KR102001520B1 - Process for prparing rice dregs using Goami4 - Google Patents

Abstract

The present invention relates to a method for producing a rice bran and a rice bran produced by the method, which comprises mixing a gummy powder of Koami-4 with water. The rice bran production method of the present invention can be used to produce rice bran with high quality similar to that of conventional bran while using rice as a main product, It will be possible.

Description

Technical Field [0001] The present invention relates to a process for producing rice bran using Goami 4,

The present invention relates to a method for producing rice bran using Koami-4, and more specifically, the present invention relates to a method for producing rice bran, comprising mixing a gummy powder of Koami-4 with water, It is about rice bran.

In the field of food, the food material, which is produced by mixing the grain powder with water, is referred to as a sediment, and is used in the manufacture of various foods. . In order to maintain such sediment properties, it is necessary that the particles of the gypsum powder should exhibit a hardness at such a level that it does not exhibit the gypsum characteristics, even though the sediment contains the gypsum powder. Traditionally, sediments have been prepared using certain grains of powder, since they must exhibit a certain level of adhesion in order to form agglomerates without mixing when mixed with water. Representative examples of foods using the above-mentioned sediment include yanggeng, which is a mixture of bean jam with sugar, wheat flour, and garlicky, which is put into a mold and steamed. In addition, various foods including pine bark, bread, Are known.

Thus, sediments have been produced using specific grains of powder, but in recent years, techniques for producing sediments using ingredients other than grains have been developed. For example, Korean Patent Laid-Open Publication No. 1994-0004842 discloses a technique for manufacturing a sediment using pumpkin as a main material, and Korean Patent No. 321856 discloses a technique for manufacturing a sediment using potato as a main material However, there is no known technology for producing sediments using rice as a main material because rice has a high hardness of grains, but after aging, it exhibits aging characteristics in any case, This is because it was judged that it is not suitable food for sediment.

However, according to recent developments in technology, techniques for manufacturing sediments using various food materials as described above have been developed, and rice varieties having various characteristics have been developed, so that a technique for producing sediments using rice has been developed . Korean Patent No. 1060274, for example, discloses a method for producing sediment using rice flour.

Despite the development of the technology for producing sediment using rice, the rice sediment produced by this method has not been applied to the production of various foods. This is because rice sediment itself is worth as a food ingredient It is low. Therefore, there is a need to improve the quality of rice bran and improve its usability as a food material. However, research on this has not yet been conducted.

Under these circumstances, the present inventors have made extensive efforts to develop a method for improving the quality of rice bran, and as a result, the rice bran produced using the Goami 4 variety exhibited superior quality than conventional rice bran, The present invention has been completed.

It is an object of the present invention to provide a method for producing rice bran using rice of the Koi 4 variety.

Another object of the present invention is to provide a rice bran produced by the above method.

The present inventors have conducted various studies to develop a method for improving the quality of rice bran, and have sought to discover rice varieties suitable for the production of rice bran in consideration of the fact that rice exhibits different physical properties depending on its variety .

In particular, although the sediment is produced in the form of agglomerates including a gypsum powder, it does not exhibit a gypsum property in itself. Therefore, in order to find a suitable variety of rice powder for producing such a gypsum powder, various kinds of rice Each of the gypsum powders was prepared, and the rice gypsum was prepared by using the prepared gypsum powder. Then, the shape of the rice bran was analyzed. As a result, it was confirmed that rice varieties showing high level of amylose content were more suitable for producing rice bran than rice varieties having low amylose content. As a result of comparing the physical properties of rice bran with various varieties of high amylose rice varieties, it was found that rice bran prepared by using rice of the Goiam 4 varieties is a luxurious It was confirmed that the hardness and tackiness of the powder were superior to those of other varieties and the varieties of Goami 4 were found to be suitable for the production of rice bran.

As described above, the results of studies showing that the Koami 4 variety exhibits hardness and tackiness of a gypsum powder suitable for producing rice bran are not known at all, and were first identified by the present inventor.

