| 摘要 |
PURPOSE:The titled rice bran usable as an additive for various foods free from a peculiar smell, obtained by fermenting rice bran with a specific amount of a fermentation mold. CONSTITUTION:Rice bran is heated, boiled, cooled, blended with <=20wt% based on rice bran of a fermentation mold such a rice KOJI, etc., stirred and fermented for 15hr while lagging. Further, the rice bran is boiled to stop fermentation and dried to give rice bran free from a peculiar smell. |
