Method for the manufacture of dried water-absorbed rice
OwnerYukio Ishidainventor
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Abstract
In accordance with the present invention, a material rice is heated at high temperature for a short period so that gelatinized and pasty layer is formed at the surface of rice grains and the resulting material rice having the formed pasty layer is heated in an aqueous liquid at 75 to 98° C. (temperature of the material) for 30 seconds to 20 minutes and then subjected to air-drying and/or drying under reduced pressure whereupon it is now possible to manufacture dried water-absorbed rice having water content of less than 43% to 10%; the dried water-absorbed rice according to the present invention has a rearranged starch grain group of starch grains due to heat variation in its central area and, when cooked by heating, it is able to strongly generate nice smell of freshly cooked rice.
Claims19
A method for the manufacture of dried water-absorbed rice, which comprises heating a material rice at high temperature for a short period so that a gelatinized and pasty layer is formed at the surface of rice grains, and heating the resulting material rice having the formed pasty layer in an aqueous liquid at 75 to 98° C. (temperature of the material) for 30 seconds to 20 minutes, followed by air-drying and/or drying under reduced pressure to give the dried water-absorbed rice having the following physicochemical properties and water content of less than 43% to 10%;
- Physicochemical properties:
- (1) Starch grains specific to uncooked rice are not contained;
- (2) A layer which is gelatinized and pasty is present at its surface;
- (3) In the inner part of the pasty layer except the central area, there are starch grains which are swollen by containing starch in a melted state;
- (4) The central area has a rearranged group of starch grains due to heat variation;
- (5) A three-layered structure comprising the layer which is gelatinized and pasty, the starch grains which are swollen by containing starch in a melted state and the rearranged group of starch grains due to heat variation is as shown in the picture under a scanning electron microscope of FIG. 1;
- and
- (6) When it is cooked by heating, nice smell of freshly cooked rice is strongly noted.
Dependencies are inferred from the claim text.