KR101374424B1 - Method for health food using rice bran and embryo and linseed - Google Patents

Abstract

The present invention relates to a manufacturing method of health functional food which is easy to eat and has an excellent antioxidant effect by using a fermented product manufactured by kneading rice bran and embryo bud of rice, which are extracted from unpolished rice and pulverized to fine particles, mixing linseed powder to a steamed and sterilized mixture, then fermenting, drying and pulverizing. That is, the present invention is characterized in that the manufacturing method of health functional food using rice bran, embryo bud of rice and linseed comprises a first step of pulverizing a mixture of rice bran and embryo bud of rice, extracted from unpolished rice, into fine particles; a second step of making a dough by mixing water and milk with the mixture of rice bran and embryo bud of rice; a third step of sterilizing the dough by steaming; a fourth step of naturally cooling the steamed mixture of rice bran and embryo bud of rice; a fifth step of mixing particulates of linseed and lactobacillus to the naturally cooled mixture of rice bran and embryo buds of rice, stirring evenly and fermenting; a sixth step of drying the fermented mixture of rice bran, embryo bud of rice and linseed; and a seventh step of powderizing the dried fermented mixture. [Reference numerals] (S1) Step of pulverizing mixture of rice bran and embryo bud of rice into fine particles; (S2) Step of kneading mixture of rice bran and embryo bud of rice; (S3) Step of steaming dough of rice bran and embryo bud of rice; (S4) Step of naturally cooling mixture of rice bran and embryo bud of rice; (S5) Step of fermenting mixture of rice bran, embryo bud of rice and linseed; (S6) Step of drying fermented mixture of rice bran, embryo bud of rice and linseed; (S7) Step of powderizing fermented mixture of rice bran, embryo bud of rice and linseed

Description

Method for manufacturing health functional food using rice bran and rice eyes and flaxseed {Method for health food using rice bran and embryo and linseed}

The present invention is easy to ingest by fermentation product by mixing flaxseed powder in a mixture of steamed rice bran and rice snow, which is extracted from brown rice and pulverized into fine particles, and steamed and sterilized, and is easy to ingest and has excellent texture and antioxidant activity. It relates to a manufacturing method of health functional food.

As a general health food, the consumption of brown rice is recommended, but in reality, the brown rice's characteristics are coarse and inferior in taste, and ingestion rate is low due to the low preference of those who consume it. There is a problem falling.

In addition, most people eat only white rice with high preference, but in this case, there is a disadvantage that is undesirable for health because it is not a balanced diet.

Therefore, in recent years, various nutrients including vegetable proteins and vitamins contained in rice bran and rice snow have been identified, and there have been various attempts to utilize them for food use. For example, rice snow is used in Korean Laid-Open Patent Publication No. 1998-23071. A method of preparing a beverage is known, and in the case of Korean Unexamined Patent Publication No. 1997-58562, the technology related to rice eye oil milked from rice snow is known, and in the case of Korean Patent Publication No. 1997-24522. There is known a method for producing food additives from rice bran and rice eyes.

In addition, in the case of Korean Patent Publication No. 1999-46123, the technical contents of the manufacturing method of rice tea are disclosed.

In addition, in the case of eating patterns, the consumption of rice by white rice is reduced, and the preference of eating habits is changed due to the overflow of processed food or fast food by flour or meat, and the preference for snacks containing high calories is increased. Because of this trend, nutritional imbalances and obesity have arisen, and the situation is contrary to the improvement of national diet and the improvement of national health by balanced intake.

In addition, brown rice can be consumed as it is cooked with brown rice, but the texture is poor and chew for a long time, so it has a disadvantage of falling.In the case of white rice, rice bran containing rice snow separated from brown rice contains more than 90% of essential nutrients, Rice bran is thrown away and sticks to the custom of eating only white rice. In the case of white rice, in contrast to brown rice, rice bran containing toxic rice snow is used for food, although it is called brown rice or white rice according to the difference that rice bran containing rice snow is attached to the surface of white rice. In reality, the fact that it is not used for livestock feed or discarded as it is is a waste of food and irrationality that is thrown away without taking most of the nutrients.

