KR101167175B1 - Preparation method of rice dietary fiber - Google Patents

Abstract

The present invention is to propose a method of separating high-value rice fiber from rice bran obtained in the process of producing white rice by using rice as a raw material in the manufacture of processed foods or by adding high value to be used as health functional foods such as wire / reproduction. do. In addition, the present invention relates to a method for producing rice fiber comprising the step of stabilizing the rice bran which is rapidly falling storage stability, the step of increasing the content of the rice dietary fiber contained in the rice bran and increasing the processability of the dietary fiber .

Description

Preparation method of rice dietary fiber

The present invention proposes a method of making high value-added so that it can be utilized as a raw material in the manufacture of processed food by preparing rice dietary fiber from rice bran used as a simple feed due to poor shelf life.

Rice bran, which is obtained as a by-product in the production of rice by milling rice, does not show activity because lipase (lipase) is isolated from the substrate in the state of brown rice, but it shows active activity due to the destruction of tissues during milling. This hydrolyzes fat contained in rice bran into free fatty acid and increases acidity, causing rapid rancidity. As a result, fat is rapidly rancid, causing off-flavor and deterioration into a state unsuitable for ingestion.

Therefore, various studies have been attempted to increase the storage stability by processing rice bran as a solution to rice bran rancidity. Republic of Korea Patent Publication No. 10-2005-0046898, 10-2005-0048802, 10-2005-0082797, 10-2005-0091975, 10-2005-0091977, etc. mainly fire the lipase through a heat treatment such as steamed and dried by wet It suggests how to stabilize rice bran by activating it. However, no process has been introduced to remove the fat component itself, which contains about 15-20% of rice bran and causes rancidity. Removing the fatty components contained in rice bran improves the storage stability of rice bran, as well as reducing the amount of calories, and has the effect of increasing the content of dietary fiber, minerals and other useful ingredients in rice bran.

The dietary fiber, which accounts for 20-30% of the rice bran composition, is composed mostly of insoluble dietary fiber. Insoluble dietary fiber has long, long chains of cellulose that are closely packed together in a straight line, creating a very strong fibrous structure that does not dissolve in water. The physiological function is known to have an effect of improving constipation by shortening the intestinal transit time of intestinal contents. In particular, dietary fiber has been found to have an effective effect on the digestive system, lipid metabolism, carbohydrate metabolism, etc., and the conservative and swelling properties of dietary fiber absorb water in the intestine and expand it, eliminating constipation, and intestinal toxins and carcinogens. Serves to protect the In addition, dietary fiber is effective in the prevention of coronary atherosclerosis, angina pectoris, myocardial infarction disease by inhibiting cholesterol absorption in the digestive tract. Fiber itself is bulky without energy and gives a feeling of satiety, so it is effective in preventing obesity and losing weight by reducing food intake. As mentioned above, as the medical importance of dietary fiber is emphasized, carbohydrates, proteins, fats, vitamins and minerals are attracting attention as the sixth nutrient.

Rice bran refers to by-products such as rinds, seedlings, and foliar layers produced during the milling of brown rice and consists mainly of rice bran and rice bran. The amount of rice bran generated in the rice milling process is about 10% of brown rice, which corresponds to a large amount, but the use of food is insignificant. However, as the nutritional value of rice bran has been reassessed recently, it has been widely used for health supplements. In addition, the development of an effective method for separating dietary fiber from rice bran is required.

The insoluble dietary fiber of rice bran can increase the purity of dietary fiber in rice bran if the components of protein, fat, etc. contained in rice bran are removed to further enhance its functionality. However, no such attempts or studies have been conducted to date.

Although the composition of rice bran depends on the variety of rice, the method of milling, etc., it contains a large amount of components such as dietary fiber, starch, protein, etc., and also contains various micronutrients such as minerals and vitamins. In addition, rice bran is not only nutritionally superior but also possesses physical functions such as water retention and oil absorption lower. Therefore, rice bran is expected to be highly applicable to processed foods.

