CN1403005A - Production process of fat substitute with rice starch - Google Patents
Production process of fat substitute with rice starch Download PDFInfo
- Publication number
- CN1403005A CN1403005A CN 02116005 CN02116005A CN1403005A CN 1403005 A CN1403005 A CN 1403005A CN 02116005 CN02116005 CN 02116005 CN 02116005 A CN02116005 A CN 02116005A CN 1403005 A CN1403005 A CN 1403005A
- Authority
- CN
- China
- Prior art keywords
- rice
- rice starch
- fat substitute
- production method
- ice cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940100486 rice starch Drugs 0.000 title claims abstract description 24
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 22
- 239000003778 fat substitute Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract description 39
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 39
- 235000009566 rice Nutrition 0.000 claims abstract description 39
- 238000005406 washing Methods 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract 2
- 238000004062 sedimentation Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 239000000835 fiber Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 235000015243 ice cream Nutrition 0.000 abstract description 10
- 239000006071 cream Substances 0.000 abstract description 8
- 238000002791 soaking Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 230000008021 deposition Effects 0.000 abstract 1
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 230000029219 regulation of pH Effects 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 9
- 239000002002 slurry Substances 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 6
- 235000019219 chocolate Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 239000008187 granular material Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 238000005213 imbibition Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000019953 Simplesse® Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The fat substitute is produced with rice and through washing, soaking, crushing, soaking, filtering, centrifugal separation and elimination of coarse cellulose and other large particle matter. The production process includes centrifugal deposition to eliminate protein, pH regulation to 6.0-8.0, superfine grinding and other steps can produce easy-to-melt rice starch with good dispersivity and smooth and fine mouth feeling. The rice starch product may be used to replace partial, 5-40%, cream as ice cream material and this can reduce the heat value and cost of ice cream without altering the taste of ice cream.
Description
The invention belongs to the production method of the production method of raw-food material, particularly fat substitute.
Existing fat substitute, mainly containing with natural carbohydrate, fat, protein is the fat substitute of raw material.
With the carbohydrate is the fat substitute of raw material, mainly contains cellulose, natural plant gum, glucan, maltodextrin etc., and the application of this class fat substitute is prevailing, and security is good, but mouthfeel, matter structure and fat differ bigger.It is raw material that professor Meusu of Berlin, Germany university in 1998 has proposed with the potato starch, after adopting the effect of a kind of starch specific enzyme, make starch granules produce hole, make fat substitute with ultramicro grinding again, but restricted because of the source of its specific enzyme, can't carry out large-scale production.
With natural polymer protein is raw material, fat substitute by the new and high technology processing, external positive development product has Simplesse. (U.S. Nutra-sweet company), Traiblazer (U.S. Kraft General Foods Corp.) and LITA (U.S. Opta food ingredient company) etc.At home, doctor Zheng Jianxian of South China Science ﹠ Engineering University has proposed application gala albumen and egg albumen is raw material, develops the product of a kind of called after FM-1, similar external Simplesse product.And this series products causes peculiar smell in conjunction with some small-molecule substances especially easily, makes troubles to practical application.
With fat is the fat substitute of raw material, usually needing by chemical method or enzyme process the part in the triglycerides molecule to be formed (as fatty acid chain) transforms or changes, it is fatty modification, this series products can be used as frying oil, but in human body some problems may appear, as flatulence, diarrhoea etc., note intake.Major product has the chain triglyceride of change and SPE.And during with the fatty ingredient in the fat substitute displacement food, main purpose is to cut down fat content, often ignores the physical characteristics such as flavour, sense of food of the grease that the consumer pursues.
Cream, butter are to use more lipid food in our daily life, as the flower of mounting of the ice cream in the cold drink, birthday cake, and the sandwich batching of bread as basic food, the inserts of chocolate cream etc.This all is owing to it has delicate mouthfeel, smooth, physical characteristic such as can arbitrarily be shaped under freezing condition is had a preference for people, yet along with people's living standard improves, to high heat, high-fat product is conflicted psychological, particularly has the people of angiocardiopathy and the elderly not to dare to inquire.People want with physical characteristic and cream, butter the same always, and fatty few product replaces cream, butter.
The objective of the invention is to change the physical characteristic of rice starch early, thereby obtain and the similar fat substitutes of product rerum natura such as cream, butter, solve the demand of market fat substitute, for rice particularly the deep processing of rice early transform and seek an effective way.
The present invention is achieved by the following technical solutions.
At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 0.1%-1.0% dipping by lye 10-24 hour, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 12-36 hour.Then the rice slurries are removed large particulate matters such as crude fibre through 100-200 purpose filter cloth, carry out centrifugal sedimentation again and separate removal protein, get the precipitum rice starch.
Centrifugal sedimentation of the present invention separates the optimum condition of removing protein: rotating speed 1500-4500 rev/min, and time 10-20 minute.
