Abstract:
A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS  
       [0001]    This application is a continuation in part of application Ser. No. 09/611,464 filed Jul. 7, 2000 entitled: Apparatus and Method for the Manufacture of Rice-Based Food Additive, which is a continuation-in-part of PCT application PCT/US98/25610 filed Dec. 3, 1998 entitled: Apparatus and Method for the Manufacture of Reduced and Low Fat Pasta Filata Cheese which is a continuation-in-part of U.S. application Ser. No. 08/869,114 filed Jun. 4, 1997 entitled: Apparatus and Method for the Manufacture of Reduced and Low Fat Pasta Filata Cheese, now U.S. Pat. No. 5,952,030, all hereby incorporated by reference. 
     
    
     
       STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT  
       BACKGROUND OF THE INVENTION  
         [0002]    The invention relates generally to an ingredient, apparatus and method for the production of high moisture food items, and in particular, to an apparatus and process for incorporating rice-stabilized water into food items including cheese and sausage.  
           [0003]    Interest in reduced and low fat foods that nevertheless maintain the mouth feel, and texture of the original foods has led to interest in replacing fat with fat mimetics and increasing the moisture content of these foods so as to dilute fat with water.  
           [0004]    The simple introduction of additional water to most products is not successful because of problems of product rheology, water release in storage and changed functionality. For these reasons, gums may be added to stabilize or bind the water in the product. The introduction of substantial amounts of gum may make a product less appealing and some consumers may avoid products with gums in favor of what is considered more “natural” ingredients.  
           [0005]    The parent application to the present case describes a method of making of low fat pasta filata cheese by incorporating a water-rice mixture into the cheese at the kneading stage. It was found that this rice mixture allowed significant amounts of moisture to be added to cheese, thereby diluting fat, without adversely affecting the texture for which such cheeses including mozzarella cheese are prized.  
           [0006]    The inventors have since discovered that the rice mixture may be used to significantly increase the water content of a variety of foods, not only pasta filata cheeses, but also other cheese and cheese products, sausages and the like. By incorporating and stabilizing water, the food retains its functionality, flavor and texture with reduced fat on a wet basis.  
         BRIEF SUMMARY OF THE INVENTION  
         [0007]    The present invention provides a commercially practical method of high percentage augmentation of the moisture in food products. The invention combines rice grains and heated water and subjects the mixture to high shear to liquefy it without substantial release of water. This mixture is added to the desired food product while in liquefied form.  
           [0008]    Although the inventors do not wish to be bound by a particular theory, this high shear method of producing a liquefied rice mixture is believed to preserve the structure of rice necessary to its water holding capacity. Further, this method is readily adapted to large process volumes and may use low cost rice as opposed to more expensive rice flours.  
           [0009]    Specifically then, the present invention provides a method of manufacturing an augmented moisture food product using the steps of combining rice grains and heated water in a ratio allowing substantially complete absorption of the water within the rice grains. The mixture is then subjected to a high shear to liquefy the mixture without substantial release of water from the rice and then combined with the low moisture food ingredient.  
           [0010]    Thus, it is one object of the invention to provide a natural and low cost method of stabilizing water to be introduced into food products to reduce their fat content or for other purposes.  
           [0011]    The step of shearing the mixture of rice may include circulating the rice and water in a vessel with a high shear mixer and pumping the rice and water through a shear pump.  
           [0012]    Thus, it is another object of the invention to provide a method of on-site preparation of a rice blend that is amenable to processes where occasional storage and transfer is required. The shear pump may recirculate the rice mixture to keep it liquefied and may be used to easily transport the rice mixture through standard pipes in liquefied form to where it will be needed.  
           [0013]    The vessel may have heated walls and the method may include the step of scraping the inner surface of the walls of the heated vessel during the processing of the rice mixture. Thus, it is another object of the invention to provide for a simplified preparation of the rice mixture in a single vessel.  
           [0014]    The food ingredient to which the rice mixture is added may be pasta filata cheese, other cheese and cheese products, or sausage meat.  
           [0015]    Thus, it is another object of the invention to provide a general purpose, natural food substitute that may be used in a variety of products.  
           [0016]    The rice grains and water may stand in the ratio of substantially one to two by weight.  
           [0017]    Thus, it is another object of the invention to provide for extremely high water capacity in the rice mixture.  
