KR100263301B1 - Rice syrup and its method of preparatio - Google Patents

Abstract

PURPOSE: A method for preparing syrup by using rice as a main ingredient with sugar and kinds of stabilizing agents is provided to serve improved storage capacity of rice processed product capable of being used for mass-producing gruel, soup, sauce or kinds of dessert. CONSTITUTION: The rice syrup is prepared by the following steps of: (i) washing 10-60wt% of rice and soaking the cleaned rice in 1-3times of water or stabilizing solution made by dissolving an emulsion stabilizer in refined water; (ii) boiling the soaked rice with 1-3times of water or compound cooking solution; (iii) getting pre-syrup containing 5-60wt% of sugar, 0.005-2wt% of thickening stabilizer, 0.001-2wt% of emulsion stabilizer, 0.001-8wt% of acidulant and 50-80wt% of refined water; and then (iv) mixing the cooked rice with the pre-syrup in a ratio of 1:1-3. The compound cooking solution contains 3-30wt% of kinds of sugar, 0.001-2wt% of emulsion stabilizer, 0.001-1wt% of disodium phosphate, 0.001-1wt% of sodium hexamethaphosphate and 50-95wt% of refined water.

Description

Rice syrup and its manufacturing method {Rice syrup and its method of preparatio}

The present invention relates to a rice syrup which is a new type of rice processed product which can be easily applied to mass production of processed food using rice, and a method of manufacturing the same.

Except for using rice directly in the past, most of the methods of using rice were dried rice, rice flour, etc., which were first processed or second processed in the form of processed rice such as nutritious rice, frozen rice, and sterile packaged rice. . However, this type of rice use method has a problem in that the applicability is poor in mass production of processed food using rice.

In other words, the use of dry rice, rice flour, etc. requires a separate process for aging, and in the case of processed rice, the problem caused by aging of rice starch over time, hygiene management, and product quality management There was a difficulty in the back.

Therefore, for industrial use of rice, it is possible to facilitate the work process during manufacturing, and it is required to develop a new type of rice processed product which is easy to apply hygiene control and product quality control, and thus easy to apply.

The present invention can be used in the production of a variety of products based on rice while easy hygiene management and quality control of the product, and provides a rice syrup which is a new type of processed rice product and a method of manufacturing the same, which can also facilitate the working process when using the product. It aims to do it.

To this end, the present invention makes rice syrup by collecting and syruping rice, and maximally suppresses quality change factors such as continuous expansion or aging of rice starch (or rice grains) generated during storage of rice syrup, and hardness change of rice grains.

1 is a block diagram showing a manufacturing process of the present invention,

2 is a graph showing the hardness change of the grains of rice at 4 ℃ according to the cooking conditions and manufacturing conditions in the production of rice syrup,

3 is a graph showing the change in aging degree of rice grain at 4 ℃ according to the cooking conditions and manufacturing conditions in the production of rice syrup.

Rice syrup according to the present invention is based on the weight of steamed or cooked rice obtained by steaming or cooking after immersing the raw rice in about 1 to 3 times water or preferably a stabilizer solution, sugars, thickeners, acidulants and It is obtained by mixing and heating a display flop containing an emulsion stabilizer at a ratio of 1 to 3 times.

Rice syrup according to the present invention is preferably 10 to 60 parts by weight of steamed or cooked rice, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0,001 to 2 parts by weight of emulsifier, 0.001 to 0.8 parts by weight of acidulant And 50 to 80 parts by weight of purified water. White sugar, glucose, or sorbitol may be used as the saccharide, pectin may be used as the thickener, and citric acid may be used as the acidulant. In addition, an emulsion stabilizer may be used, such as sugar esters, monoglycerine.

Production of the rice syrup according to the present invention comprises the steps of (1) dipping rice; (2) steaming or cooking the immersed rice; (3) separately making the exhibition rup; (4) A rice syrup is prepared by mixing the cooked rice obtained in step (2) with the display flop made in step (3). Hereinafter, each process is explained in full detail.

(1) Soak rice.

The raw rice is washed with water and then immersed in a stabilizer solution containing about 1 to 3 times water or an emulsifier stabilizer.

Although rice can be immersed by the general method using water, it is preferable to immerse it in the stabilizer solution containing an emulsion stabilizer in order to improve the stability of the rice grain in a rice syrup.

As a stabilizer solution, an emulsion stabilizer such as sugar ester or monoglycerine is mixed with purified water, sufficiently stirred and completely dissolved.

