High protein rice mixture

Claim 1

A method of preparing a protein-enriched grain food product of substantially uniform density and hydration properties in the dry state composed of particulate soy protein and grain wherein the particulate soy protein particles have a density substantially equivalent to that of the grain whereby the protein-grain product can be packaged and transported without segregation of the product mix and hydration properties whereby preparation of the product for consumption is uniform and resembles that of said grain, said method comprising the steps of: (a) subjecting a soybean feed material selected from the class consisting of solvent-extracted meal, grits and flakes of soybean material having an NSI of about 30 to about 70 and containing moisture, to a mechanical pressure of at least 1800 pounds per square inch for a time and at a temperature sufficient to convert said moisture into steam whereby said soybean feed is partially disembittered, toasted without scorching and is compacted at a degree of compactness sufficient to compact said feed into a hard and substantially fused mass having a density and hydration properties substantially equivalent to that of the grain; (b) fragmenting said mass into chunks and (c) mixing said chunks with the grain whereby there is obtained a soy protein enriched-grain food product of substantially uniform density and hydration properties.

Claim 2

A method of preparing a protein-enriched grain food product of substantially uniform density and hydration properties in the dry state composed of particulate soy protein and grain wherein the particulate soy protein particles have a density substantially equivalent to that of the grain whereby the protein-grain product can be packaged and transported without segregation of the product mix and hydration properties whereby preparation of the product for consumption is uniform and resembles that of said grain, said method comprising the steps of: (a) subjecting a soybean feed material selected from the class consisting of solvent-extracted meal, grits and flakes of soybean material having an NSI of about 30 to about 70 and containing moisture, to a mechanical pressure of at least 1800 pounds per square inch for a time and at a temperature sufficient to convert said moisture into steam whereby said soybean feed is partially disembittered, toasted without scorching and is compacted at a degree of compactness sufficient to compact said feed into a hard and substantially fused mass having a density and hydration properties substantially equivalent to that of the grain; (b) fragmenting said mass into chunks and (c) mixing said chunks with the grain whereby there is obtained a soy protein enriched-grain food product of substantially uniform density and hydration properties.