WO2020135757A1

WO2020135757A1 - Rice and preparation method therefor

Info

Publication number: WO2020135757A1
Application number: PCT/CN2019/129325
Authority: WO
Inventors: 邬娟; 郑妍; 高霓思; 徐学兵
Original assignee: 丰益(上海)生物技术研发中心有限公司
Priority date: 2018-12-29
Filing date: 2019-12-27
Publication date: 2020-07-02
Also published as: JP7498715B2; CN111374266B; JP2022516492A; CN111374266A; AU2019414671A1; KR20210107740A

Abstract

Rice and a preparation method therefor. The rice has an amylose dissolution rate of less than 1.5, and has a gelatinization enthalpy value between 3.5 J/g and 8.0 J/g. The preparation method uses ordinary rice as a raw material, and uses an oil-in-water emulsion as a medium to soak the rice and perform ultra-high pressure treatment on the same. The rice undergoes aging treatment and steaming or boiling treatment such that the obtained cooked rice has a milky flavor. The cooked rice particularly contains a content of slowly digestible starch greater than or equal to 45%, facilitates slow nutrient absorption and continuous energy release, and is suitable for specific target groups such as diabetes patients.

Description

Rice and preparation method thereof

Technical field

The invention belongs to the technical field of food processing, and particularly relates to a rice and a preparation method thereof.

Background technique

In recent years, the number of diabetics worldwide is increasing at an alarming rate, especially type 2 diabetes has become one of the three major chronic diseases that seriously affect human physical and mental health. According to the latest report of the International Diabetes Federation, there are more than 200 million people with diabetes worldwide. Among them, my country has nearly 30 million patients and 40 million people with impaired glucose tolerance. my country has become the country with the largest diabetes population in the world. How to prevent and control diabetes has become one of the most important public health problems in my country. Rice, as the most important staple food in my country, is likely to cause a high blood glucose response, which is detrimental to the control of blood sugar in diabetic patients.

In response to this problem, experts and scholars have successively developed rice staple food with postprandial blood glucose regulation. For example, the patent application CN105360889A discloses a hypoglycemic rice, which uses a variety of Chinese herbal medicine ingredients, such as Pueraria lobata, Ophiopogon japonicus, etc., to play a hypoglycemic effect. Ding Hui et al. (Journal of Shenyang Agricultural University, 2017, 48, 42-54) uses buckwheat rice and rice rich in buckwheat alkali to prepare a compound rice that is beneficial to postprandial blood sugar regulation, providing people with a good taste and A staple food program with health care effects, but this method has certain requirements for the variety of buckwheat. Wang Xian et al. (Food Science, 2018, 11, 60) added inulin, soybean polysaccharides, and oat bran as auxiliary materials to the rice raw material powder to prepare compound rice, but when the amount of inulin was greater than 5% At this time, the cooking loss rate increased significantly, and soybean polysaccharides and oat bran would reduce the brightness of compound rice. Liu Jia et al. (Modern Food Technology, 2018, 3, 19-24) is a kind of engineered rice made from barley, oats and other coarse grains through extrusion and recombination technology. It has the characteristics of low carbohydrate, high dietary fiber and high protein. The above methods all require the addition of additional functional ingredients, which increases the production cost; in addition, these ingredients may adversely affect the taste, texture, etc. of the rice.

The main component of rice is starch, which is broken down into glucose by the action of amylase in the human body to provide energy. Its digestive properties are closely related to the sugar metabolism of diabetic patients. Englyst et al. divided starch into fast-digestible starch (RDS, rapid digestible starch), digestion within 20 minutes, slow-digestible starch (SDS, slowly digestible starch, digestion between 20 and 120 minutes) and resistant starch (according to how fast the body releases glucose to release glucose. RS, resititant starch, digested after 120 minutes) Three kinds, compared with RDS, SDS has a slow increase in blood glucose after meals and maintains the blood sugar level stable for a long time, will not cause rapid rise and fall of blood glucose, which has It is beneficial to the regulation and control of the condition of diabetes, cardiovascular disease and obese patients. The starch of conventional rice is mainly in the form of RDS fast-digesting starch, which is easy to be quickly digested and absorbed in the small intestine, causing blood sugar to soar, so it is not conducive to consumption by diabetics. This patent only uses physical means to increase the content of SDS slow-digesting starch in rice, and does not add other functional ingredients to control the slow increase of blood sugar.

Summary of the invention

The present invention aims to provide a rice and a preparation method thereof. The method uses ordinary rice as a raw material and uses oil-in-water emulsion as a medium for soaking and ultra-high pressure treatment. The ultra-high pressure treated rice is then subjected to aging treatment and cooking The rice prepared after braising the rice has a frankincense flavor, especially the content of slow-digesting starch ≥45%, which has the characteristics of slow absorption and continuous energy release, and is suitable for special people such as diabetic patients.

The first aspect of the present invention provides a rice.

In one or more embodiments, the rice has an amylose dissolution rate of <1.5%, preferably <1.1% or <0.9%.

In one or more embodiments, the rice has a gelatinization enthalpy value of 3.5-8.0 J/g, preferably 4.5-6.5 J/g.

In one or more embodiments, the rice has a gelatinization enthalpy value of 4.0-7.2 J/g.

In one or more embodiments, the rice has not been aged, and after being aged and steamed, its slow-digestible starch content is ≥45%.

