MX2008000726A - Whole grain non-dairy milk production, products and use - Google Patents

Abstract

A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

Description

PRODUCTION OF NUTRITIOUS RICE MILK FIELD OF THE INVENTION The present invention relates to a novel method for producing a milk-like rice liquid for use as a beverage or in a variety of food products as well as with a product of the method.

BACKGROUND OF THE INVENTION The traditional Japanese method for the preparation of a non-alcoholic, nutritious beverage from rice requires the mixing of steamed or cooked rice with the rice koji. Rice koji is prepared by inoculating rice steamed or cooked with mold spores (Aspergillus oryzae) and growing the inoculated rice.

Rice koji contains a significant conglomeration of enzymes, predominantly alpha-amylase. It is characterized by the action of dextrinization or liquefaction and saccharification on starch.

After cultivation or fermentation for periods of between 4 and 48 hours, the saccharified mass is passed through a sieve or filter. According to the initial materials used (polished or unpolished rice or a combination thereof) the filtrate is a white or beige suspension having a taste similar to rice, distinctly sweet. The texture and sweetness of the suspension is determined by the total solids and the conversion level in starch and can be slightly sweet or thick and sweet (similar to a milk shake). This nutritious drink prepared from rice is commonly called amazake.

The level of sweetness derived from amazake depends on the total solids of the liquid and the amount of time that the rice is allowed to grow with the koji under optimal conditions. The sweet amazake products that derive from prolonged cultivation times have the implicit problem that they develop a "bland" or "sour" flavor. This tart, sour taste is presumably the result of microbial action in nutrient-rich media as well as the oxidation of fats that are naturally found in rice.

In some cases, the cultivation is terminated before the development of this bland sour taste. However, this results in the limitation of the conversion level of rice starch into maltose, glucose and higher dextrins. Generally amazake prepared using koji results in the relative formation of substantial amounts of maltose and very low glucose levels generally no more than two to three percent of the total carbohydrates. This quantitative relationship between maltose and glucose is limited by the nature of the koji culture itself. These limitations on the quality and quantity of sugars produced in the processing of amazake through the traditional koji method are those that are driven to look for an alternative.

The use of enzymes as an alternative method for the liquefaction and saccharification of starch from grains and tubers different from rice is well known for the production of products with 100% carbohydrates including dextrins, fillers and sweeteners intended to compete with the Sucrose In these products, generally made from corn, the starch-containing portion of the grain or tuber is the first to be separated from the portions that do not contain starch before the enzymatic conversion. Therefore, a relatively pure starch is obtained which can be converted enzymatically and can be processed to produce a pure carbohydrate product free of impurities.

Due to the preliminary separation of the starch fragment from the grain, not only is a pure carbohydrate product obtained, but the enzymatic conversion process is not complicated and is not inhibited by the contaminants of fat, fiber and protein.

Unfortunately, this enzymatic conversion process gives a pure carbohydrate product and consequently does not have the nutritional advantages that the traditional koji method comprising whole or ground rice produces.

The amazake traditionally prepared using koji produces a type of pulpy beverage, thick with a flavor similar to rice, a sweetness and limited stability, and in most cases a sour taste distinguishable. Due to these textured and functional properties, this traditionally prepared amazake has a very limited use, if any, as a substitute for milk.

As an example of other beverage products developed for this market, soy beverages have recently been used as a substitute for milk in the form of powder, canned and aseptic canned. The disadvantages associated with these soy-based milk substitutes arise mainly due to the allergenic response that many people have towards soy products, the flavor similar to the beans of the products and their need to add a sweetener.

In U.S. Patent Nos. 4,744,992 and 4,894,242, both issued to Mitchell et al, a nutritious rice milk is disclosed, which is produced using particles of milled rice that are treated with alpha-amylase enzyme (with and without the presence of protease) and the subsequent treatment with glucosidase enzyme in a saccharification step. However, these milks still retain a bitter taste not loved.

Accordingly, it has been found that there remains a need for improved rice liquids that can be used as a beverage or in the preparation of food products and that have a reduced bitter taste or do not. Due to the generally non-allergenic response to rice, it can be anticipated that such products may have a similar characteristic that they are generally non-allergenic.

Extract of the invention An object of the invention is to provide said improved rice liquid, hereinafter referred to as "rice milk" due to its surprising texture and functionality similar to milk.

It is also an objective to provide a method for producing improved rice milk.

It is also an object of the invention to provide a rice milk product which also has a nutritional nature because the method for producing the rice milk product of the invention employs an initial material "whole grain rice". Within the present invention, whole grain rice refers to rice without husk, unlike corn products of the prior art that are developed by the enzymatic treatment of carbohydrate components removed or separated from the rest of the grain.

In relation to the foregoing objects, the present invention is based on the discovery that washing whole grain rice without breaking before enzymatic treatment of whole grain rice would eliminate the bitter taste that is generally found in rice liquids, enabling thus producing a rice liquid that has nutritional values and little or no bitter taste.

