WO2012002599A1 - Anti-caking agent made of defatted-rice-bran-extract rice dietary fibre - Google Patents

Anti-caking agent made of defatted-rice-bran-extract rice dietary fibre Download PDF

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WO2012002599A1
WO2012002599A1 PCT/KR2010/004335 KR2010004335W WO2012002599A1 WO 2012002599 A1 WO2012002599 A1 WO 2012002599A1 KR 2010004335 W KR2010004335 W KR 2010004335W WO 2012002599 A1 WO2012002599 A1 WO 2012002599A1
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rice
fiber
rice bran
bran
degreasing
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PCT/KR2010/004335
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French (fr)
Korean (ko)
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WO2012002599A9 (en
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박진희
정광호
김아진
박승원
임춘선
장진호
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씨제이제일제당(주)
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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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk

Definitions

  • the present invention relates to an anti-solidification agent of degreasing rice bran extract rice fiber, and more particularly, to an anti-solidification agent of degreasing rice bran extract rice fiber which is used alone or in combination with other food additives to provide a health benefit. It is about.
  • 'antifreeze' refers to an additive which is added to granular or powdery materials such as salt to prevent the formation of lumps, thereby making the product advantageous for packaging, transportation and consumer preference.
  • the anti-solidification agents used so far are various additives mainly composed of mineral or inorganic components, and typical examples thereof include silicon dioxide, tricalcium phosphate, sodium silicoaluminate and ferrocyanide ionic compounds.
  • the anti-solidification agent in salt is also referred to as 'anti-freezing agent', sodium silicate aluminate. This substance is present in skim milk, egg mix, sugar and spices.
  • sodium ferrocyanide and potassium ferrocyanide are used as the more common anti-solidifying agents in salts.
  • Natural anti-solidifying agents used for more expensive salts include calcium carbonate and magnesium carbonate.
  • Anti-solidification agents are also used in the non-food and manufacturing industries, such as road salts, fertilizers, cosmetics and synthetic detergents.
  • the anti-solidifying agent is an inorganic substance, and there is a concern that if a certain amount (about 0.01% ⁇ 2%) is ingested, it harms human health. Recently, as the consumer prefers a natural image, the anti-solidifying agent is replaced with a natural substance. The research to be continued has been continued.
  • dietary fiber extracted from plants are the most widely used in the world, and these are known to improve constipation by shortening the intestinal transit time, which is the original function of dietary fiber.
  • dietary fiber has been found to have an effective effect on digestive metabolism, lipid metabolism, carbohydrate metabolism, etc., and the conservative and swelling properties of dietary fiber absorb intestinal moisture to swell and eliminate constipation and intestines from toxic and carcinogens. It protects you. Because of its good health and water repellency, vegetable fiber can be used in place of the existing mineral anti-hardening agents that are harmful to health.
  • Rice bran is a by-product of milling brown rice and consists mainly of rice bran and rice bran. Rice bran is an excellent source of quality natural dietary fiber and is widely used throughout food. The amount of dietary fiber in rice bran is about 20 ⁇ 30%, and most of them are composed of insoluble dietary fiber, but most of them are used as food, and most of them are used as medium for fertilizer or mushroom cultivation for animal feed or plant cultivation.
  • Korean Patent Application No. 2001-70300 describes "Method of manufacturing livestock feed using edible mushroom mycelium and its feed", and Korean Patent Application No. 2001-25839 contains "alkali extract of degreasing rice and onion skin mixture.” Antioxidants ”.
  • the present inventors have come to the present invention as a result of earnestly researching the extraction of rice dietary fiber from degreasing rice bran which is not discussed in the prior art and using it as an anti-solidification agent.
  • the present invention is to provide a solidification inhibitor having excellent anti-solidification effect while being able to replace the conventional inorganic solidification agent.
  • the present invention is to provide a solidifying agent derived from natural substances that can satisfy consumer preferences.
  • an anti-solidification agent of degreasing rice bran extract rice fiber there is provided an anti-solidification agent of degreasing rice bran extract rice fiber.
  • a solidifying agent of degreasing rice bran extract rice fiber used alone or in admixture with other food additives.
  • an anti-solidification agent of rice dietary fiber prepared by the method of extracting rice dietary fiber from degreasing rice bran.
  • a powder-like product comprising degreasing rice bran extract rice fiber.
  • the degreasing rice bran extract rice fiber according to the present invention is excellent in water retention power, and can be used as a solidifying agent, and also provides a beneficial effect on health such as digestive metabolism, lipid metabolism, sugar metabolism, constipation relief, intestinal protection and the like.
  • the degreasing rice bran extract rice fiber according to the present invention satisfies the consumer demand for a natural image.
  • Figure 1 shows the anti-solidification effect when added to the brown sugar of the rice dietary fiber anti-solidifying agent according to the present invention.
  • Figure 2 shows the anti-solidification effect when the anti-solidification agent of the rice dietary fiber according to the present invention is added to the seasoning.
  • the present invention provides an anti-solidification agent of degreasing rice bran extract rice fiber.
