A food product comprising a low temperature rice protein concentrate

A rice protein and concentrate technology, applied in protein food ingredients, protein food processing, food preparation, etc., can solve the problems of fragility, shortened shelf life, setbacks, etc.

Inactive Publication Date: 2013-04-24
DANISCO US INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, efforts to incorporate HT-processed rice protein concentrates into food products have suffered setbacks due to the hygroscopic nature of rice protein concentrates
The concentrate produced by the HT process absorbs a large amount of water, resulting in a crumbly texture for foods containing rice concentrate
Preparing a workable dough may require the addition of large amounts of water, which reduces shelf life

Method used

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  • A food product comprising a low temperature rice protein concentrate
  • A food product comprising a low temperature rice protein concentrate
  • A food product comprising a low temperature rice protein concentrate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0158] The LT process rice protein concentrate was produced using the method described in WO 2005 / 082155 A2. In this example, 10 kg of whole rice was soaked in 40 kg of water overnight while slightly agitated, and then pulverized (more than 95% passed through a 30-mesh sieve) to produce a slurry. The pH of the slurry was adjusted to pH 5.5. Two GSHEs are used to catalyze the hydrolysis of starch: α-amylase G from Genencor-Danisco G997 (2AAU / g starch dry solids) and a granular starch hydrolyzing glucoamylase from Humicola (1.0 GAU / g starch dry solids) (see US Patent No. 7,303,899, incorporated herein by reference). The slurry was incubated at 60°C for 24 hours. A filter press was used to separate the solubilized starch fraction and the residue fraction containing insoluble rice protein to obtain insoluble rice protein in the form of a filter cake. Suspend the filter cake in water, stir well to mix well, and then pass through the filter press again. The rice protein cake from...

Embodiment 2

[0162] The rice protein concentrate was also prepared by the conventional HT process. In a typical experiment, 10 kg of whole rice was soaked in 40 kg of water overnight while slightly agitated, and then crushed (more than 95% passed through a 30-mesh sieve) to produce a slurry. The pH of the slurry was adjusted to pH 5.5. Join G G997 (2AAU / g starch dry solids) and granular starch hydrolyzing glucoamylase from Humicola (1.0 GAU / g starch dry solids), the slurry was incubated at 60°C for 24 hours. Then use a filter press to separate the soluble solids, suspend the insoluble rice protein filter cake in water, stir thoroughly to mix uniformly, and then pass through the filter press again. The rice protein cake from the second filter press was dried in a vacuum oven dryer at 60°C. The composition of the rice protein is shown in Table 2.

[0163] Table 2

[0164] Carbohydrates

Embodiment 3

[0166] The rice protein concentrate produced by the LT process was compared with soy protein isolate (Soy Protein Supro516, Solae Company, St. Louis, Missouri, USA) in a chocolate nougat-type core. This type of chocolate core can be used as a component of nutrition bars or candy bars. The rice protein concentrate can also be layered with other bar ingredients. Prepare food products containing protein isolate according to the scheme shown in Table 3:

[0167]

[0168] The composition of the final food product is shown in Table 4. "LT rice" food products contain rice protein concentrate produced by the LT process, and "soy" food products contain soy protein isolate:

[0169] Table 4

[0170]

[0171]

[0172] The water required to prepare the wet dough from the rice protein concentrate is 7% w / w of the final formula. In contrast, the water required to prepare wet dough with soy protein concentrate is 12% w / w of the final formula. Without wanting to be bound by theory, it is belie...

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PUM

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Abstract

Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture.

Description

[0001] Cross references to related applications [0002] This application claims the rights of U.S. Provisional Application No. 61 / 376,579 filed on August 24, 2010. Technical field [0003] The present invention relates to a food product containing a rice protein concentrate and a method for preparing the food product. Background technique [0004] Rice is one of the most important food ingredients, representing the staple food of more than half of the world's population. For example, rice is used as a starch source in specialty food formulations and as a carbon source in the production of monosodium glutamate, alcohol and beer. In addition, rice is used as a component of dairy products (see US Patent No. 4,744,992) and infant food formulas. Rice is composed of 75-80% starch, 8-9% protein, 9-12% moisture and 2.4-5% other components. High-molecular-weight storage protein, gluten, accounts for 80-90% of rice protein. The remaining 10-20% of the protein is albumin, globulin and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23J1/12A23J3/14A23J3/34A23K1/00A23K1/16A23G3/54A23G1/54
CPCA23K1/006A23V2002/00C12Y302/01003A23G1/54C12Y302/01001A23G3/54A23J1/125A23L1/3055A23J3/346A23J3/14A23K1/1631A23K20/147A23L33/185A23V2250/548
Inventor G·段K·B·雅各布森J·K·舍蒂Q·应T·威尔逊
Owner DANISCO US INC
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