たかののこだわり

TOP/Takano’s Commitment/Commitment to Safety and Security

Commitment to Safety and Security

We not only carefully select raw materials and seek the best taste, but we are also particular about the quality control and production of products that our customers can eat with peace of mind.
We use not only scientific methods and numbers, but also our five senses to confirm quality and safety.

自社農園で原料を作るなど、産地や生産情報が分かる安心感

A sense of security that comes from knowing the origin and production information, such as the raw materials produced at our own farms.

In order to secure safe and secure raw materials, we established an agricultural production corporation, Agri Takano, and produce rice and Sasage Beans for red bean rice at our own farm. We also visit our suppliers nationwide to check production information.

全ての原料の受入検査を実施検査基準に適合した原料玄米を使用

All raw materials are inspected for acceptance, and only raw brown rice that conforms to the inspection standards is used.

All raw materials are inspected for acceptance, and only raw brown rice that meets the inspection standards is accepted. We also use ZEN-NOH Anzen System Rice (rice whose production information is disclosed by JA ZEN-NOH) to create products that show the production area and production information.

精米から製造・検品までHACCP的手法の安全システム

Safety system based on HACCP methods from rice polishing to production and inspection

In order to provide safe and hygienic products to our customers, we have introduced a food safety management system that incorporates HACCP methods. Process flow diagrams and inspection items are created for each product, and thorough management is carried out to produce safe and delicious products.

理化学検査、微生物検査で商品の品質と安全性を確認

Confirm the quality and safety of products through physicochemical tests and microbiological tests.

In order to deliver safe and reliable products to our customers, we conduct physical and chemical tests on products and raw materials, such as measuring moisture and residual oxygen, as well as microbiological tests, such as general viable bacteria counts and food poisoning bacteria, to ensure the quality and safety of our products.

私たちの五感を使って製品のおいしさを官能検査で最終確認

Final confirmation of the product taste made through sensory testing using our five senses.

We use our five senses to make sure that we are producing delicious products that meet our internal standards.
During the sensory test, we actually eat the product to make a final confirmation of its deliciousness in terms of color tone, aroma, sweetness, stickiness and firmness.

Our commitment to raw materials

棚田のお米を雪蔵貯蔵

Storing rice from terraced rice fields in snow storage

The terraced rice fields are beautiful fields that our ancestors worked hard to create. Growing rice on these fields is labor-intensive and difficult, but protecting these terraced rice fields in the mountains also helps to preserve the natural environment of the plains below the mountains. It is said that rice grown in the mountains tastes especially good because of the variation in temperature throughout the day.
Furthermore, the rice is stored in snow storage that takes advantage of the power of nature to bring out the flavor and sweetness of the rice.

お赤飯に使うのは新潟県北の笹川流れの塩

The salt used for red bean rice is from Sasagawa Nagare in northern Niigata Prefecture.

Seawater from the naturally rich Sasagawa Nagare in the northern part of Niigata Prefecture is repeatedly passed through a bleaching cloth to carefully remove dirt and lime from the sea, and is then slowly boiled down over time using large amounts of firewood to produce salt.
The salt from the richness of the sea enhances the taste of red bean rice.

お赤飯の「ささげ豆」は自社農園と契約農家さんが丹精込めて

The Sasage Beans for the red bean rice are carefully and lovingly grown by our own farm and contract farmers.

It takes a lot of time and effort to harvest sasage beans.
Due in part to the shortage of farmers, many have quit cultivating, and the amount of Japanese produce is decreasing. Therefore, we decided to grow Sasage Beans in our own fields and also asked local farmers to grow them for us.
We are proud of our Sasage Beans produced from melting snow water and fertile soil.

持続可能な社会を目指して佐渡産こがねもち

Sado-grown Koganemochi Rice for a Sustainable Society

The taste of the carefully grown rice in the rich natural environment of Sado is exceptional. In order to preserve this blessing of nature, Sado not only reduces the use of pesticides and chemical fertilizers, but also creates a paddy field environment that is easy for creatures to live in, and uses farming methods to nurture them.
We purchase such rice from Sado.


Examples of quality and hygiene management initiatives

In order to ensure that our products are safe to eat, we have published a process flow diagram and inspection items.

Packaged mochi
Manufacturing ProcessDetailsInspection Details
Raw rice subject to acceptance

Acceptance inspections are conducted, and raw brown rice that conforms to the inspection standards is accepted.

Check the place of origin, brand name, grade, quantity, appearance, and quality (shape, aroma, etc.).

Polishing

Mill brown rice into polished white rice.

Selection

Remove damaged rice such as colored grains and insect-eaten rice, as well as foreign objects such as glass and stones.

* From here the cleanroom process begins.
Washing

Wash away rice bran adhering to the surface of polished rice with a stream of water.

Soaking

Soak the washed rice for about three hours to allow it to absorb water thoroughly.

Steaming

Steam the soaked glutinous rice in a steam oven for about 30 minutes.

Pounding

Use a continuous pounding machine to pound the steamed rice in stages to make mochi.

The pounded mochi is subjected to physical and chemical tests, microbiological tests, and taste checks.

Measurement

Measure out the mochi into the container and spread it by hand.

Cooling and solidification

Cool in the refrigerator for about two days to solidify the mochi.

Cutting

Remove the mochi from the container and gradually cut them into pieces of about 50 grams each.

Personalized Packaging

Wrap cut mochi one by one.。

UV (ultraviolet) Sterilization

Apply UV (ultraviolet) light to the packaged rice cake to sterilize the surface.

