FR2974277A1 - Preparing cereal grain pre-cooking a rice grain for human and/or animal consumption, comprises hardening the grain, sterilizing the hardened cereal grain, drying the cereal grain, flattening the cereal grain and expanding the cereal grain - Google Patents

Abstract

Preparing a cereal grain comprises hardening the grain in which the cereal grain is increased to at least 20%, sterilizing the hardened cereal grain by subjecting it to a steam treatment to gelatinize at least partially, the starch contained in the cereal grain, drying the cereal grain in which the moisture content is reduced to less than 30%, flattening the cereal grain in which the dimensions of the grain are modified, and expanding the cereal grain in which the volume of the grain is increased. Preparing a cereal grain for human and/or animal consumption, comprises hardening the grain in which the cereal grain is increased to at least 20%, sterilizing the hardened cereal grain by subjecting it to a steam treatment to gelatinize at least partially, the starch contained in the cereal grain, drying the cereal grain in which the moisture content is reduced to less than 30%, flattening the cereal grain in which the dimensions of the grain are modified, and expanding the cereal grain in which the volume of the grain is increased, where the cereal grain is heated, prior to the flattening step, by increasing its temperature so as to change properties of the cereal grain to facilitate flattening of the latter during the flattening step. Independent claims are included for: (1) an installation for preparing the cereal grain for human and/or animal consumption, comprising a hardening unit to increase the humidity of the cereal grain to at least 20%, a sterilizing unit to partially gelatinize the starch contained in the cereal grain and comprising a vapor treatment module, a drying unit to reduce the moisture of the grain to at least 30%, a flattening unit to change the size of the cereal grain, and an expansion unit to increase the volume of the cereal grain, a unit for heating the grains thus increasing the temperature of the grain to modify the plastic properties of the grain; and (2) an expanded cereal grain prepared by the process having a density of 0.2-0.5 g/cm 3>.

Description

PROCESS FOR PREPARING CEREAL GRAIN, PREPARATION FACILITY AND CORRESPONDING CEREAL GRAIN

The present invention relates to the general technical field of the industrial preparation of food products within a production line, in particular the preparation of cereal grains intended for human and / or animal consumption, for example grains of rice. .

The present invention relates in particular to the general technical field of processes for preparing a cereal grain within a production line intended, for example, to precook said cereal grain, in particular by causing the at least partial gelatinization of the cereal grain. starch it contains.

The present invention relates more particularly to a process for preparing a cereal grain intended for human and / or animal consumption comprising successively: a soaking step during which the moisture of the cereal grain is increased to at least 20%, a parboiling step during which the cereal grain is subjected to a steam treatment, in order to gelatinize, at least in part, the starch contained in said cereal grain, - a step of drying the cereal grain during which the moisture content of said cereal grain is reduced to less than 30%; - a step of flattening the cereal grain during which the dimensions of said cereal grain are modified, a step of expansion of the cereal grain during which the volume of said cereal grain is increased.

The present invention further relates to an installation for the preparation of a cereal grain for human and / or animal consumption comprising successively: B11639 / FR a soaking unit designed to increase the moisture of the cereal grain up to at least 20%, a parboiling unit designed to gelatinize, at least in part, the starch contained in said cereal grain, said parboiling unit comprising a steam treatment module, a drying unit designed to reduce the moisture of said cereal grain at less than 30%, a flattening unit designed to modify the dimensions of said cereal grain, - an expansion unit designed to increase the volume of said grain of cereal.

The present invention further relates to an expanded cereal grain for human and / or animal consumption and to be prepared using a preparation process.

Rice is consumed worldwide and serves as a basis for human nutrition in many countries, particularly Asia and Africa. Indeed, rice is a widespread cereal, easily available, cheap, and which also has interesting nutritional qualities. In general, the rice is consumed after undergoing various treatments including removing some of the envelopes that surround the grain of rice at the time of harvest, the grain of rice harvested is conventionally called paddy rice. A first envelope called "bullet" is usually removed, usually mechanically because it is unfit for consumption. At the end of this operation, the grain of rice obtained is likely to be consumed and is classically called "complete rice" or "cargo" rice.

Carbohydrate or bleached rice grains, that is to say with the pericarp removed, are conventionally cooked before being ingested by humans or animals. To do this, it is known to apply to the rice grain a cooking process in boiling water, in order to cause the at least partial gelatinization of the starch that it comprises. Such a method of cooking, in which the grain of rice is usually immersed in boiling water, in addition to hydrate the grain of rice to make it compatible with its subsequent consumption. B 11639 / EN Such cooking of the rice grain requires boiling the water in a pan-type container and then keeping the rice grain in boiling water or at high temperature for a cooking time of at least 10 minutes. minutes, so that the grain of rice has interesting organoleptic qualities for the consumer.

This cooking process, although it makes the rice more easily consumable and it is particularly simple to implement, nevertheless presents some disadvantages.