Various studies have been conducted on the method of applying rice bran to processed foods. In Korean Patent Laid-Open Publication No. 10-2005-0050750, a method of preparing jang using rice bran, and in Korean Patent Laid-Open Patent Publication No. 10-2005-0050751, processing method of meat using rice bran, In Korean Patent Application Publication No. 10-2005-0050752, a method of processing fish and shellfish using rice bran, and in Korean Patent Application Publication No. 10-2006-002124, a method for producing functional fruit using rice bran, and in Patent Publication No. 10-2005-0066924, rice flavors containing rice bran extract are improved. It is the extent to which the content about the composition manufacturing method is disclosed. However, in reality, only a very small amount of rice bran is used for the production of rice bran oil, which is not used as a food material or a raw material of processed foods, and is mostly used as a feed or discarded.

Thus, the inventors secured the storage stability of rice bran through the removal of fat components rather than the lipase inactivation method by the conventional heat treatment. In addition, by removing protein components, the content of dietary fiber, which is the most important useful ingredient in rice bran, was increased to secure rice bran with a high dietary fiber content compared with the existing one, and then it can be applied as raw material of processed foods through roasting and crushing Processed rice dietary fiber with high quality was prepared.

One object of the present invention is to provide a method of high value-added rice bran obtained as a by-product in the process of producing rice by milling rice to be utilized as a raw material in the manufacture of processed food.

Another object of the present invention is to provide a process for removing fat components to ensure the storage stability of the rice bran.

Another object of the present invention is to provide a process for removing protein components to increase the content of dietary fiber, which is a useful ingredient contained in the rice bran.

Another object of the present invention is to control the microorganisms through the roasting and milling process in order to utilize the rice bran as a raw material of the processed food and to improve the processability to ensure quality as a food raw material.

Another object of the present invention is to produce a high dietary fiber rice fiber from rice bran through the manufacturing process.

In order to achieve the above object, in the present invention, to prepare a degreasing rice bran for stabilization of rice bran inferior in shelf life, extracting protein from the degreasing rice bran to separate the dietary fiber, and to increase the processability of the dietary fiber It includes a modification step.

Specifically, the present invention comprises the steps of preparing the skim rice bran by removing the fat component from the rice bran as a raw material; Extracting protein from the prepared skim rice bran to prepare rice dietary fiber of degreasing protein; And it provides a method for producing a rice dietary fiber from rice bran, comprising the step of roasting and grinding the rice dietary fiber.

The present invention also presents the possibility of developing high value-added food ingredients reinforced with dietary fiber from rice bran.

Rice dietary fiber with storage stability and quality provided by the present invention can be applied to a variety of processed foods, and through this, rice bran, which has low utilization, can be added as a food raw material. The rice fiber prepared by the present invention has a relatively small particle size and exhibits a soft texture when ingested, and thus exhibits the most suitable physical properties for confectionery baking, grain bars, cereals, and processed meat products.

1 is a process flow showing a step of preparing rice fiber from rice bran.
2 is a scanning electron microscope (SEM) photograph of the grain characteristics of the rice dietary fiber (a) is taken at a 500 times ratio, (b) is taken at a 1000 times ratio.

Hereinafter, the present invention will be described in detail.

Method for producing rice dietary fiber from rice bran according to the present invention comprises the steps of preparing skim rice bran by removing fatty components from rice bran as a raw material; Extracting protein from the prepared skim rice bran to produce skim deproteinized rice dietary fiber; And roasting and grinding the rice dietary fiber.

The dietary fiber content of the rice dietary fiber prepared by the method is 20 to 65% by weight. The protein content of the rice fiber prepared by the above method is 15% by weight or less, and fat content is 3% by weight or less.

The step of preparing skim rice bran is 2-5 times, preferably 2-4 times, and most preferably about 3 times n-hexane to rice bran to extract rice bran oil to less than 5% by weight of residual oil. It can be carried out by removing the residual n- hexane under the temperature conditions 55 ℃ or less.

