The process of producing resistant starch rice from paddy rice.

Abstract

The invention relates to a process for producing resistant starch (RS) rice from rice (Oryza sativa) comprising the steps (a1) to (a10): (a1) preparation of rice raw material; wherein the rice raw material is selected from one of the following types: Dai Thom 8, ST 25, IR504, OM18, Long An glutinous rice, dragon blood rice, black glutinous rice, Jasmine, and Japonica; (a2) cleaning of paddy; (a3) ​​soaking the cleaned paddy (a2) at 50°C for 3 hours; (a4) increasing the RS content of the soaked paddy (a3) ​​by treating the soaked paddy in the following order: (b1) steaming at 115°C for 20 minutes, (b2) degradation at 4°C for 4 hours, and (b3) microwave at 590W for 2 minutes to obtain RS-enhanced paddy; where steps (b2) and (b3) are repeated alternately 4 times; in which, RS-enhanced rice contains 6% - 8% resistant starch by weight; (a5) drying RS-enhanced rice (a4) at 50°C for 2 hours to obtain dried rice; (a6) separating the husk from the dried rice; (a7) separating the remaining rice from the mixture after separation (a6), obtaining hulled rice;In which, the separated residual rice is reused in the hulling step (a6), and the hulled rice contains 8% - 9% resistant starch by weight; (a8) hulling the rice (a7) to remove the bran yields milled rice containing 6% - 8% resistant starch by weight; (a9) soaking the milled rice (a8) at 50°C for 20 minutes yields soaked rice; and (a10) increasing the RS content of soaked rice (a9) by treating the soaked rice in the following order: (c1) steaming at 115°C for 20 minutes, (c2) degrading at 4°C for 4 hours, and (c3) microwaving at 590W for 2 minutes yields rice containing resistant starch; in which steps (c2) and (c3) are repeated alternately twice.