           [0018]    The foregoing and other objects and advantages of the invention will appear from the following description. In the description, reference is made to the accompanying drawings which form a part hereof and in which there is shown by way of illustration a preferred embodiment of the invention. Such embodiment does not necessary represent the full scope of the invention, however, and reference must be made to the claims herein for interpreting the scope of the invention. 
       
    
    
     BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS  
       [0019]    [0019]FIG. 1 is a simplified perspective view of the apparatus of the present invention for producing a reduced and low-fat pasta filata cheese showing a multiple auger heating system for the rice-based cheese substitute and a spray nozzle positioned over a hopper receiving standard pasta filata cheese and communicating with an upwardly extending kneading vessel;  
         [0020]    [0020]FIG. 2 is a cross sectional view of the kneading vessel and spray nozzle of FIG. 1 taken along lines  2 - 2  of FIG. 1 showing the internal auger and the path of standard pasta filata cheese into the upwardly opening hopper;  
         [0021]    [0021]FIG. 3 is a detailed fragmentary cross-sectional view taken along lines  3 - 3  of FIG. 1 showing two kneading augers within the kneading chamber of FIG. 2 in intermeshed counter rotating configuration;  
         [0022]    [0022]FIG. 4 is a block diagram of the apparatus of FIGS.  1 - 3  showing the path of the rice cheese substitute and standard pasta filata cheese during the process;  
         [0023]    [0023]FIG. 5 is a cross-sectional view of a preparation vessel that provides an alternative method for the manufacture of the rice cheese substitute;  
         [0024]    [0024]FIG. 6 shows an arrangement of a manufacturing line employing two kneading vessels of FIG. 2, two of the manufacturing vessels of FIG. 5 and two modified vessels similar to that of FIG. 5 providing holding tanks, together allowing for continuous manufacture of the pasta filata cheese of the present invention;  
         [0025]    [0025]FIG. 7 is a perspective view of a cheese volume flow meter such as may be used with the present invention for determining the flow rate of cheese or other material so as to provide a basis for automatic control of the ratio of the rice/cheese blend and cheese in the auger system of FIGS. 1 and 6;  
         [0026]    [0026]FIG. 8 is a simplified cross-sectional view along lines  8 - 8  of FIG. 7 showing the pin wheel for measuring linear flow of the cheese and thickness gauge for gauging its cross-sectional area to determine total volume; and  
         [0027]    [0027]FIG. 9 is a figure similar to that of FIG. 6 showing use of the rice blend in the manufacture of cream cheese. 
     
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0028]    Apparatus and Process  
         [0029]    Referring now to FIGS. 1 and 4, a reduced and low-fat cheese manufacturing apparatus  10  includes a motor-driven grinder  12  of conventional design having a hopper  14  sized to receive blocks of a rice mixture  16  whose preparation will be described in detail below. An auger  18  (shown in FIG. 4) is positioned within the grinder  12  and driven by motor  20  to force the semi-solid rice mixture  16  past a cutter head  21  so as to be macerated and extruded as indicated by arrow  22  for receipt by a second hopper  24 . The second hopper  24  opens into one end of a tubular heating chamber  26  which includes a second auger  28  driven by motor  30  to move the macerated rice mixture  16  along the length of the tubular heating chamber  26  from the hopper  24  to an exit port  31  at the opposite end of the tubular heating chamber  26 . The tubular heating chamber  26  is jacketed by a concentric hot water jacket  32  through which heated water  34  is passed. The heated water  34  is given a temperature so as to heat the macerated rice mixture  16  to approximately 120 degrees Fahrenheit as it passes along tubular heating chamber  26 .  
         [0030]    When the rice mixture  16  reaches exit port  31 , it is sufficiently liquefied so that it may be received by a metering pump  36  of conventional design which provides a precise volume flow of the rice mixture  16  into connecting pipe  38  leading to a second tubular heating chamber  40 . Second tubular heating chamber  40  is similar in construction to tubular heating chamber  26  having a generally cylindrical lumen holding a third auger  42  driven by a motor  44  to move the liquefied cheese rice substitute from connecting pipe  38  to an exit port  46 . Again, second tubular heating chamber  40  has a hot water jacket  48  regulated to adjust the rice mixture  16  to a temperature from 185-190 degrees Fahrenheit. The heated and liquefied rice mixture  16  exits port  46  to valve  50  which may recirculate the rice mixture  16  through recirculation pipe  52  back to hopper  24  so as to constantly keep the rice mixture  16  flowing and heated, even if cheese is not actively being processed.  
