KR101504911B1 - functional food composition using Stabilization ricebran and Stabilization rice germ and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional food composition using stabilized rice bran and rice husk and a method for producing the same.
The method for preparing a functional food composition using stabilized rice bran and rice husk of the present invention comprises the steps of separating rice bran and rice bran through a vibrating body of 30 to 40 mesh obtained from a brown rice bran, A step of heat-treating the rice husk at ~ 130 ° C. for 5 to 20 minutes and then cooling to stabilize the activity of the lipolytic enzyme to produce stabilized rice bran. The separated rice husk is dried at 140 to 160 ° C. for 5 to 20 minutes A third step of preparing a stabilized rice grain after the heat treatment and cooling to inhibit the activity of the lipid oxidation enzyme and the stabilized rice bran in the second step and the stabilized rice bran in which the lipase activity is inhibited in the second step, And a fourth step of preparing a functional food composition containing any one selected from the group consisting of rice bran having stabilized activity and inhibited activity.
According to the present invention, a stabilized rice bran or a stabilized rice grain obtained by separately separating and separately stabilizing rice bran and rice bran is selectively used according to the material of each functional food constituent, thereby providing a functional food composition containing the functional material efficiently without side effects do.

Description

Technical Field [0001] The present invention relates to a functional food composition using stabilized rice bran and rice husk, and a method for producing the functional food composition using stabilized rice bran and rice gum,

More particularly, the present invention relates to a functional food composition using rice bran and rice gruel obtained by differently treating the stabilization method. More particularly, the present invention relates to a functional food composition using rice bran and rice gruel obtained by separately fractionating rice bran and rice bran, The present invention relates to a functional food composition which is easy to use as a food material.

In the rice bran, lipids, proteins, and dietary fiber make up a large part of the nutrients. Vitamin A and vitamin B such as thiamine, pyridoxine, and niacin, vitamin E, and minerals such as calcium, zinc and iron are the main components.

Rice grains contain a large amount of lysine, an essential amino acid that is insufficient in cereals. 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 omega- 6 polyunsaturated fatty acid (PUFA), which is an essential fatty acid that can not be synthesized in the body.

Studies have shown that ingestion of polyunsaturated fatty acids (PUFA) inhibits the elevation of blood cholesterol and thus prevents cardiovascular disease. Especially, it is known that docosahexaenoic acid (DHA), eicosapentaenoic acid EPA), linolenic acid, one of the representative omega-3 fatty acids, has been shown to inhibit the deterioration of immunity due to the high fat diet and to inhibit the growth of breast cancer.

In addition, there is a protein in the rice gangue that inhibits the activity of angiotensin converting enzyme (ACE), which is related to the promotion of blood pressure rise. According to the research, an enzyme inhibitor (ACE inhibitor) This remarkably falling effect was observed.

As described above, rice bran has various physiologically active substances, and it is expected to prevent and treat various diseases. Especially, since it is a by-product that is abandoned during the process of making tea,

Studies on the use of rice bran as a food composition have been started, and related prior arts include balanced foods using rice bran (Korean Patent Laid-Open Publication No. 10-2005-0048802), a method of producing rice bean beverages (Korean Patent Publication No. 1998-023071 , Rice bran health supplements and health diet foods (JP JP 2007-68523).

It is an object of the present invention to provide a functional food composition which is easy to use as a food material by using stabilized rice bran and rice gruel obtained by fractionating rice bran and rice gruel and applying appropriate stabilization methods thereto.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a stabilized rice bran and rice husk functional food composition comprising: a first step of separating rice bran and rice bran through a vibrating body of 30 to 40 mesh obtained from a brown rice bran, A second step of heat treating the separated rice bran at 110-130 ° C for 5-20 minutes and then cooling to stabilize the activity of lipolytic enzyme to prepare stabilized rice bran, A third step of heat-treating the rice for ~ 20 minutes and then cooling the rice so that the activity of the lipid oxidation enzyme is inhibited to produce a stabilized rice grain; and a third step of stabilizing the lipase in the second step, And a fourth step of preparing a functional food composition comprising any one selected from the group consisting of lipolytic enzymes and rice stabilized by inhibiting the activity of lipid oxidation enzymes.

