충남대학교산학협력단;THE INDUSTRY & ACADEMIC COOPERATION IN CHUNGNAM NATIONAL UNIVERSITY (IAC)
发明人:
HWANG, YONG SOO,황용수,KU, JA HYEONG,구자형,LEE, EUN MYEONG,이은명
申请号：
KR1020110117614
公开号：
KR1020130052263A
申请日:
2011.11.11
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of grain bran is provided to produce the grain bran which hardly occurs rancidity by treating processes including a drying process, a pulverizing process, a classification process, and a fraction process. CONSTITUTION: Grain bran is dried until the moisture content becomes 7.5% or less(S110). The dried grain bran is milled into fine powder(S120). The fine powder is assorted into minute bran powder with the average particle size of 20um or less, medium bran powder with the average particle size of more than 20um and under 200um, and coarse bran powder with the average particle size of more than 200um(S130). Water-soluble components are extracted from the medium bran powder through hot water extraction or ultrasonic wave extraction to obtain water-soluble fraction(S140). At least one selected from the minute bran powder and the water-soluble fraction is added to grains to manufacture scorched rice. The hot water extraction is performed by adding distilled water to the medium bran powder, and heating at 100 deg. C for at least 30 minutes while stirring to extract the water-soluble components. The ultrasonic wave extraction is performed by adding distilled water to the medium bran powder, and ultrasonic treating the mixture three times for 30 seconds each using a 20KHz ultrasonic emulsification device. [Reference numerals] (AA) Minute bran powder； (BB) Medium bran powder； (CC) Coarse bran powder； (S100) Bran assorting and refining process； (S110) Drying process； (S120) Pulverizing process； (S130) Classifying process； (S140) Dividing process/aqueous fraction extraction； (S150) Scorched rice manufacturing process； (S160) Conversion into feed grains본 발명은 곡물 겨를 이용한 고섬유소 누룽지 및 그 제조방법에 관한 것으로서, 본 발명의 목적은 곡물 겨를 식품 소재로 전환시키고, 이를 누룽지에 접목하여 겨가 지닌 우수한 기능성을 강화시킨 곡류 식품(즉, 누룽지)을 제조할 수 있으며 특히 소비자가 겨의 거친 식감에 거부감을 갖지 않고 겨에 포함된 생리활성물질을 손쉽게 섭취할 수 있도록 하는 것이다.본 발명에 따른 곡물 겨를 이용한 고섬유소 누룽지 제조방법은, 곡물 겨 선별 및 정제 공정과； 곡물 겨를 건조시켜 함수율을 7.5% 이하로 낮추는 건조 공정과； 건조된
