KR20140064552A - Grain syrup comprising rice ipguk and method for preparing the same - Google Patents

Abstract

The present invention, with regard to a preparation process of a grain syrup comprising a grain liquefaction and saccharification step followed by a concentration step, provides a preparation method of grain syrup characterized by a saccharification comprising 0.000001-20 wt% of Ipguk with respect to the weight of the grain in the saccharification step. The preparation method of grain syrup in the present invention provides the advantage of rapidly enhancing the yield of grain syrup in comparison with existing production methods of grain syrup.

Description

[0002] Grain Syrup Comprising Rice Ipguk and Method for Preparing the Same [0003]

The present invention provides a preparation and a preparation room for rice including the entry of rice.

Jocheong is the one who puts off the fire in the middle of the road and points out that it is not completely soled. Rice, sorghum, millet, corn and cooked rice in a gothly way, when hot, pour cold maltose water, 7-8 hours to put the rice gyeolmyeo come up with a frost. I put this in bejaru and press it, and when it is squeezed, it comes out the diluted saccharide liquid, and it is put in a pot and it is shaken with a wooden spatula. When he puts a lot of coriander on his spatula and hears it at an angle, he is stuck in a continuous state like a cicada. Therefore, Jochung does not harden like candy even when it cools down, and the stiffness of Chochung is divided in various ways according to the viewpoint of turning off the fire.

It is known that it is very good for people with poor digestion because it helps digestion of toxins and wastes from the intestines and helps the digestive system. It is known that it is good for both constipation and obesity because blood is purified and cells are regenerated to improve the constitution. Therefore, if you put jichung instead of sugar in the stewed or stir-fried food, the taste of the food turns to shine, unlike sugar, there is no change in blood sugar, and there is an advantage that the composition is not deteriorated and stored for a long time.

In recent years, wheat germ or sugarcane produced by using fruits, vegetables or other functional foods has been introduced in the manufacture of such tides, as follows.

Korean Patent Publication No. 2002-88332 discloses a method for preparing onion waxy rice and onion wax by pouring a small amount of water into a half-split onion which is washed with water and boiling the wax to squeeze out the sugar solution.

Korean Patent Laid-Open No. 2003-17091 discloses a functional sugar containing a herbal composition and a method for producing the same, which comprises extracting a functional herb medicine and saccharifying it with water and malt into glutinous rice, barley, And then cooling the resultant mixture to 15 to 20% by weight of water, followed by cooling. The present invention relates to a functional sugar containing a herbal composition and a process for preparing the same.

Korean Patent Publication No. 370964 entitled " starch syrup containing functional food and its preparation method "is a method of mixing a certain amount of a starch solution prepared by dissolving corn starch, potato starch or sweet potato starch in water as a functional food, a bean sprouts, a ginger and a paprika, And then heating the mixture to prepare a starch syrup containing a herb medicine.

Korean Patent Laid-Open Publication No. 1997-5092 discloses a process for producing pumpkin, which comprises processing pumpkin to make puree, mixing malt malt flour with starch such as cereals, potatoes and sweet potato to prepare a saccharified liquid, mixing the pumpkin puree, The present invention also relates to a method for producing the pumpkin starch syrup prepared by filtration.

All of the above-mentioned starch crystals are prepared by mixing cereal as a raw material of starch, glycated liquid prepared by mixing malt with starch of a document, fruit or other herbal ingredients.

However, in order to increase the saccharification efficiency of the grain, the literature using liquefying enzyme, saccharifying enzyme, or rice entry in addition to the malt could be searched. I could not.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have made extensive efforts to increase the productivity of rice silage, and to improve the quality of taste and nutrition in conventional methods of producing rice silage using malt for malted rice. As a result, it has been found that the addition of a liquefying enzyme or saccharifying enzyme to a high-grade rice cake or a wet-type fine powder to liquefy and saccharify the product significantly increases the yield of the crude product and significantly improves the quality such as taste and aroma, .

Therefore, the purpose of this statement is to provide a method of manufacturing a sweet potato including the entry.

It is still another object of the present invention to provide a sweet potato prepared by using the above-described sweet pot preparation method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for preparing a morning syrup.

The present inventors have made extensive efforts to increase the productivity of rice silage, and to improve the quality of taste and nutrition in conventional methods of producing rice silage using malt for malted rice. As a result, it was confirmed that the addition of liquefying enzyme or saccharifying enzyme to liquorice or wet - type fine powders during the liquefaction and saccharification process significantly increased the yield of starch and the quality such as taste and aroma was remarkably improved.

