Soaking of Superheated-steam-treated Rice to Prepare Soaked Rice of High Level Moisture

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  • KUBOTA KIYOSHI
    Department of Food Chemistry and Technology, Faculty of Fisheries and Animal Husbandry, Hiroshima University
  • HIRONAKA KAZUNORI
    Department of Food Chemistry and Technology, Faculty of Fisheries and Animal Husbandry, Hiroshima University
  • SUZUKI KANICHI
    Department of Food Chemistry and Technology, Faculty of Fisheries and Animal Husbandry, Hiroshima University
  • HOSAKA HIDEAKI
    Department of Food Chemistry and Technology, Faculty of Fisheries and Animal Husbandry, Hiroshima University

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Other Title
  • 高含水率の浸せき米を得るための過熱水蒸気処理米の浸せき
  • コウ ガンスイリツ ノ シンセキ ベイ オ ウル タメ ノ カネツ スイジョウ

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Abstract

For the preparation of soaked rice of high level moisture and capable to be weighed and packed easily in a container, the soaking of superheated-steam-treated rice was investigated. Raw rice of 14% moist. content was soaked firstly for 2hr at 20°C, and thus soaked rice (moist. content 34%) was trated for 2.5 min at 150°C in a flow of superheated-steam. The steamed rice (moist. content 32%) was soaked secondly at 20-100°C. The 2nd-soaked rice products of 55-60% of moisture content was possible to be weighed and packed easily in a container. The 2nd-so aking-rate equation was expressed as a first-order rate equation.<BR>dw/dθ=0.01492(we-w)<BR>we=1.294×10-5tt2+7.870×10-5t+4.562×10-2<BR>where, w, we: soaking intermediate, equilibrium weight (g), θ: soaking time (min), t: soaking temperature (°C)

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