DE2632121A1 - METHOD OF MANUFACTURING FAST-COOKING RICE - Google Patents

Description

PATENT LAWYERS
SHIP ν. FÜNER STREHL SCHÜBEL-HOPF EBBINGHAUS

MARIAHILFPLATZ 2 & 3, MÖNCHEN 9O POST ADDRESS PO Box 95 O1 6O, D-8OOO MÖNCHEN 95

OAIiPIS SHOKÜHIN EOGYO KABUSHIKI KAISHA

DIPL. CHEM. DR. OTMAR DITTMANN (t1S76)

KARL LUDWIG SCHIFF

DIPL. CHEM. DR. ALEXANDER V. FÜNER

DIPL. ING. PETER STREHL

DIPL. CHEM. DR. URSULA SCHÜBEL-HOPF

DIPL. ΙΝΘ. DIETER EBBINGHAUS

telephone (obs) 48 2o 54 telex b-23s65 auro d

auromarcpat Munich

July 16, 1976 DA-12 186

Priority: July 16, 1975, Japan, No. 86156/1975 July 16, 1975 , Japan, No. ₀ 86157/1975

Method of making quick cooking rice

The invention relates to a method of making quick-cooking rice which can be easily reconstituted to form cooked rice.

Cooked rice, which is a staple food in East Asian countries, is what is known as "steamed and cooked rice". This rice is prepared using a time-consuming process which comprises the following stages: a first stage in which the raw rice (which is to be understood in this description and the claims shall be understood to mean peeled rice) is washed with water, a stage in which the Allowing rice to absorb plenty of water, and a subsequent stage in which the water-soaked rice is steamed and cooked for a long time. The abundant watering with water and a suitable amount of cooking and steaming are necessary ^ to the cooked rice veiehe texture and pleasant bite to give "The need to control these conditions strictly _{9 s} prevents rapid

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Cook. The fact that this cooking takes a lot of time presents a major disadvantage.

Another typical example of cooked rice is pilaf. This is made by frying the washed rice with oil and then steaming and cooking the seared rice in the presence Prepared from added water «This method of preparation had the disadvantage that the texture of the is generally hard. Even if this disadvantage is due to the extension of the steaming and boiling treatment can be eliminated over a relatively long period of time, this method also has the disadvantage that boiling requires a very long duration.

In order to overcome these disadvantages, there is therefore a need for öer making a quick-boiling rice, which with the help of a simple preparation process can be processed into cooked rice of the type described above.

So-called "gelatinized rice" was previously considered a type of fast-boiling rice. This is usually made by steaming and the usual treatment of the rice Is subjected to boiling to gelatinize the rice starch in this way, and the rice having gelatinized starch thereafter is dried. However, it is not possible to quickly cook the rice prepared in the manner described mere addition of hot water at a temperature of about 80 C or above to form cooked rice that is the desired Texture possesses to reconstitute. Egg? does not turn into a desirable cooked rice if it is not through Cooking for several minutes is time consuming Treatment contradicts the requirement for rapidly boiling rice, for which instant preparation is imperative is.

A method "in which cooked rice is formed by merely adding hot water ₉ is described in Japanese Patent Application Publication 5729/1959. In this known Yerfahren the raw rice in a small extent is first but the _s enough vorzugelatinieren the surface layer of the rice grains _ΰ

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Steamed and cooked, then the steamed and cooked rice is allowed to _{absorb a paste 9} such as a paste of dextrin or sodium carboxymethylellulose, the treated rice is subjected to a proper steaming and boiling treatment to completely gelatinize the rice grains inside and finally the gelatinized one rice dried the quick-cooking rice formed by this method has the disadvantage that for this purpose before consumption in the desired reconstitution requires on the addition of hot water just a lot of time or that the reconstituted rice has a tolerably hard texture, probably why _s because the rice in the course of the band treatment by drying, a partial retrogradation of the rice starch, which has once been gelatinized, suffers. In addition, this known manufacturing method is complicated.

