Method for producing shaped rice parts, and shaped rice parts

Abstract

The present invention relates to a method for producing shaped rice parts, comprising the following steps: (a) cooking rice; (b) producing a starch-based adhesive mixture containing water, an acidifying agent, a plant starch, optionally a preservative and optionally a thickening agent; (c) mixing the cooked rice with the adhesive mixture to obtain a homogeneous dough; (d) shaping shaped parts from the dough obtained in step (c) and optionally coating it with breadcrumbs; (e) heating the shaped part obtained in step (d) until a core temperature of at least 80°C has been reached; (f) cooling the shaped part to room temperature and subsequently packaging it. The present invention further relates to a method for producing precooked, long-life rice, to starch-based adhesive granules, to a shaped rice part itself and to microwave products.

Description

[0001] Matthias Schade K-25 / 430

[0002] 1

[0003] Methods for the production of rice mold parts and rice mold parts

[0004] The invention relates to a method for producing a rice molded part and the rice molded parts themselves, furthermore to a method for producing shelf-stable, precooked rice and a granulate for use in the method. The method is characterized, on the one hand, by the fact that cooked rice is mixed with a starch-based adhesive mixture and the starch is gelatinized by heat treatment. This results in a dimensionally stable rice product with extended shelf life, increased food safety, and improved dimensional stability.

[0005] Precooked rice is well-known, but it usually requires refrigerated or frozen transport and storage, or highly barrier-free packaging. The dimensional stability of such products is often insufficient, making them unsuitable for manufacturing designed molded parts or for long cooking processes. Known methods rely on pasteurization, sterilization, or drying, which are energy-intensive and have sensory drawbacks. The targeted incorporation of preservatives into a retrograded starch matrix has not yet been described.

[0006] A rice dish is a food made from rice grains, eaten as a main course, side dish, or soup ingredient. The problem with producing rice dishes is the product's lack of shape stability, as rice, unlike potatoes, for example, does not contain enough starch to bind the grains together. Rice tends to be difficult, if not impossible, to form into a mold, and even when a mold is achieved, it is difficult to keep it together and not to fall apart back into individual grains.

[0007] For example, mochi rice balls are known, but these are made from rice dough, i.e. rice flour, and the rice grain is not present as an ingredient in the dough.

[0008] In contrast, the "Arancini di riso," a Sicilian specialty, are based on rice grains. They are deep-fried rice croquettes filled with a meat ragu. Here, the rice grains are mixed with cheese (Caciocavallo) immediately after cooking; the cheese binds the rice grains together before they are formed into balls and the filling is inserted.

[0009] September 19, 2025 Matthias Schade K-25 / 430

[0010] 2

[0011] As mentioned, the problem is that known rice molds are not very dimensionally stable and are difficult to reheat without falling apart and negatively altering the taste.

[0012] One object of the invention is to eliminate or at least reduce the problems of the prior art. In particular, a rice mold component is to be provided which can be precooked and heated without loss of quality while retaining its shape.

[0013] In particular, a process should be provided that makes pre-cooked rice and molded parts made from it microbiologically safe, stable in storage and versatile in use - without a cold chain, with preserved texture and optional additions such as fruit, vegetables or food supplements.

[0014] This problem is solved in a first aspect of the present invention by a method for producing rice mold parts, comprising the following steps:

[0015] (a) Cooking rice

[0016] (b) Manufacturing a starch-based adhesive mixture containing water, an acidifying agent, a vegetable starch, optionally a preservative and optionally a thickening agent,

[0017] (c) Mixing the cooked rice with the gluten mixture to obtain a homogeneous dough,

[0018] (d) Forming shapes from the dough obtained in step (c) and, if necessary, breading,

[0019] (e) Heating the molded part obtained in step (d) until a core temperature of at least 80°C has been reached,

[0020] (f) Cooling the molded part to room temperature and subsequent packaging.

[0021] The first aspect of the present invention relates to the aforementioned method and the rice mold parts that can be produced therewith.

[0022] Within the scope of the invention, "one" should always be understood to mean "at least one". Therefore, there can also be several representatives, such as 2, 3, 4, etc.