According to one aspect of the present invention, there is provided a grain syrup manufacturing process comprising concentrating a grain after liquefaction and saccharification, wherein in the saccharification step, ) Is contained in an amount of 0.000001-20% by weight based on the weight of the grain.

As used herein, the term " liquefaction " may refer to a phenomenon in which a gas is cooled or compressed to change into a liquid, or a phenomenon in which a solid is melted to become a liquid.

As used herein, the term " saccharification " may refer to the reaction and manipulation of hydrolyzing an insoluble polysaccharide such as starch by the action of an enzyme or an acid to turn it into a sweet sugar.

As used herein, the term " grain syrup " may refer to a sweetener made by liquefaction and saccharification of cereals and then concentrated into honey.

As used herein, the term " Ipguk " may refer to the cultivation of a saccharogenic enzyme-producing fungus in the seeded grain.

As used herein, the term " rice cake "

According to a preferred embodiment of the present invention, the grain is preferably selected from the group comprising rice, barley, wheat, oats, sorghum, maize, corn, and more preferably from the group comprising rice, barley and wheat More preferably rice, and most preferably rice in the form of a rice cake or a wet-shaped rice flour (rice flour).

According to a preferred embodiment of the present invention, said liquefaction can be effected preferably by liquefaction enzyme or malt, and more preferably by liquefying enzyme or malt extract from Bacillus licheniformis have. The malt extract can be prepared by extracting hot water at 40-70 ° C, most preferably 55-65 ° C, preferably 0.01-100 hours, most preferably 1-2 hours, to the malt powder have.

According to a preferred embodiment of the present invention, the liquefaction with the liquefying enzyme is preferably carried out in a water bath at 70-100 DEG C, more preferably 80-95 DEG C, most preferably 85-90 DEG C And the extraction time may be preferably 1-100 hours, more preferably 2-50 hours, and most preferably 3-5 hours.

According to a preferred embodiment of the present invention, the liquefaction by the malt may be preferably carried out in a water bath at 40-70 캜, most preferably 55-65 캜, and the extraction time is preferably 1 -100 hours, more preferably 2-50 hours, and most preferably 5-15 hours.

According to a preferred embodiment of the present invention, the liquefying enzyme may preferably contain 0.00001-10 wt%, more preferably 0.001-2 wt%, and most preferably 0.1-0.5 wt% % By weight.

According to a preferred embodiment of the present invention, the saccharification may further include the malt or saccharification enzyme in addition to the entry.

According to a preferred embodiment of the present invention, the saccharification is preferably carried out in a water bath at 40-70 캜, most preferably 55-65 캜, and the reaction time is preferably 1-100 hours, More preferably 2-50 hours, and most preferably 5-15 hours.

In the present invention, the liquefaction and saccharification are not performed separately, but simultaneously or sequentially. Even when the malt extract alone is used, the liquefaction and saccharification processes can occur simultaneously or continuously. However, liquefaction and glycosylation may be seen as separate steps when the liquefying enzyme and saccharifying enzyme are separately used. However, since liquefying enzyme is also extracted from saccharification strain, liquefaction and saccharification may be simultaneously or continuously .

According to a preferred embodiment of the present invention, the step of concentrating may preferably be such that the liquefaction and saccharide are heated to a sugar content of 70-90 ° brix, more preferably the temperature of the rice cooker is 85-95 ° C To concentrate the liquefied and saccharide to a sugar content of 70-90 ° brix.

According to a preferred embodiment of the present invention, said entry is preferably rice entry, most preferably rice inoculation with Aspergillus oryzae and incubation in an incubator at 30-40 < 0 > C for 1-100 hours It may be rice entry made by cultivation.

According to a preferred embodiment of the present invention, the content of the entry may be 0.000001 to 20% by weight, more preferably 0.01 to 10% by weight, and most preferably 2 to 4% by weight, Lt; / RTI >

In the present invention, the use of the entry as additional saccharifying agent is a key component of the present invention. This is because compared with the case of producing the crude protein by mixing only the general malt extract, the production of the crude protein was remarkably increased when liquefaction and saccharification were carried out including the entry, and compared with the case of preparing the crude protein by mixing the glycation enzyme and the liquefying enzyme However, when liquefaction and saccharification are carried out including the entry into the country, the production of oranges is significantly increased, and the quality of the orchids is remarkably improved.

