JPS6054321B2 - Manufacturing method of rice bran - Google Patents
Manufacturing method of rice branInfo
- Publication number
- JPS6054321B2 JPS6054321B2 JP50015786A JP1578675A JPS6054321B2 JP S6054321 B2 JPS6054321 B2 JP S6054321B2 JP 50015786 A JP50015786 A JP 50015786A JP 1578675 A JP1578675 A JP 1578675A JP S6054321 B2 JPS6054321 B2 JP S6054321B2
- Authority
- JP
- Japan
- Prior art keywords
- okara
- gel
- polysaccharides
- extracted
- soybeans
- 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.)
- Expired
Links
Landscapes
- Grain Derivatives (AREA)
- Fish Paste Products (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
【発明の詳細な説明】
本発明は大豆および大豆処理物をPH2.5以下で処理
して多糖類を抽出することを特徴とする大豆および大豆
処理物から多糖類を製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing polysaccharides from soybeans and processed soybeans, which comprises treating soybeans and processed soybeans at a pH of 2.5 or lower to extract polysaccharides.
近年、食糧資源問題は解決すべき大きな課題となつてお
り、蛋白質源の供給は特に重要視されている。In recent years, food resource issues have become a major issue to be solved, and the supply of protein sources has been particularly important.
蛋白質源としての植物性蛋白質のうち大豆は良質の蛋白
質を豊富に含む原料としてその用途が著しく広められた
。例えば脱脂大豆より分離された蛋白質を各種の畜肉や
水産練製品に利用する方法、あるいは繊維化して利用す
る方法などが開発されている。また日本古来からの重要
な蛋白食品である豆腐は健康食品として今後も有望な食
品としての発達が約束されている。一方、大豆の蛋白を
利用した食品を製造する際に副生する蛋白質、脂肪を除
いた残渣(以後オカラと記す)は第1表に示すごとく蛋
白質、多糖類、粗繊維等を多く含むため栄養価が高いに
もか−かわらず水分を多量に含むため保存性が悪く食品
としての開発はほとんど行なわれておらず大部分が家畜
の飼料として利用されている。Among vegetable proteins as a protein source, soybeans have been widely used as a raw material rich in high-quality protein. For example, methods have been developed to use protein separated from defatted soybeans in various livestock meat and fish paste products, or to use it after making it into fibers. Furthermore, tofu, which has been an important protein food since ancient times in Japan, promises to continue to develop as a promising health food in the future. On the other hand, as shown in Table 1, the residue (hereinafter referred to as okara) after removing protein and fat, which is a by-product when manufacturing foods using soybean protein, is nutritious because it contains a large amount of protein, polysaccharides, crude fiber, etc. Despite its high value, it contains a large amount of water, so it has poor shelf life, so it has hardly been developed as a food, and most of it is used as feed for livestock.
従つてオカラを食品として有効に利用する方法の開発が
望まれているのが現状である。第1表 オカラの組成(
重量%)
水分 82〜品
蛋白質 30〜40
|糖類 30〜35
粗繊維 30〜35
註 蛋白質、多糖類、および粗繊維は乾物換算の重量を
示す。Therefore, it is currently desired to develop a method for effectively utilizing okara as a food. Table 1 Composition of Okara (
Weight %) Moisture 82 ~ Protein 30 ~ 40 | Saccharide 30 ~ 35 Crude fiber 30 ~ 35 Note: Protein, polysaccharide, and crude fiber are expressed in dry matter weight.
試料のオカラは丸大豆1に9に101の水を加えグライ
ンダーにて磨砕後枦布にて濾過し豆乳と1.6に9のオ
カラ(乾物2809)に分離することによつて製造され
たものである。本発明者らはオカラの食品としての有効
な利用法について研究を重ねた結果、大豆あるいはオカ
ラ中の多糖類成分の有効な分離法ならびに食品への有効
な利用法を見出し本発明を完成するに至つた。The okara sample was produced by adding 1 part of whole soybeans to 9 parts of water, grinding it with a grinder, filtering it through a cloth, and separating it into soy milk and 1.6 parts of okara (dry matter: 2809). It is something. As a result of repeated research into the effective use of okara as a food, the present inventors discovered an effective method for separating the polysaccharide components in soybeans or okara and an effective method for using it in food, and completed the present invention. I've reached it.