An additional method elaborated _s with the aim of producing rapidly kochenden.Reis which can be reconstituted in a practical manner to form the exact equivalent amount of a regular cooked and steamed rice. For example, one method uses puffed rice, taking into account the fact that puffing rice grains give gelatinized rice. When plain puffed rice is used as a quick cook rice, it will soften quickly in the presence of hot water added prior to its intended use. However, it has the disadvantage that the rice grains lose their shape due to the hot water and are very different from regular cooked and steamed rice in terms of taste, texture, viscoelasticity and the like. Japanese Patent Application Publication No. 27700/1971 describes a method in which raw rice is first slightly puffed, then the puffed rice (puffed rice) is immersed in water to increase its water content, and then the puffed rice with increased water content is gelatinized and then the gelatinized rice is dried to such an extent that its water content is reduced to a predetermined value, and finally the dried rice is puffed up again. However, the quick-boiling rice made using this method has

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an undesirable spongy texture and bad bite. He has also the disadvantages that it is made with the help of a complicated manufacturing process is obtained and that the yield is low as a result.

As explained above, methods for manufacturing Elaborated from quick-boiling rice, which involves treating the puffing with other additional treatments was coribinated. However, these usual methods are procedural Complicated because the water content of the hot grains is strictly controlled during the course of the treatments must be and because as a result, the strict control of the water content requires additional treatment, etc. procedure, which involve the use of oils and fats are undesirable because of the penetration of oil and fat In the rice grains the taste is worsened and the tendency to oxyäation is promoted, so that the quality of the quick-cooking rice is greatly deteriorated, and in addition, because the Removal of excess oil or fat during the manufacturing process requires a great deal of time and effort.

It is therefore an object of the invention to provide a method for producing quick-cooking rice which can be easily and simply converted into cooked rice, which after being converted into a suitable dish retains the shape of the rice grains unchanged and also has excellent texture , has excellent taste and aroma. With the aid of the method according to the invention, fast-boiling rice is to be obtained which can be reconstituted so easily that, after standing in hot water at a temperature of not a few:
Consumption is.

no less than about 80 ⁰ C for a few minutes ready for

Another object of the invention is to provide a quick cook rice that is so easily reconstituted can be used to prepare pilaf with a desirable texture "after several minutes of cooking, as in a frying pan, in

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Presence of a small amount of water and preferably in Can be used in the presence of small amounts of added oil »

With the help of the method according to the invention, quick-cooking rice is to be formed which is suitable for a wide range of purposes, which can be easily baked into curry rice along with numerous other rice dishes ₉ when prepared in combination with suitable spices, dried vegetables, dried meat and other foodstuffs will"

In addition, the invention is intended to provide a simple method for the production of quick cooking rice, without the need for complicated treatment steps on the process engineering will be required *

In the investigations on which the invention is based, it was found that that quick-cooking rice of excellent quality can be produced by a simple process by special additives are used »

According to the invention, this fast-cooking rice is produced with the help of a proprietary process, in which first a highly puffed rice Rice is formed and then the additives described below are added to this puffed rice and finally the treated puffed rice grains are dried and shrunk will. Characteristic of the process according to the invention is therefore the combination of the previously puffed rice with the specific additives to such an extent that an improved, porous texture is formed

The subject of the invention is thus a quick-cooking rice, which can be easily reconstituted into cooked rice can. This method is characterized in that a specific rice grains previously inflated to a high degree is used The thickener lets penetrate from the surface to the center of the rice grains and then the so treated puffed ones Subjects rice grains to txoekmrags and shrinkage treatments. "

The invention is explained in more detail below

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The first stage is to make highly puffed rice. The rice grains to be used to make this puffed rice can be any of the many types of rice available. 5 ¹ Ur purposes of the invention can also be used puffed rice grains that any using any known method are formed, except for the method of treatment in hot oil and grease. For example, for the purposes of the invention, "puffed rice obtained by first treating rice grains in a closed container under increased pressure at elevated temperatures and then releasing the rice grains into the atmosphere, whereupon they expand," or puffed rice grains which are suitable puffed rice grains obtained by heating rice grains with high frequency waves and puffed rice puffed up by roasting rice grains in conjunction with other heated particles such as particles of common salt, fine sand, ceramics, or puffed rice grains, formed by puffing rice by any other method, the degree of puffing is desirably 6 to 16 times, preferably 9 to 12 times, particularly 10 to 12 times the volume of raw Grains of rice (the degree of puffiness is expressed in terms of volume hereinafter), we nn a thickener is used which is gelatinized with the aid of metal ions (as will be described later on).

