KR20130131728A - Preparation method of enzyme treated and extruded rice - Google Patents

Abstract

The present invention relates to a method for manufacturing enzyme treated puffed rice by mixing alpha-amylase with rice and simmering, then mixing the enzyme treated rice with rice, and extruding the mixture. The enzyme treated puffed rice according to the present invention can be used: to make dough or slurry having high solid content by reducing water content used for making the dough and slurry containing rice due to low moisture sorption index; and as a raw material for manufacturing a substrate for alcohol fermentation, digestible weaning food, porridge, and the like due to high moisture solubility index and digestibility, and low degree of polymerization of starch.

Description

Preparation method of enzyme treated and extruded rice}

The present invention relates to a method for producing enzymatically-expanded rice used in the manufacture of foods using rice, mainly cotton products, bread, snacks, cereals, porridge, beverages, or liquor.

Rice is a starch food, and most processed foods such as cotton products, bread, snacks, cereals, and porridge, which are used as rice, are used after luxury after being accompanied by moisture and heat appropriate for the processing process. Rice is also used in luxury in the manufacture of drinks or liquor using rice as a raw material.

In the case of the pulverized product dried by simple hot air drying or steam steaming for the luxury of rice, the grains, especially the inside of the rice, are not alpha evenly distributed, so it is difficult to show the cooking aptitude suitable for eating without sufficient heat applied by direct fire. Changes in color due to drying or the occurrence of undesired odors result in a decrease in flavor. As an alternative to hot air drying, freeze-drying has the advantage of being able to penetrate quickly into the interior in a short time during cooking because of its porous molecular structure, but pre-heating such as hot steam for starch gelatinization The process is required separately and has the same problems as the above-mentioned hot air drying or the process of the capital increase, as well as the manufacturing process is double, causing labor cost, equipment, productivity decrease, etc., excessively increase the manufacturing cost. In addition, extrusion molding may be used for gelatinization of rice. However, since starch particles are damaged due to excessive heat and shear force, the resistance starch content becomes difficult to be digested. There was a problem that is difficult to use as a substrate of alcohol or fermentation that requires degradation by cereals, snacks or glycosylating enzymes.

Patents that use expanded foods by extrusion for processed foods such as noodles, bread, and porridge include expanded foods in Korean Patent Laid-Open Publication No. 2004-0067191, "Multifunctional Mixed Wheat Rice Flours Using Puffed Rice and Functional Foods Using the Same". Although it has been described that the noodle increases the viscoelasticity of the noodles, it does not disclose the manufacturing method and characteristics of the expanded rice required by simply using the conventional expanded rice, and Korean Patent Publication No. 2007-0025100 "Instant characteristics and cooking The method of preparing rice flour having excellent aptitude, the rice flour produced by this method, and the instant rice soup containing the same "are only disclosed for instant cooking properties while being immersed in brine and extruded. The water solubility index and digestibility are not disclosed.

In addition, the patent that uses the expanded rice by extrusion as a substrate of alcohol fermentation, Korean Patent Publication No. 1993-0018018 "Taking method based on expanded powder, Yakju", Korean Patent Publication No. 2002-0035368 There is a method of manufacturing medicine and takju containing powder as a main ingredient, but all have a limitation in increasing fermentation rate or yield due to resistant starch which is not decomposed by glycosylation enzyme because it is manufactured by high-temperature extrusion at 200 ° C. or higher. Korean Laid-Open Patent Publication No. 2011-0081635 discloses a method and characteristics of the inflated rice required by simply using the conventional inflated rice. It was not.

An object of the present invention is a low water adsorption index that can be utilized in the manufacture of food, mainly cotton products, bread, snacks, cereals, porridge, drinks or liquor using rice, high water solubility index, low starch polymerization degree, The digestibility is to provide high enzymatically inflated rice.