As one embodiment for achieving the above-mentioned object, the present invention provides a method for producing rice bran using rice of the Koi-4 variety and a rice bran produced by the above method.

Specifically, the method for producing rice bran of the present invention comprises the steps of (a) grinding a powder of Goami 4, and pulverizing it to obtain a gummy powder; And (b) mixing the obtained glow powder with water to obtain a rice bran.

The term "rice dregs " of the present invention means a kind of sediment produced by using a luxury powder of rice. In the field of food, the food material, which is produced by mixing the grain powder with water, is referred to as a sediment, and is used in the manufacture of various foods. . In order to maintain the characteristics of the precipitate, the particles of the gypsum powder should exhibit a hardness at such a level that the particles of the gypsum powder may not exhibit the gypsum characteristics. In addition, when mixed with water, it must exhibit a certain level of tackiness in order to form aggregates without being dispersed.

The rice bran of the present invention is produced by using the gum powder of Koami-4. The rice bran produced by using the gummy powder of the Koami-4 is superior to the rice bran produced from the other kind of rice powder, Since the hardness shows a remarkably high level and the stickiness is relatively good, the rice bran made from the gummy powder of Koami No. 4 has a superior quality to the rice bran made from the other kind of rice powder.

Hereinafter, the method for producing rice bran of the present invention will be described in detail with reference to each step.

First, the step (a) of grinding the powder of (a) Goami 4 is followed by pulverization to obtain a powder. Specifically, the step of obtaining the powder of Goami 4, the process of softening the powder of Goami 4, And a step of obtaining a gum powder.

The term "Goami 4" of the present invention means rice varieties having excellent mineral content registered after crossing between Suwon 464 and Alternative rice at the Institute of Crop Science, Rural Development Administration. The leaves of Koami-4 rice are green, slightly darker than the flour, and the length and width are normal and semi-straight. Thickness and strength of the stem are similar to those of Hwasungbyeo, and the tillering angle is normal. The landing density of the ears is normal and the extraction is good. The seeds of the rice are almost free from dirt, and the barrows and barren are yellow. The content of iron is about 70% higher than that of ordinary rice, the content of zinc is about 80% higher than that of ordinary rice, and the content of calcium is about 70% higher than that of ordinary rice. 40% higher, and manganese, potassium and magnesium are about twice as much as those of ordinary rice.

First, the step of obtaining the powder of Koami 4 is not particularly limited. However, as an example, the step of applying Koami 4 to a device such as mechanical milling, As an example, it can be carried out by a method applied to an air flow food branch. At this time, the operation conditions of the air streaming diverting branch may be different according to the kind of rice, and the air flow rate and minute speed can be changed by a person skilled in the art. For example, the air streaming speed can be operated at a speed of 40 to 60 Hz and a minute speed of 5 to 15 Hz have.

Next, the step of hydrolyzing the powder of Goami 4 obtained by the above process is not particularly limited. However, for example, the step of mixing water with the powder of Goami 4 and then heating it And as another example, water may be mixed with the gummy ami-4 powder and then the mixture may be added. In this case, the amount of water to be mixed into the powder of Goami 4 is not particularly limited, but may be, for example, 100 to 300% by weight of the powder of Goami 4, and as another example, The weight may be 150 to 250% by weight, and as another example, 200% by weight of the powder of Goami 4. Also, the temperature condition for mixing the water in the gummy ami-4 powder and heating it is also not particularly limited, but may be, for example, 80 to 110 ° C, and as another example, 90 to 100 ° C , And as another example, 95 [deg.] C. In addition, the time condition for mixing the water with the water of the Goami 4 powder is not particularly limited, but may be, for example, 10 to 60 minutes, and as another example, 20 to 40 minutes. As another example, it can be 30 minutes.

