| 摘要 |
PURPOSE:Steamed rice, is dried, heated with superheated steam under pressure and popped by exposing it to a low pressure, then allowed to shrink in water, dried, combined with hot water, and removed from the water to give an instant rice that gives rice which has the same texture as normally boiled rice has. CONSTITUTION:Steamed rice is dried. Then, the product is heated with superheated steam, e.g., at 5.5-6.5kg/cm<2> and 190-210 deg.C, for 3 to 30sec. Then, the rice is instantly exposed to low pressure to effect popping, and the popped rice is sprayed with steam to effect shrinkage and dried to give the objective instant rice. |
