Method for stabilizing rice bran and rice bran products
AssigneeBran-Tec, Inc.
InventorNeal A. Hammond
Life of this patent
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Abstract
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.
Claims11
A method for extracting products from a rice bran containing protein and having a naturally occurring lipase enzyme that causes rancidity comprising:
- (a) selecting an antilipase enzyme which inactivates the naturally occurring lipase enzyme in the rice bran;
- (b) mixing the rice bran with water and the antilipase enzyme, said enzyme being in an amount effective to substantially inactivate the lipase enzyme in a period of time that is dependent on the amount of water;
- (c) waiting the period of time for the inactivation to occur whereby a wet stabilized rice bran is produced without denaturing the protein;
- (d) adding water to the stabilized rice bran;
- (e) wet milling the rice bran into a slurry;
- (f) separating the slurry into a solid phase containing insoluble dietary fiber and a liquid phase containing fats, proteins and carbohydrates;
- (g) collecting the solid phase;
- (h) passing the liquid phase through a microfilter with a molecular weight cut-off of about 100,000 or greater;
- (i) collecting the retentate;
- and,
- (j) collecting the permeate.
Dependencies are inferred from the claim text.