KR20190069948A - Foods using rice embryos and method for manufacturing the same - Google Patents

Abstract

A rice embryo food and a method for preparing the same are provided. The method for preparing the rice embryo food comprises the steps of: adding a liquefying enzyme to rice embryos and heating the rice embryos at 95-105°C to liquefy the rice embryos; adding a hydrolyzing enzyme while cooling the rice embryos to 50-55°C after heating and liquefaction, and performing an enzymatic reaction to hydrolyze the rice embryos; heating the enzyme to 90-95°C after the hydrolysis to inactivate the enzyme; and homogenizing the hydrolysate of the rice embryos by pulverization. Functional components of the rice embryos can be extracted stably.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a rice gruel,

The present invention relates to a rice gruel food containing a functional ingredient of rice gruel and a process for producing the same.

Rice has the most nutrients in rice. In terms of simplifying the nutrients of rice, the rice we eat is bulky but has 5% nutrients, and the remaining 95% of the nutrients are contained in rice husk, which is the shell of rice bran and embryo. Rice bran has 29% nutrients, and rice has 66% nutrients.

Rice eyes have been shown to improve γ-aminobutyric acid (GABA), octacosanol, which reduces cholesterol and prevents atherosclerosis, α-tocopherol, which has improved immune function and antioxidant properties, and atopic dermatitis Linolenic acid, which promotes growth, and polyphenol, an antioxidant that converts free radicals in our bodies to harmless substances. In particular, rice has a γ-oryzanol which promotes the metabolic function of brain cells, acts to lower blood pressure, activate kidney function, and prevent obesity, which is 33 times more than white rice and 11 times more than brown rice.

Conventional techniques for extracting good functional components of such rice ginseng include extracting components of rice gruel by applying heat to rice gruel or adding additives such as emulsifiers and pH stabilizers to rice gruel. In this method, the functional ingredient of the rice ointment is destroyed while heating the rice ointment, and functional ingredients of the rice ointment are changed in the course of extracting an emulsifier or a stabilizer into the rice ointment, making it difficult to obtain the functional ingredient of the rice ointment.

In order to solve the above problems, the present invention provides a rice starch food comprising a functional ingredient of rice husk and a process for producing the same.

Other objects of the present invention will become apparent from the following detailed description and the accompanying drawings.

The method of manufacturing a rice meal according to embodiments of the present invention includes the steps of adding liquefying enzyme to rice bran and heating the rice bran at 95 to 105 ° C to liquefy the rice bran; Adding the hydrolyzing enzyme while cooling to 50 to 55 ° C after the heating and liquefaction, and performing an enzymatic reaction to hydrolyze the rice husk; Heating the enzyme to 90-95 ° C. after the hydrolysis to inactivate the enzyme; And homogenizing the rice hydrolyzate by pulverizing the rice hydrolyzate.

The liquefying enzyme may comprise alpha amylase, and the hydrolyzing enzyme may comprise amylase, cellulase, and protease.

The coarse pulverization and homogenization can be carried out using a homogenizer under a pressure of 100 to 150 bar.

The method for preparing a rice meal may further include drying the hydrolyzate of the rice grain after the coarsely crushing and homogenizing to form a powder.

The rice husk food according to the embodiments of the present invention can be produced by the above method, and the protein content can be 50% or more.

The rice meal according to the embodiments of the present invention may include a functional ingredient of rice husk. The functional ingredient of the rice husk can be stably extracted eco-friendlyly without heating or adding additives such as an emulsifier and a pH stabilizer to the rice husk.

The rice husk food according to the embodiments of the present invention can be prepared in the form of paste or powder and is easy to ingest and can be added to other food materials or general processed foods.

1 is a view for explaining a method of manufacturing a rice meal according to an embodiment of the present invention.
2 is a view for explaining a method of manufacturing a rice meal according to another embodiment of the present invention.
FIG. 3 is a view for explaining the hydrolysis steps of FIGS. 1 and 2. FIG.

Hereinafter, the present invention will be described in detail with reference to examples. The objects, features and advantages of the present invention will be easily understood by the following embodiments. The present invention is not limited to the embodiments described herein, but may be embodied in other forms. The embodiments disclosed herein are provided so that the disclosure may be thorough and complete, and that those skilled in the art will be able to convey the spirit of the invention to those skilled in the art. Therefore, the present invention should not be limited by the following examples.

Although the terms first, second, etc. are used herein to describe various elements, the elements should not be limited by such terms. These terms are only used to distinguish the elements from each other.

1 is a view for explaining a method of manufacturing a rice meal according to an embodiment of the present invention.