[0023] September 19, 2025 Matthias Schade K-25 / 430

[0024] 3

[0025] The present invention also relates to a rice mold part that can be manufactured according to the above method.

[0026] Furthermore, the invention relates to a rice mold part that contains not only cooked rice but also plant starch.

[0027] The invention is based on the property of starch, which, under the influence of heat, can physically bind many times its own weight in water, swell, and gelatinize. When heated with water, the starch swells between 47°C and 57°C, the layers burst, and between 55°C and 87°C (potato starch at 62.5°C, wheat starch at 67.5°C), starch paste is formed, which has varying degrees of stiffening power depending on the type of starch. Corn starch paste has a greater stiffening power than wheat starch paste, and the latter, in turn, has a greater stiffening power than potato starch paste. Upon cooling, this effect slowly reverses, and the water is released again—a process known as retrogradation. This is how the rice grains are able to hold together stably and form a dimensionally stable product.

[0028] According to the first aspect of the present invention, rice is first cooked with liquid, e.g., water, milk, coconut milk, or mixtures thereof. It is preferred to use a rice cooker and to reduce the commonly recommended amount of liquid (1 kg rice / 1400 ml liquid), preferably by 10% to 40%, more preferably by 20% to 35%, and most preferably by approximately 30%. Furthermore, the rice should preferably not be cooked completely but should retain a certain firmness. However, there is no disadvantage to cooking the rice completely. All known varieties of rice are suitable, such as long-grain rice (e.g., parboiled rice, basmati rice, jasmine rice, brown rice), short-grain rice (e.g., sushi rice, short-grain rice, risotto rice [Arborio, Vialone, Bomba, Carnaroli rice]), or wild rice (which is botanically not a rice variety but a type of grass).

[0029] It is preferred that rice varieties with a high amylose content be used to achieve enhanced retrogradation and improved water binding, as well as a more uniform embedding of the preservative.

[0030] The adhesive mixture in step (b) is made from water, an acidifying agent, and a plant starch. Suitable acidifying agents include, for example, citric acid.

[0031] September 19, 2025 Matthias Schade K-25 / 430

[0032] 4

[0033] Ascorbic acid, tartaric acid, succinic acid, malic acid. Granulated citric acid is preferred. Suitable plant starches include, for example, potato flour, cornflour, or wheat flour. Cornflour is preferred.

[0034] In a preferred embodiment, one or more thickening agents, also called thickeners, can be added. Guar gum, locust bean gum, xanthan gum, cellulose, cellulose derivatives (methylcellulose, ethylcellulose, hydroxypropylcellulose) or alginates are suitable here, preferably guar gum.

[0035] A thickening agent is generally unnecessary when a modified starch is used as the plant starch. Modified starch, also sometimes called (partially) pregelatinized starch, is preferably obtained from cornstarch, potato starch, or rice starch through mechanical processing in the presence of water, with or without the application of heat. During this process, some or all of the starch granules burst. The powder is then dried. Modified starch is a white to yellowish-white powder and swells in cold water.

[0036] The adhesive mixture may optionally contain preservatives approved for use in food, such as sodium, potassium or calcium benzoate; sodium, potassium or calcium acetate; sodium, calcium or potassium propionate; calcium sorbate or potassium sorbate, with potassium sorbate being particularly preferred.

[0037] Spices (e.g., salt, pepper, or sugar), flavorings, tea, or colorings can also be added to the adhesive mixture. Dietary supplements can also be added to the adhesive mixture or the mixture. These should be stable up to at least 85 °C to prevent deterioration during the manufacturing process.

[0038] Another embodiment provides that an additional 0.2 wt.% to 10 wt.% protein is added, selected from rice protein, pea protein, soy protein, whey protein or caseinate.

[0039] The added protein promotes starch retrogradation by binding water, acting as a nucleation site, and forming a protein-starch network. This results in faster / greater retrogradation as well as improved shape and freeze-thaw stability.

[0040] September 19, 2025 Matthias Schade K-25 / 430

[0041] 5

[0042] The addition can be made after the rice has been cooked or partially cooked, as part of the binding mixture. This also results in increased retrogradation enthalpy and improved texture.

