TH9334C3 - Process for producing 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 process consists 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 mesh, 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 remains on the sieve separating the clear liquid from the container. Then pasteurization and (2) bringing the clear part to produce Is a clear drink This invention relates to a process for producing a fermented drink from germinated brown rice. To have a high content of gamma aminobutyric acid The steps consisted of (1) fermentation of germinated rice that was cooked with koji rice containing pure Amylomyces sp. Thai or Khao Mak Tai On a stainless steel mesh, 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 remains on the sieve separating the clear liquid from the container. And pasteurization For the portion that remains on Sieve to add water Then boil until boiling and continue to simmer Strain the simmered liquid through a sieve. Will get a liquid that looks cloudy like rice milk is sifted down through a sieve And (2) bringing the clear part and The share is like rice milk, it is produced as a drink, both clear and rice milk.

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 cooker until the rice is cooked. And left until the rice has cooled to room temperature, add Koji rice to the cooked sprouted brown rice at the ratio of cooked sprouted brown rice. Cooked koji rice at 100: 2.0-3.0 by weight, and then kneaded the koji in the rice thoroughly, incubating the 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 which is raised from the bottom of the container. The clear liquid that is a component of sugar Caused by digestion of rice flour, 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 The clear liquid is then mixed with clean water in a clear liquid to water ratio of 100: 150 to 100: 250 by weight to level the total dissolved solids to 10-15 brix and pasteurization. Rice at 80 ° C for 20 minutes, after which the product is placed in a sterilized glass bottle while it is still hot.