In the second step, the dry heat treatment is performed in any one of an oven, a hot wind, and a tunnel type heat treatment in a closed space.

In the second step, the lipolytic enzyme is a lipase.

In the third step, the dry heat treatment is performed by any one of oven, hot air, and tunnel heat treatment.

In the third step, the lipid oxidation enzyme is lipoxygenase (LPO).

The functional food composition of the present invention is prepared by incorporating any one selected from the group consisting of rice bran or lipase stabilized by inhibiting the activity of lipase by the above production method, and rice bran stabilized by inhibiting the activity of lipid oxidation enzyme Feature.

The stabilized rice bran is contained in an amount of 5 to 30% by weight, and more preferably 10 to 15% by weight based on the total weight of the rice bran.

The stabilized rice husk is contained in an amount of 5 to 30% by weight, and more preferably 10 to 15% by weight, based on the total weight of the rice husk.

The functional food composition is characterized by being in the form of at least one of powder, granule and capsule.

According to the present invention, it is possible to selectively use stabilized rice bran or stabilized rice gruel obtained by separately separating rice bran and rice bran separately from each other, and to selectively use the functional rice bran according to the material of each functional food constituent. A functional food composition is provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a method for producing a functional food composition comprising any one of rice bran or rice husks obtained by treating the stabilization method of the present invention in different ways. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail, and a detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

Rice bran is a by-product of rice bran processing and consists of rice bran and rice husk. It contains a large amount of beneficial ingredients for the human body. However, in the case of rice bran, if left intact in the air, the lipid contained in the rice bran and the lipase are brought into contact with each other, causing the hydrolysis reaction to change into fatty acid and glycerol, So that it can be rapidly changed in a state unsuitable for use as a food material.

Therefore, in order to keep the lipase contained in the normal rice bran obtained in the course of culturing rice or brown rice, it is necessary to heat the rice bran itself in a heating means such as dry heat and wet heat or microwave oven, For the purpose of this, a drying process is carried out using a drying device, and the material is used as a useful material through a stabilization process.

However, since the stabilization of rice bran is not applied all at once, there is still some change of fatty acid and glycerol due to chemical reaction and it is difficult to use it as a useful material for a long time.

In other words, rice bran is shared with rice bran, rice bran, and rice bran, and in order to increase the efficiency when using the ingredients contained therein, the method of stabilizing each of them must be applied differently. Accordingly, the present invention uses stabilized rice husks or stabilized rice bran obtained by applying different stabilization methods corresponding to each by-product selectively in accordance with the material of each functional food composition, so that it is not rancid and has a high yield without side effects, In a large amount.

Accordingly, the present inventors will describe a method for producing a functional food composition containing stabilized rice bran and stabilized rice bran, respectively, obtained by stabilizing rice bran and rice bran, respectively.

1. First step; Isolation of rice and rice bran

The functional food composition of the present invention starts from this step of separating rice bran and rice bran through a vibrating body of rice bran 30 to 40 mesh obtained in the course of cultivating brown rice.

At this time, the rice gained from the process of cultivating brown rice may contain rice wine.

That is, the above-mentioned Broken rice means that rice crumbs, abnormal kernels at ripening, or those not properly ripened are broken or split, and can be easily separated through the air separator because of its heavy specific gravity.

The rice bran thus obtained is separated into rice husks and rice bran through a vibrating body of 30 to 40 mesh.

In summary, rice husks and rice bran are often mixed with rice husks and rice bran during the ripening process, and the sizes of these particles are different.

Therefore, rice husks and rice bran are easily separated by a slight impact, and when the vibrating body is used, the separated rice bran and rice bran can be separated easily according to the particle size. It is recommended to use 30 ~ 40 mesh vibrator according to the size of rice grain.

2. The second step; Rice bran stabilization step

In this step, the separated rice bran is heat-treated at 110 to 130 ° C for 5 to 20 minutes and then cooled to produce stabilized rice bran by inhibiting lipase activity.

In rice bran, most of them are hydrolyzed by an enzyme called Lipase. In order to deactivate the lipase, it is required to undergo heat-treatment stabilization under suitable heating conditions and accordingly suitable temperature and treatment time. During such heat-treatment stabilization, conditions in which the efficiency of functional ingredients such as starch, protein, and dietary fiber, which are the main components contained in rice bran, do not deteriorate are important.

