Method for Untrafinely Pulverizing Oat Bran and a Beverage Composition Comprising an Extract Extracted from an Ultrafine Oat Bran Powder Obtained by the Method
A method of ultrafinely pulverizing oat bran and a beverage composition containing an effective oat bran component prepared using the method are provided. The method includes primarily pulverizing oat bran, and jetting the primarily pulverized oat bran powder at a high rate to collide against a freeze wall. The effective oat bran component in the beverage composition is extracted by adding warm water to ultrafinely pulverized oat bran powder obtained using the method and stirring the mixture.
1 . A method of ultrafinely pulverizing oat bran, the method comprising:
primarily pulverizing oat bran; and
jetting the primarily pulverized oat bran powder at a high rate to collide against a freeze wall to obtain ultrafinely pulverized oat bran powder.
2 . The method of claim 1 , wherein the temperature of the freeze wall is in a range of −15-−20° C., and the jetting rate is in a range of 95-100 m/sec.
3 . The method of claim 1 , wherein the size of the ultrafinely pulverized oat bran powder is smaller than 500 mesh.
4 . A beverage composition containing an effective oat bran component extracted by adding warm water to the ultrafinely pulverized oat bran powder obtained using the method of claim 1 and stirring the mixture.
5 . The beverage composition of claim 4 , being obtained by additionally adding 3-8% by weight of oat germ powder to the mixture, heating the mixture to deactivate β-glucanase, and adding an amylase to liquify starch.
6 . The beverage composition of claim 4 , wherein the effective oat bran component is at least one selected from the group consisting of β-glucan, avenanthramide, and tocopherol.
7 . A beverage composition containing an effective oat bran component extracted by adding warm water to the ultrafinely pulverized oat bran powder obtained using the method of claim 2 and stirring the mixture.
8 . A beverage composition containing an effective oat bran component extracted by adding warm water to the ultrafinely pulverized oat bran powder obtained using the method of claim 3 and stirring the mixture.
9 . The beverage composition of claim 7 , being obtained by additionally adding 3-8% by weight of oat germ powder to the mixture, heating the mixture to deactivate β-glucanase, and adding an amylase to liquify starch.
10 . The beverage composition of claim 8 , being obtained by additionally adding 3-8% by weight of oat germ powder to the mixture, heating the mixture to deactivate β-glucanase, and adding an amylase to liquify starch.
11 . The beverage composition of claim 7 , wherein the effective oat bran component is at least one selected from the group consisting of β-glucan, avenanthramide, and tocopherol.
12 . The beverage composition of claim 8 , wherein the effective oat bran component is at least one selected from the group consisting of β-glucan, avenanthramide, and tocopherol.