Manufacturing method for beverage ingredients using rice cake flour

Abstract

The present invention relates to a method for manufacturing low-molecular-weight rice flour that can be used as a beverage ingredient. The rice flour according to the present invention has the advantage of being low-molecular-weight compared to conventional rice flour, with improved water solubility, and possessing the characteristic sweetness of maltose, making it suitable for use as a beverage ingredient.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing low-molecular-weight rice flour that can be used as a beverage material. Background Technology

[0003] According to Statistics Korea, per capita rice consumption in Korea in 2022 was 56.7 kg, a 0.4% decrease from the previous year. Rice, which constitutes the mainstay of grain production in the country, accounts for approximately 55% of the total cultivated land area, and over 75% of all farming activities are dedicated to rice farming. As the sole staple crop relying on domestic production, rice is a major source of income for the farming economy, accounting for about 30% of farm household income and 70% of agricultural income. While rice consumption in the manufacturing sector decreased by 1.5% year-on-year to 744,055 tons in 2019, production in the rice cake manufacturing industry increased by 2.4% compared to the previous year. A detailed breakdown of industries with high overall rice consumption reveals that the rice cake manufacturing industry (23.7%) is the second most produced product after the alcohol manufacturing industry (25.7%).

[0004] In Korea, approximately 95% of rice is consumed as cooked rice. However, annual per capita rice consumption has decreased, and due to policies encouraging the consumption of flour-based foods, there is a growing trend toward flour-based products such as bread, fried foods, pizza, and snacks. While this decline in rice consumption is partly attributed to changes in dietary habits resulting from the overall Westernization of society, a primary cause is also identified as the complete lack of research and industrial approaches regarding rice during periods of scarcity. Although the development of processed rice products began following increased rice production in the mid-1980s, research was halted again in 1995 due to a renewed rice shortage. Consequently, research on rice processing was utilized merely as a means to dispose of surplus rice, hindering the actual development of processed rice products. Rice-related products produced using more modern and scientific methods must shift from the concept of a staple food to that of a side dish, becoming more convenient and accessible through simplified and instant versions. Furthermore, they must contribute to health promotion through the development of high-value-added functional materials utilizing rice.

[0005] Recently, as interest in gluten-free products has increased, interest in processed rice products has naturally grown. Consequently, the rice processing industry is on the rise, and research on processed rice products is actively underway. Among these, exports of processed rice products, including rice cakes, are on the rise due to the K-Food craze. However, when producing these products, approximately 1 ton of surplus rice cake flour and scorched rice flour is generated on a production day basis, yet there is currently no clear plan to utilize this surplus. Furthermore, since the disposal of surplus rice cake flour incurs a disposal cost of 500 won per kilogram, there is a need to develop processing technology for rice cake flour to address this issue.

[0006] The inventor completed the present invention by developing a processing technology that can utilize surplus rice flour after diligent efforts. Prior art literature

[0008] Korean Registered Patent No. 10-1532025 (June 22, 2015) discloses a method for producing amylopectin clusters using a novel cyclodextrin glucanotransferase. The problem to be solved

[0009] One objective of the present invention is to provide a method for producing low-molecular-weight rice flour comprising the steps of: (a) gelatinizing rice flour; (b) treating the gelatinized rice flour of step (a) with maltogenic amylase to reduce its molecular weight; and (c) drying.

[0010] Another objective of the present invention is to provide low molecular weight rice flour produced by the above-described method and a beverage to which the same is applied. means of solving the problem

[0012] The present invention provides a method for producing low-molecular-weight rice flour comprising: a step of gelatinizing rice flour (a); a step of treating the gelatinized rice flour of step (a) with maltogenic amylase to reduce its molecular weight (b); and a step of drying (c).

[0013] At this time, the gelatinization is preferably carried out at 80 to 110°C.

[0014] At this time, the drying is preferably performed through freeze-drying or spray-drying.

[0015] The present invention provides low molecular weight rice flour produced by the above method.

[0016] The present invention provides a beverage comprising the above-mentioned low-molecular-weight rice flour. Effects of the invention

[0018] The rice flour according to the present invention has the advantage of being low in molecular weight compared to conventional rice flour, improving water solubility, and retaining the unique sweetness of maltose, making it usable as a beverage ingredient. Brief explanation of the drawing

[0020] Figure 1 is a schematic diagram showing the process of manufacturing low-molecular-weight rice flour. Figure 2 shows the results of comparing the sugar content of low-molecular-weight rice flour liquids prepared by varying the amount of enzyme added. Figure 3 shows the results of comparing the starch side chain structures of low molecular weight rice flour liquids prepared by varying the amount of enzyme added. Figure 4 shows the results of comparing the difference in water solubility between rice flour and enzyme-treated low-molecular-weight rice flour. Figure 5 shows the results of comparing the enzyme treatment of low molecular weight rice flour before and after enzyme treatment through a mass process. Specific details for implementing the invention

[0021] Excess rice flour has a complex starch structure and a large molecular weight, resulting in low water solubility. Therefore, there are problems with using rice flour itself as a beverage ingredient, and thus, it is necessary to develop processing technology that can utilize excess rice flour to solve these problems. Accordingly, the present invention aims to solve the above problems by using an enzyme (maltogenic amylase) that hydrolyzes starch in excess rice flour.