In addition, flaxseed has been used for food since the Mesopotamia period, and is a rare seed that has not been produced in large quantities because it has a difficult characteristic of being propagated only in cold regions of 55 degrees north latitude, spread to Canada through Europe and Asia. Hippocrates is said to have prescribed flaxseed for the treatment of stomach and intestine, and it is said that prescribing flaxseed for the treatment of intestine in agreement with consent, and is widely regarded as a food with high nutrition and efficacy worldwide.

On the other hand, flaxseed contains a large amount of substances that reduce the invention of chronic diseases such as anticancer substances, coronary artery and heart disease, and it is known that the flaxseed is similar to the structure of soybean containing the most protein of flaxseed protein. Flaxseed contains about 40% of the essential fatty acids necessary for the formation of cell lipid membranes that strengthen human cell membranes. Although these membranes are known to be important substances that help to form an immune system against external invasion, these various effects Flaxseed having a normal oil or crushed to take because the continuous intake is cumbersome and easy to get tired, because of this, there was a problem that the various nutrients can be obtained due to flaxseed.

The present invention has been made to solve the above problems, and relates to a manufacturing method of health functional food, and more specifically to make a dough by mixing water and milk in rice bran and rice eyes made of fine particles, steaming the dough After sterilization is performed, the mixture is naturally cooled to add a mixture of low temperature sterilized and fine flaxseed and lactic acid bacteria to a mixture of rice bran and rice flakes, which are grown for lactic acid bacteria growth conditions. And it is to provide a health functional food that is easy to ingest, digestive absorption is good by the crushed fermentation products and excellent texture and antioxidant action.

The present invention comprises a first step of pulverizing a mixture of rice bran and rice snow extracted from brown rice into fine particles; A second step of making a dough by mixing water and milk in the mixture of rice bran and rice snow; A third step of steaming and sterilizing the dough; A fourth step of naturally cooling the mixture of steamed rice bran and rice snow; A fifth step of mixing, stirring and fermenting the flaxseed and lactic acid bacteria as fine particles to the mixture of the naturally cooled rice bran and rice bran; A sixth step of drying the mixed fermentation product of rice bran and rice snow and flaxseed; Characterized by a method of producing a health functional food using rice bran and rice eye and flaxseed, including the seventh step of powdering the dried mixed fermented product.

In the first step, the rice bran is mixed with 15 to 25 parts by weight of rice bran to 35 to 45 parts by weight.

In the second step, 500 kg of milk and 500 cc of water are kneaded with respect to 1 kg of the mixture of crushed rice bran and rice snow.

In the third step, the mixture of rice bran and rice bran is steamed for 50 to 70 minutes at a temperature of 100 ° C.

In the fourth step, the mixture of rice bran and rice snow is naturally cooled to a temperature of 35 to 45 ° C.

In the fifth step, the mixture is mixed at a ratio of 35 to 45 parts by weight of rice bran, 15 to 25 parts by weight of rice snow, and 35 to 45 parts by weight of flaxseed, and 90 to 100 parts by weight of lactic acid bacteria fermented milk is added and stirred to 60 to 60 ° C at a temperature of 35 to 45 ° C. Fermentation for 84 hours.

In the sixth step, the mixed fermentation of rice bran and rice snow, flaxseed is dried for 24 to 30 hours at a drying temperature of 40 ~ 45 ℃.

