KR101461639B1 - Method of producing rice starch - Google Patents

Abstract

The present invention relates to a method for producing rice starch, and more particularly, to a method for producing rice starch, And crushing the obtained rice to prepare rice flour of 30 to 50 mesh. The present invention also relates to a method for producing rice starch.
The present invention can provide a method for producing rice starch, which is excellent in swelling power and solubility, has a low degree of damage, and has a yield of rice starch of 62% or more.

Description

[0001] METHOD OF PRODUCING RICE STARCH [0002]

The present invention relates to a method for producing rice starch.

Recently, various measures for promoting domestic rice consumption have been prepared, but rice has a considerable price gap compared to wheat, and it is required to develop various demand products corresponding to changes in eating habits. Therefore, bread, noodles and snacks using rice flour replacing flour Some are being tried in the confectionery market. However, due to the nature of rice flour, various raw materials and food products using rice are required for the improvement of the range of products for broadening the range of use, and for improving the taste of the young consumers who are accustomed to flour to the westernized taste of rice.

On the other hand, pre-classified (starches) are shipped to the market using existing corn, potatoes, and hemp as raw materials. In a typical manufacturing method, a wet mill is used to pulverize and sieve the precipitated sediments, Therefore, waste water discharge is large, the process is complicated, the amount of recovered water is low, and the treatment of the residue is also a problem.

Since rice starch belongs to other starch in food standard and precise management standard is ambiguous, it is necessary to prescribe the regulation of national government standard. Starches are widely used, and high-grade foods manufactured using these as raw materials include fortified oil, liquid retort food additive, baby food, patient food and confectionery.

Accordingly, the present inventors have reached the present invention in order to establish a process for the extraction and production of rice starch for increasing the yield.

It is an object of the present invention to provide a method for producing rice starch which can increase the yield of rice starch from 58 to 60% up to 65%.

In order to accomplish the above object, there is provided a method for producing rice, comprising the steps of: And crushing the obtained rice to prepare rice flour of 30 to 50 meshes. The present invention also provides a method for producing rice starch.

In the present invention, the rice is pulverized to 40mesh, and the rice is characterized by setting it to 10 minutes or 15 minutes.

In one embodiment, the cooked rice is pulverized to provide rice starch made from 30 to 50 meshes of rice flour.

In the present invention, the rice flour is characterized by being 40mesh, and the rice is characterized by 10 minutes or 15 minutes.

In the present invention, rice flour is a powder made by milling rice, and is mainly used for raw materials such as dumplings, rice confectionery (uncooked). Unlike wheat, rice has a characteristic that it is difficult to crush because the endosperm is crystalline. Generally, rice flour production methods can be roughly divided into raw differentiation and expanded differentiation. Dry milling of raw rice flour is obtained from raw rice → pin mill. Wet milling is obtained by dehydrating raw milled rice (2 hours 30 minutes) followed by roll milling.

In the present invention, the rice starch is rice Oryza Starch from seeds of sativa Linne (Gramineae)

In the present invention, corrugation refers to an operation of peeling a cornucopia of a grain by using a machine, a tool, etc. and processing it into a state easy to be edible. A state in which the crest layer has been completely removed is called a 10-degree crush, 1/2 crush is 5 minutes crush, and 70% crush is 7 minutes crush.

The present invention can provide a method for producing rice starch, which is excellent in swelling power and solubility, has a low degree of damage, and has a yield of rice starch of 62% or more.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph of the swelling power of rice starch prepared according to the scheme.
2 is a graph showing the solubility of rice starch prepared according to the diagram.

Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples

Example

Materials and methods

1) Starch measurement

A sample equivalent to 1 g of starch is precisely weighed and placed in a 250 ml round bottom flask. 100 ml of purified water and 10 ml of 25% HCl were added to the mixture, and the mixture was refluxed for 3 hours at 100 ° C. The mixture was air-cooled, filtered through a filter paper No. 5B, and 10% NaOH solution was added to the filtrate. Neutralize to pH and dilute to 250 ml. 0.1 ml of the solution per sample and 0.3 ml of the DNS were added to the tube using 0.1 ml of the solution prepared in this manner, boiled for 4 minutes in a boiling water bath, cooled, and 1.6 ml of distilled water was added thereto. (Genesys 20 Model 4001/4, Thermo Spectronic, USA) at a wavelength of 550 nm to calculate the amount of glucose in the standard curve.