According to another aspect of the present invention, the present invention provides an appetizer comprising 0.000001-20% by weight of the grains by weight based on the weight of the grain,

(a) Ca content: 40-60 mg / kg;

(b) Mg content: 50-70 mg / kg;

(c) P content: 350-400 mg / kg; And

(d) Mn content: 0.90-1.20 mg / kg.

In this specification, the matters relating to the above-mentioned preparations are related to the above-mentioned preparations of the preparations, so the description thereof will be omitted in order to prevent the present specification from being excessively complicated.

According to a further aspect of the present invention, the present invention provides an enteric meal comprising from 0.000001 to 20% by weight of grains by weight based on the weight of the grain and having a polyphenol content of 700-1100 mg GAE / 100 gFM.

In this specification, the matters relating to the above-mentioned preparations are related to the above-mentioned preparations of the preparations, so the description thereof will be omitted in order to prevent the present specification from being excessively complicated.

According to yet another aspect of the present invention, the present invention provides an enteric meal comprising between 0.000001 and 20% by weight of grains, and having a DPPH (%) content of 25-55%.

In this specification, the matters relating to the above-mentioned preparations are related to the above-mentioned preparations of the preparations, so the description thereof will be omitted in order to prevent the present specification from being excessively complicated.

The features and advantages of the present invention are summarized as follows:

(a) The present invention relates to a grain syrup production process comprising the step of liquefaction and saccharification of cereal grains followed by concentration, wherein in the saccharification step, the inlet (Ipguk) By weight based on the total weight of the composition.

(b) The method of producing the crude oil of the present invention provides an advantage that the yield of crude oil can be dramatically improved as compared with the conventional method of producing the crude oil.

(c) The crude oil produced by the method of the present invention provides the advantage of improving the taste and aroma quality compared to the conventional oil.

(d) The crude oil produced by the method of the present invention is rich in nutrition and has excellent antioxidative effect compared with the crude oil produced by the conventional method.

Fig. 1 shows the preparation of the crude oil according to the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing example

Manufacturing example  1: Manufacture of high-fat and wet derivatives

The rice was washed 4-5 times with tap water, and then watered for 4 hours at room temperature. Then, water was removed from the sausage for about 1 hour and then steamed. The wet pulverized rice was washed 4-5 times with tap water and then water-soaked at room temperature for 4 hours. The wet pulverized rice was sieved for one hour and then pulverized twice using a roller mill (Dong Kwang Industry DK 104).

Manufacturing example  2: Manufacture of malt extract

When 2.5% or 4.5% of malt extract is added to rice, add 300 ml or 500 ml of water at 55-60 ° C to 25 g or 45 g of malt powder, and extract for 1 hour. The total amount of rice per kg of rice was adjusted to 2.5 liters.

Manufacturing example  3: Manufacturing method of rice entry

After washing 5 kg of rice 4 times, it was soaked at room temperature for 3-4 hours to dehydrate. Then, the rice was cooked using a steamer and cooled to about 40 ° C. Then, Asp. 5 g of oryzae spores were inoculated so as to be covered with high-brow seeds, cultured in an incubator at 36 ° C-38 ° C for 18 hours, first inverted for 6-8 hours, secondly inverted and cultured for 20 hours. Dried in a dryer at 50 ° C for 24 hours, stored in a refrigerator at 4-5 ° C and pulverized to a size of 20 mesh before use.

Manufacturing example  4: Manufacture of rice flour

Manufacturing example  4-1: With malt Liquefied sugar

The total amount of rice was added to 2.5 kg of rice per 1 kg of rice and the amount of malt extract and the amount of water was added to the rice powder or wet differential powder. When the rice was introduced, the rice was added at 2.5% based on the weight of the rice sample. For 13 hours, and then squeezed out using a cotton ball, and the resulting filtrate was concentrated in an electric rice cooker to a sugar content of 82 to 83 ° brix.

Manufacturing example  4-2: Liquefaction enzyme and Saccharogenic enzyme  use

To 1 kg of rice, 0.4% of liquefying enzyme (Spezyme XTRA FG: Bacillus licheniformis, Vision Biochem) was added to 2.5 L of water, liquefied in a water bath at 85-90 ° C for 4 hours, After cooling, the saccharification enzyme (Betalase 1500EL: Vision Biochem Co., Ltd.) was added to 0.05% of the weight of the rice, the rice entry was added at 1.5, 2.5, 3.5 and 4.5% After time sacrificing, the squeezed filtrate was squeezed using a cotton cloth and the temperature of the rice cooker was kept at 85-95 ° C, and the sugar content was concentrated to 82-83 ° brix.

