GRAIN POWDER AND METHOD OF PRODUCING THEREOF

Abstract

The present disclosure relates to a method of producing a grain powder including: (a) immersing a grain raw material into water; (b) freezing the immersed grain raw material at 196 C. to 50 C.; (c) grinding the frozen grain raw material to obtain a ground product, wherein the ground product has an average particle size smaller than a cell size of the grain raw material, and (d) freeze-drying the ground product at 80 C. to 20 C. to obtain the grain powder.

Claims

1. Method of producing a grain powder comprising: (a) immersing a grain raw material into water; (b) freezing the immersed grain raw material at 196 C. to 50 C.; (c) grinding the frozen grain raw material to obtain a ground product, wherein the ground product has an average particle size smaller than a cell size of the grain raw material, and (d) freeze-drying the ground product at 80 C. to 20 C. to obtain the grain powder.

2. The method of claim 1, wherein the grinding step (c) is performed at 80 C. to 50 C.

3. The method of claim 1, wherein the grain raw material is selected from the group consisting of germinated brown rice, black bean, and a germinated grain and vegetable mixture.

4. The method of claim 1, wherein the average particle size of the ground product is 5 to 30 m.

5. The method of claim 1, wherein the immersing step (a) is performed at 2 C. to 20 C. for 60 to 180 minutes.

6. The method of claim 1, wherein the grain powder has a higher nutrient retention rate than the grain raw material.

7. The method of claim 1, wherein the grain powder has a higher in vivo digestion rate than the grain raw material.

8. The method of claim 3, wherein the grain raw material is black bean or a germinated grain and vegetable mixture, and wherein an in vivo digestion rate of the grain powder is 50 to 60% higher than an in vivo digestion rate of the grain raw material.

9. The method of claim 3, wherein the grain raw material is germinated brown rice, and wherein an in vivo digestion rate of the grain powder is 3,500 to 4,500% higher than an in vivo digestion rate of the grain raw material.

10. The method of claim 1, wherein the freezing step (b) is performed by using a liquid nitrogen.

11. The method of claim 1, wherein the temperature of the ground product is maintained between 80 C. to 20 C. during the grinding step (c).

12. A grain powder comprising: a freeze-dried and ground grain raw material, wherein an average particle size of the grain powder is smaller than a cell size of the grain raw material, and wherein the grain powder has a higher nutrient retention rate than the grain raw material, and the grain powder has a higher in vivo digestion rate than the grain raw material.

13. A food product comprising the grain powder of claim 12.

14. The food product of claim 13, further comprising: one or more of a carrier, a diluent, an excipient, and an additive.

15. The food product of claim 13, wherein the food product is in a form of a powder, a granule, a tablet, a capsule, a syrup or a bar.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0028] FIG. 1 illustrates a process diagram of immersing grains, and then powdering the grains by a CMGT method.

[0029] FIG. 2 illustrates the absorption amount of moisture of a germinated grain and vegetable mixture over the immersion time and the temperature.

[0030] FIG. 3 illustrates the absorption amount of moisture of black beans over the immersion time and the temperature.

[0031] FIG. 4 illustrates the absorption amount of moisture of germinated brown rice over the immersion time and the temperature.

[0032] FIG. 5 is a graph comparing rates of change of nutritious ingredients between powder obtained by subjecting germinated brown rice to general grinding and powder obtained by subjecting germinated brown rice to cryogenic micro grinding.

[0033] FIG. 6 illustrates particle size analysis results of powder obtained by subjecting a germinated grain and vegetable mixture to general grinding.

[0034] FIG. 7 illustrates particle size analysis results of powder obtained by subjecting a germinated grain and vegetable mixture to cryogenic micro grinding.

[0035] FIG. 8 illustrates particle size analysis results of powder obtained by subjecting black beans to general grinding.

[0036] FIG. 9 illustrates particle size analysis results of powder obtained by subjecting black beans to cryogenic micro grinding.

