JP2003180275A - Method for producing defatted rice bran powder and defatted rice bran powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new processing technique, with which defatted rice bran after extraction of crude oil of rice oil from rice bran can effectively used as a food. <P>SOLUTION: This defatted rice bran powder is obtained by grinding defatted rice bran which is obtained by pressing rice bran by a low-temperature pressing machine and has ≤1% wax content and ≤12% oil content. Preferably the particle diameter of the defatted rice bran powder can be ≤250 μm. Preferably, the defatted rice bran powder can be roasted at 100-120°C after grinding. The obtained defatted rice bran powder can readily be used as various food raw materials similarly to wheat flour. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a defatted bran powder which does not use a solvent, and a defatted bran powder.

[0002]

BACKGROUND OF THE INVENTION Rice bran is a treasure trove of vitamins, minerals, and fiber components, and is a valuable food source containing high-quality oil. More than 90% of the nutrient content of brown rice is contained in rice bran. Annual production of rice bran in Japan is about 90
Since the amount of rice bran is 10,000 tons, the effective use of rice bran as a food is an important issue in Japan, where most of the food depends on imports.

However, the rice bran treatment technology has a difficult problem, and its use as a food is limited. In the normal method,
The rice bran is subjected to dry extrusion or cooking, or wet extrusion or steam treatment to inactivate the lipase contained in the rice bran.
Then, the rice oil is extracted by treating the rice bran with normal hexane (solvent extraction method). The obtained rice oil crude oil usually contains about 0.5% fine powder and 5 to 8% wax. The crude oil is degummed, deoxidized, dewaxed, decolorized, winterized and then deodorized. The residue obtained by extracting rice oil crude oil is so-called defatted bran. It is clear that defatted bran contains a large amount of vitamins, minerals, fiber components, and various physiologically active substances, and contributes to human health.

[0004]

However, when rice oil crude oil is extracted from rice bran using normal hexane, solvent loss is higher than in the case of soybean oil or rapeseed oil, and a relatively large amount of solvent is present in the atmosphere. Is released, which is environmentally harmful. When rice oil crude oil was extracted using normal hexane, the defatted rice bran after extraction could contain normal hexane, and therefore could not be used as a food for humans.

It is also known that the rice bran is squeezed by an expeller and the remaining defatted bran is crushed to obtain a fine powder. However, in this case, the rice bran is exposed to a high temperature of 200 ° C. or higher due to frictional heat, so that the protein and the starch are denatured by heat. For this reason, for example, defatted bran powder and wheat flour are mixed to form a mixed powder, and when a sponge cake is made using the mixed powder, the product becomes water-separated and cannot retain a predetermined shape, and therefore, as a food material. It was difficult to use.

Therefore, defatted bran has a low added value and a low transaction price because it has been commercialized as a feed, a mushroom cultivation bed, and a fertilizer. For example, as of 2001, a part of rice bran is discarded as industrial waste.

As described above, since defatted bran contains a wide variety of vitamins, minerals and other physiologically active substances, it originally has the potential to be traded at a high price as a health food or its raw material. However, due to the stagnation of food processing technology, it is actually traded at a very low price or is discarded as industrial waste at the stage of rice bran.

An object of the present invention is to provide a new processing technique that makes it possible to effectively use defatted rice bran after extracting rice oil crude oil from rice bran as a food.

[0009]

The present invention is characterized in that a defatted bran powder is obtained by crushing defatted bran having a wax content of 1% or less and an oil content of 12% or less obtained by a low-temperature pressing machine for rice bran. The present invention relates to a method for producing defatted bran powder.

The present invention also relates to a defatted bran powder characterized by being obtained by the above method.

The inventor of the present invention has found that the defatted rice bran having a wax content of 1% or less and an oil content of 12% or less obtained by a low-temperature pressing machine for rice bran can be easily crushed, and the ultrafine grain of rice bran of a level that has been difficult in the past. We have found that a powder is obtained and have reached the present invention.

That is, the lump (cake) of defatted bran as described above
Can be easily pulverized to a particle diameter of 250 μm or less by a usual pulverizer, and a powder having a uniform particle diameter can be obtained.

