A method of preparing quick-cooking and non-glutinous cereals

摘要

In a method of preparing quick-cooking cereals, e.g. from rice or groats, the grains, unhusked if necessary, are cooked with a moderate amount of water at a temperature up to 130 DEG C. preferably under a superatmospheric pressure up to 2 atmospheres, until they have a final moisture content of at most 60 per cent., and are dried in two stages, viz., a rapid drying above 130 DEG C. to form porous grains, and an after-drying below 130 DEG C. The cooking, which substantially gelatinizes the grains, is such that a loose granular mass is obtained, e.g. by keeping the mass in movement and by supplying steam directly only in the later cooking stage. Drying is by means of a hot gas, such as air, in a drum drier, or the grains may be dried in vacuo. A thin coating of starch or talc applied to the grains on drying separates them from each other and from the wall of the drying vessel. The grains may be weakly crushed, preferably after the cooking, without causing the formation of flakes; if crushed prior to cooking the grains are soaked in water below 50 DEG C. until 30-50 per cent. of water is absorbed, they are then slightly crushed, cooked with a small amount of added water and with steam and dried in two stages as described above. Tempering treatments may be applied to the grains at any stage of the process to prevent the grains from caking together. The colour of the final product may be improved by cooking in the presence of a little acid, e.g. hydrochloric, sulphuric, tartaric or citric acid, or vitamin C. Flavourings such as sugar solution and/or malt extract may be added. Salt, minerals and vitamins as nutritives can also be added.