| 摘要 |
In preparing a quick-cooking cereal, e.g. rice or barley, the cereal is substantially gelatinized and rinsed with water. The resulting substantially discrete grains are compressed, e.g. between rolls, and dried, e.g. in a current of air at 79 DEG C. until they have a moisture content between 3 and 14 per cent. The cereal, preferably washed, may be soaked in water at a temperature below the gelatinization point, e.g. room temperature, until it has absorbed all or nearly all the water required for uniform gelatinization, which may then be brought about by heating the soaked cereal, e.g. in steam at super-atmospheric pressure. The gelatinized grains may be allowed to take up more water during rinsing or they may be soaked in water between rinsing and compressing. The grains may be compressed within 90 minutes of rinsing and may be washed between compressing and drying. The cereal may be treated with an antioxidant, preferably citric acid, which may be added to the soaking or wash water.ALSO:Quick-cooking rice or barley, e.g. treated with citric acid (see Group I) is used in dry soup mixtures and puddings. |
