Process for preparing dry quick-cooking parboiled rice and product thereof
AssigneeGeneral Foods Corporation
InventorsArthur W. Brooks, Vahan M. Garibian, Monoj K. Sarma
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Abstract
The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifying prior art parboiled rice procedures by less than completely gelatinizing the starch during steaming, and then tempering the rice under non-gelatinizing conditions for a period of time effective to reduce subsequent rupturing of the starch granules upon rehydration.
Claims17
A process for preparing a dry parboiled rice which requires a reduced rehydration time while producing a rehydrated rice with decreased starchiness, comprising:
- (a) soaking rough rice in water to increase the moisture content to 30 to 45% by weight thereby producing a hydrated rice but without effecting substantial gelatinization;
- (b) removing the rice from the steeping water and steaming the hydrated rice under conditions effective to partially gelatinize substantially all starch granules in the rice kernel but without fully gelatinizing said granules;
- (c) tempering the partially-gelatinized rice for a period of time, at a temperature below the gelatinization temperature of the starch while maintaining the level of moisture above 20%, said tempering being effective to reduce subsequent rupturing of the starch granules upon rehydration;
- (d) drying the rice to a moisture content of less than 15%;
- and (e) milling the rice.
Dependencies are inferred from the claim text.