KR-20260063187-A - Aging suppressed grain flour comprising pregelatinized starch and a manufacturing method thereof

Abstract

The present invention relates to partially gelatinized aging-retardant grain flour, a food composition containing the same, and a method for manufacturing the same. Grain aging has undesirable effects on food quality, such as a decline in inherent flavor, texture, and digestibility, which leads to economic losses including a decrease in commercial value and subsequent disposal. On the other hand, the grain flour of the present invention effectively inhibits aging and exhibits high freezing and thawing characteristics and processing stability, such as reduced freezable water, rapid thawing, solubility stability, and viscosity stability; therefore, it is expected to be actively utilized as a raw material for various food products in the food industry.

Inventors

• 최희돈
• 홍정선
• 김하람
• 오선민
• 류아름
• 최유정
• 이시연
• 구본재

Assignees

• 한국식품연구원

Dates

Publication Date

20260507

Application Date

20241030

Claims (10)

1. (a) A step of adding grains with a moisture content of 20 to 60%; (b) a step of extruding the grain of (a) above; and, (c) a step of grinding the grain of (b) above; comprising a method for producing a grain flour with delayed aging.
2. In paragraph 1, A method for producing delayed-aging grain flour, wherein step (a) above involves adding grain flour having a moisture content of 35 to 45%.
3. In paragraph 1, A method for producing delayed-aging grain flour, wherein the extrusion molding in step (b) above is performed at 100 to 150 rpm.
4. In paragraph 1, A method for producing grain flour with delayed aging, wherein the extrusion molding in step (b) above is performed in the range of 40 to 120°C.
5. In paragraph 1, A method for producing delayed-aging grain flour, wherein the grain is at least one grain selected from the group consisting of rice, barley, wheat, millet, sorghum, corn, rye, foxtail millet, oats, and foxtail millet.
6. In paragraph 5, A method for producing delayed-aging grain flour, wherein the above grain is the fruit of a plant of the Japonica rice (Oryza sativa L. sp. Japonica) lineage.
7. A grain flour with delayed aging, manufactured according to the manufacturing method of any one of paragraphs 1 to 6.
8. In Paragraph 7, Retarded aging grain flour having a gelatinization enthalpy of 5.8 to 6.6 J/g.
9. In Paragraph 7, Relayed aging grain flour having a degree of gelatinization of 26 to 35%.
10. A food composition comprising the aging-delayed grain flour of claim 7.

Description

Partially gelatinized aging-restricted grain flour and a manufacturing method thereof The present invention relates to partially gelatinized aging-retardant grain flour, a food composition containing the same, and a method for manufacturing the same. While rice is a staple food in Asia, including Korea, global rice consumption is gradually declining. In response, the Korean government is developing and distributing products specifically designed for rice flour (such as Baromi 2) to promote consumption and regulate supply and demand, and the Ministry of Agriculture, Food and Rural Affairs is supporting the ‘Policy to Revitalize the Rice Processing Industry Using Flourishable Rice.’ Rice flour is known to be a viable substitute for wheat flour in confectionery, breadmaking, and fermented products due to its low processing costs resulting from dry milling, small particle size, and minimal damaged starch. Therefore, research on developing various processed foods utilizing rice flour is necessary, and it is expected to contribute to strengthening food security and balancing the supply and demand of rice. However, rice exhibits a faster aging rate compared to wheat due to its smaller starch particles, different starch structure, and lower protein content. Consequently, there is a significant problem regarding the quality degradation of processed rice products caused by starch retrogradation. As rice retrogradation progresses, it has undesirable effects on food quality, such as a decline in inherent flavor, texture, and digestibility. This leads to a decrease in the commercial value of the food, resulting in economic losses such as waste. Meanwhile, with the expansion of the dessert market, the distribution structure of bread, noodles, and rice cakes is rapidly shifting toward frozen and refrigerated distribution methods. Furthermore, the distribution structure is undergoing significant changes, such as innovations in distribution methods (including online sales) by local rice cake shops, snack bars, and small bakeries, as well as the popularization of HMR convenience foods. Consequently, there is a need to develop rice processing technologies suitable for these changes. Accordingly, the present invention relates to grain flour with delayed aging through partial gelatinization and a method for manufacturing the same. The grain flour (rice flour) with delayed aging according to the present invention is expected to be actively utilized as a raw material for various processed food products. FIG. 1 is a schematic diagram of an extruder equipment according to one embodiment of the present invention. Figure 2 is a result comparing the aging hardness and aging enthalpy according to the degree of gelatinization of ordinary rice according to one embodiment of the present invention. Figure 3 is the result of comparing the aging enthalpy (stored at 4°C for 7 days) of rice flour samples whose degree of gelatinization was controlled by simple mixing according to one embodiment of the present invention. Figure 4 is the result of the degree of gelatinization (%) distribution of the extrusion test plot according to one embodiment of the present invention. Figure 5 is a result comparing the degree of gelatinization of rice flour according to the extruder screw speed according to one embodiment of the present invention. Figure 6 is a result comparing the degree of gelatinization of rice flour according to the Extruder barrel temperature in one embodiment of the present invention. Figure 7 is a result comparing the degree of gelatinization of rice flour according to moisture control of the input sample in an extrusion process according to one embodiment of the present invention. Figure 8 is a comparison of the onset, peak, and conclusion temperatures according to the degree of gelatinization of partially alpha-gelatinized rice flour according to one embodiment of the present invention. Figure 9 is the result of measuring the X-ray diffraction characteristics of partially alpha-coated rice flour according to one embodiment of the present invention. FIG. 10 is an SEM observation photograph of powdered rice samples with different degrees of alpha production according to one embodiment of the present invention (2500x magnification). Figure 11 is the result of comparing the solubility and swelling power of powder samples with different degrees of gelatinization according to one embodiment of the present invention. Figure 12 is the result of measuring the pasting profile of partially alpha-coated rice flour according to one embodiment of the present invention. Figure 13 is the result of comparing the aging enthalpy (stored at 4°C for 7 days) of rice flour samples with different degrees of gelatinization according to one embodiment of the present invention. Figure 14 is a result of comparing the freezable water content of gels prepared with rice flours of different degrees of gelatinization according to one embodiment of the present invent