[0043] In a preferred embodiment, the adhesive mixture contains 500 ml to 1800 ml of water, 1 g to 3 g of acidifying agent, 3 g to 8 g of preservative, 20 g to 180 g of vegetable starch, and optionally 10 g to 40 g of thickening agent. In a most preferred embodiment, the adhesive mixture contains 1500 ml of water, 2.2 g of (granulated) citric acid, 6.6 g of potassium sorbate, 30 g of sugar, 11 g of salt, 75 g of cornflour, and 22 g of guar gum.

[0044] In the next step, the cooked rice and the binding agent are mixed together. Because of the acidifying agent in the binding agent, the resulting homogeneous dough has an acidic pH value, for example, 4.0 to 6.0, usually 4.8 to 5.5. Optionally, small amounts of other ingredients such as spices, extracts from aromatic plants (e.g., onions, garlic), flavorings, colorings, eggs, or milk can be added.

[0045] In larger quantities, fresh or dried vegetables and / or fresh or dried fruit, e.g., in grated form or as a purée of fruit or vegetables, or a mixture of both, can be added up to a proportion of 80%. The fruit and / or vegetable portion should preferably be thickened with a thickener (preferably guar gum in a ratio of, for example, 300 g applesauce to 10 g to 30 g, preferably 15 g, guar gum). Additionally, vegetable starch, e.g., 10 g to 50 g per 300 g of fruit and / or vegetables, can be added to the dough.

[0046] The pH value of the dough should be monitored and should be within the aforementioned range. If not, appropriate acidifying agents or bases, which are well known to food professionals, can be added. A homogeneous dough will form after approximately 10 minutes. The homogeneity can be improved by cooling.

[0047] This dough is processed mechanically into shaped parts. A press, die-cutting machine, or extruder is suitable for this purpose. A press is preferred, or the dough can be pressed into a negative mold. After shaping, the

[0048] September 19, 2025 Matthias Schade K-25 / 430

[0049] 6

[0050] Rice-molded parts have only minimal adhesive properties on the outside, which means the parts can be easily transported on an industrial conveyor belt without it sticking together.

[0051] Before shaping the dough into a mold, it can optionally be cooled to a predetermined temperature, particularly between 4°C and 15°C. This allows for very precise shaping. A wide variety of shapes are possible for rice molds, such as hemispheres or spheres, as well as rings, triangles, squares, hearts, or clovers. The size or thickness can range from 1 cm to 15 cm, preferably from 2 cm to 6 cm.

[0052] According to the invention, the molded part is subsequently thermally treated to gelatinize the starch components in the mixture. This results in a blank. The consistency is achieved through the gelatinization of the starch, which leads to a bonding and network formation of adjacent particles.

[0053] Advantageously, thermal treatment is carried out by deep-frying or by means of a hot steam process, in particular using a steam cooker, combi steamer, or spiral cooker. Deep-frying has the particular advantage that a crust-like coating forms on the outer surface of the molded part. Crust formation can be improved by prior breading. Breading also limits or prevents water loss from the mass. Furthermore, since no water is added, the water content in the mass of the molded part remains constant or decreases only slightly. Depending on the weight and thickness of the molded part, deep-frying is preferably carried out at a temperature in the range of 160 °C to 185 °C, particularly in the range of 170 °C to 180 °C, for a period of time in the range of 1.5 to 6 minutes, particularly 2.5 to 5 minutes.This is sufficient to achieve a core temperature of at least 80 °C, preferably 80 °C to 90 °C, most preferably 82 °C to 85 °C, in the molded part for a sufficiently long time.

[0054] A steam cooker, combi steamer, spiral cooker, or convection steamer combines the functions of a steamer, in which food is cooked in a saturated steam atmosphere, and a convection oven, in which cooking is done with circulating air. Because temperature and humidity can be varied over a wide range in these appliances, they allow for complete control and regulation of the cooking environment. Furthermore, the relatively high fan speed allows for optimal air circulation.