It was also discovered in connection with the present invention that by washing the whole grain rice without breaking before the controlled use of dextrinization and saccharification enzymes it is possible to eliminate the bitter taste, all the sour taste, and produce a hypoallergenic, nutritious, sweet product surprisingly similar in texture and functionality to cow's milk and much more different from the traditional amazake discussed above.

It was found that the composition of the improved rice milk of the invention includes minerals, fats, fiber, protein, complex carbohydrates, vitamins, maltose and glucose. All of the preceding products were obtained from the initial material of the whole grain rice itself. It is also noted in particular that the "complex carbohydrates" cited above include oligosaccharides such as maltotriose, dextrins, and higher saccharides. In any case, all of these complex carbohydrate forms according to the present invention can appear in the rice milk product in a wide variety that depends on the whole grain rice selected as the initial material and also on the characteristics of the process which will be described in more detail below.

Accordingly, yet another object of the invention is to provide a method for producing a nutritious rice milk from unbroken whole-grain rice that is washed before any step of grinding or otherwise dividing the particulate whole grain rice. of a smaller selected size. A suspension of rice water containing approximately 25% -40% dry weight of washed rice, is heated and then liquefied, preferably by treatment with an alpha-amylase enzyme as noted above to form a liquid suspension which is treated with a glucosidase enzyme in a saccharification step to give a rice milk product which retains the values nutritious whole grain rice and presents a texture and functionality similar to milk and little or no bitter taste.

The concentration of the glucosidase enzyme and the concentration of the alpha-amylase enzyme optionally used in the saccharification step are respectively reported in Diazyme and DP units. These standards are used with the following explanation to ensure a correct understanding of the invention. In this regard, the term "DP °" refers to Degrees of Diástico Power. Another definition as well as a broad test procedure in relation to that term is set forth for example in Food Chemical Codex, third edition, beginning on page 484.

The term "Diazyme Units" refers to the Diazyme assay available coraerially from Miles Laboratories, Inc., Elkhart, In. That term is used herein at least partially since a glycosidase enzyme considered suitable for use in the present invention comprises E.C. 3. 2.1.3, 1, 4-alpha-D-Glucan glucohydrolase, activity of units of 200 Units of Diazyme / ml. (available under the Diazyme brand at Miles Laboratories, Inc., Elkhart, In.).

Yet another related objective of the invention is to employ 1 glycosidase enzyme alone or in combination with varying amounts of beta-amylase enzymes to produce a nutritious rice milk product having the composition: Carbohydrates Suitable Complexes: 10% to 82% solids; Protein and the like: from 9% to 13% solids; Maltose: from 2% to 50% solids; Glucose: from 1% to 30% solids; Nutritive values that are not Carbohydrates: from 1% to 5% solids.

Still another related objective of the invention comprises selecting the raw material of unbroken whole grain rice and characteristics of the liquefaction and saccharification steps so that the rice milk product also includes nutrient values comprising ash or minerals of 1.2. % to 2.0% solids and rice fiber from 0.2% to 1.0% solids.

It has been found that the production method for rice milk according to the present invention results in a modified rice milk or amazake product which can replace milk, milk solids and other forms of milk in the preparation of different milk. food products that include but are not limited to beverages, puddings and other food products that correspond to different dessert products based on dairy products.

Still another object of the invention is to provide the rice milk product in combination with other components to form a variety of food products including but not limited to an analog of the novel rice cream and other products.

It has also been found that the modified rice milk or amazake product of the present invention can be dried, for example by drum drying and preferably by spray drying to form a product similar to dried rice milk or modified amazake which can be dried. Store and then use in its dehydrated form or reconstitute to a liquid consistency.

Accordingly, yet another object of the invention is to provide both the product similar to dehydrated milk and the method for its preparation.

Still another objective is to provide a nutritious rice milk product using whole grain rice as the starting material and employing a beta-amylase enzyme of at least 1000 DP ° per kilogram of whole grain rice in a saccharification step limited to three hours . It has been found that this process produces a high-maltose rice milk product that is both nourishing and non-allergenic while also characterized by freedom of texture and functionality similar to rice and milk-like.

The novel features that are considered characteristics of the invention are set forth in particular form in the appended claims. The invention itself, however, both in terms of its structure and in terms of its operation together with the additional objects and advantages thereof will be better understood from the following description of the preferred embodiment of the present invention. Unless specifically noted, it is desired that the words and phrases of the specification and the claims have the ordinary and customary definition for those skilled in the applicable art or arts. If any other definition is desired, the specification will specifically state that a special definition is being applied to a word or phrase. Similarly, the use of the words "function" or "means" in the Description of the Preferred Embodiments of the invention does not indicate a desire to invoke the special provision of Title 35, Article 112 of the United States Code, paragraph 6 for define the invention On the contrary, if one wishes to invoke the provisions of Title 35, Article 112 of the United States Code, paragraph 6 to define the invention (s), the claims will specifically state the phrases "means to" or "step to" and a function , without saying in these sentences any structure, material, or act in support of the function. Even if the claims say a "means to" or a "step" to fulfill a function, if they also say some structure, material or acts in support of that medium or step, then the intention is not to invoke the provisions of Title 35, article 112 of the United States Code, paragraph 6. Moreover, even when invoking the provisions of Title 35, Article 112 of the United States Code, paragraph 6, it is desired that inventions are not limited only to structure, material or acts specific features that are described in the preferred embodiments, but also include each and every one of the structures, materials or acts that fulfill the claimed function, together with each and every one of the structures, materials or acts to fulfill the claimed function known or equivalents developed later.

