WO2011037423A2

WO2011037423A2 - Method of extracting bran and method of producing alcohol from bran extract

Info

Publication number: WO2011037423A2
Application number: PCT/KR2010/006524
Authority: WO
Inventors: 김지한
Original assignee: Kim Jihan
Priority date: 2009-09-26
Filing date: 2010-09-26
Publication date: 2011-03-31
Also published as: WO2011037423A3; KR20110033888A

Abstract

Disclosed are a method of extracting bran and an alcohol production method using the bran extract. The disclosed method for extracting bran comprises the following steps: (a) washing and removing debris; (b) steaming and drying the bran extracted from step (a); (c) making the active ingredient by mixing the steamed and dried bran extract from step (b) with distilled water and heating the mixture; and (d) isolating the active ingredient produced in step (c) by removing bran extract debris by extraction. The disclosed alcohol production method comprises the following steps: (a) mixing the bran extract with grain cereals and steaming the mixture to produce a semi-dry mixture; (b) inoculating the semi-dry mixture of step (a) with a fermenting agent; and (c) fermenting the inoculated semi-dry mixture of bran extract with grain cereals of step (b).

Description

Manufacturing method of chaff extract water and manufacturing method of liquor using the chaff extract water

The present invention relates to a method for producing chaff extract and a method for producing liquor using the chaff extract.

Chaff is the thick bran first stripped from the outside of rice. By convention, rice and white rice are mainly used in rice, and these rice husks are not used properly, and are only limitedly used, such as discarded or used as compost materials.

Recently, as the utility of chaff has become known as the chaff contains a large amount of active vitamins, interest in the use of such chaff has been amplified, but the use of chaff has not been studied properly. There is a need for research on a method for easy utilization.

An object of the present invention is to provide a method of producing chaff extract water that can be easily and universally utilized chaff and a method of producing liquor using the chaff extract water.

Method of producing chaff extract water according to an aspect of the present invention comprises the steps of (a) removing foreign matter from the chaff, washing with water; (b) steaming and washing the chaff washed in step (a); (c) mixing the steamed and dried chaff in step (b) with purified water and heating to boil the active ingredient of the chaff; And (d) extracting the chaff extract by removing the chaff whose active ingredient is concerned in step (c).

According to an aspect of the present invention, a method of preparing liquor using chaff extract water includes: (a) mixing the chaff extract water with cereals and steaming to form a boiled rice; (b) mixing the gourd rice formed in step (a) with chaff extract water and a fermentation agent; And (c) fermenting the soybean rice, rice husk extract and fermentation agent mixed in step (b).

According to a method of manufacturing chaff extract water according to an aspect of the present invention and a method of manufacturing liquor using the chaff extract water, the step of removing foreign substances from the chaff, washing with water, steaming the washed chaff and drying, Steamed and dried chaff is mixed with purified water and heated to boil the active ingredient of the chaff and the chaff extract is prepared by removing the chaff from which the active ingredient is concerned and extracting the chaff extract. It can be, and while the unique smell of chaff can be removed, there is an effect that can be converted into a state that can be easily and universally used in various processed foods using water, which is generally ineffective.

According to the manufacturing method of the liquor using the chaff extract water according to an aspect of the present invention, the step of mixing the chaff extract water with cereals and steaming to form a boiled rice, the step of mixing the boiled rice with chaff extract water and fermentation agent and the mixing As the liquor using chaff extract water is prepared by fermenting dried soybean rice, chaff extract water and fermentation agent, the taste, aroma and color of liquor can be changed and relatively higher than liquor prepared using general water. There is an effect that can produce a alcohol having an alcohol content.

1 is a flow chart showing a method of producing chaff extract water according to an embodiment of the present invention.

Figure 2 is a flow chart showing a method of manufacturing liquor using chaff extract water according to an embodiment of the present invention.

Hereinafter, a method of preparing chaff extract water according to an embodiment of the present invention will be described with reference to FIG. 1.

