KR100888492B1 - Preparation method of dietary fiber from brewer's spent grain - Google Patents

Abstract

A method for manufacturing dietary fiber made of brewer's grains is provided to increase the content of the dietary fiber with a low cost. A method for manufacturing dietary fiber made of brewer's grains comprises the following steps of: agitating the brewer's grains after adding one or more alkaline solution selected from a group consisting of sodium hydroxide, potassium hydroxide or calcium hydroxide; dipping the brewer's grains after neutralizing the processed brewer's grains; washing a sediment, agitating and mixing the brewer's grains with a Na-phosphate buffer solution; reacting the brewer's grains with enzymes which are one or more of termamyl, amylase, and glucoamylase and one or more of protease, papain, bromelinm, and ficin; filtering and centrifuging a reactant after cooling; and separating dietary fiber from the brewer's grains after drying the dietary fiber at 50~70 °C.

Description

Preparation method of dietary fiber from beer foil {Preparation method of dietary fiber from brewer's spent grain}

The present invention relates to a method for producing dietary fiber using beer foil (Hite beer, Hongcheon, Gangwon-do), and drying the beer foil and pulverizing it to obtain a dry powder and decomposing the dry powder of acid, alkali, protease or carbohydrate. It relates to a method for producing dietary fiber based on beer foil, comprising the step of treating with an enzyme.

The present invention relates to a manufacturing method of dietary fiber using beer foil, dietary fiber (food, dietary fiber) is a component known as fiber or cellulose contained in a lot of vegetables, fruit, seaweed, etc. in the food is decomposed by human digestive enzymes It is defined as the composition of plants that are not. Dietary fiber provides the strength and structure to support plants, and is found in many grains, fruits, vegetables, nuts, seeds and legumes.

Dietary fiber has different physical and chemical properties and different physiological effects depending on the types of components. The physical properties of dietary fiber include water retention ability, viscosity, binding force, adsorption power, fermentability, and the like. The physical properties of dietary fiber affect the digestion and absorption processes in the human body, which affects physiological effects. Until now, the physiological function of dietary fiber has greatly delayed the absorption of sugar to suppress the rise of blood sugar level, adsorb fat to slow the absorption rate and promote the excretion, thereby reducing the accumulation of fat in the body. In addition, it promotes the proliferation of beneficial bacteria, such as intestinal bifidus bacteria, induce sugar decomposition and organic acid production, and induce smooth bowel movement by promoting bowel movement.

Recent studies show that dietary fiber absorbs and expands the intestinal water with its unique conservative and swelling properties to eliminate constipation and to protect the intestines by adsorbing and releasing toxic and carcinogens. In addition, dietary fiber inhibits cholesterol absorption in the digestive tract and is effective in preventing coronary atherosclerosis, angina pectoris, and myocardial infarction disease. In addition, the dietary fiber itself is bulky without energy and gives a feeling of satiety, which is effective in preventing obesity, weight loss, and so on. As mentioned above, as the medical importance of dietary fiber is emphasized, carbohydrates, proteins, fats, vitamins and minerals are attracting attention as sixth nutrients.

Beer gourd is a by-product of germinating and saccharifying beer barley, the main raw material of beer production, and separating the saccharified liquid, and adding malt to barley grain to obtain wort and processing it. It can be produced as a residue after beer production. Beer foil basically consists of husk-pericarp-seed coat layers of beer barley, rich in minerals and vitamins, and especially high in fiber and protein.

These beer gourds have a high nutritional value, such as containing a large amount of dietary fiber and essential amino acids, compared to low prices, and are highly valuable as food as well as livestock feed. In fact, there is a report that milk production increased in livestock fed with beer foil, and there is a report that weight gain of fish fed with fish foil added is higher than fish fed with rice bran alone. Beer gourds, in particular, contain large amounts of lactogenic growth hormones, such as the prolactin hormone, and have been used for sheep and cattle growth, weight gain and quality milk production since ancient times.