The moisture content of the rice bran should not be so high as to cause substantial starch luxation and thermal denaturation of the protein or excessive post-stabilization post-drying.

The fractionated rice bran having a moisture content of 12 to 14% by weight is subjected to a heat treatment at 110 to 130 ° C for 5 to 20 minutes, followed by cooling to stabilize it, more preferably to heat treatment at 120 ° C for 10 minutes .

In particular, rice bran contains proteins, minerals, dietary fiber starch, and functional substances, which are useful components of the human body. In order to minimize the damage, one of the oven, hot air, and heat treatment in the tunnel room is applied in a closed space It is best to do it.

In addition, the thickness of the rice bran is preferably 1 cm or less in order to uniformly transfer heat to the inside of the rice bran during the heat treatment.

The thus formed stabilized rice bran contains some lipids, soluble dietary fiber, soluble protein, phytochemical, coloring matter, insoluble dietary fiber, insoluble protein, starch and the like, and thus shows high suitability as a functional food material.

3. The third step; Stabilization step of rice husk

In this step, the separated rice husks are heat-treated at 140 to 160 ° C for 5 to 20 minutes and then cooled to produce stabilized rice husk with inhibited lipid oxidation activity.

Specifically, in rice, the lipase gene (LPO), besides the lipolytic enzyme, causes rancidity. In order to deactivate the lipoxygenase, it is required to undergo heat-treatment stabilization under suitable heating conditions and suitable temperature and treatment time to thereby increase the efficiency of the functional component. It is preferable to dry at 140 to 160 ° C for 5 to 20 minutes, then cool to stabilize, and more preferably, heat-treat at 150 ° C for 10 minutes.

When the heat treatment is performed at a temperature lower than 140 ° C for less than 5 minutes, the activity of the lipoxygenase is still alive and hard to be stabilized. When the heat treatment is performed at a temperature higher than 160 ° C for more than 20 minutes, the embryo is burned, Such as gamma-oryzanol, tocopherol, tocotrienol, and phytosterol content, which are detrimental to their ability to function as a functional material.

In particular, in order to minimize the damage caused by inactivation of lipid oxidation enzymes of rice husks and the use of useful functional ingredients such as gamma oruzanol, tocopherol, tocotrienol and phytosterol in the human body, , And tunnel type heat treatment.

4. Step 4; Production of functional food composition

Since the stabilized rice bran and rice bran prepared as described above have different compositions, the stabilized rice bran and the stabilized rice bran are combined with each other so that the rice bran is added to the food suitable for the rice bran composition, Proteins, starches, functional polysaccharides, functional ingredients (polyphenols, phenolic acids, flavonoids, anthocyanins, etc.) are also used for product development. Rice grains are also used to develop products containing large amounts of useful functional ingredients such as gamma orizanol, tocopherol, tocotrienol and phytosterol.

In this step, either the rice bran in which the activity of the lipolytic enzyme is inhibited in the second step or the rice bran stabilized by inhibiting the activity of the lipolytic enzyme in the third step is selected and selected for each food constituent To prepare a functional food composition.

At this time, the stabilized rice bran or rice husk is preferably contained in an amount of 5 to 30% by weight, more preferably 10 to 15% by weight, based on the total weight of the functional food composition.

If the stabilized rice bran or rice wool is contained in an amount of less than 5% by weight based on the total weight of the stabilized rice bran or rice gruel, the effect of the useful components contained in the stabilized rice bran or rice bran becomes difficult to expect, If it is contained in an amount of more than 30% by weight, the relative synergistic effect relative to the content of 30% by weight can not be obtained, and the mixing ratio with other additional substances is not appropriate.

The term " functional food composition " in the present invention refers to a food composition having an inherent function of supplying a taste, aroma, and nutrients, and an additional effect on health.

Such a functional food composition may be in the form of powder, granules, capsules or the like and may be used as it is or may be used together with other excipients, and may be suitably used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (prevention, health or therapeutic treatment).