The extraction temperature to n-hexane is carried out between 30 and 60 ° C, preferably at 45 ° C. Extraction of the oil or fat is carried out until the residual oil content is 5% by weight or less, preferably 3% by weight or less.

In the present invention, the protein extraction and removing step may be performed while hydrolyzing and hydrating 4-12 times, preferably 4-8 times, and most preferably 4 times water to the degreasing rice bran to the weight of the prepared skim rice bran. To be distributed. This hydration step can be carried out within approximately 60 minutes. Thereafter, an alkali solution may be added to the hydrated degreased rice bran to maintain a constant pH of 7 to 11.5 to perform alkaline extraction of the protein. For example, caustic soda (NaOH) or ammonia may be used as the alkaline solution, but is not limited thereto. The preferred range of pH is 9 to 11.5, most preferably 11.5. The concentration of ammonia or caustic soda, ie sodium hydroxide, used for alkali extraction is 1 to 5N, preferably 1 to 4N and most preferably 3N. As for the temperature of an alkali extraction process, 20-50 degreeC is preferable, More preferably, 30 degreeC is suitable. Preferably at 30 ° C. to pH 11.5. Protein extraction time is carried out for 30 minutes to 3 hours, preferably 1 hour to 3 hours.

In the present invention, the step of roasting and grinding the rice dietary fiber is to prevent the generation of microorganisms and to improve the processing suitability to increase the quality as a food raw material.

After the roasted rice dietary fiber of the skim deproteinized for 5 to 30 minutes at a temperature condition of 180 ~ 250 ℃ using a stirrer can be finely ground the fried rice dietary fiber with a grinder. The rice fiber can be first ground (crude) before roasting, so that the next step of roasting, the fiber is roasted evenly to the inside in a short time without burning. The roasted rice fiber is cooled and ground using a mill. Fine grinding improves the coarse texture of dietary fiber and increases the applicability of the product when used as a raw material for processed foods. The particle size during the first grinding (coarse grinding) is preferably 10 ~ 20mesh (800 ~ 1900㎛), the particle size during fine grinding is preferably 80 ~ 800 mesh (20 ~ 230㎛). Particularly preferred particle size upon grinding is an average particle size of 20 to 40 μm.

Rice fiber produced by the above method, the dietary fiber content of 20 to 65% by weight, the protein content of 15% by weight or less, the fat content of 3% by weight or less compared to conventional dietary fiber, high dietary fiber, low protein It is characterized by being low fat.

Another method for producing rice dietary fiber from rice bran according to the present invention,

(a) preparing rice bran pellets using rice bran as a raw material;

(b) removing the fat component from the prepared rice bran pellets to produce skim rice bran;

(c) extracting the protein from the prepared skim rice bran;

(d) separating and drying only the rice dietary fiber from the solid fraction of step (c);

(e) coarsely crushing the rice dietary fiber;

(f) roasting the coarsely ground rice fiber; And

(g) pulverizing the roasted rice dietary fiber.

In the present invention, the sample may be a shell of cereals including cellulose, hemicellulose and lignin. Preferably, McPhee, corn hull, sesame gourd, soybean meal, rice bran etc. can be used, More preferably, rice bran is used. The same effect can be obtained by expanding to other grain raw materials (potatoes, sweet potatoes, beans, tapioca, etc.) including shells.

The moisture content of the rice bran used in the step (a) is to be 10 to 16% by weight, preferably 12% by weight. The size of the rice bran pellets is maintained in the size of 2 to 10mm, preferably made of 6.0mm size.

Step (b) of the degreasing rice bran is 2 to 5 times, preferably 2 to 4 times, most preferably about 3 times the weight of the rice bran is added to the rice bran to less than 5% by weight of the residual oil Extract the rice bran oil and remove residual n-hexane at a temperature of 55 ℃ or less. The extraction temperature to n-hexane is carried out between 30 and 60 ° C, preferably at 45 ° C. Extraction of the oil or fat is carried out until the residual oil content is 5% by weight or less, preferably 3% by weight or less.

