Method for preparing rice with increased resistant starch content and rice prepared by the same

The present invention relates to a method for manufacturing rice with increased resistant starch content and a rice manufactured by the same. The method includes the steps of: (A) immersing rice having an amylose content of 25 to 29 wt% in an organic acid aqueous solution; (B) taking out the rice im...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SONG YOON SEO, KANG MIN CHEOL, RYU A REUM, CHOI HEE DON, KIM HA RAM, HONG JUNG SUN, MI RAN KIM
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing rice with increased resistant starch content and a rice manufactured by the same. The method includes the steps of: (A) immersing rice having an amylose content of 25 to 29 wt% in an organic acid aqueous solution; (B) taking out the rice immersed in organic acid and drying it; and (C) heat-treating the dried rice at 120 to 150℃, and then cooling it. Thus, it is possible to maintain the shape and texture of grains while containing high resistance starch. 본 발명은 저항성 전분의 함량이 증대된 밥용 쌀의 제조방법 및 이에 따라 제조된 밥용 쌀에 관한 것으로 (A) 아밀로오스 함량이 25 내지 29 중량%인 쌀을 유기산 수용액에 침지시키는 단계; (B) 유기산에 침지된 쌀을 건져내어 건조시키는 단계; 및 (C) 건조된 쌀을 120 내지 150 ℃에서 열처리시킨 후 냉각시키는 단계;를 포함함으로써, 높은 저항성 전분을 함유하는 동시에 알곡의 형태 및 식감을 유지할 수 있다.