The immersion time may vary depending on the state of the raw rice or the amount of stabilizer solution (or water), but it is generally preferable to immerse about 2 hours in 2 times the stabilizer solution (or water), and about 1.2 to 1.5 times through immersion. An increase in weight will occur.

(2) Cook or steam the soaked rice.

The soaked rice of step (1) is collected and steamed or cooked in a general manner using about 1-3 times water or mixed cooking solution. Steaming and cooking may be done by a general method using water, but in order to increase the stability of rice grains in rice syrup, it is preferable to cook using a mixed cooking solution.

The complex cooking solution is composed of sugars such as white sugar and sorbitol, and it is made by adding emulsifying stabilizer and phosphate. The composition of the preferred mixed solution is 3 to 30 parts by weight of sugars such as white sugar, sorbitol, 0.001 to 2 parts by weight of an emulsifying stabilizer such as sugar ester or monoglycerine, 0.001 to 1 parts by weight of sodium phosphate, sodium It contains 0.001 to 1 parts by weight of sodium hexamethaphosphate and 50 to 95 parts by weight of purified water. The mixed cooking solution is used by mixing each component evenly with white sugar, adding purified water, and mixing and stirring thoroughly to completely dissolve it.

The weight increase occurs about 1.5 to 2.5 times through the cooking process.

(3) Make an exhibition flop.

Separately, make an exhibition syrup for making ice syrup.

Exhibitors are made by mixing thickeners such as pectin and emulsifiers in white sugar evenly, adding purified water, stirring them thoroughly to dissolve them completely, and then mixing and dissolving other sugars and acidulants.

Preferable composition of the exhibiting syrup is 5 to 60 parts by weight of sugars such as white sugar and glucose, 0.005 to 2 parts by weight of thickener such as pectin, 0.001 to 2 parts by weight of emulsion stabilizer such as sugar ester or monoglycerine, and 0.001 to 2 parts of acidulant such as citric acid. 0.8 parts by weight and 50 to 80 parts by weight of purified water.

(4) Make rice syrup by mixing steamed or cooked rice with display syrup.

Rice syrup is prepared by mixing the mature or cooked rice obtained in the step (2) with the display of the step (3).

The mixing ratio of cooked rice (or steamed rice) and the display lube is preferably 1: 1 to 3, and after mixing, the mixture is heated and stirred for about 10 minutes, and after about 10 minutes of post sterilization process, it is immediately cooled to 40 ° C or less. To make the rice syrup of the present invention.

As described above, the preferred composition of the rice syrup according to the present invention is 10 to 60 parts by weight of mature rice and cooked rice, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0.001 to 2 parts by weight of emulsifier, and acidulant 0.001 It consists of -0.8 weight part and 50-80 weight part of purified water.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are not to be construed as limiting the scope of the present invention, and ordinary changes by those skilled in the art can be made within the scope of the technical idea of the present invention.

Example 1

Preparation of Rice Syrup Using General Syrup

The raw rice was washed three times with the same amount of water, and immersed in about 2 times of water for 2 hours, and then the immersed rice was collected and cooked by the general cooking method using about 2 times of water to obtain cooking taste. Mix the cooked rice and general syrup in a ratio of 1: 2, stir while heating for about 10 minutes, fill it in a predetermined container, and after the sterilization process for about 10 minutes, immediately cool it to 40 ° C or less Made syrup

Example 2

Preparation of Rice Syrup According to the Invention

After obtaining cooked rice in the same manner as in Example 1, a rice syrup was prepared in the same manner as in Example 1 except for using a separately made display flop instead of a general raw syrup.

At this time, the exhibited syrup was made by mixing 40 parts by weight of pectin and 0.5 parts by weight of pectin and 0.2 parts by weight of sugar ester evenly, and then adding 70 parts by weight of purified water, fully stirring the solution, and mixing and dissolving 0.1 parts by weight of citric acid.

Example 3

Preparation of Rice Syrup According to the Invention

Rice syrup was prepared in the same manner as in Example 2, except that the mixed cooking solution was used instead of water.

Example 4

Measurement of hardness change of rice grains during storage

For rice syrup prepared according to Examples 1, 2 and 3, the hardness change of rice grains in the syrup during storage was measured.

In the measurement method, after taking a certain amount of rice grains in syrup over time, the hardness was measured using a rheometer (Japan Sun Scientific Co.). The measurement conditions were obtained by repeating and compressing the shelves by moving them up and down at a shelf speed of 60 mm / min and an adapter area of 176.71 mm2 in Masticion, Elastisity & Viscosity modes.

