| 摘要 |
1453759 Instant cooking rice M ANDO 19 Dec 1974 [5 Sept 1974] 54977/74 Headings A2B and A2E Instant cooking rice is prepared by soaking rice in water, gelatinizing the soaked rice (by heating) adjusting the moisture content to 18-70% by wt., pressing the resultant rice. adjusting the moisture content to 6-35% and subjecting the rice to a hot air blast at a temperature of more than 160‹C to puff the rice. Preferably a surfactant, edible oil or talc is mixed with the rice prior to gelatinizing and the pressing is effected by nip rolls. |
