Method of making a steamtable quality parboiled rice product

• US 5,017,395 A
• Filed: 04/11/1990
• Issued: 05/21/1991
• Est. Priority Date: 04/11/1990
• Status: Expired due to Term

• Current Assignee: Riceland Foods Incorporated
• Original Assignee: Riceland Foods Incorporated
• Inventors: McCaskill, Don R., Orthoefer, Frank T., Danforth, Steven D.
• Primary Examiner(s): Cintins, Marianne
• Assistant Examiner(s): HEGGESTAD, HELEN F
• Application Number:
  US07/507,445
• Time in Patent Office: 405 Days
• Field of Search: 426/455, 426/456, 426/459, 426/627
• US Class Current: 426/459
• CPC Class Codes: A23B 9/08 Drying; Subsequent reconstitution
• CPC Class Codes: A23L 7/196 Products in which the original granular shape is maintained, e.g. parboiled rice

Abstract

A process of producing a high-stability parboiled rice product which is not quickly rehydrated, but which is highly resistant to breakdown during long periods of steamtable exposure. The parboiling process comprises a hot water soak followed by steaming to effectuate substantially complete gelatinization. The rice is then pre-dried at an elevated temperature and tempered for an extended period of four to six hours. Plural stages following tempering reduces stress and thus enhances kernel integrity.

Claims

1. A process for immunizing parboiled rice from steam table degradation by making it highly resistant to breakdown and stickiness over extended periods of exposure to water and heat in a steam table, said process comprising the steps of:

(a) providing a source of raw, precleaned rice;

(b) soaking said precleaned rice to provide a uniformly distributed grain moisture content of approximately 43-49% d.s.b.;

(c) steaming the soaked rice outputted from step at between 10-20 p.s.i.g. for one to ten minutes to effectuate substantially complete and uniform gelatinization of the rice starch;

(d) predrying the rice from step (c) to quickly reduce the moisture content thereof to an overall moisture content of approximately 25-33% d.s.b.;

(e) tempering the rice of step (d) for at least two hours between 38 and 66 degrees Celsius so as to accelerate bonding between the starch molecules to encourage substantial starch reassociation and crystallization for increasing the resistance of the rice to breakdown, starch leachout, and stickiness to particularly adapt said rice for steam table use;

(f) drying the tempered rice of step (e); and

,

(g) milling the dried rice of step (f) to provide said high integrity rice.

2. The parboiling process as defined in claim 1 wherein rice is transferred through said tempering step 1 (e) in small batches on a first in, first out basis.

3. A process for producing a high integrity, slow cooking rice product for steam tables, said process comprising the steps of:

(a) providing a source of raw, precleaned rice;

(b) soaking said precleaned rice to provide a uniformly distributed grain moisture content of approximately 43-49% d.s.b.;

(c) steaming the soaked rice outputted from step (b) at between 10-20 p.s.i.g. for one to ten minutes to effectuate substantially complete and uniform gelatinization of the race starch;

(d) predrying the rice from step (c) to quickly reduce the moisture content thereof to an overall moisture content of approximately 25-33% d.s.b.;

(e) tempering the rice of step (d) for at least two hours at temperatures below the cooking or gelatinization point of rice starch so as to accelerate bonding between the starch molecules to encourage substantial starch reassociation and crystallization and to particularly adapt said rice for steam table use by making it resistant to steam table degradation;

(f) drying the tempered rice of step (e); and

,

(g) milling the dried rice of step (f)) to provide said high integrity rice.

4. The parboiling process as defined in claim 3 wherein rice is transferred through said tempering step 3 (e) in small batches on a first in, first out basis.