In addition, research on edible food has been studied commercial value in the baking industry, such as bread, flakes, biscuits using beer foil, and the addition of beer foil to bread and cookies for real food use, better taste than before In clinical trials, there was a reduction in lipids and cholesterol, and constipation.

As such, beer foil is a raw material that provides high dietary fiber and can be applied to various fields as a food raw material that can obtain a lot of benefits when mixed with a diet.

However, in Korea, the beer foil is used as a feed for livestock, or the situation is discarded beer foil. Therefore, there is a need to research a method that can utilize the beer foil economically and environmentally friendly by processing and recycling the beer foil suitable for edible.

Accordingly, Korean Patent No. 143093, which is a related art for beer foil, includes a mixture mixed with cotton wool, rice hull, corn stalk, beer foil, rice bran, carbon, and the like, and a drying process of drying the mixture by a dryer so that moisture is 15%. And, a pulverizing process of pulverizing the mixture mixed by the drying process by a mixer, and a compression process of compressing the pulverized powder by the crushing process to a predetermined size while heating to 200 to 250 ° C. It is described with respect to a mushroom cultivation medium manufacturing method, and the Republic of Korea Patent No. 369431 is a mixture of green tea water, ocher, lactic acid bacteria, etc. extracted by soaking the green tea leaves in water by the unique ingredients that only green tea leaves and ocher It improves resistance to disease, produces low-fat, low-cholesterol Korean beef, and helps to prevent various adult diseases caused by meat intake. Not only can it be prevented, there is also described a method for producing an alcoholic fermentation feed using green tea, ocher and lactic acid bacteria produced from waste products such as rice bran, wheat bran, chaejongbak, beer bak, and jelly as agricultural by-products.

British Patent GB1239796 also describes the process of producing an aqueous extract from cereals using acids, alkalis or proteolytic enzymes, wherein the process of obtaining amino acids and proteins and the improvement of byproducts. British Patent GB2176487 describes a process for obtaining protein solids from beer foil by enzymatic treatment, acid treatment, etc. to obtain purified protein solids.

Republic of Korea Patent No. 143093 and 369431 are described for the feed and medium composition prepared using the beer foil.

In addition, the British Patents GB1239796 and GB2176487 describe a method for obtaining protein solids at low cost using beer foil. However, the prior art does not describe a method for producing dietary fiber using the beer foil.

Thus, the present inventors conducted a study on the use of beer foil, as a result of finding a manufacturing method that can increase the content of dietary fiber from the beer foil to use the dietary fiber richly contained in the beer foil to complete the present invention.

The present invention is to provide a method for producing dietary fiber using beer foil as a raw material.

The present invention is a method of manufacturing dietary fiber by treating acid, alkali, proteolytic enzyme or carbohydrate degrading enzyme to dried beer foil, the step of drying the beer foil and pulverizing it to obtain a dry powder and the dry powder of the acid, Provided is a method of preparing a dietary fiber based on beer foil comprising the step of treating with alkali, protease or carbohydrate.

The dietary fiber of the present invention is a dietary fiber manufactured using beer foil, which is a residue of the remaining barley of beer, used in beer production, and is edible and low in manufacturing cost, and thus may be usefully used as a health food or a functional food.

This invention shows the manufacturing method of dietary fiber which used beer foil as a raw material.

The present invention provides a method for producing dietary fiber from beer foil, wherein the method of producing dietary fiber from beer foil is treated with acid, alkali, protease or carbohydrate degrading enzyme.

The beer foil is immersed in a basic solution and washed with water, or immersed in an acidic solution and washed with purified water and then dried.

In the above, the acidic solution may be used one or more selected from the group consisting of hydrochloric acid, sulfuric acid or acetic acid.

The basic solution may be one or more selected from the group consisting of sodium hydroxide, potassium hydroxide or calcium hydroxide.

In the above, the concentration of the acidic solution or the basic solution may be used 0.01 ~ 0.5M.

The beer foil is treated with proteolytic enzymes or carbohydrate degrading enzymes to separate the beer foil and then dried.