Health functional food using rice bran and rice snow and flaxseed according to the present invention is crushed rice bran and rice snow extracted from brown rice, steam sterilization to block the production of harmful bacteria to have excellent quality stability, the rice bran and rice snow, pasteurization When the mixture of flaxseed of fine particles is fermented with lactic acid bacteria, the lactobacillus activity is further activated by milk during fermentation, and the growth of lactic acid bacteria is promoted, and the fermentation of the mixture of rice bran and rice eyes and flaxseed is effective to contain vegetable proteins and vitamins contained in rice bran and rice eyes. By minimizing the destruction of the active ingredient with excellent antioxidant action of various nutrients and flaxseed, it is easy to digest and absorb easily by enzymatic decomposition that is uniformly dispersed, so that it can be easily ingested and eaten and maintain a healthy body with active physiological action. It is effective.

1 is a flow chart of the manufacturing method of health functional food using rice bran and rice eye and flaxseed according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Health functional food according to the present invention, the first step (S1) of mixing the rice bran and rice snow extracted from brown rice and pulverized into fine particles, and mixing the rice bran and rice snow with water and milk to make a dough A second step (S2), a third step (S3) of steaming and sterilizing the dough, a fourth step (S4) of naturally cooling the mixture of steamed rice bran and rice snow, and the naturally cooled rice bran and rice snow The fifth step (S5) of mixing, stirring and fermenting the flaxseed and lactic acid bacteria in the form of fine particles evenly, and the sixth step (S6) of drying the mixed fermentation of the rice bran and rice snow, flaxseed, and the dried mixture It consists of a seventh step (S7) to powder the fermentation.

In the first step (S1), after extracting rice bran and rice snow from brown rice from which the chaff was removed, the mixture of 15-25 parts by weight of rice snow was mixed with 35 to 45 parts by weight of the rice bran obtained by crushing into fine particles by a grinder. Rich rice bran and rice snow make it easy to absorb and digest.

The ratio of rice bran and rice flakes in the brown rice is within 10%, but most of the nutrients are concentrated, so that the nutrients such as vegetable protein and vitamins can be absorbed even if a small amount is consumed compared to the conventional brown rice.

In the second step (S2) to put the powder 500kg milk, 500cc water for 1kg of the mixture of crushed rice bran and rice snow to make a dough. Milk contained in the dough serves to promote the lactic acid bacteria activation during the lactic acid bacteria fermentation process.

In the third step (S3) is a process of steaming the mixed dough of the rice bran and rice snow for 50-70 minutes at a temperature of 100 ℃ to absorb and sterilize the water to make a mixture of rice bran and rice snow made of rice cake as moisture Due to the blocking of the generation of harmful bacteria that can be propagated due to the sterilization is made to have excellent quality stability of the health functional food produced by the process of the next process.

In the fourth step (S4) by cooling the mixture of rice bran and rice eye maintaining a high heating temperature in the steaming process at a temperature of 35 ~ 45 ℃ to activate and proliferate the lactic acid bacteria activity during the second fermentation Create an optimal temperature. For example, at high temperatures of 45 ° C. or higher, the lactic acid bacteria die or become less active. At low temperatures of 35 ° C. or lower, the activity of the lactic acid bacteria decreases, which causes disruption in the growth of lactic acid bacteria.

In the fifth step S5, the flaxseed pulverized into fine particles is mixed with the mixture of the naturally cooled rice bran and rice snow, but the mixing ratio is 35 to 45 parts by weight of rice bran, 15 to 25 parts by weight of rice snow, and 35 to 45 parts by weight of flaxseed. And then add 90-100 parts by weight of lactic acid bacteria fermented milk (brand name; Bulgaris) and stir it evenly to ferment for 60-84 hours at a temperature of 35-45 ° C. by a chemical reaction by enzymatic decomposition to ensure uniform dispersion. Allow fermentation to produce plant digestive and metabolic enzymes.

In addition, the fermentation of rice bran, rice bran and flaxseed can be effectively effected by further activating lactic acid bacterium activity and promoting the growth of lactic acid bacteria by the milk contained in the second step during fermentation of the rice bran, rice bran and flaxseed by the lactic acid bacteria fermented milk. .