以下本発明を詳細に説明する。The present invention will be explained in detail below.
本発明方法に使用する多糖類含有物としては大豆および
、いかなる大豆処理物をも用いることができる。As the polysaccharide-containing material used in the method of the present invention, soybeans and any processed soybeans can be used.
本発明方法によれば、丸大豆を磨砕した磨砕物または丸
大豆あるいは脱脂大豆より蛋白質、油脂などを抽出分離
した残渣(オカラ)に約2〜6倍量の水を加え、鉱酸に
てPH2.5以下に調整し、40〜70℃で約3時間攪
拌しながら抽出を行う。According to the method of the present invention, about 2 to 6 times the amount of water is added to the ground product obtained by grinding whole soybeans, or the residue (Okara) obtained by extracting and separating proteins, oils and fats from whole soybeans or defatted soybeans, and the mixture is treated with mineral acid. The pH is adjusted to 2.5 or less, and extraction is performed at 40 to 70°C with stirring for about 3 hours.
次いでカセイソーダまたは炭酸ソーダにて抽出液をPH
5、側’近に調整し、遠心分離によつて可溶性部分と不
溶性部分に分離する。可溶性部分は約2%の多糖類を含
んている。不溶性部分は蛋白質や繊維類が含まれるので
飼料として利用できる。可溶性部分は以下に述べる方法
で食品素材として用いることができる。すなわち可溶性
部分は濃縮後、濃縮液をそのままか、あるいは噴霧乾燥
することによつて粉末化して食品素材とする。このよう
にして得た食品素材には多糖類が60〜80%含有され
、この多糖類は、キシローズ、アラビノース、グリコー
ル、ガラクトース、ガラクチユロン酸などを構成成分と
する分子量約20万のものと推定される。Next, pH the extract with caustic soda or soda carbonate.
5. Adjust to the flanks and separate into soluble and insoluble parts by centrifugation. The soluble portion contains approximately 2% polysaccharide. The insoluble portion contains protein and fiber and can be used as feed. The soluble portion can be used as a food material by the method described below. That is, after concentrating the soluble portion, the concentrated liquid may be used as it is, or it may be powdered by spray drying and used as a food material. The food material obtained in this way contains 60-80% polysaccharide, and this polysaccharide is estimated to have a molecular weight of approximately 200,000 and contains xyrose, arabinose, glycol, galactose, galactulonic acid, etc. Ru.
本食品素材(濃縮液または粉末)に甘味料,香料などを
加えあるいは、加えないまま濃縮あるいは溶解して一定
濃度(5%)以上の水溶液にし、室温あるいは室温より
も低い温度で放置すると水溶液はプリン状のゲルを形成
する。ここで得られたゲルをプリン様食品として利用す
ることができる。またゲル形成を必要とする食品類に本
食品素材を加えて物性を改良することも可能てある。次
に本発明方法に関する詳細な知見を述べる。If you add sweeteners, flavorings, etc. to this food material (concentrate or powder), or concentrate or dissolve them without adding them to make an aqueous solution with a certain concentration (5%) or higher, and leave it at room temperature or a temperature lower than room temperature, the aqueous solution will be Forms a pudding-like gel. The gel obtained here can be used as a pudding-like food. It is also possible to add this food material to foods that require gel formation to improve their physical properties. Next, detailed findings regarding the method of the present invention will be described.
本発明においては多糖類を主成分とする素材を大豆ある
いは大豆処理物から分離・抽出するのであるが、その分
離・抽出時におけるPH,温度,および抽出時間の影響
を示すと次の通りである。Aオカラからの多糖類の抽出
に対するPHの影響オカラ50y(乾物換算9y)に水
200m1を加えたものを心−HCeまたは4N−Na
OHで第1図に示すPHl〜10の各PHに調整し、5
0℃で3時間攪拌抽出した。抽出液をPH5.Oに調整
し、遠心分離によつて可溶性区分を分離した。抽出分離
された可溶性区分の多糖類の重量は第1図に示す通りで
ある。この試験結果からオカラ中の多糖類はPH2.5
以下て非常によく抽出されることがわかる。In the present invention, materials whose main components are polysaccharides are separated and extracted from soybeans or processed soybean products, and the effects of pH, temperature, and extraction time during separation and extraction are as follows. . A: Effect of PH on the extraction of polysaccharides from okara. Add 200 ml of water to 50 y of okara (9 y on dry matter basis) and mix with HCe or 4N-Na.
