KR100433262B1 - A method for preparation of oryzanol powder, oryzanol powder prepared thereby and a method for preventing oxidization of meat and meat products by addition of oryzanol powder thereto - Google Patents

Abstract

The present invention relates to a process for preparing oryzanol powder from rice bran, a process for adding oryzanol powder produced by this method and preventing oxidation of meat and meat products. By adding oryzanol powder, which is a natural antioxidant material produced by the present invention, to meat and meat products, excellent antioxidant effects can be exhibited without significantly affecting meaty properties such as texture and shearing force.

Description

A method for preparation of oryzanol powder, oryzanol powder prepared thus and a method for preventing oxidization of oryzanol powder prepared by this method and adding the powder to meat and meat products meat and meat products by addition of oryzanol powder Ren}

The present invention relates to a process for preparing oryzanol powder from rice bran, a process for adding oryzanol powder produced by this method and preventing oxidation of meat and meat products.

One of the major changes that occur during food processing and distribution cooking is oxidation, and oxidation of lipids affects safety, color, aroma and texture in foods, although meat and meat products are no exception. Therefore, it is inevitable to use antioxidants which can inhibit the deterioration, rancidity or discoloration of meat or meat products to prolong shelf-life and reduce economic and nutritional losses.

Therefore, many synthetic or natural antioxidants have been developed, but due to its effects, economics, and safety, they are not actually used in many cases. In particular, the antioxidants of general oils or fats and oils containing foods that need only inhibit the automatic oxidation of unsaturated fatty acids are required. In meat and meat products, on the other hand, heme (Fe) groups, which contain fat, water, and protein in these products, and are combined with myoglobin belonging to meat pigment proteins, also strongly promote oxidation. Since I have to act as an autooxidant inhibitor, a chelator for metals and a scavenger for oxygen, the practical use is limited to some synthetic antioxidants. Synthetic antioxidants currently used in meat and meat products include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), Dodecyl gallate (DG), tertiary-butylhydroquinone (TBHQ), etc., but when a person ingests a large amount of these antioxidant-containing foods, such as disease or cancer due to changes in biological enzymes and fat In response to reports of adult illness, consumers are evading and the US FDA is tightening regulations, including labeling ingredients and instructions for their intended use.

For this reason, an antioxidant is extracted and used from natural products, but there is a problem in that the extraction cost is excessive. Tocopherol artificially synthesized natural antioxidants is currently used mainly. However, in the case of tocopherol, most of them depend on imports, and since they are expensive, there is an urgent need for the development of natural antioxidants that can replace them.

On the other hand, domestically, only the degree of antioxidant capacity of chaff, sesame seeds, Schisandra chinensis, sweet potatoes, deodeok, algae, skim stew, licorice, etc. is confirmed, but is not manufactured for use in actual products. In particular, there have been studies to extract antioxidants from rice bran, but there are limitations that must be added after mixing with other raw materials or after processing with a separate emulsifier when manufacturing processed products using fats and oils. The use of rice bran, known as a pharmaceutical ingredient, as an antioxidant in meat products has not been studied.

Accordingly, the present inventors conducted a study to develop a natural antioxidant that can be used in meat products or meat products, found that the oranol component extracted from rice bran has an excellent antioxidant effect on meat and meat products. It was completed.

It is therefore an object of the present invention to provide a method for preparing oryzanol powder from rice bran.

Another object of the present invention to provide an oranol powder prepared by the above production method.

It is another object of the present invention to provide a method for preventing oxidation of meat and meat products using the oranol powder.

In order to achieve the above object, the manufacturing method of oryzanol powder according to the present invention,

(i) mixing rice bran with hexane in a ratio of about 1: 2, stirring and heating the extract obtained by filtration to add a NaOH solution, which is cooled at room temperature; (Ii) centrifuging the precipitate obtained by leaving the solution of step (i) to separate the solid alkali agent; (Iii) mixing the separated solid alkali agent and distilled water in a ratio of about 1:10 to dissolve and adjusting the pH of the mixture to 7-11; (Iii) remixing the obtained alkali solution with methanol and diethyl ether, and then recovering only the diethyl ether layer; (v) adding 5% KOH to the recovered diethyl ether layer until colorless, and separating the KOH layer separately; (Iii) removing residual water and solvent from the remaining ether layer to obtain a concentrate; (Iii) separating and purifying the oranol concentrate from the concentrate using column chromatography; And (iii) crystallizing the purified material and warming to obtain an oranol powder.