The fourth (6 to 16) indicated for the amount of bloating, which are mentioned in this specification and claims "mean average values for each grain of rice because the size imd quality of each grain of rice different from that of another Grain of rice is. For example, "6 times" also means a slightly lower and a slightly larger amount of inflation than exactly 6 times.

This is followed by the process step in which a thickener is added to the puffed rice grains. Under the term "thickener" used here, polysaccharides of vegetable origin «, their derivatives ₀ polysaccharides formed with the help of microorganisms _p some artificial ;, d.too

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polymerized substances produced by derivative formation and / or synthesis are understood. The thickeners suitable for the purposes of the invention are explained below. This is mn polysaccharides derived from seaweeds: This class of compounds includes agar '- Oarragheenan, alginates, alginic acids and Purcellaran.

Vegetable gums and pectins from land plants are also suitable; this class of compounds includes locust bean gum, guar gum, tamarind gum, psyllium gum ₉ , quince seed gum and gas,

Gums obtained from plant exudates are also suitable, such as Egg araya gum (Indian tragacanth) and obtained from fruits Pectin.

Glucomannan j, which is obtainable in large quantities from Amorphophallus konjac _f, is also suitable for the purposes of the invention.

In addition, they can be produced synthetically or semi-synthetically Use thickening agents, such as propylene glycol alginate, lower pectin methyl ester sodium polyacrylate and cellulose derivatives, such as salts of carboxymethyl cellulose, methyl cellulose, Hydroxymethyl cellulose, methyl ethyl cellulose and hydroxypropyl cellulose.

Finally, thickeners formed by microorganisms are suitable, like xanthan gum, cardrun, scleroglucan, succinoglucan and pullulan.

For the purposes of the invention, at least one of these above-mentioned thickeners or another thickener usually suitable for food can be used.

Using which is selected from the above-mentioned Verdicküngsmitteln a special Verdickungsmitteis, according to the invention A quick-cooking rice can be prepared which cooked by adding hot water at a temperature of not less than about 8O ⁰ C, after several minutes of standing at

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Eels with improved texture leads "The quick-boiling rice obtained with the help of such a Tes'diekungsniittels is of course suitable for the production of a wide variety of rice dishes ₅ such as Pllaf and other cooked rice dishes"

To group (A) of the special , selected thickeners addSreii agar, Carragheenan ₉ propylene glycol alginate, salts of Carb- ®symethjlcellulose ₉ methyl cellulose and glucomannan.

% vl group (B) of the specific _s selected thickener gelhören thickener _s gelatinized by metal ions which werdenο Although not. expect ₉ is that the thickening agent of group (B) produce a marked effect when they are £ a same manner as the thickening agent of group (A) angeussdet ₀ so it can even bring a significant effect ago = ψ & ^ ₀ i-mzm einiaal are gelatinized and as a result enable the production of a sehasll boiling rice with excellent =

Quality _o WEAA therefore venfendet a thickening agent which weseien gelatinized by Metallionea kaan _P so QB is therefore desirable to ₉ when the Verfahrea zvs HeEstelluag ä © s s © üQell cooking rice comprising a gusätslieh © V © 2> fahE © asstufe fife © Lie form the gel "

Tuck GelMldung is reached by the thickener is your bloated Rice added first, followed by metal ions are added ₉ which are capable _s the Gelatinie-2? © a of this thickening agent to cause _s or by vice-Iretot first added this Metallionea the bloated rice ^ / © Edea and then the thickening agent is added, "Yerdickungsmittel this Hasse are alginic acid, alginates, carrageenan calcIi2B3empfindliches _s potassium-sensitive carrageenan lower Pektinmethylester,

the purposes of the invention may be those described above various thickeners also in form of mixtures with varying composition can be used »

Subsequently, the Verfahrea is described _g after which the thickener is added to the puffed rice wircL This addition © Efolgtj, Ind @ a m u ia the Vesdickungsmittel OEEA bloated

