Abstract: Rice-bran oil of superior quality can be obtained from rice bran in high yields, and defatted rice bran of superior quality can be obtained as well. The process of the invention comprises a first processing step of bringing overheated steam in contact with fresh rice bran obtained just after rice polishing to deactivate enzymes, a second processing step of extracting rice-bran oil from the rice bran obtained in the first processing step, and a third processing step of isolating and obtaining defatted rice bran. Preferably in the first processing step, overheated steam of 250° C. to 650° C. is brought in contact with rice bran for 0.5 to 60 seconds. The extracted rice-bran oil has a low acid number, and the obtained defatted rice bran is free of bacteria and nasty smells, providing a meal of superior edible quality.

Abstract: The present invention has for its object to provide a bag for preventing foodstuffs from becoming rotten due to the penetration of bacteria, mold and the like. As shown in FIG. 1, the bag includes an interior bag on which a calcined calcium powder is carried, and an exterior bag applied over the interior bag. Preferably, the interior bag is formed of a porous material such as a woven or unwoven fabric and the exterior bag is a high-strength flexible container bag. Preferably, the interior bag contains a foodstuff that has been disinfected and sterilized, such as rice or soybean, or a foodstuff added and mixed with the calcined calcium powders.

Abstract: The present invention has for its object to provide a simple technology capable of preserving sea foods, crustaceans or the like without decomposition over an extended period of time. As shown in FIG. 3, a sheet carrying calcium oxide powders and/or calcium hydroxide powders is laid down on the bottom of an enclosure while crustaceans or sea foods are placed on the top surface of the sheet, and water is then filled up within the enclosure. It is preferable that after the water is filled up within the enclosure, the sheet and the sea foods/crustaceans, etc. are frozen by rapid cooling to create an ice body including them for storage.

Abstract: Rice-bran oil of superior quality can be obtained rice bran in high yields, and defatted rice bran of superior quality can be obtained as well. The process of the invention comprises a first processing step of bringing overheated steam in contact with fresh rice bran obtained just after rice polishing to deactivate enzymes, a second processing step of extracting rice-bran oil from the rice bran obtained in the first processing step, and a third processing step of isolating and obtaining defatted rice bran. Preferably in the first processing step, overheated steam of 250° C. to 650° C. is brought in contact with rice bran for 0.5 to 60 seconds. The extracted rice-bran oil has a low acid number, and the obtained defatted rice bran is free of bacteria and nasty smells, providing a meal of superior edible quality.

Abstract: Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. After a foodstuff is brought into contact with overheated steam having a temperature of 250° C. to 620° C., calcium oxide-containing powders are added to and mixed with it. The foodstuff may come into contact with overheated steam simultaneously with addition and mixing of the calcium oxide-containing powders. The time of contact of the foodstuff with overheated steam is preferably 20 seconds to 0.5 second. The calcium oxide-containing powders are preferably natural calcium oxide powders obtained by firing shells, coral, the nacreous layer, eggshells, or bones of animals, fishes or birds.