TH6983B - Improved half-boiled, half-cooked rice products and methods for making them. - Google Patents

Abstract

Half raw and half cooked rice has the beneficial properties of half raw and half cooked rice. such as the structure of the seed And the meat remains the same and the color has been improved compared to the traditional half-cooked and half-cooked sides. Moreover, in most cases where brown rice is used as a starting material, it is free from the characteristic flavor and color of half-raw, half-cooked rice. and the method of making the rice

Claims (8)

1. The product of half-raw, half-cooked rice that has been washed from brown rice feeders with the same grain structure and with agar-like kernels, which are mostly non-crystalline. Most of these rice products are free from the effects of browning. Maillard does not require an anti-browning agent. Or take measures To make it free from the effect of such browning And the said rice product had the highest yellowness index of 550. 2. The half-raw half-cooked rice product specified in claim 1, where the product turned into agar was at least 35 percent. 3. Half-raw half-cooked rice product as specified in Claim 1. Claim 2 where the product becomes agar at least 95% 4. Half-raw, half-cooked rice product as stated in Claim 1 where the product has at least the moisture balance of about 100% 5. Half of rice product Half-uncooked rice as described in claim 4, where the product has at least a moisture balance of approximately 180% 6. The product of half-uncooked rice as described in claim 1 contains total fissured kernels. 7. Half-raw, half-cooked rice products as described in claim 6, containing kernels with fissures were approximately 10% lower. As stated in claim 1, the solid loss is approximately equal to the solid loss of half-raw, half-cooked rice 9. The product of half-raw, half-cooked rice, as specified in claim 1, is largely free from Specific characteristics, smell of b Half-raw, half-cooked 1 0. Method for preparing half-cooked, half-cooked rice This consists of soaking the brown rice until the content is high enough that the starch of the rice can form a sufficiently full agar and let the rice come into contact with the hot gas matthima that is far away at the urate and is the time when the rice starch is agar. And the surface of most of the rice is dry, where the middle gas is hot, it is hot 1 1. Method according to claim 10, where hot air is at 150 - 200 C, has a surface flow speed of 100-300 m / min, and rice is exposed to the flow for 15-40 seconds. Under pressure 0-380 kPasdal from 1 day scale 2. Method according to claim 10, where the hot gas medium flows with the free water outside the remaining rice from soaking. Or condensation on the rice, during contact with the medium, most of the gases are removed By drying By physical elimination with gas flow Or both 1 3. Method according to claim 10, soaking the rice has the moisture content of 30-36% compared to the wet rice 1. 4. Method according to claim 10, where rice is exposed to hot gas mish until the rice has a moisture content of approximately 20-30 per heat compared to wet rice 1 5. The method specified in claim 10, which also consists of reducing the temperature of rice to about 70-110C for 15-120 minutes. 6. The method specified in claim 15, which also consists of impregnating the rice until the moisture content is approximately 11-13% compared to the wet rice 1. 7.Method as described in claim 16, which also includes conditioning at an ambient temperature of approximately 45 ° C for 3-6 hours 1. 8. The method specified in claim 17 also includes rice polishing.