METHOD FOR PRODUCING DIRECTLY EDIBLE AND POWDERY RICE BRAN PROCESSED FOOD HAVING HIGH CONTENT RATIO OF VEGETABLE FIBER COMPONENT USING RICE BRAN AS RAW MATERIAL

摘要

PROBLEM TO BE SOLVED: To provide a method for producing powdery rice bran processed food in which rice bran which is difficult to process as a food which a person takes directly and could not be used as an edible material since early times is prepared in a food capable of corresponding to taste of many persons and the content ratio of vegetable fiber component which is an active ingredient is remarkably increased and edible effect of rice bran is increased.;SOLUTION: A fresh rice bran is used and the epidermal part of pure rice bran obtained by an underwater precipitation selection method of the rice bran is immersed in a vinegar such as citric acid solution or apple vinegar, rice vinegar within the range of PH 8 to 3 for 30 min to 10 several hr and then, the rice bran epidermal part is dehydrated by a centrifugal separator and the dehydrated rice bran epidermal part is steamed and sterilized for 1 hr by high-pressure and high-temperature steam to produce edible rice bran. A step for drying and re-sterilization of the steamed rice bran processed food is carried out by a drying machine using high-temperature hot air heated to 65°C to 95°C and the dried rice bran epidermal part is pulverized by a pulverizer. As a result, rice bran powder having ≤100 μm particle diameter and having safe quality on food sanitation is produced. In the rice bran powder, the content ratio of vegetable fiber is seven times higher than component ratio of rice bran itself.;COPYRIGHT: (C)2005,JPO&NCIPI