| 摘要 |
Rice is soaked in water until it has a water content of between 15 and 25 per cent and is then subjected to a temperature between 250 and 550 DEG C. for a period (e.g. three minutes) sufficient to cause considerable enlargement or bursting of the grains. In a specific example rice paddy is soaked in water at 90 DEG C., for 2 1/2 hours and is then placed in a rotating drum as described in Specification 446,762, and maintained at a temperature of 500 DEG C. in this drum for three minutes. The "popped" grain may be coated with sugar. Specification 299,803, [Class 58], also is referred to. In the Provisional Specification a modification is described in which the rice is heated without preliminary soaking. |
