JP2001352918A - Brown rice ingredient enricher - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a brown rice ingredient enricher capable of enriching both polished glutinous and nonglutinous rice with brown rice ingredients to the extent equal to or greater than brown rice. SOLUTION: This brown rice ingredient enricher has three of inositol, γ- aminobutyric acid and γ-orizanol as active ingredients.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brown rice component enhancer which is added to polished rice or processed food thereof to make the nutritional value similar to brown rice. More specifically, the present invention relates to a brown rice component enhancer containing inositol, γ-aminobutyric acid, and γ-oryzanol as active ingredients.

[0002]

2. Description of the Related Art Brown rice is very preferable in terms of its nutritional value, but it is not necessarily satisfactory in terms of texture, color tone, cooking technique, digestion and the like. So,
For rice (white rice), those with high milling accuracy, that is, high degree of whitening, are mainly preferred and eaten in pursuit of taste and the like. This applies not only to glutinous rice but also to glutinous rice.

[0003] On the other hand, recent studies have revealed that the rice bran and germ used in feeds and the like contain many substances that are very effective for the human body by milling. For example, γ-aminobutyric acid acts as a major neurotransmitter to activate the blood flow in the brain and to improve symptoms such as headaches and decreased motivation, to suppress an increase in blood pressure, and to suppress liver fat by suppressing triglycerides. It has an improving effect and an improving effect on kidney function such as lowering BUN. Furthermore, inositol, γ
-Oryzanol has been found to have an antioxidant action to suppress radicals and an antitumor effect at the level of animal experiments.

[0004]

SUMMARY OF THE INVENTION In view of the above-mentioned state of the art, the present invention is a rice (white rice) with a high degree of milling accuracy, but the function contained in the rice bran and germ portions, like brown rice. The purpose of the invention is to newly develop a brown rice component enhancer capable of creating a processed rice which contains a large amount of an acidic substance and is easy to eat, that is, a processed rice in which the brown rice component which is easy to eat and easy to cook is enhanced.

[0005]

Means for Solving the Problems The present invention has been made in order to achieve the above-mentioned object, and comprises:
Focusing on inositol, γ-aminobutyric acid, and γ-oryzanol, three types of these brown rice extracts (inositol, γ
-Aminobutyric acid and γ-oryzanol) were added to rice individually or in a combination of the two, and when processed to near brown rice content, the taste was poor and not very edible. However, when the three types were mixed and processed with rice in a certain composition, the taste was improved, and the taste of cooked brown rice was clearly superior to that of cooked brown rice. Useful new knowledge that the range is greatly expanded is obtained, and it can be applied to all kinds of rice, whether it is glutinous or sticky rice, and it can be obtained by heating, cooking, steaming, grinding, molding and other various processing using rice as a raw material It has been confirmed that it can be applied to processed foods, and it has been finally completed as a result of further research based on these useful new findings. Hereinafter, the present invention will be described in detail.

That is, the present invention is based on the basic technical idea of a brown rice component enhancer comprising inositol, γ-aminobutyric acid and γ-oryzanol as active ingredients. In using the brown rice component enhancer according to the present invention, as is apparent from Comparative Examples and Examples described later, inositol, γ-aminobutyric acid (sometimes referred to as GABA) and γ-oryzanol are used. It is necessary to mix and process the three with an object to be strengthened such as rice. The addition of the three components may be performed simultaneously, the same component may be divided into a plurality of times, or the different components may be divided appropriately. In addition, when heat treatment such as steaming, cooking rice, microwave heating, etc.
In addition, when processing into food such as rice cakes as an object to be strengthened, the addition of the three may be performed as described above.

[0007] As the rice, those having various milling accuracies can be appropriately used, and polished rice, 7-minute rice, germ rice, and other various polished rice having different degrees of polished can be used as appropriate. The rice to be fortified includes glutinous rice, glutinous rice, red rice, black rice, and various other types of rice. The object to be strengthened includes not only rice but also all processed foods obtained by variously processing rice, rice, rice with ingredients, rice, rice cake, rice flour, and rice cracker.