The rice starch that sedimentation goes out is washed 2-5 time, adjust pH is to 6.0-8.0 (preferably the pH value is 6.7-7.3), add an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out ultra micro refinement technical finesse, rice starch granule is refine to the 0.1-5 micron, and final drying gets fat substitute.
The ultra micro refinement technical finesse of two sub-high pressures, wet method is preferably carried out in the said ultra micro refinement of the present invention technical finesse continuously.
The fat substitute that the present invention obtained can add in ice cream, the chocolate, and part replaces cream, and ice cream, chocolate heat energy are descended, and cost reduces, and mouthfeel, quality are constant.Also can add in the cosmetics, as the inserts of cosmetics.
Particularly morning, rice or old rice were raw material with rice in the present invention, did not add any auxiliary material, and it is good to make rice starch become free-running property, the smooth exquisiteness of mouthfeel, the fat substitute of just melt in the mouth.Can add in ice cream, chocolate or the cosmetics, can partly replace cream or as inserts, ice cream, chocolate heat energy are descended, cost reduces, and mouthfeel, quality are constant.For rice particularly the conversion of rice or old rice early searched out a kind of new way, for the exploitation of novel healthy food provides raw material, especially the production for food such as low-heat low-fat ice cream made, chocolates has proposed new idea and new raw material, as morning the rice starch fat substitute in the ice cream making process, can substitute the nearly 5-40% of cream, can substitute the nearly 5-30% of milk powder in the chocolate, about cost decline 2-10%.
The present invention will be described further by following examples.
Embodiment 1.At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 0.5% dipping by lye 15 hours, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 24 hours.Then the rice slurries are removed large particulate matters such as crude fibre through 200 purpose filter clothes, carried out centrifugal sedimentation (3000 rev/mins of rotating speeds, 15 minutes time) again, remove protein, get the precipitum rice starch.
The rice starch that sedimentation goes out is washed 3 times, and adjust pH to 7.0, add an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out continuously two sub-high pressures, wet method ultra micro refinement technical finesse, rice starch granule is refine to 0.1 micron, carry out the fat substitute that spray-drying gets white powder at last.
Embodiment 2.At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 0.1% dipping by lye 24 hours, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 10 hours.Then the rice slurries are removed large particulate matters such as crude fibre through 100 purpose filter clothes, carried out centrifugal sedimentation (2000 rev/mins of rotating speeds, 20 minutes time) again, get the precipitum rice starch.
The rice starch that sedimentation goes out is washed 2 times, and adjust pH to 6.8, add an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out continuously twice through high pressure, wet method ultra micro refinement technical finesse, rice starch granule is refine to 4 microns, carry out the fat substitute that pneumatic conveying drying gets white powder at last.
Embodiment 3.At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 1.0% dipping by lye 10 hours, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 36 hours.Then the rice slurries are removed large particulate matters such as crude fibre through 150 purpose filter clothes, will be removed the rice slurries of slag, carry out centrifugal sedimentation, 4500 rev/mins of rotating speeds, get the precipitum rice starch at 10 minutes time.
The rice starch that sedimentation goes out is washed 2 times, and adjust pH to 7.1, call in an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out continuously twice through high pressure, wet method ultra micro refinement technical finesse, rice starch granule is refine to 5 microns, carry out the fat substitute that spray-drying gets white powder at last.
Claims (4)
1, a kind of production method of fat substitute with rice starch, with rice through cleaning, soak, pulverize immersion, filtration, centrifugation, remove large particulate matters such as crude fibre, it is characterized in that centrifugal sedimentation separates removal protein, washing, adjust pH 6.0-8.0 adds suitable quantity of water, ultra micro refine to 0.1-5 micron, drying.
2, production method according to claim 1 is characterized in that it is rotating speed 1500-4500 rev/min that centrifugal sedimentation separates the condition of removing protein, time 10-20 minute.
3, production method according to claim 1 is characterized in that adjust pH 6.7-7.3.
4, production method according to claim 1 is characterized in that the ultra micro refinement adopts double high pressure, wet method ultra micro refinement technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02116005 CN1403005A (en) | 2002-04-20 | 2002-04-20 | Production process of fat substitute with rice starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02116005 CN1403005A (en) | 2002-04-20 | 2002-04-20 | Production process of fat substitute with rice starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1403005A true CN1403005A (en) | 2003-03-19 |
Family
ID=4744001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02116005 Pending CN1403005A (en) | 2002-04-20 | 2002-04-20 | Production process of fat substitute with rice starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1403005A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102281766A (en) * | 2009-01-19 | 2011-12-14 | 甜糖（曼海姆/奥克森富特）股份公司 | Rice starch based chocolate composition with improved stability |
-
2002
- 2002-04-20 CN CN 02116005 patent/CN1403005A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102281766A (en) * | 2009-01-19 | 2011-12-14 | 甜糖（曼海姆/奥克森富特）股份公司 | Rice starch based chocolate composition with improved stability |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |