KR20120071529A - A preparation method of rice syrup with improved fluidity - Google Patents

Abstract

PURPOSE: A producing method of rice taffy having improved fluidity is provided to improve the microorganism stability of the taffy by reducing water activity. CONSTITUTION: A producing method of rice taffy having improved fluidity comprises the following steps: decomposing 100 parts of crushed rice liquid by weight mixed diastatic enzymes containing 0.04-0.07 parts of alpha-amylase by weight, 0.02-0.05 parts of pullulanase by weight, and 0.005-0.15 parts of glucoamylase by weight, after adding 1-5 parts of dried malt by weight; and adding 0.004-0.007 parts of proteinase by weight into the obtained saccharified liquid after filtering. The sweetness of the rice taffy is 80-82 Brix.

Description

A preparation method of rice syrup with improved fluidity

The present invention relates to a method for preparing rice syrup with improved microbial stability and fluidity through effective enzyme treatment.

Chocheong, our traditional food, refers to foods that have been starved and are not completely boiled.They starch, swell, and sprinkle starch of rice, sorghum, millet, corn, and cold malt water. Pour it and leave it warm for 7 to 8 hours. Spread this and put it in a bezel and squeeze it out to produce immaculate saccharification solution. Put it in a pot and stir without stirring it with a wooden spatula. When the squeezes are picked up with a spatula and listened at an angle, the stiffness is stretched into a continuous state, and it hardens.

Traditionally manufactured syrups are difficult to uniformly control and mass produce. In order to overcome this, commercial syrup preparation is commonly made using enzymes having the function of converting starch such as rice, sorghum, millet and corn into a maltose component.

On the other hand, unlike rice syrup using refined starch, rice syrup is rich in nutrients such as protein and minerals by using rice itself. Commercial rice syrup is classified as maltose syrup in the food industry, and it is managed with more than 25% malt sugar, but recently integrated with syrup, it is managed with more than 20% glucose equivalent (DE). However, in general, most of the commercial rice syrup is sold as a product of more than 40% malt sugar, more than 40% glucose equivalent. For this reason, most glycosylase enzymes use only enzymes that degrade maltose.

Rice syrup is rich in nutrients available to microorganisms because it uses rice itself, which causes gas generation and post-fermentation due to contamination of sugar-resistant yeast, despite high sugar content (bx). Due to the protein component and the concentration of bubbles on the top of the product after the deterioration of the quality, such as deterioration of appearance and become a source of microbial contamination occurs. In order to prevent such a problem can be seen a product concentrated in a higher sugar content (Bx), but the reality is that there are many inconveniences for consumers to use the flow is worse. In fact, fluidity (liquidity) has become an important quality factor in liquid sugar products. In addition, one of the important quality factors of rice starch is microbial safety, the sugar-resistant yeast that can grow even in high sugar content as a contaminant of rice starch has become a problem. In order to inhibit the growth of these yeast in rice syrup, it is necessary to lower the water activity (Aw) of the product.

The present inventors have a novel sugar composition, which is produced by decomposing amylopectin, which accounts for not less than 80% of rice starch, by combining flulanase and glucoamylase as well as alpha-amylase, and can be a contaminant during the manufacturing process using proteolytic enzymes. The rice syrup prepared by suppressing the bubble generation was found to be excellent in microbial stability and low fluidity at the same time, thereby improving fluidity and completing the present invention.

It is an object of the present invention to provide a new sugary rice syrup and a method for producing the same, which have improved microbial stability and improved fluidity due to a decrease in water activity.

The present invention relates to a rice syrup having a sugar composition of 15 to 20% by weight of monosaccharides, 50 to 60% by weight of disaccharides, 10 to 20% by weight of trisaccharides, and 10 to 20% by weight of polysaccharides having a polymerization degree of 4 or more, and a water activity of 0.65 to 0.7. .

Rice syrup of the present invention has a higher monosaccharide content and disaccharide content than conventional rice syrup containing 5 to 10% by weight of monosaccharides, 40 to 50% by weight of disaccharides, 20 to 25% by weight of trisaccharides, and 15 to 25% by weight of polysaccharides having a polymerization degree of 4 or more. Trisaccharides and polysaccharides having a degree of polymerization of 4 or more have a low sugar composition.

