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US 6,645,542 B2Granted
Method for the manufacture of rice-based food additive
OwnerJakob Nelles, Anthony J. Hilgemanninventors
Life of this patent
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Abstract
A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.
Claims19
A method of manufacturing an augmented moisture food product comprising the steps of:
- (a) forming a mixture by combining rice grains and heated water in a ratio allowing substantially complete absorption of the water within the rice grains;
- (b) subjecting the mixture to high shear to liquefy the mixture without substantial release of water from the rice;
- (c) combining the mixture with a cheese product;
- and
- (d) maintaining the mixture in a liquid state from step (b) to step (c).
2 more elements
A method for producing low fat cream cheese, comprising the following steps:
- (a) preparing a homogenized cream cheese curd;
- (b) forming a mixture by combining rice grains and heated water in a ratio allowing substantially complete absorption of the water within the rice grains;
- (c) subjecting the mixture In a high shear to produce a liquid mixture without the substantial release of water from the rice;
- and
- (d) circulating the liquid mixture through a shear pump to maintain the liquid mixture in a liquid form;
- and
- (e) blending the liquid mixture with the homogenized cream cheese curd.
4 more elements
A method for manufacturing cream cheese, comprising:
- (a) providing a skim milk starter mix and a bacterial starter culture in a culturing silo;
- (b) incubating the starter mix and starter culture until a predetermined pH at which curd is produced is reached;
- (e) breaking up the curd and cooking the curd;
- (d) pumping the curd into a centrifugal separator;
- (e) operating the separator to remove whey from the curd;
- (f) providing the moisture reduced curd to a homogenizer, and homogenizing the curd;
- (g) providing the homogenized curd to a blender;
- (h) pumping a liquid rice/water mixture into the blender through a valve;
- and
- (i) blending the liquid rice/water mixture with the curd to form cream cheese.
7 more elements
Dependencies are inferred from the claim text.