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Allows rice to penetrate. When actually carrying out the method, it is desirable to employ a method in which the thickener is used in the form of an aqueous solution. For example, the addition can be effectively made by dipping the puffed rice in an aqueous solution containing the thickener, or by spraying or splashing such an aqueous solution on the puffed rice. The advantage of this method is practically in the fact that the individual grains of rice can be treated uniformly and in total from the surface to the center or interior of the Xorns "In contrast, a feeding- may method with the aid, is used in the powdered thickener. ₉ the aim according to the invention cannot be achieved ₉ because the thickener cannot penetrate uniformly into the internal structure of the rice grains.

The same applies to the process for adding the metal ions " The most advantageous method is to use one of the metal ions containing aqueous solution to use.,

There are various treatment conditions ₅ as the Xonsen- "feration the aqueous solution of the thickener and the temperature is explained. However, it is of course ₉ that this thickening agent _s are variable to some extent because with each vari- = y ing the properties of the thickener itself. It is However, in general, an increase in the viscosity of the aqueous solution is desirable ₉ of the thickener on ilen required value addition, to avoid "¥ viscosity erm the aqueous solution is too high _ß is the danger that the desired treatment takes place only at the surface of the inflated Heises and thickening agent can not sufficiently penetrate into the interior of the rice grains, and that the individual rice grains tend to stick together into lumps "A Erlionung the viscosity further complicated in the same degree, the handling of the aqueous solution _o in addition, after the treatment for adding the thickener ^ the necessary removal of the excess aqueous solution adhering to the puffed rice grains not in a siafeiedeasteilend manner

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be performed. The high viscosity also leads to Difficulty dipping puffed rice that has a low density, into the aqueous solution.

The following describes the treatment conditions when using thickening agents which belong to the group of vegetable gums, polysaccharides derived from seaweeds, and polysaccharides of animal origin and polysaccharides formed by microorganisms, and which are therefore free from gelation by metal ions. The concentration ranges which are suitable when using aqueous solutions of these thickeners are essentially the same and the other treatment stages, such as the addition of the thickeners, must also be carried out under the same conditions. The description given here is therefore kept so general that it applies to all of these thickeners. The concentration of these thickeners in the aqueous solution is generally desirably in the range of 0.1 wt .- ^ O to I ₉ wt .- ^ (hereinafter referred to always (as a percent weight / weight) indicated) and is preferably in the Hähe of 0 , 5 wt .- ^. The concentration range can, however, vary somewhat depending on the particular thickener used. If the concentration is less than the lower limit of 0.1 tfo , the desired effect cannot be achieved in a satisfactory manner. When it exceeds the upper limit of I ₅ O% _s so However, the viscosity of the aqueous solution _s that the solution can not be easily gehandbabt so high constitute the individual rice grains from sticking together and lumps and that the final product obtained has no desirable flavor.

The temperature of the aqueous solution only needs to be such that a complete solution of the thickener is formed. Therefore, in Pail an aqueous solution of agar one! Demperatur of 40 ⁰ C or slightly more sufficient. When the puffed rice is immersed in the aqueous solution of a thickener, the more the temperature of the solution is raised, the more the immersion time can be reduced.

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In Teswendung a 0.4 $ aqueous solution of agar "is, for example, a 10 second immersion hei 65 ⁰ C or © xi in ice diving? Hile a minute hei 40 ⁰ C for purposes of the invention, sufficient, if the addition by spraying or spraying takes place ₉ so it is naturally desirable ₉ the treated rice during a certain Hauer are allow ₉ ^ whether the addition by immersing ₉ spraying or Aufapritsea takes place about the same = even and thorough penetration of the aqueous solution in the individual grains of the aufgehlähten rice to ensure »matter The purpose of the treatment is achieved in feather Pail when the aqueous solution has penetrated thoroughly and completely _{from the surface into the israere of the bloated heat 9} which has a porous texture _{9 "}

laensteliend the Behanälungsbedingungen in Yerwendung ■ * be described w®n Yerdickiragsraitteln ^ which are gelatinized by means of metal · = £ @ aea _g and there are the terms of this