The present invention is mixed with 10 to 30 parts by weight of water and 0.2 to 1.5 parts by weight of alpha-amylase with respect to 100 parts by weight of rice, and then steamed for 10 to 60 minutes at 80 to 100 ℃, it is cooled to 10 to 40 ℃ Cooked rice; An extruded material manufacturing step of mixing the enzyme-treated cooked rice and rice in a weight ratio of 5:95 to 25:75 to adjust the water content to 15 to 20% by weight; And an enzymatically processed expanded rice manufacturing step of extruding the extruded material at a barrel temperature of 110 to 140 ° C. and a screw speed of 100 to 250 rpm.

In addition, the present invention is prepared by the above method, the water content is 1 to 10% by weight, the water absorption index is 0.1 to 1.5 g / g, the water solubility index is 55 to 80%, the starch polymerization degree is 20 to 80 glucose units, It provides an enzymatically-expanded rice, characterized in that the digestibility by alpha-amylase is 80% or more.

In the present invention, the enzymatically-expanded rice is characterized in that the dough, slurry or diluent containing rice is used for the production of cotton products, bread, snacks, cereals, porridge, beverages or liquor used in the manufacturing process.

In the present invention, the enzymatically-treated puffed rice produced by the method has a low water adsorption index, so that the content of water used for preparing a dough or slurry containing rice is reduced, and thus, a dough or slurry having a high solid content can be prepared, and the water dissolution index is high. It has low starch polymerization degree and high digestibility, so it is very useful as a raw material for manufacturing alcohol fermentation substrates, easy-to-digest baby foods, and porridges.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Manufacturing example  One: Immersion  By enzyme treatment Bulge  Produce

It was immersed in water at 37 ° C. in a rice field (water content of 11.7% by weight) of rice with an amylose content of starch of 18% and a particle size of 3 mm or less.

In addition, the rice paddies were prepared separately and immersed in 37 ℃ enzyme liquid containing 8% by weight of alpha-amylase. The alpha-amylase is thermamyl (Thermamyl 120L, Novozyme, Denmark), the titer is 120 KNU / g (6,000 BAU / g), the optimum pH is 5.5 ~ 7.0, the optimum temperature is 90 to 95 ℃ and up to 100 ℃ It is a heat-resistant enzyme with the property that the activity of the enzyme is not inactivated for up to 5 minutes.

After immersion in the water or enzyme solution, the water content of the hour was measured, the crude water content of the rice 30 minutes after immersion is 22.1 ± 0.46% by weight; After 1 hour, it was 23.4 ± 0.87% by weight. As the immersion time increased, the water content of the raw rice increased, but there was no significant difference between the water immersion group and the enzyme solution immersion group. There was no difference.

The rice powder soaked for 30 minutes had a water content of 22 ± 0.5% by weight, and a coaxial twin screw extruder (Model DZ56-III, Jinan Saixin Machinery Co. Ltd., China) was used as the extrusion material. Puffed rice was prepared. The screw diameter of the extruder was 95 cm, the L / D ratio was 14.6, the die diameter was a circular type of 6.4 mm, the screw arrangement was a high-shear screw, and the extrusion conditions were injection speed 24 The barrel temperatures in kg / h, zone 1, zone 2 and zone 3 of the extruder were 50, 120 and 120 ° C., respectively, and the screw speed was 205 rpm.

The expanded puffed rice extruded after immersed in water was Comparative Example 1 and the expanded puffed rice extruded after being immersed in the enzyme solution was set to Comparative Example 2.

Experimental Example  One: Immersion  With or without enzyme treatment Bulge  Feature comparison

The water content, the expanded diameter, the degree of starch polymerization, the water adsorption index and the water dissolution index of the expanded rice of Comparative Example 1 and Comparative Example 2 were measured and shown in Table 1.

