Whole grain non-dairy milk production, products and use
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.
1. A method for producing a nutritional product, comprising the steps 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.
2. The method according to claim 1 further comprising the step of removing some of the liberated protein or fiber components prior to the step of heating the slurry.
3. The method according to claim 1 further comprising the step of drying the heated slurry containing the liberated components.
4. The method according to claim 2 further comprising the step of drying the heated slurry containing the liberated components.
5. The method according to claim 1 further comprising the step of liquefying the slurry containing the liberated components 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 liquefied slurry and evaporating to form a concentrate of from about 40 to 85 percent solids.
6. The method according to claim 2 further comprising the step of liquefying the slurry containing the liberated components 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 liquefied slurry, removing from 0 to 100% insoluble protein, and evaporating to form a concentrate of from about 40 to 85 percent solids.
7. The method according to claim 5 further comprising the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a rice milk product retaining substantially all the nutritional components from the whole grain and having a protein content of about 5 to 9% of the total solids and evaporating to form a concentrate of from about 40 to 85 percent solids.
8. The method according to claim 6 further comprising the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a rice milk product and having a protein content of about 5 to 9% of the total solids and evaporating to form a concentrate of from about 40 to 85 percent solids.
9. 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.
10. The whole grain rice milk product according to claim 9 where the process further comprises the step of removing some of the liberated protein or fiber components prior to the step of heating the slurry.
11. The whole grain rice milk product according to claim 9 where the process further comprises the step of drying the heated slurry containing the liberated components.
12. The whole grain rice milk product according to claim 10 where the process further comprises the step of drying the heated slurry containing the liberated components.
13. The whole grain rice milk product according to claim 9 where the process further comprises the step of liquefying the slurry containing the liberated components 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 liquefied slurry and evaporating to form a concentrate of from about 40 to 85 percent solids.
14. The whole grain rice milk product according to claim 10 where the process further comprises the step of liquefying the slurry containing the liberated components 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 liquefied slurry, removing from 0 to 100% insoluble protein, and evaporating to form a concentrate of from about 40 to 85 percent solids.
15. The whole grain rice milk product according to claim 13 where the process further comprises the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a rice milk product retaining substantially all the nutritional components from the whole grain and having a protein content of about 5 to 9% of the total solids and evaporating to form a concentrate of from about 40 to 85 percent solids.
16. The whole grain rice milk product according to claim 14 where the process further comprises the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a rice milk product and evaporating to form a concentrate of from about 40 to 85 percent solids.
17. 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.
18. The method according to claim 17 further comprising the step of removing some of the liberated components prior to the step of heating the slurry.
19. The method according to claim 17 further comprising the step of drying the heated slurry containing the liberated components.
20. The method according to claim 18 further comprising the step of drying the heated slurry containing the liberated components.
21. The method according to claim 17 further comprising the step of liquefying the slurry containing the liberated components 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 liquefied slurry and evaporating to form a concentrate of from about 40 to 85 percent solids.
22. The method according to claim 18 further comprising the step of liquefying the slurry containing the liberated components 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 liquefied slurry, removing from 0 to 100% insoluble protein, and evaporating to form a concentrate of from about 40 to 85 percent solids.
23. The method according to claim 21 further comprising the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a grain or seed milk product retaining substantially all the nutritional components from the whole grain or seed and evaporating to form a concentrate of from about 40 to 85 percent solids.
24. The method according to claim 22 further comprising the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a grain or seed milk product and evaporating to form a concentrate of from about 40 to 85 percent solids.
25. 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.
26. The whole grain or seed milk product according to claim 25 where the process further comprises the step of removing some of the liberated components prior to the step of heating the slurry.
27. The whole grain or seed milk product according to claim 25 where the process further comprises the step of drying the heated slurry containing the liberated components.
28. The whole grain or seed milk product according to claim 26 where the process further comprises the step of drying the heated slurry containing the liberated components.
29. The whole grain or seed milk product according to claim 25 where the process further comprises the step of liquefying the slurry containing the liberated components 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 liquefied slurry and evaporating to form a concentrate of from about 40 to 85 percent solids.
30. The whole grain or seed milk product according to claim 26 where the process further comprises the step of liquefying the slurry containing the liberated components 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 liquefied slurry, removing from 0 to 100% insoluble protein, and evaporating to form a concentrate of from about 40 to 85 percent solids.
31. The whole grain or seed milk product according to claim 29 where the process further comprises the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a whole grain or seed milk product retaining substantially all the nutritional components from the whole grain or seed and evaporating to form a concentrate of from about 40 to 85 percent solids.
32. The whole grain or seed milk product according to claim 30 where the process further comprises the step of treating the liquefied slurry containing the liberated components with saccharifiying enzymes sufficient to produce a desired carbohydrate distribution and desired sweetness for a period of time less than about three hours, which is sufficient to yield a whole grain or seed milk product retaining the nutritional components from the whole grain or seed and evaporating to form a concentrate of from about 40 to 85 percent solids.
33. A liquefied whole grain rice milk product comprising fat at 3 to 5% of the total solids from rice, absence of any bitter taste.
34. The liquefied whole grain rice milk according claim 33 in a form of a concentrate of from 40 to 85% solids.
35. The liquefied whole grain rice milk according claim 34 further dried to a solid material having a moisture of less than 5%.
36. A food or beverage composition comprising at least one milk selected from the group consisting of milks according to claims anyone of 9 - 16 or 25 - 35 .