Hardness was measured as an average value after measuring 10 to 15 rice grains, and the measurement results are shown in FIG. 2. At this time, the rice syrup according to Example 1 was denoted as A, the rice syrup according to Example 2 was denoted as B, and the rice syrup according to Example 3 was denoted as C.

As can be seen from Figure 2, when the rice syrup according to Example 3, that is, a mixed cooking solution prepared by using a display flop according to the present invention, the hardness change was the least, and cooked with water instead of display syrup The hardness change was the most severe in the case of using a general raw syrup (Example 1).

Example 5

Aging degree measurement using α-amylase-iod method

For the rice syrup prepared according to Examples 1, 2, and 3, the change in aging degree of rice grains in the syrup during storage was measured, and the results are shown in FIG. 3. As a measuring method, the following α-amylase-iodine method was used, and the rice syrup according to Example 1 was represented by A, the rice syrup according to Example 2 was represented by B, and the rice syrup according to Example 3 was represented by C.

α-amylase-iod method

1) Preparation of Gelatinized Starch Sample

Modified Tsuge et al.'S method as follows: Rice syrup of A, B, C was quenched and placed in a long glass container, and anhydrous ethanol was immediately added to make the total alcohol concentration 80%, followed by dehydration while homogenizing with a homogenizer for 1 minute. This was inhaled and filtered with a Buchner funnel, dried, and ground in a mortar and passed through a 100 mesh sieve as a sample of gelatinized starch.

2) Preparation of Aged Starch Sample

Rice syrup of A, B, C stored at each temperature is taken out after 1, 4, 7, 10, 14 days of storage, and added with anhydrous ethanol immediately to make the alcohol concentration 80%, dried and pulverized in the same way as above. Used as a sample.

3) Determination of Aging Degree

Aging degree of gelatinized starch sample and aging starch sample was measured as follows.

Distilled water, 100 ml of pre-prepared luxury starch sample or 200 mg of aging starch sample was added to a long glass cup, and homogenized with a homogenizer for 2 minutes and 30 seconds. Then, 2.5 ml of the sample dispersion was diluted with 1.5 ml of distilled water and 0.1 M phosphate (pH 6.0). 1m1 of 0.3% NaC1), and 1 ml (about 7 units) of α-amylase (EC3.2.1.1.type XA from Aspergillus orygae, 27 units / mg solid, Sigma, USA) Reacted. 2.5m1 of 4N NaOH solution was added to stop the enzyme reaction. The pH was neutralized with HC1 of 4N, and distilled water was added to make 50m1. 5m1 of this solution and 2.5m1 of iodine solution (0.2% I ₂ , 2% KI, w / v) were reacted, and distilled water was added to make 50m1. After standing at room temperature for 20 minutes, the absorbance was measured at 625 nm using a spectrophotometer (DU 650, Beckman, USA).

The degree of retrogradadon (DR) of starch was expressed as a decrease in gelatinization degree and calculated using the following equation.

DR = [(1- (a-b / (a-c)) × 100]

(Where a is the absorbance of the total starch fraction, b is the absorbance of the starch fraction after enzymatic reaction, and c is the absorbance of the starch fraction after complete degradation by the enzyme.)

As can be seen from Figure 3, when the rice syrup according to the third embodiment, that is, a mixed cooking solution prepared by using a display flop according to the present invention showed the smallest change in aging degree, using water instead of cooked syrup Aging degree was the most severe in the case of using a general raw syrup (Example 1).

The present invention is a new type of processed rice product made of rice syrup form, hygiene management and quality control of the product can be easily and can be easily applied to mass production of processed foods using rice can be smoothly the working process.

Therefore, the rice syrup according to the present invention is very convenient for mass production of a variety of products based on rice, in particular, instant food, porridge, soup, sauce, or dessert foods such as pudding.

In addition, the rice syrup according to the present invention can be utilized as a rice storage product with storage properties as a product sufficiently considered the change in physical properties, stability, storage properties, etc. of the rice grain (rice starch) during storage.

