KR20160113948A - Producing process of unpolished rice including amylase - Google Patents
Producing process of unpolished rice including amylase Download PDFInfo
- Publication number
- KR20160113948A KR20160113948A KR1020150040406A KR20150040406A KR20160113948A KR 20160113948 A KR20160113948 A KR 20160113948A KR 1020150040406 A KR1020150040406 A KR 1020150040406A KR 20150040406 A KR20150040406 A KR 20150040406A KR 20160113948 A KR20160113948 A KR 20160113948A
- Authority
- KR
- South Korea
- Prior art keywords
- brown rice
- rice
- present
- amylase
- property
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/06—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a process for producing a brown rice, which comprises a dewatering step of dewatering brown rice using a dewatering device, a softening step of irradiating the dehydrated brown rice with microwaves to permeate the moisture of the brown rice surface into the brown rice, Amylase having a specific property, which has a property of substantially losing its activity at 100 DEG C for 5 minutes.
With such a manufacturing method, starch and insoluble fiber contained in brown rice can be decomposed and become water-soluble, so that a beverage composition containing brown rice as a raw material can be obtained and other foods can be produced have.
Description
More particularly, the present invention relates to a method for producing brown rice comprising amylase, and more particularly, to a method for producing brown rice having amylase activity, which comprises contacting a heat resistant? -Amylase having a specific property having a property of substantially disappearing its activity at 100 占 폚 for 5 minutes To a method of producing brown rice which can produce rice flour which is excellent in taste, gloss, aging resistance,
The tenacity and hardness of rice rice are very important factors in the taste of the rice. In the case of white rice or many processed rice, strong rice rice is often used. . In addition, in the case of frozen rice such as pilaf, a good rice flour was preferred which was more granular.
However, in these conventional methods, the effects of preventing aging and improving rice rice can be expected, but they can not be satisfied at all. Particularly, it is desirable to develop a cooking method which is more effective for improvement of grain breakage .
Generally, the outermost layer of rice is a rice husk layer made of fibrous cells composed mainly of lignine and silicic acid (S1O2) as a protective layer of brown rice, and serves as a protective film against moisture, heat radiation, cold weather and external impact. In the inside of the rice husk layer, there are pericarp, seed coat, and horny layer, and it constitutes a hydrophobic rice bran layer made of a hard and dense hard film. In addition, it consists of an embryo that grows buds and roots, and an endosperm layer that is the main component of starch.
Brown rice is rich in nutrients such as protein, fat and minerals compared to rice bran layer and embryo removed rice. It is useful not only in terms of influence but also in recent years in terms of improving dietary life and prevention of adult diseases It is food.
However, since the above-mentioned brown rice is enclosed by a rice bran layer made of a hard, dense and hydrophobic hydrophilic film, the water permeability at the time of cooking is low, so that the rice is not well cooked. Therefore, There is a problem that the digestive absorption rate is lowered because it is not chewed well in the mouth due to the solid film of the rice bran layer even during eating.
That is, when cooking, it is edible in white rice rather than brown rice condition due to burdens of digestive power after eating and deterioration such as semis, immersion and so on.
However, at present, the role of brown rice as a health food is increasing, and research on it is actively progressing. Conventionally, there is a barbeque which has been rolled barley as a treatment method for grains. Barley is not only superior in the permeability of the barley to brown rice but also is not pulverized in the post-process rolling even if it is slightly increased in the process of steam- Since they do not adhere to each other, they can be rolled, but in the case of brown rice, even if they penetrate moisture for a long time, they are easily pulverized during the rolling process in the subsequent process.
Therefore, in order to prevent such crushing, it is not pulverized if it is completely added after permeation of moisture into the brown rice, but the starch constituting the white rice flour in the brown rice is changed into a mucilage due to the increase of the viscosity and the tackiness is increased, As a result, the barley processing method can not be applied to brown rice, and a separate method is required for processing the brown rice.
A conventional method of processing brown rice is disclosed in Korean Patent Publication No. 91-7319, which discloses a method of producing brown rice that is easy to cook. According to the above-described method, brown rice is dipped in water, This is different from the present invention in that the cooked rice is dipped again in water, dehydrated and dried three times at a high temperature and a low temperature using a hot air drier to produce a crack in the rice bran layer (perilla and seed rice).
