This technology produces "Green Fiber," an ultrafine dietary fiber powder, by separating rice bran from early-harvest green whole rice—which is rich in chlorophyll and fiber—through steaming, drying, and milling. The bran is then degreased with hexane, coarsely ground, sieved, and processed via air-jet milling.
While dietary fiber is recognized for preventing chronic diseases by improving bowel function and lowering cholesterol and blood pressure, conventional insoluble fiber materials are often coarse and bitter due to large, uneven particle sizes from standard grinding, making them difficult to use in food. Green whole rice bran has similarly been limited by its texture and taste, with little research on effective processing methods.
This technology stabilizes rice bran through brief steaming (70–100°C for 5–20 seconds) and two-stage drying. After double-degreasing with hexane and vacuum-removing residual solvents, the bran retained by a 150㎛ sieve is ultrafine-ground using a jet mill to narrow the particle size distribution. This allows rice bran—a milling byproduct—to be transformed into a premium fiber ingredient for beverages, soy milk, dairy, desserts, and senior-friendly foods, increasing fiber content without compromising texture.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the development of food materials and products using organic green whole grains.
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