Indeed, this cooking process is particularly long, since it involves on the one hand the time required to bring water to the boil in the container and the cooking time of the rice grain in this boiling water. In general, it takes at least 15 minutes to properly cook the rice grain under conventional conditions, for example for cooking rice grains in a pan using a plate-type heat source. electric or gas stove fire.

The need to use boiling water and to keep boiling during the cooking time also results in a considerable energy consumption, especially in terms of gas or electricity depending on the cooking means used.

In addition, this process can cause risk of burns due to the use of boiling water for cooking.

The objects assigned to the invention are therefore intended to remedy the various disadvantages listed above and to propose a new process for preparing a cereal grain whose steps are practical to implement and make it possible to obtain a Cereal grain that can be cooked in an energy efficient, fast, safe and optimal way.

Another object of the invention is to propose a new process for the preparation of a cereal grain, the steps of which guarantee an optimal treatment of the cereal grain, in particular avoiding the risks of breaking and / or degradation of the cereal grain. Another object of the invention is to propose a new process for preparing a cereal grain, the steps of which make it possible to obtain an optimal degree of gelatinization B 11639 / FR of the cereal grain.

Another object of the invention is to provide a novel process for preparing a cereal grain for safe and simple processing of the cereal grain, while ensuring its resistance to flattening and expansion treatments. .

Another object of the invention is to propose a novel process for preparing a cereal grain in the field of rice grains.

Another object of the invention is to propose a novel plant for preparing a cereal grain that is practical to implement and which makes it possible to obtain grains of cereal that can be cooked in an energy-efficient, fast, safe and efficient manner. optimal.

Another object of the invention is to propose a new installation for preparing a cereal grain that is automated and whose parameters are easily controllable.

Another object of the invention is to propose a new plant for preparing a cereal grain which is particularly suitable for the treatment of rice grains.

Another object of the invention is to provide a new grain of rice capable of being cooked in an energy efficient, fast, safe and optimal manner.

Another object of the invention is to propose a new grain of rice whose water absorption capacity is optimal.

Another object of the invention is to propose a new grain of rice which guarantees a nutritional balance to the consumer while satisfying the organoleptic expectations of the latter.

The objects assigned to the invention are achieved by means of a process for preparing a cereal grain intended for human and / or animal consumption, comprising in succession: a dipping step during which the moisture cereal grain is increased to at least 20%, - a parboiling step in which the cereal grain is subjected to a steam treatment, in order to gelatinise, at least in part, the starch contained in said cereal grain, - a step of drying the cereal grain during which the moisture content of said cereal grain is reduced to less than 30%, a step of flattening the cereal grain during which dimensions of said cereal grain are modified, a step of expanding the cereal grain during which the volume of said cereal grain is increased, characterized in that it comprises, prior to the flattening step, a step of re heating the grain of cereal during which the temperature of said cereal grain is increased, so as to modify the plastic properties of said cereal grain to facilitate flattening thereof during the flattening step.

The objects assigned to the invention are also achieved by means of an installation for the preparation of a grain of cereal intended for human consumption and / or animal comprising successively: a soaking unit designed to increase the moisture of the grain of cereal up to at least 20%, a steaming unit designed to gelatinize, at least in part, the starch contained in said cereal grain, said steaming unit comprising a steam treatment module, - a unit drying unit designed to reduce the moisture content of said cereal grain to less than 30%, - a flattening unit designed to modify the dimensions of said cereal grain, an expansion unit designed to increase the volume of said cereal grain, characterized in that it comprises a cereal grain warming unit B91639 / FR 5 designed to increase the temperature of said cereal grain, so as to modify the plastic properties of the cereal grain. said cereal grain to facilitate a flattening of the latter in the flattening unit.

The objects assigned to the invention are finally achieved with the aid of an expanded cereal grain intended for human and / or animal consumption and to be prepared using a preparation process which may be in accordance with that abovementioned, said cereal grain being characterized in that it has a density of between substantially 0.2 and 0.5 g / cm3.

The present invention relates to a process for preparing a cereal grain for human and / or animal consumption, that is to say a method which consists in modifying the characteristics of the cereal grain. The preparation method of the invention relates for example to a pre-cooking process or gelatinization of said cereal grain, to facilitate its subsequent ingestion and / or to improve its properties, including organoleptic. The method of the invention is preferably a method of pre-cooking cereal grain to accelerate its subsequent cooking and to make its use more convenient.

Advantageously, the process of the invention is an easily industrializable process which can be implemented on a large scale. However, it is conceivable that certain steps of the method of the invention are carried out by hand or by hand.

The cereal grain used in the process of the invention is edible for humans and / or animals, and contributes to the food intake of the latter. This is for example a grain of rice. Rice being the first cereal consumed in the world, it has the advantage of being an inexpensive grain, accessible, produced and consumed in large quantities. Preferably, the rice grain is indica type, in particular because of its characteristics of firmness, texture and elasticity suitable for the process of the invention. However, it is conceivable, without departing from the scope of the present invention, to use another type of rice, for example japanica rice or javanica type.

