BE638846A - - Google Patents

Description

       

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  Process for the preparation of precooked rice *
The present invention relates to a new improved process for the preparation of instant or precooked rice and more particularly to a process for the production of pre-cooked rice or parboiled rice, which can be quickly rehydrated for its use and which takes up the flavor and flavor by rehydration. the natural texture of rice or parboiled rice cooked in the normal way. ;

     the process according to the present invention can be used to produce precooked sweetbread from any of the three common types of rice, i.e., raw white rice ("raw" being used as opposed to "steamer"). ") or white sweetbread, brown sweetbread or parboiled rice. White rice is rice that has both husk and bran removed. Brown rice is a rice of which; the bullet has been removed but the outer shell of its

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 remains practically intact.

   Parboiled sweetbread (called -pirëo11.4 rio ** in English-language literature) is obtained by soaking raw paddy (that is, undeoortic rice practically as it comes from the field) in cold, lukewarm or hot water appreciably for a time until tracing
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 the moisture content of the rice seeds increased, usually above 20 bzz, followed by draining the rice and then parboiling the rice # usually at a pressure above atmospheric pressure, for 15 minutes at a hour or more *:
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 I 1 steaming opens the lemma, and after aging * j
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 steamed, the seeds sant 8écp:

   and polia. ! A typical dried parboiled rice this a little discolored compared to ordinary milled rice. The rice grain donation husk is rich in nutrients including vitamins and minerals, and for this reason the,
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 ria brown this generally considered to have better! '} 1 nutritional value than white rice. A major advantage of the steaming process is that, during steaming,, 'and
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 especially when the steam is at a pressure higher ",, '- 1 than atmospheric pressure, the nutrients of the pericarp ... such as vitamins and minerals,

   they tend to
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 4be entrained or migrated 4 inside the rice seeds. During the actual steaming phase, the starch of the seeds
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 This is noticeably gelatinized, and since the rice seeds are protected by the lemmas and pericarp, they tend to retain their original shape. When the kernels have been completely steamed, the lemmas begin to separate from the pits or seeds.

   At the end of steaming
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 the cores consist of elastic gelutinisi starch which becomes translucent and hard after drying.
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 the process of preparing parboiled sweetbread is known and used in various countries of Asia, such as India, Finland, Kalaisi and Coyianu, where it has probably been practiced for billions of years. In these countries, drying is usual-

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 It is obtained by spreading the steamed rice seeds. in the sun rather than by artificial means.

   An outside of the differences arising from the means of drying and steaming
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 by steaming at a pressure greater than atmospheric pressure, the production of parboiled rice as practiced today is basically the same as that which has been used for a very long time under primitive conditions.



   In addition to the advantage of transferring nutrients from the lemma or husk and the germ into the grain or endoaper, parboiling also provides the following advantages: s parboiled rice is better maintained before and after cooking, it is more resistant to 'insect infestation and any existing infestation is destroyed by the treatment, breakages during blanching are substantially reduced and a higher yield in grain quality is obtained, a distinctive flavor is imparted to the rice grains, this flavor being preferred by some consumers, and the possibilities for cooking recipes are improved.



   A disadvantage of parboiled rice relative to raw white rice is that parboiled rice usually takes a long time.
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 of 0 \ 4115L10n more Important uvunt 11 'Otr. pintail à la aoneomraasian.



  The tempo 111 $ 00001111'0 for cooking M.uebonnctt Texau, Ptitnal itaxoro or vuriétéa siailuires \ 11an'nortltnl sweetbreads is about 15 minutes to stay in 1% at 1UO * U, while the time needed for the option of parboiled rice this customary is 25 to 3) at 100 ° C. Hence, the utility of a process for the preparation of pre-cooked rice of suitable quality may be considered even greater for parboiled rice. than for normal white rice.



   Many attempts have been made to process the grain! ' of rice for "instant cooking * with the aim of producing highly acceptable parboiled or parboiled rice and with high yields in the dehydrated state
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 and becoming, upr?:! 1 rehydration also desirable from the point of

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 view of the appearance and characteristics of organol, ptigufeb, as normal or parboiled rice of good quality cooked directly.

   However,
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 the methods known hitherto have many disadvantages from the point of view of flavor, rate of rehydration.
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 tation, possible rehydration, dry or rehydrated appearance, color, pleasant consistency
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 to the palace and the structure, conservation possibilities
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 en re: aoiii and others.

   In many cases, the rehydrated end product had: exce83ivnt sweet or its natural flavor made
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 defect due to degradation of flavor precursors or
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 do the very nature of the treatment.
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 In some cases, the pre-treatment of the material
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 raw ** i3uivant known techniques to allow a uniform cooking destroys the texture irreversibly. .In other cases, the ideal balance between the characteristics
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 of the product and the economic conditions of preparation
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 ration remain to be determined and put into practice.

   In other cases, where a certain quality is obtained, this
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 can only be achieved with investments that are extremely
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 high and inexpensive treatments, such as for example a process Ctu'Mr \ !. i 1: 1 '} \ 1Q of preparation of steamed laughter oonsint to soler t17. <Cooked Stuy5 and h Chop the & At $ aU de rie 1'1.1.m.nt, '1' to Ù (] U -; ry; - :! f5rnt \ IN! U bruwcB laying an extended time # as it is ln 'Jif} u6 Utinn le br9v <American jt No. 2 813 796 reads problem'ml of the pr ^ i: r.vn :, where I ar the heat or by the water, and the prob.> = O of the are complicated by the problem of d (.ohyè :: ütHt.1011 t'J'Ji must fix the structure, remove enough {from e ?. r "'to satisfy the conditions of stability, and allow a- rr.yreat1on easy and fast product.