In one or more embodiments, the rice has been subjected to an aging treatment, and its digestible starch content after cooking is ≥45%.

In one or more embodiments, the aging treatment includes: draining the emulsion of the rice after ultra-high pressure treatment, and performing an aging treatment at an aging temperature of -10°C to 10°C, preferably 0°C to 4°C; aging time 2 -7 days, preferably 3-5 days.

In one or more embodiments, the cooking treatment includes cooking braised rice: adjusting the rice/water weight ratio to range from 1:1-1:2, preferably 1:1.3-1:1.5, cooking for 15-20min, and then braising Rice 10-20min, get rice.

The second aspect of the present invention provides a method for preparing the above rice.

In one or more embodiments, the method for preparing rice includes the following steps: immersing the rice in an oil-in-water emulsion as a medium and treating it with ultra-high pressure.

In one or more embodiments, the oil-in-water emulsion includes an oil phase and an aqueous phase, the oil phase includes a base fat, the water phase includes water, and the oil phase and/or the water phase includes an emulsifier.

In one or more embodiments, the base oil is selected from the group consisting of: soybean oil, rapeseed oil, rice oil, corn oil, sunflower oil, peanut oil, coconut oil, palm oil, palm kernel oil, tallow or milk fat A mixture of one or more of these is preferably a mixture of one or more of oils and fats that are liquid at room temperature, such as soybean oil, rapeseed oil, sunflower oil, corn oil, rice oil, and peanut oil.

In one or more embodiments, the emulsifier is selected from water phase emulsifiers with an HLB value of 10 or more, preferably one of sucrose esters, polyoxyethylene sorbitol esters, and polyoxyethylene monostearate Or more.

In one or more embodiments, the amount of emulsifier added is 0.5-5%, preferably 1-2%, based on the total weight of the emulsion.

In one or more embodiments, the weight ratio of the oil phase and the water phase is 10:90-70:30, preferably 20:80-40:60.

In one or more embodiments, the oil-in-water emulsion has a droplet size of 50-1000 nm, preferably 200-550 nm.

In one or more embodiments, the preparation method of the oil-in-water emulsion includes: mixing, shearing, and homogenizing the base oil and water to obtain the oil-in-water emulsion.

In one or more preferred embodiments, the base grease is heated with stirring to 40-80°C, preferably 50-60°C.

In one or more preferred embodiments, the water is heated to 40-80°C, preferably 50-60°C, and an emulsifier is added to dissolve with stirring.

In one or more embodiments, the mixing temperature range of the oil phase and the water phase is 40-80°C, preferably 50-60°C; the mixture is emulsified under high-speed shear, preferably, the shear speed is 5000-20000rpm, The shearing time is 2-10min; more preferably, the shearing speed is 10000-15000rpm, and the shearing time is 2-5min.

In one or more embodiments, after the mixture is sheared at high speed, the oil-in-water emulsion is obtained by high-pressure homogenization, and the homogenization pressure is 20-60 MPa, preferably 30-50 MPa; the homogenization time is 1-10 min, preferably 3- 5min.

In one or more embodiments, when the oil-in-water emulsion is used as the medium for rice immersion treatment, the weight ratio of rice to emulsion is 1:1-1:10, preferably 1:1.5-1:5; the immersion temperature is 10 -50℃, preferably 20-40℃; the soaking time is 10-180min, preferably 20-60min.

In one or more embodiments, the rice is immersed in an oil-in-water emulsion as a medium, and then subjected to ultra-high pressure treatment.

In one or more embodiments, the ultra-high pressure treatment includes: placing the rice soaked in the oil-in-water emulsion in an ultra-high pressure device, applying a pressure of 200-600 MPa, preferably 400-600 MPa; holding pressure temperature 5- 40°C, preferably 10-30°C; the holding time is 10-60min, preferably 20-40min.

In one or more preferred solutions, the rice soaked in the oil-in-water emulsion is vacuum-packed and placed in an ultra-high pressure device.

In one or more preferred embodiments, the rice is also subjected to aging treatment after ultra-high pressure treatment. Preferably, the temperature of the aging treatment is -10°C-10°C, more preferably 0°C-4°C; the time of the aging treatment is 2-7 days, more preferably 3-5 days.

The third aspect of the present invention provides a rice.

In one or more embodiments, the dissolution rate of the rice amylose is <1.5, preferably <1.1%, the gelatinization enthalpy value is 3.5-8.0J/g, preferably 4.5-6.5J/g, and the slow-digesting starch content ≥ 45%.

The invention also provides a method for preparing the above rice.

In one or more embodiments, the rice uses a material containing rice in the present invention as a raw material.

In one or more embodiments, the method for preparing rice includes using the method for preparing rice according to any embodiment of the present invention to prepare rice as a raw material for rice.

In one or more embodiments, the rice obtained by pretreatment in the present invention is used as a raw material for cooking treatment. In the present invention, the pretreatment includes soaking treatment and ultrahigh pressure treatment according to any embodiment of the invention.

In one or more embodiments, the cooking treatment includes: adjusting the weight ratio of rice/water to be in the range of 1:1-1:2, preferably 1:1.3-1:1.5, cooking for 15-20min, and then braising the rice for 10- 20min, get rice.

In one or more preferred embodiments, the aging treatment is performed before the cooking treatment. The temperature of the aging treatment is -10°C-10°C, preferably 0°C-4°C; the aging treatment time is 2-7 days, preferably 3 -5 days.

