| 摘要 |
1,044,968. Quick-cooking rice. J. & J. COLMAN Ltd. Oct. 23, 1964 [Oct. 30, 1963], No. 42887/63. Heading A2Q. In making quick-cooking rice, hulled rice grains, such as polished grains of Siam or American Patna rice, are soaked in water having a temperature between 81‹ and 84‹C., e.g. 82.5‹C., for 10 to 15 minutes; the soaked grains are drained, e.g. on a metal screen for 2 to 3 minutes, to bring their water-content to at least 50%, preferably between 52 and 54%, by weight, and are then dried to a stable moisturecontent between 11 and 14%, e.g. in a drier provided with rotary louvres, to which air heated to a temperature between 70 and 100‹C. is admitted. The soaking water may contain a small quantity, e.g. 0.1% w/v of a non-volatile organic acid, such as citric or tartaric acid. The drained rice grains may be sprayed with cold water until cool and again drained, e.g. to attain a watercontent between 58.6 and 60.6%. The dried quick-cooking rice may be brushed through a coarse screen and packed. |
