| 摘要 |
PURPOSE:To obtain the subject parboiled rice excellent in restorability, appearance, taste and palate feeling by making parboiled rice of a specified water content into single-grained rice, which is then roasted to form a hollow in each grain under specified conditions followed by cooling and then drying to a specified water content or lower. CONSTITUTION:Parboiled rice is immersed in water to bring its water content to 30-40wt.%, the surface of the rice grains is then dried and the rice is made into single-grained rice. Thence, the resulting parboiled rice is roasted at 190-300 deg.C for 30-60sec to form a hollow in each grain without developing cracks on the surface; the parboiled rice after roasting is then rapidly cooled to normal temperatures and dried to a water content of <=16wt.%, thus affording the objective parboiled rice. |