Hereinafter, the present invention will be described in more detail.

Rice bran is a by-product obtained when it is polished. It has a high fiber content, and is rich in protein, fat, various vitamins and minerals. In the past, rice bran was mainly used for livestock feed, but now the physiological function is known. Research has been conducted to extract vitamins such as fiber or tocopherol and use them as functional food ingredients or pharmaceuticals.

Fats contained in rice bran are high in unsaturation, high in tocopherols, tocotrienols, and oryzanol, especially oryzanol, which is present only in rice bran, is a mixture of sterols and triterpenoid alcohols with peroleic acid and esters. It is known as an antioxidant in foods.

However, the present invention was not utilized in meat and meat products. In the present invention, rice bran was used as a raw material to prepare oranol powder which can be used as a natural antioxidant in meat and meat products. In addition, the storage and physicochemical properties of the product were investigated to confirm that it can be used in actual meat and meat products.

In each step of the present invention, the pH was adjusted and the extraction solvent was changed in order to find the optimum extraction conditions. Through this test, oryzanol powder was obtained in high yield. Each step will be described in more detail as follows.

In step (i), the rice bran is mixed with hexane at a ratio of about 1: 2, shaken and stirred at 55 ° C. for 3 hours, and the extract obtained by filtration with a filter paper is heated to 65 ° C., and NaOH solution is prepared to obtain a solid alkali agent. After addition, it is cooled at room temperature.

In step (ii), the solution of step (i) is left for about 8 hours, and when a precipitate is formed, the supernatant is discarded and the precipitate is centrifuged at 3000 rpm for 20 minutes to separate the solid alkali.

In step (iii), the separated solid alkali agent is mixed with distilled water at a ratio of about 1:10 to dissolve in a constant temperature water bath.

In step (iii), 1N HCl or saturated sodium carbonate solution is added to the dissolved mixture, and the pH is adjusted to 7-11 with an alkaline range that is easy to extract. After remixing with, only the diethyl ether layer is recovered. This is explained in Test Example 2 below, because extraction with diethyl ether has the best yield.

In step (v), the recovered diethyl ether layer is transferred to another separatory filter, and then, in order to remove impurities and prepare a highly concentrated solution, 5% KOH is added and shaken repeatedly until colorless, and then the KOH layer is shaken. Separate it out.

In step (iii), anhydrous sulfate is added to the remaining ether layer to remove residual water and the solvent is distilled off using a vacuum condenser to obtain concentrated oranol.

In the step (iii), the concentrated solution is dissolved in hexane, and then the oranol concentrate is separated and purified using column chromatography packed with neutral alumina, which is generally a solvent that can obtain the maximum yield among solvents used in the art. A mixture of ether and acetic acid (20: 1) is used.

Finally, in the step (iii), a predetermined amount of methanol is added to the purified material, and the solution is shaken vigorously to precipitate oryanol crystals, and the precipitated powder is dried in a 50 ° C. drying oven for about 8 to 12 hours to give a light ivory-colored oryzanol powder. Get

Oryzanol powder prepared by the above method is a natural antioxidant, has a high antioxidant power, and is produced using rice bran, which was used as a raw material for livestock feed, so it is economically superior, and natural antioxidants, especially tocopherols, which are imported at a high price, It is expected to be able to replace, which will not only reduce foreign currency, but also contribute to national health without the side effects of synthetic antioxidants in terms of using natural materials.

In addition, the method of the present invention is to extract the oryzanol powder with excellent antioxidant power by passing column chromatography after treatment with alkaline agent to rice bran extract, powdered rather than in the form of solvent extract for use as an additive in food, especially meat or meat products It is of practical value to be in the form of crystals, which is an antioxidant, prepared by the process of the present invention, orrizanol, which is practical because it is in powder form.