The rice obtained by pretreatment or steamed rice in the present invention can be applied to various aspects of the preparation of rice products, including but not limited to instant rice, rice balls, sushi, zongzi, rice cakes and other rice products.

The beneficial effects of the present invention: by soaking ordinary rice in normal temperature and ultra-high pressure with oil-in-water emulsion, and then aging treatment, the dissolution rate of amylose decreases during the rice soaking process, and the starch is quickly digested in the rice after cooking ) The content is significantly reduced, and the content of slow digestible starch (SDS) is increased to more than 45%. The rice provided by the present invention will not be quickly digested and absorbed in the small intestine and cause the blood sugar to soar, and has obvious effects on maintaining blood sugar stability, preventing and controlling diabetes. The rice not only takes into account convenience, nutrition and function, it conforms to the trend of contemporary food technology development, but also meets the health needs of consumers.

detailed description

In order to enable those skilled in the art to understand the features and effects of the present invention, the following is a general description and definition of the terms and terms mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used in the text are the ordinary meanings understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

The theory or mechanism described and disclosed herein, whether right or wrong, should not limit the scope of the present invention in any way, that is, the content of the present invention can be implemented without being limited by any particular theory or mechanism.

In this article, all the characteristics such as numerical value, quantity, content and concentration defined in the form of numerical range or percentage range are only for brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be considered as covering and specifically disclosing all possible sub-ranges and individual numerical values (including integers and fractions) within the range. In this article, unless otherwise specified, the percentage refers to the mass percentage and the ratio refers to the mass ratio.

Here, in order to simplify the description, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in the embodiments or examples can be arbitrarily combined, and all possible combinations should be considered within the scope of the description.

In this article, unless otherwise specified, the raw materials mentioned in this article can use conventional raw materials in the art, and the mentioned processes can adopt conventional operation methods in the art. Those skilled in the art can refer to the content disclosed in the text and the prior art Reasonably determined.

The present invention finds that rice obtained by soaking rice raw materials with oil-in-water emulsion as a medium and subjected to ultra-high pressure treatment has a frankincense flavor after aging treatment and cooking treatment, and the content of slow-digesting starch (SDS) ≥ 45% It has the characteristics of slow absorption and continuous release of energy, which is suitable for special people such as diabetics. The rice after soaking rice raw materials with oil-in-water emulsion as a medium and ultra-high pressure treatment has the characteristics that the dissolution rate of amylose is less than 1.5% and the enthalpy of gelatinization is 3.5-8.0J/g.

Therefore, the present invention includes a rice with an amylose dissolution rate <1.5% and a gelatinization enthalpy value of 3.5-8.0 J/g. The amylose dissolution rate of the rice of the present invention is preferably <1.3%, more preferably <1.1%. The enthalpy of gelatinization of the rice of the present invention is preferably 4.0 to 7.0 J/g, more preferably 4.5 to 6.5 J/g.

The invention includes a method for preparing rice. The method includes: soaking and ultra-high pressure treatment of rice raw materials using an oil-in-water emulsion as a medium.

When preparing the rice of the present invention, the rice raw material is first soaked with the oil-in-water emulsion as a medium.

The rice raw material suitable for the present invention is not particularly limited, for example, ordinary rice can be used as the raw material.

The oil-in-water emulsion for soaking rice raw materials according to the present invention includes an oil phase and an aqueous phase. The oil phase usually contains a base fat, the water phase contains water, and the oil phase and/or the water phase contains an emulsifier. In some embodiments, the aqueous phase contains an emulsifier.

The base fat suitable for the present invention may be selected from one of soybean oil, rapeseed oil, rice oil, corn oil, sunflower oil, peanut oil, coconut oil, palm oil, palm kernel oil, tallow or milk fat or A plurality of mixtures, preferably selected from one or more mixtures of oils and fats that are liquid at room temperature, such as soybean oil, rapeseed oil, sunflower oil, corn oil, rice oil, and peanut oil. In certain embodiments, the base fat is soybean oil, rapeseed oil, and/or rice oil.

The emulsifier suitable for the present invention is preferably selected from aqueous phase emulsifiers with an HLB value of 10 or more, more preferably sucrose esters, polyoxyethylene sorbitan esters and/or polyoxyethylene monostearate.

In a preferred embodiment, the amount of emulsifier added is 0.5-5%, such as 0.5-2%, 1-2%, etc., based on the total weight of the emulsion.

In a preferred embodiment, the weight ratio of the oil phase and the water phase in the emulsion is 10:90-70:30, for example 20:80-70:30, 30:70-70:30, 20:80-40:60, 30 :70-40:60 etc.

In a preferred embodiment, the droplet size of the oil-in-water emulsion of the present invention is 50-1000 nm, such as 200-900 nm, 200-550 nm, and the like.

The oil-in-water emulsion described herein can be prepared by mixing the oil phase and the water phase, shearing, and homogenizing.

Between the mixed oil phase and the water phase, the base oil and/or water can be heated to 40-80°C, preferably 50-60°C, and an emulsifier is added to the oil phase and/or water to stir and dissolve to obtain the oil phase and /Or water phase, and then mix the oil phase and the water phase. In some embodiments, the water phase contains an emulsifier, and when the oil phase and the water phase are mixed, the oil phase is slowly added to the water phase.

