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Puffed rice is a type of puffed grain made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. It is widely used in countries like India. ==Production== A traditional puffed rice called ''muri'' (''sometimes spelled mouri'') is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Mandakki is a staple food in many parts of Rayalaseema, North Karnataka, Odisha, Tripura, West Bengal and Bangladesh. Jhalmuri or Masalemandakki is a very popular preparation made from mandakki (muri).〔(Making muri )〕 Puffed rice is formed by the reaction of both starch and moisture when heated within the shell of the grain. Unlike popcorn, rice kernels are naturally lacking in moisture and must first be conditioned with steam. Puffed rice can be created by heating the steam-conditioned kernels either with oil or in an oven. Rice puffed in this way is crisp, and known as "crisped rice". Oven-crisped rice is used to produce the Rice Krispies breakfast cereal as well as the crisped rice used in Lion Bars, Nestlé Crunch, Krackel, and similar chocolate bars.〔(Howstuffworks "What is a Rice Krispy? What is it made out of and how do they make it?" )〕 Though not as dramatic a change when compared to popcorn, the process and end result are the same.〔 Another method of puffing rice is "gun puffing", where the grain is conditioned to the correct level of moisture and pressurised to around 200 PSI. When the pressure is suddenly released, the pressure stored inside the kernel causes it to puff out. This method produces a puffed rice which is spongy in texture.〔 Rice can also be puffed by making a rice dough, and extruding small pellets which are then rapidly heated. The moisture in the dough flash boils and puffs the rice up. A cereal such as Cap'n Crunch is extruded, cooked, cut, pressurized, puffed and dried in a continuous process.〔 Modern "Puffed Rice" is attributed to an American,〔Alexander P. Anderson〕 Dr. Alexander P. Anderson who, stumbling across "puffing" while trying to ascertain the water content of a single granule of starch, introduced the first puffing machine at the World's Fair in Saint Louis, Missouri, in 1904. His eights "guns" that puffed grains for Fair goers were dubbed "The Eighth Wonder of the World" by an advertising billboard poster. Once the puffing principle, technique and technology had been discovered by Anderson, the competition to puff ready-to-eat American breakfast cereal took over the economy of Battle Creek, Michigan, with Kellogg's and Quaker Oats being two memorable and still active names to endure through the early puffing frenzy. After puffed breakfast cereal, came puffed rice cakes. Health reform and emphasis on natural foods began in the late 1800s and was principally centered in Battle Creek. Two leaders were men with the well known name of Kellogg: Dr. John Harvey Kellogg and his brother Will Keith Kellogg, most notable for his idea of adding sugar to Dr. Kellogg's manufactured corn flakes. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Puffed rice」の詳細全文を読む スポンサード リンク
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