RICE STARCH PREPARED BY SOAKING RICE IN STEEPING WATER CONTAINING ENZYME AND THEN SUBJECTING TO HYDROTHERMAL TREATMENT

摘要

PURPOSE: A method of making rice starch by soaking rice in steeping water containing enzyme and then subjecting to hydrothermal treatment in a saturated water vapor state to denature protein is provided. It permits production of good quality pregelatinized rice flour and rice starch within a short time and also prevents thermal denaturation. CONSTITUTION: Rice is soaked in steeping water containing enzyme such as pectinase or amylase and then pregelatinized in a saturated water vapor state by the hydrothermal treatment to denature protein. Then, the rice is microwave-dried at 70 to 90deg.C for 15 to 20min, ground and then classified on the basis of the predominant grain size such as 5 to 10 μm. The final product has a moisture content of below 3.5%.