Method for preparing instant rice

专利摘要:
Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.
公开号:SU1102481A3
申请号:SU752171011
申请日:1975-09-05
公开日:1984-07-07
发明作者:Андо Момофуку；Минами Юничи；Такацу Мицумуне；Ониси Фумио；Кавамото Сиюничи
申请人:Андо Момофуку；
IPC主号:

专利说明:

This invention relates to a fast-cooking rice preparation technique capable of long-term storage and used for the preparation of a food preparation. The closest solution to the invention by its technical nature and to the obtained result is the method of preparing fast-boiling rice, including soaking rice in water, mixing it with surface-active substances, gelatinization, partial dehydration and pressing 1 J. uncooked with mixed grains, each of which has its own flavor and differently affects the sensation, due to the fact that individual rice grains of the same type They are different in size, composition and ingredients. In addition, further quick-cooking rice after storage is used by boiling for several minutes or by pouring it with hot water with more than 4 eNi for 10 minutes, which leads to the fact that rice does not always return to the same state during boiling, when filled with hot water, it takes longer than 10 minutes to recover. The purpose of the invention is to improve the quality of the finished product and expand the range of products sold, and thereby obtain quick-cooking rice from which a product that has good taste, like home-cooked rice, can be prepared within a few minutes after pouring it into hot water and capable of maintaining for a long period of time. In addition, the aim of the invention is the preparation of fast-cooking rice packaged in a portable container that is suitable for use in critical situations and at leisure. The goal is achieved by the fact that according to the proposed method of preparing fast-boiling rice after pressing, the rice is dehydrated to a moisture content of 8-25% and subjected to swelling by heating. In this case, the water content in softened rice is 20-35%. . Monogliderides or sugar ester are used as surfactants as 0.1-1.0%. In addition, the gelatinization is carried out for 5-30 minutes with steam at 100–140 ° C and a pressure of 1.03–3.68 kgf / cm. The heating of the rice when swelling is carried out by high-frequency dielectric heating. In this case, the heating is carried out at a frequency of 100-3000 MHz. The treatment is carried out at 160-450 ° C. The method is carried out as follows. The rice is washed, soaked in water with the added moisture content in softened rice up to 20-35%, preferably up to 30-34 wt.%, And then mixed with surface-active substances (surfactants), for example glycerol fatty acid esters or sugar, oil or talcum powder. In this case, oil or talc take in an amount of 0.1-1.0%. Then rice grains gelled for 5-60 minutes at lOO-UO c and a pressure of 1.033, 68 kgf / cm. Next, the gelatinized rice is kept in air at a temperature of from 20 to 100 ° C and partially dehydrated to a moisture content of 18-35%. Dehydration can also be accomplished by adding dry wheat, rice flour or starch, as well as cellulose powder or talc, to absorb excess water. When the moisture content in the grains is less than 18%, they are destroyed during pressing, and when the moisture content is more than 35%, they adhere to one another and to the walls of the apparatus. Then the rice grains are pressed in two directions, passing them between the rolls or with metal plates, and then pressed in all directions, for example, using a rice cleaner, a pressing machine or a blender. When pressing between rollers, the distance between the latter is adjusted depending on the content of moisture in the grains, while it is 0.1-1.0 mm. When pressed, the starchy rice tissues become elastic and soft, and between them small

权利要求:
Claims (6)
[1]
METHOD FOR PREPARING QUICKLY RISING RICE, including soaking rice in water, mixing it with surfactants, gelatinization and pressing, characterized in that, in order to improve the quality of the finished product and expand the range of products produced, after pressing, the rice is dehydrated to 8 moisture content -25% and subjected to swelling by heating.
[2]
2. The method according to claim 1, characterized in that the water content in the soaked rice is 20-35%.
[3]
3. The method according to claim 1, characterized in that as surface-active substances take monoglyceride or sugar ester in an amount of 0.1-1.0%.
[4]
4. The method according to π.1, characterized in that the gelatinization is carried out for 5-30 minutes with steam at 100-140 ° C and a pressure of 1.03-3.68 kgf / cm;
[5]
5. The method of pop. 1, characterized in that, the heating of rice during swelling is carried out by high-frequency dielectric heating.
[6]
6. The method according to claims 1 and 5, characterized in that the heating is carried out at a frequency of 300-3000 MHz.
P r about r the items: 09/09/74 on PP.1,3,4 and 5. 09/30/74, on PP.2,6.
SU "1102481

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同族专利:

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公开号 | 公开日

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FR2283635A1|1976-04-02|

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SE7509376L|1976-03-06|

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DE2538076A1|1976-03-25|

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NL171219C|1983-03-01|

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FR2283635B1|1980-04-25|

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DE2538076C2|1985-05-30|

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US4233327A|1980-11-11|

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PH12626A|1979-07-05|

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SE422399B|1982-03-08|

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AU8426175A|1977-03-03|

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ES440699A1|1977-03-01|

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NL7510157A|1976-03-09|

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IN142358B|1977-06-25|

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CA1087449A|1980-10-14|

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NL171219B|1982-10-01|

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法律状态:

优先权:

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申请号 | 申请日 | 专利标题

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JP49102637A|JPS5246298B2|1974-09-05|1974-09-05|

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JP49112989A|JPS5246299B2|1974-09-30|1974-09-30|

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