How is Rice Bran Powder Made?

Abstract An apparatus for milling rice bran according to the present invention is an apparatus for milling rice bran by sterilizing and drying rice bran in order to prevent the rice bran produced in a milling process from being acidified, and then by cooling and milling the resultant rice bran. This apparatus includes a rice bran sterilizing and drying unit for receiving input rice bran; a rice bran cooling unit for moving the rice bran which has been dried and sterilized in the rice bran sterilizing and drying unit; and a rice bran miller for milling the rice bran which has been cooled in the rice bran cooling unit. The apparatus for milling rice bran according to the present invention has effects of being able to sterilize and dry, through a single process, the rice bran which is produced by one milling process, and also being able to automatically measure an amount of reduction in moisture during the drying process.

The goal of the present invention is to create a method and equipment for milling rice bran by removing it from rice. Specifically, it is about milling rice bran to dry (stabilize), cool, and create a milling method and apparatus.

In general, Rice Bran is separated when rice is cultivated. It refers to the outer layer of rice husk in brown rice, but not to brown rice itself. It is well known that rice bran has a number of physiological effects, including the inhibition of cholesterol growth, and that it contains a variety of active ingredients, including unsaturated fatty acids, protein, carbohydrates, vitamin E, dietary fiber, and orizanol. Rice has long been used to make stabilized and marketed as “health foods” in the United States and other Western nations. These foods include bread, cookies, and snacks. Additionally, the rapid expansion of rice processing facilities (239 NPCs, 156 RPCs, and 83 RPCs) in the rice processing complex has led to the mass production of rice giants, which are crucial to Korea’s diet. However, And most of them are used as feeds. In particular, domestic rice production is approximately 4% million tons, of which rice is a mixture of rice and bran, or roughly 7% ~ 8%, or about 300,000 tons. Approximately 2070 percent of them are utilized for food byproducts, feedstuffs, processing, composting, and cosmetics. Merely approximately 80% of them are utilized for refining rice bran. Thus, they are creating and marketing rice bran oil from both large and small domestic businesses. Or inexpensive natural vegetable oils. The opening of imported rice is probably going to become more and more susceptible to competition in the domestic rice market with the recent free trade agreement with China. The food self-sufficiency rate is approximately 2023 percent; the wheat self-sufficiency rate is approximately 2022 percent; the soybean self-sufficiency rate is approximately 208%; the barley self-sufficiency rate is approximately 2022 percent; and the rice self-sufficiency rate is approximately 205%. Rice bran contains 2095 % of the nutrients found in rice bran, except for 5 % of the nutrients found in rice; however, it was challenging to gain attention because it was challenging to grind rice after it had been milled successfully. According to recent studies, rice bran has a number of physiological effects, including reducing blood cholesterol levels and preventing cancer. It is possible to extract plant polysaccharides with high added value by extracting these components using rice bran; however, studies that can be readily converted into edible products must be conducted.

(Document 1) Korean Patent Publication No. 10-2005-0038092 (Apr. 27, 2005) (Document 2) Korean Patent Publication No. 10-2003-0089678 (November 22, 2003) (Document 3) Korean Patent Publication No. 10-0436867 (June 23, 2004).

Initially, the goal of the current invention is for the rice germination mill to be able to sterilize and dry the rice bran that is produced during the grinding process in a single step. Second, by automatically detecting the reduction in water content in rice bran, the rice flour mill apparatus made possible by the current invention is meant to be able to raise the efficiency of rice bran production. Third, by allowing rice bran to cool during the transfer of the dried and sterilized rice bran into the branch, we hope to improve the production efficiency of rice bran. Fourth, by monitoring and automatically adjusting the crushing roll’s condition as rice bran is milled, the goal is to maximize the crushing effect.

