초록 ▼

○ 연구결과
여러 가지 쌀 가공 부산물 중 쌀 물엿 제조 과정 중 나오는 부산물인 시럽박이 원료로서 가장 우수한 재료로 판정하여 이를 원료로하여 식품 소재로서 불용성 쌀단백질, 수용성 쌀단백질, 식이섬유 제조를 위한 단일 공정을 확립하였으며, 탈지 미강으로 부터는 피틴산과 이노시톨의 식품 소재화를 위한 제조 공정을 확립함. 개발한 소재 중 기능적 차별화가 가능하며, 경제적 생산이 예측되는 최우선 산업화 소재로 수용성 쌀단백을 선정하였으며, 이의 기능 규명을 통해 간 보호 및 피로 회복에 대한 기능적 우수성과 건강기능식품으로의

○ 연구결과
여러 가지 쌀 가공 부산물 중 쌀 물엿 제조 과정 중 나오는 부산물인 시럽박이 원료로서 가장 우수한 재료로 판정하여 이를 원료로하여 식품 소재로서 불용성 쌀단백질, 수용성 쌀단백질, 식이섬유 제조를 위한 단일 공정을 확립하였으며, 탈지 미강으로 부터는 피틴산과 이노시톨의 식품 소재화를 위한 제조 공정을 확립함. 개발한 소재 중 기능적 차별화가 가능하며, 경제적 생산이 예측되는 최우선 산업화 소재로 수용성 쌀단백을 선정하였으며, 이의 기능 규명을 통해 간 보호 및 피로 회복에 대한 기능적 우수성과 건강기능식품으로의 개발 가능성을 확인 하였으며, 생산을 위한 제품 규격을 확정하였음. 이의 산업화 적용을 위해 단백 강화 기능성 음료 제조를 위해 일반 음료 타입, 라이스밀크 타입으로 제조하여 안정성을 확인하였으며, 씨리얼, 영양죽 등으로의 응용을 통해 다양한 적용 가능성을 확인함.

Abstract ▼

Ⅳ. Results of Project
1. Development of protein and dietary-fiber extract method from rice by-products.
● We had established the optimum condition for manufacturing the fiber and rice protein.
After analysing the component of wine meal, syrup meal, rice bran materials which is by product of