  • the skimmed rice bran extract rice fiber of the present invention is the rice bran as a raw material to prepare a rice bran pellet, the fat component is removed from the rice bran pellets to prepare skim bran, the protein extracted from the skim bran to extract skim protein It is obtained from the steps of preparing dietary fiber, coarsely crushing the rice dietary fiber, roasting the coarsely crushed rice dietary fiber, and pulverizing the roasted rice dietary fiber.
  • skim rice bran extract rice fiber penetrates into the pores between particles in the powdered food, inhibits contact between the powder particles, inhibits the water absorption of the powder particles, and rounds the particles by surrounding the powder particles, thereby making the particle flowable.
  • Degreasing rice bran extract rice fiber of the present invention can be used alone as an anti-solidifying agent.
  • the degreasing rice bran extract rice fiber of the present invention may be mixed with other food additives and used as an anti-solidifying agent.
  • Other food additives that may be used include, for example, silicon dioxide, tricalcium phosphate, sodium silicoaluminate, and ferrocyanide ionic compounds, which are ingested in certain amounts as inorganic substances (about 0.01% to 2%).
  • Degreasing rice bran extract rice fiber of the present invention is included in the weight ratio of 0.1% to 10% of the total food is used as a solidifying agent.
  • Anti-solidification agent of the skim rice bran extract rice fiber of the present invention is a powder-like product, such as powder cheese, seasonings, seasonings including snack seasoning, seasoning powder foods, hot air drying, vacuum drying or freeze drying or spray drying It can be used in dry powder foods, salts, sodium salt reduced sugar, powdered soups, powdered teas, powdered oils, coffee creamers, powdered beverages prepared by the present invention.
  • degreasing rice steel was prepared. Water 85 times the weight of the prepared degreasing rice bran was added to the water by stirring for 15 minutes while being hydrated and treated to evenly spray the particles. Subsequently, the final pH was adjusted to 9.2 while slowly injecting 4% caustic soda solution at a temperature of 30 ° C., and the protein was eluted for about 120 minutes with constant stirring at a level of 130 rpm. Protein elution was very sensitive to the reaction pH and temperature and finally affected the purity of the rice fiber.
  • the next step was to sufficiently elute the protein, centrifuged at 5,000g or more at room temperature to separate the filtrate and precipitate.
  • the precipitate contained 65-68% water, and the precipitate was dried in a food dryer to obtain 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 stage of roasting.
  • the roasted dietary fiber was roasted for the following purposes. First, to mask raw odor from rice bran and to add aroma. Second, to control microorganisms to be used as processed food or raw foods of raw 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 condition according to the potential of cereal microorganisms. 5% dietary fiber roasted for 6 minutes at 220 °C using a continuous electric roasting machine, the flavor was excellent, not dark color, it was able to control the general microorganisms, E. coli and hot spores.
  • the roasting effect was excellent when roasted at 235 ° C. for 9 minutes.
  • the roasting condition at 185 ° C. for 15 minutes was suitable as the roasting condition of the fiber containing 5% moisture.
  • the roasted dietary fiber was cooled to 50 ° C. or lower, and then subjected to secondary grinding using a mill (manufactured by Japan Hosogawa Micron). Fine grinding was performed with ACM pulverizer grinder using ari classifier to improve the coarse texture of dietary fiber and to increase the applicability of the product when used as a raw material of processed food.
  • the average particle size was set to 30 ⁇ m or less, and the pulverized process conditions were designed to be 100 ⁇ m all path to prepare processed dietary fiber which secured quality as a food ingredient.
  • CIP treatment and COP management were thoroughly performed to prevent microbial cross-contamination after roasting.
  • the test was conducted on control, rice fiber, silicon dioxide, sodium hydrogen carbonate, potassium ferrophosphate, and the amount of each sample was increased by 10%, 20%, and 30%.
  • test conditions were stored for 4 hours at a temperature of 35 ° C. and a humidity of 60% in a thermo-hygrostat, and then separated from the vibrating body by particle size to visually check the degree of solidification.
  • the prepared rice fiber was mixed with commercially available Dashida seasonings in order to perform a comparative test with existing anti-solidifying agents, and a comparative test was performed for each content.
  • the test was conducted on the control, rice fiber, silicon dioxide, tricalcium phosphate, and the amount of each sample was increased as follows.
  • Table 1 sample Amount Rice Fiber 1%, 2%, 4% Silicon dioxide 1%, 2% Tricalcium Phosphate One%
  • test conditions were stored for 7 days at a temperature of 40 ° C. and a humidity of 80% in a thermo-hygrostat, and then separated from the vibrating body by particle size to visually check the degree of solidification.

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Abstract

The present invention relates to an anti-caking agent made of defatted-rice-bran-extract rice dietary fibre, and more specifically relates to an anti-caking agent made of defatted-rice-bran-extracted rice dietary fibre that is used either alone or by being mixed with other food additives. The defatted-rice-bran-extract rice dietary fibre of the present invention not only has an outstanding water holding capacity and can be used as an anti-caking agent but also provides a beneficial effect on health in terms of digestive metabolism, lipid metabolism, carbohydrate metabolism, constipation relief, intestinal tract protection and the like, and also responds to consumer demand where there is a preference for a natural image.