[0037] FIG. 10 illustrates particle size analysis results of powder obtained by subjecting germinated brown rice to general grinding.

[0038] FIG. 11 illustrates particle size analysis results of powder obtained by subjecting germinated brown rice to cryogenic micro grinding.

[0039] FIG. 12 is an SEM cross-sectional image of powder obtained by subjecting germinated brown rice to general grinding and cryogenic micro grinding.

[0040] FIG. 13 is an SEM cross-sectional image of powder obtained by subjecting black beans to general grinding and cryogenic micro grinding.

[0041] FIG. 14 is an SEM cross-sectional image of powder obtained by subjecting a germinated grain and vegetable mixture to general grinding and cryogenic micro grinding.

[0042] Hereinafter, the present disclosure will be described in more detail through Examples. These Examples are provided only for more specifically describing the present disclosure, and it will be obvious to a person with ordinary skill in the art to which the present disclosure pertains that the scope of the present invention is not limited by these Examples according to the gist of the present disclosure.

EXAMPLE 1

[0043] Immersion and Grinding of Grains

[0044] 1-1. Germinated Brown Rice

[0045] In order to confirm an immersion condition suitable for a cryogenic micro grinding technology, by varying the immersion time and the immersion temperature, germinated brown rice was immersed and the absorption amount of moisture was measured. Water in an amount as much as five times was added to 100 g of germinated brown rice, and the germinated brown rice was immersed by varying the time based on a unit of 30 minutes from 30 minutes to 2 hours and 30 minutes while maintaining the temperature at 4 C., 25 C., 50 C., and 100 C., respectively in a water bath. After the immersion, moisture of germinated brown rice was removed with a filter net, moisture on the surface thereof was removed by pressing down on germinated brown rice with a filter paper, and then the weight was measured to measure the variation in absorption amount of moisture for 100 g of germinated brown rice over temperature. At 50 C. and 100 C., water was prevented from being evaporated by cooling the germinated brown rice three times with iced water in order to prevent evaporation by heat, and then the weight was measured. Consequently, as a result of immersion at 100 C. for 30 minutes, germinated brown rice became soft due to the gelatinization action and became viscous, so that the germinated brown rice was not appropriate for use in the micro grinding technology. When the germinated brown rice immersed at a temperature of 25 C. or more was allowed to absorb moisture for 3 hours or more, a problem in that the flavor of germinated brown rice deteriorated due to the change such as propagation of microorganisms and gelatinization occurred. Meanwhile, when the germinated brown rice was immersed at a temperature of 50 C. or more, the rate at which moisture permeated was rapid in consideration of the low temperature, but starch became soft, and as a result, a problem occurred in that the workability deteriorated. From this result, it was confirmed that that germinated brown rice immersed at 4 C. for 2 hours became suitable for being applied to the cryogenic micro grinding technology (FIG. 2).

TABLE-US-00001 TABLE 1 Classification Absorbed weight (g) at each immersion temperature Immersion time 4 C. 25 C. 50 C. 100 C. 0 hour 0 0 0 0 0.5 hour 11.52 13.84 18.2 150 1 hour 14.9 18.74 20.38 260 1.5 hours 16.98 20.38 23.02 398 2 hours 17.9 20.4 23.9 423.2 2.5 hours 19.62 23.16 24.74 424.8

[0046] 1-2 Germinated Grain and Vegetable Mixture

[0047] Similarly in Example 1-1, water in an amount as much as five times was added to 20 g of a germinated grain and vegetable mixture, and the germinated grain and vegetable mixture was immersed by varying the time based on a unit of 30 minutes from 30 minutes to 2 hours and 30 minutes while maintaining the temperature at 4 C., 25 C., 50 C., and 100 C. in a water bath. When the immersion time was reached, water was removed, moisture was removed with a paper towel, and then the weight was measured. At 50 C. and 100 C., water was prevented from being evaporated by cooling the germinated grain and vegetable mixture three times with iced water in order to prevent evaporation by heat, and then the weight was measured.