  He found that a significant improvement, by export, uY .. cc:. ^,: Iucu known heretofore, can be brought about by the process of the present invention which allows high yields to obtain norunl rice or rice. parboiled parboiled rice which, by rapid rehydration, provides a final product characterized by

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 teris6 by ln, natural flavor and seed separation
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 normal rice or good quality parboiled rice, rice
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 parboiled precooked according to the invention also uyunt do resistance to det'HJ.crt.n.t1on oit 1't 1t. : Hr (.l.rut1on lo: "uqu'11 is used dabe deo rucettvu t;: u, 1 ':

  , pure fxeple des potuoa or don rather cHle11l6u, which ftl1 \ uno a!, I'uct6rJ.nt11to pnrticulibreRcnt 1 = 1'01'- tant, for If conflOI.1I Iid "'lU' of parboiled> fm .. .1 1 "r n..1", n iaportuntt and precious obtained con, PuG.aNn 'i3.u: u.cn,! Nt (.rorH'IHt the manufacturer for the vae and the cotc3rj: amya; zr for use, we can note the jain of l.f1t: .pa dits3 lu cooking and the 61.1oino.t1on donate errors them 'recel-tec which <\ HrC could have been translated by mo.uva1- these anrctrie tiuar 4 end product. 'he.



  The main object of the invention is therefore to establish a new improved process for the production of precooked rice or precooked rice allowing high roundness to obtain rapidly rehydratable rice cakes having after r <? Hydrt Ition the flavor and the natural texture @ of a normal rice or a parboiled rice normally cooked. Another object of the invention is the use of a
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 new improved process for the production of precooked rice
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 or parboiled, precooked rice in which the successive operations of the nozzle process coordinate with each other so that the ddrtl.ngC1t: slow: J ytructure dam.) the grain of rice caused during the pre-treatment phases lc8 to help the stages of pre-treatment. cuioaon ot de e6carx; c are pdc1tiquc; ent corrected in the last steps.

   I correspondingly, the stages of pre-treatment or the first stages of the tolerance in the jk'onctl-o = eme, it and particularly for the factors determining the quality inherent in the last stages, of the aorta.
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 that the product and its characteristics can both be
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 almost coNplM <* n:

  Uniform and high quality cnt Another object of the invention is the establishment of a new and improved process for the production of rie.

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 precooked or parboiled parboiled rice comprising a cyclic thermal pretreatment step of the raw or parboiled rice grains in order to make them very permeable and absorbent for
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 allow rapid cooking,

   rapid and uniform dehydration and retention of flavor and consistency of quality *
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 The object of the invention is also the establishment of a new Portuguese process for the production of precooked cheese or precooked parboiled cheese comprising a thermal eyolic pretreatment which avoids prolonged exposure to high temperatures in order to avoid the degradation of the precursors of the flavor. and which makes the raw or parboiled rice seeds highly permeable and absorbent to allow quick processing afterwards. pretreatment and a reduction in temple during which flavor or flavor precursors can be destroyed.
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  2endtint the thermal cyclic pretcuitemant according to the invention, both high and low extreme teupruture8 are avoided; flavor and texture pre-curdles are thus preserved and the amount of broken seeds is kept to a minimum *
Another object of the invention was to establish a new and improved process for the production of precooked rice which can be rapidly rehydrated for use in two to five minutes or less.



   The object of the invention is also the establishment of a new improved process for the production of parboiled parboiled rice; which can be quickly rehydrated by regaining the desired texture either by immersion and stay for about five minutes in water brought to the boil. or by immersion in cold water followed immediately by heating to the boiling point of the assembly formed by the water and the rice, and
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 the elimination of heating,

   this whole being then laid .. "to rest for two to five minutes
Another object of the invention is to establish 4'un

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 new and improved process for the production of parboiled parboiled rice from normal parboiled white rice according to which the parboiled parboiled rice has a high resistance to particle dissociation or to disintegration in soups or preparation in dishes, this resistance being a problem typically encountered with many preparation recipes
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 precooked white rice produced from normal white rice,

   this problem preventing the use of instant rice for certain cooking recipes.



   The invention also aims to establish a new improved process for the production of rice or rice.
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 tllv6 rice comprising the pretreatment of, raw or steamed rice grain by first exposing the seeds to a tfiu) riy ,, ti, ".; = infinite raised to cause by expansion of $ dohs: 5. = ,, and don cracks in the surface of the grain, then s' fr n: rapid ox of the grains heated to a low temperature for J'j '(WV'1I.H'l' read the compresoion of cracks and cracks of the grain ot moult the expoaition dea cooled grains 1 an O (! ('i! 1, A> P -t. iptraturf 1-ilt! vôu to open the crevices and orul1u t' d cO!: 1prl \ eion and widen the tears and cracks in te ;;:;: u; ':' .. Ot1 ,. so that the rice grain is made high * -
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 :! 1'.Hd;

   i '., :::,;. ((clct3 ol absorbents and are; susceptible)! of a cuio M "t. t;' 2z rapid drying the oombinniaon of tears and dey ri3yyr 'of expansion nvet the orevasses and leo oraqurea de rc; iat; f:, cr; 3z wants to produce a Grain uyunt one of; ré tr u 1 d p ..... rt, -: 'Ü1ility and uboorption Sftns that it is enar1!' 1tS h on: x;, .. '. Io nozzle by the 6oUl: 11as10n at deo temperature' Xt} {1 't 4:. # * ?. t -lv je3.': 'L1:' vi t # uï : rdrf leo buto pr6oédcm'Ç8t tt as well as
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 rC3lo:, t ,! I ci-fu / rn, the new improved process * oonD10 te il pztlvd ï, or <ïei * bmt rice seed or parboiled rice in ooumwttunt .4ti r ;. x .s .... = t les C; ru1na at d 8 high temperatures and dee t .. p: i- #:

   ¯ = c l ', \: J ,,!': "Ae rapidly filling the first and last. ', 1 C": J conditions being, a high temperature, for

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 to make the seed more highly permeable and absorbent, to cook the seeds by subjecting them to heat and humidity until practically they are completely gekatinized and to quickly dry the cooked chives to a stable moisture content with a heated gas.



   Other objects and advantages of the invention will be indicated in part in the description which follows and in part will become evident from this description, or else they will result from the practice of using the method according to the invention. - invention, the aims and advantages being realized and achieved by means of the method, processes and their combinations.