In addition, the preparation method of the invention is preferably carried out from rice cargo rice, that is to say rice grains whose inedible ball has been removed. However, it is also possible to use other types of rice grains which have been treated more or less to remove the various envelopes surrounding the grain of rice.

Alternatively, it is conceivable to use a grain from a cereal other than rice, for example from corn, millet or any other cereal likely to undergo a preparation process according to the present invention. It is also possible to mix several cereal grains from different cereals for their preparation, including pre-cooking, thanks to the method of the invention.

In a particularly preferred embodiment, the method of the invention is designed for the pre-cooking of a grain of rice. For brevity and clarity, we will endeavor to describe in the following description preferentially such a method of pre-cooking a grain of rice. - The preparation process comprises successively several steps, to obtain a cereal grain, especially rice, prepared, preferably precooked, which has the advantage of being easier and more quickly cooked.

This process firstly comprises a soaking step in which the moisture of the cereal grain is increased to at least 20%, preferably to a value of substantially 30%. This step therefore advantageously comprises an increase in the moisture of the rice grain, so as to then facilitate its treatment during the subsequent steps of the process.

This soaking step is carried out until it preferably reaches a moisture content of about 30% at the heart of the rice grain. This moisture content is particularly suitable for starch gelatinization and complete grain treatment under varying and sometimes difficult conditions of temperature, pressure, flattening and expansion, without the risk of cracks and / or or broken. Advantageously, the dipping step comprises a dipping operation of said cereal grain in a water having a temperature greater than substantially 20 ° C, advantageously at least equal to substantially 50 ° C, and preferably between substantially 55 and 70 ° C. Thus, the rice grain is preferably immersed in a bath of hot water, brought to a temperature of at least 60 ° C. It is also quite conceivable that the water of the soaking bath comprises compounds capable of improving the nutritional and / or organoleptic properties of the grains of rice, for example flavorings, vitamins or additives, this list not being exhaustive. these compounds can penetrate into the rice grain by absorption.

The soaking time of the cereal grain varies according to many parameters, in particular depending on the nature of the cereal grain and the temperature of the water. It is for example of the order of three hours if the temperature of the water is 65 ° C for the immersion of the same grain of rice.

The soaking step may alternatively be carried out at a lower water temperature, for example at room temperature or even at a lower temperature, such a lower temperature then requiring a much longer soaking time.

The method then comprises, after the soaking step, a parboiling step during which the cereal grain is subjected to a steam treatment, in order to gelatinize, at least in part, the starch contained in said grain of cereal.

The steaming step is preferably carried out at a temperature greater than substantially 100 ° C., preferably equal to substantially 120 ° C., for a duration greater than substantially 5 minutes, preferably between substantially 7 and 50 minutes, particularly preferably preferred between substantially 10 and 30 min, so as to allow the gelatinization of at least 80% of the starch included in said cereal grain.

In addition, the parboiling step comprises a pressure supply operation, of the order of 1 bar, on said cereal grain and leads to the gelatinization of at least 90% of the starch content. in said cereal grain, preferably in the complete gelatinization thereof. The steaming step is more particularly under vapor pressure, in a continuous mode, at a pressure of between substantially 0.5 and 2 bar, advantageously equal to substantially 0.75 bar.

Thus, in a preferred embodiment, the steaming step is carried out at high temperature and pressure, for a fairly short time, in order to obtain the required qualities, in particular in terms of elasticity and plasticity, of the grain of the grain. cereals to guarantee its resistance to the subsequent steps of the process of the invention. For example, for 6 minutes, a pressure of the order of 0.75 bar and a temperature of about 120 ° C. are applied to quench said rice grain.

The method also comprises, after the parboiling step, a step of drying the cereal grain during which the moisture of said cereal grain is reduced to less than 30%.

Preferably, the drying step comprises an operation of passage of said cereal grain in a flow of hot air whose temperature is at least equal to 50 ° C., so that the moisture of said cereal grain decreases and is less than substantially 30%, preferably equal to substantially 24%. This moisture content of 24% guarantees, surprisingly and unexpectedly, interesting and optimal grain grain properties for the subsequent steps of the process.

Preferably, the method of preparation of the invention comprises, after the drying step, a machining step, during which at least one outer shell of the cereal grain is removed, whereas said cereal grain has a humidity equal to substantially 24%. Preferably, the machining comprises a withdrawal operation of the pericarp and / or other external envelopes of a grain of cargo rice, so as to obtain a white grain of rice. The machining step advantageously makes it possible to remove at least 5% by weight of sound, preferably substantially 8% by weight of bran. However, it is perfectly conceivable that the method of the invention does not include a step of machining grain cereal.

