JPS57105153A - Deodorization of wheat bran - Google Patents

Deodorization of wheat bran

Info

Publication number
JPS57105153A
JPS57105153A JP55183605A JP18360580A JPS57105153A JP S57105153 A JPS57105153 A JP S57105153A JP 55183605 A JP55183605 A JP 55183605A JP 18360580 A JP18360580 A JP 18360580A JP S57105153 A JPS57105153 A JP S57105153A
Authority
JP
Japan
Prior art keywords
wheat bran
water
deodorization
culturing
bran
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP55183605A
Other languages
Japanese (ja)
Other versions
JPS6251093B2 (en
Inventor
Mieko Yoshida
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP55183605A priority Critical patent/JPS57105153A/en
Publication of JPS57105153A publication Critical patent/JPS57105153A/en
Publication of JPS6251093B2 publication Critical patent/JPS6251093B2/ja
Granted legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To carry out the deodorization of wheat bran, effectively, by adding water to wheat bran to a water-content of a specific wt%, inoculating KOJI yeast to the bran, and culturing a specific temperature for a specific time internal.
CONSTITUTION: Wheat bran is added with water to a water-content of 25W 50wt%, inoculated with KOJI yeast such as Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, etc., and cultured at 25W40°C for 10W20hr. After culturing, the KOJI yeast and the enzyme are inactivated to obtain the deodorized wheat bran.
COPYRIGHT: (C)1982,JPO&Japio
JP55183605A 1980-12-24 1980-12-24 Deodorization of wheat bran Granted JPS57105153A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55183605A JPS57105153A (en) 1980-12-24 1980-12-24 Deodorization of wheat bran

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55183605A JPS57105153A (en) 1980-12-24 1980-12-24 Deodorization of wheat bran

Publications (2)

Publication Number Publication Date
JPS57105153A true JPS57105153A (en) 1982-06-30
JPS6251093B2 JPS6251093B2 (en) 1987-10-28

Family

ID=16138721

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55183605A Granted JPS57105153A (en) 1980-12-24 1980-12-24 Deodorization of wheat bran

Country Status (1)

Country Link
JP (1) JPS57105153A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6349049A (en) * 1986-08-14 1988-03-01 Kiichirou Kamei Healthy food comprising rice bran and wheat bran as main ingredient and production thereof
US9185916B2 (en) 2004-10-13 2015-11-17 Lotte Co., Ltd Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6349049A (en) * 1986-08-14 1988-03-01 Kiichirou Kamei Healthy food comprising rice bran and wheat bran as main ingredient and production thereof
US9185916B2 (en) 2004-10-13 2015-11-17 Lotte Co., Ltd Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour

Also Published As

Publication number Publication date
JPS6251093B2 (en) 1987-10-28

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