초록

IV. 연구개발 결과 및 활용에 대한 건의
개발된 쌀 배아 분리기는 미곡종합처리장 현장에 부착용으로 개발하여, 참여기업인 대원산업(주)에 기술이전하여 보급할 예정임.
배아를 이용하여 개발된 기능성 식품소재(배아유, 농축 tocopherol, 및 음료 bases) 제조공정은 관련 산업계와 협의를 거쳐 기술이전을 위한 현장지도를 통하여 산업화를 유도함.

Abstract ▼

III.. Major Results and Recomendation
During the polishing process of rice, the germ, along with the outer membrane and a part of the aleurone layer, gets separated even by mere friction. It then get mixed up with the grain, and is subject to rubbing action against the abrasive surface of the pol

III.. Major Results and Recomendation
During the polishing process of rice, the germ, along with the outer membrane and a part of the aleurone layer, gets separated even by mere friction. It then get mixed up with the grain, and is subject to rubbing action against the abrasive surface of the polisher.
Consequently, it gets pulverized, and becomes a part of the bran. In typical polisher, for instance, 30-40% of the germ is removed during the polishing in the first cone. Only a small part of this(0.2-0.5%), espacially in the case of raw rice, escapes crushing. This undamaged germ, together with brokens and grit is collected in the mill as the germ fraction. When the partly polished rice passes into the second cone, the remaining germ is fully removed, get crushed, and pass along with the bran fraction. The germ separator, which consist of winnowing sieve and blowing fan, have been designed and fabricated.
The performance of the equipment can be separated the intact germ from germ rich fraction (which fractionated by slot-plate vacuumed from bran flow) at the capacity of 30kg bran per hour.
The composition and stability of rice germ oil prepared at different roasting temperature (160-180℃) and time(5-15 min) from rice germ were evaluated and compared with an unroasted oil sample. The color unit, phosphorus content, and fluorescence intensity of rice germ oils increased in relation to an increase in roasting temperature and time.
Twin screw extruder(DNDL-44, Buhler Brothers Co., Uzill, Switzerland) was used to stabilize lipid in rice germ under different extrusion conditions. Extusion conditions were screw speed 225 rpm, feed rate 30kg per hour with orifice type die. The tested variables were extrusion temperature(140, 160, 180℃) and screw configuration(type I, type II). After treating rice germ by extrusion-cooking, residual peroxidase activity, protein dispersibility index, color difference of rice germ, oil press extractability, content of tocopherol, color difference of rice germ oil, acid value and peroxide value were determined.
The results were as follows;
Extrusion system parameters, specific mechanical energy(SME) and residence time, were influenced by barrel temperature and type of screw configuration.
Residual peroxidase activity was decreased by changing screw types and protein dispersibility index was reduced with the increasing in higher barrel temperature and screw typeⅡ.
Oil press extractability of extruded rice germ was changed with screw configuration. Screw type I was slightly higher than type II. Content of tocopherol was showed α, γ, β, δ-tocopherol in increased order.
When rice germ treated 180℃, tocopherol content was decreased highly.
Color difference(L, a and b) of extruded rice germ oil was showed that as L, a and b significantly influenced by extrusion temperature and screw configuration(p<0.001).
Change in acid value during storage was stable by extrusion-cooking of rice germ and acid value of raw rice germ was higher than that of extruded rice germ. Change in peroxide value during storage was low that of rice germ extruded with barrel temperature 140 and 160℃.
The objective of this study was to investigate the changes in the minor components, such as phosphorus, tocopherol, tocotrienol, γ-oryzanol and phospholipids, of rice germ oil roasted at different roasting conditions. It were also investigated to evaluate of oxidative stability of rice germ oil roasted at different roasting conditions and to concentrate tocols from rice germ oil.
There were significant (P<0.05) differences in the phosphorus content of oils prepared at different roasting conditions. With increasing roasting time, phosphorus content significantly (P<0.05) increased. Four phospholipid classes such as phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA) and phosphatidylcholine (PC) were identified. The major phospholipid component of rice germ oil prepared at initial roasting time (5 min) is PE. However, the proportion of PE in the rice germ oil decreased significantly (P<0.05) as roasting time increased.
The content of γ-oryzanol in unroasted rice germ oil was 2.81%, whereas that of roasted rice germ oil showed 0.5% or less increment of γ-oryzanol content compared with unroasted one.
Four tocopherol isomers, i.e., α-, β-, γ-, and δ-tocopherol, and three tocotrienol isomers, i.e., α-, γ- and δ-tocotrienol were identified, whereas no β-tocotrienol was detectable The content of α -tocopherol in rice germ oil gradually (P<0.05) increased, as roasting temperature and time increased.
The oxidative stabilities of rice germ oils increased with the roasting time increased. This result indicated that Maillard reaction was occurred by the roasting and these Maillard reaction products were probably attribute to stabilize rice germ oil.
To concentrate tocols(tocopherol+tocotrienol) components from rice germ oil, supercritical carbon dioxide was used. The optimum pressure and temperature showed 2200 psi and 60 ℃. From this optimum condition, tocols was concentrated from 1926.5 mg/ kg oil to 12605.1 mg/kg oil.

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 요 약 문 ... 3
• SUMMARY ... 5
• CONTENTS ... 9
• 목 차 ... 10
• 제 1 장 연구개발과제의 개요 ... 11
• 제 1 절 연구개발의 목적 ... 11
• 제 2 절 연구개발의 필요성 및 범위 ... 11
• 제 2 장 국내외 기술개발 현황 ... 13
• 제 3장 연구개발수행 내용 및 결과 ... 14
• 제 1 절 쌀 배아 분리시스템 개발 ... 14
• 1. 국내 미곡 종합처리장 도정공장 미강 부산 현황 조사 ... 14
• 가) 도정공정 및 미강내 배아 혼입율 조사 ... 14
• 2. 쌀 배아 분리기 제작 ... 18
• 2. 개발 분리기 구조 ... 20
• 제 2 절 쌀 배아 안정화 처리 및 음료 기질화 연구 ... 22
• 1. 열처리에 의한 안정화 최적조건확립 ... 23
• 가. 볶음 처리에 의한 쌀배아 이화학 특성 및 유지 안정화 효과 분석 ... 24
• 1) 볶음처리 ... 24
• 2) 볶음처리 배아의 이화학적 특성 분석방법 ... 24
• 3) 볶음처리에 의한 쌀배아의 특성변화 ... 25
• 가) 일반성분 및 유리당 ... 25
• 나) 이화학적 특성 및 저장성 ... 25
• 나. 압출처리에 의한 쌀 배아 이화학적 특성 및 유지 안정화 ... 29
• 1) 재료 및 방법 ... 29
• 2). 결과 및 고찰 ... 37
• 다. 볶음처리 한 쌀 배아의 음료기질 특성 ... 53
• 1). 실험방법 ... 53
• 2). 실험 결과 ... 54
• 제 3 절 쌀 배아 유지 추출 및 제제화 연구 ... 57
• 1. 실험 방법 ... 57
• 2. 연구내용 및 결과 ... 60
• 제 4 장 참고문헌 ... 70
• 끝페이지 ... 98