AU650809B2 - Improved rice product produced from brown rice and process for the production thereof - Google Patents
Improved rice product produced from brown rice and process for the production thereof Download PDFInfo
- Publication number
- AU650809B2 AU650809B2 AU33844/93A AU3384493A AU650809B2 AU 650809 B2 AU650809 B2 AU 650809B2 AU 33844/93 A AU33844/93 A AU 33844/93A AU 3384493 A AU3384493 A AU 3384493A AU 650809 B2 AU650809 B2 AU 650809B2
- Authority
- AU
- Australia
- Prior art keywords
- grains
- rice
- moisture content
- bran
- prior
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 241000209094 Oryza Species 0.000 title claims description 149
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 149
- 235000009566 rice Nutrition 0.000 title claims description 149
- 238000000034 method Methods 0.000 title claims description 26
- 235000021329 brown rice Nutrition 0.000 title claims description 18
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000013339 cereals Nutrition 0.000 claims description 85
- 238000003801 milling Methods 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 5
- 230000000887 hydrating effect Effects 0.000 claims description 4
- 230000001680 brushing effect Effects 0.000 claims description 3
- 239000000047 product Substances 0.000 description 12
- 238000001035 drying Methods 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 230000036571 hydration Effects 0.000 description 4
- 238000006703 hydration reaction Methods 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000002087 whitening effect Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 208000020442 loss of weight Diseases 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241001076976 Aroma aroma Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
)ur Ref: 419864 P/00/011 Regulation 3:2 AUSTRA 8 Patents Act
ORIGINAL
COMPLETE SPECIFICATION STANDARD PATENT e .o *a e e
Q.
.:1 Applicant(s): Address for Service: Byro'l Agricultural Company Pty Ltd 19A Boundary Street RUSHCUTTERS BAY NSW 2011
AUSTRALIA
DAVIES COLLISON CAVE Patent Trade Mark Attorneys Level 10, 10 Barrack Street SYDNEY NSW 2000 Invention Title: Z)(O&Aaf! -A ';Nr-rotv The following statement is a full description of this invention, including the best method of performing it known to me:- 5020 0376c:DB r^ ^ocS pro rc BACKGROUND OF THE INVENTION Much of the world's rice harvest is converted into parboiled rice. The process involves the hydration, gelatinisation and drying of the rice paddy before carrying out the actual milling process. Typically, rice, in the paddy form, is steeped in water to increase its moisture content, then the steeped rice is cooked to gelatinise substantially the starch in the rice endosperm. The fully cooked paddy is dried, then the grain is milled. The reason for parboiling rice is to achieve higher percentage of whole grains after milling, higher content of B vitamins and also to reduce the susceptibility of the parboiled grain to insect attack in storage. Much detail is involved in parboiling, and this is described in the literature.
Reviews of the technology are found in "Rice: Chemistry and Technology" edited by B.O. Juliano, American Association of Cereal Chemists Inc., St. Paul MN, 1985., and in "Rice: Production and Utilisation" edited by B.S. Luh, AVI Publishing Company; Inc., Westport CN, 1980.
While parboiled rice represents an important part of the world rice industry, there are in the eyes of the consumer certain negative aspects to parboiled rice.
These include: Colour: parboiled rice is at best off-white and more typically a light straw to brown colour, very different from the bright creamy white colour of cooked white rice which has not been parboiled Flavour: parboiled rice has a heavily cooked and branny flavour, whereas white rice has a delicate natural rice aroma and fljvour Shape of parboiled long grain rice when cooked expands cooked more in thickness and less in length than grains: does white rice, so the long slender natural white rice shape of the cooked grain is not duplicated by parboiled rice. This is 0376c:DB -2 especially apparent with long grain types of rice.
Parboiled rice has a content of B-vitamins much higher than white rice but this factor is of concern only to consumers whose diet is predominantly based on rice.
Parboiled rice is processed typically by starting with rice paddy, also called rough rice. Rough rice is rice with the rice hull still present. Inside the rice hull is the rice grain which, of course, has its bran layer and the germ intact. The rough rice is steeped in water at an elevated temperature so that the rice grain can become fully hydrated. Sometimes the rough rice is first subjected to vacuum in the steep vessels, the vacuum being released by the entry of hot steep water. This facilitates removal of air from the space between the hull and the grain and also o eo .:enhances the speed of wetting of the rough rice. The steeped rough rice is then steamed, within the steep vessel, *in a different vessel or in a continuous pressure cooker.
