KR20090002653A - Novel method for preparing rice bran having original function - Google Patents
Novel method for preparing rice bran having original function Download PDFInfo
- Publication number
- KR20090002653A KR20090002653A KR1020070066185A KR20070066185A KR20090002653A KR 20090002653 A KR20090002653 A KR 20090002653A KR 1020070066185 A KR1020070066185 A KR 1020070066185A KR 20070066185 A KR20070066185 A KR 20070066185A KR 20090002653 A KR20090002653 A KR 20090002653A
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- South Korea
- Prior art keywords
- rice bran
- rice
- treating
- novel method
- original function
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 44
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019774 Rice Bran oil Nutrition 0.000 claims abstract description 7
- 239000008165 rice bran oil Substances 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 4
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 4
- 235000021312 gluten Nutrition 0.000 claims abstract description 4
- 238000005453 pelletization Methods 0.000 claims abstract description 3
- 238000003672 processing method Methods 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- 238000007602 hot air drying Methods 0.000 claims 1
- 238000007670 refining Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 239000008188 pellet Substances 0.000 abstract 1
- 238000007517 polishing process Methods 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000003801 milling Methods 0.000 description 3
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 230000002366 lipolytic effect Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Fats And Perfumes (AREA)
- Fodder In General (AREA)
- Fertilizers (AREA)
Abstract
Description
본 발명은 기능성이 그대로 유지되는 쌀겨의 신규한 가공법에 관한 것으로, 더욱 상세하게는 본 발명은 벼의 최외각 껍질과 현미 사이에 있는 섬유, 지질, 전분효소단백 등 영양성분(nutrient components)들의 기능을 그대로 유지되도록 하는 신규한 가공방법 또는 신규한 안정화 방법을 제공한다.The present invention relates to a novel processing method of rice bran in which the functionality is maintained, and more particularly, the present invention relates to the function of nutrient components such as fiber, lipid, starch enzyme protein between the outermost hull of rice and brown rice. It provides a new processing method or a new stabilization method to maintain the same.
도정공정을 통과하여 공급되는 쌀겨는 급속히 쌀겨 중에 함유된 지질성분이 공기 중에서 노출되면서부터 효소단백의 일종인 지방분해효소(Lipase)에 의거 지질이 변화되어 산패가 시작되며 지질이 산패하면서 세균이나 진균류가 번식하면서 섬유질(fiber)과 전분질(starch)의 분해가 개시되어 지금까지는 퇴비 또는 비료로 사용될 수 밖에 없었고, 그 일부들이 아시아권에서는 소, 돼지, 닭 등의 중소가축용 조사료(粗飼料)로만 이용되어져 왔다.The rice bran supplied through the process of the milling process rapidly exposes lipid components in the rice bran in the air, and lipids are changed by lipolysis enzyme, a kind of enzyme protein. During the breeding, the decomposition of fiber and starch began, and until now it had to be used as compost or fertilizer, and some of them were used only for small and medium-sized livestock for cattle, pigs, and chickens in Asia. come.
본 발명은 상기와 같은 점들을 감안하여 안출한 것으로 폐기처분되는 쌀겨의 본래 기능을 그대로 유지하면서 기능성이 우수한 산패없는 미강유를 수득함과 동시에 미강 잔박에 소맥 글루텐을 첨가하여 쌀 형태 등의 다양한 미강박 쌀을 제조함을 그 목적으로 한다.The present invention has been made in view of the above points, while maintaining the original function of the discarded rice bran intact, while obtaining a rancidity-free rice bran oil with excellent functionality while adding wheat gluten to rice bran leaves, various rice flakes such as rice form The purpose is to make rice.
본 발명의 상기 목적은 도정 공정 후 즉시 산패가 개시되는 쌀겨를 수거하여 로즈마리 추출물 또는 녹차 카테킨 등 천연 항산화제(natural antioxidant)를 첨가 포함하여 쌀겨 중 지질 성분의 산화를 억제함으로써 산패를 방지하고 이 항산화제 처리된 쌀겨를 내재하는 효소 특히 지질분해효소인 리파제(Lipase)의 활성을 억제하기 위하여 2축압출성형기(extruder)에 투입하여 60~70℃ 이하로 중온하에 압출성형하되 성형기 펠렛트화 하기에 적합한 펠렛 가능한 다이를 사용하여 압출시킨 후 열풍건조하여 저장한 다음 곧바로 또는 저장중의 쌀겨를 초임계 이산화탄소 추출정제하여 산미가 없는 현미유와 당뇨환자용 미강박(rice bran fiber)을 얻고 미강박을 이용하여 쌀 형태의 다양한 미강박 제품을 제조함으로써 달성하였다.The object of the present invention is to prevent rancidity by inhibiting the oxidation of lipid components in rice bran, including the addition of natural antioxidants such as rosemary extract or green tea catechins by collecting rice bran which immediately starts rancidity after the milling process In order to suppress the activity of the enzyme, especially lipolytic enzyme lipase (lipase) inherent in the processed rice bran, it is extruded at a temperature of 60 to 70 ° C. or lower at a temperature of 60 to 70 ° C., which is suitable for pelletizing a molding machine. Extruded using a pellet-capable die, stored in hot air, and then stored immediately or after extraction of supercritical carbon dioxide extracted from rice bran to obtain brown rice oil without rice and rice bran fiber for diabetic patients, and rice using rice bran. Achieved by making a variety of rice bran products.