[0022] Accordingly, the present invention provides a method for producing low-molecular-weight rice flour and low-molecular-weight rice flour produced thereby, comprising the steps of: (a) gelatinizing rice flour; (b) treating the gelatinized rice flour of step (a) with maltogenic amylase to reduce its molecular weight; and (c) drying. FIG. 1 shows a schematic diagram of the process for producing low-molecular-weight rice flour according to the present invention.

[0023] In the following, the method for manufacturing low molecular weight rice flour according to the present invention will be specifically described by subdividing it into each step.

[0025] <Stage (a): Gelatinization of rice flour>

[0026] This step is the process of gelatinizing the rice flour.

[0027] Gelatinization refers to the process in which starch expands due to heat and moisture, altering its physicochemical properties or structure to acquire characteristics such as viscosity, water solubility, and increased volume.

[0028] Generally, when producing rice processing products including rice cakes, surplus rice flour is generated, but there has been a problem in that there is no clear way to utilize it.

[0029] Accordingly, in the present invention, surplus rice flour may preferably be used. The surplus rice flour refers to the flour of rice cakes that remains unused as a product after gelatinization or steaming has been completed during the process of producing rice cakes. For example, the rice flour may be powdered through hot air drying.

[0030] To give an example of a typical rice cake, the rice flour according to the present invention may contain 55.5 g of carbohydrates, 4.6 g of protein, 0.5 g of fat, 0.108 g of sugars, 0.21 g of saturated fat, and 300.942 mg of sodium per 120 g. However, the rice flour according to the present invention is not limited to a specific type, and any rice flour remaining after making rice cakes can be used.

[0031] In this step, the rice flour is gelatinized; it is preferable to first liquefy it before applying heat for gelatinization. For example, the dried rice flour and water can be mixed in a weight ratio of 0.5 to 1.5 (g) : 10 to 15 (ml), respectively, to liquefy it. More specifically, 0.5 to 1.0 (g) of dried rice flour is placed in a heat-resistant container, and 10 to 15 (ml) of water is added and stirred to liquefy it. After liquefying in this way, heat can be applied to gelatinize it; preferably, gelatinization is performed at 80 to 110°C for 5 to 20 minutes while stirring slowly. More preferably, the container holding the liquid rice flour is immersed in boiling water between 90 and 100°C and heated indirectly while continuously stirring to ensure uniform gelatinization.

[0033] <Step (b): Micronization of rice flour>

[0034] This step is a process of reducing the gelatinized rice flour of step (a) by treating it with maltogenic amylase.

[0035] Maltogenic amylase is a hydrolytic enzyme that primarily produces maltose and is widely used to soften bread, improve elasticity, and maintain bread elasticity, thereby inhibiting starch staling. In addition, it can hydrolyze the α-1,4 bonds of starch to produce maltose and branched oligosaccharides, which can be broken down into low molecules in the form of amylopectin clusters.

[0036] Depending on the amount of added enzyme and the reaction time, the structure of the starch can be configured in various ways; as the side chains of the starch are shortened by hydrolysis, water solubility may increase and the molecular weight may decrease. Furthermore, by performing this step, a large amount of maltose, the final hydrolysate, can be produced. As the maltose content increases, the sweetness can be enhanced, and the characteristic sweetness of maltose can be perceived.

[0037] At this time, the enzyme hydrolysis can preferably be performed at 60 to 65°C. More specifically, after cooling the enzyme-added gelatinized rice flour solution, it is preferable to place it in a preheated constant temperature stirrer and proceed with stirring for 6 to 24 hours while maintaining a temperature of 60 to 65°C. It is preferable to stir at a speed of 100 to 150 rpm. This is because maltogenic amylase acts with optimal activity under these conditions, and the enzyme can react consistently as a result of stirring at the corresponding rpm.

