PROCESSING OF RICE BRAND, AND PROCESSED RICE BRAN

摘要

PURPOSE:To produce a processed rice bran giving a health food rich in nutrient and having stable quality, by immersing parched rice bran in an alcohol- containing liquid, immersing the liquid in a hot vinegar for a definite time, and filtering the solid component. CONSTITUTION:Rice bran 10 is parched to an extent to form somewhat scorched part, thrown into an alcohol-containing liquid 20 (e.g. wine) heated at about 60 deg.C, and immersed for about 5-7 days in a state to immerse the rice bran 10 completely in the liquid. The liquid is then mixed with the vinegar 30 heated at about 60 deg.C, immersed for about 30 days, and filtered with a proper cloth, etc. to obtain the processed rice bran liquid 40. The amount of the vinegar is about 2pts.wt. per 1pt.wt. of the sum of the rice bran 10 and the alcohol- containing liquid 20.