Process for preparing quick-cooking rice

Claim 2

A process for preparing quick-cooking white rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 4 to 8 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 2-30 × g for a period of about 3-6 minutes.

Claim 3

The process of claim 1 wherein the cooked rice is treated with water at ambient temperature for a period of about 1-2 minutes prior to drying in Step c.

Claim 4

A process for preparing quick-cooking wild rice, which comprises (a) cooking the rice in water at a temperature of 100° C. for a period of about 25 to 45 minutes and (b) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 135°-145° C. and an air velocity of 600-700 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 10 × g for a period of 1 to 2 minutes, then treated with hot air while being tumbled at a centrifugal force of about 13.6 × g for a period of 1 to 2 minutes, and finally treated with hot air while being tumbled at a centrifugal force of about 17.5 × g for a period of 1 to 2 minutes.

Claim 5

A process for preparing quick-cooking wild rice, which comprises (a) cooking the rice in water at a temperature of 100° C. for a period of about 25 to 45 minutes and (b) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 135°-145° C. and an air velocity of 600-700 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 10 × g for a period of 1 to 2 minutes, then treated with hot air while being tumbled at a centrifugal force of about 13.6 × g for a period of 1 to 2 minutes, and finally treated with hot air while being tumbled at a centrifugal force of about 17.5 × g for a period of 1 to 2 minutes.

Claim 6

A process for preparing quick-cooking brown rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 20 to 40 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 10-15 × g for a period of 2-3 minutes.

Claim 7

A process for preparing quick-cooking brown rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 20 to 40 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 10-15 × g for a period of 2-3 minutes.

Claim 8

The process of claim 4 wherein the cooked rice is treated with water at ambient temperature for a period of about 1-2 minutes prior to drying in Step c.