The defatted rice bran obtained after extraction of rice oil crude oil using an organic solvent such as normal hexane cannot be used as a food because of the possibility of residual solvent. On the other hand, the defatted rice bran obtained by the rice bran special low-temperature press does not have such health and environmental problems, and does not have an inhibiting factor as a food.

Furthermore, the fine powder obtained by crushing the defatted bran can be used as various powder raw materials, like wheat flour, and the defatted bran powder is used to produce a food having a predetermined shape. In that case, water separation was unlikely to occur, and the shape retention of the food was good. That is, the defatted bran powder of the present invention is, for example, like wheat flour, bread, cookies, raw material powder for powder-baked foods such as cakes, noodles, pasta, raw material powder for powder molded foods such as cereal bars, confectionery such as chocolate. , A curry roux bulking agent or nutritional additive, cereal food powder, sprinkles, and a topping material for yogurt or pudding. In addition, the defatted bran powder of the present invention is a functional food having significantly more nutrients and fibrous components than existing food materials such as wheat flour. In addition, the fine powder allows the sugar to be directly felt by the tongue, provides sweetness and umami, and has a texture similar to kinako.
For this reason, it can be used as a nutritional additive in all foods.

In order to be used as a food, the general viable cell count is set to 10 3 or less in Japan, but the general viable cell count can be determined by, for example, air flow drying and roasting treatment as described later. It can be set to 1000 or less. Further, since the rice bran immediately after rice polishing is used as a raw material, defatted rice bran having a low acid value suitable for foods can be obtained.

As described above, according to the present invention, only animal feeds, mushroom cultivation beds and fertilizers have been conventionally used,
Alternatively, the degreased rice bran that has been treated as waste can be sold for general food applications with high added value, which has the potential to create a new industrial field.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will now be described in more detail with reference to the drawings as appropriate. FIG. 1 is a flow chart showing a processing process in a preferred embodiment of the present invention, and FIGS. 2 and 3 are block diagrams showing a processing apparatus preferably usable in the present invention.

First, as shown by an arrow A in FIGS. 2 and 3,
Rice bran, which is a raw material, is put into a bucket 1, a fixed amount of rice bran is weighed by a quantitative scale 2, and a fixed amount of the rice bran is sent to a shifter 3. Rice bran, which is a raw material, typically contains the following components. Water content: 13-15% Oil content: 18-20% Solid content: 65-70% Wax content: 0.9-1.6% Phospholipid: 0.3-0.5% Enzyme: Lipase etc.

By the shifter 3, unnecessary foreign matters (eg stone, crushed rice) are removed as shown by arrow B. Next, a fixed amount of rice bran is sent to the dryer 5, and hot air is blown from the blower 4 to perform air flow drying. By this air flow drying, sterilization and drying are performed in a relatively short time. The preferable moisture content of the dried rice bran is 5 to 10%.

Next, the rice bran is pneumatically transported through the line 6 and charged into the kettle 8 through the cyclone 7. In the kettle 8, the rice bran is heated and roasted, thereby inactivating the ribase and stopping the increase in the acid value of the rice bran. This point will be described. Generally, when brown rice is milled, lipase in rice bran is immediately activated to hydrolyze triglyceride in rice bran to produce free fatty acid, diglyceride and monoglyceride. When the amount of free fatty acid increases, the rice bran becomes odorless due to the oxidation of the free fatty acid, which makes it unfit for eating. Therefore, in the present embodiment, the rice bran is roasted after being dried to inactivate the lipase.

However, when the temperature during roasting becomes high, the proteins and starch in the rice bran tend to be denatured, and the shape retention of the defatted bran powder tends to decrease. Therefore, from the viewpoint of improving the shape retention of the defatted bran powder, it is preferable that the temperature during roasting is 130 ° C. or lower. From the viewpoint of deactivating the ribase, the temperature during roasting should be 1
The temperature is preferably 00 ° C. or higher. Also, preferably,
The water content of the rice bran at the roasting stage is set to 2 to 8%.

Next, the rice bran is put into the special low-temperature pressing machine 9 to perform low-temperature pressing. Cold pressing means pressing rice bran to 10
It is to squeeze rice oil crude oil at a temperature of 0 ° C or lower. Further, from the viewpoint of improving the shape retention of the defatted bran powder, the temperature of the cake after low-temperature pressing is preferably 100 ° C or lower.

