KR102497176B1 - A Method for Manufactuing Rice Bran Extract and A Rice Bran Extract With the Same - Google Patents

Abstract

The present invention relates to a method for producing a rice bud extract, and more specifically, a first step of preparing a mixture by mixing 10 parts by weight of distilled water with 1 part by weight of rice buds separated from rice bran and then grinding them; a second step of injecting the mixture into a chamber provided with a pressure reducer, a heater, and a stirrer; A third step of reducing the pressure in the chamber to a range of 0.005 to 0.02 Mpa using the pressure reducer and heating while maintaining the temperature in the chamber within a range of 40 to 60 ° C using the heater; a fourth step of continuously stirring the mixture in the chamber using the stirrer; A fifth step of connecting the chamber and a cooler and cooling the generated mixture while passing through the cooler; it relates to a method for producing a rice germ extract, including.

Description

Rice bud extract manufacturing method and rice bud extract prepared through the method {A Method for Manufactuing Rice Bran Extract and A Rice Bran Extract With the Same}

The present invention relates to a method for producing a rice bud extract, and more specifically, a first step of preparing a mixture by mixing 10 parts by weight of distilled water with 1 part by weight of rice buds separated from rice bran and then grinding them; a second step of injecting the mixture into a chamber provided with a pressure reducer, a heater, and a stirrer; A third step of reducing the pressure in the chamber to a range of 0.005 to 0.02 Mpa using the pressure reducer and heating while maintaining the temperature in the chamber within a range of 40 to 60 ° C using the heater; a fourth step of continuously stirring the mixture in the chamber using the stirrer; A fifth step of connecting the chamber and a cooler and cooling the generated mixture while passing through the cooler; it relates to a method for producing a rice germ extract, including.

Rice is an important grain used as a staple food for over 50% of the world's population as well as in Korea. Rice is a major energy source for Koreans, and 30 to 40% of the energy needed for a day is consumed from rice. Around 10 nutrients, such as carbohydrates, proteins, fats, dietary fiber, and minerals, are present, centered on rice buds and bran. Many nutrients of rice are present in brown rice and rice bran. Rice generally contains around 20% of rice husk and 3% of rice bran, and rice bran accounts for about 2% of white rice and about 4% of brown rice. The proportion reached 66%. Rice bran is a good nutrient source containing high-quality protein, fat, minerals, vitamins A, B, and E, and contains GABA (γ-Aminobutyric acid), which has excellent effects on hypertension and nerve safety.

In Korea, where rice is the staple food, rice production is currently about 5.52 million tons, and it is estimated that about 1.18 million tons of rice hull, rice bran, and about 200,000 tons of rice bran are generated during milling. In particular, rice bran has various nutritional values, but most of it is mixed with rice bran and used as feed.

GABA (γ-Aminobutyric acid) is a non-protein amino acid and is well known as the main inhibitory neurotransmitter of the central nervous system in animals. GABA is known to be involved in many physiological mechanisms, activating blood flow in the brain in animals and increasing the amount of oxygen supply to enhance the metabolic function of brain cells. It is also known to regulate the secretion of prolactin and growth hormone. It is known to be effective in lowering blood pressure and relieving pain, so it is a substance of great interest pharmacologically.

As GABA is known to play an important role in the prevention of high blood pressure and dementia, interest as a functional food material as well as pharmaceuticals has recently increased. In accordance with such interest, research on naturally increasing the content of GABA in various materials is being actively conducted. A method of leaving raw green tea leaves in N2 gas for 6-8 hours or immersing rice germ and brown rice in water at a constant temperature through the production of green tea and GABA-containing rice germ and germinated brown rice with increased GABA content.

Because of this nutritional value, products such as rice bran oil, rice bran soap, and hangover drinks have been released, but it is difficult to separate pure bran from rice bran, and rancidity occurs rapidly due to the action of lipase and lipoxydase after milling. It was difficult to consume directly.