[0055] September 19, 2025 Matthias Schade K-25 / 430

[0056] 7 and the condensation of the steam on the food result in a comparatively short cooking time and thus gentle preparation of the food. Due to the steam content when using a steam cooker or spiral cooker in the method according to the invention, additional saturation or a slight decrease in the water content in the molded part can be controlled. In order to avoid water absorption as much as possible, the cooking time is kept as short as possible and the humidity is set between 55% and 100%. It was found that a steaming time of 5 to 10 minutes in a temperature range of 100°C to 160°C, in particular from 120°C to 140°C, is sufficient to ensure a core temperature in the molded part of at least 80°C, preferably 80°C to 90°C, and most preferably approximately 82°C to 85°C.In a preferred embodiment, the rice mold part is treated in a steam cooker for 9 minutes at 140 °C and 60% humidity, achieving a core temperature above 80 °C (approx. 83 °C).

[0057] The added steam prevents the molded part blank from drying out and hardening. In this embodiment, water loss with resulting hardening occurs during a subsequent cooling process (weight loss of approximately 2% to 8%).

[0058] The subsequent cooling process to room temperature or a maximum of 35 °C can be achieved by waiting or using a cooling device (e.g., refrigerator, freezer). Afterwards, the molded part blank is packaged. It is particularly advantageous to preserve and store the blank by refrigeration, deep freezing, heat sealing (with / without protective gas), or vacuum sealing. If no preservatives (preferably potassium sorbate) have been added, deep freezing is the most suitable storage method for several months.

[0059] When cooling to below 50 °C, preferably to 30 °C to 35 °C, retrogradation is intensified, resulting in a stable molded part structure and embedding the preservative in the matrix, thereby increasing its preservative effect.

[0060] Advantageously, the molded part produced according to the invention exhibits increased durability. Particularly good results were achieved when small amounts of potassium sorbate were used as a preservative. The gelatinized molded part binds free water and, in this new structure, enhances the effect of potassium sorbate. Experiments confirmed that when the molded part was packaged without potassium sorbate, the product had a longer shelf life.

[0061] September 19, 2025 Matthias Schade K-25 / 430

[0062] 8

[0063] Oxygen exclusion means that deep freezing is not necessary to ensure a shelf life of 3 and even 6 months. Normal refrigeration is sufficient. This is due, firstly, to the small amount of potassium sorbate present and, secondly, to the slightly acidic pH (approx. 4.5–5.5) prevailing in the molded part. The molded part produced according to the invention is thus preserved by the manufacturing process in such a way that no chemical or other preservation is required. Furthermore, no increased requirements are placed on transport, such as the uninterrupted maintenance of a (deep) cold chain.

[0064] It is advisable or even necessary to warm the molded part before consumption. This is preferably done in a further process step, in which the raw part is subjected to heat, in particular by boiling, microwaving, steaming, frying, deep-frying, baking, or in a hot water bath or sous vide. The cooking stability of the rice molded part produced according to the invention is particularly noteworthy; that is, at a water temperature of 90 °C, the product retains its shape for approximately 40 minutes. When steamed, the product retains its shape for at least 2 hours. The product also retains its shape when deep-fried or fried.

[0065] Another advantage is a reduction in the required amount of cooking water by up to 30%.

[0066] Furthermore, the rice-shaped parts according to the invention can also be packaged in films with low barrier properties, both under oxygen and under vacuum, whereby storage without a cold chain for weeks and months is easily possible.

[0067] The invention is further explained using the figures:

[0068] Fig. 1 Rice mold in hemispherical shape (from top to bottom: Basmati rice shaped; Basmati rice breaded; Basmati rice fried)

[0069] Fig. 2 Rice mold in hemispherical shape with added apple (top: Basmati rice molded; bottom: Basmati rice with grated apple 50% : 50%)

[0070] Fig. 3 Rice mold parts in various shapes

[0071] Fig. 4 Preparing the rice mold parts in boiling water for 40 minutes (-> maintaining shape stability)

[0072] Unless explicitly stated otherwise in individual cases, the described embodiments can be advantageously combined with one another.

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[0074] 9

[0075] The invention is described in more detail below with reference to the first aspect of the present invention by means of examples, which are to be regarded only as illustrations and not as limitations.

[0076] Example 1: Rice mold part in the shape of a hemisphere with a diameter of approximately 4 cm.