When the content of monosaccharides or disaccharides in the rice syrup of the present invention is less than the lower limit, it is not possible to achieve an increase in osmotic pressure to a desired level, and thus there is a problem that the water activity is not sufficiently lowered. In addition, when the content of monosaccharides or disaccharides exceeds the upper limit, it is too thin compared to the physical properties of the rice starch, and the sweet taste is so strong that the complex flavor inherent in the rice starch may be impaired. In addition, the glucose equivalent (DE) of the rice syrup having the sugar composition is preferably 50 to 60. If glucose equivalent is less than the said lower limit, flowability will worsen and sweetness will run short, and if it exceeds the upper limit, sweetness will become too strong, the inherent flavor of rice syrup will fall, and a physical property will become too thin.

In addition, when the water activity exceeds the upper limit, the sugar content cannot effectively inhibit the growth of glucose-resistant yeasts such as Zygosaccharomyces rouxii even at about 80 to 82 Brix, and the water activity is below the lower limit. Although the microbial safety is excellent, it is difficult to lower the water activity below the lower limit without the use of other additives in the sugar composition of the present invention.

The sugar content of the rice syrup having the new sugar composition of the present invention is preferably 80 to 82 brix. Although the growth of the sugar-resistant yeast starts to be effectively suppressed in 79 brix, considering the stability of the process in commercial mass production, it is preferable to manage at 80 brix or more, and the flow tends to be worse at 82 brix or more. The sugar content of the rice starch of the present invention is the same or slightly higher level of sugar content than conventional commercially sold rice starch, but due to the introduction of a new sugar composition, the flowability is rather excellent.

The present invention also relates to a method for producing rice syrup, wherein the liquefied liquid obtained by liquefying the crushed rice is decomposed by a mixed saccharase including alpha-amylase, flulanase and glucoamylase.

First, the process of crushing or liquefying rice for the preparation of rice syrup may be used without limitation, a conventional method or a method used in commercial mass production.

As an example of the method used for commercial mass production, the grinding of the rice may be performed using a hammer mill to grind the rice in a 40 to 80 mesh, 50% pass. Since the degree of crushing of rice may affect the uniformity and sensory quality of the rice starch during the manufacturing process, it is important to accurately determine the degree of crushing.

In addition, the step of liquefying the crushed rice is 100 to 300 parts by weight of purified water, 0.01 to 0.2 parts by weight of liquefied enzyme added and mixed with respect to 100 parts by weight of crushed rice powder, the temperature is raised to 90 ℃ ~ 110 ℃ 1 to 3 hours To prepare a liquefied liquid. Liquefied enzymes include alpha-amylases that have a function of randomly degrading α-1,4-glucosidic bonds of starch. For example, Termamyl SC (manufacturer: Novozyme), SpezymeFred (manufactured by Genoco) And the like can be used. After liquefaction for a certain time, the liquefaction enzyme is inactivated to terminate the liquefaction step. The deactivation conditions of the liquefied enzyme may vary depending on the enzyme. For example, in the case of SpezymeFred, the enzyme deactivation may be performed by treating about 15 to 30 minutes at 105 ° C to 115 ° C.

Next, in the present invention, the liquefied liquid obtained by liquefying the crushed rice is degraded and glycosylated with a mixed glycosylase including alpha-amylase, flulanase and glucoamylase.

Alpha-amylase is a maltose synthase that breaks down the α-1,4-glucosidic bond of starch into maltose units from the non-reducing end, for example Fungamyl (manufacturer: Novozyme).

Pullulanase is a branched enzyme that breaks down α-1,6-glucosidic bonds of starch, and examples thereof include CK-20L and Optimax L-1000 (manufactured by Genco). .

Glucoamylase is a glucose synthase that breaks down α-1,4-glucosidic bonds from starch into glucose units from non-reducing ends. For example, AMG (manufacturer: Novozyme), Optimax 4060VHP (manufacturer: Geneco) can be used.

In the present invention, when the saccharification process is performed by adding 0.04 to 0.07 parts by weight of alpha-amylase, 0.02 to 0.05 parts by weight of flulanase, and 0.005 to 0.15 parts by weight of glucoamylase, monosaccharides and disaccharides are added to 100 parts by weight of rice. High sugar content, low polysaccharide content of trisaccharides and polysaccharides of 4 or more, 15 to 20% by weight, disaccharides 50 to 60% by weight, trisaccharides 10 to 20% by weight, polysaccharides of 4 to 4 or more polysaccharides of 10 to 20% by weight. , Rice starch with water activity of 0.65 ~ 0.7 can be prepared.