Description

탈지미강 추출 쌀식이섬유로 된 고화방지제Anti-solidification agent made from skim rice bran extract rice fiber
본 발명은 탈지미강 추출 쌀식이섬유로 된 고화방지제에 관한 것으로, 보다 구체적으로는 단독으로 또는 다른 식품 첨가물들과 혼합되어 사용되어서 건강에 유익한 효과를 제공하는 탈지미강 추출 쌀식이섬유로 된 고화방지제에 관한 것이다.The present invention relates to an anti-solidification agent of degreasing rice bran extract rice fiber, and more particularly, to an anti-solidification agent of degreasing rice bran extract rice fiber which is used alone or in combination with other food additives to provide a health benefit. It is about.
각종 분말 성상 식품은 공기 중에 방치되거나 판매 유통동안 고온 다습한 조건에 있는 경우, 분말 입자가 공기 중의 수분을 흡수하여서 분말 입자가 뭉쳐서 굳는 등의 사용상 불편이 발생하였다. 이에, 식품 업계에서는 분말 성상의 식품 제조에 있어 분말 입자 간의 결합에 의한 고화를 막기 위하여 여러 종류의 고화방지제를 개발하여 사용하여 왔다. When various powdered foods are left in the air or under conditions of high temperature and high humidity during distribution, the powder particles absorb moisture in the air, causing powder particles to aggregate and harden. Accordingly, in the food industry, various types of anti-solidification agents have been developed and used in order to prevent solidification due to bonding between powder particles in the preparation of food in powder form.
‘고화방지제’라 함은 소금과 같은 입상 또는 분말 재료에 첨가되어서 덩어리가 형성되는 것을 방지함으로써 포장, 운송 및 소비자 선호도에 유리한 제품이 되도록 하는 첨가제를 일컫는다.The term 'antifreeze' refers to an additive which is added to granular or powdery materials such as salt to prevent the formation of lumps, thereby making the product advantageous for packaging, transportation and consumer preference.
지금까지 사용된 고화방지제는 주로 미네랄 또는 무기질 성분으로 구성된 각종 첨가물로, 대표적인 것으로는 이산화규소와 제3인산칼슘, 실리코알루민산나트륨 및 페로시안화 이온 화합물을 들 수 있다. The anti-solidification agents used so far are various additives mainly composed of mineral or inorganic components, and typical examples thereof include silicon dioxide, tricalcium phosphate, sodium silicoaluminate and ferrocyanide ionic compounds.
예컨대, 식염에서 고화방지제는 ‘고화-방지제’라고도 표기되는데, 실리코 알루민산나트륨이다. 이 물질은 탈지유, 계란 믹스(egg mix), 설탕 및 향신료 등에 존재한다.For example, the anti-solidification agent in salt is also referred to as 'anti-freezing agent', sodium silicate aluminate. This substance is present in skim milk, egg mix, sugar and spices.
유럽에서는 페로시안화 나트륨 및 페로시안화 칼륨이 식염에서 보다 통상적인 고화방지제로 사용된다. 보다 고가의 식염에 사용되는 천연 고화방지제는 탄산 칼슘 및 탄산 마그네슘을 포함한다.In Europe, sodium ferrocyanide and potassium ferrocyanide are used as the more common anti-solidifying agents in salts. Natural anti-solidifying agents used for more expensive salts include calcium carbonate and magnesium carbonate.
고화방지제는 그 밖에도 도로 염(road salt), 비료, 화장품, 합성 세제와 같은 비-식품업계 및 제조업계에서도 사용된다.Anti-solidification agents are also used in the non-food and manufacturing industries, such as road salts, fertilizers, cosmetics and synthetic detergents.
고화방지제는 무기물질로서 일정량 이상(0.01% ~2% 내외) 섭취할 경우 인체 건강을 해친다는 우려가 있었고, 최근에는 소비자들이 천연 이미지를 선호함에 따라 종래 고화방지제로 사용되어온 물질을 천연 물질로 대체하려는 연구가 지속되어 왔다.The anti-solidifying agent is an inorganic substance, and there is a concern that if a certain amount (about 0.01% ~ 2%) is ingested, it harms human health. Recently, as the consumer prefers a natural image, the anti-solidifying agent is replaced with a natural substance. The research to be continued has been continued.
