QUICKLY COOKABLE RICE AND ITS PREPARATION

摘要

PURPOSE:To obtain a quickly cookable rice having excellent taste and palatability and cookable without using the washing and preparatory immersion procedures of the raw rice before the gelatinization of the rice. CONSTITUTION:Raw rice is boiled or steamed for 10-20min without immersing in water and the surface of the rice grain partially gelatinized by the boiling process is dried to separate the surface layer of the rice into individual grains. The dried rice is roasted with hot air of 190-300 deg.C for 30-60sec while preventing the crack-generation on the surface. A number of pores are formed in the grain and 70-80% of the starch is gelatinized by this treatment. The roasted rice grains are quickly cooled to ordinary temperature.