Finally, the step of gauzing the powder of Kohmia No. 4 by the above-mentioned process and then obtaining the gauze powder therefrom is not particularly limited. However, as an example, the process of pulverizing the ghastened sample can be carried out As another example, the method may be performed by a method of cooling and then pulverizing the enriched sample, and as another example, the method of cooling, drying and pulverizing the enriched sample. The cooling may be carried out, for example, by cooling the enriched sample to room temperature or below, and as another example, cooling to a temperature of 0 to 30 ° C, and As another example, cooling may be performed at a temperature of 10 to 20 占 폚. Drying may be performed by, for example, hot air drying, spray drying, freeze drying, or the like, as long as it is capable of removing water from a gelled sample. As another example, spray drying or freezing Drying method, and as another example, it may be carried out by the lyophilization method. Finally, the pulverization can be carried out in the same manner as in the step of obtaining the powder of Koami 4 described above.

Next, in carrying out the step (b) of mixing the obtained gypsum powder with water to obtain rice bran, the amount of water to be mixed into the gypsum powder is not particularly limited, but, for example, The weight may be 100 to 300% by weight, and as another example, the weight may be 150 to 250% by weight of the gypsum powder, and as another example, 200% by weight of the gypsum powder .

The rice bran production method of the present invention can be used to produce rice bran with high quality similar to that of conventional bran while using rice as a main material, It will be possible.

FIG. 1 is a photograph showing the appearance of rice bran prepared using Samgwang, Dodam, Sammi, Baekjok, Sukgak or Goami 4.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example  One: Rice bran  Produce

Sammyang, Dodam, Sammi cotton, Baekjok, Sukgak, and Goami 4, respectively, and the rice brown rice weight ratio was adjusted to 91% to obtain white rice. The white rice of each of the varieties thus obtained was pulverized to obtain a powder. 100 g of each of the obtained powders and 200 g of distilled water were mixed, and then the mixture was gelled at 95 DEG C for 30 minutes. Then, each of the enriched samples was cooled, lyophilized and crushed. 20 g of each of the pulverized samples and 40 g of distilled water were mixed to prepare each rice bran (FIG. 1).

FIG. 1 is a photograph showing the appearance of rice bran prepared using Samgwang, Dodam, Sammi, Baekjok, Sukgak or Goami 4.

As shown in FIG. 1, in the case of Samgwang, Sukgak and Baekjok, the rice bran formed powder rather than aggregate, but in the case of Goami 4, Sammi cotton and Dodam, rice bran formed agglomerates .

The amylose content of Koami-4, Sammi cotton, and Dodam forming the agglomerate-shaped rice bran is common, which suggests that the high amylose rice varieties could be more effectively used for rice bran production.

Example  2: Rice bran  Character analysis

The moisture content, pH, color and texture of each rice bran prepared in Example 1 were analyzed to select rice varieties suitable for rice bran production.

Example  2-1: Moisture content analysis

The moisture content of each rice bran prepared in Example 1 was measured three times using an infrared moisture meter (MLB 50-3, KERN, Balingen, Germany) and the average values were compared (Table 1).

Water content of rice bran Rice variety moisture(%) Samkwang
The
White bean paste
Goami 4
Sammi cotton
Dodam 66.8
66.31
59.45
64.84
64.56
64.14

As shown in Table 1, the highest moisture content of the seedling variety was shown and the lowest seedling moisture content of the seedling was found to be the lowest.

In Fig. 1, it was found that the water content of Goami 4, Sammi cotton, and Dodam was relatively low in comparison with that of Samgwang and Sukyeong, which were confirmed to be capable of producing agglomerated rice bran.

Example  2-2: pH analysis

10 g of each rice bran prepared in Example 1 and 90 mL of distilled water were mixed and homogenized at 10,000 rpm for 2 minutes using a homogenizer and pH was measured using a pH meter (Model 750, iSTEC, Seoul, Korea) 2).

PH of rice bran Rice variety pH Samkwang
The
White bean paste
Goami 4
Sammi cotton
Dodam 6.60
6.86
6.59
6.94
6.57
6.66

As shown in Table 2, it was confirmed that Goami 4 showed the highest level of pH and Dodam showed the lowest level of pH.

However, the deviation between the highest level and the lowest level was only 0.35, and it was found that the pH tendency according to the high amylose content did not appear.