Examples of the excipient include glutinous rice, wheat flour, honey, crystalline cellulose, silicon dioxide, crystalline fructose, anhydrous citric acid, inulin, vitamin C, sesame oil, soy sauce, butter, yeast, salt, sugar, starch, gelatinized starch, microcrystalline cellulose Corn starch, powdered cellulose, hydroxypropylcellulose, opaques, sodium starch glycolate, carnauba wax, sodium carboxymethylcellulose, sodium carboxymethylcellulose, sodium carboxymethylcellulose, sodium carboxymethylcellulose, , Synthetic aluminum silicate, stearic acid, magnesium stearate, aluminum stearate, calcium stearate, dextrose, sorbitol, talc, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

<Example 1> Preparation of rice cake cake 1 using the stabilized rice bran of the present invention

Brown rice was prepared, and rice bran containing rice bran was obtained. Then, rice bran was removed using air separator.

The rice bran without the rice cake was fractionated with rice husks and rice bran through a 35 mesh vibrator. At this time, the water content of rice husk was 12%.

The fractionated rice bran having a thickness of 1 cm or less was heated and dried in an oven at 120 ° C. for 10 minutes under a closed space, and then cooled at -18 ° C. for 10 minutes to stabilize the rice bran by inhibiting the activity of lipase.

Next, 90 g of the remaining rice flour was added to 10 g of the stabilized rice bran to prepare a material for the rice cakes. The material was called water and then kneaded. Then, a rice cake 1 was prepared through a rice cake extruder.

<Example 2> Preparation of rice gruel 2 using stabilized rice bran of the present invention

The functional food was prepared in the same manner as in Example 1, except that 20 g of the stabilized rice bran was mixed with 80 g of remaining rice flour to prepare a rice gruel 2.

<Example 3> Using the stabilized rice bran of the present invention,

The functional food was prepared in the same manner as in Example 1, except that 30 g of the stabilized rice bran was mixed with 70 g of remaining rice flour to prepare a rice gruel 2.

Example 4 Using the stabilized rice husks of the present invention,

Brown rice was prepared, and rice bran containing rice bran was obtained. Then, rice bran was removed using air separator.

The rice bran without the rice cake was fractionated with rice husks and rice bran through a 35 mesh vibrator. At this time, the water content of rice husk was 12%.

The separated rice husk was heated and dried in an oven at 150 ° C for 10 minutes under a closed space, and then cooled at -18 ° C for 10 minutes to inhibit the activity of lipid oxidation enzyme to stabilize the rice husk.

The stabilized rice husk was squeezed out through a press to prepare an oil-like rice seed oil.

<Experimental Example 1> Determination of fatty acid content

The rice husks stabilized in Example 1 of the present invention and the rice husks stabilized in Example 4 of the present invention were placed in an oven at 30 ° C for 7 days, and fatty acids decomposed by lipases were acidified and their contents were compared.

As a comparative object, normal rice bran was extracted from dried rice bran and rice bran obtained by heating and drying in an oven at 150 ° C. for 10 minutes, and rice bran extracted from rice bran was used.

The results are shown in Table 1 below.

sample Acid value (mg KOH / g) Save 4 days Save 7 days Growth rate Rice bran (rice bran + rice husk) 6.98 + 0.08 11.69 + 0.11 167.5% Conventional rice bran 7.27 ± 0.16 13.53 + - 0.13 186.1% The stabilized rice bran of Example 1 of the present invention 2.85 ± 0.13 3.13 ± 0.15 109.8% Common rice grain 5.89 ± 0.08 13.98 ± 0.05 237.4% The stabilized rice husks of Example 4 of the present invention 1.06 + 0.08 1.17 + 0.03 110.4%

As shown in the above Table 1, as the storage period elapses, it was found that the degree of hydrolysis and acidosis due to lipase was considerably high in rice bran and rice bran separated by the separation method of ordinary rice bran and rice bran than general rice bran.

On the other hand, in the rice bran stabilized in Example 1 of the present invention and in the rice bran stabilized in Example 4 of the present invention, hydrolysis by lipase rather than separation of rice bran and rice bran by the method of separating rice bran and ordinary rice bran It was found that occurrence of rancidity was remarkably small.

<Experimental Example 2> Confirmation of antioxidant activity

The antioxidant contained in rice bran suppresses the radical formation of lipid, so that the oxidation of lipid is inhibited when the antioxidant activity is increased.

