Rice based beverage product and process for making the same

Details Rice based beverage product and process for making the same Rice based beverage product and process for making the same

2000-01-25

2001-07-24

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S052000, C426S598000

Reexamination Certificate

active

06265001

ABSTRACT:

FIELD OF THE INVENTION
The present invention relates to a beverage product containing unpolished rice and polished rice and a method of producing the same.
The need for improved nutritious food supplements is greatly increasing as the public becomes more health and weight conscious. And many beverages containing rice have been suggested, one of which is a fermented rice punch. The rice punch uses polished rice whose embryo bud is removed through polishing process. Compared to the unpolished rice, the polished rice lacks vitamin B group, mineral, essential amino acid, and the like, which may cause a modern disease. Therefore it is preferable to use unpolished rice for the nutritious beverages.
To meet the needs, the beverages containing unpolished rice as well as polished rice have been developed, but they are made through a fermentation process by steaming the rice, or a sterilization process at high pressure in a retort, which requires high production cost. The high temperature and high pressure process performed in the retort reduces the freshness and nutritive value of the product.
SUMMARY OF THE INVENTION
Therefore, it is an object of the invention to provide a fresh and nutritious beverage.
It is also an object of the invention to provide a method for producing the beverage, which can reduce the production cost.
To achieve the objects, the present invention provides a method of producing a beverage which includes the steps of roasting the polished and unpolished rice; dividing the rice into particles of reduced size; mixing the rice with refined water; treating the rice with bacteria alpha-amylase whereby gaining a first reaction product; treating the first reaction product with glucoamylase, protease, and pectinase whereby gaining a second reaction product; deactivating the second reaction product; refining the second reaction product; and treating the second reaction product with sucrose fatty acid ester and refined water under uniform pressure of between 130 and 150 bar whereby being emulsified and homogenized.
The rice is preferably roasted for 10 to 20 minutes. The amount of the polished rice in the product is more than that of the unpolished rice, since taste of the polished rice becomes the consumers more than the unpolished.
It is another characteristic of the invention that the homogenized product is sterilized for several seconds.
It is still characteristic of the invention that the pH of the beverage is between 3.2 and 6.7.


REFERENCES:
patent: 4857339 (1989-08-01), Maselli et al.
patent: 5667835 (1997-09-01), Osajima et al.
patent: 55-138368 (1980-10-01), None

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