GB2598703A

GB2598703A - Full fermentation method of organic or non-organic rice flour to release latent amino acids in a 24 hour process

Info

Publication number: GB2598703A
Application number: GB2009536.0A
Authority: GB
Inventors: Crassweller May Kathleen
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-06-23
Filing date: 2020-06-23
Publication date: 2022-03-16
Also published as: GB202009536D0

Abstract

The present invention is directed to a 24 hour rice flour fermentation method to release latent amino acids, derived from 460 grams of Rice; 540 ml of Water and 5 grams of Ferment, these are processed using stainless steel equipment including a heating source and a saucepan, a teaspoon, a tablespoon, a glass measuring jug and an incubator, providing a quality protein plant food which can be used for baby food, ice cream and other foods suitable for vegans. The resulting product can also be used in healing the skin and has other potential healing properties.

Description

PATENT APPLICATION

OF

KATHLEEN CRASSWELLER MAY

FOR

FULL FERMENTATION METHOD OF ORGANIC OR NON-ORGANIC RICE FLOUR

TO RELEASE LATENT AMINO ACIDS IN A 24 HOUR PROCESS

Field of the Invention

The present invention relates to a method to fully ferment organic or non-organic rice flour to release the latent amino acids in a process that takes approximately 24 hours, providing a quality protein plant food which can be used for baby food, ice cream and other foods suitable for vegans. The resulting product can also be used in healing the skin and has other potential healing properties.

Background

The method of fermenting rice flour is known and the resulting product is used in various areas including, the production of noodles; fermented alpha rice flour; the use of sweet fermented rice nutrients for brewing nutrition products and the use of fermented rice extract for use on aging skin.

Therefore examples of patent applications can be found, with some examples as follows: This is shown in patent KR101426041 -al-c7,L1) which discloses an invention which relates to a manufacturing method of fermented rice noodles using fermented rice flour. According to the manufacturing method of fermented rice noodles using fermented rice flour, a mixed culture solution including Lactobacillus fermentum and Lactobacillus delbrueckii is added to rice flour; the rice flour, mixed with Lactobacillus fermentum and Lactobacillus delbrueckii, is fermented at 30eC for 48 hours; the fermented rice flour is dried and ground; the dried and ground rice flour is inserted in a mold; and then an injection molding process is performed on the rice flour.

Patent KR201-10132150 EH-R-) discloses an invention which relates to a method for manufacturing fermented alpha rice flour, wherein the fermented alpha rice flour is manufactured using rice as a main raw material. The fermented alpha rice flour is manufactured by immersing rice in warm water with added malt and amylase, followed by fermentation and saccharification, thereby inducing the property variation of rice; pulverizing, steaming, and punching the saccharified rice to make a rice paste; putting the rice paste into a rice cake molding machine to be molded into rice cakes having a predetermined shape and length; refrigerating and dehumidifying the rice cakes through first drying; slice-cutting the rice cakes, which are solidified after the first drying procedure, into pounded rice cakes or rice cake pallets, followed by second drying and then pulverizing The fermented alpha rice flour of the present invention can be deep without being hard or stiff during frying, and can maintain a crisp and smooth texture for a long time even after frying. The fermented alpha rice flour of the present invention can overcome inherent limits of existing uncooked rice flour and alpha rice flour and provide novel texture and flavor, thereby satisfying new needs of consumers. Furthermore, the fermented alpha rice flour of the present invention can be used as a raw material of various cold and frozen processed foods due to the property variation, such as refrigerating and freezing stability improvement: thereby promoting the consumption of rice that is excessively supplied in the current rice situation. Furthermore, free-mix products which use the fermented alpha rice:flour of the present invention as a main ingredient or a sub-ingredient and are suitable for various food processing fields can be produced_ Furthermore, the fermented alpha rice flour of the present invention is mixed with various powdered materials having functionality, flavors, and colors and then steaming the mixture during the manufacturing procedure, or mixed with various steamed grain flours; nuts:, fruits and vegetables, processed dairy products; and processed meat products during the punching procedure, thereby securing applicability as various flour materials. Furthermore, the fermented alpha rice flour of the present invention can be distributed and stored at room temperature for a long period of time and have excellent storability, thereby enlarging the market scope.

