Stabilization manner and rice bran product of rice bran

摘要

(57) Abstract Stabilization manner of the rice bran which contains the lipase enzyme which exists naturally causes the protein and smell. As for the rice bran, the anteiripaze enzyme, desirably, it is treated by the non specific protease which designates the plant or the true germ as source of information. The treatment by the anteiripaze enzyme is stabilized denaturation of the protein the dying rice bran vis-a-vis smell. The rice bran which is stabilized, has food application and industrial application, being treated with the consecutive process which includes wet grinding and minuteness percolation, making various other products it is possible, this and has food application and industrial application. Before the wet grinding or the minuteness percolation the rice bran it is not necessary to be stabilized depending upon the circumstance which responds to the product.