Process for making shelf-stable, ready-to-eat rice
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United States of America Patent
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Dec 30, 1997
Grant Date -
N/A
app pub date -
Jun 24, 1996
filing date -
Jun 24, 1996
priority date (Note) -
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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.
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