Ⅳ. Results of Project
1. Development of protein and dietary-fiber extract method from rice by-products.
● We had established the optimum condition for manufacturing the fiber and rice protein.
After analysing the component of wine meal, syrup meal, rice bran materials which is by product of rice and implemented the application test for development and selected the raw material for optimum material development. In the case of water soluble and insoluble protein, we had chosen the syrup meal which has highest protein contents as optimum material. Through washing process, we had established the manufacturing process of insoluble rice protein that contains more them 70% of cmde protein. Also through setting of time, temperature and selecting the optimum enzyme, developed the technique for optimum water-soluble rice protein. Also through complex process of a-amylase, protease, cellulase developed the manufacturing technique of fiber material that the total fiber content is more than 60%. After developing the material, they had checked the reproducibility of manufacturing process through scale up. As a result of checking mass balance, in the case of insoluble rice protein, the result is 60~75%, in the case of water soluble rice protein, it is 20~30%, and in the case of insoluble fiber, it is 40~50%.
● ShelI-life test of each fraction was undertaken. Soluble proteins were prepared in powder for the long term storage, The maximum viable cell count of total bacteria, E. coli, and coliIorm bacteria in protein and dietary fiber fractions was set up to 5,000 cfu/g, negative, and negative, respectively. The shelf-life of products sealed in aluminium pouch was set up to 2 years by acceleration test considering content of component, color, or off-flavors.
2. Development of phytic acid and inositol extract method from rice bran.
● Optimum conditions for the extraction of phytic acid from de-fatted rice bran are as follows; Phytic acid was extracted with 0.5% sulfuric acid followed by removing solid contaminants using gauze and passed HP20 resin. The flow-through was absorbed onto IRA-416 resin and the resulting eluent was concentrated. Inositol was prepared by hydrolyzing phytic acid at 160℃ for 6 hours and the resulting phosphate group was removed by adding Ca(OH)₂ at pH 6.5 followed by concentration and crystallization.
● Phytic acid or inositol was added to cooked rice with a concentration of 0.01, 0.1, and 1.0%, and the changes in pH, color, and viable cell number of total bacteria was checked. during the storage at various temperature. pH of cooked rice added with 1.0% phytic acid or inositol maintained initial pH. Total bacteria was not detected and the color of sample did not change for 72 hours of storage.
● One percentage of phytic acid inhibited the growth of S. Typhimurium at pH 5.5-7.0.
When phytie acid was added to chicken meat, fork, and beef, 1 % of phytic acid inhibited S. Typhimurium at the level of 2.2 and 1.9 log in the chicken meat and fork, respectively. Addition of 1% phytic acid decreased pH of these meat at the level of 0.2 to 0.3. Similarly, addition of 0.5% phytic acid reduced the viable cell number of Escherichia coli O157:H7 at the level of 1.3 log. As the amount of phytic acid increased, TBARS value decreased and this result reflects high antioxidant activity of phytic acid, and thereby phytic acid ccm be used as food additives. The shelf-life of phytic acid could be 6 months.
LD₅₀ value of soluble rice protein, SRP70, was over 2,000 mg/kg rat, and the toxicity on liver cells was not detected when liver cells were treated with 1,000 ㎍/ml of SRP70. Moreover, SRP70 showed good protective effect on the liver cells. When rat was treated with 1.0 g/kg of SRP70, the levels of RBC, Hb, HCt, MCV, and MCHC did not change, whereas the activities of catalase and glutathione peroxidase in the liver cells increased.
3. Test of the effects for the exercise capacity and fatigue recovery after exercise using soluble rice protein.
● The effect of soluble nee protein (SEP70) on the improvement of exercise capacity and fatigue recovery after exercise was examined. SRP70 was administrated orally to Sprague-Dawley rat at the concentration of 67, 335, and 670 mg/kg/clay for 4 weeks and the exercise time of each group was checked by doing forced swim test. Rats were sacrificed after forced swim test and levels of blood glucose, creatine, ammonia, the bio-marker for fatigue recovery, were checked.
● Oral administration of SRP70 did not affect on the improvement of exercise capacity for each group. When bio-marker for fatigue recovery was checked, however, blood glucose concentration of control group was 70.80 mg/dl and that of SRP-treated group increased in proportion to the SEP concentration. In case of blood creatine, control group showed 0.64 mg/dl but intake of SRP did not affect on the level of blood creatine. In addition, levels of blood ammonia slight changed from 753.57 ㎍/dL of control group to 694.29, 638.00, or 600.71 ㎍/dl of each sample groups. As a result, oral administration of SRP70 did not affect on the improvement of exercise capacity for each group, but showed fatigue recovery effect after exercise.
4. Optimizing of bulk production processing.
● Quality evaluation and process for mass production of soluble and insoluble proteins and dietary fiber were established. Parameters for Quality evaluation was set-up by exmnining the suitability of product with quality management criteria based on the components such as protein, lipid, ash, water, and carbohydrate contents of each product. Manufacturing process of each product was established through washing, enzyme process, dehydration using centrifugation, concentration, drying, grinding and packaging process, and each process was optimized. Quality evaluation and shelf-life test were also done for the phytic acid and inositol, and Quality evaluation method was established by considering pH, temperature, flow rate and direction, and regeneration of resin. Mass production process for the phytic acid was established through extraction, filtration, neutralization, recovermg, resolublization, ion removal, elution, and concentration processes. Manufacturing process for inositol was optimized through hydrolysis of phytic acid, addition of Ca(OH)₂, adjustment of pH, removal of phosphate, and concentration process.
5. Applications of developed materials from rice by products.
● Characteristics of soluble rice proteins (SRP70) were studied. When the amino acid composition of SEP, of which content of crude proteins was over 70%, was analyzed using ninhydrin HPLC, it was found that the amino acid compositions of brown rice, insoluble rice proteins (HP70), and soluble rice proteins (SEP70) were almost the same, and the ratio of BCAA (branched chain amino acid) of SRP70 was 16.98%. When molecular weight range of SEP70 was analyzed using HR-MS, it was confirmed that SRP70 consisted of peptides of which molecular weight was lower than 1,000 Da and most of them were in the rang of 300~700 Da. SHP70 was stable at wide range of pH and its isoelectric point was pH 4.2. It was also stable at 100℃ and safe microbiologically at room temperature for 12 weeks in 1% solution.
● Rice beverage and protein supplement beverage were developed using soluble rice protein. Saccharified rice solution was manufactured as base and the protein content of rice beverage was adjusted to 1 mg/ml, of which level was the same as protein content in milk, using SRP70, and milky powder, flavor, gum were supplemented for the taste improvement. Manufacturing process of the protein supplement beverage which contains 1.3 g of soluble rice proteins was developed as 200 ml can-type, and its daily amount of intake would be 4 cans which meets the daily amount of intake of protein supplement for adult. Sensory evaluation of these products conIimled the possibility of commercialization.
● Market research was undertaken for the applicable products using raw materials developed through this study and it is conlinned that the raw materials developed through this study can be applied to cereals, nourishing foods, dietary foods, instant cooked rice, canned loods, salads, and rice cakes. Also Manufacturing process of leeds product was developed by simplification of rice by-product process.