TH1434C3 - The gelatinization process, the moisture-controlled rice kernels and the rice that has been processed in this way - Google Patents

Abstract

The process of gelatinization, moisture-controlled rice grain using white rice (MILLED RICE) as the main raw material, add water content of 5% -47% by water weight to rice weight, then mix them together. Collect rice mix Water for half an hour or more. Until the water seeped into the rice grains and spread evenly Bring the white rice to pass through the gelatin. Implications for the white rice were raised to the temperature at which the starch crystals in the kernels were completely broken. And restrict Rice loses a lot of moisture, for example, by blowing dry steam down through the rice. Or bake rice in a sealed container until the rice has passed Complete gelatinization

Claims (9)

1. Gelatinization process, rice grain Using white rice (MILLED RICE) as the main raw material White rice means glutinous rice (NON-GLUTIONOUS RICE), fragrant rice (FRAGRANT RICE), or glutinous rice (GLUTIONOUS RICE), either or a combination of The paint has been removed from some to all. This white rice may be a variety of rice varieties, one or more varieties. Which will be different types of rice Any type of or several types are mixed together, add water content of 5% -47% by water weight by rice weight to white rice and mix well and then collect Rice and water for half an hour or more Until the water is absorbed into the white rice kernels and spread evenly, the white rice is passed through gelatinization by raising the temperature to the white rice until it is higher than the temperature at which the starch crystals in the kernels are completely cracked. And limit the moisture loss of rice too much By blowing hot steam dry down through the rice. Or bake rice in a sealed container until Until the white rice has undergone a complete gelatinization process. 2. Process according to claim 1 where talcum powder 2.0% -5% may be mixed by talcum powder by weight of rice into the water. Before adding to white rice 3. Process according to one or two of the right to claim Where during the collection time, white rice and water may be mixed Keep together periodically 4. Process according to any one of the 1-3 claim Where during the addition of water, the water may be added gradually, provincial or continuously 5. Process according to any 1-4 claim Where during the white rice storage, the temperature of the rice may be adjusted Higher or lower 6. Process according to any one of the 1-5 privileges Where 0.2% -5% talcum powder may be mixed by weight of talcum powder per water Heavy the rice into the white rice and mix well. 7. Process according to any 1-6 claim Where nutrients or smells may be mixed into the water before adding to the white rice 8. Rice storage process obtained from any 1-7 claim. Where the rice is dried or baked or through the wind Until the humidity does not exceed 15% by weight and temperature of rice does not exceed room temperature 9. Process according to any 1-8 claim Where rice may be passed through a polishing process to remove talcum powder and / or skin 01 0. Rice kernels processed according to any of the 2,6,7,8 or 9 rights.