating 1,000 parts by weight of water with 500 to 600 parts by weight of kelp, 100 to 150 parts by weight of white radishes, 120 to 130 parts by weight of onions, and 80 to 90 parts by weight of scallions for 60 to 70 minutes, manufacturing a stock mixture, manufacturing a porridge material by mixing and heating the stock mixture with main ingredients for 20 to 25 minutes, freeze-drying the porridge material for 70 to 80 hours, obtaining porridge material flakes by processing the freeze-dried porridge material, manufacturing rice porridge using mixed rice obtained by mixing glutinous rice with nonglutinous rice, and packing each of the porridge material flakes and the rice porridge.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis.

Provided is an instant food product comprising puffed dried rice eatable with a thick and rich sauce, such as curried rice or rice with hashed meat, wherein the instant food product can be cooked even in the outdoors or indoors without a microwave oven so as to be eatable.

The present invention provides an instant food product comprising puffed dried rice eatable by pouring hot water, wherein the puffed dried rice is directly stored in a container together with a solid seasoning. The puffed dried rice has a bulk specific gravity of 0.43 to 0.53 g/ml and a final moisture content of 5% by mass or more and 10% by mass or less.

Provided is an instant food product comprising puffed dried rice eatable with a thick and rich sauce, such as curried rice or rice with hashed meat, wherein the instant food product can be cooked even in the outdoors or indoors without a microwave oven so as to be eatable.

The present invention provides an instant food product comprising puffed dried rice eatable by pouring hot water, wherein the puffed dried rice is directly stored in a container together with a solid seasoning. The puffed dried rice has a bulk specific gravity of 0.43 to 0.53 g/ml and a final moisture content of 5% by mass or more and 10% by mass or less.

The present application discloses a nutritional composition for protecting liver. The nutritional composition comprises the following components of raw materials in parts by weight: indica rice 60-83, polished round-grained rice 11-29, lycium barbarum 1-4, finger citron 1.5-5, citron 0.05-0.2, and Chinese date 1-3.5. The present invention, in view of the liver's characteristics of preferring free activity and disliking depression, complies with the liver's physiological function characteristics for regulation, and provides the prescription based on the method of nourishing yin blood so as to disinhibit the liver, and it is suitable to cooperate with staple foods for long-term consumption, is easily accepted by people due to the good taste, and can achieve certain efficacies of soothing the liver and nourishing the liver.

The present disclosure provides methods of making cold-soaked oatmeal by subjecting a mixture comprising raw oats and liquid to high pressure pasteurization, as well as cold-soaked oatmeals with improved shelf life and/or texture characteristics.

A method for producing a frozen cooked rice food is disclosed. This method includes: (A) a step of cooking raw material rice to obtain cooked rice; (B) a step of cooling the surface of the rice cooked in step (A) to a temperature in the range of ?1 to 45? C.; (C) a step of loosening the cooked rice while bringing steam into contact with the cooked rice cooled in step (B) to attach water to the cooked rice in an amount of 2 to 11 mass % with respect to the mass of the cooked rice; and (D) a step of freezing the cooked rice obtained in step (C). This method is useful as a method for satisfactory separate freezing of frozen cooked rice in the production of frozen cooked rice.

A method for producing a frozen cooked rice food is disclosed. This method includes: (A) a step of cooking raw material rice to obtain cooked rice; (B) a step of cooling the surface of the rice cooked in step (A) to a temperature in the range of ?1 to 45? C.; (C) a step of loosening the cooked rice while bringing steam into contact with the cooked rice cooled in step (B) to attach water to the cooked rice in an amount of 2 to 11 mass % with respect to the mass of the cooked rice; and (D) a step of freezing the cooked rice obtained in step (C). This method is useful as a method for satisfactory separate freezing of frozen cooked rice in the production of frozen cooked rice.