| 摘要 |
579,981. Rice. STEVENS, A. H. (General Foods Corporation). May 10, 1943, No. 7374. [Class 58] A quick-cooking rice product is prepared by cooking rice for a period sufficient to gelatinize the starch and increase the moisture content to about 65-70 per cent. without causing substantial damage thereto and then drying the swollen grains by removing moisture from their surfaces at a rate sufficiently faster than it can diffuse thereto from their interiors so as to set them in their enlarged condition and produce a porous structure therein. The rice may be soaked initially for 30-60 mins. in cold or warm water below the gelatinization point, i.e., 65-70‹C., and may be cooled before drying by means of cold air or water. Soaked rice is cooked in boiling water for about 8-10 mins. and unsoaked rice for about 21-23 mins. After cooking and draining, the rice may be spread in a layer not more than about 1 in. in depth and dried by forced air circulation. With an inlet temperature of 140‹C. and an air velocity through the grains of 200 ft. per min., the grains are dried to 8-14 per cent. moisture content in 10-15 mins. Vitamins and other nutrition principles may be added as by immersing the grains in, or spraying them with, a solution thereof before or after drying. The product may be prepared for use by cooking in 1-1¢ times the volume of boiling water for about 2-3 mins. or by soaking in warm or cold water or milk. |
