METHOD FOR PRODUCING BLANCHED RICE

• Main Authors: GEBHARDT,ERICK,DD, LEHRACK,UWE,DD
• Format: Patent
• Language: English
• Published: 28.12.1989
• Edition: 4
• Subjects: CRUSHING, PULVERISING, OR DISINTEGRATING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PERFORMING OPERATIONS; PREPARATORY TREATMENT OF GRAIN FOR MILLING; PREPARING GRAIN FOR MILLING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

PURPOSE: To obtain semi-boiled rice having the high degree of whiteness and the low grain grinding degree at the time of threshing and rice milling by immersing rough rice into water up to the prescribed water content and performing microwave treatment in excess water on specified conditions later. CONSTITUTION: In the excess water, microwave treatment is applied to rough rice immersed into water up to the water content of 25% to 35%. In this case, the temperature of rice is regulated to 100 deg.C within 1 to 10 minutes, this temperature is kept for 1 to 5 minutes, next, the excess water is drained and microwave treatment is continuously applied to rough rice until obtaining the water content of 15% to 20% at the same temperature. Afterwards, this microwave treated rough rice is sent to the next treatment. In this manufacture of semi-boiled rice, the immersed rough rice on a feeder is continuously fed to one or plural microwave treatment devices corresponding to the performance of devices. Besides, the frequency of microwaves is applied ordinarily within the range of 2370Hz to 2450Hz.