KR-20260066366-A - Rice noodle comprising γ-oryzanol extracted from rice bran and manufacturing method the same

Abstract

The present invention relates to rice noodles containing gamma-oryzanol extracted from rice bran, wherein the rice noodles contain gamma-oryzanol extracted from rice bran as a functional ingredient to provide health benefits and improve texture. The present invention relates to a method for making noodles using a dough, wherein raw materials comprising 12 to 25 parts by weight of sweet potato starch, 6 to 12 parts by weight of xanthan gum, 2 to 8 parts by weight of gamma-oryzanol extract of rice bran, 1 to 2 parts by weight of salt, and 85 to 115 parts by weight of water are mixed and kneaded to obtain a dough, and the gamma-oryzanol extract of rice bran is characterized by being prepared by adding Aspergillus oryzanol BOT1869 solid starter culture to rice bran, fermenting it, and extracting it with alcohol.

Inventors

• 김성훈
• 김윤현

Assignees

• 김성훈

Dates

Publication Date

20260512

Application Date

20241104

Claims (4)

1. A step of obtaining a dough by mixing raw materials comprising 12 to 25 parts by weight of sweet potato starch, 6 to 12 parts by weight of xanthan gum, 2 to 8 parts by weight of gamma-oryzanol extract of rice bran, 1 to 2 parts by weight of salt, and 85 to 115 parts by weight of water relative to 100 parts by weight of rice flour, and kneading the mixture; and The step of making noodles using the above dough mixture; is included, A method for producing rice noodles containing gamma-oryzanol extracted from rice bran, characterized in that the gamma-oryzanol extract of the rice bran is prepared by adding Aspergillus oryzanol BOT1869 solid starter culture to the rice bran, fermenting it, and extracting it with alcohol.
2. In Article 1, A method for producing rice noodles containing gamma-oryzanol extracted from rice bran, characterized in that the above-mentioned Aspergillus oryzae BOT1869 solid starter culture is a solid starter culture produced by soaking brown rice in water to obtain a moisture content of 30 to 50%, then steaming it to produce cooked rice, and then inoculating the cooked rice with Aspergillus oryzae BOT1869 starter culture.
3. In Article 1, A method for producing rice noodles containing gamma-oryzanol extracted from rice bran, characterized in that the above fermentation is carried out by increasing the gamma-oryzanol content by steaming the rice bran for 30 to 120 minutes using steam of 1.0 to 1.5 kgf/ cm² and then cooling it to 30 to 40℃, inoculating 1 to 3 parts by weight of the Aspergillus oryzanol BOT1869 solid starter culture into 100 parts by weight of the rice bran and fermenting it by culturing at 25 to 40℃ for 18 to 48 hours.
4. In Article 1, A method for producing rice noodles containing gamma-oryzanol extracted from rice bran, characterized in that the above-mentioned extraction with alcohol is performed by adding 700 to 1300 parts by weight of alcohol with an ethanol concentration of 60 to 80% relative to 100 parts by weight of rice bran, extracting at 40 to 60°C for 2 to 4 hours, removing the ethanol using a concentrator, adding 1 to 10 parts by weight of indigestible dextrin, and freeze-drying.

Description

Rice noodle comprising γ-oryzanol extracted from rice bran and manufacturing method the same The present invention relates to rice noodles containing gamma-oryzanol extracted from rice bran, wherein the rice noodles contain a large amount of gamma-oryzanol extracted from rice bran as a functional ingredient, thereby providing health benefits and improving texture. In the 1970s, as part of the utilization of domestic resources and the development of high-nutrition and economical food, noodles were manufactured by mixing wheat flour with rice, barley, soybeans, mung beans, sweet potato flour, potato flour, etc. Subsequently, as national income increased and the preference for high-quality food and interest in health grew, noodles with added health functional substances were manufactured. Methods for manufacturing noodles with added Poria cocos powder, noodles with added prickly pear powder, noodles with added Rubus coreanus powder, and other ingredients such as buckwheat flour, kudzu starch, goji berry powder, mushroom powder, safflower seed powder, mulberry leaf powder, germinated brown rice powder, etc. have been reported. Rice, the main food resource in Korea, is seeing an increase in production volume due to advancements in production technology and variety improvement, but consumption is rapidly decreasing, making the development of various processed foods using rice urgent. In the method for manufacturing rice noodles containing functional ingredients, the rice noodles containing lotus leaves and the method for manufacturing the same (Korean Registered Patent 10-0838579) were manufactured by mixing lotus leaf powder with wheat flour and rice flour, and the instant rice noodles containing functional materials and the method for manufacturing the same (Korean Published Patent 10-2009-0105104) were manufactured by including mulberry leaves, green tea, DHA calcium, pumpkin, etc. According to Korean Patent Publication No. 10-2013-0088939, functional rice noodles were manufactured by mixing lotus root powder, tapioca, yacon, etc., with wheat flour and rice flour, and according to Korean Patent Publication No. 10-2014-0050326, a method for manufacturing rice noodles was provided by mixing lotus root powder with wheat flour and rice powder. Gluten found in wheat flour can cause digestive disorders such as diarrhea or abdominal pain in people with specific constitutions, and it can be particularly dangerous for patients with celiac disease, whose bodies react sensitively to gluten and cause chronic digestive disorders. Previous studies on gluten-free noodles can be classified into studies on the noodle-making characteristics of rice, the main ingredient of gluten-free pasta; studies on similar whole grains, which are starch substitutes for gluten-free pasta; and studies on additives (hydrophilic colloids, emulsifiers, proteins) for the noodle-making characteristics of gluten-free rice pasta (Marti & Pagani, 2013, Trends Food Sci. Technol. 31(1): 63-71). Additionally, studies have been conducted on the sensory characteristics of gluten-free rice pasta with added buckwheat, mung bean, and acorn starch (Jung & Yoon, Korean J. Food Cook Sci, 32(4):413-425, 2016). Rice bran is a crushed product of the pericarp, seed coat, and aleurone layer obtained when brown rice is milled into white rice, accounting for about 8 to 11 percent of brown rice, and it is known that it contains no gluten at all and that about 95% of the functional components of rice are contained in the rice bran and rice germ. Rice bran contains protein, dietary fiber, various vitamins and minerals, as well as being rich in natural antioxidants such as physiologically active substances including phenolic compounds, ferulic acid, gamma-oryzanol, GABA, ceramide, tocotrienol, and phytosterols (Kim et al., Korean J. Food & Nutr. 25(3): 499-504, 2012). This rice bran is used in the production of animal feed and rice bran oil, and although it can be added to rice or various other foods, it is not widely utilized due to changes in taste, texture, and appearance, as well as inconvenience. Gamma-oryzanol (γ-oryzanol) found in rice bran consists of trans-ferulic acid forming ester bonds with phytosterols (sterols and triterpenic alcohols) and is a liposoluble substance that is well extracted with alcohol but not with water (Martillanes et al., Food Res. International. 111: 299-305. 2018). Gamma-oryzanol was initially isolated as a single substance, but with the development of chromatographic separation technologies such as HPLC, it was confirmed to be a mixture of various substances. Recent GC-MS and LC-MS analyses have revealed that it includes substances such as Δ7- stigmastenyl ferulate, stigmasteryl ferulate, cycloartenyl ferulate, 24 -methylene cycloartanyl ferulate, Δ7- camperstenyl ferulate, campesteryl ferulate, Δ7-sitostenyl ferulate, sitosteryl ferulate, campestanyl ferulate, and sitostanyl ferulate (Rogers et al., J. Amer. Oil Chem. Soc. 70: 301-307.1