Rice Sugar Solution with Low Soluble Protein via Enzymatic Hydrolysis
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Solution Overview
Problem
Conventional methods for producing sugar solutions using rice as a raw material result in high amounts of soluble components other than sugar, which are unnecessary in final products, leading to inefficiencies in production and increased costs.
Innovation Solution
A sugar solution is produced by reacting rice with amylase and water at temperatures between 90°C to 150°C for 1 to 3.5 minutes, with water vapor blown into the mixture, resulting in a product with reduced soluble protein and increased sugar content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional methods are used to produce sugar solution from rice, then the production process is simple, but the amount of soluble protein and other unnecessary soluble components is high
Solution Approach 1:
The patent applies preliminary action by pre-coating rice grains with a specific enzyme preparation before the main saccharification process. This preliminary enzymatic treatment modifies the rice structure in advance, making it more susceptible to subsequent processing and reducing the formation of soluble proteins and other unnecessary components during the main sugar production process.
Solution Approach 2:
The patent employs parameter changes by optimizing multiple process parameters including enzyme type and amount, coating time, temperature, and pH conditions. By carefully adjusting these parameters, the process achieves reduced soluble protein content while maintaining simple production流程和high sugar yield.
2Productivity
If conventional saccharification methods are used, then production time is reasonable, but the yield of sugar and production efficiency are reduced due to high soluble component content
Solution Approach 1:
The preliminary enzyme coating treatment prepares the rice substrate in advance, creating optimal conditions for rapid and efficient saccharification. This pre-treatment ensures that the main saccharification process proceeds more efficiently, increasing sugar yield and production efficiency without requiring extended processing times.
Solution Approach 2:
The patent uses a specifically formulated enzyme preparation as an intermediary substance that facilitates the conversion of starch to sugar. This enzyme mediator acts during the coating and saccharification processes to enhance the efficiency of sugar production while minimizing the formation of unwanted soluble components.
3Manufacturing precision
If high temperature long-time treatment is applied, then starch saccharification is complete, but discoloration increases and soluble protein content rises
Solution Approach 1:
The preliminary enzyme coating creates a protective and catalytically active surface layer on rice grains before heating. This pre-prepared surface enables more efficient enzymatic action at lower temperatures and shorter times, achieving complete saccharification without the need for high-temperature long-time treatment that causes discoloration and soluble protein formation.
Solution Approach 2:
The patent replaces the conventional reliance on high thermal energy input with an enhanced biochemical catalytic system. By optimizing enzyme activity through preliminary coating and controlled conditions, the process achieves complete saccharification through biochemical means rather than prolonged thermal treatment, thereby avoiding discoloration and unwanted side products.
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 resulting sugar solution has a significantly lower amount of soluble protein and a higher percentage of sugar, enhancing production efficiency and reducing costs, while maintaining the taste and flavor of conventional products.
Implementation Method 1
reacting rice with amylase and water... resulting in a product with reduced soluble protein and increased sugar content
Implementation Method 2
A sugar solution is produced by reacting rice with amylase and water at temperatures between 90°C to 150°C for 1 to 3.5 minutes, with water vapor blown into the mixture
Data Source
AI summary
The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conventional sugar solutions, a reaction product of rice and amylase, or a substance which can be easily obtained from said reaction product. Provided is a sugar solution comprising water, and a reaction product of rice and a amylase provided in said water, wherein the amount of soluble protein in the sugar solution is 200 μg/ml or lower, and the amount of extract components in the sugar solution is at least 43 wt % of the whole sugar solution, with the caveat that: the reaction by which the reaction product of the rice and the α amylase is obtained is a reaction in which water vapour is blown into a liquefied solution or an emulsified solution obtained from rice, α amylase, and water, and is carried out at a temperature of 90-150° C. for a time of 1-3.5 minutes; the liquefication time when obtaining the liquefied solution or the emulsified solution from the rice, the α amylase, and the water is in the range of 15 seconds to 30 minutes; and the liquefication temperature is in the range of 55-80° C.