What is quick cooking rice?

Pregelatinized and packaged rice without excess drying has been developed in Japan. This type of rice is popular because of their short cooking time, instant and quick-cooking rice are partially or fully cooked before they are packaged.

This form of rice is widely available and only takes a few minutes to prepare by rehydrating and heating; it is widely used for its conveniences.  Consumers only have to add the tasty cooking soup or water and cook for about 15 minutes. Cooking time of both brown and white rice is shortened by heating the dry grains in a current of air at elevated temperatures.

The kernels are so modified by fissuring of the surface layers, by dextrinization, and in the case of brown rice, by loosening of the bran layers, that the cooking time in the home is reduced to about one-third that of raw rice.

Compare with instant rice; quick cooking rice is improved in terms of taste and texture. After cooking, the product should match the characteristics favor, taste and texture of conventionally cooked rice.

The product should be packaged properly in plastic film bags of special design against moisture changes during storage.
What is quick cooking rice?

Processing of sake

Rice and water are the two main raw materials of sake. Only freshly harvested rice is used to brew sake. 

Sake processing begins when short grain brown rice is polished to white rice, removing the hick and surface fats, amino acids, and minerals which would disturb the clarity and the flavor of the final product, leaving a core that approached pure starch.

Making rice malt is the heart of sake brewing. Koji mould, Aspergillus oryzae is sprinkled on the steamed rice after cooling the rice.

Koji is a basically a preparation of mould-covered rice, in which hydrolytic enzymes, such as amylases, protease and lipases are present in a stable mixture.

The main alcohol fermentation is started by moving yeast starter and adding water steamed rice and rice malt to larger tanks.

The temperature and other factors of the alcohol fermentation process are measured and adjusted to create the flavor and taste profiles of the sake product.

The yeast in the starter reaches it maximum strength after about two weeks. At that time, additional large quantities of steamed rice, koji rice and water are added to produce the final mash.

After the fermentation, the mash is pressed with filter press to remove the white lees and unfermented solids, and clear sake is obtained.

The strained sake is chilled and allowed to sit for another ten days while enzymatic changes continue to occur. 


The normal alcoholic content of sake is around 15% volume per volume, although it can reach 20%. Sake in its finished form is about 80 percent pure water. 
Processing of sake