KR20050048802A - Balanced food by rice bran - Google Patents

Abstract

The present invention relates to a balanced food using rice bran made by using rice bran, which is a rice bran containing rice snow remaining as a byproduct in the process of producing white rice by milling rice.

Conventionally, ingestion of brown rice is recommended as a health food, but in reality, the intake rate is low due to its coarse texture and inferior taste, and the intake rate is low. There are disadvantages.

The present invention is to make a balanced food by using rice bran for the purpose of improving the imbalanced food culture has a white rice-based intake habits in order to solve this conventional problem, it is easier to eat and increase the preference for the national health There is a characteristic in that it is intended to contribute.

Description

Balanced Food by Rice Bran}

The present invention relates to a balanced food made by using rice bran, which is a rice bran containing rice snow remaining as a byproduct in the process of producing white rice by milling rice.

Conventionally, ingestion of brown rice is recommended as a healthy diet, but in reality, the taste is rough and inferior due to the nature of brown rice. There is a problem that the intake rate falls.

In addition, most people consume 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.

As a result, there have been various attempts to utilize edible foods, such as vitamins contained in rice snow, for example. For example, Korean Patent Application Publication No. 1998-23071, etc. The method is known, and in the case of Korean Patent Laid-Open Publication No. 1997-58562, the technique related to rice eye oil milked from rice snow is known, and in the case of Korean Patent Publication No. 1997-24522, it is known from rice bran and rice snow. Methods of making food additives are known.

In addition, in the case of Korean Patent Publication No. 1999-46123, the technical contents of the manufacturing method of rice snow 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 by improving national diet and balanced intake.

Moreover, the custom that brown rice can be consumed as it is is commonly used, and in the case of white rice, rice bran including rice bran separated from brown rice is discarded, and insisted on eating only white rice. In addition, although rice bran containing rice snow is called brown rice or white rice depending on whether or not rice bran is attached to the surface of white rice, rice bran containing toxic rice snow is not used for edible food. The reality is that it is a waste of food and irrationality that is thrown away without eating most of the nutrients.

The present invention has been made in view of solving such a conventional problem.

The main purpose of the present invention is to improve the unbalanced eating habits of conventional eating habits based on white rice or eating habits that become accustomed to food made with flour or meat as main ingredients. Take advantage of the rice bran, including to make it easier to ingest while trying to increase its preference.

Another object of the present invention is to solve the problem of long-term preservation by premature deterioration as a problem of conventional rice bran, but in the case of the existing case of brown rice, the preference is greatly reduced, but the familiar with the diet of modern people and relatively high preference It is made in the form of balanced foods, which can be easily consumed by anyone, and it is intended to prevent waste of food resources while contributing to the public health as well as expanding the base of utilization.

Looking at the process of producing rice by milling rice, rice is divided into rice hull, which includes husk, which is an outer shell, and inner shell, and after rice husk is peeled, the rice is made several times. (白米) and rice bran (米糠), which includes rice snow.

Their nutrient distribution is about 66% in rice eyes, about 29% in rice bran, and about 5% of the rest in white rice. When only white rice is ingested, 95% of the nutrients in rice eyes and rice bran are not eaten. The result is that only the remaining 5% of nutrients are consumed, resulting in nutrient intake that is extremely unbalanced.

In addition, in the case of rice bran containing these rice bran, its constituents contain about 45% carbohydrates, about 25% dietary fiber, about 16% fat, and about 14% protein, and the rest contains trace amounts of vitamins, lipases and calcium. And minerals such as magnesium and phosphorus.

Moreover, in the case of rice milling in the process of milling rice, rice bran, which is a by-product remaining except rice bran and white rice, is left in the air for a long time, and the fat contained in the rice bran and lipase are in contact with each other. As a result, chemical reactions result in changes to fatty acids and glycerol, and the inherent taste of rice bran is altered and changes to an unsuitable state for food use.

According to the present invention, the rice bran or rice bran oil obtained in the process of milling rice or brown rice is extracted in a heating means including a heating furnace, a steam furnace, etc. to maintain a state in which the lipase contained in the remaining rice bran is inactivated. Rice flour after stabilization process, which is made by forcibly drying by means of drying means for the purpose of removing moisture inside or by using drying means, and using this rice flour as a main material for kneading, aging and heating or kneading And through the process of drying it is obtained a balanced food using rice bran, such as bread, snack noodles.

More specifically, the above-mentioned rice bran powder is obtained by processing rice bran containing rice snow, but sometimes it may be obtained by grinding to make the particles smaller and evenly before and after stabilization. For example, rice bran and rice bran obtained in the process of milling are pulverized once and then rice flour is obtained through stabilization process, or rice bran and rice bran obtained in the process of milling are first ground after stabilizing and then pulverized. Rice bran, rice bran obtained in the process of milling, etc., once crushed and then stabilized and obtained again by pulverizing again, or after the stabilization process through a separate heating process can be obtained more stabilized rice bran.

In addition, in the case of rice bran powder utilized as the main material, it is purely composed of rice bran containing rice bran, or may be used by mixing flour, starch and the like, which have been used in the past, as a subsidiary material.

Hereinafter, the embodiments will be described in more detail.