Modern parboiling can comprise continuous pressure steaming for a time and temperature selected to give the degree of gelatinisation required for the chosen finished product grade. After this cooking process, by whatever method, the now parboiled rough rice is carefully dried to about 14% moisture content so as to produce grains which have no readily visible cracks. The dry rough rice is then subjected to more-or-less conventionaJ milling which ":comprises first hull removal then bran and germ removal to produce smooth hard translucent grains typically of light brown or straw colour.
According to the literature it is possible to produce parboiled rice by using brown rice as the starting material, rather than rough rice. This has the advantage of absorbing water during processing very much faster than rough rice, but it is necessary to prevent the rice from caking or clumping after steaming and to prevent cracking during drying. (See page 340 of the Juliano text cited).
The present invention has as its object a form of brown rice product from brown rice which has a natural white rice flavour with no branny or heavily cooked flavour.
0376c: DB 3 A further object is a form of rice product produced from brown rice which is much whiter in colour than the best available parboiled rice and is essentially as white as natural cooked white rice.
A still further object is a form of rice product produced from brown rice which has the long slender shape of high quality natural long grain white rice when cooked rather than the thicker and shorter grains of existing tjrpes of parboiled rice.
A further object of the invention is a form of rice product produced from brown rice which has an aroma when freshly cooked which resembles natural non-parboiled cooked rice aroma and which lacks the typical branny parboiled aroma which is characteristic of traditional parboiled rice.
Other advantages of this form of rice product will be apparent from the following descriptions. These desirable Scharacteristics of parboiled rice which are the object of this invention are derived by certain critical changes to the steps of parboiling resulting in a process which is quite unconventional.
SUMMARY OF THE INVENTION The invention relates to a process of preparing a rice product from brown rice product which comprises the steps of: %o a. milling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed; b. hydrating the grains to increase their moisture content to between 20-40%, preferably 25-35%; c. cooking the grains to gelatinise the starch therein; d. removing moisture from at least the outer layers of the grains; e. milling the grains to remove the residual bran layer and germ therefrom.
03760: DB 3a Preferably loose bran and free starch is removed from the surface of the grains prior to step preferably by washing, rinsing or brushing and preferably any free o 0376c:DB 4 surface moisture is removed from the grains prior to step and further moisture is removed from the grains as may be required following step The invention also relates to a parboiled rice product produced by such process.
In accordance with a preferred form the invention utilises brown rice which has been partially and uniformly debranned by means of normal rice milling equipment. The removal of bran may vary from about 2% to 10% but is preferably about 4% to The percentage refers to the loss of weight from the brown rice as a consequence of the debranning operation. Partial debranning is carried out so that sufficient bran layer remains to ensure the rice is not unduly cohesive after cooking. Removal of bran from the grains of rice should be carried out uniformly so that residual bran remains adhering to the grains as evenly as possible over the surface of the grains. However the quantity of bran layer remaining is such that during hydration and cooking, the development of branny flavour and of the straw or light brown colour in the finished product is substantially' reduced because of the total absence of hull and the absence of a significant proportion of the bran, especially the outer bran. Following debranning, the rice is subjected to a brief washing or rinsing to remove loose bran and free starch from the surface of the grains.
As an alternative to washing or rinsing, the partly debranned rice may be brushed and aspirated using readily available equipment to remove loose bran and starch from the grain surface.
The partly debranned rice is then ready for hydration.
It should be noted that the volume occupied by paddy is much greater than that of partially debranned rice kernels derived therefrom. Hence the vessel size or space is reduced when processing partially debranned rice. This represents a useful economy in processing. Hydration o' the partly debranned rice may be carried out by any suitable method as normally used in the parboiled rice industry. The rice may be steeped either on a batch basis or on a continuous basis in water for example at above 60 0 C, until a 0376c:DB 5 moisture content of about 28-33% is achieved.
