Enzyme Pretreatment for Cooked Rice Retrogradation Control
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Solution Overview
Problem
Existing methods for suppressing retrogradation in cooked rice are inadequate, leading to deterioration in hardness, stickiness, and deliciousness over time.
Innovation Solution
Incorporating 4-α-glucanotransferase and/or β-amylase into rice and increasing the amount of water during cooking to modify starch structure and enhance retrogradation suppression.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If 4-α-glucanotransferase and/or β-amylase are incorporated into rice and water amount is increased, then retrogradation suppression is improved, but cooking process complexity increases
Solution Approach 1:
The patent applies preliminary action by incorporating 4-α-glucanotransferase and/or β-amylase into uncooked rice before cooking, allowing the enzymes to modify starch structure in advance. This pre-treatment modifies the starch during storage before cooking occurs, creating a more resistant starch structure that suppresses retrogradation. The enzyme treatment is performed beforehand, transforming the rice starch properties prior to the cooking process, which simplifies the overall approach compared to post-cooking treatments.
Solution Approach 2:
The patent applies parameter changes by increasing the water-to-rice ratio during cooking from conventional amounts to specifically 1.45-1.8 times the rice weight. This parameter change in water quantity facilitates better enzyme penetration and starch modification during cooking, enhancing the retrogradation suppression effect. The specific water ratio optimization creates favorable conditions for the enzymatic modification to occur effectively during the cooking process.
2Duration of action of stationary object
If enzyme treatment and increased water are used, then cooked rice quality is maintained over time, but manufacturing process becomes more complex
Solution Approach 1:
The patent applies preliminary action by incorporating 4-α-glucanotransferase and/or β-amylase into uncooked rice before cooking, allowing the enzymes to modify starch structure in advance. This pre-treatment modifies the starch during storage before cooking occurs, creating a more resistant starch structure that suppresses retrogradation. The enzyme treatment is performed beforehand, transforming the rice starch properties prior to the cooking process, which simplifies the overall approach compared to post-cooking treatments.
Solution Approach 2:
The patent applies self-service by utilizing the natural enzymatic activity of 4-α-glucanotransferase and/or β-amylase within the rice system itself during storage and cooking. The enzymes naturally present or added to the rice perform the starch modification autonomously without requiring external intervention during storage. This self-modifying system continuously maintains starch structure stability over time, reducing the need for additional processing steps or external quality control interventions.
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 method produces cooked rice with improved softness and stickiness that maintains quality over extended storage periods.
Implementation Method 1
a step of allowing 4-α-glucanotransferase and/or β-amylase to act on uncooked rice as a starting material
Data Source
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AI summary
This invention provides cooked rice or a processed cooked rice product in which retrogradation is suppressed. This invention also provides a method for producing cooked rice or a processed cooked rice product in which retrogradation is suppressed, including: a step of allowing 4-α-glucanotransferase and/or β-amylase to act on uncooked rice as a starting material; and a step of rice cooking performed by increasing the amount of water.