GB779576A - A method and device for cooking and drying rice - Google Patents
A method and device for cooking and drying riceInfo
- Publication number
- GB779576A GB779576A GB35378/55A GB3537855A GB779576A GB 779576 A GB779576 A GB 779576A GB 35378/55 A GB35378/55 A GB 35378/55A GB 3537855 A GB3537855 A GB 3537855A GB 779576 A GB779576 A GB 779576A
- Authority
- GB
- United Kingdom
- Prior art keywords
- rice
- belt
- water
- minutes
- layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Abstract
779,576. Cooking rice. LEDUC, R. P. C. CARCASSONNE-. Dec. 9, 1955 [Aug. 17, 1955], No. 35378/55. Class 58. In a continuous process for cooking rice, raw rice is fed from a hopper 6 to form a layer, e.g. about 10 cm. thick, on a travelling endless belt 1 partly submerged in water 3. The rice is carried on the submerged part AB of the belt, e.g. for 10 to 15 minutes, and on the unsubmerged part BC, e.g. for 20 to 30 minutes, to allow the rice to absorb some water and excess water to drain away. The layer of soaked rice, e.g. containing 20 to 25 per cent by weight of water, is carried on the belt through a chamber 11, wherein it is cooked, e.g. for 10 to 15 minutes in live steam at atmospheric pressure, and then through a chamber 15, wherein the undisturbed layer of cooked rice is partially dried in hot air, e.g. at 90‹C. for 15 to 20 minutes. The partially dried rice, e.g. containing 18 to 20 per cent of water, passes from the belt 1 into apparatus 24, wherein the mass of rice is reduced to individual grains between teeth 27 on a rotating cylinder 26 and a flexible strap 25. The rice grains are conducted onto an endless travelling belt 29, e.g. to form a layer about 5 cm. thick, and are carried through a chamber 30, wherein they are dried in a current of hot air, e.g. at 80‹C., until they contain between 10 and 12 per cent of water. The chambers 11 and 15 may be duplicated and the steam and/or hot air may be passed upwardly or downwardly, or successively upwardly and downwardly through them. The belt 1 may be replaced by two belts, one carrying the rice through the soaking and draining stages, the other carrying the rice through the cooking and partial-drying chambers.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR779576X | 1955-08-17 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB779576A true GB779576A (en) | 1957-07-24 |
Family
ID=9202826
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB35378/55A Expired GB779576A (en) | 1955-08-17 | 1955-12-09 | A method and device for cooking and drying rice |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB779576A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0222965A1 (en) * | 1985-11-21 | 1987-05-27 | Carlo Viazzo | Method and apparatus for pre-cooking rice and other cereals |
-
1955
- 1955-12-09 GB GB35378/55A patent/GB779576A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0222965A1 (en) * | 1985-11-21 | 1987-05-27 | Carlo Viazzo | Method and apparatus for pre-cooking rice and other cereals |
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