[0008] The present invention relates to a brown rice component enhancer comprising brown rice as an active ingredient. The brown rice components (inositol, γ-aminobutyric acid, γ-oryzanol) include brown rice of glutinous rice, brown rice of glutinous rice, and rice bran. , Rice germ, rice bran oil,
In addition to those extracted from rice germ oil and other natural products, those synthesized can also be used. In the present invention, these brown rice component-containing substances are also included in the brown rice component.
In each case, commercially available products can be used alone or in combination of two or three as appropriate. As the brown rice component and brown rice component-containing material, in addition to glutinous rice, those derived from glutinous rice can be used alone or mixed with those derived from glutinous rice. In the following, a description will be given of a case derived from glutinous rice.

Examples of the brown rice component-containing material include all those containing a brown rice component, such as a natural glutinous rice brown rice component-containing fraction containing brown rice component, a concentrate thereof, and a paste product. In addition, an aqueous solution, an alcohol solution, an emulsion, a concentrate thereof, a paste, and the like of the brown rice component are also exemplified.

In the case of a non-water-soluble component such as brown rice component, for example, γ-oryzanol, an emulsion may be used. that time,
The brown rice component may be emulsified using a glycerin fatty acid ester, a polyglycerin fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a soybean lecithin, an egg yolk lecithin, a propylene glycol fatty acid ester or other emulsifiers usable for foods.

[0011] The method of fortifying the polished rice with the present brown rice component enhancer may be carried out in accordance with a conventional method for producing fortified rice, such as mixing the polished rice with the brown rice component enhancer, or immersing the polished rice in a brown rice component enhancer solution. Spraying the brown rice component enhancer solution on the polished rice, attaching the brown rice component enhancer to the surface of the gelatinized milled rice, and various conventional methods can be used as appropriate. Also, separately prepare the milled rice and the brown rice component enhancer, add the brown rice component enhancer at the time of cooking (or steaming), or during the cooking (or steaming) before cooking (or steaming) and mix both. You may.

In the present invention, the object to be treated with the brown rice component enhancer includes not only the rice itself but also processed foods such as white rice cooked (simmered) as described above. Examples of the processed food according to the present invention include white rice, rice porridge, rice porridge, glutinous rice white rice, rice flour, rice flour with ingredients (such as wild vegetable rice flour, rice flour, etc .; instead of azuki, saliva, soybeans, peas, etc.) Sticky rice white rice put; wild vegetables, chestnuts,
Glutinous rice with clam and other shellfish and various other ingredients); rice that may contain ingredients; these may also be seasoned with dashi juice, soups, seasonings, spices, etc.),
Glutinous rice, sticky rice (sticky rice, processed rice cakes, etc.), glutinous rice, glutinous rice, etc. It includes a wide variety of steamed (cooked) glutinous rice and various processed foods of glutinous rice. Therefore, in the present invention, in addition to rice cakes, rice cakes and foods containing rice cakes and rice cakes are included.

[0013] The present invention also provides a method for producing a brown rice component enhancer,
It can be carried out by subjecting the processing object to steaming (steaming), cooking rice, microwave processing, or other heat treatment. As an embodiment, the above-mentioned glutinous rice or glutinous rice is subjected to heat treatment, brown rice components are allowed to be present in any of the steps from cooking (or steaming) to cooking (or steaming), and in some cases, cooking ( Alternatively, the brown rice component may be added to and mixed with the cooked rice.

In the present invention, in addition to using three components of brown rice simultaneously, one or two of each component may be used separately, and the number of times is not limited, and a total of three components are added. It should be done. The same applies to the case of rice flour, rice flour, rice, rice cake and other processed foods.

For example, when the object to be processed is glutinous processed food, a step of processing the glutinous white rice cooked and processed with the brown rice component enhancer into glue, or gluing unreinforced normal glutinous white rice. A brown rice component enhancer may be added and mixed with the medium or glue product.

The target of the brown rice component enhancer according to the present invention includes not only those in which glutinous rice or glutinous rice remains in a normal granular form without pulverization or the like but also those obtained by pulverizing or pulverizing it. Included are, for example, rice flour, shoshin flour, cold broth, Domyoji flour, and early dust type. In addition, dumplings, rice crackers,
In addition to rice crackers such as oysters, rice crackers such as various Japanese confections are also examples of processed foods.

