183:) to cooked, whole brown rice in a solution of heated water, similar to the production of beer wort. The enzymes supplied by the barley malt digest the carbohydrates, proteins and lipids to produce a sweet solution rich in simple carbohydrates with minor amounts of amino acid, peptides and lipids. The solution is strained off the grains and boiled to evaporate and concentrate the liquid to produce a low water syrup suitable for use as a sugar substitute. Such syrups are high in the simple sugar
214:(derived from the breakdown of starch) and heat coagulated protein-hemicellulose-lipid complexes. The undesirable components are easily separated and recovered as a separate food stuff or agro-residue, leaving a solution of nearly pure, rice dextrins. A similar product to the rice-dextrin (modified starch) produced by this step is often sold under the name of malto-dextrin, but this commercial product often employs corn or wheat flour as the ingredient rather than rice.
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boiling, until the final desired water content of the syrup is achieved. Brown rice syrup generated by this process is protein, fibre (hemicellulose) and lipid free and usually consists of 65–85% maltose, 10–15% maltotriose, 5–20% dextrins and only 2–3% glucose. The final carbohydrate mix of brown rice syrups can be controlled and adjusted by the manufacturer.
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The rice-dextrin solution then undergoes a further heat-assisted saccharification step involving the addition of further enzyme isolates, which convert the complex carbohydrates (rice-dextrins) into a solution rich in the simple carbohydrate maltose. The solution is then partially evaporated by
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The modern industrial production of brown rice syrup does not involve the use of synthetic chemicals in the modification of flour and starch. The enzymes added in processing are naturally derived from organic bioreactors using methods similar to the creation of
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Brown rice syrup is readily available in most western
Chinese grocery stores as maltose or maltose syrup, in reference to the high maltose content of the sweetener. This product is almost always produced by the industrialized method.
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167:, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted
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species are the most commonly used microbe engines in the bioreactors). These convert starch into dextrins of various molecular sizes and the modified starch end product is usually given an appropriate DE
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Shaw, Jei-Fu, and Jyh-Rong Sheu. "Production of high-maltose syrup and high-protein flour from rice by an enzymatic method." Bioscience, Biotechnology, and
Biochemistry 56.7 (1992): 1071-1073.
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The modern, commercial preparation of brown rice syrup differs slightly. The ingredients consist of 100% modified rice starch generated by processing brown rice to remove the protein,
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on starch supplied by the sprouted barley. These enzymes produce large amounts of maltose from starch digestion and generate very little glucose or fructose in the process.
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and lipid fractions. The modification usually involves heat-assisted liquefaction of brown rice with enzyme isolates to produce a solution full of solubilised
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grains to the rice starch (the traditional method) or by adding bacterial- or fungal-derived purified enzyme isolates (the modern, industrialized method).
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species). These convert the dextrinised starch into simple carbohydrates (sugars) and lower molecular weight dextrins.
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The enzymes used in the liquefaction step are usually alpha-amylases derived from bacterial or fungal bioreactors (
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Brown rice syrup is produced on a commercial scale by several companies in the United States, Europe, and Asia.
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In traditional practices, brown rice syrup is created by adding a small amount of sprouted barley grains (
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Brown rice syrup and products containing it were found in a 2012 study to contain significant levels of
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Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
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398:"Suspect Sweetener: Arsenic Detected in Organic Brown Rice Syrup"
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Brown rice syrup is the sweetener found in some drinks, such as
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134:Brown rice (malt) syrup
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396:Holtcamp, W. (2012).
383:www.glycemicindex.com
323: – Food additive
457:at Wikimedia Commons
85:Revised Romanization
236:dextrose equivalent
125:[tɕo.tɕʰʌŋ]
119:[mul.ljĘŚtĚš]
105:mullyĹŹt / choch'ĹŹng
91:mullyeot / jocheong
163:to break down the
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327:Corn syrup
249:Aerobacter
175:Production
138:rice syrup
35:Rice syrup
272:rice milk
146:sweetener
142:rice malt
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309:See also
240:Bacillus
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212:dextrins
193:fructose
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70:(none),
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315:Amazake
299:arsenic
189:glucose
185:maltose
161:enzymes
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