   In accordance with the invention, the new preferred process allows the production of pre-cooked rice or pre-cooked parboiled rice which can be quickly rehydrated to give a very palatable cooked sweetbread having the natural flavor and texture of rice. normal or normally cooked parboiled rice of good quality
According to a preferred embodiment of the invention, the process can be carried out successfully by using as raw material long, medium or short seed rice with a normal moisture content of 10 to 14. %.

   The rie can be either white rice or brown rice. the following conditions relate to the processing of white rice, but it is easy to see that the indicated sequence of operations can also be used in the case of brown rice with appropriate modifications in the operating conditions.



   According to another preferred embodiment of the invention, the process can be carried out successfully by using parboiled long, medium or short cracked rice as raw material with a normal tedder in humidity of 10 to 14%. the following conditions relate to the treatment of parboiled rice obtained with the Bluebonnet variety, but it is;

        easy to see that the indicated sequence of operations can be used in the case of using parboiled rice prepared from

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 (.1 'rH "t rnD k. And other lon, ueura of grain i3 ri white, where parboiled rice is first fed from pr * vf' * 'r îRe * uvqc a flow rate by weight controlled to a pa chamber ',. rot: i, .ao: rt co!, r14: lnt a transporter, or preferably, several t7't \ .n ilort! HlrO .j lu j.lOO.; 8 <1'1 series * When one uses p,;. jz: x ,, az-: a 4z.srpozLezura, it was desirable that he octant to the Monk 4 / "'J- * - * ## iii do riz l'f' ':; JOUf4 uur each transporter and it can 9tj.'. 'L> :. t.ut Boit SIJCQU, j, or relatively to repae. I î;

  4 11 you p'JI.1VQllt be very close together the unu dee a'At.ï'y.5, 1Hd B practically no .1oint1! 'B, or else they can shoot gvj f. - 5 pure short tranaporteure. For raw rice, the 6in. 18- CU 'Ù>.;: J lita can be from k5 to 7D t1I: 1, preferably, approx.) 2ê3 r.1f: 5, an and for the rice lztuvé 1.7 to 64 cua, pre-1 ":>, -: ': o' Hlvlron nu * ai we used a single bed, for example for Wl pure treatment charged it would have been treated in a '' 3 '' succession .apcs! to simulate 1 .... case of several lita.



  In accordance with the invention, steps are provided for the gentle thermal arc of the rice cravings to make the rice crisp, reliable and absorbent, and thus achieve a rapid end: 1I;) l1. rapid rehydration of the precooked product bone for preservation of flavor and quality consistency * rx .; the part constituting the oonformGaent thermal cycling ¯, g .; ß, an in the case of raw rice, the material fed to 1 ',': rtaiâr t! '. I.1I1J.?orteur is 1n1tiulvlJont heated from the tecapé r, 4t, ire, ambient to a high temperature level which can Otre; za p:!. i; rú 49 * 0 and 106 "C, advantageously d 5..0 lA 83 # C and ç e; za ,, fr # rtc: T9 Q \ JoO a 7C, for parboiled rice this teapérotur it t! 'tJ o / npr11H .: between' j} .0 and 10 "i'C and, of pr4t6ronoe cnvJron Y";.

   Hot air is used as a heating medium and ",; 1 this is ri6ceaectire, it is used as ambient air #safely heated and dehydrated. This heating at this temperature level will read in 3v to 7b seconds, from preferably about 50 leaned,

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 and the temperature plateau is set so that the total tcapa of the operation is preferably about 5 minutes, but it can range from 3 to 7 minutes.



  The rice is then brought to the second trunoportcur where it is rapidly cooled by cold air which can be at a temperature of 1> C i 38 * C and, preferably, from 29 C to 350C for the raw rice and, from preferably 24 ° C to .12 C for parboiled rice. The laughter is not retained for a long time: 1 μl1 t \ this temperature plateau providing a combined residence time of 3 to 10 minutes, preferably about 5 minutes.



  The rice is then trf.1.nH1ért. at the third trfin8por- turn and it is at. again heated coiaae precede in 30 to 75 seconds at a temperature equal or, of prcfurenoo, slightly
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 greater than that reached during the plum plum cycle
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 heating, which may be 9 C r 111 "Ç, advantageously ti0 C 8d C and preferably o6 C r 77 C for raw rice and which can be from 930C to 107 0 and preferably from 99 C
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 for parboiled rice, but the temperature is always lower
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 11â C.

   The rice was then maintained at c3 temperature level for a combined teaps of 3 to 1,: ninutx and, preferably,
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 about 5 minutes.
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 This process can be repeated using a certain
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 number of cycles, the temperature values depending on the
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 typo and nuture of lliut'l'Jre r, re, a :: r,: dwarf for j-Ut optimal pre-treatment with white rice, brown rice or parboiled rice of the most common varieties, t1 '(110 euccesoite cycles such as those described c1 ... dsUUEJ are com.1ctdrét' coiSNe being the ideal fQqv.onC \ 1 with regard to the tr! dt6'x't! t JUiva.n't and the
 EMI10.10
 quality of the final product.
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  During the first high temperature step of thermal cyclic pretreatment # 1, the temperature rise
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 rice crisps at a fairly high heat transfer rate

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 high during the first 3 to 75 seconds causes a very large number of deohing and very fine cracks almost invisible to the naked eye on the seed surface partly due to the loss of stable moisture content during heating The second step of the pretreatment, or step of rt '± roid "UtieMcntt of the leak that it quickly follows the first stage (,.: ltd" 1'üC and that a rapid heat transfer takes place nryinnt 1 << cq7, ytoa prom1bru minutes, causes the;

   ; .vr ,, vczsz d,: 1f1 lea raina Lie ri by compression of O% '. VI1U .. est, de jraqures end due to the sudden drop in the final tempdrttturet - "ut, the tr () bHr: 1c step of pretreatment, or second; 1iú1 0: chuni1rn, in, driving a, utiai, L1 a speed at from to high e very {'. usf <' rt. thermal laying the first 3U at 79 seoond 8 | caused H1I new expansion seeds and a new \ ni: lnt \ tiM of \ umidi ty, so that the crevices and traquras by cor; 1ro. '\ ion as well as the tears and cracks pre6- dvcimont fOJ.'m'1J1I pure expansion are open and enlarged and 'pu> de .u01'VU0f.1 fiaaureu upparaiaoentt The seeds of rie In''W1t'Jlt, ini3i uno atructura permeable and absorbent.