Korean Patent Publication No. 10-1999-0046123 presents a manufacturing method for drinking tea using rice buds and introduces a method for extracting rice buds, but fails to disclose a method for improving storage stability or maximizing nutritional value of rice buds. there is.

Korean Patent Publication No. 10-1999-0046123

The present invention has been made to solve the above problems, and provides a method of naturally extracting rice sprouts by improving the storage properties of rice sprouts and maximizing their nutritional value.

The present invention provides the following problem solving means to solve the above problems.

The present invention relates to a method for producing a rice bud extract, and more specifically, a first step of preparing a mixture by mixing 10 parts by weight of distilled water with 1 part by weight of rice buds separated from rice bran and then grinding them; a second step of injecting the mixture into a chamber provided with a pressure reducer, a heater, and a stirrer; A third step of reducing the pressure in the chamber to a range of 0.005 to 0.02 Mpa using the pressure reducer and heating while maintaining the temperature in the chamber within a range of 40 to 60 ° C using the heater; a fourth step of continuously stirring the mixture in the chamber using the stirrer; A fifth step of connecting the chamber and a cooler and cooling the generated mixture while passing through the cooler; it relates to a method for producing a rice germ extract, including.

In addition, a sixth step of blocking the cooled and collected extract from being exposed to sunlight may be further included.

In addition, the temperature of the cooler is preferably maintained at 8 to 12 ℃.

When using the rice germ extract extracted according to the present invention, it is possible to develop high value-added foods using rice by-products, and it is possible to easily enhance the flavor and nutritional components of various foods. These rice bud extracts can be used for the purpose of adding to supplement the flavor, taste, and nutritional components of rice-based foods.

The rice germ extract according to the present invention can be consumed by pouring it into water as it is or added to various foods. In addition, it can be added to drinking tea or various beverages to improve aroma and taste and supplement nutritional value.

Adding rice buds to rice reduces the rough texture, which is a disadvantage of brown rice, and gives an effect of improving nutritional value.

The present invention has the effect of providing a method of naturally extracting rice buds by improving the storage properties of rice buds and maximizing nutritional value.

More specifically, rice by-products that cannot be used as food resources can be converted into extracts so that they can be easily used in the food market.

In addition, it is possible to improve storage stability by using rice buds, which are easily rancid, in the form of an extract.

It can be added to enhance the flavor, taste, texture, etc. of food, and can be applied and used in various types of food, such as solid food, liquid food, as well as liquid food.

1 is a flow chart for a rice bud extraction method according to the present invention
Figure 2 is a rice bud extract obtained through the rice bud extraction method according to the present invention

Hereinafter, the present invention will be described in detail through preferred embodiments. Prior to this, the terms or words used in this specification and claims should not be construed as being limited to the usual or dictionary meaning, and the inventor appropriately uses the concept of the term in order to explain his/her invention in the best way. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical spirit of the present invention. Therefore, since the configuration of the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent all of the technical spirit of the present invention, various equivalents and modifications that can replace them at the time of this application It should be understood that there may be Also, throughout the specification, when a part "includes" a certain component, it means that it may further include other components, not excluding other components, unless otherwise stated.

The present invention relates to a method for producing a rice bud extract, and more specifically, a first step of preparing a mixture by mixing 10 parts by weight of distilled water with 1 part by weight of rice buds separated from rice bran and then grinding them; a second step of injecting the mixture into a chamber provided with a pressure reducer, a heater, and a stirrer; A third step of reducing the pressure in the chamber to a range of 0.005 to 0.02 Mpa using the pressure reducer and heating while maintaining the temperature in the chamber within a range of 40 to 60 ° C using the heater; a fourth step of continuously stirring the mixture in the chamber using the stirrer; A fifth step of connecting the chamber and a cooler and cooling the generated mixture while passing through the cooler; it relates to a method for producing a rice germ extract, including.

In addition, a sixth step of blocking the cooled and collected extract from being exposed to sunlight may be further included.

In addition, the temperature of the cooler is preferably maintained at 8 to 12 ℃.