The method also comprises, preferably after the drying step and the machining step, a step of flattening the cereal grain during which the dimensions of said cereal grain are modified. Preferably, the flattening step comprises an operation of reducing the thickness of the rice grain and thus causing a widening of its width and / or length.

This flattening step advantageously comprises an operation for passing said cereal grain between at least two rolls so that it has a thickness of between substantially 0.1 and 1 mm, preferably between approximately 0.4 and 0.8 mm, in a particularly advantageous manner equal to substantially 0.6 mm.

The flattening step surprisingly and unexpectedly is important to ensure optimum properties of the rice grain, especially in terms of plasticity and elasticity, prior to expansion.

Preferably, the method of preparation of the invention comprises, after the flattening step and before the expansion step, a second hot air drying step, during which the humidity of the cereal grain is reduced to less than substantially 25%, preferably to a value of substantially 18%.

The method also comprises, prior to the flattening step, a step of reheating the cereal grain during which the temperature of said cereal grain is increased, so as to modify the plastic properties of said cereal grain in order to facilitate a flattening of the latter during the flattening step. This step advantageously allows a rebalancing of the moisture of the grain, that is to say an adjustment of its moisture content, in particular to improve the strength of said grain in the subsequent steps of the process.

In other words, the reheating step makes it possible, by providing heat, more particularly moist heat, to the cereal grain, here advantageously rice, to transform the characteristics of the rice grain, so as to improve the quality of the grain. plasticity of the latter, so that it undergoes without damage, especially in terms of breakage or bursting, the following steps of the process, in particular the flattening and expansion. Advantageously, the step of reheating said cereal grain comprises an operation of supplying steam to said cereal grain, such that the temperature of said cereal grain reaches at least 40 ° C., preferably substantially 50 ° C. ° C. The moist heat input during the reheating step of said cereal grain advantageously allows to rebalance the moisture content of the cereal grain, that is to say to obtain an ideal moisture content of said grain Preferably, this reheating step comprises a rebalancing operation of the moisture content, such that the latter is substantially identical in all points of said cereal grain, that is to say substantially equal to the surface area. and at the center of said cereal grain, and that it is optimal for subsequent steps of the process. Such a moisture content of between substantially 20% and 30%, preferably equal to substantially 25%, particularly favors the subsequent step of flattening said grain.

The reheating step therefore appears, unpredictably, as an essential step in this preparation process which guarantees subsequent deformation and breaking strength capacities of said cereal grain, especially during its flattening and expansion. .

This method furthermore comprises, after the flattening step, a step of expanding the cereal grain during which the volume of said cereal grain is increased. The expansion step also leads to an increase in the porosity of said cereal grain.

In a preferred embodiment, the expansion step comprises an operation of passage of said cereal grain in a flow of hot air having a temperature between substantially 200 and 350 ° C, for example between 250 and 320 ° C, preferably between substantially 220 and 270 ° C, for a time between substantially 10 s and 2 min, preferably equal to substantially 1 min, so that the volume of said cereal grain increases by a factor of at least 3.

The rice grain expansion step is advantageously carried out by passing the rice grain through a hot air stream having a temperature of substantially 280 to 320 ° C for about 1 minute. The expansion step makes it possible to obtain a grain of rice with a low density, of the order of 0.4 g / cm 3, which has the advantage of cooking much faster than a conventional grain of rice. Indeed, the expanded rice grain obtained at the end of the expansion step has a much higher porosity and a much lower density in comparison with those of conventional white rice grains.

The process of the present invention advantageously comprises, after the expansion step, a final drying step during which the cereal grain is air-dried and its moisture is reduced to less than 15%, preferably at substantially 12%, more preferably at substantially 8% or 9%.

The moisture content of the rice grain obtained by the final drying stage depends on the subsequent use of said grain of rice, especially if it is intended to come into contact with other dry materials that may be resumed moisture, for example aromatic ingredients. In the latter case, the moisture of the rice grain is preferably of the order of 8%.

Preferably, it comprises, after the final drying step, a step of coating said cereal grain with at least one compound designed to improve the organoleptic and / or nutritional properties of said cereal grain.

Preferably, the coating step comprises a first operation of mixing the cereal grains, in particular grains of rice, with a fat, for example with a vegetable oil of the sunflower oil or olive oil type. This coating step then comprises a second operation of mixing the rice grains with aromatic compounds, for example spices and aromatic plants, and certain additives. In particular, antioxidants are added to the mixture, for example a rosemary extract, in order to avoid any rancidity of the fat.

The two mixing steps can be combined in a single operation of contacting one or more compounds or nutritional and / or aromatic substances, forming an aromatic and / or nutritional solution, with the rice grain, and then mixing, for example rotating with rotating blades in a cylinder. Preferably, the mixing steps have a duration of between substantially 5 and 10 minutes, the aromatic and / or nutritional solution representing between 1 and 2.5% by weight of the amount of rice grain to be coated.

