公开(公告)号：EP2698068A1

公开(公告)日：2014-02-19

申请号：EP12180706.9

申请日：2012-08-16

申请人： Nederlandse Organisatie voor Toegepast -Natuurwetenschappelijk Onderzoek TNO

发明人： Essers, Maurice Karel Hubertina ,  Hübner, Florian ,  van Deventer, Hendricus Cornelis ,  Slaghek, Theodoor Maximiliaan ,  Jetten, Jan Matthijs

IPC分类号： A23L1/168 ,  A23L1/182

CPC分类号： A23L7/196 ,  A23L7/143

摘要： The present invention relates to a new method for making fast cooking rice and/or other cereal grains comprising a first step of preparing rice and/or a rice product with a moisture content of 10 to 40%, characterized by adding water of 60 to 95°C to said rice and/or said rice product, and moisturing said rice or other cereal grain at a constant temperature equivalent to the temperature of the added water, until the moisture content of 10 to 40% is reached; and a second step characterized by drying the pre-moistured rice and/or a rice product to a residual moisture of lower than 14%; and a final cooling step to cool the treated rice and/or the rice product to room temperature or below.

摘要翻译： 本发明涉及一种制备快餐粳米和/或其他谷物的新方法，其包括制备水稻含量为10〜40％的米饭和/或米饭制品的第一步骤，其特征在于添加60〜95 °C至所述米和/或所述米制品，并在与加入的水的温度相当的恒温下润湿所述米或其他谷物，直至达到10至40％的水分含量; 以及第二步骤，其特征在于将预保湿米和/或稻米制品干燥至低于14％的残余水分; 以及将处理过的米和/或米制品冷却到室温或更低的最终冷却步骤。