Production of shredded products with inclusions
View Patent ↗A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
1. A method for making a shredded product having a marbled surface, the method comprising:
combining water and a low or non-glutenous component to form an uncooked mass;
partially cooking the uncooked mass in a first cooking process to form a partially cooked mass;
combining the partially cooked mass with an inclusion component to form an inclusion mass;
cooking the inclusion mass in a second cooking process to form a fully cooked mass;
tempering the fully cooked mass for about 0 to about 240 minutes to form a tempered material; and
shredding the tempered material to form continuous net-like sheets comprising individual interwoven shreds, the net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets having a first overall color that corresponds to a color of the low or non-glutenous component, and a second portion of the continuous net-like sheets having a second overall color that corresponds to a color of the inclusion component, the second overall color being different from the first overall color.
2. The method of claim 1 wherein at least one of the first and second cooking processes are pressure cooking processes.
3. The method of claim 1 wherein the low or non-glutenous component includes whole grain brown rice and the inclusion component includes at least one of whole red beans and pieces of whole sweet potatoes.
4. The method of claim 1 wherein the inclusion component includes at least one of legumes, beans, tuber vegetables, and fruit.
5. The method of claim 1 further comprising the steps of layering and baking the continuous net-like sheets to form the shredded product having multiple layers.
6. The method of claim 1 further comprising pelletizing the fully cooked mass.
7. The method of claim 1 wherein the first and second cooking processes are both pressure cooking processes and wherein pressure is exhausted between the first and second cooking processes.
8. The method of claim 7 wherein the inclusion mass is mixed to disperse the inclusion component in the partially cooked mass before re-pressurizing for the second cooking process.