TH9334Y - A method for producing a fermented beverage with a 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 beverage from germinated brown rice that has a high amount of gamma-aminobutyric acid. The process consists of (1) fermenting cooked germinated brown rice with koji rice containing pure Amylomyces sp. strain isolated from Thai rice wine starter culture or Thai rice wine on a stainless steel sieve raised above the bottom of a stainless steel container. Fermentation is performed at a temperature of 25-35 degrees Celsius for 72-96 hours. The clear liquid flows through the sieve and accumulates at the bottom of the container, while the remaining rice remains on the sieve. The clear liquid is separated from the container and pasteurized, and (2) the clear liquid is used to produce a clear beverage. ... Thai rice or fermented rice is fermented on a stainless steel sieve raised above the bottom of a stainless steel container. Fermentation is performed at a temperature of 25-35 degrees Celsius for 72-96 hours. The clear liquid flows through the sieve and accumulates at the bottom of the container, while the remaining rice remains on the sieve. The clear liquid is separated from the container and pasteurized. For the remaining liquid on the sieve, water is added and it is boiled and simmered. The simmered liquid is filtered through the sieve, resulting in a cloudy liquid similar to rice milk. (2) The clear and cloudy rice milk-like portions are used to produce both clear and rice milk-like beverages.

Claims (1)

1. The process of producing a fermented beverage with a high gamma-aminobutyric acid content from germinated brown rice involves several steps. First, soak the germinated brown rice in water at a ratio of 100:150-200 by weight (germinated brown rice to water) for 2-3 hours. Next, cook the soaked rice with the remaining water in a rice cooker until done. Let the rice cool to room temperature. Add koji rice to the cooked germinated brown rice at a ratio of 100:2.0-3.0 by weight (cooked germinated brown rice to koji rice). Thoroughly mix the koji into the rice. Ferment the koji-coated rice in a stainless steel container at 25-35 degrees Celsius for 72-96 hours. A unique characteristic of this fermentation process is that the koji-coated rice is fermented on a 300-mesh stainless steel sieve elevated from the bottom of the container. The clear liquid, composed of sugars resulting from the enzymatic breakdown of rice starch by fungi, flows through the sieve to the bottom of the container. The remaining rice, mostly bran and some starch, is left on the sieve. The clear liquid is then mixed with clean water in a ratio of 100:150 to 100:250 by weight to adjust the total dissolved solids to 10-15 Brix. The mixture is then pasteurized at 80°C for 20 minutes. Afterwards, the product is bottled in sterilized glass jars while still hot.