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.

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 various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

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 various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

The present invention relates to a method for cooking a chicken with an overcooked rice crust. The method may include a pre-processing step of thoroughly removing the contents and the blood from a raw chicken; a chicken-seasoning step of soaking the pre-processed chicken in mixed water of clean water and a salting agent for seasoning the chicken for a certain period of time; a high-temperature cooking step of filling the inside the belly of the salted chicken with glutinous rice and Angelica gigas and roasting the chicken with oak firewood and oak-wood charcoal; and an overcooked rice crust cooking step of flatly pushing and laying the glutinous rice, boiled within the belly of the chicken, on agalmatolite with a high-heat maintenance rate, laying the chicken on the said glutinous rice, and cooking in such a manner of making a gratine of overcooked rice crust at a high temperature.

A process for cooking grains in a bag having an air and moisture barrier is provided. The process includes filling a portion of the bag with a type of grain, such as rice, adding brine to the bag and leaving a headspace of air in the bag to enable the grain to expand as it is being cooked. The process further includes sealing the bag and placing the bag in a cooking device. The grain can be cooked in the bag by submerging the bag in hot water. The grain can also be cooked in a cabinet having various heat sources, a rotary drum or a continuous cooking device. The grain cooked by this process comes out loose and fluffy, and is not congealed. The process can be used for rice, oats and other grains.

A process for cooking grains in a bag having an air and moisture barrier is provided. The process includes filling a portion of the bag with a type of grain, such as rice, adding brine to the bag and leaving a headspace of air in the bag to enable the grain to expand as it is being cooked. The process further includes sealing the bag and placing the bag in a cooking device. The grain can be cooked in the bag by submerging the bag in hot water. The grain can also be cooked in a cabinet having various heat sources, a rotary drum or a continuous cooking device. The grain cooked by this process comes out loose and fluffy, and is not congealed. The process can be used for rice, oats and other grains.

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

This invention provides a cooked-rice improver having flavor sustaining and/or flavor enhancement effects of cooked rice. The improver is obtained by mixing low-decomposition starch having a predetermined molecular weight and dextrin having a predetermined DE value at a predetermined ratio. This invention provides a cooked-rice improver flavor sustaining and/or flavor enhancement actions on cooked rice, and cooked rice produced by using the same. The cooked-rice improver contains low-decomposition starch having the molecular weight of 500,000 to 5,000,000 and dextrin having a DE value greater than one and equal to or lower than fifty at a ratio of 1:9 to 9:1 in a mass ratio.

The present application relates to instant rice, and more particularly, to a honey Yakbab in the form of an instant rice, and the instant rice can exhibit sufficient sterilization effect due to microorganisms lower than a threshold value in the final instant rice, even when the instant rice is prepared using raw ingredients that are susceptible to microbial contamination of are difficult to sterilize, and does not cause the problem of deterioration in rice quality that may occur due to strict sterilization, and thus can exhibit excellent texture and taste.