Method of making a steamtable quality parboiled rice product

Details Method of making a steamtable quality parboiled rice product Method of making a steamtable quality parboiled rice product

1990-04-11

1991-05-21

Cintins, Marianne

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426455, 426456, 426627, A23B 403, A23L 1182

Patent

active

050173952

ABSTRACT:
A process of producing a high-stability parboiled rice product which is not quickly rehydrated, but which is highly resistant to breakdown during long periods of steamtable exposure. The parboiling process comprises a hot water soak followed by steaming to effectuate substantially complete gelatinization. The rice is then pre-dried at an elevated temperature and tempered for an extended period of four to six hours. Plural stages following tempering reduces stress and thus enhances kernel integrity.

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patent: 4521436 (1985-06-01), Lou et al.
patent: 4649055 (1987-03-01), Kohlwey
patent: 4794012 (1988-12-01), Taniguchi et al.
patent: 4810511 (1989-03-01), Vellupillai et al.

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