Here, the temperature of the rice bran subjected to the low temperature pressing is
As described above, the temperature of 100 ° C. or higher and 130 ° C. or lower is preferable for inactivating the lipase. Particularly preferably, the temperature is 100 ° C. or higher, 115 ° C., and further preferably 105.
The rice bran heated to not less than 110 ° C and not more than 110 ° C is put into a low-temperature pressing machine to perform low-temperature pressing.

Particularly preferably, the low temperature press is 100 ° C.
Or higher, 115 ° C., more preferably 105 ° C. or higher, 110
It is a press suitable for receiving and pressing rice bran heated to a temperature of not higher than 0 ° C. and squeezing most of the wax content into rice oil crude oil. Although such a press has been desired in the industry for many years, it has recently come to be sold under the trade name of "Miracle Chamber". Information on where to obtain "Miracle Chamber" is as follows. Techno Sigma Co., Ltd. 1-15-3 Higurashi, Matsudo City, Chiba Prefecture

The crude rice oil obtained by the low-temperature press 9 is sent to the stationary tank 11 through the pump 10 and allowed to stand still. Then, the rice oil crude oil is filtered, debrisified, degummed, dewaxed,
Physically refined (deoxidized, decolorized) and deodorized, and sold as the most refined premium refined rice oil.

On the other hand, in the low-temperature press, pressure is applied so that the wax content of the degreasing bran is 1% or less and the oil content is 12% or less. This defatted bran is processed and powdered according to the invention. First, since the shape of the degreasing bran immediately after low-temperature pressing is not constant, first, as shown in FIG. 2, the degreasing bran is crushed by a crusher (detacher) 12 to make the particle size constant. The particle size at this time may be coarse, for example, 710-14
It is 10 μm.

Next, the degreased bran after crushing is sent by the suction type air transportation path 13 and air-cooled while feeding the degreased bran. At this stage, the defatted bran can be stored once in the silo without risk of product bridging. Next, the defatted bran is sent to the crusher 14 and crushed. At this crushing stage, an appropriate crusher is selected according to the final use of the product. For example, hammer mill, pin mill,
Examples thereof include a roller mill, a stone mill, and a disc mill. Then, the pulverized powder is sent to the tank 18 through the shifter 17 using the hot air blower 15 and the cyclone 16, and is classified and stored. From the tank 18, a certain amount of powder is weighed by a weighing device 19 and filled in a predetermined container,
Ship.

In a preferred embodiment, the wax content of the defatted bran immediately after cold pressing is 0.8% or less, which allows a higher degree of fine grinding. The wax component is an aliphatic ester that is solid at room temperature, and is typically an ester of a saturated fatty acid having 16 or more carbon atoms and an aliphatic alcohol having 24 or more carbon atoms.

In a preferred embodiment, the oil content of the defatted bran immediately after cold pressing can be 10% or less, which further increases the acid value when the defatted bran powder is stored. Can be suppressed. From this viewpoint, it is more preferable that the oil content of the defatted bran be 6% or less. When the oil content of the defatted bran is too small or the oil content is substantially absent, the taste and umami of the defatted bran powder are slightly deteriorated. But even in this case,
It is extremely useful as a health food.

On the other hand, from the viewpoint of improving the taste of the defatted bran powder and improving the added value as a general food, the oil content of the defatted bran is preferably 6% or more, and 8% or more Is more preferable. However, in this case, when the defatted bran powder is stored, the acid value tends to increase with time.

From the viewpoint of suppressing the increase in the acid value of such defatted bran powder, as shown in FIG. 3, the defatted bran after low-temperature pressing is sent to a roasting kettle 20 and roasted at low temperature, and then degreased bran. Is preferably crushed. In this roasting step, the temperature during roasting is preferably 120 ° C. or less, and the roasting time is preferably 2 hours or less, from the viewpoint of improving the shape retention of the defatted bran powder. . Further, from the viewpoint of suppressing the increase in the acid value of the defatted bran powder, the temperature during roasting is preferably 100 ° C. or higher, and the roasting time is preferably 90 minutes or longer.

The average particle type of the defatted bran powder after crushing is not particularly limited. However, in order to improve the usefulness as a food material, the average particle size of the defatted bran powder is preferably 180 μm or less, and 30 μm. The following is more preferable.

