Preparation of quick cooking rice

Details Preparation of quick cooking rice Preparation of quick cooking rice

1990-11-30

1992-02-18

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426460, A23B 403

Patent

active

050892819

ABSTRACT:
A quick-cooking rice product is prepared by first cooking rice at substantially atmospheric pressure in an amount of water at least sufficient to hydrate the rice to a moisture content of from about 60% to 75% by weight and at a temperature of about 90.degree. C. to 100.degree. C. for from about 1 min to 10 mins for hydrating the rice to a moisture content of from about 30% to 60% by weight. The water cooked rice then is steam pressure cooked in water with agitation at a pressure of from about 250 mm Hg to about 2500 mm Hg above atmospheric pressure for from about 1 min to 50 mins for further hydrating and gelatinizing the rice for obtaining a cooked rice which has a moisture content of from about 60% to 75% by weight and which is about 85% to 100% gelatinized. After steam pressure cooking, the pressure is gradually released for avoiding puffing the cooked rice. The cooked rice then is dried at a temperature from about 140.degree. C. to 205.degree. C.

REFERENCES:
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patent: 3083102 (1963-03-01), Carcassonne-Leduc
patent: 3086867 (1963-04-01), Miller
patent: 3157514 (1964-11-01), Gorozpe
patent: 3291615 (1966-12-01), Thompson et al.
patent: 4334366 (1982-06-01), Lockwood
patent: 4338344 (1982-07-01), Brooks et al.
patent: 4361593 (1982-11-01), Brooks et al.

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