The coating step thus makes it possible to obtain a rice grain having different nutritional and / or organoleptic qualities and improved with respect to a conventional white rice grain, in particular thanks to the aromatic substances coated around said grain of rice. It can thus present for example a taste of tomato or spices.

The preparation process thus makes it possible to prepare a cereal grain, in particular to precook it, in order to improve its subsequent cooking. Indeed, this method, thanks to its various controlled and parameterized steps, guarantees the production of a rice having a particularly low rehydration rate in water, of the order of a few minutes, for example 4 minutes, at a rate of using a water not necessarily heated.

The present invention also relates to an installation for the preparation of a cereal grain intended for human and / or animal consumption. Preferably, this installation makes it possible to implement the process for preparing the aforementioned cereal grain, in order to obtain a cereal grain prepared as mentioned above.

In particular, the installation of the invention is designed for the pre-cooking of a grain of rice, in order to guarantee rapid subsequent cooking of the latter, thanks in particular to the modification of the properties of the rice grain, for example in terms of density and porosity. The present plant is advantageously a complete machine for processing a cereal grain, here preferably a grain of rice, which comprises several units arranged relative to each other, in order to allow the optimal and efficient preparation of said grain of rice . This installation comprises successively: a soaking unit designed to increase the moisture content of the cereal grain by at least 20%, - a stoving unit designed to gelatinize, at least in part, the starch contained in said grain of cereal, said parboiling unit comprising a steam treatment unit, BI 1639 / FR a drying unit designed to reduce the moisture content of said cereal grain to less than 30%, a flattening unit designed to change the dimensions said cereal grain, - an expansion unit designed to increase the volume of said cereal grain.

It also includes a cereal grain warming unit designed to increase the temperature of said cereal grain, so as to modify the plastic properties of said cereal grain to facilitate flattening thereof in the flattening unit.

Advantageously, the soaking unit comprises a conventional dipping bath while the parboiling unit comprises a pressure cooker. The parboiling unit preferably comprises a pressure cooker.

The drying unit preferably comprises a dryer designed to dry cereals or pasta.

In a preferred embodiment, the flattening unit comprises at least two rollers for flattening said cereal grain during relative movement of said rolls. The rolls are substantially identical to those used for flaking to reduce the cereal grains into slices,

The plant also comprises a machining unit for removing the envelopes surrounding said cereal grain when it has a humidity of substantially 24%. Said machining unit comprises, for example, launderers adapted to machine particularly moist rice grains. It comprises for example abrasive stones on which is removed part of the sound contained in said cereal grain.

Preferably, the expansion unit comprises an expander conventionally encountered in the field of cereal expansion, said expander notably enabling the volume and porosity of said cereal grains to be increased. B11639 / FR Downstream of the expansion unit, the present plant preferably comprises a final drying unit designed to reduce the moisture of the rice grain to less than 12%, preferably to about 8%. This final drying unit comprises for example a conventional carpet dryer.

Finally, the installation also comprises a coating unit designed to perform the aforementioned coating step and comprising a mixer for mixing all the ingredients and compounds. Preferably, the coating unit comprises a cylinder into which are introduced the ingredients or substances to be coated forming an aromatic and / or nutritional solution. The cylinder comprises a rotary blade shaft designed to advantageously bring into contact and mix the aromatic and / or nutritional solution with the rice grains, so as to allow the coating thereof.

The different units of the installation are connected to each other by conveyors, of conveyor belt type, on which circulate grains of cereal to be prepared.

In a particularly advantageous embodiment, the different units of the installation are positioned relative to each other, so as to optimize the space and to reduce the flow of cereal grains and energy losses.

This installation has the advantage of allowing an optimal, quick and practical treatment of cereal grains, preferably grains of rice, so as to obtain a prepared grain of rice, precooked and able to be cooked in minutes in water . This particularly low cooking time and the absence of boiling water contribute to significantly reducing the energy required for cooking the cereal grain of the invention in comparison with a conventional unprepared rice grain.

The present invention finally relates to an expanded cereal grain intended for human and / or animal consumption and to be prepared by means of a preparation process likely to conform to that mentioned above. Preferably, this cereal grain comprises a grain of rice, in particular of indica or japanica type. It is preferentially a long white rice grain conventionally used in the human diet of many countries. BI 1639 / FR The rice grain of the invention is expanded, that is to say it is less dense, more porous and bulkier than a conventional grain of rice. It is also prepared according to the precooking method referred to above, that is to say that it has undergone, preferably in the installation detailed above, the method of the invention. It thus has intrinsic properties, in particular high porosity and low density, which enable it to cook, by water absorption, much faster than a conventional grain of rice. Indeed, the prepared rice grain of the invention is designed to cook in minutes only in water not necessarily boiled, preferably in less than 5 minutes and preferably in substantially 4 minutes.

Preferably, the cereal grain of the invention comprises a pre-cooked white rice grain for cooking by water absorption. In practice, the precooked white rice grain of the invention is introduced into a container and mixed with water, so as to cause rapid hydration of the rice grain, especially because of its low density and its many pores. obtained by the aforementioned preparation process.