By using the oranol powder prepared by the method of the present invention in an amount of 0.02 to 0.20% by weight, the antioxidant effect can be exhibited. In particular, by adding 0.15 to 0.20% by weight of ground pork, 0.05 to 0.20% by weight of ground pork, and 0.20% by weight of sausage, meat and meat products Oxidation can be prevented. It should be added in an amount of at least the above-mentioned range to have an excellent effect during the storage period than the commonly known antioxidants, the addition of 0.20% by weight or less is considered economical.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to Examples and Test Examples, but it should be understood that the present invention is not limited only to these examples.

Test Example 1 Oryzanol Content Measurement

In order to compare the oryzanol content of the solid alkalescent agent (soap concentrate) obtained through the preparation method according to the present invention with rice bran oil and hexane extract, which are known as rice bran extracts, the results of the oryzanol content for each are shown in Table 1 below. It was. For reference, rice bran oil is commercially available brown rice oil (Shinyang oil and fat product), hexane extract is a mixture of rice bran and hexane 1: 2, shaken and stirred at 55 ℃ for 3 hours and filtered through a filter paper Meaning, the saponified concentrate was heated to 65 ° C., the hexane extract was added, NaOH solution was added and then cooled at room temperature, and left to stand for about 8 hours. When a precipitate formed, the supernatant was discarded and the precipitate was centrifuged at 3000 rpm for 20 minutes. It means the solid alkali obtained by separating. After dissolving each of the three materials in petroleum ether (about 40 ~ 60 ℃), the optical density (optical density) was measured at 315nm, when the extinction coefficient (extinction coefficient; ) Was measured at 358.9.

Rice Bran Oil Hexane Extract Solid Alkaline (Soap Concentrate) Orizanol content (%) 1.64 1.40 2.87

From Table 1, it can be seen that the saponified concentrate contains much more oranol as compared to rice bran oil or hexane extracts, which are known from rice bran.

Reference Example 1 Preparation of Orizanol Concentrate

300 g of rice bran and 600 ml of hexane were mixed and stirred at 55 ° C. for 3 hours, and the extract obtained by filtration with a filter paper was heated to 65 ° C., 5M NaOH solution was added by about 20% of the extract, and then at room temperature. It was left overnight. When a precipitate formed, the supernatant was discarded and the precipitate was centrifuged at 3000 rpm for 20 minutes to separate the solid alkali. 100 ml of distilled water was put into 10 g of the separated solid alkali chemicals, and the mixture was dissolved in a constant temperature water bath (60 ° C). 1N HCl or saturated sodium carbonate solution was added to the dissolved mixture, the pH was adjusted to 10, and the obtained alkali solution was added to a separatory filter and remixed with methanol and diethyl ether to recover only the diethyl ether layer. The recovered diethyl ether layer was placed in another separatory filter and 5% KOH was added until the solution was colorless and separated. Anhydrous sodium sulfate was added to the remaining ether layer to remove residual water, and concentrated under reduced pressure.

Reference Example 2 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1 except that the pH was adjusted to 8.

Reference Example 3 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1, except that pH was adjusted to 9.

Reference Example 4 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1 except that the pH was adjusted to 10.

Reference Example 5 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1 except that the pH was adjusted to 11.

Reference Example 6 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1, except that the extract was used as acetone instead of diethyl ether.

Reference Example 7 Preparation of Orizanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1, except that the extract was used as acetone instead of diethyl ether and the pH was adjusted to 8.

Reference Example 8 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1, except that the extract was used as acetone instead of diethyl ether and the pH was adjusted to 9.

Reference Example 9 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1, except that the extract was used as acetone instead of diethyl ether and the pH was adjusted to 10.

Reference Example 10 Preparation of Oryzanol Concentrate

An oranol concentrate was prepared in the same manner as in Reference Example 1, except that the extract was used as acetone instead of diethyl ether and the pH was adjusted to 11.

