US 11,684,074 B2
Rice products and systems and methods for making thereof
David Janow, Los Angeles, CA (US); and Robert E. Cadwalader, Los Angeles, CA (US)
Assigned to Axiom Foods, Inc., Los Angeles, CA (US)
Filed by Axiom Foods, Inc., Los Angeles, CA (US)
Filed on Nov. 7, 2019, as Appl. No. 16/677,508.
Application 16/677,508 is a continuation of application No. PCT/US2018/032138, filed on May 10, 2018.
Claims priority of provisional application 62/505,461, filed on May 12, 2017.
Prior Publication US 2020/0138054 A1, May 7, 2020
Int. Cl. A23J 1/12 (2006.01); A23L 7/104 (2016.01); A23L 29/30 (2016.01); A23L 29/212 (2016.01); A23J 3/34 (2006.01)
CPC A23J 1/125 (2013.01) [A23J 3/34 (2013.01); A23L 7/107 (2016.08); A23L 29/212 (2016.08); A23L 29/35 (2016.08)] 9 Claims
OG exemplary drawing
 
1. A method of manufacturing rice syrup and a hydrolyzed protein from rice, the method comprising:
treating the rice with water to prepare a hydrated rice;
milling the hydrated rice to form a milled rice slurry;
agitating the slurry with an α-amylase enzyme until a mixture of dissolved maltodextrin and suspended protein is formed;
homogenizing the maltodextrin and suspended protein to form a homogenous mixture;
separating the protein and maltodextrin into an isolated protein fraction and an isolated maltodextrin fraction;
treating the isolated maltodextrin fraction with glucoamylase to provide a rice syrup wherein the rice syrup has a dextrose equivalent ranging from 43 to 98; and
treating the isolated protein fraction with a hydrolyzing agent to provide a hydrolyzed protein.