In particular, said cereal grain has a density of substantially between 0.2 and 0.5 g / cm 3. Preferably, it has a density of between substantially 0.39 and 0.41 g / cm 3, preferably equal to substantially 0.4 g / cm 3.

The rice grain advantageously has a length-to-width ratio at least equal to substantially 3, especially when it is a conventional long rice. The grain of rice is therefore preferably a long grain of rice comprising many pores on its surface to ensure rapid hydration, optimal and heart when it comes into contact with water. In a preferred embodiment, the cereal grain has a moisture of less than substantially 12%, preferably less than or equal to substantially 8% or 9%. The final moisture of the rice grain depends on the nature of grain grain and its future use. In general, the moisture of precooked white rice grain of indica type is of the order of 12% when it is natural and of the order of 8% when it comprises a coating. In this regard and as explained above, it is possible that the cereal B 11639 / FR grain preferably comprises a coating comprising at least one compound designed to improve the organoleptic and / or nutritional properties of said cereal grain. The coating of said grain of rice comprises, for example, aromatic substances, such as spices and / or aromatic herbs, at least one fat, such as vegetable oil, for example sunflower oil or olive oil. as well as possibly other nutritional and / or organoleptic compounds. It comprises in particular at least one antioxidant of rosemary extract type intended to prevent the rancidity of the added fat in the coating.

Therefore, the grain of rice of the present invention has particular characteristics that make it easy, fast and convenient to cook, by simple contact with a liquid, especially water, not necessarily hot, for a few minutes.

In the remainder of the description, we will describe two tests for analyzing the properties of the rice grain prepared according to the method of the invention, as well as an example embodiment of the process for preparing a rice grain of the invention. invention.

TESTS AND EXAMPLE IDE REALIZATION

By way of illustration and in accordance with the invention, the main characteristics required for the rice grain have been tested, in particular by the methods for determining the water absorption and determining the viscoelasticity of the rice grain after it has been tested. is subjected to the preparation process of the invention.

WATER ABSORPTION TEST

The principle of this method is based on the cooking of a precise quantity of rice in distilled water brought to a temperature of 100 ° C for a given time, in order to determine the amount of water absorbed by the rice. while cooking.

Materials and methods The following instruments are used: a stainless steel pan with a diameter of 17 cm, an induction plate with a power of 2000 W, a drip tray with a diameter of 15 cm, a stopwatch and weighing scales. an accuracy of 0.01 g. B11639 / EN Rice is cooked as follows: - 500 ml of distilled water are boiled in the pan and 100 g of rice are added (to + -0.01 g). in the saucepan and the stopwatch is started, - the rice is drained for one minute. The following measures are carried out: - weight of drained rice, - percentage of absorption (PA) according to the following formula: PA (%) = weight of drained rice -100 10 VISCOELASTICITY TEST

The principle of this method is based on the cooking of a precise quantity of rice in distilled water brought to a temperature of 100 ° C, for a given time, in order to determine the following parameters: - the thickness of the cooked rice grains, before and after the application of a constant force for a definite time and after the release of the force, - the firmness and elasticity of the rice grain from the results relating to the thickness of the rice. this last.

Materials and methods The following instruments are used: a TA.XT-plus texturometer, a stainless steel pan with a diameter of 17 cm, an induction plate with a power of 2000 W, a drip tray with a diameter of 15 cm, two petri dishes with a diameter of 6 and 8 cm respectively, a flat container covered with a wet sponge, a chronometer and scales with an accuracy of 0.01 g.

The rice is cooked as follows: 500 ml of distilled water are boiled in a saucepan,

BI I639 / EN - 100 g of rice (to + -0.01 g) are introduced into the pan and the stopwatch is started, - the rice is put in the drip tray after the set cooking time, the rice is drained for one minute, about 50 grains of rice are placed in the Petri dish with a diameter of 6 cm and the dish is placed on the wet sponge, the Petri dish is covered with a diameter of 6 cm. the petri dish with a diameter of 8 cm so that the latter also rests the sponge at its opening, so as to maintain the moisture of the rice grains, - the rice grains are left to rest room temperature for 15 minutes before the texturometer measurements.

The following measurements are made using a TA-XT-plus texturometer and a predefined program according to the following protocol: - 3 grains of rice are arranged in the triangle of the texturometer, - the measurement is reproduced 6 times.