When preparing the oil-in-water emulsion, the shear speed is preferably 5000-20000rpm, preferably 10000-15000rpm; the shear time is preferably 2-10min, more preferably 2-5min; the homogenous pressure is preferably 20-60MPa, more preferably 30-50MPa; preferably, the homogenization time is preferably 1-10min, more preferably 3-5min.

In the present invention, when the oil-in-water emulsion is used as the medium for soaking the rice raw material, the weight ratio of the rice raw material and the emulsion is preferably 1:1-1:10, such as 1:1-1:5, 1:1.5-1 :10, 1:1.5-1:5, 1:2-1:10, 1:2-1:5, etc.; the immersion temperature is preferably 10-50 ℃, such as 20-50 ℃, 20-40 ℃, etc.; immersion The time is preferably 10-120 min, such as 10-60 min, 20-60 min, 10-40 min, 30-40 min, and so on.

In some embodiments, after the rice raw material is immersed and vacuum-packed in the oil-in-water emulsion, the immersion treatment described herein is performed, that is, the immersion treatment is performed under vacuum packaging conditions.

When preparing the rice of the present invention, the rice material is immersed in the oil-in-water emulsion as the medium and then subjected to ultra-high pressure treatment; during the ultra-high pressure treatment, the rice material is still immersed in the oil-in-water emulsion, namely Ultra-high pressure treatment still uses oil-in-water emulsion as the medium. In certain embodiments, the ultra-high pressure treatment is performed under vacuum packaging conditions.

Herein, ultra-high pressure treatment has a well-known meaning in the art, which means that the material to be treated is placed in a closed container and an ultra-high pressure is applied via a fluid medium (usually a pressure exceeding 100 MPa is considered to be an ultra-high pressure).

In the present invention, when ultra-high pressure treatment is performed, the pressure of the ultra-high pressure treatment is preferably 200-600 MPa, such as 400-600 MPa, etc.; the temperature of the ultra-high pressure treatment is preferably 5-40°C, such as 10-40°C, 10-30°C, etc. ; The ultra-high pressure treatment time is preferably 10-60min, such as 10-40min, 20-40min and so on.

The present invention found that the rice obtained by ultrahigh pressure treatment of the rice material after soaking treatment has a lower enthalpy of gelatinization (between 3.5-8.0J/g) than rice without ultrahigh pressure treatment, and can The rice with high digestion starch content (≥ 45%), which has the characteristics of slow absorption and continuous energy release is prepared.

After the oil-in-water emulsion is used as the medium for the soaking treatment and ultra-high pressure treatment of the rice raw material, the emulsion is routinely drained to obtain the rice of the present invention.

In a preferred embodiment, the aging treatment is performed after the ultra-high pressure treatment. Preferably, the temperature of the aging treatment is -10°C-10°C, more preferably 0°C-4°C; the time of the aging treatment is 2-7 days, more preferably 3-5 days. The present invention found that after aging treatment, the rice of the present invention has an amylose dissolution rate of <0.9%, a gelatinization enthalpy value of 4.0-7.2 J/g, and the rice obtained by cooking the rice has a high slow digestion starch content ( ≥45%).

The invention includes rice prepared by the method for preparing rice of the invention.

The present invention finds that the rice obtained by using the oil-in-water emulsion as a medium for immersion treatment and ultrahigh pressure treatment and optional aging treatment of rice raw material has an amylose dissolution rate of <1.5% and 3.5-8.0 J/g The enthalpy value of gelatinization is high, and rice with high digestible starch content (≥45%), slow absorption and continuous energy release can be prepared, but rice obtained by using other media for soaking treatment and ultra-high pressure treatment is not With such properties, rice with the above properties cannot be prepared.

Therefore, the present invention also includes the application of oil-in-water emulsion as a rice soaking medium; preferably, the oil-in-water emulsion is as described in any of the embodiments herein; preferably, the application includes the use of oil-in-water emulsion as a medium for rice The soaking treatment and/or ultrahigh pressure treatment described herein.

The present invention also includes an oil-in-water emulsion according to any of the embodiments of the present invention when preparing an amylose starch with a dissolution rate <1.5%, preferably <1.3%, more preferably <1.1%, and a gelatinization enthalpy value of 3.5-8.0 J/ g. Application in rice selected from 4.0 to 7.0 J/g, more preferably from 4.5 to 6.5 J/g. Preferably, the application includes the soaking treatment and/or ultrahigh pressure treatment of rice described herein using an oil-in-water emulsion as a medium.

The present invention also includes the slow-digestible starch content ≥ 45%, preferably ≥ 50% or ≥ 55%, preferably rapid digestible starch (RDS) content ≤ 45 of the oil-in-water emulsion according to any embodiment of the present invention in the preparation of steamed rice % Or ≤40% of rice. Preferably, the application includes using rice oil-in-water emulsion as a medium for the rice soaking treatment, ultra-high pressure treatment and aging treatment.

The invention includes a rice with a slow-digesting starch content ≥ 45%, and its raw material includes the rice of the invention.

In certain embodiments, the rice of the present invention has a slow digestion starch content ≥50% or ≥55%. In certain embodiments, the rice of the present invention has a rapid digestible starch (RDS) content of ≤45% or ≤40%.

The present invention includes a method for preparing the rice of the present invention, which includes: performing aging treatment on the rice of the present invention, and then cooking the raw rice material containing the aging treated rice. When the rice of the present invention is aging-treated rice, the rice is steamed.