TABLE-US-00002 TABLE 2 Before After Increased Immersion Immersion immersion immersion weight Increase temperature time (g) (g) (g) % 4 C. 0.5 hour 20.30 26.89 6.59 32.43 1 hour 20.74 28.35 7.61 36.69 1.5 hours 20.83 31.57 10.74 51.55 2 hours 20.95 31.03 10.08 48.11 2.5 hours 20.62 30.25 9.62 46.67 25 C. 0.5 hour 20.79 30.47 9.68 46.56 1 hour 20.14 31.63 11.49 57.04 1.5 hours 20.12 33.49 13.37 66.47 2 hours 20.25 33.45 13.20 65.18 2.5 hours 20.46 35.47 15.01 73.39 50 C. 1 hour 20.02 38.81 18.79 93.88 2 hours 20.10 41.28 21.18 105.37 3 hours 20.16 42.84 22.68 112.48 4 hours 20.20 40.37 20.16 99.81 5 hours 20.11 40.42 20.31 101.02 100 C. 10 minutes 20.19 40.19 20.00 99.07 20 minutes 20.38 42.67 22.29 109.35 30 minutes 20.38 45.76 25.37 124.47 40 minutes 20.76 47.39 26.63 128.25 50 minutes 20.23 51.41 31.18 154.18

[0048] As a result, the absorption amount was reduced under a condition after 1 hour and 30 minutes, and at 25 C. or more, the microorganisms could be propagated and it was confirmed by the unaided eye that the dyes were gradually eluted, so that it could not be expected to preserve nutritious ingredients. Even at 50 C. and 100 C., it was confirmed by the unaided eye that the dyes were eluted, so that it could not be expected to preserve nutritious ingredients. From this result, it was confirmed that the germinated grain and vegetable mixture immersed at 4 C. for 1 hour and 30 minutes became suitable for being applied to the cryogenic micro grinding technology.

[0049] 1-3 Black Bean

TABLE-US-00003 TABLE 3 Before After Increased Immersion Immersion immersion immersion weight Increase temperature time (g) (g) (g) % 4 C. 0.5 hour 20.78 25.87 5.09 24.51 1 hour 20.68 27.65 6.98 33.74 1.5 hours 20.94 28.21 7.27 34.71 2 hours 20.72 27.61 6.89 33.25 2.5 hours 20.69 29.16 8.47 40.95 25 C. 0.5 hour 20.20 29.02 8.82 43.67 1 hour 20.88 30.47 9.59 45.93 1.5 hours 20.83 31.88 11.05 53.05 2 hours 20.87 34.20 13.32 63.83 2.5 hours 20.72 34.89 14.17 68.39 50 C. 1 hour 20.89 36.40 15.51 74.25 2 hours 20.78 42.18 21.40 103.00 3 hours 20.82 44.53 23.71 113.91 4 hours 20.69 44.33 23.64 114.23 5 hours 20.68 43.71 23.03 111.40 100 C. 10 minutes 20.83 36.37 15.55 74.64 20 minutes 20.69 38.61 17.92 86.60 30 minutes 20.94 39.87 18.93 90.36 40 minutes 20.83 40.75 19.92 95.65 50 minutes 20.96 43.50 22.54 107.57

[0050] As a result, an increase in absorption amount was reduced under a condition after 1 hour, and at 25 C., the microorganisms could be propagated and it was confirmed by the unaided eye that the dyes were gradually eluted, so that it could not be expected to preserve nutritious ingredients. Even at 50 C. and 100 C., it was confirmed by the unaided eye that the dyes were eluted, so that it could not be expected to preserve nutritious ingredients. From this result, it was confirmed that the black beans immersed at 4 C. for 1 hour became suitable for being applied to the cryogenic micro grinding technology.

