Process for nutritional changes and / or sensory of parboiled rice and parboiled rice altered nutritional and sensory

摘要

"The process to nutritional changes and / or sensory of parboiled rice and parboiled rice altered nutritional and sensory.The present invention relates to a process executed after removing and processing of rice grains, with the purpose of adding spices, vegetable powder and / or nutrients.The invention also relates to a white rice with the physical and chemical characteristics of the grains changed, making them more rich in nutrients.The process of the invention consists in adding to the grains of rice parboiling spices, condiments, flavor, vegetable powder, vitamins, minerals, or a combination of these.Thereby changing its physical and chemical characteristics.The characteristic needed in the grain of rice, for the development of the process of the invention is starch gelatinisation occurring during parboiling process.Or is the transformation of the crystalline structure into an amorphous structure of starch.The invention uses this characteristic to propose a process of absorption of water enriched with nutrients (minerals and / or vitamins), condiments and or plant powder.Entering the interior of the grain of rice and parboiled received and are retained even after a new drying of the grain.The process of the invention comprises the following steps: (I) preparing solution of ingredients that you want to add in water; (II) hydration of the rice with the solution of ingredients; (III) drying the GRu00e3os; (IV) cooling. The preparation of the solution is done in tanks mixers with constant stirring. The ingredients must have as its main feature easy dissolution or dispersion in water.Ingredient: minerals, vitamins, herbs and / or vegetable powder. The mineral compounds are dissolved in water in a range of 0.01 to 1.0% by weight of rice to be enriched.Using this same procedure can be solubilized vegetable powder, such as: spinach beet, carrot and turmeric, among others, in the range of 0.05 to 5% by weight of rice to be enriched.The rice is then placed in a mixer and is 80 to 90% of the total raw materials will be placed inside the equipment.The rest is formed by the solution prepared in the previous step.The total duration of the homogenization process is approximately 30 minutes, with speeds in the order of 3 rpm, pressure and environmental temperature.The drying process is done with temperatures of 55 to 80 198 C and with forced ventilation. The process extends between 4 and 10 hours, until the rice reaches the final humidity of 12%.It is still needed a cooling step so that there is no excessive drop of the grain, after processing.The rice, then, can be packaged, or mixed in the proportions recommended with parboiled rice.