본 발명은 도정 공정에서 비료, 사료용 외에는 거의 폐기되는 쌀겨로부터 산패없는 고도로 정제된 미강유와 당뇨병 환자 등에 필요한 다양한 미강박 섬유 제품을 얻을 수 있는 신규한 쌀겨 가공방법을 제공하는 뛰어난 효과가 있으므로 미곡식 품가공산업상 매우 유용한 발명인 것이다.The present invention has an excellent effect of providing a novel rice bran processing method to obtain a variety of rice bran fiber products that are highly refined rice bran oil and rancidity without decay from rice bran that is almost discarded except for fertilizer and feed in the milling process. It is a very useful invention in the processing industry.
이하, 본 발명의 구체적인 구성을 실시예 또는 도면을 참고로 설명한다.Hereinafter, specific configurations of the present invention will be described with reference to the embodiments or the drawings.
본 발명은 도 1에 도시한 바와 같이 도정공정에서 수득한 쌀겨를 항산화제를 처리하는 단계와, 활성 있는 지질분해효소를 실활시키기 위해 60~70℃의 중온의 2축압출성형기를 통과시키고 펠렛트화하는 단계와; 펠렛화된 쌀겨를 열풍건조하여 저장하는 단계와; 저장중의 펠렛화된 쌀겨 또는 열풍건조된 쌀겨를 초임계 이산화탄소를 처리하여 산미없는 미강유를 추출 정제하는 단계와; 잔류하는 미강잔박에 소맥글루텐을 첨가하여 당뇨병 환자용 쌀 형태 또는 다양한 형태의 미강박 관련 제품을 제공하는 단계로 구성된다.In the present invention, as shown in Figure 1, the rice bran obtained in the pottery process is treated with an antioxidant, and passed through a medium temperature twin-screw extruder at 60-70 ° C. in order to deactivate the active lipolytic enzyme and pelletized. Making a step; Hot-drying and storing the pelletized rice bran; Extracting and purifying acidic rice bran oil by treating supercritical carbon dioxide with the pelletized rice bran or hot air dried rice bran in storage; Wheat gluten is added to the remaining rice bran to provide rice bran or various forms of rice bran-related products for diabetics.
도 1은 본 발명 쌀겨의 본래 기능을 유지시키기에 가장 바람직한 가공방법의 실시예를 보인 블록다이어그램이다.1 is a block diagram showing an embodiment of the most preferred processing method for maintaining the original function of the rice bran of the present invention.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070066185A KR20090002653A (en) | 2007-07-02 | 2007-07-02 | Novel method for preparing rice bran having original function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070066185A KR20090002653A (en) | 2007-07-02 | 2007-07-02 | Novel method for preparing rice bran having original function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20090002653A true KR20090002653A (en) | 2009-01-09 |
Family
ID=40485621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020070066185A KR20090002653A (en) | 2007-07-02 | 2007-07-02 | Novel method for preparing rice bran having original function |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20090002653A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200071278A (en) | 2018-12-11 | 2020-06-19 | 백승환 | tea using bran of brown rice having effects of lipolysis and detoxing and method of making the same |
| KR20210027331A (en) | 2021-03-02 | 2021-03-10 | 백승환 | tea using bran of brown rice having effects of lipolysis and detoxing and method of making the same |
| CN114705037A (en) * | 2022-03-23 | 2022-07-05 | 东北农业大学 | Method for passivating and drying rice bran |
-
2007
- 2007-07-02 KR KR1020070066185A patent/KR20090002653A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200071278A (en) | 2018-12-11 | 2020-06-19 | 백승환 | tea using bran of brown rice having effects of lipolysis and detoxing and method of making the same |
| KR20210027331A (en) | 2021-03-02 | 2021-03-10 | 백승환 | tea using bran of brown rice having effects of lipolysis and detoxing and method of making the same |
| CN114705037A (en) * | 2022-03-23 | 2022-07-05 | 东北农业大学 | Method for passivating and drying rice bran |
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