Adjust to each pH of PH1 to 10 shown in Figure 1 with OH, and
The mixture was stirred and extracted at 0°C for 3 hours. The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. The weight of the extracted and separated polysaccharide in the soluble fraction is as shown in FIG. From this test result, the polysaccharides in okara have a pH of 2.5.
It can be seen that the following information is extracted very well.
Bオカラからの多糖類の抽出に対する温度の影響オカラ
50y(乾物換算9y)に水200m1を加え、心−H
ce′C−PHl.5に調製したものを第2図に示す各
温度で3時間攪拌抽出した。Effect of temperature on the extraction of polysaccharides from B okara Add 200 ml of water to 50 y of okara (9 y on dry basis),
ce'C-PHl. 5 was stirred and extracted at each temperature shown in FIG. 2 for 3 hours.
抽出液をPH5.Oに調整し、遠心分離によつて可溶性
区分を分離した。抽出分離された可溶性区分の多糖類の
重量は第2図に示す通りである。この試験結果からオカ
ラ中の多糖類は40℃付近で急激に抽出率が上昇するこ
とが認められた。The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. The weight of the extracted and separated polysaccharide in the soluble fraction is shown in FIG. From the results of this test, it was found that the extraction rate of polysaccharides in okara rapidly increases at around 40°C.
Cオカラからの多糖類の抽出に対する抽出時間の影響オ
カラ50y(乾物換算9y)に水200m1を加え、4
N−HCeでPHl.5に調整したものを50℃で第3
図に示す各時間攪拌抽出した。C Effect of extraction time on the extraction of polysaccharides from okara
PHL. with N-HCe. The third temperature was adjusted to 5 at 50℃.
The mixture was stirred and extracted for each time shown in the figure.
抽出液をPH5.Oに調整し、遠心分離によつて可溶性
区分を分離した。抽出分離された可溶性区分の多糖類の
重量は第3図に示す通りである。この試験結果から約3
時間抽出すれば大部分の多糖類はオカラから抽出されて
くることがわかる。The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. The weight of the extracted and separated polysaccharide in the soluble fraction is shown in FIG. From this test result, approximately 3
It can be seen that most polysaccharides are extracted from okara if extracted for a long time.
本発明方法て得られた多糖類を主成分として含む可溶性
区分は濃縮後、濃縮液をそのままか、あるいは噴霧乾燥
によつて粉末化して食品素材とすることができるのであ
るが、かくして得られた本食品素材のゲル形成能に対す
る抽出時のPHと温度および多糖類の濃度の影響を調べ
た結果を次に示す。After concentration, the soluble fraction containing polysaccharides as a main component obtained by the method of the present invention can be used as a food material, either as it is or by powdering it by spray drying. The results of investigating the effects of pH, temperature, and polysaccharide concentration during extraction on the gel-forming ability of this food material are shown below.
D本食品素材のゲル形成能に対する抽出時のPHの影響
Aの試験で各PHで抽出された可溶性区分を基質濃度が
10%になるように40〜45℃て減圧下濃縮し、ビー
カー中に5℃で■時間放置した。D Influence of PH during extraction on the gel-forming ability of this food material In the test of A, the soluble fraction extracted at each pH was concentrated under reduced pressure at 40 to 45°C so that the substrate concentration was 10%, and placed in a beaker. It was left at 5° C. for ■ hours.
その結果得られたゲルの形成状態を第2表に示す。註
++:強いゲルを形成する。+:ゲル化する。−ニゲル
化しない。この試験結果によりPHl〜2.5で抽出し
たものはプリン状のゲルを形成する性質が認められるが
、PH3以上で抽出したものにはゲル形成能は見られな
いことがわかる。Table 2 shows the state of gel formation obtained as a result. Note
++: Forms a strong gel. +: Gelled. -Does not become nigel. The test results show that those extracted at pH 1 to 2.5 have the property of forming a pudding-like gel, but those extracted at pH 3 or higher do not have gel-forming ability.