Because the hull and a proportion of the bran has been removed the rate'of moisture absorption is quicke: than with conventional rice paddy. Hence the steep period if carried out at 60 0 C maybe for 20 to 60 minutes, typically 23 to minutes, depending on the variety of rice and on other factors. While steeping at 60 0 C is found very suitable, steeping at higher and lower temperatures is also satisfactory. Because the steep period is of such short duration it is practicable for the steep process to be effected on a continuous basis, or on a continuous batch basis. By contrast, the literature describes the steeping process as occupying many hours which makes continuous steeping impracticable. Furthermore, the number and size of steeping vessels may be greatly reduced when steeping is carried out for say 30 minutes as compared to several hours, and this represents an important economy.
The steeped grain is drained of any surface liquid and then passes to equipment for cooking and gelatinising the grains. This is typically carried out using live steam, but other methods of heat transfer are also suitable. Using live steam, the preferred method is by use of continuous pressure steaming equipment. Any other suitable equipment such as batch-type rotary pressure steamers may also be used. The temperature and duration of steaming may be varied depending on the type of rice being processed and the character of parboiled rice being produced and its intended use. Typically the rice may be steamed at about 120 0 C for to 15 minutes, but both shorter and longer periods of steaming at higher and lower temperatures can be satisfactory. The selection of an appropriate combination of time and temperature can be achieved by a person skilled in the operation of the equipment used for the purpose and in the preparation of quality parboiled rice.
When the hot gelatinised rice exits from the gelatinising equipment, for example from the batch rotary cooker or from the continuous pressure cooker, it is quite free-flowing and separate. It is then transferred directly to pre-drying/cooling equipment so the moisture is removed 0376c:DB 6 promptly from the outer layers of each grain of rice and the temperature is rapidly lowered. A variety of equipment may be used for ,his purpose. A continuous belt type of dehydration unit is very suitable with warm or hot air passing up through the perforated belt and the bed of rice.
Alternately down-draft air movement is also satisfactory.
After pre-drying the rice so that the surface moisture is reduced, the rice may be further dried in any type of equipment as used in parboiled rice drying. Rapid pre-drying of the rice also results in cooling of the rice from the temperature at which the rice has been cooked which is beneficial to the quality of the final product. Of course pre-drying may be part of a single continuous drying process. The separate pre-drying is described to emphasise the desirability of rapid cooling of the rice after rice has S been cooked and gelatinised.
Since there remains a small amount of the bran layer and germ on the rice, it is necessary to carry out a final milling to remove this residual bran and germ. This may be carried out using conventional parboiled rice milling equipment and procedures.
For certain food manufacturing processes utilising parboiled rice there can be advantages in passing parboiled rice from the parboiling operatioi to the further process steps at an elevated moisture content. It has been found, surprisingly, that parboiled rice, processed as herein described, can be successfully milled immediately after the drying operation (which follows the gelatinisation of the S.rice) when the moisture content of the rice is in the region of 18 to 26%, typically 22 to 24%. As long as the mill is equipped with good forced air aspiration/ventilation, tIe final vestiges of bran and germ can be very effectively milled from the rice grains, leaving a very lighL coloured parboiled rice. By carrying out the final milling at an elevated moisture content the amount of grain breakage is very minimal.
As already described the rice may be dried directly to the more conventional 12-14% moisture content for final milling. It has been found that the partial bran removal 0376c:DB 7 described above can be effected with little or no increase in the percentage of broken grains. (By contrast, total whitening of non-parboiled rice will always cause a significant percentage of grain breakage such that the broken grains must be removed and sold separately at a lower price). It has further been found that there is little or no increase in the percentage of broken grains during steeping, draining, cooking, drying and final bran removal.
Thus, starting with a particular grade of brown rice as raw material, it is possible to produce a finished product in which there is little or no increase in the percentage of broken grains over and above the percentage present in the starting raw material. This represents an important economy since as stated broken rice sells at a much lower price than whole grain rice.
High-amylose long grain brown rice was partially and
S
evenly peeled in an abrasive rice whitening machine (Milling Machine) of the horizontal Satake type such that the loss of weight due to bran and germ removal was The partly debranned rice was then rinsed for 2 minutes in a shower of water to remove loose bran and surface starch, and then immersed in water such that the temperature of the rice and water was 60 0 C. The rice was steeped at this temperature for about 45 minutes, then removed from the water and drained. The moisture content was 29-30%. The steeped rice was heated in live steam under pressure at a temperature of 121°C for 12 minutes. The cooked rice was transferred to a dehydrator in which the moisture content was rapidly reduced to 24%. The rice was quite separate. Part of the rice was treated in the same type of abrasive rice whitener and the residual bran and germ was readily removed, to yield a very light coloured parboiled rice sample. This rice was found suitable for use in certain applications in which parboiled rice at an elevated moisture content was required. Being at an elevated moisture content it is necessary for the rice to be used directly since its storage life is limited.