[0077] 1 kg of washed rice (Basmati) is cooked in a rice cooker with 1000 ml of water. This reduces the normal recommended amount of water used in the cooking process by approximately 30%. Starch-based adhesive mixture

[0078] 1500 ml water

[0079] 2.2 g granulated citric acid

[0080] 6.6 g potassium sorbate

[0081] 30 g sugar

[0082] 11 g salt

[0083] 75 g cornmeal

[0084] 22 g guar gum

[0085] The starch-based adhesive mixture is mixed with the cooked rice (approx. 1.8 kg). The pH value is 4.8.

[0086] This process produces a very homogeneous, machine-compatible dough, which is extruded into rice-shaped molds and, after forming, retains only very low gluten properties on its outer surface. This offers the advantage that these rice-shaped molds do not stick to an industrial conveyor belt.

[0087] Hemispheres with a diameter of 4 cm were formed.

[0088] The rice mold is now placed in a steamer for 9 minutes at 140 °C and 60% humidity to ensure that the core temperature reaches over 80 °C.

[0089] September 19, 2025 Matthias Schade K-25 / 430

[0090] 10

[0091] After an accelerated or natural cooling process (retrogradation), the product is ready for packaging after a few minutes and a maximum temperature of 30 °C.

[0092] Example 2: Rice mold in the shape of a ring with a diameter of approximately 8 cm

[0093] 1 kg of washed risotto rice (Carnaroli) is cooked in a rice cooker with a mixture of 500 ml milk and 500 ml coconut milk. This reduces the normal recommended amount of liquid during cooking by approximately 30%. (Starch-based binding agent)

[0094] 1500 ml water

[0095] 2.2 g granulated citric acid

[0096] 6.6 g potassium sorbate

[0097] 30 g sugar

[0098] 11 g salt

[0099] 75 g cornmeal

[0100] 22 g guar gum

[0101] The starch-based adhesive mixture is mixed with the cooked rice (approx. 1.8 kg). The pH value is 4.8.

[0102] This process produces a very homogeneous, machine-compatible dough, which is extruded into rice-shaped molds and, after forming, retains only very low gluten properties on its outer surface. This offers the advantage that these rice-shaped molds do not stick to an industrial conveyor belt.

[0103] Rings with a diameter of 8 cm were formed.

[0104] The rice mold is now placed in a steamer for 9 minutes at 140 °C and 60% humidity to ensure that the core temperature reaches over 80 °C.

[0105] After an accelerated or natural cooling process (retrogradation), the product is ready for packaging after a few minutes and a maximum temperature of 30 °C.

[0106] September 19, 2025 Matthias Schade K-25 / 430

[0107] 11

[0108] No rice-based products are known in the prior art that consist of pre-cooked rice grains which, after retrogradation, are present as solid products, for example donuts, patties or bars, and which, when eaten, break down again into individual rice grains by the enzymes acting in the mouth, while retaining the taste, firmness and consistency of freshly cooked rice.

[0109] The aforementioned problem is solved in a second aspect of the present invention by a method for producing precooked, shelf-stable rice, comprising the steps of:

[0110] (i) Cooking the rice,

[0111] (ii) Dissolving a starch-based adhesive granule in water,

[0112] (iii) Mixing the solution into the freshly cooked rice at > 75 °C,

[0113] (iv) Cooling to below 50 °C to initiate retrogradation, whereby a starch shell containing an enclosed preservative is formed around each grain of rice.

[0114] The second aspect of the present invention relates to the aforementioned method and the precooked, shelf-stable rice that can be produced therewith.

[0115] Steps (i), (ii) and (iii) are similar to the steps in the first aspect of the present invention, except that the formation of a rice forming part is not carried out, since the goal is to produce more or less granular rice.

[0116] In the process according to the invention, additional heating can be omitted if, after pre-cooking the rice, it still has a temperature of at least 70 °C, preferably 80 °C, when the starch-based adhesive granules are added. According to the invention, this temperature is sufficient for retrogradation.

[0117] During cooling in step (iv) to below 50 °C, preferably 30 °C to 35 °C, retrogradation is initiated, whereby a starch coating containing the preservative is formed around each rice grain. The amylose content enhances the retrogradation, which in turn increases the preservative effect of the preservative.

