KR100893661B1 - Manufacturing method of functional rice bran using enzymatic hydrolysis and vacuum drying - Google Patents

Abstract

A method for preparing functional rice bran is provided to prevent acidification of the rice bran in order to preserve the rice bran for a long time and improve intestinal absorption rates by enzymatic decomposition and vacuum drying. A method for preparing functional rice bran comprises the following steps of: decomposing the rice bran in the presence of cellulase and inactivating the cellulase in a first step; adding calcium lactate and iron lactate to the decomposed rice bran in a second step; and vacuum-drying the rice bran with the calcium lactate and iron lactate in a third step. In the first step, the 0.1~0.3wt% of cellulase is added to the rice bran and the rice bran is decomposed at 60~65°C for 1~2 hours.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing functionalized rice bran using enzymatic decomposition and vacuum drying,

The present invention relates to a method for producing functionalized cores using enzyme decomposition and vacuum drying.

It is called brown rice in which rice husk is threshed and rice husk which is outer surface is peeled off, and brown rice is made and rice husk is removed. The rice bran is rice bran (rice husk) and rice bran flour, which are produced in the process of making rice from brown rice to white rice. It accounts for about 8% of brown rice.

The embryo contains 66% of the rice nutrients and is rich in vitamins, minerals, phytate, and beta-cysterols. Rice bran contains 29% of rice nutrients and is rich in fiber and vegetable fats. We have only 5% of the rice nutrients in our rice. The standard chemical composition of rice bran contains 13.5% moisture, 18.3% fat, 38.3% carbohydrate, 7.8% fiber and 8.9% ash, and various components such as calcium, magnesium, phosphorus and vitamin A, B1, B6 and E. More than 70% of the constituent fatty acids are unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. Especially, linoleic acid and linolenic acid are nutritionally important essential fatty acids which are not synthesized in the body. Inositol C ₆ H ₁₂ O ₆ is a natural anticancer substance with six phosphorus (P) bonded to six (P). It is used for preventing cancer, preventing arteriosclerosis, preventing cardiovascular disease, preventing urinary stone and kidney stones, It has various functions. Plant fibers such as cellulose, hemicellulose, and pectin have a good effect on digestive tract function and increase the excretion of harmful substances such as lipids and cholesterol. Ferulic acid contained in rice bran is a precursor of lignin that forms the cell wall of plant. It has antioxidant function such as EGMIP, and selenium (Se) is a trace element Which is used to produce the enzyme glutathione peroxidase which removes active oxygen in the body. Since rice bran has various physiologically active substances, it is expected to prevent and treat diseases as well as cancer, and is a by-product that is abandoned during the process of cultivation. In particular, embryos are the most important part of maintaining plant species, and contain the most nutrients. They contain plant vitamins and vitamins and active oxygen scavengers to help germinate. Has been found in animal experiments and is reported in medical journals.

Although rice bran is produced about 400,000 tons a year, it is thought to be unnecessary because it reduces the texture of rice. Only a small amount of rice is used for rice bran oil and livestock feed, and the rest is discarded.

Recently, many studies have been applied to a variety of fields as the effects of the rice gut nutrients and the efficacy of the rice gutters that have been abandoned in the process have been clarified and the value of industrial use has been increased.

However, rice bran has a disadvantage that it is difficult to preserve it because it is prematurely rancid due to the fat component contained therein, and thus it has been difficult to easily utilize it as a food.

The present invention was invented in accordance with the above-mentioned demand, and it has been confirmed in studies that nutrients and active ingredients of rice bran discarded in the process of the present invention have been highly efficacious, and as the value of industrial use is increased accordingly, rice bran is applied to various fields However, it has been attempted to overcome the difficulties that it is difficult to utilize as a food because it has a disadvantage that it is difficult to preserve it due to premature rancidity due to the fat component contained in rice bran.

The present invention relates to a method for improving the palatability of rice bran by improving enzymatic decomposition and vacuum drying to prevent rancidity for a long period of time, thereby improving the utilization value as a food, improving rough texture of rice bran by enzymatic decomposition, And to provide a functionalized rice bran enhanced in vivo function by adsorbing calcium lactate and lactate by vacuum drying on rice bran fiber of enzymatically decomposed rice bran.

In order to solve the above problems,

(a) inactivating the cellulase after enzymatic degradation of the raw cells by cellulase;

(b) adding calcium lactate and lactate to the enzymatically decomposed rice bran; And

(c) Vacuum drying the raw calcium added with calcium lactate and ferrous lactate.

The present invention also provides a functional corpuscle made by the above method.

The present invention also provides a functionalized rice gruel produced by using the above-described functional rice bran as an invention.

The present invention provides a functionalized corn steadily improved in vivo by adding calcium lactate and lactic acid fermentation and vacuum drying to improve texture and digestion and absorption rate due to cellulase degradation, It makes it possible to consume insufficient nutrients, dietary fiber, calcium and minerals rich in health food.