[0038] At this time, the above maltogenic amylase is 0.3 to 37 unit / g relative to the weight of the rice flour, (떡가루) It is preferable to add as follows. More preferably, maltogenic amylase at 1 to 4 unit / g, (떡가루)It is best to add it by mixing it with water. Since liquid enzymes have viscosity, it is desirable to add them more accurately by mixing them with water.

[0039] In addition, this process may further include a process of inactivating (inactivating) the enzyme. To this end, since the enzyme preferably loses activity at a temperature of 80°C or higher, the enzyme may be inactivated by heating for 15 to 20 minutes by controlling the temperature.

[0041] <Step (c): Drying>

[0042] This step is a drying process, and while there are no restrictions on the drying method, it can preferably be performed through freeze-drying or spray-drying.

[0043] At this time, the freeze-drying can preferably be carried out for a total of 23 hours by freezing at -45℃ for 3 hours, followed by -30℃ for 1 hour, -20℃ for 2 hours, -10℃ for 3 hours, 0℃ for 3 hours, 10℃ for 3 hours, 20℃ for 2 hours, 30℃ for 3 hours, and 40℃ for 1 hour.

[0045] According to one embodiment of the present invention, the low molecular weight rice flour produced by the above-described manufacturing method is lower in molecular weight than the original rice flour, increasing water solubility, and has an increased maltose content, thereby retaining a sweet taste, and is confirmed to be suitable as a beverage material.

[0046] In addition, the low molecular weight rice flour according to the present invention has an amylopectin cluster form based on an increase in the ratio of short side chains to long side chains of starch side chains.

[0048] The present invention provides a beverage comprising the above-mentioned low-molecular-weight rice flour.

[0049] The low molecular weight rice flour according to the present invention has the advantage of not requiring a large amount of added sugar because, as the maltose content increases, it produces a sweetness characteristic of maltose. In particular, although the sweetness of maltose is only about 30 to 60% of that of sugar, it possesses a unique sweetness different from sugar, so it can have a distinctive sweet flavor.

[0050] The above beverage may additionally include one or more additives selected from the group consisting of sugars, organic acids, antioxidants, and flavorings.

[0051] At this time, the sugars may be one or more selected from the group consisting of sugar, starch syrup, maltodextrin, trehalose, fructooligosaccharide, and sorbitol. The organic acid may be one or more selected from the group consisting of citric acid, malic acid, lactic acid, and tartaric acid. The antioxidant may be one or more selected from the group consisting of enzyme-treated rutin, vitamin E, and tea extract. The flavoring may be one or more selected from the group consisting of natural flavorings and synthetic flavorings, but is not necessarily limited thereto.

[0052] In addition, the beverage of the present invention may include additional ingredients that can typically improve the smell, taste, and appearance. For example, it may include biotin, folate, pantothenic acid, vitamins A, C, D, E, B1, B2, B6, B12, niacin, etc. It may also include minerals such as chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), zinc (Zn), iron (Fe), and calcium (Ca). Furthermore, it may include amino acids such as cysteine, valine, lysine, and tryptophan. In addition, food additives such as preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dihydroacetate, etc.), coloring agents (tar dyes, etc.), colorants (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), disinfectants (bleaching powder and high-grade bleaching powder, sodium hypochlorite, etc.), leavening agents (alum, potassium hydrogen tartrate, etc.), reinforcing agents, emulsifiers, thickeners (sizing agents), coating agents, antioxidants [butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), etc.], seasonings (MSG, monosodium glutamate, etc.), sweeteners (dulcin, cyclamate, saccharin, sodium, etc.), flavorings (vanillin, lactones, etc.), gum bases, antifoaming agents, solvents, and improvers may be added.

[0053] In the beverage of the present invention, the content of the low molecular weight rice flour is not particularly limited and can be varied by those skilled in the art.

[0055] The contents of the present invention will be explained in more detail below through the following examples and experimental examples. However, the scope of the present invention is not limited to the following examples and experimental examples but includes variations of equivalent technical concepts.

[0057] [ Examples 1: According to enzyme content low molecular weight rice flour liquid manufacturing]

[0058] To produce various low molecular weight rice flours according to the amount (unit) of enzyme added, 1 g of rice flour and 10 ml of primary distilled water were placed in a 15 ml tube, mixed, and then boiled for 20 minutes in boiling water at 80–110°C while vortexing at intervals of 4–5 minutes.

[0059] Afterward, it was cooled to room temperature and preheated in a 60°C constant temperature stirrer. Then, Novamyl was added to the preheated 10% rice flour gelatinization solution at concentrations of 0, 36.8, 3.68, 1.84, 0.92, 0.46, and 0.368 unit / g, respectively, as shown in Table 1 below. 떡가루 It was mixed with primary distilled water and added. Afterwards, the enzyme reaction was carried out for 20 hours while stirring in a constant temperature stirrer.

