| 摘要 |
Disclosed is a method of manufacturing a natural emulsion stabilizer for food using rice bran capable of extracting beneficial ingredients in the rice bran by adjusting the grain size of the rice bran. To that end, the method of manufacturing a natural emulsion stabilizer includes: a crushing step of crushing rice bran; a first separation step of adding and mixing the crushed rice bran into an extraction solvent of pH 6 to 10 and removing precipitate to get an extract; a second separation step of putting the extract from the first separation step into a centrifuge to separate the supernatant; and a drying step of drying the supernatant to produce powder. Through a simple process, it is possible to a manufacture economic transparent heating substrate. The present invention is able to resolve the problems of the existing rice bran extract such as the remaining organic solvent issue due to the use of defatted rice, generation of waste water due to the use of a strong alkali extract solvent, and cross-contamination due to enzymes produced through genetic manipulation. |