Example 1

As a by-product of the process of milling rice in the form of white rice, rice bran containing rice snow is placed in a heating furnace maintaining 130 to 140 ° C. and roasted for about 5 minutes to obtain about 2 kg of rice bran powder. Add water and yeast using ㎏, knead into the maturation, and aged for about 8 hours, then put in the oven and heated to obtain a balanced food in the form of bread.

Example 2

As a by-product generated in the process of turning brown rice into white rice, put rice bran containing rice snow into a steam furnace maintaining 130 to 140 ° C and steam it for 5 minutes, and then again maintain 150 ° C to 300 ° C. Put it inside, dry it sufficiently, and then grind it to make particles more evenly to obtain about 2kg of rice bran powder, using 1kg of it, add water and yeast, knead it, and put it in a maturing oven for about 8 hours. Into the oven again and heated to obtain a balanced food in the form of bread.

Example 3

As a by-product of the process of milling rice in the form of white rice, rice bran containing rice snow is pulverized once and placed in an interior of a dryer maintained at 150 ° C to 300 ° C with sufficient particle size, and then dried sufficiently. Take it out and grind it again, put it in the inside of the heating furnace which keeps 130 ℃ -140 ℃, stir and stir-fry it, and after stabilizing process, it gets about 2kg of rice bran powder and water and yeast using 1kg among them. After kneading and kneading, it was put into a maturing oven and aged for about 8 hours, and then put in an oven and heated to obtain a balanced food in the form of bread.

Example 4

Using 1 kg of rice bran powder obtained in Example 1, kneading with water, salt, and sugar is slightly added, and then thinly formed and cut to form a desired shape. The batch was placed in an oven and baked to obtain a balanced food in the form of a cookie.

Example 5

Using 1 kg of rice bran powder obtained in Example 2, kneading with water, salt, and sugar is slightly added, and then thinly formed and cut to form a desired shape. Fried foods to obtain a balanced food in the form of snack sweets.

Example 6

1 kg of rice bran powder obtained in Example 3 and 0.5 kg of flour were mixed, kneaded with water and salt, and then formed into a noodle form through several steps of molding process using a noodle forming machine using this dough. To obtain a balanced food in the form of noodles. Using the noodles obtained in this way, the ordinary noodles were boiled in a boiled manner and made into a form of feast noodles.

Each of the balanced foods thus obtained was selected by 10 healthy men and women and composed of a sensory test panel, and each sensory test on fragrance, taste, and color was carried out with the balanced foods obtained in Examples 1-6.

The criteria of response test are very good: A, Good: B, Moderate: C, Bad: D, Very bad: E. The criteria for evaluation are based on the following evaluation results.

Sensory Test Results for the Aroma of Balanced Foods division Scent A B C D E Example 1 5 10 3 2 Example 2 6 10 5 One Example 3 3 9 7 One Example 4 7 11 2 Example 5 6 8 5 One Example 6 5 7 7 One

Sensory Test Results for Taste of Balanced Foods division flavor A B C D E Example 1 9 9 2 Example 2 8 9 3 Example 3 6 8 6 Example 4 6 10 4 Example 5 5 7 8 Example 6 6 6 8

Sensory Test Results for the Colors of Balanced Foods division color A B C D E Example 1 8 10 2 Example 2 6 9 5 Example 3 3 8 9 Example 4 6 10 4 Example 5 5 11 4 Example 6 3 9 8

In the case of the balanced food according to the present invention, in the case of Examples 1 to 6, all of the test results of "normal" or more were generally obtained, and the test results of "ordinary" or less were obtained in a part of "fragrance". In general, satisfactory results were obtained.

As described above, in the case of the balanced food using the rice bran of the present invention, by making the most of the rice bran obtained in the milling process of rice or brown rice, it is prepared in the form of bread, noodles, confectionery, cereal food, etc. It is possible to improve the unbalanced dietary culture of eating habits, which have become more familiar with conventional diets based on white rice or foods made with flour or meat as main ingredients, and are lacking in these eating habits. By taking advantage of nutrients containing rice bran makes it easier to eat and has the advantage of increasing its preference.

In addition, in the case of the present invention solves the problem of long-term preservation due to premature deterioration as a problem with the conventional rice bran, but if the conventional rice is greatly reduced in preference, but the familiar form of modern people and relatively high preference form It is manufactured in the form of balanced food, which is a kind of food, so it can be easily consumed by anyone, and it has an excellent effect of preventing waste of food resources while contributing to the public health and contributing to the public health.

Claims (5)

Extract rice bran or rice bran oil obtained in the process of milling rice or brown rice and heat it in a heating means including a heating furnace, a steam furnace, or the like to maintain the inactivated state of the lipase contained in the remaining rice bran. Balanced foods using rice bran, characterized in that obtained by using the rice bran as a main material after the stabilization process is made through the process of forcibly drying using a drying means for the purpose of removing. The method of claim 1, Balanced food using rice bran, characterized in that the rice bran powder is obtained through a grinding process in the middle. The method of claim 1, Balanced food using rice bran, characterized in that the rice bran powder is obtained through a separate heating process after the stabilization process. The method of claim 1, Balanced food using rice bran, characterized in that the rice bran powder is obtained through a separate grinding and heating process after the stabilization process. The method according to any one of claims 1 to 4, Balanced foods using rice bran is characterized in that the rice bran is used as a main material and is made by mixing a subsidiary material including flour and starch.