Here, the aging treatment has a well-known meaning in the art, that is, storing rice at a low temperature for a period of time, so that the dispersed starch molecules in the rice recombine into a crystal structure. In the present invention, when the aging treatment is performed, the temperature of the aging treatment is preferably -10°C to 10°C, more preferably 0°C to 4°C; the time of the aging treatment is preferably 2-7 days, such as 2-6 days, 2- 5 days, 3-6 days, 3-5 days, etc.

The present invention finds that after aging the rice of the present invention and then cooking it, rice with high digestible starch content (≥45%), which has the characteristics of slow absorption and continuous energy release, can be prepared, but rice without aging treatment Rice with the above properties cannot be prepared.

In the present invention, the cooking process includes a cooking step and a rice stewing step; when performing the cooking process, the weight ratio of rice and water is preferably adjusted to be 1:1-1:2, more preferably 1:1.3-1:1.5; the cooking time is preferably 15-20min; stew time is preferably 10-20min.

The invention also includes a method for preparing the rice of the invention, including:

(1) Soaking and ultra-high pressure treatment of rice raw materials with oil-in-water emulsion as medium to obtain ultra-high pressure treated rice;

(2) Aging treatment is performed on the ultra-high pressure treated rice obtained in step (1) to obtain the aged rice; and

(3) Steaming the raw rice material containing the aged rice obtained in step (3);

Preferably, in this method, the oil-in-water emulsion, soaking treatment, ultra-high pressure treatment, aging treatment and cooking treatment are as described in any of the embodiments herein.

The present invention includes a food or food raw material that contains the rice or rice of the present invention, or its raw material contains the rice or rice of the present invention. The food may be, for example, quick-frozen cooked products or ready-to-eat food. The food raw material may be, for example, quick-frozen raw products. Preferably, the food of the present invention is instant rice, rice ball, sushi, zongzi or rice cake.

In this article, the dissolution rate of amylose = the amylose content in the soaking medium / the amylose content in the rice raw material * 100%, where the amylose content in the rice raw material refers to the normal rice amylose without any treatment The content of amylose in the soaking medium refers to the rice after soaking the medium (including rice after soaking and/or ultrahigh pressure treatment with oil-in-water emulsion or other liquid as the medium) naturally drained at room temperature1 Hours, the amylose content in the leached medium.

Herein, the finished rice refers to rice obtained after soaking, high pressure and/or aging treatment.

The following examples further illustrate the present invention, but the content of the present invention is not limited by the following content. The embodiments in the specification of the present invention are only used for explaining the present invention, and do not limit the protection scope of the present invention. The protection scope of the present invention is defined only by the claims, and any omission, replacement, or modification made by those skilled in the art on the basis of the disclosed embodiments of the present invention will fall within the protection scope of the present invention.

Conventional instruments and equipment in the art are used in the following examples. The experimental methods without specific conditions in the following examples generally follow the conventional conditions or the conditions recommended by the manufacturer. In the following examples, various raw materials are used, and unless otherwise specified, conventional commercial products are used. In the specification of the present invention and the following examples, unless otherwise specified, "%" indicates a weight percentage, and "part" indicates a weight part.

In the following examples and comparative examples of the present invention, the detection methods adopted are as follows:

Determination of particle size of emulsion:

Dilute the oil-in-water emulsion and mix by shaking. Use a laser particle size analyzer (Malvern, ZS90) to test the particle size of the emulsion. Repeat measurement for each sample 3 times and take the average value.

Determination of dissolution rate of amylose:

The amylose content is determined with reference to GB/T 15683-2008;

Dissolution rate of amylose after medium soaking = amylose content in soaking medium / amylose content in rice raw materials * 100%, where amylose content in rice raw materials refers to normal rice amylose without any treatment The content of amylose in the soaking medium refers to the rice after soaking the medium (for each example and comparative example, it is the rice after high-pressure treatment in Examples 1-5, Comparative Examples 1-3 and 5, respectively) , Rice after soaking treatment in Comparative Example 4) Naturally drained for 1 hour at room temperature, the amylose content in the leached medium.

Dissolution rate of finished rice amylose = amylose content in finished rice soaked water / amylose content in finished rice * 100%, where aged rice (for each example and comparative example is Example 1- 5 Step 4, the rice obtained in Step 3 of Comparative Examples 1-4), freeze-dried to constant weight, measuring the amylose content to obtain the amylose content in the finished rice, and taking another 100 g of the above dried rice to constant weight, adding 500 mL of deionized water, stirring for 1 hr, filtering and separating to obtain the soaking water, and measuring the amylose content in the soaking water.

Determination of gelatinization characteristics:

The rice obtained after the treatment (for each example and the comparative example is the rice after the high-pressure treatment in Examples 1-5, Comparative Examples 1-3 and 5, respectively, and the immersion treatment in Comparative Example 4 is drained After the rice) freeze-dried, crushed to 100 mesh. Take 2mg powder sample and 4μL deionized water in crucible, seal it and put it into differential scanning calorimeter (DSC, TA Q2000), the measuring temperature range is 20-120℃, the heating rate is 10℃/min, blank The crucible was used as a control to obtain the rice powder gelatinization curve, and the gelatinization peak area was integrated to obtain the rice powder gelatinization enthalpy value ΔH (J/g).