The brown rice component enhancer according to the present invention contains inositol, γ-aminobutyric acid, and γ-oryzanol as active ingredients. That is, one or two of these three components may be separately prepared and used as a so-called fresh-prepared type fortifying agent which is mixed at the time of use. One or two of the components may be added to the target for brown rice component strengthening (formulated if necessary).

[0018] The brown rice component enhancer according to the present invention can be prepared by mixing an active ingredient with a bulking agent and a dispersant, and also in the form of powder, granule, granule, tablet, paste, liquid, emulsified liquid, depending on the pharmaceutical preparation. It may be formulated into a suspension or other dosage form. Of course, each component may be directly contacted with the target without formulation, or, for example, each component may be mixed with a small amount of the target (eg, rice) as a premix, and this may be used as the remaining target. You may add and mix.

To prepare a powdery brown rice component enhancer, the active ingredient may be mixed with a bulking agent. Examples of the bulking agent include rice flour, rice starch and other various starches, oligosaccharides, dextrin, cellulose, mannan, galactan. , Xylan, inulin and other various polysaccharides can be used. Then, in order to prepare a liquid brown rice component enhancer, the active ingredient may be treated with water, an emulsifier, a dispersant or the like according to a conventional method.

In the preparation of the brown rice component enhancer according to the present invention, the amount of each brown rice component is 0.5 to 5 to 7.5 g of inositol and 0.5 to 0.1 g of γ-aminobutyric acid per 1 kg of polished rice. 002-0.03-0.045 g, and γ
-The amount of oryzanol is preferably 0.05 to 0.5 to 0.75 g. If necessary, vitamins (vitamin B
₁ , B ₂ , B ₆ , B ₁₂ , A, D, E, etc.), and in that case, the compounding amount may be determined with reference to the content in brown rice. For example, ₁ to 50 for vitamin B1
mg, preferably when about 10 mg, of vitamin B ₂ 0.5 to 50 mg, it may be preferably blended about 6 mg.

According to the present invention, as will be apparent from the following description, by using three types of brown rice components simultaneously or separately, the brown rice components can be reduced without deteriorating the flavor, texture and the like as in the prior art. Not only can it be strengthened to the same degree as brown rice, but it can also be strengthened more than brown rice. The same applies to processed foods.

That is, in the present invention, the brown rice component is
In both cases where the ingredients are used simultaneously and where each component is used separately, the ingredients may be added to the polished rice so as to have the following addition amounts by weight to the polished rice. Inositol: 0.05-0.5-0.75% γ-aminobutyric acid: 0.0002-0.003-0.00
45% γ-oryzanol: 0.005 to 0.05 to 0.075
%

On the other hand, the content (general value) of each component in brown rice is as follows. Inositol: 0.1-0.12% γ-aminobutyric acid: 0.000075-0.0015% γ-oryzanol: 0.03-0.04%

Therefore, as apparent from a comparison between the two, in the present invention, not only the brown rice component can be strengthened to the same degree as brown rice, but also, very characteristically, the brown rice component is more abundant than brown rice. The remarkable effect that it can be strengthened is particularly exhibited. Specifically, in each of the above-mentioned addition ranges, the present invention is characterized in that a very large amount of brown rice component in the range from the center to the right side can be strengthened. In this case, if the amount added is large, the rice will be lightly colored and a little brown rice smell will be recognized, and it can not be said that it is white rice in the strict sense, but if this is cooked or cooked, it can be eaten deliciously and the target brown rice Component-enriched processed rice and various processed foods can be obtained sufficiently.

The contents of the brown rice components in the germ and the polished rice are as follows, respectively, and it is clearly recognized that the enhanced ratio of the brown rice components in the processed rice according to the present invention is extremely excellent. Germ rice content (measured value of commercial product) Inositol: 0.08% γ-aminobutyric acid: 0.0008% γ-oryzanol: 0.032% Milled rice content (measured value of Koshihikari from Shimane Prefecture) Inositol: 0.04% γ-aminobutyric acid: 0.0006% γ-oryzanol: 0.017%

Hereinafter, comparative examples and examples of the present invention will be described.

