# US 5,702,745 A · Process for making shelf-stable, ready-to-eat rice > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 5,702,745 A - Document ID: US5702745A - Status: Granted - Kind: A - Application number: 08/669,625 - Filed: 1996-06-24 - Granted: 1997-12-30 - Earliest claimed: 1996-06-24 - Assignees: Hunt-Wesson, Inc. - Inventors: Angel A. Yang; Loren L. Druz; Terry Berman - Web page: https://patentgrep.com/patent/US5702745A ## CPC - A23B 9/02: Preserving by heating - A23B 9/26: Organic compounds; Microorganisms; Enzymes - A23L 7/1963: {coated with a layer} - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## 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. ## Claims ### Claim 1 A method for making a shelf-stable, ready-to-eat rice product comprising the steps of: coating pregelatinized rice grains with an emulsifier; adding a sufficient amount of a combination of a food acid and glucono delta-lactone to the thus coated rice, grains to lower the pH to 4.6 or less; and thermally treating the resulting low-pH rice grains at a temperature and for a time sufficient to sterilize the rice. ### Claim 2 (depends on 1) The method in accordance with claim 1, wherein the rice grains are parboiled rice grains or precooked rice grains. ### Claim 3 (depends on 2) The method in accordance with claim 2, wherein the emulsifier is a monoglyceride, a diglyceride or mixture thereof. ### Claim 4 (depends on 2) The method in accordance with claim 2, wherein the rice grains are coated using a carrier containing the emulsifier. ### Claim 5 (depends on 4) The method in accordance with claim 4, wherein the carrier is a vegetable oil. ### Claim 6 (depends on 5) The method in accordance with claim 5, wherein the ratio of carrier to emulsifier is from about 1:1 to about 20:1, based on weight. ### Claim 7 (depends on 2) The method in accordance with claim 2, wherein the food acid is acetic acid, fumaric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, isoascorbic acid, succinic acid, adipic acid, citric acid, hydrochloric acid, or phosphoric acid. ### Claim 8 (depends on 7) The method in accordance with claim 7, wherein the food acid is phosphoric acid. ### Claim 9 (depends on 2) The method in accordance with claim 2, further comprising the food acid and the glucano-delta-lactone are added as part of an acidified brine. ### Claim 10 (depends on 2) The method in accordance with claim 2, wherein the rice grains are thermally treated by steam retorting, steam and air retorting, hot water retorting, ohmic heating or microwave heating. ### Claim 11 (depends on 10) The method in accordance with claim 10, wherein the rice grains are thermally treated by retorting. ### Claim 12 (depends on 11) The method in accordance with claim 11, wherein the rice grains are thermally treated by steam retorting. ### Claim 13 (depends on 12) The method in accordance with claim 12, wherein the rice grains are thermally treated at a temperature of from about 220.degree. to about 240.degree. F. ### Claim 14 (depends on 13) The method in accordance with claim 13, wherein the rice grains are thermally treated for less than about thirty minutes. ### Claim 15 (depends on 14) The method in accordance with claim 14, wherein the rice grains are thermally treated for less than about fifteen minutes. ### Claim 16 A method for making, shelf-stable, ready-to-eat rice comprising the steps of: coating parboiled or precooked rice grains with an emulsifier selected from monoglycerides, diglycerides or mixtures thereof; adding a combination of phosphoric acid and glucono-delta-lactone to the thus coated rice grains in an amount sufficient to lower the pH to 4.6 or less; and thermally treating the resulting low-pH rice grains using a high pressure process at a temperature and for a time sufficient to sterilize the rice grains. ### Claim 17 (depends on 16) The method in accordance with claim 16, wherein the rice grains are coated using a vegetable oil carrier containing the emulsifier. ### Claim 18 (depends on 17) The method in accordance with claim 17, wherein the ratio of carrier to emulsifier is from about 1:1 to about 20:1, based on volume. ### Claim 19 (depends on 16) The method in accordance with claim 16, further comprising the phosphoric acid and the glucono-delta-lactone are added as part of an acidified brine. ### Claim 20 (depends on 18) The method in accordance with claim 18, wherein the rice grains are thermally treated by steam retorting, steam and air retorting, hot water retorting, ohmic heating or microwave heating. ### Claim 21 (depends on 19) The method in accordance with claim 19, wherein the rice grains are thermally treated by steam retorting. ### Claim 22 (depends on 21) The method in accordance with claim 21, wherein the rice grains are thermally treated at a temperature of from about 220.degree. to about 240.degree. F. ### Claim 23 (depends on 22) The method in accordance with claim 22, wherein the rice grains are thermally treated for less than about thirty minutes. ### Claim 24 (depends on 23) The method in accordance with claim 23, wherein the rice grains are thermally treated for less than about fifteen minutes. ### Claim 25 A method for making shelf-stable, ready-to-eat rice comprising the steps of: coating parboiled or precooked rice grains with an emulsifier selected from monoglycerides, diglycerides or mixtures thereof; adding an acidified brine containing phosphoric acid and glucono-delta-lactone to the thus coated rice grains, in an amount sufficient to lower the pH to 4.6 or less; and thermally treating the resulting low-pH rice grains using steam retorting, steam and air retorting, hot water retorting, ohmic heating or microwave heating at a temperature and for a time sufficient to sterilize the rice grains. ### Claim 26 (depends on 19) The method in accordance with claim 19, wherein the rice grains are coated using a vegetable oil carrier containing the emulsifier in a ratio of carrier to emulsifier of from about 1:1 to about 20:1, based on weight.