SUMMARY OF THE INVENTION The object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a heat resistant? -Amylase having specific properties that meet in a heat resistant? -Amylase and lose its activity substantially at 100 占 폚 for 5 minutes Which is excellent in breaking of grains rather than the source of the raw material, and which can produce a very excellent rice flour in terms of food taste, gloss, aging resistance, and the like.
According to an aspect of the present invention for achieving the above object, the present invention relates to a method for dehydrating brown rice using a dewatering device, Amylase having a specific property, which has a property of having a property of dissolving the activity substantially at 100 ° C for 5 minutes, including a drying step of passing the softened brown rice through a softening step and drying the softened brown rice in a drier .
In addition, in the method of manufacturing brown rice, the dehydration process is performed such that dehydration is maintained so that the moisture content of brown rice is maintained at 20 to 25%, and the microwave is irradiated at 950 to 1.270 MHz for 20 to 40 seconds.
As described above, according to the effect of the present invention, starch and insoluble fiber contained in brown rice can be decomposed and become water-soluble, so that a beverage composition containing brown rice as a raw material can be obtained, Food can be produced.
Hereinafter, preferred embodiments of the method of producing brown rice using amylase according to the present invention will be described in detail.
Prior to this, terms and words used in the present specification and claims should not be construed as being limited to ordinary or dictionary terms, and the inventor should appropriately define the concept of the term to describe its invention in the best way The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.
Therefore, the constitutions shown in the embodiments described herein are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention, so that various equivalents which can be substituted at the time of the present application It should be understood that variations can be made.
The present invention relates to a method for producing a brown rice, which comprises a dehydration step of dehydrating brown rice using a dehydrating apparatus, a step of irradiating the dehydrated brown rice with a microwave, a step of softening the moisture of the surface of the brown rice into the brown rice, Amylase having a specific property, which has a property of substantially losing its activity at 100 DEG C for 5 minutes.
In addition, in the method of manufacturing brown rice, the dehydration process is performed such that dehydration is maintained so that the moisture content of brown rice is maintained at 20 to 25%, and the microwave is irradiated at 950 to 1.270 MHz for 20 to 40 seconds.
The heat resistant? -Amylase contained in the cooking enzyme composition of the present invention is heat resistant and has a characteristic that the activity is substantially lost at 100 占 폚 for 5 minutes. It has a property of having an action temperature from about 70 ° C at which the gelatinization starts at the time of cooking to about 100 ° C which is the final temperature at the time of cooking but has a property of rapidly disappearing its activity at 100 ° C for 5 minutes, More specifically, it has an optimum action temperature activity at 70 ° C to 100 ° C, but is an enzyme having a property of substantially disappearing its activity at 100 ° C for 5 minutes.
The softening process is a step of irradiating microwaves as a characteristic part of the present invention. In the second step, microwaves are irradiated for 20 to 40 seconds on dehydrated brown rice having a moisture content of 20 to 25%. In this case, if the microwave irradiation time is less than 20 seconds, it is impossible to sufficiently soften the tissue of the brown rice because the microwave is difficult to penetrate into the brown rice with a short irradiation time. If the microwave irradiation time exceeds 40 seconds, So that there is a problem that the quality of the product deteriorates due to the lack of texture and aesthetics.
In addition, the irradiation dose of the microwave has been maximized the effect of the softening process by using the range of 950 ~ 1,270 MHz which is the currently used dose. As a result, a crack of 1.2 to 2.5 mm is generated on the surface of the brown rice, and the moisture present on the surface of the brown rice by the crack is minutely penetrated into the inside of the brown rice while being irradiated with the microwave, Not only the brown rice softening occurs well but also the immersion effect and the luxurious effect in which water is absorbed quickly by drying after infiltration of minute water at the time of cooking can be achieved.
Therefore, after the brown rice is cooked, a state of being able to give a feeling of texture and taste close to white rice.
That is, it is a characteristic part of the present invention that the softening efficiency of the brown rice is increased by irradiating the microwave to the softening process of the brown rice, so that instant cooking is possible without immersion, and the taste can be enhanced.
The drying process is carried out at a temperature of 45 to 50 ° C in a dryer.