Referring to FIG. 1, the method for producing rice gruel food comprises steps of preparing a rice meal (S10), a hydrolysis step (S20), a pulverizing and homogenizing step (S30), a filtering step (S40), a sterilizing step (S50) ), And a storage step S80.

A rice grain is prepared (S10). Remove the foreign substances by washing the selected rice eyes with water.

The rice bran is hydrolyzed by adding purified water and a hydrolyzing enzyme to the rice bran and performing an enzymatic reaction (S20). The purified water may be used at a ratio of 3.5 to 5 times the amount of the rice flour. The rice husk is hydrolyzed to form a hydrolyzate.

The rice hydrolyzate is pulverized and homogenized using a homogenizer (S30). The size of the rice hydrolyzate can be small and constantly controlled. The homogenizer may include an in-line homogenizer and the pressure of the homogenizer may be 100-150 bar.

After the coarse pulverization and homogenization, the rice hydrolyzate is filtered (S40). The filtration can be carried out using a 60 mesh vibrator.

The filtered rice hydrolyzate is sterilized (S50). In the case of insufficient sterilization, it is desirable to sterilize the product for long-term preservation because the products may be damaged due to microbial contamination during distribution. The filtered rice husk hydrolyzate can be sterilized by heating at 90 to 95 ° C.

After the sterilization, the rice husk food is packed (S70). After packaging, the rice husk food is stored (S80). For example, the rice meal can be stored frozen at a temperature of minus 18 캜.

2 is a view for explaining a method of manufacturing a rice meal according to another embodiment of the present invention.

Referring to FIG. 2, the rice gruel food manufacturing method includes steps of preparing a rice meal (S10), a hydrolysis step (S20), a pulverizing and homogenizing step (S30), a drying step (S60), a packing step (S70) ).

A rice grain is prepared (S10). Remove the foreign substances by washing the selected rice eyes with water.

The rice bran is hydrolyzed by adding purified water and a hydrolyzing enzyme to the rice bran and performing an enzymatic reaction (S20). The purified water may be used at a ratio of 3.5 to 5 times the amount of the rice flour. The rice husk is hydrolyzed to form a hydrolyzate.

The rice hydrolyzate is pulverized and homogenized using a homogenizer (S30). The size of the rice hydrolyzate can be small and constantly controlled. The homogenizer may comprise an in-line homogenizer and the pressure of the homogenizer may be 100-150 bar.

After the coarse pulverization and homogenization, the rice hydrolyzate can be dried (S60). The drying may be freeze-drying or spray-drying. The dry roasted rice meal can be prepared in powder form.

After drying, the rice meal is packed (S70). The packaged rice-husked food can be stored (S80).

FIG. 3 is a view for explaining the hydrolysis steps of FIGS. 1 and 2. FIG.

Referring to FIG. 3, the hydrolysis step includes a heat liquefaction step (S200), a cooling step (S210), an enzyme reaction step (S220), and an enzyme deactivation step (S230).

 Purified water and liquefying enzyme are added to the rice husks and heated to liquefy (S200). The purified water may be used at a ratio of 3.5 to 5 times the amount of the rice flour. For example, the liquefying enzyme may comprise alpha amylase. The liquefaction enzyme may be added in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the rice husk. The heating can be carried out at 95 to 105 DEG C for about 30 minutes. By using the liquefaction enzyme, flowability can be improved by adding only a small amount of water.

The lysate of the rice grain is cooled (S210). The cooling temperature may be between 50 and 55 < 0 > C.

After the cooling, hydrolysis enzyme is added to the liquefied product to perform an enzymatic reaction (S220). The hydrolytic enzyme may include amylase, cellulase, and protease, and the hydrolytic enzyme may be added in an amount of 0.6 to 1.0 part by weight based on 100 parts by weight of the rice husk. The enzyme reaction can be carried out with stirring for 3 to 5 hours. The rice reaction can be hydrolyzed by the enzymatic reaction. Further, by using the protease, the polymer protein contained in rice bran can be decomposed into a low molecular weight amino acid which is easily digested and absorbed.

After the enzyme reaction, the enzyme is deactivated (S230). The enzymatic deactivation may be performed by heating the rice hydrolyzate of rice after the enzyme reaction to 90 to 95 ° C to inactivate the enzyme. The enzyme is inactivated by the enzyme inactivation.

