# US 11,297,855 B2 · Preparation of recombinant rice with low glycemic index whose raw material is slowly digested starch > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,297,855 B2 - Document ID: US11297855B2 - Status: Granted - Kind: B2 - Application number: 16/542,740 - Filed: 2019-08-16 - Published: 2020-01-02 - Granted: 2022-04-12 - Earliest claimed: 2018-07-24 - Assignees: Jiangnan University - Applicants: Jiangnan University - Inventors: Yaoqi Tian; Canxin Cai; Jinling Zhan; Zhengjun Xie; Zhengyu Jin; Lizhong Qiu - Web page: https://patentgrep.com/patent/US11297855B2 ## CPC - A23L 7/107: {Addition or treatment with enzymes not combined with fermentation with microorganisms} - A23P 10/25: Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces - C08B 30/14: Cold water dispersible or pregelatinised starch - C08B 31/04: of organic acids {, e.g. alkenyl-succinated starch} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency. ## Claims ### Claim 1 A method of preparing low-glycemic index slowly digestible starch-based reconstituted instant rice, comprising: (i) humidifying broken rice with water sprayed at a temperature of 25° C. to 30° C., (ii) drying the broken rice, (iii) subjecting the broken rice to a solid-state non-crystallization treatment, which comprises fluidizing the broken rice with a high-temperature fluidization machine, wherein the broken rice has a degree of gelatinization of 65% to 85% after fluidizing, (iv) pulverizing the broken rice into 80 mesh to 100 mesh rice flour, (v) hydrolyzing the 80 mesh to 100 mesh rice flour by addition of protease, (vi) extrusion molding the hydrolyzed 80 mesh to 100 mesh rice flour, which comprises extruding by a twin-screw extruder at a solid feed rate of 2 kg/h to 5 kg/h before initiating extrusion, wherein extruding is performed at four temperature stages comprising 55° C. to 65° C., 65° C. to 75° C., 75° C. to 85° C., and 85° C. to 110° C., wherein the twin-screw extruder is operated at a screw speed of 70 rpm to 110 rpm, wherein the twin-screw extruder comprises a die and a die pore comprising an extruder discharge port having a diameter of 4 mm to 8 mm, wherein the discharge port has a cutter speed of 200 rpm to 250 rpm, wherein anhydrous acetic anhydride is added at 3% to 6% (w/w) of the rice flour at temperature stage 65° C. to 75° C. and at a constant rate of 0.5 mL/min to 2 mL/min, and wherein material extruded from the die is cut to obtain granular or spherical or rod-shaped particles with a particle size of 4 mm to 6 mm, (vii) drying the particles by a hot air fluidized bed, and (viii) cooling the particles. ### Claim 2 (depends on 1) The method according to claim 1, wherein drying the broken rice comprises drying by cold air to a dry-basis moisture content of 30% to 40%. ### Claim 3 (depends on 1) The method according to claim 1, wherein the high-temperature fluidizing machine is operated at a fluidization temperature of 220° C. to 250° C., at a fluidization time of 30 seconds to 50 seconds. ### Claim 4 (depends on 1) The method according to claim 1, wherein the protease is alkaline protease. ### Claim 5 (depends on 1) The method according to claim 1, wherein 1% to 3% (w/w) of protease/rice flour is added, wherein moisture content is adjusted to 30% to 50% after the protease is added, at a pH value of 8.5 to 9.5. ### Claim 6 (depends on 1) The method according to claim 1, wherein drying the particles by a hot air fluidized bed is performed at a drying temperature of 100° C. to 130° C. for 10 minutes to 15 minutes, and wherein the moisture content after drying is controlled to be 6% to 10%. ### Claim 7 A slowly digestible starch-based reconstituted instant rice prepared by a method comprising (i) humidifying broken rice with water sprayed at a temperature of 25° C. to 30° C., (ii) drying the broken rice, (iii) subjecting the broken rice to a solid-state non-crystallization treatment, which comprises fluidizing the broken rice with a high-temperature fluidization machine, wherein the broken rice has a degree of gelatinization of 65% to 85% after fluidizing, (iv) pulverizing the broken rice into 80 mesh to 100 mesh rice flour, (v) hydrolyzing the 80 mesh to 100 mesh rice flour by addition of protease, and (vi) extrusion molding the hydrolyzed 80 mesh to 100 mesh rice flour, which comprises extruding by a twin-screw extruder at a solid feed rate of 2 kg/h to 5 kg/h before initiating extrusion, wherein extruding is performed at four temperature stages comprising 55° C. to 65° C., 65° C. to 75° C., 75° C. to 85° C., and 85° C. to 110° C., wherein the twin-screw extruder is operated at a screw speed of 70 rpm to 110 rpm, wherein the twin-screw extruder comprises a die and a die pore comprising an extruder discharge port having a diameter of 4 mm to 8 mm, wherein the discharge port has a cutter speed of 200 rpm to 250 rpm, wherein anhydrous acetic anhydride is added at 3% to 6% (w/w) of the rice flour at temperature stage 65° C. to 75° C. and at a constant rate of 0.5 mL/min to 2 mL/min, and wherein material extruded from the die is cut to obtain granular or spherical or rod-shaped particles with a particle size of 4 mm to 6 mm, (vii) drying the particles by a hot air fluidized bed, and (viii) cooling the particles.