In addition to the mixed glycosylase comprising the alpha-amylase, flulanase and glucoamylase may further comprise dry malt. Although the content of dry malt is not specifically limited, 1-5 weight part of dry malt is added to 100 weight part of crushed rice.

The glycosylation reaction in which the glycosylated enzyme is added may be performed at a temperature of 50 to 70 ° C. for 5 to 15 hours, and after completion of the reaction, enzyme deactivation is usually performed by treating the reaction for about 15 to 30 minutes at 65 ° C. to 85 ° C. can do.

Next, after filtering the saccharified solution prepared by decomposition with the mixed glycosylase, the protease may be added to the filtrate and reacted.

In the present invention, the filtration method is not particularly limited, but may be performed by pressing and filtering the saccharified solution with a filter press.

Since the filtrate is foamed due to the protein present in the rice, and the resulting foam may be a contaminant, it is preferable to add a protease to the filtrate and react.

Although it does not specifically limit as a protease, For example, Maxazyme NNP DS (manufacturer: DSM FS) can be used, and it is preferable to add 0.004-0.007 weight part of protease with respect to 100 weight part of crushed rice, and it is preferable for defoamer. Do.

The reaction after adding the protease can be carried out at 50 ° C to 70 ° C for 30 minutes to 1 hour.

Next, the filtrate is concentrated to the desired sugar content in the concentration tank.

Concentration is not particularly limited, but two steps of vacuum concentration of the filtrate at 50 ° C. to 70 ° C. to reach 70 to 75 Brix and open concentration at 100 ° C. to 110 ° C. to 75 to 85 Brix. Can be obtained through

In addition, the concentrate may be removed impurities using a 100 ~ 200 mesh filter network.

In the present invention can provide a rice syrup with improved microbial stability and fluidity due to the new sugar composition.

The present invention also provides a method for preparing rice syrup using proteolytic enzymes using glycosylase in combination with flulanase and glucoamylase as well as alpha-amylase, and inhibiting bubble formation that may be a contaminant during the manufacturing process.

1 is a graph showing a change in the number of yeast bacteria according to sugar and culture period after inoculating contaminants in Experimental Example 3 of the present invention.
Figure 2 is a photograph that can determine whether the gas generated according to the sugar content and incubation period after inoculating contaminants in Experimental Example 3 of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

(1) rice grinding step

Hammer mill was used to grind the rice, and the grinding degree was # 60, 50% pass.

(2) liquefaction stage

To determine the degree of decomposition and the minimum use concentration according to the type of liquefied enzyme, add 3 times purified water to rice flour processed through step (1), mix and mix 0.2% by weight of conventional Termamyl and 0.2 By weight percent, Experimental Groups 1 and 2 were charged with 0.1% by weight of SpezymeFred (enzyme titer 17,400 LU / g), respectively, and carried out the enzyme reaction at 105 ℃, 3 hours.

As a result of analyzing the liquefied liquid, glucose equivalent (DE), sugar (Bx), and sugar composition of Experimental Group 2 were similar to the conventional ones, and the results are shown in Table 1.

(3) saccharification stage

To determine the degree of decomposition and the amount of decomposition by the appropriate glycosylase combination, 0.03% by weight of Fungamyl 800L (enzyme titer 800 FAU / g) was added to each liquefaction liquid of step (2), compared to the weight of rice flour. Experiment group 1, in which 0.06% by weight of Fungamyl 800L, 0.03% by weight of CK-20L, 0.02% by weight of AMG 300L (300 AGU / ml), 0.06% by weight of Fungamyl 800L, 0.03% by weight of Optimax L- Enzyme reaction of experiment group 2 with 1000 (enzyme titer 1,000 ASPU / g), 0.02% by weight of Optimax 4060VHP (fluranase enzyme titer 390 ASPU / g and glucoamylase enzyme titer 260 GAU / g) was carried out at 65 ° C. for 12 hours, respectively. Was performed. Dry malt was commonly added at 2.0% by weight.

(4) filtration step

The experimental group 2 saccharified liquid obtained in step (3) was filtered through a filter press.

(5) bubble removal step

In order to remove bubbles in the filtrate obtained in step (4), Maxzayme NNP DS was added 0.003% by weight to the weight of rice flour, followed by enzymatic reaction at 65 ° C for 1 hour.

(6) vacuum? Open concentration? Filtration stage

The solution obtained in step (5) was vacuum concentrated up to 60 Brix at 50 ° C., and then the concentrated solution was opened to 100 Brix at 100 ° C. in order to remove impurities using a 200 mesh filter network.