In order to accomplish the object of the present invention, there is provided a process for enzymatically decomposing and vacuum-drying a rice bran in order to prevent rancidity of rice bran, a process for enzymatically decomposing rice bran in cellulase for improving the texture of rice bran and improving digestion and absorption rate, Calcium lactate and ferrous lactate are added to a rice bran and vacuum dried to prepare a functional bran.

(A) inactivating cellulase after cellulase enzymatic degradation of raw cells; (b) adding calcium lactate and lactate to the enzymatically decomposed rice bran; And (c) vacuum drying the raw calcium added with the lactic acid calcium and the lactic acid iron.

The method according to one embodiment of the present invention comprises the steps of (a) mixing rice bran and embryo at a weight ratio of 1: 1, and mixing the purified water and the reduced bran with the same weight ratio (bran: purified water: reduced bran = 1: Adding cellulase at 0.1 to 0.3% by weight of the rice bran content, enzymatically decomposing the rice bran at 60 to 65 ° C for 1 to 2 hours, and inactivating the cellulase; (b) adding 0.1 to 0.3% by weight of calcium lactate and 0.0001 to 0.001% by weight of lactate to the inactivation solution of the enzyme; And (c) Vacuum drying the microfine fiber added with calcium lactate and ferrous lactate at a degree of vacuum of 740 to 760 mmHg for 8 to 12 hours.

 The method according to one embodiment of the present invention is characterized by further comprising pulverizing and pulverizing the vacuum-dried raw maize.

The cellulase used in the method of the present invention may be any cellulase, and Rohament CL (AB Enzyme GmbH, Germany) was used in one embodiment of the present invention. This cellulase is derived from the modified Trichoderma reesei strain and is an enzyme that hydrolyzes non-pectin polysaccharides such as cellulose, rhamnogalacturonan, glucans and xylanes, Lt; / RTI >

The calcium lactate of the present invention was calcium lactate 5-hydrate powder (Galactic sa / nv, Belgique). Calcium lactate is a white powder or granular calcium-enriching agent with no odor or a slight peculiar smell and the formula is C ₆ H ₁₀ O ₆ Ca 5H ₂ O. Calcium lactate was used as an organic substance which is digested and absorbed better than ordinary calcium, which is an inorganic substance, and does not form a precipitate by reacting with protein. 5% soluble in water and more soluble in hot water. Alcohols are difficult to dissolve at low temperatures but dissolve somewhat at high temperatures. Weathered slowly in the air and heated to 120 ° C. No harmful effect in practical use is confirmed, and it is soluble in water and bufferable. It has better utilization and absorption rate in the body than other calcium agents and is widely used for calcium fortification of foods. Rice, wheat, bread, confectionary, etc., and used as a buffer for synthetic swelling agents, and is mainly used as an acidity adjusting agent, but not limited thereto.

Ferrous Lactate 2-Hydrate Powder (Anhui BBCA & Galactic lactic acid Co., China) was used as the ferrous lactate of the present invention. Lactic acid iron, which is vegetable iron (nonheme iron), which has a high water uptake but has a water absorption rate of 50% lower than that of animal iron (hemp iron) that causes side effects and is discharged outside the body when left in the body, was used. Iron lactate is a greenish white to yellowish crystalline powder or lump with a slight peculiar smell and short-tenderness. 2.5% in cold water and 8.3% in boiling water. The aqueous solution is slightly acidic and does not dissolve in alcohol. It is hygroscopic and the aqueous solution is oxidized to a yellowish brown color containing basic ferric salt. It is oxidized in the air to a dark color and the oxidation is promoted by light rays. The allowable daily intake (ADI) is 0.0 to 0.8 mg / kg, and its main use is as a coloring agent, but not limited to, formula milk powder and wheat flour or bread and biscuits, macaroni.

The reduced sugar of the present invention was used to improve the drying efficiency by keeping the physical properties of the product due to the bubble phenomenon during vacuum drying.

The present invention provides a functionalized cored bar produced by the above method.

The present invention provides a functionalized rice gruel produced by using the above-mentioned functional rice bran as a raw material. The rice bran of the present invention can be used for the treatment of diabetes, hypertension and constipation by containing a large amount of dietary fiber and can be used as a food for diet because it can reduce the body weight without side effects by the action of dietary fiber and the brown rice nutrition, It can be used as a substitute food for solving the nutritional imbalance and dietary fiber shortage coming from the instant food because it is made into powder and the brown rice nutrition is enriched enormously, but it is not limited thereto.

Hereinafter, the present invention will be described in detail with reference to examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Example 1: Preparation of functional rice bran of the present invention >

1. Rice enzyme decomposition

Domestic organic rice bran and embryo were purchased and mixed at a ratio of 1: 1 to prepare a rice bran with an embryo content of 50%. The mixture of purified water and hypochlorite (Dextrose Equivalent (DE)) at a ratio of 1: 1: 1 was added to the rice bran at a temperature of 65 ° C. The enzymes were enzymatically digested at 65 ° C for 2 hours and then heated at 100 ° C for 10 minutes to inactivate the enzymes. The enzymes were inactivated by adding 0.1% of cellulase (Rohament CL, AB Enzyme GmbH, Germany)

2. Calcium lactate and iron lactate added

0.1% of calcium lactate (Galatic sa / nv, Belgique) and 0.0001% of ferric lactate (Anhui BBCA & Galactic lactic acid co.ltd, China) were added to the inactivated enzyme digestion solution.

