Process for making shelf-stable, ready-to-eat rice
US5702745A · kind A · utility
6Cited by
11References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 24, 1996 |
| Grant date | Dec 30, 1997 |
| Priority date | — |
| Expiry date | Jun 24, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/1963
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.