Production of whole grain rice shredded product

Patent metadata

Field	Value
Publication number	US-9820499-B2
Application number	US-201214351015-A
Country	US
Kind code	B2
Filing date	Oct 12, 2012
Priority date	Oct 12, 2011
Publication date	Nov 21, 2017
Grant date	Nov 21, 2017

Abstract

A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.

First claim

What is claimed is:

1. A method for preparing a whole grain rice shredded product comprising:
combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice in the form of raw, whole kernel rice;
cooking the whole grain rice component and water to form a cooked whole grain rice material;
cooling the cooked whole grain rice material to a temperature of about 70° F. to about 100° F.;
tempering the cooked whole grain rice material, after the cooling and prior to shredding, for about 0 minutes at the temperature of about 70° F. to about 100° F.; and
shredding the cooled, cooked whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product;
wherein the cooked whole grain rice material is not pelletized.

2. The method of claim 1 wherein the cooking step is performed in a pressure cooker at a pressure of about 8 to about 22 psig.

3. The method of claim 2 wherein the cooking step is performed at a pressure of about 8 to about 12 psig.

4. The method of claim 1 wherein the whole grain rice component comprises at least about 95% by weight rice.

5. The method of claim 1 wherein the whole grain rice component comprises less than 25% by weight whole grains other than rice.

6. The method of claim 1 wherein the cooking step causes the cooked whole grain rice material to have a degree of gelatinization of at least about 90%.

7. The method of claim 1 wherein the cooked whole grain rice material is cooled to a temperature between about 70° F. to about 100° F.

8. A method for preparing a whole grain rice shredded product comprising:
combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice in the form of raw, long grain rice;
cooking the whole grain rice component and water to form a cooked whole grain rice material;
cooling the cooked whole grain rice material to a temperature of about 70° F. to about 100° F.;
tempering the cooked whole grain rice material, after the cooling and prior to shearing, for about 0 minutes at the temperature of about 70° F. to about 100° F.;
shearing the cooled, cooked whole grain rice material to form sheared cooked whole grain rice material; and
shredding the sheared, cooked whole grain rice material to form the whole grain rice shredded product;
wherein the cooked whole grain rice material is not pelletized.

9. The method of claim 8 wherein the cooking step is performed in a pressure cooker at a pressure of about 8 to about 22 psig.

10. The method of claim 8 wherein the cooking step is performed at a pressure of about 8 to about 12 psig.

11. The method of claim 8 wherein the whole grain rice component comprises at least about 95% by weight rice.

12. The method of claim 8 wherein the whole grain rice component comprises less than 25% by weight whole grains other than rice.

13. The method of claim 8 wherein the cooking step causes the cooked whole grain rice material to have a degree of gelatinization of at least about 90%.

14. The method of claim 8 wherein the cooked whole grain rice material is cooled to a temperature between about 70° F. and 120° F.

Assignees

• Intercontinental Great Brands Llc

Inventors

• Karwowski Jan
• Vemulapalli Vani
• Baumann Barbara E

Classifications

• A23L7/139 Primary

  made from wholegrain or grain pieces without preparation of meal or dough · CPC title

• A23L7/122

  Coated, filled, multilayered or hollow ready-to-eat cereals · CPC title

• A23L7/10 Primary

  Cereal-derived products · CPC title

• A23L7/1975

  Cooking or roasting · CPC title

• A23L7/117

  Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152) · CPC title