Kraft Foods Holdings, Inc.

Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Donald L Messick

Andrew Edward McPherson

Jane Lee MacDonald

Richard Leshik

Dominic J Vellucci

Mary M Sole

Harold L Peet

Chih-Yang G Lo

Dominic J Vellucci, Jr

Andrew E Mcpherson

Richard R Leshik

Jane L Macdonald

A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230&deg; F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.

Refrigerated ready to eat aseptically produced rice pudding

A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of 70 top 95 lbs/force (preferably 75-90) and appearance similar to long cooking barley. The product can be prepared without any flattening or flaking of the barley. The process comprises: cooking pearled barley to raise the moisture content of the barley to 55 to 65%; subjecting the barley to an atmosphere of ambient-pressure, saturated steam while spraying hot water onto the barley in order to obtain a drained moisture of 70%-80%; draining; and drying to a moisture content of about 12% or less.

Quick cooking barley and process for preparation

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Rehoboth Beach, DE, United States of America

Donald L Messick