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A powder composition of korean pancake using rice powder

A technology of rice flour and composition, applied in the fields of application, food science, food preparation, etc., can solve problems such as celiac disease cannot be prevented, and achieve the effect of promoting rice consumption

Inactive Publication Date: 2010-11-24
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for quality, wheat flour is mixed or gluten is added, and thus does not prevent celiac disease
To date, there is no pancake mix composition in which all amounts of wheat flour are replaced by gluten-free grains, with no added gluten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Determination of Starch Loss by Rice Flour Size and Yield by Milling Method

[0027] 100 g of rice flour was shaken with a sieve shaker (vibrating sieve) (100 mesh) at 200 rpm for 10 minutes, and then the starch loss was measured by the size of the rice flour.

[0028] Starch loss was measured with a glucose assay kit (Megazyme Co.), and the kit was constructed and measured as follows:

[0029] The structure of the kit

[0030] 1. Enzyme

[0031] The kit includes two enzymes. 1.0 mL of fungal alpha-amylase was diluted with 20 mL of 100 mM sodium acetate buffer (pH 5.0; containing 5 mM calcium chloride) and stored in the refrigerator until use. 1.0 mL of amyloglucosidase was diluted with 10 mL of 100 mM sodium acetate buffer (pH 5.0; containing 5 mM calcium chloride) and stored in the refrigerator until use.

[0032] 2. Reagent

[0033] The reaction reagents (GOPOD=glucose oxidase / peroxidase) of the kit include glucose reagent buffer (concentrated) and g...

Embodiment 2

[0051] Example 2: Starch loss according to milling conditions

[0052] In grinding rice, there are two types of methods such as a dry grinding method in which rice is ground in a dry state, and a wet drying method in which rice is ground after soaking in water for about 12 hours. To examine the effect of the drying method on the starch loss of rice, the starch loss of rice was determined by changing the drying method.

[0053] As the results shown in Table 3, the starch loss in the dry milling method was 14.138, while that in the wet milling method was 4.429, so it can be concluded that the latter affects the starch loss less than the former. In the following, experiments were carried out by the wet milling method.

[0054] table 3

[0055] Starch loss by milling method

[0056] Grinding conditions

Embodiment 3

[0057] Example 3: Starch loss by milling method

[0058] Based on the results of Example 2, starch loss was determined by the milling method of rice flour after wet milling.

[0059] As a drying method, a hot air drying method and a vacuum drying method were used. Dry the rice flour with a hot air drier and a vacuum drier at 70°C until the moisture content reaches 12%.

[0060] As a result shown in Table 4, the starch loss in the vacuum drying method was lower than that in the hot air drying method.

[0061] Table 4

[0062] Starch loss by drying method

[0063] drying method

[0064] When the results of Examples 1 to 3 are put together, due to the low starch loss of rice flour, it can be concluded that the suitable type of rice for a pancake mix composition is wet milled with a zet mill Prepared, vacuum dried and passed through 100 mesh rice flour.

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PUM

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Abstract

The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products.

Description

technical field [0001] The present invention relates to a kind of pancake mix composition (pancake mix composition, pancake ingredient composition, pancake mixcomposition) that comprises rice flour (rice flour), more particularly relates to a kind of by wet milling ( A pancake mix composition prepared by the steps of wet grinding) and vacuum drying non-glutinous rice (japonica rice), obtaining rice flour with a size below 100 mesh and mixing with modified tapioca starch and other additives. Background technique [0002] Wheat, native to Afghanistan or Kavkaz, is grown on dry fields in temperate regions. Wheat is one of the oldest crops cultivated by humans between 10,000 and 15,000 years ago. Because wheat is sensitive to high temperatures, it can be grown in areas with an average annual temperature of 3.8°C and an average summer temperature of 14°C. Because wheat quality is closely related to rainfall, hard wheat is produced in continental climates with low rainfall and n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10A23L7/104
CPCA23L1/187A23L9/10Y02A40/90A23L7/157A23V2002/00A23V2300/10A23V2300/31
Inventor 金泳宰丁孝英宋相勋
Owner CJ CHEILJEDANG CORP
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