Example  2-3: Chromaticity analysis

Each rice bran prepared in Example 1 was placed in a transparent container having a diameter of 50 mm and measured using a color difference meter (Model CM-3500d, Minolta, Osaka, Japan) (Table 3). The instrument was standardized with a standard blackboard and a standard white plate before measurement. The values were expressed in terms of lightness (L *, lightness), redness (a *, redness) and yellowness (b *, yellowness). A standard white plate having L *, a * and b * values of 96.42, -0.10 and -0.25 was used as the standard color. The measured values were recorded using Spectra Magic Software (Minolta Cyber Chrom Inc., Osaka, Japan).

The color of rice bran Rice variety brightness Redness Yellowness Samkwang
The
White bean paste
Goami 4
Sammi cotton
Dodam 82.44
83.49
84.14
82.55
76.60
78.51 -1.51
-1.69
-1.29
-0.39
0.20
0.66 0.64
2.56
2.89
11.01
0.64
13.01

As shown in Table 3, relatively low lightness was obtained in the case of the Sammy cotton and Dodam cultivars compared to other cultivars, and in the case of the Goami 4 and Dodam cultivars, relatively high level And yellow color.

However, there was no correlation between rice varieties and color.

Example  2-4: texture analysis

Each rice bran was cut into a circle having a certain size (1.5 cm x 2 cm), and then a distance measuring 5 mm, a plunger diameter 3 mm, a speed 60 mm / s, and all the samples were repeated three times and converted into average values (Table 4).

Texture of rice bran Rice variety Hardness Attachment Resilience Stickiness Chewiness Coherence Samkwang
The
White bean paste
Goami 4
Sammi cotton
Dodam 23.97
26.53
6.61
100.00
53.73
55.73 0.05
0.05
0.16
0.02
0.01
0.00 0.12
0.09
0.15
0.06
0.04
0.05 1.63
1.39
0.90
1.92
0.74
0.85 0.19
0.13
0.14
0.12
0.03
0.04 0.07
0.05
0.14
0.02
0.01
0.02

As shown in Table 4, in the hardness surface, which is one of the most important characteristics of the rice bran, the high amylose variety Goami 4, Sammi cotton variety and Dodam variety were relatively higher than other varieties, It was confirmed that only the Goami 4 varieties were higher than the other varieties among the high amylose varieties.

Especially, it was confirmed that the varieties of Goami 4 were significantly higher in hardness than the other varieties.

From the results of Tables 1 to 4, it can be seen from the viewpoint of the moisture content of rice bran, that the varieties of Goami 4 did not show a higher level than other varieties, but from the viewpoint of hardness and stickiness, Ami - 4 varieties were significantly higher or higher than other varieties.

Therefore, it was found that rice varieties suitable for rice bran cultivation were Goami 4.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention as defined by the appended claims.

Claims (9)

(a) mixing the powder of Koami-4 with 100-300 wt% of water based on the weight of Koami-4;
(b) cooling, drying and re-grinding the enriched sample to obtain a gum powder; And
(c) mixing the obtained gypsum powder with water in an amount of 100 to 300% by weight based on the gypsum powder to obtain a rice bran residue, the method comprising the steps of:
The method for producing rice bran using Koami-4 is characterized in that the high-grade powder of Koami-4 is high in hardness and tackiness compared with rice of other varieties and is suitable for producing rice bran.
The method according to claim 1,
Wherein the improvement in the step (a) is performed by mixing water with the powder of Goami 4 and heating the same.
delete 3. The method of claim 2,
Wherein the heating is carried out at 80 to 110 DEG C for 10 to 60 minutes.
delete The method according to claim 1,
Wherein the cooling in step (b) is performed by cooling to a temperature of 0 to 30 占 폚.
The method according to claim 1,
Wherein the drying is performed by a hot air drying, spray drying or freeze drying method.
The method according to claim 1,
Wherein the mixing amount of water in step (b) is 100 to 300% by weight based on the weight of the gypsum powder.
A rice bran produced by the method of any one of claims 1, 2, 4 and 6 to 8.

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