Description of the Preferred Embodiment The present invention is useful for producing a non-dairy rice milk liquid, which can be used for beverages and other food products.

In general, in the enzymatic conversion of the starch of grains such as corn, the grain is milled, the fragment of the grain containing starch is first separated from the husk, the germ and other parts of the grain before the reaction with the added enzyme. In this way, the contamination of the starch by proteins, fats and fibers is minimal and consequently the processing is not complicated by these impurities. As a consequence of this preliminary starch separation, a purified carbohydrate product is produced which has none of the nutritional benefits found in the whole that is used in the preparation of traditional amazake koji.

Previously, we discovered that whole-grain rice (white or brown) can be ground or divided and used in an enzymatic process (US Patent Nos. 4,744,992 and 4,894,242.) Thus, protein contamination can be expected. Fat and fiber produce significant deviations in enzyme activity and processing conditions.In the typical enzymatic conversion of purified starches, the parameters of the reaction such as time, temperature, pH and water concentration of the starch suspension They were generally adjusted to obtain starch hydration and swelling in such a way that the liquefaction of the alpha-amylase enzymes function under optimum conditions to break down and dextrinize the starch complexity with a minimum of retrogradation of the starch .The same parameters were then adjusted for optimal enzyme activity during saccharification. This, however, gave a rice liquid that It had a bitter taste.

In the present invention, contrary to all the teachings of the art, we have discovered that the bitter taste maintained by the rice milk liquids of the prior art is produced from the enzymatic action of the water-soluble enzymes contained in the grain bran. . The act of grinding or otherwise breaking the surface of the grain (the bran) releases the enzyme to act on the grain, thus producing bitter flavinoids. In the present invention it has been discovered that it is critical to start with whole, unbroken grains, such as rice, and to wash the whole grain rice without breaking before any other processing step, especially any breaking or grinding step. In the present invention, the enzymatic saccharification is carried out on whole grain rice, without breaking with a glucosidase enzyme at the natural pH of the rice suspension, ie 6.3 or within the range of 6.0 to 6, 5. In addition, the pH can be adjusted, for example, to an optimum level required by the enzyme. In another case, the saccharification according to the invention results in a product similar to milk which is very tasty and is characterized by the absence of a rice flavor or any bitter taste. We have also discovered that by increasing the dosage of the saccharification enzyme from two to ten times that needed to convert an equivalent amount of purified starch and by keeping the enzyme reaction time under four hours, a modified amazake can be produced. it does not have any sour taste while presenting functional properties and economic benefits different from koji amazake.

In other words, rice milk or modified amazake of the invention prepared with glucosidase with or without beta-amylase enzymes during saccharification has a composition based on total solids set forth in Table 1.

Table 1 9% -13% protein or fat From 1% to 30% glucose From 2% to 50% maltose and from 10% to 82% complex carbohydrates.

In contrast, the amazake prepared from the prior art has the following composition based on total carbohydrates: from 3% to 5% of glucose, from 20% to 45% of maltose, and from 30% to 70% of higher saccharides.

As noted above, the rice milk product, due to the selection of unbroken whole grain rice as the starting material, includes substantial nutritive values that were also analyzed and summarized above. Accordingly, the preferred composition set forth above in Table 1 also comprises nutritional values which, according to the present invention, comprise ashes or minerals from 1.2% to 2.0% solids and 0.2% rice fiber. at 1.0% solids. These materials are also representative of the nutritional values in the rice milk product, which may also include other nutritional values such as vitamins, for example.

In the process of this invention, it is critical that whole grain rice be used without breaking. The steamed or cooked rice material, selected from the group consisting of partially polished, broken, ground, chipped or any combination thereof, is unsuitable and does not work for the present invention. It is noted that there may be some amount of broken or chipped rice in any given batch of paddy rice and it has been found that there can be no more than 30% of the broken or chipped contents; preferably not more than 10%, more preferably, not more than 5%, more preferably not more than 2%. The unbroken whole grain rice is gently washed in a solvent that solubilizes the enzyme lipase, such as water, ethanol or the like. It is important that the washing step be a gentle washing step, which does not damage the outer surface of the rice grain, thus releasing the lipase enzyme prematurely. Preferably, the washing step is for an amount of time effective for the extraction of the solvent from the lipase enzyme, such as from 5 to 20 minutes. It is also important that the washing step be completed before the whole grain rice breaks and releases excessive amounts of starch. After the washing step, the washing liquid is drained and retained for several washes, thus concentrating the enzyme lipase in the washing liquid. As another additional benefit, the washing step hydrates the rice grains enough for later steps.