[0033]

EXAMPLE Rice bran was treated according to the method described with reference to FIGS. 1 and 2 to obtain defatted bran powder. Specifically, 2
Rice bran was loaded into bucket 1 at a capacity of 20 kg / hour.
The rice bran has a water content of 14 to 15%. The moisture content of the rice bran immediately after airflow drying was set to 7 to 8%. Rice bran with kettle 8
And roast at 105-110 ° C. for 0.5 hours,
A rice bran having a water content of 4 to 5% was obtained. 200k this rice bran
Cold pressing at a capacity of g / hour gave 25 kg / hour of rice oil crude oil and 170 kg / hour of defatted bran.

The defatted bran has a wax content of 0.6% and an oil content of 8%. The wax content and oil content were measured by the following methods. 20 g of a sample obtained by degumming oil extracted from wax defatted bran
Transfer to a 0 ml Erlenmeyer flask, add 120 ml of MEK, and dissolve by heating. This is left to cool or water-cooled to 5-6 ° C. Suction filtration is performed using a filter paper of known weight (No. 2 7 cm or 9 cm). After air-drying the filter paper with the residue, weigh the residue. Wax content (%) = A / B × oil content A: weight of residue (g) B: amount of sampled (g)

10 g of an oil sample is weighed on a cylindrical filter paper, lightly covered with absorbent cotton, and placed in a Soxhlet extractor. About 100 ml of ethyl ether was placed in an extraction flask (known in weight), mounted on a Soxhlet extractor, and subjected to heat extraction on a water bath for 5 hours. The extraction rate is adjusted so that the solvent circulation is about 12 to 13 times / hour. After the extraction is complete, the extraction flask is mounted on a rotary evaporator to completely evaporate the ethyl ether. The extraction flask is allowed to cool to room temperature and then weighed. Oil content (%) = A / B × 100 A: Extracted oil content (g) B: Sampling amount (g)

The defatted bran was crushed, sent through the suction type supply passage 13 and put into the roll type crusher 14. The obtained powder was sieved to obtain a powder (1) having an average particle size of about 280 μm and an ultrafine powder (2) having an average particle size of about 180 μm. The amount of powder (1) is about 43 kg / hour and the amount of powder (2) is about 110 kg / hour. In the roll type crusher, a large amount of degreasing bran was crushed without any particular trouble, and ultrafine powder having an average particle size of about 180 μm could be obtained. Since the particle size of this ultrafine powder is the same level as the particle size of wheat flour distributed in Japan, it is suitable for food.

[0037]

As described above, according to the present invention, a new processing technique is provided which enables the defatted rice bran after extracting rice oil crude oil from rice bran to be effectively used for food. can do.

[Brief description of drawings]

FIG. 1 is a flow diagram showing a treatment process of rice bran according to an embodiment of the present invention.

FIG. 2 is a block diagram of a processing system that can be used to implement the method of the present invention.

FIG. 3 is a block diagram of another processing system that can be used to implement the method of the present invention.

[Explanation of symbols]

3,17 Shifter 4,15 Hot air generator
5 Airflow Drying Device 6, 13 Air Suction Type Transport Route 7, 16 Cyclone 8 Kettle 9 Low Temperature Compressor 10 Pump 11 Rice Oil Crude Oil Standing Tank 12 Degreasing Bran Crusher 14 Crusher 20 Roasting Pot
18 Product tank 19 Measuring instrument A Rice bran B Foreign material

Claims (6)

[Claims] 1. Wax content 1 obtained by a low-temperature press of rice bran
% Of the oil content and 12% or less of the oil content are crushed to obtain a defatted bran powder, and a method for producing the defatted bran powder. 2. The method according to claim 1, wherein the defatted bran powder has a particle size of 250 μm or less. 3. The method according to claim 1, wherein the oil content of the defatted bran is 10% or less. 4. 100 to 12 after crushing the defatted bran
The method according to any one of claims 1 to 3, characterized in that it is roasted in a temperature range of 0 ° C. 5. The rice bran is heated in a temperature range of 100 to 130 ° C. and roasted before being squeezed in the low temperature squeezing machine, according to any one of claims 1 to 4. The method of claim. 6. A defatted bran powder, which is obtained by the method according to any one of claims 1 to 5.