Abstract
For the improving in quality of the rice bran mash, the following materials were used:
1. Protease for promoting the maturing of rice bran mash.
2. Exoleated soy beans for enriching the mash with flavour and nutrition.
Streptomyces protease was added to the mash made of rice bran and exoleated soy beans and the protein-hydrolysing activity of the protease was examined. The result suggested that rice bran substrate was improved in quality by the addition of protease, and that the addition of exoleated soy beans to rice bran substrate improved rice bran mash in quality with the help of protease. Concerning acid formation degree, which has an effect on flavour, the addition of lactic acid bacteria culture was found more effective than the addition of only protease to rice bran substrate, and the simultaneous addition of both lactic acid bacteria culture and protease was more effective than the addition of lactic acid bacteria culture alone.
It was suggested that the protease can be put to a practical use, and this was also supported by the favourable temperature of enzymatic actions.