E本食品素材のゲル形成能に対する抽出時の温度の影響
Bの試験において各温度で抽出された可溶性区分を基質
濃度が10%になるように40〜45℃で減圧濃縮し、
ビーカー中に5℃で■時間放置した。E Effect of temperature during extraction on gel forming ability of this food material In the test of B, the soluble fraction extracted at each temperature was concentrated under reduced pressure at 40 to 45 ° C so that the substrate concentration was 10%,
It was left in a beaker at 5° C. for 1 hour.
その結果得られたゲルの形成状態を第3表に示す。註
ゲル形成状態の表示は第2表に従う。この試験結果によ
り40℃〜70℃で抽出したものはゲル形成能があり、
50℃〜60℃において抽出したものはゲル形成能が優
れていることがわかる。Table 3 shows the state of gel formation obtained as a result. Note
The state of gel formation is indicated in Table 2. According to the test results, those extracted at 40°C to 70°C have gel-forming ability.
It can be seen that those extracted at 50°C to 60°C have excellent gel-forming ability.
F多糖類濃度とゲル形成能との関係オカラ50y(乾物
換算9f)に水200m1を加えたものを4N−HCe
にてPHl.5に調整し、50℃で3時間攪拌抽出した
。Relationship between F-polysaccharide concentration and gel-forming ability Add 200ml of water to 50y of okara (9f on dry matter basis) and make 4N-HCe.
At PHL. 5 and stirred and extracted at 50°C for 3 hours.
抽出液をPH5.Oに調整し、遠心分離によつて可溶性
区分を分離した。この可溶性区分には約2%(乾物換算
当り80%)の多糖類が含まれている。この可溶性区分
を濃縮あるいは希釈して下表に示す濃度に調節し、5℃
で5時間放置する。このときのゲルの形成状態を第4表
に示す。The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. This soluble fraction contains approximately 2% (80% on a dry matter basis) polysaccharides. Concentrate or dilute this soluble fraction to adjust the concentration shown in the table below, and
Leave it for 5 hours. Table 4 shows the state of gel formation at this time.
註 ゲル形成状態の表示は第2表に従う。以上D,E,
Fの試験結果により、オカラから多糖類を抽出しそれを
ゲル化するには、多糖類濃度を5%以上に調節したもの
を用い、抽出時にPHを2.5以下とし、温度を40〜
70℃にした場合に効率よくゲル化することができるこ
とがわかつたが、この知見は本発明者らによりはじめて
明らかにされたものである。Note: The state of gel formation is indicated in Table 2. Above D, E,
According to the test results of F, in order to extract polysaccharides from okara and gel it, the polysaccharide concentration should be adjusted to 5% or more, the pH should be 2.5 or less during extraction, and the temperature should be 40~40.
It was found that gelation can be achieved efficiently when the temperature is 70°C, but this finding was first revealed by the present inventors.
上記のPH節囲および温度範囲は抽出を効率よく行うこ
とができるPHおよび温度範囲とよく一致するので、オ
カラからの多糖類の抽出をPH2.5以下、温度40〜
70℃にて行えば、効率よくオカラの多糖類を抽出でき
、しかも効率よくゲル状形成物を得ることができる。ゲ
ル形成時の温度は低温程ゲル化が早く行なわれるが、常
温でも充分にゲルを形成する。たとえば5℃では3紛〜
1時間、常温では2〜3時間を要する。従つて、通常は
常温以下でゲル化を行うのがよい。本食品素材のゲル形
成能は砂糖、その他の糖類による影響,有機酸によるP
Hの変化,塩類の添加に無関係にゲルを形成すること、
加熱変成させることなく水溶液を一定時間放置すること
によつてゲルを形成すること、ゲルは熱に対しても不可
逆であることなどの特異的な性質を示すことが明らかに
なり、これらの性質は食品への応用に際して非常に有利
である。本発明方法で得られたゲル化物は単一あるいは
他の食品に添加してプリン様食品、たとえばプリン,ゼ
リー,豆腐,ババロア、茶わんむしなどに利用できる。
以下実施例によつて本発明を更に具体的に説明する。The above pH range and temperature range match well with the pH and temperature range in which extraction can be carried out efficiently.