After washing, the unbroken whole grain rice is wet milled to a predetermined size using a wet mill. Optionally, salt can be added during the grinding process. Once the rice has been ground, let it soak in an extraction solution, usually water, for another 5 minutes. After this second soaking, the solution is passed through a sieving process that separates the unwanted fiber from the extraction solution. The sieving process is preferably carried out using a 150 mesh screen first, and then with a 325 mesh screen.

The sieved extraction solution is liquefied with the alpha-amylase enzyme having dextrinization activity and which is produced from a microorganism selected from Bacillus subtillus, Bacillus Stearothermophilus and Bacillus licheniformis or a fungal source such as Aspergillus oryzae to give a liquefied suspension . Optionally, calcium carbonate can be added to adjust the pH of the solution.

The liquefied suspension is heated, preferably at a temperature of 190 ° F for a predetermined amount of time, preferably 30 minutes and additional calcium carbonate can be added. The temperature of the liquefied suspension is then raised, preferably at 250 ° F for 30 seconds to terminate any non-gelatinized starch.

Finally, the liquefied suspension is cooled, preferably at 150 ° F, and saccharification enzymes are added, preferably alpha and beta amylases. The pH can be maintained at the normal pH of the rice, ie 6.3, or it can be adjusted from 3.5 to 7.5. Saccharification enzymes may include a glucosidase that releases glucose and that is produced with a microorganism selected from many species of Rhizopus or Bacillus, strains of the Aspergillus niger group, Aspergillus oryzae, Muco species, Endomyces species, Endomyces fibuliger, Saccharomyces diastaticus, Chlostridium acetobutylicum and possibly a beta-amylase (which releases maltose) extracted from barley, wheat, rye, sweet potatoes or soybeans.

The glucosidase enzymes used in the saccharification step are available from numerous sources including Miles Laboratories, Elkhart, In .; Novo Industries, Denmark and FinnSugar Group, Finland. Miles Laboratories brands for glucosidase products are exposed in certain examples. Similar glycosidases enzymes are available from Novo Industries under the brand name Amyloglucosidase Novo.

Naturally, it will be apparent from the foregoing comments that numerous other glucosidase enzymes can be used in a similar manner in the saccharification step of the present invention. The beta-amylase enzymes, which are also optionally used within the saccharification step, are believed to be sufficiently known so that a new analysis is not necessary.

The dosage level of the added saccharification enzyme is anywhere from two to ten times that required for the analogous conversion of an equivalent amount of purified starch, the dosage level depends on the amount and type of sugar that is released. After the suspension was allowed to react with the saccharification enzyme for a relatively short period of time (less than four hours) the suspension can then be screened and / or centrifuged to remove the residual undesired fiber, fat or amylose. The filtrate or the modified amazake, with a variable glucose and maltose content depending on the amount and type of saccharification enzyme used, can then be dried by a spray or drum dryer, reducing its humidity from 60% to 85%. % soluble solids, or pasteurize and cool immediately at a temperature between 0 ° C and 18 ° C for use as a liquid.

Optionally, after the saccharification step, the solution can be sweetened including additional enzymes, such as Tenase 1200, Diazyme which can be allowed to process the solution for 30 minutes. The sweetened solution is then sterilized by heating it, preferably at 180 ° F for up to 10 minutes. The now sterile sweetened solution is finally cooled to less than 40 ° F and forms a suitable rice milk base as a 26-30 Brix drink.

Unbroken whole grain rice is washed and liquefied, preferably using alpha-amylase enzyme to produce a liquid suspension. To prevent the development of undesirable unpleasant flavors, the enzymatic liquefaction step is preferably limited to no more than one hour.

Then, the liquid suspension is subjected to a saccharification step using a high level of a glucosidase enzyme, alone or in combination with a beta-amylase enzyme to form an enzyme system that substantially excludes other enzymes to achieve texture and similar functionality to the desired milk made for the rice milk product of the invention.

The manner of defining the amount and activity of the enzymes glucosidase and beta-amylase for the purposes of the present invention set forth in EXAMPLE 1. In any case, the enzyme glucosidase is present from 440 to 2,200 Units of Diazyme per kilogram of whole grain rice (see EXAMPLE 1). The enzyme beta-amylase is optionally present in an amount of 1,000 to 3,000 degrees of Di-Power (DP °) per kilogram of whole grain rice.

To achieve the desired conversion while still preventing the development of undesirable unpleasant tastes, the saccharification step is also limited, preferably to three hours and more preferably within the range of two to three hours.

It has also been found that the texture and functionality similar to the milk of the resulting rice milk product is improved if the pH of the saccharification step remains approximately equal to the pH of the natural rice (6.3). Accordingly, the pH of the saccharification step is more preferably limited to the range of 6 to 6.5.

