WO2011126162A1 - Procédé de préparation de fibres alimentaires de riz - Google Patents

Procédé de préparation de fibres alimentaires de riz Download PDF

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Publication number
WO2011126162A1
WO2011126162A1 PCT/KR2010/002142 KR2010002142W WO2011126162A1 WO 2011126162 A1 WO2011126162 A1 WO 2011126162A1 KR 2010002142 W KR2010002142 W KR 2010002142W WO 2011126162 A1 WO2011126162 A1 WO 2011126162A1
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WO
WIPO (PCT)
Prior art keywords
rice
rice bran
dietary fiber
weight
fiber
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PCT/KR2010/002142
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English (en)
Korean (ko)
Inventor
박진희
허정윤
김아진
변성배
박승원
Original Assignee
씨제이제일제당 주식회사
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Application filed by 씨제이제일제당 주식회사 filed Critical 씨제이제일제당 주식회사
Priority to PCT/KR2010/002142 priority Critical patent/WO2011126162A1/fr
Publication of WO2011126162A1 publication Critical patent/WO2011126162A1/fr

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    • 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

Definitions

  • the present invention proposes a method of making high value-added so that it can be utilized as a raw material in the manufacture of processed food by preparing rice dietary fiber from rice bran used as a simple feed due to poor shelf life.
  • Rice bran which is obtained as a by-product in the process of milling rice to produce white rice, does not show activity because lipase (lipase) is isolated from the substrate in the state of brown rice, but it shows active activity when the tissue is destroyed during the milling. This hydrolyzes fat contained in rice bran into free fatty acid and increases acidity, causing rapid rancidity. As a result, fat is rapidly rancid, causing off-flavor and deterioration into a state unsuitable for ingestion.
  • lipase lipase
  • the dietary fiber which accounts for 20-30% of the rice bran composition, is composed mostly of insoluble dietary fiber.
  • Insoluble dietary fiber has long, long chains of cellulose that are closely packed together in a straight line, creating a very strong fibrous structure that does not dissolve in water.
  • the physiological function is known to have an effect of improving constipation by shortening the intestinal transit time of intestinal contents.
  • dietary fiber has been found to have an effective effect on the digestive system, lipid metabolism, carbohydrate metabolism, etc., and the conservative and swelling properties of the dietary fiber absorb water in the intestine and swell it, eliminating constipation, and preventing intestines from toxic or carcinogens.
  • dietary fiber is effective in the prevention of coronary atherosclerosis, angina pectoris, myocardial infarction disease by inhibiting cholesterol absorption in the digestive tract. Fiber itself is bulky without energy and gives a feeling of satiety, which is effective in preventing obesity and losing weight by reducing food intake. As mentioned above, as the medical importance of dietary fiber is emphasized, carbohydrates, proteins, fats, vitamins and minerals are attracting attention as the sixth nutrient.
  • Rice bran refers to by-products such as rinds, seedlings, and foliar layers produced during the milling of brown rice and consists mainly of rice bran and rice bran.
  • the amount of rice bran generated in the rice milling process is about 10% of brown rice, which corresponds to a large amount, but the use of food is insignificant, and most of them are inexpensively used as a medium for animal feed or mushroom growing.
  • the nutritional value of rice bran has been reassessed recently, it has been widely used for health supplements.
  • the development of an effective method for separating dietary fiber from rice bran is required.
  • the insoluble dietary fiber of rice bran can increase the purity of dietary fiber in rice bran if the components of protein, fat, etc. contained in rice bran are removed to further enhance its functionality.
  • no such attempts or studies have been conducted to date.
  • rice bran Although the composition of rice bran depends on the variety of rice, the method of milling, etc., it contains a large amount of components such as dietary fiber, starch, protein, etc., and also contains various micronutrients such as minerals and vitamins. In addition, rice bran is not only nutritionally superior but also possesses physical functions such as water retention and oil absorption lower. Therefore, rice bran is expected to be highly applicable to processed foods.
