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US 4,233,327 AGranted
Process for producing instant-cooking rice
AssigneeMomofuku Ando
InventorsMomofuku Ando, Junichi Minami, Mitsumune Takata, Fumio Ohnishi, Shunichi Kawamoto
Life of this patent
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Abstract
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.
Claims5
A process for preparing instant-cooking rice consisting essentially of the steps of:
- (a) soaking rice in water or seasoning liquid so that its water content is 20-35% by weight;
- (b) mixing the soaked rice with 0.1-1.0% by weight of a surfactant, edible oil or talc;
- (c) completely gelatinizing the soaked rice with steam at a temperature of 100.degree.-140.degree. C.;
- (d) reducing the moisture content of the gelatinized rice to 25-35% by weight by exposing it to air at a temperature of 40.degree.-120.degree. C.;
- (e) pressing the reduced-moisture containing gelatinized rice between rolls spaced from 0.1-1.0 mm apart without producing cracks and fissures therein;
- (f) drying the pressed rice to 8-25% by weight be exposing it to air at a temperature of 20.degree.-100.degree. C.;
- (g) aging the dried rice in a closed chamber at a temperature of 15.degree.-35.degree. C. for at least 30 minutes to equalize the moisture distribution within the grains;
- and
- (h) puffing the aged rice with hot air at a temperature of 160.degree.-450.degree. C.
6 more elements
A process for preparing instant-cooking rice consisting essentially of the steps of:
- (a) soaking rice in water or seasoning liquid so that its water content is 20-35% by weight;
- (b) mixing the soaked rice with 0.1-1.0% by weight of a surfactant, edible oil or talc;
- (c) completely gelatinizing the soaked rice with steam at a temperature of 100.degree.-140.degree. C.;
- (d) reducing the moisture content of the gelatinized rice to 25-35% by weight by exposing it to air at a temperature of 40.degree.-120.degree. C.;
- (e) pressing the reduced-moisture containing gelatinized rice between rolls spaced from 0.1-1.0 mm apart without producing cracks and fissures therein;
- (f) drying the pressed rice to 8-25% by weight by exposing it to air at a temperature of 20.degree.-100.degree. C.;
- (g) aging the dried rice in a closed chamber at a temperature of 15.degree.-35.degree. C. for at least 30 minutes to equalize the moisture distribution within the grains;
- and
- (h) puffing the aged rice by high frequency dielectric heating at a frequency of 300-3000 Mc/s.
6 more elements
Dependencies are inferred from the claim text.