However, it has also been considered possible to maintain in general the texture and functionality similar to the desirable milk of the product even with the pH of the saccharification step generally adjusted to acid levels. In this regard, it is usually considered desirable to adjust the pH to the range of 3.5 to 7 to improve the enzymatic activity. Accordingly, that range is a wider preferred range within the present invention.The solids content of rice milk or modified amazake can be adjusted to between 8% and 28% soluble solids by adding water to give a milk-like beverage very similar in appearance and taste to milk . If desired, up to 5% vegetable oil can be added and the mixture can be homogenized to give a rice drink that has a greasy texture or "mouth feel" similar to whole milk.

The rice milk or modified amazake of this invention can also be used in the preparation of a novel frozen dessert. Rice milk or modified amazake is used as a replacement for milk and sugar in a standard ice cream mix. Rice milk or modified amazake is mixed with 0% to 12% by weight of vegetable oil, 0% to 1% by weight of stabilizers, 0% to 12% of flavorings, 0% to 1% by weight. salt, the mixture is heated to a temperature between 65 ° C to 70 ° C, homogenized to between 2,000 and 3,000 PLI, cooled to 0 ° C to 18 ° C, additional flavorings are added if desired and mixing It is frozen and packaged in accordance with normal practice in the manufacture of ice cream.

Rice milk or modified amazake provided in this invention can also be used in the preparation of other frozen puddings or whipped toppings by replacing in standard formulations milk solids, sugar solids, solids corn syrup desserts and a moisture content by rice milk or modified amazake.

The rice milk or modified amazake provided in this invention with varying ratios of glucose to maltose can be dried to a powder form using drum-type dryers, spray-dryers or the like. The resulting powder can then be ground or sifted, or agglomerated as necessary to a size of between 4 and 300 mesh. The dried powder can then be used as a replacement for corn syrup solids, milk powder, sweeteners, or any combination thereof. Rice milk or modified amazake can also be used as a source of complex carbohydrates.

Another application of rice milk or modified amazake prepared by this new process is in the preparation of 100% concentrate of rice solids by the concentration of rice milk or modified amazake. Rice milk or modified amazake is concentrated to between 60% and 85% soluble solids using a vacuum type evaporator.

Having described the steps of our invention we will now give detailed examples of the process for preparing rice milk with varying sugar content; the preparation of non-dairy desserts using rice milk or modified amazake; the preparation of milk substitutes using the rice milk or the modified amazake of this invention; the preparation of novel frozen desserts using the modified amazake of this invention; the preparation of modified rice or amazake milk powder using the rice milk or the modified amazake of this invention; the preparation of instant dessert mixes and beverages using the rice milk or the powdered modified amazake of this invention; the preparation of 100% rice concentrates using the rice milk or the modified amazake of this invention.

EXAMPLE 1 Rice Milk Containing approximately 10% glucose Forty-five kilograms of white rice grind thirty (30) mesh were added to 100 liters of cold tap water having a content of calcium ions of 250 ppm (calcium may be present in the water naturally or added in the form of a calcium salt) in a 225 liter kettle with steam jacket under constant agitation. One hundred grams of bacterial alpha-amylase of Bacillus subtilis origin with an activity of 1,200,000 Wohlgemuth Units modified per gram were added to the water. The temperature of the suspension was gradually increased to 80 ° C and maintained for about 30 minutes. The temperature was then increased to 100 ° C and kept there for another 15 minutes. The suspension was then cooled to approximately 60 ° C, 50 ml of barley beta-amylase was added with an activity of 1,500 degrees of Diástico Power by me, as well as 100 ml of E.C. 3.2.1.3, 1, 4-alpha-D-Glucan glucohydrolase, unit activity of 200 units of Diazyme / ml (Diazyme assay available on request from Miles Laboratories, Inc., Elkhart, In). The suspension was maintained at 60 ° C for two hours after which it was sieved through a 30 mesh screen to produce a liquid similar in appearance to the milk. This rice milk or rice milk product had the composition of 10% glucose and 35% maltose based on the total solids and a total soluble solids content of 31%.

The rice milk product produced in EXAMPLE 1 has the nutritional advantage of high maltose content and complex carbohydrates that are metabolized more slowly than glucose and therefore do not result in rapid increase of blood sugar. The use of glucosidase enzyme in conjunction with beta-amylase enzyme gives a product with a slightly increased sweetness as well as a lower taste similar to rice when compared to traditional koji amazake. The texture properties are similar to milk, particularly condensed milk and the high concentration of dextrin allows the easier drying of the rice milk product with good dispersibility of the dried product when reconstituting it with water. The dried product can be used as an insipid, slightly sweet filling in food powder formulations.