이를 위해 연구되어온 대표적인 천연유래물질은 식물에서 추출한 식이섬유이다. 나무에서 추출한 셀룰로오즈 식이섬유, 밀에서 추출한 밀식이섬유, 귀리에서 추출한 귀리식이섬유가 전세계적으로 가장 많이 사용되고 있는데, 이들은 식이섬유 본래의 기능인 장내 통과시간을 단축시킴으로써 변비개선효과가 있는 것으로 알려져 있다. 특히, 식이섬유는 소화대사, 지질대사, 당질대사 등에 유효한 영향을 주는 것으로 밝혀졌으며, 식이섬유가 갖는 특유의 보수성과 팽윤성으로 장내 수분을 흡수하여 팽창시킴으로써 변비를 없애고 독성 물질과 발암 물질로부터 장관을 보호하는 역할을 한다. 이러한 건강에 좋은 효과와 함께 보수력이 좋기 때문에 식물성 식이섬유는 건강에 해로운 기존 무기질 고화방지제를 대체하여 사용될 수 있다.Representative natural derivatives that have been studied for this purpose are dietary fiber extracted from plants. Cellulose dietary fiber extracted from wood, wheat fiber extracted from wheat, oat fiber extracted from oats are the most widely used in the world, and these are known to improve constipation by shortening the intestinal transit time, which is the original function of dietary fiber. In particular, dietary fiber has been found to have an effective effect on digestive metabolism, lipid metabolism, carbohydrate metabolism, etc., and the conservative and swelling properties of dietary fiber absorb intestinal moisture to swell and eliminate constipation and intestines from toxic and carcinogens. It protects you. Because of its good health and water repellency, vegetable fiber can be used in place of the existing mineral anti-hardening agents that are harmful to health.
미강은 현미를 도정하는 과정 중에 발생하는 부산물로서, 주로 쌀눈과 쌀겨로 구성되어 있다. 미강은 품질좋은 천연 식이섬유의 우수한 공급원으로, 식품 전반에 걸쳐 많이 사용되고 있다. 미강내 식이섬유는 20~30% 가량으로, 그 대부분이 불용성 식이섬유로 구성되어 있는데, 그 동안 식품으로서의 활용은 미미하여 대부분 동물 사료나 식물 재배시 비료 또는 버섯 재배시 배지로서 많이 이용되었다. Rice bran is a by-product of milling brown rice and consists mainly of rice bran and rice bran. Rice bran is an excellent source of quality natural dietary fiber and is widely used throughout food. The amount of dietary fiber in rice bran is about 20 ~ 30%, and most of them are composed of insoluble dietary fiber, but most of them are used as food, and most of them are used as medium for fertilizer or mushroom cultivation for animal feed or plant cultivation.
대한민국 특허출원 제2001-70300호는 “식용버섯 균사체를 이용한 가축사료 제조방법 및 그 사료”에 대하여 기재하고 있고, 대한민국 특허출원 제2001-25839호는 “탈지미강과 양파피 혼합물의 알칼리 추출물을 함유하는 항산화제”에 대하여 기재하고 있다. Korean Patent Application No. 2001-70300 describes "Method of manufacturing livestock feed using edible mushroom mycelium and its feed", and Korean Patent Application No. 2001-25839 contains "alkali extract of degreasing rice and onion skin mixture." Antioxidants ”.
그러나, 최근 미강의 영양적 가치가 새롭게 재평가되면서 건강보조식품 등에 다양하게 이용되고 있으며, 이와 함께 미강의 용도를 더 확장하기 위하여 미강내 함유된 식이섬유를 분리 활용하는 효과적인 방법의 개발이 요구되고 있는 상황이다.However, as the nutritional value of rice bran is newly reevaluated, it is widely used in health supplement foods, etc., and at the same time, it is required to develop an effective method of separating and using dietary fiber contained in rice bran to further expand the use of rice bran. Situation.
이에, 본 발명자들은 종래 기술에서 논의되지 않은, 탈지미강에서 쌀식이섬유를 추출하여 고화방지제로 사용하는 것에 대하여 예의 연구한 결과 본 발명에 이르렀다.Thus, the present inventors have come to the present invention as a result of earnestly researching the extraction of rice dietary fiber from degreasing rice bran which is not discussed in the prior art and using it as an anti-solidification agent.
본 발명은 종래 무기물 고화방지제를 대체할 수 있으면서 고화방지 효과가 우수한 고화방지제를 제공하고자 한다.The present invention is to provide a solidification inhibitor having excellent anti-solidification effect while being able to replace the conventional inorganic solidification agent.
또한, 본 발명은 소비자 선호도를 만족시킬 수 있는 천연물질 유래의 고화방지제를 제공하고자 한다.In addition, the present invention is to provide a solidifying agent derived from natural substances that can satisfy consumer preferences.
본 발명에 따르면, 탈지미강 추출 쌀식이섬유로 된 고화방지제를 제공한다.According to the present invention, there is provided an anti-solidification agent of degreasing rice bran extract rice fiber.
본 발명에 따르면, 단독으로 또는 다른 식품 첨가물과 혼합되어 사용되는 탈지미강 추출 쌀식이섬유로 된 고화방지제를 제공한다.According to the present invention, there is provided a solidifying agent of degreasing rice bran extract rice fiber used alone or in admixture with other food additives.
본 발명에 따르면, 탈지미강에서 쌀식이섬유를 추출하는 방법에 의해 제조된 쌀식이섬유로 된 고화방지제를 제공한다.According to the present invention, there is provided an anti-solidification agent of rice dietary fiber prepared by the method of extracting rice dietary fiber from degreasing rice bran.