[0060] sample 10% rice flour gelatin (mL) Unit / g, rice flour control 10 0 1 10 36.8 2 10 03.68 3 10 1.84 4 10 0.92 5 10 0.46 6 10 0.368

[0062] [ Experimental Example 1: Examples 1 low molecular weight rice flour liquid Maltose content analysis and starch chain analyze]

[0063] 1. Maltose content analysis

[0064] Since Novamyl primarily produces maltose as the final hydrolysate, we wanted to determine the degree of enzymatic hydrolysis of the substrate, rice flour, by analyzing the maltose content.

[0065] To this end, the low molecular weight rice flour liquid of Example 1 was divided into smaller portions and centrifuged at 11,000 rpm for 5 minutes using a centrifuge (Eppendorf centrifuge 5415R, Eppendorf, CA, USA). As a result, the mixture was separated into an upper layer and a lower layer; large polysaccharides with relatively low affinity for water settled at the bottom, while small oligosaccharides with relatively high affinity for water remained in the upper layer.

[0066] Accordingly, the supernatant was filtered using a 0.2 µm syringe filter and analyzed using an ion chromatography (IC) system (ICS-5000 IC; Dionex) equipped with a pulsed amperometric detector (ED40; Dionex, Sunnyvale, CA, USA) and a CarboPac PA1 column (0.4 × 25 cm; Dionex). Specifically, a buffer containing 150 mM NaOH (A) and a buffer containing 150 mM NaOH and 600 mM NaOAc (B) were flowed at a flow rate of 1 mL / min under multiple gradient conditions as shown in Table 2 below.

[0067] Retention (min) %A %B 0 90 10 10 70 30 16 60 40 27 50 50

[0069] As a result of the experiment, it was confirmed that the low molecular weight rice flour liquid according to Example 1 had an increased maltose content compared to the original starch (Fig. 2). Fig. 2 is the result of comparing the sugar content of low molecular weight rice flour liquids prepared by varying the amount of enzyme added.

[0070] As described above, the fact that the maltose content increased means that the molecular weight decreased compared to the original starch, and it was possible to produce low-molecular-weight rice flour that retains sweetness due to the increased maltose content.

[0072] 2. Starch chain analyze

[0073] Isoamylase is an enzyme that hydrolyzes α-1,6 bonds in glycogen, amylopectin, and dextrin, and by utilizing it, the side chain length of starch can be analyzed.

[0074] In this experiment, to analyze the degree of polymerization (DP) of starch, the low molecular weight rice flour liquid of Example 1 (1% w / v) was used as a sample, and the sample was precipitated with ethanol in a 7:3 ratio at 4°C for 10 to 24 hours, and then centrifuged at 11,000 rpm for 15 minutes to remove small molecular weight oligosaccharides.

[0075] The settled pellet was dried using a vacuum concentrator (ScanVac; LaboGene, Lillerød, Denmark), resuspended with a 50 mM sodium acetate buffer at pH 4.5 while stirring, and gelatinized by heating for 10 minutes.

[0076] After gelatinization, the mixture was preheated to 40°C, and isoamylase from Megazyme (Wicklow, Ireland) was added and reacted at 40°C for 96 hours. Subsequently, filtration was performed using a syringe filter in the same manner as the maltose content analysis method described above, and the results were analyzed using an IC system. Specifically, a buffer containing 150 mM NaOH (A) and a buffer containing 150 mM NaOH and 600 mM NaOAc (B) were flowed at a flow rate of 1 mL / min using a multiple gradient as shown in Table 3 below to measure the results.

[0077] Retention (min) %A %B 0 90 10 10 70 30 16 60 40 27 50 50 44 40 60 63 35 65 70 34 66

[0079] As a result of the experiment, compared to the original rice flour, the low molecular weight rice flour showed an increase in the proportion of DP less than 10 and DP 26 or higher, and a decrease in the proportion of DP 10 to 25. In this way, through the increase in short and long chains and the decrease in medium chains, it was found that the low molecular weight rice flour of Example 1 was low molecular weight in the form of amylopectin clusters (Fig. 3). Fig. 3 is the result of comparing the starch side chain structure of the liquid low molecular weight rice flour prepared by varying the amount of enzyme added.

[0080] From the above results, enzyme content (unit / g, 떡가루 It can possess functions similar to starch by controlling the reaction time.

[0082] [ Examples 2: low molecular weight [Preparation of rice flour]

[0083] To produce low molecular weight rice flour, the same method as in Example 1 was applied, but the rice flour content was set differently and freeze-drying was performed to produce low molecular weight rice flour in powder form.