In the protein extraction step (c), the particles are prepared by hydrolyzing and hydrating 4-12 times, preferably 4-8 times, and most preferably 4 times water to the degreasing rice bran, relative to the weight of the prepared skim rice bran. Make it evenly distributed. This hydration step can be carried out within approximately 60 minutes. Thereafter, an alkali solution may be added to the hydrated degreased rice bran to maintain a constant pH of 7 to 11.5 to perform alkaline extraction of the protein. For example, caustic soda (NaOH) or ammonia may be used as the alkaline solution, but is not limited thereto. The preferred range of pH is 9 to 11.5, most preferably 11.5. The concentration of ammonium or caustic soda, ie sodium hydroxide, used for alkali extraction is 1 to 5N, preferably 1 to 4N, most preferably 3N. As for the temperature of an alkali extraction process, 20-50 degreeC is preferable, More preferably, 30 degreeC is suitable. Preferably at 30 ° C. to pH 11.5. Protein extraction time is carried out for 30 minutes to 3 hours, preferably 1 hour to 3 hours.

Separation of the rice dietary fiber from the solid fraction in the step (d) is separated under conditions of 3,000 to 5,000g or more using a decanter or a high speed continuous centrifugal separator, preferably at 5,000g. Drying of the dietary fiber is dried so that the moisture content is 5 to 12% by weight or less, preferably 10% by weight or less.

The coarse grinding of the dietary fiber in the step (e) is pulverized to a particle size (800 ~ 1900㎛) that can pass through 10 to 20 mesh using a hammer mill, preferably 10 mesh. Coarse grinding may be necessary for roasting evenly to the inside in a short time without burning fiber.

Roasting the dietary fiber of step (f) is carried out for 5 to 30 minutes at a temperature of 180 to 250 ℃.

Preferably, when the moisture content is 5%, roasting (roasting) for 6 minutes at 220 degrees by electric roasting, roasting for 9 minutes at 235 ℃ in the case of 12% moisture content. Roasting and crushing the rice dietary fiber is to increase the quality of food as a raw material to prevent the generation of microorganisms and improve the processing suitability.

Fine grinding of the dietary fiber of step (g) using, for example (not limited to) ACM pulverizer, the particle size of the average particle size 80 ~ 800 mesh (20 ~ 230㎛), preferably the particle size 20 to 100 µm, particularly preferably 20 to 40 µm or less, and more particularly preferably 300 mesh or less. Particularly preferred average particle size is 20 to 40 μm. Fine grinding improves the coarse texture of dietary fiber and increases the applicability of the product when used as a raw material for processed foods.

Rice fiber produced by the above method, the dietary fiber content of 20 to 65% by weight, the protein content of 15% by weight or less, the fat content of 3% by weight or less compared to conventional dietary fiber, high dietary fiber, low protein It is characterized by being low fat. In addition, it is possible to obtain a rice dietary fiber having excellent storage stability and high purity during the above processing. The dietary fiber is likely to be used in a variety of processed foods by securing quality as a raw material.

Hereinafter, the present invention will be described by the following examples. However, they are not limited to the scope of the present invention as an example of the present invention.

<Examples>

Example 1 Pelletizing Step of Rice Bran

Pellet molding of rice bran particles was performed to increase the extraction efficiency of rice bran oil (increasing extraction yield, shortening extraction time, decreasing solvent use). 100 Kg of fresh rice bran (12 kg of Northern Rhubarb Group) with 12% moisture was pelletized to a size of 6 mm using a pellet forming machine. The prepared rice bran pellets were dried to have a water content of 10% or less.

