| 摘要 |
Foodstuff products manufactured by a process wherein rice is partly softened to prevent it from shattering under pressure, pressure is applied to the partly softened rice to produce cracks or fissures therein, an additive is thereafter applied to the rice, the rice is impregnated with the additive through the cracks or fissures and the resultant rice product is heated sufficiently rapidly that puffing occurs. The rapid heating or puffing stem may be conducted so as to effect substantially complete gelatinisation of the rice product. Preferred forms of rapid heating or puffing include the use of microwave radiation, deep fat frying, salt bed drying and forced convection ovens. A highly desirable form of rapid heating is in the form of infrared radiation, more preferably, near-infrared radiation. Products made by the inventive process are suitable as a rapidly-rehydratable rice component in "instant" snack items and other easily-prepared food products, particularly by the addition of an appropriate amount of just-boiled water and subsequent stirring, and as an ingredient of confectionery bars. |
