TH10481U - Rice syrup production process - Google Patents

Abstract

DC60 (July 14, 2015) A process for producing rice syrup using rice, such as black glutinous rice, jasmine rice, brown jasmine rice, or black glutinous rice, as the main raw material. The components are as follows: - Rice: Black glutinous rice, jasmine rice, brown jasmine rice, brown red rice, or black glutinous rice, 70-80% of the product weight. - Water: 20-30% of the product weight. Alpha-amylase enzyme is used in the first hydrolysis stage to adjust the pH of the product to a range of 4.0-5.5. Glucoamylase enzyme is used in the second hydrolysis stage to adjust the pH of the product to a range of 4.5-5.5. (Revised Invention Abstract July 14, 2015) A process for producing rice syrup using rice, such as black glutinous rice, jasmine rice, brown red rice, or black glutinous rice, as the main raw material. The process involves using rice (black glutinous rice, jasmine rice, brown jasmine rice, or brown rice, shallot rice, or black glutinous rice) as the main raw material. The components are as follows: - Rice (black glutinous rice, jasmine rice, brown jasmine rice, or brown rice, shallot rice, or black glutinous rice) 70-80% of the product weight - Water 20-30% of the product weight. Alpha-amylase enzyme is used in the first hydrolysis stage to adjust the pH of the product to a range of 4.0-5.5. Glucoamylase enzyme is used in the second hydrolysis stage to adjust the pH of the product to a range of 4.5-5.5. ------------------------------------------------------------------------------------------ The rice syrup production process uses rice (black glutinous rice, jasmine rice, brown jasmine rice, or brown rice, shallot rice, or black glutinous rice) as the main raw material. The components are as follows: - Rice (black glutinous rice, jasmine rice, or brown jasmine rice, or brown rice, shallot rice, or black glutinous rice) 70-80% of the product weight - Water 20-30% of the product weight. Alpha-amylase enzyme is used... In the first digestion, glucoamylase enzyme is used to adjust the pH of the product to a range of 4.0-5.5. In the second digestion, the enzyme is used to adjust the pH of the product to a range of 4.5-5.5.

Claims (3)

Revised 14/07/2015 1. Rice syrup production process using rice, such as black glutinous rice, jasmine rice, brown jasmine rice, or black fragrant rice, as the main raw material. The components are as follows: - Rice: Black glutinous rice or jasmine rice and brown jasmine rice or brown red fragrant rice or black fragrant rice, 70-80% of the product weight. - 20-30% of the product weight. Alpha-amylase enzyme is used in the first hydrolysis stage to adjust the pH of the product to a range of 4.0-5.5. Glucoamylase enzyme is used in the second hydrolysis stage to adjust the pH of the product to a range of 4.5-5.5. 2. Product according to claim 1. Rice, such as black glutinous rice or jasmine rice and brown jasmine rice or brown red fragrant rice or black fragrant rice, is used as the main raw material in production, and enzymes are used to convert rice starch into sugar. The clear portion is filtered and evaporated to concentrate it into rice syrup. 3. Rice Syrup Production Process according to Claim 1: The steps are as follows: a. Grind rice into rice flour. b. Add water and heat the flour powder by boiling or steaming until the starch swells into a gel or is completely cooked. c. First digestion (Liquefaction): Use enzymes and fa-amylase to convert starch into long-chain sugars. The temperature is controlled at 80 to 120 degrees Celsius until the viscous starch solution becomes liquid. Then adjust the pH to 4.0-5.5. d. Second digestion (Saccharification): Use glucoamylase enzyme to partially convert long-chain sugars into monosaccharides. The temperature is controlled at 50-70 degrees Celsius for 1-2 hours. After the enzyme reaction is stopped, adjust the pH to be between 4.5-5.5. e. Filter to separate the remaining residue from digestion. Next, finely filter to separate unwanted particles. Evaporate the clear liquid from the filtered portion using heat to increase its concentration until the rice syrup contains 70% dissolved solids. 1. Rice syrup production process using rice, such as black glutinous rice, jasmine rice, brown jasmine rice, or black glutinous rice, as the main raw material. The components are as follows: - Rice: Black glutinous rice, jasmine rice, brown jasmine rice, brown rice, or black glutinous rice, 70-80% of the product weight. - Water: 20-30% of the product weight. Alpha-amylase enzyme is used in the first hydrolysis stage to adjust the pH of the product to a range of 4.0-5.5. Glucoamylase enzyme is used in the second hydrolysis stage to adjust the pH of the product to a range of 4.5-5.5. 2. Products under Claim 1. Rice, specifically black glutinous rice or jasmine rice, and brown jasmine rice, red brown rice, or black glutinous rice, are used as the main raw materials in production. Enzymes are used to convert rice starch into sugar. The clear portion is filtered and then evaporated to concentrate it into: 1. Rice syrup. 3. The process for producing rice syrup, as per claim 1, involves the following steps: a. Grinding rice into rice flour. b. Heating the dry powder with water by boiling or steaming until the starch swells and forms a gel, or is completely dissolved. c. First liquefaction (dialysis) using alpha-amylase enzyme to convert the sugars into long-chain sugars. The temperature is controlled at 80-120°C until the viscous dry powder becomes liquid. The pH is then adjusted to 4.0-5.5. d. Second saccharification (dialysis) using glucoamylase enzyme to partially convert the long-chain sugars into monosaccharides. The temperature is controlled at 50-70°C for 1-2 hours. After the enzyme reaction is stopped, the pH is adjusted to a range of 4.5-5.5. e. Filtration to separate the remaining residue. Next, finely filter to separate unwanted particles. Evaporate the clear liquid from the filtration using heat to concentrate it further until a rice syrup is obtained with a dissolved solids content of 70%.