Nutritional rice milk product

摘要

The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows: -Soluble Complex Carbohydrates 10 to 70% of solids; -Maltose 0 to 70% of solids; -Glucose 5 to 70% of solids; -Ash or Minerals 0.1 to 0.6% of solids; -Protein and Fat 1 to 3.5% of solids; -Fiber 0.05 to 0.4% of solids. - The rice milk product can also be converted to a dried product.