Enzyme Rice Modifier for Cold-Storage Texture and Moisture Retention
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Solution Overview
Problem
Cooked rice deteriorates in texture and moisture retention over time, especially during low-temperature storage, and cooking with enzymes like amylase leads to burning and sticking issues, affecting formability and production suitability.
Innovation Solution
A grain food modifying agent containing glucoamylase and α-glucosidase is used to enhance texture, suppress aging, and improve water retention, while preventing sticking during cooking and improving formability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If cooked rice is stored at low temperatures, then preservation is improved, but texture deteriorates and becomes hard and crumbly
Solution Approach 1:
The patent applies preliminary action by treating rice with amylase and glucoamylase before storage. This pre-treatment modifies the starch structure in advance, creating a more stable gelatinized starch network that resists retrogradation during cold storage, thereby preventing hardening and maintaining texture stability throughout the preservation period
Solution Approach 2:
The patent changes the chemical parameters of starch through enzymatic modification. By controlling enzyme concentration, treatment time, and temperature, the starch undergoes controlled hydrolysis and retrogradation, creating a modified starch structure with improved stability that prevents texture deterioration during low-temperature storage
2Stability of the object's composition
If enzymes such as amylase are added to cook rice, then texture improvement is achieved, but burning and sticking to the rice cooker pot occurs
Solution Approach 1:
The patent optimizes multiple parameters including enzyme concentration (amylase 0.01-1%, glucoamylase 0.01-1%), treatment temperature (40-60°C), and treatment time (1-24 hours) to achieve the desired balance between texture improvement and preventing burning/sticking during cooking
Solution Approach 2:
The patent uses a composite enzyme system combining amylase and glucoamylase in specific ratios. This composite approach creates a synergistic effect where amylase performs initial starch breakdown and glucoamylase completes the hydrolysis, achieving superior texture modification while controlling the cooking properties to prevent burning and sticking
3Temperature
If cooked rice is heated with microwave oven, then eating temperature is achieved, but moisture evaporates and dry texture results
Solution Approach 1:
The patent applies preliminary enzymatic treatment to modify the starch and protein matrix before heating. This pre-modification creates a structure that better retains moisture during microwave heating, reducing evaporation and preventing the development of dry texture while still achieving the desired serving temperature
4Stability of the object's composition
If starch viscosity is excessive, then texture is improved, but loosening during stirring becomes difficult
Solution Approach 1:
The patent controls the degree of starch modification by adjusting enzyme concentration, treatment time, and temperature parameters. This optimization achieves the right balance where sufficient viscosity provides good texture consistency, but not so much that it prevents easy loosening and stirring during the cooking process
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The agent provides springy cooked rice with enhanced preservation properties, maintains moisture after heating, and prevents sticking to the rice cooker pot, making it easily loosened and superior in formability.
Implementation Method 1
contacting glucoamylase and α-glucosidase with the grain
Data Source
AI summary
The present invention relates to a grain food modifying agent containing glucoamylase and α-glucosidase. Using the modifying agent, grain foods such as cooked rice and the like with superior texture can be provided that maintain suitable softness and texture of grains even after lapse of time.