The following parameters are measured: - E: initial thickness of the rice grain, - and thickness of the baked rice grain after application of a mass of 700 g for 40 seconds, - e2: thickness of the baked rice grain 20 seconds after stopping the application of the mass, - Firmness (F): crushing strength of the cooked rice grain subjected to the force calculated according to the following formula: F = (e, / E) x100 Elasticity (R ): ability of cooked rice grains to regain their initial thickness when the force is no longer applied calculated according to the following formula: R = (e2-e,) I (E-e,) x 100

B11639 / FR The main characteristics of said rice grain of the invention, before and after cooking, and in particular the water absorption and viscoelasticity calculations referred to in the above tests, are specified in the table below. The purpose of this table is to summarize the value of the various characteristics sought for the rice grain ("Target" column) after cooking and the acceptance limits for these characteristics ("Reject" column). Criteria Target Rejection AFTER Water Absorption after 3 min 125% 115% Gold> 135 ° Ai COOKING (COOKING WATER (PA) BOILING 3 MN) Texture measured in -Cleanness (F): 45 F> 52 gold <40 texturometer TAXT + after 3 -Elasticity (E): 55 E 60 or 45 mn cooking Sensory analysis Presentation: Presentation: Color and shape of grains homogeneous Non-sticky fluid grains Texture: Heterogeneous and sticky grains Texture: Heterogeneous - very firm and / or pasty Taste: homogeneous -texture medium firm elastic -non pasty Neutral taste Presence of parasitic taste The cooking of the grains of rice as referenced in this table is advantageously carried out in boiling water for 3 minutes.

EXEMPLARY EMBODIMENT In the following example, the process of the invention is carried out on a precise quantity of cargo rice, in order to measure some of the parameters specified in the table above. The preparation method used in this example is as follows: 1 kg of indica variety of rice grains of rice is soaked for 3 hours at 55 ° C., the humidity of the cargo then rising from 14 to 30%. grains of rice are then transferred to a chamber and subjected to steam pressure of 1.2 bar for 12 minutes, so as to be parboiled, the rice grains are then dried at 24% moisture in a dryer with water. hot air at 70 ° C, B 11639 / EN - The grains of rice are then machined for 1 min in a pilot abrasive stone whitener, - The rice grains are then heated to 60 ° C with steam and the the moisture of the rice grains is then 25%, - The rice grains are then flattened by passing between two rollers, the gap between the rollers being 0.4 mm. The average thickness of the rice grains after flattening is reduced to 1.37 mm. The rice grains are then directly expanded in a stream of hot air at 310 ° C. for 1 minute and then cooled in a stream of cold air. . The final moisture of the grains is 7.5%.

Different measures are carried out on the rice grains, including measurements of water absorption (water intake), firmness and elasticity, according to the different methods detailed above.

The results of analysis are as follows - density of rice = 0.41 g / cm3, - intake of water in 3 minutes of cooking = 120.2%

The texture results measured with TA.XT-plus texturometer are as follows: Firmness = 46.36 - standard deviation = 2.0, elastic recovery = 49.23 - standard deviation = 4.8 Sensory analysis measurements, consistent to an internal protocol and identical to that used to define the parameters of the table above, are realized. The results of sensory analysis tests (tasting) rice grains after 3 minutes of cooking of these in boiling water are as follows: color and appearance of homogeneous grains - texture medium firm, elastic and homogeneous, - grains rice well detached and individualized.

This exemplary embodiment of the process of the invention makes it possible to obtain rice grains which have interesting properties and which conform to those identified above, especially in terms of texture and homogeneity.

The set of tests and examples described in the foregoing demonstrate the advantages of the preparation process of the invention and the particularly advantageous properties of the rice grains obtained by this process.

Indeed, the grain of rice of the invention, thanks to its particular properties, especially in terms of density, moisture content and porosity, has the characteristic of being able to be cooked very quickly, for example in 4 minutes, that is to say almost instantaneously, in the presence of water, whatever the temperature of the latter.

Such rapid cooking ability reduces the energy consumption required to cook the rice grain of the invention, compared to a conventional rice grain. In addition, this grain of rice helps to limit the risks associated with the use of boiling water. It is particularly practical and simple to use, and significantly reduces the time required to prepare a consumer meal. B 11639 / FR

Claims (21)