EXAMPLE 2 Rice Milk containing approximately 70% glucose Forty-five kilograms of twenty (20) mesh milled brown rice was added to 80 liters of cold tap water in a steam-jacketed 225 liter kettle with constant agitation. One hundred grams of bacterial alpha-amylase of Bacillus subtilis origin with an activity of 1,200,000 Wohlgemuth Units modified per gram were initially added to the water. The temperature of the suspension was gradually increased to 80 ° C and maintained for about 30 minutes. The temperature was then increased to 100 ° C and kept there for another 15 minutes. The suspension was then cooled to approximately 60 ° C, 450 ml of glucoamylase E.C. 3.2.1.3, 1, 4-alpha-D-Glucan glucohydrolase, unit activity of 200 units of Diazyme / ml (Diazyme assay available on request from Miles Laboratories, Inc., Elkhart, In). The suspension was kept at a constant temperature for three hours after which it was sieved and centrifuged to produce a liquid similar in appearance to the milk. This rice milk or rice milk product had the composition of 70% glucose based on total solids and a total soluble solids content of 31%.

The rice milk product produced in EXAMPLE 2 has economic advantages from the point of view when the product is diluted with water or air in the case of ice cream, it gives a very acceptable level of sweetness obviously without the need for any additional sweetener . At 30% soluble solids, the rice milk product is generally too sweet to be used as a beverage directly. The high glucose content also provides an increased freezing point depression which is an essential part of the elaboration of a non-dairy ice cream analog having a creamy texture as opposed to being hard and glacial. Upon drying this rice milk product, a very sweet powder arises which is acceptable for use as a sweetener in powdered food formulations.

EXAMPLES 1 and 2 are representative of a wide range of rice milk products that can be prepared according to the present invention. The products resulting from both EXAMPLES 1 and 2 are representative of the invention in that they have a texture and functionality similar to the surprising milk while they are almost totally free of a rice-like flavor and maintain the non-allergenic properties of the rice itself. In addition, the products of both EXAMPLES 1 and 2 have maintained the nutritional values present due to the whole grain rice used as an initial material. These desirable properties for the products of EXAMPLES 1 and 2 are also maintained in the following other EXAMPLES which are based on EXAMPLE 1 or 2.

EXAMPLE 3 Non Dairy Pudding from Rice Milk Eight grams of alginate (Protanal PM673; Protan, Drammen, Norway) were mixed in a bowl with 250 g of the rice milk product of EXAMPLE 2 and stirred vigorously for one minute using a mechanical stir bar. Another 300 g of the rice milk product of EXAMPLE 2 were slowly added under constant stirring and allowed to stand for 30 to 45 minutes. It produced a very acceptable pudding.

Milk-based puddings are produced by cooking milk, sugar and starch together. Milk-based puddings have a soluble solids content of approximately 30%. Using the rice milk product of EXAMPLE 2, with approximately 30% soluble solids, no sugar or sweetener need be added. Consequently, it is necessary to consider only the alginate, starch, gelling agent or thickener to produce a very sweet non-dairy pudding with the desired consistency. Consequently, the product has a label of simple ingredients that is predominantly a rice milk product.

EXAMPLE 4 Rice Drink (Substitute of Milk) from Rice Milk One liter of the Rice Milk Product of EXAMPLE 2 was diluted with cold water to obtain 13% total soluble solids. To 1 liter of the beverage with 13% soluble solids above was added 2.5 g of safflower oil, 0.005 g of salt and the mixture was homogenized at 2,500 PSI. It produced a drink similar to nice milk. The main economic advantage of the rice milk product with high glucose content of EXAMPLE 2 is that it can be diluted with water to 13% soluble solids to produce a drink of acceptable sweetness. The diluted product of EXAMPLE 4 is very similar to cow's milk with respect to texture and mouthfeel.

EXAMPLE 5 Frozen Dessert No Dairy Four liters of the rice milk product of EXAMPLE 3 (approximately 28% soluble solids) were mixed with 400 g of safflower oil, 120 g of vanilla, 20 g of salt and 20 g of carragahen, heated mixed at 75 °. C and homogenized at 2,500 PSI. The mixture was then cooled to 18 ° C and the mixture was packaged and frozen in accordance with common practice in the manufacture of ice cream.

The frozen dessert described in EXAMPLE 5 has a high depression of the solidification point which results in a creamy product without the crystalline fragility caused by the ice crystals. The declaration of ingredients for this product is simplified since no added sweetener is needed as is common with all other ice cream or frozen desserts. Again, the rice milk product of EXAMPLE 2 allows air dilution of the non-dairy ice cream mixture which results in the increased economic advantage for the use of a rice milk with high glucose content.

EXAMPLE 6 Product Powdered Rice Milk The rice milk product of EXAMPLE 2 (about 28% soluble solids) was pumped through a common atomized air spray dryer having an inlet temperature of 120 ° C and was collected as a dry white powder of about 60 to 300 mesh.

The powder form of the rice milk product of EXAMPLE 2 can be used to replace glucose or fructose derived from corn and containing allergens associated with corn. Since refining is not carried out as is done with sucrose from beet or cane sugar, this rice milk product provides a more natural and balanced sweetener from the nutritional point of view. The presence of complex carbohydrates, proteins, fats and minerals also makes this sweetener powder more attractive than a nutritive sweetener.