  • the present inventors secured the storage stability of the rice bran through the removal of fat components rather than the lipase inactivation method by the conventional heat treatment as described above.
  • the content of dietary fiber which is the most important useful ingredient in rice bran, was increased to secure rice bran with a high dietary fiber content compared with the existing one, and then it can be applied as raw material of processed foods through roasting and crushing. Processed rice dietary fiber with high quality was prepared.
  • One object of the present invention is to provide a method of high value-added rice bran obtained as a by-product in the process of producing rice by milling rice to be utilized as a raw material in the manufacture of processed food.
  • Another object of the present invention is to provide a process for removing fat components to ensure the storage stability of the rice bran.
  • Another object of the present invention is to provide a process for removing protein components to increase the content of dietary fiber, which is a useful ingredient contained in the rice bran.
  • Another object of the present invention is to control the microorganisms through the roasting and milling process in order to utilize the rice bran as a raw material of the processed food and to improve the processability to ensure quality as a food raw material.
  • Another object of the present invention is to produce a high dietary fiber rice fiber from rice bran through the manufacturing process.
  • the present invention comprises the steps of preparing the skim rice bran by removing the fat component from the rice bran as a raw material; Extracting protein from the prepared skim rice bran to prepare rice dietary fiber of degreasing protein; And it provides a method for producing a rice dietary fiber from rice bran, comprising the step of roasting and grinding the rice dietary fiber.
  • the present invention also presents the possibility of developing high value-added food ingredients reinforced with dietary fiber from rice bran.
  • Rice dietary fiber with storage stability and quality provided by the present invention can be applied to a variety of processed foods, and through this, rice bran, which has low utilization, can be added as a food raw material.
  • the rice fiber prepared by the present invention has a relatively small particle size and exhibits a soft texture when ingested, and thus exhibits the most suitable physical properties for confectionery baking, grain bars, cereals, and processed meat products.
  • 1 is a process flow showing a step of preparing rice fiber from rice bran.
  • Method for producing rice dietary fiber from rice bran comprises the steps of preparing skim rice bran by removing fatty components from rice bran as a raw material; Extracting protein from the prepared skim rice bran to produce skim deproteinized rice dietary fiber; And roasting and grinding the rice dietary fiber.
  • the dietary fiber content of the rice dietary fiber prepared by the method is 20 to 65% by weight.
  • the protein content of the rice fiber prepared by the above method is 15% by weight or less, and fat content is 3% by weight or less.
  • the step of preparing skim rice bran is 2-5 times, preferably 2-4 times, and most preferably about 3 times n-hexane to rice bran to extract rice bran oil to less than 5% by weight of residual oil. It can be carried out by removing the residual n- hexane under the temperature conditions 55 °C or less.
  • the extraction temperature to n-hexane is carried out between 30 and 60 ° C, preferably at 45 ° C. Extraction of the oil or fat is carried out until the residual oil content is 5% by weight or less, preferably 3% by weight or less.
  • the protein extraction and removing step may be performed while hydrolyzing and hydrating 4-12 times, preferably 4-8 times, and most preferably 4 times water to the degreasing rice bran to the weight of the prepared skim rice bran. To be distributed. This hydration step can be carried out within approximately 60 minutes. Thereafter, an alkali solution may be added to the hydrated degreased rice bran to maintain a constant pH of 7 to 11.5 to perform alkaline extraction of the protein. For example, caustic soda (NaOH) or ammonia may be used as the alkaline solution, but is not limited thereto. The preferred range of pH is 9 to 11.5, most preferably 11.5.
  • the concentration of ammonia or caustic soda, ie sodium hydroxide, used for alkali extraction is 1 to 5N, preferably 1 to 4N and most preferably 3N.
