Process for preparing an instant rice nectar

Details Process for preparing an instant rice nectar Process for preparing an instant rice nectar

1995-09-29

1998-09-08

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 29, 426508, 426521, 426324, 127 38, 127 461, 127 67, 127 68, 127 69, A23L 238, A23L 1186, A23L 1105

Patent

active

058042326

ABSTRACT:
The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing. The present invention provides a novel process for preparing an instant rice nectar in a massive manner, in which the process is greatly simplified by raising the efficiency of saccharifying malt extract and nectaring rice. The instant rice nectar of the invention can be preserved for a long time, while maintaining its own delicious taste and characteristic flavor.

REFERENCES:
Vilac Shikhye Rice Punch, VILAL Co, Ltd. (Product Info. from the Packaged Product), 1996.

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