If carried out at 70°C, okara polysaccharides can be efficiently extracted and a gel-like product can be obtained efficiently. As for the temperature during gel formation, the lower the temperature, the faster the gelation occurs, but the gel can be sufficiently formed even at room temperature. For example, at 5℃, 3 powder ~
It takes 1 hour, and 2 to 3 hours at room temperature. Therefore, it is usually preferable to perform gelation at room temperature or lower. The gel-forming ability of this food material is affected by sugar and other sugars, and by organic acids.
Forming a gel regardless of changes in H and addition of salts;
It has become clear that gels can be formed by leaving an aqueous solution for a certain period of time without being denatured by heating, and that gels exhibit unique properties such as being irreversible to heat. This is very advantageous in food applications. The gelled product obtained by the method of the present invention can be used alone or added to other foods to make pudding-like foods such as pudding, jelly, tofu, bavarois, and chawanmushi.
The present invention will be explained in more detail below using Examples.
実施例1
豆腐製造の際に副生するオカラ10kgに40eの水を
加え心一塩酸にてPHを1.5に調整し50℃にて3時
間攪拌抽出した後、心−カセイソーダにてPHを5.0
に調整した。Example 1 Add 40e of water to 10 kg of okara, which is a by-product during tofu production, adjust the pH to 1.5 with Shinoichi hydrochloric acid, stir and extract at 50°C for 3 hours, and then lower the pH with Shinocaustic soda. 5.0
Adjusted to.
次いでバスケット型の遠心分離器によつて分離を行い泊
液40eと残渣9k9を得た。枦液を18eまで減圧下
に濃縮した後、噴霧乾燥を行つて多糖類粉末890fを
得た。本粉末60yに牛乳300m1,水300mtと
砂糖100y,バニラエツセンス1〜2滴を加えよく混
合溶解した後にプリン形に分注し、冷蔵庫(約5℃)に
2時間放置してプリン様食品を調整した。Next, separation was performed using a basket-type centrifugal separator to obtain a residual liquid 40e and a residue 9k9. After concentrating the extract under reduced pressure to 18e, spray drying was performed to obtain polysaccharide powder 890f. Add 300 ml of milk, 300 ml of water, 100 y of sugar, and 1 to 2 drops of vanilla essence to 60 y of this powder, mix well and dissolve, then dispense into pudding shapes and leave in the refrigerator (approximately 5°C) for 2 hours to make pudding-like food. It was adjusted.
フレーバー,物性共に良好であつた。実施例2
あらかじめ砂糖50yと水30m1とを煮つめこげ色を
つけたものをバターをぬつた6型のプリン型に少量ずつ
入れる。Both flavor and physical properties were good. Example 2 Boil 50 y of sugar and 30 ml of water in advance to give it a dark color, and then pour the mixture into a 6-inch pudding mold coated with butter little by little.
次に実施例1の方法で製造した多糖類粉末60yと大豆
より常法によつて製造した豆乳600m1と砂糖100
yバニラエツセンス1〜2滴を加え溶解したものを20
0m1づつプリン型に分注し冷蔵庫(約5℃)中に2時
間放置してプリン様の食品を製造した。大豆臭は感じら
れたが、テクスチャーは卵と牛乳から製造したプリンと
殆んど差がなかつた。実施例3
市販のスケトウタラの冷凍スリ身のB級1k9を解凍し
これに氷300yを加えサイレントカツターにて1吟間
荒ずりを行つた。Next, 60 y of polysaccharide powder produced by the method of Example 1, 600 ml of soy milk produced from soybeans in a conventional manner, and 100 ml of sugar.
y Add 1-2 drops of vanilla essence and dissolve 20
A pudding-like food was produced by dispensing 0ml of the mixture into pudding molds and leaving it in the refrigerator (approximately 5°C) for 2 hours. Although there was a soy odor, the texture was almost the same as that of pudding made from eggs and milk. Example 3 B-class 1k9 commercially available frozen walleye cod was thawed, 300 y of ice was added to it, and the mixture was rough-cut for 1 min using a silent cutter.