The apparatus for manufacturing the rice flour mill according to the present invention consists of an untreated cooler for moving and cooling the dried and sterilized untreated water in the dryer, an untreated untreated branch for crushing the untreated untreated rice in the untreated cooler, and a rice flour mill producing apparatus for sterilizing and drying rice bran to prevent rancidity of rice bran produced during a rice bran process. The present invention’s microbial sterilizing and drying machine consists of a first body portion with an upper surface, a lower surface that has been opened, and a lower surface that is smaller than the upper surface. It also includes a first body portion that extends from the upper end of the first body portion, a cover that can be opened and closed to open and cover the second body part’s open upper surface, a cover that covers the second body part’s upper surface, a blade that is placed on the outer surface of the rotating rod and stirs the raw rice inside the body when the rod is rotated; a blade on one side of the cover that is placed to emit ultraviolet rays or far- The inner surface of the first body part of the rice bran sterilizing and drying machine in the apparatus for producing rice germ powder according to the present invention has a load sensor section for figuring out the weight of rice bran stored in the dryer body. The conical load sensor housing, a load cell positioned between the load sensor housing’s bottom surface and the first body portion’s inner surface, and a temperature sensor positioned between those two surfaces make up the load sensor section. One end of a rod that moves a cover is positioned on the cover of the microstructure sterilizing and drying machine in one embodiment of the present invention. The temperature of the body is measured by a plurality of temperature sensors placed on the side surface of the micro-germicidal micro-drier’s body. One temperature sensor is positioned higher than the others. When the temperature of one temperature sensor is higher than the other, the rotating rod is rotated in the first direction, which moves the corrugated fiber housed in the body downward. When the temperature of the temperature sensor is higher than the other temperature sensor, it is preferred to rotate the rotating rod in the opposite direction. The micro-germicidal dryer’s body has a pressure sensor placed on it to measure internal pressure. When this pressure reaches a predetermined level or exceeds it, the actuator is triggered to raise the cover, lowering the internal pressure in the body of the micro-mill manufacturing apparatus. A rod cooling channel is formed on the inner surface of the rotary rod of the rice bran sterilizing and drying machine in the apparatus for producing micro-pulverized rice flour according to the present invention. The rod cooling channel is preferably communicated with the nozzle opened to the outer surface of the blade to inject cooling water or inert gas. The rice husk cooler in the rice germ powder production apparatus of the present invention consists of a drive pulley and a driven pulley installed at both ends of the machine, as well as a belt that rotates when the driven and drive pulleys are driven. additionally, a cooling pipe positioned between the driven and driven pulleys The unstiffened branch of the apparatus used to produce milled rice flour according to the present invention consists of a feed hopper into which rice bran fed through the rice bran cooler is fed, a feed housing placed beneath the feed hopper and featuring two feed rolls disposed therein, and a discharge hopper placed beneath the mill housing, which comprises two crushing rolls disposed therein. A guide plate to direct the movement of rice bran to the center of the mill roll and several unmachined detection sensors arranged on the inner surface of an unloading hopper of unstiffened branches are features of the milled rice flour production apparatus according to the present invention. The present invention pertains to an apparatus that produces milled rice flour. The rotary shaft protrudes at both ends of the grinding roll of the unstressed branch, and a mounting portion is formed at the rotary shaft. A rotary shaft sensing portion is disposed at the mounting portion to measure the inclination and the inclination direction of the rotary shaft. A sensing unit housing is inserted into the mounting portion, and inside the sensing unit housing is a gyro sensor, a first level sensor that measures the inclination of the rotary shaft and a second level sensor that measures the inclination direction of the rotary shaft. The present invention relates to a rice-milling apparatus that has an inserting groove formed in the upper portion of a non-forced branching sensing housing. The insertion groove is equipped with a pressing block moving rod with a thread on its outer circumferential surface. The side surface of the sensor housing has a through hole that connects to the insertion groove. The sensor block is installed on the exterior of the movement block when it descends in the insertion groove. It is best to insert a support rod to press against the inner surface of the rotary shaft’s mounting portion. A vertical moving block that is inserted into a slit through one side of the vertical moving frame and fastened to the bracket on the other side is part of the apparatus for producing raw rice flour according to the present invention. The rotating shaft of the unstiffened branch of the apparatus is fastened to the vertical moving frame so that it can ascend and descend. The vertical moving frame is slidably coupled to the horizontal moving frame. A pair of rails for controlling the rotation of the block are disposed, and at one side of the other side of the vertical moving frame, a ball screw for rotating the vertical moving block and a motor for rotating the ball screw are attached. A motor for rotating the ball screw and a ball screw for moving the horizontal moving block when the motor is rotated are disposed on the lower surface of the horizontal moving frame. The vertically moving frame of the unstressed branch of the apparatus for producing raw rice flour according to the present invention is disposed on the upper surface of the horizontally moving frame having the slit formed therein and the horizontally moving block passing through the slit on the lower surface of the horizontally moving frame.

