Fast cooking converted rice
AssigneeRivoire et Carret-Lustucru
InventorsChantal Minier, Isabelle Arekion, Olivier Lepez
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Abstract
The invention concerns the use of rice having an amylose content less than 15 wt. % for preparing converted rice capable of being cooked in five minutes.
Claims7
Parboiled grains of rice that may be rapidly cooked in boiling water and are free of fissures visible to the unaided eye, said grains having an amylose content lower than 15% by weight relative to dry matter and being gelatinized by parboiling so that at least 98% of said grains when placed in a 1.7% solution by weight of KOH for 20 hours are completely translucent grains.
Cooked grains of rice having a reduced firmness after refrigerated storage are prepared from parboiled rice grains having an amylose content lower than 15% by weight relative to dry matter and being substantially gelatinized during the parboiling, said cooked grains of rice, when placed in a hermetically sealed receptacle and maintained at 4° C. for 6 days, having a firmness in the visco-elastograph equal to or less than 120% of the firmness of the grains of rice 15 minutes after cooking, wherein the firmness 15 minutes after cooking and the firmness after maintaining the grains at 4° C. for 6 days is measured as follows:
- three grains of rice are placed on the visco-elastograph and the thickness E of the grains before application of a force and the thickness e1 after crushing by said force are noted and the firmness is calculated as 100·(e1/E).
A process for preparing parboiled rice that is suitable for rapid cooking comprising:
- a) steeping rice with an amylose content lower than 15% by weight relative to dry matter in water at a temperature lower than 70° C., under such conditions and for such time that, after removal of the surface water by drainage or spin-drying, steeped rice is obtained having a moisture content by weight greater than 31 percent;
- b) parboiling the rice from step (a) to gelatinize the rice so that at least 98% of the rice grains when placed in a 1.7% solution by weight KOH for 20 hours are completely translucent grains;
- and
- c) drying the rice from step (b).
Dependencies are inferred from the claim text.