Starch polymerization degree was calculated by dividing the total sugar by the number of reducing ends in the sample using the Hizukury method. The reduced terminal number was measured by the Park-Johnson method. The water adsorption index (WAI) was calculated by subtracting the mass of the sample from the hydrated sample mass and dividing it by the mass of the sample. In addition, the water solubility index (WSI) was expressed as a percentage of the mass of the solid content dissolved in the centrifuged supernatant after the sample was dissolved.

division Moisture content
(weight%) Expansion diameter
(mm) Starch polymerization degree
(glucose units) WAI
(g / g) WSI
(%) Comparative Example 1 8.49 ± 0.83 18.35 ± 0.61 171.08 ± 0.82 2.84 ± 0.19 43.9 ± 6.1 Comparative Example 2 8.45 ± 0.13 18.49 ± 0.13 169.04 ± 1.02 2.56 ± 0.21 51.1 ± 7.5

In Table 1, there was no significant difference in the expanded content of Comparative Example 1 without enzyme treatment and Comparative Example 2 with enzyme treatment in water content, expansion ratio, starch polymerization degree, water absorption index (WAI) and water solubility index (WSI). .

In addition, even if the enzyme treatment conditions were the same and the barrel temperature was increased to 130 or 160 ° C. under extrusion conditions, or the screw speed was increased to 341 rpm, the expanded rice which had not been enzymatically treated and the expanded rice which had been enzymatically treated by the method of Preparation Example 1 There was no significant difference in the content, expansion ratio, starch polymerization degree, water absorption index (WAI) and water dissolution index (WSI) values. Therefore, the experiment was carried out by changing the enzyme treatment process.

Manufacturing example  2: after the addition of enzyme Bulge  Produce

20 parts by weight of water and 0.8 parts by weight of wheat flour were added to 100 parts by weight of Draechan rice flour (water content of 11.7% by weight) having an amylose content of starch of 18% and a particle size of 3 mm or less, followed by stirring. Put in to steam for 30 minutes, and cooled to room temperature to prepare an enzyme-treated cooked rice.

In addition, after preparing the rice flour separately, add 20 parts by weight of water to 100 parts by weight of rice powder, and add water to the steamed rice. Steamed rice was prepared.

In the case of the enzyme-treated cooked rice and unenzymatic cooked rice, the moisture content was all 30 wt% or more, so that it was impossible to prepare the expanded rice by extrusion molding in the same manner as in Preparation Example 1.

Therefore, the enzyme-treated cooked rice and the uncooked cooked rice were dried by hot air at 60 ° C., dried until the water content was 17% by weight, and extrusion molding was attempted. Drying the steamed rice without the enzyme treatment was possible by extrusion molding in the same manner as in Preparation Example 1, but in the case of enzyme-treated steamed rice, a viscous material that appeared as a saccharide was attached to the extruder, and extrusion molding was difficult, and extrusion molding was also completed. Almost no swelling occurred and was discharged in the form of a high moisture content dough.

Therefore, for the extrusion molding of enzyme-treated cooked rice, an attempt was made to mix enzymatically treated and uncooked rice cooked rice. The enzyme-processed cooked rice or unenzymatic cooked rice and enzyme-treated and uncooked rice powder were mixed at a weight ratio of 1: 9, 2: 8, 3: 7 and 4: 6, respectively, to prepare an extruded material. Puffed rice was prepared by extrusion molding in the same manner as in Preparation Example 1. The moisture content of the prepared extruded material before extrusion is shown in Table 2.

division Steamed
Enzyme Treatment Increased rice: Rice flour
(Weight ratio) Moisture content
(weight%) Comparative Example 3 Not processed 1: 9 16.4 Comparative Example 4 Not processed 2: 8 17.8 Comparative Example 5 Not processed 3: 7 19.4 Example 1 Processed 1: 9 16.1 Example 2 Processed 2: 8 17.1 Comparative Example 6 Processed 3: 7 19.6

Puffed rice was prepared by extrusion molding the mixture of cooked rice and rice powder mixed in the ratio of Table 2 in the same manner as in Preparation Example 1 as an extrusion material.