Determination of rapid digestion starch (RDS) and slow digestion starch (SDS) content: Englyst method was used for determination. Specifically, 2g of cereal food is taken and placed in a 50ml centrifuge tube. Take 10ml of HCl solution (0.05M) containing 0.05g pepsin (250U/mg) and 0.05g guar gum, add to each centrifuge tube, and react at 37°C for 30min. Then add 10ml of 0.25M sodium acetate solution, 5ml of intestinal pancreatic mixed enzymes (including 4.5ml porcine pancreatin 8×USP, 0.2ml glucoamylase 260U/ml, 0.3ml invertase 300U/mg) and place in a 37°C constant temperature water bath After shaking and hydrolysis for 20 and 120 min, the glucose content G20 and G120 were measured with a glucose kit at 505 nm.

Remove all sample centrifuge tubes and vortex thoroughly to disperse the samples. Boil for 30 minutes in boiling water and cool. Add 10ml of 7M KOH and react in ice water bath for 30min. Take 1ml of reaction solution, add 10ml of 0.5M acetic acid, 0.2ml of glucose amylase (260U/ml) solution, react at 60℃ for 30min, boil for 10min, cool, add 40ml of deionized water, and measure it with glucose kit at 505nm Produces grape content G.

Calculation formula: RDS%=G20/(G120+G)×100%;

SDS%=(G120-G20)/(G120+G)×100%.

Example 1

(1) Preparation of emulsion medium: heat 237g of water to 60°C, add 3g of sucrose ester S1670 and stir to dissolve fully; after heating 60g of soybean oil to 60°C, slowly add to the above water phase, and shear at 12000rpm for 2min at high speed; then High pressure homogenization for 3min and pressure of 30MPa to obtain a stable oil-in-water emulsion with an average particle size of 213nm;

(2) Weigh 200g of ordinary rice raw materials and soak them in 300g of the above oil-in-water emulsion, and then vacuum-package after bagging. The soaking temperature is 30℃, and the soaking time is 30min;

(3) Put the rice after the above normal temperature immersion treatment in the ultra-high pressure equipment, apply 600MPa pressure, and maintain at 10 ℃ for 30min;

(4) Drain the rice emulsion after high-pressure treatment, and store and age at 4°C for 4 days;

(5) Adjustment step (4) The ratio of rice to water is 1:1.3, steam cooking for 20 minutes, and then simmering the rice for 15 minutes to obtain rice.

Example 2

(1) Preparation of emulsion medium: heat 208.5g of water to 40°C, add 1.5g of polyoxyethylene sorbitan monooleate Tween80 and stir to dissolve sufficiently; after heating 90g of soybean oil to 40°C, slowly add to the above water Phase, high-speed shearing at 10000 rpm for 5 min; then homogenizing at high pressure for 5 min at a pressure of 40 MPa to obtain a stable oil-in-water emulsion with an average particle size of 390 nm;

(2) Weigh 150g of ordinary rice raw materials and soak them in 300g of the above oil-in-water emulsion, and then vacuum-package after bagging. The soaking temperature is 20℃, and the soaking time is 40min;

(3) Put the rice after the normal temperature immersion treatment in the ultra-high pressure equipment, apply 600MPa pressure, and maintain at 20 ℃ for 20min;

(4) Drain the rice emulsion after the above high-pressure treatment, store and age at 0 ℃ for 4 days;

Example 3

(1) Preparation of emulsion medium: heat 85g of water to 80°C, add 15g of polyoxyethylene monostearate PEG400 and stir to dissolve fully; after heating 210g of rapeseed oil to 80°C, slowly add to the above water phase at 20000rpm Under high-speed shearing for 5 minutes; then homogenize at high pressure for 5 minutes at a pressure of 60 MPa to obtain a stable oil-in-water emulsion with an average particle size of 874 nm;

(2) Weigh 30g of ordinary rice raw materials and soak them in 300g of the above oil-in-water emulsion, and then vacuum-package after bagging. The soaking temperature is 50℃, and the soaking time is 10min;

(3) Put the rice after the above normal temperature immersion treatment in the ultra-high pressure equipment, apply 600MPa pressure, and maintain at 40 ℃ for 10min;

(4) Drain the rice emulsion after high-pressure treatment, and store and aging at 4 ℃ for 7 days;

(5) Adjustment step (4) The ratio of rice to water is 1:1, steam cooking for 20 minutes, and then simmering the rice for 15 minutes to obtain rice.

Example 4

(1) Preparation of emulsion medium: heat 237g of water to 60°C, add 3g of sucrose ester S1670 and stir to dissolve fully; after heating 60g of rice oil to 60°C, slowly add to the above water phase, and shear at 12000rpm for 2min at high speed; then High pressure homogenization for 3min and pressure of 30MPa to obtain a stable oil-in-water emulsion with an average particle size of 213nm;

(2) Weigh 300g of ordinary rice raw materials and soak them in 300g of the above oil-in-water emulsion, vacuum bag after bagging. The soaking temperature is 40℃, and the soaking time is 30min;

(3) Put the rice after the normal temperature immersion treatment in the ultra-high pressure equipment, apply 400MPa pressure, and maintain at 5 ℃ for 40min;

(4) Drain the rice medium emulsion after the above high-pressure treatment, and store and aging at 10 ℃ for 6 days;

(5) Adjustment step (4) The ratio of rice to water is 1:2, steam steaming for 20 minutes, and then braising the rice for 15 minutes to obtain rice.

