RICE SUGAR AND THE MANUFACTURING METHOD THEREOF
The present invention relates to rice sugar and a rice sugar manufacturing method. In the rice sugar manufacturing method according to the present invention, glucose concentration in rice grain syrup is increased by glucoamylase as a polysaccharide-degrading enzyme being added to the rice grain syru...
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Format: | Patent |
Sprache: | eng ; kor |
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Zusammenfassung: | The present invention relates to rice sugar and a rice sugar manufacturing method. In the rice sugar manufacturing method according to the present invention, glucose concentration in rice grain syrup is increased by glucoamylase as a polysaccharide-degrading enzyme being added to the rice grain syrup, glucose hydrocrystalline is added as a seed crystal, and the rice grain syrup is crystallized within a temperature range in which crystallization is quickly performed, and thus powderization can be accelerated in comparison to rice sugar manufacturing methods according to the related art. In addition, an appropriate concentration at which rice grain syrup crystallization is available is confirmed, and thus rice grain syrup dilution and reconcentration can be omitted and powderization can be simplified. The rice sugar manufactured by this method can be more conveniently used and stored than when it is a liquid. Accordingly, it can be effectively used as a sweetener by various methods and in various applications.
본 발명은 라이스슈가 및 이의 제조방법에 관한 것이다. 본 발명의 라이스슈가 제조방법은 쌀조청에 다당류 분해효소인 글루코아밀라아제(Glucoamylase)를 첨가하여 쌀조청 내 포도당 농도를 증가시키고, 종자결정(seed crystal)으로 함수결정 포도당(glucose hydrocrystalline)을 첨가하였으며, 결정화가 신속하게 진행되는 온도범위에서 쌀조청을 결정화하여 기존의 라이스슈가 제조방법에 비하여 더욱 신속하게 분말화를 유도할 수 있다. 또한, 쌀조청의 결정화가 가능한 적정 농도를 확인하여 쌀조청의 희석 및 재농축 과정을 생략할 수 있어 보다 분말화 공정이 간소하며, 이를 통하여 제조된 라이스슈가는 액상일 때보다 사용 및 보관이 간편하여 감미료로써 보다 다양한 용도 및 방법으로 유용하게 사용할 수 있다. |
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