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[0119] 12

[0120] This retrogradation results in the formation of a starch matrix that binds water, stabilizes the structure, and encapsulates the preservative, thereby enhancing its preservative effect. This effect was surprising to the expert, as sorbates are known in food technology as classic preservatives, but not for enhancing their effect through embedding in a retrograded starch matrix.

[0121] According to the invention, the interaction of amylose and amylopectin allows both a stable grain structure and an elastic overall texture to be achieved.

[0122] Amylose retrogrades rapidly, forming crystallites that bind water and strengthen the structure. Amylopectin retrogrades more slowly and provides elasticity. A high amylose content improves retrogradation and the uniform embedding of the preservative. Surprisingly, retrogradation increases the preservative's effectiveness against microbial spoilage.

[0123] Retrogradation and the embedding of the preservative can be detected analytically. Suitable methods include:

[0124] Differential scanning calorimetry (DSC) to determine the degree of retrogradation, X-ray diffraction (XRD) to identify crystalline structures, scanning electron microscopy (SEM) or confocal microscopy to visualize matrix formation,

[0125] HPLC or spectroscopy to determine the distribution of the preservative.

[0126] These methods demonstrate the formation of a retrograded starch matrix and the embedding of the preservative.

[0127] In a further development of the above process, the starch-based adhesive granules comprise an acidifying agent, a starch and a preservative from the group of salts of unsaturated carboxylic acids, in particular potassium salts of sorbic acid.

[0128] Preferably, the starch-based adhesive granules contain 1 g to 3 g acidifier, 3 g to 8 g preservative, 20 g to 120 g vegetable starch, 10 g to 50 g sweetener, 5 g to 30 g salt and optionally 5 g to 40 g thickener.

[0129] September 19, 2025 Matthias Schade K-25 / 430

[0130] 13

[0131] Specifically, the starch-based adhesive granules can contain 2.2 g granulated citric acid, 6 g potassium sorbate, 30 g sugar, 12 g salt, 40 g cornstarch and 12 g guar gum.

[0132] This specific composition of the starch-based adhesive granules according to the invention is suitable for 1 kg of raw (dry) rice and yields a quantity of 1.2 kg to 2.4 kg of cooked rice, depending on the type of rice.

[0133] As already described above in the first aspect, proteins can also be added in the production of precooked, shelf-stable rice in an amount of 0.2% to 10% by weight.

[0134] The technological function of the proteins lies in binding free water, which promotes amylose crystallization. The proteins also serve as nucleation sites for retrogradation and for forming a protein-starch network, resulting in improved shape and section stability. Furthermore, the proteins can reduce syneresis (water loss) during cooling or freezing / thawing.

[0135] The processing advantages include faster retrogradation and therefore shorter cold fermentation time, improved texture (firmer, less sticky, more elastic), higher freeze-thaw stability and more uniform rehydration during heating / cooking.

[0136] The proteins also lead to product and marketing advantages in protein enrichment with higher nutritional value, in clean label potential (e.g., with rice or pea protein) and in differentiation compared to purely starch-based methods.

[0137] The present invention also relates to the starch-based adhesive granules themselves, comprising an acidifying agent, a starch and a preservative from the group of salts of unsaturated carboxylic acids, in particular potassium salts of sorbic acid.

[0138] When the term "granules" is used here, according to the invention, any dry form is meant, including powder form and coarser structures.

[0139] September 19, 2025 Matthias Schade K-25 / 430

[0140] 14

[0141] The starch-based adhesive granules according to the invention can be supplied as a dry mixture for on-site use in the processing and preparation of rice. The starch-based adhesive granules are composed such that, during the retrogradation of the rice, the preservative is embedded in the starch matrix, thereby enhancing its preservative effect.

[0142] Preferably, the starch-based adhesive granules comprise 1 g to 3 g acidifying agent, 3 g to 8 g preservative, 20 g to 120 g vegetable starch, 10 g to 50 g sweetener, 5 g to 30 g salt and optionally 5 g to 40 g thickener.

[0143] Dietary supplements can be added to the starch-based adhesive granules. These should be stable up to at least 85 °C to prevent deterioration during the manufacturing process.

[0144] Another embodiment provides that an additional 0.2 wt.% to 10 wt.% protein, selected from rice protein, pea protein, soy protein, whey protein or caseinate, is added to the starch-based adhesive granules.