   The realities -iu p;: 'Jtl'n1tent'lt are particularly pronounced with the rifs t <ttie, which acquires a permeable and absorbent hole structure, r.1.fll'OO 1, f1r {.trui t <: : 1'mt, eu cOI: puruiuon with its initial uurtaoo FSU; Fzw: ß lupen. cuble and vitreous characteristic of parboiled rice:) \ '") 11 r ;; d. û: sS taez; of tnerraic cyclic prvtrettandnt con-: rxg: Ys: .J.) 1'1 \ 1; 0: 1 oinificutive to read p0C5lJib111 td of a cuivoaon; sica 1 '== it, rupid dehydration, of the conservation of bed 6: \' ''; '),>' and \ the quality fun.

   Avoiding lee t:.,:. Xt ir: CX'tl'C..l0! J or prolonged exposure to h: nJ'l6 ... erature lifted! 3t'1 translates into tora tion of very few

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 broken kernels and by extremely rapid processing after thermal cycling, thereby reducing the time during which flavor or flavor precursors can be destroyed.

   in this respect, as well as in other respects, thermal cooling is the main advance over the prior techniques which only involve heat alone or cooling alone, or a simple combination alone not dependent on the time of a cycle of each type k very high temperature or at reduced temperature
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 Immediately or shortly after the thermal oiling, the rice is fed into a charged or continuous feed for elatinization. At this point, the moisture content of the rice grains is between 5 and 9, and preferably about
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 6.5 5;.

   This cooking can be carried out by immersion in practically boiling water at atmospheric pressure, or BUCK pressures up to 0.35 kg / om2 with water, preferably at a temperature of 1.C to 99 0, and. Below 0.35 kdcm2 by steam, or by a combination of alternating immersion and steam pascale as indicated in
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 US patent ao. 'r¯' * 195.165.



  The duration of the cooking step for raw rice is
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 from 9 to 12 minutes and for parboiled rice from 16 to 25 minutes, preferably about 5 minutes. At the end of the cooking stage, the. 61at1nieation will be practically plotted * After a plotted cooking, the reaction of gelatinization can be abruptly stopped the surface ld; veryr; aent hardened by soaking according to the techniques described in US Patent No. 400.83 Plenty of cold water is effective for this rapid soak cooling *
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 According to the invention, after the end of cooking, an additional step can advantageously be

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 used to firm the surface of the grains of rit. 3i cooking by imaorolon or a combination of immersion and pas- su;

  alternates are used, as it has just been indicated-0 11 may be desirable to end the cooking with a three short period of steaming at atnoukhriuo pressure, preferably for 0.5 3, 5 minutes for raw sweetbread, and 1 hour 5 minutes, and preferably 2 to 4 minutes, for
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 parboiled rice, with or without an intermediate cooling step
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 '3 lusser cold water or air before this steam grooming.



  This steaming is advantageously carried out so as to refresh the rice with little or no additional cooking.
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 tional, and this is made tangible by an increase
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 negligible in moisture content during the steaming step. A nonsible steam paeaaje takes longer than
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 this minimum daytime is not necessary, and usually
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 it should be avoided because it has a tendency to destroy or entrain, by pure oxidation of steam distillation, the subtle and volatile elements of the natural flavor of the rice seeds.



  It has been found that an extremely white stoq dehydrated rie is obtained by the use of distilled water or normal cli4r-o water adjusted to a pH of 5 to 7 for cooking and washing *) when cooking by ionersloiy or by immersion and grooming & lE <. alternating steam is used. Such an extrtmontai white ritual may be appreciated and particularly desired by some con-.,. Aat: urr =. However, apart from the color, such a ris ¯ #, essentially exhibits the few physical and or * c u> oleptic8 properties that a product obtained water the use of flictlated water or water whose pH has been adjusted.
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  The precooked rice cooled and slightly durai superficial,
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 rent, with a moisture content of 65 to 75 5 * and, of prefer from 65 to 'ï, 3 .14 # ert. then washed in cold water and drained with
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 fols to intensify the surface hardening and to remove any superficial sticky part and any residue of broken starch cells before draining the super liquid

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 Formal laying 4 to 10 minutes and transfer to the drying facility *
Drying can take place either pure loaded or continuously,

   moisture being very effectively removed by a stream of hot air or a stream of a hot inert gas such as! nitrogen * Although one can use a single temperature and airflow for an appropriate time, the drying sequence may consist of two phases for best results * 'During the first phase the rice is subjected to a strong current, preferably ascending, of hot air and it this high at a temperature
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 Bed temperature from 1229C to 178 * C preferably 14200 to 170 * 0 for the raw rice and from 15000 to 18> * Ct and preferably initially from 16700 to 17800 for the parboiled milk for a total heating time of 3 10 minutes and preferably about 6 minutes.

   The time-temperature relationship is a major determinant of the extent of expansion and porosity of the final product.
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 nal, as shown in U.S. Patent No. 2,610,124. the partially dried rice can then be temporarily removed from the heating medium, if desired, for application to the partially dried rice of additives, such as condiments, seasonings, emulsifiers and the like, by remote methods. than spraying, using with a solution or dispersion of the additive to be used *
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 During the second phase of the drying process,

   the drying of partially grown rice seeds having a predominantly pre-established structure and outside learn, is completed using hot air and bed temperature
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 from 99 * 0 & 14000 $ preferably from 11100 to 133'C for the raw rice - and, preferably, dt 10500 to 122 # C for the parboiled rite, for a residence tempo of 4 to 15 minutes and, preferably 11 to 14 minutes for raw rice and preferably 5 to 10 minutes for parboiled rice.



   This process helps. final drying of the rice grains
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 a humidity level of 9 to 11 9.



  The dried rice this gently passed through a device

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 such as = bleaching device to break up agglomerations
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 important. before the separation of the "small" and don * large of the product stream by 't! RtaiHa <! 9 <leu asslom4r4. or the "r9s" are re-dressed in the blanoh1m.nt apparatus, as needed, for size reduction and for additional recovery of individual grains which are added to the main product stream prior to enrichment. en vita- Mines, if provided, and packaging.