The protease may be any one or more selected from protease, papain, paprome, bromine, and ficin.

The carbohydrate degrading enzyme may be used any one or more selected from amylase, glucoamylase Termamyl 120L, Termamyl SC, Liquozyme Supra.

Decomposing beer foil with enzyme in the above can be separated by filtration or centrifugation dietary fiber.

In order to increase the dietary fiber content of the beer foil, beer foil may be immersed in an acidic or basic solution, and neutralized, followed by enzymatic treatment of protease or carbohydrate degrading enzyme.

The present invention provides a method for producing dietary fiber based on beer foil and a dietary fiber produced therefrom. Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of drying the beer foil and grinding it to obtain a dry powder (step 1); And a step (step 2) of treating the dry powder of step 1 with an acid, an alkali, a proteolytic enzyme or a carbohydrate degrading enzyme.

Step 1 is a step of drying the beer foil and grinding it to obtain a dry powder.

The beer foil is not particularly limited, and for example, the residue left after preparing beer using beer barley may be used.

In addition, the drying method of the beer foil may be dried by a conventional method used in the art, preferably hot air drying.

In addition, the pulverized method of the dried beer foil can be pulverized by a conventional method used in the art, preferably pulverized using a power mill. The pulverized beer foil particle size is not particularly limited, and may be preferably used to filter out 80 to 100 mesh.

Step 2 is a step of treating acid, alkali, protease or carbohydrate dehydrogenase to the dry powder of step 1.

Step 2 is a process of removing protein from beer foil and treating acid, alkali, protease or carbohydrate dehydrogenase to increase dietary fiber content, when preparing fiber from beer foil using acid and alkali ( Method A), after immersing the dry powder of step 1 in an acidic solution, washing it with water (step A-1); Immersing the wash of step A-1 in the basic solution (step A-2); And washing the beer foil of step A-2 with excess water and drying it (step A-3).

In the manufacturing method of the dietary fiber, steps A-1 and A-2 may be repeated in order to increase the dietary fiber content in beer foil, and the number of repetitions is not particularly limited, but may be repeated 1 to 10 times.

The acid may be hydrochloric acid, sulfuric acid or acetic acid, and the alkali may be sodium hydroxide, potassium hydroxide, calcium hydroxide, or the like. Preferably, the acid is hydrochloric acid, and the alkali may be sodium hydroxide. At this time, the concentration of the acidic solution or the basic solution is not limited as long as the concentration can increase the dietary fiber content in beer foil, preferably can be used in the concentration range of 0.01 ~ 0.2N.

The method of drying the beer foil may be dried by a conventional method used in the art, and may be hot air dried at a temperature of 100 ° C. or lower, preferably at 50 to 70 ° C.

In addition, in the case of preparing dietary fiber in beer foil using alkali alone in step 2 (method B), immersing the dry powder of step 1 in a basic solution (step B-1); Removing the supernatant from the precipitate of step B-1 (step B-2); And obtaining the precipitate of step B-2, washing and drying it (step B-3).

In the manufacturing method of the dietary fiber, steps B-1 and B-2 may be repeated in order to increase the dietary fiber content in beer foil, and the number of repetitions is not particularly limited, but may be repeated 1 to 10 times.

After filtering the beer foil treated with the basic solution, the washing method may be performed according to a conventional method used in the art, and preferably, it may be washed using 2 to 3 times as much water as beer foil. .

The method of drying the beer foil may be dried by a conventional method used in the art, and preferably hot air dried at a temperature of 100 ° C. or lower, more preferably 50 to 70 ° C.

In addition, in the case of preparing dietary fiber in beer foil using the protease or carbohydrate degrading enzyme in step 2 (method C), treating the proteolytic enzyme or carbohydrate degrading enzyme in the dry powder of step 1 (step C) -One); And separating the beer decomposed beer foil from the beer foil treated with the protease or carbohydrate degrading enzyme of step C-1, and drying (step C-2).