Starch (%) = (A x 0.9 x D) / S x 100

A: Amount of glucose (g)

D: Dilution factor

S: Amount of sample (g)

The DNS solution is prepared as follows.

① Dissolve 7 g NaOH in 3.75 g dinitrosalicylic acid in 0.5 L distilled water.

② Dissolve 108.05 g of Rochelle salt, 2.7 mL of phenol and 2.95 g of Na ₂ S ₂ O ₅ in the solution in the order.

③ Preserve in brown bottle.

2) Size size  And surface morphology

The grain size of the rice flour was measured using a particle size analyzer (CILAS, model 1190, France). The surface morphology of the starch particles was observed at 2.000x magnification using a scanning electron microscope (model S-2380N, HITACHI, Japan).

3) Starch damage measurement

Starch Damaged Measurement (SD matic) was measured by AACC (2000) method for the degree of damage of rice flour and starch.

4) Measure crude protein

The content of crude protein was measured by AOAC method (2000).

5) Swelling power  Solubility measurement

The swelling power and solubility of starch were measured by dispersing 0.5 g of starch in 30 mL of distilled water, heating it to 20 to 90 ° C for 30 minutes at 10 ° C intervals, centrifuging at 3,000 rpm for 30 minutes and drying the supernatant at 120 ° C for 4 hours The weight of starch was measured. The weight of the precipitate was measured and the swelling power and solubility were determined by the following equation.

Swelling power (%) = Weight of sediment × 100 / Sample dry weight (100-solubility%)

Solubility (%) = soluble starch weight × 100 / sample building (g)

6) RVA  Characterization

The pasting properties of the starches were measured using RVA (rapid visco analyzer, Newport Scientific Pty. Ltd., Australia) as follows. 3.0 g of rice starch (based on 14% moisture content) and 25 mL of distilled water were added to an aluminum container and stirred thoroughly using a plastic rotary shaft to prepare a sample liquid. The sample liquid was stirred at a high speed for 1 minute in RVA adjusted to 50 ° C, The final temperature, peak viscosity, final viscosity, breakdown, and setback were determined by heating to 95 ° C with increasing the temperature by 12 ° C, maintaining the temperature for 2.5 minutes, and cooling to 50 ° C.

7) Chromaticity

The color of the starch was measured using a Chromameter (CR-400 Minolta Co. Japan) calibrated with a standard white plate (L = 97.75, a = -0.49, b = 1.96) The values of L (Lightness), a (redness / greenness) and b (yellowness / bluessness)

Example  1. Manufacture of rice flour

Rice varieties were selected from high quality ones produced in Anseong, Gyeonggi Province in 2011, and analytical reagents were used for analytical grade or higher.

For the preparation of dry rice flour, white rice was ground using a dry colloid mill (Px-MFC90D, POLYMIX, Switzerland) or a roll mill. Raw rice was pulverized using a dry colloid mill, and rice flour was sieved on a standard net of 40, 60, 80 and 100 mesh, respectively, and the filtrate was used. The particle size of each treatment was measured using a particle size analyzer (CILAS, model 1064L, France).

Example  2. Rice starch  Produce

After 0.2% NaOH solution was added to rice flour 5 times or 0.2% NaOH solution was added 5 times to rice, the mixture was ground using Waring blender (51 BL 31, Torrington, CT, USA) The supernatant was removed from the supernatant and treated with 0.2% NaOH solution 4 ~ 5 times until the buret reaction did not appear. After washing with distilled water until neutral, purified starch was obtained and dried at room temperature for 2 ~ 3 days. To prepare rice starch.

Example  3. Rice starch  characteristic

3-1. Starch yield and color

Table 1 shows the yield and chromaticity of the rice starch prepared using each treatment sieved according to the mesh size of the standard netting. The yield of rice starch was calculated as the weight of 100g of rice flour according to treatments.