   The dehydrated product according to the invention, having
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 a density of U, 3 0.5, can be rehydrated quickly by staying in boiling water, the amount of water absorbed (and the residence time depending on the type and variety of raw material used and special conditions
 EMI15.3
 into which the particular processes described below have been conducted. With precooked raw rice according to the invention, in
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 using curls of dehydrated product and water and residence times of 2 to 5 minutes, extremely white or light fluffy rice is obtained which retains its natural flavor and with very extensive grain separation.

   With the parboiled pre-cooked rice according to the invention, using equal volumes of dehydrated product and water, dwell times of 3 to 5 minutes making it possible to obtain a clear fluffy rice retaining its natural flavor and with a separation of grain. very pushed
 EMI15.5
 characteristic of parboiled rice, it is also time that a great resistance to crumbling or to disintegration when using the typical use of parboiled rice The parboiled parboiled via can also be used as a xih, yâratd by immersion doua un equal volume of cold water brought to the boil with the addition of salt or butter, if you want the container being covered when the water oomtieneo to iu% oonner moderately, will roast the leu, uprèo which the rie is the juicy swell 01,, uinuteu.

   The rice is then ready to be served and presents itself to us the appearance of clear rice- peluchouK retaining its flavor and its

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 natural texture and strong separation of cargo grains
 EMI16.1
 Due to the slight variations in parboiled rice with the press * on the basis described above, it is possible to produce a white or very fast rilzhydration fit.



  The same pretreatment as above this utility, water! that the thermal cycling temperatures are taken towards the upper part of the preferred ranges, i.e. around 7100 for the first heating stage * around 29 * 0 for the rapid cooling stage and around 83 ° C for the second heating step. Each of these steps may last approximately 5 minutes.



   At the end of the pre-treatment, the rice is cooked by immersing
 EMI16.2
 otherwise or by combined immersion and steaming, for about 12 minutes and an average temperature of about "95" Ct
When cooking is complete, the rice is steamed for 2-3 minutes. It is then soaked in cold water, washed and drained for about 5 minutes * The water used for these operations preferably has a pH of about 7 to 8.



   The rice is then subjected to the first phase of
 EMI16.3
 drying at a temperature of approximately 164 G for 6 to 7 minutes * The second drying phase is then carried out at approximately 136 0 for 13 minutes. At the end of drying, the moisture content of the rice should be 6-10% and preferably in the lower part of this range * The end of drying is followed by the
 EMI16.4
 sieving and usual moderate ring work Advantagea6eUle.nt, 'Ja riK the grains 1110I1fKnt a moisture content results in 6? i tent then pack% with a suitable packing material to keep this low moisture content .



     The rice is precooked in the way just described
 EMI16.5
 can be rehydrated by 11111'1lro: l.on in an equal volume of cold water which is brought to the boil with the addition of salt or butter. if desired, the container being covered when the water shivers moderately, is removed from the heat and the rice is

 <Desc / Clms Page number 17>

 allowed to swell for 30 seconds to two minutes. The sweetbread is then ready to be served, and it has an extremely clear fluffy rice appearance retaining its natural flavor and texture and very thorough grain separation.



   The basic process described above can be easily adapted to the preparation of pre-cooked brown rice from brown rice. To obtain precooked brown rice, the pretreatment according to the invention is carried out at a slightly higher temperature than in the case of raw white rice. Brown rice should be cooked for 15 to 25 minutes after the cyclic heat treatment.

     elsewhere, the process used for brown rice does not differ from the basic process *
According to a variant of the mode of carrying out the process for the preparation of precooked brown riss, when the precooked brown rice has undergone the thermal cyclic pretreatment, a preliminary soaking by immersion for about 30 minutes in lukewarm water by example, at about 66 C can be used.



    This soaking can take place under light pressure, and if the pressure exerted is low, then the cooking time may be in the lower part of the indicated range, ie approximately 15 minutes, This process of cooking preparation of precooked brown rice results in a product with a density of about 0.4.



   In order to bring out more clearly the characteristics of the invention, specific examples of the mine used are given below. These examples are given only by way of illustration and should not be considered as limiting the scope of the invention or as specifying its characteristics. In its broadest aspects, the invention is therefore not limited to the embodiments and processing steps described and it should be considered as encompassing all the variants and combinations of partial processing which do not depart from the general characteristics of the invention and which do not influence its advantages. main.



   As used in the previous text, the word "rice"

 <Desc / Clms Page number 18>

 should be considered to include milled rice, brown rice, parboiled rice and all other similar forms of rice.



   Example 1
Raw white rice of the Bluebonnet variety, with a moisture content of 11.8, is loaded into a thermal cycling chamber by loaded to a bed thickness of about 25 mm. It is brought to a temperature of 60 ° C. in 30 seconds and it is maintained at this temperature by circulation of hot air for 4 minutes 30 seconds. At the end of this time the moisture content is 10% and the rice is seen to show a number of tears and cracks caused by expatriation. The rate of heat transfer, measured by the temperature of the rice bed for 3.this first 30 seconds of this heating step, is approximately 31.7 kcal / min / kg.



   The rice is then cooled in air and it reaches a temperature of 37 C in 3 minutes and 31 C in 5 minutes, its moisture content then being 9, and the rice is found to have a number of cracks and cracks. caused by compression during rapid cooling. The rate of heat transfer during this chilled seed step, measured by the temperature of the rice during the first minute of chilling, is about 5 koal / min / kg.



   The temperature of the rice is then raised to 74 ° C. over 3 minutes and maintained for 2 minutes by means of preheated air.



  The moisture content is then reduced to 6 with opening of cracks and compression cracks and production of new tears and cracks by expansion. The heat transfer rate, measured by the temperature of the rice bed during the first 30 seconds of this second heating step is about 31.1 kcal / min / kg.



   The pretreated rice is then cooked in excess water at 94 C for 12 minutes in a cooker comprising a basket.