Flaxseed contains a large amount of omega-3, essential amino acids, tocopherols, ligrin (Lignan, phytoestrogens), proteins, vitamins, minerals, folic acid, etc. In order to remove it, it is necessary to undergo a decomposition process through heat treatment.

And since the active ingredient of flaxseed decreases when heat is applied above 60 ℃, the flaxseed is made of fine particles by milling flaxseed by low temperature sterilization in the process of low temperature heat treatment at 55 ~ 60 ℃.

These fermented products of rice bran and rice flakes and flaxseed enhance the texture by flaxseed mixed with rice bran and rice flakes, making it easy to eat and also have side effects such as diarrhea and indigestion that occur easily when only flaxseed is ingested. It can be minimized so that it can be easily ingested and absorbed easily.

In the sixth step (S6) put the mixed fermentation of rice bran and rice snow, flaxseed in the dryer proceeds to remove water by drying for 24 to 30 hours at a drying temperature of 40 ~ 45 ℃.

In the seventh step (S7) to make the fermentation product made of fine particles by milling the mixed fermentation of the dried rice bran and rice snow, flaxseed so that it can be easily ingested and stored.

The health functional food of the present invention prepared as described above is digested by enzymatic decomposition to uniformly disperse the active ingredient having excellent antioxidant activity with flaxseed along with various nutrients including vegetable protein and vitamins contained in rice bran and rice snow. Easily absorbed and easily ingested to maintain a healthy body with physiological activity.

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

S1: grinding the rice bran and rice snow mixture into fine particles
S2: step of kneading rice bran and rice snow mixture
S3: steaming rice bran and rice flakes
S4: step of naturally cooling rice bran and rice snow mixture
S5: Fermenting the mixture of rice bran, rice snow and flaxseed
S6: drying the rice bran, rice flakes, flaxseed mixed fermentation
S7: powdering of rice bran, rice bran and flaxseed

Claims (7)

A first step (S1) of crushing a mixture of rice bran and rice snow extracted from brown rice into fine particles;
A second step (S2) of mixing water and milk to a mixture of rice bran and rice snow to make a dough;
A third step (S3) of steaming and sterilizing the dough;
A fourth step (S4) of naturally cooling the mixture of steamed rice bran and rice snow;
A fifth step (S5) of mixing flaxseed and lactic acid bacteria as fine particles in the mixture of the naturally cooled rice bran and rice snow, and stirring and fermenting evenly;
A sixth step (S6) of drying the mixed fermentation product of rice bran and rice snow and flaxseed;
Step 7 of powdering the dried mixed fermented product (S7); method of producing a health functional food using rice bran and rice eye and flaxseed, characterized in that it comprises a.
The method of claim 1,
The first step (S1) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that 15 to 25 parts by weight of rice snow to 35 to 45 parts by weight of rice bran.
The method of claim 1,
The second step (S2) is a method of producing a health functional food using rice bran and rice bran and flaxseed, characterized in that kneading 500cc milk, 500cc water for 1kg of the mixture of crushed rice bran and rice bran.
The method of claim 1,
The third step (S3) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that the mixture of rice bran and rice snow steamed for 50 to 70 minutes at a temperature of 100 ℃.
The method of claim 1,
The fourth step (S4) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that the mixture of rice bran and rice snow natural cooling to a temperature of 35 ~ 45 ℃.
The method of claim 1,
In the fifth step (S5) is mixed in the ratio of 35 to 45 parts by weight of rice bran, 15 to 25 parts by weight of rice eyes, 35 to 45 parts by weight of flaxseed, and 90 to 100 parts by weight of lactic acid bacteria fermented milk and stirred to a temperature of 35 ~ 45 ℃ Method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that fermented for 60 to 84 hours.
The method of claim 1,
The sixth step (S6) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that the mixed fermentation of rice bran and rice snow, flaxseed for 24 to 30 hours at a drying temperature of 40 ~ 45 ℃.

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