The rice milk powder product from rice milk of EXAMPLE 1 has much less sweetening power than the product of EXAMPLE 2 but is more desirable as a source of complex carbohydrates or filling powder in formulations in which a tasteless powder for voluminization and source of complex carbohydrates.

EXAMPLE 7 Instant Brownie Mixture Containing Powdered Rice Milk Product The following ingredients were mixed to make a brownie mixture: 200 g of Powdered Rice Milk Product of EXAMPLE 6 55 g of flour 2.5 g of Baking powder 3.5 g of salt 25 g of Cocoa Powder Preparation of brownies using the preceding brownie mixture: To the previous mixture were added 112 g of butter, an egg and 2 g of vanilla extract. The mixture was stirred until it became uniform, then poured into a greased 23x23 cm dish and baked for 25 minutes at 175 ° C. A tasty brownie product was produced.

This EXAMPLE is representative of applications in which the powdered rice milk product of EXAMPLE 6 can be used to replace the sugar and milk of a common brownie mix recipe.

EXAMPLE 8 Mixture of Drink with Instant Chocolate Flavor The following ingredients were mixed to make a non-dairy cocoa mixture: 25 g of Cocoa Powder 1.5 g of salt 120 g of Rice Milk Product of EXAMPLE 6 The hot chocolate beverage of this EXAMPLE was prepared by mixing the preceding components to form a beverage mixture with instant chocolate flavor. Eight hundred milliliters of boiling water were added with constant stirring. The mixture was beaten before serving.

The product of EXAMPLE 8 illustrates how the rice milk product of EXAMPLE 6 can be used as a replacement for the sugar and milk portion in a cocoa mixture.

EXAMPLE 9 Rice Milk with High Maltose Content The steps of EXAMPLE 1 were repeated except that 100 ml of enzyme beta-amylase was used without any glucosidase enzyme.

This resulted in a product having 3% glucose and 55% maltose, the composition and characteristics of the product which is otherwise as described above in EXAMPLE 1. In particular, rice milk with high content of maltose was considered capable of being dried in the same manner set forth in EXAMPLE 6 to give a rice milk with high content of dehydrated maltose.

EXAMPLES 1-9 are also representative of a wide variety of food products that can be formed from the rice milk product prepared for example in accordance with EXAMPLES 1 and 2. In particular, as demonstrated by EXAMPLE 6, the The rice milk product of the present invention is particularly suitable for drum drying or preferably for spray drying to form a dehydrated product which can be used as it is or stored and reconstituted subsequently to form a liquid product.

The preferred embodiment of the invention was described above in the Description of the Preferred Embodiments. While these descriptions directly describe the preceding embodiments, it is understood that those skilled in the art will be able to devise modifications and / or variations to the specific embodiments shown and described herein. All those modifications or variations that are within the scope of this description are included in it as well. Unless specifically noted, it is the inventor's intention that the words and phrases of the specification and the claims have the ordinary and customary definitions for the experts in the applicable art (s). The foregoing description of the preferred embodiment and the best form of the invention known to the applicant at the time of filing the patent application has been presented and is intended for purposes of illustration and description. It is not desired to be limiting or limiting the invention to the precise form disclosed, and many modifications and variations are possible in light of the foregoing teachings. The embodiment was chosen and described to better explain the principles of the invention and their practical application and to enable others skilled in the art to use the invention in different embodiments and with different modifications that are appropriate to the particular use contemplated.

Claims (19)

1. A method for producing a nutritious milk and rice product, comprising the steps of: Selecting as an unbroken whole grain rice initial material; Wash the whole grain rice without breaking; Divide the whole grain rice without breaking up into small particles; Blending the whole rice grain particles divided with an alpha-amylase enzyme in an aqueous medium substantially, in an amount and for a period of time which is sufficient to form a liquid suspension; and Treat the liquid suspension with a glucosidase enzyme in a saccharification step, in an amount and for a period of less than three hours which is sufficient to give a rice milk product that maintains the nutritional components of the whole grain rice and that It has a protein content of 9% to 13% solids.

2. The method according to claim 1, wherein at least 440 Units of Diazyme of glucosidase enzyme per kilogram of whole grain rice particle divided in the saccharification step are employed.

3. The method according to claim 2, wherein the time of the total enzymatic reaction for the liquefaction and saccharification steps is two to four hours to allow the desired enzymatic conversion while preventing the development of undesirable sour unpleasant flavors.

4. The method according to claim 2, wherein from 440 to 2200 units of Diazyme of glucosidase enzyme per kilogram of whole rice grain particles are employed in the saccharification step.