The antioxidant activity of rice bran and rice husk separated by ordinary rice bran at the 7th day of storage in Experimental Example 1, the stabilized rice bran of Example 1 of the present invention and the rice bran stabilized in Example 4 of the present invention were measured I was a scholar. At this time, the radical scavenging activity by DPPH was measured as an antioxidant activity and compared with 0.01% of vitamin C as a control group.

The results are shown in Table 2 below.

sample Scavenging ability by DPPH Rice bran (rice bran + rice husk) 20.5% Conventional rice bran 38.2% The stabilized rice bran of Example 1 of the present invention 54.2% Common rice grain 12.6% The stabilized rice husks of Example 4 of the present invention 24.2% Vitamin C 0.01% 77.8%

As shown in Table 2, it was found that the stabilized rice bran according to Example 1 of the present invention had higher antioxidative activity than the rice bran and rice bran because of the separation of rice bran and normal rice bran.

<Experimental Example 3> Determination of peroxide value by dry heat treatment time

The rice straw stabilization method shown in Example 4 was used to stabilize the rice, but the degree of inhibition of lipid oxidase activity was confirmed by treating the rice straw at the time of heating and drying at 150 ° C (dry heat treatment).

Gun heat treatment time Peroxide value (meq) Save 0 days 5 days to save Growth rate 0 minutes 1.00 0.71 6.50 + - 0.71 650% 5 minutes 1.00 0.71 3.50 + - 0.71 350% 10 minutes 1.00 0.71 1.50 ± 0.00 150% 20 minutes 1.00 0.71 2.00 0.71 200% 30 minutes 1.00 0.71 2.00 ± 0.00 200%

As shown in Table 3, when the lipoxygenase activity of the lipid oxidation enzyme was compared with that of the initial lipid peroxidase, the enzyme was not completely inactivated at the 5-minute treatment period and started to rinse after 20 minutes Therefore, the range of possible processing time is 5 ~ 20 minutes.

In other words, it can be heated for up to 20 minutes since embryo oil starts to burn (smell when roasting) when it is treated at 150 ° C for 30 minutes by dry heat, and it can be seen that the most suitable heat treatment time for stabilizing rice eyes is 10 minutes.

<Experimental Example 4> The functional food evaluation 1 of the present invention

The degree of occurrence of odor and the quality of rice cakes were sensually evaluated for the rice cakes of Examples 1 to 3 above.

As a comparative sample, 100% rice flour, dried rice flour 100%, dried rice flour 100% and brown rice flour 30% were used as the comparative samples. The degree of occurrence of odor and the quality of rice cake were sensual Respectively.

The degree of odor was rated as very strong (9 points), no odor (1 point), the best quality (9 points), and very poor (1 point).

The results are shown in Table 4 below.

Degree of odor Overall quality Example 1 (stabilized rice bran 10%) 1.5 8.5 Example 2 (stabilized rice bran 20%) 2.1 7.9 Example 3 (stabilized rice bran 30%) 2.2 7.1 After soaking, dry rice powder 100% 1.7 7.5 After soaking, dry brown rice powder 100% 3.5 4.8 Dry brown rice powder 100% 8.8 1.9 Dry brown rice powder 30% 7.3 3.3

As shown in Table 4, in the case of the rice cake of Example 1 of the present invention, compared to the rice cake produced by using 100% of the dry rice flour used in the conventional rice cake manufacturing process, there was almost no offensive odor and the overall quality was excellent It was evaluated that the use of the stabilized rice bran of the present invention did not cause acid corrosion, and thus it was highly likely to be used as a functional food material.

The remaining ginseng roots prepared in Examples 2 and 3 were also good in off-taste and overall quality was evaluated favorably.

When brown rice flour was used, it was found that not only bad odor was generated but also overall quality was bad.

&Lt; Experimental Example 5 > The functional food evaluation 2 of the present invention

The sensory evaluation of the rice oil of Example 4 was carried out.

When the yield of rice ointment oil was compared with that of rice ointment oil, the content of defatted rice bran in the case of commercially available rice flour (rice bran oil containing rice husks and rice bran) ), Which is more than five times as much as that of rice.

After extracting rice oil, the level of byproducts was compared with no score at all (9 points) and at most points (1 point).

