GB884315A - Method of preparing a quick-cooking rice product - Google Patents
Method of preparing a quick-cooking rice productInfo
- Publication number
- GB884315A GB884315A GB36992/59A GB3699259A GB884315A GB 884315 A GB884315 A GB 884315A GB 36992/59 A GB36992/59 A GB 36992/59A GB 3699259 A GB3699259 A GB 3699259A GB 884315 A GB884315 A GB 884315A
- Authority
- GB
- United Kingdom
- Prior art keywords
- container
- rice
- cooking
- quick
- hot
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
In preparing quick-cooking rice, fissured rice grains are cooked in a moisture-permeable, e.g. foraminous or porous, container by submerging it in hot, e.g. boiling, water or a hot aqueous cooking liquid, contained in a vessel, for a period of time, e.g. 10 minutes, and at a temperature sufficient to hydrate and gelatinize the starch. The container is then removed from the vessel and water or aqueous cooking liquid is allowed to drain away. The container is, preferably, provided with a handle and may be made of high wet-strength paper, perforated metal foil or flexible plastic material and may be a bag. Readily reconstitutable dehydrated vegetables and meats and seasoning such as salt may be incorporated with the rice in the container. The fissured rice grains may be produced by heating raw rice at a temperature between 110 DEG and 225 DEG F for 20 to 30 minutes, before or after it is placed in the container, in steam or a dry hot gas such as air or by means of dielectric or radiant heating.ALSO:A food preparation comprises readily reconstitutable dehydrated vegetables, meats and, if desired, seasoning such as salt incorporated with a quick-cooking rice product made by cooking fissured rice in a moisture-permeable container submerged in hot water for a period of time and at a temperature sufficient to gelatinize the starch (see Group I).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB36992/59A GB884315A (en) | 1959-10-30 | 1959-10-30 | Method of preparing a quick-cooking rice product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB36992/59A GB884315A (en) | 1959-10-30 | 1959-10-30 | Method of preparing a quick-cooking rice product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB884315A true GB884315A (en) | 1961-12-13 |
Family
ID=10392846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB36992/59A Expired GB884315A (en) | 1959-10-30 | 1959-10-30 | Method of preparing a quick-cooking rice product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB884315A (en) |
-
1959
- 1959-10-30 GB GB36992/59A patent/GB884315A/en not_active Expired
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