| 摘要 |
The process for preparing quick-cooking rice disclosed in the parent Specification is modified in that the rice grains, subjected to mechanical compression, have exterior portions of moist, substantially completely gelatinized starch in a completely pliable condition, and interior portions ranging from relatively brittle, at least partially gelatized starch to substantially completely gelatinized starch in a completely pliable condition. Rice may be soaked in water until it attains a moisture content between 17 and 36 per cent then steamed, e.g. in an autoclave, or boiled in water to effect gelatinization and increase its moisture content to a value preferably not exceeding 40 per cent. The resulting rice may be soaked in water to bring its moisture content between 60 and 70 per cent before or after being mechanically compressed. The rice may be compressed between rolls or in a press. The compressed rice may be dried in a swift current of hot air until it contains between 10 and 14 per cent moisture. |