Example 2 Extracting Rice Bran Oil for Storage Stabilization

3 times n-hexane was added to 100 Kg of dried rice bran pellets to carry out circulating oil extraction, and rice bran oil was extracted until the residual oil content reached 3%. Degreasing rice bran was prepared by removing residual hexane at 45 ° C. The rice bran oil is hydrolyzed into fatty acids as a substrate of lipase and causes rapid rancidity of rice bran due to the rapid increase of free fatty acids in the rice bran tissue, so the residual content of rice bran determines the quality of the rice bran.

Example 3 Extracting Protein from Skimmi River

10 times water by weight was added to 85 kg of degreasing rice bran prepared, followed by hydration while stirring for 15 minutes to treat particles evenly. Subsequently, the final pH was adjusted to 9.2 while slowly injecting 4% caustic soda solution at a temperature of 30 ° C., and the protein was eluted for about 120 minutes with constant stirring at 130 rpm. Protein elution was very sensitive to the reaction pH and temperature and finally affected the purity of the rice fiber.

Example 4 Separation and drying of only rice dietary fiber from solids

After sufficient alkali elution of the protein, the filtrate and the precipitate were separated by centrifugation (decanter) at 5,000g or more at room temperature. The precipitate contained 65-68% water. The precipitate was dried in a food dryer so as to have a water content of 5-12%.

Example 5 Coarse Milling Rice Dietary Fiber

The dietary fiber prepared above was first ground to a particle size of 10 mesh (˜800 μm) using a hammer mill. Coarse grinding is to make roasting evenly inside the diet in a short time without burning the fiber in the next roasting.

Example 6 Roasting Rice Dietary Fiber

The roasted dietary fiber was roasted for the following purposes. First, to mask raw odor from rice bran and to add savory aroma; Second, to control microorganisms to be used as processed food or raw food for raw / fresh food. Roasting was performed by setting roasting conditions differently in consideration of actual product temperature in case of electric roaster and gas roaster. In addition, the roasting conditions were designed to control the microorganisms by controlling the moisture content conditions according to the potential of cereal microorganisms. In the case of 5% dietary fiber, roasting at 220 ° C. for 6 minutes using a continuous electric roaster, the flavor was excellent, the color was not dark, and general microorganisms, E. coli and hot spores could be controlled. In case of 12% dietary fiber, roasting effect was excellent when roasted for 9 minutes at 235 ℃. In the case of the drum type gas roaster, the roasting condition at 185 ° C. for 15 minutes was suitable as the roasting condition of the fiber containing 5% moisture.

Example 7 Grinding Rice Dietary Fiber

After the roasted dietary fiber was cooled to 50 ° C. or lower, secondary grinding was performed using a mill (manufactured by Japan Hosogawa Micron). Fine grinding was performed with ACM pulverizer grinder using air classifier to improve the coarse texture of dietary fiber and to increase the applicability of the product when used as a raw material of processed food. The average particle size was 30μm or less, and the finely pulverized process conditions were designed to be 100μm all paths, thereby preparing processed dietary fibers having a quality capability as a food ingredient. In particular, CIP treatment and COP management were thoroughly performed to prevent microbial cross-contamination after roasting.

The manufacturing process of the rice dietary fiber according to the embodiment is the same as FIG.

<Experimental Example 1>

The general component analysis of the rice dietary fiber prepared by the manufacturing process of the above example was carried out, and the analysis results are shown in Table 1.

Analysis of General Components of Rice Bran, Skim Rice and Rice Fiber (Dry solid) (wt%) Dry solid Ash Starch Crude protein Crude fat Dietary fiber total Rice bran 12.6 20.4 16.3 17.7 33.0 100.0 Skim 14.1 26.7 23.8 0.4 35.0 100.0 Rice Dietary Fiber 12.9 22.4 8.2 0.5 56.0 100.0

As shown in Table 1, by removing the fat component contained in the existing rice bran 15 to 20% by the present invention to ensure storage stability, by removing a considerable portion of the protein component contained in the rice bran about 11 to 17% as a whole It has been technically confirmed that rice fiber with a high dietary fiber content can be produced.