EXAMPLE 2

[0051] Preparation and Grinding of Grains

[0052] Germinated brown rice, black beans, and a germinated grain and vegetable mixture were purchased from Aunae Nonghyup, cleanly washed with flowing water, and prepared.

[0053] In order to confirm effects of grinding conditions on the preservation and absorption rate of nutritious ingredients of the germinated brown rice, two experiments of general grinding and cryogenic micro grinding were carried out.

[0054] For the general grinding, cutting, mixing, and grinding were performed for 3 minutes, 3 minutes, and 3 minutes, respectively, by using a home grinder (Shinil Industrial Co. Ltd., SMX-4000DY, Korea). For heat generated during the grinding, the temperature of the powder was measured by using a non-contact type temperature measuring apparatus (Giltron GT300, Taiwan), and the maximum temperature during the grinding was 85 C. Meanwhile, for the cryogenic micro grinding, moisture was sufficiently absorbed by immersing grains in purified water, and then grains absorbing moisture were immersed in liquid nitrogen and frozen at 80 C., and subjected to cryogenic micro grinding while maintaining the temperature at 80 C. by supplying liquid nitrogen. In this case, the particle size of the ground grains and the particle temperature were measured to be 5 m to 30 m and 20 C. to 80 C., respectively.

[0055] In order to study the particle sizes, particle structures and distributions, and structural analyses of a ground product obtained by general grinding and a ground product obtained by cryogenic micro grinding, a particle size analysis was performed. The particle sizes were measured, and imaging data of particles, such as texture, structure, and shape were measured by a scanning electron microscope. The particle size distribution 10% and 90% values, average particle diameters and median values of powder obtained by general grinding and powder obtained by cryogenic micro grinding were measured.

TABLE-US-00004 TABLE 4 Particle size (m) Average Median value value d10 d90 Germinated General 38.38 45.91 5.803 209.11 grain and grinding 1.27 2.14 0.27 6.09 vegetable Cryogenic 5.33 5.43 2.16 12.78 mixture micro grinding 0.16 0.16 0.06 0.18 Germinated General 52.65 37.88 4.76 179.89 brown rice grinding 1.21 0.87 0.05 6.36 Cryogenic 7.22 6.934 1.71 25.75 micro grinding 0.05 0.06 0.004 0.19 Black bean General 29.29 40.61 2.760 174.05 (Seoritae) grinding 3.58 7.76 0.28 4.46 Cryogenic 5.16 5.21 2.09 12.60 micro grinding 0.09 0.1 0.04 0.03

[0056] As a result, it was confirmed that for the average particle sizes of samples obtained by subjecting grains to cryogenic micro grinding, the germinated grain and vegetable mixture, the black beans, and the germinated brown rice were 5.330.16 m, 5.160.09 m, and 7.220.05 m, respectively, and the shapes of the particles were generally round or close to a rice grain shape, and the particles were generally evenly distributed (FIGS. 6 to 11).

[0057] In contrast, for the average particle sizes of ground products obtained by subjecting grains to general grinding, the germinated grain and vegetable mixture, the germinated brown rice, and the black beans were 38.381.27 m, 52.651.21 m, and 29.293.58 m, respectively, and the shapes of the particles were generally angular or pointed, and the particles were distributed in irregular sizes and shapes.

EXAMPLE 3

[0058] Analysis Results of Nutritious Ingredients of Grains

[0059] 3-1 Germinated Brown Rice

[0060] For the ground products of grains obtained by general grinding and cryogenic micro grinding, Suwon Women's College Food Analysis Research Center (a recognized institution) was requested to measure the content of nutritious ingredients under the generally known methods described in CODEX. In order to compare the contents of nutritious ingredients at 1:1, the content of nutritious ingredients was converted into the content of nutritious ingredients for a moisture content of 0% and expressed.

