General Foods Limited

Arthur W Brooks

Richard B Stevenson

Monoj K Sarma

Vahan M Garibian

Leonard Bell

The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifying prior art parboiled rice procedures by less than completely gelatinizing the starch during steaming, and then tempering the rice under non-gelatinizing conditions for a period of time effective to reduce subsequent rupturing of the starch granules upon rehydration.

Process for preparing dry quick-cooking parboiled rice and product

The object of the invention is to provide an improved process for preparing a fully gelatinized rice. FIG. 1 shows an inclined enclosed chamber 10 wherein rice is cooked in hot water in a first zone at low end 12 and is steamed in a second zone at raised end 14. Locks 32 and 34 permit continuous pressure operation. The rice removed from lock 34 has a moisture content of 30 to 75% and its starch is substantially completely gelatinized. The cooked rice is preferably drived in conventional manner such as in drier 40. The invention enables the preparation of a high quality fully gelatinized rice with less energy consumption, less loss of product weight and decreased effluents in need of treatment than conventional processes.

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Dover, DE, United States of America

Arthur W Brooks