| 摘要 |
PURPOSE:To improve the taste and flavor of rice-bran paste made of concentrated fermented rice-bran or dried fermented rice-bran, by adding flavoring component of fermented rice-bran collected by the steam distillation of fermented rice-bran. CONSTITUTION:A mixture of rice-bran and proteinous food is treated with protease, and the resulting rice-bran containing decomposed proteins is inoculated with lactic bacteria, yeasts and Gram-negative bacteria and fermented at pH 4,4-5.8 to obtain fermented rice-bran. The rice-bran is concentrated or dried by heating and/or placing in vacuum to obtain concentrated fermented rice-bran or dried fermented rice-bran, which is mixed with salt and an organic acid to give rice-bran paste. A part of the fermented rice-bran is added to the rice-bran paste thus obtained, or the flavoring component of the fermented rice-bran obtained by the steam distillation of separately prepared fermented rice-bran is added to the rice-bran paste to obtain the objective rice-bran paste. |