Test Example 2 Determination of Orizanol Recovery in Concentrated Liquid by Extraction Solvent and pH Conditions

The content of oryzanol contained in the concentrate was calculated from the value obtained by measuring the optical density at 315 nm after dissolving the oryzanol concentrate in petroleum ether as in Test Example 1, as described above. Oryzanol extraction yield for the Reference Examples 1 to 10 was shown in Table 2 below.

Reference Example One 2 3 4 5 6 7 8 9 10 Concentrate Weight (g) 2.66 1.53 0.77 0.40 0.20 2.12 1.95 1.52 0.96 0.40 Orizanol content (%) ^* 3.66 7.00 16.40 31.95 38.66 4.72 5.55 7.08 10.23 16.56 % Recovery ^** 67.14 73.86 87.09 88.14 53.30 69.00 74.64 74.22 67.73 45.68 ^* Based on concentrate (10 g) containing 1.45% oryzanol ^** Recovery rate = concentrate weight (g) x content of oryzanol (%) / 0.145

From Table 2, it can be seen that the concentration of oryzanol in the concentrate according to the present invention is higher recovery rate than acetone when using diethyl ether as the extraction solvent, especially in the case of Reference Example 4 with a pH of 10, the highest It can be seen that the yield can be obtained.

[Test Example 3] Measurement of recovery rate of oryzanol according to the extraction solvent of the column chromatography

In the extraction and purification of oryzanol by column chromatography packed with alumina, the recovery rate of oryzanol according to the extraction solvent was measured. The extraction solvent used for the test is a solvent or mixed solvent generally used in the art, and 50 ml of hexane, 30 ml of a mixture of petroleum ether: methanol (9: 1) and 50 ml of a mixture of ethyl ether: acetic acid (20: 1) Was used. The results are shown in Table 3 below.

Concentrate Weight (g) Orizanol content (%) ^* % Recovery ^** Hexane 0.18 0.3 0.33 Petroleum ether: methanol (9: 1) 0.64 6.8 26.53 Ethyl ether: acetic acid (20: 1) 0.23 52.3 73.34 ^* Based on concentrate (10 g) containing 1.45% oryzanol ^** Recovery rate = concentrate weight (g) x content of oryzanol (%) / 0.145

From Table 3, it can be seen that among the three solvents described above, when eluting with elutanol in the highest yield, the mixture was ethyl ether: acetic acid (20: 1).

Example 1

1 g of oryzanol concentrate obtained in Reference Example 1 was dissolved in hexane, and then purified by column chromatography packed with neutral alumina, eluted with 50 ml of a mixture of ethyl ether: acetic acid (20: 1). Thereafter, 150 ml of methanol was added and the mixture was shaken vigorously to precipitate orrizol crystals. The precipitated powder was dried in a 50 ° C. drying oven for about 8 to 12 hours to obtain a light ivory-colored oranol powder.

Test Example 4 Identification of Orizanol Components

(1) Dissolve the oryzanol powder prepared in Example 1 in chloroform according to the oryzanol identification test specified in the Food Additives Code (p.1240, 1997), shake with 4 drops of sulfuric acid, and the solution is yellow. Also, when about 10 drops of acetic anhydride were added to the solution, the solution gradually became green after passing through the reddish purple color.

(2) The oranol powder prepared in Example 1 was dissolved in chloroform, then spotted on 250 micron thick silica gel G plate, and firstly developed with hexane: diethyl ether (9: 1) eluent, and benzene : Second development with diethyl ether (4: 1) eluent in the same direction as the first, and then scrape off the blue fluorescent spot under UV light and dissolve in η- heptane solution to a maximum at wavelength 313-317 nm. The absorption part was confirmed.

