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.

A method for making partially cooked rice, including (a) adding rice to a liquid at the boiling temperature of the liquid or at a lower temperature, in which case the mixture is subjected to a heating process up to between 101 and 200 C., (b) subjecting the mixture to a cooking process at between 101 and 200 C. for 2 and 10 minutes, (c) separating the rice from the liquid and hydrating it without cooking by adding a liquid mixture to the rice and (d) maintaining the mixture until the rice has completely absorbed the liquid mixture. The partially cooked rice made from said process and a food product including the same, which requires, for its consumption, cooking for between 1 and 7 minutes without adding liquid.

A rice cooking oil that suppresses the stickiness of cooked rice; cooked rice having suppressed stickiness; and a method for manufacturing cooked rice having suppressed stickiness. An oil-and/or-fat composition for cooking rice containing 2 to 14 mass % of a triglyceride in which the constituent fatty acid is a medium chain fatty acid, and 0.6 to 4 mass % of a polyglycerol fatty acid ester. The medium chain fatty acid is a straight chain saturated fatty acid having 6 to 12 carbon atoms.

A system and method to improve the efficiency and quality of cooking grains can include soaking the grains before cooking so that cook time is reduced. Soaking can be done carefully with a continuous soaker having a conveyor belt so that the grains are not agitated, pressed upon, or scooped. The grains can be cooked on a conveyor belt in a three-phase cooker that can reduce cook time and increase the quality of the cooked grains. A first phase can include forced steam that is blown into the cooker at the first phase. A second phase can include boiling water that is sprayed onto the grains. A third phase can include forced steam along with water drizzled onto the cooking rice.

A retort rice meal producing system includes a pressurized steamer mechanism performing a steam heating process on raw rice under pressurizing, a steamed-rice single granulation mechanism removing surface-layer moisture from the steamed rice processed for single granulation as being conveyed by a conveyer, a quantitative filling mechanism of measuring the steamed rice subjected to single granulation for each pack and filling a container with the steamed rice, a packing mechanism further filling the steamed-rice-filled container filled with the steamed rice with at least an amount of a liquid such as a rice-cooking liquid required for soaking and moisture absorption and air for allocating a head space, and sealing the container, a soaking/moisture-absorbing mechanism reversing a package of the sealed container a plurality of times and causing the rice-cooking liquid to be absorbed into the steamed rice, and a retort sterilizing apparatus.

An apparatus for preparing a shelf-stable processed grain product includes a series of heating and cooling stages performed on a processed grain product having a water activity value of about 0.65 or less. A first heating stage takes the grain pieces to a first elevated temperature, which is followed by a first cooling stage. The grain pieces are passed to a second heating stage to reach a second elevated temperature, followed by a second cooling stage. The grain pieces are then passed to a third heating stage, after which they are sufficiently soft and pliable for a final forming stage such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.

The present invention aims to provide a manufacturing method of instant rice which may be restored to edible rice simply by adding hot water. The method includes a first pressurized-steaming step for steaming raw material rice under pressure while the raw material rice is being agitated, and forming a gelatinized layer on a surface of the raw material rice, a hydration step for hydrating the raw material rice having the gelatinized layer formed on the surface, a tempering step for making moisture content of the hydrated raw material rice uniform, a second pressurized-steaming step for steaming the hydrated raw material rice under pressure while the raw material rice is being agitated, and gelatinizing the raw material rice to a center, a dehydration step for dehydrating the raw material rice that is gelatinized to the center, and an expansion step for expanding the dehydrated raw material rice.

The present invention aims to provide a manufacturing method of instant rice which may be restored to edible rice simply by adding hot water. The method includes a first pressurized-steaming step for steaming raw material rice under pressure while the raw material rice is being agitated, and forming a gelatinized layer on a surface of the raw material rice, a hydration step for hydrating the raw material rice having the gelatinized layer formed on the surface, a tempering step for making moisture content of the hydrated raw material rice uniform, a second pressurized-steaming step for steaming the hydrated raw material rice under pressure while the raw material rice is being agitated, and gelatinizing the raw material rice to a center, a dehydration step for dehydrating the raw material rice that is gelatinized to the center, and an expansion step for expanding the dehydrated raw material rice.

Disclosed are a supply apparatus for a fixed amount of washed rice and an instant rice manufacturing system having same. The supply apparatus for a fixed amount of washed rice according to one embodiment of the present invention comprises: a washed rice hopper provided at one side of an apparatus body and forming a place where washed rice is stored therein; a plurality of upper chutes which are provided in the lower region of the washed rice hopper and through which the washed rice in the washed rice hopper falls individually; a plurality of lower chutes provided in the same number as the upper chutes, spaced apart from each other in the lower region of the upper chutes, and supplying the washed rice falling from the upper chutes to instant rice containers; and a washed rice delivery unit which is disposed between the upper chutes and the lower chutes, is at least partially movable, and simultaneously delivers the washed rice on the upper chute sides to the lower chutes.

Disclosed are a supply apparatus for a fixed amount of washed rice and an instant rice manufacturing system having same. The supply apparatus for a fixed amount of washed rice according to one embodiment of the present invention comprises: a washed rice hopper provided at one side of an apparatus body and forming a place where washed rice is stored therein; a plurality of upper chutes which are provided in the lower region of the washed rice hopper and through which the washed rice in the washed rice hopper falls individually; a plurality of lower chutes provided in the same number as the upper chutes, spaced apart from each other in the lower region of the upper chutes, and supplying the washed rice falling from the upper chutes to instant rice containers; and a washed rice delivery unit which is disposed between the upper chutes and the lower chutes, is at least partially movable, and simultaneously delivers the washed rice on the upper chute sides to the lower chutes.