KR102505755B1 - Method for manufacturing green fiber comprising rice bran of green whole grain rice - Google Patents

Abstract

The present invention relates to a method for manufacturing green fibers containing green whole rice bran, and more particularly, to a method for manufacturing green fibers including ultrafine pulverized powder of green whole rice bran. The present invention develops a method for producing green fiber with reduced bitterness and rough texture peculiar to dietary fiber by ultrafinely pulverizing whole rice bran, so that the green fiber can be used as dietary fiber in liquid food or solid food requiring soft texture. It was made to be useful for the purpose of augmentation.

Description

Method for manufacturing green fiber comprising rice bran of green whole grain rice}

The present invention relates to a method for manufacturing green fibers using green whole rice bran, and more particularly, to a method for manufacturing green fibers using ultra-fine grinding of green whole rice bran.

Dietary fiber is a non-nutritive polysaccharide that is not digested by digestive enzymes, but changes the function of the large intestine by increasing the amount of excretion in the body and shortening the retention time of feces in the intestine. In addition, it is known to have preventive and therapeutic effects on intestinal and coronary diseases, and that intake of dietary fiber reduces the amount of serum cholesterol and lowers blood pressure, and helps prevent and treat cardiovascular diseases. By helping with chronic diseases that are easy to appear in modern life, such as diabetes, obesity relief, constipation relief and digestive tract function improvement, and reduction of the incidence of some types of cancer, it has recently emerged as an important dietary therapy in preventing chronic diseases.

Among the "foods for specified health use" that have been scientifically evaluated for their bioregulatory function in Japan and recognized for their health effects, there are many products using dietary fiber. These dietary fiber products include indigestible dextrin, psyllium seed coat, Low-molecular-weight sodium alginate, guar gum decomposition product, polydextrose, agar-derived dietary fiber, brewer's yeast-derived dietary fiber, etc. are included, and wheat bran as a dietary fiber material using the bran portion of grains such as the material of the present invention Products are also included.

Dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber according to solubility. Soluble dietary fiber includes pectin, gum, mucilage, and some hemicellulose, and insoluble dietary fiber includes cellulose, resistant starch, some hemicellulose, and lignin.

Existing insoluble dietary fiber materials are manufactured by applying general grinding technology, and the particle size of the powder is large and the size distribution of the particle size is also widely dispersed. It was difficult to use. Therefore, there is a need for research on ways to improve these problems.

On the other hand, green whole rice refers to rice that is harvested earlier than the general harvest time and is rich in chlorophyll and dietary fiber. PDF(new window) Abstract Dietary fiber of whole rice is contained in the bran (or rice bran) part of rice, which can be obtained as a by-product during rice milling. However, rice bran of green whole rice has limitations in its application as a food ingredient due to its rough texture and bitter taste.

On the other hand, conventionally, development of a composition using the bran portion of grain has been progressing (pharmaceutical composition for antioxidant and health functional food containing sorghum bran extract, Korean Patent No. 1498075), but a composition using rice bran of green whole rice Little is known about the study.

Therefore, it was necessary to study a method for processing green whole rice rice bran that can be usefully used for the purpose of enhancing dietary fiber in liquid food or solid food requiring a soft texture.

The present inventors have tried to remove the rough texture and bitter taste that were limited in the use of insoluble dietary fiber materials as food raw materials. The removal was confirmed to complete the present invention.

Accordingly, an object of the present invention is to provide a method for manufacturing green fiber that can solve the problems of texture and bitter taste peculiar to dietary fiber by using green whole rice bran.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention provides (a) harvesting, steaming, and drying green whole rice from rice and separating rice bran;

(b) degreasing the green whole rice bran separated in step (a);

(c) coarsely pulverizing and sieving the green whole rice bran degreased in step (b); and

(d) preparing green fibers by pulverizing the coarsely ground and sieved green whole rice bran in step (c) with air current;

It provides a method for producing a green fiber, characterized in that it comprises a.

As an embodiment of the present invention, the step of separating the rice bran in (a) includes a steaming step of steaming the harvested rice at a temperature of 70 to 100 ° C. for 5 to 20 seconds;

Drying the steamed rice at 50 to 70 ° C. for 2 to 4 hours to dry the surface moisture and then drying at 30 to 60 ° C. for 20 to 30 hours to reduce the moisture content to 5 to 30% or less; and

Separating rice bran by polishing the dried rice with a rice milling device;

It is characterized in that it includes.

