News Release

February 28, 2011

Rakumeshi Wins Award for Food Technology Development

Award recognizes Satake's original technology and product appeal.

Rakumeshi

On February 25, the Japan Food Journal held in Meiji Memorial Hall in Tokyo the 24th annual ceremony for the Food Developent and New Technology Award. Satake was presented with the award for its packed rice product, Rakumeshi.

In 1988, the Japan Food Journal created the Food Development and New Technology Award to commemorate the 45th anniversary of its first issue. In 1995, the company expanded the field further by adding the Bio Food Development Award and continued to recognize the driving forces behind development in the food industry. Companies are recognized for innovations in technology and biotechnology for home and commercial use.

Rakumeshi, the product which won the award, uses Satake's unique pressurized microwave heating technology. In August 2009, this tasty, convenient type of packed rice was made available for sale alongside the manufacturing equipment used to create it.

There are two types of conventional packed rice: aseptic rice and retort rice. Aseptic rice suppresses bacterial growth through pH adjusters which can impact taste. Retort rice uses high temperature for a long period of time that can leave the rice squashed and with a poor texture.

The technology used to make Rakumeshi overcomes the drawbacks of aseptic and retort packed rice to produce delicious rice with good texture. It is hoped that the delicious taste, made possible by advanced technology, will expand the market for packed rice. The practical benefits of this manufacturing technology are considered a true breakthrough in the industry.

※ The high quality of the final product results from three aspects of the manufacturing process, which uses microwaves to heat rinse-free rice and water in a pressurized container. 1. The pressure elevates the boiling point to 140 ℃ 2. Rapid microwave heating 3. Fast boiling and subsequent decompression.

Reference

Packed Rice Production System (Retort)

Pressurizing and Microwave Heating Device

Features
1. Produces firm, lustrous, tasty rice
2. Can produce packed rice with added ingredients or rice-derived functional componentsbr
3. Can produce a wide variety of products in small quantities.
4. Substantially increases rice volume during cooking.
5. Odor-free
6. Production process is highly efficient and environmentally friendly.

Comparison with Conventional Methods

Satake's Process

Rakumeshi

Features
1.Pressurized Microwave Heating Process
Unlike conventional products, Satake’s unique technology produces firm, lustrous, tasty rice.

2. Quality
Rakumeshi uses 100% domestic non glutinous rice, except for the Red Rice variety which uses 100% domestic glutinous rice.

3. State-of-the-Art Production Facility
Manufacturing occurs at Satake’s headquarters in accordance with strict quality control standards.

Lineup
Shared Specifications
160g, expiry date: 6 months

1. Red Rice Rakumeshi
Popular for all ages and ideal for celebrations
Nutrition (per 100g)
Calories: 183kcal, Protein: 3.5g, fat: 0.5g, Carbohydrates: 41.1g, Sodium: 53mg

2. Curry Pilaf Rakumeshi
Tangy and spicy
Nutrition (per 100g)
Calories: 194kcal, Protein: 3.6g, Fat: 2.2g, Carbohydrates: 40.0g, Sodium: 288mg

3. Mixed Rice Rakumeshi
Refreshing taste and balanced nutrition
Nutrition (per 100g)
Calories: 151kcal, Protein: 3.6g, Fat: 0.4g, Carbohydrates: 33.3g, Sodium: 223mg

4. Sushi Style Mixed Rice Rakumeshi
Easy-to-eat, authentic sushi
Nutrition (per 100g)
Calories: 179kcal, Protein: 4.0g, fat: 1.1g, Carbohydrates: 38.2g, Sodium: 398mg

* Please note descriptions in news releases are accurate as of the date of release and may differ from the most up-to-date information.