Patent 0N103976219 (XV*) discloses an invention which relates to a two-step fermentation preparation method and application of a sweet fermented-rice nutrient or brewing nutrition products with extremely high values. The two-step fermentation preparation method comprises the folio-wing steps: (1) fermenting raw materials to prepare initial sweet fermented-rice or fermenting products according to a sweet fermented-rice pre..paration process or a conventional brewing process; and (2) performing drying fermentation or drying during fermentation on the initial sweet fermented-rice or the initial brewing fermenting products in a low-temperature mode, or performing drying fermentation on the initial sweet fermented-rice or the initial brewing fermenting products for a certain time to directly prepare nutritious powder on the basis of the step (1). The main nutritive components of the nutritious powder are obviously higher than Those of sweet fermented-rice prepared by a traditional method by 3-5 times, the total protein of the powder is close to 30 'kb, and the content of essential amino acids for human body is over 20%; and moreover, the product does not contain alcohol and can be naturally preserved for over 12 months. The product has the effects of resisting fatigue, enhancing immunity, improving sleep quality; improving sexual function, and promoting growth of white blood cells and development of infants. The product can be prepared into foods, health-care foods and medicines of various dosage forms by traditional methods and also can serve as ingredients of foods, health-care foods and medicines.

Patent CN104862209 (**_,5-4) discloses a fermentation device of pure natural red Rojic rice yeast. A yeast liquid configuration groove is provided with a fruit juice inlet pipe; a honey inlet pipe and a maitodextrin inlet pipe; a yeast mud configuration groove is provided with a rye flour feeding inlet; an auxiliary material configuration groove is provided with a dry protectant feeding device, a glucose inlet pipe, an alpha dry rice flour feeding device; a vitamin C feeding device and a corn starch feeding device; a yeast breeding tank is provided with a wet cenobium inlet; a yeast breeding groove is provided with an culture medium expanding feeding device; the middle of the inner side of the yeast breeding tank is provided with an auxiliary material feeding cage which is communicated with the yeast breeding tank; a drying groove is provided with a yeast powder dough inlet and also provided with a third heating device According to the fermentation device of the pure natural red kojic rice yeast, nutrients of adherent fruits and vegetables and the like are obtained, the large number of live yeast, lactic acid bacteria and the like are produced in the breeding process, amino acid, vitamins; minerals and other essential human body nutrients are rich, and a purely natural and pollution-free health nutrient resource is obtained.

Patent KR101182156 (ot*H.12-4 472,10F l± IVA-2-) discloses an invention which relates to a fermented rice extract and a method for producing the same; which may delay skin aging, and inoculating and femienting Bacillus licheniformis in rice, preferably brown rice, and more preferably; Boiled rice, preferably steamed or boiled brown rice inoculated with fermented Bacillus licheniformis, characterized in that it comprises the step of heat treatment and filtration to extract. The fermented rice extract prepared by the production method according to the present invention increases the olloopeptide content, removes the skin cell toxic inducers, increases the collagen biosynthesis; and suppresses various symptoms resulting from skin aging. Or delay. The present invention provides a cosmetic composition for inhibiting or delaying skin aging comprising such fermented rice extract.

The prior art therefore shows that there is a need for a more effective process to fully ferment organic or non-organic rice flour to enable the release of the latent amino acids within it, in a process that takes approximately 24 hours.

The present invention aims to provide an improved method for the fermentation of organic and non-organic rice flour, providing a quality protein plant food which can be used for baby food, ice cream and other foods suitable for vegans. The resulting product can also be used in healing the skin and has other potential healing properties.

Summary of the invention

According to the present invention there is provided a rice flour fermentation method which improves on the time period which it usually takes to ferment organic or non-organic rice flour, when the objective is Lo release the latent amino adds. The present invention discloses how to carry out this process using methods explained.

In recent years in the twentieth century global resources have been stretched to feed more and more people and with the development of this type of food product with multiple uses, a small but significant step forward is presented. The fermentation method disclosed uses a tried and tested method and specific arithmetic to produce a fermentation of rice, which has the same amino acid pattern as mother's milk. This leads to the development of its use in precisely targeted vegan first foods and skin creams.

This process below is simple and creates the full fermentation and release of amino acids in 24 hours. The specific ferments used are very stable and the product air dries quickly; it is naturally sweet and easily digestible. It can also be combined with a variety of fruits and vegetables to give a varied and balanced diet for the young and the ferment also has healing qualities.