They Gelatiaienrngsbehanäluag besteht- essentially in _p that both the thickening agents ,, and the metal ion. ₉ - can penetrate into Porm of aqueous solutions in SWEi stages in the inflated IMs "according to the invention, since a puffed rice used wirdρ 'of corresponding to a high degree 6 to XS times the original volume and which consequently has a porous texture ₉ it is easily possible, hate the thickener and the metal ions to penetrate into the rice grains. Me two stages of addition can ^{he e} 5 & any desired sequence to be made "to addition of the Verdiekungsmittels and the metal ions are besehrieben below effectively Iq. It is generally desirable _s € ate the concentration of the aqueous solution of a Yerdickungs-

which under the influence of metal ions Gel "is the range of 0 2 to 3 0 .Gew _{e -?} is = #" This area can be a function of the particular type of Yer used ~ thickening agent to some extent vary ₀ order but in a short time The desired effect to achieve sbu _s is @ ia © Congentration below = hsl'h äes lower sreazwerts of 0 ₉ 2; weight .- $ S not sufficient concentration - the upper limit τοη 3 _:!) Ό ^

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however, the viscosity of the aqueous solution is increased to such an extent that the solution cannot easily penetrate the puffed rice and cannot be easily handled. In addition, the individual rice grains tend to stick together and the final product obtained does not have a desirable taste. The temperature of the aqueous solution and the duration of immersion in this aqueous solution are not particularly limited in the present invention. The Swtek of immersion is fully achieved when the immersion is carried out for a short period of about 30 seconds at a temperature in the range, for example from room temperature to 9O ⁰ C. If the addition is by spraying or sprinkling ₉ it is of course desirable to let the treated rice stand for a certain period of time in order to ensure the even and thorough penetration of the aqueous solution into the puffed rice. With this method the thickener penetrates completely from the surface up into the xanere of the puffed rice - _s which has porous texture. Thereafter, the puffed rice treated as above is subjected to the same treatment with an aqueous solution containing metal ions.

üater of the term "containing metal ions" used here aqueous solution "becomes an aqueous one for the purposes of the invention

understood, which contains free metal ions. Examples include aqueous solutions that meet this definition aqueous solutions obtained by adding metal salts; aqueous solutions prepared by ion exchange treatment solutions, natural mineral waters containing metal ions and natural aqueous solutions of animal and vegetable origin. Among the various aqueous solutions described above, the following are examples of the aqueous solutions described, which are formed by adding metal salts will.

Examples of metal salts that can be used to produce metal ions containing aqueous solutions are calcium salts, Potassium salts, magnesium salts and other similar metal salts of carbonic acid, hydrochloric acid, sulfuric acid,

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Phosphoric acid, acetic acid, lactic acid, citric acid, ascorbic acid, Glycerophosphoric acid and other similar edible inorganic or organic acids.

For the solution containing metal ions which react with the thickener and thus gelatinize the thickener are capable, it is only necessary that the Concentration of the metal ions is so high that the present in it The absolute amount of metal ions is sufficient to produce the gelatinizing effect These solutions in the appropriate concentrations are suitable for the purposes of the invention can be obtained by mixing the two aqueous solutions in the absence of the puffed rice and examination of the mixture formed to determine the Occurrence or non-occurrence of the following gelatinization reaction be confirmed, In this way, a suitable combination can be determined by a simple experiment, the Contact time between the thickener and the metal ions has some impact on the strength of what is formed Gels. For example, a firm gel is formed when a sufficient contact time is ensured so that the ultimately formed quick-cooking rice exhibits improved bite when it has been reconstituted with hot water and is served as a dish. The bite or the resistance when chewing can thus can be controlled by the length of contact time for the Gelatinization is chosen appropriately. The type and concentration the aqueous solutions, such as temperature, contact time and the pH present during the treatment, can be more suitable Set in a manner like most gelatinization treatments is usually carried out in practice. Further explanations are given in the examples described below given about the practical implementation of the invention.

