Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1981-09-02
1983-05-24
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426508, 426511, 426618, A23L 110, A23B 900
Patent
active
043850740
ABSTRACT:
A continuous process for producing quick cooking rice is provided herein. Such rice only requires approximately 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice produced by this process is also high in nutrients in that very little removal of starch or other nutrients occurs, with consequent minimal water fouling. The process involves contacting rice, preferentially fissured rice produced by preheating, with water and steam such that the rice is completely gelatinized and has a moisture content up to about 70 weight percent. Such gelatinization is preferably accomplished by spraying the rice alternately and progressively with water and steam. The gelatinized rice, without stirring, is then dried to a final moisture content of between about 10 weight percent and 14 weight percent.
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Rice Chemistry and Technology, Edited by D. F. Houston, published by American Association of Cereal Chemists, Incorporated, St. Paul, MN.
Jones Raymond N.
NS Apothekernes Laboratorium for Specialpraeparater
Yeung George C.
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