GB746787A - Improvements in or relating to production of quick-cooking rice - Google Patents

Abstract

In making quick-cooking rice, rice grains are completely hydrated in stages, the grains being partially or completely gelatinized in an intermediate hydration stage by heating them in the absence of excess water, and the completely hydrated grains are dried rapidly, e.g. as disclosed in Specification 579,981, to retain the whole or part of their swelling. Hydration may be effected by soaking the grains in water, which may be brought to pH 3.5 by adding phosphoric acid. Completely gelatinized grains may be completely hydrated in water at a temperature below 160 DEG F. Hydration and gelatinization of partially gelatinized grains may be completed by soaking them in water at a temperature above 160 DEG F. The completely hydrated grains contain between 50 and 75, preferably between 60 and 70, per cent of water. The grains may be heated in steam at atmospheric pressure or at a pressure of 10 lb. per square inch. The steamed grains may be subjected to slight compression, e.g. as disclosed in Specification 737,372, but not flaked. The grains may be dried until they contain less than 30 per cent of water and may then be puffed, without toasting, at a temperature between 250 DEG and 350 DEG F.