The puffed rice that the thickener or gelatinized Thickener in the manner described above has been incorporated, is then with the help of a conventional method

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ORIGINAL INSPECTED

de dried. The drying process can be carried out under normal atmospheric pressure or under vacuum, either with or without heating. During the drying, the individual grains of the puffed rice can be kept motionless or can be agitated. The drying method can therefore be properly selected taking into account the amount of puffed rice, desired length of drying time (considering whether the rice can be handled), desired quality of quick-cooking rice, and the like. When the drying is carried out under supply of heat, care should be taken that excessive heating is avoided _s which often leads to burning of a disturbing taste of the rice and the formation. Concrete examples of Trοcknungsvorrichtungenj known for such purposes include tunnel and belt dryers, chamber dryers or Trockenräu- me _s infrared dryers and the like.

Due to the gradual evaporation of water, the puffed rice is reduced in volume so that it eventually approaches the volume of the raw rice, with the incorporated thickener or gelatinized thickener remaining within the entire rice grain from the surface to the interior of the individual grains . In order to obtain quick-cooking rice which has a desirable texture when served in the form of a dish and yet is not so bulky ₂ as to deteriorate handling, it is desirable that the drying process be stopped at the time the volume of the treated puffed rice has decreased to less than 3 times the volume of the raw rice.

Various condiments can be added to the aqueous solution of a thickener, to the aqueous solution of metal ions, to the puffed rice to which a thickener or a gelatinized thickener has been incorporated, or to the fast-cooking rice ₅ which has already been subjected to the drying treatment , nutritional enrichment gowns _P means for improving coloration and the like appropriately

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can be added and mixed into these «In this case, in easy way to get a seasoned quick-cooking rice »

As "has been described in detail so far, the method according to the invention comprises a first stage in which rice grains are inflated to a high degree in order to gelatinize rice starch in this way, to induce the cleavage of the rice starch micelles to form a porous texture in the rice grains and to form the further stages in which a specific "thickener in unchanged porra or in gelatinized form is sufficiently introduced into the rice grains and included in them ₉ as well as the subsequent stage of drying the puffed rice treated in this way to such an extent that the rice grains up to one shrink predetermined volume "

The quick cooking rice made using the above Process produced can be obtained with high production yield and showed good storability. In the When reconstituted, it is transferred to cooked rice, which has excellent taste, texture and aroma «

Reconstitution of this quick-cooking rice, for example normal cooked rice, can be accomplished by a method commonly used for making cooked rice from quick-cooking rice of this type. In this case, specifically the desired reconstitution be reached by cooked rice by a stand leaves the quick-cooking rice to two minutes in hot water that is previously heated to about 80 ⁰ C or more and in an amount corresponding to 1 to 1, 5 times the volume of the rice was added, and then pour off the excess portion of this water and finally let the rice steam for three to four minutes with the remaining heat of the water. The quick cook rice can be reconstituted to form a soup containing rice grains using the same procedure, but eliminating the need to remove excess hot water. The quick cooking rice obtained by the method of the present invention can also be fully reconstituted into good quality cooked rice

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if left to stand in room temperature water for about 30 minutes, if the quick cooking rice is reconstituted using me instead of normal room temperature water, the resulting cooked rice will have a good taste - if the consumer wants to make pilaf, so Pilaf with a soft texture can be obtained ₉ by heating the rapidly boiling rice according to the invention in a frying pan or other vessel in the presence of a small amount of oil or fat and an appropriate amount of water. The method according to the invention can of course be subjected to obvious modifications and variations, provided that the measures pertaining to the invention are observed.

example 1

Raw rice was converted into puffed rice with a volume of nine times its original volume with the aid of a puffing device (puffing gun). 2 ₅ 0 kg of this puffed rice were immersed for 10 to 15 seconds in a 0 _s 4% aqueous solution of agar-agar ^{kept at 65 0 C.} The rice was then immediately placed in a held at 90 ⁰ C, electrical constant temperature hot air dryer and et therein 2.5 hours getrock- & to obtain 1.9 kg of a quick-cooking rice was obtained, the volume is about 2 times the original volume of raw rice fraud. This quick boiling rice was placed in a container with a lid. The same volume of hot water at 95 ^° C. was poured into the container. The rice and hot water were allowed to stand in the container for 90 seconds. Then the excess hot water was poured off. The quick-boiling rice was then left to steam with the remaining heat for 3 minutes. As a result, cooked rice excellent in taste and texture was obtained.

