Enzyme Composition for Cooked Rice Texture Stability
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Solution Overview
Problem
Cooked rice experiences texture deterioration due to starch retrogradation, leading to dryness and hardness, and existing methods fail to maintain stable texture during storage and transportation, especially when used in professional cooking settings where uneven cooking occurs.
Innovation Solution
A cooked rice quality improver composition combining α-amylase and glucosyltransferase enzymes, with pectinase having pectin methylesterase activity, is used in rice processing steps like immersing, cooking, and steaming to enhance texture stability and prevent stickiness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If water added for cooking rice is increased to inhibit dry state and retrogradation, then texture stability is improved, but rice grains cannot sufficiently absorb the increased water which makes the surface of just-cooked rice sticky
Solution Approach 1:
The patent applies parameter changes by controlling the amount of water added for cooking rice within a specific range (100-150% of rice weight) and using enzymes to modify starch properties, transforming the physical and chemical parameters of rice to achieve both texture stability and reduced stickiness without excessive water addition
2Stability of the object's composition
If more water is added for cooking rice to improve texture stability, then retrogradation is inhibited, but convection in large rice cookers deteriorates due to heavier water weight resulting in unevenly cooked rice
Solution Approach 1:
The patent optimizes water addition parameters to a specific range (100-150% of rice weight) and introduces enzyme treatment to modify starch gelatinization characteristics, enabling uniform cooking in large cookers while maintaining texture stability through controlled parameter changes rather than excessive water addition
3Stability of the object's composition
If pH adjusters, rice cooking oils, and starch-modifying enzymes are used in combination to maintain favorable texture, then texture stability is improved, but unusual taste occurs and mandatory labeling for food additives is required
Solution Approach 1:
The patent extracts and eliminates unnecessary food additives (pH adjusters, rice cooking oils) from the cooking process, retaining only essential enzymes for starch modification. This extraction approach maintains texture stability while avoiding unusual tastes and mandatory labeling requirements associated with multiple additives
4Stability of the object's composition
If starch-modifying enzymes are used to improve texture and overcome retrogradation, then short-term texture is improved, but retrogradation cannot be satisfactorily overcome during refrigeration storage
Solution Approach 1:
The patent employs a composite approach by combining specific enzymes (α-amylase and glucosyltransferase) that work synergistically to modify starch structure. This composite enzyme system provides both immediate texture improvement and long-term resistance to retrogradation during refrigeration storage, extending the duration of texture stability beyond what single enzymes can achieve
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 combination of enzymes improves the texture and stability of cooked rice, maintaining a favorable consistency over time, even during refrigeration storage, and enhances convection in large cookers, allowing for uniform cooking and better shaping of rice products.
Implementation Method 1
a cooked rice quality improver composition including an α-amylase and/or a glucosyltransferase, and a pectinase
Implementation Method 2
a pectinase having a pectin methylesterase activity
Implementation Method 3
Increases in water added for cooking rice deteriorate the convection in a large rice cooker for professional use
Data Source
AI summary
A cooked rice quality improver composition configured to improve the texture of cooked rice and extended texture stability so as to meet demands in the food industry, cooked rice prepared using such device, and a method for producing the cooked rice.The cooked rice quality improver contains an α-amylase and/or a glucosyltransferase, and a pectinase. The pectinase may be an enzyme that is substantially free of a polygalacturonase activity and a pectin lyase activity, and that has a pectin methylesterase activity. In addition, the pectinase may be an enzyme having a pectintranseliminase activity.