VERFAHREN ZUR HERSTELLUNG VON PARBOILED REIS

摘要

In the production of white rice, by grinding and polishing husked rice, the germ and the multilayer bran which contains significant contents of vitamins, minerals, protein and fat, are removed. In order to retain these substances in the rice, the parboiling process is carried out. The parboiling process comprises a hydrothermal treatment of the brown rice or paddy rice. The invention is used in the food industry for producing parboiled rice having a high degree of whiteness. The process is suitable for long-grain, medium-grain and round-grain rice.