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Example 2

Raw rice was expanded with the aid of a puffing gun to form puffed rice of 16 times its volume. 2.0 kg of this puffed rice was _{sprayed with 5.3 kg of an O 5} 3 strength aqueous solution of sodium carboxymethylcellulose at room temperature, followed by 10 minutes at room temperature left to stand, finally brought into a drying cabinet at 70 ^° C. and dried therein for 4 hours, 2 * 0 kg of a fast-cooking rice being obtained, the volume of which was twice the volume of the raw rice.

When the quick boiling rice of the same reconstitution treatment as subjected in Example 1, cooked rice of excellent quality was obtained.

Example 3

Raw rice has been expanded by means of a Aufblähpistole to form puffed rice, with the 9-fold volume of "1.0 kg of this puffed rice was mixed with 2.5 kg of a ₉ I O ^ aqueous solution of lambda-carrageenan at 44 ° C sprayed , then left to stand for 10 minutes at room temperature _r finally placed in a vacuum dryer, first ^{dried at 65 0} C under atmospheric pressure for one hour to evaporate the water, and finally at 65 ⁰ C under a vacuum of less than 10 mm Hg for 3, Dried for 5 hours. In this ¥ else was 0.98 kg of a quick-cooking rice condition _s of a volume corresponding approximately to the Ij, 7 times the volume of the crude rice had. Cooked rice of excellent quality could be obtained by treating this fast-cooking rice according to the method described in Example 1 "

Example 4

Eoher rice has been expanded with the aid of hot air at 300 ⁰ C to form a puffed rice with the 6-fold volume of "3 ₉ O kg of this inflated rice were placed in a held at 65 ⁰ C O ₀ 45 follow aqueous solution τοα guar gum immersed. da =

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ORIGINAL INSPECTED

immediately placed in a ^{drying cabinet kept at 90 °} C. and dried for 3 hours, 2.9 kg of a fast-cooking rice being obtained, the volume of which was about 1.7 times the volume of the raw rice. 200 g of this quick cooking rice was placed in a frying pan and heated in the presence of 600 g of water and a small amount of added salad oil. In this way, cooked rice with excellent taste and aroma and good texture was obtained «

Example j?

Raw rice was expanded with the help of a puff gun to form a puffed rice of 10 times its volume, 1.5 kg of this puffed rice was immersed in a seasoned aqueous solution containing 0.3 $ propylene glycol alginate, 0.3 $> latrium starch phosphate, 0 , 5 f <> contained sodium chloride and a small amount of a condiment. After about 15 seconds, lasting immersion in the solution of the expanded rice was immediately placed in an oven at 85 ⁰ C and is dried for 3 hours to obtain 1.4 kg of a quick-cooking rice were obtained _P whose volume about the l _s 9-Fähe of Volume of raw rice ". By cooking this quick-cooking rice in the presence of curry powder and raisins by a method similar to that in Example 4, curry-cooked rice was obtained.

Example 6

Raw rice was by means of a Aufblähpistole to form puffed rice, with the 11-fold volume expanded I ₅ O kg of this inflated rice was immersed in a kept at room temperature for 0.5 $ aqueous solution of lower Hethylesterpectin for 60 seconds and then again in a held at 60 ⁰ C 0.5 $ aqueous solution of Calciumchlorid.während 60 seconds, "dipped The thus treated expanded rice was dried for 4 hours in an [a drying cabinet at 60 ^0C _s O wherein feg ₅ 98 of a quick-cooking rice was obtained _s dessea volume 2 _D 4 times the volume of raw rice "amount = cooked rice of excellent quality rnsrd © receive _c iBfl.era this

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fast-boiling rice of the same reconstitution treatment as in Example 4 was subjected.

Example 7 .