It is possible to automatically measure the amount of water lost during the drying process. The rice flour mill manufacturing apparatus according to the present invention can sterilize and dry rice bran produced in a single blanching process by one process. It can also measure the weight of rice bran stored inside during drying. Additionally, by employing a conveyor and mounting a cooling device in the lower portion of the conveyor, rice bran can be dried and disinfected for more efficient cooling. Additionally, the angle of the grinding rolls can be automatically adjusted to increase the crushing effect.

FIG. 1 is a flowchart that shows how a rice flour milling apparatus, in accordance with one embodiment of the present invention, produces rice bran flour. A conceptual diagram of a rice flour milling device in accordance with the current invention’s embodiment is shown in figure 2. The micro-germ-sterilizing dryer of the micro-milling apparatus depicted in Figure 3 is conceptually diagrammed in Figure 3. The load sensor unit of the micro-germ-sterilizing dryer depicted in Figure 4 is viewed from a perspective. Fig. A conceptual representation of the rice husk cooler of the rice flour milling device depicted in Figure 5 is provided. 2. Fig. Fig. 6 shows a partial cutaway view of the rice bran milling apparatus’s rice bran cooler. Fig. Fig. 7 shows a conceptual diagram of the rice briquette milling apparatus’s unforced branching. FIG. The crushing roll of the unstressed branch in Figure 8 is seen from a perspective. 7; FIG. Fig. 9 is a perspective view of the pulverizing roll partially exploded as seen in Fig. 8; Fig. 10 shows the rotation axis sensing unit from a perspective perspective in FIG. An illustration of the rotation axis sensing unit’s cross-section is provided in FIG. Fig. 12 and 13 depict the pulverizing roll driving unit in exploded perspective views.

Further goals, characteristics, and benefits of the current invention will become clear from the comprehensive description that follows and the accompanying drawings. The examples given below and the drawings are meant to restrict the invention to specific embodiments. It is to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. Before going into detail about the present invention, it is important to understand that the present invention is capable of various modifications and various embodiments. It should be noted that an element may be directly connected to another element or connected to it indirectly when it is said to be “connected” or “connected” to another element. However, it should be understood that when an element is said to be “directly connected” or “directly connected” to another element, there aren’t any other elements involved. The nomenclature used here is only meant to describe specific embodiments and is not meant to be a limitation on the invention. Unless the context expressly indicates otherwise, the singular expressions include plural expressions. The terms “comprises” or “having” and similar terms in this specification refer to the existence of the specified features, integers, steps, operations, elements, components, or combinations thereof; however, they do not exclude the addition or presence of additional features, integers, steps, operations, elements, components, or combinations thereof. Furthermore, in the specification, terms like “part,” “unit,” “module,” and the like may refer to a unit for processing one or more functions or operations. The same components are indicated by the same reference numerals in the description of the present invention that follows, with reference to the accompanying drawings. Redundant explanations of these components will be omitted. EXAMPLE DESCRIPTION OF THE PREFERRED EMBODIMENTS: The following describes, in detail, exemplary embodiments of the present invention with reference to the drawings that are attached. Well-known features or functions are not covered in detail in the following description because doing so would unduly complicate the invention. EXTENSIVE DESCRIPTION OF THE PREFERRED EMBODIMENTS The current invention will be expounded upon in detail subsequently, with reference to the corresponding drawings. FIG. 1 is a flowchart that shows how a rice flour milling apparatus, in accordance with one embodiment of the present invention, produces rice bran flour. Before the explanation, for illustration, the following is a brief description of how to make rice gruel from rice that has been collected for understanding. Rice bran and rice gruel are installed in the rice gruel in two stages. The structure that is obtained in the second rounding process by dropping into the second rice milling machine and other appropriate structures can be used to obtain the rice that is released along with rice hulls. Following is a description of a preferred embodiment of the present invention’s method for producing rice germ meal. Three steps are involved in the