         [0031]    When pasta filata cheese is being processed, the rice mixture  16  passes through tube  56  to a spray nozzle  58 . The nozzle  58  is a length of pipe having a plurality of holes drilled in its lower surface to provide an orifice through which a rice mixture  16  may exit.  
         [0032]    Referring now to FIGS. 1, 2, and  4 , the reduced and low fat cheese manufacturing apparatus  10  may be positioned to receive standard pasta filata cheese  60  directly from a stretching machine, but prior to its molding, chilling, or brining. Ideally, the pasta filata cheese  60  is delivered from the stretcher (not shown) at a temperature of approximately 140 degrees Fahrenheit and has a fully formed fiber structure. The pasta filata cheese  60  drops into hopper  62  at the base of an upwardly sloping kneading chamber  64 . Referring in particular to FIG. 4, the kneading chamber  64  is jacketed with a concentric steam jacket  74  adjusted to a temperature of approximately  140  degrees Fahrenheit, but beneath the melting point of the cheese mixture  72 . The spray nozzle  58  is positioned above the hopper so that the liquefied and heated rice mixture  16  may be sprayed upon the surface of the pasta filata cheese  60  as it enters the hopper  62 . The flow rate of the pasta filata cheese  60  and the rice mixture  16  from nozzle  58  may be adjusted so that the combined pasta filata cheese  60  and rice mixture  16  (cheese mixture  72 ) is as high as 10-25% rice mixture  16  by weight.  
         [0033]    Referring now to FIGS. 2 and 3, positioned within the kneading chamber  64  are twin augers  66  having helical vanes  68  passing in helixes of opposite “hand” around shafts  70  so that the vanes  68  may intermesh while the shafts  70  turn in opposite directions. A motor  76  turns the augers  66  through a conventional gear drive as will be understood to those of ordinary skill in the art. The augers  66  so turning provide a generally upward motion to the mixture of the pasta filata cheese  60  and the rice mixture  16  through the kneading chamber  64 .  
         [0034]    The clearance between the vanes  68  and the walls of the kneading chamber  64  and the pitch and speed of the augers  66  is adjusted so that the cheese mixture  72  is stretched and folded between the augers and the inside of the kneading chamber  64  without cutting, so that the fibers of the cheese are preserved, yet coated uniformly with the rice mixture  16 . Generally, the augers  66  provide a similar action to hand kneading in which the palm of the hand is pressed against a lump of dough of cheese to roll it along a hard surface, stretching and compressing the cheese back upon itself.  
         [0035]    At the upper end of the kneading chamber  64  is an exit opening through which the cheese mixture  72  exits as a reduced and low-fat pasta filata cheese. It may then be received by a molder chiller or brining tank of conventional design.  
         [0036]    The reduced and low-fat cheese manufacturing apparatus  10  is generally instrumented and controlled through a control panel  80  providing control for the speed of the metering pump  36  of the motors  30 ,  44 , and  76  and of valves necessary to hold the temperatures of the hot water jackets  74 ,  48 , and  32  within the range as described. The heated water  34  may be provided by a steam heat exchanger  82  shown in FIG. 4 which provides heated water  34  directly to hot water jacket  48  which may then be cooled and transmitted to jackets  74  and  32  by metering valve  84 .  
       The Rice Mixture  
       [0037]    The rice mixture  16  is formed principally of rice and water mixed and heated until it reaches a gel-like consistency. Preferably, the rice may be crushed in a grinder to a consistency of approximately two-millimeter particle size. A ribbon blender may then be used to mix the rice with approximately two hundred percent water by weight while it is heated to 160 degrees Fahrenheit for at least thirty minutes. The rice is then allowed to cool for approximately one hour with blending while other ingredients are added until it has reached approximately 70 degrees Fahrenheit. It is then molded into forty-pound blocks and refrigerated. The blocks are fed into the hopper  14  of the reduced and low-fat cheese manufacturing apparatus  10  as they are needed.  
         [0038]    Although the exact composition of the rice mixture may vary, in a preferred embodiment, the rice mixture is compounded of the following ingredients:  
                           TABLE I                                   Ingredient   Percent by weight                           Water    39%           Rice   37.2%            Corn syrup   7.1%           Whey powder   4.8%           B950 food starch   4.8%           Maltrin M040   4.8%           Salt   1.0%           Cheddar flavor   0.5%           Guar Gum   0.8%                      
 
         [0039]    The composition of the rice mixture  16  with respect to its minor ingredients may be varied, particularly with respect to emulsifiers and flavoring agents.  