The protease of step C-1 is not limited as long as it is a conventional protease, and may be derived from a microorganism isolated or genetically recombined from a microorganism, and preferably, protease, papain, bromelain One or more selected from (bromelin) and ficin can be used. In this case, the protease may be used by varying the reaction conditions according to the enzyme used. For example, when Protamex (Novozymes) is used as a protease in the above manufacturing method, it is diluted using a 10 mM phosphate buffer solution of pH 6.0, and immersed in the beer foil powder to react with sufficient time to decompose all the proteins. Let's do it. At this time, the enzyme reaction temperature can be carried out to 35 ~ 55 ℃. After degrading beer foil using proteolytic enzymes, it is boiled for 5 minutes to inactivate the remaining enzyme, the reaction is terminated and washed with excess water and filtered to obtain a fiber.

Carbohydrate degrading enzymes are not limited to conventional carbohydrate degrading enzymes, and those derived from microorganisms isolated or genetically recombined from microorganisms can be used. Preferably, amylase, glucoamylase Termamyl 120L, Termamyl SC, Liquozyme Any one or more selected from Supra can be used. At this time, the carbohydrate degrading enzyme can be used by varying the reaction conditions according to the enzyme used. For example, if Termamyl 120L (Novozymes) is used as a carbohydrate degrading enzyme in the above method, the solution is diluted with a 10 mM phosphate buffer solution at pH 6.0 and immersed in a beer foil powder to react with sufficient time to decompose all carbohydrates. Let's do it. At this time, the enzyme reaction temperature can be carried out to 60 ~ 100 ℃. The carbohydrate degrading enzyme can be used to decompose beer foil, cool to 50 ° C., terminate the reaction, and wash and filter with excess water to obtain dietary fiber.

The method of separating the beer fiber having a high fiber content from the beer gourd treated with the protease or carbohydrate can be separated by a conventional method used in the art, preferably by centrifugation or filtration. Can be. The separated beer foil may be dried by a conventional method used in the art, and may be hot air dried at a temperature of preferably 100 ° C. or lower, more preferably 50 ° C. to 70 ° C.

Dietary fiber prepared using beer foil according to the production method of the present invention can be added to health food. When the dietary fiber of the present invention is used as a food additive, the dietary fiber may be added as it is or used with other food or food ingredients, and may be appropriately used according to conventional methods used in the art.

There is no particular limitation on the type of food. Examples of foods to which the fiber may be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, teas, drinks Alcoholic beverages and the like, and includes both functional foods and health functional foods in a conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates, etc. as additional components, as in the general beverage. The above-mentioned natural carbohydrates are glucose, monosaccharides such as fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, sugar alcohols such as xylitol, sorbitol and erythritol. As the sweetener, natural sweeteners such as tautin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like can be used.

In addition to the above, the dietary fiber of the present invention includes various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, Alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the dietary fiber of the present invention may contain fruit flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components can be used independently or in combination. The ratio of such additives is not very important but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the fiber of the present invention, the higher the content of the dietary fiber product.

In the following, Examples, Experimental Examples and Application Examples are posted to explain the present invention in more detail. However, these are provided only in order to explain this invention in more detail, The content of this invention is not limited by these.

Example 1 Preparation of Dietary Fiber from Beer Foil by Alkali Treatment

After adding 500 mL of NaOH solution to 100 g of beer foil samples, it stirred at a speed of 100 rpm at room temperature. After alkali treatment, neutralize with 1N HCl and precipitate the sample to remove the supernatant. Wash three times with water up to five times the volume of the sample and filter with 100mesh sieve. The filtrate obtained was dried in a 70 ° C. dryer to separate dietary fiber from beer foil.

Example 2 Preparation of Dietary Fiber from Beer Foil by Acid / Alkali Treatment

500 mL of 0.02N HCl is added to 100 g of beer foil sample, and then stirred at a rate of 100 rpm at room temperature. After acid treatment, neutralize with 1N NaOH and precipitate the sample to remove the supernatant. Wash three times with water up to five times the volume of the sample and dry for 6 hours in a 70 ° C dryer. After washing, 500 mL of NaOH solution was added and stirred at a speed of 100 rpm at room temperature. Neutralize with 1N HCl and wash 3 times with 5 times water.