본 발명에 따르면, 탈지미강 추출 쌀식이섬유를 포함하는 분말 성상 제품을 제공한다.According to the present invention, there is provided a powder-like product comprising degreasing rice bran extract rice fiber.
본 발명에 따른 탈지미강 추출 쌀식이섬유는 보수력이 우수하여 고화방지제로 사용할 수 있을 뿐만 아니라, 소화대사, 지질대사, 당질대사, 변비 해소, 장관 보호 등에도 건강에 유익한 영향을 제공한다.The degreasing rice bran extract rice fiber according to the present invention is excellent in water retention power, and can be used as a solidifying agent, and also provides a beneficial effect on health such as digestive metabolism, lipid metabolism, sugar metabolism, constipation relief, intestinal protection and the like.
또한, 본 발명에 따른 탈지미강 추출 쌀식이섬유는 천연 이미지를 선호하는 소비자 요구를 만족시킨다.In addition, the degreasing rice bran extract rice fiber according to the present invention satisfies the consumer demand for a natural image.
도 1은 본 발명에 따른 쌀식이섬유로 된 고화방지제를 갈색설탕에 첨가한 경우의 고화방지 효과를 나타낸다.Figure 1 shows the anti-solidification effect when added to the brown sugar of the rice dietary fiber anti-solidifying agent according to the present invention.
도 2는 본 발명에 따른 쌀식이섬유로 된 고화방지제를 조미료에 첨가한 경우의 고화방지 효과를 나타낸다.Figure 2 shows the anti-solidification effect when the anti-solidification agent of the rice dietary fiber according to the present invention is added to the seasoning.
본 발명에서는 탈지미강 추출 쌀식이섬유로 된 고화방지제를 제공한다.The present invention provides an anti-solidification agent of degreasing rice bran extract rice fiber.
본 발명의 탈지미강 추출 쌀식이섬유는 미강을 원료로 하여 미강 펠릿을 제조하는 단계, 상기 미강 펠릿으로부터 지방성분을 제거하여 탈지미강을 제조하는 단계, 상기 탈지미강으로부터 단백질을 추출하여 탈지탈단백 쌀식이섬유를 제조하는 단계, 상기 쌀식이섬유를 조분쇄하는 단계, 상기 조분쇄된 쌀식이섬유를 로스팅(roasting)하는 단계 및 상기 로스팅된 쌀식이섬유를 미분쇄하는 단계로부터 수득된다.The skimmed rice bran extract rice fiber of the present invention is the rice bran as a raw material to prepare a rice bran pellet, the fat component is removed from the rice bran pellets to prepare skim bran, the protein extracted from the skim bran to extract skim protein It is obtained from the steps of preparing dietary fiber, coarsely crushing the rice dietary fiber, roasting the coarsely crushed rice dietary fiber, and pulverizing the roasted rice dietary fiber.
이와 같이 수득된 탈지미강 추출 쌀식이섬유는 분말 식품에서 입자간 공극에 침투하여 분말 입자간 접촉을 저해하고, 분말입자의 수분 흡수를 저해하며, 분말입자 주변을 둘러쌈으로써 입자를 둥글게 만들어 입자 유동성을 좋게 만드는 고화 방지 기작을 갖는다. Thus obtained skim rice bran extract rice fiber penetrates into the pores between particles in the powdered food, inhibits contact between the powder particles, inhibits the water absorption of the powder particles, and rounds the particles by surrounding the powder particles, thereby making the particle flowable. Has a solidification prevention mechanism that makes it good.
본 발명의 탈지미강 추출 쌀식이섬유는 단독으로 고화방지제로 사용될 수 있다. 또한, 본 발명의 탈지미강 추출 쌀식이섬유는 다른 식품 첨가물과 혼합되어 고화방지제로 사용될 수 있다. 사용될 수 있는 다른 식품 첨가물로는, 예컨대 이산화규소와 제3인산칼슘, 실리코알루민산나트륨, 그리고 페로시안화 이온 화합물들을 들 수 있는데, 이들은 무기물질로서 일정량 이상 섭취할경우(0.01% ~ 2% 내외) 섭취자들의 건강을 해칠 우려가 있고, 최근 소비자들의 천연이미지 선호현상과 겹쳐 이들을 천연물질로 대체하려는 추세가 지속되어 왔다. Degreasing rice bran extract rice fiber of the present invention can be used alone as an anti-solidifying agent. In addition, the degreasing rice bran extract rice fiber of the present invention may be mixed with other food additives and used as an anti-solidifying agent. Other food additives that may be used include, for example, silicon dioxide, tricalcium phosphate, sodium silicoaluminate, and ferrocyanide ionic compounds, which are ingested in certain amounts as inorganic substances (about 0.01% to 2%). There is a risk of harm to the health of consumers, and the trend to replace them with natural materials has been continued in recent years with the preferences of consumers' natural image.
본 발명의 탈지미강 추출 쌀식이섬유는 전체 식품의 0.1% 내지 10% 범위의 중량비로 포함되어 고화방지제로 사용된다.Degreasing rice bran extract rice fiber of the present invention is included in the weight ratio of 0.1% to 10% of the total food is used as a solidifying agent.