[0145] As described above in connection with the rice-shaped mold components, the added protein promotes starch retrogradation by binding water, acting as a crystallization nucleus, and forming a protein-starch network. This results in faster / greater retrogradation as well as improved shape and freeze-thaw stability.

[0146] The addition can be made after the rice has been cooked or partially cooked, as part of the starch-based adhesive granules. This also results in increased retrogradation enthalpy and improved texture.

[0147] Another embodiment is a first microwave product comprising a rice mold part that can be produced by the inventive method and which, when heated in a commercially available microwave oven at 600 W to 1200 W, preferably at 800 W, reaches a core temperature of at least 70 °C within < 60 seconds and is immediately ready to eat.

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[0149] 15

[0150] An alternative embodiment is a second microwave product comprising pre-cooked, shelf-stable rice produced by the inventive method, which reaches a temperature of at least 70 °C within < 60 seconds in a commercially available microwave oven at 600 W to 1200 W, preferably at 800 W, and is immediately ready to eat.

[0151] Furthermore, the present invention includes large containers that can be produced by the methods according to the invention, which can be stored in packaging units of > 2 kg without a cold chain and can be consumed cold or using the sous-vide method in the event of a disaster, even without clean water.

[0152] No rice product is currently known in the prior art that can be heated to approximately 70°C in just 60 seconds in a microwave at 800 W in the form of a 100g rice donut made from jasmine rice. Likewise, there are no products in the prior art that are available in bulk packaging (e.g., 2kg bars) that can be stored without a refrigeration chain and consumed cold or prepared using the sous-vide method in the event of a disaster or famine, even without access to clean water.

[0153] Additional proteins act as enhancers of starch retrogradation and simultaneously as a nutritionally valuable additive.

[0154] The priority-establishing application includes in particular the following points according to the invention:

[0155] I) A method for the production of rice mold parts, comprising the following steps:

[0156] (a) Cooking rice

[0157] (b) Manufacturing a starch-based adhesive mixture containing water, an acidifying agent, a vegetable starch, optionally a preservative and optionally a thickening agent,

[0158] (c) Mixing the cooked rice with the gluten mixture to obtain a homogeneous dough,

[0159] (d) Forming shapes from the dough obtained in step (c) and, if necessary, breading,

[0160] (e) Heating the molded part obtained in step (d) until a core temperature of at least 80 °C has been reached,

[0161] (f) Cooling the molded part to room temperature and subsequent packaging.

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[0163] 16

[0164] II) Method according to point I, wherein the rice is long grain rice, short grain rice or wild rice.

[0165] III) Method according to point I or II, wherein the preservative is potassium sorbate and the plant starch is maize starch.

[0166] IV) Method according to point I or II, wherein the starch-based adhesive mixture contains 500 - 1800 ml water, 1 - 3 g acidifying agent, 3 - 8 g preservative, 20 - 180 g vegetable starch and, if applicable, 10 - 40 g thickening agent.

[0167] V) Method according to one of points I to IV, wherein the starch-based adhesive mixture contains 500 - 1800 ml water, 1 - 3 g citric acid, 3 - 8 g potassium sorbate, 20 - 180 g cornflour and optionally 10 - 40 g guar gum, as well as optionally spices and flavorings.

[0168] VI) Method according to any one of points I to V, wherein the adhesive mixture contains 1500 ml water, 2.2 g granulated citric acid, 6.6 g potassium sorbate, 30 g sugar, 11 g salt, 75 g cornflour and 22 g guar gum.

[0169] VII) Method according to one of points I to VI, wherein the forming of the molded part is carried out by means of an extrusion press.

[0170] VI II) Procedure according to one of points I to VII, wherein the core temperature in step (e) is 82 - 85 °C.

[0171] IX) Method according to one of points I to VIII, wherein the dough in step (d) has a pH value of 4.0 - 6.0.

[0172] X) Method according to any one of claims I to IX, wherein spices, flavorings, milk, eggs, fruit and / or vegetables are added to the dough from step (c).

[0173] XI) Rice mold part producible by the method according to any of points I to X.