5. The method according to claim wherein up to 3,000 DP ° of beta-amylase enzyme per kilogram of whole grain particles are also employed in the saccharification step with the resulting rice milk product having total solids of 30%, the rest is essentially water, with a composition of: soluble complex carbohydrates: from 10% to 82% of complex carbohydrates; Maltose: from 2% to 50% solids; Glucose: from 1% to 30% solids; Nutritious components that do not contain carbohydrates: from 1% to 5% solids; and Fiber: from 0.2% to 1.0% solids.

6. The method according to claim 5, wherein the initial material is selected as whole grain rice particles and the liquefaction and saccharification steps are carried out in such a way that the nutritional components comprise ash or minerals of 1.2% to 2%. % solids and protein and fat from 9% to 13% solids.

7. The method according to claim 5, wherein beta-amylase of 1,000 to 3,000 DP ° is used in the saccharification step.

8. The method according to claim 5, wherein the saccharification step is carried out at a pH in the range of 6 to 6, 5 to approximate the natural pH of the rice.

9. The method according to claim 5, wherein the saccharification step is carried out at a pH in the range of 3.5 to 7.

10. The method according to claim 5, which also comprises the step of drying the rice milk product to substantially remove the water and forming a dehydrated rice milk product.

11. The method according to claim 5, wherein the saccharification step is carried out substantially free of other enzymes.

12. The method according to claim 2, wherein the saccharification step is carried out substantially free of other enzymes.

13. The method according to claim 2, further comprising the step of drying the rice milk product to substantially remove the water and forming a dehydrated rice milk product.

14. A method for producing a nutritional rice milk product, comprising the steps of: Selecting unbroken whole grain rice as an initial material; Wash the whole grain rice without breaking; Divide the whole grain rice without breaking into small sized particles; Combine the whole grain particles divided in an aqueous medium with an alpha-amylase enzyme in a liquefaction step in a sufficient amount and for a limited period of time in the reaction time of the enzyme at a time which is sufficient to form a liquid suspension while allowing the desired enzymatic liquefaction and preventing the development of undesirable, insipid, sour flavors; and Treat the liquid suspension with an enzymatic system that includes a glucosidase enzyme of at least 440 Units of Diazyme per kilogram of whole grain rice particles divided into a saccharification step limited in the duration of the enzyme reaction to three hours , said amount of enzyme glucosidase and said duration of the enzyme reaction are sufficient to allow the desired enzymatic reaction while preventing the development of undesirable sour unpleasant flavors to give a rice milk product which maintains the nutritious components of the whole grain rice .

15. The method according to claim 14, wherein the amounts of the enzymes glucosidase and beta-amylase are selected to give a nutritional milk product having total solids of 30%, the remainder being essentially water, with a composition of: Complex carbohydrates soluble: from 10% to 82% solids; Maltose: from 2% to 50% solids; Glucose: from 1% to 30% solids; Nutritious components that do not contain carbohydrates: from 1% to 5% solids; and Fiber: from 0.2% to 1.0% solids.

16. The method according to claim 15, wherein the initial material is selected as unbroken whole grain rice particles and the liquefaction and saccharification steps are selected such that the nutritional components comprise ash or mineral of 1% by weight. 2% solids and protein and fat from 9% to 13% solids.

17. The method according to claim 14, wherein the step of saccharification comprises the treatment of the liquid suspension with the enzyme glucosidase in combination with a beta-amylase enzyme of at least 1000 DP ° per kilogram of particles of whole grain rice .

18. A method for producing a rice milk product, comprising the steps of: Selecting relatively unbroken whole grain rice as an initial material; Wash the whole grain rice without breaking; Divide the whole grain rice without breaking into small sized particles; Blend the whole grain rice divided with an alpha-amylase enzyme in an aqueous medium in an amount and for a period of time which is sufficient to form a liquid suspension; and Treat the liquid suspension with a beta-amylase enzyme in a saccharification step with at least 1000 DP ° of beta-amylase enzyme per kilogram of whole grain rice, the reaction time for the saccharification step is limited to three hours, the amount of beta-amylase enzyme and the time of the reaction is sufficient to give a rice milk product that maintains the nutritive components of whole grain rice that presents a milk-like appearance without developing sour, bland flavors.

19. The method according to claim 18, which also comprises the step of drying the rice milk product to substantially remove water and forming a dehydrated rice milk product. RESSUMEN The method of the invention comprises the selection of unbroken whole grain rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of glucosidase enzyme and / or beta-amylase enzyme in a saccharification step . The time of the total enzymatic reaction in the liquification and saccharification steps is limited to prevent the development of undesirable unpleasant flavors to give a non-allergenic rice milk product having a surprising milk-like texture and functionality, the rice milk product it is characterized by the absence of flavor similar to rice and because it has a preferred composition defined as follows: Carbohydrates Soluble Complexes: from 10% to 82% solids; Maltose: from 2% to 50% solids; Glucose: from 1% to 30% solids; Ash or Minerals: from 1.2% to 2.0% solids; Protein and Fat: from 9% to 13% solids; Fiber: from 0.2% to 1.0% solids. The rice milk product can also be converted into a dehydrated product.