Manufacturing example  4-3: Using Liquefying Enzyme and Malt

To 1 kg of rice, 0.4% of liquefying enzyme (Spezyme XTRA FG: Bacillus licheniformis, Vision Biochem) was added to 2.5 L of water, liquefied in a water bath at 85-90 ° C for 4 hours, After cooling, 25 g of maltose powder having a weight of 2.5% by weight of rice was extracted with 300 ml or 500 ml of water at 55-60 ° C for 1 hour, and the filtrate was mixed. The resulting mixture was mixed at 57-60 ° C for 9 hours After that, the squeezed filtrate was concentrated by keeping the temperature of the rice cooker at 85-95 ° C so that the sugar content was 82-83 ° brix.

Experiment result

Experimental Result 1: Using high-fat rice cake Entry into rice  Production with and without addition

The yield of crude chrysanthemum prepared by treatment of sweet potato with 4.5% malt extract was 637 g / kg, but the addition of rice with 2.5% added rice increased 15% with 735 g / kg, The glycated enzyme concentration of 0.05% was 856g / kg, but the addition of 2.5% of rice to the rice increased 3.4% at 885g / kg. The yield of crude chrysin produced by treatment with 0.4% liquefying enzyme + 0.05% saccharifying enzyme was 857g / kg, and 34.5% higher than that of 4.5% treated malt extract. % Of the treatments were 896.3g / kg, which was 40.7% higher than that of the malt extract 4.5%, and that of wet treatments was 4.6% higher than that of 0.4% liquefaction enzyme + 0.05% saccharifying enzyme.

Use of rice cake and wet nutrient production Raw material
shape Enzyme Entry into rice output ratio ratio
(Compared to no entry) Sugar (% / Rice weight) (% / Rice weight) (g / kg) (%) (%) (° Brix) Rice cake Malt Extract 4.5 0 637 100.0 100 82.3 Malt Extract 4.5 2.5 735 115.4 115 82.4 Liquefaction enzyme 0.4 +
Malt Extract 2.5 0 814 127.8 100 82.2 Liquefaction enzyme 0.4 +
Malt Extract 2.5 2.5 823 129.2 101 82.7 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 0 856 134.4 100 82.6 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 885 138.9 103 82.5 Wet
differential Liquefaction enzyme 0.4 +
Malt Extract 2.5 0 881 138.3 100 82.3 Liquefaction enzyme 0.4 +
Malt Extract 2.5 2.5 895.5 140.6 102 82.6 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 0 857 134.5 100 82.6 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 896.3 140.7 105 82.4

Experimental Result 2: Preparation of wet seasoning Entry into rice  Production rate by addition ratio

The addition of rice to rice increased the proportion of rice with the addition of 0.4% of liquefying enzyme and 0.05% of saccharifying enzyme, and the amount of liquorice was increased with the addition of rice. In the case of 0.05% treatment, 857 g / kg increased by 2% at 875 g / kg when rice was added at 1.5%, increased by 4.6% at 2.5% rice entry and 6.5% and 7.4% at 4.5% Production has increased.

The use of wet-type pulp Enzyme Entry into rice output ratio Sugar Solids % / Rice weight % / Rice weight g / kg % ° Brix % One Liquefaction enzyme 0.4% +
Glycated enzyme 0.05%  0 857 ^d 100.0 82.6 80.7 2 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 1.5 875 ^cd 102.1 82.8 81.3 3 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 2.5 896 ^bc 104.6 82.4 80.8 4 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 3.5 913 ^ab 106.5 82.1 80.4 5 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 4.5 920 ^a 107.4 82.3 80.9

Experimental Result 3: Preparation of wet seasoning Entry into rice  The characteristics of waxy rice according to addition ratio

The viscosity of rice bran prepared with 0.4% liquefying enzyme and 0.05% saccharifying enzyme was not different according to the addition of rice, and the turbidity increased with increasing rice entry rate . There were no significant differences in the color difference between the two groups, but the redness a value and yellowness b value tended to decrease with increasing rice intake.