  • the temperature of an alkali extraction process 20-50 degreeC is preferable, More preferably, 30 degreeC is suitable.
  • Protein extraction time is carried out for 30 minutes to 3 hours, preferably 1 hour to 3 hours.
  • the step of roasting and grinding the rice dietary fiber is to prevent the generation of microorganisms and to improve the processing suitability to increase the quality as a food raw material.
  • the roasted rice dietary fiber of the skim deproteinized for 5 to 30 minutes at a temperature condition of 180 ⁇ 250 °C using a stirrer can be finely ground the fried rice dietary fiber with a grinder.
  • the rice fiber can be first ground (crude) before roasting, so that the next step of roasting, the fiber is roasted evenly to the inside in a short time without burning.
  • the roasted rice fiber is cooled and ground using a mill. Fine grinding improves the coarse texture of dietary fiber and increases the applicability of the product when used as a raw material for processed foods.
  • the particle size during the first grinding is preferably 10 ⁇ 20mesh (800 ⁇ 1900 ⁇ m), the particle size during fine grinding is preferably 80 ⁇ 800 mesh (20 ⁇ 230 ⁇ m). Particularly preferred particle size upon grinding is an average particle size of 20 to 40 ⁇ m.
  • Rice fiber produced by the above method the dietary fiber content of 20 to 65% by weight, the protein content of 15% by weight or less, the fat content of 3% by weight or less compared to conventional dietary fiber, high dietary fiber, low protein It is characterized by being low fat.
  • step (d) separating and drying only the rice dietary fiber from the solid fraction of step (c);
  • the sample may be a shell of cereals including cellulose, hemicellulose and lignin.
  • cellulose hemicellulose and lignin.
  • McPhee, corn hull, sesame gourd, soybean meal, rice bran etc. can be used, More preferably, rice bran is used.
  • rice bran is used.
  • the same effect can be obtained by expanding to other grain raw materials (potatoes, sweet potatoes, beans, tapioca, etc.) including shells.
  • the moisture content of the rice bran used in the step (a) is to be 10 to 16% by weight, preferably 12% by weight.
  • the size of the rice bran pellets is maintained in the size of 2 to 10mm, preferably made of 6.0mm size.
  • Step (b) of the degreasing rice bran is 2 to 5 times, preferably 2 to 4 times, most preferably about 3 times the weight of the rice bran is added to the rice bran to less than 5% by weight of the residual oil
  • the extraction temperature to n-hexane is carried out between 30 and 60 ° C, preferably at 45 ° C.
  • Extraction of the oil or fat is carried out until the residual oil content is 5% by weight or less, preferably 3% by weight or less.
  • the particles are prepared by hydrolyzing and hydrating 4-12 times, preferably 4-8 times, and most preferably 4 times water to the degreasing rice bran, relative to the weight of the prepared skim rice bran. Make it evenly distributed.
  • This hydration step can be carried out within approximately 60 minutes.
  • an alkali solution may be added to the hydrated degreased rice bran to maintain a constant pH of 7 to 11.5 to perform alkaline extraction of the protein.
  • caustic soda (NaOH) or ammonia may be used as the alkaline solution, but is not limited thereto.
  • the preferred range of pH is 9 to 11.5, most preferably 11.5.
  • the concentration of ammonium or caustic soda, ie sodium hydroxide, used for alkali extraction is 1 to 5N, preferably 1 to 4N, most preferably 3N.
  • 20-50 degreeC is preferable, More preferably, 30 degreeC is suitable.
  • Protein extraction time is carried out for 30 minutes to 3 hours, preferably 1 hour to 3 hours.
  • Separation of the rice dietary fiber from the solid fraction in the step (d) is separated under conditions of 3,000 to 5,000g or more using a decanter or a high speed continuous centrifugal separator, preferably at 5,000g. Drying of the dietary fiber is dried so that the moisture content is 5 to 12% by weight or less, preferably 10% by weight or less.
  • the coarse grinding of the dietary fiber in the step (e) is pulverized to a particle size (800 ⁇ 1900 ⁇ m) that can pass through 10 to 20 mesh using a hammer mill, preferably 10 mesh. Coarse grinding may be necessary for roasting evenly to the inside in a short time without burning fiber.
  • Roasting the dietary fiber of step (f) is carried out for 5 to 30 minutes at a temperature of 180 to 250 °C.
  • roasting for 6 minutes at 220 degrees by electric roasting, roasting for 9 minutes at 235 °C in the case of 12% moisture content.
