Abstract
In the extraction of oil from rice bran, yield and quality of oil between enzyme pretreatment and ordinary cooking pretreatment (heat and dry) were examined. Yield of extracted oil was higher in enzyme pretreatment than in ordinary cooking pretreatment. In addition, total sterol and oryzanol contents were also higher in enzyme pretreatment. Therefore, it was suggested that the condition of rice bran had changed into the one in which the unsaponifiable matters including small amount of components effective for human body were extracted easily through enzyme pretreatment.