(Comparative Example 1) Brown rice components were cooked together with milled rice in different types, combinations and mixing ratios, and the resulting processed rice was subjected to an evaluation test (panel test) as follows. In addition, glutinous rice was used as rice, but similar evaluation was obtained for glutinous rice. (Evaluation test) A comparative test with polished rice was performed. The evaluation test was a sensory evaluation, and the panelists performed a five-point evaluation method with a total of 10 persons, each of 5 men and women in their 20s to 50s. 1 point (bad),
2 points (somewhat bad), 3 points (unchanged), 4 points (somewhat good), 5 points (good)

(1) Inositol added to rice (three kinds with different mixing ratios) a. Addition of the same level as brown rice content (0.
1% added, same hereafter) Sweetness and poor aftertaste. Not bad but not good (cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 6 4 0 0 0 1.4

B. Add about twice the amount of brown rice (0.2
%) Sweet, with a very bad aftertaste. Limit of eating (cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 10 0 0 0 0 1.0

C. Add about 1/2 of brown rice content (0.0
(5%) Slightly sweet and bad aftertaste, not bad to eat but bad (cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 4 6 0 0 0 1.6

(2) Addition of γ-aminobutyric acid to rice (two types with different mixing ratios) a. Addition of the same level as brown rice content (0.001%) Strong odor. Limit of eating (cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 10 0 0 0 0 1.0

B. Add about 1/2 of brown rice content (0.0
(005%) There is a little fishy smell and it is not good. (Rice cooking test) 1 point 2 points 3 points 4 points 5 points Average 7 persons 3 persons 0 persons 0 persons 0 persons 1.3 points

(3) Addition of γ-oryzanol to rice (three kinds with different mixing ratios) a. Addition of the same level as brown rice (0.035%) Feels sour on the tongue and is not very edible. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 10 people 0 people 0 people 0 people 1.0 point

B. Add about 1/2 of brown rice content (0.0
(175%) I feel a tingling on my tongue. Limit of eating. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 10 people 0 people 0 people 0 people 1.0 point

C. Addition of about 1/5 of brown rice content (0.0
07%) I feel sweet. No more clinging to the tongue. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 0 people 8 people 2 people 0 people 0 people 2.2 points

As is clear from the above results, each brown rice component was not satisfactory in terms of taste and texture when used alone.

(Comparative Example 2) A panel test was performed in the same manner as described above, except that two types of the additives were added based on the data of the single products of (1) to (3), which were considered to be edible limit amounts. . Inositol About twice as much as brown rice (0.2%) γ-Aminobutyric acid About 1 times as much as brown rice (0.001%) γ-Oryzanol About 1/2 times as much as brown rice (0.0175%)

(4) Two kinds of inositol and γ-aminobutyric acid are added to rice (inositol 0.2%, γ-aminobutyric acid 0.00
(1%) Compared to polished rice, it feels like something that remains in the mouth. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 0 people 6 people 4 people 0 people 0 people 2.4 points

(5) Two kinds of inositol and γ-oryzanol are added to rice (inositol 0.2%, γ-oryzanol 0.0
(175%) Compared to polished rice, it has a bad smell when cooked and uncomfortable feeling in the mouth. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 0 people 8 people 2 people 0 people 0 people 2.2 points

(6) Two kinds of γ-aminobutyric acid and γ-oryzanol are added to rice (γ-aminobutyric acid 0.001%, γ-oryzanol
(0.0175%) The feeling of clinging to the tongue is difficult to remain. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 2 persons 8 persons 0 persons 0 persons 0 persons 1.8 points

As is evident from the above results, each of the brown rice components was not yet satisfactory in terms of taste and texture even when two types of brown rice were used in combination.

[0042]

Example 1 A panel test was conducted in the same manner as described above for brown rice component-enhanced processed rice obtained by adding three types of brown rice components.

(A) The three types were equivalent to the brown rice content (inositol 0.1%, γ-aminobutyric acid 0.001%,
When (γ-oryzanol 0.035%) was mixed and added, the taste and odor were slightly anxious, but the taste was significantly improved as compared with the case of adding a single product or adding two types. (Cooking rice test) 1 point 2 points 3 points 4 points 5 points Average 0 2 2 8 0 0 2.8

(B) Addition in a composition which was considered to be edible by adding a single product (inositol 0.2%, γ-aminobutyric acid
0.001%, γ-oryzanol 0.0175%), a product comparable to cooked polished rice was obtained. (Rice cooking test) 1 point 2 points 3 points 4 points 5 points Average 0 person 1 person 3 person 6 person 0 3.5 points

From the result of (B), it seems that the change in the amount of γ-oryzanol is most affected by the change in taste.