Metal Detection

Use a metal detector to make sure there is no metal in the product.

Check the sensitivity of the metal detector with a test piece.

Inspection

Make sure there is nothing wrong with the product.

X-ray Inspection

Check for foreign objects with an X-ray machine.

Check the sensitivity of the X-ray machine with a test piece.

Weighing and Packaging
(Insert oxygen absorber)

Measure the specified amount of individually wrapped mochi and fill them into the outer bag. At this time, an oxygen absorber is also enclosed to prevent the formation of mold.

Inspection

Make sure there is nothing wrong with the product.

Inverse Metal Detection

Make sure there is an oxygen absorber in the package.

Check the sensitivity of the metal detector with a test piece.

Weight Check

Use a weight checker to confirm that the weight conforms to the standard.

* This is the end of the cleanroom process.
Packed in a Box

Pack a specified amount of product into a box.

Quality Inspection

Conduct product inspections to ensure that products conform to standards.

Physical and chemical tests (weight, moisture, pH, residual oxygen), microbiological tests (general viable bacteria count, fungi), and sensory tests are performed.

Packed rice
Manufacturing ProcessDetailsInspection Details
Raw rice subject to acceptance

Acceptance inspections are conducted, and raw brown rice that conforms to the inspection standards is accepted.

Check the place of origin, brand name, grade, quantity, appearance, and quality (shape, aroma, etc.).

Polishing

Mill brown rice into polished white rice.

Selection

Remove damaged rice such as colored grains and insect-eaten rice, as well as foreign objects such as glass and stones.

Washing

Wash away rice bran adhering to the surface of polished rice with a stream of water.

Soaking

Soak the washed rice for about three hours to allow it to absorb water thoroughly.

Washing
Metal Detection

Use a metal detector to make sure there is no metal in the product.

Check the sensitivity of the metal detector with a test piece.

Measurement

Measure and fill the container (tray) with soaked rice and water.

Cooking

Align the filled container with the frame and place it in the steam oven to cook the rice for about 20 minutes.

Monitor the pressure, cooking temperature, and cooking time of each oven to make sure it conforms to the standards.

Heat Insulation

Keep the cooked rice warm until the film is sealed to prevent it from getting cold.

Gas Displacement and Sealing

Before sealing the film, nitrogen gas is sealed to lower the oxygen concentration in order to reduce bacteria and deterioration. Seal the film after filling with gas.
(Depending on the product, an oxygen absorber may be attached to the inside of the film.)

Measure the residual oxygen and confirm that the gas replacement is properly done. Measure the seal strength and verify that the seal is properly in place.

* This is the end of the cleanroom process.
Cooling

Release the warm product to cool.

Inspection

Check for any abnormalities in appearance or seals.

X-ray Inspection

Check for foreign objects with an X-ray machine.

Check the sensitivity of the X-ray machine with a test piece.

Metal Detection
(Inverse Metal Detection)

Use a metal detector to make sure there is no metal in the product.
(Depending on the product, make sure there is an oxygen absorber in the product.)

Check the sensitivity of the metal detector with a test piece.

Weight Check

Use a weight checker to confirm that the weight conforms to the standard.

Packed in a Box

Pack a specified amount of product into a box.

Quality Inspection

Conduct product inspections to ensure that products conform to standards.

Physical and chemical tests (weight, moisture, pH, residual oxygen), microbiological tests (general viable bacteria count, fungi), and sensory tests are performed.

Frozen shiratama
Manufacturing ProcessDetailsInspection Details
Raw rice subject to acceptance

Conduct acceptance inspections and accept raw materials that meet the inspection standards.

Check for any abnormalities in appearance and quantity.

Measurement

Measure out the amount of formula determined for each item.

Mixture

Mix the raw flour, add water, and mix further to make a dough for the shiratama.

Kneading

To make the dough more even, pass it through a kneading machine for further kneading.

Molding

Form the dough.

Boiling

Boil in a boiling tank for about 10 minutes.

Measure the temperature of the boiling tank and the temperature of the center of the shiratama after boiling to make sure that the boiling is done properly.

Water Cooling

Remove the rough heat of the shiratama with water, and then cool it further with cooled water.

Measure the temperature of the water-cooling tank and the center temperature of the shiratama after water-cooling to confirm that the water-cooling is done properly.

Alignment

Arrange the shiratama in a line so that they do not stick together.

Freezing

Put the shiratama through a tunnel freezer to freeze quickly.

Check the temperature and speed of the freezer, measure the center temperature of the shiratama after freezing, and make sure that freezing is done properly.

Inspection

Check for any abnormalities in appearance.

Metal Detection

Use a metal detector to make sure there is no metal in the product.

Check the sensitivity of the metal detector with a test piece.

X-ray Inspection

Check for foreign objects with an X-ray machine.

Check the sensitivity of the X-ray machine with a test piece.

Weight Check

Use a weight checker to confirm that the weight conforms to the standard.

Inspection

Check for any abnormalities in appearance or seals.

Packed in a Box

Pack a specified amount of product into a box.

Management

Store in a freezer below -18°C.

Quality Inspection

Conduct product inspections to ensure that products conform to standards.

Physical and chemical tests (weight, moisture, pH, residual oxygen), microbiological tests (general viable bacteria count, fungi), and sensory tests are performed.

Click here for Takano's safe and secure product lineup.

Takano's Commitment