0376c:DB -8 The other part of the rice was further dried carefully to a moisture content of 12% and was then treated in rice whitening equipment to remove the residual bran and germ remaining. The final product was very light in colour.
When cooked in water by total absorption, the cooked rice was white in colour and had a natural (unprocessed) aroma and flavour. The grains had a long slender appearance, resembling natural rice when cooked, and were quite separate, fluffy' and non-cohesive.
The above cooked rice was compared with parboiled rice of the same variety which had been parboiled by the conventional method of steeping the paddy (rough rice).
Rice samples prepared according to this example were measured for individual cooked grain length and thickness and the ratio length: thickness was calculated and averaged. Conventional parboiled rice of the same variety was cooked in identical manner and measured in the same way. Results follow.
Using Rice of the Same Variety Compared After Cooking Characteristic Conventional Rice of this Parboiled Rice Invention Colour Light brown or straw Creamy white natural colour rice colour.
S
Flavour Branny-typical pre- Fresh white rice cooked or parboiled flavour flavour S. Aroma Branny, parboiled Natural white rice aroma aroma Appearance Thick, blocky grains Slender natural grains Grain dimens- 3.5 4.9 ions (average ratio of length:thickness) Separateness Cooked grains quite Cooked grains quite separate separate 0376c:DQ -9- Types of rice other than long grain rice may be processed in a similar way though it will be understood by a skilled person that details of the process with respect to steep times and temperatures, cook times and temperatures and the like may be varied to suit the type of rice .and the final desired product without departing from the principle of the invention.
V
Vo o* *f
Claims (19)
1. A process of preparing a rice product from brown rice grains which comprises the following sequential steps milling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed; hydrating the grains to increase their moisture content to between 20-40%; cooking the grains to gelatinise the starch therein; removing moisture from at least the outer layers of the gra.ns; milling the grains to remove the residual bran layer and germ therefrom.
2. A process as claimed in claim 1 wherein following step the grains are dried.
3. A process as claimed in claim 1 wherein in step 4 S. to 7% of the total weight of the rice is removed.
4. A process as claimed in claim 1 wherein loose bran and free starch is removed from the surface of the grains prior to step S"
5. A process as claimed in claim 4 wherein the loose bran and free starch is removed from the surface of the grains by washing, rinsing or brushing.
6. A process as claimed in claim 1 wherein in step the moisture content of the grains is increased by steeping at a temperature of about 60'C for 20-60 minutes to increase the moisture content of the grains to 28-33%.
7. A process as claimed in claim 1 wherein any free surface moisture is removed from the grains prior to step
8. A process as claimed in claim 1 wherein in step the grains are cooked by st--ming at a temperature of about 120'C for 5-15 minutes.
9. A process as claimed in claim 1 wherein prior to step Ll i the moisture content of the grains is between 12-26%. CD
10. A process as claimed in claim 1 whereii- prior to step p' the moisture content of the grains is 12-14%. 0376c: DB 11
11. A rice product prepared from brown rice grains in accordance with the following sequential steps milling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2 up to 10% of the total weight of the rice grain has been removed; hydrating the grains to increase their moisture content to between 20-40%; cooking the grains to gelatinise the starch therein; removing moisture from at least the outer layers of the grains; milling the grains to remove the residual bran layer and germ therefrom.
12. A rice product as claimed in claim 11 wherein following step the grains are dried. 9*99
13. A rice product as claimed in claim 11 wherein in step 4 to 7% of the total weight of the rice is removed.
14. -A rice product as claimed in claim 11 wherein loose *9 .bran and free starch is removed from the surface of the grains prior to step
15. A rice product as claimed in claim 14 wherein the loose bran and free starch is removed from the suface of the grains by washing, rinsing or brushing. oo
•16. A rice product as claimed in claim 11 wherein in step the moisture content of the grains is increased by steeping at a temperature of about 60°C for 20-60 minutes to increase the moisture content of the grains to 28%-33%.
