Patent ID: 8945642
Filing Date: 2015-02-03
Classification: A23D,A23L,A23V,C11B

Abstract:
1. A nutritionally enhanced isolate of Stabilized Rice Bran prepared by a process comprising the steps of: providing a Stabilized Rice Bran material; adding water to the Stabilized Rice Bran material to produce an aqueous slurry including an insoluble fiber fraction; adding to the slurry a combination of enzymes consisting essentially of: heating the slurry to a first temperature in the range from 57° C. to 97° C. for 15 to 45 minuets; heating the slurry to a second temperature higher than the first temperature and in the range from 68° C. to 108° C. for 1 to 10 minutes; wherein the slurry has a pH in the range 6.0 to 7.0; isolating from the slurry fat and protein components that were released from the insoluble fiber fraction, and soluble dextrin that was converted from starch in the Stabilized Rice Bran material; wherein said stabilized rice bran comprises from 0.86 to 2.78 percent as-is protein, and from 0.93 to 2.5 percent as-is fat.