Treatment
(mesh) Granularity
(탆) yield
(%) Chromaticity L a b 40 24.7 62.7 96.17 + 0.11 0.05 ± 0.00 1.32 + 0.04 60 11.24 64.5 96.03 + - 0.34 0.05 ± 0.00 1.39 + 0.03 80 9.25 52.2 97.24 + 0.04 0.04 ± 0.00 1.30 ± 0.02 100 8.49 50.9 97.34 ± 0.08 0.05 ± 0.00 1.29 + 0.03

Considering the fact that 92 ~ 94% of rice is starch, the yield is remarkably low. The reason for this is the loss in the process of washing protein with NaOH. It is known that the smaller the particle size of rice flour, there was. The yield of rice starch was 62 ~ 65% when the size of rice flour was 40 ~ 60mesh and the yield was more than 10% higher than 80 ~ 100mesh.

The color value of starch separated from rice treated according to grain size was slightly lower than control L value of 99.84, a value of -0.02 and b value of 0.24, but there was little difference in L value, and red value a and b value were slightly Respectively.

3-2. Damage degree

Table 2 shows the results of measuring the damage level of rice flour and starch according to particle size using Starch Damaged Measurement (SD mastic). The damage value of starch is presented based on the AACC (2000) method. The smaller the value, the greater the degree of damage to starch. At this time, the degree of starch damage is a numerical value indicating that the starch has lost its original shape and it is estimated that the starch is damaged from a value of 8 or less.

Starch damage was also measured on wet ground starch prepared using a wet grinding method.

Manufacturing Method and Rice Flour Extraction Mesh Size (mesh) Rice flour
Damage degree Starch damage of rice starch 40 5.42 7.89 60 4.01 7.44 80 3.49 7.24 100 4.08 7.69

Starch damage of rice flour increased as the grain size increased, that is, as the size of the rice flour increased, the starch damage increased. This may be the result of the damage of starch during the crushing of rice. Starch damage value of starch prepared according to particle size was ranged from 7.24 to 7.89. The degree of damage to the starch itself was not large, but the damage of the rice powder was found to vary greatly.

3-4. Crude protein  content

Table 3 shows the protein content of the rice starch prepared according to the particle size and the rice starch prepared by the wet grinding method.

Manufacturing Method and Rice Flour Extraction Mesh Size (mesh) Protein content (g / 100 g) 40 0.3 60 0.1 80 0.1 100 0.1

The protein content of the starch prepared with the treatments passed through 40 mesh, and the protein content of 0.3%, 60, 80 and 100 mesh was 0.1%. One starch was high at 0.9.

3-5. Characteristics of rice starch according to rice cultivation

As a result, it was concluded that rice starch produced at 40mesh of rice flour had a remarkable effect in several aspects. The grain size of rice flour was determined to be 40mesh, and the characteristics of rice starch before and after grinding rice were evaluated. I looked at it.

1) Measurement of yield and chromaticity of starch

The yield and the chromaticity of the treatment according to the degree of removal of rice bran during rice cultivation process are shown in Table 4 below.

Treatment
(Degrees of freedom) yield
(%) Chromaticity L a b Brown rice 51.7 87.64 + - 0.42 0.00 ± 0.00 3.64 ± 0.31 5 minutes 55.5 92.16 ± 0.09 0.02 ± 0.00 2.97 + - 0.48 10 minutes 63.8 97.14 + 0.04 0.04 ± 0.00 1.34 ± 0.06 15 minutes 63.5 97.17 ± 0.03 0.04 ± 0.00 1.34 + 0.04

* The yield of rice flour was converted to dry base.

* Yields were determined for each 100 g of treatment.

According to the degree of rice yield, the yields of prepared starch were 51.7% for brown rice, 55.5% for 5 minutes, 63.8% for 10 minutes and 63.5% for 15 minutes.

The L value and the a value of brown rice were the lowest, 87.64 and 0.00, respectively, and the b value showing the yellowness was the highest, and the 5th minute was the second lowest with L value 92.16, a value 0.02, and b value 2.97 The second highest. The L value a was higher and the b value was lower and the chromaticity values between the two treatments were not significantly different between 10 min and 15 min compared to brown rice and 5 min.