process: S200 for cooling the stabilized raw corn, S300 for demineralization and milling the cooled rice bran, and S400 for packaging the milled rice bran. The following describes the history of the unstable stabilization process in the stabilization process (S100). The water content of rice ranges from 13 to 15 percent, and the rice hulls melt during the ripening process. As rice turns from 200 minutes to 12 minutes, rice bran and rice blend are combined with rice at 7% to 12% of the original milled rice. At this moment, rice bran’s water content contains both moisture and oil from 2013 to 2014. As a result, when rice bran comes into contact with air, it oxidizes and decomposes quickly. Similarly, when the water content of the rice bran is between 2013 and 2015, it can hardly be crushed into fine particles of 80% to 2010 mesh. When combined to form a rice cake, it becomes lumpy and escapes the mesh, obstructing the mesh’s hole and preventing the process from moving forward. Therefore, stabilization processing is performed to prevent this. The stabilization treatment of rice bran can be achieved, in particular, by feeding raw fish through a cylindrical dryer at a temperature of 2013–20–20 degrees Celsius at a rate of 2070–20–80 kg/hour to achieve a water content of approximately 7%. The purpose of the dry dryer in this instance is to regulate the temperature during the heat treatment process in order to avoid rancidity (rice bran should be dried for at least 10 minutes at 120 ̒° C and rice husk for at least 10 minutes at 110 ̂° C). At this point, if the heating temperature drops below 130, a problem occurs where the amount of general bacteria and rancidity multiply by more than twice as the rice bran powder’s preservation time is extended. When the heating temperature is higher than 280 ° C. the nutrients like proteins, lipids, and minerals contained in the rice bran tissue are destroyed Lt; / RTI, and the carbonization of the rice bran results in an unpleasant taste in food that has rice bran added to it. Insect eggs found in rice bran are not adequately removed if the heating time is less than 15 minutes, and heat gradient causes bacteria found in some rice bran to remain unremoved when a lot of rice bran is processed at once. Complete removal is crucial, especially if these microorganisms are partially retained, as they have the potential to multiply quickly as the rice bran’s preservation period comes to an end. The carbonization of rice bran occurs when cooking for longer than 45 minutes, potentially contributing to the bitter flavor of food that contains rice bran. Furthermore, to avoid lipase-induced rancidity, it is ideal for the raw corpuscles used in the heat treatment step to be stored between 0 and 18 ° C for a maximum of 7 days. This is due to the fact that using rice bran prior to rancidity allows for the production of a fine powder with minimal protein denaturation and excellent taste quality. For approximately half an hour, the dry steam going through the dry dryer must be sufficiently cooled to room temperature as part of the rice germination cooling step (S200). The next step, S300, involves slowly pulverizing the granulated rice bran at a production rate of 200 kg per hour using a pulverizer with between 30 and 50 horsepower. Using the discharge function to control the moving speed, the finely ground particles are now uniformly passed through the cylinder of the pulverizer. After that, a 100 mesh sieve is used to filter the ground rice bran, allowing the moisture in the air to be absorbed and sealing the container quickly. The above-described process for making rice germ powder in accordance with the present invention offers the following benefits. Since rice bran is mostly used as feed, the current invention makes it possible to mill rice bran effectively after it is cooked, allowing it to be used as a health food and hygienically. Additionally, the current invention can address the instability of global grain production caused by climate change, the supply-demand anxiety brought on by the rapid rise in global grain demand due to industrialization, and the improvement of the production base and rate of land utilization. Due to the high dietary fiber content of rice ghouls, the current invention also has a positive impact on diabetes, hypertension, and constipation. Furthermore, the combination of dietary fiber and brown rice nourishment can cause weight loss without causing negative side effects. Additionally, the nutritional imbalance and dietary fiber deficit caused by the fast food can be resolved because the current invention is made into a powder and contains a highly concentrated amount of brown rice nourishment. Furthermore, the microparticles made in accordance with the current invention can be kept fresh for up to 2024 months within the shelf life of raw fish microbes, and the average microbial content can be kept fresh for up to 2012 months. Additionally, the