Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1986-04-24
1988-05-17
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 52, 426 44, 426598, A23L 110, A23L 238
Patent
active
047449926
ABSTRACT:
The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk product having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:
REFERENCES:
patent: 3644126 (1972-02-01), Bodnar et al.
patent: 4235965 (1980-11-01), Walon
patent: 4282319 (1981-08-01), Conrad
patent: 4285975 (1981-08-01), Glenister
Mitchell Cheryl R.
Mitchell Pat R.
Nissenbaum Robert
Bucher John A.
Cintins Marianne M.
Jones Raymond N.
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