Abstract: A rice gel production system for producing rice gel in a form of a gel including: a cooking unit that cooks or steams raw-material rice to obtain cooked rice; a cooked rice conveyance unit that conveys the cooked rice; and a pulverizing unit that receives the cooked rice from the cooked rice conveyance unit and pulverizes the cooked rice to obtain rice gel. The pulverizing unit includes: a first pulverizing unit that pulverizes the cooked rice to obtain first pulverized rice; and a second pulverizing unit that pulverizes the first pulverized rice discharged from the first pulverizing unit, the pulverization by the second pulverizing unit being performed more finely as compared with the pulverization performed by the first pulverizing unit 100A to obtain the rice gel.

Abstract: A dried rice gel production method increasing the Young's modulus of a raw material rice gel to harden the raw material rice gel, thereby obtaining a hardened rice gel. The method further includes drying the hardened rice gel to obtain a dried rice gel. To obtain the hardened rice gel, the raw material rice gel may be hardened such that the Young's modulus of the raw material rice gel exceeds a predetermined value. The predetermined value may be a value of 160 kilopascals or more, or may be 440 kilopascals or more.

Abstract: Provided is a technique which enables highly efficient, low-cost production of a sufficiently disinfected high-quality rice gel using a rice gel production system and a rice gel production method for producing a rice gel. The present invention is provided with: a heating/stirring unit for heating a rice material with water added thereto in a sealed container under stirring, thereby providing a gelatinized product; and a pulverizing unit for pulverizing the gelatinized product obtained in the heating/stirring unit thereby providing a rice gel.

Abstract: The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a baked confection produced using flour can be produced using the composition. The composition for a baked confection according to the present invention contains cooked high-amylose rice, rice flour, and fats and oils and has a specific volume in a range of 0.2 to 1.5 ml/g, and is characterized in that the composition contains the high-amylose rice at 0.1 to 10% by mass, the rice flour at 5 to 15% by mass, and the fats and oils at 10 to 30% by mass.

Abstract: A purpose of the present invention is to provide ice cream to which new oral texture is imparted. According to the embodiment of the present invention, ice cream is provided which contains high-amylose rice that has been cooked, in which the content ratio of the high-amylose rice is 0.1-20.0% by mass.

Abstract: The purpose of the present invention is to provide a frozen food that is protected from freezer burn over the long term without adding food additives such as emulsifiers or thickeners. As a result of the present invention a frozen food is provided that is characterized by containing a processed rice material including cooked high-amylose rice and food to be frozen.

Abstract: A method for producing a quality rice gel at low cost, while adopting a rational production facility that enables mass production. The method for producing a rice gel includes: a water addition step of adding water to raw rice bran to obtain a rice bran slurry in a slurry-like form, the raw rice bran being rice bran obtained by milling raw rice and excluding at least red rice bran; and a pulverization step of pulverizing the rice bran slurry to obtain a gelatinous rice gel.

Abstract: A rice gel production system for producing rice gel in a form of a gel including: a cooking unit that cooks or steams raw-material rice to obtain cooked rice; a cooked rice conveyance unit that conveys the cooked rice; and a pulverizing unit that receives the cooked rice from the cooked rice conveyance unit and pulverizes the cooked rice to obtain rice gel. The pulverizing unit includes: a first pulverizing unit that pulverizes the cooked rice to obtain first pulverized rice; and a second pulverizing unit that pulverizes the first pulverized rice discharged from the first pulverizing unit, the pulverization by the second pulverizing unit being performed more finely as compared with the pulverization performed by the first pulverizing unit 100A to obtain the rice gel.