 <Desc / Clms Page number 19>

 
 EMI19.1
 to contain rice and basket es $ lavd qpt lowered to establish moderate agitation This box comes out at g41at1n18.r substantially starch in Hz and moisture content is high at 70> *.



  The basket is then raised u-eeneus from the surface of the cooking water and the cooking water is drained from the rit
 EMI19.2
 for two minutes when the basket is submerged in
 EMI19.3
 steam. The moisture content of the fiber after steaming is 70, which is essentially the same as before the steaming.



  The temperature of the prdQ4t rice is then lowered by washing with water which, in addition to a.'aFr8 of the oue8on, serves to clean the surface of the grains back 9t + loo of chopped starch A temperature of 320C is reached 4prbM washing for one minute and a temperature of 1a.c 4tprbo 1 other timed. The washing was carried out by pumping r, 14 of a M41a'nge of water and rice to and from a container 9, veant> Q liters of water per kilogram of rice. i \ 1) rbl lavasand the riss is drained Our a tarais for 3 n: l.J1 \\ teo, washed h again 9UQ'HqU1 8fV o water worttmt from a pipe, and dccm1 "tÓ again pandit a icinuttof The moisture content of the riss was al! 1 of 74 The rice dripped. and unuuite neohê on a bed of a5 cm following a tiéqueizoo of seoline n ± 1 ph "I" "".

   In the first place, pre-solitated air is paauo dant la ne naaendant z through the bed maintained for 12700 during b B! Uselessea, with a fall of prenfiion rte 11.4 JOJQ from a to h through the bed * the sound of water will flow from the 'air fool coated ch = cef which requires 2 minutes ylna- hold, air is sent second through the bed for 1 minutes with a pressure drop of 7.62 cc, the bed being held at 99aC The ua h.wnid4.td content of rit is reduced by the stSchae about 10;

  i The rice thus treated has a density of 09384 * A cup of 90 brammea is rehydrated by adding 232 or, water

 <Desc / Clms Page number 20>

 boiling * After inflation for 5 minutes we obtain 405 cm3
 EMI20.1
 fluffy clear rehydrated rice with a very satisfying flavor and texture *
The heat transfer rates of the example oi-
 EMI20.2
 decsus should be considered as examples and not in a limiting way.



   The heat transfer rates which are particularly suitable for the process, whether it is white rice, brown rice or steamed rice, as described and starting from the measurement of the temperature of the rice, are about 22.2 kcal /
 EMI20.3
 mr4 / kg 4 about 38.9 kcal / min / kg, and preferably from about 27.b kcal / min / kg to 34.5 kcal / min / kg for the first 30 seconds of the first heating step;

   from about 3.3 kcal / min / kg to about 6.6 ken], / min /] -. g and preferably from about 4.4 koal / min / kg to about 5.5 kcal / on / kc during the first minute of the cooling step and from about 22.2 kcal / min / kg to about 38.9 kob min / kg and preferably from about 27.8 kcal / min / kg to 34 , 5 kcal / min / kg for the first 3 seconds of the second heat wave.



  The rate of heat transfer for the first 30 cecoridozes of the first or heating stage has been stated to be low and must be sufficiently high so that tears and tears are formed in the surface of the heat. grains of rice; the heat transfer rate for the first stage of must be sufficient to
 EMI20.4
 cause the formation of orevaeoes and criiqurec by COMproum cion in the rice gralna;

   and the rate of heat transfer during the first 30 seconds of the second stage
 EMI20.5
 of heating must be sufficient for the rice kernels to undergo an expansion again to evacuate further moisture and for the tears and expansion cracks and the crevice and decompression cracks previously formed to open and s 'widen and that it does not produce any co-copaplaireH of expansion

 <Desc / Clms Page number 21>

 
 EMI21.1
 Example 11, Rice / illuebonnet variety, having a content of
 EMI21.2
 in humidity of 11 ,, oubit first a thermal oyolage OQlW'IO in example 1 4 of the tempGraturvo of 8; .0 in 45 aecondew [1'v "O holding weighting 3 timed and 15 seconds, then at 42 * C or 4 minutes and f:

  Twu1 te b. 05'C for another 4 minutes with: 1r> int1 11 punda.nt 3 timed 4 the harsh moisture content o # "..t'lti'f111't 5 t do 7 2 '" 1 ria es annuity prdou1t 9569 by l # oer.1on in an exe, od 'onu prl (1rmt 1y minutes followed by steam leveling pcwlrUlt 1. oinutea. The moisture content after the inversion hearing is 71%, and remains substantially the same. even after steam p9.sagc.
 EMI21.3
 



  The rice is then cooled by soaking and washed in 4 'cold water laying 4 minutes, drained for 3 minutes.,
 EMI21.4
 quickly rinsed with a jet Qt gQUtté 3 again for 6 minutes, 0t its moisture content is then 73 'A *
 EMI21.5
 The drained brown riss is initially dried for
 EMI21.6
 6 minutes by an ascending air current at 131 C with a fall of 16.51 mrx of water, then by a current of air u: cerzdrut during t4:; 1nutee at 105 * 0 and with a drop of preoaion 7.62 m of water through the bed. The obtained dry, precooked brown rice had a density of about 0.4 and a moisture content of t4r 1 µl.

   A cup of 4 graoaea is rehydrated by immersion and 80 days for 5 minutes in 3 cm3 of boiling water, provides 5 days of brown rice having a flavor and highly oatiofing texture equal to that of properly cooked brown rice. n variant, if desired an extra tender texture, the dry product can be added to boiling water and kept in
 EMI21.7
 this for 5 minutes.
 EMI21.8
 zlxg -., I-pll 111 From xip tuv6 of the 3luebonart Wegas variety to a

 <Desc / Clms Page number 22>

 
 EMI22.1
 content of h = id4 tee of 10; # ce riaci; in a thermal cycling chumore by charge had Ht. approx. 19 mm thick.

