| 摘要 |
1456460 Instant cooking rice M ANDO 19 Dec 1974 [30 Sept 1974] 54978/74 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%, pressing the rice, adjusting the moisture content to 8-25% and drying and puffing the resultant rice by dielectric heating. Preferably a surfactant, edible oil or talc is mixed with the rice prior to gelatinization and the pressing is effected by a pair of nip rolls. |