The above process was repeated 3-10 times, and the obtained precipitate was washed with excess water until neutralized, and dried to prepare dietary fibers separately from beer foil.

Example 3 Preparation of Dietary Fiber from Beer Foil Using Enzyme Method

100 ml of beer foil was added to 500 mL of 10 mM Na-phosphate buffer (pH 6.0), followed by stirring and mixing at a speed of 100 rpm. Proteolytic enzymes (Protamex ^™ (Novozymes), Neutrase (Novozymes)) or carbohydrate degrading enzymes (Termamyl 120L (Novozymes)) were added and reacted at 37 ° C., 70 ° C. and 95 ° C. for 2 hours, and filtered. Protamex treated samples were heated at 85 ° C. for 5 minutes for the purpose of inactivating the remaining enzymes. Neutrase treated samples and Termamyl treated samples were cooled to 50 ° C., washed three times with about 5 times the residue and dried at 70 ° C. Dietary fiber was prepared separately.

Example 4 Preparation of Dietary Fiber from Beer Foil Using Alkali Treatment and Enzyme Method

After adding 500 mL of NaOH solution to 100 g of beer foil samples, it stirred at a speed of 100 rpm at room temperature. After alkali treatment, neutralize with 1N HCl, precipitate the sample, remove the supernatant, and wash three times with water up to 5 times the sample volume. 500 mL of 10 mM Na-phosphate buffer (pH 6.0) was added, stirred and mixed at a speed of 100 rpm, and carbohydrate degrading enzyme (Termamyl 120L) was added thereto, reacted at 95 ° C. for 2 hours, cooled to 50 ° C., and filtered. The residue was washed three times with about five times the amount of water and dried at 70 ° C. to separate and prepare dietary fiber from beer foil.

Example 5 Measurement of Yield of Dietary Fiber from Beer Foil Using Alkali Treatment and Enzyme Method

30 g of beer foil samples were taken, and 200 ml of 0.05 M NaOH was added thereto, followed by stirring at a rate of 100 rmp at room temperature. After the alkali treatment, the weight is measured, 5 g is taken, 200 ml of water is added, and the pH is 8.2 ml, 1 ml of Termamyl is added and treated for 2 hours. Lower the temperature to 60 ° C. and adjust the pH to 4.5 with HCl to treat 2 g of protamex for 90 minutes. The enzyme was inactivated by heating to 85 ° C. or higher, treated with glucoamylase 3ml for 90 minutes, filtered and dried.

Experimental Example 1 Analysis of Dietary Fiber Content after Alkali Treatment

In order to determine the change in dietary fiber content of beer foil processed according to the manufacturing method was analyzed according to the dietary fiber analysis method to obtain the results of Table 1 and Table 2.

Table 1. Results according to NaOH concentration

NaOH concentration 0 M 0.05 M 0.1 M 0.5M protein(%) 25.8 2.5 17.5 16.4 carbohydrate(%) 10.0 5.7 7.8 5.6 Fat(%) 7.4 6.2 8.2 7.7 Ash content (%) 4.6 2.8 4.8 4.5 Total dietary fiber (%) 47.1 81.9 54.9 59.7

Table 2. Results with NaOH Treatment Time

NaOH Treatment Time 6 hr 8 hr 10 hr 12 hr protein(%) 5.7 3.1 2.5 2.6 carbohydrate(%) 8.8 8.5 5.7 7.2 Fat(%) 7.1 6.7 6.2 6.4 Ash content (%) 3.1 1.9 2.8 2.2 Total dietary fiber (%) 64 77 81.9 79.7

As shown in Table 1 and Table 2, the content of dietary fiber was 47.1% before processing the beer foil, while the content of dietary fiber in beer foil processed according to the method of Example 1 was up to 81.9%. . As a result, it was found that the processed beer foil was significantly increased in fiber content.