Example 5

(1) Preparation of emulsion medium: heat 267g of water to 60°C, add 3g of sucrose ester S1670 and stir to dissolve sufficiently; after heating 30g of rapeseed oil to 60°C, slowly add to the above water phase, and shear at 5000rpm for 10min at high speed; Then homogenize at a high pressure for 10 min and a pressure of 20 MPa to obtain a stable oil-in-water emulsion with an average particle size of 271 nm;

(2) Weigh 100g of ordinary rice raw material and soak it in 500g of the above oil-in-water emulsion, vacuum bag after bagging. The soaking temperature is 20℃, and the soaking time is 30min;

(3) Put the rice after the above normal temperature immersion treatment in the ultra-high pressure equipment, apply 200MPa pressure, and maintain at 10 ℃ for 60min;

(4) Drain the rice medium emulsion after the above high-pressure treatment, and store and aging at -10 ℃ for 2 days;

Comparative Example 1

(1) Weigh 200g of ordinary rice raw materials soaked in 300g of deionized water, vacuum bag after bagging. The soaking temperature is 30℃, and the soaking time is 30min;

(2) Put the rice after soaking at normal temperature in the ultra-high pressure equipment, apply 600MPa pressure, and maintain it at 10℃ for 30min;

(3) Drain the rice after the above high-pressure treatment and store it at 4 ℃ for 4 days;

(4) Adjustment step (3) The ratio of rice to water is 1:1.3, steam cooking for 20 minutes, and then simmering the rice for 15 minutes to obtain rice.

Comparative Example 2

(1) Weigh 200g of ordinary rice raw material, soak it in a mixture of 297g of soybean oil and 3g of sucrose ester S1670, and then vacuum-package after bagging. The soaking temperature is 30℃, and the soaking time is 30min;

(3) Drain the rice emulsion after the above high-pressure treatment and store it at 4 ℃ for 4 days;

Comparative Example 3

(1) Weigh 200g of ordinary rice raw material and immerse it in a mixture of 240g water and 60g soybean oil, and then vacuum-pack it after bagging. The soaking temperature is 30℃, and the soaking time is 30min;

Comparative Example 4

(3) Drain the rice emulsion after soaking and store it at 4℃ for 4 days;

Comparative Example 5

(4) Drain the rice emulsion after the high-pressure treatment, adjust the ratio of rice and water to 1:1.3, steam cooking for 20 minutes, and then simmer the rice for 15 minutes to obtain rice.

The functional characteristics of the rice and rice in the examples and comparative examples are shown in Table 1, wherein the RDS content (%) and SDS content (%) are the rice obtained in the final step of each example and comparative example through analysis and detection (specifically It is the rice obtained in Step 5 of Example 1-5 and Comparative Example 1-5 Step 4); the amylose dissolution rate and gelatinization enthalpy value are obtained by analysis and detection of the rice obtained in each Example and Comparative Example (Specifically, the rice obtained in Step 4 of Example 1-5 and Step 3 of Comparative Example 1-5).

Table 1: Functional characteristics of rice and rice in Examples and Comparative Examples

Sensory evaluation:

A sensory evaluation group consisting of 10 people was used to evaluate the mastic flavor of rice and scored according to the strength of the flavor. The results are recorded in Table 2.

Table 2: Flavor evaluation of rice in Examples and Comparative Examples

实施例/对比例Examples/Comparative Examples	乳香风味强弱Frankincense flavor
实施例1Example 1	++++++
实施例2Example 2	++++++
实施例3Example 3	++++
实施例4Example 4	++++
实施例5Example 5	++++
对比例1Comparative Example 1	++
对比例2Comparative Example 2	‐‐
对比例3Comparative Example 3	‐‐
对比例4Comparative Example 4	‐‐
对比例5Comparative Example 5	‐‐

Note: "-", "+", "++", "+++" in the flavor evaluation represent the increasing flavor of frankincense, according to the intensity of frankincense: "-"<"+"<"++"<" +++".

It can be seen from the examples and comparative examples and Tables 1 and 2 that the high-pressure treated rice amylose in Examples 1-5 has a low dissolution rate and a high gelatinization enthalpy; after high-pressure treatment in Examples 1-5 And the aging-treated rice amylose has a low dissolution rate and a high gelatinization enthalpy; the rice in Examples 1-5 contains a higher content of slow-digesting starch (SDS≥45%), which has the characteristics of slow absorption and continuous energy release , It is more suitable for special people such as diabetics. Moreover, the rice in Examples 1-5 has a strong mastic flavor.

Claims

A rice, characterized in that the dissolution rate of amylose of the rice is <1.5%, preferably <1.1%, the enthalpy of gelatinization is 3.5-8.0J/g, preferably 4.5-6.5J/g; preferably, The dissolution rate of the amylose of the rice is <0.9%, and the enthalpy of gelatinization is 4.0-7.2 J/g.
The rice according to claim 1, characterized in that after the optional aging treatment and cooking treatment, the content of slow-digested starch is ≥45% based on the total weight of starch;

Preferably, the temperature of the aging treatment is -10°C to 10°C, preferably 0°C to 4°C;

Preferably, the aging treatment time is 2-7 days, preferably 3-5 days;

