Manufacture of ready-to-eat rice

Details Manufacture of ready-to-eat rice Manufacture of ready-to-eat rice

1977-10-27

1979-09-04

Schor, Kenneth M.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426450, 426625, A23B 702, A23L 1182

Patent

active

041668685

ABSTRACT:
Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.

REFERENCES:
patent: 1946803 (1934-02-01), McKay
patent: 2616808 (1952-11-01), Roberts
patent: 2975058 (1961-03-01), Colarusso
patent: 3922370 (1975-11-01), Prakash
"Rice Chemistry and Technology"; Houston; Published by American Assoc. of Cereal Chemists Inc., St. Paul, Minn. 1972, pp. 421, 387.

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