The characteristics of waxy rice according to the addition ratio Enzyme Entry into rice Viscosity Turbidity   Color car % / Rice weight % / Rice weight CP OD
(660 nm) L a b dE One Liquefaction enzyme 0.4% +
Glycated enzyme 0.05%  0 25,564 ^a 4.07 ^c 27.8 ^a 2.32 a 4.40 ^a 72.0 2 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 1.5 27,172 ^a 4.76 ^bc 26.6 ^b 2.31 a 3.92 ^ab 72.6 3 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 2.5 26,181 ^a 6.17 ^a 26.7 ^b 1.77 b 3.78 ^b 72.7 4 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 3.5 25,206 ^a 6.64 ^ab 27.7 ^a 1.65 c 3.48 ^b 71.3 5 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 4.5 24,445 ^a 7.71 ^a 27.6 ^a 1.68 a 3.93 ^ab 72.1

Experimental Result 4: Preparation of wet seasoning Entry into rice  Sensory Characteristics of Junjung According to the Addition Rate

The sensory evaluation of sweet potatoes prepared with the addition of rice in the treatment of 0.4% liquefaction enzyme + 0.05% saccharifying enzyme using wet-type fine powders showed that the appearance color, incense, And 3.5%, respectively. The highest score was obtained in the overall preference score, followed by the addition of rice with 2.5% and the addition of 4.5%.

Sensory Characteristics of Junjung According to the Ratio of Addition of Rice to the Rice Enzyme Entry into rice Appearance color incense When you eat
feeling Sweet taste Overall
Likelihood Opinion % / Rice weight % / Rice weight color flavor chewi
-ness sweet
-ness overall
acceptability One Liquefaction enzyme 0.4% +
Glycated enzyme 0.05%  0 5.9 ^a 5.8 ^b 5.2 ^b 5.7 ^c 5.3 ^b Bitter bitter bitter 2 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 1.5 6.2 ^a 5.6 ^b 6.0 ^a 6.1 ^bc 5.9 ^b 3 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 2.5 6.7 ^a 6.4 ^ab 6.8 ^a 6.8 ^ab 6.8 ^a 4 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 3.5 7.2 ^a 6.3 ^ab 6.8 ^a 7.0 ^ab 7.3 ^a Sweet strong 5 Liquefaction enzyme 0.4% +
Glycated enzyme 0.05% 4.5 6.5 ^a 6.8 ^a 6.5 ^a 7.1 ^a 6.9 ^a A little aftertaste

Experimental Result 5: Using high-fat rice cake Entry into rice  Sugar content by addition

The amount of sugars increased with the addition of rice, the addition of monosaccharides, disaccharides and oligosaccharides increased with the addition of 0.4% of rice liquor and 0.05% of saccharification enzyme. Maltotriose and maltotetriose contents were increased, and maltotriose was included in the treatment with 0.4% liquefaction enzyme + 0.05% saccharification enzyme.

Sugar Rice and Wet Fraction Using Sugar Content of Rice Raw material
shape Enzyme Entry into rice Monosaccharide (占 퐂 / ml) Disaccharide (占 퐂 / ml) The oligosaccharide (占 퐂 / ml) % / Rice weight % / Rice weight glucose Maltose Sucrose Maltotriose Maltotetriose system Rice cake Malt Extract 4.5 0 19.1 290 0 1.96 0.57 2.53 Liquefaction enzyme 0.4 + saccharifying enzyme 0.05 2.5 59.3 260 0 5.51 0 5.51 Wet
differential Malt Extract 4.5 0 167.2 190 70 1.00 0 1.00 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 0 14.7 120 0 3.80 0.70 4.50 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 73.1 280 0 6.80 0.70 7.50 Rice cake Farmhouse type traditional style
(Malt powder) - 8.6 200 0 1.40 0 1.40

Experimental Result 6: Using high-fat rice cake Entry into rice  Content of inorganic components by addition

The contents of inorganic components of the crude soils prepared with the addition of liquefying enzyme and saccharification enzyme and rice were higher than those of the non - additive group of rice, because of high contents of Ca, Mg, P, Mn and Zn. In the case of using the malt extract, the overall mineral content was higher than that of the steamed rice, and the K, P and Na contents were higher than those of the farmy rice - type rice and malt powder. .