Test Example 5 Antioxidant Activity of Oryzanol Substance

The oranol powder prepared in Example 1 was dissolved in 200 μl of CHCl _{3 at} a ratio of 0.02 wt%, 0.05 wt%, 0.1 wt%, and 0.20 wt%, respectively, and then 99% containing 0.13 ml of linoleic acid. 10 ml of ethanol was added, 10 ml of 0.2 M phosphate buffer (0.2 M Na ₂ HPO ₄ + KH ₂ PO ₄ , pH 7.0) was added, and the final volume was adjusted to 25 ml with distilled water. The solution was placed in a cap test tube and cultured at 40 ° C. (0-10 days) to measure antioxidant activity over time. At this time, a comparison was made with no additives as a control, and 0.02% by weight of BHA and BHT, which are synthetic antioxidants, were added as comparative examples. Take 0.1 ml of each sample on day 0, 1, 2, 4, 7 and 10 after storage, add 4.7 ml of 75% ethanol, and add 0.02 M chloride to 0.1 ml of 30% thiocyanate solution. 0.1 ml of a 3.5% hydrochloric acid solution of iron was added, and the mixture was reacted for 3 minutes, and then absorbance was measured at 500 nm. The results are shown in Table 4 below.

For reference, the data obtained in these test examples are based on the General Linear Models (GLM) method (SAS. 1990. SAS User's Guide: Statistics, 5th Ed., SAS Institute Inc., Cary, NC). The analysis was carried out. The Student-Newman-Keuls (SNK) method was used in the range of p≤0.05 to see the difference between the mean values. In addition, except in the case of the evaluation of the sensory characteristics of the sausage of the test example <7-6> (processed by a block (block) between the sensory personnel), the data of the other test example was treated as a block (block). . On the other hand, a, b, c shown in superscript in the following results is an indication of the statistical significance of the numbers, different alphabets in the same column or row is statistically p is greater than 0.05 It means that there is significance at a small level, while the same alphabet means that it is not statistically significant. In addition, the statistical significance between the treatment groups in these results indicates that there is a distinct effect between treatments of different conditions, the statistically significant difference between the treatment treatment means that there is no distinct effect between treatments of different conditions. .

Peroxide value (Fukuda et al., 1985) Storage days Total average 0 One 2 4 7 10 Control (antioxidant free) 0.05 ^a (0.05) 0.24 ^a (0.01) 0.31 ^a (0.02) 0.33 ^a (0.03) 0.38 ^a (0.02) 0.78 ^a (0.01) 0.35 ^a (0.23) Orizanol 0.02 wt% 0.05 ^a (0.01) 0.20 ^b (0.01) 0.27 ^b (0.01) 0.27 ^b (0.03) 0.33 ^ab (0.03) 0.67 ^b (0.00) 0.30 ^b (0.19) Orizanol 0.05% by weight 0.06 ^a (0.00) 0.11 ^c (0.00) 0.14 ^c (0.01) 0.21 ^c (0.02) 0.29 ^b (0.02) 0.49 ^c (0.02) 0.22 ^c (0.15) Orizanol 0.10 wt% 0.06 ^a (0.00) 0.12 ^c (0.01) 0.15 ^c (0.01) 0.23 ^bc (0.01) 0.30 ^b (0.02) 0.41 ^d (0.02) 0.21 ^cd (0.12) Orizanol 0.20% by weight 0.05 ^a (0.00) 0.09 ^d (0.00) 0.11 ^d (0.01) 0.14 ^d (0.00) 0.20 ^c (0.02) 0.35 ^e (0.02) 0.16 ^e (0.10) BHA 0.02% by weight 0.05 ^a (0.01) 0.05 ^e (0.00) 0.05 ^e (0.01) 0.16 ^d (0.05) 0.18 ^c (0.02) 0.28 ^f (0.02) 0.14 ^e (0.09) BHT 0.02% by weight 0.07 ^a (0.07) 0.09 ^d (0.01) 0.31 ^d (0.02) 0.22 ^c (0.00) 0.30 ^b (0.02) 0.41 ^d (0.03) 0.20 ^d (0.13)

From Table 4, it was confirmed that the oryzanol powder of the present invention has an antioxidant effect at an addition ratio of 0.02% by weight or more compared with the control, and when the oranol powder contains 0.10% by weight or more, the antioxidant effect is the conventional synthetic antioxidant BHA Or BHT, which is significant or better.