Example 1: raw material processing

Rice bran and rice bran are preferably washed before use, which is to remove pesticides remaining on the surface. Most of the pesticide residues are removed in the rice hull removal process, and pesticide residues are hardly detected in rice bran and rice bran in areas where limited use of water-soluble pesticides is allowed. However, it is preferable to go through a washing process for the stability of the final product. do. It is preferable to use cold water of 30 ° C or less for the washing process, and it is advantageous to treat it in a short time, within 30 minutes, in order to prevent leakage of water-soluble nutrients. If the temperature of the washing water exceeds 30 ° C and the washing time exceeds 30 minutes, nutrients in rice bran and rice bran may be lost.

Example 2: Mixture Grinding

10 parts by weight of distilled water is mixed with 1 part by weight of rice sprouts separated from rice bran and ground using a mixer. The amount of distilled water can be freely adjusted.

Example 3: Mixture Heating

The chamber used must be provided with a heating device and a stirrer so that the mixture can be continuously stirred while heating. The ground mixture was put into a chamber, and the pressure was reduced to 0.01 Mpa using a pressure reducer. Since it is a low pressure environment compared to atmospheric pressure, the active ingredient in the mixture can be more easily changed into vapor.

The temperature in the chamber is set to 50°C, and stirring is continuously performed during heating.

As for stirring, it is preferable to set the rotational speed to 400 rpm.

<Experimental example>

The following is the result of obtaining the yield and whether or not the burning phenomenon occurs under different temperature conditions and pressures. Here, the yield means the ratio of the weight of the rice bud extract obtained under different conditions when the weight of the rice sprout extract obtained for a predetermined time is set as 1 when the temperature is set to 50 ° C and the pressure is set to 0.01 Mpa.

temperature 50 60 70 50 60 70 50 60 70 50 60 70 enter 0.01 0.01 0.01 0.02 0.02 0.02 0.03 0.03 0.03 0.04 0.04 0.04 burning phenomenon non-occurrence non-occurrence generation non-occurrence non-occurrence generation non-occurrence non-occurrence generation non-occurrence generation generation yield One 1.1 1.13 0.95 0.98 0.97 0.78 0.77 0.79 0.67 0.69 0.71

The burning phenomenon did not occur until the temperature reached 60 ℃, but in the case of higher than that, the burning phenomenon occurs and the final product emits a burning smell. Until the pressure was 0.02Mpa, there was no difference from the case where the yield was 0.01Mpa, but the yield decreased rapidly from 0.03 or more.

Example 4: Cooling and Extraction

A cooler is connected to the chamber and vapors of the mixture in the chamber are passed through the cooler. The temperature of the cooler is set to 10° C., and the vapor is cooled in the cooler and collected as a liquid phase.

The core of the present invention has the effect of increasing extraction efficiency and minimizing loss of nutrients through reflux cooling after extraction under reduced pressure. In addition, since purified water is used as a solvent, it has the advantage of being extracted in a natural state.

The above was described in detail with reference to preparation examples, experimental examples and drawings of the present invention. The description of the present invention is for illustrative purposes, and those skilled in the art will understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning, scope and equivalent concept of the claims are included in the scope of the present invention. should be interpreted

Claims (4)

A first step of preparing a mixture by mixing 10 parts by weight of distilled water with 1 part by weight of rice buds separated from rice bran and then grinding them;
a second step of injecting the mixture into a chamber provided with a pressure reducer, a heater, and a stirrer;
A third step of reducing the pressure in the chamber to 0.01 Mpa using the pressure reducer and heating while maintaining the temperature in the chamber at 50° C. to 60° C. using the heater;
a fourth step of stirring the mixture in the chamber at a rotation speed of 400 rpm using the stirrer;
A fifth step of connecting the chamber and a cooler, and cooling the mixture while maintaining the temperature of the cooler at 8 to 12° C. while passing the generated vapor of the mixture through the cooler; and
A method for producing a rice germ extract comprising a sixth step of blocking the cooled and collected extract from being exposed to sunlight. delete delete Rice germ extract prepared by the method of claim 1.

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