As another embodiment of the present invention, in the step of degreasing the rice bran of green whole rice in (b), 1 to 10 times more nucleic acid (n-hexane) is added to the rice bran of green whole rice separated in step (a), After removing the nucleic acid layer by stirring for 10 to 50 minutes, 1 to 5 times the amount of nucleic acid in the residue was added again, stirred for 10 to 50 minutes, and then the nucleic acid layer was removed. It is characterized in that it comprises the step of completely removing the remaining nucleic acids.

As another embodiment of the present invention, in the step of coarsely pulverizing and sieving in (c), after coarsely pulverizing the green whole rice bran degreased in step (b), sieving the coarsely pulverized defatted green whole rice bran Passing through a sieve having a size of 150 μm to obtain green whole rice bran that did not pass through.

As another embodiment of the present invention, in the step of preparing the green fiber in (d), the coarsely pulverized green whole rice bran or green whole rice bran that did not pass through a sieve with a sieve size of 150 μm in (c) is airflowed. It is characterized in that it comprises the step of producing ultra-fine pulverized powder by ultra-fine pulverization using a pulverizing jet mill.

According to the present invention, it was confirmed that the green fiber produced by ultrafine milling of whole rice bran has largely removed the rough texture and bitter taste pointed out as problems with insoluble dietary fiber materials. It is expected that it can be usefully used for the purpose of enhancing dietary fiber.

1 is a view showing the particle size distribution of green fibers manufactured using degreased green whole rice bran bran according to an embodiment of the present invention.
2 is a view showing a manufacturing flow chart of green fiber using degreased green whole rice rice bran according to an embodiment of the present invention.

Since the present invention can apply various transformations and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, it should be understood that this is not intended to limit the present invention to specific embodiments, and includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for manufacturing green fiber using green whole rice bran, and more particularly, provides a method for manufacturing green fiber using ultra-fine grinding of green whole rice bran.

It was confirmed that most of the rough texture and bitter taste pointed out as problems of the insoluble dietary fiber material were removed from the green fiber.

In the method for producing the green fiber, (a) harvesting, steaming, and drying green whole rice from rice and separating rice bran;

(b) degreasing the green whole rice bran separated in step (a);

(c) coarsely pulverizing and sieving the green whole rice bran degreased in step (b); and

(d) preparing green fibers by pulverizing the coarsely ground and sieved green whole rice bran in step (c) with air current;

includes

At this time, the steaming in (a) is a step of steaming and maturing the harvested rice at a temperature of 70 to 100 ° C. for 5 to 20 seconds, and drying the steamed rice at 50 to 70 ° C. for 2 to 4 hours. After drying the moisture on the surface, it is characterized by drying at 30 to 60 ° C. for 20 to 30 hours to make the moisture content less than 5 to 30%. The dried rice is milled with a rice milling device to separate rice bran.

In addition, degreasing in (b) generally refers to extracting and removing waxy, oil, etc. contained in or attached to various materials, and 1 to 1 After adding 10 times the nucleic acid (n-hexane) and stirring for 10 to 50 minutes to remove the nucleic acid layer, 1 to 5 times the amount of nucleic acid in the residue is added again, stirring for 10 to 50 minutes, removing the nucleic acid layer, and then using a pressure reducing device, etc. It is characterized in that the nucleic acid remaining in the green whole rice bran residue from which the nucleic acid layer is removed using is completely removed.

At this time, the nucleic acid (n-hexane) belongs to an aliphatic hydrocarbon and is colorless and transparent at room temperature and normal pressure, and has a boiling point of 69° C. and is inflammable, and dissolves some organic substances in addition to animal and vegetable oils and mineral oil. It is almost insoluble in water and is used as an extraction solvent for various oils and fats. Even in the drainage standards, it is regulated to use normal nucleic acid (n-hexane) to determine the content of animal and plant oils and mineral oils in the drainage.

Coarsely pulverizing and sifting in (c), after coarsely pulverizing the green whole rice bran degreased in step (b), passing the coarsely ground defatted green whole rice bran through a sieve with a sieve size of 150 μm, It is characterized by obtaining green whole rice bran.

At this time, the green whole rice bran that did not pass through the sieve with the sieve size of 150 μm was named Green Fiber-C (Green fiber-coarse), and passed through the sieve with the sieve size of 150 μm, but did not pass through the sieve with the sieve size of 63 μm. The unripe green whole rice bran was named Green Fiber-F (Green fiber-fine).

