RURAL DEVELOPMENT ADMINISTRATION);대한민국(농촌진흥청장);IUCF-HYU (INDUSTRY-UNIVERSITY COOPERATION FOUNDATION HANYANG UNIVERSITY);한양대학교 산학협력단;REPUBLIC OF KOREA(MANAGEMENT ;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION)
发明人:
HAN, SANG IKKR,한상익,CHO, JUN HYEONKR,조준현,LEE, JI YOONKR,이지윤,PARK, DONG SOOKR,박동수,SONG, YOU CHUNKR,송유천,PARK, JI YOUNGKR,박지영,LEE, YOU YOUNGKR,이유영,OH, MYUNG KYUKR,오명규,LEE, HYEON GYUKR,이현규,BAE, IN YOUNGKR,HAN, SANG IK,CHO, JUN HYEON,LEE, JI YOON,PARK, DONG SOO,SONG, YOU CHUN,PARK, JI YOUNG,LEE, YOU YOUNG,OH, MYUNG KYU,LEE, HYEON GYU,BAE, IN YOUNG,배인영,JUNG, DA SOL,정다솔
申请号：
KR1020160152256
公开号：
KR1020180055026A
申请日:
2016.11.15
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for preparing complex and modified starch with enhanced gelatinization properties and a method for improving the gelatinization properties of powder of Saegoami, which is one of rice varieties developed by the National Institute of Crop Science (NICS) in South Korea. The method for preparing complex and modified starch includes a step of drying and heat-treating complex starch prepared by adding hydrocolloids to the Saegoami rice powder. According to the present invention, the complex and modified starch prepared by using the method has a final viscosity degree significantly higher than that of Saegoami rice powder when gelatinization occurs even while including the Saegoami rice powder with a low final viscosity degree when gelatinization occurs and maintains the properties of the Saegoami rice powder related to prevention of aging when gelatinization occurs. The complex and modified starch can show excellent and superior gelatinization properties over general rice powder as well as over the Saegoami rice powder, thereby being widely utilized for developing various products using the Saegoami rice powder.COPYRIGHT KIPO 2018본 발명은 새고아미 쌀가루에 하이드로콜로이드를 첨가한 복합전분을 건조열처리하는 단계를 포함하는, 호화특성이 개선된 복합변성전분의 제조방법 및 새고아미 쌀가루의 호화특성을 개선시키는 방법에 관한 것이다. 본 발명의 방법을 이용하여 제조된 복합변성전분은, 호화시 최종점도가 낮은 새고아미의 쌀가루를 포함하고 있음에도 불구하고, 호화시 새고아미 쌀가루의 것보다도 현저히 높은 수준의 최종점도를 나타낼 뿐만 아니라, 새고아미 쌀가루의 특성인 호화시에 노화되지 않는 특성을 그대로 나타내어, 새고아미는 물론 일반미보다도 우수한 호화특성을 나타내므로, 새고아미의 쌀가루를 이용한 다양한 제품의 개발에 널리 활용될 수 있을 것이다.