The difference in yield was confirmed by the yield of 100g of treatments, and the loss of crusts contained in the brown rice and the 5th minute. And showed low lightness and high yellowness.

2) Starch damage measurement

The degree of damage of the starch prepared according to the degree of crystallinity was measured and shown in Table 5.

                  (Building weight) Road map Starch damage Brown rice 6.06 5 minutes 6.84 10 minutes 8.11 15 minutes 8.11

The degree of damage of brown rice and 5 minutes was significantly lower than that of 10 minutes and 15 minutes. Therefore, it was confirmed that the protein layer or the lipid layer containing the starch layer, which is not the starch layer, remained in the brown rice and the 5th minute. There was no significant difference in the degree of starch damage between 10 minutes and 15 minutes.

3) Swelling power  Solubility measurement

The swelling power and solubility of rice starch prepared according to the present invention are shown in FIG. 1 and FIG. The swelling power and solubility of rice starch according to the degree of crystallization increased with increasing temperature.

In FIG. 1, the swelling power of each treatment was steadily increased from 2.04 to 3.17% at 20 to 60 ° C and rapidly increased from 7.85 to 14.6% at 70 ° C, from 10.89 to 15.77% at 80 ° C and from 11.68% And 17.48%, respectively. The value of each treatment increased with increasing the degree of mildness, but there was no significant difference between 10 minutes and 15 minutes.

In FIG. 2, the solubility was constant at 2.1 to 2.61% at 20 to 60 ° C and gradually increased from 8.29 to 9.94% at 70 ° C, from 10.02 to 12.43% at 80 ° C and from 10.93 to 13.31% It increased slowly. The value of each treatment increased with increasing the degree of mildness, but there was no significant difference between 10 minutes and 15 minutes.

Both swelling power and solubility showed significant effects at 10 minutes and 15 minutes.

4) RVA  Measure

The RVA pasting properties of rice starch prepared according to the degree of crystallization are shown in Table 6. < tb > < TABLE >

sample Luxury temperature
(° C) Maximum viscosity (cp) Peak time
(min) Holding strength (cp) The final viscosity (cp) Descent viscosity
(cp) Viscosity after cooling
(cp) Brown rice 73.5 ± 1.4 2941 ± 53 4.5 ± 0.1 465 ± 27 1438 ± 42 1570 ± 36 332 ± 20 5 minutes 72.9 ± 0.9 3296 ± 41 4.4 ± 0.0 677 ± 39 1763 ± 44 1791 ± 42 682 ± 27 10 minutes 71.7 ± 0.3 4011 ± 48 4.1 ± 0.1 1019 ± 53 2485 ± 44 2875 ± 61 1322 ± 40 15 minutes 71.6 ± 0.7 3998 ± 47 4.1 ± 0.0 995 ± 72 2492 ± 70 2837 ± 48 1297 ± 64

In each of the samples shown in Table 6, the gelatinization was started at the highest temperature of 73.5 ° C for brown rice, the second was 72.9 ° C for 5 minutes, and the third was 71.7 ° C and 71.6 ° C for 10 minutes and 15 minutes It started at a temperature.

The maximum viscosity of the brown rice was 2941 cp, which was the lowest value at 10 minutes and 4011 cp at 10 minutes and 15 minutes.

Peak time was highest at 4.5 min, followed by 10 min and 15 min at 5 min.

In the case of falling viscosity, brown rice was the lowest at 1570 cp, 5 minutes at 1791 cp, 10 minutes at 2875 cp, and 15 minutes at 2837 cp.

After cooling, the value of brown rice was 332 cp, 682 cp at 5 minutes, 1322 cp at 10 minutes, and 1297 cp at 15 minutes, and the value of brown rice was significantly lower than that of 10 minutes.

The lowest value of brown rice was found in all items except for gelatinization temperature and peak time, and there was no significant difference between 10 minutes and 15 minutes. Brown rice and 5 minutes are confirmed to show such RVA characteristics with low starch content.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (6)

Cultivating rice; And
10 minutes or 15 minutes to dry the rice to prepare 40 meg of rice flour. delete delete Rice starch prepared by dry grinding rice of 10 or 15 minutes and prepared with 40mesh of rice flour. delete delete

Images