  • Roasting and crushing the rice dietary fiber is to increase the quality of food as a raw material to prevent the generation of microorganisms and improve the processing suitability.
  • Rice dietary fiber prepared by the above method has a dietary fiber content of 20 to 65% by weight, a protein content of 15% by weight or less, and a fat content of 3% by weight or less, compared to conventional dietary fiber, high dietary fiber and low protein. It is characterized by being low fat. In addition, it is possible to obtain a rice dietary fiber having excellent storage stability and high purity during the above processing. The dietary fiber is likely to be used in a variety of processed foods by securing quality as a raw material.
  • Pellet molding of rice bran particles was performed to increase the extraction efficiency of rice bran oil (increasing extraction yield, shortening extraction time, decreasing solvent use).
  • 100 Kg of fresh rice bran (12 kg of Northern Rhubarb Group) with 12% moisture was pelletized to a size of 6 mm using a pellet forming machine.
  • the prepared rice bran pellets were dried to have a water content of 10% or less.
  • n-hexane was added to 100 Kg of dried rice bran pellets to carry out circulating oil extraction, and rice bran oil was extracted until the residual oil content reached 3%.
  • Degreasing rice bran was prepared by removing residual hexane at 45 ° C.
  • the rice bran oil is hydrolyzed into fatty acids as a substrate of lipase and causes rapid rancidity of rice bran due to the rapid increase of free fatty acids in the rice bran tissue, so the residual content of rice bran determines the quality of rice bran.
  • the filtrate and the precipitate were separated by centrifugation (decanter) at 5,000g or more at room temperature.
  • the precipitate contained 65-68% water.
  • the precipitate was dried in a food dryer so as to have a water content of 5-12%.
  • the dietary fiber prepared above was first ground to a particle size of 10 mesh ( ⁇ 800 ⁇ m) using a hammer mill. Coarse grinding is to make roasting evenly inside the diet in a short time without burning the fiber in the next roasting.
  • the roasted dietary fiber was roasted for the following purposes. First, to mask raw odor from rice bran and to add savory aroma; Second, to control microorganisms to be used as processed food or raw food for raw / fresh food. Roasting was performed by setting roasting conditions differently in consideration of actual product temperature in case of electric roaster and gas roaster. In addition, the roasting conditions were designed to control the microorganisms by controlling the moisture content conditions according to the potential of cereal microorganisms. In the case of 5% dietary fiber, roasting at 220 ° C. for 6 minutes using a continuous electric roaster, the flavor was excellent, the color was not dark, and general microorganisms, E. coli and hot spores could be controlled.
  • roasting effect was excellent when roasted for 9 minutes at 235 °C.
  • the roasting condition at 185 ° C. for 15 minutes was suitable as the roasting condition of the fiber containing 5% moisture.
  • the manufacturing process of the rice dietary fiber according to the embodiment is the same as FIG.
  • the physical properties and organoleptic properties of the rice dietary fiber prepared by the present invention are shown in Table 2 and Table 3, respectively.
  • the grain size of the existing dietary fibers was more than 100 ⁇ m, whereas the rice diet fibers were very fine with a particle size of 28-56 ⁇ m.
  • dietary fibers exhibited a rough texture due to the composition of cellulose, etc., and thus had a soft texture when applied to processed foods.
  • the rice fiber prepared by the present invention has a relatively small particle size and exhibits a soft texture when ingested, and this property shows that it exhibits the most suitable physical properties for bakery, grain bar, cereal and processed meat products.
  • the microstructure of the rice dietary fiber prepared by the present invention is shown in FIG. 2 using an electron scanning microscope (SEM). It was found that regular grains of fiber composition were arranged regularly.
  • the present invention is a method for producing rice fiber and the dietary fiber material produced by the method can be variously modified, and embodiments that are modified, all without departing from the scope of the present invention, all rights of the present invention It should be interpreted as being included in the scope.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