   It is brought to a te3) pt'r!). Turu de in 50 seconds ut maintained this temperature by pugni'p of hot air for 4 minutes and 10 seconds on tc * trr = ur on humidity being then lowered to 8f2 - and We see that the "i !: presents uri d?, wid number of very small tears' and fiseuroa caused by the expansion
 EMI22.2
 thermal.
 EMI22.3
 



  The ris' tuv '' '- ot + 4 NR ;;' ° t '4'T'ic 3,' air at a tenperatuve of 43 "C pu 3 ninuton I: x 27'C in 5 unrestricted the huxaàdit content : <5tun * 1c¯: o,;,> j and. Rice pre-tinting a grayid number of tri%, c f-ti-tp orovaocen o ornquroa produced by compression lay the x: rxoiriv: e :: at rrxpido.



  The temperature -Ji% rice "was then raised to 99 * 0 in 5 minutes per cubic meter of hot air - \ through the bed. The moisture content was not reduced to 7.4 -.% 'G with opening of crevices and ertioiireim of CoôJï) xe4 ,,: gold. and formation of some tears and expansion fiasureu supplement The pretreated rice is njur.ii cooked in water in excess to 99 * 'C during 43 ,;.: iuutt, w duiia a cooker comprising a basket containing the rice, the basket was raised and lowered to gently stir the rice. This cooking leaves the gelatinize cubstantiellecent the rice and raises the content in humidity at 7392 ïN.
 EMI22.4
 
 EMI22.5
 



  The basket is then raised below the surface of the water and the rice is cooled in the ircp <! at a temperature of 26C
 EMI22.6
 by passing water at tap temperature for 2 minutes
 EMI22.7
 while draining the evioeon water out of the cooker.



  The lid is then made them the cooker and the rice is subjected to steam at atmospheric pressure for
 EMI22.8
 
 EMI22.9
 4 minutes, the moisture content is then 72 -, "* # practically
 EMI22.10
 Unchanged *,
 EMI22.11
 irichanged. unheard of * The ris / Cttt enters r, a: r 1 a temperature of 27 * 0 the water for 2 r;.; aur <, ry r: e which cleans (superficially the
 EMI22.12
 

 <Desc / Clms Page number 23>

 rice.



   The precooked rice is then washed in excess water at temperature (room for 3 minutes after which,
 EMI23.1
 the temperature of the rice is lowered to 22C and the moisture content is 73.2%. Washing is carried out by rapidly pumping a mixture of water and rice from and to a vessel containing 50 liters of water per kilogram of rice. After washing with water, the rice is drained on a chipmunk and then jet washed for 2 minutes.

   The rice is then left to drain on the sieve
 EMI23.2
 for 6 to 7 minutes. a riK drained ect then dried in a bed of bzz mm d 1 p! Ü {l [Hn '\ r following a two-stage drying sequence * In the first place hot air at a static pressure of 16 5' 1 - of water is pnsod? # through the bed at a temperature of 172 * 0 for! J: .1inutr'L-I. The omtit da clroulnt1on of the air or% then 1n.vQra, which noeC \, \ i, t'I, 5 Minutoa, and the air is alltlé to travoro lt. lit z um '; ts4trtvrv do 1u7'U ot Doua a state preiaion I 8.U9 Mm of water, for 7 minutes.

   The moisture content of rice etc reduced by drying to about 10% rice has a density of 0 # 39 * Un GQoclot df.1 90; ^ cu,: ue rehydrated by adding 3% of boiling water and after inflation of 5 minutes a volume of .5pm of fluffy and olive rehydrated rice is obtained having a t i. '-, i flavor and a texturo / oatiafaioantes and with characteristics flavor, texture, seed separation and performance typical of a normal, good quality orreotecent cooked rinse.


    

Claims (1)

