Reformed rice product

Details Reformed rice product Reformed rice product

1980-03-18

1982-04-20

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426560, 426622, 426448, 426449, 426458, 426463, A21D 200, A21D 1000, A23L 110

Patent

active

043259766

ABSTRACT:
A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.

REFERENCES:
patent: 2914005 (1959-11-01), Gorozpe
patent: 3071471 (1963-01-01), Gorozpe
patent: 3340067 (1967-09-01), Wallis
patent: 3464828 (1969-09-01), Cummisford
patent: 3628966 (1971-12-01), Katsuya et al.
patent: 3780186 (1973-12-01), Troy
patent: 3860735 (1975-01-01), Hoshino
patent: 4230735 (1980-10-01), Yoshida et al.

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