본 발명의 탈지미강 추출 쌀식이섬유로 된 고화방지제는 분말 성상 제품, 예컨대 분말치즈류, 조미료류, 스낵시즈닝을 포함한 시즈닝류, 조미분말식품류, 열풍건조, 진공건조 또는 동결건조 또는 분무건조등의 방법에 의해 제조된 건조분말식품류, 소금류, 나트륨함량이 저감화된 대체소금류, 설탕류, 분말스프류, 분말차류, 분말유지류, 커피크리머류, 분말음료류에 사용될 수 있다. Anti-solidification agent of the skim rice bran extract rice fiber of the present invention is a powder-like product, such as powder cheese, seasonings, seasonings including snack seasoning, seasoning powder foods, hot air drying, vacuum drying or freeze drying or spray drying It can be used in dry powder foods, salts, sodium salt reduced sugar, powdered soups, powdered teas, powdered oils, coffee creamers, powdered beverages prepared by the present invention.
이하, 실시예를 통해 본 발명을 보다 상세히 설명한다. 그러나, 하기 실시예는 본 발명을 예시하는 것으로, 본 발명의 범위를 이에 한정하는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are illustrative of the present invention, and the scope of the present invention is not limited thereto.
실시예 1. 탈지미강에서 쌀식이섬유의 추출Example 1 Extraction of Rice Dietary Fiber from Skimmi River
대한민국 특허출원 2010-31649호에 기재된 방법에 따라 탈지미강을 제조하였다. 제조된 탈지미강 85kg에 중량대비 10배의 물을 가수하여 15분간 교반하면서, 수화시켜 입자가 고르게 분사되도록 처리하였다. 이어서 30℃의 온도조건에서 4% 가성소다 용액을 천천히 주입하면서 최종 pH를 9.2로 조정한 뒤 130 rpm 수준으로 일정하게 교반하면서 약 120분간 단백질을 용출시켰다. 단백질의 용출은 반응 pH 및 온도에 매우 민감하게 작용하며, 최종적으로 쌀식이섬유의 순도에 영향을 미쳤다.According to the method described in Korean Patent Application No. 2010-31649, degreasing rice steel was prepared. Water 85 times the weight of the prepared degreasing rice bran was added to the water by stirring for 15 minutes while being hydrated and treated to evenly spray the particles. Subsequently, the final pH was adjusted to 9.2 while slowly injecting 4% caustic soda solution at a temperature of 30 ° C., and the protein was eluted for about 120 minutes with constant stirring at a level of 130 rpm. Protein elution was very sensitive to the reaction pH and temperature and finally affected the purity of the rice fiber.
다음 단계는 단백질을 충분히 알칼리 용출한 후, 상온에서 5,000g 이상의 조건에서 원심분리하여 여액과 침전물을 분리하였다. 침전물은 65~68% 수준의 수분을 포함하고 있었으며, 침전물을 수분함량 5~12%가 되도록 식품용 건조기에서 건조했다.The next step was to sufficiently elute the protein, centrifuged at 5,000g or more at room temperature to separate the filtrate and precipitate. The precipitate contained 65-68% water, and the precipitate was dried in a food dryer to obtain a water content of 5-12%.
상기에서 제조된 식이섬유를 해머밀을 이용하여 입자크기 10메쉬(~800㎛)로 1차 분쇄하였다. 조분쇄는 다음단계의 로스팅에서 식이섬유가 타지않고 단시간에 내부까지 골고루 로스팅이 이루어지도록 하기 위함이다.The dietary fiber prepared above was first ground to a particle size of 10 mesh (˜800 μm) 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 stage of roasting.
조분쇄한 식이섬유를 다음과 같은 목적으로 로스팅공정을 시행하였다. 첫째, 미강곡류로부터 나오는 생취를 마스킹하고 고소한 향을 부가시키기 위함이고, 둘째, 가공식품 또는 생식/선식의 식품원료로서 사용되기 위한 미생물 제어를 위함이다. 로스팅은 전기식 로스터와 가스식 로스터의 경우, 실제 품온을 고려하여 로스팅 조건을 다르게 설정하여 시행하였다. 또한, 곡류 미생물의 잠재정도에 따라 수분함량 조건을 조절하여 미생물 제어가 가능하도록 로스팅 조건을 설계하였다. 5% 식이섬유의 경우 연속식 전기로스팅기를 이용하여 220℃에서 6분간 로스팅하면, 고소한 풍미가 우수하였고, 색깔도 진하지 않았으며, 일반미생물, 대장균 및 고온포자균을 제어할 수 있었다. 12% 식이섬유의 경우, 235℃에서 9분간 로스팅하였을 경우, 로스팅 효과가 우수하였다. 드럼식 가스 로스팅기의 경우, 185℃에서 15분 로스팅 조건이 5% 수분을 함유한 식이섬유의 로스팅 조건으로 적합하였다.The roasted dietary fiber was roasted for the following purposes. First, to mask raw odor from rice bran and to add aroma. Second, to control microorganisms to be used as processed food or raw foods of raw 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 condition according to the potential of cereal microorganisms. 5% dietary fiber roasted for 6 minutes at 220 ℃ using a continuous electric roasting machine, the flavor was excellent, not dark color, it was able to control the general microorganisms, E. coli and hot spores. In the case of 12% dietary fiber, the roasting effect was excellent when roasted at 235 ° C. for 9 minutes. In the case of the drum type gas roaster, the roasting condition at 185 ° C. for 15 minutes was suitable as the roasting condition of the fiber containing 5% moisture.