CLAIMS 1 - Process for the production of precooked rice which can be very quickly rehydrated for consumption and having after rehydration the characteristics of natural flavor and texture of a good quality rice cooked normally, process characterized by a thermal cyclic pretreatment to render the grain of rice is highly permeable and absorbent, the process comprising exposing the rice seeds alternately to high and low temperatures, the seeds being first exposed to an elevated temperature of between about 48 and 107 * 0 , then at a base temperature of between about 16 and 38 ° C and then a second liver at an elevated temperature of between about 49 and 110 ° 0, so that the rice seed is made very permeable and absorbent, the cooking @on seeds by subjecting them to heat and moisture until the seed has a moisture content of between about 65 and 75% and that they are practically completely gelatinized, and the rapid digging of the cooked seeds by spreading the seeds forms a bed and bringing the temperature of the bed to a temperature of about 99 to 177 * 0 by making a gas pass through the bed Heated so that the cooked seeds are quickly dried to a stable moisture content. 2- Process for producing precooked rice can be very quickly rehydrated for consumption and retaining the natural taste and flavor of good quality rice cooked normally, process being characterized by a thermal cyclic pretreatment to make the rice seeds very permeable and absorbent, the process comprising pretreating the rice seeds by alternately exposing them to high temperature and to low temperature in succession, the seeds being first exposed to an elevated temperature of between about 49 and 107 * 0, then at a low temperature between about 16 and 38 * 0 and then again at a high temperature between about <Desc / Clms Page number 25> 49 and 110 * 0, in order to make the seeds highly pendulous and absorbent cooking the seeds by subjecting them to heat and humidity until they reach a moisture content of between about 65 and 75% and they are prao ticked completely gelatinized, and the rapid drying of the cooked seeds by spreading them into a bed and passing a heated gas through the bed to raise the bed temperature from about 99 to 177 * 0, which makes the hundred cooked rice grains quickly dried to a stable moisture content. 3 - Process for the production of precooked rice which can be very quickly rehydrated for consumption and retains the natural taste and flavor of a good quality rice which is normally heard, characterized by a thermal cyclic pretreatment to render the seeds of highly permeable and absorbent rice, the process of exposing grains of rice alternately to high and low temperatures in succession, including at least two exposures to temperatures between about 49 and 110 C t one exposure to a low temperature intermediate between the two high temperatures and between about 16 and 38 C. whereby the rice grains become very permeable and absorbent, to cook the grains by subjecting them to heat and humidity until they reach a moisture content of between about 65 and 75% and that they are practically completely gelatinized, and to dry quickly the cooked grains by spreading them we form a bed ot by raising the temperature of the bed from about 99 to 177 C while slotting punser a gas heated to $ will scratch the lie , which leaks when the grain is cooked ion 'dried to a stable moisture content * 4, - Process for the production of precooked rice which can be very quickly rehydrated for consumption and having after rehydration the natural flavor and texture of a good quality normally cooked rice, a process characterized by a pretreatment. <Desc / Clms Page number 26> EMI26.1 thermal cyclic element to make the seeds of rit very per mdt.blue and absorbent the process comprising the prdtz.uitmotll of $ grains of fis pM "exposure of gptdna to ue first * @ apr <fatu" re Jlercie ovupriae between about 49 and 1 ? 'C, to produce tears and expansion cracks at the eurfaoe of the seeds, then exposing the heated seeds to a temperature EMI26.2 banse cotiprise between about 16 and 38 "0 to produce tears and dom art.,. wçc compression in the surface of the seeds, and then. exposing the cooled kernels to a second high temperature ccnprine between about 49 and 110009 for open the tears and dilation flovurec, which causes the rice seeds to live mnt too karsaf5rb, ea and absorbent, cooking the seeds by keeping them in heat and humidity until the grains achieve a moisture content of between about 65 and 75% and are practically EMI26.3 completely gelatinized, and the rapid drying of cooked grains by spreading them out in the form of a bed and raising the temperature EMI26.4 from about 99 to 177 ° C by passing a heated gas through the bed, whereby the cooked fries are dried to a stable moisture content. EMI26.5 5 Proceeds according to claim 4, in which the pH of this water, to which the rice grains are subjected for their; cooking, is between 5 and 7. 6- The method of claim 4, wherein EMI26.6 water, in which the seeds are cooked with hot distilled water. EMI26.7 7 - Proc <5d4 followed claim 4, dbno lacquered tHP of the raw fis, 1 'a,:, ir; rpaoto at temperature e3L <' va Ilem between 5400 and 03 * Ct the exposure to the tompdrature beats $ # r place has a temp4patttre of 2900 to 33 * 0 and the second exposure to high temperature at a temperature of 5400 to C3'0t B - The process of claim 49 wherein, for parboiled rice, the preaH'r '? high temperature exposure takes place 4 at a temperature of 3C to 107 * Ce temperature exposure <Desc / Clms Page number 27> low takes place at a temperature of 15 * 0 to 38 * 0 and the second high temperature exposure to a temperature of 93 C to 107 * 0. 9 - The method of claim 4, wherein, for parboiled rice, the first exposure to high temperature this at about 99 C the low temperature exposure to a temperature between 24 * 0 and 32 C and the second exposure to room temperature. - high erasure at around 99 C 10. A method according to claim 4, wherein the grain is subjected to the first and second exposure and exposure to the low temperature for about 5 minutes for each exposure * 11- The method of claim 4, wherein, for raw white rice, the cooking step lasts 9 to 13 minutes. 12 - The method of claim 4, wherein, for parboiled rice and brown rice, the cooking step has a duration of 16 to 25 minutes. 13. The method of claim 4, wherein the cooking of the rice grains is carried out alternately by immersion in water at a temperature of 91 C to 99 C and by exposure to steam. 14. The method of claim 4, wherein, for raw rice, the cooking step is terminated by a short period of steaming at atmospheric pressure, the steaming having a duration of. 0.5 to 3.5 minutes. 15. The method of claim 4, wherein, for parboiled rice, the cooking step is terminated by a short period of steaming at atmospheric pressure, the steaming having a duration of. 1 to 5 minutes. 16. A process according to claim 15 also comprising an intermediate quench cooling step before the final steam paschal step. 17. The method of claim 4, wherein the step of yesioon is followed by a said steam pass. <Desc / Clms Page number 28> So that the surface of the rice seeds is firmed up practically without additional cooking of the grains and without elimination of the elements of flavor. 18. The method of claim 4 wherein the rice grains are subjected to a soak cooling step after completion of the cooking step. 19. The method of claim 4, wherein the rice grains are washed. in cold water and smells of drained liver finished the cooking stage and before the drying stage, 20- The method of claim 4, wherein for raw rice, the drying step is carried out in two phases, the slurry rice grains form a bed being subjected to a hot gas at a temperature of 122 ° C to 178 ° C. during the first phase, 6, a temperature of 99 ° C to 140 ° 0 in the second phase, the temperature of the second phase always being substantially lower than the temperature of the first phase. 21 - The method of claim 4, wherein, for parboiled rice, the drying step is carried out in two phases, the rice grains in the form of a bed being subjected to a hot gas at a temperature of 150 * 0. at 183 ° 0 in the first phase and at a temperature of 99 C to 140 C in the second phase, the temperature of the second phase always being substantially lower than the temperature of the first phase. 22. The method of claim 4, wherein, before treatment, the rice is raw milled rice. 23 - The method of claim 4, wherein, before treatment, the rice is raw brown rice. 24 - The method of claim 4, wherein, before treatment, the rice is parboiled rice. 25. The method of claim 4, wherein the rice grains are in the form of a bed when subjected to the cyclic thermal pretreatment, the rate of heat transfer measured from the temperature of the rice bed. during the first stage at elevated temperature is sufficiently high <Desc / Clms Page number 29> to cause tears and cracks on the surface of rice seeds, the heat transfer rate during the low temperature stage is fast enough to cause the formation of cracks and compression garbage in the rice seeds, and the heat transfer speed during the second high temperature stage ent powerfully high so that previously formed tears and expansion cracks and compression cracks and cracks open and widen and additional expansion cracks form. 26. The method of claim 4, wherein the rice seeds are present in the volume of a bed when subjected to the thermal cyolic pretreatment and wherein the range of heat transfer rates measured by the tempera '- turee of the rice bed during the various parts of the pretreatment are as follows from about 22.2 kcal-min / kg to about 38.9 koal / min / kg during the first 30 to 75 seconds of the first step 4 high temperature, from about 3.3 kcal / min / kg to about 6.6 kcal / min / kg for about the first sec of the low temperature step and from about 22.2 koal / min / kg to about 38 , 9 kcal / min / kg during the first 30 to 73 seconds of the second stage at elevated temperature