Table 2 summarizes the characteristics of raw materials used for each experimental group used in steps (1) to (6).

Experimental Example 1: Sugar content, glucose equivalent, water activity, fluidity and sugar composition of rice syrup>

The sugar content, glucose equivalent, water activity, fluidity and sugar composition of the conventional and experimental groups 1 and 2 are measured and shown in Table 3.

Analysis of sugar (Bx), glucose equivalent (DE value), sugar composition, water activity, and fluidity to confirm the desired sugar composition and microbial stability were found to be related to the increase in osmotic pressure in both groups 1 and 2 The DE value, glucose and maltose contents were increased, and water activity was also significantly decreased.

Nevertheless, it was confirmed that the fluidity (flow) was also improved in the experimental groups 1 and 2.

Experimental Example 2: Bubble Formation during Filling in Preparation of Rice Starch

The existing manufacturing process of rice syrup caused the lead time for removal and the source of contamination due to foaming during filling, but experimental groups 1 and 2 confirmed that foaming did not occur after protease treatment (Table 4).

Of the experimental groups 1 and 2, which had undergone the above steps, there was little increase in raw material costs compared to the existing ones.

Experimental Example 3: Rice Syrup Contaminating Bacteria Inoculation Experiment

Zygosaccharomyces isolated from contaminated rice syrup to confirm microbial stability of Experiment 2 in the rice syrup obtained in the above example After culturing rouxii at the level of 1 × 10 ⁷ , the samples prepared with rice syrup 70, 75, 78, 79, and 80Bx were inoculated at a high concentration of 1 × 10 ⁴ to confirm the increase or decrease of the number of bacteria (FIG. 1).

The characteristics of contaminants inoculated first are summarized in Table 5.

The gas generation according to the storage period after filling is shown in Table 6 and FIG.

Above 70 Bx, microorganisms are generally difficult to grow, but the growth and metabolism of glucose-tolerant yeast occurs at concentrations of 70 to 78 Bx, resulting in gas generation and deodorization, resulting in deterioration of products. Esau was found to have almost no proliferation and metabolic activity, leading to death.

This may be due to the effect of osmotic pressure and water activity due to the sugar content (Bx) and sugar composition of the product, the growth inhibition concentration of yeast was found to be more than 79 Bx, 80 Bx or more considering the safety of commercial production process.

Experimental Example 4: Sensory Test

The existing rice syrup was selected as a control group and the sensory test was performed with the rice syrup obtained in Experimental Group 2. Seven housewives panel was prepared before cooking rice syrup of experimental and control group. After cooking (anchovy stir-fry) to housewife panel tasting to perform a sensory test on a 1 to 7 point scale and the results are shown in Table 7 below.

The evaluation items were flowability before cooking? Degree of taste, sweetness? The preference, the tail symbol, and the overall symbol are used. Preference, stickiness? Degree of taste, sweetness? It was also a symbol as a whole symbol. In addition, purchase preference was evaluated after the completion of the sensory test. In both evaluation items before and after cooking, the evaluation of the experimental group was good.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Claims (7)

Rice syrup having a sugar composition of 15 to 20% by weight of monosaccharides, 50 to 60% by weight of disaccharides, 10 to 20% by weight of trisaccharides, and 10 to 20% by weight of polysaccharides having a degree of polymerization of 4 or more and a water activity of 0.65 to 0.7.
The rice syrup according to claim 1, wherein the sugar content is 80 to 82 brix.
A method for producing rice syrup, wherein the liquefied liquid obtained by liquefying the crushed rice is decomposed by a mixed glycosylase including alpha-amylase, flulanase and glucoamylase.
The method of claim 3, wherein the mixed glycosylase further comprises dried malt.
The method according to claim 4, wherein 0.04 to 0.07 parts by weight of alpha-amylase, 0.02 to 0.05 parts by weight of flulanase, 0.005 to 0.15 parts by weight of glucoamylase, and 1 to 5 parts by weight of dried malt are added. Method for producing rice starch, characterized in that.
The method for producing rice syrup according to any one of claims 3 to 5, wherein the saccharified solution prepared by decomposition with the mixed saccharase is filtered and then reacted by adding a protease to the filtrate.
The method according to claim 6, wherein 0.004 to 0.007 parts by weight of protease is added to 100 parts by weight of the crushed rice.

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