microparticles can be applied to a variety of foods, skin care products, and other items. The organic raw material, in particular, can be a very useful tool for growing mushrooms. Furthermore, the current innovation can be extensively employed as a high-value-added raw material for subsequent roasting and fermentation through extended storage; specifically, rice bran is primarily supplied to food materials, with an approximate 54 percent substitution effect on imports. Based on 15 years and 5 tons of imported rice, there has been a significant impact on the replacement of US and Australian imports of wheat flour and starch powder. Furthermore, the current invention’s milled rice offers significant benefits in terms of preventing quality degradation and lowering costs associated with product management when raw fish is stored by freezing and refrigeration. This milled rice bran is done all at once using the device depicted in Fig. 2, which shows a conceptual representation of a rice bran milling device in accordance with a current invention embodiment. 2. To produce micro-pulverized rice flour, the apparatus consists of an unleaded branch 300 for crushing the rice bran that has cooled in the rice bran cooler 200, and a micro-germ-sterilizing dryer 100 for sterilizing and drying micro-gasses to prevent rancidity of micro-gasses produced in a glazing process. [ Referring to FIG. The micro-germ-sterilizing dryer of the micro-milling apparatus depicted in FIG. 3 is a conceptual diagram of the micro-germ-sterilizing and drying machine 100. 2 will be described below. The dryer body 110 of the microorganism sterilizing and drying machine 100 is designed to hold rice bran. It is equipped with a cover 120 that feeds the rice bran generated during the broiling process into the dryer body 110. The dryer body 110 is heated by a heating block 150, and a discharge valve 150 allows the dry or sterilized raw rice 160 to be released. As previously mentioned, by drying the raw rice to a specific temperature, the stabilization treatment that stops the raw steel from rising can lower the amount of moisture inside the grain. The current invention is set up to dry and sterilize the raw rice at the same time. As shown in FIG. 3. The dryer body 110 is composed of two body portions: a second body portion 103 that extends from the first body portion 103 and has an opened upper surface, and a first body portion 101 that has an upper surface and a lower surface that is opened and narrower than the upper surface. In order to receive raw water into the dryer body 110, a cover 120 is placed on the second body 103. A blade 131 for stirring the rice bran contained in the dryer body 110 is positioned on the outer surface of the rotary rod 130 when the rotary rod 130 is rotated. The cover 120 is rotatably mounted on the upper surface of the second body 103 through the cover 120. Within the dryer body 110, a lamp 140 that emits ultraviolet or far-infrared radiation is placed in order to destroy any bacteria present in the rice bran within the previously mentioned cover 120. A heating block 150 is placed on the exterior of the second body part 103 in order to apply heat to it. It is preferable for the heating block 150 to be placed outside of the second body portion 103 because in this case, when it is placed inside the second body part 103, the heating block 150 directly transfers the heat it generates to itself. In this instance, the dried and sterilized raw material is discharged through a discharge valve 160 that is located on the lower surface of the second body part 103. Referring to FIG. The load sensor unit of the micro-germ-sterilizing dryer depicted in FIG. 4 is viewed from a perspective. 3. On the inside surface of the first body unit 101, there is a load sensor unit 170 for weighing the raw rice inside the dryer body 110. The weight of the rice bran was also measured at predefined intervals during the drying and sterilization process to determine the weight of the rice bran at the time of initial acceptance. By comparing the weight during the drying and sterilization process, it is possible to monitor the ideal drying of rice bran. A temperature sensor 175 is placed between the bottom surface of the load sensor housing 171 and the inner surface of the first body portion 101. A load cell 173 is positioned between the bottom surface of the load sensor housing 171 and the inner surface of the first body portion 101. These components make up the load sensor unit 170. The load sensor housing 171 allows the load cell 173 to receive and sense the load of the rice bran. The sensed weight of the rice bran varies with temperature because, as previously mentioned, the inside of the drier body 110 is heated to a predefined temperature. Consequently, the temperature sensor 175—which is positioned between the inner surface of the first body portion 101 and the bottom surface of the load sensor housing 171—is