TABLE-US-00005 TABLE 5 General Cryogenic micro Unit grinding grinding Calorie kcal/100 g 100 101.14 Fat g/100 g 100 107.86 Carbohydrate g/100 g 100 100.74 Calcium (Ca) mg/100 g 100 133.78 Iron (Fe) mg/100 g 100 141.75 Sodium (Na) mg/100 g 100 251.46 Phosphorus (P) mg/100 g 100 114.42 Average 100% 134.02%

[0061] As a result, it was confirmed that carbohydrate and fat used as an energy source had a value of 107.86% and 100.74% as compared to general grinding of germinated brown rice, indicating that carbohydrate and fat were better preserved in the cryogenic micro grinding. Inorganic materials such as calcium, iron, sodium, and phosphorus had a value of 133.78%, 141.75%, 251.46%, and 114.42%, respectively, in the cryogenic micro grinding, indicating that these inorganic materials were well preserved. The measured retention rate average of entire nutritious ingredients was 134.02%, which was exhibited to be significantly high, so that it could be confirmed that the cryogenic micro grinding is a grinding method which preserves well nutritious ingredients as compared to a general grinding method.

[0062] 3-2 Black Bean

[0063] Similar to 3-1, a nutrition analysis of black beans (Seoritae) was performed. As a result, it could be seen that on average, the retention rate of a ground product obtained by cryogenic micro grinding to the black bean raw material exhibited a resulting value of 100% or more.

[0064] The average difference in retention rate of carbohydrate, fat, and protein used as an energy source was 106.62%, which is significantly high, and the average difference between calcium, iron, potassium, and phosphorus which are minerals and vitamin b2 also exhibited 106.22%, which is an excellent resulting value. In particular, the retention rate of -carotene which is a precursor material of vitamin A which is a functional ingredient of black beans was 228.9%, showing a characteristic in that the precursor material is well preserved.

[0065] The ground product obtained by cryogenic micro grinding has a nutritious ingredient retention rate of more than 100% as compared to that of the raw material because the higher the grindability is, the larger the surface area is, and as a result, nutritious ingredients are more likely to be eluted. Furthermore, the size of a cell is approximately 150 m, a d10 value of 3.750.51 from the black beans by cryogenic micro grinding means that the amount of a powder having a diameter less than the size is 10%, and a d90 value of 83.537.36 from the black beans by cryogenic micro grinding means that the amount of a powder having the size is 90%, so that it can be seen that for powder with d10 to d90, one cell is degraded into 1/40 to 1/1.79 fragments. Accordingly, most of the black beans are ground to less than the cell size by cryogenic micro grinding, so that it can be seen that the elution rate of nutritious ingredients present in the cell wall or cytoplasm increases.

TABLE-US-00006 TABLE 6 Raw Cryogenic micro Nutritious Ingredient Unit material grinding Calorie Kcal/100 g 100 104.65 Fat g/100 g 100 129.11 Protein g/100 g 100 102.53 Ash g/100 g 100 101.47 Carbohydrate g/100 g 100 88.21 -carotene g/100 g 100 228.90 Calcium mg/100 g 100 95.25 Iron mg/100 g 100 96.00 Potassium mg/100 g 100 99.54 Phosphorus mg/100 g 100 106.97 Vitamin B2 mg/100 g 100 133.33 Dietary fiber g/100 g 100 102.38 Average retention rate (%) 115.67

EXAMPLE 4

[0066] Comparison of In Vivo Digestion Rate According to General Grinding and Cryogenic Micro Grinding

[0067] In order to investigate effects of general grinding and cryogenic micro grinding on the digestion speed of carbohydrate which is an energy source, the content of glucose produced by treating the carbohydrate with -amylase was stained and the absorbance was measured to confirm effects of general grinding and cryogenic micro grinding on the digestion speed in the mouth.