これに食塩30yを加え2紛間本ズリを行い、卵白10
0y1グルタミン酸ソーダ10y15″−イノシン酸ソ
ーダと5″−グアニル酸ソーダの等量混合物0.4y,
天然調味料CM−B(商品名,協和醗酵工業製)4yを
加え最後に馬鈴薯澱粉80yを加え1紛間攪拌した。次
に常法によりケーシングを行なつた後に38゜Cで1時
間.坐りを行つた後加熱放冷して約1.5k9のカマボ
コを製造した。(このカマボコをAとする)次に同種の
冷凍スリ身700yを用い氷300yを加え荒ズリを1
紛間行い、次いで食塩30yを加えて本ズリを2紛間行
つた。Add 30y of table salt to this, add 2 layers of salt, and add 10g of egg white.
0y1 Sodium glutamate 10y15″-Sodium inosinate and 5″-Sodium guanylate in equal amounts 0.4y,
4 y of natural seasoning CM-B (trade name, manufactured by Kyowa Hakko Kogyo) was added, and finally 80 y of potato starch was added and stirred for 1 minute. Next, casing was performed in the usual manner and then heated at 38°C for 1 hour. After sitting, the mixture was heated and cooled to produce about 1.5k9 kamaboko. (Let this kamaboko be A) Next, use 700 y of frozen surimi of the same type, add 300 y of ice, and reduce the roughness to 1.
After that, 30y of common salt was added and the mixture was stirred for 2 times.
次に実施例1の方法で調整した多糖類粉末80yと卵白
,調味料類、馬鈴薯澱粉をカマボコAと同量加え、混合
,ケーシング,坐り、加熱,放冷して1.5k9のカマ
ボコを製造した。(このカマボコをBとする)カマボコ
A,Bの2点につき協和醗酵工業(株)東京研究所の専
用パネル1銘を用いフレーバーとテスクチヤーについて
の2点の嗜好試験を行つた。Next, 80y of polysaccharide powder prepared by the method of Example 1, egg white, seasonings, and potato starch were added in the same amount as kamaboko A, mixed, cased, heated, left to cool, and 1.5k9 kamaboko was produced. did. (This kamaboko is designated as B) A two-point preference test regarding flavor and texture was conducted using a dedicated panel from Kyowa Hakko Kogyo Co., Ltd.'s Tokyo Research Institute for two kamaboko A and B.
結果を第5表に示す。第5表から明らかな様にカマボコ
A,B間にフレーバーについては有意の差はみられなか
つたが、テクスチャーについては多糖類粉末を加えたB
の方が良好であると判定された。The results are shown in Table 5. As is clear from Table 5, there was no significant difference in flavor between Kamaboko A and B, but in terms of texture, B with polysaccharide powder was added.
was judged to be better.
第1図はオカラからの多糖類の抽出に対するPHの影響
を示す。Figure 1 shows the influence of pH on the extraction of polysaccharides from okara.
Claims (1)
離した残渣をpH2.5以下で処理して多糖類を抽出す
ることを特徴とする大豆または脱脂大豆より蛋白質、油
脂などを抽出分離した残渣からの多糖類の製造法。1. Processing the residue obtained by extracting and separating proteins, fats and oils, etc. from soybeans or defatted soybeans at pH 2.5 or lower to extract polysaccharides. Method for producing polysaccharides.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP50015786A JPS6054321B2 (en) | 1975-02-06 | 1975-02-06 | Manufacturing method of rice bran |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP50015786A JPS6054321B2 (en) | 1975-02-06 | 1975-02-06 | Manufacturing method of rice bran |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5191342A JPS5191342A (en) | 1976-08-10 |
JPS6054321B2 true JPS6054321B2 (en) | 1985-11-29 |
Family
ID=11898501
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP50015786A Expired JPS6054321B2 (en) | 1975-02-06 | 1975-02-06 | Manufacturing method of rice bran |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6054321B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2920402B2 (en) * | 1990-04-06 | 1999-07-19 | 協同乳業株式会社 | Soybean-derived amylase inhibitor and method for producing the same |
JP2882171B2 (en) * | 1992-03-23 | 1999-04-12 | 不二製油株式会社 | Water-soluble polysaccharide and method for producing the same |
-
1975
- 1975-02-06 JP JP50015786A patent/JPS6054321B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5191342A (en) | 1976-08-10 |
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