초록 ▼

The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic r

The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows: ________________________________ -Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0.1 to 0.6% of solids; Protein and Fat 1 to 3.5% of solids; Fiber 0.05 to 0.4% of solids. ________________________________ The rice milk product can also be converted to a dried product.

대표청구항 ▼

A nutritional rice milk product produced by a method comprising the steps of selecting a starting material as a whole grain rice and dividing it into particles of reduced size, liquifying the whole grain rice particles with a alphaamylase enzyme in an aqueous medium to form a liquid slurry, and trea

A nutritional rice milk product produced by a method comprising the steps of selecting a starting material as a whole grain rice and dividing it into particles of reduced size, liquifying the whole grain rice particles with a alphaamylase enzyme in an aqueous medium to form a liquid slurry, and treating the liquid slurry with glucosidase enzyme in a saccharification step for a period of less than about three hours in order to yield a rice milk product retaining nutritional components from the whole grain rice, having a glucose content of about 5 to 70% of solids, a protein content on a dry-weight basis of less than about 3.5%, the rice milk product being distinctly cloudy and colloidal or non-filtratable.