         [0040]    In yet another embodiment, the rice/cheese substitute may be formulated for a substantially higher percentage of water.  
                       TABLE II                               Typical Batch       Ingredient   Percentage by Weight   Amounts                   Long grain white rice   28%   300 lbs.       Water   60%   650 lbs.       GPC-Maltrin®     3-6%    50 lbs.       M200 Corn Syrup Solids       GPC-Maltrin®   2.5-5%    40 lbs.       M040 Maltodextrin       GPC-Pure-Set®   2.5-5%    40 lbs.       B950 Food Starch-       Modified                  
 
         [0041]    In preparing this blend, the equipment described above with respect to FIGS. 5 and 6 may be used with 650 lbs. of water added to the heated vessel  90  and brought to a boiling temperature of 212° F. Three hundred pounds of rice may be added to the heated vessel  90 , the rice being generally intact or naturally broken rice kernels without grinding or similar preprocessing. Heat may be introduced into the vessel  90  and the rice may be cooked for 25 minutes after which the scraper blades  128  and high shear mixer head  116  are started. The remaining ingredients are then added and the mixture agitated and sheared for ten additional minutes. Finally, the rice mixture  16  is pumped through shear pump  132  to be circulated for 20 minutes. At this point, the product is ready for transfer to the auger hoppers  62 . On-Site Manufacture of the Rice-Based Cheese Substitute Referring now to FIG. 5 in an alternative embodiment, the of the grinder  12 , tubular heating chamber  26  and tubular heating chamber  40  (shown in FIG. 4) are used to prepare a premanufactured semi-solid rice mixture  16 , these components may be replaced and the need for premanufacturing avoided by using a batch operated heated vessel  90  on-site.  
         [0042]    The heated vessel  90  is a double-walled container having a cylindrical inner wall  92  surrounded coaxially by a cylindrical outer wall  94 . The walls  92  and  94  continue around a lower base of their respective cylinders to culminate in an axial drain port  96  providing a passage from a mixing volume  98  surrounded by the inner wall  92 . The inner wall  92  and outer wall  94  define between them a steam jacket volume  100  into which steam may be introduced and extracted through ports  102 . In this manner, the inner wall  92  may be heated to a controlled temperature so as to heat the material contained within the mixing volume  98 .  
         [0043]    An upper cover  104  joins the inner wall  92  and outer wall  94  at their upper edges and covers the mixing volume  98 . Cover  104  is breached by access hatch  106  into which  
         [0044]    ingredients as will be described may be introduced. A smaller entrance port  108  through cover  104  allows for the recirculation of material from inside the volume  98  out through the drain port  96  and back into the entrance port  108  as will also be described.  
         [0045]    Mounted on top of the cover  104  is a shear mixer motor  110  driving a shaft  112  piercing the cover  104  and terminating within the volume  98  at a high shear mixer head  116 . Such mixer heads  116  are well known in the art and are commercially available from Admix of Manchester, N.H., United States under the tradename Rotosolver. During operation, the high shear mixer head  116  will rotate as indicated by arrow  118 .  
         [0046]    The shaft  112  may be off center to the center axis of the cylindrical volume  98  to allow for the passage of a scraper shaft  120  through cover  104  along the center axis. The scraper shaft  120  is driven by scraper motor  122  also mounted on top of cover  104 . The scraper shaft  120  terminates at its lower end at a bearing  124  axially aligned with the drain port  96  but supported above the drain port  96  so as not to obstruct it. Scraper shaft  120  rotates about its extent as driven by the scraper motor  122  and as indicated by arrow  121 .  
         [0047]    Extending symmetrically and radially outward from the lower end of the scraper shaft  120 , above the bearing  124 , are scraper arms  126  which follow along and above the portion of the inner wall  92  forming the lower base and along and inside the portion of the inner wall  92  forming cylindrical vertical walls. Scraper blades  128  are attached along the arms  126  between the arms and the inner wall  92  so as to scrape along the inner wall  92  preventing overheating of material immediately adjacent to the heated inner walls  92 . Scraper blades  128  are staggered with respect to the opposing arm  126  so as to provide essentially uniform coverage of the inner wall  92  adjacent to steam jacket volume  100 .  