The mixing ratio of the three types of additives was changed with reference to the data of (A) and (B), and an addition test was carried out with a mixture of the three types. There was no problem and it was determined that it would be eaten as rice. (Addition range) Inositol (0.05-0.5% -0.75) γ-aminobutyric acid (0.0002-0.003% -0.0045) γ-oryzanol (0.005-0.05%- 0.075)

[0047]

Example 2 In the same manner as described above, the addition ratio of each brown rice component was changed, and an addition test was conducted by mixing three types of brown rice. The results are described below. As is clear from the results, it was clarified that an excellent effect was exhibited by the addition of the three kinds. (Cooking rice test) Addition of 3 kinds (Inositol 0.05%, γ-aminobutyric acid 0.000 2%, γ-oryzanol 0.005%) 1 point 2 points 3 points 4 points 5 points Average 0 3 3 Person 0 person 0 person 2.7 points 3 kinds of mixed addition (inositol 0.5%, γ-aminobutyric acid 0.003%, γ-oryzanol 0.05%) 1 point 2 points 3 points 4 points 5 points Average 0 People 4 6 0 0 2.6

[0048]

Example 3 Rice flour 1 containing 0.5 g of γ-oryzanol
0 g, mix well with 5 g of inositol,
0.03 g of γ-aminobutyric acid was added, and glutinous rice flour was further added to bring the total amount to 50 g, followed by thorough mixing. The powdery brown rice component enhancer thus obtained was suitable for fortification with 1 kg brown rice component.

[0049]

Example 4 100 kg of water was heated to 70 ° C.
-3.3 kg of inositol, GABA content
1.3 g and 0.025 g of emulsified γ-oryzanol as oryzanol were respectively dissolved to produce a liquid brown rice component enhancer.

[0050]

Example 5 Raw material rice 3000Kg (1000Kg × 3)
Washed rice (60 minutes), dipped (90 minutes), drained (20 minutes)
And then steamed (steaming time 12 minutes, steam pressure 0.15
Kg / cm2, rice flow about 750 Kg / hour). During the cooking step, the liquid brown rice component enhancer obtained in the above example was spray-added at a spray rate of 1.5 kg / min. It is then dried (drying temperature 50-75 ° C.) and has a water content of 15 ± 1.
% Brown rice component processed glutinous rice was obtained. Similarly, glutinous rice processed with brown rice components was obtained.

[0051]

Example 6 (1) 2 g of water was added to 300 g of azuki
After boiling for 0 minutes, azuki and broth were separated. Azuki and azuki broth were added to 3 kg of the brown rice component-enhanced glutinous rice obtained in Example 5, 10 g of salt was added, and steamed for 50 minutes using a steamer to produce rice flour.

(2) 280 g (2 parts) of the brown rice component enriched glutinous rice obtained in Example 5 was put into an electric rice cooker without washing the rice, and 1 g of salt, 30 g of azuki and 250 of water were added.
ml of the heat-treated product was added for 20 minutes, gently stirred, and turned on. Then, after the switch was turned off, steam was produced for 10 minutes to produce okowa. In any of the methods produced by any of the methods, the product produced by using glutinous rice polished in accordance with a conventional method, and the flavor and texture were not amber.

[0053]

EXAMPLE 7 10 kg of glutinous rice, 1.5 kg of water, 33 g of inositol, 0.1 g of .gamma.-aminobutyric acid, and 0.75 g of emulsified .gamma.-oryzanol were added, and a commercially available automatic sticking machine (trade name: automatic rice cake milling) (Nakai Machine Industry Co., Ltd.)) to produce brown rice glue. Brown rice glue, which is used as an example of the brown rice ingredient enriched processed glutinous rice food obtained in this way, is made using ordinary glutinous rice in accordance with a standard method.
In addition, the stickiness with the mortar and the punch, the flavor and the texture were all excellent.

