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

Abstract

New method of making instant porridge It consists of making puffed rice and converting to - molecules to produce by steaming rice or boiling rice until 12 - 13% water and inflating to 5 to 7 times its original volume and mixing waxy granules that are converted into molecules in quantities. The appropriate methods of production were able to cook the porridge quickly and conveniently Moreover, porridge can also be used. Ready-made food in an emergency (Emergency Food) can be

Claims (1)

1. Method for producing instant rice porridge which consists of steps (1) procuring one amount of rice (2) washing the mentioned amount with water to get rid of sugar or Any oily substance contained (3) was exposed to the rice obtained in step (2) with aqueous solution. Salt with 1 to 1.5% salt to make rice suck water inside (4) Boil or steam the rice obtained in step (3) with boiling water or steam. Water to convert to alpha () first (5) Boil the rice obtained in step (4) with water at approximately 40 degrees to 60 degrees C for 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 10 to 15 minutes for a second change (7). Soak the rice in step (6 ) In water which has a temperature of about 25 degrees to 60 degrees C, about 0.5 to 1 minute for the rice to be uniform. (8) The rice obtained in the process (7) dry with hot air. Step (7) to give the rice the water content And (10) heating the rice obtained in step (9) to make the puffed rice rise at least 5 times its original volume. 2. The process as defined in claim 1, in which step Where (4) is steamed at 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 saline solution. The salt is about 1 to 1.5% and the temperature is about 40 degrees to 60 degrees C. 4. Process as defined in Clause 1, in which step (8) uses hot air with a temperature of about 80 degrees C to 110 degrees C and use that hot air on the rice for 1 to 3 hours 5. The process as defined in claim 1, in step (9) the rice is cooked until the water content of the rice is approximately 12-13. % 6. Process as defined in claim 1, in which step (10) exposes rice to solid particles with a temperature of at least 120 degrees C.7 process as defined in claim 1, where In step (10), rice is heated with high frequency waves in a microwave oven. 8. The process as defined in Clause 1, which increases the level When adding sticky rice, which is an alpha, to the rice that Yes, in step (10). 9. Process as defined in Clause 1, which is added. The process of adding flavor enhancing substances to the rice obtained in step (10) 1 0. Process as defined in Clause 1, which increases the When adding nutritional additives to rice obtained in step (10) 1 1. Process as defined in Clause 1, where the amount of water In the rice obtained in step (1), the amount is 13 to 15% (11 claims, 2 pages, figure).