3. Vacuum drying

Calcium lactate and fermented lactic acid were added to a vacuum drier and dried for 10 hours at an inlet temperature of 84 ° C, an outlet temperature of 70 ° C and a vacuum degree of 740 to 760 mmHg.

4. Crushing

The dried product was pulverized by a pulverizer to prepare a powder type product having a particle size of 30 to 60 mesh

≪ Example 2: Product test >

1. Comparative Example: Preparation of Control Sample

Control samples were prepared by the same method without enzymatic digestion of rice bran, as compared with rice bran products made by enzymatic digestion as in the above examples.

2. Acid value measurement

The degree of acidity was compared by measuring the acid value of the finished product prepared by the enzymatic degradation and the comparative example without the enzyme decomposition. Each raw material and product were allowed to stand at room temperature for one week, and the acid value was measured to compare the degree of rancidity.

The Acid Value is the number of KOH required to neutralize the free fatty acids contained in 1 g of the sample. That is, the acid value is the amount of free fatty acid which is not in the form of a bond as a glyceride of a fatty acid. Acid value is a parameter required to determine the quality of a food containing oil and fat as a variable that varies depending on the preservation and heating of the oil, and in particular, the acid value in edible oil refined to a standard value indicating the degree of rancidity of the oil is generally 2.0 or less .

5 g of the ground sample was dissolved in 50 ml of ethanol-ether (1: 2) mixture and filtered with filter paper. 3 to 5 drops of 0.1 N phenolphthalein solution was added to the filtrate, and the solution was titrated with 0.1 N potassium hydroxide (KOH) solution to give a red color. The disappearance time of 30 seconds was regarded as the end point, and the acid value Respectively.

RCOOH + KOH → RCOOK + H ₂ O

Acid value = 5.611 × 0.1 N KOH titration (ml) × factor / sample weight (g)

The product of the enzyme-degraded product and the acid value of the non-enzyme-degraded comparative example were each measured three times, and the two products were compared with each other by an average value.

Table 1. Acid value of finished products and comparative examples

As a result, the average acid value of the finished product was 1.49, and the average acid value of the comparative example was 2.13, indicating that the acid value of the article was lower. That is, the acid value of the product made by decomposing rice bran in the enzyme was lower than that of the comparative example in which the enzyme was not decomposed. This suggests that acid degradation can lower the acid value by lowering the acid value of rice bran.

Table 2. Acid value of each raw material, finished product and comparative example

The acid value of each raw material and product was measured and allowed to stand at room temperature for one week. As a result, it was found that acidity of raw rice bran and embryo increased rapidly and acidity was fast. Therefore, it was found that the rancidity of rice bran could be delayed by heating and vacuum drying.

3. Sensory Evaluation

The sensory evaluation of the finished products prepared by enzymatic degradation and the comparative examples without enzymatic degradation were compared to compare the degree of improvement in texture due to enzyme decomposition. Ten panelists were selected and their texture and taste were compared with those of A, B and C, respectively.

Table 3. Sensory evaluation of finished products and comparative examples

Sensory evaluation showed that the finished product prepared by enzymatic degradation was much smoother in texture and taste than the comparative example in which no enzymatic degradation was observed. Therefore, it was found that the texture of rice bran can be smoothly improved by the enzymatic decomposition. In addition, since the rice fiber was enzymatically degraded by cellulase, the digestion and absorption rate could be increased in the body.

     1 is a process flow chart of a method for manufacturing a functionalized raw steel.

Claims (5)

(a) inactivating the cellulase after enzymatic degradation of the raw cells by cellulase; (b) adding calcium lactate and lactate to the enzymatically decomposed rice bran; And (c) Vacuum drying the raw calcium added with calcium lactate and ferrous lactate. The method according to claim 1, (a) Blended rice bran and embryo at a weight ratio of 1: 1 were mixed with purified water and reduced bran sugar at the same weight ratio (raw bran: purified water: reduced bran = 1: 1: 1) Adding cellulase in weight% and enzymatically decomposing the rice bran at 60 to 65 ° C for 1 to 2 hours to inactivate the cellulase; (b) adding 0.1 to 0.3% by weight of calcium lactate and 0.0001 to 0.001% by weight of lactate to the inactivation solution of the enzyme; And (c) Vacuum drying of the raw calcium added with calcium lactate and iron lactate at a vacuum degree of 740 to 760 mmHg for 8 to 12 hours. The method according to claim 1 or 2, further comprising pulverizing and pulverizing the vacuum-dried raw beans. A functionalized corpuscle prepared by the method of claim 1 or 2. Functional processed rice produced by using the functionalized rice bran according to claim 4 as a raw material.

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