Test Example 6 Antioxidant Activity of Oryzanol Substances Using Meat

After the pork was ground into 7 mm plates, the same amount was divided into seven batches. In the ground meat, the oranol powder prepared in Example 1 was added at a ratio of 0.05% by weight, 0.10% by weight, 0.15% by weight and 0.20% by weight, respectively, and 0.02% by weight of BHA, a synthetic antioxidant, was added as a comparative example. After that, the mixture was uniformly mixed using a mixer (Mixer; Kitchen art), and treated as a control without any additives. Each treatment except the growth treatment was heated in a 100 ℃ waterbath until the final internal temperature of 80 ℃. After cooling at room temperature for about 30 minutes, the same amount was divided into petri dishes and stored in a 4 ° C. refrigerator. Growth was stored for 6 days and heated meat for 4 days, and oxidation levels were measured and compared using the TBA method (Witt et al., 1970). That is, 25 ml of 20% trichloroacetic acid (dissolved in 2M phosphoric acid) solution was added to 10 g of the ground ground meat, and homogenized at a maximum speed of 14,000 rpm for 2 minutes. The homogenized slurry was placed in a volumetric flask to 50 ml with distilled water. Again this slurry is whatman No. After filtering with one filter paper, 5 ml of this filtrate was put in the test tube. 5 ml of 0.005 M TBA reagent was added to the test tube, followed by mixing for 15 hours at room temperature, and then absorbance at 530 nm was measured with a spectrophotometer. The results tested for growth are shown in Table 5 below, and the results tested for heated meat are shown in Table 6 below.

TBA value in mg malonaldehyde / kg sample Storage days Total average 0 3 6 Control 0.50 (0.02) 0.59 ^a (0.04) 0.76 ^a (0.03) 0.62 ^a (0.12) Orizanol 0.05% by weight 0.50 (0.02) 0.60 ^a (0.03) 0.72 ^a (0.06) 0.61 ^a (0.10) Orizanol 0.10 wt% 0.48 (0.04) 0.59 ^a (0.02) 0.73 ^a (0.02) 0.60 ^a (0.11) Orizanol 0.15% by weight 0.51 (0.16) 0.56 ^ab (0.06) 0.68 ^ab (0.03) 0.59 ^a (0.11) Orizanol 0.20% by weight 0.48 (0.03) 0.53 ^b (0.04) 0.61 ^b (0.03) 0.54 ^b (0.09) BHA 0.02% by weight 0.49 (0.08) 0.51 ^b (0.02) 0.58 ^b (0.01) 0.53 ^b (0.08)

Table 5 shows that the antioxidant effect is obtained when added at a ratio of 0.15% by weight or more in the case of ground raw pork, and it can be seen that it is a significant level with the existing synthetic antioxidant BHA.

TBA value in mg malonaldehyde / kg sample Storage days Total average 0 2 4 Control 2.08 ^a (0.05) 4.08 (0.06) 5.08 ^a (0.08) 3.72 ^a (1.52) Orizanol 0.05% by weight 1.83 ^b (0.01) 3.93 ^ab (0.06) 4.78 ^b (0.03) 3.51 ^b (1.32) Orizanol 0.10 wt% 1.82 ^b (0.02) 3.58 ^c (0.03) 4.84 ^b (0.05) 3.59 ^b (1.27) Orizanol 0.15% by weight 1.93 ^ab (0.03) 3.90 ^ab (0.05) 4.74 ^b (0.06) 3.45 ^bc (1.25) Orizanol 0.20% by weight 1.98 ^ab (0.18) 3.69 ^bc (0.27) 4.48 ^c (0.08) 3.16 ^c (1.12) BHA 0.02% by weight 1.43 ^c (0.03) 3.43 ^c (0.07) 4.47 ^c (0.03) 3.11 ^c (1.09)

From Table 6, it can be seen that the heat-pulverized pork containing 0.05% by weight of the oranol powder of the present invention is excellent in antioxidant efficacy, compared to the control, and showed an excellent antioxidant effect comparable to the conventional synthetic antioxidant BHA. Confirmed.

