UTILIZATION OF BY-PRODUCT OF JAPANESE RICE WINE

摘要

PURPOSE:To obtain rice malt having high versatility, exhibiting unique taste, flavor and palatability and giving a delicious snack food, utilizing by-product of the brewing of SAKE (Japanese rice wine) by treating rice bran, etc., with an extruder and using the treated product as a raw material. CONSTITUTION:Rice bran is optionally compounded with SAKE lees and preferably further mixed with finely crushed cereals, cereal powder, starch, gluten, bagasse, bean curd refuse, sugars and/or powdery starch syrup as subsidiary raw materials. The mixture is treated with an extruder and the treated product is used as a raw material for the preparation of the objective malt and snack food.