17. A rice product as claimed in claim 1 wherein any free surface moisture is removed from the grains prior to step
18. A rice product as claimed in claim 11 wherein in step the grains are cooked by steaming at a temperature of about 120°C for 5-15 minutes.
19. A rice product as claimed in claim 11 wherein prior to step the moisture content of the grains is between 12%-26%. <I a S1~C 037 6c:DB 12 A rice product as claimed in claim 11 wherein prior to step the moisture content of the grains is 12-14%. DATED this 25th day of February, 1993. BYRON AGRICULTURAL COMPANY PTY LTD By Its Patent Attorneys DAVIES COLLISON CAVE 0* S S 5* S. 4@ a. S S #5 S S S. #5 S S 0 555w 5* S. S IS S S S S SO 0954 I J 5) S S S a 0376c:DB ABSTRACT A rice product prepared from brown rise grains by: a. milling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed; b. hydrating the grains to increase their moisture content to between 20-40%, preferably 25-35%; c. cooking the grains to gelatinise the starch therein; d. removing moisture from at least the outer layers of the grains; e. milling the grains to remove the residual bran layer and germ therefrom. 4 4*
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU33844/93A AU650809B2 (en) | 1992-04-10 | 1993-02-26 | Improved rice product produced from brown rice and process for the production thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPL1855 | 1992-04-10 | ||
| AUPL185592 | 1992-04-10 | ||
| AU33844/93A AU650809B2 (en) | 1992-04-10 | 1993-02-26 | Improved rice product produced from brown rice and process for the production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU3384493A AU3384493A (en) | 1993-10-14 |
| AU650809B2 true AU650809B2 (en) | 1994-06-30 |
Family
ID=25622601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU33844/93A Ceased AU650809B2 (en) | 1992-04-10 | 1993-02-26 | Improved rice product produced from brown rice and process for the production thereof |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU650809B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU3129549A (en) * | 1949-11-28 | 1950-02-02 | General American Transportation Corporation | Improvements in or relating to processes for treating rice |
| AU7911887A (en) * | 1986-08-20 | 1988-03-08 | Uncle Ben's, Inc. | Non-aqueous processing of rice |
-
1993
- 1993-02-26 AU AU33844/93A patent/AU650809B2/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU3129549A (en) * | 1949-11-28 | 1950-02-02 | General American Transportation Corporation | Improvements in or relating to processes for treating rice |
| AU7911887A (en) * | 1986-08-20 | 1988-03-08 | Uncle Ben's, Inc. | Non-aqueous processing of rice |
Also Published As
| Publication number | Publication date |
|---|---|
| AU3384493A (en) | 1993-10-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU643134B2 (en) | Fat free potato chips and straws | |
| US5520949A (en) | Grain product | |
| Chinnaswamy et al. | Studies on expanded rice. Optimum processing conditions | |
| JPH0551603B2 (en) | ||
| CZ425298A3 (en) | Fast-boiled rice and its production methods | |
| US5089281A (en) | Preparation of quick cooking rice | |
| US3264113A (en) | Methods of peeling wheat | |
| US5275836A (en) | Process for treating brown rice and product thereof | |
| ATE81443T1 (en) | SNACK INGREDIENT AND METHOD OF PRODUCTION. | |
| BG61988B1 (en) | PROPER RICE AND METHOD FOR THEIR RECEIVING | |
| US2828209A (en) | Process of preparing a quick cooking rice | |
| US3086867A (en) | Process of preparing a quick-cooking brown rice | |
| JPH0437699B2 (en) | ||
| US2696158A (en) | Method of preparing quick-cooking rice | |
| AU650809B2 (en) | Improved rice product produced from brown rice and process for the production thereof | |
| JPS6214255B2 (en) | ||
| KR100419309B1 (en) | Process for preparing low-fat potato chips including a hot-air drying process | |
| KR101738665B1 (en) | Manufacturing method of Ready-To-Cook grains | |
| US3358723A (en) | Process for peeling wheat and other grains | |
| EP0379870B1 (en) | Preparation of quick cooking rice | |
| JP3183292B1 (en) | How to make cooked rice | |
| JPS6016556A (en) | Preparation of processed rice by gelatinizing only surface layer of rice grain | |
| SU997648A1 (en) | Method of production of hail boiled soft | |
| JPS6181756A (en) | Preparation of instantly cookable dried rice | |
| JPH0438385B2 (en) |