The results are shown in Table 5 below.

By-product amount Functional content of rice oil Usability of byproducts Example 4 7.3 8.7 8 Control 1.8 6.2 4

As shown in Table 5, the process of preparing the currently marketed rice oil is to remove the rice oil without the stabilization treatment in the state where the rice and the rice husk are mixed. Therefore, the extraction yield of the extracted rice oil is low and the functional antioxidant gamma oryzanol , Tocopherol, tocotrienol, and phytosterol. In addition, the amount of raw materials, such as rice, should be large, and the operation cost will increase because the process goes back. As a by-product, defatted rice bran has some odor and has low quality and low yields of separation of functional substances and proteins such as proteins and starches. On the other hand, when rice husk oil is prepared from stabilized rice bran as in Example 4, only the stabilized rice husks are collected by the holding company, so that the cost is reduced, the extraction yield is high, and the content of functional antioxidants can be increased. In addition, since the by-products remain only the defatted rice bran, the usability of the by-products is excellent. It was easy to develop a product containing a large amount of useful functional ingredients such as gamma orizanol, tocopherol, tocotrienol and phytosterol in the rice kernel oil.

In addition, it was found that long-term storage was possible due to no rancidity, and overall quality was evaluated well because there was no odor.

Thus, stabilized rice bran or stabilized rice husk obtained by separate separation of rice bran and rice bran separately can be selectively used according to the material of each functional food constituent, and a functional food composition containing a large amount of functional material efficiently in high yield can be obtained .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (11)

A first step of separating rice bran and rice bran having a moisture content of 12 to 14% by weight through a vibrating body of 30 to 40 mesh,
A second step of heat-treating the separated rice bran at 120 ° C for 10 minutes and then cooling the rice bran to stabilize the activity of lipase, a lipase, to produce stabilized rice bran;
The third step of the separated rice ginsengs is a step of heat-treating the rice ginseng at 140 to 160 ° C for 5 to 20 minutes and then cooling the rice ginseng to stabilize the activity of lipoxygenase (LPO)
Wherein at least one selected from the group consisting of rice bran stabilized by inhibiting the activity of lipase which is a lipolytic enzyme in the second step or rice bran stabilized by inhibiting the activity of lipoxygenase (LPO) And a fourth step of preparing a functional food composition containing the active ingredient,
The stabilized rice bran in the fourth step is contained in an amount of 5 to 30% by weight based on the total weight of the functional food composition,
Wherein the stabilized rice husk is contained in an amount of 5 to 30% by weight based on the total weight of the functional food composition.
A method for preparing a functional food composition using stabilized rice bran and rice husk.
The method according to claim 1,
In the second step, the dry heat treatment may be performed by any one of oven, hot air, and tunnel type heat treatment in a closed space.
A method for preparing a functional food composition using stabilized rice bran and rice husk.
delete The method according to claim 1,
In the third step, the dry heat treatment may be performed in any one of an oven, a hot wind, and a tunnel type heat treatment in a closed space.
A method for preparing a functional food composition using stabilized rice bran and rice husk.
delete A process according to any one of claims 1, 2, and 4,
Wherein the lipase inhibitor is produced by incorporating at least one selected from the group consisting of stabilized rice bran suppressed by lipase activity, lipase activity, and rice bran stabilized by inhibition of lipoxygenase (LPO) activity of lipid oxidation enzyme,
The stabilized rice bran is contained in an amount of 5 to 30% by weight based on the total weight of the functional food composition,
Wherein the stabilized rice husk is contained in an amount of 5 to 30% by weight based on the total weight of the functional food composition.
Functional food composition using stabilized rice bran and rice husk.
delete The method according to claim 6,
Wherein the stabilized rice bran is contained in an amount of 10 to 15% by weight based on the total weight of the functional food composition,
Functional food composition using stabilized rice bran and rice husk.
delete The method according to claim 6,
Wherein the stabilized rice husk is contained in an amount of 10 to 15% by weight based on the total weight of the functional food composition,
Functional food composition using stabilized rice bran and rice husk.
The method according to claim 6,
Wherein the functional food composition is in the form of a powder, a granule, or a capsule,
Functional food composition using stabilized rice bran and rice husk.

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