CLAIMS1 Process for the preparation of a cereal grain intended for human consumption and / or animal feed successively comprising: a soaking step during which the moisture of the cereal grain is increased to at least 20%, a parboiling step during which the cereal grain is subjected to a steam treatment, in order to gelatinize, at least in part, the starch contained in said cereal grain, - a step of drying the cereal grain during which moisture of said cereal grain is reduced to less than 30%, a step of flattening the cereal grain during which the dimensions of said cereal grain are modified, a step of expanding the cereal grain in which the volume of said cereal grain is increased, characterized in that it comprises, prior to the flattening step, a step of reheating of the cereal grain during which the temperature said cereal grain is increased, so as to modify the plastic properties of said cereal grain to facilitate flattening thereof during the flattening step. 2 - Process of preparation according to claim 1 characterized in that the step of heating said cereal grain comprises a steam supply operation said grain cereal, so that the temperature of said cereal grain reaches at least 40 ° C, preferably substantially 50 ° C. 3 - A method of preparation according to claim 1 or 2 characterized in that the soaking step comprises an immersion operation of said cereal grain in a water having a temperature greater than substantially 20 ° C, preferably between substantially 55 and 70 ° C. B11639 / EN 4 - Preparation process according to one of claims 1 to 3 characterized in that the step of steaming is at a temperature greater than substantially 110 ° C, preferably equal to substantially 120 ° C, for a period greater than substantially 5 minutes, preferably between substantially 7 and 50 minutes, particularly preferably between substantially 10 and 30 minutes, so as to allow the gelatinization of at least 80% of the starch included in said cereal grain. 5 - Preparation process according to claim 4 characterized in that the steaming step comprises a pressure supply operation on said cereal grain and leads to the gelatinization of at least 90% of the starch contained in said grain of cereal. 6 - A method of preparation according to one of claims 1 to 5 characterized in that the drying step comprises an operation of passage of said cereal grain in a hot air stream, so that the moisture of said grain cereal decreases and is less than substantially 30%, preferably equal to substantially 24%. 7 - A method of preparation according to claim 6 characterized in that it comprises, after the drying step, a machining step, during which at least one outer shell of the cereal grain is removed, while said cereal grain has a moisture equal to approximately 24%. 8 - A method of preparation according to one of claims 1 to 7 characterized in that the flattening step comprises an operation of passage of said cereal grain between at least two rolls so that it has a thickness between substantially 0, 1 and 1 mm, preferably between substantially 0.4 and 0.8 mm, particularly advantageously equal to substantially 0.6 mm. 9 - Preparation process according to one of claims 1 to 8 characterized in that it comprises, after the flattening step and prior to the expansion step, a second step of drying with hot air wherein the moisture of the cereal grain is reduced to a value below B 11639 / FR substantially 25%, preferably to a value of substantially 18%. Preparation process according to one of claims 1 to 9 characterized in that the expansion step comprises an operation of passage of said cereal grain in a stream of hot air having a temperature between substantially 200 and 350 ° C , preferably between substantially 250 and 320 ° C, for a time between substantially 10 s and 2 min, preferably equal to substantially 1 min, so that the volume of said cereal grain increases by a factor of at least 3 . 11 -Process preparation according to one of claims 1 to 10 characterized in that it comprises, after the expansion step, a final drying step during which the cereal grain is air-dried and its humidity is reduced to less than 15%, preferably to substantially 12%, more preferably to substantially 8%. 12 -Process preparation according to one of claims 1 to 11 characterized in that it comprises after the final drying step a step of coating said cereal grain with at least one compound designed to improve the organoleptic properties and or nutritional of said cereal grain. 13 -Process preparation according to one of claims 1 to 12 characterized in that it is designed for the pre-cooking of a grain of rice. 14 - Plant for the preparation of a cereal grain for human and / or animal consumption comprising successively - a soaking unit designed to increase the moisture of the cereal grain by at least 20%, - a unit of stoving apparatus adapted to gelatinize, at least in part, the starch contained in said cereal grain, said stoving unit comprising a steam treatment module, - a drying unit designed to reduce the moisture of said grain of cereal less than 30%, B 11639 / FR a flattening unit designed to modify the dimensions of said cereal grain, - an expansion unit designed to increase the volume of said cereal grain, characterized in that it comprises a unit cereal grain heating device designed to increase the temperature of said cereal grain so as to modify the plastic properties of said cereal grain to facilitate flattening thereof in the flattening unit. 15 - Preparation plant according to claim 14 characterized in that the steaming unit comprises a pressure cooker. 16 - Preparation plant according to claim 14 or 15 characterized in that the drying unit comprises a dryer designed to dry pasta. 17-Preparation plant according to one of claims 14 to 16 characterized in that the flattening unit comprises at least two rollers for flattening said cereal grain during a relative movement of said rollers. 18 -A preparation plant according to one of claims 14 to 17 characterized in that it is designed for pre-cooking a grain of rice. An expanded cereal grain intended for human and / or animal consumption and to be prepared by a preparation process which may be in accordance with one of claims 1 to 13, said cereal grain being characterized in that it has a density between substantially 0.2 and 0.5 g / cm3. -Grain grain according to claim 19 characterized in that it has a density between substantially 0.39 and 0.41 g / cm3, preferably equal to substantially 0.4 gcm3. 21-grain cereal according to claim 19 or 20 characterized in that it has a moisture less than substantially 12%, preferably less than or equal to substantially 8%. B 11639 / FR 1022-Cereal grain according to one of claims 19 to 21 characterized in that it has a length to width ratio at least equal to substantially 3. 23 -Grain grain according to one of claims 19 to Characterized in that it comprises a coating comprising at least one compound designed to improve the organoleptic and / or nutritional properties of said cereal grain. 24-grain grain according to one of claims 19 to 23 characterized in that it comprises a grain of rice. -Grain grain according to one of claims 19 to 24 characterized in that it comprises a pre-cooked white rice grain to be cooked by water absorption. B11639 / EN