Claims (13)

Rice syrup obtained by mixing and heating a rice syrup containing sugar, thickener, emulsifier, and acidulant at a ratio of 1 to 3 times to cooked rice obtained by dipping rice. Cooked rice 10 to 60 parts by weight, sugars 5 to 60 parts by weight, thickener -0.005 to 2 parts by weight, emulsifying stabilizer 0.001 to 2 parts by weight, acidulant 0.001 to 0.8 parts by weight and purified water 50 to 80 parts by weight Rice syrup. Washing the raw rice with water and immersing it in a stabilizer solution containing 1 to 3 times the emulsion stabilizer; Collecting the immersed rice and cooking in a general manner using a 1-3 times complex cooking solution; Separately to produce a display flop containing sugars, thickeners, emulsifiers and acidulants; Mixing the cooked rice and the exhibit lube in a ratio of 1: 1 to 3, Rice rice syrup comprising 10 to 60 parts by weight of sugar, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0.001 to 2 parts by weight of emulsifier, 0.001 to 0.8 parts by weight of acidulant, and 50 to 80 parts by weight of purified water. Rice syrup manufacturing method characterized in that. The method of claim 2, wherein the display rub is composed of 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0.001 to 2 parts by weight of emulsion stabilizer, 0.001 to 0.8 parts by weight of acidulant and 50 to 80 parts by weight of purified water. Rice syrup manufacturing method. The method of claim 2, wherein the mixed solution is 3 to 30 parts by weight of sugar, 0.001 to 2 parts by weight of emulsifying stabilizer, 0.001 to 1 part by weight of disodium phosphate, sodium hexamethaphosphate 0.001 to 1 A method for producing a rice syrup, comprising 50 parts by weight and 50 to 95 parts by weight of purified water. 3. The method of claim 2, wherein the stabilizer solution is obtained by dissolving an emulsion stabilizer in purified water. The method according to any one of claims 2 to 5, wherein the sugar is any one selected from the group consisting of glucose, white sugar and sorbitol. The method according to any one of claims 2 to 5, wherein the thickener is pectin. The method for producing rice syrup according to any one of claims 2 to 5, wherein the emulsifying stabilizer is any one selected from the group consisting of sugar esters and monoglycerine. The method for producing rice syrup according to any one of claims 2 to 5, wherein the acidulant is citric acid. After washing raw water with water, it is immersed in 1-3 times of water; Collecting the soaked rice and steaming in a general manner using 1 to 3 times radish; Separately to produce a display flop containing sugars, thickeners, emulsifiers and acidulants; Mixing the steamed rice and the exhibit rup in a ratio of 1: 1 to 3, 10 to 60 parts by weight of steamed rice, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0.001 to 2 parts by weight of emulsion stabilizer, 0.001 to 0.8 parts by weight of acidulant and 50 to 80 parts by weight of purified water to make rice syrup Rice syrup manufacturing method characterized in that. After washing the raw rice with water, it is immersed in 1-3 times of water; Collecting the immersed rice and cooking it in a general manner using a 1-3 times complex cooking solution; Separately to produce a display flop containing sugars, thickeners, emulsifiers and acidulants; Mixing the cooked rice and the syrup in a ratio of 1: 1 to 3, Rice syrup which contains 10 to 60 parts by weight of cooked rice, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0.00-2 parts by weight of emulsifier, 0.001 to 0.8 parts by weight of acidulant and 50 to 80 parts by weight of purified water Rice syrup manufacturing method characterized in that. Washing the raw rice with water and immersing it in a stabilizer solution containing 1 to 3 times the emulsion stabilizer; Collecting the soaked rice and cooking it in a general manner using 1 to 3 times water; Separately to produce an exhibition flop containing sugars, key stabilizers, emulsion stabilizers and acidulants; Mixing the cooked rice and the syrup in a ratio of 1: 1 to 3, Rice syrup comprising 10 to 60 parts by weight of cooked rice, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickening stabilizer, 0.001 to 2 parts by weight of emulsion stabilizer, 0.001 to 0.8 parts by weight of acidulant, and 50 to 80 parts by weight of purified water. Rice syrup manufacturing method characterized in that the making. As a rice syrup obtained by mixing and brewing a decanter obtained by steaming after dipping the rice, a syrup containing a sugar, a thickening agent, an emulsifying stabilizer and an acidulant in a ratio of 1 to 3 times, 10 to 60 parts by weight of steamed rice, 5 to 60 parts by weight of sugar, 0.005 to 2 parts by weight of thickener, 0.001 to 2 parts by weight of emulsion stabilizer, 0.001 to 0.8 parts by weight of acidulant, and 50 to 80 parts by weight of purified water. Rice syrup.

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