TH1943A - Instant rice porridge and how to produce it - Google Patents

Abstract

A new method for making instant porridge involves swelling and transforming the rice into molecule. The process involves steaming or boiling the rice until it contains 12-13% water, allowing it to swell to 5 to 7 times its original volume. The transformed glutinous rice granules are then mixed in the appropriate proportions. This manufacturing process allows the porridge to cook quickly and conveniently. Furthermore, this instant porridge can be used as an emergency food.

Claims (11)

1. The method for producing instant rice porridge consists of the following steps: (1) Obtain a certain amount of rice; (2) Wash the said amount of rice with water to remove any sugars or oily substances present; (3) Introduce the rice obtained in step (2) into an aqueous salt solution containing 1 to 1.5% salt to allow the rice to absorb water; (4) Boil or steam the rice obtained in step (3) with boiling water or steam. (5) Boil the rice obtained in step (4) with water at a temperature of approximately 40° to 60° C for about 0.5 to 1 minute to allow the rice to absorb more water. (6) Steam the rice obtained in step (5) with steam at a pressure of approximately 0.5 to 1 kg/cm2 for about 10 to 15 minutes to convert it to alpha (2). (7) Soak the rice obtained in step (6) in water at a temperature of approximately 25° to 60° C for about 0.5 to 1 minute to allow the rice to have a uniform volume. (8) Dry the rice obtained in step (7) with hot air. (9) Incubate the rice obtained in step (7) to allow the rice to have a more uniform water content, and (10) Heat the rice obtained in step (9) to cause the rice to swell to at least 5 times its original volume. 2. The process as defined in claim 1, in which step (4) is steamed at a temperature of approximately 0.5 to 1 kg/cm2 for approximately 20 to 30 minutes. 3. The process as defined in claim 1, in which step (3) uses a saline solution containing approximately 1 to 1.5% salt and a temperature of approximately 40 to 60 degrees Celsius. 4. The process as defined in claim 1, in step (8) uses hot air with a temperature of about 80 degrees C to 110 degrees C and uses that hot air on the rice for about 1 to 3 hours. 5. The process as defined in claim 1, in which step (9) the rice is ripened until the water content in the rice is approximately 12 - 13%. 6. The process as defined in claim 1, in which step (10) the rice comes into contact with solid particles at a temperature of at least 120 degrees Celsius. 7. The process as defined in claim 1, in which step (10) heats the rice with high-frequency waves in a microwave oven. 8. The process as defined in claim 1, which adds the step of adding alpha glutinous rice to the rice obtained in step (10). 9. The process as defined in claim 1, which adds a step of adding a flavor enhancer to the rice obtained in step (10). 10. The process as defined in claim 1, which adds a step of adding nutritional additives to the rice obtained in step (10). 11. The process as defined in claim 1 in which the amount of water in the rice obtained in step (1) is 13 to 15% (11 claims, 2 pages, picture).