[0174] XII) Rice mold part, which contains vegetable starch in addition to cooked rice.

[0175] XIII) Rice mold part according to point XII, wherein the plant starch is corn starch.

[0176] September 19, 2025

Claims

Matthias Schade K-25 / 430 17 Patent claims 1. A method for manufacturing rice mold parts, comprising the following steps: (a) Cooking rice (b) Manufacturing a starch-based adhesive mixture containing water, an acidifying agent, a vegetable starch, optionally a preservative and optionally a thickening agent, (c) Mixing the cooked rice with the gluten mixture to obtain a homogeneous dough, (d) Forming shapes from the dough obtained in step (c) and, if necessary, breading, (e) Heating the molded part obtained in step (d) until a core temperature of at least 80°C has been reached, (f) Cooling the molded part to room temperature and subsequent packaging.

2. Method according to claim 1, wherein the starch-based adhesive mixture contains 500 ml to 1800 ml water, 1 g to 3 g acidifying agent, 3 g to 8 g preservative, 20 g to 180 g plant starch and optionally 10 g to 40 g thickening agent.

3. Method according to claim 1 or 2, wherein the starch-based adhesive mixture contains 500 ml to 1800 ml water, 1 g to 3 g citric acid, 3 g to 8 g potassium sorbate, 20 g to 180 g cornflour and optionally 10 g to 40 g guar gum, as well as optionally spices and flavorings.

4. Method according to any one of claims 1 to 3, wherein the starch-based adhesive mixture contains 1500 ml water, 2.2 g granulated citric acid, 6.6 g potassium sorbate, 30 g sugar, 11 g salt, 75 g cornflour and 22 g guar gum.

5. Method according to any one of claims 1 to 4, wherein the core temperature in step (e) is 82 °C to 85 °C.

6. Method according to any one of claims 1 to 5, wherein the dough in step (d) has a pH value of 4.0 to 6.

0.

7. Method for producing precooked, shelf-stable rice, comprising the steps: September 19, 2025 Matthias Schade K-25 / 430 18 (i) Cooking the rice, (ii) Dissolving a starch-based adhesive granule in water, (iii) Mixing the solution into the freshly cooked rice at > 75 °C, (iv) Cooling to below 50 °C to initiate retrogradation, whereby a starch shell containing an enclosed preservative is formed around each grain of rice.

8. Method according to claim 7, wherein the starch-based adhesive granules comprise an acidifying agent, a starch and a preservative from the group consisting of salts of unsaturated carboxylic acids, in particular potassium salts of sorbic acid.

9. Method according to claim 7 or 8, wherein the starch-based adhesive granules contain 1 g to 3 g acidifying agent, 3 g to 8 g preservative, 20 g to 120 g vegetable starch, 10 g to 50 g sweetener, 5 g to 30 g salt and optionally 5 g to 40 g thickening agent.

10. Method according to claim 9, wherein the starch-based adhesive granules contain 2.2 g granulated citric acid, 6 g potassium sorbate, 30 g sugar, 12 g salt, 40 g corn starch and 12 g guar gum.

11. Starch-based adhesive granules comprising an acidifying agent, a starch and a preservative from the group of salts of unsaturated carboxylic acids, in particular potassium salts of sorbic acid.

12. Starch-based adhesive granules according to claim 11, comprising 1 g to 3 g acidifying agent, 3 g to 8 g preservative, 20 g to 120 g vegetable starch, 10 g to 50 g sweetener, 5 g to 30 g salt and optionally 5 g to 40 g thickening agent. 13 Rice mold part producible according to the method according to one of claims 1 to 6.

14. Microwave product comprising a rice mold according to claim 13, which, when heated in a commercially available microwave oven at 600 W to 1200 W, preferably at 800 W, reaches a core temperature of at least 70 °C within < 60 seconds and is immediately ready to eat. September 19, 2025 Matthias Schade K-25 / 430 19 15. Microwave product comprising a pre-cooked, shelf-stable rice, producible according to any one of claims 7 to 10, which, when heated in a commercially available microwave oven at 600 W to 1200 W, preferably at 800 W, reaches a temperature of at least 70 °C within < 60 seconds and is immediately ready to eat. September 19, 2025

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