Experimental Example 2 Analysis of Content of Dietary Fiber after Acid-Alkali Treatment

In order to determine the change in dietary fiber content of beer foil processed according to the manufacturing method was analyzed according to the dietary fiber analysis method to obtain the results in Table 3.

Table 3. Results by Number of Acid-Alkali Repeats

Repeat count 3rd time 5 times 10th protein(%) 15.5 19.2 18.5 carbohydrate(%) 7.1 6.5 7.3 Fat(%) 7.8 8.2 7.1 Ash content (%) 3.2 2.7 3.4 Total dietary fiber (%) 59.6 61.3 57.1

As shown in Table 3, as a result of repeating the acid-alkaline beer foil, it can be seen that the dietary fiber content, which was 47.1% before processing the beer foil, increased by a certain amount. As a result, it can be seen that the processed beer foil according to the embodiment has an increased dietary fiber content.

Experimental Example 3 Analysis of Dietary Fiber Content after Enzyme Treatment

In order to determine the change in dietary fiber content of beer foil processed according to the manufacturing method was analyzed according to the dietary fiber analysis method to obtain the results of Table 4.

Table 4. Results of Enzyme Treatment

enzyme Protamex Neutrase Termamyl density(%) 0 One 2 3 One 2 3 One 2 3 protein(%) 25.8 18.2 15.4 18.1 18.2 16.8 17.4 20.1 19.5 18.7 carbohydrate(%) 10.0 8.1 5.5 7.4 7.8 6.5 6.2 0.9 1.5 2.1 Fat(%) 7.4 6.2 6.1 6.7 6.4 6.4 7.1 7.8 6.6 7.1 Ash content (%) 3.7 3.5 2.8 2.3 2.1 2.8 3.2 3.7 1.8 3.4 Total dietary fiber (%) 47.1 62.8 69.1 62.2 65.2 64.1 61.3 65.2 64.2 67.5

As shown in Table 4, as a result of processing the proteolytic enzyme in the beer foil, the processed beer foil of the present invention, as can be seen that the dietary fiber content, which was 47.1% before processing the beer foil, increased from 61% to 74% depending on the enzyme used. Fiber content increased.

Experimental Example 4 Analysis of Dietary Fiber Content after Alkali-Enzyme Treatment

In order to determine the change in dietary fiber content of beer foil processed according to the manufacturing method was analyzed according to the dietary fiber analysis method to obtain the results of Table 5.

Table 5. Results of Termamyl Treatment

enzyme Termamyl density(%) One 2 3 protein(%) 1.4 3.7 3.1 carbohydrate(%) 1.3 2.2 3.8 Fat(%) 4.4 4.5 6.5 Ash content (%) 2.3 2.9 2.1 Total dietary fiber (%) 89.7 82.4 84.1

As shown in Table 5, as a result of treating carbohydrate degrading enzyme in beer foil, it can be seen that the dietary fiber content, which was 47.1% before processing beer foil, was increased to a maximum of 89.7%. As a result, it can be seen that the processed beer foil according to the embodiment has an increased dietary fiber content.

Table 6. Dietary Fiber and Yield Results by Alkali / Enzyme (Termamyl, Protamex) Combination Treatment

ingredient protein(%) carbohydrate(%) Fat(%) Ash content (%) Total dietary fiber (%) content 1.6 1.1 2.6 2.9 91.2

As a result of weighing 30g beer foil after alkali treatment, the weight was 21.1854g, and the weight after 5g of enzyme treatment was 2.7682g, and the total yield was about 39%.

Application Example 1 Preparation of Wheat Flour Food

Foods containing the dietary fiber according to the present invention were prepared as follows. Dietary fiber was added 0.1 to 10.0 parts by weight to the flour, using the mixture to prepare bread, cakes, cookies, crackers and noodles in a conventional manner to prepare foods for health promotion.