Test Example 7 Quality Characteristics of Meat Products Addition of Oryzanol

Each test example <7-1> to <7-5> below is a test on the sausage produced by the following method. After purchasing 50 kg of pig Fuji and shaping lean meat and fat, the final fat content is mixed to 15%, and the oryzanol powder prepared in Example 1 is 0.05%, 0.10% and 0.20% by weight, respectively. It was heated under the same conditions, using a treatment group which had been added and did not contain oranol powder as a control.

<Test Example 7-1> General Component Analysis

Protein, moisture, fat, ash analysis was performed according to AOAC (1990), the results are shown in Table 7 below.

protein(%) moisture(%) Fat(%) Ash content (%) Control 16.89 69.58 12.40 1.02 Orizanol 0.05% by weight 16.99 69.69 11.91 1.01 Orizanol 0.10 wt% 17.02 69.33 12.55 1.02 Orizanol 0.15% by weight 17.13 69.84 11.79 1.08

Test Example 7-2 Structure Characteristics

Sausage prepared by the above method was cut to a thickness of 1.5cm, using a Instron Universal Testing Machine (Model 4465), 1.5kg load cell, 8mm hole diameter (puncture diameter) ) And hardness, springness, cohesiveness and chewiness at the conditions of 120 mm / min cross head speed and the results are shown in Table 8 below. .

Hardness Cohesive Elasticity Chewability Control 1.68 ^a (0.12) 0.64 ^ab (0.09) 4.13 ^a (0.87) 1.06 ^a (0.12) Orizanol 0.05% by weight 1.52 ^b (0.10) 0.67 ^a (0.10) 3.33 ^b (0.79) 1.02 ^ab (0.14) Orizanol 0.10 wt% 1.59 ^b (0.09) 0.59 ^b (0.09) 4.41 ^a (0.66) 0.97 ^b (0.03) Orizanol 0.20% by weight 1.51 ^b (0.23) 0.67 ^a (0.14) 4.17 ^a (0.76) 0.98 ^b (0.11)

<Test Example 7-3> Fat oxidation test of sausage

The fat oxidation degree of sausage was measured according to the method of Rhee et al. (1977). Considering that 30g of sausage samples, 42ml of distilled water, 15ml of propyl gallat-EDTA (ethylenediaminetetra acatic acid) solution, and thumb meat were added 3ml of sulfanilamide during fat extraction, and homogenized with a homogenizer. 78.5 mL of the homogenate and 1.5 mL 4N hydrochloric acid were added to a Kjeldahl flask and distilled. 5 mL of 50 mL of distillate was taken and mixed with 5 mL of a solution of thiobarbituric acid (TBA). After the heating, the absorbance value was measured at 530 nm to convert the TBA value by the following equation (1), and the results are shown in Table 9 below.

TBA value = absorbance × 7.8

(Unit: mg malonaldehyde / kg sample) Storage days Total average 0 3 6 9 12 15 Control 0.087 0.089 0.092 0.091 ^a 0.093 ^a 0.095 ^a 0.09 (0.003) Orizanol 0.05% by weight 0.088 0.089 0.090 0.091 ^a 0.093 ^a 0.094 ^a 0.09 (0.003) Orizanol 0.10 wt% 0.089 0.090 0.090 0.091 ^a 0.092 ^a 0.093 ^a 0.09 (0.002) Orizanol 0.20% by weight 0.088 0.089 0.087 0.087 ^b 0.088 ^b 0.088 ^b 0.08 (0.003)

<Test Example 7-4> Meat color and shear strength characteristics of sausage

Each sausage sample was cut to 2cm thickness and exposed to air for 30 minutes, and then the brightness (L), redness (a) and yellowness (b) were measured using a Chroma meter (Minolta, CR 301) and CIE (Commision Internationale). de Leclairage) and shear force (kg / cm 2) for each sample cut to 2 cm thickness with a Warner-Bratzler shear force meter (GG Elec. Mfg. Co., USA). The results are shown in Table 10 below.