<Experimental Example 2>

The physical properties and organoleptic properties of the rice dietary fiber prepared by the present invention are shown in Table 2 and Table 3, respectively.

Properties of Rice Dietary Fiber characteristic Characteristic Water-holding capacity (%) To 300 Oil-holding capacity (%) To 200 Particle Size (μm) 28-56 Density (g / mL) 0.47

The grain size of the existing dietary fibers was more than 100 μm, whereas the rice diet fibers were very fine with a particle size of 28-56 μm.

Sensory Quality Analysis of Rice Dietary Fiber characteristic Characteristic Color light beige incense Slightly roasted flavor Savory taste Texture Soft grain

In general, dietary fibers exhibited a rough texture due to the composition of cellulose, etc., and thus had a soft texture when applied to processed foods. However, the rice fiber prepared by the present invention has a relatively small particle size and exhibits a soft texture when ingested, and this property shows that it exhibits the most suitable physical properties for bakery, grain bar, cereal and processed meat products. Could.

<Experimental Example 3>

The microstructure of the rice dietary fiber prepared by the present invention is shown in FIG. 2 using an electron scanning microscope (SEM). It was found that regular grains of fiber composition were arranged regularly.

In addition, the present invention is a method for producing rice fiber and the dietary fiber material produced by the method can be variously modified, and embodiments that are modified, all without departing from the scope of the present invention, all rights of the present invention It should be interpreted as being included in the scope.

Claims (8)

Preparing rice bran pellets using rice bran as a raw material;
Removing the fat component from the prepared rice bran pellet to prepare skim rice bran having a fat content of 3 wt% or less;
Extracting the protein from the prepared skim rice bran to prepare a skim deproteinized rice dietary fiber having a protein content of 15% by weight or less;
Coarsely pulverizing the rice fiber;
Roasting the coarsely ground rice fiber; And
A method of producing a rice fiber having a fat content of 3% by weight or less, and a protein content of 15% by weight or less, including the step of pulverizing the roasted rice fiber. According to claim 1, The manufacturing step of the degreasing rice bran is added to the rice bran pellets 2-5 times the weight of the rice bran pellets to extract the rice bran oil to less than 5% by weight of the residual oil and residual n at a temperature condition of 55 ℃ or less -Method for producing a hexane, characterized in that carried out. According to claim 1 or 2, wherein the protein extraction step, 4 to 12 times the weight of the degreasing rice bran to be hydrolyzed and hydrated to degreasing rice bran, 20 to 50 with 1-5N sodium hydroxide solution Method for producing a pH characterized by adjusting the pH to 7 ~ 11.5 at a temperature condition. According to claim 1 or 2, wherein the coarse milling, roasting and milling step of the rice dietary fiber, the prepared rice dietary fiber is first coarsely pulverized to a particle size 10 ~ 20mesh, using a stirrer 180 to 250 After the roasting process for 5 to 30 minutes at a temperature condition of the temperature, the manufacturing method characterized in that the secondary milling of the roasted rice dietary fiber to a particle size of 80 ~ 800 mesh. Rice bran processed rice meal characterized in that the dietary fiber content of 20 to 65% by weight, the protein content of 15% by weight or less, and the fat content of 3% by weight or less of the rice fiber particles prepared by the method of claim 1 or 2. fiber. Preparing rice bran pellets using rice bran as a raw material;
Removing the fat component from the prepared rice bran pellet to prepare skim rice bran having a fat content of 3% by weight or less;
Extracting the protein from the prepared skim rice bran to prepare a skim deproteinized rice dietary fiber having a protein content of 15% by weight or less; And
Roasting and grinding the rice fiber, a fat content of less than 3% by weight, and a protein content of 15% by weight or less of the manufacturing method of the rice fiber. According to claim 6, wherein the dietary fiber content of the rice fiber is 20 to 65% by weight The manufacturing method characterized by the above-mentioned.



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