Technology Description:

Agricultural Research Service scientists have developed a process that speeds the cooking time of brown rice and reduces it from 45 minutes to 12 minutes without the need of precooking and drying. In this process, rice is treated with food particles contained in an air stream that changes the rice surface, so that the rice hydrates and cooks in a shorter time. ARS scientists used a sandblaster for this treatment, but replaced flour for sand (flourblasting). This technology has resulted in rice products that cook in substantially less time--66 percent for brown and wild rice–with the same nutritional value. The original product still maintains the same visual and flavor appeal. This technology can also be applied to beans, corn, wheat, oat, and other plant products, which have similar hydration and cooking problems. This technology could also increase consumer appeal and consumption of brown rice again, which has declined over the years due to the long cooking time involved.

Reference:

Please refer to USPN 6,586,036, "Process for Dry Instantization of Rice," which issued July 1, 2003.  Foreign rights are available.

Inventor: