Rice bran - Rice bran

Japanese: ぬか(糠) - ぬか

A mixture of the husk and germ that is obtained when brown rice is polished to make polished rice. It is also called "rice bran" or "small bran." Although it contains some starch, it is rich in fat and protein, and also has a lot of ash such as phosphorus, so it is mainly used as livestock feed. It is also the only domestically produced oil and fat source, and contains about 20% fat, so rice bran oil is extracted with hexane. It is also used as a secondary ingredient in pickles and as a fertilizer. Furthermore, the bran (white bran) that is produced when making rice for sake is used as an ingredient in confectionery, etc.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

玄米を搗精（とうせい）して精米をつくるときにとれる外皮と胚芽の混合物。〈米ぬか〉〈小ぬか〉ともいう。多少のデンプンも存在するが，脂肪やタンパク質に富み，リンなどの灰分も多いので，おもに家畜の飼料に利用される。また唯一の国産油脂原料でもあり，脂肪が約20％含まれているので，ヘキサン抽出によって米ぬか油をとる。そのほか，漬物の副材料や肥料にも使われる。また酒造米をつくるときに出るぬか(白ぬか)は，製菓原料などに用いられる。

出典　株式会社平凡社世界大百科事典第２版について　情報

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