This is because when the drying is carried out at a temperature higher than 50 ° C in a dryer, only the outer surface of the brown rice is easily dried, so that the inside and outside of the brown rice are not uniformly dried, and the brown rice surface is cracked or cracked, It is because.
In addition, if the drying is carried out at a low temperature of less than 45 캜 in the dryer, the brown rice may not be dried quickly within a short period of time, and drying may not be performed properly, so that microorganisms may propagate and the shelf life may deteriorate.
In this dryer, in order to maintain the drying temperature, the direct drying method using direct heat from the heater or the like and the direct drying of the heat using the heater are performed to raise the temperature of the outside air to generate hot air, It is preferable to use the indirect drying method at the same time.
The present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit and scope of the present invention as set forth in the following claims, It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention.
Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.
Claims (2)
Amylase having a specific property having a property of substantially losing its activity at 100 DEG C for 5 minutes.
Wherein the dewatering process is performed so that the moisture content of the brown rice is maintained at 20 to 25%, and the microwave is irradiated at 950 to 1.270 MHz for 20 to 40 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150040406A KR20160113948A (en) | 2015-03-23 | 2015-03-23 | Producing process of unpolished rice including amylase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150040406A KR20160113948A (en) | 2015-03-23 | 2015-03-23 | Producing process of unpolished rice including amylase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160113948A true KR20160113948A (en) | 2016-10-04 |
Family
ID=57165215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150040406A KR20160113948A (en) | 2015-03-23 | 2015-03-23 | Producing process of unpolished rice including amylase |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160113948A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4094587A4 (en) * | 2020-01-22 | 2023-12-20 | Nishimoto Co., Ltd. | Processed cereal, method for manufacturing processed cereal, and method for manufacturing softened processed cereal |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910014049A (en) | 1990-01-04 | 1991-08-31 | 신춘호 | Manufacturing method of brown rice that is easy to cook |
-
2015
- 2015-03-23 KR KR1020150040406A patent/KR20160113948A/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910014049A (en) | 1990-01-04 | 1991-08-31 | 신춘호 | Manufacturing method of brown rice that is easy to cook |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4094587A4 (en) * | 2020-01-22 | 2023-12-20 | Nishimoto Co., Ltd. | Processed cereal, method for manufacturing processed cereal, and method for manufacturing softened processed cereal |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Arns et al. | The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties | |
| AU751332B2 (en) | Germinated brown rice | |
| JP4546068B2 (en) | Method for producing germinated brown rice having excellent texture, cooking ability and safety and germinated brown rice produced by this method | |
| Wu et al. | Effect of high‐pressure pre‐soaking on texture and retrogradation properties of parboiled rice | |
| KR20160113948A (en) | Producing process of unpolished rice including amylase | |
| CN115428888A (en) | Preparation method of microwave fission easy-cooking whole grain | |
| KR100194084B1 (en) | Manufacturing method of rice cake for Tteokguk and Tteokbokki | |
| RU2398449C1 (en) | Method for production of cereal products | |
| KR100856502B1 (en) | A washed unmilled-rice and its preparing method | |
| RU2504214C1 (en) | Peeled oat grain flakes production method | |
| CN109998037A (en) | A kind of method of quick preparation preboiled rice | |
| RU2507875C1 (en) | Method for production of flakes of maize grains (except popping ones) | |
| RU2508693C1 (en) | Soya grain flakes production method | |
| KR20140020491A (en) | Methods for pre-treatment of brown rice | |
| KR101314481B1 (en) | Methods for the production of legumes and cereal grains with improved cooking and organoleptic properties | |
| KR101981015B1 (en) | Gelatinized method of soy beans | |
| RU2512240C1 (en) | Peeled barley grain flakes production method | |
| RU2511759C1 (en) | Bean grain flakes production method | |
| RU2512146C1 (en) | Wheat grain flakes production method | |
| RU2504213C1 (en) | Triticale grain flakes production method | |
| RU2512149C1 (en) | Lentil grain flakes production method | |
| RU2535937C2 (en) | Sweet pea grain flakes production method | |
| RU2511762C1 (en) | Garbanzo grain flakes production method | |
| RU2511765C1 (en) | Pea grain flakes production method | |
| RU2536920C2 (en) | Rye grain flakes production method |