used to correct for such a deviation. [It is best to place a heat-insulating material, like silicone, between the first body part 101 and the second body part 103 in order to stop the temperature of the load cell 173 from rising by the heating block 150. The actuator 121’s rod 122, which moves the cover 120, is positioned on the cover 120 as previously mentioned. This allows the cover 120 to rise approximately 40 cm when raw steel is inserted and to open higher than 40 cm when cleaning the dryer body 110’s interior. When the pressure inside the dryer body 110 equals or exceeds a predetermined value, a pressure sensor 109 for measuring the pressure inside the dryer body 110 is placed on the bottom of the dryer body 110 or the cover 120 to prevent explosion. In order to reduce the pressure inside the dryer body 110, the actuator 121 may be driven to raise the cover 120. To measure the temperature of the drier body 110, multiple temperature sensors 105 and 107 may be placed on its side surface. It is preferable to arrange a number of temperature sensors, 105 and 107, higher than the other temperature sensors, 107. The fine particles that make up rice bran have the potential to explode at temperatures above 200 Ò°C. In light of this, when the rice bran inside the dryer body 110 rises in response to the rotary rod 130’s rotation and detects a high density of rice bran in the upper portion of the interior, the rice bran inside the dryer body 110 can be moved to the lower portion of the interior. By using this method, the rice bran can be dried evenly and the explosion can be avoided. Furthermore, it is possible to form a nozzle 131a on the inner surface of the rotary rod 130 and connect it to a rod cooling passage 133 on the outer surface. This allows for the injection of inert gas or cooling water. The condition that an explosion may occur in the raw water particles inside the dryer body 110 is satisfied when the temperature or density of the interior is significantly increased when the cooling water is injected through the nozzle 131a. The cooling water is sprayed immediately to address this issue. To expedite the drying of the raw water, inert gas can be sprayed at a relatively low temperature of less than 150 degrees or injected at a high temperature of less than 200 degrees through the rod cooling channel 133. ) Can lower the internal temperature. 6, which is a partial cut-away view of the rice flour milling apparatus’s rice husk cooler as seen in FIGS 5 and 5, a conceptual representation of the rice husk cooler of the rice flour milling device depicted in FIG 2. A belt 230 that is separated from the upper surface of the belt 230 and a belt 230 that rotates when the driven pulley 220 and the drive pulley 210 are driven. Along with a cooling pipe 250 positioned between the driven conveyance tray 240, the driven pulleys 210 and 220, and the driven pulley 210 The untreated goblet can be cooled at room temperature as previously mentioned, but this takes roughly thirty minutes. Accordingly, the belt 230 A cooling pipe 250, through which the cooling water flows, may be disposed of beneath the belt 230 to speed up the cooling process while the rice bran is being moved through the belt 230. Fig. 8 is a perspective view of the pulverizing roll partially exploded as seen in Figs. Figs. 8 and 8, which depict the pulverizing roll of the non-forced branch from a principal perspective. The conceptual diagram of the unforced branching of the rice plant, shown in lines 7 and 7, is explained below. The US forcible branch In accordance with one embodiment of the present invention, the un-forced branch 300 comprises an input hopper 310 that receives raw rice fed through the rice husk cooler 200, a feed hopper 310 situated beneath the feed hopper 310, a feeder housing 320 that holds two feed rolls, 321 and 323, and a milling housing 330 that sits beneath the feeder housing 330 and has two milling rolls, 331, disposed therein. Additionally, there is a discharge hopper 340 situated beneath the mill housing 340. The rice bran is uniformly fed through the feed hopper 310 to the mill housing 330 by the feed rolls 321 and 323 placed inside the feeder housing 320. The raw rice fed to the mill housing 330 is fed through two pulverizing Rolls 331 and travels to the discharge hopper 340. [In this arrangement, multiple unoriginal detection sensors 311 are placed at varying heights on the inside surface of the loading hopper 310 to enable the measurement of the corrugated sheet stacking degree. Currently in use, the unstable sensor 311 might be an optical sensor. A lower portion of the supply rolls 321 and 323 is where a guide plate 325 is positioned in order to move the raw rice that is conveyed to them to the center of the grinding roll 331. Fig. 8, a primary oblique view of the non-forced branch’s crushing roll depicted in Fig. 7, Fig. 9 which is a partially exploded perspective view of t.

What is Rice bran?