Tall rice was expanded with the aid of an inflator to form puffed rice 15 times its volume. 1.0 kg of this puffed rice was immersed for 30 seconds in a held at 80 ⁰ C 2.0 $ aqueous solution of calcium and potassium-sensitive carrageenan and was then immersed for 60 seconds in a held at 80 ⁰ C solution " ₉ which contained I ₉ O f> calcium lactate and 1.0 % potassium monohydrogen phosphate »If the treated rice was dried for 5 hours under a vacuum of less than 10 mm Hg at a temperature of 45 ^° C - 5 ^° _{C a would be} 1 ^ 0 kg quick-cooking rice whose volume was 6 times the volume of the raw rice was obtained When this quick-cooking rice was subjected to the same reconstitution treatment as in Example 1, cooked rice of excellent quality was obtained

Example 8

Raw rice was expanded by means of a puffing gun to form puffed rice 11 times in volume. 1.0 kg of this puffed rice was 2.5 kg with a 1.0 followed by aqueous solution of calcium lactate at room temperature and sprayed thereafter allowed to stand at room temperature for about 10 minutes. Finally, it was immersed in a 0.6 follow aqueous solution of Uatriumalginat, which was maintained at 40 ⁰ C, for 2 minutes, immersed. The treated rice was then dried for 3 hours in a drying cabinet at 80 ^° C., 0.93 kg of fast-cooking rice being obtained, the volume of which was 2.6 times the volume of the original raw rice. When dried Salmflocken was added to this quick-cooking rice, small amounts of powdered seaweed and powdered green tea, a suitable amount of sodium chloride and a small amount and the resulting mixture was allowed to stand for 3 minutes in hot water of 90 ⁰ C, it was a steamed rice dish

60988 4/0905

preserved with excellent taste. Example 9

Tall rice was expanded with the aid of an inflation gun to form puffed rice 15 times its volume. 1.0 kg of this puffed rice was immersed for 30 seconds in an aqueous solution containing 0.5% sodium alginate and 0.1 % cardrun, then again for 45 seconds in an aqueous solution kept at room temperature containing 3.0 % calcium lactate, 3.0 ^ chicken soup, 0.5% sodium chloride and 0.03 $ spices contained, - finally immersed for 2.5 hours "and dried in an oven at 95 ⁰ C. While 0.97 kg quick cooking rice was obtained ,, the volume of the 25 seven times the VoIumeas of raw rice cheating ¥ hen this quick-cooking rice © iner similar Rekonstitutionsbehandlung as terworfen in Example 1 wa ₀ so was spiced boiled rice with excellent Preserve taste ₀

60988A / 090 5

Claims (2)

21 - .- ■ ■ '. "' ■ Claims fl> Rice that cooks quickly, g e k e η η ζ e lean through one by puffing raw rice 6 to 16 times Volume j incorporation of an edible thickener, gelatinization the porous structure formed by the thickening agent and the rice grains shrinking again. 2. Fast-cooking rice according to claim I ₉ , characterized in that it contains a naturally occurring polysaccharide or its derivative or a synthetic thickener incorporated into its structure as a thickener, 5ο Quick cooking rice according to claim 1 or 2, _"p characterized in that it corresponds incorporated in its structure agar carragheenan _{5 s} furcelleran _s Propylenglycolalginatj, glucomannan ₉ Methy! Cellulose or Oarboxymethylcellulosesalze 4β Fast-cooking rice according to one of claims 1 to 3? g eke d'd ζ e. i c.ba et _ΰ that he embedded in his ice cream with the help of metal ions gelatinized thickening losfabxen sus production of fast-boiling rice according to pnich I ₅ äaeturch geke η n. gei e'li set _D that raw s -antes formation of puffed rice with'dem about 6 = "to 16 = £ aehen 263212Ί Volume puffs, the puffed rice at least one edible Adds thickener and allows this to penetrate the inside of the rice grains and then dries the rice and shrinks. β c method according to claim 5 «, characterized in that that a naturally occurring polysaccharide or its derivative or a synthetic thickener is used as the thickening agent 7ο Method according to claim 5 or 6 _S characterized in that the thickening agent used is agar _s carragheenan _s propylene glycol _{alginate, glucomannan 9} methyl cellulose or carboxymethyl cellulose salts " S ₀ The method according to any one of claims 5 to 7 characterized in that the _{S s} that there is used a thickening agent which is gelatinized by exposure to metal ions and in that the treated puffed rice grains before or after the treatment with the thickening agent with metal ions