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Process and apparatus for the production of short cooking time riceRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Treatment Of Packaged Product By Electrical Or Wave EnergyProcess and apparatus for the production of short cooking time rice description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20050260307, Process and apparatus for the production of short cooking time rice. Brief Patent Description - Full Patent Description - Patent Application Claims
[0001] The subject of the invention is the plant size production of a better quality, marketable short cooking time rice by decreasing time, work and energy demand significantly by using microwave technology. The process decreases the loss of nutritional value, it consists only of a few, well adjustable steps and is environment friendly. [0002] Rice is one of the most important foods in the world and one of the basic elements of human nourishment which contains valuable carbon hydrates, proteins, mineral salts and vitamins. Rice is the main food of approximately 60% of the Earth's population. Approximately 90% of rice is grown in Asia and is consumed there as well. Rice as half water, annual grass can be raised under very different climatic conditions. [0003] Generally consumable white rice can be cooked with the usual kitchen techniques in about 20 minutes, but cooking time must be strictly kept, otherwise rice becomes overcooked or in the opposite, it remains raw. Rice absorbs heat and water during cooking. During the long cooking time besides the decrease of enjoyment value quality deterioration occurs as well, because some of the valuable soluble components dissolve in boiling water and from the nourishment view they are lost. These standpoints played an important role--besides the speeding up of life--in the appearance of fast and half cooked rice products in the market and in the development of manufacturing procedures necessary for the production of above. As a result of this the popularity of more expensive, so-called "pretreated or precooked" short cooking time fast rice products increases more and more. Furthermore precooking makes it possible that some of the nutriments wander to the inside part of rice before burying. [0004] The commercially available "pretreated or precooked" rice products can be divided into three groups: [0005] parboiling rice [0006] instant, ready to eat rice [0007] quick cooking rice [0008] These rice products have different nutrition values, characteristics, and are cooked with different kitchen technologies and the traditional consumer circle is also different. Historically the first pretreated rice product was parboiling rice, more manufacturing procedures were developed for its production. All other precooking methods originate from the classic parboiling process. [0009] Parboiling Rice [0010] The routes of precooking go back to ancient India, where the gathered, raw, rough rice was soaked during one night in water and on the following day was dried on the sun. After drying the hull of rice cracked, so it was very easy to husk it and use it as food. This ancient method was brought to perfection during the industrial manufacturing of parboiling rice, realizing those advantages which the pretreatment process offers. [0011] These are the following: [0012] the valuable nutriments wander to the endosperm part of rice and thus they are kept [0013] because of the starting gelatinization the grain becomes hard and during hulling the number of broken grain decreases, thus the value of use increases [0014] lipase becomes inactivated in the hull of rice and it increases non-perishability significantly [0015] cooking characteristics of rice become better, it doesn't become sticky [0016] The basic aim of precooking is to bring rice into a consumable, hulled form. With precooking it is easier to remove the hull. So at the parboiling method the main target is to remove grain hull easily and the precooking of rice is only a by effect. [0017] Numerous patented ways of parboiling pretreatment were invented during the years, which aimed the easier, simpler, more energy saving and more effective solution of production methods. [0018] U.S. Pat. No. 5,017,395 is about the production of a high stability precooked rice. In the soaking step the moisture content of rice is increased to 43-49 m %, and after that it is cooked for 1-10 minutes. Dehydrating is done in two steps, delicately, the first step is drying when the moisture content of rice is decreased to 25-35 m % and after that rice is tempered on 38-66.degree. C. at least for 2 hours for approximately 6 hours and finally dried. [0019] During tempering the starch content of rice becomes fully gelatinized. The so processed rice--because of the slow drying and dehydfating procedure--becomes free from tension, the possibility of breaking, damaging of rice grains is eliminated. [0020] U.S. Pat. No. 5,316,783 aims the production of better quality precooked rice, by keeping the preferable characteristics of already known processes and of the so manufactured products. According to this method the colouration that occurs generally during the heat treatment of rice (Maillard browning effect) is prevented, furthermore the taste of rice will also be better. During preparation rice is soaked on 70.degree. C. for 90 minutes, and the unnecessary water is removed. After that rice is treated with 190.degree. C. hot air for 20 minutes or under pressure with steam for 20 seconds. On basis of comparative experiments it can be determined that the rice processed with this patent method became fully gelatinized and its substance is better, it doesn't contain stuck or damaged, broken grains. Its taste and colour is also more favourable than of the earlier known products. [0021] U.S. Pat. No. 5,130,153 is about the production of precooked rice in more steps. Rice is treated, soaked in water on 50-95.degree. C. until its moisture content reaches 17-28 m %, and then it is steamed on 100-125.degree. C., its moisture content is further increased, then kept under pressure for 1-5 minutes, and after decompression the moisture content of rice is decreased to 24 m % during approximately 1 hour. After that rice is dried until it reaches the microbiologically stable state, approximately 8-10 m % moisture content. For heating and cooking microwave technology can also be used. According to the process the cooking of pre-soaked rice is carried out under 2-4 bar pressure on 135.degree. C. Heating is done preferably with microwave radiation. After cooking the pressure is decreased to an atmospheric level and rice is dried. Moisture content is adjusted to 13 m % by post-drying. This method requires relatively few heat and energy. The so processed product doesn't change colour and fulfils consumer demands better. The patent also covers the machine which is used for precooking. [0022] Hungarian patent no. 200.667 is about the production of precooked rice. The rough rice is soaked, then treated hydrothermally, then dried and polished. The essence of the invention is that rough rice is treated with microwaves on 100.degree. C. for 1-15 minutes, after that unnecessary water is removed and the required 15-20 m % moisture content is adjusted with further microwave treatment. [0023] U.S. Pat. No. 4,810,511 outlines amore-step process on precooking of rice. In the first step rice is soaked in 40-70.degree. C. water for 3.5-5 hours until reaching 26-32 m % moisture content. After that rice is put through a microwave radiation, pretreatment on 95-100.degree. C. when the moisture content is increased to 40 m % and the gelatinization of starch begins. After removing the unnecessary water rice is treated with a second microwave radiation on 90-110.degree. C. for at least 120 minutes. In this phase the starch content becomes fully gelatinized and the moisture content decreased to 22 m %. Finally the moisture content of rice is adjusted to 14 m % with hot air drying. The microwave treatment is carried out with electromagnetic radiation of 1-300 m wavelength, frequency 915-22125 mHz. The energy requirement of the process is very small because after the second microwave treatment the moisture content of the products can be decreased to 23-25 m %. The energy of drying can further be cut if the second microwave treatment is done in a hot air stream. [0024] Parboiling treatment--besides its undisputable advantages--also has drawbacks: and it is the change of colour to yellow. Rice consuming eating culture is very different in the world, and in many places snow-white colour of rice is a requirement. The yellow perhaps brown colour of parboiling rice is caused by the products of Maillard reaction which take place during heat transmission steps. Parboiling rice is usually ready in 20 minutes--perhaps a little longer--it is not so sensitive to overcooking. This time is still quite long, so further research was done on reducing cooking time. This target was reached with additional heat treatment, as a result of which fast or quick cooking time rice products were won. Continue reading about Process and apparatus for the production of short cooking time rice... Full patent description for Process and apparatus for the production of short cooking time rice Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Process and apparatus for the production of short cooking time rice patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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