Process for making shelf-stable, ready-to-eat rice

Details Process for making shelf-stable, ready-to-eat rice Process for making shelf-stable, ready-to-eat rice

1996-06-24

1997-12-30

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426268, 426309, 426321, 426462, 426521, A23B 900, H05B 600

Patent

active

057027455

ABSTRACT:
Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.

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patent: 5130153 (1992-07-01), McIlroy et al.

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