TH10481C3 - Rice syrup production process - Google Patents

Abstract

DC60 (14/07/15) Rice syrup production process using rice, namely black glutinous rice or jasmine rice, or kam, shallot or white fragrant rice as the main raw material. There are various components as follows. - Rice, including black glutinous rice or jasmine rice and jasmine brown rice or brown rice. Shallot or Black Onion Rice 70-80% of product weight - Water 20-30% of product weight. Using alpha amylase enzyme In the 1st subsection as an element for adjusting the The acid and alkali (PH) of the product is in the range of 4.0-5.5. Use the enzyme glucoamylase. In the second subsection as an element for adjusting the Is the acid and alkali (pH) of the product to be in the range of 4.5-5.5. Revise summary of the invention 14/07/2015 Rice syrup production process using rice, including black glutinous rice or jasmine rice or red onion or fragrant rice. Onyx is the main raw material. There are various components as follows. - Rice, including black glutinous rice or jasmine rice and jasmine brown rice or brown rice. Shallot or Black Onion Rice 70-80% of product weight -20 30-30% of product weight Using alpha amylase enzyme In the 1st digestion To be a component for adjusting the Is the acid and alkali (PH) of the product in the range of 4.0-5.5. Use the enzyme glucoamylase. In the second subsection as an element for adjusting the The acid and alkali (PH) of the product is between 4.5-5.5 ------------------------------- -------------------------------------------------- --------- Rice syrup production process using rice, such as black glutinous rice or jasmine rice, or Khao Kham Shallot or white fragrant rice as the main raw material. There are various components as follows. - Rice, including black glutinous rice or jasmine rice and jasmine brown rice or brown rice. Shallot or Black Onion Rice 70-80% of product weight - Water 20-30% of product weight. Take the alpha amylase enzyme In the 1st subsection as an element for adjusting the The acid and alkali (PH) of the product is in the range of 4.0-5.5. Use the enzyme glucoamylase. In the second subsection as an element for adjusting the The acid and base pH (PH) of the product is between 4.5-5.5.

Claims (1)

Claims (all) which will not appear on the advertisement page: Edit 14/07/2015 1. The process of producing rice syrup using rice, including black glutinous rice or jasmine rice or shallot brown rice. Or white fragrant rice as the main ingredient There are various components as follows. - Rice, including black glutinous rice or jasmine rice and jasmine brown rice or brown rice. Shallot or Black Onion Rice 70-80% of product weight -20 30-30% of product weight Take an alpha amylase enzyme In the 1st digestion To be a component for adjusting the Is the acid and alkali (PH) of the product in the range of 4.0-5.5. Use the enzyme glucoamylase. In the second subsection as an element for adjusting the It is the acid and alkali (pH) of the product to be in the range between 4.5-5.5 2. Products according to the claim 1. There is a use of rice, including black glutinous rice or jasmine rice Hom Mali brown rice or shallot brown rice or black onion is the main raw material for production and use enzymes to convert rice flour into sugar. There is a separate filter for evaporation to be concentrated. Rice syrup 3. Rice syrup production process According to the claim 1. There are the following steps: a. Grind the rice into rice flour b. Add water to heat the powder by boiling or using steam. Until the powder is swelled into a gel or cooked completely c. 1 digestion (Liquefaction) using enzymes and phamylase. To turn the dough into Long molecular chain Temperature control at 80 to 120 degrees Celsius until the starch water is The viscous nature will be liquid. Then adjust the pH value at 4.0-5.5 D. Sub-second (Saccharification) using the enzyme glucomylase. Converting long molecules of sugars to one molecule partially Temperature control at 50-70 degrees Celsius digestion time 1-2 hours when the enzyme reaction time is over. Adjust the pH to be in the range between 4.5-5.5 E. Separate the residue from digestion. Then a fine filter to separate unwanted particles. F. Evaporate the transparent portion from the heat filling to be more concentrated until the rice water has 70% dissolved solids ------------------------------------------- -------------------------------------------------- ------- 1. Rice syrup production process using rice, including black glutinous rice or jasmine rice or shallot brown rice. Or white fragrant rice as the main ingredient There are various components as follows. - Rice, including black glutinous rice or jasmine rice and jasmine brown rice or brown rice. Shallot or Black Onion Rice 70-80% of product weight - Water 20-30% of product weight. Take an alpha amylase enzyme In the 1st subsection as an element for adjusting the The acid and alkali (PH) of the product is in the range of 4.0-5.5. Use the enzyme glucoamylase. In the second subsection as an element for adjusting the It is the acid and alkali (pH) of the product to be in the range between 4.5-5.5 2. Products according to the claim 1. There is a use of rice, including black glutinous rice or jasmine rice Hom Mali brown rice or shallot brown rice or black rice is the main raw material for production and use enzymes to convert rice flour into sugar. There is a separate filter for evaporation to be concentrated. 1 Rice syrup 3. Rice syrup production process According to the claim 1. There are steps as follows: a. Grind the rice into rice powder, b. In the original water, heat the dry powder by boiling or using steam. Until the powder is swelled into a gel or completely. C. Digestion No. 1 (Liquefact on) using alpha amylase enzyme. To convert it to 20 sugars with long molecular chains Temperature control at 80 to 120 degrees Celsius until the water is dry with The viscous nature will be liquid. Then adjust the pH to be at 4.0-5.5 D. Digestion No. 2 (saccharification) using the enzyme glucomylase. Converting long molecules of sugars to some single sugars Temperature control at 50-70 degrees Celsius digestion time 1- 2 hours when the enzyme reaction stops. Adjust the pH to be in a range of 2s between 4.5 -5.5 E. Filter the residue from digestion. F. Evaporate the transparent portion from the heat filtration to be more concentrated until rice syrup is obtained. Dissolved solids content 70%