| 摘要 |
A process of treating rice comprises cooking the same in the presence of moisture, drying the cooked rice to a moisture content within the range of about 10-14 per cent, compressing the individual rice kernels and pieces thereof while the temperature of said kernels and pieces is within the range of about 140 DEG -210 DEG F and thereafter subjecting the same to a high temperature whereby they are puffed. In an Example 100 lbs. of rice are mixed with a flavouring syrup made from 2.75 lbs. salt, 13 lbs. sugar and 18 lbs. water and cooked under 15 lbs. steam pressure for 1-2 hours, cooled and dried to about 12-13 per cent moisture in a conventional drum dryer and then tempered for 6-10 hours. The mixture is then deposited in a thin bed on a vibrating conveyer and heated to a temperature of 160-190 DEG F by means of a series of about 6 infra red radiant heaters above the vibrator and p electrical strip heaters attached to the bottom of the conveyer. The hot rice falls uniformly from the edge of the pan between flaking rolls set at a pressure to reduce the rice kernels to 0.035 in. thickness. The compressed grains or pieces are then conveyed to a rotary toasting oven where they are simultaneously toasted and puffed to give a crisp friable toasted and puffed rice product several times the size of the original kernel. U.S.A. Specifications 1,832,813 and 1,925,267 are referred to. |