In the step (d), the green fiber is prepared by ultra-finely pulverizing the coarsely pulverized green whole rice bran or the green whole rice bran that did not pass through a sieve having a sieve size of 150 μm using an air current grinding type jet mill. It is a finely pulverized powder, and it was named Green Fiber-S (Green fiber-superfine).

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings. However, these Examples and Experimental Examples are only for exemplifying the present invention, and the scope of the present invention will not be construed as being limited by these Examples and Experimental Examples.

Example . of green fiber manufacturing process

1. Abstract from whole rice rice bran separation

PDF(new window) Abstract In order to separate rice bran from whole rice, rice was harvested 5 to 35 days earlier than normal rice harvesting time, and the harvested rice was steamed at 85 to 90 °C for 10 to 15 seconds. The steamed rice was dried at 60 ° C for 3 hours to dry the surface moisture, and then dried at 45 ° C for 24 hours to reduce the moisture content to 15% or less. The rice bran obtained by milling the dried rice with a rice milling device was used as a raw material for manufacturing green fiber.

2. Abstract whole rice rice bran degreasing process

Five times as much nucleic acid (n-hexane) was added to the green whole rice bran obtained in Example 1 and stirred for 30 minutes to remove the nucleic acid layer. The nucleic acid layer was removed. Nucleic acid remaining in the green whole rice bran residue from which the nucleic acid layer was removed was completely removed using a pressure reducing device or the like.

3. green fiber -C and green fiber Preparation of -F

The green whole rice bran degreased in Example 2 was coarsely pulverized and separated using a sieve with sieve openings of 150 μm and 63 μm. The rice bran that did not pass through the 150㎛ sieve was named Green Fiber-C (Green Fiber-Coarse), and the rice bran that passed through the 150㎛ sieve but did not pass through the 63㎛ sieve was called Green Fiber-C. It was named F (Green fiber-fine).

4. green fiber Manufacture of -S

The degreased green whole rice bran coarsely pulverized in Example 3 or the degreased green whole rice bran that did not pass through a sieve with a sieve opening size of 150 μm was ultra-finely pulverized using an air jet mill, and the ultra-fine pulverized powder was obtained using a green fiber- It was named S (Green fiber-superfine).

Experimental example

One. green fiber -C, green fiber -F, and green fiber -S's particle size distribution and average particle size

The particle size distribution of Green Fiber-C, Green Fiber-F, and Green Fiber-S prepared using green whole rice bran in Examples 3 and 4 is shown in FIG. 1, and the average particle size is shown in Table 1.

As shown in Table 1, the average particle size (Dx(50)) of green fiber-C was 267 μm, and the average particle size (Dx(50)) of green fiber-F was measured to be 115 μm. The average particle size (Dx(50)) of the ultrafinely pulverized Green Fiber-S was 5.6 μm, and it was confirmed that the average particle size was very small compared to Green Fiber-C and Green Fiber-F.

The particle size distribution of the manufactured Green Fiber-C, Green Fiber-F, and Green Fiber-S can be estimated by Span value, and the narrower the particle size distribution, the smaller the Span value. All three samples showed relatively small Span values. It was confirmed that the distribution of the given particle size was not dispersed and was densely distributed around the average value. The distribution width of the particle size was confirmed to be relatively narrow in all three samples in the graph shown in FIG.

Samples
Dx(10) (μm) Dx(50) (μm) Dx(90) (μm) D _[4,3] (μm) Span Green Fiber-C
103.67±0.58 ^a 267.00±0.00 ^a 478.00±0.00 ^a 277.00±0.00 ^a 1.40± ^0.00c Green Fiber-F
49.00± ^0.00b 115.00± ^0.00b 240.00± ^1.73b 132.33± ^0.58b 1.66± ^0.01b Green Fiber-S
1.46± ^0.01c 5.55± ^0.04c 14.60±0.10 ^c 7.00± ^0.05c 2.37±0.01 ^a

2. green fiber -C, green fiber -F, and green fiber Analysis of sensory characteristics of -S

Table 2 shows the results of analyzing the sensory properties of Green Fiber-C, Green Fiber-F, and Green Fiber-S prepared using green whole rice bran in Examples 3 and 4.

In order to confirm the sensory characteristics of the prepared Green Fiber-C, Green Fiber-F, and Green Fiber-S, a sensory test using quantitative descriptive analysis was performed, and Sweetness, Bitterness, Roughness, Four types of sensory characteristic variables, such as particle size, were tested.