Example  One

About 4 times more purified water than the amount of rice flour was added to the rice flour and mixed. 0.2 part by weight of alpha amylase as a liquefying enzyme was added to 100 parts by weight of rice flour and the mixture was liquefied by heating at 100 DEG C for 30 minutes. The liquefied liquor of the rice husk was cooled to 50 to 55 캜 after the heating and liquefaction. After cooling, amylase, cellulase, and protease, which are hydrolytic enzymes, were added to the liquefied product in an amount of 0.8 parts by weight based on 100 parts by weight of rice flour and hydrolyzed with stirring for 4 hours. After the hydrolysis, the rice hydrolyzate was heated to 90 to 95 캜 to inactivate the enzyme. The rice hydrolyzate was pulverized and homogenized using an In Line Homogenizer. The pressure of the inline homogenizer was maintained at 100-150 bar. After the homogenization, the rice hydrolyzate was filtered using a 60 mesh vibrator and sterilized by heating at 90 to 95 ° C. After sterilization, rice husk food was packed and stored frozen.

Example  2

The rice husk food was prepared and stored frozen in the same manner as in Example 1, except that the heating and liquefaction temperature was 95 캜.

Example  3

Rice husk food was prepared and stored frozen in the same manner as in Example 1, except that the heating and liquefying temperature was changed to 105 ° C.

Example  4

The rice meal was prepared in the same manner as in Example 1 except that the hydrolysis enzyme was added in an amount of 0.7 part by weight based on 100 parts by weight of the rice husk.

Example  5

The rice meal was prepared and stored in a freezer in the same manner as in Example 1, except that the hydrolysis enzyme was added in an amount of 0.9 part by weight based on 100 parts by weight of the rice husk.

Example  6 to 10

The rice hydrolysates were prepared, crude pulverized and homogenized in the same manner as in Examples 1 to 5, and then the rice meal was lyophilized into powder form.

The components of the rice husk food and dried rice husk (comparative example) according to the above examples were analyzed and the results are shown in Table 1. The composition analysis method of rice husk food is as follows.

(a) Water content: 105 캜 Atmospheric pressure heat drying method

(b) ash: direct conversation method

(c) Fat: Soxhlet extraction method

(d) Protein: Calculated by multiplying the nitrogen content measured by the semimicro Kjeldahl method by the nitrogen factor 5.95

(e) crude fiber: sulfuric acid-sodium hydroxide decomposition method

(f) Carbohydrate: 100% minus the amount of protein, fat, fiber, moisture and ash.

[Table 1]

The results are shown in Table 1. Referring to Table 1, the rice gruel according to Examples 1 to 5 of the present invention showed lower carbon content and fat content than the dried rice gruel, and the rice gruel according to Examples 6 to 10 of the present invention, The protein content was very high.

 The polyphenols and reducing sugars of the rice meal and dried rice (comparative example) according to the above examples were measured and the results are shown in Table 2.

[Table 2]

Referring to Table 2, it was found that the rice gruel according to the present invention significantly decreased polyphenol and significantly increased reducing sugar compared to dried rice.

The antioxidative properties of the rice meal and dried rice (comparative example) according to the above-mentioned examples were measured, and the results are shown in Table 3. [

[Table 3]

Referring to Table 3, the rice meal according to the present invention showed significantly reduced antioxidative activity against ABTS radical scavenging ability, DPPH radical scavenging ability and blood glucose lowering ability compared to dried rice.

The vitamin E of the rice meal according to the above-mentioned Example was measured and the results are shown in Table 4.

[Table 4]

Referring to Table 4, it can be seen that the powdery rice meal according to Examples 6 to 10 of the present invention has a higher vitamin E content, especially a higher content of alpha-tocopherol, than the pasty rice meal of Examples 1 to 5 Respectively.

Hereinafter, specific embodiments of the present invention have been described. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (6)

Adding a liquefaction enzyme to the rice bran and heating the rice bran at 95 to 105 ° C to liquefy the rice bran;
Adding the hydrolyzing enzyme while cooling to 50 to 55 ° C after the heating and liquefaction, and performing an enzymatic reaction to hydrolyze the rice husk;
Heating the enzyme to 90-95 ° C. after the hydrolysis to inactivate the enzyme; And
And a step of homogenizing the hydrolyzate of the rice husk by pulverizing the rice hydrolyzate. The method according to claim 1,
Wherein the liquefying enzyme comprises alpha amylase. The method according to claim 1,
Wherein the hydrolytic enzyme comprises amylase, a cellulase, and a protease. The method according to claim 1,
Wherein the crude crushing and homogenization are performed under a pressure of 100 to 150 bar using a homogenizer. The method according to claim 1,
And drying the hydrolyzate of rice after the coarse pulverization and homogenization to form a powder. A rice starch food, produced by the method of manufacturing a rice meal according to claim 5, wherein the protein content is 50% or more.

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