로스팅한 식이섬유를 50℃이하로 냉각시킨후, 미분쇄기(제조원 : 일본 호소가와 미크론)를 이용하여 2차분쇄를 하였다. 미분쇄는 식이섬유의 거칠한 식감을 개선해주고, 가공식품의 원료로 사용시 제품의 적용성을 증가시키기 위하여 ari classifier를 이용한 ACM pulverizer 분쇄기로 시행하였다. 평균입도 30㎛ 이하가 되도록 하며 100㎛ all path가 되도록 미분쇄 공정조건을 설계하여 식품원료로서 품질력을 확보한 가공식이섬유를 제조하였다. 특히, 로스팅 이후 미생물 교차오염이 이뤄지지 않도록 CIP처리 및 COP 관리를 철저히 하였다.The roasted dietary fiber was cooled to 50 ° C. or lower, and then subjected to secondary grinding using a mill (manufactured by Japan Hosogawa Micron). Fine grinding was performed with ACM pulverizer grinder using ari classifier to improve the coarse texture of dietary fiber and to increase the applicability of the product when used as a raw material of processed food. The average particle size was set to 30㎛ or less, and the pulverized process conditions were designed to be 100㎛ all path to prepare processed dietary fiber which secured quality as a food ingredient. In particular, CIP treatment and COP management were thoroughly performed to prevent microbial cross-contamination after roasting.
실시예 2. 쌀식이섬유의 갈색설탕 고화방지 테스트Example 2 Brown Sugar Solidification Prevention Test of Rice Dietary Fiber
제조된 쌀식이섬유를 기존의 고화방지제와 비교테스트를 하기 위해 갈색설탕으로 테스트를 실행하였다.In order to test the prepared rice fiber with a conventional anti-solidifying agent was tested with brown sugar.
테스트는 대조구, 쌀식이섬유, 이산화규소, 탄산수소 나트륨, 페로인산 칼륨을 대상으로 진행하였으며, 시료별로 각각 10%, 20%, 30%씩 첨가량을 늘려 실시하였다.The test was conducted on control, rice fiber, silicon dioxide, sodium hydrogen carbonate, potassium ferrophosphate, and the amount of each sample was increased by 10%, 20%, and 30%.
테스트 조건은 항온항습기에서 온도 35℃, 습도 60%의 조건으로 4시간동안 보관후 진동체에서 입도별로 분리하여 고화정도를 육안으로 확인하였다.The test conditions were stored for 4 hours at a temperature of 35 ° C. and a humidity of 60% in a thermo-hygrostat, and then separated from the vibrating body by particle size to visually check the degree of solidification.
테스트결과는 도 1로부터 알 수 있듯이, 쌀식이섬유를 사용한 경우에 갈색설탕의 덩어리 뭉침이 가장 적어서 고화 방지 효과가 가장 우수함을 알 수 있다.As can be seen from Figure 1, when using the rice dietary fiber it can be seen that the smallest agglomeration of brown sugar has the best protection against solidification.
실시예 3. 쌀식이섬유의 조미료 고화방지 테스트Example 3 Seasoning Solidification Prevention Test of Rice Dietary Fiber
제조된 쌀식이섬유를 기존의 고화방지제와 비교테스트를 하기 위해 기 시판중인 다시다 산들애 조미료와 혼합하여, 함량별 비교 테스트를 실시하였다.The prepared rice fiber was mixed with commercially available Dashida seasonings in order to perform a comparative test with existing anti-solidifying agents, and a comparative test was performed for each content.
테스트는 대조구, 쌀식이섬유, 이산화규소, 제3인산칼슘을 대상으로 진행하였으며, 시료별로 각각 다음과 같이 첨가량을 늘려 실시하였다. The test was conducted on the control, rice fiber, silicon dioxide, tricalcium phosphate, and the amount of each sample was increased as follows.
표 1
시료 첨가량
쌀식이섬유 1%, 2%, 4%
이산화규소 1%, 2%
제3인산칼슘 1%
Table 1
sample Amount
Rice Fiber
1%, 2%, 4%
Silicon dioxide
1%, 2%
Tricalcium Phosphate One%
테스트 조건은 항온항습기에서 온도 40℃, 습도 80%의 조건으로 7일간 보관후 진동체에서 입도별로 분리하여 고화정도를 육안으로 확인하였다. The test conditions were stored for 7 days at a temperature of 40 ° C. and a humidity of 80% in a thermo-hygrostat, and then separated from the vibrating body by particle size to visually check the degree of solidification.