Experimental Example  2: presence of enzyme treatment and Steamed rice  According to the mixing ratio Bulge  Feature comparison

The water content, the expanded diameter, the starch polymerization degree, the water adsorption index, and the water dissolution index of the expanded rice of Comparative Examples 3 to 6 and Examples 1 and 2 were measured by the method of Experimental Example 1, and are shown in Table 3.

division Moisture content
(weight%) Expansion diameter
(mm) Starch polymerization degree
(glucose units) WAI
(g / g) WSI
(%) Comparative Example 3 10.79 ± 0.13 40.62 ± 2.20 184.91 ± 8.25 2.87 ± 0.11 46.4 ± 1.05 Comparative Example 4 11.42 ± 0.34 37.50 ± 2.42 159.19 ± 9.92 3.48 ± 0.13 41.1 ± 2.11 Comparative Example 5 12.24 ± 0.20 30.64 ± 2.34 132.97 ± 7.54 3.63 ± 0.14 45.2 ± 1.18 Example 1 8.67 ± 0.27 25.04 ± 2.54 66.50 ± 3.51 1.07 ± 0.11 58.0 ± 0.85 Example 2 9.26 ± 0.35 21.14 ± 1.51 28.19 ± 3.35 0.57 ± 0.09 66.2 ± 1.90 Comparative Example 6 10.56 ± 0.24 17.95 ± 1.70 17.64 ± 2.46 2.80 ± 0.04 57.1 ± 0.66

In the case of using the enzyme-treated steamed rice, the swelling diameter decreased by more than 30%, the starch polymerization degree decreased significantly, the water sorption index decreased, and the water solubility index increased.

In particular, as the amount of enzymatically treated cooked rice or unenzymatically cooked rice was increased, the swelling diameter decreased and the degree of starch polymerization decreased. appear.

On the other hand, starch polymerization degree was lowered through amylose decomposition as the mixing amount of the enzymatically treated steamed rice was increased by mixing and extruding the enzyme-treated steamed rice in Examples 1 and 2 and Comparative Example 6, but the water adsorption index was When the enzyme-treated cooked rice was mixed up to 20 parts by weight, the water adsorption index rapidly increased to a level similar to that of the cooked cooked rice without the enzyme.

The high water adsorption index is a property of puffed rice prepared by extrusion molding, and the tissue expands to become porous tissue and absorbs more moisture as the density decreases. A lot of water must be added when preparing dough or slurry. This makes it difficult to control the solid content concentration. Puffed rice of Examples 1 and 2 of the present invention is reduced to 1/3 to 1/5 of the water content required for hydration compared to the comparative examples it is easy to prepare a dough or slurry for future processing.

Manufacturing example  3: according to the amount of enzyme added Bulge  Produce

In Example 2 of the Preparation Example 2 (0.8 part by weight of the tamil), only the amount of the termamyl was changed to 0.4 part by weight, 1.2 parts by weight and 1.6 parts by weight, respectively. Puffed rice was prepared, and the puffed rice of Example 3, Example 4, and the comparative example 7, respectively was prepared.

Experimental Example  3: according to the amount of enzyme added Bulge  Feature comparison

The starch polymerization degree, water adsorption index, and water dissolution index of the expanded rice of Examples 2 and 3 and Comparative Example 7 were measured by the method of Experimental Example 1 and are shown in Table 4.

division Teramyl Addition
(Parts by weight) Starch polymerization degree
(glucose units) WAI
(g / g) WSI
(%) Comparative Example 4 0.0 159.19 ± 9.92 3.48 ± 0.13 41.1 ± 2.11 Example 3 0.4 66.50 ± 3.51 0.17 ± 0.08 72.3 ± 0.68 Example 2 0.8 28.19 ± 3.35 0.57 ± 0.09 66.2 ± 1.90 Example 4 1.2 17.64 ± 2.46 0.83 ± 0.04 60.1 ± 3.01 Comparative Example 7 1.6 12.55 ± 1.32 1.83 ± 0.22 51.9 ± 2.34

Starch polymerization decreased as the amount of teramyl increased, but the water adsorption index increased rather than the decomposed starch and the enzyme protein, and the water solubility index tended to decrease. This was judged to be suitable.

