Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...
Patent
1991-03-18
1993-05-04
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Separating a starting material into plural different...
426483, A23L 100
Patent
active
052080633
ABSTRACT:
An improved procedure for varying the cooking characteristics and cooked rice texture of milled white rice. The procedure involves varying only the milling degree to remove either more or less of the aleurone and sub-aleurone layers of the rice grain. A rice variety or hybrid with one set of physicochemical properties may be milled to produce milled white rice having cooked rice qualities and processing behavior normally associated with a different set of physicochemical properties.
REFERENCES:
patent: 4522837 (1985-06-01), Meinardus
Primo eta l., Factores de calidad de arroz. XIII, Revista del Agroguimica y Technologia de Alimentos, 4(2):238-245 (1964).
Hogan J. T., Rice Journal 1969, 72(7) 54, 56 and 58-62.
Roberts, R. L., Composition and Taste Evaluation of Rice Milled to Different Degrees; Journal of Food Science, vol. 44, No. 1, p. 127.
Juliano, B. O., Cooperative Tests on Cooking Properties of Milled Rice; Cereal Food World, vol. 30, No. 9, p. 651.
Rice: Chemistry and Technology, edited by B. O., Juliano, published by the American Association of Cereal Chemists, 1985.
Andrews Robin D.
Locke Deborah
Mann John A.
Stroike James E.
RiceTec, Inc.
Yeung George
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