Method for producing instant rice for suppressing rise in blood sugars by containing indigestible maltodextrin

A technology of instant rice and maltodextrin, which is applied in food preparation, food science, heating and preserving seeds, etc.

Inactive Publication Date: 2015-12-23
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, few human experiments have been reported on the effect of water-cooked rice containing indigestible maltodextrin on the control of blood glucose levels

Method used

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  • Method for producing instant rice for suppressing rise in blood sugars by containing indigestible maltodextrin
  • Method for producing instant rice for suppressing rise in blood sugars by containing indigestible maltodextrin
  • Method for producing instant rice for suppressing rise in blood sugars by containing indigestible maltodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Example 1: Determination of the optimal content of indigestible maltodextrin

[0067] The japonica rice was washed, soaked in water and dehydrated, then a specific amount of japonica rice was filled into a heat-resistant container, and sterilized 8 times at a temperature of 140° C. for 5 seconds to 8 seconds in a closed space. Next, a specific amount of rice cooking water containing 5 to 8 g of indigestible maltodextrin based on 210 g of instant rice was supplied into the container, and the rice was cooked with steam in a rice cooker at 100° C. for about 30 minutes. The instant rice was sealed in a sterile space, packaged and cooled, thereby preparing instant rice containing 5 to 8 g of indigestible maltodextrin based on 210 g of instant rice. Instant rice was prepared using rice cooking water with various indigestible maltodextrin contents, and its color values ​​were measured and compared.

[0068]Based on their color values, the appearance quality of instant rice ...

Embodiment 2

[0069] Example 2: Measurement of color value as a function of indigestible maltodextrin content

[0070] The color value of instant rice prepared by adding 3.0 g to 10.0 g of indigestible maltodextrin based on 210 g of instant rice was measured. The measurement results are displayed on image 3 middle.

[0071] Such as image 3 It can be seen that there is no statistically significant difference in the b value indicating yellow color between indigestible maltodextrin contents of 5.0 g, 6.0 g, 7.0 g and 8.0 g.

Embodiment 3

[0072] Example 3: Optimum Bars for Preparation of Functional Instant Rice Containing Indigestible Maltodextrin Preliminary experiments on

[0073] In order to maintain the taste quality of instant rice prepared using rice cooking water containing indigestible maltodextrin in the amount described in Example 1 at the same level as that of conventional instant rice, a method of influencing instant rice was carried out. Preliminary experiments on rice soaking time, heat sterilization conditions and water content of taste quality.

[0074] As a result, it was found that the sensory properties exhibited by instant rice prepared under the following conditions were not different from those of conventional instant rice: rice soaking time: 60 minutes to 90 minutes; heat sterilization: 4 times to 10 times, each time last for 5 seconds to 8 seconds; and the moisture content of the instant rice: 60% by weight to 65% by weight. Instant rice prepared under conditions not within the abov...

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PUM

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Abstract

The present invention relates to a method for producing instant rice for suppressing a rise in blood sugars by containing indigestible maltodextrin and, more specifically, the method comprises the steps of: washing raw rice so as to immerse and dehydrate the raw rice, and filling a container with the raw rice (step 1); heating and sterilizing the raw rice filled in the container (step 2); filling rice cooking water, which contains 5.0g-8.0g of the content of indigestible maltodextrin on the basis of 210g of the instant rice, in the container having the raw rice filled therein, and cooking the raw rice with steam (step 3); and sealing the cooked instant rice (step 4).

Description

technical field [0001] The present invention relates to a method for preparing instant rice containing indigestible maltodextrin for suppressing blood sugar elevation, and more particularly to a method for preparing instant rice by controlling the content of indigestible maltodextrin to a specific level, The instant rice acts to suppress the rise in blood sugar while maintaining its organoleptic properties, such as color value, without having to use separate additives such as pH adjusters. Background technique [0002] The incidence of diabetes is increasing worldwide due to changes in eating habits and population aging caused by economic development. According to the survey results conducted by the Korean National Health Insurance (Korean National Health Insurance), the number of Korean diabetic patients has gradually increased from 1.6 million in 2006 to 1.8 million in 2008 and 2 million in 2011. [0003] Diabetes is one of the most common chronic diseases and its prevale...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/308A23L1/29A23L1/30A23L7/10A23L7/196A23L33/00
CPCA23L7/115A23L7/1975A23L7/1965A23L33/22A23L7/196A23L33/40A23L5/13A23L2/00A23B9/02A23V2002/00
Inventor 郑又荣丁孝荣权纯熙金惠真
Owner CJ CHEILJEDANG CORP
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