[0054]

The processed rice (rice) obtained by enriching the brown rice component obtained according to the present invention is a polished rice but contains the same or higher brown rice component than brown rice, and its flavor and texture. Was much better than unpolished rice, which was not as bright as that of polished rice. Therefore, according to the present invention, it is possible to obtain polished rice which is more excellent than brown rice. The present invention is applicable to both glutinous rice and glutinous rice.

The following is an example of the analysis of the nutritional components of the brown rice-enriched processed rice and the processed glutinous rice produced according to the present invention. Was something.

(Nutrient composition table: content in 100 g) Brown rice Processed rice Processed glutinous rice (15% moisture) Energy 351 kcal 347 kcal 360 kcal Protein 7.4 g 5.7 g 6.4 g Lipid 3.0 g 0.8 g 1.2 g Carbohydrate 71.8 g 79.3 g 77.0 g Sodium 2 mg 8 mg 3 mg Dietary fiber 1.0 g 0.8 g 0.3 g Inositol 0.1 g 0.24 g 0.24 g γ-aminobutyric acid 1.0 mg 0.9 mg 0.9 mg γ-oryzanol 30mg 7.5mg 7.5mg

The cooked rice thus produced can be cooked according to a conventional method to obtain a brown rice component-enhanced cooked rice having excellent taste and texture. For example, the above processed glutinous rice (Example 5) (280 g: 2 portions) is put into the inner pot of the electric rice cooker without washing the rice, water is put up to the scale of the cup (2 go) of the inner pot, and lightly stirred.
Switch on immediately. And after the switch off,
It may be steamed for about 10 minutes. In this way, it is very easy to eat brown rice-style rice or better.

Further, according to the present invention, not only a processed glutinous rice such as a refined glutinous rice with an enhanced brown rice component but also a refined glutinous rice component can be obtained. The processed glutinous rice foods widely include foods derived from processed glutinous rice, rice, rice cake, rice cake rice cake, rice cake, rice cake rice cake, sticky rice, sticky rice, rice confectionery and the like. For glutinous rice, various processed foods are widely included.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court ゛ (Reference) A23L 1/30 A23L 1/30 B 1/305 1/305 (72) Inventor Ikuo Fukumoto Hikawa-gun Taisha Shrine, Shimane 645 Alpha Food, Inc. in the town of Kitaaraki Alpha Food Co., Ltd. (72) Inventor Shinji Yatomi 645 Alpha, Kita-araki in Taisha-cho, Hikawa-gun, Shimane Prefecture (72) Inventor Ken-ichi Okita Oita-ku, Daisha-cho, Hikawa-gun, Shimane ARAKI 645 Alpha Foods Co., Ltd. F-term (reference) 4B014 GG03 GK06 GL03 4B018 MD08 MD18 MD23 MD50 ME04 ME06 ME08 MF02 4B023 LC09 LE04 LE07 LE11 LE18 LE23 LG01 LG04 LK02 LK11

Claims (7)

[Claims] 1. Inositol, γ-aminobutyric acid and γ-aminobutyric acid
A brown rice component enhancer comprising oryzanol as an active ingredient. 2. The compounding ratio of the active ingredient is expressed as parts by weight,
Inositol: 0.05 to 0.5 to 0.75 parts, γ-aminobutyric acid: 0.0002 to 0.003 to 0.0045
Parts, γ-oryzanol: 0.005 to 0.05 to 0.0
The brown rice component enhancer according to claim 1, wherein the content is 75 parts. 3. The brown rice component enhancer according to claim 1, further comprising a vitamin as an active ingredient. 4. The method of claim 1, wherein inositol, γ-aminobutyric acid, γ-oryzanol and, if necessary, vitamins are simultaneously or separately added to the brown rice component fortifying object. Use of the brown rice component enhancer according to any one of the above. 5. The weight ratio of inositol to polished rice is 0.05 to 0.5 to 0.75%, and γ-aminobutyric acid is 0.1 to 0.5%.
5. The method according to claim 4, wherein 0002-0.003-0.0045%, and 0.005-0.05-0.075% of [gamma] -oryzanol are added to the polished rice. 6. The method according to claim 4, wherein the brown rice component-enhanced object is at least one of glutinous rice, glutinous rice, and processed food thereof. 7. The processed food according to any one of claims 4 to 6, wherein the processed food is at least one of rice, rice, rice with ingredients, rice, rice cake, rice flour, rice cracker.
The method described in the section.