In the case of sweetness, it was confirmed that the strength increased significantly as the particle size decreased. The sweetness of Green Fiber-C was measured at about 3.2, but the sweetness of Green Fiber-S was about 6.0, showing a clear difference.

Existing insoluble dietary fiber materials contain inherent bitter taste, which has been an obstacle to use as food raw materials, but Green Fiber-S showed a tendency to reduce bitter taste compared to Green Fiber-C and Green Fiber-F.

In addition to the bitter taste, the main cause of preventing the materialization of insoluble dietary fiber materials is a rough texture that feels coarse. Roughness and particle size are sensory properties directly related to the average particle size of the prepared Green Fiber-C, Green Fiber-F, and Green Fiber-S.

Compared to Green Fiber-C or Green Fiber-F, it was confirmed that the roughness and graininess of Green Fiber-S were greatly reduced. The rough feeling of Green Fiber-C reached 7.5 points when the highest score was 9.0 points, but the rough feeling of Green Fiber-S was only 1.6 points. In the particle feeling, the particle feeling of Green Fiber-C was 7.7 points, but the particle feeling of Green Fiber-S was only 1.9 points, which was judged to be almost liquid-like.

Samples
Sweetness bitterness Roughness Particle size Green Fiber-C
3.21±1.47 ^c 5.57±2.23 ^a 7.50±0.76 ^a 7.71±0.95 ^a Green Fiber-F
5.00± ^1.98ab 4.50± ^0.82a 3.71± ^0.49b 4.43± ^0.53b Green Fiber-S
6.00±2.00 ^a 4.43 ± 2.23 ^a 1.57±0.79 ^c 1.86± ^0.69c

As described above, Green Fiber-S showed characteristics in which most of the rough texture and bitter taste pointed out as problems of insoluble dietary fiber materials were removed. These characteristics mean that Green Fiber-S can be usefully used for enhancing dietary fiber in liquid foods or solid foods requiring soft texture.

As above, specific parts of the present invention have been described in detail, and for those skilled in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. something to do. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

(a) harvesting, steaming, and drying green whole rice from rice and separating rice bran,
A steaming step of steaming the harvested rice at a temperature of 70 to 100 ° C for 5 to 20 seconds,
A drying step of drying the steamed rice to reduce the moisture content to 5 to 30% or less, and
characterized in that it comprises the step of separating the rice bran by milling the dried rice;
(b) degreasing the green whole rice bran separated in step (a), adding 1 to 10 times hexane (n-hexane) to the green whole rice bran separated in step (a) and stirring to form a hexane layer After removing the residue, adding 1 to 5 times more hexane to the residue, stirring, and removing the hexane layer;
(c) coarsely pulverizing the degreased green whole rice bran in step (b) and then sieving the coarsely ground degreased green whole rice bran through a sieve with a sieve size of 150 μm to obtain green whole rice bran that did not pass through the sieve; and
(d) preparing green fibers by pulverizing the coarsely ground and sieved green whole rice bran in step (c) with air current;
As a method for producing a green fiber, characterized in that it comprises,
The green fiber is a method for producing a green fiber (Green fiber), characterized in that the particle size distribution width is narrow, rough texture and bitter taste are reduced.
According to claim 1,
In the drying step in (a), the steamed rice is dried at 50 to 70 ° C for 2 to 4 hours to dry the surface moisture, and then dried at 30 to 60 ° C for 20 to 30 hours to reduce the moisture content to 5 to 30% or less is the step of making
The step of separating the rice bran is a step of milling the dried rice with a rice milling device, characterized in that, a method for producing green fiber (Green fiber).
According to claim 1,
In the step of degreasing the green whole rice bran in (b), 1 to 10 times hexane (n-hexane) is added to the green whole rice bran separated in step (a) and stirred for 10 to 50 minutes to form a hexane layer After removal, 1 to 5 times the amount of hexane of the residue is added again, stirred for 10 to 50 minutes, and the hexane layer is removed, and then the hexane layer is removed using a pressure reducing device to remove the hexane remaining in the green whole rice bran residue. Characterized in that, the manufacturing method of green fiber (Green fiber).
delete According to claim 1,
The step of preparing green fibers in (d) includes the step of producing ultra-fine pulverized powder by ultra-finely pulverizing the coarsely pulverized and sieved green whole rice bran in step (c) using an air jet mill. Characterized in that, the manufacturing method of green fiber (Green fiber).

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