Manufacturing example  4: according to extrusion conditions Bulge  Produce

In the same manner as in Example 2 of Preparation Example 2, the enzyme was added and then cooked to prepare an enzyme-treated cooked rice, and mixed with rice flour to prepare an extruded material. . The type and injection speed of the extrusion machine were the same as in Example 2.

division Final barrel temperature
(℃) Screw speed
(rpm) Example 2 120 205 Example 5 130 205 Comparative Example 8 160 205 Comparative Example 9 120 273 Comparative Example 10 120 341

Experimental Example  4: according to extrusion conditions Bulge  Feature comparison

The starch polymerization degree, water adsorption index and water solubility index of the expanded rice of Examples 2 and 5 and Comparative Examples 8 to 10 were measured by the method of Experimental Example 1, and the digestibility by alpha-amylase was measured. Shown in

Digestion rate by alpha-amylase was diluted 50 grams of 1g Puffed Rice sample, gelatinized at 95 ℃ for 30 minutes, cooled to 25 ℃, digested at 30 ℃ for 16 hours while stirring with the addition of 360 units of alpha-amylase, Sulfuric acid was added to terminate the enzymatic reaction, the centrifuged supernatant was discarded, and the weight of the sample obtained by drying for 4 hours in an oven at 80 ° C. was calculated as not digested.

division Starch polymerization degree
(glucose units) WAI
(g / g) WSI
(%) digestibility
(%) Example 2 28.19 ± 3.35 0.57 ± 0.09 66.20 ± 1.90 83.53 ± 1.10 Example 5 27.57 ± 4.21 1.06 ± 0.07 67.14 ± 2.43 82.24 ± 2.21 Comparative Example 8 20.18 ± 3.64 0.84 ± 0.12 60.31 ± 1.06 72.94 ± 3.30 Comparative Example 9 31.73 ± 2.95 4.06 ± 1.14 53.38 ± 1.04 75.18 ± 6.26 Comparative Example 10 27.65 ± 2.61 3.70 ± 1.20 63.28 ± 1.07 74.52 ± 1.35

In Comparative Example 8 in which the temperature of the barrel is increased compared to Examples 2 and 5, the starch polymerization degree is Although lower, the water solubility index was low, especially 10% or more lower in the digestibility, and in Comparative Examples 9 and 10 where the screw speed was increased compared to Examples 2 and 5, the water absorption index was significantly increased compared to the Examples. The digestibility was also lowered.

Claims (3)

10 to 30 parts by weight of water and 0.2 to 1.5 parts by weight of alpha-amylase were mixed with respect to 100 parts by weight of rice, followed by cooking at 80 to 100 ° C. for 10 to 60 minutes, and cooling the enzyme to 10 to 40 ° C. step;
An extruded material manufacturing step of mixing the enzyme-treated cooked rice and rice in a weight ratio of 5:95 to 25:75 to adjust the water content to 15 to 20% by weight; And
Enzyme-treated expanded rice manufacturing step of extruding the extruded material at a barrel temperature of 110 to 140 ℃, screw speed of 100 to 250 rpm conditions; manufacturing method of enzymatically processed expanded rice.
Prepared by the method of claim 1, having a water content of 1 to 10% by weight, a water adsorption index of 0.1 to 1.5 g / g, a water solubility index of 55 to 80%, a starch polymerization degree of 20 to 80 glucose units, alpha Enzyme-treated puffed rice, characterized in that the digestibility by amylase is 80% or more.
The enzyme treatment of claim 2, wherein the enzymatically-expanded rice is used in the manufacture of cotton products, breads, snacks, cereals, porridges, beverages, or liquors in which a dough, slurry, or diluent containing rice is used in the manufacturing process. Puffed rice.