METHOD OF OBTAINING QUICK-COOKING RICE FOR SUPPRESSING BLOOD SUGAR LEVEL INCREASE DUE TO INDIGESTIBLE MALTODEXTRIN CONTENT Russian patent published in 2017 - IPC A23L2/00 

FIELD: food industry.

SUBSTANCE: method includes the stages of washing raw rice, as well as immersing in water and dehydrating raw rice and placing the raw rice in a container (stage 1); heating and sterilizing the raw rice placed in the container (stage 2); pouring water for cooking the rice, containing indigestible maltodextrin in the amount of 5.0-8.0 g per 210 g of rice of fast cooking, in the container filled with the raw rice and cooking the rice on steam (stage 3); (4) sealing the cooked rice of fast cooking (stage 4) and subjecting the cooked rice to autoclaving (stage 5), wherein the autoclaving at the stage (5) is carried out by sterilizing the cooked rice at the temperature of 100 to 110°C for 3-5 minutes, and then sterilizing the cooked rice at the temperature of 120 to 130°C for 5-15 minutes.

EFFECT: method of obtaining quick-cooking rice provides obtaining a finished product aimed at suppressing the blood sugar level increase due to the content of indigestible maltodextrin, while possessing the organoleptic properties of freshly cooked rice.

6 cl, 6 tbl, 6 dwg, 10 ex