         [0048]    During operation, rice grains and heated water may be introduced through access hatch  106 . Preferably, the rice grains are unground rice comprising whole grains and broken grains such as naturally occur during grain shipping and handling. Other ingredients according to the table provided above may also be added at this time.  
         [0049]    Steam introduced into the steam jacket volume  100  maintains the mixture at between 185 and 190° F. while it is blended with the high shear mixer head  116  and prevented from caking to the inner wall  92  by scraper blades  128 .  
         [0050]    Referring now to FIG. 6 during blending, the mixture may be extracted from drain port  96  to be pumped by positive displacement pump  130  and then by shear pump  132  through valve  134  back into entrance port  108  providing additional shearing of the mixture and its constant recirculation. Still referring to FIG. 6, two such vessels  90  and  90 ′ may be arranged to operate in tandem so that one vessel may be cleaned or refitted while the other vessel is creating the rice water blend. By means of valve  134 , (or valve  134 ′ on tank  90 ′), the contents of the vessels  90  and  90 ′, respectively, may be pumped to a pasteurizing tank  136  (or  136 ′) being identical to vessels  90  and  90 ′ except for the absence of the shear mixer motor  110 , shaft  112 , and high shear mixer head  116 . Tanks  136  and  136 ′ include inlet ports  137 ,  137 ′ connected each to an outlet of valves  134  or  134 ′.  
         [0051]    The pasteurizing tanks  136 ,  136 ′ may each have a positive feed pump  140  (or  140 ′) receiving mixture from the tank  136  or  136 ′ through drain ports  139  or  139 ′, respectively,  
         [0052]    corresponding generally to drain port  96  as pumped by the pumps  140  or  140 ′ to valves  142  or  142 ′ for recirculation back into the tanks  136 ,  136 ′. Valves  142  and  142 ′ provide the rice water mixture to two way valves  146  and  146 ′ which may direct the mixture either of hopper  62  or  62 ′ of two corresponding kneading chambers  64  or  64 ′ or to a second inlet on the other valve  146 ,  146 ′.  
         [0053]    Thus, vessels  90  and  90 ′ may be operated on a batch or intermittent basis with their product shunted to respective pasteurizing tanks  136  or  136 ′ for pasteurizing and holding. Tanks  136  and  136 ′ may hold the cheese rice substitute until it is needed and then via valves  142  and  142 ′ set to provide either of the kneading chambers  164  or  164 ′ with the mixture. As have been previously described, each kneading chamber  164  or  164 ′ includes an auger  66  or  66 ′ for kneading the rice water mixture into pasta filata cheese.  
         [0054]    It will be understood, therefore, that the kneading chambers  64  and  64 ′ may be operated on an essentially continuous basis with the rice cheese substitute being manufactured in batches in vessels in  90  and  90 ′. Further the operation of the equipment need not be halted for cleaning operations of the vessels  90 ,  90 ′,  136  or  136 ′ as dual flow paths exist to either of the kneading chambers  64  or  64 ′.  
         [0055]    Referring now to FIGS. 7 and 8, a cheese flow meter  170  useful for metering the rice mixture  16  into the cheese  60  or other food base includes an entrance aperture  172  through which cheese  60  may be introduced prior to the introduction of the rice mixture  16 .  
         [0056]    The cheese  60  travels along guiding trough  174  which terminates at an end lip  176  which may communicate with the hopper  62  shown in FIGS. 1, 2 and  6  of the kneading chamber  64 . The trough  174  provides a generally rectangular cross-section defined between a bottom horizontal wall and upstanding sidewalls. An open upper face of the trough  174  is partially covered by a pivoting gauge plate  178  hinging about an axis  180  generally perpendicular to the longitudinal extent of the trough  174  and the travel of the cheese  60 .  
         [0057]    As pivoted, the gauge plate  178  may have one end follower  182  resting lightly upon the surface of the cheese  60  as it moves through the trough  174 , the gauge plate  178  angularly pivoting with movement of the follower end  182  up and down as the height of the mass of cheese  60  changes.  
         [0058]    A sensor end of the gauge plate  178  opposite the follower end  182  with respect to the axis  160  may include a proximity sensing target  184  adjacent to a proximity sensor  186  positioned thereabove. The operation of the proximity sensor target  184  and proximity sensor  186  is to provide a measure of the height of follower end  182  above the bottom of the trough  174  and thus an electronic measurement of the height of the cross-section of cheese  60  flowing through the trough  174 .  
