Whole grain non-dairy milk production, products and use

A whole grain rice milk product produced by process of:

• selecting as a starting material substantially unbroken whole grain rice;
• removing or deactivating lipase enzymes contained on or in the unbroken whole grain rice;
• wet milling, in an aqueous medium and at temperatures below starch gelatinization and protein denaturization temperatures, the unbroken whole grain rice so as to create a slurry comprising liberated fat, protein, fiber, and starch components;
• and
• heating the slurry containing the liberated components to temperatures above the protein denaturization temperature with no resulting fiber-protein agglomeration, said whole grain rice milk product having substantially all of the fat of the whole grain rice and absence of any rancid bitter taste.

A method for producing a nutritional product, comprising the steps of:

• selecting as a starting material substantially unbroken whole grain or seed;
• removing or deactivating the lipase enzymes on the whole grain or seed;
• dividing the whole grain or seed by cracking or milling to particles of reduced size;
• wet milling, in an aqueous medium and at temperatures below starch gelatinization and protein denaturization temperatures, the divided whole grain or seed so as to create a slurry comprising liberated fat, protein, fiber, and starch components;
• and
• heating the slurry containing the liberated components to temperatures above the protein denaturization temperature with no resulting fiber-protein agglomeration.

A whole grain or seed milk product produced by process of:

• selecting as a starting material substantially unbroken whole grain or seed;
• washing or deactivating the lipase enzymes on the whole grain or seed;
• dividing the whole grain or seed by cracking or milling to particles of reduced size;
• wet milling, in an aqueous medium and at temperatures below starch gelatinization and protein denaturization temperatures, the divided whole grain or seed so as to create a slurry comprising liberated fat, protein, fiber, and starch components;
• and
• heating the slurry containing the liberated components to temperatures above the protein denaturization temperature with no resulting fiber-protein anglomeration, said whole grain or seed milk product having substantially all of the fat of the whole grain or seed and absence of rancid bitterness.