JPS56124392A - Saccharification of rice - Google Patents

Saccharification of rice

Info

Publication number
JPS56124392A
JPS56124392A JP2608680A JP2608680A JPS56124392A JP S56124392 A JPS56124392 A JP S56124392A JP 2608680 A JP2608680 A JP 2608680A JP 2608680 A JP2608680 A JP 2608680A JP S56124392 A JPS56124392 A JP S56124392A
Authority
JP
Japan
Prior art keywords
rice
crushed
temperature
unheated
mixed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2608680A
Other languages
Japanese (ja)
Inventor
Katsu Ito
Zenji Mori
Sakuzo Fukui
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nichirei Corp
NIPPON REIZO KK
Original Assignee
Nichirei Corp
NIPPON REIZO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nichirei Corp, NIPPON REIZO KK filed Critical Nichirei Corp
Priority to JP2608680A priority Critical patent/JPS56124392A/en
Publication of JPS56124392A publication Critical patent/JPS56124392A/en
Pending legal-status Critical Current

Links

Landscapes

  • Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

PURPOSE: Unheated rice is freeze crushed to give crushed rice, which is mixed with an amylase type enzyme at a temperature at which rice does not cause gelatinization to effect only the saccharification of rice efficiently with good operability.
CONSTITUTION: Unheated rice is freeze crushed at a temperature lower than the freezing point of rice to form crushed rice. Then, the crushed rice is mixed with an amylase type enzyme, or an enzyme saccharifying starch into glucose and stirred in water at a temperature at which the rice starch does not cause gelatinization. The rice as raw material is not heated or steamed but directly frozen with a refrigerant to lower than the freezing point, preferably to -50W-150°C and crushed. The particle sizes of the crushed frozen rice preferably contain more than 90% of the fraction less than 300 mesh of Tyler standard sieve.
COPYRIGHT: (C)1981,JPO&Japio
JP2608680A 1980-03-04 1980-03-04 Saccharification of rice Pending JPS56124392A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2608680A JPS56124392A (en) 1980-03-04 1980-03-04 Saccharification of rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2608680A JPS56124392A (en) 1980-03-04 1980-03-04 Saccharification of rice

Publications (1)

Publication Number Publication Date
JPS56124392A true JPS56124392A (en) 1981-09-30

Family

ID=12183799

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2608680A Pending JPS56124392A (en) 1980-03-04 1980-03-04 Saccharification of rice

Country Status (1)

Country Link
JP (1) JPS56124392A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014023481A (en) * 2012-07-27 2014-02-06 Asako Yamamoto Frozen foodstuff and its manufacturing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5046853A (en) * 1973-02-28 1975-04-25
JPS50132142A (en) * 1974-04-02 1975-10-20
JPS5480447A (en) * 1977-12-07 1979-06-27 Daiya Totsukiyo Purojiekuto Kk Rice flour treatment

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5046853A (en) * 1973-02-28 1975-04-25
JPS50132142A (en) * 1974-04-02 1975-10-20
JPS5480447A (en) * 1977-12-07 1979-06-27 Daiya Totsukiyo Purojiekuto Kk Rice flour treatment

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014023481A (en) * 2012-07-27 2014-02-06 Asako Yamamoto Frozen foodstuff and its manufacturing method

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