Application Example 2 Preparation of Soup and Gravy

The dietary fiber according to the present invention was added 0.1 to 1.0 parts by weight to soups and broth to prepare meat products for health promotion, soup of noodles and broth in a conventional manner.

Application Example 3 Preparation of Ground Beef

The dietary fiber according to the present invention was added to 10 parts by weight of ground beef to prepare a ground beef for health promotion in a conventional manner.

Application Example 4 Production of Dairy Products

The dietary fiber according to the present invention is added to 0.1 to 1.0 parts by weight of milk, to prepare a variety of dairy products such as butter and ice cream in a conventional manner using the milk.

Application Example 5 Preparation of Wire

Brown rice, barley, glutinous rice, and yulmu were alphad by a known method, and then dried and roasted to prepare a powder having a particle size of 60 mesh.

Black beans, black sesame seeds, and perilla were also steamed and dried by a known method, and then ground to a powder having a particle size of 60 mesh.

The dietary fiber according to the present invention was decompressed and concentrated in a vacuum concentrator, and the dried product obtained by drying with a sprayer and a hot air dryer was pulverized with a particle size of 60 mesh to obtain a dry powder.

The grains, seeds and the dry powder of the dietary fiber of the present invention were formulated in the following ratio to prepare a conventional method. Grains (30 parts by weight brown rice, 15 parts by weight of barley, 20 parts by weight of barley), seed seeds (7 parts by weight perilla, 8 parts by weight of black beans, 7 parts by weight of black sesame seeds), dietary fiber dry powder (1 parts by weight) of the present invention , Ganoderma lucidum (0.5 parts by weight), Sulfur (0.5 parts by weight)

The beverage containing the dietary fiber according to the present invention was prepared as follows.

Application Example 6 Preparation of Health Beverage

After instant sterilization by homogeneously mixing the subsidiary materials such as liquid fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5%), water (75%) and the dietary fiber according to the present invention. To prepare a health drink, it was packaged in a small packaging container such as a glass bottle or a PET bottle.

Application Example 7 Preparation of Vegetable Juice

0.5 g of the dietary fiber according to the present invention was added to 1,000 ml of vegetable juice, such as tomato or carrot, to prepare a vegetable juice for health promotion in a conventional manner.

Application Example 8 Preparation of Fruit Juice

0.1 g of the dietary fiber according to the present invention was added to 1,000 ml of fruit juice, such as apple or grape, to prepare a fruit juice for health promotion in a conventional manner.

As described above, the present invention has been described with reference to preferred embodiments, experimental examples, and application examples, but a person skilled in the art should not depart from the spirit and scope of the present invention as set forth in the claims below. It will be appreciated that various modifications and variations can be made in the present invention.

The dietary fiber of the present invention is a dietary fiber prepared by using beer foil which is a residue of the remaining barley of beer used in the manufacture of beer, and the dietary fiber prepared according to the manufacturing method is low in manufacturing cost, and can be used for food, Through processing the content of dietary fiber was increased. Therefore, the dietary fiber prepared from beer foil can be usefully used for health food or functional food.

Claims (10)

In the manufacturing method of dietary fiber made from beer foil, Adding at least one alkaline solution selected from the group consisting of sodium hydroxide, potassium hydroxide or calcium hydroxide to the beer foil, followed by stirring at room temperature; Treating the beer foil with an alkaline solution and neutralizing it with at least one acidic solution selected from the group consisting of hydrochloric acid, sulfuric acid or acetic acid and precipitating beer foil; After washing the precipitate obtained above, the mixture is stirred, mixed with Na-phosphate buffer, and any one or more selected from carbohydrate decomposing termamyl, amylase or glucoamylase, or At least one selected from protease, protease, papain, bromelin, and ficin is added thereto, reacted at 60 to 100 ° C, cooled, filtered or centrifuged, and washed to 50 to 70 ° C. Method of producing a dietary fiber with a raw material of beer foil comprising the step of separating the dietary fiber from the beer foil by drying in. delete delete delete delete delete delete delete delete delete