La présente invention concerne un procédé d'utilisation de fibres alimentaires de riz dans des produits à forte valeur ajoutée. Ledit procédé implique de séparer les fibres alimentaires de riz du son de riz obtenu lors du processus de préparation du riz poli, afin d'utiliser lesdites fibres alimentaires de riz en tant que matières premières lors de la préparation de produits alimentaires transformés ou afin d'utiliser lesdites fibres alimentaires de riz dans des aliments fonctionnels tels que le seonsik/saengsik ou équivalent. La présente invention concerne, en outre, un procédé de préparation de fibres alimentaires de riz comprenant les étapes consistant à stabiliser le son de riz, car la stabilité en stockage de celui-ci décroît rapidement ; à renforcer la teneur en fibres alimentaires du son de riz ; et à améliorer la transformabilité desdites fibres alimentaires.
PCT/KR2010/002142 2010-04-07 2010-04-07 Procédé de préparation de fibres alimentaires de riz WO2011126162A1 (fr)

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PCT/KR2010/002142 WO2011126162A1 (fr) 2010-04-07 2010-04-07 Procédé de préparation de fibres alimentaires de riz

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223124A (zh) * 2014-09-30 2014-12-24 南京飞马食品有限公司 一种具有降血脂活性的发芽糙米膳食纤维制备方法
CN110250409A (zh) * 2019-07-05 2019-09-20 国家粮食和物资储备局科学研究院 一种利用盐离子预处理米糠加工鲜湿糙米线的方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS561853A (en) * 1979-06-18 1981-01-10 Shokuhin Sangyo Center Process for making food material of protein from defatted rice bran
US5512307A (en) * 1992-11-12 1996-04-30 Bran-Tec, Inc. Method for stabilizing rice bran and rice bran products
JP2003063918A (ja) * 2001-08-24 2003-03-05 Taiwa Seiki:Kk 米糠ペレットの製造方法及びこれに使用する米糠ペレットの成形装置
KR100503100B1 (ko) * 2002-09-23 2005-07-21 이옥구 쌀겨로부터 식물성 단백질 분해효소를 이용하여 저 분자화 된 펩타이드를 간단히 제조하는 방법
KR20050079675A (ko) * 2004-02-05 2005-08-11 이일용 과립형 미강 및 그를 제조하기 위한 제조방법
KR100912054B1 (ko) * 2007-09-12 2009-08-12 씨제이제일제당 (주) 미강 단백질 추출물의 제조 방법

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS561853A (en) * 1979-06-18 1981-01-10 Shokuhin Sangyo Center Process for making food material of protein from defatted rice bran
US5512307A (en) * 1992-11-12 1996-04-30 Bran-Tec, Inc. Method for stabilizing rice bran and rice bran products
JP2003063918A (ja) * 2001-08-24 2003-03-05 Taiwa Seiki:Kk 米糠ペレットの製造方法及びこれに使用する米糠ペレットの成形装置
KR100503100B1 (ko) * 2002-09-23 2005-07-21 이옥구 쌀겨로부터 식물성 단백질 분해효소를 이용하여 저 분자화 된 펩타이드를 간단히 제조하는 방법
KR20050079675A (ko) * 2004-02-05 2005-08-11 이일용 과립형 미강 및 그를 제조하기 위한 제조방법
KR100912054B1 (ko) * 2007-09-12 2009-08-12 씨제이제일제당 (주) 미강 단백질 추출물의 제조 방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223124A (zh) * 2014-09-30 2014-12-24 南京飞马食品有限公司 一种具有降血脂活性的发芽糙米膳食纤维制备方法
CN110250409A (zh) * 2019-07-05 2019-09-20 国家粮食和物资储备局科学研究院 一种利用盐离子预处理米糠加工鲜湿糙米线的方法

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