TH9333C3 - Production process of fermented beverages containing high content of gamma-aminobutyric acid from germinated brown rice. - Google Patents

Abstract

DC60 (24/12/56) This invention relates to a process for producing a fermented drink from germinated brown rice. To contain high amounts of gamma aminobutyric acid The steps consisted of (1) fermentation of germinated rice that was cooked with pure Amylomyces sp. Koji rice, which was separated from the starch ball. Thai or Thai rice On a stainless steel basket raised from the bottom of the stainless steel container, fermentation is performed at 25-35 ° C for 72-96 hours. The clear liquid will flow. Through a sieve to accumulate at the bottom of the container. The remaining rice will remain on the sieve. Take the rice that is left on the sieve and add water. Then boil until boiling and continue to simmer Filter the simmered liquid And then through the sieve A liquid that looks turbid like rice milk is sifted through a sieve and (2) the turbid part like rice milk is produced into a rice milk drink. This invention relates to a process for producing a fermented drink from germinated brown rice. To contain high amounts of gamma aminobutyric acid The steps consisted of (1) fermentation of germinated rice, cooked with koji rice with pure Amylomyces sp. Thai or Thai rice On a stainless steel mesh, raised from the bottom of the stainless steel container, fermentation is performed at 25-35 25-35 ° C for 72-96. The clear liquid will flow. Through a sieve to accumulate at the bottom of the container. The remaining rice will remain on the sieve. Take the rice that is left on the sieve and add water. Then boil until boiling and continue to simmer Filter the simmered liquid And then through the sieve A liquid that looks fattening like rice milk is passed down through a sieve and (2) the turbid part like rice milk is made into a rice milk drink.

Claims (1)

1. Process for producing a fermented beverage containing high content of gamma-aminobutyric acid from the germinated rice, which consists of Soak germinated brown rice in water at the ratio of germinated rice to water at 100: 150-200 by weight for 2-3 hours. The water is then ready with the rest of the water in the rice cooker until the rice is cooked. And leave until the rice has cooled to room temperature, add koji rice to the cooked sprouted rice in the ratio of cooked germinated brown rice. Cooked koji rice at 100: 2.0-3.0 by weight, and then thoroughly kneaded the koji in the rice, incubated rice that was mixed koji in a stainless steel container at 25-35 ° C for 72-96 hours. Which has the characteristics The incubation of koji is cooked on a 300 mesh stainless steel wire mesh that is lifted from the bottom of the container. The clear liquid that is a component of sugar Caused by digestion of rice flour into sugar by enzymes created by fungi will flow through the sieve. At the bottom of the container The remaining rice, mostly bran and some flour, will remain Stuck on the grill Then bring the part on the sieve to add water at a ratio of 100: 100 by weight, then boil it and simmer for 10-15 minutes, filter the simmered liquid. Through a 150 mesh sieve, a cloudy liquid like rice milk is passed down through the sieve, after which the cloudy liquid like rice milk is mixed with clean water in a ratio of rice milk to water equal to 100: 50 to 100: 100 by weight to level The total dissolved solids are 9-12 brix, then add stabilizing agent. In the ratio of 0.1-0.3 percent by weight, and then hypocrite After that, pasteurization at 80 ° C for 20 minutes, after which the product is packaged. In lack of sterilized glass while still hot