First, by using a filtering member such as a strainer, a sieve, foreign matters are removed from the chaff (S100), and as shown above, the chaff from which the foreign matters are removed is washed with water (S101).

After the washing (S101), a process of dehydrating such washed chaff may be further added. When the dehydration process is added, the water remaining in the washed chaff to remove the foreign matter can be removed. Then, the odor that may be generated in the rice husk can be removed according to the remaining water, and the steam can be more smoothly absorbed into the rice husk in the process of steaming the washed rice hull below.

Then, put the washed chaff washed as described above in a steamer to steam and cooked, and then dried steamed chaff (S102). As such, as the rice husks are steamed and dried, the rice husks can be sterilized and the inverse smell unique to the rice husks can be removed.

Thereafter, by using a filtering member such as a sieve, a sieve, debris generated while passing through the processes (S100 to S102) in the steamed and dried chaff as described above (S103).

Then, the chaff from which debris has been removed as described above is mixed with purified water, and the mixture of the chaff and purified water is heated to brew the active ingredient of the chaff (S104). As the heating method in this step (S104), the method of heating by boiling the mixture of chaff and purified water to 100 ℃ or more, the method of heating the mixture of chaff and purified water to about 50 to 70 ℃, etc. Can be presented.

Thereafter, the filtering (removing) to remove the chaff and the like concerned with the active ingredient as described above (S105).

Rice hull extract can be prepared through the above processes.

As described above, the step of removing the foreign matter from the chaff, washing with water, steaming and washing the washed chaff, mixing the steamed and dried chaff with purified water and heating the active ingredient of the chaff and the effective As chaff extract water is prepared by removing the chaff extracted from the ingredients and extracting the chaff extract, the chaff may be sterilized, and the inverse smell of the chaff may be removed, but the chaff which has generally been ineffective. It can be converted into a state that can be easily and universally utilized in a variety of processed foods using water.

Such chaff extract water may be used as drinking water, or may be used in various fields such as face wash, bath water, and foot bath for beauty purposes.

Hereinafter, a method of preparing liquor using chaff extract water according to an embodiment of the present invention will be described with reference to FIG. 2.

First, clean the rice, which is the raw material of the liquor, and clean the chaff extract water prepared by extracting the active ingredient from the chaff (washed rice) (S150), the mixture of rice husk extract water and rice in a steamer Steam the steam for about 1 to 2 hours to form a rice gourd (S151). In order to smoothly form such gourd rice, the rice husk extract can be sufficiently absorbed by leaving the rice chaff extract water and rice for about 24 hours in a mixed state.

Here, it is shown that rice is used as a raw material of alcohol, but this is exemplary, and various grains other than rice may be used.

As chaff extract water used in the mixing process of the rice husk extract water and rice (S150) step of removing the foreign matter from chaff extract water, that is, chaff prepared by the manufacturing method described above with reference to FIG. Steaming washed chaff and drying the chaff, mixing the steamed and dried chaff with purified water to heat the active ingredient of the chaff, and extracting the chaff extract water by removing the chaff from which the active ingredient is concerned. Chaff extract water prepared by the above can be used.

Then, the soybean rice formed as described above is mixed with chaff extract water and fermentation agent (S152).

Here, as the fermentation agent, wheat, steamed beans, etc. can be thickly kneaded to make lumps to float, and yeast made by breeding yeast mold may be used. In addition, various yeasts and enzymes may be used.

In this embodiment, as the fermentation agent, yeast made by mixing rice bran and flour in a predetermined ratio and then kneading to make a lump to breed yeast mold can be used. At the time of mixing the rice bran and flour, the dough may be made using common water or chaff extract water described above.

When yeast is made using rice bran and flour as described above, rice bran may be used as a main material (for example, 50% or more), and flour may be used as a subsidiary material (for example, less than 50%).

The chaff extract water used in the mixing process (S152) of the soybean rice, rice husk extract water and the fermentation agent as described above with reference to Figure 1 chaff extract water prepared by the manufacturing method, that is, removing the foreign matter from the chaff, washing with water To steam the washed chaff and to dry it, to mix the steamed and dried chaff with purified water and to heat the active ingredient of the chaff and to remove the chaff extracted from the active ingredient chaff extract water Chaff extract water prepared by the step may be used.

