A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

A grain food product washing and hydrating system includes a mass-flow designed vessel. The vessel includes an upper wash section in the form of a cylinder. The wash section receives the grain food product and mixes the same with a fluidized liquid in a turbulent flow. Excess fluid is recycled. The washed grain food product then moves towards a frustoconical-shaped hydration section, where a treated liquid hydrates the grain food product. The shape of the hydration section allows for the mass-flow movement of the grain food product, which ensures continuous flow and enough residence time to hydrate the grain food product, before metering out the same for further processing.

Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

The present application relates to microwavable packaged frozen rice and a manufacturing method therefor, and applies a susceptor technique to packaged frozen rice so as to produce, through a cooking process using a microwave oven, the scorched texture of rice which could only be produced through pan cooking.

The present application relates to microwavable packaged frozen rice and a manufacturing method therefor, and applies a susceptor technique to packaged frozen rice so as to produce, through a cooking process using a microwave oven, the scorched texture of rice which could only be produced through pan cooking.

A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and/or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.

Provided are a method for keeping qualities of cooked rice and a method for producing cooked rice, including a step of bringing a polyvalent cation-containing liquid into contact with rice at any timing between before and after rice boiling or rice steaming, and a step of bringing an alginate-containing liquid into contact with the rice that contains a polyvalent cation and has been boiled or steamed.

Provided are a method for keeping qualities of cooked rice and a method for producing cooked rice, including a step of bringing a polyvalent cation-containing liquid into contact with rice at any timing between before and after rice boiling or rice steaming, and a step of bringing an alginate-containing liquid into contact with the rice that contains a polyvalent cation and has been boiled or steamed.

Modifiers containing an emulsifier and an oil or fat, wherein the emulsifier contains one or more members selected from the group consisting of a monoester of a fatty acid having 12 to 22 carbon atoms and glycerol, a monoester of a fatty acid having 12 to 22 carbon atoms and sorbitan, a monoester of a fatty acid having 12 to 22 carbon atoms and a oolyalycerol with an average degree of polymerization of 2 to 5, and a monoester of a saturated fatty acid having 12 to 22 carbon atoms and propylene glycol, can sufficiently improve the freezing property of cooked rice during rapid freezing so that the rice grains are frozen separately from each other.