PURPOSE: To remove effectively the offensive smell of white rice bran of its own, by treating the white rice bran with glucose oxidase or glucose oxidase and catalase at a proper period during the saccharification process by an enzymatic agent or at the end of the saccharification.
CONSTITUTION: Water heated at 60W70°C is added to white rice bran and it is made into a paste. The paste is reacted with an enzymatic agent containing alpha-amlyase or glucoamlyase for about 20hr, and saccharified. When about 4hr passed from the addition of the enzymatic agent or after the saccharification is over, glucose oxidase or glucose oxidase and catalase are added to the paste, so hydrogen peroxide is evolved and removes the offensive smell of the white rice bran. The amount of the enzymes is 1W5mg glucose oxidase (4×104 unit) and catalase (1×104 unit/g) based on 50ml saccharified solution. An enzymatic agent containing previously glucose oxidase and catalase may be used.
AKIYAMA HIROICHI
SHIIKI SATOSHI
