Method for producing processed cooked rice, and processed cooked rice

A method for producing processed cooked rice comprising:

• cooking rice with water and at least one non-heat-resistant α-amylase and at least one heat-resistant α-amylase in combination;
• primary drying of the cooked rice;
• and then
• subjecting the resulting rice to secondary drying,
• wherein an optimum acting temperature of the at least one non-heat-resistant α-amylase is different from an optimum acting temperature of the at least one heat-resistant α-amylase,
• the rice that is subjected to the cooking is rice before being gelatinized,
• the rice is not cooked by steaming,
• the cooked rice immediately after the cooking has a moisture content in a range from 49% to 68%, and
• the cooked rice has a lower sticking rate and higher easiness of loosening, compared with rice cooked with none of the non-heat-resistant α-amylase and the heat-resistant α-amylase and rice cooked with only one of the non-heat-resistant α-amylase and the heat-resistant α-amylase,
• wherein the easiness of loosening of the cooked rice is evaluated after the primary drying of the cooked rice, and
• the sticking rate of the cooked rice is evaluated after the primary drying of the cooked rice and sieving thereof with a 3.5-mesh sieve.