CIE Shear Force (WBS) (kg / cm ² ) L a b Control 75.69 ^a (0.73) 10.19 (0.28) 7.27 (0.18) 0.27 Orizanol 0.05% by weight 75.17 ^ab (0.30) 10.43 (0.19) 6.90 (0.14) 0.28 Orizanol 0.10 wt% 74.47 ^b (0.49) 10.19 (0.56) 7.44 (0.66) 0.28 Orizanol 0.20% by weight 73.75 ^b (1.09) 10.67 (0.11) 7.28 (0.17) 0.26

Test Example 7-5 Sensory Test

Sensory evaluation of each sample was performed by eight trained sensory personnel according to the seven-point evaluation method as follows.

-Flavor (1 = very weak, 7 = very strong),

-Juicy (1 = very dry, 7 = very juicy),

Elasticity (1 = elasticity is very weak, 7 = elasticity is very strong),

-Overall preference (1 = very bad, 7 = very good).

The sensory agents of the data thus obtained were treated as blocks, and the results are shown in Table 11 below.

Flavor Succulent Elasticity This odor Overall preference Control 4.77 (0.87) 4.50 ^ab (1.01) 4.27 (0.94) 1.27 (0.55) 5.14 (0.89) Orizanol 0.05% by weight 4.63 (0.79) 4.09 ^b (0.97) 4.27 (1.03) 1.40 (0.59) 4.86 (0.94) Orizanol 0.10 wt% 4.05 (0.79) 4.86 ^a (0.77) 3.95 (0.99) 1.28 (0.63) 4.59 (0.67) Orizanol 0.20% by weight 4.22 (1.15) 4.54 ^a (0.86) 4.46 (1.01) 1.23 (0.53) 4.82 (0.66)

From Tables 7 to 11, sausage products added 0.10% by weight or more of the oranol powder of the present invention extracted from rice bran, it can be seen that there is no significant difference in tissue, color, shear force and sensory properties when compared with no addition. On the other hand, in the fat oxidation measurement test, that is, the antioxidant effect, the sausage with 0.20% by weight of oryzanol powder was found to exhibit an excellent antioxidant effect compared to the control.

As described above, oryzanol powder prepared from rice bran by the method of the present invention shows an excellent antioxidant effect when added to meat and meat products, it can be effectively used as a natural antioxidant to replace the existing synthetic antioxidants .

Claims (8)

(i) mixing rice bran with hexane in a ratio of about 1: 2, stirring and heating the extract obtained by filtration to add a NaOH solution, which is cooled at room temperature; (Ii) centrifuging the precipitate obtained by leaving the solution of step (i) to separate the solid alkali agent; (Iii) mixing the separated solid alkali agent and distilled water in a ratio of about 1:10 to dissolve and adjusting the pH of the mixture to 7-11; (Iii) remixing the obtained alkali solution with methanol and diethyl ether, and then recovering only the diethyl ether layer; (v) adding 5% KOH to the recovered diethyl ether layer until colorless, and separating the KOH layer separately; (Iii) removing residual water and solvent from the remaining ether layer to obtain a concentrate; (Iii) separating and purifying the oranol concentrate from the concentrate using column chromatography; And (Iii) crystallizing the purified material and warming and drying to obtain the oranol powder. The method of claim 1, wherein the pH of the mixture of step (iii) is set to 10. The method of claim 1, wherein a mixed solution of ethyl ether: acetic acid (20: 1) is used as the elution solvent of the column chromatography of step (iii). delete A method for preventing oxidation of meat and meat products by using the oranol powder prepared by the method of claim 1 in an amount of 0.02 to 0.20% by weight. 6. The method according to claim 5, wherein when the meat is ground raw pork, oryzanol powder is added at a ratio of 0.15 to 0.20% by weight of the total weight of the product. 6. The method according to claim 5, wherein when the meat is ground heated pork, oryzanol powder is added at a ratio of 0.05 to 0.20% by weight of the total weight of the product. 6. A method according to claim 5, wherein when the meat product is a sausage, oryzanol powder is added at a rate of 0.20% by weight of the total weight of the product.