한국식품연구원;(주)에스.앤.디;KOREA FOOD RESEARCH INSTITUTE;S & D CO., LTD.
发明人:
UM, MIN YOUNGKR,엄민영,CHO, SEUNG MOKKR,조승목,YOON, MIN SEOKKR,윤민석,YANG, HYE JINKR,양혜진,KIM, JI YOUNGKR,김지영,KWON, SANG OHKR,권상오,KWAK, DONG YUNKR,곽동윤,HAN, KWON SUPKR,한권섭,KIM, SEUNG MINKR,김승민,LEE, KYUNG HEEKR,UM, MIN YOUNG,CHO, SEUNG MOK,YOON, MIN SEOK,YANG, HYE JIN,KIM, JI YOUNG,KWON, SANG OH,KWAK, DONG YUN,HAN, KWON SUP,KIM, SEUNG MIN,LEE, KYUNG HEE,이경희,YEO, KYUNG MOK
申请号：
KR1020160142095
公开号：
KR1020180046655A
申请日:
2016.10.28
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for producing rice bran extract powder, and provides a method for producing rice bran extract powder which can effectively inhibits rancidity of the rice bran extract and can remarkably enhance production yield and flowability of the powder when the rice bran extract is spray-dried. The method of producing rice bran extract powder according to the present invention can inhibit rancidity of the rice bran extract to effectively protect an active ingredient of the rice bran extract. When the rice bran extract is spray-dried, the production yield and flowability of the powder are enhanced to have excellent effect of processability.COPYRIGHT KIPO 2018본 발명은 쌀겨 추출물 분말의 제조방법에 관한 것으로, 쌀겨 추출물의 산패를 효과적으로 억제하고, 상기 쌀겨 추출물을 분무 건조했을 때 생산 수율 및 분말의 흐름성을 현저히 향상시킬 수 있는 쌀겨 추출물 분말의 제조방법을 제공하는 것이다.본 발명에 따른 쌀겨 추출물 분말의 제조방법은 쌀겨 추출물의 산패를 억제하여 쌀겨의 유효성분을 효과적으로 보호하고, 상기 쌀겨 추출물을 분무건조할 때 생산 수율 및 분말의 흐름성(유동성)을 향상시킬 수 있어 가공성이 뛰어난 효과를 나타낸다.
