TH12790U - A method for producing quick-cooking glutinous rice from unmilled rice and brown rice. - Google Patents

Abstract

The process of producing quick-cooking glutinous rice from unmilled and brown rice involves soaking, steaming, dehumidification and preservation, milling, blanching, and drying. This results in a quick-cooking glutinous rice product with excellent characteristics: firm grains, no chalky kernels, high yield, fragrant aroma, and higher nutritional value than regular white glutinous rice. The product has low moisture content, a long shelf life, and can be quickly rehydrated in just 3.5 minutes using a microwave. It retains the texture of regular cooked glutinous rice but with a softer, chewier consistency. This process significantly reduces the preparation and cooking time compared to traditional glutinous rice. The invented quick-cooking glutinous rice product is a convenient and efficient solution for modern lifestyles. The resulting product can be applied to various ready-to-cook and ready-to-eat processed food products, including those in the catering industry, offering convenient, rapid, and precise portion control.

Claims (4)

1. The process of producing quick-cooking glutinous rice from unmilled and brown rice involves the following steps: a. Clean the brown and unmilled glutinous rice, removing any damaged grains and contaminants. b. Soak the rice in water at a temperature of 50-60 degrees Celsius for 3-4 hours. This will reduce the moisture content to 20-30% by weight. c. Cook the rice by steaming in a pressure cooker at 8 bar for 5-20 minutes, or by steaming at 100 degrees Celsius for 10-15 minutes. This will result in perfectly cooked glutinous rice that is neither undercooked nor overcooked, and has a good elasticity. The moisture content of steamed glutinous rice (with husk) and brown glutinous rice is 20-35% by weight. D. Reduce the moisture content of the steamed rice obtained from step C. For steamed glutinous rice (with husk), dry it in a hot air oven at 50-60 degrees Celsius. For brown glutinous rice, dry it in two steps: first, at 100-110 degrees Celsius to reduce the moisture content to 18-20% by weight while maintaining the grain shape. Then, dry it further at 50-60 degrees Celsius until the moisture content is reduced to 7-10% by weight. Allow the rice to cool to 30-37 degrees Celsius. E. Store the steamed and dried rice obtained from step D in sealed plastic bags for 5-7 days to allow the moisture content of the rice grains to balance and become uniform. This allows for the formation of bonds between rice starch molecules and other substances, as well as the rearrangement of these molecules, resulting in a crystalline structure of rice grains that is strong and resistant to milling. F. Mill the rice obtained from step E. For glutinous rice, a hulling and polishing machine is used to separate the germ and bran from the unhulled glutinous rice. Polishing for 20-30 seconds results in brown-yellow glutinous rice. For brown glutinous rice, polishing for 20-30 seconds yields a light brown color with firm, translucent grains and a broken rice content of 5-10%. The resulting glutinous rice is then blanched in boiling water at 95-100°C for 1-2 minutes, drained thoroughly, and spread on a stainless steel sieve. The glutinous rice from unhulled rice is then air-dried in a hot air oven at 50-60°C until the final moisture content reaches 5-10% by weight. The glutinous rice from brown rice is air-dried to prevent clumping. The rice is then further dried in a hot air oven at 50-60 degrees Celsius until the final moisture content reaches 5-10% by weight. During drying, the rice is turned and stirred periodically to distribute it evenly and prevent clumping. The resulting product is then packaged in sealed nylon bags and stored at 30-37 degrees Celsius. This yields quick-cooking glutinous rice made from unmilled and brown rice. 2. The process for producing quick-cooking glutinous rice from unmilled and brown rice according to claim 1, where the optimal conditions for soaking the rice in water are at a temperature of 60 degrees Celsius for 4 hours. 3. The process for producing quick-cooking glutinous rice from unhulled and brown rice according to Patent 1, where the steaming process: the optimal conditions for steaming unhulled glutinous rice are 8 bar for 20 minutes, and the optimal conditions for brown glutinous rice are 8 bar for 5 minutes. 4. The process for producing quick-cooking glutinous rice from unmilled and brown rice according to Patent 1, which involves the optimal air cooling process after blowing air onto the rice, followed by storage at 1-5 degrees Celsius for 24-30 hours. After the specified time, the rice is spread out to distribute it evenly and prevent the grains from clumping together.