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US 4,166,868 AGranted
Manufacture of ready-to-eat rice
AssigneeMomofuku Ando
InventorsMomofuku Ando, Junichi Minami, Mitsumune Takatsu, Fumio Ohnishi, Makoto Sawada
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Abstract
Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.
Claims9
A process for preparing ready-to-eat rice which can be reconstituted into a foodstuff essentially in the form of original rice grains, said process consisting essentially of
- (1) soaking grains of an edible rice in water or liquid seasoning, said water or said liquid seasoning having a temperature lower than 70.degree. C. to result in soaked rice having a water content of 30-34% by weight,
- (2) gelatinizing the soaked rice,
- (3) reducing the moisture content of the gelatinized rice to 18-70% by weight,
- (4) forcibly passing the resultant rice grains between rolls spaced 0.1-1.0 mm apart from each other so that the grains are pressed and flattened and the internal structure of the grain is irreversibly changed but the grains are not cracked,
- (5) reducing the moisture content of the pressed and flattened rice grains to 8-25% by weight, and
- (6) frying the thus obtained rice grains in oil at a temperature of 130.degree.-200.degree. C. so as to puff the grains, such that they reconstitute to said form of original rice grains upon adding boiling water.
3 more elements
Dependencies are inferred from the claim text.