Development of Processing Technology for Highly Functional Rice (Part 3)-GABA Formation in Brown Rice by Micro-hydration-

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  • 高機能性米の調製加工技術の開発（第３報）―微量加水による玄米のＧＡＢＡ生成について―
  • コウキノウセイ マイ ノ チョウセイ カコウ ギジュツ ノ カイハツ ダイ3ポウ ビリョウ カスイ ニ ヨル ゲンマイ ノ GABA セイセイ ニ ツイテ
  • GABA Formation in Brown Rice by Micro-hydration
  • 微量加水による玄米のGABA生成について

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Abstract

As brown rice was processed to be of about 23% moisture by micro-hydration (at the rate of about 0.5%/h for less than about 17% moisture, or at the rate of 0.5-1.2%/h for above 17% moisture) and left for 12 hours, the content of GABA (γ-amino butyric acid) increased to 15-20mg/100g. Moreover, because of lower content of heavy cracked kernels, there were few difficulties in milling process. The content of GABA in milled rice (about 90% milling yield) and germ-retained rice (about 95% milling yield) from this brown rice was about 83% and 91%, respectively. Throughout this research, a new process for producing a highly functional rice product that is of high GABA content and tasty, compared with germinated brown rice, was established.

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