The content of inorganic ingredients by adding rice and rice shape Enzyme Entry into rice Ca Fe K Mg P Mn Na Zn system (% / Rice weight) (% / Rice weight) The
two
rice Malt Extract 4.5 0 47.0 1.30 417 67.0 251 0.63 128 1.86 914 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 41.7 0.94 346 52.3 357 0.91 244 0.37 1043 Wet
expression
beauty
minute Malt Extract 4.5 0 68.0 1.09 653 106.4 450 3.20 97.7 0.72 1380 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 0 43.7 1.61 304 65.1 263 0.54 251 0.38 930 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 58.5 0.99 437 68.6 394 1.15 202 0.42 1163 The
two
rice Farmhouse type traditional style
(Malt powder) - 7.0 1.24 67 15.2 62.4 0.20 10.3 0.37 163

(Unit: mg / kg)

Experimental Result 7: Using high-fat rice cake Entry into rice  General ingredient content by addition

Protein content and ash content were higher in the crude protein prepared by using the wet differentials than those in the case of using the enzymes.

The content of general ingredients according to the addition of rice to rice during the preparation of sweet corn and wet seasoning Raw material
shape Enzyme Entry into rice protein Fat Ash % / Rice weight % / Rice weight % % % Rice cake Malt Extract 4.5 0 0.32 0.00 0.16 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 0.68 0.02 0.17 Wet
differential Malt Extract 4.5 0 0.60 0.02 0.25 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 0 0.30 0.02 0.14 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 0.91 0.05 0.19 Rice cake Farmhouse type traditional style
(Malt powder) - 0.82 0.03 0.03

(unit : %)

Experimental Results 8: Entry into rice With or without addition  And polyphenol contents of DPPH (Antioxidant activity)

The content of polyphenols increased with the addition of rice, while the content of DPPH decreased with the addition of wet seeds.

Raw material
shape Enzyme Entry into rice Polyphenol DPPH (% / Rice weight) (% / Rice weight) (MgGAE / 100 gFM) (%) Rice cake Malt Extract 4.5 0 315 102.9 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 765 28.6 Wet
differential Malt Extract 4.5 0 665 37.6 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 0 393 75.2 Liquefaction enzyme 0.4 +
Saccharifying enzyme 0.05 2.5 1043 52.6 Rice cake Farmhouse type traditional style
(Malt powder) - 1193 51.8

Claims (20)

In a grain syrup manufacturing process comprising concentrating the grain after liquefaction and saccharification,
(Ipguk) is saccharified in an amount of 0.000001-20 wt% based on the weight of the grain in the saccharification step.
The method according to claim 1,
Wherein the cereal is selected from the group comprising rice, barley, wheat, oats, millet, marsh, corn.
3. The method of claim 2,
Wherein the grain is rice.
The method of claim 3,
Wherein the rice is in the form of a rice cake or a wet type rice powder.
The method according to claim 1,
Wherein the liquefaction is carried out by a liquefying enzyme or malt.
6. The method of claim 5,
Wherein said liquefying enzyme is extracted from Bacillus licheniformis.
6. The method of claim 5,
Wherein the malt is in the form of a malt extract.
8. The method of claim 7,
Wherein the malt extract is extracted with the malt powder at 40-70 캜.
6. The method of claim 5,
Wherein liquefaction by the liquefaction enzyme is performed in a water bath at 70-100 DEG C for 1-100 hours.
6. The method of claim 5,
Wherein the liquefaction by the malt is performed in a water bath at 40-70 占 폚 for 1-100 hours.
6. The method of claim 5,
Wherein the liquefying enzyme comprises 0.00001-10% by weight relative to the weight of the grain.
The method according to claim 1,
Wherein said saccharification further comprises said malt or saccharification enzyme in addition to said entry.
The method according to claim 1,
Wherein the saccharification is carried out in a water bath at 40-70 占 폚 for 1-100 hours.
The method according to claim 1,
Wherein the step of concentrating comprises heating the liquefied and saccharide to a sugar content of 70-90 degrees brix.
The method according to claim 1,
Wherein said entry is rice entry.
15. The method of claim 14,
Wherein the rice is obtained by inoculating rice with Aspergillus oryzae and cultivating the rice in a 30-40 ° C incubator for 1-100 hours.
The method according to claim 1,
Wherein the content of said entry is 2-4% by weight relative to the weight of said grain.
Including 0.000001-20% by weight of grain by weight of grains and containing the following characteristics:
(a) Ca content: 40-60 mg / kg;
(b) Mg content: 50-70 mg / kg;
(c) P content: 350-400 mg / kg; And
(d) Mn content: 0.90-1.20 mg / kg.
Including 0.000001-20% by weight of grains by weight of grains and having a polyphenol content of 700-1100 mg GAE / 100 gFM.
(b) DPPH (%) content: 25-55%
Containing 0.000001-20% by weight of grains by weight and having a DPPH (%) content of 25-55%.

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