The process requires the use of stainless steel equipment including scales; a saucepan; a teaspoon; a tablespoon and incubator with a glass measuring jug to measure the water. To begin the process measured quantities of Rice -460 grams, Water -540 ml are placed into the pan and heated to a level of 60 degrees C, this requires regular stirring to prevent the mixture from sticking to the surface of said pan. The mixture is then taken off the heat and allowed to cool to blood temperature being 37.2 degrees Celsius and the process then requires the addition of the Ferment -5 grams with the teaspoon; which is then stirred in with a tablespoon. The addition of the Ferment at this cooled stag is important because high temperature kills the activity.

Following this the combination is then placed inside the incubator at blood temperature for 24 hours.

Following this the combination is removed from the incubator, where it will present as mildly acidic with all of the aforementioned amino acids released.

The result is a quality protein plant food which can be used for baby food, ice cream and other foods suitable for vegans. It has also been shown to have healing properties for the skin and has potential to heal sores and reduce liver spots which appear on ageing skin. It may also be useful in a lotion for babies with nappy rash, following further testing.

This is a potentially good vegan food for all age groups, particularly babies and growing children, it may have a healing role in skin care too due to its properties.

In this respect, before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details of construction and to the arrangements of the components set forth in the following description or illustrated in the claims. The invention is capable of other embodiments and of being practiced and carried out in various ways, including production in large quantities. Also; it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting.

As such; those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention. It is important, therefore, that the claims be regarded as including such equivalent constructions insofar as they do not depart from the spirit and scope of the present invention.

Further, the purpose of the foregoing abstract is to enable the Patent Office and the public generally, and especially the scientists, engineers and practitioners in the art who are not familiar with patent or legal terms or phraseology, to determine quickly from a cursory inspection the na-dure and essence of the technical disclosure of the application. The abstract is neither intended to define the invention of the application; which is measured by the claims, nor is it intended to be limiting as to the scope of the invention in any way.

It is therefore an object of the present invention to provide a new and improved rice flour fermentation method which has all the advantages of the prior art rice flour fermentation methods and none of the disadvantages.

It is another object of the present invention to provide a new rice flour fermentation method which may be easily and efficiently practiced.

An even further object of the present invention is to provide a new and improved rice flour fermentation method which is susceptible of a low cost of manufacture with regard to commercial production in both materials and labour, and which accordingly is then susceptible of low prices of sale to the consuming public, thereby making such a product available to the buying public.

Still yet another object of the present invention is to provide a new and improved rice flour fermentation method which provides in the apparatuses and methods of the prior art some of the advantages thereof, while simultaneously overcoming some of the disadvantages normally associated therewith.

These together with other objects of the invention, along with the various features of novelty which characterize the invention, are pointed out with particularity in the claims annexed to and forming a part of this disclosure. For a better understanding of the invention, its operating advantages and the specific objects attained by its uses, reference should be had to the detailed descriptive matter in which there is explained the preferred embodiment of the invention.

Claims

Claims 1) A rice flour fermentation method comprising; 460 grams of Rice; 540 mi of Water and a measure of Ferment which is added after the cooling of the mixture, these are processed using stainless steel equipment including a heating source and a saucepan, a teaspoon, a tablespoon, a glass measuring jug and an incubator.
2) A rice flour fermentation method according to claim 1 wherein the measured quantities being Rice -460 grams, Water -540 ml are placed into the pan as a mixture and heated to a level of 60 degrees C, being stirred regularly.
3) A rice flour fermentation method according to claim 2 wherein said mixture is taken off the heat and allowed to cool to blood temperature being 37.2 degrees Celsius.
4) A rice flour fermentation method according to claim 3 wherein the mixture then requires the addition of the 5 grams of Ferment with the teaspoon and it is then stirred in with a tablespoon.
5) A rice flour fermentation method according to claim 4 wherein the mixture combination is then placed inside the incubator at blood temperature for 24 hours.
6) A rice flour fermentation method as claimed in claim 5 wherein following incubation the mixture is removed from the incubator.
7) A rice flour fermentation method according to any preceding claim; including a rice flour fermentation method where a process releases amino acids from a rice flour, water and ferment mixture within 24 hours.