GB903837A - A process for the treatment of rice - Google Patents
A process for the treatment of riceInfo
- Publication number
- GB903837A GB903837A GB27348/60A GB2734860A GB903837A GB 903837 A GB903837 A GB 903837A GB 27348/60 A GB27348/60 A GB 27348/60A GB 2734860 A GB2734860 A GB 2734860A GB 903837 A GB903837 A GB 903837A
- Authority
- GB
- United Kingdom
- Prior art keywords
- rice
- moisture
- minutes
- cooking
- hydrogen peroxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 8
- 235000009566 rice Nutrition 0.000 title abstract 8
- 238000000034 method Methods 0.000 title abstract 2
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 abstract 7
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 238000010411 cooking Methods 0.000 abstract 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000004155 Chlorine dioxide Substances 0.000 abstract 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 abstract 1
- 235000021329 brown rice Nutrition 0.000 abstract 1
- 239000007853 buffer solution Substances 0.000 abstract 1
- 235000019398 chlorine dioxide Nutrition 0.000 abstract 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 abstract 1
- 229910000397 disodium phosphate Inorganic materials 0.000 abstract 1
- 235000019800 disodium phosphate Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 229910017604 nitric acid Inorganic materials 0.000 abstract 1
- 239000007800 oxidant agent Substances 0.000 abstract 1
- 239000001488 sodium phosphate Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
In producing dry-cooking, fluffy rice, polished rice, brown rice, wet-cooking rice or broken rice, preferably containing under 16%, by weight, of moisture, is steamed for 2 to 15 minutes at a rice temperature between 75 DEG and 130 DEG C. and its moisture content is then raised to between 16% and 24% by adding water, dilute hydrochloric, phosphoric, nitric, sulphuric, citric, tartartic, or lactic acid, aqueous hydrogen peroxide, or a buffer solution having a pH between 3,5 and 5,5, e.g. containing citric acid and disodium phosphate. The moistened rice is tempered, to distribute the moisture more uniformly and allow any caked rice to disintegrate, then heated, e.g. for 2 to 20 minutes, in live steam at a gauge pressure between 0,3 and 1,0 atmospheres and finally dried, e.g. until it has a moisture content of 16% or below. Small amounts of oxidants, such as hydrogen peroxide, chlorine dioxide and nitric acid, may be added at any stage of the process. Specifications 493,528, 579,981 and 737,446 are referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB27348/60A GB903837A (en) | 1960-08-06 | 1960-08-06 | A process for the treatment of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB27348/60A GB903837A (en) | 1960-08-06 | 1960-08-06 | A process for the treatment of rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB903837A true GB903837A (en) | 1962-08-22 |
Family
ID=10258131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB27348/60A Expired GB903837A (en) | 1960-08-06 | 1960-08-06 | A process for the treatment of rice |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB903837A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0251925A3 (en) * | 1986-06-30 | 1989-11-23 | Terumo Kabushiki Kaisha | Low-calorie cereal and process for preparing the same |
| EP0722669A3 (en) * | 1993-09-02 | 1997-02-26 | Riviana Foods Inc | Method and apparatus for continuous rice processing |
| US5744184A (en) * | 1993-09-02 | 1998-04-28 | Riviana Foods, Inc. | Method for efficient utilization of water in processing food products |
| US5852882A (en) * | 1993-09-02 | 1998-12-29 | Riviana Foods, Inc. | Food drying apparatus |
| US5997930A (en) * | 1993-09-02 | 1999-12-07 | Riviana Foods, Inc. | Method for processing rice |
| EP2698068A1 (en) | 2012-08-16 | 2014-02-19 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | New method for making fast cooking rice |
| EP3111778A1 (en) * | 2015-06-30 | 2017-01-04 | Azienda Agricola Bertozzo Giacomo | Method for cooking rice |
| WO2018220247A1 (en) * | 2017-05-31 | 2018-12-06 | Color Productos, S.L. | Method for obtaining a raw seed with a reduced cooking time and product thus obtained |
| CN111728128A (en) * | 2020-06-17 | 2020-10-02 | 安徽天利粮油集团股份有限公司 | Method for producing glutinous rice flour by dry method |
-
1960
- 1960-08-06 GB GB27348/60A patent/GB903837A/en not_active Expired
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0251925A3 (en) * | 1986-06-30 | 1989-11-23 | Terumo Kabushiki Kaisha | Low-calorie cereal and process for preparing the same |
| EP0722669A3 (en) * | 1993-09-02 | 1997-02-26 | Riviana Foods Inc | Method and apparatus for continuous rice processing |
| US5744184A (en) * | 1993-09-02 | 1998-04-28 | Riviana Foods, Inc. | Method for efficient utilization of water in processing food products |
| US5852882A (en) * | 1993-09-02 | 1998-12-29 | Riviana Foods, Inc. | Food drying apparatus |
| US5997930A (en) * | 1993-09-02 | 1999-12-07 | Riviana Foods, Inc. | Method for processing rice |
| US6125550A (en) * | 1993-09-02 | 2000-10-03 | Riviana Foods, Inc. | Food drying method |
| EP1132031A3 (en) * | 1993-09-02 | 2002-05-15 | Riviana Foods, Inc. | Method and apparatus for processing food products |
| EP2698068A1 (en) | 2012-08-16 | 2014-02-19 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | New method for making fast cooking rice |
| EP3111778A1 (en) * | 2015-06-30 | 2017-01-04 | Azienda Agricola Bertozzo Giacomo | Method for cooking rice |
| WO2018220247A1 (en) * | 2017-05-31 | 2018-12-06 | Color Productos, S.L. | Method for obtaining a raw seed with a reduced cooking time and product thus obtained |
| CN111728128A (en) * | 2020-06-17 | 2020-10-02 | 安徽天利粮油集团股份有限公司 | Method for producing glutinous rice flour by dry method |
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