         [0059]    Thus, it will be understood that insofar as the cheese  60  as it flows and spreads generally the full width of the bottom wall of the trough  174 , the height of the follower end  182  above the bottom of the trough  174 , together with knowledge of the width of the trough  174 , provides a measurement of the cross-sectional area of the cheese  60  passing over the lip  176 .  
         [0060]    The follower end  182  of the gauge plate  178  may support rotatable pinwheels  188  being disks generally mounted for rotation along axis  190  parallel to axis  180 . The periphery of the disks including radially extending pins  192  that may engage the surface of the cheese  60  as it passes above the lip  176  but beneath the follower end  182 . The pin wheels  188  are free to rotate as the cheese  60  moves thus measuring in their rotation, a linear distance or velocity of cheese  60  passing over the lip  176 .  
         [0061]    The rotation of the pin wheels  188  may be detected by an electronic rotation sensor  196  of conventional design and provided to a microprocessor or microcontroller (not shown) together with the signal from the proximity sensor  186  to provide a volume rate or total volume of cheese flowing past lip  176 .  
         [0062]    This volumetric rate may be used to control a metering valve  50  prior to nozzle  58  to, in turn, control the ratio or rice mixture  16  to cheese  60  on an automatic basis. It will be understood that the cheese flow meter  170  may be used for a variety of materials other than pasta filata cheese where such metering is required.  
       Cream Cheese  
       [0063]    Referring now to FIG. 9, the rice blend of the present invention may find application in the manufacture of low fat cream cheese which begins with the culturing of a starter mix being, for example, in the case of low fat cottage cheese, skim milk  200  contained in a culturing silo  202 . The starter mix may be incubated at 89° to 92° Fahrenheit with a bacterial starter culture suitable for cream cheese manufacture and preferably calf rennet according to techniques well known in the art. The culturing may continue for 6-8 hours until a PH of 4.6 is reached.  
         [0064]    At this time the curd is broken up, cooked to 130F. to 170 Fahrenheit, and pumped by pump  204  into cream cheese separator  206  being a centrifugal type separation apparatus such as are available from a variety of different manufacturers and well known in the art. The separator  206  is operated so as to remove whey through whey outlet  208  and to provide a curd material having 40% to 60% moisture content by weight.  
         [0065]    The moisture-reduced curd is then homogenized between 2500 and 3000 psi by homoginizer  207 . The homogenized cream cheese is received by a blender  210 , for example, a double agitator type blender. The blender  210  also receives the rice/water mixture at  140  to  160  degrees Fahrenheit as described above through valve  146  and the curd and rice/water mixture are blended at 120 to 170 degrees Fahrenheit. The rice/water mixture may be added to the moisture-reduced curd in an amount of 0% to 30%. During the blending process, salt may be added to the product.  
         [0066]    Optional homogenization may occur at this time.  
         [0067]    From the mixer the completed low fat cream cheese may be run through a heat exchanger  216  to cool it down or may be hot packed using hot pack equipment well known in the art.  
       Processed Meats—Sausages  
       [0068]    Originally, sausage was produced in order to preserve excess meat. Today sausage is produced to meet the unique texture and flavor supplied by these products. Being meat products these foods typically have high fat and cholesterol. The industry is always searching for ways to maintain flavor and textural characteristics of these products while reducing fat and cholesterol.  
         [0069]    Sausages are prepared in a variety of methods but typical procedures indicate chilled meat is blended with a solution of seasonings, water, and cure which is a preservative such as nitrates. The combined ingredients may include gums or alginates to help firm the product. Once the final mixture is made, the products are placed in a casing and cured by smoke and heat until an internal temperature of 155 F. is reached.  
         [0070]    The use of rice mixture allows the sausage producers to dilute the fat and cholesterol, while maintaining flavor and texture characteristics. Another advantage of the rice mixture is that the use of gums or alginates are reduced or eliminated. Using a rice mixture also produces a more friendly ingredient statement.  
         [0071]    The above description has been that of a preferred embodiment of the present invention, it will occur to those that practice the art that many modifications may be made without departing from the spirit and scope of the invention. In order to apprise the public of the various embodiments that may fall within the scope of the invention, the following claims are made.