Then, fermented soybean rice, rice husk extract and the fermentation agent as described above (S153). Such fermentation may be performed by placing a fermentation vessel covered with a lid by placing the mixed soybean rice, rice husk extract water, and fermentation agent as described above in an indoor space of a hot atmosphere at a predetermined temperature, and leaving it for a predetermined time.

As described above, the chaff extract water is mixed with rice and steamed to form a boiled boiled rice, the gourd rice is mixed with chaff extract water and a fermentation agent, and the mixed soybean rice, chaff extract water and fermentation agent are chaff As alcohol using the extract water is prepared, it is possible to change the taste, aroma, and color of alcohol compared to alcohol prepared using general water, and there is an effect of preparing alcohol having a relatively high alcohol content.

On the other hand, in the step (S150) of mixing rice with chaff extract water for the production of gourd rice, at least one of blood and rice bran with rice together in the chaff extract water, it is possible to manufacture a gourd rice using such a mixture. .

Here, barnyard millet refers to a perennial herb with a monocotyledonous rice plant, and such blood contains a lot of protein, fat, and lime.

When such blood is added, the rice and blood washed in the step (S150) of mixing rice with chaff extract water may be mixed with chaff extract water. Of course, in this process, you can wash rice and blood separately or together.

In addition, a rice bran refers to a pulverized mixture of skin, seed, and whistle layer, which occurs when the brown rice is milled to make white rice. It is also called rice bran. The rice bran contains 13.5% moisture, 13.2% protein, 18.3% fat, 38.3% sugar, 7.8% fiber, and 8.9% ash. In addition, rice bran contains a lot of vitamin B1 of about 2.5mg of 100g, and also contains a lot of vitamin E.

As described above, by mixing at least one of blood and rice bran together with rice in rice husk extract water, and by using such a mixture to prepare a gourd rice, there is an effect that can produce a alcohol with a higher alcohol.

While the invention has been shown and described with respect to specific embodiments thereof, those skilled in the art can variously modify the invention without departing from the spirit and scope of the invention as set forth in the claims below. And that it can be changed. Nevertheless, it will be clearly understood that all such modifications and variations are included within the scope of the present invention.

According to the manufacturing method of chaff extract water according to an aspect of the present invention and a method of producing liquor using the chaff extract water, since the chaff can be used easily and universally, the industrial applicability is high.

Claims

(a) removing foreign matter from the chaff and washing with water;

(b) steaming and washing the chaff washed in step (a);

(c) mixing the steamed and dried chaff in step (b) with purified water and heating to boil the active ingredient of the chaff; And

(d) extracting the chaff extract water by removing the chaff concerned with the active ingredient in step (c); chaff extract water production method comprising a.
(a) mixing the rice husk extract with cereals and steaming to form a steamed rice;

(b) mixing the gourd rice formed in step (a) with chaff extract water and a fermentation agent; And

(c) fermenting soybean rice, rice husk extract and fermentation agent mixed in the step (b); alcohol production method using chaff extract water comprising a.
The method of claim 2,

At least one of the chaff extract water applied to the step (a) and the chaff extract water applied to the step (b) is the step of removing foreign matter from the chaff, washing with water, steaming the washed chaff and drying, Steamed and dried chaff mixed with purified water and heated to boil the active ingredient of the chaff and the chaff extract water, characterized in that the active ingredient is removed by removing the chaff to extract the chaff extract water Method of producing sake.
The method of claim 2,

In the step (a) during the production of gourdap, the method of producing liquor using chaff extract water, characterized in that at least one of the blood and rice bran with grains in the chaff extract water.
The method of claim 2,

The fermenting agent is a method of producing liquor using chaff extract water, characterized in that the yeast is made by mixing rice bran and flour to make a lump after kneading to breed yeast mold.