Preferably, the cooking treatment includes: adjusting the weight ratio of rice and water to be 1:1-1:2, preferably 1:1.3-1:1.5, cooking for 15-20min, and braising rice for 10-20min.
The method for preparing rice according to claim 1 or 2, characterized in that the method comprises: soaking and ultra-high pressure treatment of rice raw materials with an oil-in-water emulsion as a medium; preferably, after ultra-high pressure treatment Aging treatment.
The method according to claim 3, wherein the oil-in-water emulsion includes an oil phase and a water phase, the oil phase includes a base oil and fat, the water phase includes water, and the oil phase and/or water Phase contains emulsifier;

Preferably, the base oil is selected from one or more of soybean oil, rapeseed oil, rice oil, corn oil, sunflower oil, peanut oil, coconut oil, palm oil, palm kernel oil, tallow or milk fat , Preferably one or more selected from soybean oil, rapeseed oil, sunflower oil, corn oil, rice oil and peanut oil;

Preferably, the emulsifier is selected from water phase emulsifiers with an HLB value of 10 or more, preferably one or more selected from sucrose esters, polyoxyethylene sorbitan esters and polyoxyethylene monostearate ;

Preferably, the weight ratio of the oil phase and the water phase is 10:90-70:30, preferably 20:80-40:60;

Preferably, based on the total weight of the emulsion, the amount of emulsifier added is 0.5-5%, preferably 1-2%;

Preferably, the droplet size of the oil-in-water emulsion is 50-1000 nm, preferably 200-550 nm;

Preferably, the preparation method of the oil-in-water emulsion includes:

Mix oil phase and water phase, shear and homogenize to obtain oil-in-water emulsion;

Preferably, before mixing the oil phase and the water phase, the base oil and fat are stirred and heated to 40-80°C, preferably 50-60°C, and an emulsifier is optionally added to stir to dissolve to obtain an oil phase;

Preferably, before mixing the oil phase and the water phase, the water is heated to 40-80°C, preferably 50-60°C, and optionally an emulsifier is added to stir to dissolve to obtain the water phase;

Preferably, when mixing the oil phase and the water phase, the oil phase is slowly added to the water phase;

Preferably, the shear speed is 5000-20000rpm, preferably 10000-15000rpm;

Preferably, the shearing time is 2-10min, preferably 2-5min;

Preferably, the homogeneous pressure is 20-60MPa, preferably 30-50MPa;

Preferably, the homogenization time is 1-10 min, preferably 3-5 min.
The method according to claim 3 or 4, wherein when the rice raw material is immersed in an oil-in-water emulsion as a medium,

The weight ratio of rice raw material and emulsion is 1:1-1:10, preferably 1:1.5-1:5; and/or

The soaking temperature is 10-50°C, preferably 20-40°C; and/or

The soaking time is 10-120min, preferably 20-60min.
The method of claim 3, wherein

The pressure of the ultra-high pressure treatment is 200-600 MPa, preferably 400-600 MPa; and/or

The temperature of the ultra-high pressure treatment is 5-40°C, preferably 10-30°C; and/or

The ultra-high pressure treatment time is 10-60min, preferably 20-40min; and/or

Ultra-high pressure treatment under vacuum packaging conditions; and/or

The temperature of the aging treatment is -10°C-10°C, preferably 0°C-4°C; and/or

The aging treatment time is 2-7 days, preferably 3-5 days.
A rice, characterized in that the raw material of the rice includes the rice according to claim 1 or 2, and the slow-digestible starch content of the rice is ≥ 45%.
The method for preparing rice according to claim 7, characterized in that the method comprises: aging the rice according to claim 1 or 2, and then including the cooked rice according to claim 1 or 2 The raw rice materials are steamed;

Preferably, the temperature of the aging treatment is -10°C to 10°C, preferably 0°C to 4°C;

Preferably, the aging treatment time is 2-7 days, preferably 3-5 days;

Preferably, the cooking treatment includes: adjusting the weight ratio of rice and water to be 1:1-1:2, preferably 1:1.3-1:1.5, cooking for 15-20min, and braising rice for 10-20min.
A food or food raw material comprising the rice according to claim 1 or 2 or the rice prepared by the method according to any one of claims 3-6 or the rice according to claim 7 or using the rice according to claim 8 The rice prepared by the method described above; preferably, the food is instant rice, rice ball, sushi, zongzi or rice cake.
The application of the oil-in-water emulsion as a rice immersion medium is characterized in that the oil-in-water emulsion includes an oil phase and an aqueous phase, the oil phase includes a base grease, the water phase includes water, the oil phase and/ Or the water phase contains an emulsifier, the weight ratio of the oil phase and the water phase is 10:90-70:30, based on the total weight of the emulsion, the amount of emulsifier added is 0.5-5%;

Preferably, the base oil is selected from one or more of soybean oil, rapeseed oil, rice oil, corn oil, sunflower oil, peanut oil, coconut oil, palm oil, palm kernel oil, tallow or milk fat , Preferably one or more selected from soybean oil, rapeseed oil, sunflower oil, corn oil, rice oil and peanut oil;

Preferably, the emulsifier is selected from water phase emulsifiers with an HLB value of 10 or more, preferably one or more selected from sucrose esters, polyoxyethylene sorbitan esters and polyoxyethylene monostearate ;

Preferably, the weight ratio of the oil phase and the water phase is 20:80-40:60;

Preferably, based on the total weight of the emulsion, the amount of emulsifier added is 1-2%;

Preferably, the droplet size of the oil-in-water emulsion is 50-1000 nm, preferably 200-550 nm.