[0068] Experimental Method of -Amylase

[0069] 5.0 g of amylase was precisely weighed, dissolved in water or a Mcilvaine's buffer solution to prepare a 100 mL of a solution, and then the resulting solution was filtered and used as an enzyme solution. Two 20-mL test tubes were prepared and used as a test tube for test and as a test tube for blank, respectively. 0.05 g of a sample was precisely weighed and put into a test tube for test, 0.45 mL of water was added thereto, 13 mL of the Mcilvaine's buffer solution (pH 7.0) and 1 mL of a 0.1% calcium chloride solution were added thereto, the resulting mixture was warmed to 37 C., 1 mL of the enzyme solution was added thereto, and then the resulting mixture was subjected to enzyme solution in a water bath at 37 C. for 20 minutes. The enzyme activity was deactivated by heating the test tube at 100 C. for 10 minutes, the test tube was cooled at room temperature, and then centrifuged at 4 C. and 10,000 rpm for 10 minutes to use the supernatant as a reaction solution. Apart from this, 0.05 g of a sample was precisely weighed and put into a test tube for blank, 0.45 mL of water was added thereto, 13 mL of the Mcilvaine's buffer solution (pH 7.0) and 1 mL of a 0.1% calcium chloride solution were added thereto, the test tube was heated at 100 C. for 10 minutes, cooled at room temperature, and then centrifuged at 4 C. and 10,000 rpm for 10 minutes to use the supernatant as a reaction solution for blank. Solutions obtained by adding 1.2 mL of a DNS solution to 0.4 mL of each of a reaction solution for test and a reaction solution for blank were used as test solutions. The absorbance was measured at a liquid layer of 1 cm and a wavelength of 540 nm by using water as a control solution. In this case, the absorbance of the test solution needs to be higher than that of the solution for blank. When the degree of staining was so high that it was difficult to measure the absorbance, the reaction solution was diluted and tested, and the dilution multiple was applied. When the intensity of light after transmission is divided by the intensity of light before transmission, the transmittance was calculated, and the absorbance was calculated from absorbance=1transmittance. Accordingly, an absorbance of 0 means complete transmission, and an absorbance of 1 means complete absorption.

[0070] In order to measure the content of glucose, the glucose solution (the most pure product) was diluted with a standard material to set the concentration to 10 g/mL to 1,000 g/mL, and a calibration line was drawn up by performing an experiment according to the experimental method of amylase using the resulting solution as a sample. For the calculation of glucose content, the amount of glucose in the sample was inversely calculated by using a calibration line. The digestion rate was calculated by the following equation.

Digestion rate=Content of glucose after -amylase reaction/Content of glucose of sample for blank100

TABLE-US-00007 TABLE 7 Comparison of General Cryogenic micro digestion grinding grinding efficiencies Item (A) (B) (%, B/A 100) Black bean (Seoritae) 0.24 0.37 154.17 Germinated brown rice 0.06 2.58 4300.00 Germinated grain and 0.02 0.03 150.00 vegetable mixture

[0071] As a result, the contents of glucose produced by treating powder obtained by cryogenic micro grinding with -amylase were exhibited to be higher in the black beans, the germinated brown rice, and the germinated grain and vegetable mixture powder by 54.17%, 4,200%, and 50%, respectively, than those obtained by general grinding. From this result, it could be seen that the cryogenic micro grinding is a technology which allows the digestion process in the mouth to proceed well. The experiment coincides with a study result that heat generated during the grinding process causes a Maillard reaction in which sugars bind to proteins in food, and thus, decreases a substrate upon which -amylase can act. In particular, the germinated brown rice has a structure which is not relatively hard as compared to those of the black bean and the germinated grain and vegetable mixture, so that during the process in which the germinated brown rice is swollen by immersion and then subjected to cryogenic micro grinding, the germinated brown rice is more likely to be brought into contact with -amylase, and as a result, the amount of glucose produced is also significantly increased.

[0072] It is to be understood that the above-described products and methods are merely illustrative embodiments of the principles of this disclosure, and that other composition and methods may be devised by one of ordinary skill in the art, without departing from the spirit of the present invention. It is also to be understood that the disclosure is directed to embodiments both comprising and consisting of the disclosed parts.