JP2006081472A - Method for producing new germinated brown rice and the resultant germinated brown rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing new brown rice rich in Gaba(γ-aminobutyric acid) with a relatively simple operation and in a short time. <P>SOLUTION: The method for producing new germinated brown rice is characterized by involving keeping moderately pounded and refined brown rice or powder thereof at 35-45°C for 4 h or longer. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a new method for producing germinated brown rice for the purpose of increasing the content of γ-aminobutyric acid, which is purified while keeping glutamic acid in the brown rice by using germination of brown rice.

  γ-Aminobutyric acid (hereinafter abbreviated as Gaba) has a neurosuppressive effect and a tranquilizing function, and is effective in suppressing blood pressure increase, promoting brain metabolism, preventing arteriosclerosis, preventing hangover, preventing skin aging, etc. It is attracting attention as an effective functional food ingredient. For this reason, various methods for enriching Gaba have been studied. Methods for immersing and enriching rice bran and germ (J. Agric Food Chem, 42, 1122, 1994), methods for causing glutamic acid to act on yeast and chlorella (specialized) Kaihei 9-238650), a method of anaerobically fermenting tea (Journal of Japanese Society for Agricultural Chemistry, 61, 817, 1987), a method of treating soybean sprouts with carbon dioxide (shokugan, 36, 916, 1989), A method using a gonococcus (Japanese Patent Laid-Open No. 10-165191), a method using a lactic acid bacterium (Biosci Biotech Biochem, 61, 1168, 1997) and the like have been reported. It has also been reported that Gaba increases by high-pressure treatment of brown rice (Journal of Food Science and Engineering, 46, 323, 1999).

  Moreover, there are the following as a method for producing germinated brown rice to be noted and nutrient-enriched brown rice.

  (1) Invention of nutrient-enriched brown rice that absorbs minerals and vitamins dissolved in water during the germination process.

  (2) Invention of a method for germination while intermittently aeration of air containing ozone to sterilize hot water.

(3) Invention of a method for germinating brown rice while filtering through a layer in which a calcined oyster shell calcium preparation, zeolite and activated carbon coexist.
JP2000-50818 JP-A-11-4661 JP 2000-321100 A

  Consumers benefit greatly if they can prevent lifestyle-related diseases such as high blood pressure in their daily diet. As one of them, a method of taking an appropriate amount of Gaba from germinated brown rice can be considered. However, when brown rice was kept at around 30 ° C., germination time as long as 70 hours was required to increase the content of Gaba (Akita Prefectural Food Research Institute report, pages 1, 85-86). 1999). Therefore, there has been a demand for technological development to minimize facilities necessary for germination and increase the content of Gaba in brown rice.

  In the present invention, moderately refined brown rice is placed in warm water at 35 ° C. to 45 ° C. and kept warm for 4 hours or more, thereby obtaining a high yield of Gaba and solving the conventional problems.

  That is, the present invention is a new method for producing germinated brown rice characterized by keeping moderately refined brown rice or its powder at 35 ° C. to 45 ° C. for 4 hours or more. The heat retention time is 5 to 16 hours.

  Another invention is germinated brown rice obtained by warming moderately refined brown rice or its powder at 35 ° C. to 45 ° C. for 4 hours or more.

  In the present invention, at 37 ° C., it rapidly increases until the incubation time is 4 hours, slowly increases after sputum, and continues to increase for 20 hours or more (FIG. 2).

  When the temperature is 50 ° C., the amount of Gaba increases up to 4 hours. However, even if the temperature is kept for 8 hours or more, the amount of Gaba is almost the same, and the amount of glutamic acid is also constant.

  In the present invention, the heat retention temperature is set to 35 ° C. to 45 ° C., as shown in FIG. 1, because this time zone has the highest yield.

  In the present invention, the reason why the fine rate is 3% to 5% is that, as shown in Table 1, the yield of Gaba increases, and although not shown in Table 1, the fine rate is 1% to 3%. % Or 5% to 6% shows a considerable yield due to the relationship between the temperature and the temperature, and the fineness ratio is 1% to 6%, preferably 3% to 5%.

  Conventionally, in order to increase the yield of Gaba, a heat retention of 70 hours was required. However, according to the present invention, it is possible to obtain a large yield of Gaba in 4 hours to 20 hours, preferably 5 hours to 16 hours. is there.

  This invention obtained Gaba 300 nmol / ml-480 nmol / ml, when the brown rice of 3% of the milling ratio was kept at 37 ° C. for 6 hours to 12 hours.

  Explaining an example of the present invention, 1 ml of 0.1 M acetate buffer (pH 6.0) was added to 0.5 g of brown rice (Akitakomachi (registered trademark)) 3%, 5%, and 10% of the milling ratio, and 37 Incubated at 0 ° C. After the incubation, 0.5 ml of 1N HCl was added to stop the reaction.

Subsequently, after mixing for 1 minute with an ultrasonic wave and a blender, this mixed solution was centrifuged (3000 rpm, 10 minutes) to obtain a supernatant. The supernatant water was filtered through a 0.45 μm misopore filter, and the filtered sample was quantified for Gaba and glutamic acid using an automatic amino acid analyzer (JEOL, JLC-500V). The results shown in Table 1 were obtained.

  The results shown in FIG. 1 were obtained by changing the temperature by setting the fine fraction in Example 1 to 3%, adding glutamic acid, and keeping the incubation time to 12 hours.

  That is, when the fineness ratio was 3%, a temperature of about 37 ° C. was the best.

  It was found that the increase in Gaba was remarkable in 4 hours to 12 hours when the kneading ratio in Example 1 was 3%, glutamic acid was added, the temperature was 37 ° C., and the incubation time was changed.

The graph which shows the preferable temperature in the Example of this invention. The graph which similarly shows the heat retention time in 37 degreeC, and yields, such as Gaba. The graph which similarly shows the heat retention time in 50 degreeC, and the yield of Gaba etc.

Claims (4)

  A method for producing a new germinated brown rice, characterized in that moderately refined brown rice or a powder thereof is kept at 35 ° C to 45 ° C for 4 hours or more.   The method for producing a new germinated brown rice according to claim 1, wherein the appropriate milling is 3% to 5%.   The method for producing new germinated brown rice according to claim 1, wherein the heat retention time is 5 to 16 hours.   A germinated brown rice produced by the method according to claim 1.

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