[0084] Specifically, 100 g of rice flour and 1 L of primary distilled water were placed in a 2 L bottle and mixed using a stirrer, then boiled in boiling water at 80–110°C for 20 minutes while stirring slowly. Afterward, it was cooled at room temperature and preheated in a shaking incubator at 60°C.

[0085] Afterwards, 3.68 unit / g of Novamyl, to the preheated 10% rice flour gelatinization liquid, 떡가루 It was mixed with primary distilled water and added, and the enzyme reaction was carried out for 24 hours in a shaking incubator while stirring at 100 rpm.

[0086] Subsequently, to stop the enzyme reaction, the mixture was heated with stirring at 80–110°C, then frozen at -45°C for 3 hours, followed by drying at -30°C for 1 hour, -20°C for 2 hours, -10°C for 3 hours, 0°C for 3 hours, 10°C for 3 hours, 20°C for 2 hours, 30°C for 3 hours, and 40°C for 1 hour, thereby producing low molecular weight rice flour by performing freeze-drying for a total of 23 hours.

[0088] [ Examples 3: low molecular weight Mass production of rice flour]

[0089] Low molecular weight rice flour was prepared in the same manner as in Example 2, but with different amounts of rice flour and enzymes to produce low molecular weight rice flour in large quantities, and spray drying was performed to produce low molecular weight rice flour in powder form, taking economic considerations into account.

[0090] Specifically, 120 kg of rice flour and 1,200 L of tap water were placed in a fermentation tank and mixed by stirring at 25 rpm, after which gelatinization was carried out at 100°C for 15 minutes. Subsequently, the mixture was cooled to 60°C for the enzymatic reaction, and 3,680–3,925 unit / kg of Novamil was added to the 10% rice flour gelatinization solution, 떡가루 It was mixed with tap water and added to the fermentation tank.

[0091] After that, the enzyme reaction was carried out for 24 hours at 60–65°C with stirring at 25 rpm, and the enzyme was inactivated by heating at 100°C with stirring to stop the enzyme reaction. Subsequently, low molecular weight rice flour was prepared by filtration three times using a 100 μm filter and spray drying.

[0093] [ Experimental Example 2: low molecular weight Solubility of rice flour analyze]

[0094] In order to analyze the water solubility of the low molecular weight rice flour prepared in Examples 2 and 3 above, the low molecular weight rice flour prepared in Examples 2 and 3 was dissolved in water to check the degree of solubility.

[0095] As a result of the experiment, it was confirmed that the low molecular weight rice flour according to Examples 2 and 3 had increased water solubility compared to the original rice flour (Figs. 4 and 5). Fig. 4 shows the results of comparing the difference in water solubility between the rice flour and the enzyme-treated low molecular weight rice flour, and Fig. 5 shows the results of comparing the enzyme-treated low molecular weight rice flour before and after enzyme treatment through a mass production process.

[0096] Specifically, unlike the original rice flour (rice flour gelatinization liquid) which settles over time in a 1% liquid state, the low molecular weight rice flour according to Example 2 dissolved uniformly in water (Fig. 4). In addition, compared to the 10% rice flour gelatinization liquid, the low molecular weight rice flour liquid according to Example 3 appeared to have a thinner viscosity visually (Fig. 5).

[0097] Through these results, it was confirmed that the low molecular weight rice flour according to the present invention has excellent solubility to the extent that it can be used as a beverage material.

Claims

Claim 1 A method for producing low molecular weight rice flour for beverages, comprising: a step of adding water to rice flour and mixing to liquefy it, followed by gelatinizing at 80 to 110°C (a); a step of treating the gelatinized rice flour from step (a) with maltogenic amylase at a ratio of 1 to 4 unit / g relative to the weight of the rice flour to reduce molecular weight (b); and a step of drying (c); wherein the low molecular weight rice flour has water solubility. Claim 2 A method for manufacturing a beverage using low-molecular-weight rice flour, characterized by comprising the steps of: adding water to rice flour and mixing to liquefy it, followed by gelatinizing at 80 to 110°C (a); treating the gelatinized rice flour from step (a) with maltogenic amylase at a rate of 1 to 4 unit / g relative to the weight of the rice flour to reduce molecular weight (b); and drying (c); for manufacturing low-molecular-weight rice flour having water solubility. Claim 3 A manufacturing method according to claim 1, wherein the drying is performed through freeze-drying or spray-drying. Claim 4 Low molecular weight rice flour for beverages having water solubility, manufactured by the method of claim 1. Claim 5 A beverage comprising low molecular weight rice flour having water solubility, manufactured by the method of paragraph 2.

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