테스트 결과는 도 2로부터 알 수 있듯이, 쌀식이섬유 4%를 함유한 경우에 고화가 거의 발생하지 않아 고화방지 효과가 우수함을 알 수 있었다.As can be seen from FIG. 2, it was found that solidification hardly occurs when 4% of rice fiber is contained, and thus the solidification prevention effect is excellent.

Claims (5)

  1. 탈지미강 추출 쌀식이섬유로 된 고화방지제.Anti-solidification agent made of skim rice bran extract rice fiber.
  2. 청구항 1에 있어서, The method according to claim 1,
    탈지미강 추출 쌀식이섬유가 전체 식품의 중량 기준으로 0.1% 내지 10% 범위의 중량비로 포함되는 탈지미강 추출 쌀식이섬유로 된 고화방지제.The degreasing rice bran extract rice fiber is a solidification agent of degreasing rice bran extract rice fiber is contained in a weight ratio of 0.1% to 10% by weight of the total food.
  3. 미강을 원료로 하여 미강 펠릿을 제조하는 단계, Manufacturing rice bran pellets using rice bran as a raw material,
    상기 미강 펠릿으로부터 지방성분을 제거하여 탈지미강을 제조하는 단계, Preparing a degreasing rice bran by removing a fat component from the rice bran pellet,
    상기 탈지미강으로부터 단백질을 추출하여 탈지탈단백 쌀식이섬유를 제조하는 단계, Extracting protein from the degreasing rice bran to produce skim deproteinized rice dietary fiber,
    상기 쌀식이섬유를 조분쇄하는 단계, Coarsely pulverizing the rice fiber,
    상기 조분쇄된 쌀식이섬유를 로스팅(roasting)하는 단계, 및 Roasting the coarsely ground rice fiber, and
    상기 로스팅된 쌀식이섬유를 미분쇄하는 단계Milling the roasted rice dietary fiber
    를 포함하는 방법에 의해 수득된 쌀식이섬유를 포함하는 고화방지제.Anti-solidification agent comprising a rice fiber obtained by the method comprising a.
  4. 청구항 1의 쌀식이섬유로 된 고화방지제를 포함하는 분말 성상 제품.A powder property product comprising the anti-solidification agent of the rice dietary fiber of claim 1.
  5. 청구항 4에 있어서,The method according to claim 4,
    상기 분말 성상 제품이 분말치즈류, 조미료류, 스낵시즈닝을 포함한 시즈닝류, 조미분말식품류, 열풍건조, 진공건조 또는 동결건조 또는 분무건조등의 방법에 의해 제조된 건조분말식품류, 소금류, 나트륨함량이 저감화된 대체소금류, 설탕류, 분말스프류, 분말차류, 분말유지류, 커피크리머류 또는 분말음료류인 제품. Dry powder foods, salts, sodium content prepared by the method of powdered powder, seasonings, seasonings including snack seasoning, seasoning powder foods, hot air drying, vacuum drying or freeze drying or spray drying Products that are reduced substitute salts, sugars, powdered soups, powdered teas, powdered fats, coffee creamers or powdered beverages.
PCT/KR2010/004335 2010-06-30 2010-07-02 Anti-caking agent made of defatted-rice-bran-extract rice dietary fibre WO2012002599A1 (en)

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KR20220130957A (en) 2021-03-19 2022-09-27 하금윤 Natural Anticaking Agent Composition

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US6395198B1 (en) * 1999-10-01 2002-05-28 Mcardle Biaise Anti-caking and anti-dusting composition and corresponding methods
KR20050038092A (en) * 2003-10-21 2005-04-27 정기봉 Manufacturing method for rice bran by freeze dry and rice bran obtained thereby
KR100614153B1 (en) * 2005-03-30 2006-08-22 바이오브랜 주식회사 Method for isolating fibers from rice bran
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KR100795971B1 (en) * 2007-06-14 2008-01-21 네비온 주식회사 Functional cake for supplement of dietary fiber
KR100816723B1 (en) * 2007-01-29 2008-03-27 건국대학교 산학협력단 Method for manufacturing of sausage using dietary fiber
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KR100205709B1 (en) * 1996-11-26 1999-07-01 윤주상 Anticaking agent for fertilizer granule and prill
US6395198B1 (en) * 1999-10-01 2002-05-28 Mcardle Biaise Anti-caking and anti-dusting composition and corresponding methods
KR20050038092A (en) * 2003-10-21 2005-04-27 정기봉 Manufacturing method for rice bran by freeze dry and rice bran obtained thereby
KR100614153B1 (en) * 2005-03-30 2006-08-22 바이오브랜 주식회사 Method for isolating fibers from rice bran
KR20070105751A (en) * 2006-04-27 2007-10-31 (주)뉴트리 Extraction method of physiologically active materials from rice bran
KR100816723B1 (en) * 2007-01-29 2008-03-27 건국대학교 산학협력단 Method for manufacturing of sausage using dietary fiber
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Publication number Priority date Publication date Assignee Title
WO2020172143A1 (en) 2019-02-18 2020-08-27 Cargill, Incorporated Caking resistant salt compositions

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